While we are living in the days of a love for IPA craft beers, a new type of beer has stepped into the game. Sour beer offers a variety of tangy tasting notes that can appeal to beer lovers, as well as wine and cider drinkers. While offering a craft beer to someone who does not typically indulge in such may not win them over, bringing something new and different can certainly get people talking.
Sour beer includes some volatile ingredients in order to give it its sharp and acidic taste. Using the same healthy bacteria that is used in dairy products such as milk and yogurt brings out new flavors to beer. This must be done carefully to ensure proper taste and safety, but it can have very flavorful results.
Brewing beer using Lactobacillus and Pediococcus must be done with caution because it does increase the susceptibility to infection in the brew house. These raw yeasts and bacteria need to be handled properly in order to prevent contamination of other items.
Sour beers can be produced in various ways. Some use a mixed fermentation process, while others use the less controlled option of spontaneous fermentation that uses natural yeast and bacteria that is present in the air to begin fermentation on its own.
Another method that is more instantaneous is “kettle souring,” which is a fast way to develop the same flavor profile of the beer, just with a faster cycle of stages to obtain the sour taste. The main difference between sour beers and typical IPAs is the malt and ingredients in the beer. Many beers are heavy in wheat, which makes them thick and full of body.
Fruit is also commonly present in beer, due to their help with fermentability, as well as unique flavors that can balance out the sour taste of the beer with sweetness, making it more palatable.
The shift to sour beer is a way for brewers to get creative and show their inventiveness. Hops are a great traditional choice, but many people are looking for a change.
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Some beer connoisseurs raise their glasses to smoked lager, but others don’t understand the hype, even if they are fortunate enough to frequent places that serve this unusual chestnut-colored beverage. What makes smoked beer such a hot commodity for some and a cold case for others?
While regular beer is made with malt that has been dried by steam, smoked beer contains malt that has been dried over a wood fire. Not all of this ingredient has to be processed this way for the beverage to classify as smoked. Variations in the smoked to dried-malt ratio and the kind of wood used in the smoking process denote the flavor of the finished product. These distinct notes include bacon, campfire, barbecue, peat, smoked meat sandwich and even ashtray.
The lovers seem to enjoy the fact that smoked beer has these nuances. Plus, it seems more exclusive because it’s not for everyone. However, the majority of craft breweries in the United States do make at least one version called Rogue Ales. Canadian microbreweries are picking up the trend with one-off or seasonal versions, depending on coastal region.
Smoked beer isn’t a new invention, however. Rauchbier, as it’s known in German, dates back to Bamberg where Schlenkerla has been brewed since 1405. Experts advise beginners to start with this Bavarian classic malt before trying more adventurous smoked brews.
For the haters, it all boils down to taste, regardless of the beer’s history and varieties. Not everyone wants their beverage to taste like a smoked meaty sandwich or an ashtray.
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Beer has been conspicuously absent from health bulletins. Bless science, for now, we know that beer has its fair share of nutritional and health benefits. For starters, there is strong evidence suggesting that beer can increase good cholesterol. The primary ingredients in beer can also contribute proteins, carbohydrates, B vitamins, and potassium. Beer also contains polyphenols, calcium, iron, phosphates, and fiber.
While beer has undeniable health benefits, not all beers are created equal. Brewers use different recipes and brewing techniques impacting on the brew’s benefits. Here are some of the brews that have proven good for healthy living.
1. Blueberry Ale from Blue Point Brewing Company
Fresh blueberries are a major ingredient in this fruit beer. These handpicked blueberries come with many health benefits. For instance, they contain useful antioxidants. Consequently, drinking this refreshing brew can help you neutralize free radicals.
2. Pumpkin Ale (Schlafly Brewery)
This amber contains butternut squash and pumpkin. The brewer then spices it with cinnamon, clove, and nutmeg. Pumpkin and cloves contain antioxidants. Nutmeg has also contributed to healthy living for many years.
3. Ruby Redbird – Shiner
This lager beer’s ingredients include grapefruit and fresh ginger. Grapefruit has numerous nutritional benefits while ginger is a home remedy for different ailments.Among other things, it relieves migraines and morning sickness.
4. Juniper Pale Ale (Rogue Brewery)
This pale ale contains whole juniper berries. The fruits can help improve digestion, promote renal health and lower blood sugar. Additionally, Rogue Brewery does not use chemicals, preservatives, and additives in all its products.
5. Sah’Tea (Dogfish Head Brewery)
9th-century Finnish beer inspired this brew. Ingredients for the beer include juniper berries, ginger, and tea. As mentioned earlier, these ingredients have numerous proven nutritional and health benefits.
