My British Beer Blog

Ten British Beers You Should Try

2010-10-09T06:45:00.000-07:00

So here we go with a list of ten beers that anyone hitting the pubs of Britain really should sample. There are, of course, many more outstanding beers in the UK, produced in smaller runs by tiny breweries. They should be looked out for, certainly, but they are going to be difficult to track down. On the other hand, the ten beers below should be relatively easy to find and will give you a flavour of what beer in Britain is all about.

Taylor Landlord (4.3%)

This is the beer that Madonna claimed on BBC TV to be her favourite and boy has the brewery done well out of that! Timothy Taylor is a relatively small regional brewery, based in Keighley, West Yorkshire. It’s been active since 1858 but in the 1950s it launched Landlord, a new best bitter. That was a good move. The awards have arrived by the bucketful, including four Champion Beer of Britain titles, bestowed by consumer champions CAMRA (the Campaign for Real Ale). Landlord, I find, is always a satisfying beer, loaded with floral notes from the generous, but clever, use of hops.

Wadworth 6X (4.3%)

I live fairly close to the sleepy Wiltshire market town of Devizes, where the imposing red-brick façade of Wadworth’s brewery is a major landmark. The name of the brewery is synonymous with that of 6X, its leading brand and, I have to say, it was one of the beers that turned me on to traditional ale back in the 1970s. I still enjoy a pint or two today, and not just for old times’ sake. Wadworth beers have a malty, dried fruit character, and 6X is no exception.

Theakston Old Peculier (5.6%)

Like Wadworth, Theakston’s brewery was one of the champions of traditional (‘real’) ale back in the 1970s, a time when it looked as if pasteurized, pressurized beer was going to take the place of beers like those in this list, which are all naturally matured in the cask. After a time as part of the Scottish & Newcastle group, Theakston is now back in family hands and its brewery in the North Yorkshire market town of Masham is well worth a visit. Old Peculier is its most famous beer, a dark, old ale that is fairly sweet and filled with complex fruit flavours. The strange spelling of its name relates to the ancient ecclesiastical court, or Peculier, of Masham.

Marston’s Pedigree Bitter (4.5%)

Burton-on-Trent in the Midlands is the home of pale ale. It was here that the bright, hoppy beers of the industrial revolution were perfected, thanks, in no small part, to the mineral-rich local water. The last major ale brewery left in Burton is Marston’s and the company’s Pedigree Bitter remains the classic Burton pale ale. I always know when my pint of Pedigree is fresh. It has a strong sulphurous aroma – not appealing to everyone, I know, but to me characteristic of that unique water supply. Pedigree is also fermented in wooden casks with a yeast that helps create apple-like fruit flavours. Find a pint in good condition and you’ll enjoy one of the great beers of the world.

Fuller’s London Pride (4.1%)

Not so long ago, London Pride was basically that, the pride of London. You couldn’t find it elsewhere in Britain very often. All that has changed, however, as the beer has spread rapidly around the country, allowing more and more people to appreciate its brilliant balance of malt and hops. Fuller’s is the big brewery you see on your right as you take a cab from Heathrow Airport into central London. All its beers are well worth checking out.

Caledonian Deuchars IPA (3.8%)

This is a fairly young beer. It was only introduced in the 1980s but, since winning CAMRA’s Champion Beer of Britain title in 2002, sales have rocketed all over the country. The brewery, in Edinburgh, now belongs to the lager giant Heineken but its ales are definitely worth tracking down. They won’t always be as easy to find as this pale, citrus-accented, thirst-quenching bitter, but the effort will be well rewarded.

St Austell Tribute (4.2%)

Right down in the south-western tip of England stands the St Austell brewery, the oldest in Cornwall. Fortunes have been revived here in the last decade with the appointment of an adventurous head brewer who has revamped the entire range of beers and added several new ales, to much acclaim. One of the newcomers is Tribute, a beer that was first brewed in 1999 to mark the momentous day when a total solar eclipse blacked out southern England. At the time, they called the beer Daylight Robbery and sold it only locally. Now, under its new name, it’s available much more widely, allowing more people to enjoy its lime and grapefruit citrus notes.

Adnams Bitter (3.7%)

British bitter is the envy of the world. Other countries have brilliant beers, but nowhere really has anything like bitter – a fairly low strength, but characterful ale with a hoppy and, as its name indicates, bitter taste. These are beers that you can quaff by the pint without being bowled over by alcohol; beers that oil the cogs of conversation in the best British pubs. There is no better bitter than the one from Adnams, an outstanding brewery in the time-forgotten Suffolk seaside town of Southwold. Some people even say you can taste the sea air in the beer and I think they’re right.

Greene King Abbot Ale (5%)

Greene King is a brewery based in the Suffolk town of Bury St Edmunds, but its beers are now available nationwide, with its IPA session ale (3.6%) the most prominent. If you don’t have to worry too much about strength, however, I would thoroughly recommend trading up to Abbot Ale, which is far more than IPA’s big brother. At its best, this is a terrific, substantial beer, brimful of fresh juicy fruit flavours, some from the choice of hops and some from the fermentation process.

Woodforde’s Wherry (3.8%)

Another former CAMRA Champion Beer of Britain, Wherry is a deliciously fruity, easy-drinking bitter that hails from rural Norfolk (a wherry is an old type of cargo boat used on the Norfolk Broads waterways). The brewery was only founded in 1981 but is growing steadily and Wherry is now sold throughout East Anglia and further afield. You may not find it as easily as other beers in this list but, if you do stumble upon it, make sure you take full advantage. I do.

