Do bubbles in Guinness go down? We are used to seeing bubbles float up in a glass of beer, but bubbles in Guinness appear to break the rules.

Do the bubbles really sink in Guinness, or is it just an illusion?

If the bubbles go down, where do they go?  Why do they all end up at the head?

Links:

Scientists confirm phenomenon of falling beer bubbles
Zare explains the mystery of descending beer bubbles
Do bubbles in Guinness go down? at Stanford University

Yes, they do.
A new experiment done jointly by Stanford University and the University of Edinburgh has finally proven that when beer is poured into a glass, the bubbles sometimes go down.

"Bubbles are lighter than beer, so they're supposed to rise upward,"

– Richard N. Zare, the Professor of Natural Sciences at Stanford.

"But countless drinkers have claimed that the bubbles actually go down the side of the glass. Could they be right, or would that defy the laws of physics?"

In 1999, Australian researchers announced that they had created a computer model showing it was  possible for beer bubbles to flow downward.
But Zare and former Stanford post doctoral fellow Andrew J. Alexander were unconvinced by the virtual Guinness model and decided to put it to the test by analysing it physically.

"Indeed, Andy and I first disbelieved this and wondered if the people had had maybe too much Guinness to drink," Zare recalled. "We tried our own experiments, which were fun but inconclusive. So Andy got hold of a camera that takes 750 frames a second and recorded some rather gorgeous video clips of what was happening."

A careful analysis of the video confirmed findings: Beer bubbles do sink.

"The answer turns out to be really very simple. It's based on the idea of what goes up has to come down. In this case, the bubbles go up more easily in the centre of the beer glass than on the sides because of drag from the walls. As they go up, they raise the beer, and the beer has to spill back, and it does. It runs down the sides of the glass carrying the bubbles -- particularly little bubbles -- with it, downward. After a while it stops, but it's really quite dramatic and it's easy to demonstrate."

The phenomenon also occurred in other beers, said Alexander

"The bubbles are small enough to be pushed down by the liquid. We've shown you can do this with any liquid, really -- water with a fizzing tablet in it, for example."
"It's just paying attention to the world around you and trying to figure out why things happen the way they do..."

Source


Do coffee lagers exist? I've had coffee stouts a number of different places. This seems to be a fairly common additive at American microbreweries. However, it seems like they are always adding coffee to stouts. I was wondering if any breweries are adding it to a lighter beer like a lager where the coffee flavor could more fully dominate.

Yes Coffee Lagers exist.

Some call them Coffee Beer as a generic name for all styles of Coffee Beer.

  As the name suggests, this can be either a lager or ale with coffee added to boost flavor. While stouts and porters are popular base styles for coffee beer, many craft breweries are experimenting with other styles, like cream ales and India pale ales. Brewers may steep the beans in either water or beer to impart java flavor without adding acidity. Barrel-aged or wood-influenced versions may show signs of oxidation, including sherry notes and other advanced flavors.

Here is one example of a Cold Brew Coffee Lager: Saranac.


Wine Recommendation for Soupe au Vin? Some years ago when I was in France, we would drink soupe au vin (wine soup) which was served extremely cold on hot summer days. Not being in France and the summer days are now getting hotter, I would like to make some soupe au vin myself.

Here is my intended recipe:

  One bottle (750 ml) of wine
  Water (500 ml)
  Sugar (100 g)
  Strawberries (600 g)
  Toasted bread in cubes to be added just before serving

Can anyone make a recommendation of what sort of wine would be best? The wine does not necessarily have to be red or French and if my recipe could be improved somehow please go for it. I simply recall that on hot summer evenings this was such a nice pleasant drink to have while using a bowl and soup spoon to drink it from.

I think you are mixing up Soupe au Vin with Soupe au vin sucré

It looks like it can be either red or white wine, but mostly it's made with red wine. I would look for a fruity, light bodied red wine to complement the fruit and sugar. A Burgundy or Beaujolais but not too expensive.


What exactly is this process of adding hops called? Instead of using a hop bag last brew, I just added a couple of hop pellets straight to the wort. This gave an altogether different taste. I really enjoyed the taste of the hops. It just tasted like good health to me. It was earthy and wholesome and I loved it, I just would like to know what this process is called?

I looked through my beer books and I couldn't find a single word that describes the addition of hops. Generally brewers describe the addition of hops based on their intended flavoring. Bittering additions or aroma additions. There are a variety of additions depending on timing. Here is a partial list:

First Wort Hopping - Added before the wort is boiled

Bittering - 90-45 minutes before end of wort boiling

Flavoring - 40-20 minutes before end of wort boiling

Finishing - 15-0 minutes before end of wort boiling

Flameout - after the finish of boil and before pitching yeast

Dry Hopping - during or after beer fermenting

How Hops are used


What are the main qualitative and quantitative differences between 18 and 12 year old Scotches? It's established in the Scotch world that the age of a whisky pushes it's price up. A MacAllan or Glenmorangie 18 will fetch a much higher price than their respective 12 year old versions.

Having tried a small number of 18 year olds, I've found them highly variable in quality, just as you would with those in the 12 category, but those which were of higher quality seemed to be more mellow and subtle than their twelve year old counter-parts. But that's only my understanding from a very small sample size.

So the questions are:

What does aging a Scotch do to the whisky chemically?
What properties do 18 year old Scotches tend to share for tasters?
Are 18 year old Scotches ever crafted with special care, to make them superior aside from the aging process?

Right now I can think about some characteristics of a Sotch, that depend partly on the age:

Flavours: The longer a whisky matures in a cask, the stronger is the influence of the cask on the flavours. So the character of a very young whisky largely comes from the distillery. That often means some fresh, fruity flavours, with a significant alcoholic taste. The character of an older whisky is largely defined by the cask(s). That often means some sort of wooden and softer flavours, besides other flavours that depend on the concrete cask.
Color: Assuming the same cask, an 18 years old whisky is always darker than a 12 years old one, because the former had more time to absorb the color from the cask. (Ignoring the fact that many distilleries add caramel colouring before the whisky is bottled)
Alcohol and volume: Over the years, the whisky constantly evaporates through the cask. Therefore, the amount of whisky in the cask is constantly decreasing (that's one reason why old whisky tends to be more expensive than young whisky). As alcohol evaporates easier than water, the alcohol concentration is decreasing as well.

I'm sure that a distillery doesn't use the same distillate for all products. But I have no idea if that means, that the distillate that is designated for an 18 years old whisky is crafted with more care than the one that's designated for a 12 years old whisky. Only differently, I guess.


Are some beers brewed with meat? I've heard this urban legend that when Guinness changed their brewing equipment at some point, people started to complain that the beer tasted worse. According to the legend, it turned out that before rats were getting into the barrels, drowned in them and thus gave Guinness its "unique flavour".

That legend aside (although I would also be interested to hear opinions on that), are there any beers that are deliberately brewed with meat or meat products? What does adding meat to the brewing process achieve?

Bacon Beer

I've heard of beers made with rauchmalt - smoked malt, where the brewer has "dry hopped" with bacon or bacon flavored soya to give the beer a bacon flavor and aroma - allowing the bacon and the smoked malt to enhance each other. One commercial example is Bacon Maple Ale from Rogue, which features a variety of smoked malts (over different woods) plus applewood smoked bacon.

Cock Ale

Here is a recipe for ale made with chicken broth:

  PERIOD: England, 17th century | SOURCE: The Closet Of the Eminently
  Learned Sir Kenelme Digby Kt. Opened, 1677 | CLASS: Authentic

  DESCRIPTION: A drink of ale, chicken broth, & sack

  To make Cock-Ale.

  Take eight gallons of Ale, take a Cock and boil him well; then take
  four pounds of Raisins of the Sun well stoned, two or three Nutmegs,
  three or four flakes of Mace, half a pound of Dates; beat these all in
  a Mortar, and put to them two quarts of the best Sack: and when the
  Ale hath done working, put these in, and stop it close six or seven
  days, and then bottle it, and a month after you may drink it.

And PS: the Guinness meat story because of finding rats in the fermentation tanks or barrels is a myth. Or to put it another way, even if it did ever did happen once, it's not practiced now. It's hard enough for bacteria to get into the fermentation tanks or barrels, let alone something as big as a rat! (Nowadays they use stainless or aluminum kegs.)


Does beer suffer from being warmed and then rechilled? I typically prefer my beer only a bit cold, so when I buy a 12-pack from a store's cooler I typically just leave it out. The excess I'll refrigerate at the end of the night, and sometimes repeat the process with the same beer on a different night.

Does this affect the quality of the beer in some chemical way? I almost exclusively drink IPA's and personally never notice a difference, but many of my friends have commented on the habit of mine to let beer warm.

TL DR; No.

Beer flavor changes over time (hops fade away, oxidation takes hold, etc.), and this process happens more quickly at warmer temperatures than colder ones. But there are no additional chemical reactions caused by temperature changes, so warming to room temperature and re-chilling multiple times is not going to have any added effects on the beer. Assuming you are drinking it within a few weeks, you won't notice the difference with bottled or canned beer.

I think this myth took hold from left-over kegs after parties: A half-empty keg that was dispensed by pumping air into it will start to oxidize much more quickly since oxygen is being added to it. When it warms the oxidation speeds up and it tastes stale within a day or two. Keeping it cold slows that down a bit, but even cold it won't last very long. A keg being dispensed using CO2 is a different story: that will last as long as bottled beer and can be warmed and rechilled without ill effects.

In all of this, I am referring to room temperature. Beer left in a car in the sun for hours will start to stale much more quickly, even if bottles are protected from the sunlight. You won't get the skunky flavor caused by the light, but it will taste stale.


What does “do“ mean in old cocktails? What does “do“ mean in  old cocktails?
There’s a post on “do” in old recipes of
Seasoned Advice SE.
It says that “do.” should be read as “ditto” which makes sense, but I’m reading “Jerry Thomas Bartenders Guide How to mix drinks, or poison customers in the name of Lucifer.” and I found this recipe:
2 glasses of maraschino
2 do. do. Curaçoa
Fill the bowl with ripe strawberries. Should the strawberrry season be over, or under, add a few drops of extract of peach or vanilla.
How do I interpret “do. do.”? In some of the other recipes interpreting “do.” as ditto makes sense. The book was written in 1862.