There are many reasons to enjoy beer. Celebrate your favorite brew or taste a new flavor at the Edmonton Beerfest. The popular festival is on April 1-2 at the Shaw Conference Centre. As always, it’s all about beer and total entertainment.
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Canadians love their beer. In 2014, they consumed over 22 million hectoliters of beer, 84% of which was Canadian. It’s also worth a mention that 56% of beer-drinking Canadians prefer lagers and 34% prefer ales. Here are some other facts that distinguish the brewing industry in Canada.
High-Quality Barley Is Canadian Breweries’ Competitive Edge.
Barley is an important ingredient in beer-making. Fortunately for Canadian brewers, barley is one of Canada’s most important grain crops.
Since 1948, the “Brewing and Malting Barley Research Institute” has supported the development and evaluation of new malting barley varieties. The country has, as a result, maintained a leadership role in barley research and production over the years.
Breweries in other countries appreciate Canadian barley’s level of quality and availability. Consequently, Canada-based breweries have been able to obtain licensing agreements with leading U.S. and offshore breweries to manufacture the foreign companies’ brands in the country.
Canada Is a Country of a Few Brewing Giants and Hundreds of Microbrewers.
In 2014, 520 licensed breweries were operating in the country. Interestingly, over half of these breweries operate in Ontario and Québec.
Two of all the breweries, Labatt Breweries of Canada and Molson Breweries, target the whole country. Then there are six regional breweries located in different territories and hundreds of microbreweries targeting local markets.
The Canadian Brewery Industry Is Highly Innovative.
The Canadian brewing industry is vibrant and advanced. Significant developments from Canada have included new yeast strains that are more alcohol-tolerant and others that produce low-calorie beer. New products have included seasonal beers, low-carbohydrate beers, and low-alcohol beer.
Canadian companies also pioneered the brilliant brewing techniques of continuous malting and continuous brewing. There also have been trials on new package formats and efforts to enhance the preservation properties of plastic to match those of glass bottles. Other notable contributions are the innovations around temperature-sensitive thermochromatic ink and high-tech insulator to help monitor beer temperatures.
The Canadian Brewing Industry Is a Pioneer Advocate for Responsible Consumption of Alcohol.
Canadian breweries were among the first brewers to address the issue of responsible drinking. The companies initiated and continued to fund programs that fight misuse.
The Canadian Beer Industry Holds an Impressive Environmental Record.
Canadian brewers have over the years utilized environmental-friendly policies in their brewing plant operations and control of packaging. Amazingly, an average 99% of Canadian beer bottles are returned. Other breweries such as Steam Whistle Brewing Company have very elaborate green initiatives.
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All beers are either lagers or ales (and sometimes hybrid). All beers are fermented from a combination of malts, hops, water and yeast. Whether you have an ale or a lager depends on the brewer’s yeast used and the brewing technique.
What is a Lager?
Lagers originated from Germany. Bavarian brewers discovered that “lagering” (aging beer after the initial fermentation) produced a cleaner beer. They also realized that such a brew was less susceptible to contamination.
With time, scientists discovered lager yeast. Unlike ale yeasts, lager yeasts flocculate at the bottom of the fermentation tank. They also thrive at lower temperatures and are more aggressive than ale yeasts. With such aggressive fermentation, lager yeasts leave little or no residual sweetness and flavor. They don’t contribute much to the beer’s aroma or flavor.
A combination of lager yeasts and a cold and efficient brewing process produces a simple, clear, clean, and refreshing beer called a lager. Lagers typically have a light aroma and flavor. A lager is served cold.
What is an Ale?
Ale is the oldest kind of beer. Ales are fermented with top-fermenting, less aggressive yeasts. They are also aged at higher temperatures and for a shorter period than lagers. The warm and complex brewing process produces complex, flavorful beers. Ales have a rich aroma and flavor and are usually served closer to room temperature.
And what is a Porter?
The history of the port remains unverified. However, porters are ales fermented with dark malted barley, hops, and top-fermenting ale yeasts. Once the most popular beer in America and England, Porter has undergone many transformations. Today, there are many broad interpretations of the brew translating to different tastes. Normally, a porter is very dark, mild flavored and thin but not watery. Porters are also the great-grandfathers of modern stouts.
What’s the Difference Between a Port and a Lager?
The difference between porters and lagers translates to the difference between lagers and ales. Apart from the yeast and brewing process, porters and lagers look, smell and taste different. Porters are darker and have a fruitier and spicier flavor than lagers. Porters also tend to be heavier, more robust and complex. Lagers are cleaner and crisper.
