Friday, December 3, 2010
Between 15-20% of all scotch whisky consumed in Scotland is first purchased in Britain. Although the reason for this is unknown, they do not dwell on it since their Scotch seems to be more popular in other countries. This is proven by the fact that scotch whisky is within the top five export earners and makes a considerable profit while making very large contributions to Britain’s foreign exchange.
Approximately 200 markets are in the exchange for Scotch whisky with the European Union being in the forefront vying for top spot with the United States, Japan and other Asian markets following suit. The European Union is accountable for at least 50% of all Scotch whisky sales with the other countries rounding up another 40% or so.
A nine-year sales projection is in reserve of scotch stock maturing or already matured. In 1996 the stock of matured scotch was sitting at 2,741 million liters up a tenfold from 1945 at 247 million liters. The stock was higher in 1939 at 374 million liters. Obviously the Scotch whiskey market is predicted to grow based on the amount of maturing stock.
It is a difficult trade dealing in stocks with a scotch manufacturer as they sit and wait on maturing product, they cannot accurately gather information on what the market years down the road will be for their product. This is a commercial problem. The most significant undertaking is the capital investment of maturing stock.
There is a very small portion of fine scotch that actually makes it out of Scotland and into other countries. Matured whiskies as well as fresh fillings are an enticing profit grabber; however the time it takes for this product to turn over and give way to said profit makes this a risky endeavor. It is very hard to determine whether or not the products value will hold in the future.
In closing the value of these company’s finely distilled products is not likely to lose appeal any time soon, although one never knows what the future will bring. For Scotch lovers, another drink is always in their futures.
Wednesday, November 24, 2010
Elijah Craig a Baptist minister in the late 18th century in Georgetown Kentucky unveiled to farmers and townsfolk alike the first Bourbon whiskey where the trend just took off. It is said that even the father of the great Abraham Lincoln got into the action.
European settlers brought this trade secret with them to North America and in turn shared it with their new neighbors. Giving way to a boom in production. 1791 was the timeframe for the whiskey rebellion that took place in Pennsylvania where the government elected to impose tax on whiskey and whiskey sales.
This did not sit well with distillers so they made their way to the Kentucky Mountains to avoid the collectors of said tax. Eighty percent of all Bourbon today is distilled in the state of Kentucky. A royal family of French decent carried the name that now brandishes the bottles of this Kentucky gold. The name was introduced in 1758.
The attempt of American independence from British rule saw the French giving support so as the independence grew new land developments in America were named in French as tribute. In the year 1785, Kentucky was known as the Kentucky district of Virginia and not a separate state.
Through some of the river ports in Kentucky the whiskies were shipped down the Ohio River to New Orleans. Northeastern Bourbon county and Limestone county combined in 1789 to forge Mason county Virginia.
Although Bourbon is less restricted than Scotch, there are some regulations in place today. State regulation on Bourbon distilling requires the brew to be made from 51% corn; however barley wheat and rye may be used for blending purposes. It must be between 80-160% proof.
The soft texture and sweet taste come from the corn itself. After it is distilled in a continual still, it is then filled to casks made of oak for maturing for a much regulated minimum of no less than two years. These regulations make Bourbon what it is today, a very popular whiskey among all who drink.
Friday, November 5, 2010
They say that every 50 years is the leveling out point on scotch, as it will no longer get better with age. Prior to that point it is like wine and will continue to produce a better taste. The differences in many of the distillers of fine scotch in Scotland can be very noticeable, as the geography lends to different techniques.
Each region of the Scottish territory yields a different product due to varying methods of development. Many methods can be employed, right down to the grains and water used. Some distilling companies even use certain peat mosses on the grains for added flavor.
One would assume you must try them all, to consider yourself a true aficionado.
Sunday, October 3, 2010
To ensure Bavarian beers were only the best quality the Duke Wilhelm IV ordered the Bavarian Reinheitsgebot. Water, hops, and barley are the only ingredients allowed in beer according to the regulation. The Reinheitsgebot is the oldest legislation put on beverages in the world and has been unaltered in almost five-hundred years. Yeast is the only addition to the list of vital ingredients in the act. Brewers in the past before that had simply used the yeast found naturally in the air. Bavarian breweries were soon known as the superior producers of beer because of the strict standard of quality following by the purity requirement. Other manufacturers began to adhere to the act as the reputation of the Bavarian breweries continued to rise.
As a result of the Reinheitsgebot, Germanic beers have a long-standing reputation of producing quality beers made out of the best ingredients. As time went on and Germany began to export beer, some towns became famed brewing spots. The city of Bremen had over 600 breweries by fifteen-hundred and was the top exporter of beer to Holland, Scandinavia, England, and even as far as India. A couple of other famous brewing towns were Einbeck and Braunschweig. In modern Germany, most of the country's beer-drinking people still choose fabbier, or draught beer, over bottle beer because of it's full-bodied flavor and right amount of head foam. In an attempt to curtail more breakouts of the black plague German beer steins came into use about the time the purity requirement came out and are still in use today.
