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Written by patience
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Tuesday, 19 August 2008 21:05 |
Porter is a style of beer developed in the 18th century. It has a dark, rich color, originally from the use of highly dried brown malt, roasty malt aroma and hop bitterness. There is a famous story surrounding the evolution of porter, a story without much merit but repeated often nonetheless. In 1802, a writer named John Feltham claimed that a beverage popular in London referred to as "three threads" was made consisting of a third of a pint each of ale, beer and twopenny (the strongest beer, costing tuppence a quart). About 1730, Feltham said, a brewer called Harwood made a single beer called Entire which recreated the flavor of "three threads" or used the “three waters”, and which became known as "porter". It took its name from its popularity with the thousands of street and river porters of London, who drank it to refresh themselves as they carried goods and parcels off and on ships in the Thames and around the streets of England's capital. The microbrew revival of the last twenty years has led to resurgence in the popularity of porter. The style has many varieties and is particularly popular in the United States. The American craft-brewing scene has embraced porter because it provides a perfect platform for those interested in a little experimentation. Additives such as coffee, chocolate, oatmeal can enliven the brew.
This is what the beer gurus over at BeerAdvocate had to say, “Inspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to compliment the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.” The beer this week is Beachside Porter, from a mid-size brewer in Florida. After scouring the internet I came to the realization that the brewer’s website doesn’t offer much information other than to say, “As you can see, all of us at Florida Beer are hard at work bringing you the finest beer possible.” Hmmm?
keep reading below to get the rest of the review after the break
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Last Updated ( Tuesday, 19 August 2008 21:47 )
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Written by patience
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Friday, 15 August 2008 20:12 |
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The September issue of “Food and Wine”, a special 30th anniversary issue, highlights thirty years of fabulous wine and food. I was struck by a couple of the recipes, some more extensive and technical than others. Thankfully I ran across this simple little treasure, the picture instantly made my mouth salivate. There is nothing I enjoy more than someone special surprising me with an unexpected home cooked meal and this one seems very approachable. Give it a shot, surprise your significant other. Keep in mind, it is always the simple, unexpected gestures that mean the most (well, usually?!) I guarantee they will be beside themselves with excitement and who knows where that will lead. Toss together a small salad, simmer a side of rice pilaf, grab a nice bottle of wine, and light a candle or two. Call it a homerun.
Check out the delicious recipe after the break |
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Last Updated ( Friday, 15 August 2008 20:50 )
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Written by galvorniii
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Thursday, 14 August 2008 12:39 |
  Hickory Smoked Tuna Salad
Tuna salad is a tricky dish to get right. Getting the right balance between texture and flavor is something that takes alot of experimentation. Trust me, you haven't had tuna salad until you've tried this concoction. This tuna salad is so good, your taste buds will thank you.
Ingredients:
2 pkgs Star-Kist Hickory Smoked Tuna (5oz size)
If you can't find this, you can add some hickory liquid smoke to some regular tuna.
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Last Updated ( Thursday, 14 August 2008 13:01 )
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Written by patience
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Tuesday, 12 August 2008 12:32 |
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“Beauty is in the eyes of the beer holder,” Anonymous. Well, I guess that depends on what kind of beer one is looking at and this is summed up pretty well in the videos below. If you like a sweet, fruity beer then this brew is perfectly picked. Craft beer fans can now enjoy the sweet taste of loganberries, elderberries and blackberries any time of the year. The Jacob Leinenkugel Brewing Company used feedback from their Leinie Lodge members and Berry Weiss lovers everywhere in the decision to make their once-seasonal, Leinenkugel’s Berry Weiss, a year-round offering. “Berry season is just too short in the upper Midwest and Berry Weiss lovers have encouraged us to make Berry Weiss available all year long,” said Jake Leinenkugel. According to our beer friends over at Beer Advocate, “fruit or vegetable beer is a generic form of flavored beer, some breweries actually use real fruit or vegetables, though most use an extract, syrup or processed flavor to give the effect of a particular fruit or vegetable. Usually ales, but with not much ale character to them and the taste is commonly unbalanced. Malt flavor is typically hidden with a low hop bitterness to allow the fruit or vegetable to dominate.”
keep reading below to get the rest of the review after the break
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Last Updated ( Tuesday, 12 August 2008 12:58 )
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Written by patience
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Wednesday, 06 August 2008 00:30 |
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They say that beauty lies in the hands of the beer holder. This week, the good looking beer with its intriguing taste is from the American brewer, Victory Brewing Company. Their Whirlwind Witbier, an excellent sample of the Belgian style, is a seasonal brew available mid-April through August. Founded in 1996 Victory has evolved from a traditional small marketer of beer to a considerable sized brewer producing over twenty beers and operating a state-of- the-art beer brewing restaurant. Victory insists on using raw whole hops while most production breweries employ pelletized hops or extracts due to the increase in storage space and the much lower wort losses during production. There is an amazing attention to detail and the taste is evident in man of the brewer’s beers. A little more research on the style of beer explains that Witbier is a Belgian style ale that is extremely pale and cloudy in appearance due it being unfiltered and the high level of wheat, and sometimes oats, that's used in the mash. The beer is spiced with coriander, orange peel and occasionally other spices or herbs in the back ground. The result is a well-balance fruit taste. There is a nice crispness and slight twang which comes from the wheat. Several different names are used for wheat beer and typically the beer is named according to the place in which the beer is brewed and small variations on the recipe.
