The Leopard 2 battle tank was developed for the West German army in the 70s and has a fully stabilized main gun. What does that mean? It means that even if you’re flying along at 30 mph on bumpy ground, your gun remains steadily pointed on-target (like an owl or chicken head). It also means you can balance a full mug of beer on the gun without spilling a drop, making the Leopard the world’s best and most expensive waiter. (via @MachinePix)
Update: Here’s a longer video featuring the same tank. The commentary is in German, but the visuals aren’t that difficult to follow.
In addition to covering how the stabilizing gun works, they show how the tank stays level over uneven terrain and how the gun can stay locked on a target even when the tank is moving from side to side…the video of which is unnerving. (via @le_barte)
Legendary designer Milton Glaser (of I❤NY fame) critiques craft beer labels.
Martyn Cornell took issue with First We Feast’s list of the 20 most influential beers of all time and came up with his own list.
I mean, Bear Republic Hop Rod Rye is more influential in the history of beer than Bass Pale Ale or Barclay Perkins porter? Don’t make me weep. Allagash White trumps Hoegaarden and Schneider Weisse? (You may not like Hoegaarden or Schneider Weisse, but I hope you won’t try to deny their influence.) Gueuze, Saison and Kolsch are such important styles they deserve a representative each in a “most influential beers of all time” list, while IPA and porter are left out? I don’t think so. And the same goes for Schneider Aventinus: where are the hordes of Weissebockalikes? Sam Adams Utopias has influenced who, exactly? “Generic lager”? I see where you’re coming from, in that much of what has happened over the past 40 years in the beer world is a reaction against generic lager, but still … And I love London Pride, but it’s not even the third most influential beer that Fuller’s brews.
I like arguments about beer way more than drinking beer.
New Scientist reports that Czech beer tastes worse than it used to due to climate change.
Climatologist Martin Mozny of the Czech Hydrometeorological Institute and colleagues say that the quality of Saaz hops — the delicate variety used to make pilsner lager — has been decreasing in recent years. They say the culprit is climate change in the form of increased air temperature.
Winemaking regions are shifting due to climate change as well.
Nicola Twilley proposes a Climate Change Tasting Menu that highlights food and drink demonstrating the effects of human activities on climate.
The starter would feature new products that have only recently been cultivated locally, thanks to climate change — Devon olive oil perhaps, accompanied by a nice glass of Kent rosé. The main course might be controversial: test-tube grown imitation meats and vegetables that recreate the flavour and mouthfeel of species that are already lost or threatened with extinction by climate change.
Just in time for Friday afternoon, a cedar beer cozy and a collection of beer sweaters. Wash it down with some beer soap.