HUDSON COMICS GROUP

Gerry’s BEER BOOK  based on a lifetime of exhausting trial and error, painstaking research, wild conjecture, personal opinion, obscure myths, undeniable facts, and just plain making stuff up 

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Just What Is Beer Anyway ? Well, simply put, beer is a beverage made with hops, water, and malted cereal grains (barley, rye, wheat, or even corn and rice) that is fermented by adding yeast. The yeast gobbles up the sugar produced by the grain, multiples, and produces alcohol (ethanol) and carbon dioxide. The alcohol levels produced by this fermentation process can range between a mere 2% Alcohol by Volume (ABV) to as high as 22% ABV for bigger beers (known as Barleywines). Honestly, this simplistic description doesn’t do justice to something as complex, interesting, and just plain awesome as beer. Finding our own personal interpretation of this wonderful elixir is where the fun comes in. The only real thing you need to know about beer is what ones you like and what ones you don’t like. Arriving at this personal epiphany will take endless hours of serious research which can be a grueling task fraught with pleasure, satisfaction, and perhaps lost periods of time. The good news is that such research can be done at your leisure in almost any venue you choose. I suggest you start right now, immediately, this very moment, with whatever local breweries are in your vicinity. My initial advice as a precursor to beginning research would be that sharing your results, better yet your actual research, with friends makes the process more meaningful. Also, if you can convince these friends to fund your research, it makes the process that much more pleasurable.

Did

You

Know

There are only two types of beer in the world! Yep, it’s true, just two…

Ales and Lagers. You can discuss pilsners and pale ales and bitters and stouts; wondering about bocks and porters until you could stand up and shout – BUT, when all is said and done, all beers have the same two parents - ale and lager. Ales have been around for literally thousands of years, whereas lagers are relatively young at between 300 500 years old. Actually, in a biblical sense, you could call them the Adam and Eve of the modern beer world. Adam would be the ale, because he was here first. Eve would be the lager because the lager was literally made from the ale. How you say? Well – it’s all in the yeast. Yeast?! Yep, those eukaryotic microorganisms classified as members of the fungus kingdom started it all. Ale yeast, known as Saccharomyces cerevisiae, ferments best in warm environments. For centuries ale has been brewed at or above room temperatures. Then, at some point in the 15th century brewers in Bavaria started producing a new, less cloudy type of

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beer known as lager (German for storehouse or warehouse), which fermented over longer periods of time in chilly caves and basements. Researchers have discovered that the yeast responsible for lager is a hybrid of ale yeast that thrives in the cold called Saccharomyces eubayanus (or Saccharomyces pastorianus). Sounds way too complicated to me – most people are either ale lovers or lager lovers; although some just like beer, period. In my not so humble opinion, everyone needs to decide on their own through a great deal of practice, trial, and error. People, you can’t go through life with a shadow of indecisiveness looming over such a crucial topic as beer preference. So get out there and start working and don’t stop until you have developed a personal beer belief system – forget about the fact that you’re drinking micro organismic fungus!

Hudson’s History

Of

Beer

(more interesting than you think, even has some accuracy – so don’t skip this part)

Beer was not around at the time of the dinosaur, but it is older than the very concept of civilization. The first evidence of beer making has been discovered at the time when we were little more than nomadic hunter-gatherers, around 10,000 years ago! Given that some of the original tribal states started to take shape with centralized governments and organized militaries around 6,000 years ago makes beer about 4,000 years older than civilization itself. Since roughly 6000 B.C., people have been intentionally and commercially brewing and drinking beer, which may be the oldest alcoholic beverage on the planet. Some beer scholars present that the first beer in the world (called kui) was brewed by the ancient Chinese around the year 7000 BC. This is a slight conflict, but what’s a couple millennia here or there between some guys having a few beers during a round of golf – no big deal, right? Much better documentation exists that evidences beer brewing began between 3500 – 3100 BC in the Godin Tepe region of Mesopotamia, now modern day Iran. It is even more probable that beer making in the southern region of Mesopotamia known as Sumeria, or modern day Iraq, was happening much earlier. People who really care about this stuff however, interpret the evidence of original beer brewing in the Godin Tepe area as early as 10,000 BC to coincide with the development of agriculture in this entire region. I’m telling you, beer is old. There is even a school of thought that suggests that beer preceded bread as a food staple! However, most contend that it is more likely that beer was `discovered' through grains used for making bread which eventually fermented naturally. Statues (left), paintings, pottery, poems, and myths depict both ancient Mesopotamians and their gods enjoying beer so much that it was a daily dietary staple (as we all know it should be). This ancient beer was thick and had the consistency of watery oatmeal and was drank through a straw to filter out floating pieces of bread and herbs. It is believed by some that these ancient Sumerians or Babylonians invented the straw just for drinking beer. See, I think the very existence of beer may have caused a flurry of ancient inventions (the straw, the wheel, the king staff with the snakey thing on top – who knows?) The Sumerians even had a Goddess of Beer called Ninkasi. Is the Fig.1 Statue of Sumerian Goddess of Beer Ninkasi

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name of the Ninkasi Brewing Company in Eugene, Oregon just a coincidence? I think not The Sumerians can once again take credit. The Sumerians had many different words for beer and regarded the drink as a gift from the gods to promote human happiness and well-being. The first brewers were exclusively women, (the priestesses of Ninkasi), Fig.2 This is not an illustration of ancient women making beer. and they brewed beer regularly in their homes as part However, it is a photo of modern day women enjoying a of meal preparation. I believe that this was the Beer Spa in Prague, Czech Republic that I thought was origination of the wife getting a beer for her husband relevant to the article and also really hot. when he got home from work (circa: The Leave it to Beaver era – I shall do further research on this hypothesis). Evidence has been found that ancient beer was made from bippar (twice-baked barley bread) which was then fermented; making beer associated with baking for centuries. By 2050 BC beer brewing had become commercialized. An excavated tablet acknowledges receipt of 5 Silas of “the best beer” from the brewer Alulu (five Silas being approximately four and a half liters). This could have been the very first monetary exchange for beer, a truly poignant moment in global history! From this time onward, under Babylonian rule, Mesopotamian beer production increased dramatically and actually became commercialized. Ancient scrolls indicate that many different kinds of beers were brewed by the Babylonians, being classified into as many as twenty categories with varying characteristics. By the turn of the millennia, beer had become a regular commodity in foreign trade, particularly with Egypt where it became extremely popular. The favored imported beer of Egypt was a honey-flavored concoction called Heqet/Hecht. It was believed that adding honey not only sweetened the brew, but stabilized it during transport (we haven’t made it to adding hops yet, but we will). Egyptians called all beer zytum and, like the Babylonians, believed that brewing beer was taught to humans by the gods; in their case by the great god Osiris himself. Interestingly, records show that the Egyptian workers (and some favored slaves) at the Giza plateau received beer rations three times a day and beer was often used throughout Egypt as compensation for labor. Now, that’s what I’m talkin’ about! Dragging those damn stone blocks on logs with ropes and a couple of camels was hard work – but at least they were happy doing it (between back lashes, of course). I’m also thinking that some old broken beer crocks can be found stuck between the pyramid stones!

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Fig.3 The Egyptian God Osiris quaffing a cold one.

Come to find out, papyrus scrolls show that beer was consumed so regularly among the Egyptian citizens that Queen Cleopatra VII (Philopator) imposed a tax on beer (probably the very first). She said it was to deter public drunkenness; historians know it was to increase her cash flow and fund her wars with Rome. Nothing changes! Fig.4 Cleopatra secretly enjoyed drinking You stop by for a couple beers after a long day beer in her private chambers. of pulling pyramid blocks and you get taxed. (No wonder they all packed up and walked through the Red Sea. Just saying!) Fig.5 Not surprisingly all Egyptian people hated this tax – and not just the beer drinkers. Beer was frequently prescribed for medicinal purposes (which, again, is as it should be – see a later article) with over 100 remedies using the wonderful elixir. The tax was considered as very unjust; causing people to actually protest. Cleopatra still would not enact beer tax relief. In fact, she increased it Author’s Note: Do we really need to review what happens when rulers impose taxes on our beverages? Remember the whole Boston Tea Party thing? Well, look at poor Cleopatra VII. First, she has to marry her brothers (which is freaky enough), then she has to do the nasty with Julius Caesar to secure her throne (and produce a sickly son), after Julius meets his Ides of March she hooks up with Mark Anthony (who killed himself) to oppose Augustus Caesar, and finally gets snake bit (which was no accident). On top of it all, the sickly son/pharaoh loses his head by order of the above mentioned Augustus Caesar and the Egyptian Empire becomes an outlying province of the Roman Empire. So there, go ahead and tax my beer….! Figure 5 (upper right) is a newly discovered antiquated papyrus painting of Pharaoh Cleopatra entering an exclusive club in ancient Egypt. Her left hand (holding a frothy pint) was intentionally unfinished as she commanded that “no subject or slave be witness to her association with Sumerian Beer”.

Finally, the brewing of beer makes its way from Egypt to Greece, but was never really well received. Many Greeks, including teacher and playwright Sophocles refers to beer quite unfavorably and recommended it’s use in “extreme moderation” (I never liked any of his plays anyways). The Romans also much preferred wine to beer. The vast majority of the leading senators and generals of the time referred to beer as a “common man’s drink” fit only for the “underlings in the back streets”. (I’m OK with that). The Roman historian, Tacitus, wrote of the Germans, "To drink, the Teutons have a horrible brew fermented from barley or wheat, a brew which has only a very far removed similarity to wine". One Roman poem claims the smell of beer was that of a goat. (No wonder their Empire crumbled into ruins!). However, most Romans may have been uppity wine snobs, but Fig.6 Ancient Teuton (German) beer maker. excavations of a large Roman military encampment on the Danube have unearthed evidence of Roman beer brewing on a significant scale shortly after the fortress was built in 179 AD by then favored general turned emperor Marcus Aurelius. Now, old Marcus conquered a whole bunch of places, suppressed several revolts, ruled the Roman Empire for 20 years as the last of the Five Good Emperors, and wrote the most respected book on the philosophy of service and duty history has ever seen. If this dude was a beer drinker, it sure is good enough for me! Page 4 Fig.7 Roman Kegger circa 180 AD

Of course, with the rapid and ruthless spread of the Roman Empire came the rapid spread of new and different goods and services – one of the most important being beer. We know that the brewing of beer came to Europe during the period of Roman occupation, but here comes a more modern controversy. There seems to be a long-standing historical dispute as to who started brewing beer in Europe first. One body of researchers present that beer (ale) brewing began in the Celtic Lands (Brittany (Breizh), Cornwall (Kernow), Wales (Cymru), Scotland (Alba), Fig.8 Soon, all over ancient Briton and Ireland (Éire), and the Isle of Man Europe, armies fought and conquered (Mannin)). Others are determined that using the battle cry of “Beer” the process of making ale began in the Germanic regions (Germany, Switzerland, Jura, Alsace, Luxembourg, Netherlands, and portions of Belgium and Austria). Although interesting to the point of boredom, I don’t really care what region gets to claim the rights of “first brew” because we are still in the age of ale making anyway. What is most important in the European Era of brewing is that initially the process spread following the same basic principles first instituted by the ancient Sumerians – female brewers making beer in the home using fresh hot water and fermented grains. But during this time is when we have a major departure. Men eventually took over the task of brewing beer, and forever divorced the process “from the kitchen”. Flying way ahead now by hundreds of years, beyond the Fall of the Roman Empire, the strife of European Civil Wars, the darkness of the Middle Ages, and into the enlightenment of the Renaissance Age. When most people think of the Renaissance, they envision paintings, sculptures, inventions, and social advancements. I think of beer. The late Middle Ages through the Renaissance Era was a time when beer was often a nutritional necessity and frequently used as medicine (remember the Egyptians). It was being flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike. During the medieval and early modern periods beer was as much a daily necessity as it was a source of pleasure and amusement. Beer was the beverage of choice of urban populations that lacked availability to clean secure drinking water. Beer became a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine. See, it’s rich tidbits of history like this that almost make me mist-up when lifting a pint to my lips! The late Renaissance period brought the transformation of beer brewing from the small-scale production that was a basic part of many households to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. As with many things during the Renaissance, technological, economic, cultural, and political influences along with mass urbanization transformed beer production to new heights of commercial production, distribution, and economic impact.

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Fig.9 Recent findings under many layers of paint in the Sistine Chapel prove that Michelangelo himself was an aficionado of the emerging craft beer industry. Unconfirmed historical rumors suggest that he even tried his hand at brewing between brush strokes!

Finally! My very favorite beer related word.

At the risk of using another industry’s term, let me distill the importance of this era of history for beer making. In a nutshell, on April 23, 1516 the German Purity Laws (Reinheitsgebot) were enacted. These laws outlined the only ingredients allowed in the production of beer as: water, barley, and hops (the concept of yeast was not yet known). It also established the price of beer at one Pfennig per Mass and included sanctions on persons charging more for beer! (Great idea). These laws, having undergone some amendments, are still on the books in most parts of Europe with the last revision done as recently as 2005! I’m telling you, people take their beer making seriously. That pretty much brings us into the modern or current era of beer production. Whew! Author’s Note: My parents’ wedding anniversary happens to be April 23rd! Simple coincidence, or are the heavenly bodies of the Beer Universe beginning to align? Make up your own mind. Some of this amazing beer stuff cannot be ignored or denied – it’s like Ancient Aliens on the History Channel…

I Have Just One Word HOPS So, beer is old, really old!

Hops in beer, well, not so much. Hops as a plant didn’t even make it’s way into human history until the Roman commander (turned author and naturalist) Pliny the Elder published his “Naturalis Historia,” between 77–79 AD. Even then he only noted hops as a naturally growing plant. (Author’s Note: Pliny the Elder is also a deliciously wonderful Double India Pale Ale brewed with Amarillo, Centennial, CTZ, and Simcoe hops by the Russian River Brewing Company in Santa Rosa, California. Again, freakish coincidence or a modern beer plucked from the pages of history? You decide…)

It wasn’t until 736 AD that there was any mention of human cultivation of hops enjoyed as a bitter vegetable by the ancient Romans, and in some parts of the world as a medicinal Bracteole agent. Hops actually have a relaxing quality about them, Bract mostly due to the chemical dimethylvinyl carbinol, and have been used throughout history to treat anxiety, restlessness, and Lupulin Glands insomnia. In fact, a “pillow full of hops” was at one time a (containing resins and common remedy for sleeplessness. (See, haven’t I always essential oils) advocated that hops were a miracle plant. Give me enough hop-infused beverages and I’ll not be anxious, or restless, hell, Fig.10 The magical, mystical I’ll probably nod off). and wonderful hop cone. So, hops are a relatively new addition to the brewmaster’s toolkit. Way before the use of hops as a beautiful bittering agent, beer was bittered and flavored with spice and herb mixtures called gruit. Any number of herbs and spices went into gruit including black henbane, wild rosemary, heather, ginger, spruce, sweet gale, mugwort , yarrow, ground ivy, horehound, juniper berries, caraway seed, aniseed, nutmeg, cinnamon, and bog myrtle, just to name a few. Throughout Europe the blending of gruit was the closely guarded secret of Gruit Guilds that had exclusive rights to the specific ingredients in their mixtures. (Not so different than modern day brewmasters guarding their unique brewer’s yeast or the specific mixtures of hops in their beers). The first recorded history of hops being used to make beer doesn’t show up until 822 AD. Now I hate to admit it, but the credit for hop use in beer goes to…..France! Yep, the Picardy region in northern France to be exact, where Abbot Adalhard of the Benedictine monastery at Corbie established a written set of rules outlining how his abbey was to be run. One of his rules Strig

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was that “porters shall gather sufficient quantities of hops for making beer”. In my book, (wait, this is my book) Abbot Adalhard is a historical hero of immeasurable proportions. I shall be eternally grateful to “The Hop Abbot” and the pleasure he has brought to my palate! It was another 300 years before Germany started using hops in beer production - somewhere between 1150 and 1160 AD. Here a very important discovery regarding hop use occurred around 1150 by the Abbess Hildegard of Bingen. She wrote in her medical journal “Physica Sacra,” that “…as a result of its own bitterness it (hops) keeps some putrefactions from drinks, to which it may be added, so that they may last so much longer.” (For cryin’ out loud, even historic religious leaders cry out the virtues of hops).

I Never Drink. I Just Disinfect Internal Injuries

Evidence suggests that commercial hop cultivation began in northern Germany during the 12th or 13th century and that the Germans were exporting hopped beer from the 13th century onward. The first evidence of hopped beer being brewed in England isn’t until the year 1412 and for a time English brewers produced both un-hopped “ale” and hopped “beer.” Ale vs. Beer? What’s that all about? Isn’t beer an umbrella term encompassing ales and lagers? Do not be confused my fellow beer enthusiasts, read on for a thrilling tale of ale, beer, and hops.  Regardless of current definitions of beer and ale, in 15th and 16th century England, “ale” was defined as a malted cereal drink often flavored with gruit, while “beer” was a cereal brew that could use other ingredients, including hops. The use of hops was never outlawed (that was A Switch Hitter once a myth), but many townships and Hopped & Un-Hopped shires did attempt to preserve the distinction between the common “ale” and newer “beer” by outlawing the use of hops in the making of ale - while allowing hop use in “beer.” For example, in March of 1471, the mayor Fig.11 Tending Hop Bines in Germany at the of Norwich declared “ale” was to be made completely pure, turn of the century (circa 1902) “nowther with hoppes nor gawle [sweet gale] nor noon other thing … upon peyne of grevous punysshment.”. Finally the distinction between ale and beer had to be settled at the King level. Henry VI instructed the sheriff of London to protect the use of hops in making “beer”. Then, Henry VIII got involved; enjoying both “unhopped” and “hopped” beverages. He had both ale and beer brewed in court at the same time. Interestingly enough, the gruit market was almost completely dominated by the Catholic Church in medieval England so there was pressure to keep hop production down. However, we all know how well Henry VIII loved and was loved by the Catholic Church! This already strained relationship did

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I’m on a Strict Beer Diet So far I’ve Lost 2 Days

wonders for hop use in “ale and beer” leading to the eventual merger of the two. By 1710 the English parliament banned the use of non-hop bittering agents, (they claimed the old-fashioned gruit mixtures were “unclean” but really, seeing money to be made, they taxed the hell out of hops at over a penny a pound). With this one simple law, hops became the dominant bittering agent in beer throughout the western world. However, it should be noted that this distinction between “ale” and “beer” pervaded Great Britain until the mid19th century!

You can’t find happiness at the bottom of a beer glass. Well, no shit, nobody likes their beer glass empty!

So it’s really only in the last 200 or so years that hops have become synonymous with beer, and the term “ale” was repurposed to describe a variety of beer, usually with hops. All told, the history of beer produced without hops is approximately 8,000 years older than the history of beer produced with hops.

The use of hops in beer for just over 200 years represents a miniscule 2.5% of the history of brewing. But in that short time hop production has gone from almost being undiscovered, to simple farming, to intense scientific research and breeding programs sponsored by both the US government (USDA) and several major research colleges and universities across The United States. Hop production, harvesting, and usage have become big agribusiness in the last 25 years. It wasn’t easy, but that little green coneshaped plant found a place in our beer and in our hearts - both by being such an awesome preservative and making our beer taste really good!

