beer basics

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December 30, 2011

Belgian vs English vs American IPAs

Posted by Global Beer Network under beer basics, Brouwerij The Musketeers, Brouwerij Van Eecke, Brouwerij Van Steenberge | Tags: , , , |
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From the Hop Festival Parade in Poperinge. Even hops have super powers.

Little did our beer-drinking ancestors know that the divine Humulus lupulus plant, more commonly known as hops, would have such a profound impact on our beloved amber nectar and the brewing business as we know it today.

For centuries, hops were used for anything but in the brewing process. Folk medicines incorporated the use of hops in the treatment of insomnia and anxiety. For example, the lady of the house would make a sachet of hops to put under the pillow of a restless loved one, thus promoting a good night’s sleep. Hops were also commonly used for the production of cloth and paper. It has even been documented by Pliny the Elder in the first century A.D. that hops were consumed in a sort of salad, although I cannot fathom what that might have tasted like.

Although the exact date for the first historical use of hops as an aromatic or flavoring agent is still up for debate, I am forever indebted to the first brewer who decided to pick a few flowers from the female hop plant and make the decision to incorporate it into their brew. That idea, as rash as it may have been for sometime between the 9th and 12th centuries, may have been inspired by adding something other than what was readily available out in the meadow nearest the brewpot–usually dandelions, heather, or some other outrageously bitter-tasting plant growing within walking distance of where the brewing was being done.

Brewers soon discovered the preservative qualities that the hops had on their beer, and not just the more palatable difference that hops added to the concoction instead of the overpowering bitterness of what they pulled up out of the lawn, so to speak.

We owe our thanks to the British for introducing IPAs, or India Pale Ale, to the beer loving world. Bow Brewery’s October beer (a British Pale Ale with a liberal amounts of hops, like Goldings or Fuggles) was a favorite of the East India Trading Company, and with an intended aging of 2 years, thus survived the months to year long voyage to India by ship. Other breweries followed suit later on, shipping their version of the October beer off to the east and making a serious profit of the venture. This style has seen a surge in popularity in recent years, and breweries all over the world are “hopped up” over creating the ultimate hoppy brew.

Over the past few years, IPAs have become wildly popular and a very common sight at beer festivals everywhere in the United States. It seems everyone wants to share their incarnation of this favorite beer, even to the extreme. Some breweries (especially on the west coast of the U.S.) have even specialized in producing heavily hopped ales. Most domestically produced IPAs use American hops like Simcoe, Cascade, Columbus, Warrior, Nugget, Amarillo, Chinook, Centennial, or Summit. The tastes of these hops are woody and citrusy, as opposed to the sweet and earthy flavor of their British counterparts. The latest trend in brewing includes a new style, called the Double or Imperial IPA. This means there are more hops and malt used in the brewing process, and this means a higher ABV of 7% or more.

Some Belgian breweries took notice of the growing trend of IPA love in the US, and the result was a marriage of a traditional Tripel with a heavy hand of hops–in many cases, the brewers are using American hops. The ABV tends to be a bit on the high side, ranging from 6-12%, mainly due to the bottle conditioning. That cloudy look and creamy head prevalent in the Tripel provide the perfect balance of flavor with the crisp dryness that is distinctly Belgian. Some examples of Belgian IPAs available here in the U.S. are: Piraat, Poperings Hommel Ale, Troubadour Magma, and also in a limited release this year, Troubadour Magma Special Edition Cascade Hop. (I recently had the pleasure of sampling a bottle of my own of the Special Edition…you better hurry and locate a bottle of it for yourself before it disappears of the shelves forever!)

Although the differences of interpretation between three countries on this style are not so far apart, my belief is that the Belgians have perfected it.  Why? Well, Piraat is considered one of the best Belgian Ales by more than one authority. Poperings Hommel Ale has been revered in GQ. Troubadour Magma won big at Zythos. And Troubadour Magma Special Edition Cascade Hop was so special, I called 10 different beer stores to see if they had it in stock! Whatever your choice, make sure it is Belgian:)

 

December 16, 2011

Living Beer: Loving the Fungus Among Us

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You know that yeast, he’s a Fungi (no apology here for the bad pun!) It’s true. Believe it or not, that sediment seen in most Belgian beers is a fermentation party in progress.

