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favorite beer and liquor

jenoz

By jenoz
in Channel Zero

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dosoner

dosoner

Posted
Posted

i dont share the love of cheap beer that everyone seems too, i can only drink the stuff that has real FLAVOR and isnt all watered down. iv been spoiled for the last few years because my father in law owns a top quality brewery

 

stone imperial stout:

http://www.stonebrew.com/tasting/special/STOUT2003/images/photo2.jpg'>

stone double arrogant bastard:

http://www.arrogantbastard.com/news/db2002/images/index_02.jpg'>

stone smoked porter:

http://www.stonebrew.com/tasting/smoked/porter.jpg'>

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dosoner

dosoner

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Beer Facts

 

In the late 1800's, there were nearly 3000 breweries in America. Most went out of business during Prohibition, and the few survivors were quickly gobbled up by the larger breweries which were embarking on the "bigger is better" mentality of the mid 1900's.

 

 

 

In the late 1970's there were less than 50 breweries in America.

 

There are only four legitimate ingredients (water, barley, hops & yeast) allowed in beer according to the Bavarian Purity Law of 1516, known as "Reinheitsgebot. This law is commonly accepted to be the world's first "consumer protection" law. The exception to the rule is wheat, which is used in making a hefeweizen (German wheat beer --- pronounced "hay-fa-vitsen").

 

 

Almost every single one of the beers you grew up with in the US adds adjuncts (rice and/or corn) to their beer to make it lighter and less aggressive in flavor, in order to appeal to the masses. This includes our big US breweries, as well as most European, Canadian, Australian, Mexican and Japanese imports. These adjunct beers would literally be illegal in Germany. Many of the imports actually reformulate their beers and add adjuncts (which are cheaper than barley malt) for the US market. Quoting from the spring 1997 newsletter from the Mendocino Brewing Company: "In this country (USA), it is legal for a brewery to introduce up to 48 additives and 4 adjuncts, and still call its beer "Pure," --- and fourteen carat gold must be not less than twelve carats. Go figure."

 

 

 

Beer is a fresh food product. It is meant to be consumed within a short period of time from when it is produced. The exact amount of time a beer can stay fresh depends on the style* of beer and the conditions under which it is stored. Every large American brewery uses flavor damaging techniques such as adding preservatives or Pasteurizing their beer to add shelf-life. In addition to age, heat and light are also very damaging to beer.

 

*A select few styles are best when aged, rather than "fresh."

 

 

 

 

Bottle color has an impact on the flavor of the beer. One of the fastest ways to destroy a beer's flavor is to expose it to sunlight, and even indirect sunlight and fluorescent light is highly damaging. No brewer in the world will argue this fact. Brown bottles protect beer from damaging light the best. Green bottles do not protect beer well at all, and clear bottles offer even less protection. Nevertheless, the marketing departments of many beer companies have decided that a green or clear bottle suits the "image" of the beer, even though flavor suffers dramatically as an effect. There are chemical stabilizers that can be added to beer to minimize the effects light has through a green or clear bottle, and this is the technique that the many brewers employ so that they can keep their marketing departments happy. The 2nd most popular imported beer that comes to the US in green bottles can pretty much only be found in its native country in brown bottles (maybe they decided that over there flavor is more important than marketing).

 

 

 

 

 

According to the Institute for Brewing Studies (IBS), the term "Microbrewery" is commonly accepted in the brewing community as designating a brewery that produces less than 15,000 barrels of beer annually. Most microbreweries do not have a pub or a restaurant, and concentrate solely on brewing. The term "Microbrewery" is not a legal definition, and as such, the world's largest breweries could legally advertise themselves as "Microbreweries." There are some contract brewed brands --- that have no brewery of their own --- that market themselves as a "Microbrewery."

 

 

 

 

When a microbrewery grows beyond 15,000 barrels of beer annually, it is reclassified as a "Regional Specialty Brewery." Excellent California breweries such as Anchor Brewing of San Francisco, CA, Anderson Valley of Boonville, CA, and Sierra Nevada of Chico, CA, are all examples of regional specialty breweries.

 

 

 

 

 

The terms "Brewpub" or "Brewery Restaurant" refer to establishments that brew beer principally for on-site consumption in their own bar or restaurant. When a brewpub or brewery restaurant begins selling more than 50% of their beer off-site, it is reclassified as a microbrewery.

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