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Beer lovers take note. If you're reading this blog, you already know that you can make your own beer at home--and that it doesn't involve any rocket science. The process is much simpler than what many think, and this is the main reason why home brewers are on the rise in the United States and in many other countries.
There new innovations in home brewing equipment being developed almost daily, and there is a growing body of materials available online ready to be downloaded. It's easy to concoct your own brew. But just a little reminder--don't let your over-eagerness get the best out of you. Exercise some restraint as well when trying home brewing for the first time. You don't want to go the way of many first-timers who become frustrated simply because they failed to know some of the more common home brewing mistakes.
To learn from others' mistakes, you must first be aware of them. Listed below are some of the most common ones made by first-timers in the field of beer making at home.
Sanitation. This one is huge. Many upstart home brewers don't realize the importance of sanitation. A single cell of just the wrong wild yeast or bacteria strain can ruin a whole batch of beer. It should be remembered that the unfermented beer (wort) is packed with malt sugar, and bacteria and wild yeast love this. If a brewer is not concerned with cleanliness in the work space, this will often come through in the flavor of the final product, and nobody likes drinking dirty or infected beer! So what needs to be done in order to address this concern?
The best thing to do is to ensure the cleanliness of equipment every time. All the equipment used in home brewing should be sanitized. This doesn't mean that you have to invest in pricey sanitizing products. There are many products available to the home brewer, but I use a simple bleach solution--an ounce of Clorox in a gallon of water--when cleaning anything that will touch the wort in the brewing process. Rinse with hot water.
Another common mistake is not using the right temperature to ferment the beer. As a home brewer, it is important that you know the balance between too hot and too cold a temperature. There is a right temperature for use in home brewing and this is dependent on the kind of yeast strain selected for the brew--ale yeasts typically ferment between 60 and 70 degrees Fahrenheit, and lager yeasts work in the 40's. Fermenting at a temperature outside these ranges can result in undesirable flavors in your beer.
Perhaps the most common mistake is impatience on the part of the brewer. Novice brewers, for example, will often bottle the brew too early. Remember, good things take time! If you bottle the beer before the fermentation is complete, all you will end up with is a fridge full of bottle grenades.
Bottom line, the best thing you can do is read everything about brewing that you can get your hands on. And be patient. Rome wasn't built in a day, and neither is good beer!
Wednesday, October 24, 2012
Monday, October 22, 2012
Wild Partridge Recipe
This post isn't precisely about brewing, but without good food, good beer and wine would be rather pointless, so I wanted to share a wild partridge recipe my wife and I made together tonight. Up here where I live in Maine, partridge season is something people anticipate all year long, and with good reason--prepared correctly, they are a taste of heaven! I found the recipe at allrecipes.com:
Recipe makes 4 servings
We served the bacon wrapped breasts with a simple rice pilaf mix, and some steamed broccoli. The wine we used both for cooking and serving was Barefoot Pinot Grigio, but any white will go well with this meal--I've got a few more breasts in the freezer, so I think next time we may try a Sauvignon Blanc. Partridge being a wild game bird, even a mild red would not be inappropriate.
Chew slowly to enjoy this meal to its fullest...and to avoid cracking your teeth on any shotgun pellets you may have missed!
Recipe makes 4 servings
We served the bacon wrapped breasts with a simple rice pilaf mix, and some steamed broccoli. The wine we used both for cooking and serving was Barefoot Pinot Grigio, but any white will go well with this meal--I've got a few more breasts in the freezer, so I think next time we may try a Sauvignon Blanc. Partridge being a wild game bird, even a mild red would not be inappropriate.
Chew slowly to enjoy this meal to its fullest...and to avoid cracking your teeth on any shotgun pellets you may have missed!
Friday, October 19, 2012
Brewing on a Budget--The Poor Man's Guide Learning to Brew Beer at Home
For a true beer lover, one of the most rewarding hobbies is brewing your own signature beer. Once you get set up with the equipment and basic supplies, it’s a fairly affordable hobby and you will get a lot of entertainment value out of going through the brewing and fermentation process. The real enjoyment, however, comes from the sense of pride you get from watching the enjoyment on friends' faces when they taste a beer that you made.
One of the hold ups that keep many people from getting into home brewing is the startup cost. Let's face it--if you've ever taken a tour of a brewery seen the huge machines and storage tanks, it can be hard to see how you can make beer in your kitchen with just a few simple devices. Fortunately, there is an entire home brewing subculture that has risen up based entirely on being able to make beer in small batches and at relatively low costs. It's legal, it's fun, and brewing beer can become a major hobby as well.
All that said, it's true that the initial costs can be a bit intimidating. The cost of the pots, fermenters and other specialized equipment can run into several hundred dollars. It's risky to sink that kind of money into a new hobby before you even know if you will enjoy making beer, whether the beer you make will be drinkable, or if you will stick with it. And during a time when we need most of what we earn just to get by, that is a risk that may be holding you back from getting into the hobby.
