Is there a site (or app) like Beer Advocate that lets me give just an overall rating? Beer Advocate used to allow you to give an overall rating for a beer, rather than giving score breakdowns (appearance, smell, mouth feel, etc).  They have recently changed this and you can only supply a rating if you rate all the factors.  That makes sense if you're a site owner trying to gather better data, but it's not so great for the casual beer-drinker who just wants to keep track of what she's had and how she liked it.

The value of a site like Beer Advocate, rather than just keeping a file on disk, is having access to the descriptions (including categories like "winter warmer" and "amber ale" and suchlike), other items from those breweries (useful when looking at a menu, or shopping), and, out of curiosity, the variance between my rating and the average for people who rated that beer. Also, I want to be able to see and add ratings from multiple locations, so if I just used a file it would have to live in the cloud somewhere.  Alternatively, I'd be happy to use an app on my Android phone.

What's the easiest way for me to track what I've had, with information about the beers (and breweries) and my own ratings?  I don't care if my ratings are shared with the world; I'm happy to contribute them if that's helpful, but I'm looking for a way that I can track information about my own tastes.

RateBeer is the other big rating site.  It also has a 5 point rating system but you can also just "tick" beers 1-5 stars, which may be helpful for you.

There's also Untappd which is pretty popular.  It operates more on a 4square-style check-in system and has a lot of social features as well as badges for various types of beer, origins, location, timing, etc.  But their rating system is a simple 1-5 stars with an optional notes field and location tagging.  They also include a recommendation system but it doesn't take locality into account making it largely useless since the majority of the beers they'll recommend are impossible to find in your area.

There are a few smaller ones kicking around as well.  A buddy of mine did littlebeerbook.com, which is fairly up your alley based on the description.  However it's pretty rough on mobile, and even outside of that the User Experience isn't the best.  Work is being done, but it's slow going with day jobs and families and all that.  So if you don't mind the interface, it'll track what you want pretty well.


Distinguishing features between Rochefort 10 and Westvleteren 12 I thought this would make for an interesting question because Westvleteren 12 has now earned a mythic ethos. They've given their product a mystique that's driven up demand to a huge degree, and caused people to go to great lengths to get their hands on it.

That said, after having a few of them, and then comparing to the plentiful Rochefort 10 that I can find in most liquor stores around my city, I don't see a heck of a lot of difference between the two beers. So what I wonder is what features of Westvleteren 12 actually distinguish it from a Rochefort 10? Not necessarily why it's better, but in what ways and to what degree they are actually different beers.

Some leading questions:

Does the brewing process differ?
Do ingredients differ?
Anything else?

1) While largely the same (make wort, ferment, bottle/keg) the two beers you list are made by different companies. Therefore, you can assume they will at least claim they have proprietary brewing methods. There is a reason why people try cloning beers with some successes but mostly fails.

2) Most definitely just look at This Westvleteren 12 Clone Recipe and instruction* compared to This Rochefort Trappistes 10 Clone Recipe**.

3) If you want to learn about the subtleties in beer and what types of hops/yeast/adjunct additions/etc influence beer and their flavors - pick a topic and branch out. There are SO MANY THINGS that can change the flavor of a beer for better and for worse. There are courses and schools to help (google local beer eductaion)... Or, if you aren't sure where to start look at sites like Cicerone Certidications (think Wine Sommelier, or The Beer Judge Certification Program.

*Information taken from first link

Ingredients:

12.5 lbs Dingemann's Belgian Pilsner
2.00 lbs Dingemann's Belgian Pale
0.10 lbs Belgian Debittered Black
0.15 lbs Belgian Special B
3.00 lbs D-180 Candi Syrup (The Candi Syrup, Inc. D-180 syrup NOT the D2 syrup from darkcandi. Only the D-180 will produce an authentic Westy 12)
8.0 gallons (filtered)
Brewers Gold 1.00oz 60 min
Hersbrucker 1.00oz 30 min
Styrian Goldings 1.00oz 15 min
White Labs WL530 & Westmalle strain (2.0 liter starter)
1 cap of servomyces
2 tsp gypsum

Adding 2 liters of yeast is clearly incorrect. We couldn't contact the author of the recipe so here is the recommended yeast from another site.

Wyeast 3787 and White Labs WLP 530 (both Westmalle Strains) should be added right away

Wyeast 1388 (Duvel) and White Labs 550 (Le Chouffe) should be added on day 3

Wyeast 3787 and White Labs WLP 530 (both Westmalle Strains) should be added right away

Wyeast 1388 (Duvel) and White Labs 550 (Le Chouffe) should be added on day 3

Additional Instructions
Primary Ferment: 7 days
Secondary Ferment: Until FG is reached

Beer Profile
Original Gravity: 1.090
Final Gravity: 1.012
Alcohol by Vol: 10.21%
Recipe Type: all-grain
Yield: 5.00 Gallons

THE MASH AND BOIL:

Use 2 tsp Gypsum in mash water. Initial protein rest at 138F for 30 minutes. Low decoction saccharification at 152F 30 minutes. High decoction saccharification at 156F for 30 minutes. 90 minute boil. 1 cap of Servomyces 10 minutes before flameout. Add 3 lbs D-180 Candi Syrup, Inc Belgian style candi yrup 3 minutes prior to flame-out. Note: you will not get the flavor of a true Westvleteren 12 unless you use this particular syrup. It is out of this world!

FERMENTATION:

Chill wort to 65F. Pitch yeast starter. Let rise to 83F over 5 days and bottom heat until gravity is 1.018, (can be up to 2 weeks). Agitate if necessary to invigorate yeast. Decant to glass secondary. Let ferment for 2 more weeks in glass at 65-70F. Move to cooler rack location and let ferment 8 more weeks.

BOTTLING:

Create a fresh stir-plate 2 liter yeast pitch using high quality Pils wort. Decant to 500ml. Boil 152 grams dextrose with 1 pint water. Cool and add to bottling fermenter. Decant ale to bottling fermenter and pitch yeast. Stir well then stir well again :) Bottle leaving 1 inch from top of long neck. Let prime for 3 weeks at 78-80F. Move to cellar temps and let chill for 6 months at 55-60F. Drink after 6 months to 1 year.

**Information taken from second link
Ingredients:

12lb Belgian Pilsner

1lb Flaked Wheat

1.125lb CaraVienne

1.125lb CaraMunich

0.25lb Carafa III

2.25lb D2 Belgian Candi Syrup

1.5lb Amber Belgian Candi Syrup

6 AAU Styrian Goldings (80min)

4 AAU Hallertauer Hersbrucker (10min)

0.5oz Coriander (10min)

Servomyces (10min)

Irish Moss (10min)

Wyeast 1762

Decoction mash
122 (rest 10 min)
153 (rest 60 min)
170 (mashout)

Recipe Volume: 5.5 gallons
Boil Time: 90 min
OG: 1.098
FG: 1.014
ABV: 11.2%
IBU: 27
SRM: 44

Additional information:
Pitch yeast at 68, let rise to 73, when fermentation is near complete, rack to secondary, cold condition for 6+ weeks, repitch yeast and add sugar and bottle condition.

Here is what I know about Rochefort 10 and some notes regarding this recipe:

Pilsner and belgian caramel malts are the grains used (according to BLAM and Sean Paxton). CaraVienne and CaraMunich are two possible belgian caramel malt choices. They only use one belgian caramel malt but which one they use is a secret so I figured it would be best to use a little of each (Sean Paxton does the same in his clone).
Carafa III is used mainly for some color (the candi syrup isn't dark enough alone) and for some aroma and body and flavor stability.
It isn't possible to get the real light and dark candy sugar used by Rochefort and I feel that D2 and amber candi syrup are the highest quality and closest we can get.
Sugars are reportedly 20% of the fermentables (as they are in my recipe)
Rochefort says they use wheat starch (used to be corn) which should add some dryness and some head retention and body. Sean Paxton says it is about 5% of the fermentables (as it is my recipe).
Sean Paxton claims they use 3 step mash is used with a protein rest at 122 and a saccharification rest in the "mid-low 150s". 153 seemed to be a good number in the mid-low 150s.
While Rochefort likely doesn't use a decoction mash, I've found that decoction mashes give better efficiency, better flavor, and better fementability for a minimal amount of additional effort.
The bittering hops are the "traditional belgian hops". I'm guessing Styrian Goldings. The flavor hops are a German hop. I'm guessing Hallertauer Hersbrucker. The hops are fairly subtle in this beer so those guesses are likely close enough if they aren't correct.
Rochefort centrifuges and bottles rather quickly but since most homebrewers don't have access to a centrifuge, 6 weeks of cold conditioning should suffice.
A starter should be used, but should be slightly under-pitched in order to get the yeast to produce the desire esters.
Still not sure on the amount of flavor hops vs bittering hops but IBUs should be 27 according to BLAM.
I'm tempted to pitch colder at 65 and let rise to 80 as I do with Westmalle yeast but I'm not sure if that will work with Rochefort yeast or if I'll get horrible fusel alcohols. For now, I'll try 68-73 as Rochefort does.
Rochefort ferments beers on top of older beers. I wonder if this is possible to replicate by starting with pitching into just 1/4 of the wort and adding an additional 1/4 more wort each day for three days. Probably not worth experimenting with this on the first attempt but might help with attenuation.

Sorry for the different formatting- the recipes came from different sites with different standards.


A brand of scotch that routinely prints the release year on the bottle? I enjoy drinking scotch, and I am about to have my first child. I would like to buy a bottle of scotch that has the year my child is born printed on it, and then give them the scotch as a gift when they turn 30 or so. I am well aware that the scotch won't age the same in a bottle as it would in a cask, but the idea is that I will be able to give my child something that I have held for them for 30 years. I am aware that I could find a special one-time release of some sort, but I am looking for a brand of scotch that routinely prints the year it was released somewhere on the bottle because when I have my second child a few years down the road, I would like to do the same thing for them, and I thought it would be nice if they were the same scotch. The closest thing that I can find is Booker's Small Batch Bourbon from Jim Beam. They do a few special releases a year, and the release year is printed on every bottle. If I cannot find a brand of scotch that does something similar I will just go with the Booker's. However, I thought I would ask this question here in case anyone is familiar with the sort of thing I am looking for. It would also be nice if it was a speyside or highland scotch, but that is not really necessary. I thank anyone in advance for taking the time to read this, and hopefully being able to point me in the right direction.