In some of the other recipes interpreting “do.” as ditto makes sense.

It makes sense here too:

2
ditto the "glasses"
ditto the "of"
Curaçao


What style of lager is Corona? And what other beers are similar? Corona Extra is a Mexican beer that is very popular (in Australia anyway). Most people seem to like it for it's drinkability, and suitability for enjoyment in hot weather.

Is there a name for this style of lager? Eg; I don't think it's a pilsener or dark lager.

And what other beers are in the same style?

The BJCP classifies Corona Extra as a Premium American Lager, being, clear, yellow, not hoppy but with a little more body than a light.

Assuming 'dry' isn't some radically different beer, the category would probably still be correct. BJCP draft guidelines (not official) consider putting Asahi Super Dry and Corona Extra in  2A 'International Pale Lagers' which is 'Loosely derived from original Pilsner-type lagers....'

1MB PDF if you want to read the draft.


What factors affect the carbonation level of beer? Beer varies widely, and one of the most noticeable differences when drinking is the carbonation level.  What factors in the composition, brewing process, storage, etc affect the final level of carbonation?

There are two main ways to carbonate beer.

Force carbonation - This is where CO2 is forced into the fermented beer. Because of the pressure (and the temperature at which it is done) the CO2 will dissolve into the beer solution. The fizz that happens when you open a beer is the CO2 coming out of solution. (Technically you can re-carbonate flat beer!)

Natural carbonation - All beer has SOME yeast present. Home-brewers that bottle will actually pour a little bit of sugar into the racked beer before bottling. The yeast that is present will re-activate and eat the sugar. One of the bi-products is CO2. Because the beer is bottled and the CO2 has nowhere to go, it will dissolve into solution. This is why you will often see little yeast cakes in the bottom of home-brewer's bottles.

There are some beers that used forced-nitrogen to nitrogenate (if that is the appropriate word) their beers.

TL;DR - Temperature, methods of carbonating, storing beer can all affect carbonation.


What characteristics does Becks have, and what are similar beers? I haven't been drinking for years. And over the last month, I've been trying a small variety of beers, but they all had a taste I can't put my finger on that I didn't like. I was starting to wonder if I had lost my taste for beer. However, I was lucky enough to have had a Becks the other day, because I remembered it was a beer I used to enjoy. Anyways, I really liked the Becks, so I'd like to know what I'm drinking and why I like it. Also what are other similar beers to Becks?

Beck's is a pale German pilsner brewed by Beck's Brewery headquartered in Bremen.  The actual beer you drank was likely brewed in St. Louis, however, as Beck's is wholly owned by AB InBev.

Pale Lagers as a style are usually straw colored, up to a light gold with a white head.  The flavor is very light and dry with only slight malty sweetness.  A little crisp hop bitterness without too much hop aroma.

Most "macrobrews" will be somewhat similar, though the stock "American" variant of Pale Lager like Budweiser or Miller will have a corn sugar flavor to them and likely be a bit lighter in body.  Beck's claimed to adhere to the German Beer Purity Law which would prohibit the use of an adjunct like corn.

St. Pauli Girl is a very similar beer, and I think is even brewed in the same town as the original Beck's.

If you want to stick with imports just about any pale German lager is going to do it for you since it's a very traditional style.  Anything by Spaten, Hacker-Pschorr, or Weihenstephan is solid and usually pretty easy to get ahold of.  Pilsner-Urquell is also a great beer, but it's in the Pilsner style so while it's still a pale lager Pilsners can have a sulfur-y or buttery tinge due to the green bottles and slight diacetyl.  Pilsners also have a strong hop character and bitterness.

If you wanted to try local or American brewed versions just about anyone's Session Lager (Full Sail comes to mind, as does Notch if you're near MA at all) should be similar.  According to this list on BeerAdvocate you should be near Berghoff and Baderbrau which will both make traditional German styles.  Some breweries, Baderbrau included, will call their pale lager a "Lawnmower beer".

Branching out, Sam Adams Boston Lager is a style called Vienna Lager which may also appeal you.  Though it will be significantly maltier than Beck's.  Anything with Dortmunder in the name will also be similar, though hoppier but not like an American Pale Ale or IPA or anything.  You might also be interested in any brewery's Cream Ale, which is an Ale version of the Pale Lager style.  Kolsch style beers may also appeal to you since they share the same light body and slight maltiness.  Kolsch's are hybrid beers which are fermented warm like an Ale would be, but then cold conditioned like a Lager.  Officially Kolsch can only be brewed in Cologne, Germany, but many American breweries will make a Kolsch style since it drinks really well in the summer and provides more flavor variety than pale lager or Cream Ale.

Does that help?


Shelf Life of Warm Beer I put my beer on a warm floor for a week (I live in Korea and during winter we keep our floor warm). Does this make my beer go bad enough that it's unhealthy to drink it?

The beer is Schneider Weisse Tap 5, and the shelf life written on the bottle says July 2018. I'm just concerned if the warm floor may have made the beer go bad real fast or something.

I think any beer that has already been shipped around the world can probably take a week at slightly elevated temperatures. I don't think a week is going to hurt it, but a couple of months might. Relax and enjoy it!


Does beer really go bad after the 'best before'-date? Does beer really go bad after the 'best before'-date?

I hear I can drink beer even after the expiration date, but is it safe and does it still taste good?

The beer will not be bad in the sense of unsafe to drink, since no harmful pathogens grow once the beer is fully fermented. So you can certainly drink the beer.

However, the beer may not taste good! Over time, the beer will oxidize, both from oxygen introduced during packaging, but also through the release of oxygen from compounds previously oxidized in the beer. The oxygen causes the beer to stale, producing tones of sherry, paper, cardboard. Hop aromas are muted, and hop beta acids oxidize to produce an unrefined bitterness. Other forms of staling can lead to a soap taste.

Generally, the higher the alcohol content of the beer the less you need to be concerned with the use by date.


Optimal mulling temperature? Taste-wise, at least in my opinion, the hotter the mulled beer the better. Except past certain point the alcohol starts evaporating so quickly you end up losing most of it before you start drinking.

How should I heat the beer - what temperature, what heating method - to get it as hot as possible without losing alcohol content?

Almost but not boiling.

I've been over a few recipes and "simmering" seems to be the consensus.


What's the difference between a porter and a stout? Porters and stouts seem very similar and sometimes stores and restaurants group them together as if they're two different names for the same thing.

Is there a difference and what is it?

Beer Connoisseur Online answers this pretty thoroughly in an article.

The TLDR: is that "...originally a stout was a strong version of a porter.  Today, the difference is whatever you want it to be."

For an interesting history on the term Stout and the style of beer, you can check out this history of stout article provided by Eric Deloak.  Similarly you can read a history of porter article written by the same author: Gregg Smith


Is Jagermeister healthy for you? I always heard that Jagermeister is very healthy for you and is a great digestive ,is all this true?Would a shot of Jagermeister make me more healthier or would the alcohol just be damaging me in time?
 This is my first question on this site so sorry if I didn't formulated it quite well.

I'm no expert but I’ll give it a shot:

Jägermeister and other herbal liqueurs do contain herbal essences that probably have some effect on your body. But not in any medicinal quality, otherwise it couldn't be sold as food in the EU by law. There are strict rules (e.g. Directive 2001/83/EC).

In general the usefulness of digestifs for the digestion is heavily discussed (there are opinions that the alcohol takes away any positive effect the herbs might have). But I don't have any reliable sources at hand.

And the alcohol is unhealthy, no doubt.

So from a medicinal point of view: stay away from digestifs and stop eating too much so you won't need any digestion-helper.

From a recreational or culinary point of view: If you enjoy the taste, a digestif is a great closure of a good meal and the psychological effect of "believing it helps" works sometimes.

And i personally like the taste and drink it recreationally and not just as digestif.


What is the strongest beer? I've always wondered what the strongest beer in the world is and how would taste.

Are there reliable historical records of a very strong beer? What would be the highest % alcohol that's Brewable for a beer? And also of course it would be great to know where to get such a beer from.

There are strains of Saccharomyces Cerevisiae (brewer's yeast) such as WLP099 - Super High Gravity Ale Yeast that reportedly can tolerate up to 25% alcohol by volume.

The world's strongest beer is Snake Venom coming in at a colossal 67.5% abv. Sources cite it as freeze-distilled, where the beer is frozen and the ice (pure water) is drawn off, leaving a more concentrated beer behind. Although, comments in the same link cast doubt upon if the beer is truly the abv claimed.


How much Old Monk is famous in other countries? I believe that this Rum from India is not limited to India but also having fans from around the world. Is this available in other countries? If it is, what is usage rate?

There is no such Rum for sale in all Latin America, in common liquor stores, malls or grocery stores. Maybe you can find one in a specialized place, or importing it via internet.


Is there a term for a cocktail made of equal proportions of its ingredients? Is there a name for the class of cocktails where all ingredients are in equal proportions? For example, if I were to make a menu of things like a Corpse Reviver, Paper Plane, Last Word, etc. I'd like to title the menu with that term. I think "Perfect Cocktail" is fitting but I know that's for equal parts sweet and dry vermouth.

Is there a term for a cocktail made of equal proportions of its ingredients?
There seems to be no known terminology for a cocktail made with equal proportions of ingredients!
However that can not stop one from coining such a phrase. I would suggest something like an ”Equal portioned cocktails!”
Do not call it an Equalizer because that is already a valid cocktail.
If you make a cocktail of four equal portioned ingredients you could call it a 4 by 4 cocktail!
Take the pound cake as an example, called in French a ”quatre-quart” (four-quarter).

The pound cake is aptly named. Historically, the total ingredients are equivalent to one pound. In French, it is called "quatre-quart" because it consists of four ingredients of equal weight: one quarter of flour, one quarter of butter, one quarter of sugar and one quarter of eggs. It is an old recipe that gives a slightly dense cake, ideal for tea and trifles. You could even add grated lemon or orange zest. - Pound Cake


What makes sour beers sour? I like sour beers and am curious what makes them sour. What's the process that results in the range of sourness?

From the Wiki page on Sour Beer:

"[S]our beers are made by intentionally allowing wild yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels or during the cooling of the wort in a coolship open to the outside air – an unpredictable process that many modern brewers avoid.