Of course one natural solution is to get your first exposure and training in making beer with someone else's equipment. Once you start poking around on home brewing websites and places where the equipment and supplies to make beer are sold in your town, you can find out about clubs and societies that are full of people who have taken the plunge and are making beer all the time right in their own homes.
These people love home brewing, and they can become real boosters for their hobby. Ask if you can sit in on their next brewing session. With very little encouragement, you can enjoy some Saturdays in their shop or kitchen learning how to brew beer with someone who already knows the process. This kind of experience is priceless because you learn what to look for in equipment, as well as what is essential and what is merely optional. You can go through the brewing process and learn a lot about how to make actual beer that is drinkable, and what pitfalls to avoid. Meanwhile, you may not have spent any more than the cost of lunch for your friend, and maybe a bag or two of pretzels for the tasting party when the beer is done.
When you are ready to get started brewing on your own, your knowledge of what you really need will pay off in a big way. You still don't have to pay top dollar for the equipment to get up and running. Lots of people get started with making beer, and then for a variety of reasons, their hobby stops suddenly. The outcome is that there is a pretty brisk market out there for used basic home brewing equipment. You can find discounted equipment in new or like new condition for sale on eBay or
Craigslist all the time. Don't overlook the local sources like home brewing clubs and associations--they may have bulletin boards with listings from people who want to sell or upgrade their own equipment. Pawn shops in the area are another great resource.
Another great way to save money is to go in with a friend or family member and split the costs all the way down the line. This makes brewing beer more fun and social, and each of you can have the equipment and supplies home at different times. If you each learn to make good beer separately, you can also make great beer together! And who knows--you may get so good at it that you start selling your beer to local pubs. When the big bucks come rolling in from that, your investment in learning to
brew beer will have been well worth it!
One of the hold ups that keep many people from getting into home brewing is the startup cost. Let's face it--if you've ever taken a tour of a brewery seen the huge machines and storage tanks, it can be hard to see how you can make beer in your kitchen with just a few simple devices. Fortunately, there is an entire home brewing subculture that has risen up based entirely on being able to make beer in small batches and at relatively low costs. It's legal, it's fun, and brewing beer can become a major hobby as well.
All that said, it's true that the initial costs can be a bit intimidating. The cost of the pots, fermenters and other specialized equipment can run into several hundred dollars. It's risky to sink that kind of money into a new hobby before you even know if you will enjoy making beer, whether the beer you make will be drinkable, or if you will stick with it. And during a time when we need most of what we earn just to get by, that is a risk that may be holding you back from getting into the hobby.
Of course one natural solution is to get your first exposure and training in making beer with someone else's equipment. Once you start poking around on home brewing websites and places where the equipment and supplies to make beer are sold in your town, you can find out about clubs and societies that are full of people who have taken the plunge and are making beer all the time right in their own homes.
These people love home brewing, and they can become real boosters for their hobby. Ask if you can sit in on their next brewing session. With very little encouragement, you can enjoy some Saturdays in their shop or kitchen learning how to brew beer with someone who already knows the process. This kind of experience is priceless because you learn what to look for in equipment, as well as what is essential and what is merely optional. You can go through the brewing process and learn a lot about how to make actual beer that is drinkable, and what pitfalls to avoid. Meanwhile, you may not have spent any more than the cost of lunch for your friend, and maybe a bag or two of pretzels for the tasting party when the beer is done.
When you are ready to get started brewing on your own, your knowledge of what you really need will pay off in a big way. You still don't have to pay top dollar for the equipment to get up and running. Lots of people get started with making beer, and then for a variety of reasons, their hobby stops suddenly. The outcome is that there is a pretty brisk market out there for used basic home brewing equipment. You can find discounted equipment in new or like new condition for sale on eBay or
Craigslist all the time. Don't overlook the local sources like home brewing clubs and associations--they may have bulletin boards with listings from people who want to sell or upgrade their own equipment. Pawn shops in the area are another great resource.
Another great way to save money is to go in with a friend or family member and split the costs all the way down the line. This makes brewing beer more fun and social, and each of you can have the equipment and supplies home at different times. If you each learn to make good beer separately, you can also make great beer together! And who knows--you may get so good at it that you start selling your beer to local pubs. When the big bucks come rolling in from that, your investment in learning to
brew beer will have been well worth it!
Thursday, October 18, 2012
A Brewing Society
One of the reasons the hobby of home brewing is so popular is that you are not just taking up a pastime, you are becoming part of a close-knit society of home brewing that has its own culture, lingo and social structure that is unique to brewers alone.
Of course, the social aspect of drinking beer is well known. The infrastructure of pubs and bars that offers to patrons a place of comfort, friendship, fun and relaxation is about a lot more than just tipping back a delicious drink. It is a part of our social fabric that goes back to revolutionary times when our most important documents were hashed out over an ale. And the importance of sharing a beer is just as powerful today as we all enjoyed thinking about that bar where "everybody knows your name" called Cheers.
