Beer and Food

 

Greetings,

Over the last two days the news that Carlsberg Breweries has produced the most expensive beer in the world has made a big splash in the press. The following are just a few examples of the reporting.

The Salt Lake Tribune -

Brewery launches up-market beer for those with a champagne budget

The Associated Press

Article Last Updated: 01/30/2008 08:43:39 AM MST

Posted: 8:43 AM- COPENHAGEN, Denmark -- Carlsberg ASA has launched an up-market beer so expensive, at 2,008 kroner (US$398, euro269) a bottle, that it is reserved for those with a champagne budget.

http://www.sltrib.com/ci_8118511

The Age (Australia) adds their comments -

$450 beer a bit hard to swallow

By Edmund Tadros
January 30, 2008 - 2:37PM

"Australians might consider themselves to be beer connoisseurs but we are unlikely to see a local version of the $450 a bottle Carlsberg beer that has been launched in Denmark."

http://www.theage.com.au/news/entertainment/450-beer-a-bit-hard-to-swallow/2008/01/30/1201369206849.html

Toronto All News Radio 680News covered the story -

Carlsberg launches most expensive beer in the world

Tuesday, January 29, 2008 - 09:49 PM
By: 680News staff

"Only 600 of the 375-millilitre bottles will be produced, and most will be sold through three of Copenhagen's most exclusive restaurants. The first 52 bottles were sold last week."

http://www.680news.com/news/local/article.jsp?content=20080129_214921_2104

And The Manila Standard (Philippians) chimed in also -

Carlsberg's heady brew: $400 beer

By Christian Wienberg

"CARLSBERG A/S ads say it's "probably the best beer in the world." At $400 a bottle, it's now the most expensive. "

"The brewer, Scandinavia's biggest, introduced a beer Monday that costs 2,008 Danish kroner ($396.47), the price being based on the year of its introduction. "

http://www.manilastandardtoday.com/?page=news5_jan29_2008

Has anyone called the folks at the Guinness Book of Records?

Cheers!

Peter LaFrance

( http://www.beerbasics.com/  )

  Greetings,

Stegmaier Brewhouse Bock

Lion Brewery Inc.

Wilkes Barre, PA

 

 

 

Preface: A good friend of mine, John "S" runs what could be best called rock 'n roll bar just outside Wilkes Barre, Pennsylvania. Yesterday he dropped off two bottles of this beer. According to John it's just out of the brewery and as fresh as could be.

Appearance: This beer is it deep red copper colored beer with a relatively thin sandy tan head of large and small bubbles that form a thin Belgian lace.

Aroma: As soon as I opened this beer I could smell the malt. Hidden beneath the toasty malt aroma is a slight with of banana. There are very little hop accents to the aroma.

Mouth feel: This is a medium bodied beer with an effervescent tang that does not add too much flavor spike or creaminess to the mouth feel.

Flavor: The flavor to this beer is quite subtle.  Between sip and lip, what starts out as a fairly usual caramel style malt flavor maintains itself until just the very end with a subtle touch of hops finish. There is a faint sensation of lemon flavor that develops into a thin veneer of hop flavor that cleanses the palate.

Comments: This is the first Bock beer of the season that I've tasted. My memory banks to me that this is usually a relatively heavy beer, the last heavy beer of the season before we graduate to lighter springtime beers. However, this particular brew is a relatively light representation of the bock style. It has neither the strong body with a high alcohol content associated with winter beers.  I would suggest that it is a true harbinger of spring.

The Stegmaier site: http://www.lionbrewery.com/

What others say:

Beer Advocate:

http://beeradvocate.com/beer/profile/150/28396

Rate Beer:

http://www.ratebeer.com/Beer/stegmaier-brewhouse-bock/56193/

Cheers!

