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Rules of Dark Lager has Changed! 01/31/2011
Everything you thought you knew about beer is wrong! In the past several years the craft beer world has continued to evolve and innovate with blinding speed. Old cultural assumptions about beer have outlived their welcome. It’s time to learn The New Rules of Beer. Here's lesson #1:
OLD: Dark beer is always heavy.
NEW: A beer's color doesn't necessarily reflect its heft. You haven’t tried American-made, Bavarian-style black lagers.
A beer's 'weight' is primarily a reflection of its dryness. How many fermentable sugars went in (in the form of barley malt and sometimes other additions like maize, wheat, Belgian brewing sugars, and other starches) and how much of those remain post-fermentation. Just as in winemaking, it's primarily an acid/sugar balance thing and has nothing to do with color, which is simply a reflection of how pale or how roasted the brewer's grains are to begin with. (Bitterness is another misunderstood facet often confused with weight; I'll get to that later.)
To read the rest of this article by
Draft Magazine has come out with a list of the best Eisbocks according to them. Kuhnhenn Raspberry Eisbock made it on their list! Having just under 14% ABV, the reddish-brown smells and tastes like chocolate covered raspberries.
To see the other beers that made it on their list, click here!
The History of Sam Adams Beer! 01/27/2011
This is a great entertaining video from Beer Nations featuring Jim Koch, founder of Sam Adams!
Craft Beer draws younger audiance 01/24/2011
When it comes to craft beer, no ingredient is off limits. Breweries are adding everything from fruit to coriander to add flavor.
"There's so much variety, more within beer than within wine," says Jerry Hauck, owner of Monk's House of Ale Repute, a nationally recognized beer bar at 420 E. Eighth St.
The nuances in beer aren't as subtle as those in wine, he says. "You don't have to be a beer aficionado to be able to taste the different flavors."
Craft beers - the only part of the beer industry that's growing, Hauck says - have expanded the options for quality and taste in beer, those in the industry say. So what makes these craft beers so much better? It's the complexity of flavors, including the beer's higher alcohol content, that make the difference, Hauck and others say.
To read this article in full by AngusLeader.com click here!
The film documentary which will hopefully be released this summer explores the popular world of craft beer. Watch the trailer, and hopefully we'll be able to see more soon! For more details click here!
Brewers Gone Sour 01/18/2011
In 2006, five American craft brewers took an epic trip to Belgium that forever changed their perspectives on brewing.
“I came back from that trip with a vision of starting a sour program,” said Adam Avery, whose Avery Brewing Co. in Boulder, Colo. now has about 220 barrels in its barrel-aging program.
Tomme Arthur, another one of those five travelers (dubbed the “Brett pack” for their affinity for brewing with Brettanomyces yeast), is now running one of the largest domestic barrel-aging programs at Port Brewing/The Lost Abbey in San Marcos, Calif., with 600 barrels, of which approximately 250 are devoted to sour beer.
To read more on this article from Jill Redding and craftbeer.com click here!
Lean more about IPA's! 01/14/2011
India Pale Ale (IPA)
IPA’s were developed by British troops who were stationed in India. High levels of alcohol and hops were needed to keep unwanted organisms from entering the beer during their long voyages. Other factors that contribute to IPA’s are the oak barrels they were shipped in, the rocking of the sea, changes in temperature and long period of yeast activity. Demand for the IPA soon become overwhelming in England and the “India” was dropped from the name but the features remained the same.
IPA’s can mean a variety of different things depending on where they are originally from. In the UK they typically have a lower ABV (around 3.5%) and a balance between the malt and hops; while in the USA they are anywhere from 5-8% ABV and a more powerful hop flavor. They possess a medium to high maltiness with a fruity aroma from the yeast.
Today IPA’s are enjoyed everywhere! To learn more, click here!
International Beverage Company is a branch from Powers Distributing. Powers Distributing was recently recognized for their efforts in the industry, continuous improvements and advances in technology. "The International Beverage Company, or IBC, is a subsidiary of Powers Distributing that provides direct selling to hand-selected retailers on specialty products. These specialty beers are consumed for flavor, provide a unique experience and spark conversation." To read more about IBC in this article look under the "Detecting Consumer Tastes" after clicking here!
TheFullPint.com is asking people what they think was the Best Craft Beer of 2010. There are 60 beers listed and you have to choose your #1! The deadline is January 14th and if your beer is not on the list, you can write in a vote at the bottom!
Choose 1 of the 60 Craft Beers of 2010 from the list. OR
Learn more about Ale's... 01/10/2011
Ales: Top-Fermenting Beers
Ales represent the majority of beer styles worldwide. Their top-fermenting yeast works at higher temperatures (60-70 ‘F) and ferment faster than Lagers. Yeast is considered top-fermenting if it grows near the surface of the fermenting brew.
Brown Ale: Range in color from dark brown to copper color. They have a full, sweet flavor, and may have a nutty-character. Example is Brooklyn Brown.
Pale Ale: Color ranges from golden to copper with a high hoppy taste. Typically possesses a low to medium body with a bitter aroma. Example is Mackinac Pale Ale.
To learn more about Ale’s click here!
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