So just as the social aspect of enjoying a beer with others is strong and well entrenched in our culture, so too is the art of making beer a deeply rooted part of society that goes back generations. That popularity has regular revivals and we are seeing a surge of interest in brewing today as all over the country brew pubs are springing up around delicious home grown beers that in many cases are far better than the mass produced beers that are heavily advertised during the Super Bowl.
This well developed and sophisticated brewing subculture not only will be of great help to you as you start to learn about becoming a home brewer yourself, it will become a society that is a lot of fun to be part of and where you may make friends for life as you share with others your love of making your own beer. In America the grass roots level subculture of home brewing is growing fast. This is no small concern to the big retail brewers who cannot possibly make the quality and rich kinds of beers that can be made at the local level. But this is a natural evolution as we follow our cousins in the UK where keg beers made locally dominate the world of beer consumption in a culture where pubs are a central part of the fabric of society.
One reason home brewing has such an appeal is the tremendous diversity of beers you can produce and the control you have over flavor, consistency and alcohol levels. In most cases, once you have your basic equipment for brewing beer, it is cheaper to make your own beer. And there is something satisfying about brewing up a big batch of beer to put back to ferment as you enjoy a five gallon batch you made last month. Beer brewers can become quite obsessed with flavor, color and "punch" and always be looking for new ways to become better at this fun and interesting hobby.
Whatever level of involvement in beer making appeals to you, you can probably find new friends in the beer brewing society that you can share your hobby with. There are beer brewing radio stations and ham radio channels devoted to helping amateur brewers share their secret recopies and solve each other's problems. And there are home made beer competitions that can really put some challenge that all on you to make that blue ribbon beer that rally makes the judges sit up and take notice.
So as you find yourself getting more and more enthusiastic and "caught up" in the fun of home brewing, don't be embarrassed by that because you can find a diverse assortment of other beer making enthusiasts to share your hobby with. So have fun, make friends, make good beer and above all, share your beer and your knowledge with others. Because beer is about more than good drink. It's about good times with good people as well.
Of course, the social aspect of drinking beer is well known. The infrastructure of pubs and bars that offers to patrons a place of comfort, friendship, fun and relaxation is about a lot more than just tipping back a delicious drink. It is a part of our social fabric that goes back to revolutionary times when our most important documents were hashed out over an ale. And the importance of sharing a beer is just as powerful today as we all enjoyed thinking about that bar where "everybody knows your name" called Cheers.
So just as the social aspect of enjoying a beer with others is strong and well entrenched in our culture, so too is the art of making beer a deeply rooted part of society that goes back generations. That popularity has regular revivals and we are seeing a surge of interest in brewing today as all over the country brew pubs are springing up around delicious home grown beers that in many cases are far better than the mass produced beers that are heavily advertised during the Super Bowl.
This well developed and sophisticated brewing subculture not only will be of great help to you as you start to learn about becoming a home brewer yourself, it will become a society that is a lot of fun to be part of and where you may make friends for life as you share with others your love of making your own beer. In America the grass roots level subculture of home brewing is growing fast. This is no small concern to the big retail brewers who cannot possibly make the quality and rich kinds of beers that can be made at the local level. But this is a natural evolution as we follow our cousins in the UK where keg beers made locally dominate the world of beer consumption in a culture where pubs are a central part of the fabric of society.
One reason home brewing has such an appeal is the tremendous diversity of beers you can produce and the control you have over flavor, consistency and alcohol levels. In most cases, once you have your basic equipment for brewing beer, it is cheaper to make your own beer. And there is something satisfying about brewing up a big batch of beer to put back to ferment as you enjoy a five gallon batch you made last month. Beer brewers can become quite obsessed with flavor, color and "punch" and always be looking for new ways to become better at this fun and interesting hobby.
Whatever level of involvement in beer making appeals to you, you can probably find new friends in the beer brewing society that you can share your hobby with. There are beer brewing radio stations and ham radio channels devoted to helping amateur brewers share their secret recopies and solve each other's problems. And there are home made beer competitions that can really put some challenge that all on you to make that blue ribbon beer that rally makes the judges sit up and take notice.
So as you find yourself getting more and more enthusiastic and "caught up" in the fun of home brewing, don't be embarrassed by that because you can find a diverse assortment of other beer making enthusiasts to share your hobby with. So have fun, make friends, make good beer and above all, share your beer and your knowledge with others. Because beer is about more than good drink. It's about good times with good people as well.
Wednesday, October 17, 2012
A Short History of Home Brewing
Ever since the joys of drinking alcohol was discovered about 7,000 years ago, and with the scarcity of commercial brewing companies at that time, people resorted to brewing beer in the comfort of their own homes. As expected, it only took a short time before commercial breweries started to mass-produce beer. While that made beer more accessible to the general public, beer lovers and hobbyists have never stopped brewing their own beer.
Home brewing was very popular in England during the medieval period, largely because it was customary for feudal manors to make sure beer was available for consumption for the lords and their subjects.
In America, the most influential people who took up home brewing were George Washington, Thomas Jefferson, and more recently, Barack Obama.
