Home Brewing – A Cautionary Tale
While on a family trip to England I fell in love with the tasty, if somewhat flat, beers that they served in the many pubs that we visited. One day, whilst visiting one of my father’s colleagues, we were treated to some home brewed beer. It was quenching, refreshing and tasty. I said to myself: “Yeah I could do that.” Thusly, so convinced I visited the local “Chemist” and picked up two kits for making beer at home as well as a recipe book for traditional beers. Later that week, as we boarded the plane at Heathrow, I was convinced that I was going to make the tastiest and strongest beer possible. Boy was I in for a rude awakening.
I arrived home and proceeded to scour the countryside and gather the essential equipment: several cases of empty beer bottles (stale beer – yum) a glass carboy with a fermentation lock, siphon tubing, sterilizer tablets, bottle brushes and etc. etc. This was no minor undertaking let me assure you. Months passed and mail order acquisitions of more “essentials” were made. Eventually the day arrived when I had it all … or so I thought. That little voice that often says: “Are you really sure you want to do this?” was conveniently absent during most of this process.
In my mothers pristine kitchen I arrayed my ordnance: malt extract, yeast, extra sugar and the biggest pot that Mom owned - 8 Quarts. The “book” said to use a larger pot but I figured I could boil in two batches…the first of many short-cuts. I filled the pot with water and proceeded to boil it. When a good rolling boil was attained I opened the malt extract can and attempted to pour it in the boiling water. Well you can imagine my surprise when the dark brown gelatinous mass, that is malt extract, refused to depart the can in which it came. In my zeal to overcome it’s obstinacy I dropped the entire can into the pot. The resultant splash of scalding water left delightful welts on my hands and forearms The hot water however worked its magic and the now warmed extract flowed freely from the can into the boiling water thus creating a sickly sweet smelling Barley Soup. I fished the can out of the now brim filled pot using a long handled fork…spilling some of the pots and the cans remaining contents on the floor, some on the range and some on the countertop. The sugars in the extract began to burn instantly. The “wonderful” smell wafting through the house captured my family’s interest. One by one they trooped into the kitchen to see what was up. My mother was just commenting on the odor when the now un-watched pot full of sickly sweet elixir boiled over onto her formerly pristine range-top. The boiling extract, rich in maltose and other sugars caramelized onto all the range surfaces. Smoke began to rise from the range hood and the smoke detector sent out the shrill reminder that usually indicated that Mom had burned the rolls again… The boiled over water extract mix eventually extinguished the burner on the stove. The situation deteriorated rapidly from this point onward but I will spare you the story of the exploding bottles and the sticky kitchen floor, you get the idea, and perhaps fully understand why I now purchase beer only after it has been brewed.
Thursday, July 28, 2005
Monday, July 18, 2005
Big Beers.
Bigger can sometimes be better. Now before you run out and buy that forty ouncer of Steel Reserve "High Gravity" or that 30 pack of a well known "fine pilsner beer", you need to know that I am not writing to extol the virtues of quantity, I am referencing beers with a "bigger" profile. Namely: Barley Wines, Eisbocks, Baltic Porters, Doppelbocks, Strong Old Ales, Belgian Tripples and what can best be described as "Extreme" versions of traditional styles such as "Imperial" Stouts, Porters and Pale Ales.
Bigger beers run the gamut from having a rich malty profile reminiscent of a Ruby Port, one that perhaps suggests "dessert" to a sharp, citrus, hop profile that suggests a very dry white wine. Now before anyone gets their knickers in a knot about this comparison of beer and wine, please consider that while advocating good beer it is sometimes essential to provide a point of reference. As you explore new styles and tastes do not overlook the chance to try the occasional Big Beer. Consider the following suggestions:
As an aperitif to "whet" your guests appetite pair that summer salad with an Imperial Pale Ale. Served up in a white wine glass the sharp hop profile will stimulate the appetite, and the inevitable citrus flavors and aromas will compliment the greens and the vinegar based dressing. If spicy food is on the menu offer up more of the same as the strong profile is more than a match for fiery chilies.
When serving a rich buttery cheese, such as Brie, Gouda, Havarti or Swiss, consider offering your guests a Doppelbock or an Eisbock served in a Burgundy glass. The huge, rich malt profile will compliment the cheese nicely.
When you might serve a Port or a Sauterne as a dessert wine consider an "Old Ale" or a Barley Wine. Or try it matched with some Stilton or Maytag Bleu and some Crusty bread. Why not?