keep reading below to get the rest of the review after the break
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Last Updated ( Wednesday, 06 August 2008 01:00 )
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Written by patience
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Wednesday, 30 July 2008 16:59 |
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There is a German saying, “It takes beer to make a thirst worthwhile.” If you are thirsty for a decent brew, you have come to the right place. Generally speaking Bock is a strong lager with its origins stemming from Germany. The name, bock, is a corrupted version of the medieval German brewing town of Einbeck; however, the word also translates as goat or buck in German. It is customary to see a goat on the bottle of this type of brew, giving the beer a real kick. Bocks can be dark, amber or pale in color and were traditionally brewed for special occasions, often religious festivals. Usually brewed and consumed by Roman Catholic monks in Germany it was often consumed by monks during the Spring religious season of Lent when monks were required to fast.
High-gravity Bock beers are higher in food energy and nutrients than lighter lagers, thus providing sustenance during this period. The Maibock style of beer tends to be lighter in color than other Bock beers and often has a significant hop character with a noticeable alcohol around the same as a traditional Bock. Maibocks are customarily served in the spring, more often in the month of May. Compared to a traditional Bock, the Maibock is usually less malty than a traditional bock. It is dry and full of hops, occasionally a little bitter.
 There is a great deal of discussion as to whether the Helles ("pale") bock and the Mai ("May") bocks are the same style, most agree they are. The sampled beer is brewed at the first authentic Hofbräuhaus in America, Hofbrauhaus Newport. At this establishment patrons are surrounded by many of the traditions from Germany. The building is decorated in as one would expect, there is an on-site brewery and of course the scrumptious German fare. But heritage of Hofbräuhaus is the beer. Over 500 years ago the first Hofbräuhaus beer was crafted. Newport has a Brew Master from Germany supervising the production of four varieties plus Seasonal Specialties of the authentic Hofbräuhaus beer. If you happen upon this seasonal variety, give it a try.
keep reading below to get the rest of the review after the break
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Last Updated ( Thursday, 31 July 2008 02:14 )
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Written by eve
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Tuesday, 29 July 2008 13:58 |
Chocolate as an Aphrodisiac?
The delicious sweet has long been thought to help improve one’s libido, favored by many over the decades. The Aztecs, the first on record to recognize the potency of the food, made chocolate offerings to the God of Fertility. The emperor Montezuma was said to consume the bean in copious amounts to fuel his romantic trysts. Then there is the illustrious lover, Casanova, who drank his cioccolata at Cafe Florian in Venice, considering chocolate more stimulating than champagne and calling it the "elixir of love". So, it is no wonder than that scientists are putting the mouth-watering hypothesis to the test; is there a link between chocolate consumption and heightened sexual desire?
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Last Updated ( Tuesday, 29 July 2008 15:53 )
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Monday, 21 July 2008 22:43 |
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"An oppressive government is more to be feared than a tiger, or a beer," said Confucius. But there is no reason to fear this Tiger beer, an American Macro Lager. This style of beer is a common variety. Typically a pale lager, traditionally made and consumed in North America, but also popular in much of the rest of the world. Derived from the Czech Pilsner, but is characterized by a much lighter color and body and the frequent use of rice and corn as adjuncts.
According to Wikipedia, “the primary reasoning for the use of rice in the domestic market is for its ability to reduce the cost of production. Rice in the brewing process destroys the subtle flavors of hops and barley present in most American lagers. Rice gained popularity in the domestic brewing market during World War II due to grain rationing on the home-front. Most breweries were unable to afford the necessary amounts of barley required for production and so began using rice as a filler. This also had the added benefit of lightening the flavor of beer making it more appealing to the new female workforce. After the war, the process was not changed and as a result the style changed as a whole, losing many of the subtle flavors that had characterized the style.”
On the whole, American Macro Lager is known for its light bodied, pale appearance and fizzy feel. The brew is low in bitterness and comprised of thin malts with moderate alcohol. The beer has little flavor and is usually produced for mass consumption. The session beer this week is Tiger beer brewed by Asia Pacific Breweries. Founded as Malayan Breweries Limited (MBL) in 1931, it is a joint venture between Heineken and Fraser and Neave. It currently controls 32 breweries in 11 countries in the Asia Pacific region, selling over 40 brands of beer and beer variants. Heineken is the majority shareholder. The company's stronghold is in Asia Pacific, especially in Singapore, Malaysia, Vietnam, Cambodia, Papua New Guinea and New Zealand. There is an unconfirmed legend that it takes three weeks to make the beer and that only 10 living people currently know the recipe. For the style of brew, Tiger beer is an excellent catch.
keep reading below to get the rest of the review after the break
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Last Updated ( Tuesday, 22 July 2008 09:49 )
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