Tag: Beer 101

Full of Potential BYOB by

In just a few weeks, a well-meaning loved one is going to hand you homebrewing supplies. No doubt, you’ll have questions. I’m here with answers and “wisdom.”

American Ales Circa 1900 History by the Glass by

The continued connection between American and British ales throughout the 19th century is unexpected but fascinating.

Vassar Ale History by the Glass by

The Matthew Vassar who brewed Vassar Ale later founded the college in Poughkeepsie that bears his name. That connection is almost certainly why Vassar’s papers have been preserved.

American Hops in British Beer History by the Glass by

How long have American hops been common in British beer? Twenty years, 30 years, 50 years? Think again. It’s much longer than that.

Lab Report: The Science of Tasting Beers Feature by

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.

Irish Porter History by the Glass by

The evolution and slow divergence of Irish Porter from the London original is a story that’s been repeated across the world. Displace a beer and, like a plant, it will adapt to its new environment.

Valley Malt: New England’s First Micro-Maltster Feature by

Before New England’s Valley Malt existed, a farmhouse brewery could never truly be a farmhouse brewery, and a harvest beer could never truly be a harvest beer.

Native Cultures: Experiments in Spontaneous Fermentation Feature by

Allagash’s Rob Tod recalls visiting spontaneous Belgian breweries with a group of American brewers, and wondering whether their techniques could be imported to the US.

No Sweat: The Construction of the Coaster Industry Feature by

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.

Broyhan History by the Glass by

A few hundred years as North Germany’s favorite beer, yet it’s disappeared virtually without a trace. What was it exactly, and why has it been so thoroughly forgotten?

How to Be a Beer Fest Pro Beer Smack by

These beer fest survival tips could mean the difference between having an epic time… and a “fail” time.

Russian Imperial Stout: The Grandest of All Beer Styles? Style Profile by

Catherine the Great had a passion for the brownest, strongest Porter from London’s great Anchor brewery. It was this ale that would eventually evolve into possibly the grandest of all beer styles.

Expanding the Palette: Engineering the Future of Hops Feature by

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.

Faro: Belgium’s Original “Sweet-tart” Style Profile by

In its heyday, Faro was the go-to drink of Belgium. It was light and refreshing, and, the French notwithstanding, a pleasant respite.

A Short History of Mild Feature by

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.

Cascadian Dark Ale / Black IPA: Rule-Breaking Innovation Style Profile by

CDA must be something more than a simple IPA that happens to be black, and must be brewed with the Northwest’s distinctively aromatic hops, including Amarillo, Centennial, Chinook and, yes, Cascade.

Malt Liquor: The Definition of a Cheap Buzz Style Profile by

Craft beer, this is not. Yet, there is a certain fascination with malt liquor among some craft brewers.

Surviving the Daily Grind BYOB by

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.

Double IPA: San Diego’s Pale Ale Style Profile by

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?

From the Brewery to You Feature by

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.

Bock: Spring’s Dark, Malty, Seasonal Style Profile by

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.

Rye Beer: Spicy, Subtle, and Complex Style Profile by

Often, the grain is used to give a new twist to a classic style. When you get it just right, its spicy tang plays on a nutty, chocolate-like background with just a touch of coffee.

American Pale Wheat: It’s All in the Yeast Style Profile by

Deservedly or not, American wheat ale is the whipping boy for Bavarian Hefeweizen … but it turns out, that’s not such a bad thing.

Berliner Weisse: Champagne of the North Style Profile by

The style probably dates to the 16th or 17th century and was so renowned that Napoleon’s troops supposedly called it the “Champagne of the North.”