Peter LaFrance

( http://www.beerbasics.com/ )

 

Greetings,

"This style of beer was developed to meet consumer demand for a beer that was low in both calories and carbohydrates. That market segment, the largest segment of the beer market in the United States, are less than demanding when it comes to balance of flavors, taste or aroma profiles. They want basic, mildly alcoholic refreshment, low calorie beverages. "

            "The style has been described as; "a watery interpretation of the Pilsener style..."" An American term, indicating watery Pilsener-style beer... ", and "Thin stuff, the equivalent of traditional English small beer... " "

          "  A "regular beer" has about 138 calories per 12-ounce bottle. Light beers have between 95-102 calories in a 12-ounce bottle. "

           " Essential to "Light" beer is the fact that alcohol contributes 7.1 calories per gram, and can be made in only two ways: special enzymes to convert unfermentable dextrin (at 4.1 calories per gram) to fermentable sugars which will convert to alcohol, or just add water. "

          "  The United States government has yet to step in and legislate what brewers might call light beer. Canadian regulations specify that light beer, ale, stout, porter and malt liquor must have 3.2 to 4 percent alcohol by volume content. "

            "The Association of Brewers' 2004 Beer Style Guidelines states that, "These beers are extremely light straw colored, light in body, and high in carbonation. Flavor is very light/mild and very dry. Hop flavor, aroma and bitterness is negligible to very low. Alcohol by volume is between 3.5-4.4%. "

Cheers!

Peter LaFrance

( http://www.beerbasics.com/ )

The above is one of my entries to The Oxford University Companion to American Food & Drink:
http://www.amazon.com/Oxford-Companion-American-Food-Drink/dp/0195307968/ref=sr_1_1?ie=UTF8&s=books&qid=1201787712&sr=1-1

 

Greetings,

"The American Amber Ale or American Red Ale is the top-fermenting version of the American Style Amber Lager. It is particularly popular because it has a bright copper color, slightly sweet flavor associated with the American Style Amber Lager as well as aromas more common to ales. The traces of apple, pear, and cherry aromas come from the ale yeast used to ferment these beers. What makes them unique to American brewers is the use of American hops (usually Cascade) that impart a citric, almost grapefruit impression to both the aroma and the flavor. "

"Garrett Oliver, in his book The Brewmasters Table, writes that, "Darker versions of American pale ale are sometimes referred to as amber beers, or, even more vaguely, just "amber." To some extent, amber ale is a catch-all term and therefore difficult to pin down. You can expect these beers to be copper colored and show more caramel malt flavor than paler beers. They are sometimes fuller bodied and can be fairly fruity. Almost all will show some citrus American hop character." "

"The Association of Brewers' 2004 Beer Style Guidelines state that this style of beer is, "characterized by American-variety hops used to produce high hop bitterness, flavor, and medium to high aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body." Most of these beers have alcohol content between 4.5-6% by volume." "

Cheers!

Peter LaFrance

( http://www.beerbasics.com/ )

The above is one of my entries to The Oxford University Companion to American Food & Drink:
http://www.amazon.com/Oxford-Companion-American-Food-Drink/dp/0195307968/ref=sr_1_1?ie=UTF8&s=books&qid=1201787712&sr=1-1

  Greetings,

A taste of...  Goosinator Doublebock Lager '07

Left Hand Brewing Co.

Longmont, CO

 

Preface: This is another one of the beers sent to me by the Left Hand Brewing Co. late last year. No doubt many of you have already had a chance to sample this product. It came in good shape and has been kept refrigerated at approximately 40°F. As you can see from the picture, this is another excitable little fellow. It took a major effort not to have the head fill the entire glass, but it was worth the effort. At 7.5% ABV I don't believe that perhaps it has had some time to mellow.

Appearance: This is a deep brown ruby colored brew topped by a sandy colored head of both large and small bubbles forming a very good Belgian lace on the side of the glass.

Aroma: There's a light touch of smoke in the aroma with sweet malt dark malt undertones. The smoke is neither overpowering nor offensive.

Now feel:  As a full-bodied beer. The effervescence keeps it from becoming too heavy, and the second sip follows through accordingly.

Flavor:That moment between lip and sip betrays the fact that this is not heavily smoked beer.  There is more than enough malt flavor here to keep the smoke flavor becoming overpowering.  What hops flavors there are marry so well with smoke flavor that it becomes almost imperceptible.

Comments: I'm not a particular fan of smoke to beers, with the exception of some of the German beers tasted on premise.  This one however does not keep smoke to a minimum; rather it blends it nicely with both the malt and hops.  After the second or third taste the smoke marry so well that I have to remind myself.  It's an impressive brew.

Cheers!

