Friday, January 8, 2016

Beer Steins, By Dipak Majumder

At the Munich Oktoberfest, where more steins are used and purchased today than anywhere else, an annual contest produces a winning design that is used on the official Oktoberfest stein. It was common in Germany in the past to give engraved steins engraved to commemorate special dates and events, and many manufacturers have produced series of themed steins similar to the plates and porcelain figures made in many places in Germany and elsewhere for Christmas and other occasions.

Regimental steins have been a German military tradition since the nineteenth century. Commemorative steins were occasionally made prior to German unification, but the Franco-Prussian war that led to the creation of the German Empire led to an increase in the manufacture of steins for different branches of the Imperial Army and Navy and for reservists completing their active duty.
Occupational steins were made for most of the professions and many businesses. As for soldiers, steins were frequently given to newly-minted doctors and lawyers, and sometimes honored retirees in the way that gold watches have done in Britain and the United States. Sometimes sentimental and sometimes whimsical steins depicted aspects of the daily work of pediatricians and schoolteachers and dentists. A whimsical vein was also evident in character steins, which were modeled in the shape of a person or an animal. These sometimes depicted figures from folklore, or were made to illustrate certain types of people or personality types. Steins were initially flat and had designs and pictures painted on them, but as earthenware was replaced by increasingly durable stoneware, three-dimensional or relief designs came to be used, and these sometimes extended into the handle of the stein, which was sometimes made of stoneware and sometimes of metal.

It is the lid that distinguishes a stein from a mug, and these often indicate the age and manufacture and can help determine the price for collectors. The most common and least costly is a conical or steeple-shaped lid, while flat pewter lids are often engraved on the top. More ornate pewter lids with a conical shape and a finial, a design or a figure, on top are made for limited edition steins aimed at the collector.
Ornamented lids with an outer pewter surface and a glass or stoneware inset containing a figure or bearing a design are also prized by collectors. Some other prized lids, particularly with three-dimensional designs, are made of stoneware and attached to the lip by a pewter fitting.

Many steins are so ornate that it seems a shame to drink from them, and in fact many are never used for the intended purpose but are instead sought by collectors. Stein Collectors International is an American and European group of beer stein enthusiasts that this year celebrates its 50th anniversary, and two prominent groups (AlteGermanen and Die Krugsammler e. V.) seek to preserve the German stein tradition on its home ground.
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Friday, January 23, 2015

German Beer Mugs, By Nicole Roberts

People may not know it, but having an unusually cold beverage can actually prevent your taste buds from experiencing the flavor of the drink. However, many people think of a frosty mug when they think of having a beer. Therefore, many restaurants make their German beer mugs very cold before serving alcohol to their customers. You can get the same frostiness at home. Follow these steps to make your beer stein good and frosty for your next drink.

Start by washing the beer mug, following up by rinsing it with a great deal of water. Avoid drying out of the outside of the mug. This extra moisture is needed for a good layer of ice to form and coat the entire glass. Once the mug is clean and wet, place it into the freezer.

Allow the beer mug to sit in the freezer for at least one hour. Others may recommend you leave it in there for two to three hours. It is a good idea to keep a few mugs in the freezer so they are ready the next time you want to drink a cold beer. If you have guys coming over to watch a sporting event, wash your German beer mugs and place them in the freezer long before they arrive.

Wait until you are ready to actually drink the beer before you remove the mugs from the freezer. The ice will begin to melt the moment they are removed from the cool temperature, so have the beer out and ready to go before getting the glass. Pouring and then not drinking until several minutes later will cause the stein to lose some of the frosty effect you are shooting for.
Be sure that you choose a beer that will work well with the beer mug that you are freezing. Some beers are meant for serving at very cold temperatures, while others are not. For this type of glass, a lager or pilsner will work best. Other types of beer, such as ales, porters, bocks, and stouts can lose a lot of their flavor once they are subjected to cold containers. Many people pay dearly for these beverages so it is good to keep as much flavor intact as possible.

