The Naked Pint Read Online Free Page B
Author: Christina Perozzi
added as a supplement to malted barley. These may be used to provide more sugar or to add a specific mouthfeel or flavor. Flavorings are any herb, spice, flower, and so on that are added to lend a specific flavor to the brew. Here are some examples of ingredients that might be added by creative brewers:
ADJUNCTS: Oats, rice, rye, corn, candi sugar (often used in Belgian beers), and wheat are all common adjuncts used to produce anything from a richer flavor to a specific mouthfeel or head retention.
FLAVORINGS: Fruits (cherry, curacao orange peels, juniper berry, peach, apple, currant, raisin, strawberry) have been used to enhance beer, and herbs, spices, and other crazy stuff (sage, chamomile, coriander, cloves, nutmeg, rosemary, chilies, chocolate, coffee, honey, molasses, nut extracts, spruce tips) have been used as additional flavorings in beer.
The use of additional ingredients underlines our point that the homogenized, industrialized light beer we Americans have been drinking doesn’t even scratch the surface of what our beer drinking experience could and should be. If you feel like having a chocolate bar, an orange sherbet, or a licorice whip, you could find it in beer.
There are some purists, however, who don’t agree with this new fangled beer making. The Germans (big surprise) are among the brewers who pooh-pooh the addition of anything other than the original four ingredients—malt, hops, water, and yeast—to make their beer.
REINHEITSGE-WHAT? GERMAN BEER PURITY LAW
Almost every town and village in Germany has at least one brewery, and some have more than one. In fact, Germany has over 1,300 breweries, more than half of which are in Bavaria in southern Germany. This means that about a third of all the breweries in the world are in Germany.
The Germans don’t make and drink just any beer. Like old French wines with their distinct AOC rules and regulations, Germans have rigid and particular ideas about the ingredients, quality, and origin of their beer. For Germans, a beer must have been brewed according to the Reinheitsgebot.
REINHEITSGEBOT: (n) Literally means “purity order.” In the 16th century the Bavarian court was concerned about the ingredients that were being used in beer. Brewers used to color their beers with soot or lime, and beans and peas were being used in addition to grains as malt. In 1516, Duke William IV passed a law that restricted the brewing of beer and stipulated that only barley (or wheat) hops and water were allowed to be used in beer (they didn’t know about the function of yeast in 1516).
The beer styles in Germany vary greatly, extending far beyond the lagers and light beers that we Americans associate with Germany. (Note: Many of us Americans associate this lightness with the beer Heineken, which is not German but Dutch, and is an industrialized beer.) Germans make ales and lagers that run the gamut in color, from the lightest of light Kristallklar to the darkest of dark Schwarzbier.
What’s Your Type? Beer Styles
M ost every beer is given a name based on its general flavor profile, its origin and history, or both. This name is known as the beer’s style. The style is usually the first thing you know about a beer, as it’s often on the label, so it’s helpful to understand the attributes of the various beer styles.
We explained earlier that all beers are either ales or lagers. In addition, ales and lagers are broken down into styles. For instance, a Pilsner is a style of lager, a Dopplebock is a style of lager, a Porter is a style of ale, a Stout is a style of ale, an India Pale Ale is a style of ... got it?
Beers are categorized on the basis of historical tradition, ingredients, and sensory characteristics. According to the Beer Judge Certification Program, which is highly respected in the beer world and the go-to for beer style guidelines, flavors that are most important to a beer style are type and strength of malt, yeast strain, strength of bitterness, and
ADJUNCTS: Oats, rice, rye, corn, candi sugar (often used in Belgian beers), and wheat are all common adjuncts used to produce anything from a richer flavor to a specific mouthfeel or head retention.
FLAVORINGS: Fruits (cherry, curacao orange peels, juniper berry, peach, apple, currant, raisin, strawberry) have been used to enhance beer, and herbs, spices, and other crazy stuff (sage, chamomile, coriander, cloves, nutmeg, rosemary, chilies, chocolate, coffee, honey, molasses, nut extracts, spruce tips) have been used as additional flavorings in beer.
The use of additional ingredients underlines our point that the homogenized, industrialized light beer we Americans have been drinking doesn’t even scratch the surface of what our beer drinking experience could and should be. If you feel like having a chocolate bar, an orange sherbet, or a licorice whip, you could find it in beer.
There are some purists, however, who don’t agree with this new fangled beer making. The Germans (big surprise) are among the brewers who pooh-pooh the addition of anything other than the original four ingredients—malt, hops, water, and yeast—to make their beer.
REINHEITSGE-WHAT? GERMAN BEER PURITY LAW
Almost every town and village in Germany has at least one brewery, and some have more than one. In fact, Germany has over 1,300 breweries, more than half of which are in Bavaria in southern Germany. This means that about a third of all the breweries in the world are in Germany.
The Germans don’t make and drink just any beer. Like old French wines with their distinct AOC rules and regulations, Germans have rigid and particular ideas about the ingredients, quality, and origin of their beer. For Germans, a beer must have been brewed according to the Reinheitsgebot.
REINHEITSGEBOT: (n) Literally means “purity order.” In the 16th century the Bavarian court was concerned about the ingredients that were being used in beer. Brewers used to color their beers with soot or lime, and beans and peas were being used in addition to grains as malt. In 1516, Duke William IV passed a law that restricted the brewing of beer and stipulated that only barley (or wheat) hops and water were allowed to be used in beer (they didn’t know about the function of yeast in 1516).
The beer styles in Germany vary greatly, extending far beyond the lagers and light beers that we Americans associate with Germany. (Note: Many of us Americans associate this lightness with the beer Heineken, which is not German but Dutch, and is an industrialized beer.) Germans make ales and lagers that run the gamut in color, from the lightest of light Kristallklar to the darkest of dark Schwarzbier.
What’s Your Type? Beer Styles
M ost every beer is given a name based on its general flavor profile, its origin and history, or both. This name is known as the beer’s style. The style is usually the first thing you know about a beer, as it’s often on the label, so it’s helpful to understand the attributes of the various beer styles.
We explained earlier that all beers are either ales or lagers. In addition, ales and lagers are broken down into styles. For instance, a Pilsner is a style of lager, a Dopplebock is a style of lager, a Porter is a style of ale, a Stout is a style of ale, an India Pale Ale is a style of ... got it?
Beers are categorized on the basis of historical tradition, ingredients, and sensory characteristics. According to the Beer Judge Certification Program, which is highly respected in the beer world and the go-to for beer style guidelines, flavors that are most important to a beer style are type and strength of malt, yeast strain, strength of bitterness, and
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