You are what you eat & drink

beer

The rise of canned beer

Anyone fancy a tinnie?

Craft brewers are choosing cans over bottles because they are cheaper, easier to recycle, look good and make the beer taste great. Here are five of the best craft cans – have you made the switch yet?

Five of the best canned beers. Photograph: PR

For many, the words “canned beer” conjure images of fizzy, tasteless lager enjoyed on park benches and at overcrowded music festivals – a far cry from the quality ales that pass the lips of any self-respecting beer fan. But all this could be about to change as a new breed of British brewer begins to opt for metal in favour of glass.

As with many of the trends currently steering the British beer scene, this one started in the US. In 2002, Oskar Blues in Colorado became one of the first independent breweries to can their beer. The tipple, called Dale’s Pale Ale, went on to win numerous industry awards, triggering a wave of canning that continues today. According to Peter Love, the owner of one of the US’s most successful canning companies, Cask, sales of craft beer cans in the US are up 89% year on year; bottles, meanwhile, are only up a pithy 9%. In the UK, it is even more dramatic – specialist beer distributor James Clay, for instance, has seen sales of canned beer rocket by more than 250% this year.

Three breweries in London have recently installed “micro-canning machines”, while breweries in Ireland, Wales and Yorkshire have them on order. Indeed, decent canned beer is now so accepted by the UK beer fraternity, it even has its own competition: the Indie Beer Can festival. The winner, Adnams Ghost Ship, was announced on Thursday night at a lavish ceremony in the capital.

So why all the fanfare now? From a brewer’s point of view, cans are lighter and take up less space than bottles, which makes them cheaper to store and transport. They’re also considered environmentally friendly because the metal used to make them is 100% and infinitely recyclable, with no loss of quality. And as anyone who has seen a can of Beavertown or Fourpure will know, they look good too.

Source: TheGuardian Read more

Opinion:

You’ll rarely catch me drinking from a can.

There are two occasions that I will, Murphy’s and Guinness stout, because here in Brazil you can only get cans.

I refuse all other beers in a can because you can guarantee that they are lined with noxious BPA.

BPA is a poison, many countries, including Brazil, have banned the product in plastics for babies and young children. They don’t do this without reason.

I find it disturbing that the use of cans as drink containers is on the rise. Once again, an example of profits over health.

Some companies are touting that they have done away with BPA…

Oh, that’s just great!

They’ve replaced it with BPS, which is even more dangerous. Governments haven’t caught up with that yet.

As for their claims that the beer tastes better. That’s bullshit! I have never had a canned beer that tastes better than the same product in a bottle.

Corporate bullshit, makes a good selling line.

They’d tell you that elephant shit tasted good if it sold a product.


How to enjoy your beer

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What beer be this?

Monty Python’s Holy Grail Ale

IMG_1375Black Sheep Brewery


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Boozology

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What beer be this?

Wychwood Snake’s Bite

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Source: Pilsner Pilgrim Blog


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Frackin’ with Our Beer

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Beer Map

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What beer be this?

Rabbies PorterRabbie’s Porter

Ayr Brewing Company Ltd

Ayrshire, Scotland

744

 

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“Rabbie’s porter is brewed using Challenger & Pioneer Hops from the U.K. With Crystal and Chocolate Malts to produce this robust, full bodied Ale.”Home page

SIBA Silver Medal 2011 Bottled Beers – Rabbie’s Porter

The Ayr Brewing Company is a 5 Barrel Micro Brewery situated in the heart of Rabbie Burns’ country.


What beer be this?

Stone Brewing Co, Escondido, CA

WØØtStout

stone-wootstout-labels

“COMMERCIAL DESCRIPTION
From the most unlikely yet intensely imaginative trio that is actor and uber-geek champion Wil Wheaton, alternative news website Fark.com creator Drew Curtis and Stone CEO/Co-founder Greg Koch, comes an imperial stout unlike any ever made. Brewed with rye, wheat malt and pecans and partially aged in Bourbon whiskey barrels, this viscous yet silken brew erupts with an oaky, nutty bouquet and rich flavors of vanilla, toast and bitter chocolate. Enjoy now or cellar this celebration of nth degree passion and geekery applied most gracefully to the craft of brewing.” – RateBeer


What beer be this?

