Our Beer of the Month Club would like to introduce you to the Pennsylvania Brewing Company, the first craft brewhouse in Pennsylvania and a pioneer in the microbrewery movement. The brewery and its restaurant are located in the former Eberhardt and Ober Brewery in the historic Deutschtown section of Pittsburgh’s North Side, where beer has been made since 1848. The buildings are listed on the National Register of Historic Sites.

Penn Brewery is an authentic German brewery in every detail, from its solid copper brewhouse imported from Germany, fermentation and aging tanks, filtration equipment, kegging and bottling equipment, to its imported ingredients, recipes and methods. The brewery operates smoothly under the watchful eyes and skilled hands of Andy Rich, brewer (and graduate of Slippery Rock University and the Siebel Institute), Rick Brown, brewer (and experienced bottling manager), and Nick Rosich, assistant brewer (graduate of Siebel Institute and YSU, who is also involved in the cellar, filtration, racking and bottling areas).

This able team has brewed Penn Marzen, an amber hued seasonal springfest Munchener fest bier that’s both full flavored and full bodied. Highly rated by the National Beverage Tasting Institute, beer critic Michael Jackson declared it to be one of his Top 24 Favorite American Beers.

If you enjoy authentic Bavarian-style wheat beers, Penn Weizen is for you. Cask-conditioned and effervescent, with a slight hint of tangy clove flavor, there isn’t adequate room to list all its awards. A sample of its success? It was the National Grand Champion six years running at the United States Beer Tasting Championship.

Featured Beer from Pennsylvania Brewery: Penn Marzen and Penn Weizen

MARZEN – Penn Brewery’s Penn Marzen – Top-fermented, the Marzen (meaning March) is THE Oktoberfest beer. This particular amber one is full of flavor, body and heady aroma. Tip a glass of Marzen as you enjoy a brat complete with kraut, or maybe a crusty, warm pretzel.

WEIZEN – Penn Brewery’s Penn Weizen – “Weisse” or “weizen” means “wheat” in German, and the term is used for wheat beers (top-fermented ales) that are 20% to 60% wheat. Weizen is a refreshing drink, sometimes served with a lemon wedge. (Good morning! It’s even served as a breakfast drink!) Great with pickled herring, cheese and crackers, and crusty bread.

www.pennbrew.com

The tale of Old Dominion begins in 1989 with a man and a dream. That man was Jerry Bailey, and his reality at that time was a 9 to 5 job with the Federal government where he directed aid to families in several foreign countries. While very satisfying, his dream was to do something greater. A Christmas gift of a home brewing kit from his brother in 1978 served as the catalyst. He researched recipes, created experimental brews and sponsored weekend taste-testing get-togethers to showcase his brews. The seeds of Old Dominion Brewing Company were beginning to take root, as friends encouraged him to start a brewpub. Frequenting the local library, he learned what he needed to proceed with his passion for brewing. Realizing the potential, his family had his back, and his friends became investors, advisors, movers and shakers. Old Dominion, with the whitetail deer as its symbol, was born in 1989 in DC, and quickly became the craft beer of choice for the locals.

As time ticked by, the amazing lineup of beers garnered Old Dominion Brewing Company 12 medals at the Great American Beer Festivals in Denver. As more accumulated, Fortune Magazine named Old Dominion “One of the 50 Best Breweries in the U.S.” Fast forwarding to 2007, Jerry passed the torch on to Bill Muehlhauser who, like Jerry, had a passion and love for the Nectar of the Gods. Soon Old Dominion had outgrown the home of its birth, and Bill moved to a bigger facility located in Dover, Delaware, still its present address.

It is the pleasure of your Beer of the Month Club to introduce you to Oak Barrel Stout from Old Dominion. An intricate foundation of smoked and peated malts and their method of dry hopping with vanilla beans and oak chips pushes the depth of this stout’s flavor spectrum to the max.

Hop Mountain Pale Ale is a rich, red American Pale Ale with a strong hop personality that boasts a loyal Old Dominion Plus following!

Featured Beer from Old Dominion Brewery: Oak Barrel Stout and Hop Mountain Pale Ale

STOUT – Old Dominion’s Oak Barrel Stout – Top-fermented, this blend of smoked and peated malt is a unique version of the usually robust, well-balanced roasted malt treasure. Enjoy the multi-faceted personality of this stout. Serve it with oysters, clams, brie cheese, and desserts of chocolatey brownies or ice cream.

AMERICAN PALE ALE – Old Dominion’s Hop Mountain Pale Ale – Another noteworthy top-fermented ale, this one is full-bodied and hoppy, a bit different than the classic beer style of yesteryear. This red American pale ale was carefully developed for the discerning palate. Serve at cellar temperature with spicy buffalo wings, pizza or Mexican food.

www.olddominion.com

When you consider that any liquid beverage made with cereal grains is by definition “beer,” some of the choices are a little daunting. You won’t find these in your Beer of the Month Club selections!

Sake, the traditional Japanese beverage made with rice, has forever been called “rice wine.” Sake is actually a type of beer, as rice is a cereal grain. Rice beer?

Indigenous tribes in South America still make a drink they call “Chicha.” It is enjoyed only by the brave locals, however, as it is a fermented concoction of partially digested corn produced by the local women. It could be called beer. I prefer to call it dreadful.

Sahti dates back to the 9^th century, and is an uncarbonated beer produced by the Finns. Mostly made from barley, it’s bolstered by the addition of rye or oats, and flavored with juniper. No thank you.

After a run of more than 5,000 years, Bouza is no longer produced in Egypt, or anywhere else, for that matter. This was a brew of partially baked bread, mandrake root, licorice-flavored skirret weed and a rare Assyrian radish. With the thick mass of solids that floated on top, the liquid had to be drunk through a straw.

The Russians started brewing the mildly alcoholic Kvass more than 2 centuries ago, and this is a “beer” I would try. The rye-based brew is bread crumbs and hot water, bolstered with sugar and yeast. Appealing to me are the added raisins, honey, mint and juniper flavorings.

High in the Himalayas, Tibetan climbers carry Chang, partially fermented, moist yeast cakes made with rice or barley. They add these crumbled cakes to rice flour, soft grains and water, to complete fermentation. Beer is served around the campfire!

Boston’s North Shore was first introduced to Ipswich Ale early in 1991, meaning Ipswich Ale has been in existence longer than most other craft brewers in New England. Their Ale portfolio of brands has developed into a tradition shared by not only the residents of Eastern Massachusetts, but across the state and New England, as well. Clubs of America’s Beer of the Month Club is proud to introduce you to Ipswich. President Rob Martin has been behind the brand since 1995, starting as an employee of the original owners. He brewed, ran the bottling line, drove the delivery truck and did anything else he was called upon to do. He enjoyed juggling all of these responsibilities so much that he bought the business at the end of 1999.

