"pour" news and stories

Nutritionists and researchers at the Harvard School of Public Health in Boston set out to try and discover whether dairy foods in general had any effect of fertility on humans, as there was "pretty strong evidence" that an excess of lactose in animals could have a negative effect on the ability of females to conceive. Everyone was surprised to find that the same result was not found in humans. The records, taken from 1991-1999, of nearly 19,000 women from the ages of 24-42 were examined.

It turned out that they found that women who ate two or more servings of low-fat/non-fat dairy foods and no whole fat dairy had an 85% higher risk of becoming infertile. Eating one serving of whole fat dairy per day significantly reduced the odds of developing infertility. The type of infertility most commonly found in this study was anovulatory, a failure to produce eggs. One possible reason for this result is that low fat dairy foods tend to have more lactose in them than full fat products, but scientists say that more research is needed before anything can firmly be concluded. And they do "not recommend that women trying to conceive use this as an excuse to eat "buckets and buckets of ice cream."

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If you thought that a mixologist was just a fancy term for a bartender, you'd only be partially correct. Most mixologists start off as bartenders, but the terms are not entirely interchangeable according to mixologist Leo DeGroff. The latter is more like a chef, creating new drinks, not just pouring them.

People have been coming up with new drink recipes for hundreds of years, but it is only in recent times that cocktail creation has really grown into an art, using fruits, vegetables and other flavors with the same precision that they are used in cooking. Mixologists often rely on seasonal ingredients, too. The drinks they create are frequently commissioned to be appropriate for particular events, menus and themes. As an example of the way mixologists work, take a look at the three "old west" theme drinks that were recently created for the launch of a new AOL game, Gold Rush. All the drinks use whisky, a classic American spirit, as their foundation, but come out with entirely different flavors.

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Studies have shown that the size of the glass can influence the size of the drink a bartender pours, and many people will swear that certain outfits and/or leaving big tips can get you stronger drinks at a bar, too. The only ones who don't seem to like it when this happens are the bar and nightclub owners, who collectively lose $7 billion each year due to overpouring and undercharging.

A new technology, brought to our attention by the hard-working Engadget crew, called the Beverage Tracker, has been invented by a San Francisco company to alleviate the problem. The device is an RFID-enabled liquor spout that attaches to bottles and keeps track of how much is poured for each drink. The data includes "not only the unique identification number of its microchip, but also the brand and size of liquor bottle to which it is attached, as well as the amount of liquor poured" and it is transmitted directly to the bar/club's computer system. Data collected helps with inventory management, as well as identifying bartenders who chronically overpour/undercharge. The whole system can cost from $10,000-20,000, depending on the size of the bar, but the return on the investment can take as little as 6 weeks.

Currently, the system is being used at the bars at Las Vegas's Treasure Island Hotel and Casino, as well as at about 100 other bars/clubs.

A Belgian man, Philippe Meert , used to have difficulty getting all his cereal in the bowl in the mornings. Like many people, he would simply open the box and rip open a portion of the cereal bag within, causing it to spill out the sides of the box and onto the table as he poured. It's hard to say whether residual sleepiness or sloppy box-opening was the main problem, but Meert wanted something that would make pouring easy (and accurate) for even the laziest breakfaster.

In 2004, Meert came out with a product called the Cerealtop, a plastic pouring spout that is designed to clamp onto a cereal box top and make pours easy-to-control. It adjusts to fit any box size and simply snaps onto the open box. Cerealtop is available online from Europe for about $6, but will be hitting the US market this fall for $3.95. 

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Beer Advocate is tired of people pouring bad beers. You know you have encountered at least one brew that either had no foam or was left as flat as a board, after having too much "head" produced during pouring. Pouring beer from taps is more challenging than pouring beer out of a bottle, but everyone needs to start somewhere. Beer Advocate has put together helpful instructions on how to pour a beer, complete with a short video clip demonstrating the perfect pour. This method, summarized here, will also work for pouring sodas and other carbonated beverages.

1. Get a tall, clean glass (preferably a pint glass).
2. Hold the glass at a 45 degree angle and slowly pour the beer directly into the center of the side of the glass.
3. Once the beer is half poured, turn the glass upright and continue pouring to produce foam, which will ideally be 1-1 1/2 inch thick.
4. Enjoy!

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