The market for beer is going through a remarkable period of transition right now. All across Europe, the consumption of beer is in decline. It’s barely growing in America. The good news though, is that in several parts of the world where there are booming, developing economies, people are seeing an increase in discretionary income, and it’s these areas that are driving market growth.
Tastes and preferences vary from culture to culture of course, so what sells well in Germany many not sell well in South America or India. Also, master brewers are getting increasingly imaginative in coming up with new products to expand the reach of beer into other demographic groups. These two trends are shaping the new beers hitting the market today, and those that will be hitting the market in the decades ahead.
The two biggest trends are the push to combine beer with fruit and juice flavors to create a refreshing hybrid. This has seen an enormous growth in popularity in recent years, especially in Eastern Europe and Central and South America, although you can certainly find examples in Western Europe and the US. Redd’s Apple Ale, Raspberry Redemption, and Tangerine Wheat are all examples of these.
The last of those, Tangerine Wheat, is interesting because the microbrewery was founded by a pair of women, and it underscores the point that not only are the emerging markets of different cultures driving some of the new flavors, but women themselves are closely involved. Companies are responding by creating and crafting beers that cater specifically to women, getting them more engaged in the market. That trend will continue as breweries continue to look for ways of expanding their market share.
It doesn’t stop with fruits and juices, however. Brewers are experimenting with combining beer with chocolate and a variety of other tasty treats, and that’s the hallmark of what we can expect to see in the years to come. The increased innovation might means that your taste buds get insulted by a dud now and again, but more often than not, it will mean pleasant surprises in store.
Want to come and sample some of these exciting beers, and others like them? Then why not join us at our annual Edmonton Beer Festival 2015!
Now that the summertime heat is finally here we have some great tips to help you cool off with a cold one! If you’re looking for a refreshing beer to drink during those long, lazy summer afternoons that won’t sit heavily on your stomach, listen up. Below are some of the best tasting summertime brews that will leave you reaching for seconds, and thirds. Drink up and enjoy!
Victory Summer Love
A number of the entries here will be fruity and spicy, which are the hallmarks of summertime beers, but this one’s the exception that proves the rule. Brewed with Belgian and German wheat ales in mind, this pale golden brew offers a fresh, crisp, bready taste that won’t sit heavily on your stomach. Designed for those scorching hot summer days when only something a little on the dry side will do.
Deschutes Twilight Summer Ale
http://www.deschutesbrewery.com/find?brew=TWILIGHT%20ALE
The perfect end to a perfect day, Oregon Brewery’s entry on the list features clean, toasty malts and mildly spicy hops. Just wth body enough to be a substantial brew, but light enough that it won’t weigh heavily on you after a day spent cooking out and feasting with friends and family.
Leinenkugels Summer Shandy
An intriguing entry because it’s blended with lemonade and brewed with honey. That might make a hard core beer lover raise a skeptical eyebrow, but the light, sweet flavor is both crisp and refreshing. Exactly what you’re looking for if your main focus is having fun in the sun.
Anchor Summer
A full bodied beer that’s not so full bodied that it sits like the anchor it’s named after in your stomach. Robust enough to be served with dinner, light enough to enjoy on the beach. The perfect blend for those endless summer days and nights.
Smashed Blueberry
This entry by the Shipyard Brewing Company in Portland, ME is both marvelous and potent. Featuring a complex tapestry of roasted barley, chocolate malt, blueberry and coffee, more than a few of these and you’ll be a bit wobbly on your feet. The blueberries take a backseat to the rest of the flavors, making this a drink that will appeal to even those who aren’t fond of fruity beers. Fantastic.
Wells Banana Bread Beer
http://www.nearof.com/?p=387
Our last entry comes from the Wells & Young Brewing Company, and while you might not think of bananas and bread as going together, one whiff when you open the bottle will leave you salivating. There’s something that just screams home and childhood memories about the scent, and its flavor is oddly both dry and sweet. A great end of the day beer, and almost a desert in and of itself.
You can find many of these brews at www.divinewines.ca or www.sherbrookeliquor.ca!
Why not come and join us and get a cooling taste of these and other great beers for all seasons at the Edmonton International BeerFest 2015?
For decades, fine dining establishments have been recommending various wines to go with meals. Recently though, in the UK, restaurants have begun recommend beers to go with their food offerings, and it is a trend that’s catching on in North America as well. Next time you’re having a dinner party and want the perfect beer to accompany your food, try out some of these combinations.
Dunkel Lager
Brewed up for you by the Sly Fox Brewing Company, this dark beer with a caramel aftertaste is the perfect compliment to steaks and burgers. Get ready to impress your friends and family when you serve these together.
California
A pale ale offered by the Lagunitas brewing company, it’s the ideal drink to serve with anything slow seared and tangy and spicy. Its citrus tones make it perfect with chicken or pork.
Belgian White
Offered by the Blue Moon brewing company, its subtle and delicate hoppy flavor make this the beer of choice if you’re serving shellfish or any kind of seafood.