Best regards,
Josh

I think there are two ways to look at this. Some distilleries do put the date when they bottled the whisky/scotch it will just take some leg work. Even cheap Old Turkey has a bottled date stamped on the label

Then the other way is to do some reverse math. There is such a thing as vintage whisky. Distilled and put into barrels in say 1990 and aged 25 years. So it would be bottled in the year 2015. Obviously you might have to wait until they bottle it the year someone is born. You can see some of this at the Glenfiddich website (unfortunately they have an "are you old enough question" to get past).

The last option is to just buy a bottle of 20 year old whisky the year someone turns 20 (or whatever year you want) and just give it to them then when it's released by the distillery. Holding on to a bottle for 20 years or so can leave it vulnerable to all types of accidents. Don't risk it and just buy the bottle when they turn 21 or whatever age you want to bestow it upon them.


Aging wort in wine barrels before fermenting If I were to age wort in wine-barrels, let's say oak for instance, for six months , before I ferment it, would that improve the taste of the beer at all?

Can beer be aged in wine barrels like other alcohols?

While I have no experience with this, I am pretty confident that it is not practical to age wort prior to fermentation in any container that is not fully sterile (not just sanitized). I imagine it would be safe to age wort if you pressure can it.

When we make wort, we are creating the perfect conditions for growing yeast (and lots of other microbes). Something will grow in the wort and start fermentation in your barrel.

Bottle bombs are bad - can you imagine a barrel bomb?

I would also question what chemistry you are trying to achieve by aging wort. Compared to the chemical profile following fermentation, wort is relatively simple - it is the yeast during fermentation that makes beer really interesting. If you are looking to add the character of the wood in the barrels (or the prior occupant of the barrel), then this is safer to do following fermentation.

There are lots of examples of using wood/barrels, both new and used, in making some specialty beers. However, I believe that these all use the wood post-fermentation.

Lots of beer styles benefit from some aging. If you age it in something neutral (e.g., glass, plastic, stainless steel), then you are just letting the beer chemistry, with living yeast still present, do its thing. When you age in wood, you are aging as well as imparting additional chemicals from the wood.

Does aging in wood improve the taste of the beer? Some people seem to like it (or we would not see commercial examples), but this is a completely subjective question and really depends on what you are trying to achieve.


Examples of high value Scotches I've been testing out different Scotches for the last few years and usually find a pretty strong correlation between price point and quality. When I pay more the Scotch almost always offers a better drinking experience up to a point.

That said, recently I bought an Aberlour 12 at about 65 cdn and found it to be very similar in character to a Dalmore 12 which I bought for a much higher price a few months ago. For that reason I'm characterizing the Aberlour as a high value Scotch. It's priced reasonably and is a bit better of a Scotch than it's price point would suggest.

So I wonder what examples of Scotches people would recommend that are superior than their price point would suggest.

It depends if you like the smokier/peatier whiskies such as Talisker, or prefer the smoother whiskies. I find the former generally overpriced but that's me. A good example of the latter is Auchentoshan 12 year old. Easy drinking (is that a bad thing?),  with no overpowering flavour but flavoursome all around and smooth bite (an oxymoron?)  at the end. I saw this for $65 on a Canadian website so I believe it fits into your Aberlour category.


What does Single Turn, Double Turn and Triple Turn mean in brewing? I was going through a brochure in brewing and it mentioned Single Turn, Double Turn and Triple turn brewing. However, it did not mention what those mean. I would really appreciate if anyone with knowledge of this enlighten me on this.

As far as I understand a "turn" is a term from Contract Brewing.  Though it seems like it's slightly ambiguous term with different meanings depending on context.  In this case it refers to a "turn" using the brewery and includes time in a fermentation vessel.  Which is to say for $5000 you can use the facilities to brew 30 barrels of beer from start to finish, plus extra charges for ingredients and packaging (canning/bottling/kegging).

Internally brewers will also use "turn" as shorthand for "turnaround time" which only refers to how quickly a batch of beer can go from the grain mill to the fermentation vessel and is used for planning how many different batches of beer can be produced in a day.


Can a kiwano melon become alcohol? Could someone make wine (or any other alcoholic beverage) from kiwano melons aka horned melons? Like, if you needed to make alcohol and the only prominent fruit is kiwano, could you make it work? In any case, it'd probably be a good idea, it tastes like banana and kiwi

You can make alcohol from anything that contains sugar, so...

Yes, of course you can make alcohol from kiwano melon, using the same technique as with any melon (or in fact most fruit) - get the juice from it and use your normal moonshine technique :-)


What's a good (neutral) sample beer to spike with a sensory training kit? I recently ordered a sensory training kit from Siebel Institute. In short, glass vials of liquid isolating flavors (including off-flavors and contamination) commonly found in beer.

The instructions explain how to spike samples of beer, but say nothing about how to select a suitable beer:

I'll be hosting a party of six, and our tastes vary wildly: from craft drinkers to macro drinkers, and an enologist (winemaker).

How should I select the base beer(s) to help us get the most out of this experience?

Should we all have the same beer? If so, a macro, even though some dislike them? Or should I pick something like a pilsner?
Or should I have two tiers, a macro and something else? (What kind of ale would be appropriate?)

You want a mildly flavored, low hop beer for something like this. I would suggest a Kolsch or Helles Lager or a Mild. Pilsners can be heavily hopped. I have done a lot of this with wines when I taught winemaking classes at a community college near here. We used very low aroma wines like a warm climate sauvignon blanc. You want the same for this since you don't want anything to get in the way of your samples. Also keep a small cup of coffee beans and water nearby to "reset" your nose and mouth between smelling and tasting. I wouldn't do two different beers it will muddy things. Good luck!


Where to find the Leffe Brune (and other Belgian beers) in South London As per title... I don't know where to find the Leffe Brune (my favourite) in London at "normal" price.
I live near Elephant & Castle... south London.

By normal price I mean like 2 or 2.5£ (better around 1.59£).
It is common to find in little shops and on Tesco/Sainsbury's the Leffe Blonde (33cl) at 1.29£ or 1.59£.

I have found sometime the Brune one (at same price) but probably it was really an old stock in some shops. I bought all of them and after months I never seen them again (but they have the Blonde every time).

I'm also interested in:

Westemalle Dubbel
Chimay Red
Chimay Blue
Achel
Kwack
Delirium Tremens
Rochefort

Do you know some shops that have these ones?

When I lived in Reading the local M&S (near the train station and city center) had a lot of Belgian beers at reasonable price. Not the one in London (in my area).
In Reading I can suggest "The Grumpy Goat", it is a tiny shop near the station (hidden in a gallery, you have to know were it is) specialized in beers and cheese. It's a gem in Reading. Vary good choice and prices.

The only option is online? Which shop/site do you suggest?

Thanks,

Alex

If I want to find a beer, I use the Untappd app. Link to the beer is here: https://untappd.com/b/abbaye-de-leffe-leffe-brune-bruin/5941
If you load it up in the App (certainly on Android), you can 'Find It'. This will search for recent check ins close to you. That should certainly point you in the right direction anyway.


How does boil time directly affect ABV% & IBU? Dogfish Head makes IPAs called "60 Minute", "90 Minute", and "120 Minute". According to Wikipedia:

  Their names refer to the length of the boil time of the wort in which the hops are continuously added.

There is also a limited edition "75 Minute" which is really a blend of the 60 & 90 varieties.

What I find odd however, is that these numbers also roughly correspond to the beers' ABV% & IBU.

Again, from Wikipedia:

60 Minute: 6.0% ABV, 60 IBU
90 Minute: 9.0% ABV, 90 IBU
120 Minute: 18% ABV, 120 IBU
75 Minute: 7.5% ABV, (no IBU listed)

Generally, the ABV% is about one-tenth the boil time in minutes, while the IBU is directly equivalent. Is this naturally due to the chemical reactions which occur during this part of the brewing process, or must Dogfish Head be doing something in particular which leads to an abnormally tight correlation here?

First, it's important to note that the boil time is not the only thing that increases with each of those beers.  Dogfish Head continually hops during the boil, and the boil extracts the alpha acids from the hops, giving the beer bitterness, so a longer boil with more hops results in a wort that is more bitter.

Here is where the additional alcohol comes in:  To counteract the extra bitterness, the beers that have boiled longer have both additional malt added to balance the bitterness, and are given additional fermentation and conditioning time to allow the yeast to convert all of those malt sugars into alcohol.  In 120 Minute IPA's case, it spends an entire month in fermentation, resulting in an exceptionally high level of alcohol at the end.


Broadening my horizons (Ale recommendations in South West UK) I would like the other beer enthusiasts to suggest some new ales for me to try. I enjoy all Bath Ales and Box Steam Brewery; I'm more a fan of a bitter and less so of pale ales.

Can you advise of any brands of a similar or superior quality I might try? (In the South West of the UK). The cheaper end of the scale (Spitfire, speckled hen) doesn't interest me.

Many thanks in advance.

If you're in the South West, then it's definitely worth checking out Otter Brewery (a really good range with a cracking bitter). Also Abbey Ales are the only ales actually brewed in Bath, not to say that Bath Ales aren't great, but this is real Bath ale! Depending how far SW you go, Exeter Brewery's Avocet Ale is a nice drop that you can have a really good session with.
Hope this helps!


Why don't any Arizona craft breweries export their beer? Why don't any Arizona craft breweries export beers out of state?  Is it a legal restriction, a private agreement, or just a market force?

In the United States, interstate beer export is an extraordinarily complicated matter.  Unlike other areas of commerce, states are allowed to directly regulate import of alcoholic beverages to their state because of the 21st Amendment specifically reserved that right in the repealing of prohibition.  States, through the licensing process, can also control export, but this is rare since usually states like to export stuff to other states (and thus bring money into their state).

This means that beer, wine, and spirits are extraordinarily complex to sell in the interstate market.  Small craft breweries are going to have a huge amount of legal compliance in every case and so you have an issue that it is essentially impossible to be both small and interstate in this market.


What flavours of ice cream can be used with different types of alcoholic drinks to make a great float? What flavours of ice cream can be used with different types of alcoholic drinks to make a great float?

We all know that root beer makes a great float, usually with vanilla ice cream. But I would like to know about the possibility of using different flavours of ice cream with various types of alcoholic drinks such as gin or even apple ciders?

Any recommendations?

One of the great ones we grew up with was the Cider Spider - a cider float with vanilla ice cream, using proper cider, not the strange thing that seems to pass for cider in the US. I assume it came from Australia, as it was my mother who introduced us to it.

