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Tasting panels are trained by smelling the chemical aroma standards responsible for each flavor—as beer geeks know, banana flavor is isoamyl acetate and butter is diacetyl—in decreasing dilutions. They taste the isolated chemicals added to polyethylene glycol until small amounts can be detected.
In the early ’90s, two things happened: the rise of microbreweries, which started releasing their own “breweriana” into the coaster-sphere… and the internet. That’s when the “tegestologist,” or coaster collector, community really blew up.
In addition to their bittering, flavor, and aroma properties, hops help stabilize beer foam, kill unwanted bacteria, and, according to some studies, impart body-boosting antioxidants. Future breeds might bring an entire revolution to the brewing industry.
You might be surprised at some of the multitude of forms Mild Ale has taken. Many were about as dissimilar from the modern version as you can imagine. But let’s get one thing straight first: The name Mild has nothing to do with low gravity or low hopping rates.
Just how fine can you go with your crush? The internet’s general rule of thumb says, “Crush until you’re scared and then crush a little more.” In reality, you don’t have to shoot for the maximum efficiency from your crush. Most mills’ default settings work like a charm.
If India Pale Ale gets its name from its legendary ability to withstand the month-long sea voyage from England to Bombay some 200 years ago, what should we call the new breed of super-hoppy American IPAs?
Over the years, brewers have come up with four basic types of packaging—casks, bottles, kegs and cans. Each type of package protects beer in different ways, and can cause the beer to taste quite different.
A bartender, explaining the appeal of Bock, told one newspaper reporter simply, “It makes a feller feel good sooner.” It was enough to put a smile on your face, even in the midst of the Great Depression.