Slowly pour the beer from its bottles into the German beer mugs you have removed from the freezer. Angle the glass as you pour so the foamy head can form without spilling anything. Use a coaster with your stein, as the condensation will pour off the glass once the ice begins to melt. The head will disappear fairly quickly, but you will have a frosty mug in which to enjoy your beer from. Also, the foam disappearing rapidly will not hinder the taste of the beverage in any way.
 
Nicole Roberts
At SteinVillage, you will discover an amazing selection of low priced and excellent quality german beer mugs [http://www.steinvillage.com].
 
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Thursday, October 23, 2014

Pairing Mexican Craft Beer With Mezcal in Oaxaca, By Alvin Starkman

The southern Mexico state of Oaxaca has long been known as the nation's capital of mezcal, the agave-based alcoholic beverage. In 2011, it took a giant leap forward in another direction with the opening of its first nano-brewery, Teufel. Oaxaca was actually slow off its marks; decades earlier micro-breweries in the Western World had begun making small-batch craft beer, thus refining the collective palate of brew aficionados in Canada, the US, Europe, and further abroad. Then in early 2013, Teufel began experimenting with pairing a selection of its craft beers, some with uniquely Oaxacan ingredients, with different mezcales.

Background to Pairing Beer & Mezcal in Oaxaca

Drinking mezcal and cerveza together is nothing new. For decades, if not centuries, Oaxacans of all walks of life have been imbibing the two at a single sitting, be it in downtown restaurants, at intimate social gatherings, or at any one of a myriad of rites of passage festivities held at anywhere from rural homesteads to upscale event halls. In fact European style beer brewed with barley, and the distillation of baked, fermented agave, were both introduced into Mexico in the 16th century.

Simply combining beer with mezcal is not pairing. Until recently the tradition has been to select a particular mezcal, of course assuming that a choice is available, and similarly a beer. The latter has generally been a brew produced by one of Mexico's two main breweries. Giving thought to what kind of beer goes better or best with what mezcal, rarely, if ever, crossed the minds of Oaxacans, regardless if native or foreign born. But that has begun to change. It was no coincidence that about the same time that Teufel began production, the first retail outlet opened selling exclusively craft beers from around the globe.

Pairing Teufel Craft Beer with Mezcal El Cortijo

It began as an experiment, that is, gauging the receptiveness of Oaxacans to the concept of pairing beer with mezcal. The project developed during the course of discussions in late 2012 between Teufel partners Fernanda Sueldo and Fernando Bolaños, and their friends, brothers Juan Carlos and Raúl Méndez Zamora, fifth generation producers under the label Mezcal El Cortijo. El Cortijo has actually been distilling mezcal in Santiago Matatlán, about an hour's drive outside of Oaxaca, since 1951.

It is not suggested that readers run out and buy bottles of Mezcal El Cortijo to match the pairings indicated. While the spirit is agreeable enough, there are literally hundreds of other brands which produce quality mezcal using espadín; blanco, reposado, añejo and gusano, and mezcales made with other types of agave, pechuga, etc. In fact, as noted, at least with the beers which were paired, mezcal made with the more unusual varieties of agave are perhaps imbibed solo, while the more pedestrian mezcales seem to be enhaced with Teufel, and vice versa.

A special edition mezcal with a serious gusano flavor was paired with Teufel 77, named in honor of the punk movement which began in that year. The beer is 99% malt and 1% miel de agave, an India Pale Ale in the English tradition with a touch of bitter at the finish. The medium body brew excellently tempered the mezcal's flavor which I found a little too strong for my palate. There was no clash, the beer holding its own alongside an otherwise overpowering gusano.

Next, a three year añejo aged in American white oak barrels was paired with an Irish style red made with another local ingredient, rosita de cacao (flower of the cacao), an ingredient traditionally used to make the pre-Hispanic non-alcoholic beverage known as tejate. The special ingredient is actually the aromatic flower of a bush, the Quararibea funebris often referred to the funeral tree flower. The vanilla, green coffee and cinnamon tones of the añejo were excellently paired with the beer which maintains just a hint of maple, imparted by the rosita.