Home brewing took a drastic blow when in the 1800's, brewing was heavily taxed by the government in order for the commercial breweries to get more profit. Eventually, the Prohibition was enacted, causing all types of alcohol to get banned. Since then, home brewing was the only way for people to get their beer, and a risky endeavor at that.
The Prohibition got lifted in 1933, but at this time, only wine was allowed for home production. It was only when President Carter passed the 1979 Cranston Act that home brewing beer became legal again, partly due to the proliferation of crime involving beer smuggling in the previous years.
Home brewing hobby shops steadily increased in number ever since. In 1981, home brewing hobby shops numbered 150. This number grew to 1,000 in 1996. After some retrenchments, the number dwindled to 550, one of the reasons being the rising costs of materials.
Commercial breweries have permeated the fabric of society since then, but while home brewing was still legal, it dropped down in popularity and was relegated to "connoisseurs" and fanatics. It came to a point where being a home brewer became an elitist stance, since the product did not justify the cost of materials and amount of preparation required in brewing beer.
Today, the American Homebrewers Association roughly estimated the amount of home brewers to 1 million. The Internet revolution may have had an influence, but one of the main reasons for the surging popularity is the production of scaled down brewing kits and the easier access to 100 different strains of yeast. The quality of advice and the ingredients has improved dramatically. Years ago, the materials involved in home brewing were a can of Blue Ribbon malt extract, a 10 gallon ceramic crock, and a pile of Fleischmann's bread yeast. Now, home brewers can purchase hundreds of different beer ingredient kits, which are much cheaper and less unwieldy than earlier beer home brewing kits.
Because of these significant changes, home brewers are now producing beers with better quality. A wide range of possibilities has opened up. Different types of beers with unique flavors have come out of the woodwork, and still continue to do so. This is a sign that home brewing is here to stay. In fact, there's no better time to start up the hobby than now!
Home brewing was very popular in England during the medieval period, largely because it was customary for feudal manors to make sure beer was available for consumption for the lords and their subjects.
In America, the most influential people who took up home brewing were George Washington, Thomas Jefferson, and more recently, Barack Obama.
Home brewing took a drastic blow when in the 1800's, brewing was heavily taxed by the government in order for the commercial breweries to get more profit. Eventually, the Prohibition was enacted, causing all types of alcohol to get banned. Since then, home brewing was the only way for people to get their beer, and a risky endeavor at that.
The Prohibition got lifted in 1933, but at this time, only wine was allowed for home production. It was only when President Carter passed the 1979 Cranston Act that home brewing beer became legal again, partly due to the proliferation of crime involving beer smuggling in the previous years.
Home brewing hobby shops steadily increased in number ever since. In 1981, home brewing hobby shops numbered 150. This number grew to 1,000 in 1996. After some retrenchments, the number dwindled to 550, one of the reasons being the rising costs of materials.
Commercial breweries have permeated the fabric of society since then, but while home brewing was still legal, it dropped down in popularity and was relegated to "connoisseurs" and fanatics. It came to a point where being a home brewer became an elitist stance, since the product did not justify the cost of materials and amount of preparation required in brewing beer.
Today, the American Homebrewers Association roughly estimated the amount of home brewers to 1 million. The Internet revolution may have had an influence, but one of the main reasons for the surging popularity is the production of scaled down brewing kits and the easier access to 100 different strains of yeast. The quality of advice and the ingredients has improved dramatically. Years ago, the materials involved in home brewing were a can of Blue Ribbon malt extract, a 10 gallon ceramic crock, and a pile of Fleischmann's bread yeast. Now, home brewers can purchase hundreds of different beer ingredient kits, which are much cheaper and less unwieldy than earlier beer home brewing kits.
Because of these significant changes, home brewers are now producing beers with better quality. A wide range of possibilities has opened up. Different types of beers with unique flavors have come out of the woodwork, and still continue to do so. This is a sign that home brewing is here to stay. In fact, there's no better time to start up the hobby than now!
Tuesday, October 16, 2012
Beer And Fitness – Can You Drink Beer And Stay Fit?
This week I was asked an interesting question concerning drinking beer and exercising. It seems that a former Navy Radioman has developed quite a gut since retiring, and was curious about whether he should give up his beer to lose weight? Not only does the gentleman enjoy drinking about 2-4 beers daily, he also has quit exercising. Moderate beer consumption is actually healthy, so I set out to define “moderate” as well as educate on the basics of caloric intake and caloric expenditure. The radioman is not suffering from a beer belly but an INACTIVITY BELLY! Yes, you can still drink beer and be very fit.
Over 90 million Americans love drinking beer! Drinking in moderationhas been shownby many doctors, as well as the New England Journal of Medicine, to be a healthy component of longevity. In fact, moderate consumption of alcohol, including beer, has been proven to reduce the effects of high cholesterol, heart disease, some forms of cancer and even impotence.
Anything done in excess is naturally unhealthy. “Moderation” is defined by most doctors as 1-2 beers a day. And NO, you cannot save up through the week and catch up on the weekend drinking 10-12 beers in an evening. That is NOT moderation. There is even a US Beer Drinking Team that links beer enthusiasts and promotes moderation, responsibility, and healthy living.