But since then experimentation has showed that most basic ice cream flavours can work well in fairly normal drinks. Strawberry with rums and gin, vanilla with everything, and even chocolate with dark rums and chocolate liqueurs.

There are some weirder ice creams that work in cocktails - chocolate, orange and rosemary ice cream can work well with a spiced rum or tequila-based cocktails.

In reality, I think the use of ice cream is only limited by your palette or imagination. Ice cream cocktails are generally sweet and creamy, which puts some people off. They can also congeal rapidly - which can be offputting.


Storing tequila in the freezer? Tequila happens to be just about the only liquor I enjoy. Recently, I was talking to some guys from Mexico who know their tequila pretty well. One of the older guys was telling me he sometimes enjoys keeping tequila in the freezer as it completely changes the flavour (I guess to something better/positive).

Is it a bad idea for any reason to store tequila in the freezer, and does it matter what type of tequila it is?

Safety

There is absolutely no need to worry about liquor, including tequila, ever freezing or exploding like a beer or wine would. To freeze liquor, temperatures of -100 to -170 degrees F are required. Your basic house hold freezer is set at about 0 degrees F, and an industrial deep freeze only gets to about -50 F;
It also does not matter what type of Tequila it is, as all tequila will be 40% alcohol by volume.

As far as personal safety, Tequila straight out of the freezer is not cold enough to worry about being harmful to drink as some have suggested; IMHO it is much better than other liquors that are traditionally kept frozen such as Sake.

Taste

Like Sake, Tequila does have a different flavor if kept at room temp vs in the freezer.
When the tequila is chilled, you may find that your mouth isn't bombarded with the chemical compound, ethanol (alcohol),  that can eviscerate your tongue and completely overpower one's olfactory receptors. Without these hindrances, one may taste a sweet nectar flavor not present in a room temperature drink.


Is there a contest that chooses the best beer in the world? Is there an "Oscar" for beers?

Is there a contest that chooses the best beer in the world?

The short answer is possibly.

The International Beer Challenge Competition and Awards seems to make that claim.

  We are the world's BEST Beer Competition and Awards - as voted by experts - our panel of judges

  The aim for the IBC is to reward and promote excellent beers from around the globe providing brewers with a platform to express their beers to trade and consumers.

  With the ever growing interest in the beer category, we have set out over 72 different categories to reflect the diversity in brewing today as well as offering traditional beer categories. Over the years we are seeing more and more brewers enter their bottled, canned or mini kegs from round the world and today we receive entries from no fewer than 40 countries.

  Being part of the IBC carries a number of significant benefits. It acknowledges the skill of the brewer and is an internationally recognised symbol of quality, frequently displayed on beer labels. Retailers, restaurateurs, bar owners and wholesalers are justifiably proud of the range of award winning beers they carry. Drinks lists promote IBC award-winners directly to the consumer and can influence their buying decision and as a result can increase your brands' profile, prestige and sales.

  We have some of the shrewdest beer judges in the land - retailers, importers, publicans, brewers, writers and flavour analysists. The judging process is rigorous, unrivalled and our approach is much respected among our panel of judges.

  Winning beers will be presented at the Brewers Awards when we announce the trophy and supreme champion beer, and also crown brewers and retailers who have performed the best across the board in the competition. - The International Beer Challenge Competition and Awards

There is also the World Beer Cup.

  The World Beer Cup is an international beer competition organized by the Brewers Association, a trade group representing America's small and independent craft brewers. It is the largest competition in the beer industry and has been described as "the Olympics of beer." According to americancraftbeer.com, "Winning a World Beer Cup is like winning a Grammy or an Oscar…it brings the world’s attention to even the smallest brewery’s doorstep…and like a hit song or film, it can make a career." The cup was founded by Association of Brewers president Charlie Papazian in 1996 and is awarded every two years. The competition is held in conjunction with the Craft Brewers Conference & BrewExpo America.

  In 2016 there were 6,596 beers from 1,907 breweries from 55 countries. Entries were judged by an international panel of 253 judges from 31 countries. In 2018 there were 8,234 beers entered, a 25% increase over the 2016 cup and the largest field in the competition's history, with competitors from 66 countries. There were 295 judges, three-fourths of them from outside the United States. - World Beer Cup


Is Budweiser really the most expensive beer to brew? On bottles of Budweiser it claims that:

  We know of no brand produced by any other brewer which costs so much to brew and age.

Photo

This seems implausible both from the point of view of economics (it’s brewed in enormous quantities and sold cheaply), and given it doesn’t involve any special additional ingredients, ageing, or hand production. Why do they claim this and how are they allowed to?

Note: I can see that it may hinge on what “brew”, “know”, “producer” means but unlike, for example “possibly the best beer in the world....” , it makes an objective claim.

The answer may be in the question you asked:

  it’s brewed in enormous quantities

If you look at the aggregate cost, it is indeed almost certainly the most expensive beer in the world to brew and age, because they make so much of it. The total cost for brewing Budweiser probably far exceeds the cost of brewing any other single recipe, year over year.

Per bottle, however is a different story.  Budweiser isn't particularly cheap, from a bill of materials perspective, but it isn't exceptionally expensive either.  However when it was introduced, it was extremely expensive.  At retail it cost the equivalent of $17 a bottle today. The cost savings today are largely due to efficiencies in integration, scale, and processes.

So is it still true that it's the most expensive beer to produce today?  On a per bottle basis, certainly not.  That doesn't mean, however, that they're cutting corners on production, but as the comments noted, simply taking whatever legal liberties are available to them when making that claim.


Japanese beers historic evolution I read yet this on Wikipedia and some small articles.

The articles didn't satisfy my curiosity.

My question is:

  What is the history of brewing in Japan?

Please, take in mind following sub-related-questions:

  • Since the brewing techniques were imported, how did the brewing techniques evolve?

  • Have the Japanese maintained traditional techniques or invented some new
  ones?

  • There have been cases where they have combined European
  techniques with ancient Japanese fermentation techniques - was this before the arrival of Europeans?

What is the evolution of brewing beer in Japan?

Beer in Japan seems to have had its start in the 17th century during the Edo period when Dutch traders stationed at Dejima in Nagasaki opened a beer hall for sailors working the trade route between Japan and the Dutch Empire.

  The Dutch started brewing beer for their own use in Nagasaki during the Edo Period. The first brewery to serve the Japanese market was founded in 1869 in the international port town of Yokohama by a foreign businessman. After changes in ownership, it started producing Kirin-branded beer in 1888. Meanwhile in Sapporo, the government built a beer brewery and established the Sapporo Beer brand in 1876 as part of its efforts to develop the island of Hokkaido. Accordingly, Yokohama and Sapporo vie for the title of birthplace of Japanese beer.

  The popularity of beer increased sharply in the second half of the 20th century, and beer has long since overtaken sake as the nation's favorite tipple. In recent decades, some Japanese beers have also gained popularity overseas.

  Variations of beer

  Because the alcohol laws in Japan dictate that beer be taxed according to its malt content, other beer-like drinks have been created by the Japanese brewers that contain less malt and thus are cheaper to sell. The current three ranks of beer are as follows:

  Beer

  Regular beer with regular malt content. Because of higher taxation, it costs more than the two ranks below.

  Happoshu

  Happoshu (lit. "sparkling alcohol", also known as low-malt beer) is a relatively recent invention by Japanese brewing companies. It has a similar flavor and alcohol content as beer, but it is made with less malt, which gives it a different, lighter taste. Due to the lower malt content, happoshu is taxed differently than beer and costs less.

  New Genre (Shin Janru)

  New genre beer (also known as "third beer" or "daisan no bīru") is the most recent development in the Japanese beer industry. In order to counter tax changes that reclassified the malt content of beer and subsequently raised the price of happoshu, this beer-like beverage contains no malt, instead using pea, soy or wheat spirits. As a result, it can be sold at an even lower price.

  Over the coming years, the alcohol tax rate will be incrementally adjusted to be unified into a single one for all beer and beer-like beverages by 2026. This means that the price difference between beer and its less-malt-containing alternatives will narrow.

  Craft beer

  The craft beer (地ビール, ji-bīru, literally "local beer") scene emerged in the mid-1990s. Up until then, stringent brewing laws granted licenses only to large-scale brewers. This all changed in 1994 when the government drastically relaxed the law, enabling small-scale breweries to thrive. Since then, craft beer has become increasingly popular, with hundreds of microbreweries around the country now selling high-quality regional beer domestically and abroad.

  There is a particularly vibrant craft beer scene in the big cities like Tokyo and Osaka, where various dedicated bars sell beer from a particular brewery they are linked to, if not from a selection of breweries. There are also an increasing number of brewpubs that brew and sell their own beer on premises. Many onsen towns also contribute to the national craft beer presence with celebrated local breweries that take advantage of local pure waters. - Beer in Japan

Other informative sources:

History of the Japanese Beer Industry

Brewed in Japan: The Evolution of the Japanese Beer Industry

Hitachino Nest Beer Brewery


Does the choice of bottle cap or stopper make a difference? Does the choice of bottle cap design have any effect on the beer itself? With the primary goal being to keep the beer pressurized and prevent exposure, how do the different stoppers stack up against each other?

It would seem to me that both the twist-top and flip-top cap designs provide roughly the same quality of seal, although a twist-top comes off easier and may be prone to opening during transport.

In my experience, the flip-top caps, the ones where you need a bottle opener (or wooden table, or set of house keys) to get open, tend to come on the more mid-range to expensive beers whereas the standard, mass-produced cheapies come with a screw-off cap. Although, this isn't universal. I wonder if this is just a marketing technique (it needs a bottle opener so it must be good).

Then there are the swing tops, which have a swinging metal bracket which, when pushed down, plugs the opening of the bottle with a rubber washer. Is this any better or worse than the bottle caps? I've always liked them for home brewing because they're easily recyclable.

I do not think that the type of cork is important. The important thing is that the cork used seals of the bottle so that no wild yeasts or bacteria are able to enter the bottle.

Traditionally cork and flip-top caps have been used for beers required for preservation, however any seal would do.

In my opinion it's more about tradition than functionality. Just as with french wines plastic corks can actually provide a more durable seal than metallic caps or real corks as they are less susceptible to decay due to moist. However in the spirit of the tradition and to keep customers happy it's often a less preferred option.

For instance, Belgium is a fairly traditional country and you will often never find plastic beer bottles or twist-top caps. Not because they are up to the task, but just because the Belgians didn't like it.