Definition

hop /häp/ Noun

Any twining plant of the genus Humulus limulus, bearing male flowers in loose clusters and female flowers in conelike forms. These cones contain essential resins and oils used primarily as a flavoring and stability agent in beer to which they impart a bitter, tangy flavor. This bitterness counters the sweetness from the malt to create a more balanced beer, also acting as a preservative. Commonly Used Hops and Commercial Examples





Amarillo: Citrus fruit, sweet floral aorma; hoppy flavor  Southern Tier’s Hop Sun OR  Clipper City’s Loose Cannon Cascade: Citrus/grapefruit, pine resin aroma and flavor.  Deschutes Mirror Pond Pale Ale OR  Ithaca’s Flower Power Centennial: Floral aroma and potent flavor.  Bell’s Two-Hearted Ale OR  Founder’s Centennial IPA Chinook: Intense pine/resin, pungent spice aroma; bitter flavor.  Stone’s Arrogant Bastard OR  Middle Age's Wailing Wench Citra: Citrus aroma and citrus flavor  Sierra Nevada’s Torpedo IPA OR  Three Floyd’s Zombie Dust IPA Columbus: Pungent herb aroma, pine flavor.  Green Flash West Coat IPA OR  Flying Dog’s Snake Dog IPA Fuggle: Classic English aroma, cedary, fruity, and floral  Goose Island’s Nut Brown Ale OR  Vale Brewery’s Hadda’s Winter Solstice Galena: a bittering hop, mellow, clean, and well-balanced  Ninkasi’s Dawn of the Red IRA OR ŸMayflower's Golden Ale

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Northern Brewer: woodsy, minty, pine-like aromas  Anchor Steam Beer  Deschutes Brewing’s Black Tie IPA Nugget: acute bitterness with woody tones and green herbal aroma. Ÿ Alaskan’s Big Nugget OR  Mayflower’s IPA Simcoe: Citrus and floral aroma, hoppy flavor  Weyerbacher’s Simcoe IPA OR  Blue Frog’s Last Hop Standing Warrior: strong bittering variety, mild aroma for strong ales  Terrapin Hopsecutioner OR  The Alchemist’s Moose Knuckle Willamette: a triploid aroma hop; spicy and earthy  Dogfish Head’s Squall IPA OR  Kona Brewing’s Duke’s Blonde Ale

 Want to learn more about hop varieties and uses? http://www.freshops.com/hops/variety_descriptions http://beerlegends.com/hops-varieties https://www.hopunion.com/hop-varieties/ Fig.12 Hop Bine outside the Drop-In Brewery in Middlebury, VT (2014)

The Hop Wheel Cluster Horizon

Challenger

Santiam EK Golding Crystal Pacifica (NZ) Progress Sauvin Chinook Bravo Brewer’s Gold Green Bullet Willamette Northern Brewer Pacific Gem Southern Cross Saaz Tettnanger Simcoe Liberty Mt. Hood Eroica Spalter Hallertau Amarillo Mittelfrum Millenium Centennial Perles Citra Cascade Fuggle Pacific Jade (NZ) Styrian Golding Glacier Bullion

Warrior Nugget

Galena Sterling

Apollo

Magnum Columbus Newport

HERBAL Page 9

 Aroma Hops  Bittering Hops  Dual Use Hops

 Finally  The

Difference Between Ales and Lagers If you’ve been paying the least bit of attention so far you

know that the main difference between an ale and a lager is the yeast. Let’s have a real quick review. Yeast can be categorized into two main families: ale yeast and lager yeast. As a result, all beers are either ales or lagers. (There are exceptions to everything on Earth, but I’m talking 99.99% of all beer made is either ale or lager. [exceptions will be shown] Ales come in many different varieties and types, much more than lagers - but all ales share at least one thing in common: they use top-fermenting yeast, also known as ale yeast. Ale yeasts tend to collect at the top of the fermenting beer in thick, pillowy clumps. Ale yeasts perform best at moderately high temperatures, around 60°-70° Fahrenheit. However, some farmhouse ales can go as high as 85° degrees. At warmer temperatures, the rate of ale fermentation speeds up. This is the main reason ales typically take less time to produce than lagers (reduced maturation time being the other reason). But, as the ale yeast ferment faster and faster, they also usually ferment less efficiently. This is not necessarily a bad thing. It only means that in addition to alcohol and carbon dioxide, ale yeast release Beer is the anesthesia by which I endure large amounts of flavorful esters and phenols into the beer as well. the operation of life. This “less efficient fermenting” is where the fruity, spicy qualities of many ales come from. In fact, modern day brewers try very hard to intentionally create these “inefficient variations”. It is amazing how strongly ale yeasts can flavor a beer. It’s hard to believe when tasting the immense banana and clove flavors of a German Hefeweizen, or the biting spicy nutmeg of an American Winter Ale that there usually aren’t any fruit or spices added to the beer. It’s all the yeast! Lager yeast, on the other hand, wouldn’t ferment well at all in the high temperatures used for ales. They require cooler temperatures, in the neighborhood of 50° Fahrenheit, give or take. At lower temperatures, the lager yeast can slowly and efficiently do their work, without letting off any of the byproducts found in ales. The result is a much cleaner tasting beer, where flavors provided by the yeast take a back seat to the malt and grains. Lager yeasts also tend to do their work lower down in the fermentation vessel, which is why they are referred to as being bottom-fermenting yeasts. Lagers are stored at nearly freezing temperatures for between 1–6 months - while still on the yeast. This process of storing, or conditioning, or maturing, or aging a beer at a low temperate for a long period is called "lagering", (remember, the German word for storehouse) and while it is associated with lagers, the process may also be done with ales, with the same results – that of cleaning up various chemicals. [An example of an ale that has been “lagered” is a Kolsch beer]

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Ales can also be stored at near freezing temperatures but are also terrific at “cellar temperature”. The great thing about ales is that they taste great ice cold but are just as enjoyable for hours after the ice has melted in your cooler. Good ales should never be chilled then allowed to go warm, and be chilled again. This confuses the hell out of the tasty bacteria! They should either be chilled until consumed or stored at cellar temperature until chilled. Oddly enough, the beer that is produced at warmer temperatures does not tolerate the heat as well as its lager brethren. Once brewed, ales should be kept out of direct heat. Although it is never recommended to store any beer at warm temperatures, it tends to effect lagers less than ales.

Ales vs. Lagers: Chart-At-A-Glance Ales  Thousands of Years Old  Top Fermenting Yeast  Ale Yeast - Saccharomyces cerevisiae  Fermentation at Warm Temperatures  Quick Brewing Cycle: Little as 7 days  Strong, Assertive, Robust taste/aroma  Complex Character: big nose and mouth  Commonly Unfiltered with Sediment  Can Be Served at Room Temperature  Many Different Types and Varieties Example of a Traditional Ale

Lagers  200-500 Years Old  Bottom Fermenting Yeast  Lager Yeast Saccharomyces pastorianus  Fermentation at Cold Temperatures  Brewing Cycle: 1 -6 months  Smoother, Crisper, Subtle taste/aroma  Clean and Simple Character  Always Filtered, Clear, Translucent  Best if Served at Cold Temperatures  Several Different Types and Varieties Example of a Traditional Lager

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A Chart of Traditional Ales Pale Ales

American Pale Ale (APA)

Ordinary Bitter

India Pale Ale (IPA) Double/Imperial India Pale Ale

Special/Best Bitter Extra Special Bitter (ESB)

Porter

Stout

Red Ales

Brown Ales

Strong Ales

Brown Porter

Dry Stout

Irish Red

Mild Brown

American Barleywine

Robust Porter

Sweet Stout

Amber Ale

English Brown

English Barleywine Page 11

Baltic Porter

Oatmeal Stout

Scottish Ale

American Brown

Scotch Ale

Foreign Stout Russian Imperial Wheat Beers

Belgian Ales

Hefeweizen

Golden/Blonde

Dunkelweizen

Saison

American Wheat

Biere De Garde

Belgian Sours

Old Ale Strong Ale

Belgian Trappist/Abbey Ale

Spontaneously Fermented Ale

Specialty Ales

Dubbel

Lambic

Herb & Spice Ale

Tripel

Gueuze

Fruit Ale

Quadrupel

Fruit Lambic

Winter Warmers Holiday Ales Smoked Ale

Flanders Red Flanders Brown/ Oud Bruin

Berliner Weisse Witbier

A Chart of Traditional Lagers Pale Lager

Amber Lager

Bock

Dark Lager

Specialty Lager

American Light Lager Pilsner Dortmunder

Marzen/Oktoberfest Vienna Lager Rauchbier

Traditional Bock Helles Bock Maibock

Munich Dunkel Schwarbier

Herb & Spice Lager Fruit Lager Smoked Lager Winter Warmers Holiday Lager

Munich Helles

Doppelbock Eisbock

 Editor’s Note: Refer to: Appendix #1 Types of Beer: From A to Z in this publication. (gdh) The

Brewing of Beer

with a Neat Flowchart

Pay Attention, this is Science- and Everybody likes Science……….

Your superb reading skills have already resulted in the knowledge that beer is made from four basic ingredients: grain, water yeast and hops. (you do recall the German Purity Laws of 1516). The most common grain for brewing is barley. Its hard husk, relatively low protein, and high starch content make it perfect for beer making. Enzymes created during the malting process convert the grain’s starches into sugars. These sugars are what the yeast feed on to produce the alcohol present in beer. Several other grains can be used in brewing such as wheat, rye, corn and rice. The unique characteristic of each grain influences the final product. Modern day brew masters are beginning to experiment more and more with different grains. In fact, Rye IPAs have become a particular favorite with both the author and editor of this publication. (Actually, the author and editor are the same person. With great frequency they quarrel relentlessly regarding favorite beers. This in turn results in additional intensive research. Pay no attention to their squabbles – ignoring them is best for everyone). Page 12

Malt is any grain that has been moistened until it sprouts (remember your 7th grade Science, grain is just the seed of the plant). When grains sprout, they produce natural enzymes that turn starches into sugars. These sugars are essential for the yeast to ferment the mixture (wort) into beer. Right after the grain spouts, it is dried and roasted to produce the malt. (By the way, malts come in many varieties determined by what kind of grain was used, how much water was added, and the amount of roasting used to produce it.) Beer makers usually blend different malts together to produce beers of desired characteristics. As a rule lighter malts produce lighter beers and darker malts result in darker beers. The color of available malts runs from pale through red and brown to almost black. Now that you have the malt, it is mixed with water and heated to extract the sugars. Differing temperatures for different lengths of time will make different extractions of the malt. The mixture extraction and filtering out the solids is called the wort (say it like “wert”). Side Note: The water Fig.13 Diagram of Brewing Beer used to make beer is absolutely crucial because it has tremendous impact on the final flavor. Hard water, soft water, purified water; each lends characteristics to the beer’s flavor. Water is so important to making beer that brewers actually search out the best they can find. (Hill Farmstead Brewery in Greensboro Bend, Vermont is fast becoming one of the most popular craft breweries in the northeast. The owner and head brewer actually relocated to his “homestead” just to be able to use the well water. His products certainly justify his decision). OK, you now have the wort and are bringing it to a boil, (here comes my favorite part) - the hops are added. Boiling the wort will sterilize the mixture and coax the delicious flavor from the hops. This wondrous plant (some believe it to be the actual Manna from Heaven) will lend a tantalizing bitterness to the beer which balances the sweetness of the malt. Page 13

As the wort begins to cool, more hops are added to impart a different layer of hop flavor. (As you have learned from the brilliance of your author, hops come in many varieties and this diversity is used by brewers to create different styles of beer). Now, the brewer is ready to add the yeast. It is the yeast that ferments the sugars into alcohol. You already know this part – there are two basic types of yeast used in brewing, ale yeast (warm and fast top fermenters) and lager yeast (cold and slow bottom fermenters). I’m not going to repeat myself. I’m not going to repeat myself. So all the brewer has to decide is whether they want to make an ale or a lager. Finally, the brewer must now decide when to stop the fermentation process depending on the amount of residual sugar desired to be left in the beer. When the decision is made, the beer is cooled to stop the fermentation and allow the yeast to Sometimes I drink a glass of water just settle out. At this point, in some beers, more hops are added (called dry hopping) to surprise my liver and allowed to soak in the beer while it ages. Real hopheads will tell you that in addition to boil and late hop additions, adding dry hops is a preferred technique for preserving a burst of delicate hop aroma for IPAs and other hoppy beers. (Dry hopping has becoming very popular in brewing and sounds dirtier than it really is). You should know that the bitterness given to a beer by hops is measured in International Bittering Units (IBUs). This is a very important measure to folks who like hoppy beers and one of the first things we look for when purchasing beer. Again, you already know that ales only require a few weeks or even days of aging while lagers age longer. Now the beer is ready to be filtered (or not), packaged, and sold. Eureka!

Cans vs. Bottles

A Controversy

Controversies in history?

The chicken or the egg? Paper or plastic? Well, now we have cans or bottles! If it isn’t draft, (cask or keg), then it’s going to be one or the other. I’ll admit that for years I was a pure hearted glass bottle guy. Only ordered it, bought it, and drank it from bottles. (I may have inherited this trait from my great-grandmother who immigrated from Plum Hollow, Ontario, Canada. Even at the age of 93 she never needed glasses – she drank straight from the bottle.) In fact, I always preferred brown bottles; never caring for green or clear bottles; it just felt wrong – even when I was a kid. [We’ll get into how light effects beer later on]. Now, there are purists out there that believe casks are still the only way to truly enjoy beer – but that is a chapter for another novel. For now just know that glass eventually evolved into the predominate container for beer. But at this point I once again have to interject some history, so bare bear with me.

Beer is the WD40 for Conversations

It seems that bottling beer was discovered quite by accident some 440 years ago in Herfordshire, England by a forgetful fishing enthusiast by the name of Dr. Alexander Nowell. The story goes that the good doctor went out fishing one day and for refreshment put some home brew in a glass bottle. Well, he forgot the bottle alongside the River Ash and upon

Page 14

collecting it the next day and uncorking the vessel he was presented with “the resounding and shocking noise similar to that of a pistol report”. At the time our Dr. Nowell had no idea that his home-brewed ale had undergone secondary fermentation in his bottle that produced additional carbon dioxide. This highconditioned ale was quite the novelty for Elizabethan drinkers who were only familiar with the flatter cask ales and beers. Although a fun story, it seems to me that Nowell was no innovator of beer packaging – rather English brewers had been experimenting with beer storage in glass bottles at the end of the 16th century. Bottles were used by domestic breweries at the time but were not used on any scale commercially until the latter part of the 17th century. Back then, bottled beer was a luxury, and for another 150 years bottles were mainly used for exporting. Bottles were expensive, and each one had to be filled and corked by hand, with the corks held down by wire. It wasn’t until the 1870’s when the Whitbread Beer Makers of London started one of the earliest big bottling operations. Beer bottles still had to be corked. The brewery employed more than a hundred corkers, each working a 12-hour day! Even in 1886 the bottling process called for every bottle being inserted into a leather “boot”, held between the knees, and a cork knocked in with a “flogger” (a wooden mallet-like tool – not the flogger you’re thinking about!). Corked bottles were a real pain for the beer drinker as well. A corkscrew was required, and bottles could not be resealed easily. (They had to drink the whole bottle – Oh My!). All of a sudden, three developments occurred that boosted beer bottling. First, French scientist Louis Pasteur invented “pasteurization” that killed off any bugs in the beer and left it stable. Second, Englishman Henry Barrett invented the screwtop beer bottle in 1879. Finally, in 1892 American William Painter invented the crown cork (precursor to the modern bottle cap). This trifecta of innovation solved the whole filling, capping, storing, and (optional) chilling process by around 1899. By the close of the First World War, beer bottling was here to stay and became the preferred method of product packaging for decades to come. Put beer in cans! What will they think of next? Yep, they laughed at the thought of the electric light bulb, naysaid the ball-point pen, and were not going to abide by their beer in cans. It couldn’t be done! You could never win the battle against pressure and taste. In the early 1900’s a metal container could not be manufactured that could withstand the 80 pounds of pressure per square inch required of beer. More importantly was the crappy metallic taste the cans would give to our delicious elixir. But American ingenuity was not to be denied. By the early 1930’s The American Can Company employed thicker steel and an improved seam design to solve the pressure problem. Continental Can Company went a completely different direction and developed a high pressure resistant “cone top” beer can that could be filled in a brewer’s existing bottling line. Meanwhile, National Can Company got a jump on the taste issue by applying a double coating of enamel in the interior of their cans. (American used Vinylite, a synthetic material made from plastic and Continental used a hardened wax over a coating of enamel for the inside of their cans). It seems the two main hurdles of canning beer where solved.

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So, it is now possible to put beer in cans. How the hell do you get it out? Bottle openers were common-place and consumers were experienced with how to use them. But how in the world do you open a can? No guy in their right mind is going to get home from a long day at the Ford plant, have his wife hand him a can of beer, and sit there and stare at it scratching his head. So, a new “tool” had to be developed and it had to get it into consumer’s hands. On April 2, 1935 the United States Patent Office issued a patent to one DF Sampson (in the employ of the American Can Company) for a “single strip of steel implement” that could” produce a substantial and complete pouring opening quickly at one accurate movement”. This tool was dubbed the “church key.” In order to get them into households, one was to be given away with each case of beer sold. Everybody likes something free, even if they don’t know what it is! Author’s Note: OK, now I’m just getting plain weirded-out..! What are the chances that a brand new device invented for the sole purpose of opening beer cans would be granted its first patent on April 2nd? Freaky coincidence that this is the day of your author’s birth or are the Hop Gods truly at work? I can’t make some of this stuff up. This is another example of a fortuitous and inevitable alignment of Beer and Gerry…

So, we have beer cans and beer can openers, all we need is to start putting beer into the cans. But, everyone is scared to death! What if people don’t like it? What if people don’t buy it? It could ruin my beer’s reputation! If this can idea is a flop, smaller breweries might never financially recover. Well, the beer industry did two, what I call, Mikey Tests (remember the "Let's get Mikey, he hates everything" Life Cereal commercials?). By footing the bill for free cans as well as a complete canning line, The American Can Company finally coaxed G. Krueger Brewing Company of Newark, New Jersey into canning their flagship beer. Mikey Test #1 took place in November 1933. They filled 2,000 cans of Krueger’s Special Beer for a small test market of dedicated Krueger’s customers. It was a success. Many of their chosen loyalists said it even tasted better than beer in bottles! (Or, maybe it’s just because they got free beer.) Mikey Test #2 was a location Let’s get Mikey, test. Krueger wasn’t about to bring financial disaster upon he hates everything! themselves by introducing these new-fangled cans in their hometown market. They chose Richmond, Virginia. Why? It was far enough away from New Jersey, didn’t have a local brewery of its own, and wasn’t really known as an “industrial beer drinking town”. On January 24, 1935 (just after the holidays so in case it was a bust nobody’s Yuletide would be ruined) the first commercial cans of beer were sold in Richmond, Virginia. Guess what; another overwhelming success! The cans were well received (and even some snooty Richmond folks started drinking beer!) Krueger quickly expanded distribution to the rest of Virginia along with their home state of New Jersey. By August of the same year Krueger’s sales Fig.14 Krueger Can had risen to 500% over the previous year’s; starting to cut into the market share of circa 1935 the Big Three: Pabst, Schlitz and Anheuser-Busch. American Can Company was supplying Krueger with over 30 million cans a month! Cans entered the brewing industry with a vengeance and were here to stay. Although beer flooded into cans, bottles remained the mainstay of packaging for the industry. In 1940 cans were still significantly more expensive and well less than half of American breweries were willing to convert, or even try canning.

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Editor’s Note: Then came World War II… You couldn’t get metal for cans, you couldn’t get glass for bottles, breweries were being dismantled and repurposed for the war effort. Men killed each other. Woman made bombs. It was a sad and dismal time for both mankind and beerkind. I will not be writing on the topic as it will detract from the light-hearted and farcical intention of this publication.

