Brewing Beer Kits

Everyone knows that if your looking for the best in
coffee, you go to Seattle. For wine, you go to
California. When it comes to the best in beer, you
go to Portland, Oregon, where you’re never more than
15 minutes away from a quality brewpub.

The Willamette River in western Oregon has been
the center of hop growing and brewing since the
days of the pioneers. When the microbrew revolution
began, the history and the hops were already there,
along with the spring water, the grain, and the
fruit for summer beers. As a result, regional
brewers and microbrewers began to pop up all over
the place.

After that, it didn’t take long at all for the
brewpub to follow. These beers weren’t just for
washing down food anymore. The hand crafted beers
could be used in cooking, just like wine. In
the brewpubs of Portland, the beer also forms a
base for salad dressing, spices up marinades, and
even helps to sweeten the desserts as well.

Many brewpubs will offer a sampler of the best
in beer tasting. You can think of it as wine tasting
without the snooty steward. You sip on small
amounts of a variety of brews to see what the
brewer can do, from the light and hoppy to the
dark yet sweet brews.

What to expect
1. Good head on the beer. Good head
ensures that you’ll get a strong smell of the
brew, so be sure to pour it into your glass very
carefully.
2. Always use a glass. You should always
use a clean glass, a very clean glass. In most
brewing establishments, the glasses are always hand
washed and air dried to ensure that there isn’t a
speck of grease in the glass to deflate the head
and leave soapy looking bubbles behind.
3. The English are right. As the English
know, refrigerated beer is too cold to fully
appreciate the taste. In brewpubs, the beer is
served at temperatures that are cool but not that
cold. The iced and chilled glasses are saved for
martinis.
4. Vocabulary. Beer has a mouth feel,
which describes the body of the brew - light,
medium, and full. The color can be misleading,
as even light bodied beers can be full bodied.

Anytime you are looking for the best in microbrews,
you can count on Oregon to deliver the best in
beer. There are hundreds of brewpubs here, with
everything you could ever want. Anytime you
are in the area, don’t hesitate to stop off and
see why the microbrews here are easily among the
best in the United States - or the world for
that matter.

Social context
Many social traditions and activities are very
associated with drinking beer, such as playing cards,
darts, or other games. The consumption of beer in
isolation and excess may be associated with people
drinking away their troubles, while drinking in
excess with company may be associated with binge
drinking.

Around the world
All over the world, beer is consumed. There are
several breweries in the Middle East countries as
well, such as Iraq and Syria. There is also
breweries in African countries and other remote
countries such as Mongolia as well.

Glassware serving
Getting an appropriate beer glass is considered
desirable by some drinkers. There are some drinkers
of beer that may sometimes drink out of the bottle
or can, while others may choose to pour their
beer into a glass. Drinking from a bottle picks
up aromas by the nose, so if a drinker wishes to
appreciate the aroma of a beer, the beer is first
poured into a mug, glass, or stein.

Similar to wine, there is specialized styles of
glasses for some types of beer, with some breweries
producing glassware intended for their own styles
of beer.

Temperature
The conditions for serving beer have a big influence
on a drinker’s experiences. An important factor
when drinking is the temperature - as colder
temperatures will start to inhibit the chemical
senses of the tongue and throat, which will narrow
down the flavor profile of beer, allow certain
lagers to release their crispness.

Pouring
The process of pouring will have an influence on
the presentation of beer. The flow rate from the
tap, titling of the glass, and position of the
pour into the glass will all affect the outcome,
such as the size and longevity of the head and the
turbulence of the bar as it begins to release the
carbonation.

The more heavily carbonated beers such as German
pilseners will need settling time before they are
served, although many of them are served with the
addition of the remaining yeast at the bottom to
add extra color and flavor.

Beer rating
The rating of beer is a craze that combines the
enjoyment of drinking beer with the hobby of
collecting it. Those that drink beer sometimes
tend to record their scores and comments on various
internet websites.

