Recognized as one of Chicago’s top craft beer destinations, Beermiscuous is a café and bottle shop that provides a coffee shop-style atmosphere for exploring craft beer. A curated selection of 16 rotating drafts and more than 400 cans and bottles are served in the café or available for to-go purchase. Beermiscuous opened in June 2014 and it features the largest selection of local beer of any bar in Chicago with more than 60 Chicagoland breweries represented!
Social: @beermiscuous
Address: 2812 N Lincoln Ave
*Plenty of metered and free street parking in the area. No parking in the north lot.
Comment by Robert Kriss, C2ST
Engineering professor Jian Cao had a favorite toy growing up — a construction set — and she spent many hours joyfully building with it. Today, the eminent scientist is an associate vice president for research and director of the Northwestern Initiative for Manufacturing Science and Innovation (NIMSI). Cao and her Chicago-based team are developing transformative technologies to shape manufacturing’s future. By harnessing the principles of engineering, computer science, physics, chemistry, and environmental science, Cao and NIMSI are creating the potential for better paying, more intellectually rewarding, and safer jobs in manufacturing — while also producing less expensive and better quality products. NIMSI is making technology work for workers and consumers while helping protect the environment. Read more about how this Northwestern research could change the “Rustbelt” to the “High Tech Heartland” here.
Manufacturing A Future — Beyond The Assembly Line
By Matt Golosinski
Originally published at: https://www.research.northwestern.edu/manufacturing-a-future-beyond-the-assembly-line/
By Argonne National Laboratory
Chain Reaction Innovations (CRI), the entrepreneurship program that embeds innovators for two years at the U.S. Department of Energy’s (DOE’s) Argonne National Laboratory, is expanding and will now be accepting applications in any technology area that can be accelerated to market by leveraging the vast resources available at Argonne National Laboratory. Previously applications were limited to technologies specifically related to advanced manufacturing.
Continue reading “Chain Reaction Innovation Expands”
By Jordan Greer
Are you a tea enthusiast or coffee connoisseur? A common debate in labs, offices, and possibly within your own home, people usually prefer one over the other to start their day. In fact, tea and coffee are the most commonly consumed non-alcoholic beverages in the world. But what leads us to choose one pick-me-up over the other, and how much of it we drink? While we may attribute our preferences to how we’re raised, recent research shows our choice of brew may also be linked to our DNA.
First, let’s consider what makes coffee and tea different. Both contain bitter compounds, although coffee contains a higher amount. However, their most noteworthy component is caffeine; coffee has roughly twice the amount found in black and green teas. Caffeine itself, though, is nearly tasteless – well, to most of us.
Continue reading “Coffee or tea? One cup or three? Your genes may decide.”
