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Eatontown, NJ Enjoy one FREE ROUND OF MINI GOLF when a second ROUND OF MINI GOLF of equal or This screen cannot be shown as a valid coupon.

But from the reports I sometimes got the next day, it's probably for the best that I don't remember. To this day, something I did while drunk will pop into my head, and I'll find myself cringing with years-delayed embarrassment. It would be too uncomfortable to endure without drinking more alcohol to numb the pain. If alcohol changes your core values and personality, and causes you to behave in a way you're ashamed of, it could be a sign that booze affects you in a different way than it does normal drinkers.

If the volume is sufficient, the collector checks the box on the CCF Step 2 indicating that this was a split specimen collection.

The Path to Good Beer

This may be done at the same time that the collector checks the temperature box. The collector must inspect the specimen for unusual color, presence of foreign objects or material, or other signs of tampering or adulteration e. After the employee hands the collection container to the collector, the collector unwraps or opens the specimen bottles.

The employee may be permitted to do this, however, the recommended "best practice" is for the collector to perform this procedure. Bottles may be shrink-wrapped or secured by other easily discernable tamper-evident methodology and may be wrapped separately or together. If practical, the collector may permit the employee to wash his or her hands right after the employee gives the collection container to the collector and the collector checked the temperature , provided the employee and the collector can still maintain visual control of the specimen collection container.

This will be the primary specimen or "A" bottle. This will be the "B" bottle used for the split specimen. Note: The collector should not fill the primary or split specimen bottle up to the cap because a completely full bottle is more likely to leak in transit. Additionally, when a split specimen bottle is full and subsequently frozen, it may cause the bottle material to crack and then leak during transit as the specimen thaws.

The collector, not the employee writes the date on the seals. The employee is then requested to initial the seals. The employee must be present to observe the sealing of the specimen bottles. When this occurs, the collector should use the following corrective procedures:. The seals from the second CCF should be placed perpendicular to the original seal to avoid obscuring information on the original seals and must be initialed by the employee both sets of employee initials should match.

The collector should draw a line through the Specimen ID number and bar code if present on the original seals to ensure that the laboratory does not use that number for reporting the results. Laboratories have procedures that permit them to "re-designate" the bottles. Note: There is no corrective procedure available if the seal is broken after the employee leaves the collection site. Note: Since the specimen bottle is now sealed with tamper-evident tape and does not have to be under the employee's direct observation, the employee is allowed to wash his or her hands if he or she desires to do so.

Does Beer Go Bad? Everything You Need to Know About Proper Storage and Beer Expiration Dates

The collector directs the employee to read, sign, and date the certification statement and provide date of birth, printed name, and day and evening contact telephone numbers in Step 5 on Copy 2 of the CCF. Note: If the employee refuses to sign the form or provide date of birth, printed name, or telephone numbers, the collector must make a notation on the "Remarks" line to that effect and complete the collection.

If the employee refuses to fill out any information, the collector must, as a minimum, print the employee's name in the appropriate place. The collector completes the collector's portion of the chain of custody on the CCF Copy 1, Step 4 by printing his or her name the name may be pre-printed , recording the date and time of the collection, signing where indicated, and entering the specific name of the delivery or courier service transferring the specimens to the laboratory.

The collector then ensures that all copies of the CCF are legible and complete. The collector removes Copy 5 from the CCF and gives it to the employee. Note: At this time, the collector can suggest that the employee list any prescription and over-the-counter medications he or she may be taking on the employee's copy Copy 5 of the CCF, but not on any other copy. This information may help the employee remember what medication he or she may have taken if a positive result is reported by the laboratory to the MRO.

The collector places the specimen bottles and Copy 1 of the CCF inside the appropriate pouches of the leak-resistant plastic bag, and seals both pouches. If the employee has not had the opportunity to wash his or her hands, they may do so now. The collector then informs the employee that he or she may leave the collection site. Any urine specimen left over in the collection container after both specimen bottles have been appropriately filled and sealed should be discarded at this time. Excess urine may be used to conduct clinical tests e.

No further testing e. The collector places the sealed plastic bag in an appropriate shipping container e. More than one sealed plastic bag can be placed into a single shipping container if there are multiple collections. The collector seals the shipping container as appropriate. If a laboratory courier hand-delivers the specimens from the collection site to the laboratory, the collector prepares the shipment as directed by the courier service. In this case, the plastic bag may not need to be placed into a shipping container, but still need to be transported by the courier in a manner that protects the bottles from damage.

Note: If the laboratory courier does not hand-deliver the specimens to the laboratory, but subsequently places the specimens into a commercial delivery system, the specimens must be placed into a shipping container to minimize damage in transit. It is recommended that the MRO copy be faxed, since it is critical for the MRO to have this document to expeditiously conduct the verification process. In the case where the MRO copy Copy 2 is faxed or the scanned image is sent securely to the MRO, the collector or the collection site should maintain the MRO copy together with the collector's copy for 30 days.