Peter Lafrance

( http://www.beerbasics.com )

 

Greetings,

"In 1810 the first Oktoberfest was held in the city's "village green" to celebrate the wedding of Prince Luitpold of Bavaria and his bride the Bavarian Queen Theresia. It was such a fun wedding that the citizens of Munich have celebrated it every year since (with only two or three years when political and military events overshadowed the celebration). "

            "Oktoberfest, the beer, was introduced until 1872 when the Spaten brewery began offering what they called Ur-Marzen the "original" Marzen. The beer grew out of collaboration between Spaten's Gabriel Sedlmayr and Anton Dreher of Vienna, hence the term Vienna beer."

            "The story begins in 1841, when Viennese brewer Anton Dreher began brewing a new beer. It had a reddish, copper color and a sweet malt character. It was an immediate success. Dreyer's Vienna beer did not go unnoticed by Gabriel Sedlmayr at the Spaten brewery in Munich. He was soon introduced his own version, a beer called Marzen ("March beer"). It was an amber-red, malty, medium alcohol content, crystal clear, and bottom fermented with lager yeast. The result of this fermentation is a style of beer with a richer malt aroma than flavor, and slightly more hop flavor than aroma."

"Traditionally it is brewed in March and stored in a cold environment (Lagered) until late September when Oktoberfest actually begins."

            "According to the Association of Brewers' 2004 Beer Style Guidelines, "The American style of this classic German beer is distinguished by a comparatively greater degree of hop character. Oktoberfests can range from golden to reddish brown. Malt character should be light-toasted rather than strongly caramel (though a low level of light caramel character is acceptable). Bread or biscuit like malt character is acceptable in aroma and flavor. Sweet maltiness should dominate over a clean, hop bitterness. The bitterness should not be aggressive or harsh. Hop aroma and flavor should be notable but at low to medium levels."

"Alcohol content should range between 5.3-5.9% by volume."

Cheers!

Peter LaFrance

( http://www.beerbasics.com/ )

The above is one of my entries to The Oxford University Companion to American Food & Drink:
http://www.amazon.com/Oxford-Companion-American-Food-Drink/dp/0195307968/ref=sr_1_1?ie=UTF8&s=books&qid=1201787712&sr=1-1

 

Greetings,

"This is, perhaps, both the broadest and narrowest style of beer. It is broad in that every major brewers, as well as mid-sized and regional brewers, label their basic beer as "Premium" at the coaching of their advertising departments. It is narrow in that these same brewers are economically restricted to producing a product that is acceptable to the consumer, at the lowest production cost possible. "

            "The beginnings of this situation can be found in the fantastic economic growth of companies after World War II. At that time the economy of size created mega-corporations that produced millions of "affordable" automobiles, appliances and beer. These products met minimum standards and were sold on price rather than quality."

           " The effect on the American brewing industry was that unique beers became too expensive to produce, promote and distribute. In the late 1960's there were less than 100 commercial breweries in the United States and most of them were owned by three corporations. These corporations met an increasing demand for refreshing beverages that were as inexpensive as possible to produce and sold at a low cost to the consumer. "

            "Today, all the major American market their "standard" beers as "premium," and their premium beers are called "super premiums."        To try to justify the "premium" appellation, commercial brewers try to insure these products contain only 25-30% rice and/or corn and often use more expensive malt. "

            "According to the Association of Brewers' 2004 Beer Style Guidelines, American Style Premium Lager is a style that, "Has low malt (and adjunct) sweetness, is medium bodied, and should contain no or a low percentage (less than 25%) of adjuncts. Alcohol by volume is usually between 4.3-5%."

Cheers!

Peter LaFrance

( http://www.beerbasics.com/ )

The above is one of my entries to The Oxford University Companion to American Food & Drink:
http://www.amazon.com/Oxford-Companion-American-Food-Drink/dp/0195307968/ref=sr_1_1?ie=UTF8&s=books&qid=1201787712&sr=1-1

 

Greetings,

This style of beer has the same root as what is now called Märzen, or Oktoberfest style beer. It is a style developed in Vienna, Austria. In 1841 the Viennese brewer Anton Dreher introduced a new beer with a reddish, coppery color and a juicy malt character. The popular acceptance of this new beer made a great impression on brewmaster Gabriel Sedlmayr at the Spaten brewery in Munich. He was soon brewing his version of that beer and calling it Marzen ("March beer").

            Today, Anton Dreher's style of beer is no longer brewed in Vienna, while Sedlmayr's beer continues being brewed as "Oktoberfest" beer.