The most common agents used to intentionally sour beer are Lactobacillus, Brettanomyces, and Pediococcus. Another method for achieving a tart flavor is adding fruit during the aging process to spur a secondary fermentation or contribute microbes present on the fruit's skin."


Were the Sam Adams seasonal beers actually developed to accommodate seasonal availability of ingredients or are they just a marketing construct? I enjoy the Sam Adams seasonal varieties, as they usually put people in the holiday spirit(s), etc., and they evoke the feeling of "only for a limited time" like a Shamrock shake at McDonalds.

In that vein, were the beers originally designated "seasonal" due to the availability of certain ingredients during different times of the year (Harvest Pumpkin Ale springs to mind) or is this notion of a seasonal beer chiefly a marketing construct?

A few notes on brewing and the seasons.  It isn't a question of availability today but there are other factors that likely have seasonal impact.

Traditionally (say, 1000 years ago), yes, brewing recipes would vary with the seasons.  Some ingredients like henbane seed or barley keep extremely well.  Others do better  fresh (herbs and such).  It is likely that gruit components varied with the seasons.  This is not an issue today.  Aside from some components of other beers (pumpkin ale, beers with seasonal fruit), most beers today do not involve ingredients that are problematic to preserve over a year.

There is a second issue though.  That is that beers traditionally have another factor which is starch content.  The starch contributes significantly to calorie count of the beer, and usually darker, richer beers have higher carbohydrate count.  It makes sense to consume more calories in cold weather than warm weather, and it makes sense that darker, heavier beers would be favored in winter while lighter beers would be favored in summer (although as one would note the heavier beers came out of traditions of using them as bread substitutes for fasting monks and so would have year-round applicability in monasteries).

I don't think it has to do with availability.  I think instead it has to do with seasonal expectations and reserving richer, heavier, higher starch beers for the winter (we have higher metabolism in winter, see http://www.mate.tue.nl/mate/pdfs/4319.pdf, and generally less availability of fresh foods before modern refrigeration and rapid transport).  I don't know when this became common though.  In general, when I look back a thousand years ago, I don't see anything in primary sources to suggest heavier malts in the winter.  So trying to date this would seem speculative.  There is a fairly obvious practical pattern though.

EDIT:  As I think about this, I would note that aside from lagers, it is very hard to brew in the winter in a colder climate.  There may also be a component where heavier, stronger beers keep better and therefore keep into the winter better.


Alternatives to rum and gin to drink with meals What could be a good alternative to either rum or gin to have with an evening meal (or lunch).  I do not drink wine or beer.  Vodka is well, to my thinking, just vodka, so I would like to find something that has its own taste without overpowering the food that it accompanies.  Any suggestions?

This link has decent information on pairing spirits. The problem for giving generalizations becomes differences in palate. Most people don't pair straight spirits with foods as most (self injected word) people reading websites for pairings drink spirits in "cocktail" format.
Information from the website includes:
RYE

Faile recommends pouring rye to cut through the high fat content of fattier charcuterie options. "The tannins and natural spices come through in a rye," he explains, "and a higher proof (100 or higher) is perfect for complementing something fatty and smoked."

BOURBON

bourbon naturally complements smoky flavors, but the added dimension of sweetness can come in handy. "Bourbons pair with the same principle as spicy foods paired with Riesling," says Faile. "The sweetness of the bourbon tempers the heat from spice so the heat does not become the only note. A wheated bourbon coats the tongue to allow the spice to come through with each bite rather than building up."

SCOTCH

"The peatiness of Scotch makes it a perfect match for smoked meats, " says Anda. "German style sausages, like landjäger, are great with Scotch because they're smoked with immense depth of flavor and not overly fatty."
But finding the right charcuterie match can be a bit of a moving target depending on how the spirit is finished. A sherry-barrel aged Scotch like Bowmore 15, accents peat flavors with a sweetness that Faile says can be great with saltier charcuterie.

GIN

"Being all herbal and floral," Faile explains, "gin doesn't require fat to balance its flavors." Instead, the charcuterie flavors to look for when thinking of pairings for gin, says Faile, "are botanical more than fat." Herbs like fennel and thyme are key points for pairing. "Porchetta's are often seasoned with fennel and citrus," Anda says, pointing to one delicious option. Anda also recommends duck prosciutto, which he describes as more oily than fatty and is often cured with herbs, or a finocchiona, a fennel salami

AMARO

Along the same lines as gin, amaro's earthy, herbaceous, and citrus qualities give it pairing versatility. Faile recommends trying earthy Averna with a liverwurst, or herbaceous Fernet with a bresaola or speck.


How to homebrew legally in South Africa? I enjoy brewing and the challenges involved. I am self taught and rather good with my sweet beers.

I am South-African and want to know how to go legal and if it is worth the costs  and challenges invloved.

As a South African homebrewer I can happily report that it is legal to brew in South Africa. We have no legal limitation on what/how much we may brew. The only rule is: Do not sell your brewed product!

There are a few homebrew shops around, Beerguevera, brewmart, black kilt, etc. Google should help you find a good one close by.

Ask your questions on homebrew.stackexchange.com

For a active SA Brewing forum: wortsandall.co.za

There is a home brew club in most provinces. On wortandall you can find one close to you.

Better get brewing fast! The Nationals are starting soon! :D

Happy Brewing!


What's the difference between Cava and Champagne? With warmer weather upon us it is sometimes nice to just sit and enjoy a glass or two of fizz.  However, what to choose.  There are rows upon rows of fizzy wines and Champagnes in the shops.  It seems that there can be little difference between Champagne and Cava to the untrained palate. Is there a difference in production techniques?  Can the untrained or those not used to drinking such things taste the difference?

Well, Champagne has to come from Champagne and has made out of a combination of 3 grapes (Pinot Noir, Pinot Meunier or Chardonnay) and made using the Méthode Champenoise techniques. They think this truly reflects the terroir of the Champagne region. They were one of the first to assert their regional identity around the world by enforcing their region name as almost a trademark. They forced Californians to stop using the the word Champagne when they make sparkling wines (ok there exceptions from before the treaty was signed)

Cava just like Champagne is tightly regulated. It has to be made in a certain place with certain grapes and with certain methods (Méthode Champenoise again). Again, Cava is supposed to reflect the Terroir of the place it's made (Mostly Catalonia). Cava can be as expensive as good Champagne.

Both regions make excellent sparkling wine. Can you tell the difference? Probably not to the untrained palate. I think even I would have a difficulty telling the difference between a high end Cava and Champagne. The only way you'll know is to start buying and tasting!


Can a beer be stored for 13 years? I recently bought a bottle of beer (imperial stout) which is "best before" 2033. It's more than 13 year from now. I know that strong beers have a high longevity and I even have some Belgians expiring in 3-4 years. But 13? Is it possible that a beer can be stored for 13 years without loosing its quality or is it rather a typo (and it's not 33 but probably 22 or 23)?

I recently acquired a book called "Vintage Beers" by Patrick Dawson. The subject of the book is about aging  beers and what characteristics of beers lend themselves to cellaring.

He lists 14 rules for aging beers. He clearly states that most beers are not good for aging and that they are best consumed fresh but if a beer meets certain criteria than it can, and will, benefit from aging.

I will not take the time to paraphrase the whole book but i will include a few quotes.

  You cellar and drink 10-year old beers? Are you crazy?

  Aging beer allows time for flavors not immediately present to develop
  and meld.

  Rule #3, Darker malts create sherry and port flavors with age.

  Beers should be cellared bellow their fermentation temperature.

The bottom line is if you love a particular beer and it falls withing the guidelines set forth in his book then you would be well advised to age it properly and enjoy it at a quality and taste level not available unless it is aged in a cellar.


Nowadays do wine makers use squeeze-by-feet method for grape juice extraction to make wine? Nowadays do grapes squeezed/stomped for juice extraction like Adriano Celentano did it in the "The Taming of the Scoundrel" movie? Do some wine-makers still use such method of juice extraction for their exported wines?

Personally, I think stomping is not hygienic. But I'm afraid that some wine-makers still use such methods with respect to traditions.

Very few people stomp grapes anymore for commercial winemaking. There are some wineries that still do it, I've heard of several in burgundy. Maybe some really old world stuff in Eastern Europe. The problem is that is super messy. Grapes are very sweet and when that juice dries on you, it is very sticky. Machines are much more efficient at crushing and pressing these days and don't cost a whole lot and last a lifetime. I can't name anyone off the top of my head. A quick google search didn't turn up anything either.

As for they hygienic part, grapes are full of bird poop, dead bugs, spider webs, dirt. I've found dead birds, bird nests, dead lizards, snakes, you name it in grapes and vineyards. So, dirty feet don't really have much on all this dirty natural stuff. It's all moot anyways because the alcohol level in wine is high enough to kill any pathogen that makes it way on the grapes. So, you are safe from that standpoint.


Why does my slice/wedge of lime go up and down in my glass of Gin and Tonic? I was sitting watching my G&T which had a slice of lime in it, when I noticed that the lime sank to the bottom of the glass, and then rose to the top again, it then continued to repeat this cycle for some time.  What is causing this behavior?

Pieces of lime are slightly denser than a mixture of water and alcohol, and so they will naturally sink at first. However, they also encourage carbon dioxide gas to come out of solution and form bubbles by making the liquid around the fruit more acidic (and thereby reduce the amount of dissolved CO2 that it can hold). Unlike bubbles that form on the side of a glass and then detach, these bubbles will stick to the fruit and cause it to float to the surface. When sufficient bubbles have burst, the fruit sinks to the bottom again, and the cycle is repeated until no more CO2 will come out of solution.


Contradicting sayings about the order of drinking alcoholic beverages Growing up in Europe we had a saying that said:

"Bier auf Wein, das laß sein - Wein auf Bier, das rat' ich dir"
Translation: Beer after wine, leave it be - wine after beer, that I recommend.

In the US, a similar saying goes like this:

"Beer before liquor, never been sicker; liquor before beer, you’re in the clear."

