Whether you’re brand-new to beer or have been sipping saisons for years, follow our guide to improving the way you buy, sip, store and enjoy the world’s greatest beverage. Click on the headings to read each tip.
1. TAKE NOTES. The notebook you need to keep it all straight.
2. GET THE RIGHT GLASSWARE…The 10 glasses you should buy for beer.
3. …AND KEEP IT CLEAN. How to clean your investment.
4. SIP SOMETHING ON CASK. But what does that mean?
5. APPLY YOURSELF.The (free!) beer apps you should download now.
6. KNOW WHAT YOU LIKE. Follow this chart to find out what flavors to ask for next time you order.
7. BUILD YOUR LIBRARY. The only three beer books you really need.
8. START A CELLAR. How to start the ultimate beer collection.
9. TASTE. A LOT. Six flavor-focused beer festivals to put on your bucket list.
10. LEARN THE LINGO. A few must-know beer words; for more, check out DRAFT’s Beer Dictionary.
11. FORGET THE MYTH. Does dark beer really mean stronger beer?
12. START PAIRING. The best pairings begin and end with cheese; here, a pro shares five never-fail matches.
Content source: draftmag.com
With Superbowl less than a week away, we thought we’d share a great recipe for The Big Game! This my friends, is how you do Football Food.
It meets all of the requirements to earn a spot on the Football Food Table.
These vague and unenforceable requirements include qualities like: fun, as high calorie as possible, no utensils or plates needed, ability to sit at room temperature for hours, AND there are always bonus points for including beer.
I also want to tell you a little bit about Chipotle Ketchup. Corn dogs need to be dipped, and if we are all willing to adhere to the good ‘ole American tradition of dunking fried stuff in ketchup, I want to doctor it up a bit. Although you can make ketchup from scratch, and don’t think I haven’t filed that idea away in my mental recipe stockpile, I just used store bough. Chipotle is a lovely flavor, one of my favorites.
The smokiness is beautiful. If you just want smoke and no heat, just add 1 tsp of smoked paprika to 1 cup of ketchup and stir to make yourself a little smokey ketchup to go along with your fancied up deep fried treats.
But that has not been the case when it comes to craft beers: The latest research from Chicago-based Mintel, a global supplier of product research, shows that sales of craft beer nearly doubled between 2007 and 2012 — growing from $5.7 billion in 2007 to $12 billion in 2012.
And per Mintel’s research, the boom isn’t likely to slow soon. Mintel is forecasting craft beer sales to grow to a whopping $18 billion by 2018 — a tripling of sales since 2007.
That can’t be great news for the likes of Anheuser-Busch and MillerCoors, as they seek to boost sales for their respective flagship mainstream beers.
Noted Jennifer Zegler, beverage analyst at Mintel: “The growth rates seen by craft beer are impressive, especially during a period when domestic and imported beers have shown flat to declining performance. While the craft and craft-style beer category remains a small segment of the $78 billion U.S. beer industry, the category has been able to stabilize the overall beer industry, which has experienced volume declines in the domestic and imported beer categories since 2008.”
A beer brewed for a cause — to help those still recovering from superstorm Sandy — will flow from the taps at Long Island bars next week.
The beer, an India pale ale named Surge Protector, is the result of a collaboration by eight Long Island craft breweries. All proceeds from sales of the brew will be donated to Long Island Cares and Barrier Brewing Co. — an Oceanside microbrewery that was destroyed by Sandy.
On Wednesday, 22-ounce bottles of Surge Protector will go on sale at retail beverage centers for about $16.99 a bottle and be available on tap at about 40 bars across Long Island, said Barry McLaughlin, a craft-beer specialist at Clare Rose. The East Yaphank-based beer wholesaler volunteered to distribute the Sandy relief beer.
Surge Protector was brewed at Blue Point Brewing Co. in Patchogue on a rainy December day. The participating breweries — Barrier Brewing, Blind Bat Brewery, Blue Point, Great South Bay Brewery, Greenport Harbor Brewing, Long Ireland Beer Co., Port Jeff Brewing Co. and Spider Bite Brewing Co. — each contributed a bag of malt barley to make up the base of the brew, a symbol of the teamwork.