What sets Ipswich Brewery’s ales apart is their brewing process. They produce styles that are totally unfiltered and unpasteurized. Through this natural brewing style, the resulting ale maintains a greater level of freshness, mouth feel and fullness of flavor.

What separates Ipswich Brewery from other breweries is their people. In the competitive environment of the beer business, hard work and perserverence are prerequisites. All of the employees of Ipswich share a great deal of pride in product, demonstrated both by the effort that goes into the brewing, as well as what it takes to bring it to market.

Named one of the World’s Ten Best Beers by Wine Spectator Magazine, Ipswich Original Ale has satisfied discerning craft beer drinkers since 1991. It’s medium-bodied with subtle hoppiness and a smooth malt flavor. You’ll like this unfiltered English pale ale.

Ipswich IPA was borne of the unfiltered marriage of an English and American IPA, strong but sweet. A mix of first-rate U.S. and Belgian malts, English roasted barley, and highly hopped with both Cascade and Warrior hops, this India Pale Ale is a brewery favorite. (Cloudy in the glass? That’s the proof it’s unfiltered!)

Featured Beer from Ipswich Ale Brewery: Ipswich Original Ale and Ipswich IPA

www.ipswichalebrewery.com

ENGLISH PALE ALE: Ipswich Ale Brewery’s Original Ale – Top-fermented, English ales are crafted in the old English style, with plenty of smooth malt and subtle hoppiness. This award winner is great when shared with good friends watching sports on the TV . . . complete with all the salty snacks and spicy appetizers.

INDIA PALE ALE: Ipswich Ale Brewery’s IPA – This hybrid is an unfiltered cross between an English and an American IPA, with a strong bitterness equaled with a slight malty sweetness. Hoppy, serve it at 13 degrees C / 55 degrees F with hearty main courses of red meats, Cheddar cheese or sharp salad dressing. (Goes well with nachos and wings, too.)

Myth and legend have it that two ranchers, George Stranahan and Richard McIntyre, and various friends and family, were camping high in the Himalayas back in 1983. They both swear that as they emerged from their tent one evening, they witnessed a strange airborne creature hurling towards their campsite. The creature, which was now looking increasingly like a flying dog, barrel-rolled through their camp, sending worried Americans, native sherpas and even their pack mule scurrying for cover.

They were untouched, but the two were forever changed. George and Richard took this as a sign they should do something big. So in 1990 they did, opening the Flying Dog Brewery first in Aspen, Colorado, then moving to their current location in Frederick, Maryland. The Flying Dog was (and still is) their inspiration, as they ship well over 400,000 cases a year across the United States, as they provide the finest in liquid entertainment. One of the cutting-edge technologies they utilize is that of water conservation, protecting Mother Nature who blessed them with the Flying Dog.

One member of the litter is Road Dog Porter (the first beer to be illustrated by Ralph Steadman) proudly brought to you by your Beer of the Month Club. (Curious side note: A swarm of bats often hovers over the brewhouse when this beer is brewed!) Road Dog Porter is a dark, rich and malty brew, with hints of chocolate and licorice resulting from the use of four prized malts. This pup goes with anything chocolate!

Garde Dog Biere de Garde Ale proves the French may actually know something we don’t! Garde Dog is a traditional French Biere de Garde or “beer for keeping.” This classic farmhouse ale was brewed in March for drinking during the spring and summer months. With its toasted aroma and spicy, malty sweetness, Garde Dog will liberate you from the winter doldrums.

Featured Beer from Flying Dog Brewery: Road Dog Porter and Garde Dog Biere de Garde Ale

www.flyingdogales.com

PORTER: Flying Dog Brewery’s Road Dog Porter – Porter, England’s first national beer, derived its name from its popularity with street porters who drank it for nourishment. Usually dark colored and robust, this toasty French-inspired one is a toasty way to escape winter. Top-fermented, it’s excellent with dark and rich foods, grilled Porterhouse and salmon, dried fruit snacks, as well as chocolate and creamy fruit desserts.

ALE: Flying Dog Brewery’s Garde Dog Biere de Garde Ale – A soft, easy drinking, top-fermented ale, it has a remarkably clean, crisp finish. This one, still expressive and complex, has the perfect personality to pair with lighter fare in the seafood/shellfish categories; middle Eastern and Indian cuisine; or salads and cheeses.

Ready for some good news from your Beer of the Month Club? Continuing studies and further research show that including beer as a part of your balanced diet contributes more than just inner happiness . . . beer, in moderation, is good for your health!

Two studies concluded within the last three years further bolster the findings that beer offers health benefits. One, an analysis conducted by Spain’s Centre for Information on Beer and Health, found that fifty nuns enjoyed improved cholesterol and triglyceride levels when following the rules of the study. All former tea-drinkers, during the 3-month exercise, they were required to drink about 16 ounces of beer a day for 45 days, followed by another 45 days of eating hops (grain used to produce beer). Not only were they healthier, but happier, as well!

Meanwhile, as reported in a 2008 issue of the American Journal of Epidemiology, elderly patients suffering from leg artery disease found relief after moderate consumption of alcohol, including beer, wine and liquor. The hospitalized study subjects, who experienced pain while walking due to reduced blood flow resulting from blocked arteries, consumed 1 to 13 servings each week. The study showed both men and women had markedly improved blood flow. Statistics show that elderly people who regularly enjoy 1 to 13 alcoholic drinks weekly had a 44% lower risk of arterial leg disease compared to both non-drinkers, and those who consumed more than 14 drinks weekly. (Moderate drinking also reduces arterial pressure in the lower legs, lessening risk for arterial disease.)

RJ Rockers Brewing Company became Spartanburg’s first brewery in 1997, when owner and brewer Mark Johnsen set out on a mission to provide the people of the Upstate with the best microbrewed beer they had ever tasted. Mark, a New Jersey native, had loved brewing beer for his friends and family for years. Following his service in the 1991 Gulf War, he was stationed in Germany. He took the opportunity to learn as much as possible about brewing from the experts. By the time he completed serving his country, he was ready to serve the public his brews!

Mark established RJ Rockers as a brewpub in historical downtown Morgan Square. Over the course of the next five years, it became a favorite meeting place where patrons could sample as many as ten different craft-brewed beers on any given day. Favorites ranged from the light and golden, to the dark and sweet, all brewed personally by Mark in the glass-enclosed brewhouse, before the eyes of the customers. Rockers patrons enjoyed the best beer around, excellent food and great entertainment. The establishment’s slogan is “Handcrafted: Every Beer, Every Drop, Every Time.”