Have I piqued your curiosity? Next time you are in a good beer store consider purchasing some big beers to add to your larder. My recommendations are Victory "Old Horizontal" Barley Wine; North Coast Brewing "Old Stock Ale"; Smutty Nose Brewing "Big A" Imperial Pale Ale, Heavyweight Brewing "Old Salty" Barley Wine and "Perkuno's Hammer" Baltic Porter; Sam Adams "Double Bock" and "Scotch Ale"; Aventinus "Weizen Eisbock"; Samuel Smith's "Imperial Stout" Hint: If you have a cool, dark place in your home you may wish to lay some of these beers down to mature a bit more in the bottle.
Think Global and Drink Local
Bigger beers run the gamut from having a rich malty profile reminiscent of a Ruby Port, one that perhaps suggests "dessert" to a sharp, citrus, hop profile that suggests a very dry white wine. Now before anyone gets their knickers in a knot about this comparison of beer and wine, please consider that while advocating good beer it is sometimes essential to provide a point of reference. As you explore new styles and tastes do not overlook the chance to try the occasional Big Beer. Consider the following suggestions:
As an aperitif to "whet" your guests appetite pair that summer salad with an Imperial Pale Ale. Served up in a white wine glass the sharp hop profile will stimulate the appetite, and the inevitable citrus flavors and aromas will compliment the greens and the vinegar based dressing. If spicy food is on the menu offer up more of the same as the strong profile is more than a match for fiery chilies.
When serving a rich buttery cheese, such as Brie, Gouda, Havarti or Swiss, consider offering your guests a Doppelbock or an Eisbock served in a Burgundy glass. The huge, rich malt profile will compliment the cheese nicely.
When you might serve a Port or a Sauterne as a dessert wine consider an "Old Ale" or a Barley Wine. Or try it matched with some Stilton or Maytag Bleu and some Crusty bread. Why not?
Have I piqued your curiosity? Next time you are in a good beer store consider purchasing some big beers to add to your larder. My recommendations are Victory "Old Horizontal" Barley Wine; North Coast Brewing "Old Stock Ale"; Smutty Nose Brewing "Big A" Imperial Pale Ale, Heavyweight Brewing "Old Salty" Barley Wine and "Perkuno's Hammer" Baltic Porter; Sam Adams "Double Bock" and "Scotch Ale"; Aventinus "Weizen Eisbock"; Samuel Smith's "Imperial Stout" Hint: If you have a cool, dark place in your home you may wish to lay some of these beers down to mature a bit more in the bottle.
Think Global and Drink Local
Wednesday, July 06, 2005
Freshness and Packaging
Many people have asked me variations of the following three questions. While reasonable minds may differ, here are my thoughts:
What is the best packaging for beer?
As of today, we have four main choices: Glass Bottles; Plastic Bottles; Aluminum Cans; and now Aluminum Bottles. You will note there is no mention of Keg or Cask. This is deliberate as I don't consider either of these very portable and thus outside the scope of this weeks coulumn.
Beer is light sensitive. The Ultra Violet (UV) light that we need sunglasses and sunscreen to block out affects our beer as well. UV light damages beer. The ideal packaging for beer will admit as little light as possible. This makes aluminum cans and bottles the ideal container for UV protection. Alas, while the number of brands is growing, the number of quality beers in aluminum cans and bottles is somewhat limited. As I write this, only a few craft beers are available. Brown bottles come next in terms of protection, then green and lastly with no protection clear bottles. I believe plastic bottles permit light transmission in a manner and degree similar to glass, so again, brown, green and clear in that order. I usually avoid green and clear bottles whenever possible. Personally, the "skunk risk factor" is way out of proportion to the price of the beer. If you must buy such packaging try to buy something that is fully encased in cardboard. The less exposure to light the better. When you have no choice consider the following precautions:
When buying clear bottle beers such as Corona, Tecate, Sol or Newcastle get the twelve pack or buy a case that is fully boxed. Same goes for beer in green bottles like Heineken or Rolling Rock. You should also note that many of these beers are also available in cans. Consider buying the cans and drinking from a glass or plastic tumbler.
When buying beer from a lighted refrigerator case, take your pack from the back of the case. Flourescent lights will also harm a beer. Again, less light exposure equals better tasting beer.
When buying beer that is on the un-refrigerated shelves always go for the sixer in the back and out of the direct light.
How do I insure that I am getting the freshest beer posssible?
Firstly, there are never any guarantees but always check the freshness date.
As you know beer is a food product made of four common ingredients (Water, Malts/Grains, Hops and Yeast). Like any food product it is sensitive to the conditions under which it is stored and the length of time it is stored before consumption. One hears tales from people that have completed a brewery tour about that beer they served at the end of the tour and how it was the freshest, cleanest, tastiest & etc. Like most breads (that incidently share three ingredients with beer) freshness counts. That "Born on Date" that a major St Louis based brewer touts, is for real. While some artisanal beers, and many of those with higher Alcohol By Volume, benefit from aging, most beer is best consumed within a few weeks or months of bottling/canning. WARNING: When you see a beer on markdown check the freshness date before putting it in the cart! I have been burned. That great bargain became the first of several drain pours.