A happy yeast has plenty of sweet things to eat, and will party like it's 5-10 years from now.

We all know that beer is food. Which means, it is perishable. However, when used in secondary fermentation or bottle conditioning, it adds to the shelf life and complexity in flavor of the beer. As opposed to expensive filtration systems  or pasteurization, the “noble” yeast left over from the brewing process is allowed to gallantly fight off further oxidation in the bottle, with the help of a little addition of sugar. The end result? A naturally carbonated beer, that in some cases, can be aged or cellared indefinitely.

It’s easy to understand why the mass-produced beer companies don’t go the bottle conditioning route. Although their products are filtered and pasteurized, they can produce a consistent product that is ready for consumption almost immediately. This means more can be sold in a short amount of time, without waiting for months or years for a return on investment, but, there’s always the question of quality. Most commercially-produced beers are lagers, and have a fairly short shelf life. You’ll likely see a “born on” or “best when consumed by” date on the bottle, and believe me, being the unfortunate recipient of a skunked beer is not a pleasant experience. On the other hand, bottle conditioned beers are ales, and don’t require all the fancy equipment to produce carbonation. This is how beer has been produced for centuries, and here is where being a little more “old-school” can be to your benefit.

I have seen and heard more and more frequently about beer geeks buying bottle conditioned beers and storing them away for future consumption. How long these beers can be cellared is a toss-up between the brewers’ recommendations and the matter of personal taste. You’d never want to age a lager, American pale ales, or wheat beers, as these are relatively low in alcohol and devoid of yeast in the bottle.  You need that yeast in the bottle. Much like wine, beer is suitable to be aged due to the presence of yeast and residual sugars in the bottle. As long as the yeast has a food source, it continues to develop in flavor. Hence, a happy yeast is a hungry yeast with a supply of sweet things. Belgian beers, especially abbey ales, are excellent choices for aging, as most are malty and have an ABV of 6-8% or higher. Also, keep in mind that the bigger the bottle, the longer it can be aged. Not to say that aging smaller bottles isn’t possible, it’s just that the amount of beer in the bottle won’t age as long simply because of the amount of yeast and sugars present limit how much the flavor can develop. Your best bet would be to use 750 ml bottles or a magnum (1.5L) if it is available for your favorite beer. You’ll have to store it in a cool, dark, and dry place. It is also suggested to keep a corked bottle on its side like you would a wine bottle, to keep the cork moist during storage. Nothing worse than opening one of your aged beers and having the cork disintegrate and fall into the bottle. It’s also possible that air could get in through the dry cork and infect the desired outcome.

How long you can age a beer is indefinite answer. The best way to find out is to buy several of the beer you intend to age, and after 6 months to a year, compare the flavors side-by-side to a fresh bottle. You might be surprised at how the flavor develops over time; some may get a bit sweeter, some may take on a wine-like quality, and some may just blow your mind altogether. The real question is, can you resist pulling out one of those aged beers before your next tasting date?

See? The yeast wants to tell you something...next year.

 

July 20, 2011

Summer Wit: Musings on Belgian Wit, American Wheat, and Hefeweizen

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It seems to me that almost all of us who reside in the United States this week are feeling the heat. With the mercury rising and blood near the boiling point, I ventured out to my local package store (a.k.a. liquor store, for those that do not reside in New England) in search of a thirst-quenching brew.

As I made a beeline to the back of the store in search of the perfect summer beer, I was immediately overwhelmed by the obsessive nature that went into shelving so many different brands of wheat beers.  So much for subliminal messaging on the stock guy’s part, eh? Well, to be fair, I did want something cold to consume, but the time I spent pondering exactly which one I wanted in particular. Here was my next dilemma: Belgian Wit, Hefeweizen, or American Wheat? More importantly, what are  the differences in these three types of beer?