            American brewers, both large and small, brew variations of the "Vienna" style, with enough variation to claim a distinctive style of their own. What makes the American version unique is lighter body, less hop flavor. The color of the beers comes from the use of darker Crystal malts, Vienna malts, Munich malls, and occasionally darker malls such as British Amber, Chocolate, and Black malt. The Coors Brewing Company markets George Killian's Irish Red, that is neither Irish nor red.

Many smaller breweries produce amber lagers still loosely based on the Vienna style but have largely reduced the style to a copper colored, caramel flavored than paler beer with a pronounced citrus American hop character.

            The Association of Brewers' 2004 Beer Style Guidelines state that, "This is a broad category in which the hop bitterness, flavor, and aroma may be accentuated or may only be present at relatively low levels, yet noticeable." Typical alcohol content is 4.8-5.4% by volume.

Cheers!

Peter LaFrance
( peter.lafrance@beerbasics.com )

The above is one of my entries to The Oxford University Companion to American Food & Drink:

http://www.amazon.com/Oxford-Companion-American-Food-Drink/dp/0195307968/ref=sr_1_1?ie=UTF8&s=books&qid=1201787712&sr=1-1

 

Greetings,

Now that winter has settled in on top of North America and Europe, and the holiday season is over, it will be a long stretch until warm weather and longer days come. What is a person to do to keep body and soul together for the next four or five months? Celebrate beer that's what! The following is a partial listing of the beer festivals that are going to be held in the U.S., Canada and the E.U. over those chilly months:

January 31-February 2: Chelmsford Winter Beer Festival
Chelmsford, England
Last year's festival featured more than 120 Real Ales, plus Real Ciders, perries, and Belgian beers, along with food at all sessions.

January 31-February 2: Pendle Beer Festival
Colne Municipal Hall, Colne, England
This year's theme is "All at Sea," with half of the more than 65 Real Ales from breweries with a nautical connection and other beers from local breweries; Real Ciders and Perries and bottled beers; event benefits the Pendleside Hospice.

February 1-2: Chesterfield & District Beer Festival
The Winding Wheel, Chesterfield, England
Festival celebrates the branch's 30th anniversary; 10th annual event; more than 100 beers from 60 area breweries, including cask ales from within a 30-mile radius of the festival site; ciders, perries, fruit wines, and foreign bottled beers; food and live entertainment (quiet session Friday evening).

February 1-2: Dorchester Beerex
Corn Exchange, Dorchester, England
More than 50 beers, plus ciders; live music at evening sessions; "quiet room" available; free pint for CAMRA members.

February 1-2: Festiv-Ale
Conexus Arts Centre, Regina, SK, Canada
More than 300 beers; live music, singing, and dancing; a variety of food; Festiv-Ale store; blackjack dealers in the VIP Lounge; Legion Color Party Parade, with pipers.

February 1-2: Festival of Winter Ales
Maison Dieu (Town Hall), Dover, England
Fifteenth annual event; about 75 winter and strong ales, none less than 5% ABV, mostly from small independents and micro-breweries; "Beer of the Festival," awarded to the event's first empty firkin; food and live music; CAMRA stall and tombola; festival site is the country's oldest and most historic beer festival venue.

February 1-2: Tewkesbury Beer Festival
George Watson Hall, Tewkesbury, England
Last year's festival featured 60 winter-only ales, stouts and porters, local cider and perry, and food at all sessions.

February 2: Bock Fest 2008
New Ulm Brewery, New Ulm, MN
New Ulm's Fasching celebration, with Bock beer, music, grilled bratwurst and other food, and the traditional "Bock Hunt"; museum and gift shop will be open.

February 2: Central New York Brewfest
John Deere Horticultural Building, Empire Expo Center, Syracuse, NY
Two tasting sessions; beer from breweries throughout the Northeast and Canada; food available.

February 6-8: Battersea Beer Festival
Grand Hall, Battersea Arts Centre, London, England
More than 100 Real Ales from across Britain; ciders, perries, and foreign beer; food available; venue is 10 minutes' walk from Clapham Junction Station.

February 7-9: "Ale & Arty." the Stockton Beer Festival
Arc, Stockton-on-Tees, England
More than 70 Real Ales; ciders, perries, and bottled beers; CAMRA stall and tombola; live entertainment; food available at all sessions.

