| "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! |
 |
| |
 |
More From Moore - nothing but beer here.....
| Clay Moore dedicates this page to his and Beer Nexus' favorite band, Lunch Hour- Six Pack "beer for the ear" |
It's time for more ......TALES OF ALES