Beer Trivia - Homebrewing

2009-07-09T04:16:00.001-07:00

Everyone loves trivia. Whether watching Jeopardy, reading a homebrewing guide, or playing Trivial Pursuit, we all love answering those little-known questions and impressing those around us.

And here's five little known interesting facts on our beverage of choice: good, refreshing beer!

To begin with, have you ever had the unfortunate luck of being served a watered-down beer? Didn't that just burn you up? Well, back in ancient Babylonia around 1750 B.C., a law was passed that if a barkeep gave a watered down beer to a patron, the owner would be drowned in his own offending brew. Now I call that justice!

Also, most of us know the story of the pilgrims landing at Plymouth Rock. But here's something to impress your history-loving friends with next time you're out: The big reason the pilgrims stopped there and did not travel south to warmer climates is simply because they ran out of beer! Just think: If they had brought more homebrew with a homebrewing guide, we may never have had a Thanksgiving!

On the other hand, Americans would not celebrate our independence during July 4th - and this would also mean that July would not be known as "American Beer Month" - I mean, what's more American than drinking homebrew with our best buds?

If you didn't know about that, though, then you probably didn't know that later on in the fall, down in Denver, Colorado, there is a huge celebration called "The Great American Beer Festival." Every year over thirty thousand people come to drink beer, share their own homebrews, and just enjoy themselves with other beer lovers.

The final little known fact? You can join those of us who are homebrewing. How? Quite simply, go to http://www.freehomebrewguide.com and download your free homebrewing guide, with 13 easy and delicious beer recipes.

How to Make Beer Clone Recipes

2009-07-08T09:12:00.001-07:00

Although I make a vast majority of my own beer, I still like to head to my local tap house and have a fresh, quality craft beer from time to time. I benefit from this in a couple of ways and so can you.

First, it helps with the continuous education of my passion for beer making by discussing the specifics of the beers I am drinking with the knowledgeable bar staff. I also solicit feedback from my fellow patrons at times and their input can be informational as well. This can lead to inspiration for tweaking an existing recipe you use or creating one from scratch.

Second, have you ever been out at a bar or restaurant and tried a beer that you absolutely loved? That has happened to me more than once. For most people, that initiates the desire to purchase more of that beer whenever they visit their local watering hole or liquor store. However, for me and the eager home brewer, this could be an opportunity to duplicate our favorite adult beverage. The problem is that the beer bottle does not have the recipe on it and most of the time, that information can be a highly guarded secret.

Well, it's a good thing that there are clone recipes to make beer like our favorites. The easiest way is to Google "beer clone recipes". You will find and adequate amount to start exploring. One of my favorite sites for clone recipes and home brewing information in general is BYO.com. I have hand picked 5 clone beer recipes from their site to get you started. Good luck and enjoy!

Sierra Nevada Pale Ale Clone Author: Greg Snapp

Hundreds of our customers at my homebrew shop have made this. Most swear it's identical to the original. Dry hopping is essential for classic Cascade flavor and aroma. (5 gallons)

Ingredients:

* 8 oz. caramel malt, 30degrees Lovibond * 6 oz. DeWolf-Cosyns cara-pils malt * 6 lbs. light malt syrup * 1.5 oz. Perle hops (8.2% alpha acid) for 60 min. * 2.5 oz. Cascade hops (5.4% alpha acid): 1 oz. for 15 min., 1 oz. for 5 min., 0.5oz. pellets (dry hopping). * Wyeast 1056 (American ale) * 11/4 cup dry malt extract

Step by Step:

Add grains to 1.5 gal. water. Bring slowly to 170degrees F. Remove grains and bring to a boil.

Total boil is 60 min. Boil 10 min. and add Perle hops. Boil 45 min. more, adding water as needed to maintain liquid level. Make first Cascade addition. Boil 5 min. more. Turn off heat. Wait 10 min. Add 1 oz. Cascade. Wait 3 to 5 min. Remove hops and transfer to fermenter.

Top up to 5 gal. Pitch yeast at 70degrees F.

Ferment three days and rack to secondary. Dry hop with 0.5 oz. Cascade pellets. Ferment two weeks at 65degrees F. Prime and bottle.

Fullsail Golden Clone Author: James Crane

The rye adds a pungent fruitiness characteristic of Full Sail Golden ale. (5 gallons)

Ingredients:

* 6 lbs. pale malt extract * 1 lb. light dry malt extract * 8 oz. crystal malt, 10degrees Lovibond * 8 oz. flaked rye * 3 oz. Cascade hops (6.1% alpha acid): 1 oz. for 60 min., 1 oz. for 30 min., 1oz. for 2 min. * 750 ml. starter of Wyeast 1056 (American ale) or White Labs California Ale pitchable yeast * 3/4 cup dextrose for priming

Step by Step:

Steep grains for 30 min. in 2.5 gal. water at 150degrees F. Remove grains and bring to a boil.

Remove from heat and add extract. Total boil is 60 min. Return to boil and add 1 oz. Cascade. Boil 30 min. more and add 1 oz. Cascade. Boil 28 min. more and add 1 oz. Cascade. Boil 2 min. more. Top up to 5 gal. with cold, preboiled water. Cool below 75degrees F and pitch yeast.

