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Inventory for August 9th, 2015

Welcome back! Are you melting in this heat too? Grab a fan (possibly something cool to drink?) and cool of with this week’s latest. Researchers have found that pear juice could possibly prevent hangovers, a new truffle-infused gin hits the market, not just bulletproof coffee now we also have to endure the joy of bulletproof water, global warming is affecting coffee farmers, and the Bacardi Legacy cocktail competition application phase is only open for three more weeks. 

If you enjoy good beer, live music, and fresh food then you should keep your eyes peeled for The Urbanfuel. Located in a old gas station on Schwedter Straße, the event series takes place every Thursday (until October 1st) with a rotation of craft beers and musicians. Let Berlin’s summer envelope you, get out of the house and enjoy some cold ones while watching the sun set over Mitte. Nothing better, we promise!

1) No more Hangovers thanks to Pear Juice?

Ah yes, that dream again. Listen kids, if you want to prevent hangovers have a glass of water with every glass of alcohol consumed and, this is the tough part, just drink less. But we never learn, do we?! The Independent reports on researchers, who gave their subjects 200ml of pear juice before drinking alcohol and saw reduced symptoms of a hangover.

“That scale found that the effects of the hangover were “significantly reduced” by drinking the Korean pear juice, and that it was most effective in avoiding “trouble concentrating”. So far, only the Korean (also known as Asian) pear have been studied, though more pears are in the process of being tested. The findings were produced by CSIRO, Australia’s national science agency. Australia wants to let us have our cake, and eat it too.

2) KWV uses Truffles to Make new London Dry Gin

Cruxland gin’s master distiller Pieter de Bod spoke to The Spirits Business about his new gin, that uses a rare truffle called Kalahari. “Kalahari truffles only grow in the Kalahari after the first rains so we had to wait for that to happen and then we got the volumes we needed”, he describes it as a very “bold and earthy” flavor which is added to the gin. Initially Cruxland’s gin will be available through South African online retailer Yuppiechef before being rolled out internationally.

Cruxland will initially be available through South African online retailer Yuppiechef before rolling out internationally. KWV’s global portfolio manager for spirits Anneke Mackenzie said that since KWV specialises in premium Anneke Mackenzie says “it was a natural progression to produce a 100% grape-based gin.” This sounds … interesting. In the right hands the earthiness of truffle could be a wonderful in a cocktail but when used by the wrong people it will most likely turn into an oily mess.

3) Bulletproof Water

Some of you might have heard of the bulletproof coffee, a concoction made up of hot coffee, butter, and coconut oil. Coffee is blended with the aforementioned fats and meant to keep you full and energized until lunch time. The inventor of the drink become familiar with a similar drink in Tibet, where yak butter is mixed into tea. Mountain folk who physically work hard every day and city people that sit at their laptops? Yup, sounds like they need the same amount of fat.

Now the creator of the bulletproof coffee has come up with something new: FATwater. Beveragedaily.com quotes the founder as stating “the patented oil nanoparticles help the body absorb water, positioning FATwater as the next generation of energy drinks that don’t rely on stimulants or sugar”. The founder thinks that the vegan water will sell like hot cakes (ha) because people will realise how much “wetter” it tastes and how much faster the body reacts to the super hydration. We’ll see David, we’ll see.

4) Is this the End? (of coffee)

Most of us know that we have a problem. Sea levels are rising, storms are a-brewing, and if this recent European heat wave proves anything it’s that it’s getting hotter. Global warming affects most every aspect of our lives, and it’s hit coffee. Over at the BBC David Robson investigates the effect of climate change on coffee. In it he poses the following question “The world currently enjoys a two-billion-cup-a-day habit. How can we ensure that we get that caffeine fix in a turbulent climate?”. And right he is. Read the complete, admittedly pretty depressing take on the situation, here.

5) Bacardi Legacy’s Application Phase starts now!

Competitors vying for for the Bacardi Legacy award should get their ducks in a row, the application phase has been going strong for a while and is only open until September 6th. That’s a bit less than a month to go! The national finale will be held in Berlin on November 2nd and the winner will go on to compete in the global finale in San Francisco next year. So get a-shakin’, time is running out!

Credits

Foto: People via Shutterstock.

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