February 8-9: Ilkley Beer Festival
Kings Hall & Winter Gardens, Ilkley, England
First major beer festival in Ilkley, with more than 50 Real Ales, plus ciders and perries; live entertainment Saturday evening; food available at all sessions; proceeds support local charities, clubs, and societies.

February 8-9: International Mead Festival
Sheraton Denver West Hotel, Lakewood, CO
The world's largest and most prestigious mead competition and festival; three tasting sessions, including a new third connoisseur session Saturday afternoon; nearly 100 commercial meads; commercial and home mead competition; educational seminars.

February 8: KLCC Microbrew Festival 2008
Lane Events Center, Eugene, OR
Microbrewed beer from all over the West; collaboration brew and homebrew competition; live music; record and CD sale.

February 9: Food & Froth Fest
Milwaukee Public Museum, Milwaukee, WI
Tenth annual event; last year's festival featured more than 200 beers from Midwest and international breweries, including special creations and seasonal beers; food and live music; a raffle; and exhibits in museum's Brewing Heritage Hall

February 9-22: Beerapalooza 2008
Various locations, San Francisco Bay Area, CA
 Twentieth annual event, featuring a Double IPA Fest at The Bistro (Hayward); a beer and cheese tasting at the Rogue Ales Public House (San Francisco), a chocolate and Belgian beer dinner at the Cathedral Hill Hotel (San Francisco), a barleywine festival at Toronado (San Francisco; see separate listing on this page); and Celebrator Beer News' 20th Anniversary Bash (Oakland).

February 10: Mid*Winter Beer Festival
Milwaukee Ale House, Milwaukee, WI
 Beer from 25 breweries, Usinger's sausage, and live music; this year's theme is "back to the keg," with all participating breweries bringing fresh draft beer.

February 10: Tokyo Real Ale Festival
Sumida Riverside Hall, Azumabashi, Tokyo, Japan
 Tasting of Japanese Real Ales, with entertainment. Most of the website is in Japanese.

February 13-16: Oakwood Real Ale & Music Festival
Oakwood Technology College, Rotherham, England
More than 250 Real Ales from across the U.K. served at 11 bars, plus European beers, Real Ciders, and wines; a variety of live music at four separate venues; event is a fund-raiser for Rotherham children. Wednesday and Thursday evening sessions are reserved for CAMRA members, sponsors and their guests.

February 14-16: Fleetwood Beer Festival
Marine Hall, The Esplanade, Fleetwood, England
Twenty-fifth annual event; more than 100 British cask beers, plus ciders and foreign bottled beers; "Beer of the Festival" competition; live music.

February 14-16: Liverpool Beer Festival
Metropolitan Catholic Cathedral Crypt, Liverpool, England
More than 175 Real Ales, including special festival beers; ciders, perries, and fruit wines; food; live entertainment Friday and Saturday evening.

February 14-16: Luton Beer Festival
Hightown Community Sports and Arts Centre, Luton, England
Twenty-fifth annual event; last year's festival featured 80 Real Ales, 10 real ciders and perries, a range of imported bottled beer, hot and cold food, live music Friday and Saturday evenings, and CAMRA products and a tombola. Details of this year's festival will be posted on the branch website.

February 15-16: Extreme Beer Fest
The Cyclorama, Boston, MA
Fifth annual event: Friday, "Night of the Barrels," featuring wood-aged beers, guest speakers, and snacks; Saturday, two tasting sessions with distinctive American craft-brewed beer.

February 15-16: Litchfield Winter Beer Festival
Litchfield Guildhall, Litchfield, England
 Last year's festival featured more than 35 Real Ales and 15 wines, soft drinks, and live entertainment.

February 15-17: Max's Taphouse Belgian Beer Festival
Max's Taphouse, Baltimore, MD
Three days of beer; last year's festival offered more than 60 Belgian and domestic Belgian-style beers on draft and another 120 beers in bottles, and a full Belgian-style food menu. More details of this year's festival will be posted on Max's website.

February 16: Alton Winter Beer Festival
Alton Maltings Centre, Alton, England
 Last year's festival featured more than 40 Real Ales, served at mid-day and evening sessions, food, and live entertainment. Details of this year's event will be posted on the festival website.

February 16: Arizona Craft Brewers Guild Strong Beer Festival
Mesa Amphitheatre, Mesa, AZ
Strong beers and a variety of other styles brewed in Arizona and other Western states; food vendors and live entertainment.