Ferment at 68degrees to 70degrees F until completed (about five days). Secondary ferment 10 days to two weeks. Prime with dextrose and bottle

Sierra Nevada Stout Clone

Creamy and malty with notes of dark caramel, chocolate, light molasses and ripe plums. An American stout that truly typifies citrusy hops and black malt.

(5 gallons/19 L, all-grain) OG = 1.065 FG = 1.019 IBU = 60 SRM = 40 ABV = 5.8%

Ingredients:

* 9.0 lbs. (4.1 kg) American pale malt * 3.0 lbs. (1.4 kg) Munich malt (10 degrees L) * 1.0 lb. (0.45 kg) American Black Patent malt (500 degrees L) * 0.67 lbs. (0.30 kg) American crystal malt (60 degrees L) * 14 AAU Magnum hops (60 mins) o (1.0 oz./28 g of 14% alpha acids) * 5.8 AAU Cascade hops (10 mins) o (1.0 oz./28 g of 5.75% alpha acids) * 2.0 oz. (57 g) Willamette hops (0 min) * Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast * 1 cup corn sugar (for priming)

Step by Step:

Mash 154 degrees F (68 degrees C) for 60 minutes in 16 qts. (15 L) of mash liquor. Boil wort for 60 minutes. Ferment for 7 days at 68 degrees F (20 degrees C). Rack to secondary and condition for 14 days at 68 degrees F (20 degrees C).

(5 gallons/19 L, partial mash) OG = 1.065 FG = 1.019 IBU = 60 SRM = 40 ABV = 5.8%

Ingredients:

* 0.33 lbs. (0.15 kg) American pale malt * 3.0 lbs. (1.4 kg) Munich malt (10 degrees L) * 1.0 lb. (0.45 kg) American black patent malt (500 degrees L) * 0.67 lbs. (0.30 kg) American crystal malt (60 degrees L) * 2.0 lbs. (0.91 kg) Briess Light dried malt extract * 4.0 lbs. (1.8 kg) Briess Light liquid malt extract (late addition) * 14 AAU Magnum hops (60 mins) o (1.0 oz./28 g of 14% alpha acids) * 5.8 AAU Cascade hops (10 mins) o (1.0 oz./28 g of 5.75% alpha acids) * 2.0 oz. (57 g) Willamette hops (0 min) * Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast * 1 cup corn sugar (for priming)

Step by Step:

Mash at 154 degrees F (68 degrees C) for 60 minutes in 7.5 qts. (7.1 L) of mash liquor. Combine partial mash wort with dried malt extract and enough water to make at least 3.5 gallons (13 L). Boil wort for 60 minutes. Add liquid malt extract with 15 minutes left in boil. Ferment at 68 degrees F (20 degrees C). Rack to secondary and condition beer for 14 days at 68 degrees F (20 degrees C).

Sam Adams Winter Brew

(5 gallon, extract with grains) OG = 1.069 FG = 1.016 IBUs = 26 to 30

Ingredients:

* 6.6 lbs. Briess wheat malt extract syrup * 1.5 lbs. crystal malt (60degrees Lovibond) * 1 lb. wheat malt * 1.5 lbs. Munich malt (20degrees Lovibond) * 1 teaspoon Irish moss * 1 oz. CuracÃ¡o orange peel (bitter orange peel) * 0.5 oz. ginger root (freshly grated) * 0.5 tsp. cinnamon (powdered) * 9.5 AAU East Kent Goldings o (2 oz. of 4.75% alpha acid) * 4.5 AAU Tettnanger o (1 oz. of 4.5% alpha acid) * 4.7 AAU Hallertau Hersbrucker o (1 oz. of 4.7% alpha acid) * 3/4 cup corn sugar to prime * German Lager yeast (White Labs WLP830) or Bavarian Lager yeast (Wyeast 2206)

Step by Step:

Steep the grains in 2.5 gallons of water at 150Âº F for 30 minutes. Strain out the grains, add the wheat malt syrup and return to a boil. When the wort begins boiling, add East Kent Golding hops, Irish moss, and boil for 60 minutes. Add spices for the last 15 minutes of the boil.

Add Tettnanger and Hallertau hops for the last 2 minutes of the boil. Remove from heat and cool wort in ice bath or with wort chiller. Transfer to fermentation vessel (glass carboy). Add enough cold water to the wort to bring the volume up to 5.5 gallons. Pitch yeast and ferment at 50Âº to 55Âº F for 3 to 4 weeks. Prime, then bottle or keg. You should lager this beer for about 4 weeks prior to serving.

All-Grain Option:

Replace the wheat malt syrup with 3.5 pounds of pale malt. Increase the Munich malt to 4 pounds and the wheat malt to 4 pounds. Also change the boiling hops to a smaller quantity, 7 AAU (1.5 oz of 4.75% alpha acid). I would suggest a two-step mash schedule for this beer. This involves doing a 30-minute protein rest at 122Âº F, followed by 60 minutes at 155Âº F.

Note that the quantity of boiling hops are slightly lower for the all-grain batch. This is due to the greater hop extract efficiency that results from a full boil of the entire wort volume. The remainder of the hop, spice additions and fermenting instructions are the same as the above extract-with-grains recipe instructions.

Bend Brewing Co. Hophead IPA Clone

The secret to a good Imperial IPA is dry-hopping. It can make or break this style. It is very important to have a huge aroma that leads you into the beer, complementing the inherent bitterness. - Tonya Cornett, Brewmaster

Hophead Imperial IPA Bend Brewing Co.