Our third offering was a 44% espadín blanco with green apple undertones selected to compliment one of Teufel's benchmark brews, its Babalao. The beer is made with local blue corn, thus imparting a dark brew appearance, yet it has a light body. The colors contrasted yet the drinks were well paired, with the beer allowing the mezcal's character to predominate. Babalao is one of Teufel's most important products because with the use of corn as an ingredient it pays homage to Oaxaca as arguably the first region in the world where corn was cultivated, its primitive precursor, known as teosinte, dating to 7,000 years ago if not earlier.

Our final offering was a 46% cuixe with herbal and butter tones paired with Teufel's 77. Once again I enjoyed the brew: However, I did not find that it added anything to the mezcal, and in fact seemed to mask an otherwise excellent product. What I learned, at least on a provisional basis, is that mezcal which has a decent level of complexity, whether made with wild or cultivated "designer" agave, or with espadín which can be put into that special category, should perhaps be drunk alone - or dare I state imbibed with a commercial light beer, so as to not detract from the nuances imparted by the agave and / or production method.

The Future of Beer & Mezcal Pairings

The two evenings held at the downtown Oaxaca retail outlet of Mezcal El Cortijo were successful. The first was oversold, with patrons sitting both at and behind the bar, and standing. The second was full, though not to the same extent. The questions, the commentaries, and the overwhelming interest, all suggest that in Oaxaca, pairing mezcal, with at least craft beer, will grow. There will undoubtedly be further formal tastings. It is anticipated that eventually beer and mezcal aficionados will then quickly begin to scrutinize what they pair for themselves, and offer to their guests.

As mezcal's star continues to rise in the larger centers in Mexico, and in the US, Canada and overseas, pairing with craft beer will likely become chic. Whether it will filter down to the more regular folk here in Oaxaca, is another question.
Alvin Starkman has been an aficionado of Mexican spirits and pulque for over 20 years. He operates Casa Machaya Oaxaca Bed & Breakfast with his wife and Oaxaca Culinary Tours with Chef Pilar Cabrera Arroyo. Alvin organizes personalized small group mezcal and pulque tours, and arranges Oaxacan food and craft beer pairings at the Teufel cervezaria. He is the author of Mezcal in the Global Spirits Market: Unrivalled Complextiy, Innumerable Nuances, and operator of Mezcal Educational Excursions of Oaxaca ( http://www.ads.oaxacacalendar.com/MEE/ ).
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Tuesday, November 19, 2013

Christmas Specialty Brews - 5 Great Christmas Beer Recommendations! By Bernadette Dimitrov

Lots of people, particularly hard to buy for men, like a good brew! There are many unique and special Christmas beers on offer each year that would make a pleasant surprise as a gift. They also make an interesting and topical conversation addition to festive celebrations. Brewers all around the world make special Christmas labels and beers that are considered by many to be the most sort after and best beers of the year! Many of the top Christmas beers are on display at the number one Christmas beer festival in the world held in Essen, Belgium each year in December. A great place to visit for the true beer connoisseur!

Here are some great companies that offer unique brews for Christmas:

1. Very Bad Elf Special Reserve Ale! A classic English bitter ale. It has a slightly sweet body with a spicy flavor based on a recipe from 1795 which uses Fuggles hops (dates back to the mid 1800s). A highly recommended beer! sheltonbrothers.com

2. Beer Man sez: Merry Christmas and a Hoppy New Beer! A weaker strength beer for those watching their alcohol yet it is rich with creamy chocolate tones and a slight toasted flavor (English-style hops). bigskybrew.com

3. Scrooge & Marley Hazelnut Christmas Ale. Definitely a unique name and blend for the holiday season! uberbrewery.com

4. Anchor Steam Christmas Ale. The Ale recipe is different every year as is the label! This ale's motto is to celebrate the newness of life. anchorbrewing.com/beers/christmasale.htm

5. Sierra Nevada Celebration Ale. This is one you definitely want to put under your Christmas tree and make a beer lover very happy this season! This is a dry hopped ale with an intense aroma has been specially brewed for the holidays. Renowned for its great hop taste this celebration ale has been a Gold Medal Winner!

