Randy Fishel wrote:
> I am sponsoring this fasttrack on behalf of myself. The timer is set
> to 04/01/2008.
>
>
> Overview
> ========
> This case describes the proper usage model for the common zymological
> beverage, beer(1). Though the beverage 'wine(1)' has similar processes
> and has similar results, the density and concentrations are different,
> so this case will not include 'wine(1)'. This case will also not
> include common compression techniques (warming and cooling), but will
> reference them.
>
>
>
Unless you can specify the upgrade and packaging dependencies in going
from beer to wine,
I may have to derail, and conduct my own test run. I'll set the timer
to expire
at noon.
> History
> =======
> In ancient times, the Mesopotamians discovered that grape juice left
> out for some time changed into a fluid that, when consumed, cause
> people to act giddy and talk loudly, but otherwise felt very happy. A
> curious group, they also experimented with other materials, and found
> that using grains (rice, wheat, and barley), they could get a fluid
> with a little less impact, and more of it could be used. Grains were
> also more abundant, so it was also more economical. This became beer(1).
>
> The ancient Egyptians documented their procedures for constructing
> beer(1), and has been reproduced in modern times. Though the quality
> of the reproduced product isn't as good as modern beer(1), much of the
> effects were as they are today.
>
> In the 16th century, the French, being taxed on the volume of the
> liquid, determined that the fluid can be compressed by applying heat
> and cold to get the essence of the liquid. The compressed liquid was
> usable by itself, but decompression was never viable.
>
> The British also discovered that if the flower of the hop plant was
> added, the stability of beer would improve. A lot of hops allowed for
> beer to remain stable for the long journey to India (hence, the "India
> Pale Ale").
>
> Beer was also popular with the American settlers, where the first
> commercial production facility was built in Hoboken New Jersey in the
> late 16th century. Perhaps it was the impact of this fluid that caused
> brewers such as George Washington, Samuel Adams, Paul Revere, and
> enthusiast Ben Franklin to dislike the British. It might also be the
> reason the Bostonians put tea in Boston harbor, and not in hot water.
>
> In 1857, Louis Pasteur made the connection of yeast with fermentation.
> But it was the German chemist, Eduard Buchner, winner of the 1907 Nobel
> Prize, that determined that it was the yeast enzyme, zymase, that
> catalyzes glycolysis, and leads to the characteristics of beer(1).
>
> In 1985, the need for standards caused the certification group BJCP to
> define standards and certify individuals that are qualified to validate
> beer. This standard is included in the case materials.
>
>
> Technical Details
> =================
> The detailed formula for creation is:
>
> C6H12O6 + O2 + <catalyst> => 2 CH3CH2OH + 2 C02 + 2ATP
>
> or
> Sugar + Oxygen + <catalyst> => Alcohol + Carbon Dioxide + energy
>
> This is an aerobic reaction as it consumes oxygen, and the catalyst is
> the zymase of yeast.
>
> Considering that the common sugars used have significantly different
> characteristics, and the process of turning these sugars into compounds
> that can easily be converted to beer, the end product will be dependent
> on the actual starting components.
>
> For the correct product, it is important that the fungi species
> Saccharomyces Cerevisiae be used, as other catalysts will impact the
> formula and generate a completely different and undesirable product.
>
> Some of the detailed starting components or procedures are considered
> proprietary and cannot be described in this case, but the common
> process allows for and encourages this individuality, and actually
> improves the usage.
>
>
> Usage
> =====
> The most common usage is:
>
> cd /pub
> more beer
>
> though recent usage has been:
>
> find /brewer -name beer -exec drink {} \;
>
> Note that usage has the same results as discovered by the Mesopotamians,
> and can lead to the usage of date(1) and/or join(1), and often leads to
> the misuse of chat(1m). Excessive usage can cause garbled verbage, user
> data corruption, unexpected reduced power, decreased vertical stability,
> or unintentional overflow. Normal usage will cause a slight to moderate
> ammonia buildup that will require regular flushing.
>
>
> Accessibility
> =============
> beer(1) is accessible to all provided that security constraints (below)
> are followed. Even people with disabilities can use and appreciate the
> value of beer(1).
>
>
> Internationalization
> ====================
> beer(1) already is internationalized, and is well understood by many in
> all languages. Usage and callouts vary in various languages, but general
> charactierstics remain constant. It also has a built in mechanism for
> people of different languages to understand each other, though it can
> lead to disagreements during sporting events (especially with Zebras).
>
>
> Security
> ========
> beer(1) has the following authorizations:
>
> public.beer.legal-age Having this authorization allows
> the user to acquire beer(1).
> public.beer.underlimit Having this authorization allows
> the user to to pass audits.
> public.beer.designateddriver Having this authorization denies
> the user access to beer(1) but
> allows the user to continue to
> use auto(1).
>
> These should be considered weak authorizations, as any college
> student can easily circumvent the public.beer.legal-age auth. And many
> ignore the public.beer.underlimit and public.beer.designateddriver
> auths. However, auditing is handled by federal agencies, and failure
> to have these authorizations while using beer(1) (especially the use of
> auto(1) while using beer(1)) can result in reduced monetary resources
> and/or severely restricted access.
>
>
> Imported Interfaces
> ===================
> Name Stability
> ===========================================
> Beer Volatile
> Sake Volatile
> Barley Wine Extremely Volatile
>
> Exporting Interfaces
> ====================
> Name Stability
> ===========================================
> Urethra Standard (and important after using beer(1))
>
>
> Packaging
> =========
> Bottle (7 to 22 US fluid ounces)
> Growler (Half-gallon jug - but jek3 knows this)
> pony keg (3 to 7.5 US gallons)
> Standard Keg (15.5 US gallons a.k.a. half-barrel)
> Barrel (standard unit) (31 US gallons)
>
>
>