American-Style India Pale Ale (5 gallons/19 L, all-grain)

OG = 1.073 FG = 1.017 IBU = 100 SRM = 6 ABV = 8%

Ingredients:

*14 lb. 10 oz. (6.6 kg) 2-row pale malt *8.0 oz. (0.23 kg) crystal malt (30 degrees L) *1.1 oz. (31 g) Saaz hops (first wort hops) *19 AAU Chinook hops (90 mins) o(1.6 oz./44 g of 12% alpha acids) *1.8 oz. (51 g) Northern Brewer hops (5 mins) *1.8 oz. (51 g) Cascade hops (5 mins after knockout) *1.5 oz. (43 g) Cascade hops (dry hop) *Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2.5 qt./~2.5 L yeast starter) *0.75 cups corn sugar (for priming)

Step by Step:

Mash at 155 degrees F (68 degrees C) for 60 minutes. Boil for 90 minutes. Ferment at 68 degrees F (20 degrees C). Dry hop for 7 days.

Extract option:

Reduce amount of pale malt to 1.5 lb. (0.68 kg).

Add 7.1 lbs. (3.2 kg) light dried malt extract at beginning of boil. You will need to perform a full-wort boil to get the specified level of bitterness.

J.T. Freeman is an avid home brewer that has been producing quality brew out of his own home for over 5 years now. His passion and knowledge are obvious in his articles, blog, and book "Effortless Homebrewing". His writings are an excellent source of first hand experience for anyone involved with making beer at home.

How to Identify the Best Beer For You

2009-06-26T13:42:00.001-07:00

Generally there are minor variations on beer styles from brewery to brewery. There are three terms to distinguish in between the flavor of beers. Now you have to take time to learn these flavor characteristics and decide what balance of these traits suits you, thus you'll be consistently ordering a perfect enjoyable beer bottle for you. Please have a look at these three terms as listed below:

Fruitiness - Most of the Pale ales have a fruity flavor within them, but the fact is there is actual fruit at all in the beer. This fruity flavor is actually a by-product of the yeast fermentation in the brewing process.

Malt Beer - This is the most widely used Beer style. Actually malt is derived from barley and wheat, and is the part of the beer that is fermented. You will find many varieties of malt, with varying flavors. Many people also find a malt flavor to be somewhat sweet.

Hops Beer - It is widely know for its bitter flavor. Actually hops are a plant that is also added to beer, and they give beer a bitter flavor. Pale ales are generally the hoppiest beers available in the United States, Great Britain, France, Germany, Russia and Australia.

Now you have to know about the beer styles. There are two widely used categories of beer styles known as bottom-fermenting beer and top-fermenting beer. Top-fermenting beers or Ales are more complex with fruity characteristics and include wheat beer, stout, porter and ale. While bottom-fermenting beers or lagers possess a cleaner finish and include bock, Oktoberfest, pilsner, American lager, and malt liquor. Bottom-fermenting beers are very light in color, light bodied and usually have little to no malt or hop characteristics.

So now that you have the idea of beer styles and know all the basic flavors that are present in beers, you can explore the different varieties of beer and find the best one that suits you and your palate.

The author of this article is Beer of the month club. If you want to explore more about beers then please feel free to visit Monthly beer club.

Beer - What Goes Well With It?

2009-06-25T13:37:00.001-07:00

If you ask John Michael Montgomery what goes good with beer, he'll tell you the following:

It goes good with beer and the Friday night atmosphere. Of this cross-town bar where the cars all get steered to. And it goes hand-and-hand with my crazy buddies and this three-piece band, An' the pretty girls and the games we play and the smoke and mirrors: Yeah, troubles come, but they go good with beer.

Well, this probably isn't what you expected to find when looking for something that went well with beer, but the truth is, a lot of things go good with beer and not just food.

Yes, of course there are the foods that we love to eat that go good with beer. You've got your classic beer and pizza combo. Can anything even come close to the taste of an ice cold beer and a hot slice of pizza? For that matter, even a cold slice of pizza and beer is pretty good. For some guys, that's pure heaven.

Then there's peanuts and beer. That's why they sometimes call them beer nuts. You can walk into your corner bar, especially if it's one of them home town doggie places, if you know what I mean and just ask the bartender for some beer and nuts. He'll know just what you want. Or, if you're too lazy to leave the house, just have a jar of those Planters nuts laying around, open up a nice cold brew and have yourself a picnic. For some guys, that's all they need.

But beer is not just about what you eat with it. Beer can be used as a very useful tool for picking up women. A typical scenario is you're at a bar, you order your drink and there's a cute gal sitting two stools over. You turn to her and in your most macho voice you say to her, "Can I buy you a beer?" Now if you were a real sophisticated guy you'd probably ask her if she wanted a drink. But offering her a beer is so much more manly and raw-at-home-boyish.

Then of course there is the beer as used for a prop when playing pool. You're standing there with your pool cue in your hands while you're buddy is running the table on you and the last thing you want to do is look like a loser of a dork, so you kind of lean on your cue stick, cock your body to one side, pick up that nice cold long-neck bottle (has to be long-neck) and take a nice, slow, long guzzle. You'll look so cool, people will think you're winning.