During the era of the bubonic plague, Germany began a lot of regulations to prevent its people from becoming ill. Disease would spread as large amounts of infected flies landed in people's food and drink. This led to the German beer stein, a beverage holder with a closed lid that is operated with the thumb so a person could stop infection and still be able to drink with one hand. As people started to learn the plague spread in unclean conditions with stale water, beer consumption went up exponentially. Steins were originally made of stoneware with pewter lids. German beer steins started to be crafted entirely of pewter for nearly three-hundred years as the pewter guild became more powerful. Still manufactured today, silver and porcelain German beer steins were eventually introduced.
Today there are over thirteen-hundred and fifty breweries within Germany's borders that make over five-thousand types of beer. The oldest beer maker in the world still in operation in the present is the Benedictine abbey Weihenstephan, that has been making beer since 1040. The Franconia region of Bavaria by the city Bamberg is the highest concentrated area for breweries in Germany. Most beers can be placed under ales and lagers but German breweries produce a large variety of flavors. Some brands of beer can have an alcoholic content as much as 12%, making them stronger than most wines even though most beers have an alcoholic content ranging from 4.7% to 5.4%.
Friday, September 3, 2010
To make sure that Bavarian beers were only the highest quality the Duke Wilhelm IV authorized the Bavarian Reinheitsgebot. Hops, barley, and water are the only ingredients that should go in in beer according to the law. The Reinheitsgebot is the oldest regulation placed on food in the world and has remain unchanged in nearly five-hundred years. Yeast is the only inclusion to the list of crucial ingredients in the act. Yeast found naturally in the air was what manufacturers before used. Bavarian breweries were soon considered the superior makers of beer because of the strict standard of quality following by the purity requirement. As the prominence of the Bavarian breweries spread around the nation other manufacturers started to follow the proclamation as well.
German beers have a long-standing reputation of making quality brews made only from the purest ingredients as a result of the Reinheitsgebot. As time passed and Germany began to ship out beer, some cities became famed brewing locations. By fifteen-hundred, Scandinavia, Holland, England, and as far as India principally recieved their beer from one of the more than 600 breweries in the city of Bremen. Two more famed brewing cities were Einbeck and Braunschweig. In modern-day Germany, the majority of the country's drinking people still choose fabbier, or draught beer, over bottled beer because of it's robust flavor and perfect amount of foam. In an effort to curtail more outbreaks of the bubonic plague German beer steins became popular about the time the purity standard came about and are still used today.
During the time of the bubonic plague, Germany originated a lot of laws to prevent its citizens from getting ill. Massive amounts of infected flies would land in people's food and spread the infection. This led to the German beer stein, a beverage container with a hinged lid that could be used with the thumb so a person could stop infection and still be able to drink with one hand. Beer drinking rose exponentially as citizens started to realize the disease spread in unsanitary conditions with brackish pools of water. Originally made of stoneware with pewter lids, steins grew in popularity. Steins began to be manufactured entirely of pewter for nearly 300 years as the pewter guild grew. Eventually, porcelain and silver German beer steins were introduced and are still produced today.
Nowadays there are over 1350 breweries within Germany's lands that produce over five-thousand brands of beer. The Benedictine abbey Weihenstephan, which has been producing beer since one-thousand and forty, is reported as the oldest brewery in the world. The most concentrated area in Germany for beer makers is the Franconia region of Bavaria by the city Bamberg. German breweries produce a wide variety of tastes and brands of beer with the majority of them able to be placed under ales or lagers. Some brands of beer may have an alcoholic content as high as 12%, making them more potent than a lot of wines even though most beers have an alcoholic content ranging from 4.7% to 5.4%.
Tuesday, August 3, 2010
Barley is placed in deep tanks of water for approximately three days. As the moisture increases it promotes the germination process. After the germination process, the barley is then moved to the malting segment of the distillery where it will go into drums sometimes known as the malting floor.
The entire purpose of the germination process is to convert the starch in the grains into fermentable sugars. This will feed the yeast in the fermentation stage. Turning the barley frequently ensures the temperature will remain consistent. Sheils, another name for a wooden shovel, are used to turn the grains, on a traditional malting floor. The grains will die if the temperature reaches above 22 degrees, and will the stop the entire process as the starch will not be converted to sugar.
The grain is then kilned as to halt the continuation of sugar consumption the kiln will dry up any moister. Generally a kiln is a building standing two stories in height with the top perforated to allow all heat to leave. The lower floor contains peat bricks that are heated. During this process the grain is dried and takes on that peat like reek. The pagoda style roof on a distillery is the most noticeable characteristic. The malt must not be heated above 70 degrees or it will surely be damaged and unusable.