As you can see from the above sample there are some wacky to traditional named Christmas beers. Of course there are still the popular favorites on offer but dressed up for the holiday season such as "Bud Light Holiday Six Packs" with Christmas themed wrapping of snow bulbs, holly and Christmas trees which are eye catching and festive. More ale companies are preparing for Christmas by adding extra ingredients to flavor their standard recipes during the holiday season and dressing them up by adding special Christmas wrapping to ensure something really special for ale lovers over the holiday season. Remember always encourage drinking in moderation and enjoy being adventurous and try some new Christmas beers this season!
 
The author Bernadette Dimitrov (aka Mrs Claus) Christmas author, speaker & show host of 'Conversations with Mrs Claus' at http://www.TheFamilyYak.com invites you to her show with world-wide experts, coaches, best selling authors, celebrities, holiday experts, film makers, famous Santa Clauses and more plus prizes to be won! Also come visit http://www.HoHoHoChristmas.com and join her free weekly inspirational Christmas newsletter with great recipes, insights & gift ideas & receive inspirational free gifts and keep updated with the latest released inspirational uplifting podcasts for you to live a happier, joyous and more fulfilled life with guests sharing tips and tools and free give aways and special offers for you!
 
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Friday, November 1, 2013

Best Beer in Europe, By Andrea MacDonald

When you think European beverages, you probably conjure up French wine, Italian Limoncello, Russian vodka, maybe Greek ouzo if you're adventurous. Beer, although always a reliable standby, might not be the first name on your lips.

Truth is, Beer is as much a part of European culture as fine art, food and architecture. America might boast more breweries than any other country, but there's something special about sipping a 200-year-old beer in a European bar that's even older. It's no surprise that one of the continent's most beloved festivals - Oktoberfest - is a celebration of all things hops. In time for another of Europe's favourite days for a tipple - St. Patrick's Day - here is a guide to five countries where you'll get a history lesson with every pint (don't worry, you won't be quizzed).

Czech Republic

The Czech Republic makes a good argument for being the home of beer as we know it. Pilsner, which today describes any light beer, originated in the Bohemian town of Plzen in the 19th century. Budweiser, North America's number 1 beer, was brewing in the Czech town of Ceske Budejovice for 100 years before the Americans put it into a six-pack. And in case anyone doubted their claim as the Masters of Beer, the Czechs have topped the list of most beer drinkers per capita. So when in the Czech Republic, pick a side in the Budweiser debate and enjoy a few pints, because chances are everyone around you will be having one too.

Belgium

It's one of Europe's smaller countries, but with over 125 breweries and 800 varieties, Belgium is one of its largest beer-producers. Not to mention, officially, The Best. Rate Beer, which surveys over 100,000 beers worldwide, consistently places Westvleteren 12 ale, from the Trappist Abbey of Westvleteren, at the top of their list. Belgium is home to six of only seven Trappist breweries, the oldest dating back to 1836. Some of these breweries, including Westvleteren, only sell beer at the Abbey itself, making Belgium simultaneously the producers of the world's most exclusive beers, as well as the most commercial beers, such as Stella Artois and Hoegaarden, which pour from taps the world over. You'll know a Belgian beer from its brown bottle: each beer has its own, many even have their own glass whose shape is specially paired with the flavour. Whether you're drinking a Stella from its goblet, or a fruity Fruli in a tulip, the choices in Belgium are endless.

England

Whether it's a cold lager by the river, an after-work bitter in a busy London bar, or a cream ale in a pub full of leather wingbacks, drinking beer is as quintessentially English as a cuppa. Its Irish neighbours have made stout their own, but English porter, named for the 18th century London Thames porters who loved it, was the original dark beer. Wander into any city or countryside pub and you'll find many varieties of English porter that are as fun to order as they are to drink: mine's a Santa's Butt!