I had a major PC problem this week. It meant that I was ‘off the air’ since Tuesday. Hopefully things are back to normalish. However all my reserve  pix are locked in a dead drive.

Taedonggang Beer

From North Korea.

Taedonggang Beer

Not much I can tell you about it, but merely to note it as interesting.


What beer be this?

GlutenFreeBeers-9-199x300New Grist

“The first beer brewed without malted barley or gluten-containing products to be authorized by the U.S. Government. Each batch brewed at Lakefront’s Milwaukee headquarters is tested for gluten prior to fermentation, before being bottled and shipped.” – Switch 2 Gluten Free Beer

I am lucky, I don’t need gluten free, but I am aware that there are many who do.

Follow the link above for a list of gluten free beers, there maybe one near you.

 


Hungover?

Whose fault is your lager hangover? Blame it on migrating birds

Researchers say the hybrid yeast that makes the world’s favourite beer was probably created when a tree-dwelling Patagonian strain crossed the Atlantic with migrating birds

Hardy perennial: Patagonian yeast Saccharomyces eubayanus thrives at colder temperatures – vital for lager manufacture Photograph: Diego Libkind

Lager drinkers can thank the birds for their favourite tipple. That is the conclusion of US scientists who say the yeast involved in making their beloved amber nectar could have been spread round the planet by migrating birds.

The work, by researchers at the University of Wisconsin-Madison, follows up on the 2011 discovery that a key component of the yeast used to make cold-brewed beers came from Patagonia, in South America.

Lager – which, say its multitudinous fans, has a crisper, cleaner taste than warm-brewed ales – was first made by monks in Bavaria 500 years ago, using a yeast that has since been shown to be a hybrid of European yeast and another yeast. It was this latter yeast that was traced to colonies found in trees in Patagonia three years ago.

The discovery raised a critical question, however. How did that yeast make it from South America to Europe, a 7,000-mile journey, and there form a hybrid with an old world version? When the discovery of the Patagonian link was announced, most speculation focused on the idea that the yeast could have arrived in the timbers of boats of early traders to and from South America.

But new research by Professor Chris Hittinger, at the University of Wisconsin-Madison, and published in Molecular Ecology, indicates that this scenario now looks unlikely. The timing does not fit, he says.

“We have found two distinct, well-established populations of the Patagonia yeast, Saccharomyces eubayanus,” says Hittinger. “Both have adapted to the cold there – and of course that is what makes their contribution to lager yeast so important. The yeasts live in trees, which seem to provide everything they need. They are happy there.”

But occasionally, the yeast sends out colonists, he adds. “What we think is happening is that well-established, genetically diverse populations are sending migrants round the world. Generally, they are not successful, but occasionally they are.”

One of these colonies has since been found in North America – at Sheboygan Indian Mound Park in Wisconsin – although the yeast exists there in very low concentrations. Hittinger also believes another colony of Saccharomyces eubayanus was established in Europe. “It may still exist today although we have tried very hard to find it without any success.”

Thus the Wisconsin researchers speculate that a colony of the Patagonia yeast became established in Europe or the Middle East, most probably several thousand years ago. “We do not know if it still survives. So far we have had no luck in our search,” adds Hittinger.

The crucial point is that yeast from this colony later must have hybridised with European yeast and that hybrid was picked up by monks who were making beer in caves and cellars in Bavaria. Their brews using the hybrid yeast ran at much lower temperatures and produced the crisper, lager-type beers for which the region has become famous – all thanks to an unexpected Patagonian import.

The question remains: how did the yeast arrive in Europe in the first place? “If I had to bet, I would lay money on migrating birds,” says Hittinger. “There are well established migrations routes for birds from Patagonia to North America and from there are routes that could take it to Europe after that.”

The crucial point is that it would only take a single cell of cold-adapted Saccharomyces eubayanus to survive the journey over the Atlantic. From this, it could have grown and established a colony in Europe and then later formed a hybrid in Germany. The end result was the chilled, amber liquid that is now the most widely made and widely sold type of beer in the world.

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What beer be this?

