|"Here and There"
by Clay Moore
and Jay Silvers
Anchor Brewing owns the copyright to the term Steam Beer but that hasn't
prevented others from producing beers in the same style. Other examples of the
generic "California Common" are Flying Dog Old Scratch Amber Lager, Schlafly;s Pi
Common, and Lagunitas' Zephyr. All are decent replicas but none are better.
Hops make beer bitter and malt makes it sweet but it's yeast that
makes it alcoholic and produces multiple flavor compounds
Three of the most difficult in the world beers to get your hands are: Westvleteren
12; The Bruery's Black Tuesday, and Russian River's Pliny the Younger.
A true Kolsh comes from the German city of Cologne (Koln) in Germany.
Only beers from that area can be certified as Cologne-Area Brews. The
German law protecting the Kolsch name does not apply to the USA which is
why you see so many American-born Kolsch beers.
One of our favorite breweries to visit is Bells makers of the famous Two Hearted Ale
and Oberon. It was one of the first breweries in Michigan history. The 22 tap
landmark building is in Kalamazoo where you can taste many small batch brews.
Looking for a solid Irish stout other than Guinness? We recommend
Boulevards' Irish Stout, Mendocino's Black Hawk Stout, Moylan's Dragoons,
and Shipyards' Blue Fin Stout.
Enjoyed this beer cocktail at our local pub - The Steamroller. Combine one ouce of
St.-Germaine elder flower liqueur, 1 ounce fresh squeezed lemon juice, 1 ounce rye
whisky, and 1/2 ounce of Heering cherry liqueur and shake with ice. Enjoy!
Adolphus Busch was the first American brewer to pasteurize beer in the 1870s.
That allowed him to pursue national distribution ahead of the competition.
Busch also built a nation system of ice warehouses next to train stations so that his
refrigerated train cars could quickly restock before taking off for their destination
There are two way beers are treated to make them alcohol free (defined as
less than .05 percent ABV) The first is with heat - the beer is heated to
173 F (boiling point of alcohol) and simmers until the alcohol is removed.
The second is reverse osmosis in which the alcohol and water are filtered
out of the beer before the water in reintroduced.
Ethanol, the intoxicant in beer, is a powerful antiseptic, but not a good cold
remedy. The optimal blood alcohol content to kill germs would be more than
60 percent. Alas, that’d kill you, too. (Fatal alcohol poisoning occurs
between 0.40 and 0.50 percent.)
Hops, the bittering agent in beer, belong to the family Cannabaceae, making them
marijuana’s close cousins and lending a little perspective to the term “hopped up.”
While you’re examining your beer, try an experiment: Tilt the glass to see if
foam adheres to the side. If it does, that’s called “Brussels lace,” considered
by some to be a sign of high-quality beer — and clean glasses.
If the wandering drunken insects stumbled upon sober comrades from the
same nest, they were carefully carried back home to sleep it off. Drunken
strangers met a different fate: They got tossed.
Regular Budweiser contains 143 calories, Coors Original contains 148 calories,
Sam Adams Boston Lager contains 160 calories, Anchor Steam Porter contains
205 calories, and Sierra Nevada Stout contains a whooping 225 calories.
Guinness is well known for their habit of standing by the troops in desperate
times. When World War I broke out, Guinness promised every one of their
workers who went off to war that he would have his job waiting for him when
he came home. Guinness even paid half of the man’s salary to his family
while he was away to help support them.
It's actually a US law that people cannot actually be shown consuming an
alcoholic beverage on television! While there are countless commercials
advertising their use, none have their actors consume the product.
Pilsner and Budweiser origins come from the Czech Republic. The pilsner style
originated in the city of Pilsen in 1840, The Budweiser pilsner comes from the city
of Budejovice. Budweiser describes where the beer comes from,.
The first non-alcoholic beer came from ancient Egypt. A priestess would create
a strong ale, then heat it over a fire. The alcohol would burn off, and rise to
make the goddess (Hathor?) very drunk. The remaining beer, now
mnon-alcoholic, was sold to the public .
The first reported use of hops in beer was 736 AD, but brewers didn’t really use
hops until the 1500s. Before the 1500s, gruit beer used ingredients like wormwood
or other herbs to balance the sweetness. Medieval brewers did not like hops in
beer because they thought it caused “melancholy and tormenting disease
"You can't drink all day if you don't start in the morning."
Clay and Jay
See you next month!
dedicates this page
to his and
"beer for the ear"
Here and There 25
Here and There 24
Here and There 23
Here and There 22
Here and There 21
Here and There 20
Here and There 19
Here and There 18
Here and There 17
Here and There 16
Here and There 15
Here and There 14
Here and There 13
Here and There 12
Here and There 11
Here and There 10
Here and There 9
Here and There 8
Here and There 7
Here and There 6
Here and There 5
Here and There 1
Here and There 2
Here and There 3
Here and There 4
It's the Blend of the
World As We
Things to Brew
You Want That in the
Craft Beer Explosion:
Friend or Foe
Houston We Have a Big
I'll Take Price Gouging
for $200, Alex