Do open container laws in the U.S. apply to non-alcoholic beers? Do open container laws in the U.S. apply to non-alcoholic beers? (Open container laws do vary from state to state but there may be a general consensus on definitions, e.g. the definition of "an alcoholic beverage." Focusing on the most populous states, California, Texas, New York, and Florida may be a good estimator of widely-applicable laws.)

I'm not looking for speculation (however logical) e.g. "Non-alcoholic beers still have alcohol and are therefore subject to the same laws," or "Non-alcoholic beers can't be purchased by minors, therefore [...]," only citations of state laws or on-the-record statements by law enforcement officials.

In California, it only applies to alcoholic beverages.

California Vehicle Code 23223:

  Possession of Open Container in Motor Vehicle

  (a) No driver shall have in his or her possession, while in a motor
  vehicle upon a highway or on lands, as described in subdivision (b) of
  Section 23220, any bottle, can, or other receptacle, containing any
  alcoholic beverage that has been opened, or a seal broken, or the
  contents of which have been partially removed.

  (b) No passenger shall have in his or her possession, while in a motor
  vehicle upon a highway or on lands, as described in subdivision (b) of
  Section 23220, any bottle, can, or other receptacle containing any
  alcoholic beverage that has been opened or a seal broken, or the
  contents of which have been partially removed.


Advice for finding the right beer for me I recently turned 21 (5 days) and I am trying to find some beer that I actually enjoy drinking. Currently I drink liquor like Jack + Coke and things like that. Any ideas on how to broaden my horizons when it comes to beer without just going out and buying random 6 packs?

Thanks,

If you can purchase variety packs or cases of individual bottles where you live, that's a great way to explore -- get a couple each of a bunch of different things and use a site like RateBeer to keep track of your opinions.  (I chose RateBeer because you can use it to assign a simple rating of 1-5 stars, which is good for a first approximation.)

You should be aware of the different major styles of beers.  While you shouldn't dismiss an entire style based on one beer (maybe it was just that one that's not to your taste), if you find that you don't like most of the IPAs you taste or you tend to like most of the stouts, then you probably want to back off of the former and try more of the latter.  RateBeer (and also BeerAdvocate) shows the styles for individual beers, and you can search -- on those sites or in your store -- for more of those or similar styles.

If you can only buy beer by the 6-pack -- do you have beer-drinking friends?  Get together with a couple other people, buy one 6-pack per person, and swap bottles around.  Where I live, until very recently, beer could only be sold in full cases, and I joined a group of people to buy mixed cases using this approach.


Commemorative wines for a particular movie? Not long ago, I read this article (FRANCIS FORD COPPOLA WINERY UNVEILS WINES TO BE POURED AT 2017 ACADEMY AWARDS® CEREMONY & GOVERNORS BALL) and it got me thinking if there exists a wine that commemorates a particular movie and could be paired with it?

Pairing beer with a particular movie is quite commonplace, but commemorative wines that could be paired to a particular movie is much more rare.

Here is a beer example of what I am trying to convey, but I am interested in wine only: The Hobbit Series of Beers ships this week, coming very soon.

  Gollum Precious Pils: A strong Imperial Pils, with flavors as smooth and crafty as Gollum himself. Like the ring which Gollum pursued for the rest of his life, his “precious” pils, if your quest leads you to it, could extend your life too! (at least we’d like to think so) It will, at a minimum, make your journey a little more enjoyable!

If I am completely off the track here, tell me and I will delete my answer - but I will have a bash at this.

I found some information Here, at decanter.com.

  Wine films

  There are several well-known films based on the drinking or making of
  wine or the wine industry itself. They range from American
  comedy-drama Bottle Shock (featuring Alan Rickman as wine expert
  Steven Spurrier), buddy-movie Sideways and book adaptation A Good Year
  to smaller pictures such as the controversial Mondovino, mockumentary
  Corked and French hit Vagabond.

  Individual wines have also featured on the big screen including
  Chateau Margaux in Withnail & I and Sherlock Holmes, Chateau Latour in
  Monty Python’s Meaning of Life, Chateau Angelus in James Bond Casino
  Royale and Veuve Clicquot in Casablanca.

  In May 2012 it was announced The Billionaire’s Vinegar is to be turned
  into a motion picture starring Brad Pitt.


Which drink is moderately less hazardous to health: Beer, Whiskey, Rum, Vodka or Wine? I have decided to drink only beer as a New Year’s resolution, however one of my friends said that beer is more hazardous than whiskey.

Can anyone help me with this? What should I drink ?

Which drink is moderately less hazardous to health: Beer, Whiskey, Rum, Vodka or Wine?

There is no one perspective that is a definite answer to this question because there are many factors that must be taken into account.

How much alcohol is considered moderate?
What type of drink contains more calories and thus makes one gain weight more quickly?
What types of drinks can by those who are gluten intolerant?

How to drink moderately and how much alcohol in a drink is considered to be moderate?

Most people consider drinking by consuming a drink or two socially or in private. Drinking too much in some circumstances can lead to another alcohol poisoning.

  What is Moderate Alcohol Use?

  Guidelines for moderate drinking have been set by the US Department of Health and Human Services and the World Health Organization.

  The US guidelines suggest no more than 1 drink per day for women and no more than 2 drinks per day for men. A drink is defined as 12 oz of beer, 5 oz of wine, or 1.5 oz of spirits.
  The WHO guidelines suggest no more than 2 drinks per day, and no more than 5 drinking days per week. They recommend 2 non-drinking days. Of course, you can't stockpile your drinks, and have them all at the end of the week.

  A Standard Drink - The Definition of a Drink

  A standard drink is 14g of pure alcohol according to the US Department of Health and Human Services. The World Health Organization defines a drink as 10g of pure alcohol.

  Each milliliter of pure alcohol weighs 0.79 grams. Therefore, you can calculate the alcohol content of a drink with the following formula:

  1 can of beer (330 ml, 12 oz) at 5% (strength) x 0.79 (conversion factor) = 13 grams of alcohol
  1 glass of wine (140 ml, 5 oz) at 12% x 0.79 = 13.3 grams of alcohol
  1 shot of liquor (40 ml, 1.5 oz) at 40% x 0.79 = 12.6 grams of alcohol

  Note that a 750ml bottle of wine contains 5 drinks. Therefore 2 drinks a day is less than half a bottle of wine a day.

  Recommended Alcohol Guidelines - Moderate (Social) Drinking Plan

Now for the question of weight gain! Which drinks contain more calories and thus can make it more readily possible to get one fatter more quickly. The amount of carbohydrates must also be taken into account.

  Alcohol can either give you a beer belly or help you uncover your abs. After all, while one Archives of Internal Medicine study shows that people who put back one or two drinks a day are less likely to gain weight, research in The American Journal of Clinical Nutrition shows that men consume an extra 433 calories on days they have just a couple of drinks.

  While lowered inhibitions and drink-fueled munchies have something to do with it, 61 percent of the caloric increase comes from the alcohol itself. So, if you're trying to lose weight while still enjoying the occasional drink, you'd better be wise about which drinks you choose. Here are the best and worst booze you can order.

  The Best Wine

  Red or white, you can expect to consume roughly 100 to 120 calories per glass. (That's assuming, however, that you're drinking a standardized 5-ounce glass. Research from Iowa State and Cornell shows that people tend to over-pour by 12 percent.)

  However, there are some considerations to make when picking grapes: White wine typically contains fewer carbohydrates than does red wine, which makes a small difference in terms of calories, says Caroline Cederquist, M.D., author of The MD Factor and creator of bistroMD. Meanwhile, red wine is richer in antioxidants, and a 2014 study in The Journal of Nutritional Biochemistry, red wine's ellargic acids delay the growth of fat cells while slowing the development of new ones.

  Vermouth

  “A fortified wine with higher alcohol content and infused spices and herbs, vermouth is a calorie saver if you have it by itself—as it's commonly served in Europe," says Georgie Fear, R.D., author ofLean Habits for Lifelong Weight Loss. A 1.5-ounce serving contains a mere 64 calories, and typically contains about 15 to 18 percent alcohol, she says. Plus, research out of Budapest shows that it's jam-packed with polyphenol compounds, which may promote healthy weight loss.

  Still, remember that if you mix it into a Manhattan or martini, you're probably going to be consuming far more calories and sugar, Fear says.

  Straight Liquor

  When it comes to getting the most alcohol for the fewest calories, shots and straight booze on the rocks are the way to go. "There isn't much of a difference between 80-proof hard liquors," Cederquist says. "They all have around the same amount of calories and carbohydrates." And as calories increase along with alcohol content, the difference isn't huge. For instance, a shot of 86-proof whiskey contains 105 calories and a shot of 80-proof vodka contains 97.

  However, you also need to keep in mind that the sweeter the liquor, the more calories it typically contains, she says. "If you're looking for a lower calorie alternative, avoid the flavored vodkas and spiced rums and go for the original or 'plain' option offered," she says. "If you are looking for a flavor boost, try low-calorie mixers like a flavored seltzer or fresh squeezed lemon or lime. This will provide the taste without the calories."

  Light Beers

  With fewer calories and carbs, these are the best brewskis for weight loss, Cederquist says. Many light beers contain 90 to 100 calories per 12 ounces, while extra-light beers pack about 55 to 65.

  However, just don't use that as an excuse to have more beers than you typically would, or you'll undo all benefits. Hey, they generally pack less alcohol, right? Well, yeah, but they actually tend to have a higher percentage of their calories coming from alcohol compared to standard brews. Budweiser Select 55 for example derives 88.2 percent of its calories from alcohol, compared to Bud Light at 74.1 percent, and regular Budweiser at 66.9 percent calories, Fear says.

  The Worst

  Sugar-Packed Cocktails

  "Margaritas and Long Island Iced Teas can set you back more calories than a large order of McDonald's French Fries," Fear says. Even worse, calories from sugar-laden drinks come as a sneak attack. When you drink a marg, your body is so overwhelmed with the alcohol content that your body doesn't properly metabolize the sugar. Instead, it stores the sweet stuff as fat.

  There is never a good excuse to drink these and other sugar-filled cocktails especially if you are trying to lose weight or not develop diabetes, she says. Now, if you've got a skilled mixologist behind your bar, you're probably calorically safe ordering a cocktail. After all, he'd never serve up one of these artless offenses.

  High-Alcohol Craft Beers

  "The last five years have seen an explosion of craft breweries creating high-alcohol varieties, which pack more calories per bottle than you may realize," Fear says. Remember, more alcohol means more calories. Every gram of the good stuff contains seven calories.