And finally, beer is just great for sitting in front of the TV and watching your favorite episode of NYPD Blue. Has to be a manly type of program. None of that girl stuff. While you're doing this, you lean back, spread your arms across the back of the couch and let out a good loud...Well, you get the picture.

Beer. It goes well with just about anything.

Michael Russell Your Independent guide to Beer

Homebrew Beer is Easy, Fun and Delicious

2009-06-25T03:42:00.001-07:00

If you've ever had a homebrew, or eaten in a brewpub - you know those restaurant/bars that have the giant brass holding tanks on display as a part of their decor and where everyone loves to hang out - you've probably wondered what it would take to create your own beer at home.

Now obviously, most of us have no where near the space needed for that kind of operation, but actually, it doesn't require anything like that kind of investment of space, equipment or even the time in order to brew your own homemade beer.

You can get started with as little as a six-gallon fermenter jar with an airlock, and some ready-made malt with hops. Malt extract has become easy to find in the can, so there's no longer a reason to worry about the difficult and messy task of malting your own grains just to get a nice homebrew.

It can be as easy as mix, brew, bottle and enjoy. Mixing is done in the fermenter - all you need is hot water, a malt kit, cold water added for volume, and the right yeast. The whole process is even easier than making bread - and the results are just as spectacular! The fermenting happens as the yeast eats the sugars, all while you sit back and take it easy. Once the fermentation is finished, you can bottle your liquid gold and soon after you'll be enjoying that first delicious sip.

It's easy to make your favorite types of beer at home - and you can add your own special ingredients as you develop your own recipes. Not only is it easy and fun, but you can save a lot of money over buying the boutique commercial brands in the grocery stores. You'll be pleasantly surprised to discover you can brew up to six gallons of your own homebrew for only about $20-30.

If you've ever tried a homebrew, you know how much fresher and more flavorful they can be than what you buy in the store. Why do you think the brewpubs do so well? Their microbrewed beer is definitely a cut above the commericial brands. And homebrew easily competes with the microbrewery beer - especially when it's made by you!

Ready to get started brewing your own delicious beers the easy way? Get your free guide to homebrewing 13 easy and tasty recipes for ales, lagers, stouts, and other great beers. Go to http://EasyHomebrewTips.com

Avoid Lagers in Britain

2009-06-19T04:04:00.001-07:00

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If you're planning a holiday in the United Kingdom then you may well be planning a visit to a traditional British pub. It is, after all, something that seems peculiarly British.

As a local, I'd certainly recommend that you do indeed head for a few pubs during your stay. You'll notice that they vary quite considerably in appearance, atmosphere and character.

We all have our own favourite pubs, from the friendly local that's hidden away in a back street to the pub that remains popular thanks to its considerable beer garden.

I live in a town that is popular with tourists and hence see many wandering in to local pubs. It's always interesting to watch their faces as they take in the scene. It must be great to look at scenes such as this for the first time.

You can often see how thrilled they are to be part of a real British establishment. They then walk up to the bar and order a lager.

At this point I often begin to feel sorry for them. Britain has been flooded by cheap imported lagers in recent years but these are by no means the taste of a real British pub.

Far from it. They often lack any taste or character. Don't make the mistake of ordering a lager at a pub in Britain - you'll find it far more enlightening to try one of the local brews.

Traditional British beers and ales have been making a resurgence. While lager sales fall, ale sales have been performing more strongly, with more and more locals remembering what is so great about beers that actually taste different.

It's a great opportunity for many of us to celebrate local beer production and it's also a chance for visitors to enjoy the best of British.

Take a look at beers that have been made locally - you'll be pleasantly surprised.

You can find out how to make beer by reading further articles by Keith Barrett

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English Beer

2009-06-18T07:17:00.001-07:00

Beer has been a staple in England for centuries, dating back to the days of Chaucer. The most popular type of beer in England is ale. Ale is a type that is brewed using hops and malt, making it strong and rather bitter. The English prefer ale (darker beer that uses more hops) to lager type, which is popular in America.

In England, beer has traditionally been kept in the cellars of the many pubs. Although not refrigerated, the temperature is cooler than room temperature. The English prefer their beer to be only slightly cool, while those in the United States drink beer as cold as possible.

English pubs also sell a good amount of stout and porter. Stout is a darker, heavier hopped ale that has a creamy head when poured into a glass. Porter is a dark beer, which was often known as the workingman's drink.

In the past, English pubs were tied to specific beers because they were owned by that brewery. In recent years the laws have relaxed, allowing pubs to offer many types of beer. Still, many of the local pubs are owned and operated by breweries. The most popular of these are Whitbread, Bass and Guinness.

In England the term "light beer" is used to refer to a pale beer, such as a light colored lager. Beer is made using hops. The dried flowers of this plant are used to impart a slightly bitter flavor to beers and ales. In England, hop shoots are widely available and are cooked and served as a vegetable.

Stout is a dark beer that originated in the British Isles. Stout has a strong hops smell and is made with dark-roasted barley which gives it a deep dark color and slightly bitter taste. Pale Ale is also common, which is a slightly lighter in color. The darker the color of the beer the more hops and barley have been used in the brewing process.

Beer does not age as wine does and is best consumed as fresh as possible. Beer is usually low-alcohol, typically less than 5% by weight. Water makes up most of the beer or ale, so the taste of the water used will make a distinct difference in the taste of the finished product. This may explain why people often prefer the beer brewed closest to their home.