This is a worldwide activity, as people in the
United States will swap bottles of beer with those
living in New Zealand and Russia. The scores may
then be tallied together to create lists of the
most popular beers in each country as well as
those throughout the world.

Beer brewing has always been the core business of
the Anheuser-Busch company (The makers of Budweiser). An industry leader
since 1957, Anheuser-Busch currently owns over half
of the domestic beer market.

The market share has grown so much that Anheuser-
Busch now has a bigger portion of the market than
the next four competitors, with the international
sales being no different. Anheuser-Busch remains
the leading exporter of beer from the United States,
with sales in more than 60 countries.

Microbreweries, or microbrews for short, have been
gaining a lot of attention in the past several
years. Microbrews are classified as breweries
that produce less than fifteen thousand barrels in a given
year.

The strength of the microbrew is found in their
philosophy that beer should be of the highest
quality. Therefore, microbrews are only brewed
with malted barley, hops, water, and yeast, which
are the only four ingredients found in the purist
German beers. Of course, other ingredients can be
added but this makes up the original, basic formula.
Mass bottled beers normally add rice and corn to help lower costs.

The only drawback to microbrews is what they cost.
The more expensive ingredients found in microbrews
cost on average 60% higher than the mass bottled
beers.

Beer isn’t like wine, which tends to get better
with age. Beer is instead a food that should be
consumed as soon as possible after production.
With this in mind, pubs or microbrews that
produce beer on the premises are the hottest new
trends, with four new pubs on average popping
up each and every week.

Each year, sales of microbrews goes up an average
of 40% each year. This figure is very impressive
when you consider that the market is shrinking
as a whole. Even with this amazing success, the
microbrew sales represent around two percent of
the entire beer market.

In their pursuit to continue dominating the
entire beer market, Anheuser-Busch has tapped
into the trend of microbrews. They recently
purchased a stake in the Seattle based Red Hook
Ale microbrewery. The new products they released
into the beer market include Red Wolf, Elk
Mountain Red, and Elk Mountain Amber Ale.

Microbrews are normally produced regionally,
therefore Anheuser-Busch is developing regional
manufacturers and distributors. By doing this,
they must decide on the best possible way to
handle their short term cash needs for purchasing
inventory in these tiny plants.

With their recent transition into the world of
microbrews, you can count on Anheuser-Busch to
make quite the impact. They will be offering
more microbrews in the future, which is great
news for beer drinkers. If you like the unique
taste of microbrews, Anheuser-Busch is more than
worth your time and money.

The Alaskan brewing company is the oldest working
brewery in Alaska, with their amber beer being
their most popular brand.  They produce two other
beers as well: a pale ale and an Alaskan frontier
amber.  If you enjoy fresh amber beer, Alaskan
brewing is a great choice.

As you may already know, brewing beer in Alaska is
very hard to do.  The coastal city of Juneau
doesn’t have any road connections to the lower 48 states,
so everything arrives and leaves by sea or airplane,
with weather always having the final say. Not to mention, the many days of the year that are spent in total darkness.

In 1986, the Alaskan brewing company became the
67th brewery to operate in the United States and
the only one to operate in the state of Alaska.  Since that time,
Alaskan brewery has received more than 30 major
medals and awards, including the best beer in the
nation award during the 1988 Great American Beer
Festival.

The popularity of their beers has led to many efforts to keep up with the demand from
beer drinkers.  They also hold the un-official record
for the production on a 10 barrel brewing system,
which produces an amazing 42 batches of beer per week.

The Alaskan Brewery offers several different styles
of beer:

1.  Amber - This is the company’s flagship
brew, based on a turn of the century recipe that
was used to quench the thirst of the miners during
the Gold Rush era.  It provides a smooth, malty,
rich taste that goes well with meals.

2.  Pale - Pale is fresh, crisp, and
inviting.  Alaskan pale is great with crab, prawns,
and salads.  The floral aroma of the hops is
derived from dry-hopping the tanks during the entire
fermentation process.