  For instance, Flying Dog Horn Dog, which contains 10.2 percent alcohol by volume, also contains 314 calories per bottle, and Dogfish Head 120 Minute IPA boasts 18 percent alcohol by volume, but also packs 450 calories into each bottle. That's a meal in a glass. Unfortunately, though, all that alcohol can wind up making you hungrier.

  The Best and Worst Booze to Drink if You Want to Lose Weight

If one deals with a gluten sensitivity, the only options is to avoid drinks with no gluten in them.

Wine is gluten free.
Sake is gluten free.
Distilled drinks are gluten free.
Most beers are not gluten free, however some are. This goes for some ciders as well.

This article explains it quite nicely: Gluten Free Beer, Alcohol and Wine

The end result is that all forms of drinking alcohol must be done in moderation. There is no one drink that is less hazardous to one’s health. Just keep it to one or two drinks a day.

If weight loss is on your mind, I would recommend a shot or two of straight (neat) liquor(s) or a light beer. Just because it is a light beer that should not be a license to drink as much as one wants, since moderation is always the key factor here.


How much of a spirit's flavour comes from the original fermentation? It's my understanding that distillation produces alcohol to a very high percentage, over 90%. Obviously this doesn't leave a lot of room for flavour compounds. And indeed a lot of white spirit, such as Vodka, is relatively flavourless.

Some spirits, though, are different. Whiskey made from peated barley retains the smoke flavour of the peat fire, for instance.

Perhaps the most extreme example, though, is rum. White rum has a sweetness compared to vodka which must come from the sugar base. Darker rums, like most aged spirits, gets the majority of their flavour from the barrel in which they are matured. However, tasting darker rums reveals a lot of sugar product flavours: caramel, fudge and treacle for example. Presumably these also come from the sugar base and not the barrel yet they're a lot stronger in dark rum than in light.

Why is this? What governs the flavours that are left behind after distillation and before maturation? Presumably the temperature at which flavour compounds vaporize is key but are there other factors? Is it different for some spirits than for others - would un-matured whiskey, for example, taste much the same as vodka if not peated?

The type of still used is significant. Vodka is distilled using a fractioning column or reflux still as described here:

https://en.wikipedia.org/wiki/Fractionating_column

With a fractioning column, the answer is: none of the flavour comes from the original fermentation. There is no flavour (sort of....)

Here's what a commercial one looks like:

Or a home use version:

I'm not very au fait with exactly how a reflux column works, but the end result is a pure flavourless liquid. Roughly the vapours travel up through a long column which contain elements that prevent all but the purest alcohol vapours to pass through.

In the case of Whisky, Rum, Brandy, then yes they do get their flavours from the original fermentation. They are distilled using a pot still (by law in the case of Scotch and Irish whisk(e)ys). This is a much older type of still, less efficient than a column (lower ABV and less yield); key thing is it retains flavor:

Or a home use version:

The nature of a pot still is that it is less efficient than a column, but it allows much more flavor to emerge.

It is possible to make vodka on a pot still, but great care has to be made to ensure the input alcoholic liquid (the "wash") is as clean and neutral as possible, no off flavours from the yeast for example. No commercial distiller would attempt this but some home distillers make do with what they have.

Note that even whisky, which is distilled from dark brown malt "beer", will come out of the still as clear as vodka. It derives its final color from the barrel ageing process.

Re the rums, I think techniques vary but I think usually white rum is similar to dark rum but it is carbon filtered after the oak aging process is complete, which removes the colour and also presumably some flavour.


What happens if I drink buttermilk after 3-5 drinks rum or whiskey (60ml each)? I have heard that we should not drink milk products after we drink rum or whiskey. I'm not sure.
But curd and buttermilk is always in my dinner. Can you make it clear?
What happens in the stomach when milk products and alcohol meet?

The acidity (ph) of ethanol is relatively neutral (roughly equivalent to water), so milk and creams will typically mix fine with ethanol. In fact, it's the basis of many popular alcoholic beverages, like and "egg nog" (which is a spirit, a whole egg, cream, and simple syrup), or the White Russian (vodka, coffee liqueur and milk).
Milk or cream-based beverages can become curdled, but it requires a high level of acidity (e.g. lime juice) to be introduced prior to consumption.  It's why the "cement mixer" shot becomes curdled (the combination of cream in the "Irish Cream" and lime juice). If you are not familiar, do not try to drink a cement mixer "shot", it is typically considered a really bad prank to pull on an unsuspecting victim. See "Cement Mixer"
Even though buttermilk is slightly more acidic than regular milk or creme, it's not enough to cause a reaction like curdling (unless you add the aforementioned high level of acid). Plus, milk already curds somewhat on its own in the stomach.
There is a popular myth that drinking buttermilk (or regular milk) prior to alcohol consumption has preventative benefits (i.e. "hangover cure"). However, there is no scientific evidence that supports the claim that drinking any type of milk (even buttermilk) before consuming alcohol does anything to stave off or reduce hangovers.
Conversely, it is well known that alcohol consumption slows digestion and reduces the absorption of nutrients, especially those found in milk. This is because alcohol reduces the secretion of digestive enzymes, which are what break down food in the stomach, including milk proteins and sugars. Alcohol also increases acid levels in the stomach, but it doesn't typically cause major negative side effects when consumed in moderation unless there is already another medical factor present.
High levels of milk or creams, followed by excessive alcohol intake can produce effects similar to lactose intolerance because the milk sugars are not digested well and move into the intestines. Once excess sugars are in the intestines, the bacteria there consume the sugars and produce large amounts of gas. High levels of sugar in the intestines also cause more-than-normal amounts of water to be drawn into the intestines...a.k.a. "diarrhea".
As long as you aren't eating cheese curd sandwiches, made with flourless (i.e. all-cheese) cheese bread, with 5 slices of cheese and cheese soup, followed by high levels of alcohol, you should be fine.  Moderation with all things is the key.
Note: If you are diabetic, you run the risk of much higher levels of milk sugars going into the intestines and should consult a physician, because prolonged sugars in the intestines and stomach can lead to gastritis or even ulcers.


Spirits over 50%. Taste v effect I like a gin or 2, but tend to stick to the 37.5% stuff opposed to the stronger stuff.  I don't get any extra taste, just fall over quicker!  I understand that for some of the better whiskeys a little bit of water will bring out the taste.  At what point does the % become a problem for taste?

Your question is a bit broad because the flavour of high ABV spirits, and the intention of the spirits themselves vary widely.

Some alcohols with a high ABV, such as Hungarian Palinka, are sometimes drunk purely for inebriation. They have a high alcohol content mainly to cause the intended effects, not to produce a pleasing drink. These types of spirits are also often flavourless and used to make cocktails with alcohol content.

On the other hand, I've had Scotches that were as high as 60% but very easily drunk neat, and quite pleasing.

So in sum: whether and how someone enjoys a high ABV spirit really depends on the spirit and it's individual qualities.


What is the best angle to store beer bottles? Currently I am storing my bottles in the crates at a (about) 20 degree angle (bottles are upwards!).

Does the way of storing the bottles affect something (and how)?

In general, you just want to store your beer bottles standing upright. For tons of detail on bottle storage, BeerAdvocate has a great guide, but in short: storing a standard shaped beer bottle upright minimizes the surface area exposed to air in the bottle, slowing oxidation, and preventing spoilage. Additionally, in the case of unfiltered or bottle conditioned beers, it's highly desirable that any yeast settle at the bottom of the bottle - and not anywhere else.


What beers are good for making shandy? If I'm looking for a beer to make shandy with, what should I be looking for, in terms of flavour?

It seems as though lighter beers are the most popular:

In northern Germany, a half-and-half made of Pilsner beer and lemon soda is known as an Alster
In southern Germany, a mix of Weißbier and lemon soda is called a "Russ'" (Russian).
The Radler (cyclist) Biermischgetränk has a long history in German-speaking regions. It consists of a 80:20 or 70:30 mixture of beer and German-style lemonade (not American-style lemonade, but sparkling lemon soda, similar but not identical to Sprite or 7 Up).

From wikipedia

In general, shandies are meant to be "refreshing" drinks, so the lighter beers makes sense.  You can get creative with dark or hoppy beers, but in general you want lighter brews like pilsners, saisons, golden ales, etc.


Are there any microbrewery in Lisbon/Tomar in portugal? Are there any microbrewery in Lisbon/Tomar in Portugal?

What is the specialty brew in Portugal? Is there any special beer or beer-like alcohol from Portugal?

Portugal Beer History

Lisbon Beer Museum

Edit:  Dois Corvos and Oitava Colina are both craft breweries in the area.

Generally, Lisbon seems to be a wine destination, which means beer doesn't end up shining in any significant way in the region.


What is this sediment from my wine? I saw this in my carafe after it had been emptied. I am assuming it came from the wine. It almost looks like a vine to me. Can anyone help me identify this?

This is most likely tartrate crystals that have formed around the cork or a seam on the inside of the glass bottle. The like to attach to something rough. I have seen this many times. More often in white wine than red because of the higher tartaric acid levels, but it can occur in both. Generally when the wine has been stored in a cold location for an extended period of time. Like in a cellar or fridge. Nothing to worry about! Here is a picture of white wine crystals that have a similar shape.


If you are having a beer tasting, what is a good way to clear the palate? When you are having a wine tasting event, it's customary to clear the palate with water and possibly plain crackers or baguettes.

Is it the same concept for a beer tasting where you are serving several types of brews, or is there a different preferred method for ensuring that the last taste doesn't influence the current one?

Not have any experiense on Beer testing but here are few tips from beer.about.com

Do not taste new beers with food or soon after eating. The lingering flavors from food can greatly affect your impression of the brew.
Cleanse your palate with water. Crackers or cheese are fine but you should remember that even these foods can affect the apparent flavors of the beer.
If you're tasting a number of different beers, let the color be your guide. It is best to taste from light to dark.


Home Bar - Marry Two Bottles of Different Brands? In my home bar, I have some tequila, rum, vodka, and bourbon. Each of these types now has two or more brands (the extras were gifts), which take up space.
I'd like to keep my home bar simple and just have one bottle of each type.

What issues are there with doing this?
Is this safe?
How will this affect the cocktails I might make?
How should I calculate the new alcohol level?