Quality ingredients are key, and special care goes into the selection and utilization. Their new brewhouse features the best in equipment, including a new system that generates the majority of its hot water from the sun, not the electric company.

Patriot Pale Ale is an American pale ale that is aggressively hopped, with a sweet caramel finish. This is the flavor that launched RJ Rockers, and is brewer Mark Johnsen’s personal favorite.

Bell Ringer Ale is their high gravity offering, delightfully loaded with malt and hops. This ale is worthy of your sturdiest goblet or most treasured stein. Ring it!

Featured Beer from RJ Rockers Brewery: Bell Ringer Ale and Patriot Pale Ale

www.rjrockers.com

PALE ALE: RJ Rocker’s Patriot Pale Ale – This noteworthy PA is loaded with Challenger and Cascade hops, with a caramel-like finish. Britain’s classic beer style, pale ale is by definition, medium-bodied with a complex, medium-dry palate. Serve cool, not cold (about 55 degrees F) with veggie salads, roasted pineapple and cheeseburgers off the grill.

AMERICAN PALE ALE: RJ Rocker’s Bell Ringer Ale – Heftier than the ordinary American pale ale, this brew is a treasure trove of malt and hops, a meal in itself. Top fermented, it is oh-so-good with red or white meats, or salads topped with sharp dressings.

Related: Beer of the Month Club Is The Perfect Gift for Any Man.

The industrious and inventive microbrewery, Lakefront Brewery, Inc. opened in 1987. Located on the Milwaukee River, today it is a Milwaukee landmark. Its rich history includes partnerships with local taverns, preservation of local history, unique tours and dining, and most importantly, environmentally-friendly, truly great beer!

Sibling rivalry between Jim and Russ Klisch over who could brew the best beer using a book and minimalistic resources led to the birth of Lakefront Brewery, which started out small, in an old bakery building within walking distance of their home. Using mostly dairy equipment and 55-gallon stainless drums, their first barrel of beer was sold at a local pub in December of 1987.

The ensuing years witnessed them successfully expanding, relocating, and branching out in all directions. Innovators at heart, in 1992 Lakefront was the first to bottle fruit beer since Prohibition. In 1996, they produces the first certified organic beer to be labeled in the United States, premiering their Lakefront Organic E.S.B.  In 2006, the brothers successfully fought to change the policy that stated all beer had to be made with 25% malted barley, a danger to those suffering from celiac disease. Today, they produce a gluten-free brew. These accomplishments culminated in them becoming the first brewery in Wisconsin, and the first business in Milwaukee, to receive the Travel Green Wisconsin certification. (For more information, check out their website.)

Lakefront IPA pours a hazy orange with a rocky white head that lasts, leaving a soft lace on your glass. You’ll find it refreshing, well-balanced, full bodied and malty smooth.

Uniquely unforgettable, Fuel Café Coffee Stout combines roasted malt and Milwaukee’s renowned Fuel Café coffee into a deep, dark brew that’s full of roasted grain and choice coffee nuances.

Featured Beer from Lakefront Brewery: Fuel Café Coffee Stout and Lakefront India Pale Ale

www.lakefrontbrewery.com

STOUT: Lakefront Brewery’s Fuel Café Coffee Stout – Top fermented, this blend of roasted malt and Milwaukee’s Fuel Café coffee is a unique version of the usually robust, well balanced roasted malt treasure. Enjoy the multi-faceted personality of this stout. Serve it with chocolaty brownies, creamy Tiramisu, fresh berries or ice cream.

INDIA PALE ALE: Lakefront Brewery’s Lakefront IPA – It’s a refreshing brew with dominating citrus/hop aromas, and is surprisingly well balanced with a nice bitter bite, smooth malt flavor and full body. Top fermented, the flavor fits well with sides of spicy appetizers or courses of beef, seafood, Thai, Cajun or Mexican dishes.

Related: Beer of the Month Club features Microbrew Beers.

Beer brewing is an art first developed in Mesopotamia (present day Iraq) more than 8,000 years ago. Residual materials found in ceramic pottery identified by archeologists as the remnants of the beer makers’ craft give us reason to believe beer’s origins go back 10,000 years. But without written archeological evidence, a birth date for beer beyond 8,000 years ago remains speculative.

Evidence of brewing activity from 5,000 years ago is in the form of clay tablets with cuneiform (wedge-shaped) inscriptions that were discovered around 1840 at Nineveh and Nimrud by Austen Henry Layard, an Englishman who chanced upon Assyrian ruins while journeying overland to Ceylon. He had hoped to find some sort of inscriptions in stone, but what he unearthed was a buried library of over 25,000 broken tablets, which he removed to the British Museum for translation.

Many of the cuneiform tablets were commercial ledgers, which show us how beer (or kash) was used as currency or as an instrument of barter. Records describe how the stonemasons who built the great structures of the pharaohs were paid with vessels of beer.

Beer was used as a dietary staple before bread baking was discovered. Soon, together with bread, onions, fish and seed-seasonings, beer was to become one of the most important items in the ancient Mesopotamian diet. It is believed the Sumerians made the first fermented beer by combining barley and malt.

In the beginning, brewing was a domestic function, like cooking. Home-brewed beer was used to pay taxes to government officials, and much beer was consumed behind palace walls. Church officials collected (and consumed) beer given as religious offerings to the gods and goddesses.

Related: Beer of the Month Club Features.

As many fine cooks of today know to be true, beer can be substituted for water or broth in many recipes, and makes an interesting ingredient for dishes ranging from appetizers, gravies and soups to desserts. (If beer-laced dessert delicacies are beyond your comprehension, just think of rum cake or liqueur-filled chocolates!)

You can drizzle beer into your coffee for a taste-bud revolution; and keep in mind that doppelbocks, eisbocks, porters and even stouts can be poured over vanilla ice cream or fruit for an outstanding taste treat.

Dazzle your friends the next time you serve them dessert, using this easy recipe from us, your Beer of the Month Club:

Quickie Ale Chocolate Cake -

Pick your favorite instant chocolate cake mix that calls for the addition of oil, water and eggs. (Note: This recipe will not work successfully with any mix that calls for milk.) Next, choose your favorite beer: an ale, Irish stout, Imperial stout, porter, doppelbock or barley wine are all good choices.

Mix and bake the cake as directed, the only difference being the substitution of beer for the water called for in the recipe. (If it calls for 1 cup of water, conserve water and use 1 cup of beer instead.) Frost as usual. Serving coffee? Why not offer beer as an alternative for the cream? Serve with a smile, and wait for the compliments.