Drink Beer AND Lose Weight

2009-03-12T05:10:00.000-07:00

Want to shed that beer belly? Why not try the low-carbohydrate approach? Following the philosophy of today's most popular low-carbohydrate books, dieters gradually increase the early restrictions of their daily carbohydrate intake while excess weight continues to come off, once again enjoying starchy foods like potatoes, rice and pasta ... in moderation, of course.

But what about beer? Is it possible to include moderate amounts of regular brewed beer in a low-carbohydrate diet? One stumbling block that some beer drinkers find when trying to shed weight on a low-carbohydrate regime is the reliance on light beer with its minimal carbohydrate content (and some might say taste). Is it possible to move beyond the restrictions of light beer and on to one of your full-bodied favorites?

Don't bother looking for the answer to this beer drinker's quandary in the many low-carbohydrate diet books that can be found on store shelves today. Not one of these books addresses the possibility of moving on from light beers to regular brewed beers while the pounds continue to melt away.

Why not? If you're a beer drinker, the answer might be obvious. There are no carbohydrate listings on the cans or bottles of regular brewed beer because the government feels that "... nutrition information on labels [of regular beers] is unnecessary and unwarranted." Brewers of light beers, however, have to not only prove that their products are lower in carbohydrates and calories than their big brothers by listing the carbohydrate and calorie count on beer containers, they must also include the nutritional values of the lighter brew.

Is it right to know the carbohydrate and calorie content of what's in your Twinkie but not in that bottle of Czechvar imported beer sitting in front of you? Not if you're a beer drinker on a low-carbohydrate diet!

For the benefit of anyone who's considering using the low-carbohydrate approach to shedding unwanted pounds, here's a list of some popular beers with their carbohydrate contents. All carb values are for twelve-ounce servings:

Anchor Steam 16.00,
Bitburger Pils 9.05,
Boston Beer Summer Ale 15.85,
Budejovicky Budwar (Czechvar) 13.49,
Cooper's Genuine Draught 7.02,
Coors Blue Moon Belgian White 12.87,
Corona Extra 13.99,
Grant's Scottish Ale 12.70,
Harpoon IPA 12.00,
Leinenkugel Original 13.90,
New Belgium Fat Tire 13.66,
Pete's Strawberry Blonde 13.70,
Pilsner Urquell 14.70,
Warsteiner Premium Fresh 12.78,
Spoetzl's Shiner Summer Stock 10.50.

For more information on the carbohydrate count of more than 350 worldwide brands of beer, go to www.drinkbeergetthindiet.com.

Bob Skilnik is a Chicagoland freelance writer who has written for the Chicago Tribune, the Collector Magazine, the American Breweriana Association's Journal and the National Association Breweriana Advertising's Breweriana Collector on the subjects of beer, brewery history and breweriana. He is a 1991 graduate of the Chicago-based Siebel Institute of Technology, the oldest brewing school in the United States, with a degree in Brewing Technology.

His interests in beer and brewing were cultivated while serving as a German translator in West Germany for the United States Army. Skilnik is the Associate Editor for the ABA Journal and The Tap newspaper, and a member of the Society of Midland Authors and the Culinary Historians of Chicago. He has appeared in the Chicagoland area on Media One's television program, The Buzz, WTTW's Chicago Tonight with Bob Sirott and Phil Ponce, Chicago's Public Radio station, WBEZ , Springfield, IL's WUIS Radio and the WOR Morning Show with Ed Walsh in New York. Skilnik's national television appearances have been on the Cold Pizza morning show on ESPN2 and Fox News Live.

Skilnik's latest effort is The Low-Carb Bartender, published by Adams Media. This reference book of hundreds of beers, wines, liquors, and liqueurs with their carbohydrate counts and a collection of over two hundred low carb mixed-drink recipes will be available in bookstores in the fall of 2004. His first book, The History of Beer and Brewing in Chicago, 1833-1978 was published in 1999. The book was awarded the Quill & Tankard Award by the North American Beer Writers Guild (NABWG) as "Best Beer Book" of 1999. The follow up to this work, The History of Beer and Brewing in Chicago, Volume II, is now available at Infinity Publishing, http://www.BuyBooksontheWeb.com, the author's website at http://www.chicagolandbeerhistory.com, and http://www.amazon.com.

Article Source: http://EzineArticles.com/?expert=Bob_Skilnik

10 British Beers You Should Try

2008-10-29T04:53:00.000-07:00

1. Breconshire Brewery, Welsh Pale Ale, 3.7 per cent

Brewed to an historic recipe by brewer Buster Grant, this refreshing and well-balanced beer is a gentle introduction to your day of beer discovery. Enjoy the light, fresh, almost grassy aspects on the nose, which then give way to a crisp, dry, biscuity finish.

2. Grainstore, Rutland Panther, 3.4 per cent

Big flavours don’t have to come from high alcohol content and this beer is a perfect example. Its gorgeous reddish brown hues concede lovely wafts of chocolate and coffee, which are also delivered on the palate. Extremely moorish, this also has a neat liquorice note right at the end. I consider this the ideal lunchtime pint at just 3.4 per cent.

3. Crouch Vale, Brewer’s Gold, 4 per cent

This golden beer is so fabulously floral you could almost dab it behind your ears. A former Champion Beer of Britain it has high notes of grapefruit and tangerine and a dry refreshing finish that is incredibly addictive; don’t say I didn’t warn you!