Stay Tuned for the 2016 Edmonton International BeerFest Dates
Beer is undoubtedly one of the world’s most popular and loved beverages. If you love your beer or want to learn fascinating beer stories, stay tuned for the 2016 Edmonton BeerFest dates. There will be over 200 beers available for tasting, and maximum entertainment. Get your tickets early.
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Now that the craft beer revolution is old news, a microbrewery can’t just make better-than-average beer to get noticed. They have to do something really unique to get their name out there—and there seems to be no end to the weird things beer makers will do to get noticed. Here are some of the strangest beers on the market today.
1. THE WORLD’S MOST POTENT BEER
Here’s a title that seems to change every year or so. It started in 1999 with Sam Adams’ Utopia, which clocked in at 21 percent alcohol by volume. Last year, the title was topped by Brewmeister Brewery’s Armageddon, which contained 65 percent ABV, and just this week, Brewmeister upped their game by announcing their new Snake Venom, which contains 67.5 percent alcohol—making it an impressive 135 proof, which is stronger than many hard liquors.
One bottle of Snake Venom will run you $80 (if you can even find it), and each bottle has a warning tag reminding you not to drink too much of the brew.
2. THE MOST SPACEY BEERS IN THE WORLD
Want a beer with ingredients that are out of this world, literally? Then you actually have two options. Sapporo Space Barley features barley that was on the International Space Station. The 2009 limited edition beer was released in 250 six packs that sold for around $100 each. Proceeds were used to support science education.
Alternatively, Dogfish Head Brewery’s Celest-jewel-ale contains dust from lunar meteorites. If you’re wondering why the company would put crushed space rocks in your beer, it’s not just to be fancy. As it turns out, since the meteorites are mostly minerals and salts, the dust aids the fermentation process. Unfortunately for those interested, you can only get this space beer from the company’s Rehoboth Beach pub. But on the upside, if you do make it out there, it’s served in a koozie made from the same material as an astronaut’s space suit, so at least they make an effort to go for a theme. Oh, and you’d better hurry if you want to try some, as it was only made in a limited edition batch at the beginning of October and once it’s gone, it’s gone for good—just like a beautiful shooting star of beer.
3. THE ONLY BEER SOLD IN DEAD ANIMALS
If you’re looking for something with a nice blend of weirdness and a package certain to catch the eyes of your guests, try getting your hands on Brewdog’s “The End of History,” a 50 percent ABV beer released in 2010 that sold for the absurd price of $765. But you weren’t just paying for potency at that price: “The End of History” was a special, limited-edition Belgian blond ale. Only 12 bottles were made, and they were all contained within the taxidermied body of a squirrel or weasel.
4. THE WORLD’S OLDEST BEER RECIPE
It’s difficult to quantify the title of “World’s Oldest Beer” because humans have been brewing since around 9500 BC—before we even started writing. Since we can’t crack open a bottle of beer from the dawn of time, we have to make do with what we can, and right now the oldest brew anyone has been able to replicate comes from a 5000 year old recipe found in the Sumerian “Hymn to Ninkasi.”
The beer was recreated as a joint experiment between archaeologists from the University of Chicago and brewers from the Great Lakes Brewing Company. To keep things as authentic as possible, they used recreations of ancient tools and ceramic fermentation pots, malted the barley on a roof, and hired a baker to create a yeast source similar to the kind used in ancient times. They even refrained from using modern cleaning methods to clear natural bacteria that grow in the pots.
So how did the experiment go? Well, researchers think they recreated the beer just right, but they found it was far too sour for modern day tastes and almost tasted more like vinegar than our modern beers. The brewer hopes to give it another try only with some sweet additions from the time period, like dates and honey to get rid of some of the overwhelming sour flavor. If he’s successful, you might just get to try a 5000 year old beer recipe for yourself one day courtesy of the Great Lakes Brewing Company.
5. BEER PRE-DIGESTED BY ELEPHANTS
Actually, the beer itself hasn’t been digested yet. It’s really only the coffee beans that were used in a special coffee known as Black Ivory. Rather than using civets to digest the coffee beans before they are processed, this coffee uses elephants. Then, once the elephants poop out the beans, it’s made into coffee and at that point, the coffee is brewed into Sankt Gallen’s Un, Kono Kuro. Reviewers say it was actually quite delicious, with a strong, bitter taste followed by a wave of sweetness and a mellow body.
Unfortunately, this limited edition treat sold out within minutes (even at the heavy price of $100 a bottle), so if you want to get your hands on some elephant poop beer, you’re going to have to get your hands dirty and start from scratch.
Source: Strangest Beers Ever Brewed
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