Beer Brain

Important Terms

Brewing has not only become an art, but it has also become a very specific science. If you’re new to beer (such as I am), or if you’re not very familiar with the brewing process, you may get lost in some of the lingo or terminology. This week we’ll take a look at some of the major terms that everyone should know; even if you’re just the occasional beer drinker.

Ethanol Fermentation (Alcoholic Fermentation): Without getting knee deep into college Chemistry, Ethanol Fermentation is one of many types of fermentation. It’s a natural process that converts forms of sugars (glucose, fructose, and sucrose) into a form of energy. The byproducts are ethanol and carbon dioxide. Beer is created (fermented) in closed containers with a lack of oxygen present. Therefore, the yeast actually performs the fermentation instead of oxygen (known as anaerobic respiration). 



Hops

Hops: The flower cones of the plant are used to create a bitter flavor in beer, and it also helps preserve the beer. Hops were originally cultivated in the 8^th and 9^th centuries in Bavaria and other parts of Europe. 

Adjunct: A fermentable ingredient such as honey or sugar that is used to increase the alcohol content of the beer or add flavor. Grains such as corn or rice can be added to give a lighter flavor.

 
Malt: Germinated cereal grains that have been dried in a process called “malting.” Malting is when barley is soaked in water, germinated then dried with hot air to stop the germination.



Malted Barley



Specific Gravity: The density of a liquid (or solid) compared to the density of water. Specific gravity (SG) of pure water is 1.00 @ 60°F. Measurements of SG can be taken before fermentation (original gravity), and after fermentation (final or terminal gravity).

International Bitterness Units (IBU): The interpretation of a “bitter” flavor when drinking beer. Although, for practical drinkers (such as myself), this may be a confusing interpretation. “Bitterness” can be less noticeable in a beer with a higher quantity of malt when comparing another with less malt.

Alcohol by Volume (ABV): The good stuff! A measure of the amount of alcohol in a beer – rated in %.

Cask: Closed, barrel shaped container. A cask is the original method for storing and serving beer. Beer served from a cask will be unfiltered and unpasteurized.



Cask



Weekly ALEment

Allagash Tripel Reserve       

Quick Facts

Brewery: Allagash Brewing Company

Beer Style: Tripel (Belgian)

Origin: Portland, Maine, USA

ABV: 9%

IBU: N/A

Glassware: Goblet / Snifter

Serve Temp: 40°-50°

Brewer’s Profile: Honey, Passion fruit, Herbal

Summary

Color is very golden when poured with a creamy head that stays through. First, there are hints of herbs and spices followed by a smooth creamy flavor with banana. I believe the long smooth texture is carried out by the presence of honey. Some reviews of this beer suggest small hints of apricot. However, if they are present, the flavor of the herbs and banana indeed overpower any notes of another fruit.

This is a very, very good beer! There are many high ratings of this beer and after you taste it, it is easy to see why. I had this beer with a delicious steak dinner, and its creamy head and smooth texture lasted until long after the end of the meal. Definitely a beer you can enjoy with a dinner from the grill or oven. I purchased one 750ml bottle, and it is enough to split between two people (one full glass each person). The high alcohol content goes unnoticed until a little while after you have finished your glass. It may be too creamy and rich, however, to have more than a couple of glasses per person.

Beer Brain

ALES & LAGERS

Beer essentially falls into two different categories: Ale and Lager. From those two categories follow many different “beer styles” within each category. This week, we won’t get into details on beer styles; we will focus on the three main differences between the two categories: types of yeast, fermentation temperature and time, and additional ingredients.

Yeast:

Ale is produced from “top fermenting” strains of yeast. Lager is produced from “bottom fermenting” strains of yeast; however, on very rare occasions ales can also be produced from “bottom fermenting” yeast.

Temperature & Time:

Ales ferment at higher temperatures (60° - 75°F) which, in turn produces a quicker fermentation period (78 days or less). Lager comes from the German word “Lagern” which means “to store.” Lagers are fermented for much longer periods of time at cool temperatures (46° - 59°F).

Additional Ingredients & Flavor: 
Ales typically contain higher amounts of hops, malts, & roasted malts. The ale yeasts are known to produce by-products called esters, which are “flowery” and “fruity” aromas. Lagers tend to be more traditional – fewer adjuncts. Unlike Ales, the Lager yeast produces fewer by-products and does not contribute to the flavor of the beer. This allows for other flavors to pull through (malt, hops, etc.).

Drinking now:

Lazy Dog Bavarian Hefeweizen - brewed by Firestone Walker Brewing Company, Paso Robles, CA.

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Taste of Brews - Long Beach, CA



My Favorite Finds:

Black Star – Double Hopped Golden Lager

Whitefish, Montana

Anderson Valley Brewing Company – Summer Solstice

Mendocino County, CA

Hangar 24 Craft Brewery – Alt Bier

Redlands, CA

Butchers Brewing – Mucho Aloha

Irvine, CA

Drinking Now

Friday night dinner beer

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Introduction

I <3 Beer! I just don’t know a whole lot about it. I am eager to learn as much as I can about it. However, I haven’t always been this fascinated with the beverage. Outside of Coors Light or Michelob Ultra, I rarely traveled outside my comfort zone when it came to trying different beers. It’s sad to say that in the past, a beer was simply something to wash down a plate of crappy food or something that was too spicy.  Only in the last handful of years have I really begun to appreciate the complexity and flavor of beer. The concept of ordering a “flight of beer” was really foreign to me, and I couldn’t understand why people would order something like that. I just wasn’t a big enough fan.

I decided to give beer a chance. So whenever I went to a restaurant, or someone’s home, I would attempt to try a beer that I’ve never tasted before. After opening my mind, I discovered a whole new world of flavor.  It’s amazing what a few small steps can do to expand a person’s thinking. Now I truly enjoy beer! Don’t get me wrong, there are plenty of things in life that give me pleasure, but few can be changed and sampled in such a variety as beer can be.

I like adventure and an ever-changing world. I love trying new things, and breaking out of my comfort zone. When I get bored of the daily routine, I try to shake things up as much as I can. A dynamic perception is important.  Monotony is what I fear, so I will run from it when I can! This is why I have chosen to share my beer explorations with the world.

Please leave comments, suggestions, pictures, and fellow stories.

Bottoms up everyone!