Poker Face – The Entry into the 2010 Big Rock Beer Contest Written / Directed By: Marc Morgenstern Silver winner, Audience favourte Toronto/Edmonton 2010 Eddies. Shortlist 2010 Cannes Lions
Celebrate 250 years of Guinness! There is no other company, industry, or premises more closely aligned—indeed almost synonymous—with its hometown than Guinness’s St. James’s Gate Brewery and the city of Dublin. From the company’s modest beginnings in 1759 to its heyday in the late nineteenth and early twentieth centuries and its continued strength into the twenty-first century, Guinness has had an enormous influence over the city’s… More >>
In America, size matters. The bigger you are, the more power you have, especially in the business world. Director Anat Baron takes you on a no holds barred exploration of the US beer industry that ultimately reveals the truth behind the label of your favorite beer. Told from an insiders perspective, the film goes behind the scenes of the daily battles and all out wars that dominate one of Americas favorite industries. Find out more at beerwarsmovie.com.
Whats the profit margin for pubs on a pint of beer/lager? Surely someone must be making a mint from a product where the main ingredient is water?
You know them, you love them, the Hooters Girls. But some of them have even more talent than others! Check out what this one’s doing (for charity, no less) with a barstool and a pitcher of beer, on live TV. The TV people comments are classic.
- ISBN13: 9780756639822
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
The world-wide interest in good beer is on the rise, and with it comes a thirst for more knowledge on the subject. The Beer Book offers a wealth of information on all aspects of beer, from its history to popular styles to brewing techniques. This a new generation of beer guide that follows in the large footsteps of Michael Jackson’s authoritative title from DK, Ultimate Beer. … More >>
It is said that beer has been around as long as man has been around. Some of humanity’s earliest known writings refer to the production and distribution of beer: the “Code of Hammurabi” included laws regulating beer and beer parlours and “The Hymn to Ninkasi,” a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people. Beer is composed essentially of water, malted barley, hops and yeast.
The fermentable material is provided by the starch source in beer and this largely determines the strength and flavor of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Nearly all beer includes barley malt as the majority of the starch. There are many advantages in using barley in making beer. Barley has a fibrous husk which facilitates the brewing process. It is also a rich source of amylase, a digestive enzyme, which facilitates the conversion of starch into sugars.
The water content in beer is more than ninety percent, and consequently, plays a major role in determining the caliber of the final product. Unlike in everyday living, when it comes to the brewing of beer, “water” is not just “water”. Where the brewing of beer is concerned, there are many intricacies associated with the kind of water, its sources, and what it contains. Water from natural sources contain elements such as Calcium and Magnesium, which aid many of the biochemical processes taking place during brewing.
It is said that “hops are to beer what lemon is to lemonade”. Hops give flavor, bitterness, and aroma to beer. Beer hops also have anti-bacterial properties, which help ward off spoilage and give beer a longer shelf life. The hops plants are very prolific and can be grown in many parts of the world.
The microorganism “yeast” is used to ferment the beer. Specific strains of yeast are chosen
depending on the type of beer produced. The two main strains are ale yeast and lager yeast, with other variations available as well. Yeasts aids in metabolizing the sugars that are extracted from the grains, and, as a result, produces alcohol and carbon dioxide. In earlier times, when the functions of yeast were not fully understood, all fermentations were done using wild or airborne yeasts.
A lot of brewers prefer to add one or more “clarifying agents” to beer that aren’t required to be published as ingredients. Examples include isinglass finings, which are obtained from swim
bladders of fish and Irish moss, which is a type of red alga. Since these ingredients can be obtained from animals, those who are concerned with either the use or consumption of animal products should obtain detailed information from the brewer.
From the concert DVD “Re-Assembly,” a film of the Spankers 10th Anniversary Reunion Concerts.
History Of Beer
The exact time frame of beer is debatable. Experts place it between 10,000 years to 7,500 years ago. That makes beer the oldest drink known to mankind. The inventors or discovers of beer, are however, not disputed. Almost everyone agrees that the Sumerians were first to brew them. (God bless their Souls!)
The Ingredients: Barley grains, malt, hops, yeast and water. Each one of them greatly alters the final taste of the brew.
Types Of Beer Beer comes in a number of varieties and variations. However, beer can be categorized under Lager or Ale.
Lager: When beer is produced using the bottom fermentation process, a lager is produced. In this process the yeast sinks to the bottom of the tank during fermentation. A pale gold liquid is produced.
Ales: When beer is produced using the top fermentation process, ales are produces. In this process the yeast is skimmed off the top during fermentation. Ales are usually darker and stronger in flavour.
A more comprehensive categorizing is given below:
Ale: Contains high content of hops and malt. Dark, almost black colour, defines this beer.
Bock: It has its origins in German springs. It is maltier and heavier then traditional beers.
Ice Beer: It is a medium lager with higher alcohol content, due to the removal of ice crystals.
Lager: It means ‘to store’ in German. It has a smooth, refined taste.
Lambic: It is a type of wheat beer to which fruit/sugar is added during fermentation. It has its origin in Belgium
Light Beer: It is characterized by a pale, watery look. It is low in calories and alcohol content.
Pilsners: It gets its name from a town named Pilsner in Czech Republic, where it was invented. It is known for having a malt character and dry, flowery finish. Pilsners are the most popular brewed beers in the world. Golden Lagers too fall in this category.
Porter: This is an extremely dark ale. It contains high content of hops and malt.
Sake: Sake is a Japanese beer made from rice. There are many types of sake and can be had in a variety of ways. This is allowing sake to compete with wine, as a cult.
Stout: This is one of the few beers that is sometimes served warm. However, the author likes it like any other beer, CHILLED! It has its origins in London and tastes of charcoal and molasses with a bitter sweet finish.
Wheat Beer: This type of beer is made with wheat malts. It has hints of fruit flavours such as banana, apple or orange. It is typically deep copper in colour.
White Beer: It is wheat beer with lambic hints. Like lambic beers, it has its origin in Belgium and has a fruity taste.
A Special note on Draft (or Draught): Draft is any beer that is poured out of a keg. Any beer can be poured as a draft. Typically stout and lager beers are served as draft.
In 1991, St. Louis lawyer Thomas Schlafly decided to play “David” to one of the city’s biggest business “Goliaths”: Anheuser-Busch. He started Schlafly Brewery as the city’s first micro-beer in the shadow of the world’s biggest beer maker. Despite legislative shenanigans that tried to limit how many barrels he could brew and resistance from local distributors, schlafly took an abandoned warehouse in midtown St. Louis and has turned it into one of the nation’s most s… More >>