|Really Vintage Beer
|Cervesa de Independencia
|Even though summer is coming to an end,
there’s still cause for celebration -
Mexican Independence Day is September
16th! This year, why not celebrate one of
Mexico’s most important holidays with a
modern beer take on the classic Margarita.
After hours of research and testing here is
the BeerNexus Cervesa de Independencia
1 1/2 ounces Tequila
4 ounces very cold Corona
1/2 teaspoon fine sugar
1/2 ounce lime juice
Combine Tequila, beer,
sugar and lime juice in a
cocktail shaker with ice.
Stir, do not shake.
Coat glass rim with lime salt.
Garnish with lime.
Ideal Serving Glass: Margarita glass
|Finnish scientists have cracked open a 170-year-old
bottle of beer, salvaged last summer from the wreckage
of a ship that sank near the Aland Islands in the Baltic
Sea, was thought to be the oldest drinkable beer ever
found. Unfortunately, the Technical Research Center of
Finland (VTT) reported that the first bottle opened did
not withstand the stresses of time. Seawater made it
into the bottle, contaminating the brew.
Nonetheless, the researchers were able to analyze the
chemistry of the pale golden liquid. They found malt
sugars, aromatic compounds and hops typical of what
you'd expect to find in a bottle of beer today.
The researchers had hoped to find live yeast cells in the
brew, which would help them reverse-engineer the
brewing process and replicate the beer. But no yeast
cells survived the years 164 feet below the ocean's
surface. There were, however, live lactic acid bacteria in
the bottle. These bacteria, sometimes used in brewing,
would add a sour taste to the beverage. Divers did
manage to salvage five bottles from the wrecked ship,
which likely sank sometime between 1800 and
1830. The researchers now plan to crack open
another bottle and try again.
|Use a Glass
Two new studies have concluded what many have long known- we
drink with our eyes. Thus, the presentation of the beer in the glass in
terms of its foam head, clarity/brilliance and colour is a key
element in determining if we like a beer.
In terms of flavour, the foam head is critical. Beyond foam's tactile
perception on the upper lip and in the mouth, it is in effect a gas
exchange medium. Foam is constantly evolving CO2 that can bring
some aromas along for the ride. Depending on the solubility of the
flavour compounds, they will either concentrate in the foam or the
foam will act as a barrier to their liberation.
Typically the hydrophobic (water insoluble) characters such as hop
bitterness and aroma oils will favourably concentrate in the foam
along with spices such as coriander and orange peel.
Conversely, the absence of foam accentuates hydrophilic
(water soluble) flavours such as malty and caramel, and the fruity
esters such as banana (isoamyl acetate) while enhancing the
perception of undesirable butterscotch (diacetate) flavours.
Beer glass shape, material and thickness impacts on the longevity of
the foam, and whether or not the aromas are caught and presented
to the drinkers nose. Thicker glasses will reduce the rate of beer
warming thus tending to improve the persistence of the foam. Long
cylindrical shaped pils glasses will have a higher surface to volume ratio,
thus warm more quickly. Importantly, glasses with a relatively narrow
brim compared to their body tend to concentrate aromas (i.e. hoppy)
in the glass and present them to the drinkers nose. Such glasses also
result in reduced CO2 loss and more stable foam
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