After the war, beer sales skyrocketed. The speed advantage of the flat top can made the old cone top obsolete. In 1958, the Hawaii Brewing Company revolutionized the industry by marketing beer in an all-aluminum flat top can. Beer makers were constantly searching for less expensive and more convenient packaging options. American know-how once again provided the answer. Both Alcoa and Reynolds Aluminum stepped up, with Alcoa developing an aluminum pull top can. By the 1970s the lower weight and lower cost of aluminum standardized the manufacture of beer cans. I’m sure you are all riveted by this informational upchuck because your author is actually quite enthralling. However, you are probably asking yourself what the controversy over cans and bottles really is. (Get to the freakin’ point, Gerry) Is there a difference? Is there a preference? What do guys in the craft beer industry think? (Because we really don’t care what the people in the megabreweries think). Why is there a recent push to put craft beer in cans? Well, from the simple net surfing I’ve done it appears to be fast approaching 60/40 for bottles vs. cans in the craft brewing industry. This includes some brewers who see many advantages to using cans, but just can’t afford to convert. There are, however, a large number of smaller To Can, or Not to Can? craft beer makers that have begun using the services of That is the question. portable mobile canning equipment. (Tidbit to impress - William Shakesbeer people at cocktail parties with: The first American craft beer to be commercially filled by a mobile canning outfit was Crabtree Brewing Company’s Eclipse Black IPA. It was canned onsite in Greeley, Colorado and first released at the end of November 2011.)

Beer doesn’t have many vitamins in it. That’s why you have to drink lots of it.

Since Oskar Blues Brewery in Longmont, Colorado (and Brevard, North Carolina) first released canned craft beer in the United States with their Dale's Pale Ale in November 2002 there has been a push for craft beer to be canned. Of the several reasons I hope to cover here there are 2 that are most prominent. First, every brewer I’ve personally spoken with (and there have been many) love their craft. I mean, they honestly love making beer. It may sound corny but, for them, brewing is a passionate, from-the-heart, undertaking. They are proud of it, want others to enjoy their beer, and they are constantly seeking perfection. Craft brewers want their beer to taste perfect, be fresh, and be pleasing. Simply put, cans accomplish this better than bottles. They are airtight and lightproof. So, the 2 worst enemies of beer are immediately defeated by using cans.

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A second characteristic of the many brewers I’ve met is their keen and strong respect for the environment. They are, by nature and personality, dedicated to “green” processing. Aluminum is recycled over and over with minor degradation. This fact holds much appeal to Crafters. As beer moved kicking and screaming from casks to bottles, it is moving more quietly from bottles to cans. It is more of an evolutionary change than a revolutionary change. Whether cans will supersede bottles as the primary packaging for beer is yet to be seen, but it is very difficult to argue with the following facts:  Beer in cans chills better and faster. (Need I go on?)  Beer in cans weighs considerably less than beer in bottles. This means less packaging, which means you can move the same or more amount of product in fewer trips; drastically reducing shipping costs as well as the carbon footprint.  Beer in cans is less fragile than beer in bottles so “breakage” is practically eliminated.  Beer in cases of cans stack better than beer in cases of bottles. Cans are little over half the height of beer in “long neck” bottles, so less space is needed in the distributor’s warehouse, the vendor’s sales floor, and the consumer’s refrigerator. (Hell, I can stack 2:1 over cans vs. longnecks in my fridge giving me more beer and the wife some room for the silly food items)  Beer in cans are able to be filled approximately 50% faster than beer in bottles, allowing a brewer to fill over 400,000 more cans per week than bottles.  Cans are impenetrable to UV light that is destructive to the organic compound in beer.  Newer cans with the "double-crimped" seal, are better than bottles at preventing air from getting in (air being one of the main enemies of a delicious brew.)  The portability and safety of cans is undeniable. Americans no longer get home from work and plop down with a bottle of beer. We hike, bike, kayak, boat, fish, golf, camp, and much more. Glass on your boat or a can on deck? I can hike a trail with a It seems good friends, a long walk on couple cans of beer, drink them while the beach, and a beer can be enjoyed at enjoying the scenery, boot crush the any stage of life. empties, and carry out about 2 oz. of aluminum that takes up very little space in my pack.  Aluminum cans are coated with a polymer liner which prevents the aluminum from tainting the beer’s delicate flavors. (The BPA coating is a source of health concerns for some, although scientists have found very little risk associated with it.) The perception that canned beer has a metallic flavor is a carryover from the old “Alcoa Days” when cans weren’t lined. In truth, today’s cans protect the quality of the beer better than a glass bottle ever could. Page 18

 Beer in cans dovetail nicely with the “green manufacturing procedures” (which, by the way, are eligible for local, state, and federal business grants.) Recycling cans is a highly efficient process. Aluminum can be recycled almost indefinitely, with minimal loss of quality. Whereas the average beer can contains 40% recycled metal, the average beer bottle contains only 20% to 30% recycled glass. Additionally, the energy costs associated with recycling aluminum are 96% efficient compared to only 26.5% efficiency for recycling glass. So there you have it. A good case (pun intended) for canning craft beer. Surely (or Shirley), you crave my opinion so I’ll give it to you. I’m still a bottle baby at heart but I’m moving slowly and steadily to cans – especially given more leisure time and associated activities like golf, hiking, boating, and kayaking. The convenience of cans will win out during the active months, but when hunkered down in front of the fireplace during fall and winter, bottles will prevail. Plus, in my opinion, quaffing a fine Seasonal, a quality Pumpkin Ale, or a spiced Winter Warmer that comes out of a can is just wrong. But, as long as we’re discussing what beer should be packaged in – why not expand the conversation to what beer should be drunk from…because it does matter!

Shakers and Tulips and Steins Oh

My

… [not to mention Growlers & Howlers]

There are many Beer Snob to do’s and not to do’s regarding glassware. I’m not that picky about it myself, but I do want to enjoy my beer to the fullest. My advice above all is to use a glass! Beer straight out of a bottle or can is unable to offer up the subtle aromas [that equal flavor] which come from the head of a properly poured beer. Also, as long as you’re getting a glass, make it a clear one that allows you to appreciate the color of the beer. The choice of which glass to use with what beer is pretty much subjective, but, the shape and style of the glass chosen can greatly enhance and accentuate the qualities of the beer. Beer that looks pleasing to the eye has already started the mental process for positive thinking and enjoyment. While there’s certainly a visual element to consider when making your choice, the shape of a beer glass affects the formation and retention of head. Now, you can drink your beer out of a Mason Jar if you want to, just know that a good head of foam acts sort of like a sponge for the beer’s volatiles (compounds such as hop oils, spices, and fermentation byproducts) that evaporate from beer and give it its aroma [that equals flavor]. Good glass means good head and everybody likes that! Page 19

Glassware, as described in this section, was developed to enhance the characteristics of the different beer styles. (Styles will be outlined later in Appendix #1 Types of Beer: From A to Z) The most common glasses are described below with some suggested beer styles: The standard pub shaker, or American Shaker Pint, is probably the most commonly seen and used. It is tapered with straight sides leading to a broader surface area. Despite its popularity, it lacks efficiency as all the aroma and gas escape. Tip: when at home try pouring a half-pint at a time from the can or bottle to preserve aroma/flavor.  Pale Ales  India Pale Ales  Double/Imperial IPAs  Brown or Amber Ales 

An English (or Nonic) Pint has a curved notch about two inches from the rim that was originally designed to prevent nicks in the rim and makes for easier gripping. The Irish or Imperial Pint is tapered and curved from the middle up. Both hold an imperial pint and are most common throughout Canada and the United Kingdom.  English Ales  Porters  Stouts  Bitters  Scotch Ales  Strong Ales 

The Trappist Goblet (or Chalice) is a wide-mouthed round glass offering plenty of surface area for the appreciation of aroma and designed to help a beer maintain head; it allows the drinker to take deep sips. Goblets and chalices are heavier and have thicker walls. Some are scored inside to maintain a certain level of head at the top.  Belgian IPA  Dubbel  Tripel  Belgian Strong Ale 

The English Dimpled Pint has sides with a gentle curve and the dimples allow for an attractive play of light through the beer.  American Strong Ale  Black & Tan  Baltic Porter  Cream Ale 

The Bavarian Stein (dimpled or plain) is the usual choice for anything Bavarian. These can come in very large sizes.  Maibock  Helles Bock  Scottish Ale  Smoked Beer  Witbier 

The Belgian Tulip is rounded, allowing full expression of the aromas and holds a generous head.  Saison  Scotch Ale  Belgian Pale Ale  Belgian Strong Ale  Imperial Stout

A Snifter is a good for capturing and enhancing aromas and volatiles; swirl it to release the aromas. A solid choice for stronger varieties.  Belgian Dark Ales  Barleywines  Old Ales  American Imperial IPAs 

A Pilsner Glass has tall straight sides to display the clarity of the beer.  Pilsner  Lager  Bock  Doppelbock  Dortmunder  Vienna Lager 

A German Weissbier Glass is also tall with a tapered waist that flares back out towards the top. It is designed to allow a large amount of head, the better to appreciate the subtle aromas of the beer.  Weizenbock  Wheat Ale Kristalweizen  Dunkelweizen  Gose 

A Stange is a traditional German style tall, slim, up-and-down glass allowing a tighter concentration of volatiles and good view of clarity.  Rye Beer  Lambic  Gueuze  Bock  Gose  Kolsch  Altbier 

A Lambic Flute, tall and narrow; it showcases carbonation and allows for the quicker release of volatiles, resulting in a more intense aroma.  Vienna Lager  Eisbock  Lambic  Flanders Red Ale  American Wild Ale 

 Want more information about beer glassware: Page 20

http://www.beeradvocate.com/beer/101/glassware/

….still more about what to put beer in. Good Heavens, will it never end. Why so much talk about putting beer in things instead of taking beer out of things for my enjoyment..! Let’s say you find yourself in a fine craft brewery, faced with a flight of samples, doing your personal research previously discussed in this publication. All of a sudden, BAM….there’s a hoppy IPA you can’t live without, or a brown Strong Ale you absolutely need to take home. You feel like a kid in a candy store – but also completely helpless because all you see are those tiny little 2 oz. one swig sample glasses. You begin to panic! Can I cup some in my hands, fill the wife’s water bottle, soak my t-shirt in it? Just as you become almost desperate the cute little taproom girl (they’re always cute little taproom girls – it’s part of the whole craft beer movement) asks, “Would you care to take some with you?” The heavens open, the sky turns blue, you see a bright light at the end of a tunnel – and you immediately know all is right with the world again. Enter: The Growler… Growler (‘grau̇-lər) n, A glorified “pail”, an upscale “bucket.” A “bootlegger’s” glass jug. A delivery vehicle of “Beer-y Goodness.” An airtight vessel of glass, ceramic, or stainless steel that enhances man’s lifestyle in every way. A Growler allows you to bring fresh tapped draft beer delights where ever you go. Man’s greatest invention of a liquid transportation, the vessel of Plato’s favorite drink and keeper of a fresh draft beer of your choice.” Growler Styles:

A A B C D E F G H

B

C

D

E

F

G

H

Traditional 64 oz.“amber” glass growler with a disposable metal twist cap Traditional 64 oz. “clear” glass growler with a disposable metal twist cap Barrel-style 64 oz.amber glass growler with a rubberized ceramic clamp top Tapered-style 64 oz.amber glass growler with a rubberized ceramic clamp top German-style 2 liter amber glass growler with a rubberized ceramic clamp top and handle Jug-style 64 oz. ceramic growler with a rubberized ceramic clamp top Double-walled 64 oz. stainless steel growler with reusable rubberized screw top Double-walled 64 oz. keg-style stainless steel growler with reusable rubberized screw top As you can see, growlers come in many types and styles; all having pros and cons. The most common size is the old standby 64 ounce. However, smaller 32 ounce growlers (referred to as growlettes, pet growlers, or howlers) have become increasingly popular. With the seemingly never ending supply of new and various craft beers being produced, trying a variety has become important to beer drinkers. Unless you are shopping for a specific beer, several “howlers” of different beers are beginning to replace buying the larger growlers. In fact, many bars,

I’m going green, starting with my liver.

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pubs, and taprooms are starting to serve craft beer in 8 ounce glasses as well as the traditional pints for the same reason. The main purpose of using a growler is to enjoy fine draft beer away from a brewery or taproom. Actually, with the many “Beer Exchanges” and growler-filling stations popping up everywhere you don’t even need a brewery nearby. I suggest researching such places in your locale, I bet you’ll find something within a reasonable distance - just Google “Craft Beer Exchange”. (Don’t search for just Beer Exchange as it is an app for trading beer, not the growler filling stations). Hudson’s Growler Tidbits:  Glass, ceramic, and stainless steel all have their different virtues. I own them all for different purposes. Again, I prefer amber glass and have swapped-out or retired all of my clear glass growlers (for the obvious UV sunlight issues). Amber glass growlers are accepted at almost any location on the planet. I use stainless steel when I want the fill to remain cold longer (like heading to a party or gathering). They are way less likely to break or get damaged; with the right carrying accessory they are great for hiking, biking, and boating. Steel is harder to fill since you can’t see through them; some places will not fill stainless steel. I use ceramic only when I want to impress people, which isn’t very often. It is the easiest to clean, keeps the fill colder than glass, but is the most fragile.  German-style growlers were all the rage at one time, probably because they just look cool. They have all the same attributes as regular amber glass growlers with the added advantage of the rubberized ceramic clamp top. They are, however, 2 liter growlers which puts them about 6.7 ounces over the normal US growler fill. Most breweries are happy-go-lucky laid-back places and don’t care if you get a few extra ounces. But, it is strict beer sucking etiquette to offer to pay extra. If they wave it off, leave a nice tip for the cute little taproom girl - if they won’t give you a fill because of a measly 6 ounces, walk away. (and make sure you walk past the brewmaster).  Don’t push the lifespan of a fine craft beer in your growler. You should drink it soon after purchase. You can probably get away with chilled craft in a growler for about 3 weeks; no longer than 18 days. You can creep along a few extra days if you use a rubberized ceramic clamp top growler (they seal better). I’ve heard of guys going as long as 30 days, but I haven’t seen them again!  Rule: A growler opened is a growler drank. Don’t try to reseal a growler, even the ceramic top ones, for later use. The integrity of the beer has been breached; man up and drink the thing.  Get in the habit of using a handkerchief, tissue, napkin, whatever and twisting the screw top of your glass growler even tighter after the fill (remember the comment about the cute little taproom girls). It never hurts to have these disposable caps on as tight as possible. Page 22

 Good growler fills should be from the bottom up, using a hose attachment from tap to growler. The growler should be over-filled, allowed to “head over”, settle out, then a barely noticeable tip-out should be done to form the tiniest bit of ‘head room’ in the growler.  Whenever possible, rinse out your growler with very hot tap water immediately after it is empty. Allow it to air dry and store it uncapped. Before refilling a growler rinse it again with boiling water, allowing it to overflow gently all over the surfaces of the growler. No chemical detergents or soaps are needed. Most places will give your growler a quick shot of harmless brewing cleanser anyway.  One of my pet peeves are breweries that won’t fill my growler! Before I get angry I make sure there are no conflicting local or state laws and regulations –there can be many, especially in the New England States.** If there are none and the place just wants you to buy their growler, then they are more interested in their merchandise than in their beer. This is a good clue and sign to leave the place. (again, try to have the brewer see you leave) Just sayin’. States and even municipalities can have unique serving and selling laws!

** Local & State Laws and Regulations Depending on where you live or visit, and the local laws of your area, you may have some trouble filling a growler. Some states allow you to fill a growler directly from the brewery, while others don’t. Some states or local municipalities require your growler to be labeled with identifying information, such as brewery name, net contents, production details and a government warning. Some breweries and especially “filling stations” are required to “exchange” your empty growler for one of their sanitized, but full, growlers that they cleaned in-house. While inconvenient, it’s considered a safety issue and often dictated by local public health regulation. Every state, and even regions within states, are different and have different requirements. Before travelling, check with the Brewers Association in the state you are visiting – it is a great resource to find out what the regulations are in the area.

Beer is a Healthy Elixir

Not Funny!

Really Not Funny!

For YOUR Mind and Body

Yes, I’ve been preaching this for years and years.

Beer is a healthy wondrous gift from nature. Now, using my exhaustive research, personal lifestyle, and beer-chiseled physique maybe people will finally believe me. For instance, let’s review the following undeniable points: Beer Makes You Look Young Can you drink yourself more attractive? In April 2015, Japanese brewing company Suntory launched a new light beer called Precious that contains two grams of collagen in each can. Suntory claims that drinking collagen, a naturally occurring protein that gives skin its elasticity, will make you look younger. Let’s get some of that Japanese beer! Beer Fights Inflammation Hops! The female flowers of the hop plant, give beer its tangy, bitter taste. These bright green buds are also chock-full of chemicals known as bitter acids, which have an array of healthPage 23

Fig.15 Drinking beer can make you younger. Arnold is a 37 year old long haul trucker from Duluth, Minnesota

promoting effects. Bitter acids are powerful inflammation fighters, according to a 2009 laboratory study published in Molecular Nutrition and Food Research. Beer Aids Digestion Bitter acids in beer may also improve digestion. A 2012 study published in the Journal of Agricultural and Food Chemistry looked at five types of German and Austrian beer and found that each triggered the release of gastric acid from stomach cells. The more bitter acids a brew contained, the greater the response. Gastric acid is key for both digesting food in the stomach and controlling the growth of dangerous gut bacteria. Beer May Prevent Some Cancers Lots of chemicals found in beer have shown promise in preventing or even treating cancer, although studies so far have been in Petri dishes and rodents. (who the hell is giving rodents good beer!) One type of bitter acid, lupulone, wiped out tumors in rats with colon cancer who consumed it in their drinking water, according to a 2007 study published in Carcinogenesis. Xanthohumol, another beer ingredient, also looks promising. A 2010 study by an Austrian research team found that xanthohumol shut down abnormal cell growth and prevented DNA damage in rats exposed to cancer-causing chemicals. The researchers say xanthohumol is likely to be good for humans too, since its cancer-fighting effects were seen at relatively low doses - equivalent to what people would get with moderate beer consumption. Beer Builds Bone Beer is a great source of silicon, which is important for building and maintaining healthy bones. In fact, the form of this mineral that's found in beer (orthosilicic acid) is extra easy for the body to metabolize, according to a 2013 report in the International Journal of Endocrinology. If you're looking for a brew that will build your bones, try an India Pale Ale. (See, am I right, or am I right? How can you turn up your nose at my hoppy IPAs now – in light of such evidence). IPAs and other beers with lots of malted barley and hops are the best beer sources of silicon, according to a 2010 report from University of California, Davis researchers. Special Good News for Female Beer Drinkers The American Journal of Clinical Nutrition says beer helps prevent a decrease Fig.16 Beer, even by the keg, in bone density. Beer is also high in flavonoids, (from the hops), which acts can help women all across America build strong bones. as a natural hormone replacement. The National Osteoporosis Risk Assessment followed more than 200,000 females and found that drinking alcohol decreased the Page 24

He was a wise man that invented beer – Plato

A smarter man was he that drank it - Gerry

incidence of osteoporosis. All of this leads to a decrease in hip fractures in elderly females, which is important because hip fractures after the age of 65 are associated with a significant increase in mortality. (Don’t just sit there, get Grandma a beer!) So, if you’re a mother, sister, wife, or girlfriend - and if you’re concerned about your bone health, don’t focus solely on calcium; add a whole lot of beer to your diet and protect those precious bones! …and ladies, if that weren’t enough – beer may also help reduce your arthritis risk In a recent study in Arthritis & Rheumatism, women who drank three to five beers per week had a 31% lower risk for rheumatoid arthritis, a disease that primarily affects women, compared to women who abstained from drinking. Now you have an excuse to have that beer before dinner, with dinner, after dinner, and just before bedtime. In fact, get the hubby a beer along with yours. Who wants an arthritic husband! (Oh, thank you, thank you Science) Arthritis

No Arthritis

Fig.17 Beer Is Heart-Healthy Many studies have concluded with a similar 25% lower risk of heart disease in people who drink from one-half to two drinks daily, compared to people who do not drink beer. And alcoholic beverages that are rich in polyphenols (AKA beer!) may be especially good for the heart, according to a 2012 research review. Beer also has benefits for people who already have heart disease. In 2010, Harvard researchers reported that guys who had survived a heart attack were nearly half as likely to die over the next 20 years if they drank a couple of beers a day. There are more than 20 well-done, large international studies that all demonstrate the heart benefits of moderate alcohol consumption. One study, conducted by the National Institute on Alcohol Abuse and Alcoholism (NIAAA) noted a 20 to 40 % decrease in coronary artery disease in beer drinkers. Drinking beer responsibly (responsibly is defined by the beerholder) may result in an increase in HDL (good cholesterol) and a decrease in LDL (bad cholesterol). So, one or two brewskis a day can decrease the chances for blood clots. (Who the hell wants a blood clot. I don’t even like the word “clot”). Don’t worry about the medical terms; just know that a slightly "buzzed" heart is a happy heart. A recent study from The Netherlands showed a 30 percent increase in vitamin B6 in beer drinkers, which makes sense because hops are loaded with the vitamin. (See, hops! Wonderful, magnificent hops!) This is important because vitamin B6 helps to battle heart disease. So if you’re looking for a boost in vitamin B6, or just want a healthy dose of antioxidants, grab a cold one (or two) and cheers to your health.