Temperature affects the freshness and taste of beer. Exposure to heat will accelerate the breakdown of beer, will lead to loss of freshness faster and may result in a stale or skunky beer. Practically speaking it is difficult to avoid beer that has been exposed to excessive heat. Unless we buy it at the source we don't know where the beer has been. To reduce the risks of heat damage, buy from local craft brewers as the beer will have spent less time in transit. Also consider buying from the cold case if possible. This will increase the chances of a fresh brew reaching your palate while still at its peak of freshness.
What type of container keeps beer colder longest??
Aluminum cans and bottles chill faster than glass or plastic. Consequently, they also warm up a bit faster. This is not a signifigant factor if you enjoy your beer from a glass as the brewer intends it. It is also more convenient to transport, store and recycle aluminum. Glass will keep you beer cooler longer, and feels better in the hand, on the lips and on the tongue than aluminum. But, again if you drink from a glass so you can smell and taste the brew as intended by the brewer, this is not a big plus. Glass also breaks and transmits light.
Hope you found this discussion helpful. Until next time, remember to think global and drink local.
What is the best packaging for beer?
As of today, we have four main choices: Glass Bottles; Plastic Bottles; Aluminum Cans; and now Aluminum Bottles. You will note there is no mention of Keg or Cask. This is deliberate as I don't consider either of these very portable and thus outside the scope of this weeks coulumn.
Beer is light sensitive. The Ultra Violet (UV) light that we need sunglasses and sunscreen to block out affects our beer as well. UV light damages beer. The ideal packaging for beer will admit as little light as possible. This makes aluminum cans and bottles the ideal container for UV protection. Alas, while the number of brands is growing, the number of quality beers in aluminum cans and bottles is somewhat limited. As I write this, only a few craft beers are available. Brown bottles come next in terms of protection, then green and lastly with no protection clear bottles. I believe plastic bottles permit light transmission in a manner and degree similar to glass, so again, brown, green and clear in that order. I usually avoid green and clear bottles whenever possible. Personally, the "skunk risk factor" is way out of proportion to the price of the beer. If you must buy such packaging try to buy something that is fully encased in cardboard. The less exposure to light the better. When you have no choice consider the following precautions:
When buying clear bottle beers such as Corona, Tecate, Sol or Newcastle get the twelve pack or buy a case that is fully boxed. Same goes for beer in green bottles like Heineken or Rolling Rock. You should also note that many of these beers are also available in cans. Consider buying the cans and drinking from a glass or plastic tumbler.
When buying beer from a lighted refrigerator case, take your pack from the back of the case. Flourescent lights will also harm a beer. Again, less light exposure equals better tasting beer.
When buying beer that is on the un-refrigerated shelves always go for the sixer in the back and out of the direct light.
How do I insure that I am getting the freshest beer posssible?
Firstly, there are never any guarantees but always check the freshness date.
As you know beer is a food product made of four common ingredients (Water, Malts/Grains, Hops and Yeast). Like any food product it is sensitive to the conditions under which it is stored and the length of time it is stored before consumption. One hears tales from people that have completed a brewery tour about that beer they served at the end of the tour and how it was the freshest, cleanest, tastiest & etc. Like most breads (that incidently share three ingredients with beer) freshness counts. That "Born on Date" that a major St Louis based brewer touts, is for real. While some artisanal beers, and many of those with higher Alcohol By Volume, benefit from aging, most beer is best consumed within a few weeks or months of bottling/canning. WARNING: When you see a beer on markdown check the freshness date before putting it in the cart! I have been burned. That great bargain became the first of several drain pours.
Temperature affects the freshness and taste of beer. Exposure to heat will accelerate the breakdown of beer, will lead to loss of freshness faster and may result in a stale or skunky beer. Practically speaking it is difficult to avoid beer that has been exposed to excessive heat. Unless we buy it at the source we don't know where the beer has been. To reduce the risks of heat damage, buy from local craft brewers as the beer will have spent less time in transit. Also consider buying from the cold case if possible. This will increase the chances of a fresh brew reaching your palate while still at its peak of freshness.
What type of container keeps beer colder longest??
Aluminum cans and bottles chill faster than glass or plastic. Consequently, they also warm up a bit faster. This is not a signifigant factor if you enjoy your beer from a glass as the brewer intends it. It is also more convenient to transport, store and recycle aluminum. Glass will keep you beer cooler longer, and feels better in the hand, on the lips and on the tongue than aluminum. But, again if you drink from a glass so you can smell and taste the brew as intended by the brewer, this is not a big plus. Glass also breaks and transmits light.
Hope you found this discussion helpful. Until next time, remember to think global and drink local.
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