Retention is in case the MRO's copy is lost in the mail or the faxed or scanned copy is not legible and another copy is required by the MRO. The transmission process must be coordinated between the collection site and the MRO to ensure that transmission procedures meet the MRO's requirements e. If the specimen will not be shipped immediately, the collector is responsible for ensuring its integrity and security. Specimens in plastic bags, which have not been placed into shipping containers or which are awaiting a laboratory courier, must be kept in a secure location.

The specimens need not be under lock and key; however, procedures must exist that would ensure specimens cannot be subject to tampering. Note: After specimens are placed into shipping containers that are subsequently sealed, the shipping containers may be placed with other containers or packages that the collection site has waiting to be picked up by the courier. It is expected that collection sites will use reasonable security to ensure that all of their packages are relatively secure and not subject to damage, theft or other actions that would potentially raise questions related to the integrity of the specimens.

Fusel Alcohol A family of high molecular weight alcohols, which result from excessively high fermentation temperatures. Fusel alcohols can impart harsh or solvent-like characteristics commonly described as lacquer or paint thinner.

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It can contribute to hangovers. Germination Growth of a barley grain as it produces a rootlet and acrospire. Grist Ground malt and grains ready for mashing. Growler A jug- or pail-like container once used to carry draught beer bought by the measure at the local tavern. Brewpubs often serve growlers to sell beer to-go. Often a customer will pay a deposit on the growler but can bring it back again and again for a re-fill.

Growlers to-go are not legal in all U. Gruit An old-fashioned herb mixture used for bittering and flavoring beer, popular before the extensive use of hops. Gruit or grut ale may also refer to the beverage produced using gruit. Hand Pump A device for dispensing cask conditioned draught beer using a pump operated by hand. The use of a hand pump allows the draught beer to be served without the use of pressurized carbon dioxide. Head Retention The foam stability of a beer as measured, in seconds, by time required for a 1-inch foam collar to collapse.

Homebrewing The art of making beer at home. In the U. The Cranston Bill allows a single person to brew up to gallons of beer annually for personal enjoyment and up to gallons in a household of two persons or more of legal drinking age. Learn more from the American Homebrewers Association.

Hops A perennial climbing vine, also known by the Latin botanical name Humulus lupulus. The female plant yields flowers of soft-leaved pine-like cones strobile measuring about an inch in length. Only the female ripened flower is used for flavoring beer. Because hops reproduce through cuttings, the male plants are not cultivated and are even rooted out to prevent them from fertilizing the female plants, as the cones would become weighed-down with seeds.

Seedless hops have a much higher bittering power than seeded. There are presently over one hundred varieties of hops cultivated around the world. Apart from contributing bitterness, hops impart aroma and flavor, and inhibit the growth of bacteria in wort and beer. Hops are added at the beginning bittering hops , middle flavoring hops , and end aroma hops of the boiling stage, or even later in the brewing process dry hops. The addition of hops to beer dates from BC; however, hops were used to flavor beer in Pharaonic Egypt around BC.

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They were cultivated in Germany as early as AD and were used extensively in French and German monasteries in medieval times and gradually superseded other herbs and spices around the fourteenth and fifteenth centuries. Prior to the use of hops, beer was flavored with herbs and spices such as juniper, coriander, cumin, nutmeg, oak leaves, lime blossoms, cloves, rosemary, gentian, gaussia, chamomile, and other herbs or spices. Hopping The addition of hops to un-fermented wort or fermented beer.

Hot Break The flocculation of proteins and tannins during wort boiling. Humulene One of the essential oils made in the flowering cone of the hops plant Humulus lupulus.

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Hydrometer A glass instrument used to measure the specific gravity of liquids as compared to water, consisting of a graduated stem resting on a weighted float. Immersion Chiller A wort chiller most commonly made of copper that is used by submerging into hot wort before fermentation as a method of cooling. Infusion Mash A method of mashing which achieves target mashing temperatures by the addition of heated water at specific temperatures.

Inoculate The introduction of a microbe such as yeast or microorganisms such as lactobacillus into surroundings capable of supporting its growth. International Bitterness Units IBU The measure of the bittering substances in beer analytically assessed as milligrams of isomerized alpha acid per liter of beer, in ppm.

This measurement depends on the style of beer.

Specifications

Irish Moss Used as a clairifier in beer. Modified particles or powder of the seaweed Chondrus crispus that help to precipitate proteins in the kettle by facilitating the hot break. Isinglass A gelatinous substance made from the swim bladder of certain fish that is sometimes added to beer to help clarify and stabilize the finished product.

Keg A cylindrical container, usually constructed of steel or sometimes aluminum, commonly used to store, transport and serve beer under pressure. Other standard keg sizes will be found in other countries. Kilning The process of heat-drying malted barley in a kiln to stop germination and to produce a dry, easily milled malt from which the brittle rootlets are easily removed. Kilning also removes the raw flavor or green-malt flavor associated with germinating barley, and new aromas, flavors, and colors develop according to the intensity and duration of the kilning process.


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