Hefeweizen, which translates from German as “what beer with yeast”,  is probably the most well-known of the three choices. The style originated in Bavaria, and although the grain used was considered verboten by the Reinheitsgebot-which only allowed the use of water, barley, and hops in the brewing process-was first mass-produced by the Degenberger family in 1520, after paying a staggering fee to the Duke of Bavaria for the rights to make a wheat beer outside the German Purity Law . The brew was so lucrative that Maximilian I had to wait until the last of the Degenberger family had died, almost 80 years later, to usurp the rights to making the beer. The style grew in production, but waned in popularity over the latter 18th century, where it remained near-dormant until the late 1960s. It is top-fermented, unfiltered, and bottle conditioned, with a distinct clove-like flavor of Bavarian hops and sweet yeast flavor, typical of the region.

American Wheat beers are produced similarly to Hefeweizens. There are wide variations over different breweries on the addition of hops (and some are even filtered–egads!). I have noticed that most packaging for American-produced wheat beers almost always include a larger-than-life picture of a lemon or orange slice right on the box, suggesting one shouldn’t attempt to consume the beer without the citrus condiment.

Belgian Wit has been produced in monasteries since the 14th century. Containing a minimum 25% wheat malts, what really sets this style apart from the rest of the pack is the use of spices such as coriander and orange peel. Before the use of hops were known for their preservative qualities in this type of beer, it was traditional to use gruit-a combination of herbs used for flavor, and some of them were mildly, if not wildly, narcotic (i.e. mugwort, yarrow, and sweet gale.) Fortunately, the use of gruit and some of its’ potentially dangerous and psychotropic ingredients are no longer used, in favor of more herbs and spices.

The town of Hoegaarden was made famous by its’ production of Belgian Wit. The original recipe had been revived by the one and only Pierre Celis, and is now marketed under the name Ertvelds Wit (U.S.) and Celis White (Europe.)

After much debate in my mind, and seeing that there was no Wit in sight, I suddenly remembered that I had a couple of Wittekerke in the beer fridge at home. And no, I did not add any fruit to it. For me, that would be like asking a waiter in a five-star restaurant for salt and pepper before tasting that perfectly cooked hunk of meat in front of me. I look at it this way: if you need to augment the natural flavor, then it is probably no good to begin with!

 

January 16, 2011

Great Beers of Belgium

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The late Michael Jackson was a preeminent beer writer lauded for his in-depth work that aimed to educate the public on all things beer. His books have been through several editions and are highly regarded in the beer world.

One of his titles, Great Beers of Belgium, is particularly near and dear to my heart.

With tasting notes, brewing history, and the origin of beer styles, this book is a thorough examination of Belgian beer. It’s an excellent primer for anyone looking to learn more about the soul of Belgian beer, from brewing processes to the flavor characteristics of several classic beers.

Although it’s a little late with the holidays behind us, this would still make a perfect birthday gift or a stocking stuffer for next Christmas. Pick up a copy and read up on some of your favorite brands from Global Beer Network!

 

December 31, 2010

Consider The Beer

Posted by Global Beer Network under beer basics, Brugse Zot, Petrus Aged Pale | Tags: , , |
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Many of you will be popping champagne later this evening, as bubbly has become synonymous with New Years Eve celebrations. But if you’re beer lovers like we are, consider the beer instead.

Global Beer Network has a variety of beers that have champagne-like qualities, so much so that your friends may not be able to tell the difference. One prime example is Petrus Aged Pale. With a hint of tartness from barrel aging, Petrus still retains the smooth and effervescent qualities of champagne. It’s the perfect way to have your beer and drink it, too!

Furthermore, blond ales like Brugse Zot are an excellent light accompaniment to your festivities, so don’t forget to include that family of beers. While there’s nothing wrong with a little bubbly, you can’t go wrong with some of the fine brews in our portfolio. There are delicate and subtle qualities to beer that can be appreciated much like a nice bottle of brut, so don’t be afraid to trade one corked bottle for another!

We here at Global Beer Network wish you a safe and Happy New Year. Consider beer instead of champagne!

