"Here and There"
by Clay Moore
and Jay Silvers

Let's talk about Vienna Lager.  This style was developed by Anton Dreher in Vienna
Austria in 1841.  This historical amber lager (4.7 -5.5% ABV) is a staple for North
American drinkers.  Vienna malt has a lightly toasty sweetness ot it, as it is gently
heat dried to a light orange amber color.  Most massed produced versions are
thinner and weaker than the real deal because they are made with lost of corn.


"Remember this as it can be a matter of life or death - don't put any sort of
fruit in beer.  Fruit doesn't belong in beer."
Brian South

Beer Glossary: UMAMI - one of the primary tastes, detectable by the tongue
without any olfactory component.  It refers to a savory sensation on the tongue
as one would get from eating mushrooms or foods with monosodium gultamate
in them. In beer certain vaariets of hops, malts, and even yeast can contribute
to the sensation of umani.

Quiz time! Which one of these has been purchased by a large brewery? - (This is
the same question but with different choices from last month.  So many breweries
had sold out we could do this for months)  A. Great Lakes Brewing, OH;
B. Olde Saratoga/Kingfisher, NY; C. Ninkasi Brewing OR; D. Boulder Beer, CO; E.
Abita Brewing, LA; F. All of these                  
Answer: b


Czech lagers go back for centuries. Czech premium lagers date back to the
world's first pilsner beer, Pilsner Urquell, brewered by Bavarian brewer Josef Groll
in the city of Plzen from soft,clea water and floral Saaz hops.

"The best beer is where the priests go to drink.  For a quart of Ale is a
dish for a king"  William Shakespeare, A Winter's Tale

Beer Glossary: MILLING.  The process of cracking the malted barley kernels into
pieces so that when they are hydrated in the mash, barley malt enzymes can access
the starch within the kernels and convert it to sugars. A good roller mill will only
crack the malt kernels, not crush them into flour - too much fine malt powder tends
to  clog the mash rather than allowing wort to flow through it, as is most desirable.

Mandarina Bavaria - a German bred hop that is the "daughter" of Cascade,
Hallertau Blanc, and Hull Melon.  It highlights notes of tangerine, melon,
strawberry, and citrus.  It works particularly well for single variety pale ale,
Kolsch, and even lagers.

Beer Game - Three Man.  Players sit around a table, each with their own cup of
beer.  One player is chosen as the Three Man.  This player rolls one die each turn,
with other players taking turns rolling the other die. The total number determins who
will drink. If the total is 7 then the person to the right of the player drinks.  It it's an 11
the person to the left drinks. If it's a 9 everyone drinks.  On a 3 the Three Man
drinks. If any double is rolled the die rolling player can make anyone drink.
We can continue.  This game is really dumb.  Why does anyone play it?

Note to most Americans - and English Bitter or just Bitter ise 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.

Beer Style - American Porter.  Like an American Brown this style is based on an
older English style but we've made it stronger, hoppier, and more robust than the
original.  Mahogany to nearly black in color, American porter may exhibit chocolate,
caramel, toffee, exprsso, and black malt flavors along with an assertive hop
bitterness. We like the versions from Anchor, Sierra Nevada, and Great Lakes.

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 Glossary - Hydrometer.  This is a simple device with a glass bulb that is floated
in a sample of beer or wort to determine its density.  Brewers can take readings
before and after fermentation to determine the approximate alcohol content of the
finished beverage.

==============
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"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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