I’ll give you two guesses but the first one doesn’t count..
April 14, 2008 | Leave a Comment
What is the best selling brand in the Western Hemisphere outside of the United States? What country is it brewed in?
Answer: Brahma Beer. It is brewed in Sao Paulo, Brazil.
Monday Night Beer Fights - Week 10
April 13, 2008 | Leave a Comment
This week’s beer fight shared the date with a very special day in history. April 7th marked the anniversary of the repeal of prohibition. Special thanks to O’Fallon Brewery who held a toast (entries submitted by the crowd) and we all raised our glasses in appreciation for being able to drink beer.
On to the beer fights! Great turnout tonight as 28 participants tested their beer tasting abilities in our beer fight night. 11 rounds brought us to our newest winner, Tiffany Keene. Congratulations Tiffany!
Monday Night Beer Fights - Week 9 - Opening Day Edition
April 13, 2008 | Leave a Comment
Week 9 Beer Fights shared the day with the Cardinals as their season opened. Good turnout for the fights as 17 contestants participated. Congratulations to Jeff Britton of Wentzville who becomes the ninth Beer Fight Champion! Jeff went 13 rounds to get his entry in the Beer Fight Tournament of Champions in a few weeks.
Great job Jeff!
Around here we drink our lunch
April 12, 2008 | Leave a Comment
Barley sandwich - Beer for lunch. Also called a slurp sandwich.
* Excerpt taken from beerchurch.com
Pick up line…I think not!
April 10, 2008 | Leave a Comment
Bait-and-switch - When an attractive person invites you to his or her table then steers you to a less attractive friend.
* Excerpt taken from beerchurch.com
Check your temperature
April 8, 2008 | Leave a Comment
Serving temperatures have a tremendous impact on the way that a beer tastes. In the United States, most beer is served as chilled as possible. However, extreme cold temperatures are not always best for serving beer. Knowing the proper temperature at which to experience certain varieties of beer will further assist you in finding a beer that you’ll love.
Only light beers and light lagers should be served very chilled (46°F or colder). Darker lagers, wheat beers, and alt should be served closer to 50°F for optimum flavor. Most ales, stouts and porters are best presented at 53°F to 57°F for the fullest flavor. Everything else strong and dark should be served at 58°F to 62°F.
* Excerpt taken from beerchurch.com
It’s all in the fermenting…
April 6, 2008 | Leave a Comment
There are two basic categories of beer styles: top-fermenting beer and bottom-fermenting beer. Generally speaking, top-fermenting beers (also called ales) are more complex with fruity characteristics, and bottom-fermenting beers (also called lagers) possess a cleaner finish. Top-fermenting beers include wheat beer, stout, porter and ale; bottom-fermenting beers include bock, Oktoberfest, pilsner, American lager, and malt liquor. In the United States, most of the beer consumed is of the bottom-fermenting lager style, but top-fermenting beers have gained popularity in recent years.
Bottom-fermenting beers styles – lagers
American Light – This type of beer encompasses the most popular beers sold in the United States. Very light in color, this variety of beer will usually have little to no malt or hop characteristics. This type of beer is also very light-bodied.
Bock – A bock is usually full-bodied, with a strong, malty flavor. The color is most often a very dark brown.
Doppelbock – A full-bodied beer, a doppelbock is a stronger variety of a bock. With a very dark brown color, it will usually also possess an intense malt flavor.
Oktoberfest – Medium-bodied and malty, an Oktoberfest will be dark in color and very flavorful.
Pilsner – A pale, light-bodied lager, with a hoppy, dry flavor.
Top-fermenting beer styles – ales
Alt – Derived from the German word for old, an Alt (or Altbier) is medium-bodied and slightly fruity. With a medium copper hue, Alts generally drink lighter than they appear.
Barley Wine – Barley wine is very strong, very full-bodied, and possesses a strong flavor. Generally, barley wine has a distinct hop presence.
Bitter – A British-style ale, a bitter is usually reddish-copper in color, and similar to a pale ale.
Cream Ale – This variety of beer is usually light in color and body, with high carbonation. Cream ales usually have very little hop flavor.
Hefeweizen – An unfiltered wheat beer. Light in color, hefeweizen is fruity and light in body.
India Pale Ale – Often referred to as an IPA, an India pale ale will be very hoppy, medium-bodied, and amber in color.
Lambic – A Belgian-style wheat beer, a lambic is not malted and very fruity in flavor.
Porter – Very dark in color, but medium-bodied, porter is usually dry and fruity with a discernable malt character.
Scottish Ale – Full-bodied, dark, and strong, Scottish ales have a strong malt aroma and flavor.
Stout – A very dark, full-bodied roasted.- flavored beer.
Trappist Ale – A very special beer, the only beers that can be called Trappist ales are produced at monasteries. Generally medium in body and in color, these beers and usually strong in fruity, and are often served in a wine glass or goblet.
White – Also known as a witbier, white beers are pale and cloudy in color, with a medium body and apparent fruit, malt and hops flavors.
* Excerpt taken from beerchurch.com
Thumbs up for beer
April 4, 2008 | Leave a Comment
Before invention of the thermometer, brewers used to check the temperature by dipping their thumb, to find whether appropriate for adding Yeast. Too hot, the yeast would die. This is where we get the phrase ” The Rule of the Thumb”
Only the finest for America’s soldiers
April 2, 2008 | Leave a Comment
One of George Washington’s first acts as Commander of the Continental Army was to proclaim that every one of his troops would receive a quart of beer with his daily rations.
* Excerpt taken from beerchurch.com
Three terms that generally describe the flavors of beer
April 1, 2008 | Leave a Comment
Maltiness – Malt is derived from grains, and is the part of the beer that is fermented. The grains that are generally used to create malt are wheat and barley. There are several varieties of malt, with varying flavors. Many people also find a malty flavor to be somewhat sweet.
Hoppiness – Hops are a plant that is also added to beer, and they give beer a bitter flavor. Pale ales are generally the hoppiest beers available in the United States.
Fruitiness – Most ales have some degree of fruity flavor present, even though there is no actual fruit in the beer. The fruity flavor is a by-product of the yeast fermentation in the brewing process.
* Excerpt taken from beerchurch.com
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