Nothing is free in life, but…
April 24, 2008 | Leave a Comment
In old England, town inns paid a government tax known as a ’scot’ for serving beer. Beer lovers who left town to drink at rural pubs were said to be drinking ’scot free’.
Famous brewers you never knew about
April 18, 2008 | Leave a Comment
The United States two-dollar bill features three brewers: George Washington, Thomas Jefferson and Samuel Adams. In fact, George Washington installed a brewhouse on his grounds at Mount Vernon.
Because “dough” just didn’t stick
April 16, 2008 | Leave a Comment
The Egyptian pyramids were built on beer. Stonecutters, slaves and public officials were paid in a type of beer called ‘kash’ – which is where the word ‘cash’ originated.
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
How to get a beer belly
March 30, 2008 | Leave a Comment
Myth
A “beer belly” is caused by drinking beer.
Fact
A “beer belly” is caused by eating too much food. No beer or other alcohol beverage is necessary.
* Excerpt taken from beerchurch.com
And you thought the in-laws weren’t nice…
February 3, 2008 | Leave a Comment
About 4000 years ago, it was the accepted practice in Babylonia that for a month after the wedding, the bride’s father would supply his son-in-law with all the mead he could drink. Mead is a honey beer, and because their calender was lunar based, this period was called the “honey month” or what we know to day as the “Honey moon.”
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