February 16: Beats Brews and BBQ
World Live Café, Philadelphia, PA
Beer from 30 local and regional breweries (to be announced on the festival website), as well as other beverages; food, including Tommy Gunn's American Barbeque; live music; beer seminars; homebrew shops; VIP tickets, with early admission and access to limited-edition specialty beers.

February 16-17: Confluence Wine, Beer, Seafood and Music Festival
Gardiner, OR (two miles north of Reedsport, on the Oregon Coast)
Beverages from area breweries and wineries; craft and food vendors; entertainment, including seven bands and solo acts; chef demonstration; free shuttle bus between Gardiner, Reedsport, and Winchester Bay.

February 16: Winterfest
General Lafayette Inn & Brewery, Lafayette Hill, PA
Strong beers from the regional microbreweries; food will be served; limited-availability brewers' post-party. This event is likely to sell out.

February 17: Hillsboro Brewfest
Hillsboro Brewery & Public House, Portland, OR
The "Battle of the Belt," in which 20 beers from 20 McMenamins breweries compete for the right to represent McMenamins at the Oregon Brewers Festival; entertainment, including Joe Mishkin the Balloon Guy; and food, including bratwurst, beer potato cheese soup and cake.

February 18-24: Audley Football Club Beer Festival
Audley Football Club, Audley, Newcastle under Lyme, England
More than 35 Real Ales and Real Ciders; specially-priced beer every evening; snacks, pies, and filled rolls available.

February 22-March 9: Munich Starkbierzeit
Various locations, Munich, Germany
Munich's annual Lenten celebration of strong beers; a number of breweries offer extra-strong doppelbocks, and both the Paulaner Keller and the Loewenbraukeller offer Bavarian-themed entertainment.

February 22-23: Winterfest XVI
Thorngate Halls, Gosport, England
Last year's festival featured more than 80 beers, three tasting sessions, including two on Saturday, and live entertainment.

February 23: Michigan Brewers Guild Winter Beer Festival
Fifth Third Ballpark, Grand Rapids, MI
New city and larger venue this year; a celebration of Michigan-brewed barrel-aged, cask, and "big" beers; hot food and live music; the festival will be held outdoors, "snow, rain or shine."

February 23: Midwest Winter Beer Festival
Radisson Cincinnati Riverfront Hotel, Covington, KY
Inaugural event; two tasting sessions; more than 100 beers, featuring winter ales, from 30 brewers and distributors; appetizer buffet; organizers also plan a VIP reception with brewers in attendance and a Cincinnati pub crawl the evening before the festival.

February 23: New Zealand Beer Festival
Ellerslie Racecourse and Convention Centre, Auckland, New Zealand
Last year's festival was held in two great halls and a beer garden, with more than 45 different beers from about 20 breweries, most from New Zealand; gourmet food to complement the beer tasting; and live music. More details of this year's event will be posted on the festival website.

February 23: Shadowbrook Beer Fest
Shadowbrook Inn and Resort , Tunkhannock, PA
More than 50 microbrewed and imported beers; live music.

February 27-28: Cardiff University Real Ale & Cider Festival
Great Hall, Cardiff University Students Union, Cardiff, Wales
The U.K.'s largest student-run beer festival, with at least 80 firkins of Real Ale, along with the biggest cider & perry bar in Wales; live music, a pub quiz, snacks, and non-alcoholic options; proceeds benefit Ty Hafan, a children's hopsice.

February 27-28: Victorian Microbreweries Showcase
The Atrium at Federation Square, Melbourne, Victoria, Australia
Beer from Melbourne and Victoria's boutique and microbreweries, with brewmasters in attendance; event is held in the heart of the city.

February 27-29: Warwick University Real Ale Festival
Students Union, Warwick University, Coventry, England
The UK's largest student-run beer festival, with more than 100 ales, plus ciders, fruit wines and mead; and live music at some sessions. Email Conrad Bebbington at publicity (at) warwickale (dot) co (dot) uk for more information.

February 28-March 1: Bradford Beer Festival
Victoria Hall, Saltaire, England
Last year's festival featured more than 100 beers and live entertainment. Details of this year's festival will be posted on the branch's website.

February 28-March 1: Forever Bury Beer Festival
 Bury FC Social Club, Bury, England
 "For lovers of beer and football all over the world"; last year's festival featured more than 35 beers, including a special "Forever Bury" festival beer. Details of this year's festival will be posted on the event's website.