BISON BREWERY – Berkeley, California

Beer lovers know Bison not only for its brews, but for its brewers, who have a long history of innovation, using unique ingredients such as honey, sage, basil, chocolate, cranberry and coriander to augment the characteristics of beer’s primary ingredients of malted grains, yeast, water, and hops. Our beer of the month club is happy to help them celebrate 20 years of successfully filling the mugs of contented beer drinkers in 12 states. As they continue to grow, so does their dedication to producing all organic beers.

Why brew organic beer? Bison converted its business to organic methods because it synchronized their personal lives with their business pursuits. They integrate their environmental values into both their brewery and office operation, believing that ecologically sound food production is the best way to protect the environment, save energy and ensure the sustainability of American farming.

Every Bison product is 100% organic. They are proud of their green credentials, certified organic by the CCOF of Santa Cruz, CA.  All agricultural products are grown and processed under USDA national organic standards and independently certified.

To make India Pale Ale, Bison blends four hop varieties together into four kettle additions, and finishes with a blend of two organic dry hops. The resulting brew is a bit hazy from all those hops, but oh-so-enjoyable! The balanced malt profile finishes dry, as the hop aromas linger on the palate. An award winner, it brought home three golds and a silver in various recent California competitions.

Organic Gingerbread Ale is Bison’s special spiced Holiday Porter. It’s made with ginger, nutmeg and a touch of cinnamon, yielding the aroma of fresh baked gingerbread. Chewy dark malt flavors are balanced by caramel, chocolate and roasted barley.

Featured Beer from Bison Brewery: Organic IPA and Organic Gingerbread Ale

ATWATER BLOCK BREWERY – Detroit Michigan

Located in Detroit’s historic Rivertown District, and housed in a 1919 factory warehouse, Atwater Block Brewery was founded in 1997 with the purpose of carrying on the rich history of breweries in Detroit. Their brewing process, however, is more than 200 years old. The imported Kasper Schultz brewhouse allows them to brew brands in the true heritage style of traditional German lagers. And when they say, “imported brewhouse,” they mean it! All of their main brewing equipment was brought in from Germany, where precision and passion for beer has its roots. In fact, when they need service on their equipment, they call in the Germans!

They use only the finest malt and hops from Germany to brew their lagers. Their specialty ales, on the other hand, are brewed only with the finest American hops. All of this makes Atwater Block beers distinctly fresh and flavorful. Which is exactly why their motto is, “We drink all we can and sell the rest!” Our beer of the month club proudly introduces you to their brews.

Atwater Block Brewery has secured its place in Detroit’s rich beer-making history and is expanding to satisfy the downtown bar circuit with its recent move and planned expansion. It is one of Detroit’s preeminent names in local beer-making.

Atwater Michigan Lager is a Munich-style Pilsner, made using traditional German methods to create a truly satisfying brew. The result is a rich, golden beer that is clean and tasty.

Made with fine roasted coffee beans and vanilla extract, Atwater Vanilla Java Porter is one of the most admired beers Atwater offers. Unique and flavorful with a chocolate malt finish, this beer is a perfect balance of complimentary ingredients.

Featured Beer from Atwater Block Brewery: Michigan Lager and Vanilla Java Porter

1. Beer is a fermented drink made from the artful choosing and manipulating of four main ingredients – malted grain (usually barley), water, yeast and hops.
2. If barley isn’t available, brewers can substitute corn, wheat, oats, rye or rice.
3. Grain is needed to brew beer. Beer is one of the oldest alcoholic beverages known. Anthropologists credit man’s craving for a good brew with the transition of the nomadic Neolithic people to hunter/gatherer/farmers who grew brew crops.
4. The Latin name for the Hop plant is “Humulus Lupulus,” which translates to “Wolf Plant.” Fitting, because it grows wild in the countryside, just as wolves do. It is a first cousin to Cannabis, and beer drinkers in the 19^th century whose brew of choice was the heavily-hopped India Pale Ale, felt both its alcoholic and narcotic effects.
5. During World War II, the clever British Royal Navy equipped a ship with a small brewery that made a mild ale using desalinated water and malt extract. British sailors fought to be assigned to the ship, which they dubbed “Davy Jones’ Brewery.”
6. Roasted malt and unmalted roasted barley taste and smell remarkably like coffee. Some instant coffees contain sizeable servings of roasted malt, a habit that stemmed from World War II when real coffee beans were nearly impossible to get.
7. Today, malt is cured by coke (a high carbon residue coal product) or coal. But early on, it was dried over a difficult- to-control wood fire. The malt was often charred, taking on a smokey flavor. Today, some German beers are still made with smoked malt.
8. Brewers prefer to refer to the water they use in the brewing process as “liquor.”
9. The Beer of the Month Club is the most innovative ways to sample a variety of microbrewed beer from around the U.S.

We wanted to post this YouTube video dedicated to Craft Brewing.  We hope you enjoy it as much as we do.

“I Am A Craft Brewer” is a collaborative video representing the camaraderie, character and integrity of the American Craft Brewing movement. Created by Greg Koch, CEO of the Stone Brewing Co. and Chris & Jared of Redtail Media…and more than 35 amazing craft brewers from all over the country. The video was shown to a packed audience of 1700 craft brewers and industry members at the 2009 Craft Brewers Conference as an introduction to Greg’s Keynote Speech entitled “Be Remarkable: Collaboration Ethics Camaraderie Passion.” As is tradition for the CBC Keynote, a toast to the audience was offered. This time, the beers offered for the toast were all collaboratively brewed craft beers including Isabella Proximus, Collaboration Not Litigation, AleSmith/Mikkeller/Stone Belgian Style Triple, Jolly Pumpkin/Nøgne-Ø/Stone Special Holiday Ale, and 2009 Symposium Ale “Audacity of Hops.”

HUB CITY BREWERY – Stanley, Iowa

Set in the heart of the Midwest, the Hub City Brewing Company is located five miles east of the historic town of Oelwein, Iowa. Founded in 1872 on a plot of land nestled amongst the fields, the city served as a hub for three major branches of the Chicago Great Western Railway, earning it the nickname of “Hub City” during the heyday of the railroad.

What started out as an amusing Christmas gift quickly turned into a family venture for Brian and Gloria Knoke and their sons B.J. (who is integral on premises) and Greg (who contributes to the marketing and package design from his hometown of Hollywood, CA). With ancestors calling Oelwein home for several generations, the choice of a railroad theme was a natural. Their best beers pay homage to this historic Iowa town and the romantic era of the Iron Horse. The greatest challenge so far? Being able to fulfill requests of friends, family and strangers seeking a taste of their brew!

A friend, Todd Larson of Todd’s Specialized Rigging, helped the Knokes locate a 15-barrel operation for sale, which they bought, renovated and breathed new life into. They brew six different styles of craft beer at the present time, with seasonal brews and one more to be introduced at a later date.