Most of the distilleries in this day and age buy all their malt from a centralized malting company. However there are still a select few that remain traditional and do it all themselves.
The grain is milled into grist and combined with water in mash tubs to be heated to sixty degrees. During the mashing period the water is changed at least four times to remove sediment. The bi-product of this mashing is called wort. The wort must be cooled prior to mixing with yeast in what is called a wash back. This large container is never filled to the top as the wort froths a lot due to carbon dioxide. After two or three days all the yeast is killed by the alcohol. The end product of this cycle is called wash. It contains an alcohol percent of five to 8 percent.
The stills in which the wash is placed are made of copper and are regulated to a certain shape allowing for proper distillation to occur. The still method is usually ran twice yet some companies do three or more.
After all this is complete the brew is then placed in casks made of usually oak, for a period of eight to twelve years minimum.
The most important factor in proper draft care is the temperature of the beer. The proper temperature for storage and serving draft beer is 38 degrees Fahrenheit. If the keg falls above or below 38 F, the appearance, freshness, and most importantly, taste can be affected. Draft beer is kept at this temperature so that it can maintain the carbonation level that it has while it is being made at the brewery. It does not matter whether it is a domestic or imported beer or if it is pasteurized or not; the temperature must remain between 38-40 degrees.
If a keg gets too warm, the beer will foam up while it is still in the container. This happens because the pressure applied by the beer tap handles is not enough to keep the carbonation in the beer. This can lead to wasted beer and wasted profit. Once a keg has lost pressure and the carbonation in the beer is gone, it affects the taste, making it more bitter, and the appearance of the beer, making it appear clouded.
If the keg gets too cold it causes the carbonation found in the beer to remain there until the customer consumes it. The result is overfilled beer glasses and a lower yield of beers per keg. Also, if temperature drops too much without the pressure from the beer tap handles being changed, the beer may become over carbonated. This will result in foamy pours.
Temperature can be maintained with a little care. To properly measure a keg’s temperature you must place a thermometer in liquid with the keg. This is important to do to maintain proper temperature. A keg can go from 38 degrees to 48 degrees in as little as four hours. On the other hand, it can take up to ten hours for a keg that measures 48 degrees to be cooled down to 38 degrees. This is a serious matter in a business or party situation!
One way to prevent improper temperature is make sure that your keg refrigerator is well maintained and sealed properly. A poorly sealed cooler can warm the keg by several degrees over a relatively short period of time. When storing kegs, avoid keeping other items in the same cooler as the beer. Having other items in the same refrigerator can lead to people opening the door and affecting the temperature of the keg.
One must consider temperature when receiving a keg from delivery as well. A keg that has ridden around in a delivery truck for several hours is more than likely going to be several degrees warmer than when it came from the warehouse. The bottom line is that with a little care and attention draft beer can always be good all the way from the bottom of the barrel until it comes bursting forth in a golden frothy spray out of the beer tap handles.
Sunday, July 4, 2010
The Bavarian Reinheitsgebot was ordered by Duke Wilhelm IV of Bavaria to ensure that Bavarian beers were made of the highest quality. The regulation states that beers should only consist of barley, hops, and water. The Reinheitsgebot is the oldest regulation put on food in the world and has not been changed in nearly five-hundred years. Yeast is the only augmentation to the list of vital ingredients in the act. Yeast that was naturally in the air was what manufacturers before used. Bavarian breweries were soon known as the best producers of beer because of the strict standard of quality followed by the purity standard. As the notoriety of the Bavarian breweries spread across the nation other producers began to follow the proclamation also.
German beers have a long-standing notoriety of making quality beers made only from the best ingredients as a result of the Reinheitsgebot. As time passed and Germany began to export beer, a lot of cities became famed brewing locations. The city of Bremen had over 600 breweries by fifteen-hundred and was the leading exporter of beer to Holland, Scandinavia, England, and even as far as India. Einbeck and Braunschweig were two more famous brewing towns. In modern-day Germany, most of the nation's beer-drinking people still prefer fabbier, or draught beer, over bottle beer because of it's robust taste and right amount of foam. In an attempt to curtail further outbreaks of the bubonic plague German beer steins became popular about the time the purity requirement came out and are still in use today.
During the time of the black plague, Germany started several regulations to stop its people from becoming ill. Large amounts of infected flies would fly in people's food and spread the infection. This led to the stein, a drink holder with a closed top that could be operated with the thumb so a person could stop disease and still be able to drink with their free hand. Beer consumption rose exponentially as people began to realize the disease spread in unsanitary conditions with stagnant pools of water. Originally crafted from stoneware with pewter tops, steins grew in popularity. As the pewter guild grew, steins began to be made completely of pewter and stayed that way for over three-hundred years. Still produced today, silver and porcelain steins were eventually introduced.