Those two sayings have always perplexed me, as they seem to be contradictory. Visualizing the order of drinks it would look something like this:

As is apparent, one recommends to drink by increasing alcohol content, the other recommends against it. Intuitively I assume that these sayings recommend best practices to prevent becoming sick (Reality Check: I understand the order of drinks is mostly irrelevant - it's the total amount of alcohol and the speed of consumption that drives whether someone gets sick.)
So my question: Are there any other reasons for why one would recommend consuming alcoholic drinks in a certain order?

According to this link, different types of alcohol have differing amounts and different types of congeners (which are one of the primary toxins contributing to a hangover) in them, leading to varying degrees of hangovers. Combining these varying toxins in different ways can lead to different results. Red wine apparently has the highest amount of congeners in it, while clearer liquids tend to have have fewer.

Another thing noted by this article is that carbonated alcoholic beverages (e.g., beer) cause the body to absorb alcohol more quickly; therefore, if you were to consume beer before liquor, your body would have even less time to deal with the alcohol absorption than the other way around.

Other than your reasoning as to the amount of alcohol content drinks contain, this is the only thing I can think of!


Beer recommendations for India, please Which is the good brew for India? I generally prefer Budweiser and I am pretty much good with it.

As in every country exist brands most famous inside India too.

The five brands are:

Kingfisher (4.8% grade - strong 8%)
Haywards (7%)
Royal Challenge (5%)
Kalyani Black Label (7.8%)
Kings (4.8%)

Personally I've tried Kalyani Black Label and I think is very good (is important the personal taste when you drink a beer bottle).

Unfortunately I haven't tried other four beer in upper list.


Does the process of shipping Trappists to Ontario, Canada damage the beer? In the past few years I've become more interested in Trappist beers (who wouldn't be?). Buying a Chimay or a Rochefort at the LCBO in Ontario is something I now do on the regular.

However, I've heard recently that the shipping process from Europe to the shelves in an LCBO in Ontario takes a long time, and is not always friendly to the beer.

So I wonder:

what exactly is the process to get a Trappist from Europe to Ontario?
does this process often take it's toll on the beer?

Usually beer is shipped, by ship. This is a slow process and can get quite hot. The beers are usually not in temperature controlled environments, just in a container. The heat causes chemical reactions in the beer, making the beer's flavours and aromas change. The temp rise (day) and drop (night) also causes the beer to "age" quicker.

Yes, this process hurts all beers. You can do a simple test. Take 2 cans of beer, put the first in the fridge and leave it there for the week. The second you put in a sunny spot in the house during the day and in the fridge at night. Taste the beers after one week.


Do cans change the taste of beer? My favorite beers come in bottles and in cans. I always buy it in bottles because I've heard that cans negatively impact the flavor of the beer.

Is this true?

If so, how does it work?

First, I love this question because it is actually interesting.

I researched this when I noticed that bottled coke tasted so much better than canned coke. Cans keep out all light so the contents actually never become tainted. The reason that most like bottled over canned is because they like the taste with those impurities.
Some complain that they can taste aluminum with cans, but this is more than likely in their head since cans are lined with a thin layer of plastic.

I like certain beers better in cans and certain ones better in bottles. I would try both :)


Why do they use different recipe for making a Caipirinha in Brazil and in Germany / Europe? Recipe in Brazil: Ice-Cubes, white fine sugar, Cachaça, squeezed lemon

Recipe in Germany / Europe: Crashed ice, coarse brown sugar, Cachaça, squeezed lemon.

The difference is enormous. Made in the Brazilian way the Caipirinha is sweet and strong, made in the European way it is less strong, crispy and sour.

The use of brown sugar in Europe must give the cachaça a taste of sugarcane. Industrially produced cachaça often doesn't have it. The problem is that brown sugar can be made of beta and it doesn't have taste of sigarcane either. And it dissolves slower than white sugar so the drink becomes sweet when it's almost finished.

Source: German Wikipedia.


Which chemical compound gives Heineken its sweet taste? I don't know about everyone else, but I perceive Heineken as sweet (not quite Pepsi, but still)

I looked up its nutritional info, and it appears that Heineken has 0 sugars. There exist chemical compounds that are not sugars, but still taste sweet though.
Which chemical compound gives Heineken its sweet taste?

Chances are that the sweet taste comes from the malt used in Heineken (and other beers).
Malt contains starches that are easily broken down into simple forms of sugar (like Maltose) early on. Amylase enzymes present in your saliva start breaking down starch into sugars, leading to a sweet taste when drinking Heineken.


At what temperature should sour brown ale be served? I have never tried sour beer before, and was recently given a sour brown ale. At what temperature should I serve this type of beer?

Tough one to answer...

Since all sour ales have a very low pH, the sour flavor will be present no matter the serving temperature.  With that in mind, the subtle notes of the beer will probably require  the beer to be warmer than most beers when serving.  I would recommend a cellar temperature, about 55F (12C) to bring out the best combination of flavor and drinkablity.

The best advice I've ever heard on sour beers is from the tour at New Belgium Brewery:   Take a sip and think for a few seconds about what the beer is trying to tell you then take another sip.  If the second was better than the first, take a third.  If the third was better than the second then keep going.

Never be afraid to try new brews.


Similar beers to Hitachino Nest White Ale I have been drinking the Hitachino Nest White Ale for some time, but I find it quite hard to get in the UK.  I have been trying to find an alternative which is similar in taste.

It is similar to a Belgian Wheat Beer, but very light and citrusy. I like many Belgian Wheat Beers or Whit Beers like Blance de Namur, and more popular ones like Hoegaarden.  They are very nice, but I am looking for a more light and citrusy version similar to the Hitachino to try.

Does anyone have any recommendations?

That's a tough question. Most of the witbiers I've had are locally distributed in the US, so you'll never find them in the UK.

Here are two lighter ones with a nice citrus kick that you might be able to get your hands on:

St. Bernardus Blanche (Witbier)
Ommegang Witte


What exactly is an XPA? The other day I ordered an Eagle Rock Brewery XPA on tap. At the time, I had no idea what that was, but according to the brewer's site:

  Extra Pale Ale (XPA) is a variation of American pale ale – bright and refreshing with a substantial hop presence.

I'm guessing the thing that is "extra" is the paleness. To my (very) untrained palate, it tasted pretty much like any other IPA/APA I've ordered. Maybe it was a bit more bitter though?

Is there any standard that differentiates an XPA from other American pale ales?

Is there any standard that differentiates an XPA from other American
  pale ales?

Currently, no.

According to the latest Beer Judge Certification Program guidelines (the drafted 2015 style guide http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf), there is no category of XPA or Extra Pale Ale.

Stylistically, depending on the malt bill used, one would place the beer in either an American Pale Ale or IPA category, though most 'sub styles' the BJCP wants to have in the 21B. Specialty IPA category. If it was heavy in British malts, perhaps even an English IPA.

This doesn't mean, however, that a brewery can't just make up whatever they feel like to call their beer, which is what I believe is happening there. XPA sounds cool, new, and interesting.

The idea of the style has been around for a few years, at least back to 2013 as referenced by this HomeBrewTalk forum post. Even then there were debates as to the meaning of this style... and it still hasn't become anything of note.


When was the first beer ever brewed? As far as we know, when did humans first brew beer, and where? Around when would you have been able to get your hands on something resembling a modern lager?

As Slyboty notes correctly, beer is a very ancient drink predating the oldest written records (and likely any archeological discoveries.) For millennia though beer was made only from fermented malt with various add-ons.

The major change that gave origin to modern beers though is the addition of hops, for the first time creating a beer closely resembling modern lagers. The first documented use of hops in beer is dated 822 A.D. [source] although records of hops cultivation dates back to 736 [source] which suggests use of hops in brewing predates written records by a considerable margin.


Cling labels for beer bottles Thinking of brewing my own beer and am interested in making some reusable labels using cling stickers - the kind you see for auto window stickers.

Has anyone used cling labels and do they stay adhered when chilled and when the bottle has condensation?

I think they would not make a good candidate for beer or wine bottles if you want to subject them to moisture or cold

Static Cling Labels

  Static Clings are usually made of a flexible vinyl or plastic that has a very smooth coat and will stick to clean glass surfaces utilizing the moisture in the air and on the glass to adhere to the surface. In cold weather and dry climates static clings tend to dry up, freeze and then fall off easily. The vinyl material will not retain its "cling" abilities for more than a year or two depending on the conditions where the cling is exposed. Some static cling options can be refreshed with soap and water, which is great for long-term use. Static Clings may need a custom quote.<


Microbrewery in Prague Czech is known for its Pilsen Pilsner but is there any special beer from the Prague capital?

Are there any craft/microbrewery in Prague?

Any suggestions to pub that serves good craft Czech brews?

I am from Prague and sure, there are many microbreweries here.

It sure depends what part of city you are in, but here are some of my personal tips (overall, the more to the city center, the more expensive it is)

City center - Novomestsky pivovar - mostly for tourists I would say
City center - Pivovarsky dum - popular among locals as well
City center - U Fleku - very popular among tourists, nice atmosphere, not very cheap though
North of Prague - Pivovar U Bulovky - nice small brewery, locals mainly, near tram
North of Prague - Pivovar Kolčavka - very nice brewery, good food, locals mainly, close to Palmovka Metro (underground)
Southern Prague - Jihomestsky pivovar - again, very good beer and food, near Metro Háje
Southern Prague - Pivovar Hostivar - one of the best gardens, nice beer and food, only about two years old, quite far from Metro (Hostivar or Haje)

And sure much more, but these are some of those I remember or have experienced myself.

You can ask for anything in particular, if you want.
Enjoy your stay in Prague :)
Zax


Why is not sake freezing in the freezer but on the air after serving? I found interesting video https://www.youtube.com/watch?v=hFSWTHhVdqE, with pouring sake that freezes in the glass at room temperature. How is it possible? Why it is not possible to make ice crystals while standstill in the freezer?

The sake was most likely supercooled.  It was cooled below its freezing point, but there were no impurities to form ice crystals.  When it was poured into a glass, as the author of that video suggests in his comment, it created turbulence that produced ice crystals to form, and once that process starts, accelerates until it is completely frozen.  It is a fun experiment to do yourself with just water.