4. Otley, O1, 4 per cent

I believe there are "happy beers", and this is one of them. Like liquid sunshine in a glass it has a lot of flowery and zesty notes, balanced out with a cream-cracker richness and long dry finish.

5. Wychwood, Hobgoblin, 4.5 per cent

A proper British beer made contemporary by some irreverent styling, look out for CAMRA volunteers wearing the brewery’s now iconic "What’s the Matter Lager Boy, Afraid You Might Taste Something?" t-shirts. But the proof, as they say, is in the pudding and, because this is a proper British bitter, you do get a bit of fruitcake to go with the mouthwateringly astringent finish that makes it, oh, so drinkable.

6. Cain’s, Raisin Beer, 5 per cent

An incredible beer, brewed with the addition of Californian raisins. It has some similarities to Pedro Ximinez sherry, with its rich caramel, prune and, of course, raisin flavours. Another reason to get your hands on this beer is that the brewery’s future is currently very uncertain, so sup it while you can.

7. Fuller’s, ESB, 5.5 per cent

I’m a firm believer in trying the local beer wherever you go. Fuller’s is London’s last remaining family brewer, and produces startlingly good beers on a consistent basis. ESB stands for Extra Special/Strong Bitter and this is the benchmark. Strong brown sugar and soft cinnamon come through on the nose, followed by sweet orange and caramel on the tongue, rounded off with a cleansing – but gentle – bitterness.

8. Thornbridge, Jaipur IPA, 5.9 per cent

This is a real world-beating beer in my opinion. The IPA stands for India Pale Ale, a style of beer brewed to ship to the colonies, which was preserved for the journey by a high alcohol content and the inclusion of stack loads of hops. The result is a multi-layered beer that entices you with strong lime and caramelised orange on the nose, an almost chewy texture in the mouth and a rich honeyed finish.

9. Hebridean, Beserker Export Pale Ale, 7.5 per cent

Another historic brew, made to a 150-year-old recipe, it may look like a bitter in colour but a little swirl around your glass will see it cling to the sides like a limpet. Rich caramel and warm spices assault the senses and the warming alcohol sensation makes it a very satisfying brew all round.

10. Hog’s Back, A Over T, 9 per cent ABV

A barley wine, which is actually a style of beer, the A Over T stands for Aromas Over Tongham, which is where this Surrey brewery is based. This beer, and the rest of the portfolio, is created by a brewster – also known as a female brewer – which almost single-handedly debunks the myth that women don’t like dark beers. Rich, Christmas pud aromas and chocolate flavours are finished off with an almost dry, sour cherry bitterness that makes the mouth water.

Beat The Economic Down Turn, Make Your Own Beer For Pennies Per Pint

Iraq gets a taste of beer

2008-10-13T07:50:00.000-07:00

A beer hall in Iraq has held its own version of Munich's famous Oktoberfest party - complete with frothy steins, sausages, an oom-pah band and dirndl-clad waitresses.

German-born Gunter Voelker, owner of the Deutscher Hof Erbil restaurant in Irbil, in Kurdish controlled Northern Iraq, says he wants to dispel the notion that Iraq isn't a holiday destination and insists beer is bringing people together.

"We can make this festival with Iraqi people, Turkish people, Kurdish people, American people, German people, with (people from) all over the world in peace and in a real good mood," he said after the three-night party ended on Sunday.

Asda Leading The Fight Against Binge Drinking

2008-10-10T08:57:00.000-07:00

In the news today, UK supermarket chain Asda is charging just 90p for the four pack of 440ml Skol lager, at 3.2 per cent strength, which works out at 51p a litre.

In comparison, a pack of four 750ml bottles of Evian water costs £2.91, or 97p a litre.

And predictably alcohol concern and the usual suspects are up in arms, but there are a few caveats to this story that they have missed, or more likely conveniently ignored.

apart from the fact that this value lager is almost undrinkable, with no flavour or character to speak of, very gassy and over carbonated, even if we assume your average alcoholic or binge drinker isn't going to be bothered about the aesthetics of their beverage of choice. They should be bothered about the fact that it's only 3.2% alcohol by volume (ABV). Your average premium lager is 5% ABV so to consume the same amount of alcohol as drinking a litre of premium lager, some quick maths tell us he will have to drink.

5 / 3.2 * 100 = 156.25%

Or 1 litre of premium = approx 1.6 litre of Asda's Skol , the result of this is you will have to drink over half as much again of the Asda swill to have the same effect as the premium. I don't think its humanly possible for anyone to drink that much of this insipid pee coloured fizz.

So far from damaging our more vulnerable parts of society, I think they are helping them by cutting down their alcohol consumption. Well done Asda I say.

Today TESCO joined in the price cutting Tesco shoppers can pick up a crate of Carlsberg Export premium lager for £5 until this Sunday.

As there are 18 bottles per crate, each one works out at just 27.8p per bottle.

Staff at the supermarket chain said the crates, which normal retail for £14.99, were selling at a rate of up to 100 every hour. Some stores had to limit customers to buying just two crates.

Get moreinfo on great British Beer Here !

Beer money to save red squirrels

2008-10-06T16:15:00.000-07:00

A new drink has been created by a Scottish brewery to help efforts to protect red squirrels.

Part of the proceeds from sales of Red Squirrel Ale will be donated to the Dingwall-based Highland Red Squirrel Group (HRSG).