If the bottles are standard everyday bargain brands then I don't see much problem with mixing them together by type. However it would seem a shame to take a premium bourbon and mix it with something cheap. As for your other question, I'd guess it is as safe as having separate bottles. Unless the cocktail recipe specifies a specific brand I doubt it will affect the result much. As far as alcohol content, most gins (for example) are going to be similar in ABV so mixing won't change things much. Calculating the ABV of the result is a weighted average. Take the ABV of bottle A times the volume in bottle A add the ABV of bottle B times the volume in bottle B and divide the result by the final volume.


What kind of beer has the highest alcohol percentage Would the highest alcohol percentage be things like bud light or something resembling an ale?

Strange question, but here goes: No, on both.

Explanation:
To make a beer strong requires a LOT of ingredients and of these the ones that provide sugars for the yeast are most important. The large volume of ingredients means that the beer will (usually) have complex malt flavours.

Mashing:
We immediately run into a problem: You can only get so much sugar out of malt. So you use all sorts of tricks to get the most out of your malt.

Boiling:
To increase the sugar content the brewers add sugars to the wort. Next problem: too much sugar and the beer does not taste very good and fermentation problems are a possible problem. (Sugars can also be added to the fermentation). Another trick is to concentrate the wort by boiling for a longer period. The water evaporates, but the sugars and other ingredients stay in the wort. Note that a large amount of hops is required to balance all the sugars.

Fermentation: High gravity beers are notoriously difficult to ferment. The biggest problem is that the alcohol in the beer becomes so much that it poisons the yeast. So, you need a yeast that is "strong" enough to work in these harsh conditions. You will often find that brewers will mix strains, starting with a lager, then going to ale, then to champagne or wine yeast. Most "normal" yeasts will (with help) get you a product of 15-20% ABV. Stronger yeasts can go higher than 20%, but not much further.

Post Fermentation:
Lest assume that you ended with a naturally fermented product of 20%. Fermentation is complete and your yeast is dead. The alcohol kills any other yeast that you add. What next? Ice concentration! This process is seen as a form of distilling. You put your fermenter in a freezer and scoop out the ice crystals. As water freezes before alcohol, the alcohol in the beer increases. Stronger beer! But the penalty is that you use a lot of flavour and aroma during this process.

The final product: A boozy, typically malty, bready, product, usually on the sweeter side. The body tends to be heavy. Hops is usually low to none, unless the beer was dry-hopped post concentration.

Here is a list of the strongest beers:
http://www.beertutor.com/beers/index.php?t=highest_alcohol


What is happening during aging? IPAs go bad, barley wines improve, and stouts mellow over time.  I'm curious though: what's actually happening?  What compounds are building up or breaking down?  What chemical processes actually happen to constitute "aging" in beer?

In short, the main factors in aging is a combination of compounds breaking down and oxidation.

IPAs - hop aroma breakdown

For IPAs, it's the hop aromas that break down fairly quickly - the aromatic compounds are volatile and break down noticably within a short timeframe:

  Tom Nielsen, Sierra Nevada’s senior research analyst focused on hop
  degradation, says that their research has shown that after about two
  and a half to three months, hop aroma in a packaged beer, derived
  mainly from beta acids in the hop flower, has already started to
  diminish significantly. It’s a sentiment backed by Patrick Langlois at
  Great Divide in Denver, brewers of notable hoppy beers including their
  Fresh Hop Pale Ale, Titan IPA, and Hercules Double IPA. “Hops tend to
  dissipate in three to four months, which is why that is the
  recommended shelf life for most of our beers.
  (Source)

Barley Wines - Oxidation

Barley wines are not hop flavor or aroma focused beers - the major hop component is bittering acids, so they don't suffer the same problem with aroma losses as IPAs. However, some of the bittering compounds also have a half-life of 1 year, so clear changes are happening in that timeframe to the bitterness.

However, the major change for a barleywine is oxidation. There is always oxygen in the beer - either small amounts introduced during packaging, or from oxidization during the mash, which is then later released into the beer. When alcohol in the beer oxidizes, it becomes ethanal (acetaldehyde) which is a main component in sherry, and gives apple or sherry-like tones, which in a big barleywine are considered positive effects of aging, if kept in check.

Stouts

Contrasting with both IPAs and barleywines, Stouts that are meant for aging are neither hop focused nor benefit much from oxidation. Oxidizing the medium roasted malts in the wort would produce cardboard flavors due to production of trans-2-nonenal. Fortunately, the highly kilned malts act as an anti-oxidant to help prevent the beer from oxidizing. What little odization does occur tends to produce port-like flavors.

The roasty character in stout comes from large Maillard compounds. These are still poorly understood, I can't find research to back it up, but I would guess the roasty character mellows due to the large compounds breaking down into shorter ones. This might explain why in some stouts the dark fruit flavors become more emphasized over time (since they are shorter Maillard compounds.)


Rose colored wine cocktail I have no experience in making wine cocktails and I would like a recommendation of a "rose" colored wine cocktail.

The wine cocktail I am looking for should be as close as possible to the color rose as possible. The color pink is generally much lighter in color than that of rose.

  Rose is the color halfway between red and magenta.

  Pink is a pale red color which takes its name from the flower of the same name.

If possible could answers include why one is making their recommendations, a recipe for usage and an image of the suggested wine cocktail or wine cocktails (if possible).

I do love a wine spritzer and cocktails, as you can take a fabulous wine, white or red, add splashes of other liquid(s) for a light and refreshing drink. I also love your questions, and would like to be your neighbor, invited over for drinks (I'll bring the hors d'oeuvres).

So, for your glorious rose-colored beverages, along with rosy images!

Tinto de Verano

1 part red wine
1 part "gaseosa" (carbonated lemon-flavored soda)
Traditional-flavored gaseosa can be replicated by mixing Sprite or 7-Up with carbonated water.

Serve over ice with a slice of lemon.

René Barbier Mediterranean Red Citrus Wine Cooler

3 oz. René Barbier Mediterranean Red
1/4 oz. orange liqueur
Juice of 1/4 lime
4 oz. lemon/lime soda

In a highball glass half-filled with ice, add orange liqueur, lime juice and red wine. Swirl gently to mix and then add soda. Garnish with orange wedge or lime twist. Serves one.

The Rumbling Red Horse

50 ml fresh lemon juice
100 ml Red wine – Tall Horse Merlot or Cabernet
Lemonade (to your liking)
1 teaspoon superfine sugar

Add sugar, lemon juice to you preferred glass and muddle until sugar dissolves. Add ice, wine and the lemonade to fill. Garnish with lemon slice or cherry.

Kir and Kir Royale

1/5 Crème de Cassis to
4/5 chilled dry white wine
(or chilled dry Champagne for Royale)

Add the room-temperature Crème de Cassis to the glass first, followed by the wine (otherwise, they do not mix very well or uniformly).

Pretty in Pink Wine Cocktail

12 oz Gallo Family Pink Moscato
2 oz cherry brandy
¼ cup chopped, pitted cherries
4-6 strawberries, hulled and sliced (plus more for garnish)
2 stems of fresh mint leaves

Add the cherries to the bottom of an 8-oz glass, followed by 1-oz cherry brandy. Divide the moscato into each glass, and drop the sliced strawberries and mint on top. Garnish with a fresh strawberry on the side of the glass and serve chilled. Makes 2 cocktails.

Strawberry Peach Sangria

1 bottle of dry white wine
6 oz. of orange muscat wine
4 oz. of peach schnapps
8 oz. of strawberries cut into slices
3 peaches cut into slices
1 lemon cut into slices

Combine all the ingredients together in one pitcher. Pour over ice.

And, just in case you want a full-on killer cocktail: Maria McClaire

1 1/2 oz. Irish whiskey
1 oz. Fonseca Siroco White Port
1/2 oz. Campari
2 dashes Peychaud's Bitters

Strain into a chilled cocktail glass and twist a thin-cut swatch of orange peel over the top.


Crash course to serving keg beer I was at a picnic where someone brought us a keg of beer. They left the keg, the tap, and bid us to have fun and left. And there we stood, baffled how to get this to work. Someone figured something out and we got our cups full of beer froth with a tiny bit of beer on the bottom.

I wouldn't want such a situation to repeat, so could someone give me a brief guide of how to assemble a beer stand (keg+tap) without getting it to explode into my face, get a proper stream going (instead of just a lot of froth), and pour it properly?

For a keg system to pour beer without excessive foam, the system must be balanced, and the serving line/faucet free of obstructions. Serving beer at too high a pressure, or through a half-open faucet/tap agitates the beer, causing the foam you saw.

The system is balanced by having the pressure inside the keg set to just a touch more (0.5-1psi) than the pressure resistance outside the keg. The pressure resistance outside the keg comes from the beer line and the tap - the longer the beer line, the more resistance. Also any increase in height between the keg and the end of the tap will increase resistance.

But even if the system was originally balanced, with the right dispensing pressure or adequate length of beer line, there are still some things working against you:

if the keg has been sloshed about, some of the carbon dioxide will have come out of the beer and into the headspace, creating more pressure. It takes several days for this to equalize again.
as the keg warms, the pressure inside the keg increases, since gas has a higher pressure at higher temperature with the same volume.

If you have a keg that is overpressured, you have 3 basic options:

reduce the pressure inside the keg by venting some of the gas. Some kegs have a pressure relief valve that can be pulled to reduce pressure. But do it in small bursts, and try the beer after each until you see that the beer comes out not to quickly.
increase the resistance outside the keg by using a longer beer line and/or placing the keg somewhere low and serving the beer higher. (e.g. keg at ground level and stand up to serve the beer.)
dispense a large amount beer to a large jug - removing beer from the keg will reduce the pressure in the keg, and keeping it in a jug gives time for the head on the beer to settle down. While you're waiting, just pour some more beer from the keg - this will come out slower and have less foam.

see

balancing your draft system


What are some breweries locals like to visit in New York City? I wasn't a beer enthusiast while living in NYC, but still I don't recall hearing much about local breweries. Are there any worthwhile beers brewed in NYC, worth visiting at their sources?

Looking to hear from people who have actually visited breweries in NYC, since anyone could just Google "breweries in NYC". A local might take into consideration breweries which are easily accessible via the subway system, or breweries in fun neighborhoods, not some desolate industrial park in Brooklyn (unless that's part of the appeal) or a shady neighborhood in the Bronx.

Brew York (which is one of the foremost local news sites for Beer Enthusiasts in NYC) wrote up a really great guide to NYC's Beer Culture for Super Bowl visitors last week.