 

July 12, 2010

The Truth About Adjuncts

Posted by Global Beer Network under beer basics, history and tradition | Tags: , , |
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When referring to the purity of a beer, people often point to the Reinheitsgebot, a Bavarian law dating back to 1487 that was initiated in 1516. However, the Reinheitsgebot was actually instituted to curtail the use of wheat and rye in brewing, being grains suitable for bread production. The idea was that these grains would create more food rather than more beer, keeping bread an affordable commodity for Bavarian citizens.

In fact, this law was used for trade leveraging when Germany unified in 1871. By leveling the playing field, German beer could be held to one standard, but even then there were exceptions and revised definitions. Regardless, it eventually led to the extinction or near-extinction of several native beer styles in Germany.

Originally, the Reinheitsgebot  claimed that only barley, hops, and water could be used. Yeast had yet to be identified as a contributing factor in alcohol production.

Over time, homebrewers and beer enthusiasts rejecting American light lagers that brew with corn and rice in their grain bill cast their tacit support for the Reinheitsgebot, deeming it a way to gauge the purity of a beer. But the truth is that German breweries had been using adjuncts and different ingredients to produce a variety of beer styles before the Reinheitsgebot became national law.

So what does all this have to do with Belgian beer?

Belgian brewing tradition also dates back centuries, and Belgians took a completely different approach to beer than some of their German counterparts. Belgian beer often incorporates what are known as “adjuncts,” or added ingredients that are not hops, malt, water, and yeast.

Were you aware that sugar is often added to Belgian beer? Sugar acts as a way to increase attenuation, or bringing down the final gravity of a beer. The more sugar the yeast can easily consume, the more it creates a dry, refreshing characteristic that is essential to many Belgian beers. This practice is not new by any stretch of the imagination, nor is it a way to cut costs or reduce the quality of the beer.

In fact, Belgian brewers often have a flair for the eccentric, adding all sorts of herbs and spices to their beers, while some simply stick to a method of manipulating fermentation temperatures to create incredible flavors from their yeast. This free approach to brewing has produced some of the most unique and interesting beers on the planet, and their approach is being adopted by brewers around the world.

So, when you hear someone use the term “adjunct” as a pejorative, take their words with a grain of salt – or sugar.

 

March 24, 2010

Proper Serving Temperature

Posted by Global Beer Network under beer basics, glassware, history and tradition | Tags: , , |
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Americans serve their beer too cold. It’s a fact. The reason for this? Well, it’s a tradition that lies somewhere in between novelty and beer style history.

You see, before refrigeration, most beer was served at “cellar temperature.” Accounting for natural variations in such an environment, this temperature would equate to around 55°F. It wasn’t until refrigeration was invented that the social phenomenon of enjoying artificially chilled beer was born.

This actually worked to the advantage of certain beer styles. Lighter lagers, such as pilsners, which became all the rage when drinking vessels made of glass outmoded stoneware, benefited from being served in the 45°F range, some even colder. This added the refreshment of drinking cold liquids, especially on a hot day, but it came to terrorize other beer styles.

Other styles suffered because chilling a beer too much can reduce the ability of the flavor compounds in the beer to come through to the drinker because colder temperatures reduce flavor awareness. That may be great for a mass-produced, tasteless light beer, but it doesn’t do any favors to most quality beers on the market, especially Belgian beers.

The late, great beer author Michael Jackson even mentioned a set of five temperature levels for different types of beer in Michael Jackson’s Beer Companion. They are as follows:

  • well chilled:  45°F for pale lagers
  • chilled:  46°F for wheat beers
  • lightly chilled:  48°F for dark lagers, altbiers, and German wheat beers
  • cellar temperature:  55°F for most British ales and Belgian specialty beers
  • room temperature:  60°F for strong dark ales and barleywines

To this day, most beer style recommendations have a suggested serving temperature in the mid-50s, and some manufacturers have taken to putting the proper serving temperature on their labels for all to see.

So before you literally ice down that nice Belgian dubbel you have on hand, be sure to do a little research and enjoy your beer at the proper temperature. It’ll make a world of difference!

