What I want to do with this article is delve into what the current beer industry and beer scene in Canada and the United States looks like and what some recent and not-so-recent events have done to get us here.
The simple truth is that our countries, compared to European countries, are adolescents in terms of National history but even more so when it comes to beer. The history behind beer and other alcoholic beverages in North America has a profound and pervasive effect on the beer we can easily obtain at our local liquor stores.
I want to get into the difference between macro breweries, micro breweries, and craft breweries and discuss how they simultaneously produce the same product (i.e. beer) but entirely different products. This will touch on issues of economics, greed, corporate responsibilities, and passion for beer. (more…)
If you have started to get into the craft beer scene you have probably started to read various sources of beer reviews or ratings. You may be surfing on ratebeer or beeradvocate and have obviously somehow found this blog.
Through these travels you likely have encountered examples of beer that has been aged months up or years. Many beers continue to improve with age.
I know in my reading I have come across numerous instances of this. What confused me was that I would see some beers that were considered to get worse with age. These beers were recommended to be consumed as soon as possible. This actually applies to virtually all mass-produced beers you will find.
This led me to wonder what the difference was and how I could identify beers that would benefit from me purchasing and aging them. Lots of beer aficionados will purchase beer of a particular vintage, sometimes numerous bottles, then leave them to sit for a few years. You may then sample the same beer of different vintages or agings. This is known as a “vertical” tasting. (more…)
My wife and I were in Munich for about 4 days in September of 2009. While there we learned a great deal about the local beer, it’s history, and the beer culture so ingrained in the German state of Bavaria. Munich immediately seized a special place and meaning for me and I continue to be fascinated by all things beer. This has lead me to write this piece to share what I know about beer as it relates to Munich.
While we traveled we took a “Beer and Brewery” tour with a local guide that also taught English classes to the local Bavarians. He would always invite his English class students along on the beer tour to provide them an opportunity to polish up their English and to add an authentic presence to the tour. Not a bad idea in my opinion.
I should note it was these gentleman who informed me that people living in Munich or elsewhere in Bavaria do not often consider themselves “Germans”. They prefer to be called “Bavarians”. I can’t speak to how much of a biased comment this was. This is me in the front and the two Bavarian dudes along for the tour in the back:
I don’t have a specific idea of what I want to write about – so this could get long…click to keep reading
Abbey beers use traditional recipes for brewing beer and may or may not be associated with an actual Abbey. In Belgium there are some marketing devices in place to help one determine if the beer is actually from an Abbey. The ones that aren’t typical brew the beer of a past abbey under license as the abbey may have ceased brewing sometime in the past.
The types of beer I am interested in discussing are Trappist beers. There are three strict conditions to be considered a Trappist beer:
- the beer must be brewed within a Trappist Abbey;
- the brewing must occur under the supervision and responsibility of Cistercian monks; and
- the majority of the revenue must be dedicated to charitable work.
This, to me, is a very intriguing list. Pair that with the fact that any beer geek can tell you that authentic Trappist beer are consistently some of the absolute best brews attainable…anywhere, and you have a very interesting conversation.
Take another read through that list and answer me something: how many other beer producers you know have any rules even remotely similar to this? All three of these points are going to have a pervasive effect on the beer brewed.