Brian answers:

Because it’s a proprietary secret. Companies don’t want to share any unique formulas so their competitors won’t come up with similar products.

Brian answers:

The FDA wants only food to list ingredients and nutritional value. And it doesn’t count beer as food.

Brian answers:

The reasoning behind this has been widely debated. The best I can come up with is that during the initial push to have ingredients listed the temperance movement was in full blast. It the listed ingredients on beer/alcohol you would also have to list nutritional facts and then people would discover that some drinks (beer mostly) are high in vitamins/mineral and fiber.

Brian answers:

Velveeta is pretty gross.
I only like it if it has like a hundred other things added to it (as a dip)

Brian answers:

Sounds like a bunch of shiit to me

I make beer as a hobby and only use malt extract,hops,grains and yeast. Sometimes I use irish moss to settle out the beer but that is a natural seaweed.
I am sure the big brewers use some synthetic compounds to hurry the beer along but they have to.
I dont and also do not filter my beer.
It is perfectly safe to drink homebrew and taste BETTER than any beer on the grocery store shelf.

Brian answers:

Assignment sa computer ai?

Brian answers:

They have to, unless they are going to drink it all themselves.

Brian answers:

Looks sufficiently accurate to me and cites a large number of sources for the entries.

Brian answers:

This is actually a growing trend in the U.S. With all the issues related to food from large commercial farms and imported produce, people are starting to want more locally produced foods. Because the produce does not sit in climate-controlled storage nor go through long distance shipping, it usually retains more flavor and nutrient density. The type of soil and the plant varieties adapted to each area also add to the uniqueness of the flavor (for example, Vidalia and Walla Walla onions are so sweet because of the soil minerals where they are grown in Georgia and Washington). France has done this forever – they have so many excellent regional cuisines based on locally grown crops and livestock and the variation in soils, climate, etc. In the U.S., the cost of running a small operation is expensive so many budding local farmers are using a business plan based on community supported agriculture (a co-op). Members pay an annual fee up front (giving the farmer cash when he needs it to buy seed, equipment, etc.) and then they share in the harvest. Most farms have a weekly pick-up where members come to get a box full of that week’s harvest. I visited a CSA in Athens, GA a week ago (Full Moon Farms) and helped harvest and process the produce for pickup. Each member got tomatoes, cucumbers, leeks, zucchini, green beans, turnips, collard greens, fresh dill, basil, and garlic for that week. The people who manage the farm also operate a local restaurant (Farm 255) that uses produce and meats raised on the farm. The chef there told me it was not the cheapest source for them but the quality makes all the difference in the world. The restaurant is very popular and I hope the locally-sourced food concept continues to grow and everyone in every town will have more opportunities to buy locally grown and eat in restaurants that use locally grown.

Brian answers:

Here is alist of all of the cool beer places including microbreweries. You can find what’s close to you. Have fun.

Http://insidelalife.net/dir/index.php?category=1

Brian answers:

You must be referencing the real ale movement in UK, beer revolution in the USA, and better beer everywhere. Since they are making good beer despite the mega companies.

Just so he knows
Dogfish Head Brewery was founded in 1995 and is considered a newer brewery

Brian answers:

IPA’s, Porters, Stouts, Heiwizen, Belgian Ales

Tuckerman Brewing – Conway NH
Grittys McDuffs
Stone Coast
Casco Bay
Geary’s
Shipyard – All from Portland Me.

Why only 4 and 2 when there are so many?