February 29-March 1: Salisbury Winterfest XI
Castle Street Social Club, Salisbury, England
Twenty-one very different, seasonal Real Ales; live music Saturday evening; cooked food and cold snacks at all sessions.

For more information click on the following:

http://www.beerfestivals.org/calendar/february.html

Cheers!

Peter LaFrance

( peter.lafrance@beerbasics.com )

 

Greetings,

There are basically five styles of glasses. Each type of glass allows the particular nuance of the particular style of beer to be enjoyed at its best advantage.  Once you understand the particular characteristics of a particular beer style choosing the proper glass is easy.

The Pilsener Glass

 The most popular beer in the world today is lager beer. This is a golden straw colored beer, effervescent, and capped with a rich white head of foam. Here in the United States the most popular brand is Budweiser.  The perfect glass for serving this beer is called a pilsener glass. It holds 12 ounces, is a relatively tall, un-stemmed, flute shaped glass that shows off both the color and the effervescence of this beer.  Note that the top of the pilsener glass is not very wide.  This is because the aroma the pilsener gives off is not as intense as ale and the visual treat watching the bubbles travel up the glass as well as a thick head on this beer is what makes it most attractive.

The Pint Glass

The traditional pint glass is the alternative to the dimpled mug found in most British pubs.  It has gradually sloping sides with a much larger base than the pilsener glass and a much larger mouth.  Ale, unlike pilsner style beers, is much more aromatic.  It is also slightly darker and possibly a bit more opaque than pilsener beer.  This glass fits the mood of this beer.  The larger shape of the glass allows you to enjoy the color of the beer and the wider mouth allows you to enjoy the aromatics from the hops that are traditionally used in these types of beers. Most American else in all British ales can be served in the style of glass.

The Beer Stein

The traditional German beer stein is made of pottery and has a hinged lid.  They're not often seen in bars taverns or restaurants, however they do add atmosphere and nuance to restaurants that have extensive German beer lists.  The reason for the construction of this vessel is quite simple, it keeps the beer coldly.  Germany lager is best served at around 40°F temperature.  In a thin glass the beer warms up too quickly.  The hefty stoneware allows the beer to remain cool through the drinking session. As noted before, this type of drinking vessel is mainly decorative and can be considered such.

The Wheat Beer Glass

The wheat beer glass is similar to the pilsener glass in that it is tall and flutelike.  However there is a major difference. It has a slightly wider mouth, and there is a bit of a "waste" to it about a third of the way up the glass and usually holds half a liter of beer. The reason for this is that wheat beer is usually a packaged in a half liter bottles.  Wheat beer is a visually interesting beer to serve. There are two styles, one is with yeast (heffe weiss) and the other is without yeast (crystal).  The style with yeast is a very cloudy, without yeast it is sparkling clear.  In either case, the wheat beer glass is designed to show off the unique aromas, as well as the colors of the beer.  Pouring a wheat beer from a tap can be slightly tricky, but the style does demand ahead at least two inches thick.  When pouring in from a bottle there is a little bit more of a theatrical effect.  The bartender should take the glass and lower it down over the bottle, then slowly lifting and tilting both of the bottle and glass together, so that as the beer pours out the bartender holds the mouth of the bottle just above the developing head, by the time the tilted glass is resting on the bar, the beer from the bottle should be just fill the glass, leaving a thick rich head and an impressed customer. I suggest the bartender tried this a few times before trying it on a customer.

The Goblet

Last but not least there is the "Goblet".  This is the familiar stemmed glass that is the traditional glassware for Belgian brews such as Chimay and other Abbey brews. The reason for the construction of this vessel is that the beers served in this style of glass are usually very aromatic and should be served at "cellar temperature".  Since most beer coolers are much colder than 50°F beers poured in this glass the drinker can be slowly warm the beer by wrapping their hands around the goblet.  As the beer warms up the aromatics are released in the drinker can enjoy the beer to its best advantage.

Finally, every bar manager, beverage director, and bartender, knows that glassware is expensive.  It is my humble opinion that the brewery can provide the best glassware for their beer. There are more expensive alternatives, of course, but these are usually unbranded.  Since you are already using the correct glassware for the correct beer and unmake sense that it be branded as well to at least remind the drinker and the server what was in the glass.

Cheers!

Peter LaFrance 

( peter.lafrance@beerbasics.com )