Long-term Storage of Vishniak in Corny Keg (Stainless Steel) I am looking to make a bunch of Cherry Vishniak this year and I am trying to figure out how best to store it for a long period of time (1-5+ years). I have several corny kegs that I am thinking about storing it in but I don't know if vodka would work well stored in a stainless steel container for long periods of time.
The recipe for the Cherry Vishniak is
3 cups of water
3 cups of white sugar
3 cups of vodka
~2lbs of bing cherries

Boil 3 cups of water and 3 cups of sugar to make a simple syrup. Once cool add that to a container with the rest of the ingredients and let sit for a very long period of time.
I have found reference online to aluminum and stainless containers altering the taste of the contents (mainly aluminum) but nothing really related to how long a 304 stainless steel keg can hold something like a cherry vishniak and if it will alter the taste after a few years.
Does anyone know if the stainless steel corning keg would work for making some vishniak?

I would say try it with a small batch!
My only concern would be, if there was a pressure build up (temperature changes) in the keg, you might end up with fizzy vodka/Cherry Vishniak, now that may be interesting (I just googled it as I was typing and it is actually a thing)
You learn something every day, I may try it tomorrow (force carb) in a spare keg.


Does chocolate stout contain real chocolate? Various microbreweries make chocolate stout that does indeed, to varying degrees, taste of chocolate. Does it really contain chocolate, and how is chocolate used in the brewing process?

It depends on the brew really; some do and others do not. More often than not, the chocolate flavor comes from the techniques used to roast the malts rather than chocolate itself. Some brewers will add additional chocolate to enhance the chocolate flavor a bit, but it generally doesn't get its flavor primarily from the chocolate. The same is true for coffee stouts.

As a side note, I've recently tried a smoked imperial IPA (Runaway Smoked Ferry Imperial IPA) from the Port Jeff Brewing Company, a local microbrewery. I swear to God, it tasted like bacon! But there was not an ounce of bacon in it as confirmed by the brewmaster.


Is there a way quantify beer flavour characteristics? I saw a graph online that seems to be used for quantifying flavour characteristics of an alchoholic drink (sake).

Source here and here.
Is this graphing system used for quantifying beer flavors too? If not, is a different system used?

Wikipedia has an entire article on beer measurements. The main truely quantitative measure of taste I'm aware of is the International Bitterness Unit or IBU. Wikipedia has a section which describes the IBU. Of course there are other quantitative measures like alcohol by volume that while not exactly taste give some value in assessing a beer. I've also seen specific gravity reported, but this isn't very common in my experience.
Beer Advocate provides user reviews of beers where the beers are assessed numerically based on look, smell, taste and mouthfeel on a 1 to 5 scale. Although these are based on opinion, with enough reviews a useful amount of user feedback is obtained and quantified (to two significant figures).


Does "ice-cold filtering" have additional value for a beer? Some German pilsner beers have and "ice-cold filtered" ("eiskalt gefiltert") line on their bottle labels. Is there any difference (regarding the taste first of all) between "normal" filtering and the ice-cold filtering of beer?

It suggests that the filtering is somehow better.  But really it's Marketing - conjuring the mental image of a delicious cold frosty beer.

The base idea is that proteins & yeasts in the beer (which cause haze) will clump together because of the cold - with the implication that somehow this provides better filtering.

The truth of it is that no beer is filtered at non-cold temperatures.

Filtering can make a very "bright" beer - that is, it is clear.  Filtering is done with different technologies, and down to different levels.  Some beer styles are not filtered at all (e.g. German Hefeweizens - cloudy wheat beers) as are many craft beers, whereas others are filtered to the point where just about all particulates - including yeasts and suspended proteins are removed.

Traditionally, lagered beers had a long time for the yeast etc. to settle out, thus producing an quite bright beer without filtering.  Many home brewers use this technique too.

Filtering can remove a lot of flavour from the beverage, but it does increase shelf-stability and product longevity.


What is the difference between an ale and a lager? Apart from coming out of different taps, some ales seem very similar to lagers (although there are clearly a much greater variety of ales). Is there a difference in the way they are made?

Ale yeast strains are best used at temperatures ranging from 10 to 25°C, though some strains will not actively ferment below 12°C (33). Ale yeasts are generally regarded as top-fermenting yeasts since they rise to the surface during fermentation, creating a very thick, rich yeast head. That is why the term "top-fermenting" is associated with ale yeasts. Fermentation by ale yeasts at these relatively warmer temperatures produces a beer high in esters, which many regard as a distinctive character of ale beers.

Top-fermenting yeasts are used for brewing ales, porters, stouts, Altbier, Kölsch, and wheat beers. *

Lager yeast strains are best used at temperatures ranging from 7 to 15°C. At these temperatures, lager yeasts grow less rapidly than ale yeasts, and with less surface foam they tend to settle out to the bottom of the fermenter as fermentation nears completion. This is why they are often referred to as "bottom" yeasts. The final flavour of the beer will depend a great deal on the strain of lager yeast and the temperatures at which it was fermented.

Some of the lager styles made from bottom-fermenting yeasts are Pilsners, Dortmunders, Märzen, Bocks, and American malt liquors.*

(All information from BeerAdvocate.)


Maturation process in casks I’m curious about the cleaning process of casks before a distillery transfers its whisky to mature/age. To use one of the popular names, just as an example, before Macallan transfers its whisky into a sherry [or bourbon or port or ale] cask, is the cask cleaned? If yes, by what method? Does it vary by distillery or country (à la, whiskey vs. whisky)? Is it all arbitrary or are there laws dictating cleaning process?

I’ve researched (online only) but wasn’t able to find any (sourced) information. Hoping there are experts here who can enlighten us.

Liquor casks are not cleaned between transfers, just emptied and stored until they need them again. The liquor that soaked into the wood makes sure nothing will grow in them.

Wine barrels on the other hand, need to be cleaned between transfers. Typically they are rinsed with hot water and then maybe steam. Left to drip dry for a day or two. Then sulfur dioxide is put into the barrel either through a gas or burning sulfur in the barrel. This sterilizes the barrel.

Many wine/sherry casks are reused as Whisky barrels. Minimal amount of cleaning is need before the strong alcohol is put in them (which sterilizes them).


Is there a common name for a "craft" beer brewed by a major brewery? A fake grassroots organization (one sponsored by an industry but made to look as though it was set up by regular people) is called an "astroturf" group. Is there a similar name for a "craft beer" that's actually produced by one of the big brewers (AB InBev, SABMiller, etc.)?

Said another way, what do you call a beer that is made to look as though it was brewed by a small, independent brewery but was really produced by a major brewer?

Examples might be Blue Moon (SABMiller) or ShockTop (AB InBev).

In Wisconsin, there is not a coined term for those types of "craft brews" as produced by a global brewery.  They are generally referred to simply by describing the brew as a/an fake or impostor craft, craft-style beer, or Big Beer craft.  (The descriptors simply degenerate as the beer-passion elevates.)

This 2013 TIME article simply references "Faux Craft" and "Crafty"
http://business.time.com/2013/08/13/that-craft-beer-youre-drinking-isnt-craft-beer-do-you-care/

If it's a matter of simply communicating effectively, I don't feel the need to use a coined term (as astroturf is to grassroots).  For marketing purposes, however, it seems there is still time for a hilariously ironic name to be coined.


In Germany, Out of pale ale As a person of good beer taste, I have moved to Germany and to my horror I discovered, nobody here considers Indian Pale Ale to be beer.

Having looked intensively for Indian Pale Ale for several years now, I only found it in one bar that has it occationally and one "Späti" (Liquor/Tobaco store).

Am I missing something? Do Germans have some alternative to Indian Pale Ale or are they a lost nation missing out on imho. one of the best beer types in the world?

They have things here like Bock, Doppelbock and other strange things I never heard of. Are any of these similar in taste to Indian Pale Ale?

Generally speaking, Indian Pale Ale is not a type of beer you would typically find in Germany, and, as you hinted at, many Germans do not even know IPA. Furthermore, at least to my knowledge, none of the different styles prevalent in Germany (basically, bock and doppelbock are just beers with higher alcohol content and gravity) is a real alternative to IPA.

BUT! over the last few years, there definitely was progress, and some small breweries startet producing IPA (see, for example, Schoppebraeu (Berlin)). In addition, there are some small marketers that have IPA's in their range of products (see, for example, Braufaktum with many points of sale in Germany and, especially, in Berlin).


Is there a widely-accepted procedure for saying one beer is definitively "better" than another? I am just mesmerized to see the microbrewery revolution take off and I have visited a couple of breweries here in San Diego. I really find that there is a distinct taste to the beers as opposed to walking into a store and buying. I know that brewery beers are distinctively better, but how do you theoretically prove that Beer A is better than Beer B. Is there any checklist to compare beers with each other?

It may sound like a very basic question but there has to be a way to tell a good beer from a bad one, right?

What it really sounds like you're getting at is that the beer you drink at a brewery is better than the beer you buy off the shelf at a store.  I'd believe that.  Beer from a brewery's tap is likely incredibly fresh, which most people would agree for most styles is better.  Especially with how popular hoppy beers are in the San Diego scene, hops fade quickly...fresher will be way more aromatic.  The beer you buy in the store may have been filtered or pasteurized, has been bottled and then sat in a warehouse for a while before being trucked around the county and then sitting on a shelf for a while before you hauled it back home.

However, is there an objective way to express "Fresher is better"?  Dunno, probably not.  You could run lab analysis and try to point at alpha and beta acid numbers, volatile organic oils or something...but it almost seems like trying to cobble together a theory after having made the conclusions already.

The BJCP was mentioned in another answer.  What BJCP is, is an attempt to apply objective qualitative judgment to taste, which is inherently subjective, by asking folks to compare what they're sensing to an ideal example.  Basically "How closely does this beer I'm tasting now adhere to description of the style of beer it's supposed to be?"  They'll generally look at

Head: color, density, how long it lasts.
Aroma: malty? hoppy? spicy? grassy? sulphury?
Visual: color, clarity
Feel: thickness on the tongue, fizziness, acidity...
Taste: malty, hoppy, spicy... balanced?

What you COULD theoretically do is drink the beer at the brewery, and then describe as if it was a BJCP description, then drink the beer from the store and grade it according to how close it resembles the brewery beer in those categories.

