"Here and There"
by Clay Moore
and Jay Silvers

This year's Oktoberfest (Munich) reportedly rhad more than 6 million people visiting
during its 16-day period – and 96,912 beer steins were nearly stolen with
96,912 people getting caught trying to leave the event with the glass beer mugs.
That's a decrease from 2018, which saw 101,000 attempted mug thefts. This year
also saw a decrease in beer consumed 7.3 million beers to 200,000 less than 2018.

Hop Watch - El Dorado.  Created by CLS Farms in the Yakima Valley, El Dorado
features a veritable fruit salad of hop aromatics, including pineapple, cherry, mango,
pear, and stone fruits. High oil great yield, and good storage characteristics make
this a popular choice for wheat beers, IPAs, and Pale Ale.

Beer Glossary: BJCP - the letters stand for the Beer Judge Certification Program.  
It's a nonprofit group that trains beer judges and standardizes a dynamic set of style
guidelines for beer competition judge use.  The certification test is formidable.

Quiz time! Which one of these has been purchased by a large brewery?
A. BJ's Brewhouse, TX; B.Rhinegeist Brewing, OH; C. Mendocino Brewing CA;
, D.  Avery Brewing, CO; E. Gordon Biersch Brewing, CA
Answer: C

"You mustn't hurry a lady drinking a pint of beer.  The effects might be fatal."
Anthony Powell

If you love or hate sours you should know the term "lactobacillus".  It is one of the
more common types of acid producing bacteria found in the brewery.  It occurs
naturally on malted barley grains.  Brewers must pay strict attention to sanitizing all
equipment that comes in contact with their beer to avoid bacterial contamination,
unless of course they are intentionally producing a sour beer.

On the subject of "sour" did you know sour is one of the primary senses of taste,
detectable by the tongue wihtout any olfactory component?  Sour "wild" ales have
recently surged n popularity though there are traditional styles like Berliner weisse
and lambic, that have always been made with a tart flavor component.  Acidity is
usually added with the help of lactobacillus (as mentioned above) and other wort
souring bacteria, though some fruit beers can take on tartness from the fruit itself.

Here in the USA we so used to seeing a beer's alcohol content in terms of alcohol by
volume.  But you can also alcohol by weight as a measurement. A 3.2% alcohol by
weight equals 3.2 grams of alcohol per 100 centiliters of beer. (It is approximately
20% less than alcohol by volume.) So a beer with 4%ABW is about 5% ABV.

Lately we've noticed a resurgence in the popularity of cream ale.  It is a clean, pale
beer similar to American lager, but with a bit more character and flavor - which isn't
hard to do.  The style dates back to the 1800s and is one of the few to survive
Prohibition.  Corn or sugar can constitute up to 20% of the fermentables leading to
a light body and dry finish.Technicaly it's considered a historical style with an ABV of
4.2% to 5.6%.  In this style our favorite is Genese Cream Ale from NY.

We really like beers made with Galaxy hops.  Their extraordinary oil content makes
them one of the most sought out hops in the industry.  It is an Australian variety with
intense flavors of peach, citrus, and grass.  High cohumulone levels means it works
best in very late kettle additions or as a dry hop.

Note to most Americans - and English Bitter or just Bitter is not overly bitter at all. It
has a low hop notes, low carbonation, and notes of biscuits and caramel malt.
An "ordinary bitter" has and ABV of aorund 3.8%, a "best bitter" around 4.6 % and  
a strong bitter or extra-special bitter up to 6.3% ABV.

"I picked up a stout and took a sip.  It slid down my throat like silk."
Sara Sheridan

Beer Style - Rauchbier.  We consider this malty, smoked amber lager to be an
acquired taste we having acquired yet.  Beechwood smoked malt is traditional which
brings a toasty malt sweetness and wood smoke to the beer's flavor profile.  It's
generally made with German or Czech hops and has an ABV range of 4.8 to 6%.

Beer Glossary:  Caramel Malt.  Also called crystal malt, this type of malt is produced
by allowing its enzymes to convert its own starches into sugar.  The malt kernels are
the heated to caramelize those sugars producing various grades of light to dark
flavors and aromas. Caramel malt is used to add color, body, and caramel
sweetness plus toffee like tastes and aromas to beer.

Beer Game - Power Hour.  Think of it as adult musical chairs. The rules are simple.  
Start a playlist of songs.  Ever ytime the music changes, everybody drinks.  We think
its really dumb but we're running out of things to say.

"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
favorite band,
Lunch Hour-
Six Pack
"beer for the ear"
It's time for more ......TALES OF ALES

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