The strongest picks, if I had to rattle them off myself, would be Brooklyn Brewery for someplace with some serious scale, Singlecut's taproom in Astoria for some great hoppy lagers and the best in-brewery drinking experience in town, and Peekskill Brewery and Barrier Brewery if you're willing to spend 30 minutes on a commuter rail line (Metro North or LIRR respectively), for two of the most daring and inventive brewers in the region.

Really though, even though NYC has a number of local breweries, it isn't a great place for drinking at the source -  beer culture in the city, while heavily local, is largely centered around a number of fantastic bars; Check out Torst, Barcade, Spuyten Duyvil, Alewife, The Pony Bar, Blind Tiger, the Ginger Man, Burp Castle, or any of the tons and tons of other great venues.

The Craft Beer New York app for both major smartphone platforms is also excellent, with up to date listings on new bar and brewery openings, local events, limited releases, and more. Easily worth a few bucks for any serious enthusiast.


Commercial beers made using a (triple) decoction mash? Are there any reasonably common beers that are made using a triple (or other) decoction mash? I'm interested in trying some but have had some trouble finding examples.

I would imagine there have to be at least a couple of breweries in Germany that still do decoction mashing, but are there any beers that make their way to the US?

Source Material Referenced below. Depending on where you are located some of these I think would be available. In Milwaukee I've seen Pilsner Urquell, De Konick, Palm, and Rodenbach.

According to Gordon Strong, Pilsner Urquell uses triple decoction. This is actually a Czech style.

Another article from real beer states the following beers.

De Koninck
Palm
Rodenbach
Pilsner Urquell

Czech Pale Lager: Style Profile

Decoction mashing


Pre-chilled spirits - is there a content difference? Normally I would add ice to a glass, then a piece of lime, pour (in my case) gin over the ice, then top it off with tonic.  However, a friend of mind chills their gin in the fridge, but also pours their drink in exactly the same manner.  So, my question is:  If I pre-chill my gin in the fridge does it have any effect on it, such as taste (other than having a much colder drink)?

Depending on how cold your gin would be served at, it aromas may be altered.

As a spirit gets warmer, it releases more volatiles, compounds that easily vaporize. We know that if a spirit is too hot, the smell of pure alcohol can be overwhelming. However, when a spirit is too cold, the aromas and tastes might seem downright non-existent. This applies to whiskeys and gins especially.

Cold gins may be okay for some, but I prefer to be able to truly taste my gins. That is why I would only add ice to it, if I had to. Even at that, I truly doubt anyone in my family would chill their gin or put ice in it.

But then, to each his own!


Porter in the Marketplace Recently, I traveled to Denver, CO, and though I didn't go for beer-specific purposes, I took advantage of a few breweries (and taphouses) that were conveniently close to my hotel.

The one I was most excited about was Great Divide, mostly because I had discovered their Saint Bridget's Porter years beforehand. I did not keep track of this beer, however, and was disappointed to find that they no longer produced it.

The bartender informed me that this was because "porters don't do well in the marketplace."

Is this a common opinion among brewers? Could it just be regional to Denver? What might the reasoning be behind this?

TL;DR: Yes, but they're growing.

This chart shows, for craft beer sold in 2012, the relative portion of the market each style made up, with IPA being the most popular (a relatively new occurrence).  Porters do not even show up.

Here's another for 2011 showing porters as quite low on the list.

This chart shows the year-over-year increase in sales by style.  You'll note here that, at least in 2011, porters weren't growing very fast either.

More recent data was a little hard to come by, but it seems that the overall sales numbers are unlikely to change that much in a couple years: IPAs, Pale ales, Ambers and Amber Lagers are probably still topping the charts.  So it's not that porters don't sell at all, but they're certainly not top earners.

Drifting into conjecture, I would say that the people interested in 'big beers' will take a stout over a porter, and those interested in a more subtle beer will go for a brown or an amber, leaving porters in a bit of a no-man's-land in the middle.


What are requirements for a micropub? So my question is what are the requirements for micropubs?
Are there any specifications on room size, interior, beers, staff?
Has anyone got experience in setting up and running a micropub and can give more insights about what are key factors?

Young in terms of establishments - Micropubs "traditionally" have to adhere to certain "standards":

There is only one room
Generally too small to have a bar
No Televisions
No Juke Boxes
No manufactured (think commercialized) beer
No lagers! (Literally is a dirty word - think yelling a racial slur among the people associated with that slur)
No spirits (usually just Wine, Ale, Cider - though soft drinks and water can be supplied for children and DDs)

The focus is to shun electronics (outside of electricity) focus on social interactions and ales (and maybe sometimes pub snacks).

This seems to be a very United Kingdom centered movement (as I havent heard of this in the US).


What is a citra hop, and how does it differ from other hops? I was offered a beer the other day that was reportedly made with citra hops. What are citra hops? Why should I care that my beer is made with them?

Citra is a registered trademark since 2007. Citra Brand hops have fairly high alpha acids and total oil contents with a low percentage of cohumulone content and  imparts interesting citrus and tropical fruit characters to beer.

For more information, you can read the Wikipedia article on the Citra brand.


Are Hitachino's beers characteristically really heavily carbonated? I recently picked up a bunch of bottles of what seemed like interesting brews from Hitachino, because I was interested in exploring some Japanese beers. However, more than anything, I've found both to be severely overcarbonated. To the point of both making a mess, and being unpleasant to drink.

Is this sort of over-the-top carbonation characteristic of Hitachino's beer (or Japanese beer in general)? Or is it more likely that the bottles (which I purchased all at once from a single retailer) were somehow compromised or spoiled in the process of being imported to the US? Or just spoiled by sitting on the shelf too long? None of the bottles are marked with any sort of freshness or sell-by date, so is this possibly some sort of spoilage I've just never encountered before?

Over-carbonation is typically a sign of infection, which is certainly a possibility.  It's not a problem I've had with Hitachino, but at their price point I don't drink them often


Recommendations for learning how to brew beer in London? As a beer lover I've enjoyed thousands of great beers over the years. In doing so I've learned a fair amount about the differences in types of beer and how they're brewed, but I'd like to take the next step and brew my own.

There's a ton of information online regarding home-brewing, and it's hard to tell what's correct, what's good and what's nonsense. I'd prefer to attend a hands-on course to learn, taste and ask questions about the beer brewing process.

Here is a (in-complete, unordered) list of the places I've come across:

Brew Club
UBrew
London Fields Brewery
London Beer Lab
Brewlab

Has you attended the beer brewing classes available around London? If so, which do you recommend? Why?

I'll take a stab at this... I would start with a good homebrewing book and walk through the process. The Complete Joy of Homebrewing is where I started 20 years ago and it's still a great place to start.

I was also very active in my homebrew club so I would definitely reach out to them too. You can learn so much so quickly watching someone else. I think this is where you would learn a lot about beer styles and tastes.

I taught in the wine making program at a local community college for a couple of years. This school also had a brewing program. I would only go this route if you really, really want to be a serious brewer. You can brew really excellent beer just learning on your own or hanging out at a homebrew club.


How exactly is IBU measured? Are IBU-testing kits generally available or do you require labs and lots of equipment? Is anything available for testing my homebrew?  (I am thinking of something like litmus paper)

Unfortunately there's no easy way to test for this at home unless you're a chemist and happen to own a gas spectrometer.  However, white labs sells a testing kit for < $40 that will run a full series of labs on a sample of your beer and give you exact alcohol, IBU, diacetyl, gluten content, etc.  But it requires packing up a sample of your brew and shipping it to white labs in the provided box.  I don't know how long it takes since I've never done it.

As to the process I was able to find this description at homebrewtalk.com:

  A 10 mL pipet is dipped into octanol and shaken so that most of the octanol is thrown off. 10 mL of chilled beer are drawn into the pipet and transferred to a 50 mL centrifuge tube. 1 mL of 3 N HCl is added followed by 20 mL of spectrographic grade iso-octane. The tube is shaken vigorously using a wrist action shaker (though I know one guy who does this determination professionally who shakes by hand) for 15 minutes. If there is a slush in the tube, centrifuge until the iso-octane phase is separate. Pipet a couple mL into a quartz 1 cm cuvet and read against another quartz cuvet filled with iso-octane and a "minute" amount of octanol. The IBUs are 50 times the absorbtion at 275 nm.

Best bet for your home brewing is to pick one of the estimation formulas and note it on all your beers, then you can rank them relatively based on your perception of the IBUs calculated and can better target the amount of bitterness you want in the future.  Since a lot of it depends on your equipment and the alpha acid content of the particular crop of hops.

You might also want to pop over to homebrew.SE and ask if they know of any other test kits or have advice.


What characteristics are used to distinguish styles of beer from each other? There are many styles of beer. It's straightforward to discuss the differences between two types of beer, but what are the characteristics used to distinguish between styles of beer?

For each general characteristic, what kinds of beer have each specific quality?  For example, if color is a general characteristic what styles of beer are light, medium, and dark?

The BJCP Style Guidelines specify a wide variety of variables.  These include:

Aroma (malt, hops, yeast, diacetyl, etc)
Appearance (color, clarity, head, etc)
Flavor (sweetness, bitterness, dryness, alcohol, carbonation acidity, diacetyl, fruitiness, etc)
Mouthfeel (body, carbonation, smoothness, astringency, etc.)
Ingredients (yeast, mash bill, hops, added ingredients, etc.)

These guidelines are from the Beer Judge Certification Program, so they are by necessity based on idealized judging, rather than the intent to taxonomize all of known beer.

The first four are subjective, coming from the standpoint of categorizing based on the drinking experience.  The last, Ingredients, is objective and is used for quite a bit of general categorization (ale vs lager yeasts, for example).

You could also argue that the source of many of the subjective factors is variation in the brewing process, such as fermentation temperature, addition or subtraction of various steps, etc.  However if you come at it from the angle of "how do I categorize an unknown beer?", then the first four subjective items are key.  Some of the question is whether you focus on what it is or on how it got that way.


When in the history of serving beer did it transition from a warm beverage to a cold one? I know that there may be some debate raging over this today, depending on what side of the Atlantic one is on, but there seems to be a clear point in history when beer went from being enjoyed warm to warm beer being undesirable.

I'm assuming some of this had to do with the advent of refrigeration, but in what era in America was the serving temperature more likely to be cold than warm?  Has a similar trend occurred in Europe and other parts of the world?

First, there are currently beers that are served warm, particularly very dark ones.  So part of it has to do with the character of beer.