Ireland

The English might have invented stout, but the Irish perfected it, painted it black, and named it after the man who was so confident in his beer that he signed a 9000-year lease on the brewery. The rumours are true: Guinness tastes better in Dublin. No city is prouder or more protective of its beer; visit the Guinness Brewery, or just sit next to any Dubliner, to learn all about the art of the perfect pour, the perfect temperature and wait-time, and whether or not it should be topped with a shamrock. On any given day, 10 million pints of Guinness are consumed worldwide. On St. Patrick's Day, that number shoots to 13 million pints: tenfold the amount of beer drank daily at Oktoberfest! But long before the rest of the world put on a leprechaun hat and dyed its beer green, the Irish were licking their Guinness mustaches and shouting "My Goodness! My Guinness!".

Germany

When it comes to German beer, it's more about quantity than quality. With 1300 around the country, including the world's oldest, Germany is second only to the U.S. in number of breweries, despite having just a quarter of their population. Germans trail the Czechs and Irish for most beer-drinkers per capita, but they make up for it during Oktoberfest, when nearly 7 million litres are consumed in 16 days. Thankfully for those taking part in all that guzzling, German beer itself is no slouch. Since 1516, the Germans have adhered to the Reinheitsgebot, the German Purity Law, which states that beer can only be made with water, hops, yeast and barley. The law, which originated in Bavaria and applies to all 5000 varieties of beer brewed around the country, goes a long way towards keeping beer clean and preventing hangovers; in a country that downs their beer by the stein-full, you'll need all the help you can get!
 
My name is Andrea MacDonald. I am a travel writer from Canada, currently living and working as a tour guide around Europe. Check out my travel blog at http://www.nomad-princess.blogspot.com
 
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Thursday, August 15, 2013

Everything Craft Beer, By Rebecca T. Brown

1. The newest cutting edge thing in the world of food and drink is craft beer.

a. Anywhere you go you can find a craft beer bar, which will have a very wide selection of different types of beer.

b. There are festivals dedicated to craft beer popping up all over the country. From GABF (Great American Beer Festival) in Colorado to Beer Fest in Georgia.

c. Craft beer breweries are also spreading like wildfire. In a large city they're numerous breweries to choose from.

d. Grocery stores like Publix, HEB, and Winn-Dixie are starting to carry a big selection of craft beer and they normally have a make your own 6-pack section.

2. Brew Masters are being more innovated than ever before.

a. Brewers are using ingredients that you would never expect to use of combine in the beer making process. Abita has a stout that they brew with oysters. Rogue has a hefeweizen made with roses and rose water. Multiple breweries are making their beer out of hemp.

b. Another technique that brews use to make their beer stand out is aging them. Rogue Brewery does this by getting their top selling beer like Rogue Dead Guy and Juniper Pale Ale and aging them in whiskey barrels and gin barrels. Some breweries like Terrapin have aged some of their better known beers in red wine casks.

c. Breweries and craft beer bars also let consumers experience the beer they love in a new way. One way of doing this is through a firkin or beer engine. This hand pumped beer is in a more raw stage so that you can get more out of the flavors. They are also using nitro on some beers instead of CO2. Beer off a nitro tap has no carbonation and makes any beer smoother.

d. Breweries and some beer bars are adding beer gardens to their establishments. People can go outside to drink their beer and hangout. Some are going beyond the normal beer garden by having an actual beer garden where you can go pick out your own hops and ingredients if you're interested in brewing your own beer.

