The nICE Mug

nICE Mug - 1

Inventor Glenn Auerbach and his group of friends have developed a reusable mold that creates a drinking mug made of ice. I can’t think of a better way to keep your beer cold. These glasses are a great idea, however there are some caveats. Air bubbles created during the freezing process can cause weak spots in the final product. Luckily, the makers of nICE mug have tips on making “clear” ice using distilled or reverse osmosis water, lemon oil drops, and/or the “double freeze” method. Glenn is raising funds on Kickstarter for its production, and you can also visit the nICE mug webpage here. A $20 pledge to their kickstarter page (between September 5th and October 8th) gets you an “Early Adopter Kit” including two molds and four nICE holds at half price. Best of luck Glenn!

Bowser Beer For Dogs!

Finally a brew for man’s best friend! Bowser Beer is a safe brew for dogs that contains no hops or alcohol, but is brewed with chicken or beef broth, and barley. The idea came to Seattle based owner and creator Jenny Brown, after she started making pretzel treats for dogs coated in peanut butter and molasses for the state fair. The beers are flat (because apparently the dog focus group preferred no bubbles) and include vitamins like glucosamine for healthy joints. For those dog owners interested in trying the beer themselves, you can choose from Beefy Brown ale and Cock-a-Doodle-Brew, which are described by Brown as “like drinking sweetish broth.” There is also an option to print your own personalized beer label with your purchase. You had me at Cock-a-Doodle-Brew. Hmmm… I wonder if she used Papazian’s legendary Cock Ale from “The Joy of Homebrewing“? Here’s the recipe:

COCK ALE (circa the 1500’s) A real recipe from some obscure text found in the Scottish Highlands… Enjoy….

Procedure:
“Take 10 gallons of ale and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken (you must gut him when you flaw him). Then, put the cock into two quarts of sack, and put to it five pounds of raisins of the sun – stoned; some blades of mace, and a few cloves. Put all these into a canvas bag, and a little before you find the ale has been working, put the bag and ale together in vessel.
In a week or nine days bottle it up, fill the bottle just above the neck and give it the same time to ripen as other ale.”

Read more about this story in Minnesota’s Twin Cities Pioneer Press article.