This is Dr Ink Beer ‘Polishes’ Your Teeth The best doctor in the world You know that slimy stuff that collects on your teeth if you haven't brushed in a while? It's called biofilm, and beer can keep it from forming, yep, and beer can even help get rid of it. UK researchers tested the effects of several plant-derived extracts on bacteria that form biofilm and promote tooth decay and gum disease. Even the weakest extract of beer tested blocked the activity of bacteria associated with gum disease and tooth decay in the 2012 study published in the

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Journal of Biomedicine and Biotechnology. In fact, for wiping out biofilm, beer beat out blacktea, raspberry, and all other extracts tested. It was also among the best for blocking other dental disease causing bacteria. So there, toss out your useless Crest® and get rid of the worthless Listerine© and get a mini-fridge for your bathroom! Beer Protects Brain Cells Remember Xanthohumol, Cliff Clavin on Beer that chemical found in beer “Well ya see, Norm, it’s like this… A herd of buffalo can only move as fast as the slowest buffalo. And when the herd that can shrink liver tumors is hunted, it is the slowest and weakest ones at the in rats? (Haven’t you been back that are killed first. This natural selection is paying attention? Go back good for the herd as a whole, because the general to page 23.) Well, seems it speed and health of the whole group keeps can also protect brain cells improving by the regular killing of the weakest members. In much the same way, from oxidative damage, the human brain can only operate as fast according to a 2015 study as the slowest brain cells. Excessive intake from China. Another of alcohol, as we know, kills brain cells. recent study found But naturally, it attacks the slowest and Xanthohumol, (that comes weakest brain cells first. In this way regular consumption of beer eliminates the from where again? Oh yes, weaker brain cells, making the brain a hops!) is able to protect the faster and more efficient machine. That’s why brain from degenerative you always feel smarter after a few beers. disorders, such as Alzheimer’s and Parkinson’s. Sure looks like I’ll never forget where I put my beer glass down. Additionally, Austrian researchers previously reported in 2013 that xanthohumol, as well as other beer ingredients, actually promoted the growth and development of neurons. Decreases Kidney Stones The Journal of Epidemiology revealed a 40 % decrease in kidney stones among beer drinkers. Hooray for hydration. So if you want to avoid the extreme pain associated with kidney stones, (and the passing thereof) grab a couple of cold ones and drink to stone-free days ahead. Beer is safer than water If you're visiting or traveling someplace where you are advised not to drink the water, the local beer is always a safer bet. In these locations beer is even safer than the local bottled water. Beer is boiled during the brewing process and is kept sterile until being bottled or canned.

Fig.18 Finishing touches are being made on a revolutionary new beer glass for exclusive use in Health Clubs and Gymnasiums.

Well, there you have it. Beer is good for you – almost undeniable proof. Forget penicillin, never mind aspirin, enter…..beer, the wonder drug of the new millennium. Also folks, what about those hops, heh? Those much maligned, and often scorned little green cones of goodness. Soon they’ll be making everything from toothpaste to foot powder out of them. Just think, hops perfume, hops shaving cream, hops aerosol spray, hops muscle relaxant (oops, we already kinda have that) – you should buy stock in a hop farm right now. Page 26

…Hold On! In the Spirit of Full Disclosure – Just to be Fair, and not Judgmental Unhealthy Beer is Lurking Out There  One of the most popular beers, or most advertised is Budweiser. Bud contains genetically modified (GMO) rice. Experimental GMO rice was discovered in Anheuser-Busch brewing facilities as early as 2007.  Aren’t Corona commercials cool? They were so peaceful and relaxing. That is until you find out that Corona Extra contains genetically modified GMO Corn Syrup. It also contains Propylene Glycol. This is a controversial additive thought to be potentially harmful to your health. Propylene glycol is a synthetic liquid that absorbs water. It is used to make polyester compounds, and as a base for plane deicing solutions.

Craft Beer will never contain chemicals

 Miller Lite is another very popular beer in America that contains GMOs. This mega-brew contains GMO corn and GMO corn syrup. As with Corona Extra, it also contains Propylene Glycol (which I failed to mention is an ingredient found in anti-freeze).  You might also want to reconsider Michelob Ultra as a beer of choice. This beer has been found to contain a genetically modified sweetener, GMO dextrose.  Coors Light is a tremendously popular beer among young and old beer drinkers alike. It contains high levels of genetically modified (GMO) corn syrup.  Who doesn’t remember “PBR Me, ASAP”? Unfortunately, Pabst Blue Ribbon contains both GMO corn and GMO corn syrup.

Being a Type II Diabetic places some dietary limitations on a guy. I try to NOT let it impact my enjoyment of good craft beer. But that is the key – craft beer! The ingredients in a finely crafted beer are all natural. I try to avoid heavy sugared craft beers (and there are many of them), but the natural sugars are better for me than the new genetically modified organism (GMO) sugars and syrups.

Sierra Nevada Stout Sam Adams Cream Stout Michelob Honey Lager Sam Adams Cherry Wheat Leinenkugel Creamy Dark Leinenbugel Red Anchor Steam Leinenkugel Northwoods Michelob Amber Boch Genesee Cream Ale Genesee Ice Genesee Red

5.8% 4.69% 4.9% 5.2% 4.94% 4.94% 4.9% 4.94% 5.2 5.1 5.9% 4.9%

210 195 175 166 170 166 153 163 166 162 156 148

Carbs

in grams

per 12 oz.

Calories

I only drink water that has been through a brewery first…

Alcohol

Name of Beer

by volume (ABV)

Let’s look at 12 beers with the highest sugar, calorie, and carbohydrate content on the market:

19.4 23.94 17.9 16.86 16.8 16.2 16.0 15.3 15.0 15.0 14.5 14.0

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Micro Brew vs. Mega Brew I could write page after page of evolution history for the Mega-Breweries. But I won’t (you’re thinking Whew!) Suffice it to say that the small companies started by our European immigrant beer-making forefathers in the mid1800’s are long gone. The historic brewing names of Eberhard Anheuser, Adolphus Busch, Adolph Herman Joseph (Kuhrs) Coors, Frederick Miller, Jacob Best, and Frederick Pabst are only neon-glowing ghosts at best. What I will refer to as “global mainstream brewing” has taken control of our planet’s beer consumption. This is no exaggeration; these corporations are literally global in their holdings and influence. The two big boys are AB InBev and SABMiller, what beer companies one doesn’t own the other one does. Actually, to be fair, there are still 5 major global mainstream brewing companies in the world: 1. AB InBev (Based in Belgium) Produces 18.1% of the world’s beer 2. SABMiller (Based in UK) Produces 9.7% of the world’s beer 3. Heineken International (Based in Belgium) Produces 8.8% of the world’s beer 4. Carlsberg Group (Based in Denmark) Produces 6.2% of the world’s beer 5. China Resource Snow Breweries Ltd. (Based in China) Produces 5.4% of the world’s beer Do the math, these guys produce, distribute, and sell 50% of the beer in the world! Among the shareholders of the top two beverage companies are a big tobacco company, the dashing patriarch of Colombia’s richest family, three Brazilian billionaires, and South Africa’s public-investment fund.

“Dude, you know what happens when you drink too much in that damn iron suit!”

2014 saw the beverage giant AB InBev slip from 50% to 45% of America’s beer market while the market share of craft beer makers rose by 18%. Mega Breweries are purchasing craft breweries as fast as they can – just to be cool. They are developing packaging and “sub brews” in order to mimic the “craft look”. Apparently No.1 AB InBev is so “parched” that it is attempting a take-over/merger of No.2 SABMiller to quench

it’s thirst. If this $106 billion merger goes through, the resulting corporation will be the largest beverage maker in the world with nearly 30% of all beer production! They’ll be like the “Beercules” of the Earth. Antitrust laws may require AB InBev to sell-off portions of SABMiller’s interests in Miller/Coors in America and their portions of CR Snow in China. This stuff is way too complicated for this simple beer drinker. Plus I don’t drink their yellow fizzy beer anyway – so I just don’t “Did somebody say Beercules?” care. I only include this tiny bit of information for your interest and eventual ability to impress other people while waiting for a beer at the bar. I buy my beer from guys like Foley Brothers Brewery in the hills of Brandon, Vermont. Beer made by 2 thirty-something brothers in their garage; 15 barrels of small batch beer about every Page 28

Fermentation may have been a greater discovery than fire.

-- David Rains Wallace

10 days (they would be categorized as a “nano brewery”). They make a Fair Maiden Double IPA that will put a halo on your head. I also get beer from Stone Brewing Company in Escondido, California. Fast becoming one of the largest “microbreweries” in the United States – but will still not compromise on ingredients, time, or process. I’m a west coast hops guy, I love my cascade and citra hops. But, the east coast brewers are stepping it up with hoppy beers for me as well, and it is only a matter of time before the USDA, The University of Vermont, and Cornell University have the whole east coast growing season thing figured out for hop production. If you’re not a hoppy beer guy, small breweries are still for you. Crafters are wizards at malts and mixtures. Goodly numbers of them focus on lagers, pilsners, and bocks – all beers we grew up with. Not all craft beers are “dark, strong, unfiltered, crap” (a quote from a guy who used to be a friend). Now, I don’t want to see hundreds of thousands of mega-brewery workers lose their jobs or see plants shut down (Oswego County still has an economic hangover from Miller Brewing Company shutting down in 1993). I just like better beer. I drink my beer from Middle Ages Brewery instead of Anheuser-Busch for the same reason I eat my food at Borio’s Lakeside instead of McDonalds. I like the atmosphere, I like the small family ownership practices, I like that the ingredients come from local sources, I like the product. I don’t think my craft beer drinking preferences will be detrimental to the 70,000 Chinese employees of CR Snow Breweries. As mentioned earlier, the names Busch, Miller, and Coors have faded into nothing but big corporate memories; perhaps a painted portrait on the wall. Beer has a host of new trailblazers. Those men and women, husbands and wives, brothers, or college roommates, who dared and risked much to make beer on a small scale for people who would appreciate it. Everyday new brewers enter the craft beer arena to perhaps make the next great ale or lager. Who are we to Strange how 8 glasses of water a day seems impossible yet 8 deny them success? Do their children not need shoes for school? beers a day is extremely easy. Isn’t supporting small business the American way? Get up, get out there, and do your part, and don’t shirk from you research! Early contributors to the Craft Beer Renaissance in the United States 1965 Fritz Maytag (Anchor Brewing Company) 1976 Jack McAuliffe (The New Albion Brewing Company) 1979 Ken Grossman and Paul Camusi (Sierra Nevada Brewing Company) 1979 David Hummer, Alvin Nelson, and Randolf Ware (Boulder Beer Company) 1984 Jim Koch (Boston Beer Company) 1984 Tom Baune and Beth Hartwell (Hart Brewing – now Pyramid Breweries) 1984 Kurt and Robert H. Widmer (Widmer Brothers Brewery) 1986 Marcy and Geoff Larson (Alaskan Brewing Company) 1988 Patrick and Daniel Conway (Great Lakes Brewing Company) Is it time for a 1989 Andy Pherson (Long Trail Brewing Company)

+

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Women and Beer

BUT…isn’t beer a Guy thing? (not!)

The idea of women in the beer world is often parodied and, occasionally, openly mocked. But why? As you have learned from this fascinating publication, they actually started it all – and thus, are to blame for anything and everything resulting from the consumption of beer! First, one bit an apple then they started making beer – the man’s world we live in today rests squarely on the shoulders of women. You are aware of the woman’s role in brewing in ancient Sumeria, Egypt, and pre-industrial Europe. Here, I expose the wellguarded secret of the role modern women play in today’s beer world. After the colonization of America, women were still the family brewers. They crafted rich beers from corn, pumpkins, artichokes, oats, wheat, honey, and molasses. Early colonial settlers drank large quantities of beer as a nutritional break from a diet based largely of salted, smoked and dried meats. Beer was such a staple that there was even something called “bride-ale,” a beer brewed and sold during weddings with all proceeds going to the bride, and “groaning” beer, which was consumed during and after labor by the midwives and mothers. I know this is shocking, but I wouldn’t be surprised if Betsy Ross wasn’t having a cold one as she sewed the American Flag! After the industrialization of America beer making moved into the factories along with the automobile and toaster; women lost touch with brewing in America as they had in Europe. Today, however, there are more and more female craft brewers. Why? At the expense of sounding sexist, females and brewing are a natural partnership. Face it guys. They know food, they know nutrition, they know recipes, they know how ingredients react and interact, they know what tastes good, and they know what people like.

Who would do such a disgusting thing? Put water in my beer glass!

The “good food” movement is sweeping the Nation. We want to know where our food comes from, we recognize local, organic, and high quality-flavored food and beverages. Craft beer brewing emphasizes creative flavors, food pairings, and a do-it-yourself culture. All of these factors offer women more opportunity for inclusion. Believe me, their involvement benefits everyone! For example, Brian and Jenn Cook started and operate Kingdom Brewery; the northernmost brewery in the State of Vermont. Jenn is the “Brewster” (correct term for a female brew master) and a recipe wizard. The majority of the ingredients are grown on their own farm. She makes an In August 2015 Steph Cope, native Australian, becomes Nevada’s first female brewer at Henderson Brewing Company’s CraftHaus

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Out of Bounds IPA that’ll make your toes curl and a Maple Nut Brown Ale good enough to put on your oatmeal in the morning. This is just one small example that I have experienced first-hand. Women are back in the beer-making business to stay, and it’s a beautiful thing. Despite Bud Light and Coors depicting women as the sexy waitress or hot girlfriend, the craft beer industry knows better. Regardless of perception, The Wynkoop Brewing Company rolls out the first allwomen do have the physical strength and more than female collaboration brew in state history, a Belgian-style enough mental aptitude to make good beer. Even if brown ale called "Ellegance." The project, which was they've been out of practice for a few decades (or coordinated by the Wynkoop's Bess Dougherty, involved centuries) women have the art of beer brewing eight woman beer makers who work for seven different running deep in their veins. With the return to quality breweries around Colorado. and small batch brewing, the craft beer industry allows the creation of both interesting flavors and stronger community involvement; more women are enjoying a steady rise in both the kettle rooms and the business offices of craft breweries. …and now you know To millions of Americans, Kathy Ireland is a super model cover girl - recognized throughout the world, who for years has graced the pages of the Sports Illustrated swimsuit edition and SI calendars. To a small but growing number of people, she is a beer enthusiast and homebrewer! Now, by golly, if Kathy Ireland makes and drinks beer – who am I to not jump on that bandwagon?

Beer Trivia

… and just Plain FUN

Sometimes it is the little known trivial things that are the most fun. Sit back, relax, pour a craft beer in a clear shaker pint, and enjoy this section devoted to nothing but beer nonsense.  Beer goes bad, or “skunky” due to light (UV ray) damage, not temperature changes. Light will oxidize the alpha acids in hops and turn their flavor from refreshing to rancid.  Have you ever heard of the "cannabaceae" family? We bet you have. It's the family of plants containing both hops and cannabis. Yes, that cannabis. Beer and marijuana are basically plant cousins. Both cousins have both male and female plants, and the female plants are sought because of the lack of seeds in the flowers.  Zythology [zith  owl  oh  gee] The study of beer and beer making, including the role specific ingredients play in the brewing process.  The oldest known written recipe is for beer. Page 31

 The Pilgrims landed at Plymouth Rock because of beer. Another milestone in history attributed to the miraculous brew. They had planned to sail further south to a warm climate, but had run out of beer on the journey. As described in one passenger’s diary, "We could not now take time for further search or consideration; our victuals being much spent, especially our beere.". Upon arrival, they immediately built a common house which included a brewery.  Beer Color does not correlate with Beer Calories - Calories come from two components of beer - alcohol and starch fragments. Stouts are typically dark and strong. Despite people usually describing them as rich or heavy, they're often fairly low in calories and alcohol content. In fact, twelve ounces of Guinness is just 176 calories.  The written records of many abbeys indicate that Monks brewing beer in the Middle Ages were allowed to drink five quarts of beer a day. In ancient times, monks who fasted or abstained from solid food subsisted on beer.  In English pubs, unruly customers were told to mind their own pints and quarts and settle down; so began the phrase "mind your P's and Q's". (I had a third grade teacher that kept telling me this – was she clairvoyant?)  There was actually a (very sad) period of time in which the use of growlers was outlawed, mainly stemming from the fact that children were often sent out to pick up a pail full of beer for their fathers. This chain of custody issue caused alarm in many of the same types of people who worked in support of prohibition, and the alarm led many cities to outlaw the use of these containers altogether. The growler eventually regained popularity, and the present form of container is among the most widely used for transporting craft beer from its source. Screw the vow of silence! If brother Dunkelmier  The music for our National Anthem was derived from a 1766 British beer drinks my ale one more drinking song called "The Anacreontic Song". This song was official drinking time I’ll…. song of the Anacreontic Society, an 18th-century gentlemen's club in London. The tune was eventually used by several writers as a pattern for patriotic lyrics. These included two songs by Francis Scott Key, most famously his poem "Defence of Fort McHenry", which later became known as "The Star-Spangled Banner" and was adopted as the national anthem of the United States of America, in 1931.  Franklin Delano Roosevelt (FDR) was elected in 1932 because of his promise to end Prohibition. Let this be a warning to all future presidential candidates – beer drinkers have a voting voice!  Cenosillicaphobia is the fear of an empty (beer) glass.  Before thermometers were invented, brewers would dip a thumb into the mix to find the right temperature for adding yeast. Too cold and the yeast wouldn't grow; too hot and the yeast would die. This ancient practice is where we get the phrase 'rule of thumb'. Page 32

 The White House brews its own beer. In fact, there's a recipe for their beer on their website, so you can drink what the president drinks.  In Japan, beer is sold in vending machines, by street vendors and in the train stations.  American “mega-brew” beer is predominately made from rice. That is why it tastes so light compared to craft beers or foreign beers. This is an American invention to increase profits as they hoped a lighter beer would also draw women to purchase.  The Czechs know a thing or two about beer -- the Czech Republic has the largest beer consumption per capita in the world. They consume at a level that is almost double the yearly consumption level of the United States.  President Jimmy Carter legalized home brewing in 1978; arguably the greatest achievement of his presidency. (Some joke this was done to keep his brother “Billy the Brewer” off his back!) Until Billy's big brother signed H.R. 1337 it was illegal for individual Americans to produce beer or wine above 0.5% alcohol by volume. Essentially, this bill deregulated the brewing industry. With a single stroke of his pen, Carter gave the green light to Americans to start brewing their own beer. Bless you Jimmy Carter. [Despite urban legends, Billy Beer or cans are not rare and do not hold high value to collectors. If you do find a can, it’s worth about a quarter.]  If you collect beer bottles (or cans) you are a labeorphilist.  Many years ago in England, pub frequenters had a whistle baked into the rim of their ceramic cups. When they needed a refill, they used the whistle to get some service. "Wet your Whistle" is the phrase inspired by this practice.  One method of checking a beer’s quality is the way in which the foam adheres to the side of the glass. Beer connoisseurs call this clinging foam “Lace”, (the original term was “Brussels Lace”)  In eleventh-century England, a bride would distribute ale to her wedding guests in exchange for donations to the newlyweds. This brew, known as Bride Ale, is the origin of the word 'bridal.