Today there are over thirteen-hundred and fifty breweries within Germany's lands that make over five-thousand brands of beer. The oldest beer maker in the world still in operation in the present is the Benedictine abbey Weihenstephan, that has been making beer since 1040. The most concentrated area in Germany for beer makers is the Franconia region of Bavaria by the city Bamberg. Most beers can be placed by ales and lagers but German beer makers produce a large variety of flavors. Some types of beer can have an alcoholic content as high as 12%, making them stronger than most wines even though most beers have an alcoholic content from 4.7% to 5.4%.
Thursday, June 3, 2010
If you are interested in learning how to make beer at home, then you are definitely going to want to read on so that you can learn about the basic process that is involved to make beer at home.
How To Make Beer At Home
There are only really several steps that are involved if you want to make beer at home. The first is to get yourself a beer kit, which is a kit that is going to include all of the different tools and materials that you are going to need to make the beer.
Then you need the four main ingredients, which are: water, malt, hops, and yeast. Water is the most abundant ingredient in any style of beer, malted barley is barley grain that has carefully been soaked in water until it sprouts and is then dried and used to make beer, hops balance out the sweetness by adding a degree of bitterness and also add a distinctive aroma to the finished brew, and finally, yeast is the catalyst which makes it all happen.
The next thing that you need to do is add all of the ingredients together using the beer kit, and there are usually instructions that come with each different beer kit because each kit usually has some different aspects to it.
You can even add your own decided flavors to the beer if you like, however you just want to make sure beforehand that you know what you are doing so that you do not use too much or too little and end up ruining the beer.
However even if you do make a mistake, you can just throw that batch out and make a new one, as practice is going to be the only way that you will be able to learn. After a few batches, you are going to be quite good at making your own beer, and you will be surprised at the freshness and tastiness of it, especially compared to the beer that you are used to drinking.
Just make sure that you are responsible and that you are not careless with a process such as this and overdo it.
Monday, May 10, 2010
Many times people follow directions for so long they tend to ignore the possibility there are other ways of doing things. As people become more experienced in home brewing, they may try different methods or different ingredients and often willingly share these findings with other members of their home brew club. The associations are designed for this type of sharing as well as gathering and sharing their finished products as well as discussing potential legal issues surrounding the home brewing industry.
Many times a home brew club will have local competitions where members can enter their brews to be judged on their zymurgy, or their study of fermentation. Those planning to enter any brewing contest must plan ahead, as it takes about four weeks for beer to properly ferment in the refrigerator before it is ready to drink.
Home Brewing Can Be Fun And Rewarding Hobby
Making your own beer can be fun and challenging at the same time, but it will not take a lot of time or space. Usually one burner on your stove will be enough space, except for storage, and in about two hours, up to five gallons of home brew can be in the keg or ready for bottling. One of the advantages of brewing your own, is you can make your own labels and put them on the bottles, making them easily defined as your own.
By joining a home brew club, you can get many new ideas and can ask questions of your own, finding out if a technique will work before you try it. Others in the home brew club may have already tried and failed and can offer advice on how to do things correctly. It may be better to ask and save a lot of time, ingredients and effort than to fail miserably.
Many members of a home brew club are more than willing to share their knowledge and experience, despite the intense competition of brewing the best. Whether beer, wine or straight alcohol, sharing tips with new brewers are what some of the more experienced brewers do best.
Monday, May 3, 2010
These benefits are limited in a way when people disregard their need for mobility and transportation, having to look at time always to be able to ensure that they go home safe and sound, without the hassles of needing to worry about their means of getting back to their lodging accommodations. Unimportant as it may seem for most people, a vehicle for hire really has a lot of benefits rather than worrying about the expenses. Not only concentrated on the pubs, but car hire also extends its coverage into other tourist wants, as nearby sites, drinking, dining and other activities that tourists would prefer while they are on vacation.
Ideally, people will be restless once they are in Ireland. Thinking of what to do and where to go are only some of the issues that they have to address. Car hire also extends assistance on this aspect, providing tourists with information as to what ideal places would be worth their while. This car for hire organization is not solely aimed at providing vehicles for profit, but would also like to ensure that such tourists will get the most out of their vacation. Besides, a one shot deal is nothing compared to customer loyalty on their next visit and referral to their friends, if people are to find a trustworthy organization when they go on tour in Ireland.
Among the alternative places where people may meet and bring women would be that of bars. Mixing alcohol with music and some pleasantries along the way are a good mix of better things to come, even perhaps leading to a stage where they can be able get to know each other better. Part of this of course comes from enjoying the company of each other and this proves to be an advantage on the part of the guy. You see, one of the hardest parts of trying to gain the nod of women is providing them a good time and impressing them that they made the right decision in giving in to your company.