3.  Stout - The oatmeal style beer of stout
doesn’t have the harshness of other stouts.  Great
with chocolate and hearty meals, stout is also
ideal to enjoy while enjoying the cold weather or outdoors.

4.  ESB - If you like hops, the infusion
of hops in this delight will amaze your nose while
the refreshing cascade hops will provide a wonderful
crispness to both the flavor and the finish.  This
beer is great with spicy food, wild game, and other
hearty food.

5.  Smoked porter - Very exclusive, Alaskan
smoked porter has a world class reputation for its
excellence.  Brewed in Autumn, this beer is ideal
for storing in the cellar for later enjoyment.

6.  Winter ale - This tender brew of spruce
trees has been used for beer brewing in Alaska since
the late 1700s.

The basic cornerstone ingredients of beer are:

• Water
• Barley
• Hops
• Yeast

If all beer were brewed the same way, with the same ingredients - there would be no differentiation. That is where different brewing methods and additional ingredients (coriander, curacao, all-spice, ginger, apple, etc.) give beers different flavors.

by: Christopher Johnson

Beer drinkers see a pint of beer as a magical golden brew. Many have said that it’s surely the Nectar of the Gods. In reality, most beers are based on a basic four-ingredient recipe, and undergo a simple brewing process before bringing joy to the parched bar patrons of the world.

Beer is created using a basic mixture of water, hops, malted barley and yeast. Depending on the type of beer being brewed, taste enhancements such as flavourings and sugar will be added. Starches are also incorporated into the beer so that sugars will easily ferment during the brewing process. The fermented sugars add body and flavour, while increasing the alcohol content.

Water

Beer is mainly composed of water, so the source of the water and its characteristics has an important effect on the character of the beer. Many beer styles were influenced by the characteristics of water in the region. Some beer makers claim that spring water or mountain water create their unique flavour and body. Understanding the effects of water minerals can be complex, but basically soft water is suited to light brews, where hard water is more suitable for dark beers.

Hops

Since the seventeenth century, hops have been used as a popular bittering agent in beer. Adding hops is important, as the bitterness helps to counteract the sweetness of the malts. Hops also contribute a variety of aromas ranging from herbal to citrus. The bitterness in beer is generally measured using the International Bitterness Units scale. Hops also provide an antibiotic effect that favors the activity of brewer’s yeast over less desirable microorganisms.

Malt

Every beer requires malt in its basic recipe. Brew masters can choose to use malted oats, rye, wheat or rice, but malted barley is most commonly used. Malted barley has high amylase content, and a digestive enzyme that helps break the starches down into sugars. The choice of malts depends heavily on what grains are cultivated locally. To create malt the grains are soaked in water, allowed to germinate, then dried in a kilt. As grain is malted, naturally occurring enzymes work to gradually convert starches into fermentable sugars.

Yeast

Yeast is a living microorganism that creates fermentation. The brew master will choose from different strains of yeast, depending on the type of beer produced. Yeast helps metabolize sugars extracted from the grains, and produces alcohol and carbon dioxide as a result. Before the functions of yeast were fully understood, beers were fermented using wild or airborne yeasts. Today there is a variety of yeasts available, with ale yeast and lager yeast being most commonly used.

Clarifying agent

Many brewers prefer to add one or more clarifying agents to beer, but are not required to publish these agents as “ingredients”. Isinglas, bentonite, gelatin finings and Irish moss powder are all commonly used as clarification agents. Isinglas is a gelatinous substance obtained from the swim bladders of fish, so if you’re concerned about consuming animal products, be sure to ask of detailed content information from the brewer of your preferred beer.

Next time you pour yourself a cold pint, stop to consider the careful choice of ingredients and the lengthy brewing process that were involved in creating your little glass of heaven. Raise a toast to your brewmaster, and leave your car keys at home.