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“You can’t be a real country unless you have beer and an airline – it helps if you have some kind of football team and some nuclear weapons, but at the very least you need a beer.” - Frank Zappa

Give a man a beer; he'll drink for the day. Teach a man to brew; he'll be drunk the rest of his life.

 The first United States Marine Recruiting Station was in a bar; Tun Tavern in Philadelphia, Pennsylvania, to be exact. Here, in 1775, proprietor Robert Mullen as "chief Marine Recruiter" officially recruited the first members of the Continental Marines who served during the American Revolutionary War. SEMPER FI.  In 2014, four states accounted for one-third of all the breweries in the United States: California (509), Colorado (217), Washington (251), and Oregon (208).  Finally, an age old controversy is solved. Beer is better than wine! The reason: historically, human feet are conspicuously absent from beer making.  In Babylon, over 4000 years ago, it was customary for the bride's father to supply his new son-in-law with all the mead he could drink. As mead is a honey beer and their calendar was lunar based, this period was called the 'honey month' – or what we know today as the “honeymoon”.  After consuming buckets of aul (or ale), the Vikings would head fearlessly into battle, often without armor or even shirts. In fact, "berserk" means "bare shirt" in Norse, and eventually took on the meaning of their wild battles, or going “berserk”.  The familiar Scandinavian toast sköl derives from scole, the drinking bowl shaped like the upper half of a human skull. Originally, these bowls were made from the skulls of enemies killed in battle.  The first six-pack of beer was produced by the Pabst Brewery in the 1940s. The brewery conducted numerous studies, which found six cans were the ideal weight for the average housewife to carry home from the store.  A flood of beer swept through the streets of St. Giles, England, on October 17, 1814. Caused by a rupture in a brewery tank containing 3,500 barrels of beer, the resulting “ale wave” killed nine people and demolished two houses.  Why does your waitress at Buffalo Wild Wings© always sprinkle a little salt on your table napkin? It keeps your beer glass from sticking to it.  The first recorded drunk driving incident was in 2,000 BC. An inebriated charioteer was apprehended after running down a vestal virgin of the Goddess Hathor. The culprit was crucified on the door of the tavern that sold him the beer, and his corpse allowed to hang there until scavengers had reduced it to bones.  Beer in bottles and cans (packaged beer) outsold draught beer for the first time in 1940. Canned beer outsold bottled beer for the first time in 1969. Please sir, let me drive. You’ve had too much beer, and there are Vestal Virgins out and about…

 Bavaria still defines beer as a staple food. Page 34

 In a Czech beer house, the bartender will refill your glass every time you empty it – until you place your coaster on top of your glass, signaling that you have had enough.  In olde England, town inns paid a government tax known as a “scot” for serving beer. Beer drinkers who left town to drink at rural pubs were said to be drinking 'scot free'.

Don’t cry over spilled milk, it could be beer!

 Pabst Beer is now called Pabst Blue Ribbon beer because it was the first beer to win a blue ribbon at the Chicago World’s Fair in 1893.  The oldest brewery in the United States is Yuengling in Pottsville, Pennsylvania – founded in 1829.  The longest bar in the world (684 feet) is located at The New Bulldog in Rock Island, Illinois  Sandra Bullock, Bruce Willis, Tom Arnold, Chevy Chase, Kris Kristofferson and Bill Cosby all started out as bartenders.  Brewmeister Brewery in Keith, Scotland, United Kingdom has the dubious honor of making the “strongest beer in the world” at over 67% alcohol by volume (ABV). Here are the top dozen strongest beers on the planet. Beer Name 1. Brewmeister Snake Venom 2. Brewmeister Armageddon 3. Icicle Dark Persuasion German Chocolate Ale 4. Crooked Stave Surette Provision Saison 5. Schorschbrau Schorschbock 57% Finis Coronat Opus 6. BrewDog The End Of History 7. Ruhstaller Captain. 8. BrewDog Sink the Bismarck 9. Schorschbrau Schorschbock 40% 10. Struise Black Damnation VI - Messy 11. BrewDog Tactical Nuclear Penguin 12. Mikkeller (Heavy Black)

Brewery Brewmeister Brewmeister Icicle Brewing Company Crooked Stave Kleinbrauerei Schorschbrau BrewDog Ruhstaller BrewDog Kleinbrauerei Schorschbrau Struise BrewDog Mikkeller

ABV 67.5% 65.0% 65.0% 62.0% 57.7% 55.0% 55.0% 41.0% 40.0% 39.0% 32.0% 31.1%

 Theodore Roosevelt took more than 500 gallons of beer with him on an African safari.  The people at Guinness, Ireland’s most famous brewery, estimate that in Great Britain alone, 92,749 liters of beer each year are lost in the moustaches and beards of beer drinkers. They estimate that each pint is raised 10 times, and each time, 0.56 ml. is absorbed into the facial hair.  The portable ice chest (cooler) was invented by Richard C. Laramy of Joliet, Illinois. On February 24, 1951, Laramy filed an application with the United States Patent Office for a portable ice chest (Serial No. 212,573). The patent (#2,663,157) was issued December 22, 1953.  Myth or Fact? Michelob was invented during a brewer’s strike in the 1930s from a recipe tossed together by the untrained workers left behind to run the brewery. It was so bad local taverns tossed their delivered barrels in the gutter until the streets ran with beer. When the strike was over, the brewery didn’t want to lose all that beer, no matter how bad, so they repackaged it and sold it as Michelob. Page 35

 Beer, like all alcoholic drinks, is made by fermentation caused by bacteria feeding on the yeast cells, then defecating. This bacterial excrement is called alcohol.  In 1810 Munich establishes Oktoberfest as an official celebration.  Prohibition lasted 13 years, 10 months, 19 days, 17 hours, 32 1/2 minutes  Both Anheuser-Busch and Yuengling breweries delivered beer by hitch-and-wagon to the White House on the day Prohibition was lifted in 1933.  Beer was the first legal alcoholic beverage to be sold when prohibition was repealed. Beer was legal on April 7, 1933, but other alcoholic beverages could not be legally purchased until December 5, 1933.  Belgium, has the most individual beer brands? They have over 400 brands.  Universities in Europe and America through the 1700s had in-house breweries to provide beer to the students. Harvard had its own brew house in 1674 and five beer halls, each burned down by rioting divinity students. (I’m sorry, but should divinity students even be rioting? …and why couldn’t they have burned down something else?)  Saint Arnold, a bishop born in 580, is considered the patron saint of beer. He encouraged people to drink beer instead of water during the Plague. Indeed, the Plague suddenly disappeared once his word spread (though some suggest because beer was boiled in the brewing process, it would have been safer than water, which had previously spread the infection.) When Saint Arnold died in 640, the citizens of his hometown carried his body from Remiremont to Metz for reburial in their church. On this journey, another miracle occurred – when the weary porters stopped to share their only mug of beer, they discovered the mug never ran dry. (…and beer has been creating miracles ever since).  The first beer was brewed in the New World in 1587 at Sir Walter Raleigh's colony in Virginia. However, it was so bad the colonists sent requests to England for better beer.

This beer tastes a lot like I’m not going to work tomorrow

 Portland, Oregon is often referred to as Beervana, a portmanteau of "beer" and "nirvana because it has more brewpubs per capita than any other city in the United States. Portland also has 6 entries in "America’s 100 Best Beer Bars: 2012", again, more than any other city. Now, dear reader, you know that a portmanteau is a linguistic blend of words, in which parts of several words, or their sounds, and their meanings are combined into a new word. But, the original, meaning of "portmanteau" was a suitcase that opens into two equal sections. (How did I get so far off track? …and why are you still reading about this?)  In the 13th century, King Wenceslas convinced the Pope to revoke an order banning the brewing of beer in Czech territories (no wonder he was known as 'Good King Wenceslas, and no wonder we sing a Christmas Carol about the man). Page 36

Life is a waste of time, time is a waste of life, so get wasted all of the time and have the time of your life.

Food Pairings

Yes, you should eat while drinking beer

The publication’s editor made me write this section as it has no meaning for me. I am half beer geek and half beer barbarian; I’ll eat anything with my beer. Steak, M & M’s, corned beef sandwiches, ‘s’mores - I don’t really care. In fact, I used to have a beer just before dinner and another one right after dinner – then I thought, hey, who needs dinner? I saved a whole step! But, there are folks out there that think because wine people pair food, craft beer people should pair food – so who am I to argue. Here are the “recommended” food pairings for 10 of the most popular beer styles. Again, much of this will make more sense if you refer Appendix #1 Types of Beer: From A to Z later on in this publication.

Lager Shellfish

Pilsner Salads

Wheat Beer Light Soups

Saison Asian Food

Lagers are crisp and refreshing with a smooth finish from longer aging. Most lagers are a pale to medium color, have high carbonation, and a medium hop flavor. Pork & Chicken Pasta Dishes Asian Food Mexican Food Spicy Food Pilsners are light straw to golden in color with a dense and rich head. The flavor is simple with light grain and hops bittering. It has a clean and refreshing finish. Light Seafood Asian Food Mexican Food Spicy Food Roasted Foods Wheat beers (also called Hefeweizen) are refreshing, pale in color, sometimes cloudy and unfiltered, and highly carbonated. Fruity flavors are common. Salads Vegetarian Sushi Sweet Asian Desserts Saisons are complex; many are very fruity in aroma and flavor, with mild to moderate tartness. They tend to be semi-dry and vary in color from pale to reddish amber. Middle Eastern Salads Cured Meats Cheeses French Food

Brown Ale Chesses

Pale Ale Pork

India Pale Indian Food

Bock Cajun Food

Stout Roasted Foods

Porter Smoked Foods

Want to enjoy a monster burger AND be patriotic? Look no farther than a nice strong Imperial India Pale Ale.

Brown Ales are a dark amber color. They have a higher level of malt, which makes them more earthy and less bitter. Flavors vary from sweet, to slightly hoppy, to malty. Meats Lamb Duck Pork Lamb These are light-colored with both malty and hoppy flavors. Pales from England can be maltier and spicy; American Pales are hoppier, sometimes having fruity aromas. Lamb Steak Turkey Tex Mex Food Spicy Food

IPAs range in color from very pale to reddish amber. They are moderate to medium bodied with herbal and/or citric character, known for their bitter hoppy aroma and flavor Mexican Food Salty Foods Burgers Steaks Desserts Bocks are a rich, complex, malty, low-hop style of lager, with dark amber to brown hue. Among the heaviest and maltiest, yet smoothest of brews they are very rich in flavor Mexican Food Roasted Game Beef Sausage Seared Foods Stouts feature a rich creamy head and are flavored and colored by barley. They often use a portion of unmalted roasted barley for a dark, astringent, coffee-like character. Smoked Foods Oysters Rich Stews Barbeque Desserts Porters are dark, almost black, fruity-dry, top fermenting style beers. An ale, porters are brewed with a combination of roasted malts to impart flavor, color, and aroma. Barbeque Sausage Rich Stews Meats Chili

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Gerry’s Top 10 Interesting Beer Websites Yes, the hyperlinks are live These are the Top 10 websites I frequent for various reasons. Many beer related websites are also web “communities” in which you interact with other beer-lovers. Although it was difficult, I am being completely objective by NOT including specific “commercial” sites for any beer or brewery. The sites below are not ranked in any order of importance or frequency of visitation. Many of these sites also have mobile device access and/or apps.

 Beer Street Journal Beer Street Journal has one of the largest online collections of original content dedicated to covering beer culture, education and the advancement of the craft beer industry. With thousands of articles, millions of unique visitors and exposure in over 200 countries, Beer Street Journal is paving the way to enable category growth, engage a broader consumer base and promote better tasting beer for years to come. http://beerstreetjournal.com/

 BeerPulse BeerPulse touts itself as the web’s #1 destination for beer news. It is one of the fastest-growing beer sites on the web today, serving over 200,000 visitors a month. Both beer drinkers and industry members follow their coverage focusing on small breweries, the more dynamic part of the industry. Warning! Anheuser-Busch, MillerCoors and mega-breweries get their fair share of front page time. http://beerpulse.com/

 The Alcohol Genome Project Designated Driver

The Alcohol Genome Project asks you what beers you like and recommends new ones you'll love. The Alcohol Genome Project has analyzed more than 500,000 reviews to develop unique drink profiles and give you personalized recommendations based on your tastes. http://www.alcoholgenome.com/beer.html

Truly Man’s Best Friend

 BeerAdvocate (BA) Founded in Boston in 1996, BeerAdvocate (BA) is a global, grassroots network, powered by an independent community of enthusiasts and professionals dedicated to supporting and promoting better beer. http://www.beeradvocate.com/

 Untapped

“I’m sorry, but you said any beer would do, and Bud Light was first in the cooler.”

Untappd is a new way to socially share and explore the world of beer with your friends and the world. Curious what your friends are drinking or where they're hanging out? Just check their profile where you can toast and comment on their beers! Untappd will offer you beer recommendations based on what you and your friends have been enjoying, so you’ll have no reason to not try something new! https://untapped.com

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When I read about the evils of drinking, I gave up reading.

-- Henny Youngman

 RateBeer This site is sort of a combination between BeerAdvocate and Untapped. Discover the RateBeer community where you live. It's a great way to introduce yourself to the excellent beers and beer people around you. RateBeer is not just an online pub. It's an offline group of beer enthusiasts who care about what's important in life. Get involved with your local. You'll be glad you did http://www.ratebeer.com/

 American Craft Beer http://americancraftbeer.com/

 Craft Beer and Brewing

Fig.19 Graphic depiction of a typical craft beer lover’s heartrate when entering an establishment with 10 or more taps.

http://beerandbrewing.com/

 MoreBeer!

What started out as a tiny mail order business called Beer, Beer & More Beer™ on April 1st, 1995 by 2 home brewing friends has grown into one of the largest suppliers and resources for the serious homebrewer. http://www.morebeer.com/

 Craft Beer Kings This site is strictly for purchasing those very hard to find beers that you’ve been salivating over for a long time. http://www.craftbeerkings.com/

 and any Independent State Craft Beer Associations, like…  New York State Brewer’s Association http://thinknydrinkny.com/  VTBeer http://www.vtbeer.org/  NHBeer http://www.nhbeer.org/  Maine Brewer’s Guild http://mainebrewersguild.org/ …and so forth Friday is the beginning of my liver’s work week



Blogs and Blog Articles  Draft Magazine

 The Foaming Head

 Battle of the Beers  Beer Universe

http://draftmag.com/ http://newyorkbeer.blogspot.com/

http://battleofthebeers.blogspot.com/ http://www.beer-universe.com/

So there, a bunch of stuff I’ve learned, read, experienced, stolen, or made up about beer. Strive to be diligent in your own research, persevere with beer after beer, after beer; find your own place in the Beer Universe.

He just doesn’t learn!

[Please recycle this publication responsibly (if you are a bird owner, line the bottom of the cage prior to discarding to achieve an even more purposeful recycling effort.]

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…and remember, your favorite beer is the one in your hand that you’re enjoying with a friend!

Gerry’s Beer Book (Appendices)

Appendix #1

Types of Beer: From A to Z People you run into on your research will argue that beer styles are constantly changing. I personally never argue, there is no need, I’m always right. However, in my not so humble opinion “variations” of beer styles are always being made by creative craft beer makers – the age old styles (or categories) have not changed. As you have learned (if you didn’t skip parts) beer is a complex and diverse product. There are certain styles that do not conform to neat and precise categories. It is this diversity and complexity that makes beer so interesting. This is why I cannot stress the importance of your personal research. Study often, study hard, pull all-nighters if you have to; just get the job done! …and, if you do find yourself in an argument or disagreement regarding beer styles, mention my name – you’ll get thrown out of the place and your argument will be over!

A Abbey Style Ale: Fruity strong Ale made in the fashion of the secular brewers in Belgium; modeled on the product of the Trappist abbeys. (see Trappist) Düsseldorf Alt Beer (Altbier): A flavorful style with a balanced presentation of strong noble hops and strong rich malt character. The finish can be bittersweet or nutty. The color is from light amber to orange bronze. It is an ale that is fermented at a cool temperature and then lagered at a cold temperature. Northern German Alt Beer: A brown lager with moderate bitterness, the flavors and aromas show malt and the malt flavors present are biscuit and caramel. Despite the lack of strong hop flavor and aroma, there is a pronounced bitterness in the finish. Color ranges from light copper to light brown, with an off white to white head. American Amber Ale: Much like an American Pale Ale with less pronounced hop character and more malty caramel flavors and aromas. This ale has a color range of amber to copper brown with an off white head

B American Barleywine: Similar to its English cousin, American Barleywines tend towards more hop presence, while still retaining the strong malty character. The American hop varieties give a citrus or resin quality which helps to balance the malt. English Barleywine: A style with a wide range of flavors and aromas, the main characteristic of all barleywines are their high alcohol content. All should have a strong malty character with the hops present from moderate to strong. These very full bodied beers can age and older examples can take on less aromatic more wine like qualities. The color can range from gold to dark brown.

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Black Beer: An extremely dark (opaque) Lager with a drying finish and strong tastes of bitter chocolate, coffee or toffee. Not as rounded, softly roasted or nutty as German Dunkels, and other “dark lagers”. Belgian Blond Ale: Pils malt flavors with lighter notes of hops and yeast to balance the malt. Light to deep gold in color with a dense creamy white head, this is an easy drinking Belgian style.

I Want YOU To Drink Craft Beer

Belgian Dark Strong Ale: Rich malt with caramel and toast is the primary, fruits such as plum, fig and dried cherry follow, and spicy notes may be present. This complex ale can vary in the amount of dryness versus sweetness. The color is amber to coppery brown with a dense tan head; another “dangerous” Belgian ale.

Belgian Dubbel: Rich malt flavors and aromas of chocolate, caramel and toast as well as fruit and spice on the nose. The balance is towards the malt which starts sweetly but finishes dry. The color is dark amber to copper; this is a classic Belgian style. Belgian Golden Strong Ale: A delicious blend of fruit, spice and alcohol, it is supported by a gentle malt character. Much like a Tripel with a lighter body and drier character, it is also deceptive in its strength. Yellow to medium gold in color with high carbonation and a long lasting white head. Belgian Red Ale: Aged in wooden vessels, these are tart, sharp beers Burgundy in color. Thin yet firm in body. Extremely refreshing. Belgian Tripel: A strong Belgian ale, a Tripel is characterized by peppery spice and fruit, usually citrus. Deceptive for a beer of this strength, it is moderately bitter with a dry finish. The color is from deep yellow to deep gold. Drink these sitting down, at home, at night. Belgian Specialty Ale: A catchall category for beers not fitting any defined style, thus too diverse to characterize. Some well-known commercial versions include Orval, La Chouffe, Moinette Brune, Dupont Moinette and many more. Biere de Garde: Literally “Beer to Hold” this is a farmhouse ale traditionally made in northern France. Malty flavors and aromas are dominant with hops present but restrained. A diverse style with colors ranging from blonde to reddish bronze to chestnut brown, the malt character increases as the color darkens. Standard (Ordinary) Bitter: The most popular British-style dry ale, best served on draft. As the name suggests, a Bitter’s defining characteristic is bitterness, but without a strong hop flavor or aroma. Usually low in gravity and alcohol. Fruit flavors and aromas are frequently present and are often accompanied by some caramel notes. Malt and hop flavors are present but less pronounced. Color runs from light yellow to light copper and it has low carbonation. Special (Best or Premium) Bitter: Much the same as a Standard/Ordinary Bitter but with more malt character and usually higher alcohol content. Medium yellow to medium copper in color, it is also low in carbonation. Extra Special/Strong Bitter (ESB): Like a Special/Best/Premium Bitter having more malt and hop flavor and aroma. Higher alcohol content than other bitters with a golden to deep copper color.