By all means, this is one hard thing to do if a man is not careful. The judgment phase, that of which is trying to win the woman’s nod is perhaps the most invigorating part that cannot promise anything frugal. It is an open battle field for them as they try to save face or obtain their trophy of trust from the apple of their eyes.
Women of course will not give in to easily. Men have to find out the funny bone of their intimate and romantic desires. The things that make them click as a whole are the most important aspect since women rarely have the time to waste time for men who pursue them without purpose. Flings may be possible but honestly, women today have become wiser. Time is an essential element in maturity and this can be seen once a woman shows that she is not playing around with men. Companionship is one thing but going towards the next level is something else.
Moreover, women value the effort and persistence. A woman will automatically not entertain the would-be suitors if they are not interested. With an open minded, most women would provide equal chances. If in the first try you are turned down, then perhaps it would be better not to pursue or expect more. The whole thing will become useless and moot.
These are the realities in love and relationships. Many would want to get intimate and take on life together even if there is not seen bond just yet. However, for most people wanting something serious, their road towards it will say it all. Persistence and sincerity will be tested and all of these can be seen sooner than they think.
Saturday, April 10, 2010
Now of course there’s a big marketing presence in all these different varieties of beer glasses, but a true beer drinker knows that as the beer is poured in, something else is going on besides the nice looking logo on the side of the glass. The hue of the beer changes, the head forms at the top, and the anticipation of that first cool drink is more profound and complete. Just like any other pleasurable aspect of life, there’s a psychology involved here. Flavor, texture, aroma; these are the things that make up the drinking experience. If you’re drinking to relax and enjoy yourself, why not do all the things you can to enhance the experience.
One of the most important aspects of beer glasses is how the shape affects the formation of the head. This is important because the head acts as a sort of trap for the volatiles in the beer. What’s volatile in a beer? Compounds such as hop oils, a variety of yeast byproducts such as spices or alcohol are what make up a beer’s aroma and taste. Earlier beer that man drank was darker, stouter, and a lot grainier too, mainly because of the lack of filtration. As glass became more and more popular, so did lighter colored beers and better filtration processes. With so many different kinds of beers, a variety of beer glasses are needed to produce the maximum desired effect of the beer drinking experience. Many people have said that the 16-ounce pint glass is overall the most versatile glass for the widest range of beers. Many people place the importance of a glass because of the shape as they drink. A tall pilsner glass can be tipped up for quick drinking, while the tall narrow glass keeps the entire drink cold the whole time.
So which is the correct glass to use with which beer? The answers are vast and varied. Europeans may do it completely different than anyone else in the world, but what it really comes down to is your own personal preference. Go with some recommendations and then branch out and try some on your own. You may be surprised at the experience and find your own preferences to be totally unique to yourself.
Saturday, April 3, 2010
The Inland Revenue Act of 1880 in the United Kingdom demanded private citizens to pay for a license in order to pursue their pastime. The same types of hardships were felt by home brewers in the United States. A law passed in 1920 banned anyone, private of company to produce alcohol. Organized crime saw a boost in activity during the famous “Prohibition” period.
Times have changed now and home brewing is enjoyed by many, with interest in the process growing as more time passes. It can be a very relaxing and enjoyable hobby. There is some work that goes into making beer at home, but it is minimal and the result is something really great that you can share with friends and family.
What CO2 Is To Brewing Beer At Home
Brewing beer at home is not at all difficult as long as you can and will follow directions. There are four basic ingredients necessary for every batch you make:
There is a fifth ingredient, but it arrives a little late to the party: carbon dioxide, or CO2. You cannot brew beer at home without it. Actually no one can brew beer anywhere without carbon dioxide. How do you get it? It is produced by the yeast and hops in the beer. There is an important process of aging that is necessary if you want really good beer.
Once bottled, leave it be for no less than two weeks. It is during this time that the carbon dioxide is produced and your beer is carbonated. There are a few other ways to add CO2 to your home brewed beer, but the aging is still something to allow.
The quick way to possibly add CO2 to beer brewed at home is to pump it into your keg or container directly. This speeds up the aging process and gets you to your brew a lot faster.
The more traditional way for home brewing beer with CO2 is by adding wort to the finished product before sealing it. Wort is simply unfermented beer; adding that for the yeast produces carbon dioxide.
Wednesday, March 31, 2010
The olden day's cocktails were made in combination with gin, whisky or rum and with a small amount of vodka. Many cocktails were made traditionally by mixing it with gin which is called as gimlet or martini. This type of mixed drinks was introduced after the period of 1980's. The word cocktail was determined by Dr. David Wonderich in October 2005.