We proudly present their Oatmeal Stout, which pours black with a nice, thick head that remains. Lightly carbonated, it has coffee and dark chocolate as the dominating flavors, with a sweet finale.

A tropical style IPA with a simplified malt bill, Paradise Ale is light in color, allowing the hops to shine. A variety of American hops give this brew its character of grapefruit, orange and mango. Let Hub City and our Beer of the Month Club send you to Paradise!

Featured Beer from Hub City Brewing:
Oatmeal Stout and Paradise Ale
www.hubcitybrewingcompany.com

From 1870 to 1919, during the Golden Age of American brewing, American brewers competed valiantly with their European competitors both in the varieties of brews made, and in the number of breweries operating.

In the year 1890, Philadelphia alone touted ninety-four breweries. New York followed with seventy-seven, and Brooklyn (at that time a city independent of New York) boasted thirty-eight. Chicago, which became infamous during the violent Prohibition years, had forty-one totally functional breweries. Many other cities (Cincinnati, Albany, Baltimore, Milwaukee, Cleveland, Louisville, San Francisco, to name just a few) also employed thousands of workers in the brewing/bottling/serving/transportation industries.

Most of the breweries specialized in one or two kinds of beer, but offered secondary choices, as well. With that many sources, competition was keen as consumers had so much to choose from. And the choices were made more enormous by the fact that American brewers had learned special recipes, ingredients and traditions from their foreign counterparts – especially from nations in Central Europe and in Great Britain. More beer variety was available here in the United States than in any other country in the world.

Yes, Americans were enjoying beer’s Golden Age, but the decline started on October 18, 1919 with the passage of the Volstead Act. The manufacture, sale, import or export of alcohol throughout the country was prohibited by the Eighteenth Amendment, adopted in 1920. Many breweries turned to producing sodas, malted milk products, etc., trying to keep their doors open. The law proved to be unenforceable, frequently evaded thanks to bootleggers, corrupt police and politicians, and the Speakeasies. By the time of repeal in 1933, the industry was nearly broken. The fight to regain lost ground continues, and our Beer of the Month Club is proud to do its part!

ABITA BREWERY – Abita Springs, Louisiana

From humble beginnings in 1986 when Abita Brewery produced 1,500 barrels of beer, they now brew more than 90,000 barrels (plus 5,000 barrels of root beer) in their state-of-the-art brewery. Their lagers and ales are brewed in small batches, hand-crafted by a team of dedicated workers with only the highest ideals of quality. This pride, along with their brewing process, is what creates their great brews – and why these selections from Abita have been chosen for you by our beer of the month club.

Privately owned and operated, only the finest ingredients – British and North American malted barley, German and American yeast strains, Pacific Northwest hops and the pure artesian water of Abita Springs – are used. Abita beer has no preservatives, additives or stabilizers, and is cold filtered. The resulting beer is the finest and freshest tasting, as proven by legions of loyal customers and great chefs who use Abita Beer in their recipes.

Established in 1986, Abita Brewery is proud to be the oldest craft brewery in the southeast, and one of the oldest in the United States.

Turbodog Ale is a dark brown ale brewed with Willamette hops and a combination of pale, crystal and chocolate malts. The combination gives Turbodog its rich body and color, and a sweet chocolate toffee-like flavor. Originally a specialty ale, it has become one of their flagship brews.

Abita Wheat Lager contains a generous amount of wheat which produces a clean, simple, refreshing flavor. Unlike traditional German wheat beers produced by other breweries, this is a lager, not an ale! German brewers discovered centuries ago that the addition of wheat produces a distinctively light refreshment – and Abita Springs provides ongoing proof of that fact!

Featured Beer from Abita Brewery: Turbodog Brown Ale and Wheat Lager.

DARK BROWN ALE: Abita Brewery’s Turbodog Ale – Brown ales are top fermented, mild brews associated with Great Britain. Served in varying degrees of sweetness, this one is chocolaty sweet with a touch of toffee. Pairs well with cheese, most meats, smoked fish, and wild game. Use for marinating, braising and cooking meats and vegetables.

WHEAT LAGER: Abita Brewery’s Wheat Lager – Abita’s take on what a good Wheat Lager is takes it straight to the top of the class. Bottom fermented, it contains wheat, wheat and more wheat for a clean, refreshing drink. For a change of pace, serve it with a lemon twist. Feta and goat cheeses, pasta, salads, anything off the grill, will go great with this brew.

As you are enjoying an ice-cold beer, have you ever stopped to think about how it is made or the process that goes into making it?  Most people do not think about how their draft is processed, they just enjoy drinking it. However, there is a lot that goes into the making of the brew before you ever ingest it and in fact, the different recipes used are many. The recipe depends on the company, the area in the country you live, and the actual country you live in. For instance, in America, brew is served cold, but in Germany, the drafts are served at room temperature.

The beer you may be enjoying right now has a long history and has been around since around 4000 BC making it a very old alcoholic beverage that has been consumed many times over the years. One of the aspects to the beverage that many people do not know is that the basic recipe has only four ingredients, which include barley, water, hops, and yeast. All drafts will have these four base ingredients, but the amount used for each recipe is different. In addition, the amount of time the brew ferments also make a difference in the taste. For instance, lagers have to ferment for one month, while ale only needs to ferment for 21 days.

Even though the ingredient list is small, the quality used is high, for example, all beer has purified water rather than tap water. The barley has to be screened and checked for any impurities before it can be used. In the first step of the process of making the brew, the barley must be filtered through piping where water is added to the grain so that it releases additional sugar. Once this process finishes, the barley is mashed into very large (or giant) metal pots that help to break down the starch and then ferments the mixture.

Once the liquid is completely mixed, it then goes to the filter pipe and more purified water is added. This is boiled for about 90 minutes in a special kettle where hops are added and then the entire mixture is drained so that it can separate the liquid from any solids remaining, it is cooled and then is stored to ferment. The result is beer.

Related: More from our Beer of the Month Club.

APPALACHIAN BREWERY – Harrisburg, Pennsylvania

Harrisburg has a strong brewing tradition dating to the 1700’s. Prohibition forced most breweries out of business and the last brewery, Graupner’s Brewery, survived Prohibition, but closed May 14, 1951, exactly 46 years prior to the opening of Appalachian Brewery. Housed in an impressive three-story brick and heavy timber building built circa 1915, the original building boasts a past history of housing printers, railway and aircraft companies, auto parts and building supply companies – as well as surviving two devastating fires.