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Blonde Ale: A light ale with the balance of flavor tilted toward malt and sometimes with fruitiness also present. It is light yellow to deep gold in color and of medium body. Maibock/Helles Bock: The aroma is dominated by malt although some hop aromas may be present. Malt also dominates the flavor although more hop bitterness is present than in a Traditional Bock. Deep gold to light amber in color with lots of creamy white head, it is somewhat like a stronger version of a Munich Helles. Traditional Bock: Strong malt aromas with almost no hop aroma, a Traditional Bock ranges in color from light copper to brown. Malty flavors dominate with only a small amount of hops for balance; there can be some caramel taste with a sweet finish.

Your author doing field research during a recent trip to Vermont

Wheat Bok (Bock): Recently developed (200 years) Dutch interpretation of a German bock beer. Brewed with a significant proportion of wheat. American Brown Ale: Malty, sweet, caramel flavors and aromas often with notes of chocolate, nuts and toast are the predominant characteristic of this style. Hops lend a bitterness to help balance the strong malt flavors. The color ranges from light to very dark brown. Mild (English Brown Ale): A lighter bodied ale where malt flavors and aromas are predominant with very little hop character. The full range of malt flavors can be found depending on the brewer. Low carbonation is common in this copper to mahogany colored ale. Northern English Brown Ale: Both mild malt sweetness and fresh hops are balanced in this style. Some fruit may also be present with the malt notes tending more toward nuts than caramel. Color ranges from dark amber to reddish brown with a tan head. Southern English Brown Ale: Malt sweetness with caramel or toffee flavors and aromas with little or no hop character is typical. Fruit flavors and aromas are usually present as well. Varies in color from light brown to dark brown to almost black.

C California Common Beer: The Northern Brewer hops with their woody, minty rustic flavors are the predominant characteristic of this style. The malt flavors tend towards caramel and toast and some fruitiness is acceptable. The finish is dry and the color is medium amber to light copper. Cream Ale: A very mild, sweetish, clear light ale with a pale straw to moderate gold color, it is almost like an ale version of an American Lager – being fermented at warm temperatures with either “true” ale yeast or hybrid/lager yeast. Adjunct grains contribute to its light character with neither malt nor hops being very strong and both are balanced. Made in the North America as a response to the public’s increasing desire for lager.

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D Dampfbier: German for “steam beer”. These beers are generally fruity and soft in body and a dark straw color. Not the same brewing procedure as the unique Steam beers of California. These beers had some sort of connection with steam engines (shipping, power for the brewery, etc.) and some even employed lager and ale yeasts in the primary and secondary fermentations of each product. Doppelbock: Like a Traditional Bock but perhaps even maltier with some fruity notes present in darker versions. Hops are present, but malt flavors dominate. Color ranges from deep gold to dark brown with the lighter versions having dryer more balanced characters. Dortmunder: Any beer brewed in Dortmund, Germany. However, the city is especially associated with the Export style. Less astringent than a good pilsner, yet sharper on the tongue than a helles.

Americans were told that Apollo 14 commander Alan Shepard hit golf balls on the moon. However, recent revisionist historians have uncovered his actual lunar surface activity.

Dortmunder Export: A balance of Pils malt and noble hops with neither dominating, a Dortmunder has medium balance and carbonation. Light gold to deep gold in color with a persistent white head. Malty sweetness balanced against hops bitterness in the aftertaste. Munich Dunkel: Another style dominated by malt flavors, it can be of moderate sweetness with some toast, chocolate or nut flavors present. It is of medium carbonation with a deep copper to dark brown color. Hop bitterness should be present but with the malt flavors predominant. Dunkelweizen: Much like a Weizen but with a bit maltier caramel flavor and aroma. The dominant flavors are still of clove, banana and yeast. Cloudy from the yeast and wheat, the color ranges from light copper to mahogany brown with the same thick creamy head, this time off white in color.

E Eisbock: Eisbock is a Kulmbach specialty made by freezing Doppelbock and removing the ice to concentrate the flavors, and alcohol. This produces a full bodied beer with a noticeable alcohol presence that balances against the malt sweetness. Export: In Germany, a pale lager that is dryer than the Munich type but less hoppy than a pilsner and slightly stronger than either. Elsewhere, the term means simply, “premium”.

F Faro: A sweet version of a Belgian Lambic. Flanders Brown Ale/Oud Bruin: A rich combination of dark fruit and rich malt, it has much less sourness than a Flanders Red. Another traditional style that is reddish brown to brown in color. Flanders Red Ale: A sour red ale with strong fruit flavors to balance the acidity, some malt character can also be present. Often described as having a red wine like quality, it has been called the Burgundy of Belgium. It has a deep red to reddish brown color with a white to tan head.

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Framboise/Frambozen: Raspberry Lambic. Fruit Beer: A fruit beer can be either an ale or lager made with the addition of fruit. The character of the fruit should be present, but likewise the underlying beer style should be discernable. Given the broad range of potential fruit and beer combinations, generalizations about the style are not possible.

G Gose: is a top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat. Dominant flavors in gose include a lemon tartness, an herbal characteristic, and a strong saltiness. It typically does not have prominent hop bitterness, flavor, or aroma. Gose usually has a moderate alcohol content of 4 to 5% ABV. Gueuze: Gueuze is a blend of Lambics of various ages and it is less sour and more balanced than unblended Lambic. Hop character is not present as the aged hops used are for preservative properties rather than flavor. Flavors of fruit, vanilla, honey and oak can be found in some examples. Golden in color it has a firm head that is very, very long lasting.

H Munich Helles: Grainy or Pils malt aromas with low to moderately low noble hops aroma, the overall flavor is slightly sweet or malty with low to medium low hops bitterness. Its color varies from medium yellow to pale gold with a creamy white head.

I American India Pale Ale (IPA): The American interpretation of the IPA has American hop character, citrus, resin and pine notes, with less malt presence than in the English IPA. Decidedly bitter and dry, it has slightly less body than its English cousin. English India Pale Ale (IPA) Like an English Pale Ale but with more hop character and higher gravity, the hop aromas and flavors are floral, fruity and earthy. Malt character is still present and helps to give balance. The bitterness and dryness should not give way to astringency. It is usually golden amber to light copper in color with a persistent white head. The first known use of the term "India Pale Ale" is an advertisement in the Sydney Gazette and New South Wales Advertiser in 1829; referring to a pale ale as prepared for India. Imperial India Pale Ale (IPA): This style is an American innovation and is all about the hops. Intensely hoppy and bitter with very little malt flavor. High in alcohol, it has a color that ranges from golden amber to reddish copper with a long lasting off white head. Irish Ale: Malty with an apparent fruitiness. Sometimes with a buttery note, these beers are soft and rounded, reddish in color. (see Irish Red Ale)

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J K Kolsch: Traditionally brewed only in and around Cologne (Koln), it is a pale to light gold ale easily mistaken for a light lager or light pilsner. It is balanced between soft maltiness, slight fruitiness and gentle hop bitterness. Kriek: Cherry Lambic with some almond dryness.

L Lagales (category): A hybrid beer. Ales that experience a lengthy lager-like period of cold maturation and, as a result, a softening of their ale characteristics. Examples: German Kolsch and Altbiers; a few French Bieres de Garde. American Light Lager: A very light beer with a pale straw color. Little or no malt aroma and very low hop bitterness. Crisp and dry with a high degree of carbonation and a head that does not persist. Made with a high percentage of corn or rice. American Standard Lager: Very similar to American Light Lager with slightly more hop flavor and bitterness. The color can be a bit more yellow than the American Light lager. Usually has a higher Alcohol by Volume than an American Light Lager. American Premium Lager: Low to medium malt and hops aromas, with a pale straw to golden color. Crisp and dry with a high degree of carbonation and a head which does not last long. Made with a lower percentage of adjunct grain than other American lagers, some may be all malt.

Luke… Luke… get me another beer!

Dark American Lager: With deep amber to dark brown color, Dark American Lagers can have mild amounts of malt, caramel or roasted aromas and some spicy or floral hop aromas. Crisp and medium bodied, there can be a touch of sweetness. Vienna Lager: Traditionally made with Vienna malt, it is of light red amber to copper in color with an off white head. Vienna lagers have a toasted malt aroma with a balance of malt and noble hops in flavor and a clean finish. Caramel flavors and aroma should not be present

Lambic: A uniquely Belgian product that is produced by spontaneous fermentation (naturally occurring Saccharomyces, Brettanomyces, Pediococcus, and Lactobacillus) [huh?] rather than the deliberate addition of yeast. Lambic is a wheat beer variant which is quite sour when young but it mellows with age. Lambics have little or no carbonation. It is usually aged in oak barrels which contribute to its flavor. Pale yellow to deep gold in color, younger Lambics are hazy, growing clearer with age. Fruit Lambic: A Lambic to which whole fruit is added, Cherry, Raspberry, Peach, Black Currant and Apple are all made commercially. The specific fruit used should be the dominant aroma and flavor, but without losing the sour acidic character of the Lambic. These beers can age, but the fruit character will decrease with time and the Lambic character will reassert itself. Color can depend on the type of fruit used to produce it.

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M Maibock: Bock beer made to celebrate Spring. Usually pale and of super-premium quality. Marzen/Oktoberfest: Malty without a hop aroma, its flavor starts sweet with a dry finish. Dark gold to deep orange-red in color with a firm off white head. A malt dominated style but not having a caramel or roasted flavor. Munchener: Literally, "Munich" in German. A dark, spicy lager.

N O Oktoberfest: (see Marzen) Old Ale: In Britain, this term is sometimes used to indicate a medium-strong dark Ale that ages in the bottle. The beer develops considerably as it conditions in the bottle, some for twenty or so years. The slow work of the yeast in the bottle may increase the alcohol content by ten percent or more. Malty and sweet with fruit character, this strong ale falls between a barley wine and traditional ales. Aged versions may have fortified wine characteristics. These ales tend to be a favorite winter seasonal beer.

P American Pale Ale: Hop flavors and aromas dominate with malt in a supporting role. Some citrus aromas and flavors may be present depending on the hop varieties used. The finish is bitter but without astringency. Color is pale gold to deep amber with an off white head. English Pale Ale: Fruity, copper-colored style of Ale originating in England. This beer emphasizes the malt as opposed to the bitter ale which emphasizes the hop. Belgian Pale Ale: Orange and pear fruit and toasty malt characterize this medium bodied ale. Little hop flavor or aroma but some peppery spiciness is apparent. Well balanced, the color ranges from amber to copper with a creamy white head. Classic American Pilsner: Much like a European pilsner but somewhat lighter due to the presence of adjunct grains (either corn or rice). Corn lends a sweeter character, rice makes for a drier character. Medium to high hop flavor and bitterness (noble varieties or native American types, not Cascade), yellow to deep gold in color with a long lasting head. Bohemian Pilsner: Rich flavors of Moravian malt and spicy floral Saaz hops are the characteristics of a Bohemian Pilsner. Medium bodied with very pale gold to deep gold color and a long lasting white head. Balanced between malt and hops but not too bitter in the aftertaste. Continued grueling research; expanding one’s knowledge can be relentless and exhausting.

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Classic German Pilsner/Pils: A dry clean beer with noble hops being the dominant character of the taste and aftertaste although, some Pils malt flavors are present. A super-premium pale Lager with a fragrant, flowery bouquet, a soft palate and an elegantly dry, hoppy finish. Straw to light gold in color with medium levels of body and carbonation, the head is white and long lasting. Modeled on the original from Pilsen, Czech Republic. Diat Pils: Usually made for diabetics, not dieters. An unusually thorough fermentation eats up the carbohydrates, but in the process creates alcohol. This procedure makes for a strongish, very dry beer. It could be applied to any style of beer, but the best known examples are adaptations of the Pilsner type. Baltic Porter: Strong malt and fruit aromas with the absence of hop aromas are typical of the style. Burnt aromas should not be present. Full bodied and usually fairly high in alcohol, the color ranges from dark reddish copper to dark brown with a tan head. Initial sweetness gives way to moderate bitterness from the roasted malt.

Oh, I’m sorry Darling. You don’t understand. These are both for me! The fridge is right over there.

Classic Porter: A roasty dark, almost black, fruity-dry, top-fermenting style, originally from London. The lighter counterpart to stout, once called “entire”, it is designed to combine the characteristics of several contemporary beers. Brown Porter: Roasted malt flavors and aromas with notes of chocolate most typical. Hops are restrained and the overall balance is towards malt. The color varies from light to dark brown. Robust Porter: Much like a Brown Porter with even more roasted malt character. A burnt black malt aroma and flavor should be present. Hop character can range from low to high depending on the brewer. The color is from medium brown to very dark brown with a tan head.

Q R Rauchbier (Smoked beer): Usually similar to a Marzen/Oktoberfest style, a malty, slightly oily Lager produced, using beechwood smoked malt, especially around the German city of Bamberg and elsewhere in the Bavarian region of Franconia. The smoky character is noticeable in the aroma, flavor and finish of the beer. This style has recently been adopted by new brewers outside of Germany. Rauchbiers are also beginning to denote ales made with wood smoked malt. Oaksmoked ales are a minor tradition in rural Poland, and several craft-brewers produce ales whose malt has been smoked over a variety of woods (alder, cherry, maple, apple, etc.) There are three broad categories of beers with smoky aromas and flavors: Rauchbier, Peat-smoked beer and stone beer. Scottish brewers introduced Peat Smoked Beer inspired by their whisky producers; several breweries now include peat-smoked malt in the grist of special ales and lagers but are typically regional ales only. Irish Red Ale: A mildly malty aroma with a caramel, sometimes toffee like quality is present in the nose. Hops provide some bitterness but with little pronounced flavor or aroma. A clean tasting beer, it has an amber to deep reddish copper color with an off white to tan colored head. Roggenbier (German Rye Beer): The use of rye gives spiciness and hop character is present, unlike its wheat beer cousins. The banana, clove and citrus flavors are still present but no longer

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as forward. Color runs from copper orange through red to copper brown with the characteristic creamy dense head. Rye Beer: This is a beer brewed with a significant proportion of rye (malted or unmalted) in addition to barley. Rye is assertively flavored, yielding spicy notes. It is a staple ingredient in eastern European brews.

S Saison: A Belgian farmhouse ale traditionally made in French speaking southern Belgium (Wallonia) with citrus fruit aromas and flavors. Spice and floral hop aromas are also present. Light malt flavors play a supporting role and the finish is dry giving a thirst quenching quality. Highly carbonated, this pale orange to copper colored ale is naturally hazy and produces dense ivory head. Schwarzbier: A traditional style from Thuringia or Franconia, Schwarzbier has a medium to very dark brown color and a persistent tan head. Malt aromas with a hint of caramel and roasted malt, even coffee. A smooth beer where the hops are present but balanced with the malt. Scottish Ale (Light 60/Scottish Heavy 70/Scottish Export 80/Wee Heavy 90): All four styles share the same flavor and aroma profile, the only difference is alcohol content. The shilling categories were based on price charged per hogshead (54 Imperial gallons) during the nineteenth century. The stronger or better quality beers cost more. Light (60) was under 3.5% abv, Heavy (70) was between 3.5% and 4.0% abv, Export (80) was between 4.0% and 5.5% abv, Wee Heavy (90) was over 6.0% abv. A dark amber to dark copper ale with caramel malty sweetness being most common. Fruit esters may also be present and hop bitterness helps to balance the malt. The overall I’m so lonely! character is malty with a dry finish. If smoked malt is used, it will be tasted. If someone

would only hold me

Scotch Ale (Strong): Malt and caramel flavors and aromas are the predominant characteristic of this full bodied style. Some examples exhibit smoke or fruit flavors as well. Very little hop character is present. The finish can be sweet to medium dry. It is light copper to dark brown in color. In the rest of the world, Scottish brewers are especially known for strong examples; these ales have a higher alcohol content than any of its Scottish Ale cousins.

Smoked Beer: Smoked Beer, other than Classic Rauchbier, is any other style of beer made with the addition of smoked malt. These can range from lagers to weissbier to stouts. There are three broad categories of beers with smoky aromas and flavors: Rauchbier, Peat-smoked beer and stone beer. (see Rauchbier) Spice/Herb/Vegetable Beer: Much like a fruit beer, a Spice/Herb/Vegetable (SHV) Beer can be based on either an ale or lager with the addition of SHV. The underlying style should still be discernable with the SHV adding another dimension of flavor and aroma. Examples might include the use of chili, ginger, pumpkin, coffee, pecan, hazelnut, vanilla, etc. A practice developed in the early days of brewing, this method had two purposes: to aromatize the malty brew (frequently to obscure spoilage odors); and, as with hops, to balance its sweetness.

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Steinbier (Stone beer): Hot stones (700-1200 degrees C) were placed in the brew kettle as a way to pre-heat pre-industrial wooden brew kettles, and was reintroduced commercially in the early 1980’s by German producer Rauchenfels. Steam Beer: The name “Steam Beer” was trademarked in the United States and some other countries by the Anchor brewery of San Francisco for its unique hybrid fermentation of Ale and Lager. Amber in color with a malt accent. American Stout: Similar to an export type Foreign Extra Stout with more hop character and less sweetness. Strong roasted malt flavors of chocolate and coffee are typical. Foreign Extra Stout: Another stout with a broad range of flavors, the style is subdivided into tropical and export types. Tropical types are sweet and fruity; export types are drier with more bitterness. A higher alcohol version of Sweet or Dry Stouts. Dry Stout: Roasted malt and coffee aromas are typical, often chocolate as well. Flavors should be dry rather than sweet with some acidic sour notes as well as hop bitterness. Deep brown to black in color with a tan to brown head.

 FREE BEER HERE Ÿ (Tomorrow Only)

Oatmeal Stout: Once vanished now revived, this beer has a firm body that is smooth and silky. As the name implies, a stout made with Oats as a portion of grain mixture. It has a chocolatecoffee flavor with a hint of nuttiness. Usually in between a Dry and Sweet Stout with respect to sweetness, the style is broad and different examples can vary widely in the degree of sweetness versus bitterness. Russian Imperial Stout: It is a full bodied style that has a broad range of potential flavors and aromas. Malt, fruit and hop flavors and aromas can all be present depending on the brewer. The high alcohol content may also make its presence known on the palate. Sweet Stout (Milk Stout): Also often called a Cream Stout, this style is similar to a dry stout but with lower hop bitterness and more sweetness, sometimes coming from the addition of unfermentable lactose.

T Trappist: Strong, fruity, sedimented ales made only by Trappist monks in Belgium and the Netherlands. Some have a Port like character. Top fermented and bottle conditioned, some can be dry and some can be sweet. There are 11 Trappist Breweries remaining.

U  V

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W American Wheat or Rye Beer: Somewhat like a weizen but with more hops present in both aroma and flavor. Hops can be citrus, floral or spicy; brewer’s choice. Some malty sweetness is present but with a dry finish. Rye versions tend to be spicier but neither should have the banana taste of German weizens. The color ranges from pale yellow to gold with a long lasting white head. Wiesse/Weissbier/Weizenbier: German words for “white” or Wheat beers. The traditional German wheat beer has at least 50% malted wheat which gives it a unique character. Clove and banana flavors and aromas are the signature elements of the style, sometimes with citrus notes as well. A yeasty quality from the the wheat is also noticeable. Hop flavors and aromas may not be noticeable and if present should be well in the background. A HefeWeizen will have suspended yeast present giving a cloudy appearance. Pale straw to dark gold in color, wheat beers have an exceptionally thick creamy white head. For the northern German style, see Berliner Weisse. Sharply fruity, refreshing summer beers.