A benefit of drinking a sip of cocktail is that it will keep you relieved from head aches. “Cocktail” is liquor composed of sugar, water and bitter agents. It is also called as bittered sling. And it is also supposed to be an electioneering potion, since it keeps the heart stout and bold. It is said that a person who swallows one sip of cocktail is ready to swallow anything else.
There are several cocktail recipes; they come in different compositions according to the bartenders. In addition of Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips, and a variety of other types of mixed drinks were 10 recipes for drinks referred to as "Cocktails".
The quality and quantity of alcohol present in cocktail is very less when compared to the other alcoholic drinks. The cost of the cocktails also has a big difference when compared to other drinks. So, nowadays bartenders have started preparing cocktails. They are mixed with different types of other drink such as gin, whisky, milk and cream. It is not mixed with water. The ingredients mixed depend upon the region from where you get the drink.
While serving cocktails, it is to taken care that you serve the drink in the appropriate glass. The cocktail glass is of a shape with a wide, shallow bowl, on a stem above a flat base. The cocktail glasses are designed in such a shape that the temperature should not change.
Thursday, March 18, 2010
When it comes to types of beer, there are many, many options to choose from. It's impossible to say which type is best, because they all have very different characteristics. You'd be surprised at how a pilsner can differ from a porter, or how a stout stands out from a cider.
The names given to different styles of beer generally reflect individual characteristics of the product, such as where it originated. Most beers, particularly those sold commercially, are processed using traditional methods.
Different types of beer have unique qualities like appearance, taste, origin and aroma. There are several styles that make up the world' most common types of beer:
Styles of beer have a lot to do with how they taste, what they look like, how they smell and of course where they are made. Some common choices include these:
* Lager: Some of the most popular types of beer are lagers. These include American styles including basic lager, all-malt lager, light lager, double pilsner, malt liquor and low-alcohol or "light" beers. Popular international choices include Czech, European, Japanese and German lagers.
* Ale: American amber, brown ale, porter, strong, sour and wild ales are also common American beers. Also falling under the category of "Ales" are Chile Beer, Pumpkin Ale, Belgian and French ales, English, German, Irish, Finnish, Scottish and Russian ales.
* Cider: While not an official beer, cider is still enjoyed by many beer drinkers. Favorites include standard cider, New England cider and many specialty ciders.
* Hybrids: combining different beer styles or ingredients create this "experimental" beer. Berbed, smoked, fruit and vegetable beer and spiced beer are all types of hybrids.
* Mead: Mead is not a beer, rather a honey wine that has been adapted from centuries-old recipes. Melomel is a type of mead blended with fruit or vegetables. Braggot is concoction of beer and mead, while Metheglin is mead blended with spices.
Variety is the spice of life. If you're a beer drinker, you're likely loyal to a tried and true brand. But remember that variety is the spice of life. There is a world of options available to you, so try something new next time you're ready to crack open a cold one.
Thursday, March 11, 2010
Barley is immersed in deep tanks of water for approximately three days. As the moisture increases it commences the germination process. After the germination process, the barley is then moved to the malting segment of the distillery where it will be placed into drums also known as the malting floor.
The intention of the germination process is to convert the starch in the grains into fermentable sugars. This will feed the yeast in the fermentation phase. Rotating the barley frequently ensures the temperature will remain consistent. Wooden shovels known as sheils are used to turn the grains on a traditional malting floor. The grains will die if the temperature reaches above 22 degrees, and will halt the entire process as the starch will not be converted to sugar.
The grain is then kilned to stop the continuation of sugar consumption because the kiln will absorb any moisture. In general, a traditional kiln is a building standing two stories tall with the top perforated to allow all heat to escape. The ground floor contains peat bricks that are heated. During this process the grain is dried and absorbs that peat's smell. The pagoda style roof on a distillery is the most distinct characteristic. The malt must not be heated above 70 degrees or it will certainly be damaged and unusable.
Today, most of the distilleries buy all their malt from a centralized malting company. However, there remain a select few that continue to be traditional and do it all themselves.
The grain is milled into grist and mixed with water in mash tubs to be heated to sixty degrees. During the mashing period the water is changed at least four times to rid the tubs of sediment. The byproduct of this mashing is known as wort. The wort must be cooled before mixing with yeast in what is called a wash back. This large container is never filled completely as the wort froths a lot due to carbon dioxide. By the time two or three days have passed, all the yeast is killed by the alcohol. The final product of this cycle is called wash. It contains five to eight percent alcohol.
The stills in which the wash is placed are made of copper and are regulated to a particular shape that allows for proper distillation to occur. The still method is usually completed twice, but some companies do it three times or more.
After the entire method is complete the brew is then placed in casks made usually of oak, for a minimum period of eight to twelve years.