The average can of beer has over 100 calories. Drinking one beer is equivalent to eating a chocolate chip cookie. Drinking four is equal to eating a Big Mac Hamburger. In order to lose weight, you have to burn off these extra calories as well as the other calories that you ate for breakfast, lunch and dinner. Even the lightest of beers has the empty calories of alcohol, which is the cause of poor health if done in excess and without a regular exercise routine. Unfortunately, too many Americans live under one of the worst stereotypes placed on a human being – the BEER BELLY, or as I call it, the inactivity belly.
The “inactivity” belly is caused by excess calories in your diet AND lack of activity to burn the extra calories. The solution to lose your beer belly is as simple as calories in must be less than calories out (or expended through exercise).
Calories IN < Calories Out (burned) = Weight Loss
If you can add exercise into your schedule for 20-30 minutes a day, your daily consumption of alcohol (1-2 beers) will not have any additional impact on your gut. To lose your beer belly, you REALLY have to watch your food and beverage intake, drink 2-4 quarts of water a day, AND fit fitness into your world. THERE IS NO OTHER HEALTHY ANSWER! The exercise and workout ideas below can get you started on your calorie burning plan:
Workout #1: This is a great full body calorie burner:
Repeat 3-5 times
Walk, run or bike 5:00
Squats – 20
Pushups – 10-20
Situps or Crunches – 20
Workout #2: Swimming and elliptical gliding (cross country skiing) burn the most calories per hour (This workout can burn up to 1000 calories in one hour!)
Swim 20-30 minutes non-stop
Elliptical Glide 20-30 minutes
There is no reason why you cannot have “six pack abs” and still drink a six pack a week. Once again, excessive beer drinking is not recommended by anyone in the health industry. If you simply enjoy drinking beer and are serious about your health, moderation in drinking alcohol and eating foods high in calories, combined with habitual daily exercise is your ticket to reaching your goals. I now have a series of Workout plans that cater to all levels of fitness and can help you with developing a healthy diet with proper food choices – the Beginner, Intermediate, and Advanced 45 Day plans sold on StewSmith.com Store. For those who are into strength training, I have recently writtena weight training plan called “Beer and Barbells” that allows you to use the additional calories of beer, or milk shakes if you are under 21, to gain mass and strength.
Adding exercise daily and observing the dietary recommendations in these eBooks will enable you to be the person you were yesterday without changing who you are today.
Over 90 million Americans love drinking beer! Drinking in moderationhas been shownby many doctors, as well as the New England Journal of Medicine, to be a healthy component of longevity. In fact, moderate consumption of alcohol, including beer, has been proven to reduce the effects of high cholesterol, heart disease, some forms of cancer and even impotence.
Anything done in excess is naturally unhealthy. “Moderation” is defined by most doctors as 1-2 beers a day. And NO, you cannot save up through the week and catch up on the weekend drinking 10-12 beers in an evening. That is NOT moderation. There is even a US Beer Drinking Team that links beer enthusiasts and promotes moderation, responsibility, and healthy living.
The average can of beer has over 100 calories. Drinking one beer is equivalent to eating a chocolate chip cookie. Drinking four is equal to eating a Big Mac Hamburger. In order to lose weight, you have to burn off these extra calories as well as the other calories that you ate for breakfast, lunch and dinner. Even the lightest of beers has the empty calories of alcohol, which is the cause of poor health if done in excess and without a regular exercise routine. Unfortunately, too many Americans live under one of the worst stereotypes placed on a human being – the BEER BELLY, or as I call it, the inactivity belly.
The “inactivity” belly is caused by excess calories in your diet AND lack of activity to burn the extra calories. The solution to lose your beer belly is as simple as calories in must be less than calories out (or expended through exercise).
Calories IN < Calories Out (burned) = Weight Loss
If you can add exercise into your schedule for 20-30 minutes a day, your daily consumption of alcohol (1-2 beers) will not have any additional impact on your gut. To lose your beer belly, you REALLY have to watch your food and beverage intake, drink 2-4 quarts of water a day, AND fit fitness into your world. THERE IS NO OTHER HEALTHY ANSWER! The exercise and workout ideas below can get you started on your calorie burning plan:
Workout #1: This is a great full body calorie burner:
Repeat 3-5 times
Walk, run or bike 5:00
Squats – 20
Pushups – 10-20
Situps or Crunches – 20
Workout #2: Swimming and elliptical gliding (cross country skiing) burn the most calories per hour (This workout can burn up to 1000 calories in one hour!)
Swim 20-30 minutes non-stop
Elliptical Glide 20-30 minutes
There is no reason why you cannot have “six pack abs” and still drink a six pack a week. Once again, excessive beer drinking is not recommended by anyone in the health industry. If you simply enjoy drinking beer and are serious about your health, moderation in drinking alcohol and eating foods high in calories, combined with habitual daily exercise is your ticket to reaching your goals. I now have a series of Workout plans that cater to all levels of fitness and can help you with developing a healthy diet with proper food choices – the Beginner, Intermediate, and Advanced 45 Day plans sold on StewSmith.com Store. For those who are into strength training, I have recently writtena weight training plan called “Beer and Barbells” that allows you to use the additional calories of beer, or milk shakes if you are under 21, to gain mass and strength.
