Over the past year or two, you may have noticed a style of beer called gose starting to appear with more regularity at your favorite beer bars, bottle shops, and breweries. Gose is pronounced gohz-uh, and is an old German style of beer experiencing a resurgence in the modern craft beer market.
First, to clear up any confusion over the name, gose is not gueuze, which is a Belgian-style sour made from aged and fresh lambic. Instead, gose is a German-style sour beer that is tart, fruity, and quite refreshing. The primary ingredients in gose beers are wheat, barley, coriander, and salt. Gose is fermented with top fermenting ale yeast as well as lactobacillus, which makes the beer sour. More than half of the gose beers on the market also have fruit, which works perfectly with the sour and salt flavors. The refreshing and tart qualities of a gose is one reason why this beer is so popular, especially as a summer seasonal. (more…)
With 4,269 breweries in the United States alone, craft beer represents a 12% share of the total beer market. As recently as 2011, craft beer only accounted for 5.7% of the market. Doubling market share in just four years demonstrates how quickly the craft beer industry has expanded and matured, and with it, so have the expectations of the beer-drinking consumer.
Patrons expect proper beer service, which includes proper beer glassware. The importance of the beer glass goes beyond aesthetics. Depending on the type of beer, the proper glass can also enhance aroma or taste. (more…)
Getting bored with IPAs and pilsner? You might want to delve into the funky, flavorful world of sour beers.
by Brian Stechschulte, Executive Director, San Francisco Brewers Guild
If you’re thirsty for a beer tonight, satisfying that urge is pretty simple. Your corner store, watering hole, or even better yet, local brewery, should offer a range of great choices. Unfortunately, depending on where you live, that’s not always the case. The creation, delivery, and your access to beer is highly regulated. Many laws serve an important purpose, while others stifle economic growth and limit choices for beer fans. The groups confronting these issues around the country are brewers’ guilds, and the benefits of their collaboration extend far beyond the legal landscape. (more…)
by John Verive, Beer of Tomorrow
As craft beer gains popularity, tap lists grow longer, and beers become more creative and extreme it sometimes seems that a craft beer fan can have too many options. It may be a wonderful problem to face, but if you’d rather not struggle deciding what beer to try there’s a simple solution. If you just want a satisfying and restorative beer, try a pilsner. The classic golden lager makes for an excellent start to a session, is great before a meal, and pilsners pair wonderfully with many foods. It’s an easy call; try one and see why the pilsner is considered by many brewers to be “the brewer’s beer.” (more…)
by John Verive, Beer of Tomorrow
We all know beer is delicious. But what you may not know is this wonderful beverage is inexorably tied to the human experience. The history of beer is long, and its earliest records are as fascinating as the changes that are happening in the beer world today.
The history of fermented beverages is a riveting, if fragmented, tale. The earliest recorded recipe was a hymn to the Sumerian goddess of brewing dated to 3000 B.C. The hymn lyrically explained how to brew a beer known as kas, which means “what the mouth desires.” Sounds about right. (more…)
by John Verive, Beer of Tomorrow
Today’s beer drinkers demand more than the thin, yellow lagers from the giant multi-national breweries. They are better informed and have a more developed palate than ever before, and the craft beer industry has been happy to grow along with the surging ranks of beer fans. However, there are many pervasive myths and misconceptions about every aspect of beer that refuse to go away. Let’s take a look at some of the most heinous falsities and set the record straight on dark beers, proper serving and storage temperature, and the damage done by years of beer advertisements. (more…)
As the weather gets cold, the shelves start to fill with this season’s winter beer selections. But what exactly is winter beer? Since there is no official winter style of beer, I sought out some opinions from the craft beer industry.
“A beer that gives you that little extra push during the cold winter months. It should warm you up and keep life a little spicier than usual with a strong malt backbone and high octane influence.” – Mark Goodwin, Brewer, McMenamins Old Church & Pub
“A good winter warmer should smell like winter. Like snow, spice, and booze. There’s something so seasonally evocative about a winter warmer. It’s the Instant Beer Drink of Winter. It’s the beverage of slow down, savor, and (perhaps ironically) chill.” – Sean Lilly Wilson, Founder and Chief Executive Optimist, Fullsteam Brewery
Tomorrow the newest James Bond movie Skyfall will open to great fanfare. One of Bond’s most memorable characteristics is his penchant for martinis “shaken, not stirred,” a line first uttered by Sean Connery in 1962’s Dr. No.
But ask any mixologist (especially one who would declare himself a mixologist and not a bartender), and he’ll tell you that 007 has philistine tastes — no one should ever order a martini that way. Conventional wisdom dictates that only cocktails with juices, dairy, or egg whites should be shaken. This aerates the drink, creating a pleasing foam head on favorites like daiquiris, margaritas, or mai-tais. When a cocktail contains a carbonated ingredient like soda, a proper bartender will “build” the highball — that is, pour the ingredients atop one another in the glass. And, if the drink contains only spirits, like a Manhattan or (ahem) a martini, it should only be stirred to incorporate the ingredients, but avoiding clouding their clarity. (more…)
Thank Oskar Blues of Lyons, Colorado, for serving Dale’s Pale Ale in a can back in 2002. Ten years later, there are dozens of craft breweries making their beer available in cans.
But why cans? Doesn’t it ruin the taste of the beer? Actually, just the opposite is true. Modern cans, unlike cans from more than 20 years ago, have a water-based polymer lining that prevent the beer from touching any metal while in the can. Canned beer has a better seal than bottles, locking out oxygen that can damage the beer. No light can get inside, which means a canned beer will never be light struck, or skunked. Environmentally, cans are more easily and more often recycled than glass, and because cans are lighter, they take less energy to ship. Finally, cans are much more portable and can go many places where glass cannot. (more…)