Publican trains apprentice beer-drinking pig

Australian Broadcasting Corporation ^ | 3 April 2006

[Aussie Dasher]

The Pub In the Paddock at Pyengana in north-east Tasmania has a new tourist drawcard.

The pub is world-famous for its beer-drinking pig named Priscilla, who can scull a watered-down stubby in seven seconds.

Priscilla is getting old, so a mischievous successor, Priscilla Babe, is being trained as a replacement.

Tourists from all over the world travel to Pyengana just to buy Priscilla a beer.

Owner Anne Free says it is crucial that she has a successor to keep her memory alive.

"I had a woman from Texas recently and she was so excited, she said, 'is this the pub with the beer drinking pig?'," she said.

"I said 'yes', she said ... 'I saw her on TV back home'."

Ms Free says training a pig to drink beer is not easy.

"Most pigs will drink beer, but you do have to train them to drink out of a bottle," she said.

"It did take her a while to get the taste, she sort of played with the bottle and still does play with the bottle, she's not the expert [that] Priscilla is."

[Aussie Dasher]

I know lots of pigs who drink lots of beer...

[digger48]

[Khurkris]

Ms Free says training a pig to drink beer is not easy.

[decal]

Some are pigs, some are goats...

http://www.roadsideamerica.com/attract/TXLAJgoat.html

[decal]

Porcine PING

[knews_hound]

I brewed a tasty nut brown this weekend, Mmmmmmm.

No one, especially a pig, will get a drop but me.

Seen this yet?

http://knewshound.blogspot.com/2006/03/homebrewing-101.html

Curious to see what you think.

Cheers,

knewshound

[decal]

This looks ve-e-e-e-ry good; it makes me want to get back into it again (always did it on the cheap and quick before, with malt syrup and pelletized hops; now that I've got more room to do it right I need to go to the next stage).

Here in central TX it's usually desirable to add calcium carbonate while boiling the water to soften it and take out the chlorine - is that step necessary when mashing whole grains?

Always used the powdered sanitizer rather than the iodine-based stuff - personal preference, I suppose.

Since you're using lager yeast but fermenting more at ale temps, you're results could be like a California Common (what "steam beer" has to be called since Anchor trademarked the name).

[knews_hound]

Glad you thought it was interesting. As a writer, I never know when to stop or give more detail. Nice to know my target audience likes it!

I have great water, thankfully. My brother on the other hand has horrible water and buys jugs at the grocery store.

Many of the lager yeasts are now formulated to use somewhat higher temps, but I agree, it isnt a true lager and certainly not a Pils in any case. Either way, it sure tastes good.

I suggest trying the all grain, it is much more an art and gives a more satisfying feeling knowing it was truly made from scratch.

Wish you were closer, we could have a good old time brewing some day!

TTY Soon,

knewshound