Good research is based on repetition. Collecting quality data is crucial for conclusive results. Do not waiver!

Berliner Weisse: A sour, acidic wheat ale, it can have some fruit and bready malt flavors beneath the acidity. Pale straw colored and sometimes hazy, it has a dry finish. Weizenbock: More malt presence as well as dark fruit and vanilla are typical of this style. Like a Dunkelweizen brewed to a higher gravity with more fruity qualities. The color is from dark amber to dark ruby brown with a creamy tan head. Wheatwine: Barleywine’s seductive cousin. A familiar malty barleywine aroma, bread-like and caramel but softer and mellower. Gold to deep amber in color Made with 65% wheat. Bitterness is moderate to low. Winter Warmer/Christmas Specialty Spiced Beer: Big malt presence, both in flavor and body. The color ranges from brownish reds to nearly pitch black. Usually a darker ale (although some lagers exist) made with the addition of spices (allspice, cinnamon, nutmeg, ginger, cloves etc), dried fruit (orange peel, lemon peel, plum, raisin, fig etc) and often some additional sweetener (molasses, honey, brown sugar etc). The hop presence is usually subdued. Not all varieties contain all additional ingredients; different regions have different beer traditions. Many English versions contain no spices. Those that are spiced, tend to follow the “wassail” tradition of blending robust ales with mixed spices, before hops became the chief “spice” in beer. American varieties have a larger presence of hops both in bitterness and flavor. Witbier (Wit/White Beer): General term for Wheat Beers. The Belgian White is a wheat beer style over 400 years old and is notable for its citrus and coriander flavors and aromas. At first sweet, it finishes tart and dry. Pale straw to light gold in color, it is typically cloudy from the wheat and yeast making for a natural “white” haze; with a long lasting dense creamy white head. Wood-Aged Beers: These are beers aged for long periods in untreated wooden vessels. These brews are generally very complex as a result of the “woodiness” the beer receives from contact with the wood and also from the exposure to micro-organisms in the wood. Often described as leathery and sour.

X  Y  Z

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Appendix #2

A Beer Lexicon Terms You Should Know

Your research will undoubtedly bring you face-to-face (or lip-to-glass) with many different “Beer Words”. Some terms are important; most don’t, and never will, mean anything to a guy just wanting to drink a few beers. Either way it is good to have a passing familiarity with them. This glossary is partitioned into 3 sections; General Beer Terms, Brewing Beer Terms, and Tasting Beer Terms. Thank you Sara Doersam at the Southern Brew News

General Beer Terms A Alcohol by Volume (ABV): Percentage of alcohol content in a beverage, by volume. It is defined as the number of milliliters of pure ethanol present in 100 milliliters of solution at 20°C. The ABV standard is used worldwide. Alcohol by Weight (ABW): Percentage of alcohol content in a beverage, by weight. The percentage of alcohol by weight is approximately 20 percent lower than that by volume. Ale: One of the two major types of beer (the other being lager). Ales use top-fermenting yeast strains that perform at warmer temperatures and produce flavorful, complex beers such as barleywines, IPAs, porters, stouts, and many more Amber: A general term for ales between pale and dark in color.

B Bomber: A 22 fluid ounce glass bottle of beer. Bottom-Fermenting Yeast: Strains of yeast associated with producing lagers. These yeasts earn their name from their relatively lengthy fermentation time, during when they don’t create as much suspensive foam and end up settling at the bottom of the fermentation vessel. They typically ferment at around 40 to 55 degrees Fahrenheit and produce crisp, clean flavors. Brew on Premises (BOP): Businesses that rent their facilities for do-it-yourself brewers to come in and brew their own beer. Breweriana: Brewing memorabilia, such as old beer containers and advertisements. Brewpub: A restaurant that brews and serves its own beers on premises.

C CAMRA: The Campaign for Real Ale, the British-based grassroots organization formed to educate, lobby and protect traditional cask-conditioned ale from becoming extinct. Cask-Conditioned: Unfiltered, unpasteurized beer that is naturally carbonated by undergoing a secondary fermentation in its own serving vessel. Chill Haze: A haze or opaqueness sometimes evident in cloudy strands caused by coagulated proteins in chilled beer. This can also be the result of a beer being thawed. p1

Contract Brewing: A company that markets and owns all rights to a beer brand but has the brand brewed at another company's brewery. Craft Brewery: A small, independent brewery that brews beer using traditional methods and high-quality ingredients. When they do experiment with adjuncts, they typically do so to enhance beer.

D DONG: Acronym used by establishments to denote Draft Only, No Growlers.

E  F G Glassware: The glass is an important part of enjoying beer. You don’t really need to buy every glass available but a nice selection of weizen glasses, pint glasses, goblets, etc., can definitely enhance your drinking experience. (see earlier section). Gravity 2: A method of serving beer directly from a cask without the use of a hand pump or beer engine. Grey Market Beer: Beer imported into a country or market without the brewery’s official authorization. Because the beer must be carefully preserved during transport across long distances, the costs associated with shipping grey market beer often exceed the cost of the beer itself. Growler: A 64 fluid ounce container used to transport draught beer. Typically a brown glass jug.

H Howler: A 32 fluid ounce container used to transport draught beer. Typically a brown glass jug.

I International Bitterness Units (IBUs): A scale used to measure hop bitterness in beer. Often indicates bitterness of flavor, but not always: A stout may have a higher IBU than a pale ale but taste less hoppy because its maltiness balances things out. Generally speaking, though, an IBU around 40-50 or above indicates a beer with intense bitter flavors, probably a flavorful IPA, stout, barleywine, etc. Less potent but still noticeable hop flavors lie in the 20-40 range, and anything below that shows very little hop bitterness.

J  K L Lace: If the glass is clean and the beer is poured properly to produce head, the foam will leave a spiderweb trail down your glass as you drink. This is called lace. Lager: One of the two major types of beer (the other being ale). Lagers use bottom-fermenting yeasts that perform at cooler temperatures and often produce dry, crisp beers such as pilsners, märzens, and many others. Lawnmower Beer: A beer best consumed while in a hot environment and/or after vigorous physical activity. a beer with drinkability and refreshing flavors as paramount characteristics.

M

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Macro/Megabrewery: The big boys in the brewing industry. AB InBev, SAB Miller, etc. The word has a derogatory connotation in some beer communities because these breweries do not use all natural ingredients to mass-produce cheap beer and seem fond of using shady tactics to suppress smaller breweries’ share of the market. (see earlier article) Microbrewery: A brewery that produces less than 15,000 barrels of beer a year (as per US regulations)

N Nanobrewery: a scaled-down microbrewery, often run by a solo entrepreneur, that produces beer in very small batches. They typically brew with a 4 US beer barrel (BBL) brew system. Nip: most specific to Ireland; a nip is a small bottle or 1/3 of a pint. Nitro: Sometimes a bar will use phrases like “nitro conditioned” or “on nitro” to sell their beer, particularly draught stouts. Nitro refers to a combo of CO2 and nitrogen that propels the beer from barrel to tap. A nitro tap is easily distinguished from other taps. Nitrogen produces tiny bubbles and gives beer a smooth, creamy texture. Guinness on draught is frequently “on nitro”.

O P Plato: A measurement of a beer's gravity common in central and eastern Europe. Denoted 10P, 12P, 15P, etc. 1P = (1).004 of original gravity (OG).

Q R Randall: (The Enamel Animal) A device created at Dogfish Head that allows a beer to be served through a yard-long column of aromatic hops. Real Ale: The term usually referring to traditional cask-conditioned ale. Regional Brewery: A brewery that produces 15,000 to 500,000 barrels of beer a year. Reinheitsgebot: The Bavarian Purity Law of 1514. It states that beer may Never look at your beer as contain only 4 ingredients: malted grains, hops, yeast, and water. It’s also the half empty. Look at it as oldest food purity law on the books, and most German brewers still adhere to half way to your next one. it, despite it being struck down in 1987 after a European court labeled it an enemy of free trade.

S SALUD! : Presented IN ALL CAPS and always with an exclamation point. This is a Spanish toast to your health. Session Beer: A low-alcohol beer with mild, balanced flavors. Typically designed to encourage drinking of multiple beers in a single sitting (or “session”) without destroying the palate or getting the drinker totally hammered. [The name possibly originated during World War II in Britain, when the government imposed allowable drinking times on shell makers.] Shelf Life:The length of time after bottling before a beer begins to spoil; approximately 3-4 months for most American beers. P3

Short Measure: most specific to England, when a beer is not poured to the fill line. In other words, you ordered a pint, but did not receive a full pint. (ya got gipped) Sir Willabe Drunkasaskunk: Your name if you are not careful in how you conduct your research. Field data must be collected with constant and consistent effort. However, one should use the element of time to recover all mental faculties required of attaining quality findings. Sláinte: A common and ancient Irish Gaelic toasting term. Variations of this toast include sláinte mhaith "good health". The basic Scottish Gaelic equivalent is slàinte (mhath) (same meaning) to which the normal response is do dheagh shlàinte "your good health".

T Top-Fermenting Yeast: Strains of yeast associated with producing ales. These yeasts earn their name during fermentation, when they rise and foam at the top of the wort. They typically ferment at around 60 to 70 degrees Fahrenheit.

U V Vintage: The year of a beer’s production. Many beers can be aged like wine, so some craft breweries have started printing the vintage on the label.

W  X  Y Z Zymurgy: The chemistry term for the study of fermentation. Also known as zymology. If you brew, you’re a zymurgist or a zymologist. (I like the sound of the second one better)

Beer Brewing Terms A Acetaldehyde: A byproduct of fermentation that produces green apple flavors. It’s also a product of alcohol metabolism that’s thought to be more harmful than the alcohol itself and could be the cause of hangovers. Adjunct: Any fermentable, unmalted grain or ingredient, other than barley malt, added to the mash to provide fermentable sugars in the brewing process, including corn, corn sugar, oats, wheat and rice. Most American lagers from megabreweries are made with adjuncts that are cheaper than barley to reduce production costs and create lighter, less malty beer. Other adjuncts are used to create specialty beers or change the composition of the wort. All-grain: A term used to describe the brewing process in which only malt grist is used with no malt extract added. All-malt: A term used to describe beer made with malted barley and no adjuncts. Alpha Acids: a hop-based bittering component. Attenuated: Attenuation occurs when beer has converted most of its sugars. dry.

B Bacterial/Infected: Terms used to describe a wide range of undesirable flavors or aromas associated with microbiological malfunctions in beer.

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Barley: The primary ingredient in beer, which is sprouted and then kilned to create malt. It is then mashed to create wort. Barrel (BBL) A barrel of beer is 31 gallons. The standard size for a keg is a half barrel. Most brewpubs brew in seven or 10-barrel batches. Bottle-Conditioned: A second or third fermentation, which occurs in the bottle by adding yeast or fermentable sugar to the beer before bottling. It may make the beer cloudy or leave sediment in the bottom of the bottle. This practice can produce extremely flavorful, complex beers. Brewhouse: Term to encompass all equipment used to brew beer. Brew Kettle: The vessel used to boil wort. Bright Beer Tank: A vessel used as a holding tank just prior to bottling or kegging beer. Beer goes into the bright beer tank just following filtration (if filtering is done) and beer may be carbonated in it.

C Carbon Dioxide: A gas created from the fermentation process. Carbon dioxide gives beer its carbonation. Cask: A closed, barrel-shaped vessel used for fermenting and serving beer. They used to be made of wood, but now most are made of stainless steel or aluminum. They are used for caskconditioned ales, which need to be vented intermittently while they naturally carbonate. Cold-Filtered: The process of filtering beer to remove sediments and contaminants, which makes the beer clearer. Conditioning Tank: The vessel in which beer is placed following primary fermentation where it matures, clarifies and becomes carbonated. (also called secondary fermentation tank)

D Diacetyl: A compound that contributes buttery flavors; can be a sign of bacterial infection. Dry Malt Extract (DME): (see Malt Extract).

E F Fermentation: The process of yeast consuming soluble sugars in wort to create byproducts such as alcohol, carbon dioxide (carbonation), flavor and aroma. Finishing/Final Gravity (F.G.): A measure of wort's density at the end of fermentation. As the wort ferments, yeast converts maltose into alcohol and the gravity drops because alcohol is lighter that water. Before beer begins to ferment brewers take an original gravity reading (O.G.). Firkin: A measurement or container of beer, which equals one quarter of a barrel. Flocculation: yeast clumped in visible forms and descended to the bottom of your brewing container or bottle. BEER It’s like pouring sunshine on your brain

G Grains of Paradise: A peppery, lightly perfumey spice used to brew beer.

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Gravity: A term used in chemistry when measuring the density of a liquid. In brewing, it usually refers to a brew’s density relative to water, which is measured in degrees Plato. You might see terms like “original gravity” and “final gravity”; these refer to a beer’s gravity at different stages during the brewing process. Original gravity measures the sugar in the wort before fermentation, and final gravity measures the sugar left afterward. A higher final gravity usually means you’re getting a sweeter beer, whereas a lower final gravity often indicates crisper, dryer flavors. (see Final Gravity and Original Gravity) Grist: Malt which has been ground.

H Hand Pump (Beer Engine): A hand-pump device that draws draft beer to the taphead. It allows cask-conditioned ale to be served without the use of pressurized carbon dioxide to push it up to the taphead. Heat Exchanger: Equipment usually used after the boil for cooling wort quickly before yeast can be pitched in the wort. Hops: The green cone-shaped flowers from the female hop vine used to add flavor and aromatics as well as bitter to beer. Truly a gift to mankind from our Omnificent Being.

I  J K Kräusening: Before bottling a beer, brewers will sometimes discover that it’s gone flat. The yeast became inactive, and when that happened, they stopped excreting all those delicious byproducts. Kräusening fixes this problem. It’s the act of pouring new wort – with active yeast – into a beer that’s ready to bottle, which stimulates continued (or second) fermentation. This method gives the beer a livelier, carbonated character and can reduce flavors of diacetyl and acetaldehyde. Lagers require kräusening more often than ales because their colder fermentation temperatures make yeast work slower and extend the lagering process (which gives the yeast more time to fall asleep). Kräusen can also describe foaming during early fermentation.

L Lauter Tun: The vessel in which mashed grain is sparged (lautered). Sometimes referred to mash-lauter tun because usually mashing and sparging occur in the same vessel. Liquor Tank: The vessel for storing hot or cold water for brewing. Lovibond: scale used for measuring darkness in malts. The higher the number, the darker the malt. Some malts, especially crystal malt, are available in many degrees of Lovibond.

M Malt: Short for malted barley (or another cereal grain like wheat or rye) which has been sprouted and kilned. Barley The base ingredient of beer, aside from water; contributes flavor, color, and body Malt Extract: Concentrated wort. Maltose: A fermentable sugar derived from malt. Meet Hud, the Happy Hop

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Mash: The porridge-like blend of water and grist at the beginning of the brewing process that releases sugars for brewing. Mashing: The stage in brewing when milled grains are mixed with hot water in a mash tun (an insulated vessel) to extract starches and convert them into fermentable sugars (so that yeast may later go to town on them). Mash Tun: A copper or stainless steel vessel used for mashing the grist and water. Literally, tun is "tub" in German.

N O Original Gravity (O.G.): A measure of wort's density at the beginning of fermentation, which will always be higher than 1 because solubles, such as maltose, are suspended in it. As the wort ferments, yeast converts maltose into alcohol and the gravity drops because alcohol is lighter that water. When a beer is done fermenting brewers take a final gravity reading or finishing gravity.

P Partial Mash: A term used to describe the brewing process in which both malted grist and malt extract are used. Pasteurization: The process of heating beer after fermentation which kills any remaining live yeast and bacteria; reducing the risk of contamination or spoilage. Patent Malt: A very darkly roasted malt used to add a pitch black color, but having no flavor.

Q  R S Serving Tank: The vessel from which beer is served. Specific Gravity (S.G.): A measure of wort's density in relation to the density of water, which is given a value of 1 at 39.2 degrees F.

T  U  V W Wild Yeast: When a beer is brewed in open air, it’s usually done to allow exposure to natural yeast strains. These natural yeasts, also called wild yeast, produce beers that are, well, … wild. Wort: The sweet liquid produced in the brewing process by mashing malted barley and water. Beer is called "wort" before yeast is added; basically, beer before fermentation.

X Y Yeast: A single-cell, micro-organism of the fungus family, which consumes fermentable sugars in the wort and produces alcohol, carbon dioxide, flavors and aromas in beer. There are many yeast strains used in brewing, each with unique characteristics. In brewing, adding yeast to wort or beer is called “pitching” the yeast.

Z

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Beer Tasting Terms A Alcoholic: A warming flavor or aroma derived from ethanol and higher alcohols. Some people think it has a salty taste. Aroma: The fragrance or smell of a beer. Astringent: A usually undesirable puckering or sour characteristic in beer, which is most often caused during the brewing process by boiling grains, long mashes and oversparging.

B Basement Flavors (also cobwebs): Aromas associated with dusty, moldy, dank basements or caves. Bitter: The flavor most commonly derived from hops to balance the malt sweetness. The sensation is experienced on the back of the tongue, (hence beer should never be spit out like wine during tasting). Body: The weight of a beer thin or full-bodied. Bouquet: (see aroma). Bubblegum: The estery aroma of bubblegum. especially characteristic of some wheat beers. My doctor said that a beer a day wouldn’t hurt me!

Butterscotch: A flavor, sometimes an off flavor, associated with diacetyl.

C Citric: Tastes/Smells like lemons, limes, oranges, tangerines, citrons and other fruits of that ilk. Cloying: An unpleasantly sweet taste or aroma

D Diacetyl: A buttery or butterscotch aroma or flavor often caused by a bacterial infection, a short fermentation or high-temperature fermentation. Dimethyl Sulfide (DMS): Aroma of cooked cabbage. Dry: Taste, as in not sweet (see attenuated).

E Esters: Fruity aromas or flavors similar to bananas, raspberries, apples, pears and other fruits. They are the byproducts of certain yeast strains and are accentuated with fermenting at higher temperatures.

F G Grainy: A raw grain flavor or aroma. Some graininess is acceptable in some beer styles. Were you a Kool-Aid Kid?

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H Hoppy: A hop aroma or flavor of the essential oils of hops, which does not include hop bitterness.

I J Jammy: Tastes like fruit jam. strong sweet fruit flavors and possibly sticky, tacky. Also a garment or set of garments worn late at night (or early in the morning) while drinking beer.

K L Lactic: Tasting milky or like lactose, milk sugar; sometimes used to describe milk sourness. “The finish had a tacky lactic sour.” Light-Struck: The skunky smell or flavor that results from a beer being exposed to too much direct sun or fluorescent lights (ultraviolet light). This alters its hop compounds. and produces a sulfurous odor and flavor, which is why lightstruck beers are often described as “skunked.” It is particularly pervasive in light beers packaged in green or clear bottles and is less common in beers packaged in brown bottles.

She said it was time to grow up! She said it was time to act responsible! She said it was time to get a minivan!

M Malty: A taste like malt sugar, maltose, which is present in the roasted barley and other grains that are the primary fermentables of beer. Metal Turbidity: An old brewing term used to describe flavor contamination in beer that has come into direct contact with a reactive metal like tin or aluminum. Mouthfeel: The way a beer feels on the palate, such as viscose, thin, light, soft.

N Nose: (see aroma).

O Oxidation: The process by which oxygen (or other oxidizing substances) interacts with chemicals in a beer. It can make a beer taste stale, cardboard, or paper-like and produce a variety of other undesirable flavors. Heat and movement can accelerate the process, which is why beer should be stored in a dark, cool area like a fridge or cellar. Beer should not be exposed to oxygen for too long. At home, I only pour a few swigs of beer from my can/bottle at a time.