There are two important factors I see, looking at this as a history nut but not knowing of any sources on this topic.  The first, as you say, is widespread refrigeration.  But this was not the major factor in cold beverages generally since ice was often preserved into the summer for cooling beverages (and has been since ancient times).  But refrigeration makes this easier and thus cheaper.

The second is actually the modern bottlecap which is a product of industrialization.  Before the bottlecap most beers were served uncarbonated.  They might be chilled or not, but they would have been entirely uncarbonated, shipped in wooden barrels, etc. and had an altogether different flavor and character than our modern beers.  My experience playing with these concepts as a homebrewer suggests that such beers were better suited to being served warm than comparably dark carbonated beers.

To understand why, I think you have to look at carbonation and how temperature affects that.  Carbon dioxide is more soluble in cold water than warm water, so the warmer the beer is, the faster it goes flat, and the more it fizzes when opened.  So you have two ways carbonation affects the picture.  First it impacts the taste and serving conditions differently at different temperatures, and secondly it imparts a distinctive off-tang when the beer goes flat.  Temperature helps offset the latter to a mild extent but at the expense of the former.  I think this also helps explain why richer beers are more often served warm than lighter beers.


How bad is it to storage beer at 20 to 25 degrees celsius? Unfortunately I don't have a basement or a different room where it's between 10-15 degrees. Since it's summer, the temperature in the house is between 20 and 25 degrees. All of my beers are stored in a closet where it is 23 degrees at the moment. I have 3 year old Orvals, Barleywines, IPAs and some other beers. Is this going to damage the beer? Or shouldn't I worry about it?

According to this non pasturized <45°F (<7.2°C)
And even then a shelf life of 60 - 90 days

It might be time for a party

Beer Storage

As for wine cooler.  For shelf life the colder the better as long as you don't freeze.


Master New Beer List Is there a site that attempts to list new beers as they become available? I am always hearing about new beers from friends but I want to know when a brewery markets a new brew without having to go to everyone's site myself... Thanks!

Edit: Originally, I was thinking just a list of the national/international 'major' brews but I suppose even a local list (that is accurate/updated) would be helpful if visiting a certain area. The scope of this question is really just a general list of major brews.

I don't think there's a site dedicated to that purpose specifically. However, Untapped and Beermenus are probably your best bets. I've never used Untapped as I do not have a smartphone and I think they've just recently added desktop/laptop support, but I have used Beermenus. It's ok, not great though. Again, it's really up to the brewery/bar to update their menu and sometimes they just forget; they're human too, despite being able to brew some godly beers.

But in general, this question is a bit too broad. in my opinion. You don't specify whether or not you're talking about local beers or just beers in general. There's a few thousand breweries worldwide; many of them coming out with new releases regularly. Keeping tabs on all of them would be somewhat of a challenge (especially the ones who don't update their sites regularly (ahem...if my local friends across the bay are on here, I'm looking at you). So in terms of local beers, Untapped and Beermenus should do what you're looking for. But At this point in time, I think a global list is infeasible until somebody develops an easy-to-use API which gets some traction in the industry.


What are the effects of draught beer pushing medium on beer's taste and quality? For pushing of beer out of a keg to the line and faucet various media could be used. Usually they are gases which come into a direct contact with the beer like: carbon dioxide, nitrogen, carbon dioxide + nitrogen, air etc.

The beer could be also contained in a polypropylene sack to not come into contact with the pushing gas for example to avoid oxidization caused by the oxygen from air.

What are the effects of various pushing media on the taste, durability and quality of the beer?

There are disposable kegs  that work the way you describe - with a inner pouch that is filled with beer and gas pressure is applied to the outside of that.

For draught systems that directly push the beer, there are these gasses in common use:

air - such as with a hand-pump
CO2 - homebrewers and short runs
N2 - for creamflow beers or where the beer line is longer than 50'.
A mix of N2 and CO2

Using air to push the beer doesn't have any immediate affect on taste. However, after a few hours the oxygen in the air will start to stale the beer, causing staling flavors, and a muted hop aroma.

Using CO2 to push the beer can cause the beer to have more "fizz" and in extreme cases more carbonic bite.

For long beer lines, N2 is used to overcome the carbonation problem with CO2.

A combination of N2 and CO2, typically in the ratio 75%/25% is used for Guinness and creamflow beers. When used in conjunction with a stout or creamer faucet, this has a definite affect on the flavor and appearance of the beer - bitterness is rounded out and the beer has a thicker mouthfeel. When the beer is poured, the faucet and gas pressure cascades of bubbles to form when poured in the glass, which produce a lovely thick dense head of foam on top of the glass. With this type of serving, it's key to have a relatively low amount of dissolved CO2, or the glass will be filled with foam only.


What beer is ok to drink not-cold or room temperature (for camping) As in title, I'm going camping with some buddies soon and we're planning on bringing far more beer than we have space for in a cooler. What kinds of beer are palatable to drink (or good even) when at room temperature or even slightly warm?

Somewhat related: What temperature should I serve my beer? In short, beers don't need to be served as cold as many are led to believe, and darker beers tend to be meant to serve warmer (as warm as 55°F). You certainly don't want to drink warm Coors, so maybe bring along some stouts.

In case there isn't a stream around to do what @user23614 suggests, bring some newspapers. Wet a sheet of newspaper and wrap the bottle with a single layer. Leave the bottle somewhere the breeze can blow on it, until most of the water evaporates. This is probably a common camping trick, but I first saw Moroccans in the Sahara Desert do this to chill a bottle of wine.


How can I distinguish a sipping tequila? What are the characteristics of a sipping tequila? What should I look for except Best Sipping Tequilas of 2021 list on the Internet? Is it a special ingredient or some inscription such as reposado?

The truth is that Tequila is a sipping alcohol, on the whole.

“In Mexico, tequila is kept in the fridge so it’s perfectly chilled
when served and almost always enjoyed neat,”

according to Angel Bolivar, the head bartender at Casa Neta in New York City.
Of course, as with any alcohol, throwing as much money at it as possible will generally get a person something that comes from the higher shelves and is 'better' and more delicious than some of its competitors. However, you never need to break the bank in order to partake in a fancy and delicious beverage.
Knowing the different types of Tequila is the best way to begin one's search... At the most basic level, there are essentially 2 types of tequila:
1.) "Mixto" or mixed - anything can be labeled as Tequila as long as 51% of the fermented sugars come from the Blue Agave plant. Therefore other sugars and additives, like cane sugar, caramel color, oak and other flavorings, glycerin, and sugar-based syrups, can make up the other 49%... generally any tequila labeled "gold (oro)" and "joven (young)" is going to be a mixto.
2.) 100% agave tequila - this is the stuff that you will want to sip. Leave the cocktails to the mixtos.
From there, the tequilas can be broken up into the way that they are aged. There are essentially 4 classifications of aged tequila  that is made from 100% blue agave:
1.) Blanco (white) or Silver - this would be the youngest type of tequila. The liquid is clear because it never sees the inside of a wooden cask.
2.) Reposado - means "rested" and is usually aged for more than a couple months and up to a year.
3.) Añejo - means "vintage" and is aged from one to three years.
4.) Extra Añejo - also "ultra añejo," is going to be tequila aged for more than 3 years time.
I have heard recommendations that beginners should start with sipping white tequilas but, I would vehemently disagree... in my experience, the whites are more "harsh" and fiery. They do not have as many subtle notes or nuanced flavors before and after being in the palate. Morgan Hurley, marketing and beverage director of Mex 1 Coastal Cantina in Charleston, S.C. states;

“Blancos showcase the terroir and the agave, but they also show any
imperfections.”

TLDR: Any 100% agave tequila labeled "reposado" or "añejo" is going to be your best choice for sipping - though not mandatory, set your budget for around $30 and up for the best experience.


Other than beer are there any fictional drinks that eventually became real? While reading this question (What other beer brands began as fictional but eventually became real?), I became interested in knowing if there are any fictional alcoholic drinks other than beer that eventually became real?

The Vesper Martini was first described by James Bond in Ian Fleming's book Casino Royale in 1953. The recipe is:

  "Three measures of Gordon's, one of vodka, half a measure of Kina
  Lillet. Shake it very well until it's ice-cold, then add a large thin
  slice of lemon-peel."


When and where did shandies first become popular and why do they get such a bad reputation? I was recently at a local craft beer festival and I tried a few shandies (my favorite was Time Traveler) and now I'm starting to get into them as well. But I've heard mixed things about their history. Some people say it goes back hundreds of years and others say it's a much more recent phenomenon.

With that said, why do they have such a bad reputation? They always seem to score low on beeradvocate and ratebeer. To me it seems as though people are rating them as beers rather than what they actually are, shandies.

From what I understand, Shandies as we see them now are more similar to the German Radler.  Radler means cyclist in German.  The way I understand the story is that a small pub owner was besieged one day by a slew of thirsty cyclists and knew that his beer supply wouldn't hold out, so he cut it by mixing it with some sort of lemon drink he had on hand.  As far as I know this origin story isn't confirmed and Radler likely grew out of folk attempts to "sessionize" and extend the supply of leftover lager through the summer when lower alcohol and more refreshing drinks were wanted.  According to wikipedia the first printed mention of Radler as a drink was in 1912: Lena Christ: Erinnerungen einer Überflüssigen - Kapitel 20. I believe contemporary Radlers use a lemon-soda sort of drink that's more like a carbonated lemonade than what we'd think of as soda.

Shandy itself is short for Shandygaff which is a British English term from the mid-1800s referring to beer cut with ginger beer or ginger ale. In fact, the OED still defines it as such while Mariam-Webster has loosened it up and allows for any non-alcoholic drink to be used in place of ginger.

As to their reputation, if you'll forgive me a little supposition, most commercial shandies are very pale duplications of mixing lemonade (or lemon soda) with a beer yourself.  The first commercial example I saw was Lienenkugel's and it was abusively sweet.  Sam Adams and The Traveler have fared a little better, but I think a major problem is that to commercially produce a shandy you need to heavily filter and pasteurize the beer and lemonade  to make sure the sugar doesn't ferment or use a non-fermentable sugar, which would change the taste from fresh beer and fresh lemonade.  At the scale a lot of breweries operate at, it possible some of them aren't even using real lemonade regardless of sugar type.  Also, while continuously popular in Europe, beer cocktails never caught on or were lost in America and we tend to think of them now as marketing gimmicks by macro-brewers (Bud Light Lime, Bud Chelada, Miller Chill), though as they become more visible, I think they'll become more accepted.

That said, fresh shandy is incredible, I like using wheat beer.