Adding exercise daily and observing the dietary recommendations in these eBooks will enable you to be the person you were yesterday without changing who you are today.
Monday, October 15, 2012
All About Beer
Prohibitionists and other conservatives have long viewed beer as the devil’s brew. Beer itself isn’t so bad; it’s people that have given it a bad rap. When used in a controlled, social setting, beer is nothing more than a cold, refreshing break time treat. Here are some of my thoughts on some of the different facets of beer.
Served warm or cold, from a bottle or glass, beer is an important part of society from Montana to Mongolia. And sometimes, even those so-called little old ladies will gather to enjoy a pint with their mates.
Rich History
There is evidence that beer has been around almost along as history itself. Pre-historic man is said to have created beer before learning that grains could also be used to produce another dietary staple called “bread”. Noah is said to have stocked his ark with beer. Ancient Babylonian clay tables revealing recipes for beer date back to 4300 BC.Social Acceptance
Clearly, beer has always been in important element in social gatherings. It’s a staple at sport arenas, card games and dart matches. Problems can arise, however, when beer drinkers indulge privately or believe they can drink away their troubles. Of course, binge drinking or drinking in excess also brews trouble.Worldwide Acclaim
Beer is consumed all over the world. North America, South America, Asia and Europe all have rich beer histories. Breweries can be found in Mongolia, many African countries, and Middle East countries including Iraq and Syria. Virtually anywhere a thirsty traveler stops to rest, a cold pint can easily be found. Many beers of the world are imported and readily available to North American beer drinkers looking to explore new flavours.Rating Systems
Some avid beer drinkers actually rate the beers they consume, tally the scores and post their comments on Internet websites to determine the world’s most popular brews. Beer drinkers in America can correspond online with their Russian counterparts and swap bottles of beer through the mail. Others drink a variety of beers to keep and collect the bottles and caps. Pubs sometimes host beer clubs, awarding plaques or personalized steins to those who have purchased and quaffed every brand of beer on the menu.Glass or Cans?
Some beer drinkers prefer to quaff from a proper pint glass, and others downright refuse to drink from a bottle or can. Drinking from a glass or stein helps to release the aromas of the beer, so the drinker is able to appreciate more than just the taste of the brew. Pouring beer into a vessel also allows a head to form on the beer, an important element for many beer drinkers. Similar to wine and spirits, there are specific glasses available for different types of beer. Many brewers produce glassware intended for use with their own brand of beer.Temperature
The ideal beer temperature varies depending on a number of factors. More experienced beer drinkers will tell you that a warmer temperature enhances the flavour, while colder temperatures inhibit the senses of the tongue and throat. Subtle nuances are weakened, and the main flavour is downright destroyed by low temperatures. On the other hand, those who work hard and play hard expect an ice-cold beer, served in a frosty mug. Irish beer drinkers insist that a pint of Irish Guinness is best served at room temperature.Pouring
The way beer is poured has influence over the presentation of beer. The flow rate from the tap, position of the pour and the tilting of the glass all affect the outcome. How the beer is poured determines the size and longevity of the head, and the turbulence of the pour affects how the carbonization is released. More heavily carbonated beers, such as German pilsners, need time to settle before they’re served. Many barkeeps will serve the beer with remaining yeast at the bottom of the glass to add extra color and flavor.Served warm or cold, from a bottle or glass, beer is an important part of society from Montana to Mongolia. And sometimes, even those so-called little old ladies will gather to enjoy a pint with their mates.
Sunday, October 14, 2012
REVIEW: Samuel Adams Octoberfest Seasonal Beer
If you 're like me, you love tasting new beers. I also love going back to some of my old favorites, which is why I'm glad the Boston Brewery continues year after year to brew Samuel Adams Octoberfest Seasonal Beer. While I usually prefer hoppy over malty, there is just something about a nice roasted malt flavor when you've spent the day outside where the chill of autumn has been caressing your face.
Samuel Adams Brewery
From the brewery:"Samuel Adams® Octoberfest is a malt lover's dream, masterfully blending together five roasts of barley to create a delicious harmony of sweet flavors including caramel and toffee. The beer is kept from being overly sweet by the elegant bitterness imparted by the German Noble hops."
This beer is best consumed just slightly below room temperature. I know, I know, warm beer. Seriously, you ice-cold beer fans would really do well to broaden your horizons and try something with some flavor for a change, and that flavor is only unlocked by serving slightly less cold than the mass-market "cold as the mountains" stuff.
The first thing to note about this beer is its deep orange color, and that it won't have much head because the carbonation is a bit lower than the Boston Lager. this is typical for this type of beer, so not to worry. When you take a whiff, you shouldn't notice too much hops, but instead you should catch some fruity and floral aroma.
