How to Know If You Are a Beer Snob | Sloshspot Blog

posted on December 23, 2008 in Beer Miscellany

This is brilliant and so true!

How to Know If You Are a Beer Snob | Sloshspot Blog.


12 Most common beer myths exploded «

posted on December 17, 2008 in Beer Miscellany

12 Most common beer myths exploded «

Nothing really too new hear but it’s a good collection of the worst offenders.


Beer on “How Stuff Works”

posted on December 16, 2008 in Beer Tech,Homebrew

Homebrew author and all around cool guy Charlie Papazian will be on an upcoming episode of Discovery Channel’s “How Stuff Works” which will be dedicated to brewing. I’ve watched a couple of the other episodes and it’s pretty good so I’m looking foward to their take on brewing.

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Just Add Water

posted on December 15, 2008 in Beer Tech

EinsteinTechnology and people’s inventiveness never cease to amaze me. The NanoBrewMaster created by Popular Science staff photographer John Carnett will allow just about anyone to create 15 gallons of their favorite beer – or 7.5 gallons of 2 different beers – from boil to tap with what amounts to the push of a button. Everything is monitored and computer controlled from the boil to the fermentation to the kegging and serving. I can’t wait to see some actual pictures of the finished product (their website was down due to exceeded bandwidth) and check out the price. The drawings I saw look really cool and well designed.
I’m not sure I’d get one of these because I kind of like the process of brewing the beer but I could see how someone who loves beer but doesn’t want to do the work might go for one of these depending on the price.

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Beer and Cheese?

posted on December 11, 2008 in Beer and Food

Of course. Cheese is a natural pairing with many beverages – wine and beer foremost among them. The Wisconsin Milk Marketing Board has created a pretty nifty Flash application called Wisconsin Cheese Cupid. It suggests cheese pairings for wine (red and white), beer and the harder stuff. Of course the cheese is all Wisconsin cheese but I’ve got to believe that the styles hold true no matter where the cheese is from.

I definitely plan on trying a couple of these and will report back on my findings.

Beer and Food Pairings

posted on December 9, 2008 in Beer and Food

I love wine as much as I love beer and it’s never made sense to me why so much focus is put on wine while beer is generally relegated to a drink for the unwashed masses. I’ve heard it argued, quite convincingly, that wine is easy – it’s essentially just fermented grape juice – while beer has to be made. Leave a bottle of grape juice where some yeast spores can get to it and in a few months you’ll have wine (maybe not good wine but wine). Beer, on the other hand, has to be cooked and it uses special malted grains and you combine that with hops and then you need to carbonate it. I’m not saying that it’s easy to make great wine but making great beer can be even tougher.

So given all of this, why isn’t there more respect given to beer? Where are the ratings on beer like they have on wine? Where are the food pairings that you endlessly see for wine? I know that there are restaurants out there that do beer tasting menus with food pairings but there’s just not the effort put into it in the wider sense.

I’m looking for good beer food pairing information and have found a few which I will post in the coming days and weeks but I’m hoping to find even more. If anyone has any suggestions, please let me know.


Beer History Mondays and Disneyland

posted on December 5, 2008 in Beer Miscellany,Likwid Bred Site News

I will write about some chapter in the history of beer each Monday. It’ll be a short post, not a lecture with things that I think are interesting in the history of beer. I’ll try to start at the beginning and work my way forward.

On another note I just got back from Disneyland and it’s tough to find anything different around the park. I did have a Firestone DBA (Double Barrel Ale) which I’d never tried before. It was pretty good. Sweet with a bit of hops but balanced. It had a nice amber color and a malty aroma. Nothing special but a good restaurant beer.


Your Beer with a Side of an Anti-Cancer Chemical?

posted on November 26, 2008 in Beer Miscellany

A group of students at Rice University in Houston Texas have designed a genetically modified strain of yeast that can ferment beer and produce the chemical resveratrol which has anti-inflammatory and antioxidant effects, which may stop several different stages of cancer cell development. While the benefits of resveratrol in humans remain unclear, it has become a popular health supplement. Once brewed the beer would likely have active resveratrol which is much more effective than the oxidized resvratrol that is found in many health supplements.

Will you find this beer on your local store’s shelves soon? Probably not. The team is still in the development stages and will need final approval from the U. S. Food and Drug Administration before it could hit the market.

The idea for the beer started as a joke but went from there. The student who had the idea is someone who is described as really enjoying his beer. We need more people like this guy in science.

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Can Beer Judging be Objective?

posted on in Beer Miscellany

There’s an interesting post on the Chibebräu blog about the subjectivity of judging beer. I think they make a pretty good argument that, aside from the BJCP guidelines, it’s very difficult to judge beer objectively. Of course the BJCP says as much;

“First of all, remember that judging is subjective. Differences of opinion can exist for a variety of reasons between skilled judges with good intentions. If judging was truly objective, then a score could be determined solely by lab analysis. Remember, there is not necessarily a “right” score for a given beer.”

This is from Creating and Recognizing Great Scoresheets on the BJCP site. I’m not really surprised to read this. I’d actually be much more surprised if they claimed that their judging was objective.


Czech Republic Becoming Top Beer Destination

posted on November 25, 2008 in Beer Tourmism

CzechNews is reporting that an estimated 380,000 visitors will have toured Czech breweries by the end of 2008. This is an 8.5% increase over 2007. This trend would make beer tourism the largest segment of the Czech Repulic’s tourism market. While the brewery of Plzeňský Prazdroj in western Bohemian town of Plzeň which makes Pilsner Urquell is one of the top draws, visitors are also touring some of the smaller, regional breweries.


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