Winter warmer beers are often dark, rich and spicy. But if you’re looking for a hoppier alternative that still has a traditional wintery spice bite, rye beers may be a seasonal hybrid that fits the bill. Like rye breads and rye whiskeys, beers made with a small portion of rye added to the grain mix exhibit a subtle spiciness from the peppery rye that, in beer, complements the bitterness of the hops. To drive this up to the next level, some brewers are using large amounts of rye and loads of hops to brew what are increasingly known as RyePAs named after the more barley malt-based IPAs.
As with most beery brainstorms, our local and west coast brewers are having a field day playing with this genre. Here’s a list of California brews to pick from on your next wintery San Francisco eve:
- Bear Republic’s Hop Rod Rye – This year-round brew from Healdsburg’s Bear Republic may best be categorized as a double RyePA. At a heady 8% ABV, a citrusy 80 IBUs, and peppery 18% rye in the mix, this flavorful brew is surprisingly balanced.
- Sierra Nevada’s Ruthless Rye – Sierra’s take on a seasonal RyePA is, like many of their other beers, hop forward with loads of citrus from Chinook, Citra and what Sierra is calling “Experimental” hops. What makes this beer a standout in Sierra’s lineup is the earthy rye tones underneath the hops. Very drinkable at 6.6% ABV and 55 IBUs.
- Speakeasy’s Scarlett Red Rye – Don’t look for this one on the brewer’s website; the limited release brew from Speakeasy is surprisingly sweet and malty up front with hoppy floral highlights. The spicy rye comes on stronger at the finish.
- Karl Strauss’ Boardwalk Black Rye IPA – Karl Strauss’ limited edition Black Rye IPA uses black and caramelized version of rye malts and a huge west-coast dose of Ahtanum hops to make this spicy black ale. It clocks in at 8% ABV and a crisp 80 IBUs.
- Marin Brewing Co.’s 3 Flowers Rye IPA – If you’re looking for a lighter touch of rye and alcohol but still want all the hops of an IPA, this is a good choice. The three flowers in Marin’s RyePA refer to Citra, Cascade, and Chinook hops. Malted and flaked rye is added to the malt barley and the juicy brew finishes at a kicked back 6.5% ABV and 63 IBUs.
- The Bruery’s Sour in the Rye – Another off-the-charts beer from this Orange Country brewer. The Bruery starts by crafting a beer that’s stuffed with 40% rye malt, then sour-ages the fermented beer in oak barrels for over a year. The finished brew is a balanced mahogany masterpiece of oak, spicy rye, and mild funk. The 2012 version is a deceptive 8.8% ABV.
Article source: 7×7.com
Get up to speed on 10 different hop varietals and the flavors they bring to your brew.
Hops color beer with everything from pine to grapefruit to mango flavors, making hops the most versatile ingredient in the alcohol business. But, with more than 100 varieties, it’s easy to get beer’s bittering element confused. Browse through these 10 hops—from traditional noble types to new flavors from Down Under—to learn which variety you’re tasting.
Northern Brewer may have originated in England, but one of the most famous expressions of its unique woody, minty character is San Fran’s Anchor Steam Beer.
A blend of American hops goes into Avery IPA, but there’s no mistaking the citrusy, resinous Columbus, a product of Yakima Valley hop supplier HopUnion’s breeding program in the 1990s.
Brooklyn Brewing’s Sorachi Ace saison first introduced American craft drinkers to the eponymous Japanese hop’s intense lemon zest and lemongrass profile.
East Kent Goldings
Hailing from Kent, England, this stalwart British hop lends delicate floral and spice notes to beers like Firestone Walker DBA.
In a beer industry overflowing with competition, it can be difficult for a brewer to stand out. But one Southern California-based brewery is hoping that brewing distinct beers grounded in its local roots will eventually bring its beer to faraway places.
“I started thinking: why is someone in Maine going to want to drink a Hangar 24 Pale Ale when there are 300 other breweries in that part of the country that are brewing pale ales?” said Ben Cook, the founder and head brewer of Hangar 24. “Then there is Orange Wheat. You can’t copy that.”
Orange Wheat, a year-round offering, sources all of its oranges from Southern California’s Inland Empire. The beer’s success inspired Hangar 24’s Field Series, a seasonal rotation of brews that rely on ingredients Hangar 24 sources near its home base in Redlands, Calif.
