Clubs of America | Apr 23, 2015
Those “in the know” may assume that we are all familiar with words and terms they commonly use in the course of writing articles, books and reviews. Few bother to include the actual descriptions, which are so helpful in understanding. Hope you find these helpful:
Session Beer — Any beer with an alcohol content of 5 percent or less are considered low-alcohol beverages. Session beers encompass all low-alcohol beer that has enough flavor to keep you content during an afternoon or evening of enjoying a few brews . . . a beer session spent enjoying session beer!
Noble Hops — Amidst the hundreds of hop varieties grown and marketed,
there are only a noble few that can rightfully claim to be truly noble. Included in those is the largest block, all four being continental European varieties that share similar low levels of bittering acids, earthy flavors and floral nuances. Looking for a noble experience? Align yourself with Hallertauer Mittelfrueh, Tettnang, and Spalt hops from Germany, and Saaz from the Czech Republic.
Bugs — All the wild yeasts and the huge host of bacteria that make sour beers sour and wild ales funky and puckering are referred to as bugs. “Brett” is short for Brettanomyces, a wild yeast that lends a wild range of complex flavors that go from brightly-scented tropical fruits to musty, sweaty aromas aptly described as “barnyard” and “horse blanket.” Lactobacillus and Pediococcus are two common bacteria used to consume sugar molecules in brew that brewer’s yeast doesn’t usually like. They create the lactic acid that puts the sour in sour beer. These bugs don’t bug us, they bless us!
ASK MR. BEERHEAD: BRUNA ADANSKA OF TUPELO, MISSISSIPPI ASKS: “WHAT DO WARTS HAVE TO DO WITH BEER?”
I’m going out a limb here, and am assuming you’re talking about beer “wort.” The creation of all beer actually starts with wort, which is made when malted barley is steeped in hot water. This mixture is then boiled
with hops, making the very sweet liquid called wort. At that point, yeast is added, fermentation takes place, and the result is beer! Hope I answered your question, and allayed your fears. (This wort is good, and has nothing to do with toads.)
Featured Beer from Adirondack Brewery: Dirty Blonde Pale Ale & Bear Naked Amber Ale
PALE ALE —Adirondack’s Dirty Blonde Pale Ale: In spite of the name, these fruity, nutty, toasty flavored brews are golden to amber in color, also called Amber Ales. This one’s flirty and unfiltered, with great body, really smooth. Serve with salads and burgers.
AMBER ALE — Adirondack’s Bear Naked Amber Ale — This is an amber-colored, top fermented ale with perfect balance between earthy, mild bitterness and caramelized malts. This brew can be paired with the best cuts of pork, bacon or ham, Gouda cheese and pear fritters. Serve in pint glasses at 45 to 50° F.
Featured Beer from Butte Creek Brewery: Organic Porter & Organic Pilsner
PORTER —Butte Creek’s Organic Porter: England’s first national beer, porters drank it for nourishment. Full-bodied, dark and robust, top-fermented porters are excellent with grilled red meats, bangers & mash, fish & chips, oysters or venison stew. For dessert, pair with rich vanilla ice cream. (This one’s certified 100% organic!)
PILSNER —Butte Creek’s Organic Pilsner: The most imitated style, Pilsner was the first commercially-made lager beer, known for its pale light golden color, clean taste, and full, round, malty flavor. This well-balanced, bottom fermented, Americanized beauty is a “meat and potatoes beer.” Serve liberally and frequently. (Certified 100% organic!)