 

March 19, 2010

Beer 101

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To make it easier for retailers to reach customers and for beer lovers to navigate the sometimes confusing and intimidating beer aisles, Global Beer has decided to produce a series of easy-to-read, chock-full-of-information PDFs to help out.

Just click on the brand new download section in the top right corner and check out the links posted. All PDFs are in 8×11 format, so it’s simple to print from a color printer and hang anywhere, from your store to your own bar at home!

Stay tuned for more educational PDFs from your friends at the Global Beer Network!

Gezondheid! Santé! Cheers!

 

February 25, 2010

Beer Basics – The Pour

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Since we’ve covered the glassware, we must now talk about the pour.

Many styles of Belgian beer have a high level of carbonation. This carbonation is created naturally as part of a secondary fermentation in the bottle, which contributes a superior mouthfeel and flavor profile. As CO2 is released from yeast consuming extra sugars added before sealing the bottles, it is forced into the headspace above the beer. After a few weeks, this mini-fermentation is complete, and the CO2 is forced back into the beer, giving you that crisp and lively body you’ve come to expect. This is natural carbonation.

So, when pouring a Belgian beer, you must take care not to disturb the yeast sediment at the bottom and be mindful of head formation. Don’t worry, the sediment isn’t harmful. In fact, many beer bars in Belgium have creative ways of serving their beer with yeast. In some cases, the server will leave a small amount of beer remaining in the bottle for the customer to use as they see fit; often that means pouring the remainder with a little bit of beer in the glass. Other establishments will offer the remaining yeast sediment in a shot glass on the side, so the customer can taste the yeast profile and get their extra dose of natural B vitamins!

Regardless of your style, you must be careful not to pour the beer to quickly and maintain a relatively close distance from the mouth of the bottle to the glass. Also, it’s important to hold the glass at a 45 degree angle when first pouring the beer, then slowly adjusting the glass to a vertical position when at the halfway mark.

For a visual tutorial of how to pour the perfect beer and avoid disturbing the yeast sediment, check out Johnny’s video below.

 

February 16, 2010

Beer Basics – The Glassware

Posted by Global Beer Network under Augustijn, beer basics, glassware | Tags: , , , |
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Brewing is an art; the painter’s palette is a myriad of malt and hop flavors at the artist’s, er… brewer’s, disposal. Brewers, especially Belgian brewers, tend to have intricate recipes and techniques they use to create unique beers that illustrate (no pun intended) their artistry.

Although there are many different ways to make a great beer, there are certain guidelines to appreciating a brewer’s craft. Belgian breweries pride themselves on the creative flair their beers possess, and many of them commission their own glassware for the beers in their portfolio. Glassware shape is of great importance if you want to enhance the qualities of the beer you’re drinking and experience it as the brewer intended.

For instance, a tulip or snifter-shaped glass will concentrate the aromatic compounds that are released through carbonation. If you have a thick layer of head on top of your beer, it traps and slowly releases these aromas. By selecting a red wine or snifter style glass and providing enough head space, you can also swirl your beer to agitate and intensify the aroma, which can help you identify the subtle characteristics that your beer might contain.

On the other hand, the type of beer you’re drinking may warrant a different type of glass, such as the goblet. Goblets have a refined look and offer the beer drinker more mouth space for larger sips. Many goblets have what is known as a nucleation point, an etched emblem (often the brewery’s logo) at the bottom of the glass that serves as a focal point for the release of carbonation. This helps to create and stabilize the beer’s head, offering the drinker fresh aromas for as long as the beer lasts.

The aromatic characteristics I mentioned are often called “notes,” and a collection of notes make up the “nose” or “bouquet.” If this seems a little confusing or high-brow, it just takes some time to get used to the jargon, and we’ll go into this some more as we show you the delicious beers in our lineup. Describing beer this way can help you decide what kind of beer you’re in the mood for, what food to pair it with, and even what cigar to smoke with it!

I encourage you to check out Global Beer’s glassware selection to find the right glass for your favorite brew. Since taste is directly tied to scent, this can make a world of difference when you’re sitting down to enjoy your favorite Belgian beer.

 

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