“Sure you can buy oranges anywhere. But the story, the authenticity isn’t there,” Cook said. “I thought what if we create a whole series of beer that truly represented where we are located — beers that are rooted in our geography.”
Glacier Design Systems, Inc. strives to be the best they can be and client testimonials are an answer to their efforts, proving just how important reputable client relations really are.
Below is a testimonial from Brian and Diane Slaught, Owners of Story Tavern in Burbank:
When we were thinking about how to design our Draft Beer, Cider & Wine system at Story Tavern, we really had no Idea what was the most ideal way to get this done. Time and again, we were told that Glacier Design Systems, Inc. would be able to solve this issue for us, and they did. Not only is the equipment they provided and installed top of the line, but the hands on guidance and recommendations is what sets them apart from their competition. Their realistic assessment of what could be done, and could not be done at Story Tavern was also invaluable. Any bar that wants not only the best equipment, but also the soundest advice for installing and designing a Beer, Cider & Wine Draft system need only call Glacier Design Systems, Inc.
On behalf of the entire Glacier Design Systems, Inc. team, THANK YOU Brian and Diane for your kind words and support!
To view images of the installation, visit our Featured Projects page.
We’ve got extreme sports, extreme makeovers, and now: extreme beer.
A six pack for over 90 bucks? A beer you can only buy on one day a year? A stout with a dizzying 50 percent alcohol? These examples — and many more — are just a few of the mug-tipping exploits of extreme-beer brewing, the latest craze to hit the craft beer market.
“The guy who really coined the term was Sam Calagione, the owner and brewer of Delaware-based craft brewery, Dogfish Head,” explains Mark Zappasodi, a hop farmer in Merrimac, Mass. “He started taking huge risks with beers, beyond what people were doing on the small scale. He was doing it on a large scale on the East Coast. He was one of the first here to stick his head out and do something different than others had been doing,”
So what makes a beer extreme? Simply put, it’s a brew that pushes brewing beyond the normal parameters of your average ale. “Winemakers might make 40 wines across 40 vintages – that sucks! Your entire life you might have only 40 chances to get it right,” reasons Dave Flaherty, beer director for Hearth restaurant in New York City. “But brewers can be more like chefs and brew every day; they can make 365 different beers in a year. And one thing that’s happening: Brewing is looking to be more progressive.”
Emerging economies are helping push up sales of wine, beer and spirits worldwide. The world’s No. 1 beer isn’t what you think.
Does thinking back on the past year make you reach for a drink? You’re not alone. Worldwide, sales of alcoholic beverages soared in 2012.
Part of the reason alcohol sales are booming, according to analysts, is that stronger economies in emerging markets have given consumers there a bit more discretionary income — which they’re spending on drink, and on beer in particular.
This year was a stellar one for the big brewers. Four corporate megabrewers reportedly produced almost half of the world’s beer: Anheuser-Busch Inbev — which recently acquired Groupo Modelo, maker of Corona — SABMiller, Heineken N.V. and Carlsberg A/S.
The world’s biggest consumer of suds is China, which downs more than 7.39 billion gallons annually, says ValueWalk.com. China’s beer market grew by 29% in volume between 2006 and 2011, according to DrinksBusiness.com. And the world’s best-selling beer? China’s Snow brand, a joint venture of SABMiller and China Resources, which reportedly sold around 52 million barrels in 2011.
Bud Light and Budweiser came in second and third on the global bestsellers list, with a combined 84 million barrels sold.
Carlsberg Group CEO Jorgen Buhl Rasmussen says in spite of gimmicky “innovations” in beer marketed to women, they remain a huge untapped market. But catering to them requires a new approach in management, strategy, and product innovation.
Jorgen Buhl Rasmussen, the CEO of brewing giant Carlsberg Group, says the big beer industry has grown stale when it comes to innovation, and altogether too comfortable with its staple consumer: sports-loving dudes.
“The beer category has been suffering in terms of image. In the last 10 to 15 years, it is often connected with drunken people on the street sitting with beer cans,” he says. While the craft beer trend has been injecting new life into the beer market, it is also still too male-oriented. Men still buy 74% of lager beers, according to Datamonitor. For Carlsberg, men buy 80%. “We can and we must come up with more products that are appealing to females,” Rasmussen says.