The FIFA World Cup is almost upon us, just a month to go

Despite delays, accidents and unfortunately, deaths It looks like all the venues will be ready for this event. The infrastructure like airports and transport are still a worry, but things should generally go well.

One thing that FIFA didn’t take into account is that Latin American “amanha” tomorrow attitude, so it was a guarantee that Brazil would be running late.

But what else is Brazil doing?

Brahma, one of the major sponsors of the event has produced a special beer.

Brahma Seleção Especial (translates as The National Team’s Special).

Brahma Seleção Especial

Brahma Seleção Especial

But, nobody knows where to get it. Despite advertising on TV, it remains elusive just a month before the games.

The barley used in this brew is from the Granja Comary in Teresópolis in the mountains of Rio de Janerio state, the training centre of the team that won the fifth World Cup and the home of this years team; here the ground is considered sacred.

You can visit the Brahma site, but it is in Portuguese.

This is the TV advert.

Brahma have also produced bottles that resemble cans…

BrahmaAluminiumBottles

…and the Cup itself. But at R$45 ($20 +/-)  for five bottles, not this bunny.

 

 


What goes between Wine and Beer?

That was what I asked myself while making the parsley sauce for my poached fish lunch.

Wednesday is wine day, Friday is beer day, what goes in between?

Why, cheese…

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What beer be this?

A day late this week…

Utah Sage Sasison

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“Parsley, sage, rosemary and thyme…” So sang Simon and Garfunkel. The only thing this beer doesn’t have is parsley.

A Belgian-style farmhouse ale.

More beers from Epic Brewery

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What beer be this?

Evil Twin Brewing – Denmark

Imperial Doughnut Break Porter

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Exclusively hand picked to please you with delicate, funky, extreme and by all means rare flavors. – from their page

You can find more of these strange beers here

And a report on Beer Advocate

 


What beer be this?

Gouden Carolus Easter Beer

Brewed in Belgium.

Gouden Carolus Easter Beer 2

There, did you know there was a beer brewed especially at Easter?

You can read about it on Gouden Carolus homepage.

 


What beer be this?

From the Harviestoun Brewery…

Old Engine Oil – Engineer’s Reserve

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and the more refined Porter

OEO

You can find more of their unique beers here.

Here’s a suggestion from their page:

Ice Cream Float

Ice Cream Float


What beer be this?

Germania 55

lata-germania-55-988x1024A recent addition to the lines of Brazilian beers.

Brewed by the Germania 55 brewery  in upstate São Paulo.

Tried one can, bought three more the same week.

The cans are 710ml, 110ml more than the normal Brazilian bottles, so there is value for the R$4.99 price (on special), that’s about $2.oo.

Great beer, more flavour than the usual Brazilian offerings which tend to be bland. Styled on draught beer from the barrel. One review said it had ‘an odour of soap and sulphur, but tasted okay’. I don’t agree, but then I’m a drinker, not a sniffer. Classed as a Standard American Lager…

More info: etílicos.com In Portuguese


What beer be this?

 

Betty IPA

Betty-IPA

From: Hanger 24 Craft Brewery

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What beer be this?

Stone Old Guardian

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“Barley wines are traditionally hefty brews, but ours is downright excessive. The huge maltiness of this beer is only tamed by an equally prodigious addition of hops, creating a rich, slightly sweet, caramel-hued ale infused with assertive bitterness and bright hop notes, all culminating in a pleasing dryness.”Stone Brewing page, where you can also find Tasting Notes and Food Pairings.


What beer be this?

Zlato Praszke

ZlatoPrazskeBeer

I found these on special at my local store.

Very good lager from the Czech Republic

 


What beer be this?

New Planet Gluten Free Beer

newplanetglutenfreebeer

“We named our beer company New Planet Beer Company as a way to express our desire for a new and invigorated planet. It’s our core mission to make great tasting gluten-free beers that everyone can enjoy, while donating a portion of our proceeds to environmental efforts,” ~ CEO and Founder Pedro Gonzalez.

Check the site, New Planet


What beer be this?

Sierra Nevada IPA

sierranevada

Visit their IPA page for more info. The Blog is also worth a look.