Schneider Weisse Unser Original
A German wheat beer, its light flavor is a great compliment to summer salads or grilled vegetable plates. With these dishes, you need something light so it doesn’t overpower the subtle flavors of the vegetables that are making up your main course.
Lindeman’s Kriek
This fantastic Belgian beer is a desert beer, no doubt. Fruity and earthy, it’s the perfect accompaniment to that lovely pie you’ve got waiting to spring on everyone for dessert.
Double Chocolate Stout
If your desert runs toward the more decadent, like say, a rich chocolate cake, then add to the decadence with this offering from Wells and Young. Cool and creamy, envision a beer infused with the essence of chocolate, coffee and nuts, then drink up.
If you find a restaurant in Edmonton offering these wonderful brews let us know!
We feature some of these beers and many others like them, so why not join us at the annual Edmonton International BeerFest? We’d love to see you there in 2015!
Sometimes, it’s fun to take the plunge into the unknown by trying a beer just for its strange, quirky name. Microbrewers are especially good at coming up with catchy, or sometimes downright bizarre names for their creations. Don’t pass any of these by simply because they sound funny or have an unusual name. If you do, you’ll be missing out on some real gems of the beer drinking world!
Sick Duck
This beer will get you hammered. The facts that it’s got a staggering (in more ways than one) 11% alcohol content, and that it’s brewed in recycled rum casks, combine beautifully with the fact that it’s a great tasting, award winning beer all add up to one mug of unforgettable deliciousness. Add an odd name to the mix, and you’ve got a beer that you just can’t miss.
Seriously Bad Elf
With a name like this, you almost can’t help but try this great tasting seasonal ale. Three guesses which season, but don’t wait for winter to try it, it’s tasty any time of year.
Homo Erectus
Named in celebration of our species’ two millionth year anniversary of walking upright. Beyond that, you’ll need to ask the brewers for elaboration.
Moose Drool
The Big Sky Brewing company scores a big hit with this excellent beer. Another name strange enough that it will raise a few eyebrows when you ask for it by name. No worries though, it doesn’t taste anything like actual moose drool.
Arrogant Bastard
An intentionally provocative name for an exquisitely good beer. Anything that tastes this good, I don’t care what you call it.
Santa’s Butt
This rich and hearty brew will raise eyebrows every time you ask for it by name. And it’s sure to be a conversation starter. What could be better?
Buttface Amber Ale
The label on the beer’s bottle is of two rams butting heads, with their faces pressed together. Get it…buttface?
Hoptimus Prime
You’ve either got to be a complete nerd or a huge fan of the Transformers to order this one by name. It’s good though. You’ll enjoy it.
Blithering Idiot
Truth in advertising, or an immensely clever marketing department? You decide.
And last, but certainly not least there’s this:
I’ll Have What The Gentleman On The Floor Is Having
How could you not want to drink some of this?
Well there you have it, some of the weirdest named beers in the world! For more great beers, most of them with normal names, be sure to join us at BeerFest 2015 where we bring them all together just for you!
Hops and barley are definitely important parts of the brewing process, but yeast is quite possibly the most significant. In fact, yeast is not only used to create beer, it is used in wine, ale, and other types of alcoholic beverages. All of the other ingredients in beer provide flavor and sugar, but yeast makes the beer alcoholic, hence it is the heart of brewing. In the following paragraphs, the usefulness and science behind using yeast will be explored in depth.
While the process of turning sugar into alcohol may seem complicated, yeast is rather simple to understand. It is a single-celled organism, and one of the least complex forms of plant life on the planet. Technically, yeast is a fungus, and while that may sound a little disturbing, it is a very simple cell. Since it is self- reproducing, yeast only needs a source of fuel to divide over and over again. Scientifically speaking, yeast feeds on the simple glucose sugars that are produced by malting, and gives off ethanol and carbon dioxide as a byproduct. This is crucial to the brewing of beer, as the ethanol gives beer its buzz, while the carbon dioxide allows it to be carbonated and crisp. Although yeast is simple in and of itself, there are various strains that are used by brewers to obtain certain results. This has led to many different strains and mixtures of yeast becoming closely guarded secrets within the brewing industry.
Yeast is added during the final phase of brewing, called fermentation. Before this period of creating the beer, the wort is essentially sweetened barley water with no alcoholic content. When the fermentation process begins, the yeast is pitched into the vat and allowed to sit, allowing the chemical reactions necessary to produce ethanol and carbon dioxide take place. Fermentation is broken down into two different types: Top-Cropping and Bottom-Cropping Fermentation.
Top-Cropping fermentation takes place when the yeast forms a foam at the top of the wort, typically forming the type of alcohol that comprises ales. This type of yeast fermentation requires temperatures between fifteen and twenty four degrees Celsius.
Bottom-Cropping fermentation takes place throughout the vat, results in lager being formed, and takes place in temperatures between three and eleven degrees Celsius. As a result of these different fermentation processes, many types of yeast can be used to produce several kinds of alcohol.
The next time you think that something as amazing as beer is easy to make, remember the incredible science behind using yeast to produce the alcohol and carbon dioxide that is needed in every brew. Now go impress your friends with your new-found knowledge!