Restoration began on July 4, 1995 and it took the four owners and their loyal friends (affectionately known as “Friends of the Brewery”) months to restore the antique brick walls, massive wooden beams, hardwood floors and ceilings which today provide a warmth and inner glow rivaled only by the beer itself.

As a member of the Institute for Brewing Studies, Appalachian’s hand-crafted brews are 100% natural and adhere absolutely to strict craft brewing standards. Our beer of the month club is proud to offer these selections:

Jolly Scot Scottish Ale is a flavorful sweet ale that has a smooth malt finish balanced against a light hop flavor. This beer is very quaffable and is a brewpub favorite throughout the United States.

The Dortmunder-Export style of their Mountain Lager was developed in Germany, and is a classic light lager with great character. This style boasts a light golden blonde color and exhibits a moderate hop palate. The finish of Mountain Lager is rich yet mellow. Appalachian’s brewers developed this beer as a tribute to the Appalachian Mountains, where they proudly live and play.

Featured Beer from Appalachian Brewing Company: Jolly Scot Scottish Ale and Mountain Lager.

SCOTTISH ALE: Appalachian Brewery’s Jolly Scot Scottish Ale – Scottish ales are a variation of the basic pale ale style popular in England. They are sweeter and less hoppy than standard pale ales. Some include dark malts, and are presented in varying strengths. But they all go great with fresh vegetable salads and anything smokin’ off the grill. As all ales, Scottish Ales are top fermented.

MOUNTAIN LAGER: Appalachian Brewery’s Mountain Lager – This classic bottom fermented brew is light in the bottle, with great moderate hop character. Soft and clean, enjoy it with spicy or tropical foods.

Beer making at home can be a very enjoyable activity. Not only can you save money by doing so, you can also impress your friends with your skill. Nothing is better than kicking back in your easy chair at night, drinking a beer. Just imagine how much better this will taste when you have brewed it yourself.

The first step in beer making is to gather your ingredients and supplies. Six pounds of unhopped pale malt extract, 2.5 ounces of hops, 1 package of ale liquid yeast and 2/3 cup priming sugar are needed. In addition, you will need a large pot with a capacity of three gallons. Larger is better though as there is less chance of you spilling your concoction. Tubing to siphon beer along with a clamp are needed as is an airtight fermenting bucket. Be sure to have a five gallon plastic bucket or glass carboy on hand also. The glass carboy is easier to keep sanitized and won’t leak so that is preferred. Gather an air lock and a stopper as well as a bottle filler. A floating thermometer is helpful and you will need supplies to store you beer. This requires a minimum of two cases of 12 ounce bottles for five gallons of beer along with bottle caps and a bottle capper. A sanitizing solution and bottle brushes are also required.

The first step in brewing beer is to boil the hops and pale malt extract for one hour. This sterilizes the extract while also releasing the bittering qualities of the hops. Next you will need to allow this hot mixture, known as wort, to cool to room temperature. Siphon the liquid into the fermenter and combine with water to make five gallons. Now add the yeast which will start the fermentation process. Allow this mixture to sit for one or two weeks.

Now that the beer is fully fermented, you will siphon it to another container to prepare it for bottling. Here you will add the priming sugars before siphoning the beer into bottles. Cap these bottles with a special capping device to ensure they are sealed. Now your beer will need to age for two to six weeks, allowing the yeast to ferment. This takes the remaining sugar and creates carbon dioxide, making it nice and bubbly. Beer may be consumed after one month although many prefer to allow it to sit for several months, allowing it to reach peak flavor.

Related: Home Beer of the Month…

Beer commercials are a huge hit with consumers. Ad companies seem to know exactly what it takes to make a great commercial that will make you run out to purchase the product. In fact, over the years, many people have watched the Super Bowl just to see what ads are on. We all remember the Clydesdale Horse Budweiser ads, but here are some of the other most memorable beer commercials of all time.

Budweiser is known for their whimsical commercials featuring animals. From the above mentioned Clydesdale horses to dalmatians, many different species have been used and all are great. One favorite of many is the Budweiser frogs. The commercial opens to a quiet, backwater swamp where you can hear crickets chirping. The atmosphere is that of a warm summer evening. Frogs can be heard croaking and, at first, it appears to be a typical night on the water. It takes a moment or two to realize what the frogs are croaking. The first says “Bud”, the second says “Weis” and the third says “er”. This is one commercial that makes you laugh and you are more likely to remember that beer at the grocery store the next time you make a beer run.

Amstel also made an unforgettable commercial that many love. This ad shows men in various situations. First, you see a gentleman pick his nose and then flick the contents off his finger as his date looks on. Another scene features a gentleman dancing with his girlfriend. He tries to sneak a sip of his beer and spills it down her back. Many say their favorite part is when the guy tries to join his girl in a bubble bath. As he jumps in, he drowns her head. Many other memorable scenes are included. These are just some of the most popular.

Who can forget the Michelob Ultra beer commercials? One that has consistently received high ratings involves touch football. Men and women start a casual game of touch football in the grass. The quarterback throws the ball to a female, she catches it and takes off. A player from the opposing team runs, tackles her, lifts her off the ground and slams her down. Everyone is shocked, but she gets back at him. While at the bar after the game, she tackles him and throws him off his bar stool.

These are just three of many that you will enjoy. Don’t hesitate to check them all out. You may find a few others that you love.

Related: Best Beer of the Month Clubs…

Colorful language isn’t a problem for the inventive British, and the names they have for their local “pub grub” is proof. On my first time-ever trip to the U.K., my head spun at the variety – not to mention the names. Heres some dining tidbits from your favorite beer of the month club.

Bloaters are not something found floating, but rather a smoked fish dish grilled in rich butter, which was my immediate favorite.

That is, until I dove into a serving of Bangers & Mash. The bangers are sausages, and they are served with mash (mashed potatoes), both having been fried in bacon grease. (I understand there is a British wresting tag team by that same name!) So good . . .

Speaking of bacon, it’s really not called bacon in the U.K. I have no explanation, but they call it Streaky Rashers – incredibly good, in spite of the visions in my head.

Cock-A-Leekie is, thankfully, worlds away from what you may think. But I found it to be an “uncomfortable” dish made with chicken, leaks and prunes. (Why does that make me think of Streaky Rashers?)

Cabbage is mixed with potatoes and fried until brown and crusty, and called Bubble & Squeak. (The name assuredly comes from the aftereffects of consuming this meal.)

I appeared haggard after dining on Haggis. This dining choice, made with sheep heart, liver, offal (pronounced “awful”), suet and oatmeal, will never again pass the lips of this writer. (I found it be both awful and offal!)

Another “thumbs down” experience was Clotted Cream. Fresh milk is allowed to stand unrefrigerated for 24 hours, then heated slowly and cooled before serving. (Perhaps it was the stout that made me ill?)