P Palate: The sense of taste and sensation of the tongue without aroma. typically sweet, sour, bitter, astringent, effervescent, slick, particulate and smokey. Phenolic: Any combination of medicinal, Band-Aid-like, plastic, Listerine-like, clove-like or electrical-fire-like aroma or flavor in beer. It is usually caused by bacterial infection in beer.

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Q  R S Sediment: A by-product of yeast fermentation composed of fats, proteins, and inactive yeast that is found in bottle-conditioned and unfiltered beers. Sediment is not harmful (some people even believe it’s good for you!), but it can be a bit of a turn-off in terms of appearance and mouthfeel. You can limit the amount of sediment some craft beers leave in your glass by opening and pouring the bottle gently and leaving a small amount of beer (with the sediment) at the bottom of the bottle. Skunked: (see Light-Struck). Sulfur/Sulfurous: like rotten eggs. sulphur aromas are a significant and famous characteristic of some traditional English beers.

T Tacky: clinging to the tongue either as a dusty particulate or sticky sugar.

U  V  W  X Y Yeasty: A yeast-like flavor often derived from beer sitting on yeast too long during fermentation.

Z

Take Notes Here:

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Appendix #3

Gerry’s

Favorite Beers (So Far)

Below is a chart of my 85 all-time favorite beers (so far!).

It took me forever to whittle down to these 85. I include these as an appendix to this publication for only one reason – curiosity. Aren’t you curious? Don’t you want to start trying them all? There have been numerous times when I have wondered what to try or buy. There are thousands of beers out there – which ones should you spend your hard-earned money on? The answer is – all of them. But, in the meantime, I can give you these 85 to begin your exploration and research. Now, you should know that any taproom, pub, , or sports bar worth its salt (remember the salt on your napkin) will offer samples from their taps. Most certainly local bars (with several taps), but also chains like Buffalo Wild Wings™, or Tilted Kilt™ will allow several trials from their tap selection. Take advantage of this, that’s why they do it – just remember to tip generously, it’s part of the “tasting game”. Some of the beers on my preferred 85 list may have been retired (no Finally, it is beer o’clock. longer being brewed), but if you are curious, this will give you a starting point. My list of 85 is categorized into styles – (not prioritized; with no ranking): India Pale Ales (English Style) Beer Name

ImPaled Ale Commodore Perry IPA Deuchars IPA Twisted Thistle IPA

Brewery Middle Ages Brewing Co., Ltd (NY) Great Lakes Brewing Company (OH) The Caledonian Brewing Co. (UK Scotland) Belhaven Brewery Company Ltd. (UK Scotland)

Alcohol/ Bitterness 6.5% ABV 7.5% ABV  70 IBUs 4.4% (3.8 Cask) 5.3% ABV

India Pale Ales (American Style) Beer Name

Susan Sculpin India Pale Ale Focal Banger IPA Lagunitas IPA Friendship & Reunion Flower Power India Pale Ale Twister Creek IPA Andromeda IPA Heavy Seas Loose Cannon Hop3 Centennial IPA 60 Minute IPA Union Jack India Pale Ale Industrial IPA Sweetwater IPA

Brewery Hill Farmstead Brewery (VT) Ballast Point Brewing Company (CA) The Alchemist (VT) Lagunitas Brewing Company (CA) Hill Farmstead Brewery (VT) Ithaca Beer Company (NY) Denali Brewing Company (AK) Galaxy Brewing Company (NY) Heavy Seas Brewing Company (MD) Founders Brewing Company Dogfish Head Craft Brewery (DE) Firestone Walker Brewing Co. (CA) Cortland Beer Company (NY) Sweetwater Brewing Company (GA)

Alcohol/ Bitterness 6.2% ABV  85 IBUs 7.0% ABV  70 IBUs 7.0% ABV  80 IBUs 6.2% ABV  52 IBUs 6.0% ABV 7.5% ABV  70 IBUs 6.7% ABV  71 IBUs 6.2% ABV  58 IBUs 7.3% ABV  45 IBUs 7.2% ABV  65 IBUs 6.0% ABV  60 IBUs 7.5% ABV  75 IBUs 6.8% ABV  80 IBUs 6.3% ABV  61 IBUs Appendix #3

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Long Hammer IPA Hopsecutioner IPA Hopfather IPA Rogue Yellow Snow IPA Hop Nosh IPA Caged Alpha Monkey IPA Harpoon IPA HopDevil IPA Jai Alai IPA Blind Faith IPA Samuel Adams Latitude 48 IPA

Red Hook Brewery (WA/ME) Terrapin Beer Company (GA) Russian River Brewing Company (CA) Rouge Ales (CA) Uinta Brewing Company (UT) Custom Brewcrafters (NY) Harpoon Brewery (MA/VT) Victory Brewing Company (PA) Cigar City Brewing (FL) Magic Hat Brewery (VT) Boston Beer Company (MA)

6.5% ABV  44 IBUs 7.3% ABV  71 IBUs 7.0% ABV  62 IBUs 6.5% ABV  82 IBUs 7.3% ABV  82 IBUs 6.5% ABV  65 IBUs 5.9% ABV 6.5% ABV 7.5% ABV  70 IBUs 6.2% ABV  60 IBUs 6.0% ABV  60 IBUs

Imperial/Double India Pale Ales (American Style) Beer Name

Heady Topper Ruination IPA Pliny The Elder Fair Maiden Double IPA Road 2 Ruin IPA Space Dust IPA Malicious Intent XX-IPA Smells Like A Safety Meeting Pliny The Younger Southern Tier 2X IPA Tricerahops IBUsive Torpedo Extra IPA Hop Stoopid Its Complicated Being a Wizard The Creeker Double IPA Lagunitas Sucks Brown Shugga

Brewery The Alchemist (VT) Stone Brewing Company (CA) Russian River Brewing Company (CA) Foley Brothers Brewing (VT) Two Roads Brewing Company (CT) Elysian Brewing Company (WA) Sacket’s Harbor Brewing Company Dark Horse Brewery (MI) Russian River Brewing Company (CA) Southern Tier Brewing Company (NY) Ninkasi Brewing Company (OR) Fat Heads Brewery & Saloon (OH) Sierra Nevada Brewing Company (CA) Lagunitas Brewing Company (CA) Burlington Beer Company (VT) Ithaca Beer Company (NY) Lagunitas Brewing Company (CA)

Alcohol/ Bitterness 8.0% ABV  120 IBU 8.5% ABV  100 IBU 8.0% ABV 8.2% ABV 8.0% ABV 8.2% ABV  73 IBUs 8.5% ABV 8.5% ABV  48 IBUs 11.0% ABV 8.2% ABV  65 IBUs 8.0% ABV  100 IBU 7.6% ABV  79 IBUs 7.2% ABV  65 IBUs 8.0% ABV  102 IBU 7.5% ABV  75 IBUs 9.0% ABV 7.9% ABV  63 IBUs

Session India Pale Ales (American Style) Beer Name

All Day IPA Go To IPA Down to Earth IPA Daytime IPA Easy Jack IPA Take 5 IPA

Brewery Founders Brewing Company (MI) Stone Brewing Company (CA) st 21 Amendment Brewery (CA) Lagunitas Brewing Company (CA) Firestone Walker Brewing Co. (CA) Harpoon Brewery (MA/VT)

Alcohol/ Bitterness 4.7% ABV  42 IBUs 4.5% ABV  65 IBUs 4.4% ABV  42 IBUs 4.6% ABV  54 IBUs 4.5% ABV  50 IBUs 4.3% ABV  43 IBUs

Brewery Hill Farmstead Brewery (VT) Long Trail Brewing Company (VT) Great Lakes Brewing Company

Alcohol/ Bitterness 5.2% ABV  85 IBUs 5.0% ABV  28 IBUs 6.0% ABV  45 IBUs

Pale Ales Beer Name

Edward Long Trail Ale Burning River Pale Ale

Appendix #3

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Alaskan Freeride APA Saranac Pale Ale Sierra Nevada Pale Ale Moon River Swamp Fox IPA Zombie Dust Space Station Middle Finger Dale’ Pale Ale Switchback Ale Middle Ages Syracuse Pale Ale

Alaskan Brewing Company (AK) Matt Brewing Company (NY) Sierra Nevada Brewing Company (CA) Moon River Brewing Company (GA) Three Floyds Brewing Company (IN) Three Floyds Brewing Company (IN) Oskar Blues Brewing Company (CO/NC) Switchback Brewing Company (VT) Middle Ages Brewing Co., Ltd (NY)

5.3% ABV  40 IBUs 5.5% ABV  32 IBUs 5.6% ABV  38 IBUs 7.0% ABV  60 IBUs 6.2% ABV  50 IBUs 6.0% ABV  50 IBUs 6.5% ABV  65 IBUs 5.0% ABV  28 IBUs 5.5% ABV

Brewery Middle Ages Brewing Co., Ltd (NY) Hopshire Farm and Brewery (NY) Long Trail Brewing Company (VT) Tyranena Brewing Company (WI) AleSmith Brewing Company (CA)

Alcohol/ Bitterness 9.0% ABV 7.8% ABV 6.0% ABV 7.5% ABV 10.0% ABV

Brewery Stone Brewing Company (CA) Middle Ages Brewing Co., Ltd (NY) Middle Ages Brewing Co., Ltd (NY) Middle Ages Brewing Co., Ltd (NY) Rouge Ales

Alcohol/ Bitterness 7.2% ABV 6.6% ABV 8.0% ABV 10.0% ABV 9.0% ABV

Brewery Rock Art Brewing Company (VT) Sierra Nevada Brewing Company (CA) Firestone Walker Brewing Co. (CA) Evil Twin Brewing Company (NY)

Alcohol/ Bitterness 10.0% ABV 9.6% ABV 13.2% ABV 10.3% ABV

Brewery Bear Republic Brewing Co. (CA) Prohibition Pig Taproom (VT) Cypress Station Brewery (TX)

Alcohol/ Bitterness 8.0% ABV  80 IBUs 6.5% ABV 5.5% ABV

Brewery Middle Ages Brewing Co., Ltd (NY) Long Trail Brewing Company (VT)

Alcohol/ Bitterness 6.3% ABV 6.3% ABV

Sierra Nevada Brewing Company (CA)

5.5% ABV

Matt Brewing Company (NY)

5.4% ABV

Scotch Ales Beer Name

Kilt Tilter Scotch Ale Hopshire Shire Ale Hibernator Sheep Shagger Ale/Wee Heavy AleSmith Wee Heavy Scotch Ale Strong Ales Beer Name

Arrogant Bastard Old Marcus Ale Wailing Wench Double Wench Double Dead Guy Ale Barleywines Beer Name

Vermonster Bigfoot Helldorado Freudian Slip Red Ales Beer Name

Hop Rod Rye Rye’d the Pig IPA Ragg’s Red Ale Seasonal Ales Beer Name

Middle Ages Wizard Ale Long Trail Imperial Pumpkin Ale Sierra Nevada Tumbler Autumn Brown Saranac Pumpkin Ale

Appendix #3

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Appendix #4

Beers with Cool Names (Just plain fun)

Craft beer names are meaningful, playful, funny, and punny.

Great

names just add to the whole culture of craft beer. In fact, when talking to several craft brewery owners/operators, they admit that naming their creations is one of their favorite “perks”. Even funnier are most of the label “bylines” that go with the beer names. For example, Utah Brewers’ Cooperative makes Polygamy Porter with the byline, “Why just have one?” Unlike the very serious nature of my publication thus far, I close with a whimsical appendix devoted to beers with funny, odd, or just plain stupid names. They are in no particular ranking or order; many of these beers have “been retired” but can still be researched on BeerAdvocate™. Enjoy… Beer Name Smooth Hoperator Duck, Duck Gooze Hell Old Ringworm Old Horizontal Old Leghumper Pantius Droppus Mama’s Little Yella Pils Streaking The Quad Buster Nut Brown Ale Parking Violation Effinguud Wailing Wench Dad’s Little Helper Puppy’s Breath Porter Panty Peeler Druid Fluid Funkin' A Alimony Ale Collaboration Not Litigation My Wife’s Bitter “Get Me Another” Bierbitzch Haulin’ Oats Stout Hotter Than Helles Lager Baron Von Awesome Blithering Idiot Substance Abuse Sappy Slappy Bastard Polygamy Porter Vergina Red Lager Arrogant Bastard Ale Voodoo Doughnut Mango Astronaut Ale Wise Cracker Wit

Brewery Stoudt’s Brewing Company (PA) Lost Abbey Brewing Co. (CA) Surly Brewing Company (MN) McNeill’s Brewery (VT) Victory Brewing Company (PA) Thirsty Dog Brewing Co. (OH) Ellicottville Brewing Company (NY) Oskar Blues Brewing Company. (CO) Deschutes Brewery (OR) Watch City Brewing Company (MA) Russian River Brewing Company (CA) Valley Brewing Company (CA) Middle Ages Brewing Company (NY) Rogue Ales (OR) Cigar City Brewing Company (FL) Midnight Sun Brewing Company (AK) Middle Ages Brewing Company (NY) Midnight Sun Brewing Company (AK) Buffalo Bill Brewery (CA) Russian River (CA) / Avery (CO) Burleigh Brewing Co. (Australia) Academy of Fine Beers (CA) Redhook Ale Brewery (NH) Cigar City Brewing Company (FL) Piece Brewery (IL) Weyerbacher Brewing Company. (PA) Terrapin Beer Company (GA) Founders Brewing Company (MI) Utah Brewer’s Cooperative (UT) Macedonian Thrace (Greece) Stone Brewing Company (CA) Rogue Ales (OR) Redhook Ale Brewery (NH)

Beer Style Doppelbock Gueuze Munich Helles Lager Old Ale American Barleywine Porter Imperial India Pale Ale Czech Pilsener Belgian Strong Pale Ale English Brown Ale American Pale Ale American Strong Ale American Strong Ale Black India Pale Ale American Porter Belgian Tripel English Barleywine Belgian India Pale Ale American India Pale Ale Belgian Strong Pale Ale English Bitter Golden Pilsner Oatmeal Stout Munich Helles Lager Pale Wheat Ale American Barleywine Double Imperial Stout Wee Heavy Scotch Ale American Porter Dark Lager American Strong Ale Fruit Beer Witbier p1

A fine beer may be judged with only one sip, but it's better to be thoroughly sure. Czech Proverb

Badonk-A-Dunkel He'Brew Jewbelation Hop Stoopid Hopsecutioner Captain America Shorts Hop Whore Hoptimus Prime Tricerahops Nut Sack Ale Hairy Eyeball Ale Star Trek Vulcan Ale Balling the Queen Men in Bock Genghis Pecan Spleen Cleaver Skullsplitter Boom Shakalager Ratsalad Mash of the Titans Prescription Pils Nerf Herder For Those About to Bock Money Shot Undercover Investigation Shut-Down Ale Stop, Hop and Roll Beerly Legal Lager Alphaphylactic Hop Marketing Ploy Dry Humpkin Hoppy Seconds Ballsmack!!! Yippie Rye Aye Grand Pappy’s Sugar Shack Cimmerian Sabertooth Berserker Those Candies Your Granny Loves More Cowbell Up on Cripple Kriek Pepperation H. Over Hopulation Modus Hoperandi Surge Protector You Will Fail Ale Gourd of the Rings Citra Ass Down! Junk ‘n’ Da Trunkle Dunkle Fermentation without Representation Spruce Willis Roland the Headless Assistant Brewer Java the Nut Apocalypse Cow Moose Drool Respect Your Elderberries

Pizza Port Solona Beach (CA) Shmaltz Brewing Company (NY) Lagunitas Brewing Company (CA) Terrapin Beer Company (GA) Dark Horse Brewery (MI) Tyranena Brewing Company (PA) Legacy Brewing Company (PA) Ninkasi Brewing Company (OR) Boulevard Brewing Company (MO) Lagunitas Brewing Company (CA) Shmaltz Brewing Company (NY) Tyranena Brewing Company (PA) Odell Brewing Company (CO) Clown Shoes (MA) Tommyknocker Brewery (CO) Valley Brewing Company (CA) Terrapin Beer Company (GA) 2nd Shift Brewing Company (MO) Odell Brewing Company (CO) Dogfish Head Brewing Company (DE) Pizza Port Solona Beach (CA) HopWorks Urban Brewery (OR) Oskar Blues Brewing Company. (CO) Lagunitas Brewing Company (CA) Fegley’s Bethlehem Brew Works (PA) 21st Amendment Brewing Co. (CA) Upright Brewing Company (OR) 3 Floyds Brewing (IN) Cigar City Brewing Company (FL) Oskar Blues Brewing Company. (CO) Avery Brewing Company (CA) Sierra Nevada Brewing Company (CA) Harpoon Brewery & Beer Hall (MA) 3 Floyds Brewing (IN) Cigar City Brewing Company (FL) Russian River Brewing Company (CA) Cambridge Brewing Company (MA) Against the Grain Brewery (KY) 21st Amendment Brewing Co. (CA) Ska Brewing Company (CO) Blue Point Brewing Company (NY) Piece Brewery & Pizzeria (IL) Cambridge Brewing Company (MA) Against the Grain Brewery (KY) Pizza Port Solona Beach (CA) Epic Brewery (UT) Dogfish Head Brewing Company (DE) Piece Brewery & Pizzeria (IL) AleSmith Brewing Company (CA) 3 Floyds Brewing (IN) Big Sky Brewing Company (MO) Allagash Brewing Company (ME)

Dunkelweizen American Barleywine Imperial India Pale Ale American India Pale Ale Belgian India Pale Ale Imperial India Pale Ale Double India Pale Ale Double India Pale Ale American Brown Ale American Strong Ale American India Pale Ale Imperial India Pale Ale Bock American Porter Wee Heavy Scotch Ale Wee Heavy Scotch Ale Oktoberfest/Marzen Imperial India Pale Ale American Stout Double/Imperial Pilsner English Dark Mild Ale Bock Cream Ale American Strong Ale American Strong Ale Lager Belgian India Pale Ale American Pale Ale Pumpkin Ale Belgian Strong Ale Baltic Porter Rye Beer Wee Heavy Scotch Ale Imperial India Pale Ale American Brown Ale American India Pale Ale Flanders Red Ale Chile Beer American India Pale Ale American India Pale Ale American India Pale Ale American Pale Ale Pumpkin Ale Imperial India Pale Ale Dunkelweizen Pumpkin Ale Herbed/Spiced Beer Oatmeal Stout American Brown Ale Imperial India Pale Ale American Brown Ale American Wild Ale

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Collars ‘n’ Cuffs Sextacula Judas Yeast Bangarang Reindeer Droppings Hoptical Illusion Hopportunity Knocks Ale Belligerent Ass Nut Brown Ale Nonethewizer Hopness Monster My Other Brother Darryl Wet Hop American Summer After Dark You Serious Clark? Tramp Stamp IPA Hop Zombie Pork Slap

Piece Brewery & Pizzeria (IL) Elsyian Brewing Company (WA) Beer Valley Brewing (OR) Pizza Port Solona Beach (CA) Shelton Bros. Inc. (MA) Blue Point Brewing Company (NY) Caldera Brewing Company (OR) Portneuf Valley Brewing (ID) Drake’s Brewing Company (CA) The Brewerie At Union Station (PA) Allagash Brewing Company (ME) Dogfish Head Brewing Company (DE) Odell Brewing Company (CO) Clown Shoes (MA) Epic Brewing Company (New Zealand) Butternuts Beer and Ale (NY)

American Blonde Ale American Strong Ale Winter Warmer American Pale Ale Amber Ale American India Pale Ale American India Pale Ale English Brown Ale Kölsch American India Pale Ale American Wild Ale American Dark Wheat Ale American Stout Belgian India Pale Ale Imperial India Pale Ale American Pale Ale

DO NOT WRITE BELOW THIS LINE (for official use only)

Again,

…and may your beer glass never be empty. p3