When you take a sip, you'll notice that the mouthfeel is substantially bigger than those mass-market beers as well. This is a good thing. Beer shouldn't feel like water any more than it should taste that way. Speaking of flavor, the first thing I noticed was sweet maltiness, with a bit of maple syrup flavor in the background. There is definitely some hops in there, but it hangs out in the background instead of asserting its presence like it would were this beer an IPA. The most memorable part of my first sip, however, was the malty aftertaste, which reminded me of roasted coffee.
Take your first sip on a clean palate, and then enjoy the rest with a good hearty meal. I had mine with a nice juicy burger topped with pungent blue cheese. Yum!
Samuel Adams Octoberfest is readily available at a reasonable price. Boston Lager is my old standby, but no matter what beer you choose from their line, you can’t go wrong with Sam. Be careful—while this beer is not super strong at over 5% abv, it can pack a punch if you don't watch your intake!
Please always enjoy your beer responsibly!
Samuel Adams Brewery
This beer is best consumed just slightly below room temperature. I know, I know, warm beer. Seriously, you ice-cold beer fans would really do well to broaden your horizons and try something with some flavor for a change, and that flavor is only unlocked by serving slightly less cold than the mass-market "cold as the mountains" stuff.
The first thing to note about this beer is its deep orange color, and that it won't have much head because the carbonation is a bit lower than the Boston Lager. this is typical for this type of beer, so not to worry. When you take a whiff, you shouldn't notice too much hops, but instead you should catch some fruity and floral aroma.
When you take a sip, you'll notice that the mouthfeel is substantially bigger than those mass-market beers as well. This is a good thing. Beer shouldn't feel like water any more than it should taste that way. Speaking of flavor, the first thing I noticed was sweet maltiness, with a bit of maple syrup flavor in the background. There is definitely some hops in there, but it hangs out in the background instead of asserting its presence like it would were this beer an IPA. The most memorable part of my first sip, however, was the malty aftertaste, which reminded me of roasted coffee.
Take your first sip on a clean palate, and then enjoy the rest with a good hearty meal. I had mine with a nice juicy burger topped with pungent blue cheese. Yum!
Samuel Adams Octoberfest is readily available at a reasonable price. Boston Lager is my old standby, but no matter what beer you choose from their line, you can’t go wrong with Sam. Be careful—while this beer is not super strong at over 5% abv, it can pack a punch if you don't watch your intake!
Please always enjoy your beer responsibly!
Saturday, October 13, 2012
A Hoppy Marriage: Gourmet Cheese & Beer Pairing Guide
By Sara Kahn
Is there really a season for beer? I certainly enjoy beer year round but find myself opting for a cold brew more often during warmer weather. This time of year seems to call for lighter and more refreshing beverages but did you know beer just may be the better beverage choice to enjoy with gourmet cheese?
Beer, like wine, has something in common with cheese. All of these products are pastoral and crafted using traditional methods that date back centuries. Wine, beer and cheese speak of a particular culture, a place and a time. The connection between beer and cheese is particularly strong since the animals milked for cheese ate the grains used for brewing beer. It’s possible that your nose and palate may pick up similar flavor profiles. Putting aside their natural affinity, perhaps the most important reason to pair beer with cheese is that the carbonation and brisk qualities of beer refresh the mouth and wash away the tongue-coating richness of the cheese. Simply put, they taste good together.
With the wide variety of domestic, imported, and craft beers now available, selecting the right one can be just as overwhelming as choosing an appropriate wine. Fortunately, we have teamed up with Peter Estaniel, founder of Better Beer Blog (www.betterbeerblog.com) to give us an assist. Take a look at our Gourmet Cheese and Beer Pairing Guide for Peter’s recommendations for your next gourmet cheese and BEER tasting.
Cheese Type: Fresh
Fresh cheeses are not aged and usually are white and light in flavor, smooth and sometimes tangy. Try chevre (goat cheese), buffalo mozzarella or feta.
Peter’s Picks: The light citrus character of White Beers (Unibroue Blanche de Chambly, Wittekerke) and Wheat Beers (Erdinger Weissbier, Weihenstephaner Hefeweissbier) marries well with the lactic tang of fresh cheeses.
Cheese Type: Bloomy
Encased in a whitish, edible rind, bloomy cheeses are often velvety, gooey with a mild flavor. Add Brie, Camembert or Pierre-Robert to the cheese board for a decadent treat.
Peter’s Picks: Pilsner, with its balanced flavor and mildly bitter finish, washes the palate of creamy, bloomy cheeses. Try Trumer Pils, Spaten Pils.
Cheese Type: Washed Rind
AKA “Stinky Cheeses”. During the aging process, washed-rind cheeses are usually bathed in a brine or washed with liquor such as wine, beer or a spirits. It’s this brining process that gives the cheese an aromatic quality. Almost all have orange or reddish hued rinds. Not mild and not sharp, washed rind cheeses are full-flavored. Give Taleggio or Epoisses a taste.