Outside of that, everything is subjective.  What you feel like drinking, right now.  The beer best suited to the weather will change with each season, beers best suited to the evening will change with what you're having for dinner.  Hell, if you happen to be playing Skyrim maybe the beer with the dragon on the label will be better than anything else regardless what it tastes like.


Cool summer long drinks It's no secret - I like food.  So, with my somewhat eclectic taste and adventurous spirit I have today decided to cook - Mexican Achiote (annatto) Chicken.  Here's the recipe and the photo is of the spice itself.  But keeping in mind the color of the spice in its original format, and that the meal is Mexican, what would be a great drink to serve with it?  (I have noted in the heading - long summer drinks, as it's hot here at the moment.)  Any suggestion would be appreciated.

I would go with what I call a "Bloody Juanita": Tequila with Sangrita (tomato based).

For Mexican food, Tequila (or Mescal) is the obvious choice. You could go the US way and make some margaritas, but to me that sounds boring (and ideally needs a margarita machine, or at least decent amounts of ice, which is not always available, if you are on a boat or something).

Sangrita is said to be a common partner to Tequila. According to Wikipedia,:

  Sangrita (meaning "little blood"), whose origin dates back to the 1920s, is a customary partner to a shot of straight tequila blanco; a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. The basic conception of sangrita is to complement the flavor of 100% agave tequila, which is also peppery and citrusy in taste.

Although originally it's a fruity juice, I would recommend the tomato-based variant as food companion.

  While most outsiders would reference its red make up as tomato juice and spices, locals and traditionalists agree that the one ingredient that most likely doesn't belong is tomato.

Another thing to consider is the Tequila variant to use. Originally clear/silver is the way to go, but I prefer a brown/golden Tequila (can be a fake one, does not have a pricey barrel-aged one).

Mix Sangrita (store-bought or homemade, see linked Wikipedia article for recipes) and Tequila to taste and garnish with a big stem of cilantro, and there you go.


How to determine where your beer was really bottled? I have long entertained gossip from self-proclaimed "beer connoisseurs" that the Guiness I am drinking is not really brewed in Ireland, nor the Beck's from Germany.

I would imagine that where you are in the world really does determine where your particular bottle of macro brand X was bottled, so my question is how can you determine the true origin of the bottle -- can you trust the location on the bottle next to "brewed and bottled by..."?

The can/bottle is required to have country of origin listed on it.

Most US Guinness Extra Stout is brewed in either Toronto or New Brunswick, depending on the contract brewer. All of the Guinness Draught is brewed in their historic brewery in Dublin. However, debate abounds about whether the US recipe is different.


How to best serve a Madeira that's been in the fridge for a few years? I've seen a few questions about what to do with some wines that have been in the refrigerator. I am planning on opening an unopened bottle of rainwater Madeira (aged 5 years) that has been in my refrigerator for about 2-3 years. I received it as a gift and I live in a hot and humid climate where my job keeps me away for long periods of time, so I ended up storing the wine in the refrigerator, knowing it was not the best thing to do.

I finally have a chance to enjoy this wine in a few days but wanted to know how to best ready it for consumption, whether or not it should be aerated or decanted first, if there are any potential effects of refrigeration I should take into account when serving, and if there are any steps I should take to mitigate and bring out the best of this bottle.

Madeira is a fortified wine and very very sturdy. Pretty hard to ruin it.  I would not decant it but let it settle to the proper temperature. If you have it too cold you miss some of the flavor and too warm the alcohol is too prominent.

http://www.vinhomadeira.pt/Temperature-208.aspx

It is usually recommended that the wine be served at between 13 and 14º for younger wines while older wines, given their greater complexity, should be served at a temperature varying between 15ºC and 16ºC.


Must try wines in Frankfurt region Some regions around Frankfurt are famous for their wines. When I was in Frankfurt last time, I tried their Apple wine and simply loved it. This time, I will be in Frankfurt for a longer period and would like to try some more of their famous wines. I have not tried any special wines before and most probably will not spend a lot on wines. So please suggest something for a beginner within budget that is available in Frankfurt main city area.

I would spend your limited time and money just tasting wines from one region.  Nahe is a smaller wine region just west of Frankfurt, and I've found the wines there to be good quality, with individual charm (in other words, without the sense that they are mass-produced).  More info here

By all means, talk to locals: the people you're visiting, the clerk in your hotel.  That's almost always a great way to discover something.


Where to buy "Medalla"? Where can I order Puerto Rican brand "Medalla" (canned) from Germany/online ?

May there is better German beer available, but I liked drinking frozen Medalla when I was visiting PR last summer - and right now it's hot in Germany and I really miss it...

Call them and find out cause in NYC you can get it at a couple of international beer carriers (SEARCH ON YELP).

Or try PRESIDENTE Beer from their DR neighbours at any Publix Supermarket/Wine & Spirits.

Phone Number to Medalla Company


Where is it possible to legally obtain powdered alcohol in the USA and Canada? I recently came across this Wikipedia on alcohol powder or powdered alcohol, which is also known as palcohol.

!n 2014, Popular Science had this to say about palachol:

  Palcohol will be available in vodka and rum varieties, as well as mojito, margarita, and other premixed cocktail flavors. It was officially approved by the Alcohol and Tobacco Tax and Trade Bureau (TTB) earlier this month, and Mark Phillips, its creator, says we can expect to see it in stores this fall.

Palcohol Label

Some States have already banned this product, so I would like to know where I could obtain legally powdered alcohol in the USA or Canada, if at all?

All you need is water to mix with the powder and you have a normal alcohol drink.

As Steve S. says, the "Palcohol" product does not seem to be on the market at the moment, and their FAQ states "When will it be available? As soon as we can. We're working on it. No samples will be released ahead of time."... but in the meantime, you could always buy some cyclodextrin powder (easily sourceable from Amazon US), put your favorite azeotropic firewater into a spray bottle and spray it on, if you were so inclined. Here is a 1974 patent describing a process that gets to ~60% ethanol by weight of end product; in the same ballpark as the "Palcohol" packet mentions.

Thunderf00t has suggested using feminine pads instead as a better all-round idea.


What gives a "smoky" beer a smoked flavor? I recently started getting interested in smoked beers. Quite a few years back, Shiner had a seasonal called Smokehouse. I didn't care for it. However, I've recently been intrigued by varieties of smoked saisons, ipas and marzenbiers. What makes a beer smoky? Is the flavor created by casking, adding flavor or part of the brewing process?

To add a bit of detail to the existing answers, the primary method for adding a smoked flavor to beer is by using malts that have been dried over a smoky fire, rather than in a kiln which allows the malt to absorb compounds from the smoke that they then release into the beer during brewing.  Some of the oldest smoked beers still produced are German (Rauchbiers) and the malt is dried over beechwood.

Other woods can be used, and you can find malt smoked over oak, cherrywood, and any number of other species.  As mentioned in another answer, peat can be used as well and in fact is for Stone's Smoked Porter.

Another method for adding a smoky flavor is to use liquid smoke extract. This is made my cooling and condensing smoke with water, and can be used instead of smoked malt.  I'm not aware of commercial brewers who use this method, but it's a way for home brewers who use malt extract instead of dried malt to add smokiness to their beers.


What is the regulatory process of being able to produce and sell an alcoholic drink in South Africa commercially? We have started producing small batches of a unique honey mead that is doing well in small to large stall type markets. What are the steps that need to be followed in order to get a license to continue to produce and distribute an alcoholic beverage in South Africa?

A simple google search for "alcohol manufacturing south africa" turns up a lot of helpful results...
Essentially, you need to apply for a macro manufacturing and/or distribution liquor license. In order to do so, you will need to register with the National Liquor Authority (NLA) of South Africa.
The information you need to provide and requirements you need to meet include, but are not limited to: company information, financial interest in the liquor industry, obtaining a "B-BEE" Certificate (Broad-Based Black Economic Empowerment Codes of Good Practice,) projected annual turnover, and a registration fee.
Required documents include:

Applications should be accompanied by:

A business zoning certificate for industrial purposes or a consent    letter from the relevant municipality;
A comprehensive written representation in support of the application;
Any determination, consent approval or authority required by the Act;
Valid proof that the prescribed application fee has been deposited in    the bank account of the dti;
A valid certified copy of ID or passport of the applicant;
Trading business permit if the applicant is a foreigner;
A South African Police Services (SAPS) police clearance certificate    not older than three months from the date of issue;
If the applicant is a juristic person, valid copies of registration    issued by the Companies and Intellectual Property    Commission   (CIPC) or any other relevant registration authority    indicating the financial interest of all members, shareholders,    partners or   beneficiaries as the case may be;
A valid tax clearance certificate if the applicant is a juristic    person issued by the South African Revenue Services (SARS) within 12 months from the date of application;
Verification certificate issued in terms of the B-BBEE Act.

Considering that the sales and distribution ban in South Africa was recently lifted, I'd say it's a good time to get registered, if you have not already. ;)


Which beer or beers are associated with Lent? Are there any varieties of beer that some people associate with the liturgical season of Lent? If so, why?

Bock style beers are regularly produced for festivals such as Christmas and Lent.

The specific kind of bock for Lent is Lentenbock.

The only one I've tried in the UK is Oates Lenten Bock.  It was a traditional Bock style, dark, sweet and strong and it was OK.  I wasn't enamoured of it enough to repeat tasting it.


Are some beers 'too hoppy'? Hoppy beers appear to be fad at the moment.

It seems that some brewers are aiming to produce beer with the sole aim to be as hoppy as possible, without consideration to other flavors or characteristics.

Is it fair to say that some beers are simply 'too hoppy' by some objective measure? I would say the New Zealand's Boundry Road Mumbo Jumbo IPA fits this category.

International bittering units (IBU) measure the bitterness of different beer styles. IPAs have a wide range, and they're typically higher on the scale. If you can find the IBU of a beer you want to try (on Untappd, on the bottle, or some bars make this information available), you can compare it to other beers that you like to determine if it might be too bitter for your tastes.

I've tasted some beers that are way off the IBU scale that I linked to, but it's still subjective to say that these beers are "too hoppy." It's a matter of taste that I'd compare to saying that some foods are "too spicy." Some people might just like to try these novelty beers once, and other people might really develop a taste for them.