A sponge roll stuffed with strawberry jelly and served with hot custard is aptly titled Dead Man’s Leg. (Just close your eyes and eat.)

Beer has been brewed and enjoyed for thousands of years and in many countries throughout the world. It remains one of the world’s most popular beverages. Beer is the product of fermenting cereal grains. Very few ingredients are used in its manufacture. The brewing process is relatively simple. Beer is made from four main ingredients: water, malt, hops and yeast.

Water is the chief ingredient and the type of water plays a role in the finished product. Water in different localities contains different minerals that affect the type of beer being made. That is why there are regional differences in beer.

Malt refers to the grain after it has gone through the malting process. Malting converts the starches in grain into sugars. The grain, in this case barley, is soaked until it begins to germinate. Germination releases an enzyme that aids in changing starch to sugar. The resulting malt is dried in a kiln. This roasting process produces the different colors of beer. Acidity gives hops a bitter taste that counters the sweetness of the malt. This acidity also acts as a preservative. Yeast is an active ingredient that changes the sugar in the malt to alcohol and carbon dioxide. It influences the characteristic flavor of beer. Different types of yeast are used to make different kinds of beer.

The first step in beer making is converting the starches in the grain to sugar. Once the grain has gone through this malting process, the resulting liquid is referred to as wort. Wort is boiled with the hops to kill bacteria and finish breaking down the carbohydrates. The hops are then separated from the wort and the wort is quickly cooled because high temperatures kill yeast. The type of yeast is chosen and added to the wort in the fermentation tank. The yeast feeds on the sugar in the wort and that process changes the sugar into alcohol and carbon dioxide. After fermenting for one to three weeks, the beer is put in a conditioning tank. It ages in this tank for differing amounts of time depending on what type of product is desired. The beer is then filtered, carbonated and bottled.

Related: Microbrew Beer of the Month Club

Cisco Brewery – Nantucket, Massachusetts

Born out of a passion for producing quality beverages, in 1997 Nantucket Vineyard and Cisco Brewery joined forces. Nantucket Vineyard was founded by Dean and Melissa Long in 1981, who tried for years to grow grapes on the island, but Mother Nature refused to cooperate. Today, they import the finest grapes from California, Washington state and New York, allowing them to focus on the fermentation and production side of winemaking. They produce some of the region’s best wines.

Cisco Brewery was founded by Randy and Wendy Hudson. Wendy started homebrewing, met Randy, bought him a homebrewing kit, and two love affairs began: Randy and Wendy; and Randy and Wendy and beer! Randy and Wendy took jobs at (and rented the loft over) the winery in 1992. They all enjoyed both wine and beer, and everybody blossomed and prospered. Randy and Wendy’s first backyard “nano” (smaller than a micro) brewery was America’s Only Outdoor Brewery!

A lot has changed: Jay Harman hired on in 1996 and now runs the operation; the new Brew Shack opened in September of that year; In 2000, they were licensed to make distilled spirits under the name of Triple Eight Distillery; and Matt Lambo and his 1975 8-ball-bedecked VW camper van were put in charge of distribution, public relations, events and promotions. Today the brewery, winery and distillery share location, fame and success, featured in the Wall Street Journal, Associated Press, on CNBC, and more!

Bailey’s Ale is a light golden-colored blonde ale, medium-bodied, with a floral nose and crisp citrus finish.

Whale’s Tale Pale Ale is an amber English-style pale ale with balanced hops and malt. Cisco’s most popular and versatile beer.

Featured Beer from Cisco Brewery: Bailey’s Ale and Whales Tale Pale Ale www.ciscobrewers.com

ALE – Cisco Brewery’s Baileys Ale – A soft, easy drinking, top-fermented ale that has a remarkably clean, crisp finish. This one, still expressive and complex, has the perfect personality to pair with tropical foods, grilled chicken and seafood. (We’re not sure who Bailey is, but sure like his choice of beverage!)

PALE ALE – Cisco Brewery’s Whale’s Tale Pale Ale – Top-fermented, they are medium-bodied, crisp, complex, and usually dry; rich, bright and cleanly textured. Assertive, this English-style American pale ale partners well with all cheeses, veggies and breads. Serve at cellar temperature (55 degrees F).

Related: Microbrew beers features in our Beer of the Month Club.

Tied House Brewery – San Jose, California

Tied House Brewery is one of the first original brewpubs in America, named in honor of a system of tied and free houses that emerged during England’s Industrial Revolution. A free house was privately owned, selling any type of beer. A tied house was a pub owned by a brewery and allowed to sell only that brewery’s beer, which “tied” them to that brewery.

Tied House opened in 1988 in downtown Mountain View, CA, the headquarters of Google, but more importantly, the headquarters of Tied House, where the great Coastal Fog beers now are made. Over two decades after they poured their first pint, they continue to perfect their award winning beer. So far, just in 2010, they have acquired six awards, including a 1^st Place Gold. Quite impressive, as this is their first year producing Coastal Fog, and the awards are spread among several brews!

If you visit, don’t miss the Clubhouse Wall at the Tied House. More than 155 regulars have a numbered mug that hangs there, among the treasured multiple brew awards they’ve earned. Paying a small annual fee for their own mug, members get a bit more beer for their money, and Tied House logo gear and special invitations to local events. But perhaps the best feature is that the other side of the wall is their brewery, and famous kitchen!

They have proudly served 5 presidents, astronauts, and the revelers of 22 World Series, and now you are about to be served!

Coastal Fog IPA is brewed with copious amounts of Pacific Northwest hops. It’s a classic IPA with a balanced and substantial malt backbone.

Coastal Fog Amber Ale is rich and malty, with a light, hoppy finish, boasting flavors of roasted caramel and fresh hops.

Featured Beer from Tied House Brewery: Coastal Fog IPA and Coastal Fog Amber Ale.

www.tiedhouse.com

INDIA PALE ALE – Tied House’s Coastal Fog India Pale Ale – There is a long hoppy finish to this top fermented ale family of “beers of antiquity.” Medium bodied and heavily hopped with initial malt character, serve it at 13 degrees C / 55 degrees F with hearty main courses of red meats, Cheddar cheese or sharp salad dressing. (Goes well with nachos and wings, too!)

AMBER ALE – Tied House’s Coastal Fog Amber Ale – This honey-colored brew is full-flavored, boasting roasted caramel nuances and great body. It’s a top notch, top-fermented ale with perfect balance between hop flavor and malt character. It’s assertive, but not highly bitter. This Amber deserves to be paired with the best cuts of pork, bacon or ham.

Related: Beers featured in our Beer of the Month Club.