3. Craft beer is also very trendy because the Breweries have a lot of fun with all aspects of the beer, everything from what is in it to what the tap handle in the bars are going to look like.

a. One of my favorite things about craft beer, besides the actual beer, is the creativity of some of the beer names. A new favorite of mine is Zombie Dust by Three Floyds Brewing. There's everything from Stone Arrogant Bastard to Clown Shoes Vampire Slayer and Flight of the Pimp.

b. Also adding to the "hipness" of craft beer is breweries using current trends to their benefit. For people on gluten free diets brew masters like Dogfish Head are putting out special gluten free beer. They are also starting to do more things with hard cider for consumers who don't like beer. Woodchuck is revolutionizing the world of cider, the same way breweries have done with beer.

c. What draws me into breweries and beer bars when I'm traveling is the ability to buy a growler and take it home with me. Places that sell their own beer are starting to sell growlers to customers. This is perfect for when you find a beer you like but cannot purchase it where you live. This definitely draws people in and is beneficially to the trend of craft beer.

d. As a whole people like to be visually pleased. Craft beer does an astounding job at this. Tap handles are always distinct and fun. Rogue's Dead Guy handle is a skeleton sitting on a wooden keg and their Yellow Snow tap handle is of and man and his dog peeing in the snow. Labels on bottles also help draw people in. I picked up Clown Shoes Tramp Stamp just because it had amazing marketing. It is the same reason I found Ska Brewing, their Decadent bottle had a giant skeleton/zombie on it and the top was covered in candle wax like a Makers Mark bottle.
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Friday, July 19, 2013

Japanese Beer - Best To Taste While In Japan, by James Cawley

Just like electronics, the Japanese beer serves to be an innovation. Beer was brought to Japan by the Dutch when they built beer halls. Later, Germans brought beer and marked its popularity. In fact, beer is the most famous alcoholic drink served in Japan, which accounts for about two thirds of 9 billion liters consumed in the year 2006.

Japanese began to brew an adaptation of the beer after the Meiji Era. A large number of people in Japan brew beer for their own, with three popular breweries in Japan. These breweries include Asahi, Kirin and Sapporo. The product offered by all these three breweries is the lager beer.

One can find beer in vending machines and kiosk in Japan. Beer can also be bought from a number of outlets like from the convenience stores and supermarkets. But Japan has strict laws for driving motor vehicle or even riding the bicycle after consuming alcohol. The popular beer brands in Japan include Asahi Black, Asahi Super Dry, Kirin Lager Beer, Kirin Tanrei, Sapporo Yebisu, Suntory Malts, Orion Draft Beer, Hokkaido Nama-Shibori, Suntory Super Magnum Dry and the Orion Special to name a few.

Many Japanese breweries provide seasonal beers as well that are produced just during a single season. For example, in autumn, the autumn beers are produced with contents of high alcohol like 6 percent. In other words, Japan is a place which is popular for its customs and beer is in fact no exception. In case you are fortunate enough to visit Japan and have a nice Japanese beer, ensure that you follow the customs as well. For instance, it is customary that while drinking with a colleague or friend, you need to pour the beer for him or her first. Also, it is required that you must socialize with your friends and family in one of the special outdoor beer gardens of Japan.

Beer actually means any kind of fermented drink that is made from the grains. Lagers and ales are the main beer families. Lagers are produced with the yeasts bottom fermenting strains that are not reused sometimes. In this way, the yeast does not provide much flavor as they are fermented a number of weeks at cooler temperatures before they are ready to be used. On the other hand, ales are specially made using the yeast's top fermenting strains. These have high malt content as well as hops and so they have bitter flavor. Ales are fermented usually at high temperatures and can be consumed much sooner as compared to the lagers.

One thing which is great about the Japanese beer is the fact that it is of great flavor with a light texture. In case you are one of those who enjoy taking light beer, you can easily find the Japanese beers as perfect substitutes for less flavorful beers of America. Many of the Japanese beers have also won the taste tests against the heavy hitters like Heinek or Amstel Light.

Last but not least, you will be happy to find that many beers at Japan are less costly than many brands of imported beers.

About The Author
Asahi Beer is the author of this article on Japanese Beer.

Find more information about Imported Beer here.
The author invites you to visit:
http://www.asahibeerusa.com