Does beer really help to improve muscles? I have heard from many people that beer helps to improve muscles.  Generally one way to improve muscle is by exercise (maybe dance, gym, games).  As far as I know, beer (alcohol) is a diuretic, which makes kidney produce more urine, so drinking beer too much can lead to dehydration.  So the combination of beer and exercise (sweating) would lead to a worse condition.

So my question's are:

Does it really help to improve muscle?
If it does, then how?  And when should it can be taken?  Before or after exercise?

There was a study at the University of Tokushima that showed beer containing flavaprenin
(8-Prenylnaringenin), which is found in hops, limited muscle atrophy in debilitated lab mice. The idea that humans could have benefits of flavaprenin through drinking beer is not quite right, as you would die from alcohol poisoning before you would see the benefits.

if you are interested here is a non-technical article on the topic: http://www.dailymail.co.uk/health/article-2208966/Beer-help-strong-old-age--youd-need-drink-83-litres-A-DAY.html


Whiskey and beer recommendations for boilermaker cocktail? A lecturer of mine, who is quite a beer connoisseur, mentioned boilermaker shots/cocktails when lecturing about methods of yeast fermentation. Given he's quite into beer, I'm sure when he talks about a boilermaker, he's got a particular one in mind that would go well with a shot of whiskey. I'm not quite at the same stage of knowledge, and would like some recommendations.

Now I know you could put any whiskey and any beer together and it'd still be a boilermaker, but I'm wanting to find a pairing that works quite nicely - a dark ale and a smokey scotch? A pale ale and an Irish whiskey? As fun as it would be try every combo, I only have so much beer and so much whiskey, and could use a jump start.

I am Australian by the way, so I might not be able to get my hands on any particularly specific recommendations.

Having drank these when I was younger, I'd offer the opinion that beer and whisky shouldn't be mixed. The flavours, generally speaking, are usually not complementary, so the only real benefit you'll get from them is a quicker buzz.

If you want to go ahead with a boilermaker anyway I'd recommend getting a mid-range bottle of whisky. Something with some semblance of flavour and quality, but not so good that you're wasting a good liquor by mixing it with beer. Come to think of it, this rule probably holds true when mixing with anything, although I tend to use fairly cheap whiskies for cocktails.

In terms of specific whiskies, you could go with something like a Bulleit Bourbon or a Black Bush Irish Whisky, and if those are too pricey you could down-grade to a Wild Turkey or Crown Royal.

The beer you choose depends much more on your taste in beer, as the flavour of beer varies much more than does the flavour of whisky. In general, if you mix with a lighter, more generic beer the flavour of the whisky will be quite strong, whereas if you go with a stronger flavoured beer the whisky will be more subtle.

If it were me, I'd go the stronger route to mask the taste of the whisky, because when I drink a beer that's not really what I want to taste.


Beer, sexual desire and potency I've heard that drinking beer lowers sexual desire and potency, and that's the physiological effect of hops.

Is it true? Does drinking a lot of beer have negative long-term effects on sexual desire or potency? Or is it just an urban myth, based on negative impacts of drinking too much?

tl;dr—We don't know (via science, at least).

Letting alone ethanol, which triggers innumerable biochemical pathways in our bodies, hops itself may affect potency and sexual desire, in males at least, but there appears to be few clinical studies supporting this claim directly. Many articles online appear to have chained together several studies (or played news-telephone) to publish indirect conclusions, many of which oversimplify the effects of estrogen. For example, contrary to popular belief, it isn't testosterone (alone) which masculinizes the male brain and behavior, but rather its interaction with estrogen, produced from testosterone through a process known as aromatization.1 So it's not as simple as more-estrogen-less-sex-drive.

I'm certainly not qualified to deliver conclusions myself, but I can at least point to some of the important studies from which current (mis)conceptions have derived.

1: Wu, M. V. et al. Estrogen Masculinizes Neural Pathways and Sex-Specific Behaviors. 2009. [PDF]

Why some claim that hops decreases sex drive...

Hops contains phytoestrogens,

  substances that promote estrogenic actions in mammals and structurally are similar to mammalian estrogen 17β-estradiol (E2) [...]

Ososki, A. L. and Kennelly, E. J. Phytoestrogens: a Review of the Present State of Research. 2003. [PDF]

Specifically,

  a recurring suggestion has been that hops have a powerful estrogenic activity and that beer may also be estrogenic. [...] We have identified a potent phytoestrogen in hops, 8-prenylnaringenin, which has an activity greater than other established plant estrogens.

Milligan, S. R. et al. Identification of a potent phytoestrogen in hops (Humulus lupulus L.) and beer. 1999. [PDF]

However, it's worth noting that the same paper concludes,

  [...] despite the high estrogenic activity of 8-prenylnarigenin, the total estrogenic activity of beer made using whole hops is still low [...] and no detrimental health effects due to "estrogens in beer" are to be expected.

Anyway, another study led by the same researcher delved into the mechanism of action:

  8-Prenylnaringenin alone competed strongly with 17β-estradiol for binding to both the α- and β-estrogen receptors.

Milligan, S. R. et al. The endocrine activities of 8-prenylnargingenin and related hop (Humulus lupulus L.) flavonoids. 2000. [PDF]

(In case one is unfamiliar with how receptors work, receptors "catch" freestanding compounds in a medium such as the bloodstream, thereby reducing their effects. The phytoestrogen in hops appears to get itself "caught" by estrogen receptors, thereby blocking those receptors from catching estrogen it'd normally catch, thereby leaving higher levels of estrogen in the bloodstream.)

...but it's not that simple!

Again, from these findings alone, conclusions about male potency and sex drive can't be so easily drawn. Hormone interactions are sufficiently complex that researchers are still trying to untangle, isolate, and explain ever-more-specific biochemical pathways. Certainly the average Joe (or journalist) wouldn't be capable of appreciating the magnitude (or triviality) of the effects of biochemical pathways described in researchers' findings, much less draw definitive conclusions about physiological effects like "potency," "sex drive," and how it all affects, say, muscle-building. Not to mention all the other chemicals in play!

As a very example of the latter, one site [link] (which, unfortunately, ranks high among Google search results) is clearly biased, grasping for evidence to "prove" that beer has detrimental effects on testosterone activity. I'm not saying beer doesn't, but their article states that Xanthohumol, another compound found in hops, "blocks testosterone," when in fact the very paper it cites says (in its abstract nonetheless),

  Although hops is commonly linked with phytoestrogenic effects, we identified XN [Xanthohumol] as a pure estrogen antogonist. Interestingly, XN may also reduce the generation of estrogens by inhibition of the enzymatic activity of aromatase, which converts testosterone to estrogen. Anti-estrogenic effects of XN [...] were confirmed in vivo in an uterotrophy assay with prepubertal rats.

Strathmann, J. et al. Xanthohumol from Hops Prevents Hormone-Dependent Tumourigenesis In Vitro and In Vivo. 2008. [PDF]

On top of all this, ethanol affects so many parts of the brain via so many chemical pathways—what's even the significance of 8-prenylnarigenin or Xanthohumol when stacked against ethanol? Do you know?—I sure don't—and probably no one does—else it'd have been stated by researchers themselves, without the "help" of attention-seeking bloggers and headline-hunting journalists.

In conclusion,

I'm not saying these blogs, articles, and threads are necessarily wrong—they might be right, whether right-by-chance, or right-by-empiricism (observation). What I am saying is that they can't be right-by-science, as currently available research seems extremely domain-specific, incomplete in larger perspectives, and therefore not generalizable.

Addendum

The study by Ososki and Kennelly also states

  As potential endocrine disrupters, phytoestrogens may act as antiestrogens and harm the reproductive health of males (Sharpe and Skakkebaek, 1993; Santti et al., 1998). Reduced sperm quality, undescended testes and urogenital tract abnormalities were increased in the sons of mothers taking DES compared with those who did not take the miscarriage preventative drug [...]

This statement is initially misleading as it says "males" instead of "developing males"—a fact not made clear until the following sentence. From the studies it cites (emphasis mine),

  We argue that the increasing incidence of reproductive abnormalities in the human male may be related to increased oestrogen exposure in utero, and identify mechanisms by which this exposure could occur.

Sharpe, R. M. and Skakkebaek, N. E. Are oestrogens involved in falling sperm counts and disorders of the male reproductive tract? 1993. [URL]

  Exposure to diethylstilbestrol (DES) induces persistent structural and functional alterations in the developing reproductive tract of males.

Santti R. et al. Phytoestrogens: Potential Endocrine Disruptors in Males. [URL]

So, more potential sources of misunderstanding and misreporting.


Modern, commercial beers that closely mimic historic styles I'm curious to try some beer that closely mimics more historic styles, although:

I'm not too familiar with all of the styles and brewing methods of centuries past
I don't always trust modern brewers to offer an authentic representation of old styles

So I wonder: what were the ancients up to the early modern people drinking, and who can I get similar beers from?

Depending on where you live you might be able to find a local brewery that's doing some sort of a recreation of an older style.  In the Massachusetts area Pretty Things Beer & Ale Project does a series of 1800s English ales called Once Upon a Time.  Beer historian Ron Pattinson helps them design all those recipes based on his research, so they should be fairly accurate.  Dogfish Head has a similar series called Ancient Ales which are best-guess recreations of VERY ancient middle eastern and asian beers based on archeological evidence...studying the chemical residue left on beer containers.

You might be able to find some recreations by Brouwerij de Molen who also tapped Ron Pattinson to consult.

Traditional Belgian styles are unlikely to have changed significantly, so those are an option.  The smaller niche styles don't evolve as quickly, though the methods will be updated so they won't be as accurate as deliberate recreations.  Saison Dupont was mentioned.  Fantome springs to mind as well.  Certain sour beers like Faro or Gueuze Lambics should be close, but avoid the fruity ones.  Gose and Berlinerweisse might fit as well.  A lot of those European sour brewers have been doing things basically the same way for like 500 years.

If you can find anyone brewing a Sahti that would be an interesting adventure.  I've also heard rumor of a few recreations of styles like Gratzer/Grodziskie, I think New Belgium might make one...