Since all four selections this month are members of the Ale family, it seems fitting that we explore some details about this fine family of beers.

- Ales have been brewed and enjoyed since before King Tut strutted his stuff. But they nearly disappeared at the turn of the last century in our country as the Lager, the new kid on the block, turned the heads of so many former ale fans.

- The microbrewing revolution in the U.S. resurrected scores of ale styles that had been more or less forgotten. Today, appreciative ale drinkers have a variety of ale brews from which to choose.

- Ales comprise a few broad categories, usually determined by the brewing region. A few examples are Irish and English ales, Belgian and northern French ales, and Eastern European ales which include those from Germany and most wheat beers. American ales are based on these European styles, but with a Yankee twist.

- Long ago, most ales were muddy brown. The pale ales that followed were considered weak in color, thus in substance. But it’s documented that pale ale was the first “luminously crystal sparkling beer,” not the Bohemian Pilsner as is commonly believed.

- English ales are served at cellar temperature, about 55 degrees F. The best ales are cask condition, meaning they are naturally carbonated, and less “bubbly” that the mass produced ales sold in local stores.

- A striking difference between the English and the U.S. beer drinking public is that 85% of beer is consumed in British restaurants and pubs, while 85% of beer is consumed in the U.S. in our homes.

Keep soaking up more ale facts as you soak up this month’s ale selections from the Beer of the Month Club !

These days, more and more larger brewing companies are starting to take over the beer market and are beginning to slowly run smaller breweries out of business. However, there are just a few small brewing companies all over the world that are still going strong making their microbrew beer. Companies like Uinta, Moosehead, and Samuel Adams have all made their mark on the beer industry and have not showed any sign of slowing down, even if the competition has twice the resources and control over 90 percent of the beer market.

Based out of Utah, the Uinta brewing company has been brewing world class, full-flavored, microbrew beer since 1993. Ever since its inception into the beer market, this brewery has done nothing but expand. Although the whole company started in a renovated mechanic’s garage, it has since expanded into a 26,000 square foot facility specifically designed for brewing only the best beer. The interesting fact about the Uinta brewery is that its entire facility is run 100 percent by wind power, making it the first Utah business to accomplish this feat.

Like the Uinta brewery, the Moosehead brewery located in Saint John, New Brunswick, has been an independent brewery since its inception in 1867. Ever since its beginning, this microbrew beer company has been run and controlled by the Oland family, now in its sixth generation of ownership under Derek Oland. Showing that the company still has what it takes to compete with the best, the Mooshead brewery earned a Gold award at the World Beer Cup in 2003, and another at the prestigious Monde Selection.

Probably one of the most highly known microbrew beer companies around the world is the Samuel Adams brewery based in Boston, Massachusetts. Ever since its beginning in 1984, this American-made brewery has done nothing but expand and brew only the best beers everyone can enjoy. While only taking up only 0.9 percent of the American beer market, Samuel Adams seems like they are at the top of the list in terms of all of the consumers who have chosen Samuel Adams as their beer.

With all of the support behind these microbrew beer companies, there is no telling how far these small, independent breweries will go. Only one thing is for sure; these breweries are not going anywhere, no matter how big the competition gets.

Related: Microbrew Beer of the Month Club

The process of home brewing your own beer is detailed but not difficult. With start-up costs for supplies and equipment ranging between $100-$200, it is also relatively inexpensive. Most of these items can be ordered online and include the following necessities: a brewpot, a fermenter, an airlock and stopper, bottling bucket, bottles, cleaning brushes for the bottles, hoses, a bottle-capper, a thermometer, and a few other incidental items.

The first step for home brewing involves buying the necessary ingredients. Many people opt to go the simple route and purchase an all-inclusive beer kit. These are usually made up of a can of concentrated hops malt and some yeast. The kit may also include some sort of fermentable substance such as brewers sugar or liquid malt extract. There are a variety of recipes for different types of beer. It is recommended that you start with the basic formula until you get the hang of it. Beer kits can be ordered online at websites such as www.monsterbrew.com or www.homebrewers.com.

It is also very important to the home brewing and fermenting process that all equipment be properly cleaned before use. There are many types of fungi and bacterias that can ruin your beer, so properly sanitizing equipment is essential. The fermenter, airlock, stopper, brew spoon, and brewpot should be cleaned in hot water with dish detergent.

The actual home brewing procedure begins with heating 2 quarts of water to pre-boiling temps. Remove from the heat, and pour in the ingredients from the beer kit. Mix until well-dissolved, and cook over low heat for about 10 minutes. Add about 4 gallons of cold water to the fermenter, then pour in the heated ingredients. Mix and add yeast as soon as fermenter feels cool to the touch. This is the beginning of the fermentation process which will continue for about five days. Wait until there is at least a two minute interval between the bubbles rising into the airlock of the fermenter. At this point, the beer is ready. Sanitize all bottling supplies with a water/bleach mixture. Adding a concoction of 3/4 cup of pure dextrose and 3 cups of water to the fermented liquid before bottling will add carbonation. Allow bottled beer to sit in a dark area for about 2 weeks before drinking, then transfer to a refrigerator and enjoy!

Related: Microbrew Beer of the Month

Though it’s undeniably one of the most popular beverages in the world, some people take their interest in this drink more seriously than others. Considering that there are so many different varieties of beer with varying flavors, colors, and carbonation profiles, it’s not hard to understand why people would be fascinated with it. It is delicious when enjoyed by itself and it can also be greatly enhanced by pairing it with the right foods. Though some types are more popular than others, many prefer to constantly taste new micro brews, which is why there are beer of the month clubs that allow you to try new ones each month.

Of course, if you really want to take your knowledge of this popular beverage to the next level, it helps to understand how it is brewed. Many people are aware of the different ingredients involved, such as water, Hops, and barley, but beyond that they don’t have a very clear idea of how the brewing process goes. Essentially, it involves taking malted barley and placing it into hot water which will allow the sugars to come out. The next part of the process of making beer is mixing those sugars with Hops.

After taking the mixture of malt sugars and Hops and allowing it to cool, yeast is added. This allows fermentation to take place, which is a crucial part of the process. Basically, the yeast goes to work on the malted sugars, and ethyl alcohol and CO2 are released as a result. This is the main fermentation process, and when it’s done the solution just needs a little bit of added sugar to allow for the carbonation. It’s at this point that the solution is considered beer and it is ready to be bottled or kegged.

Though the process sounds very simple, it’s actually a lot more complicated and requires careful control and measurements. Breweries have got the process down to a science, and that is how they are able to consistently deliver their beer the same way. Knowing this process helps you to realize why people are so fascinated with the beverage, and it also helps you to appreciate the subtle differences in each brew.