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November 2009



Idle hands, and the devils playground.

November 28, 2009 – Comments (2) | RELATED TICKERS: BUD

Hi Everybody.  [more]



Just found this on Caps. The Gilligan's Island conspiricy

November 15, 2009 – Comments (4) | RELATED TICKERS: BUD




TASR the next Smith & Wessen

November 15, 2009 – Comments (7) | RELATED TICKERS: AAXN , BUD

Humbly ask for the Fools collective opinion.

IMO- no debt, winning lawsuits( they just pay off the ones that insurance will cover)

constant new orders

New technology.

I don't understand what I'm missing here.

I've watched enough sci-fi movies to know that this is what they will be using in the future.



Another BUD post

November 14, 2009 – Comments (1) | RELATED TICKERS: BUD , AAXN

Budweiser is brewed using barley malt, rice, water, hops and yeast. It is lagered with beechwood chips in the aging vessel which, according to Anheuser-Busch, creates a smoother taste. Rice is used to produce a "clean finish." While beechwood chips are used in the maturation tank, there is little to no flavor contribution from the wood, mainly because they are boiled in sodium bicarbonate [baking soda] for seven hours for the very purpose of removing any flavor from the wood. The maturation tanks that Anheuser-Busch uses are horizontal and, as such, flocculation of the yeast occurs much more quickly. Anheuser-Busch refers to this process as a secondary fermentation, with the idea being that the chips give the yeast more surface area to rest on. This is also combined with a krausening procedure that re-introduces wort into the chip tank therefore activating the fermentation process again. By placing chips at the bottom of the tank, the yeast remains in suspension longer, giving it more time to reabsorb and process green beer flavors, such as acetaldehyde and diacetyl, that Anheuser-Busch believes are off-flavors which detract from overall drinkability.  [more]

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