On the smaller scale, if you're really interested see if you can find Frank Clark or Bob Grossman at a conference you might be able to get them to let you try a historic recreation beer, they generally work in the 1600s-1700s.  Frank Clark works as a food historian at Colonial Williamsburg so he should be easy to track down.  But I warn you, you probably don't want to actually drink the majority of that stuff.  Brewing was very different back in the day and a lot of their beers are pretty foul to modern tastes.  Differently prepared sugars and odd herbs and spices.  Stuff like boiling molasses until it literally lights on fire then fermenting it...kilning grains until some of the kernels straight explode and burn.  And let's not even get into stuff like cock ale, which had a parboiled rooster added during secondary fermentation.

Sorry, that got ramble-y, but the gist was:  Pretty Things Once Upon a Time if you can get it.  Anything involving Ron Pattinson.  Dogfish Head Ancient Ales.  Traditional Belgian Saisons.  Sour Beers: Lambic, Gueuze, Berlinerweisse, Gose, Gratzer, Flemish Red.  Frank Clark might let you drink really gross-tasting things that were technically considered beer in Colonial-era America.


Beer shop in Brittany (cave à bières bretonnes située en Bretagne) I am searching for some shops with large (100+) selection of beers from Brittany.

I have two somewhat different targets:

(1) a shop located in Rennes, more than V&B, or around RN 164, see below:

(2) an online shop that ships out of France

Any suggestion?

Please allow me to recommend the Cave à bières à Rennes : Chez Alain.

The French are more into drinking wine, but this shop does beer a lot of justice.

They have around 350 varieties of beer, both imported and domestic.

It also has a small bar situated on site. What more do you need?

  Cave à bières à Rennes : Chez Alain

  Une large gamme de bières artisanales du monde entier en Ille-et-Vilaine

  Découvrez une diversité de bières 100% artisanales à base de malt minutieusement sélectionné. Des bières bretonnes, belges, européenne, ou du reste du monde, sélectionnez votre bière préférée.

  Poussez les portes de notre cave à bières à Rennes et découvrez nos nouveautés et nos derniers arrivages. Vous trouverez 350 références de bières françaises et étrangères (Belgique, Etats-Unis, Canada, Écosse, Norvège, Suède, Italie, Danemark, Hollande, Angleterre, Suisse, Allemagne, République Tchèque…).

Having been there some years ago, it is awesome.

Caveat:

On-line shops may only do sales on-line and may or may not have an inventory shop to browse in. Some are simply middle men so to speak.


Can whiskey made outside of Tennessee be considered bourbon? I always thought that real bourbon can only be made in the great state of Tennesee, but this country song confuses me:

While I down Kentucky bourbon
I am waiting for a call
And the moon and stars tonight
Are playing shadows on the wall
— "Hung Up on You" by Chris Collingwood and Adam Schlesinger.
From Fountains of Wayne's 2003 album "Welcome Interstate Managers".

Bourbon has a stronger association with Kentucky than it does Tennesee. Many people even believe that bourbon has to be made in Kentucky in order to legally qualify as bourbon, which is a misconception. This association is for a good reason though, bourbon gets it's name from a county in Kentucky. After bourbon's creation, there is a long history of it being made elsewhere around the country, but after a bourbon market crash in the 1970's, the remaining distillers, with the exception of one, were all in Kentucky. That's no longer the case but, it created the impression that all bourbon comes from Kentucky. Tennessee has Tennessee whiskey, which is basically bourbon made in Tennessee. People often associate Tennessee whiskey with the 'sour mash' process, where some mash is taken from the last batch and used in the new batch. The association between sour mash and Tennessee whiskey is mostly because of labeling and advertising, most bourbons also use a sour mash. Easily the most famous whiskey from Tennessee, Jack Daniels, is labelled as Tennessee whiskey. This has created an even larger distinction, in the minds of the public, between bourbon and Tennessee whiskey. The difference between the two really boils down to regional pride.


Why is the Dogfish Head 120 minute IPA so expensive? I enjoy a good Dogfish Head 120 minute IPA, it is the only beer I can casually drink at home and it actually gives me a buzz, but I am curious as to why does it have such a high price point?

I think there are three main reasons.

1) Direct production costs. Dogfish declares adding hops for two hours, and this has a cost you need to pay (more hops, more time)

2) Alcohol content. Taxes may depend on ABV (for minimum rate of excise duty on beer in the EU, see here). The higher is the ABV, the higher is the tax.

3) Marketing. The beer is a very special one, and it is easier for Dogfish to find consumers willing to pay more for such a special beer.


Are there any maple syrup based spirits or other alcholic products? I've done a cursory search for maple syrup based spirits and have not found any. It appears there are liqueurs with a whiskey base and maple syrup in them but maple syrup is not the base.

I'm curious to know if any exist.

There are some companies which  claim to make a maple sugar spirit. But at the same time, I can not verify if they use 100% maple sugar or not.

The really reason for people not using maple to make an alcohol spirit is the cost factor. Maple syrup is not cheap.

  Why isn't there a liquor distilled from maple syrup?

  Too expensive.

  To make a liquor out of maple syrup, firstly you have to ferment the maple syrup (turning it into a wort), then distill said wort.

  A 10kg pack of Maris Otter (common variety of malted barley used in fermentation/distillation) will cost you approximately $15 AUD; genuinely maple syrup, would cost you about $5/500mL. I don’t need to put that through a volume converter to know that it will be exponentially more expensive to source 10kg of maple syrup for the same purpose.

Nevertheless some companies seem to be distilling maple sugar into a drinkable item.

  Tree Spirits Knotted Maple is probably the world's first store-sold maple syrup brandy. Bruce Olson and Steve Buchsbaum are the masterminds behind this spirited maple treat. The two of them originally opened up a winery, but as time progressed, they decided to experiment with apple cider and sap from maple trees.

  Tree Spirits Knotted Maple provides a unique drinking experience and you're paying for it. A 375-milliliter bottle of Knotted Maple costs $35.99. - Alcoholic Maple Drinks

Another company is marking a new Maple Vodka, but I am unable to verify for sure if the base ingredient is in fact maple sugar.

  The 80 proof Vodka is maple on the nose, clean and crisp, traditional in flavor, and finishes with a soft and delicate maple sweetness. This exclusive distillation, just shy of 1,600 bottles, will be available for sale from their tasting room and at events they attend throughout Vermont. - Caledonia Spirits to release new Vodka distilled from maple syrup on Saturday

Maple Sugar has been used for a number of years as an additive to make Maple Liqueurs, especially in Canada.

  Maple liqueur refers to various alcoholic products made from maple syrup, primarily in the Northeast United States and Canada. It is most commonly made by mixing Canadian rye whiskey and Canadian maple syrup. Maple liqueur is considered an important cultural beverage in certain Canadian festivals.

  In Canadian French, such a product is known as eau de vie d'érable.

  Maple liqueur is not commonly found in liquor stores as it is easy to make at home. The production process is simple and does not require any special equipment. Homemade maple liqueur is both easy to make and inexpensive. It can be enjoyed on its own, in coffee, or in various different cocktails. - Maple liqueur

Tree Spirits Knotted Maple Spirit

  Knotted Maple Spirit is made from a base of Maine Maple syrup.

It seems that if you really want the real McCoy, you will have to do it in Quebec and through French websites.

La Gélinotte, un alcool 100% érable, élaborée exclusivement à partir de la sève d'érable, pure et authentique.
Fine sève est une eau de vie à l'érable. La fine sève est obtenue par une distillation de sirop d’érable fermenté, et ensuite vieillie en fût de chêne pendant deux ans.
L'Acerum, une eau-de-vie québécoise faite à partir de réduit d'érable


How should I drink limoncello? I was given some decent Limoncello from Italy as a gift, 30% proof, brand name 'Villa Massa' from Sorrento.

I had a tiny sip of it and it is quite smooth, not too sharp and rather nice.

However I'm not sure if I should continue drink it neat or whether to mix it with tonic water, lemonade or something else altogether. I've read it is good as a cocktail ingredient, but I'm not too keen on the hassle of making a cocktail.

How should I take it ?

Drink it neat but chilled. the author of the Wikipedia entry seems to agrees with this statement too.

  Limoncello is traditionally served chilled as an after-dinner digestiv

I would recommend it chilled in a chilled shot glass. It’s an aperitif/digestiv so you wouldn’t want to fill up on it...Separately you are quite right though, it is a nice cocktail ingredient and there are plenty of recipies on your search engine of choice!


How can I find my favorite wine? How do I find my favorite wine?  Obviously if I go drinking every bottle I can get my hands on I'd find one but I can't.  Also, I already know the general feel of the wine I'd like; i.e. dry, sweet, etc.  My question is, what are the things I should think about when trying to find my favorite wine?

1) Take a wine-tasting course. You will learn how different foods affect the flavour of wines. It really does make a difference (you will be astonished). You will also (hopefully) learn how to analyse wines (without being pretentious) and make useful notes.

2) Travel. Travel as much as you can and drink the local wines. If you find something that you really like and can afford to buy some, do so. You will never find your "favourite wine" by working your way systematically through your local wine shop.

3) Remember that wines change. One of the best wines that I ever tasted was a certain 1996 Amarone (Recioto della Valpolicella), and I was fortunate enough to be able to buy a case of it. However, once it was gone, it was gone. Later vintages (from the same producer) were not nearly as good.

4) Time passes. The wines that you love will be associated with treasured memories and inevitably belong to the past. You can never step into the same river twice. Such is the beauty of wine (and life).


Timing for Rum infusions Since the quarantines and lockdowns, I have picked up the hobby of infusing alcohol. Various sources give various advice as to the length of time in which to let a "Rhum Arrangè" set... some say 2 days, some say 2 weeks, some say 2 months. The basic tenet being 'when it tastes good to you, it's ready.'
I also understand that the higher the proof, the faster and more efficient the dispersal of the flavors...
My question has to do specifically with tea infused rum - I recently bottled some genmaicha in white rum with a couple spoons of honey and a dash of lemon. Realizing that tea will infuse in water in just a few minutes, I am worried that letting it sit for more than just a week or so could make the rum too bitter... Does anyone have some experience with this? How long should I let it sit, accordingly?

It will vary based on the quantity of tea as well, but a day or two should be plenty. I have not done tea in rum but I did 4 teabags of Lapsang Souchong in a bottle of bourbon, and that only took a day or two.
You can always infuse for longer if you need to, I would recommend tasting after 24 hours.