Wednesday, March 3, 2010
Start by Buying a Kit
The first step you need for home brewing beer with kegs is to go out and buy a kit that contains, among other things, the keg, tap as well as many other tools that will come in handy later on. Also included are the ingredients such as hops as well as containers. These kits that cost a mere twenty dollars will set you on the way to home brewing beer with kegs and once you start you will find it hard to stop.
The cost of the kit depends on how much beer you wish to brew as well as your level of expertise. Home brewing beer with kegs provides you with the opportunity to brew delicious beer that will taste the way that you want it to taste and you will find it to be a hobby worth pursuing. After a long day at the office, home brewing beer with kegs will provide you with a way to unwind with a cool glass of beer that you yourself has made.
After having purchased the kit, it follows that you must then ensure that you follow the instructions to the T and also make sure that you measure the ingredients exactly. If you don’t get the quantities right by even a small margin, the taste can be different from your expectations. There are also home-brew radio stations as well as brew pubs that promote unpasteurized beer which shows how popular home brewing beer with kegs has become.
You will need to follow the basics of converting sugars into ethyl alcohol as well as carbon dioxide by yeast through the process of fermentation. The real difference between home brewing beer with kegs and the commercial means is that of scale, and if you have the right and sophisticated brewing abilities, there is no reason why you should not be able to brew the beer exactly as per you desire.
If you have the right equipment and have a degree of sophistication in your brewing abilities and you put in enough effort, you should also be able to make beer of quality as good as professional beer makers.
Thursday, February 18, 2010
Today, the most important factor to influence modern beer glass making was the creation of glass. As consumers actually started to be able to look at what they were consuming from the glass they began to demand a beer with more flavor and a improved hue. Customers didn't want chunks in their drinks anymore so manufacturers began to filter their beers. With this new, improved wave of beer glasses, it appeared beer steins were on the way out.
A variety of glasses were created and produced for the various kinds of beers. The sixteen-ounce pint glass is the most in demand glass in the United States. It was originally used to fit the top of a Martini shaker, but barkeeps soon discovered that as the beer poured out of the beer tap handles the pint glass was the top receptacle because it let part of the carbonation to be released and let the aroma of the brew to be more obvious. The pint glass rapidly became popular with barkeeps who had to rinse each glass by itself because it can be put on top of each other and stored easily on the shelves.
An attempt to get consumers to get their kind of beer by breweries led to some unique and groundbreaking moves on the marketing and advertising front. Handing out glasses to consumers was a way that manufacturers found to promote their beers even though it was illegal. This led to the manufacturers creating glasses that were works of art unto themselves. The first were gaudy and costly; they would often have gold or silver embossed on the sides. Eventually, artists for the breweries began doing detailed carvings on either side of the beer glasses or steins and even developed a method of cooking enamel paint onto the glasses. These enameled glasses are still some of the most rare beer souvenirs, even though they were made more recently than the others. Nowadays avid collectors all over the earth continue to collect these tin signs and memorabilia that are sometimes worth thousands. Have you looked up in the top of Grandpappy's old drawer in a while?
Monday, February 15, 2010
The first operation performed on grapes after they are removed from their storage is to de-stem them, which is the process of removing the grape from the shoots to which they are attached.
As soon as all the grapes in the batch are de-stemmed, they are placed into the wine press where they are compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and must combination then spend time together in a cask and it is the length of time that the mixture sits with the must in contact with the grape skin and pulp that determines the character of the finished wine.
When the winemaker determines the right amount of time has passed, the juice is drawn off and yeast added to begin the fermentation process with the remaining pomace, in many cases, being returned to the vineyard to be used as a fertilizer.
Once the colour and sugar content are correct the cask valve is opened and the first juice, which is the best quality wine, is then transferred into other containers where the fermentation process is finalized.
‘Pressed wines’, which are full of tannin, are made from the leftover solids. They have a strong colour and are generally mixed with the first juice in many different ways to create wines of different strengths and flavours.
When the fermentation process is complete, the wine is either bottled straight away, or left to age.
When making white wine it is important not to damage the grapes, so they are poured into the receiving bins as quickly as possible. Once they are all in the receiving bin, the grapes are then transferred to the press where the must is separated from the skins and other solids.
At this stage the solids are disregarded and the remaining must is slightly refrigerated before being transferred into a stainless steel vat where it is allowed to ferment. Care is taken to maintain the temperature during fermenting which preserves the delicate aromas of the finished wine.
Once the fermentation process is complete, the resultant wine is decanted taking care to avoid the sediment which collects at the bottom of the vat. After decanting, the wine is bottled and ready to be sold, and is best drunk within two years.
Sweet Dessert Wines
Dessert wines are produced in one of two ways. In the first method, Botrytis Cinera, a fungus which grows very quickly, is used. This transforms the fruit and changes the colour and also alters the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This method creates a strong, sweet wine where the grape is the major flavour.
Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which, along with the production process, leave the wine with a mushroom type smell as the bottle is opened.
Monday, February 8, 2010
In fact, the popularity of home brewed beer has risen dramatically during the past twenty years or so, and custom made beers are more popular now than ever before.
Only Need a Few Hundred Dollars to Get Started
The American taste for beer is quite sophisticated and faced with an inexpensive as well as easy method of making home brewed beer has only stoked the fire of brewing beer at home. You may only require a few hundred dollars investment to purchase the required home beer making kits along with ingredients before you are well on your way to preparing homemade beer.
You can easily source home beer making kits from homebrew supply stores who stock not only the kits, but also the required ingredients as well. Before you actually get stuck into brewing beer at home you should be well acquainted with the different home beer making kits available that each comes with different supplies.
At the very least, your home beer making kit must include vital items such as the brewing kettle that is usually made from stainless steel and is used to make the wort. You should select a brewing kettle size that can hold at the very least twice the amount of beer you wish to brew.
Another important piece of equipment that your home beer making kit should have is the fermenting container which holds the brew at the same time as the yeast performs its function. In addition, the container should allow the brewer to check the fermentation that is going on, and it should also have an airlock to let gases escape.
Your home beer making kit should also have a hydrometer which is a tiny probe whose function is to measure the wort’s specific gravity while fermentation is taking place, and also before the fermentation process begins. A good thermometer is also necessary to check the temperatures between a low of sixty degrees Fahrenheit and a high of two hundred twelve degrees Fahrenheit at which point water begins to boil.
A very important facet of brewing beer at home is cleanliness and so you should ensure that your home beer making kit also has a sterilizer and it should also come with a racking cane, associated tubing as well as racking bucket - all of which help in transferring the fermented beer into a temporary location before it is actually bottled.
It is not unusual for home beer making kits to not contain bottles, caps as well as cappers which you will require for storing the fermented beer from the racking bucket into the bottles. With these pieces of equipment you should have no difficulty in brewing your beer at home.
Sunday, January 17, 2010
Throughout Germany, beer is very popular with the culture. Germany contains well over 1,000 breweries, which is more than any other location in the world. All beer that is manufactured in Germany must follow the purity law, which lets manufacturers know what ingredients can and can’t be used. Basically, the only ingredients allowed to make beer in Germany are water, hops, and barley malt.
Due to the strict purity requirements, you can easily notice German beers by their overall level of quality. They have a distinct taste, with little to no aftertaste. Some styles of German ale include Koelsch, Weizen, and Altbier. Some types of German lagers include Bock, Pilsener, Dunkel, Helles, and Maerzen. Keep in mind that the taste, aroma, and color can vary, although all can be identified as being true German beers.
The German beer Altbier is a very common dark ale, that is top fermented in the lower regions of Germany. The beer proposes a yellow color, with a taste that is rich in hops. Another ale, Rauchbier, is known to have a smoky flavor with a smoked color. These beers taste great, and happen to be very popular throughout the regions of Germany.
German lagers are also very popular, and happen to be popular in other areas of the world as well. Pilsener is one of the most popular and most familiar of all German beers, providing you with more hops and less malt. Pilsener can be found for sale all over the world, and happens to be very popular throughout North America as well. Several bars serve it as well, as it happens to be one of the most popular dark lagers out there.
Throughout Germany, there are several different companies, produce over 4,000 different brands of beers. Some of the more well known and larger companies of north Germany are Beck, St. Pauli, Warsteiner, and Krombach. In the southern region of Germany, there are more breweries, although most of them are smaller, as they are locally owned and operated. Southern Germany also contains the Benedictine Abbey, which is one of the oldest breweries in the world. This brewery started producing beer in 1040 - very impressive indeed!
Germany is also home to Oktoberfest, which is held every year in Munich. Oktoberfest starts in late September and carries on for two weeks, ending in early October. During Oktoberfest, beer drinkers from all over the world will travel to Germany and celebrate German beers. Each and every year, over 5 million people attend the event, making it one of the biggest beer celebrations in the world.
During Oktoberfest, local breweries in Munich are the only breweries allowed to serve beer in the bigger tents. There are six breweries in total, producing a variety of different beers. By attending this yearly event, you can learn more about German beer, sample the different varieties, and enjoy the rich bold flavors that make German beer so very popular.
Due to the success Oktoberfest gets each and every year, other cities around the world try and mimic this event. Even though they have success, their level of success isn’t near as much as the original Oktoberfest - Germany. German beers are very popular around the world, with Oktoberfest helping to prove that very claim. If you drink beer but have never experienced what beers from Germany have to offer, you really should give them a try. Once you do, you’ll quickly realize why German beers are so very popular - and why the taste simply can’t be duplicated with any other beer.