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| 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 Recipe: .Ingredients: 1 1/2 ounces Tequila 4 ounces very cold Corona 1/2 teaspoon fine sugar 1/2 ounce lime juice Preparation: 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 Enjoy! |
| 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. |
Belgians Drink Less- Belgiums total beer consumption has been on a
constant decline for nearly a decade, dropping nearly 3% so far this year. Per
capita beer consumption fell to 78 litres from 81 litres a year earlier.
Prost!- Warm weather and a strong export market have helped German
brewers reverse a long decline in beer production. The total volume of beer
produced in Germany increased for the first time in four years, up 1.0 percent to
4.946 billion liters
Beer Can Blues - Seven years ago, Oskar Blues Brewery in Colorado
became the first craft brewer to produce beer in a can. Today there are more
than 50, according to the Brewers Association. Beer's three worst enemies are
heat, light and air, so the aluminum can protects the beer better than a bottle.
But the biggest battle brewers fight is not the can itself, but its stigma
of inferiority.
constant decline for nearly a decade, dropping nearly 3% so far this year. Per
capita beer consumption fell to 78 litres from 81 litres a year earlier.
Prost!- Warm weather and a strong export market have helped German
brewers reverse a long decline in beer production. The total volume of beer
produced in Germany increased for the first time in four years, up 1.0 percent to
4.946 billion liters
Beer Can Blues - Seven years ago, Oskar Blues Brewery in Colorado
became the first craft brewer to produce beer in a can. Today there are more
than 50, according to the Brewers Association. Beer's three worst enemies are
heat, light and air, so the aluminum can protects the beer better than a bottle.
But the biggest battle brewers fight is not the can itself, but its stigma
of inferiority.
| 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 send contributions for On Tap to webmaster@beernexus.com |
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Edited by Jim Attach
BeerNexus
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