Peter’s Picks: India Pale Ale (Blind Pig IPA, Stone IPA) and Belgian-style Dark Strong ales (Chimay Grande Reserve, Gouden Carolus Grand Cru of the Emperor) have enough gusto to stand up to the power of these cheeses.
Cheese Type: Aged, Hard Cheeses
As cheeses matures, it hardens and concentrates in flavor. Try our 3 Year Old Cheddar, Aged Gouda and Piave.
Peter’s Picks: A pint of English ale (Samuel Smith’s Nut Brown Ale, Newcastle Brown Ale) is the traditional beverage of choice for Cheddar. The nutty and caramelized flavors of aged Gouda and Piave match well with brown ales, as well.
Cheese Type: Blue
The bluish-green veins give blue cheese its punch. Listed from strong to strongest in pungency are creamy Gorgonzola, nutty Stilton and salty Roquefort.
Peter’s Picks: Intense cheeses like blues can be tamed with sweet, fruity beers. For a unique treat, try a raspberry flavored beer like Belgian Lambic (Lindemans Framboise) with blue cheese for dessert.
Is there really a season for beer? I certainly enjoy beer year round but find myself opting for a cold brew more often during warmer weather. This time of year seems to call for lighter and more refreshing beverages but did you know beer just may be the better beverage choice to enjoy with gourmet cheese?
Beer, like wine, has something in common with cheese. All of these products are pastoral and crafted using traditional methods that date back centuries. Wine, beer and cheese speak of a particular culture, a place and a time. The connection between beer and cheese is particularly strong since the animals milked for cheese ate the grains used for brewing beer. It’s possible that your nose and palate may pick up similar flavor profiles. Putting aside their natural affinity, perhaps the most important reason to pair beer with cheese is that the carbonation and brisk qualities of beer refresh the mouth and wash away the tongue-coating richness of the cheese. Simply put, they taste good together.
With the wide variety of domestic, imported, and craft beers now available, selecting the right one can be just as overwhelming as choosing an appropriate wine. Fortunately, we have teamed up with Peter Estaniel, founder of Better Beer Blog (www.betterbeerblog.com) to give us an assist. Take a look at our Gourmet Cheese and Beer Pairing Guide for Peter’s recommendations for your next gourmet cheese and BEER tasting.
Cheese Type: Fresh
Fresh cheeses are not aged and usually are white and light in flavor, smooth and sometimes tangy. Try chevre (goat cheese), buffalo mozzarella or feta.
Peter’s Picks: The light citrus character of White Beers (Unibroue Blanche de Chambly, Wittekerke) and Wheat Beers (Erdinger Weissbier, Weihenstephaner Hefeweissbier) marries well with the lactic tang of fresh cheeses.
Cheese Type: Bloomy
Encased in a whitish, edible rind, bloomy cheeses are often velvety, gooey with a mild flavor. Add Brie, Camembert or Pierre-Robert to the cheese board for a decadent treat.
Peter’s Picks: Pilsner, with its balanced flavor and mildly bitter finish, washes the palate of creamy, bloomy cheeses. Try Trumer Pils, Spaten Pils.
Cheese Type: Washed Rind
AKA “Stinky Cheeses”. During the aging process, washed-rind cheeses are usually bathed in a brine or washed with liquor such as wine, beer or a spirits. It’s this brining process that gives the cheese an aromatic quality. Almost all have orange or reddish hued rinds. Not mild and not sharp, washed rind cheeses are full-flavored. Give Taleggio or Epoisses a taste.
Peter’s Picks: India Pale Ale (Blind Pig IPA, Stone IPA) and Belgian-style Dark Strong ales (Chimay Grande Reserve, Gouden Carolus Grand Cru of the Emperor) have enough gusto to stand up to the power of these cheeses.
Cheese Type: Aged, Hard Cheeses
As cheeses matures, it hardens and concentrates in flavor. Try our 3 Year Old Cheddar, Aged Gouda and Piave.
Peter’s Picks: A pint of English ale (Samuel Smith’s Nut Brown Ale, Newcastle Brown Ale) is the traditional beverage of choice for Cheddar. The nutty and caramelized flavors of aged Gouda and Piave match well with brown ales, as well.
Cheese Type: Blue
The bluish-green veins give blue cheese its punch. Listed from strong to strongest in pungency are creamy Gorgonzola, nutty Stilton and salty Roquefort.
Peter’s Picks: Intense cheeses like blues can be tamed with sweet, fruity beers. For a unique treat, try a raspberry flavored beer like Belgian Lambic (Lindemans Framboise) with blue cheese for dessert.
| About The Author
Even though her passion for gourmet cheese was undying,
Sara Kahn found shopping for it to be overwhelming, time consuming and
confusing. She established www.thecheeseambassador.com to offer a simple way to
select and serve the world’s finest cheeses either for home entertaining or as a
unique cheese gift. By providing the perfect combination of fine cheese along
with a comprehensive cheese course guide, enjoying gourmet cheese is now a
deliciously enriching experience.
|
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