The Highlands are considered a stronghold for the mammals, which has been threatened by competition and a disease carried by non-native greys.

The ale has been made by Atlas Brewery in Kinlochleven.

I hope there will be plenty of people asking for a pint of Red Squirrel Ale and a bag of nuts
Ian Collier
HRSG chairman

HRSG said it has been estimated that only 160,000 red squirrels are left in the UK.

Loss of habitat has been identified as another factor in their demise.

Thursday's launch of the ale coincides with Red Squirrel Week from 4-12 October.

Ian Collier, chairman of the HRSG, said: "We are really pleased to be in partnership with Atlas Brewery to raise the profile of red squirrels in the Highlands and to take the opportunity to raise funds for the Highland Red Squirrel Group charity.

"I hope there will be plenty of people asking for a pint of Red Squirrel Ale and a bag of nuts."

Norman Sinclair, managing director of Atlas Brewery's parent company, Sinclair Breweries, said the mammal was an iconic Highland creature.

He added: "The red squirrel is such an iconic Highland creature, we felt it was important to do our bit to ensure future generations will still be able to enjoy seeing them in their natural habitat."

source bbc.co.uk

Beautiful Beer's 'Colours of Beer' categorises beer by colour

2008-10-03T10:50:00.000-07:00

A new promotion based on categorising beer by colour is currently being trialled by Spirit Group.

An initiative led by British Beer & Pub Association (BBPA) campaign group Beautiful Beer, ‘Colours of Beer’ involves a tray designed to hold six third-pint glasses of beers of different colours. The pubs are promoting the holders at a £5.95 price point as a means of encouraging trial and getting consumers to consider the differences between beer styles.

Spirit is the first pub group to get involved with the trial, rolling it out to eight pubs in central London. The seven-week trial ends in mid-October.

Spirit estimates the eight pubs will sell a total of around 700 beer holders.

Total beer sales will be analysed at the end of the trial, along with feedback from hundreds of consumers who completed a questionnaire in the pubs. The pubs’ managers have also been interviewed.

Martin Rawlings, BBPA pub and leisure director, said: “Colours of Beer helps to create interest and news around the category. And what better place to do that than in the Great British pub?”

Dan Robinson, Spirit Group operations director, added that promotion had proved “infectious” with one customer ordering one of the trays usually being swiftly followed by many more doing so.

Article Source www.thepublican.com

Beer 'the best accompaniment to pub food'

2008-10-02T08:36:00.000-07:00

ALMR debate turns the tables on wine

Beer has been voted the best partner for pub food following the annual debate of the Association of Licensed Multiple Retailers in Leeds.

Following arguments from a series of trade figures, delegates voted beer ahead of wine and cider as the best accompaniment to food in pubs. At the outset the audience voted 47 for wine, 46 for beer and just four for cider - but by the end of the debate beer was the clear champion, taking 47 votes, compared to 22 for wine and 18 for cider.

Speakers included Justin Adams, Greene King's brewing managing director, and Society of Independent Brewers chief executive Julian Grocock speaking up for beer; Henry Chevallier Guild of Aspall Cider and Fenella Tyler from the National Association of Cidermakers speaking for cider; and Ian Harris of the Wine & Spirits Educational Trust and Robin Knapp from Matthew Clark extolling the wonders of wine.

Source www.thepublican.com

UK Pub Closures Running At 5 Per Day

2008-09-30T08:01:00.000-07:00

The British Beer and Pub Association (BBPA). has said in a recent report that pub closures in the UK were running at 5 per day. Whereas CAMRA the campaign for real ale, puts closure levels at a much more optimistic 57 per month or roughly 2 per day.

So gauging how bad the situation is very much depends on who you talk to, but one thing is for certain, the pub trade in the UK is definitely having a hard time in 2008.

The industry is angry with the government for pressing ahead with tax rises, when it is facing the toughest trading conditions for years. With pressure on household budgets, last year's smoking ban, cheap alcohol offers in supermarkets, and the miserable summer weather encouraging drinkers to stay at home.

Investor concern over the health of Britain's two biggest pubs groups, Punch Taverns and Enterprise Inns, gained momentum over the summer and shares in both have now lost more than half of their value since the start of the year.

The BBPA has recently launched its axe the beer tax campaign demanding an end to tax rises above the rate of inflation, and similarly CAMRA has campaigned for a fair deal on beer tax, including launching a facebook group in July 2008. All with so far little response or action from the government it has to be said.

With little sign of an economic upturn the near future, and consumer confidence remaining low, I predict a tough time for the pub trade for the rest of 2008 and indeed 2009. The only bright light at the end of the tunnel is as with all economic recessions, (yes I know we are all still pretending we aren't in a recession but whatever label you put on it things ain't great are they), businesses that can survive emerge leaner filter and in a great position to profit on the upturn during the recovery.

Hobgoblin to launch in 33cl bottles

2008-09-28T02:47:00.000-07:00

Wychwood Brewery will be launching Hobgoblin, its famous 5.2% ruby beer, in a 33cl bottle in Tesco by the end of September. This is the first time that Hobgoblin has ever been packaged in this smaller bottle size.

Hobgoblin is Britain’s fifth largest-selling premium bottled ale and is currently sold in 50cl bottles, either singly, in packs of four or in packs of eight bottles. It is also sold in 50cl cans.

James Coyle, sales director at Marston's which now owns Wychwood, said: “This will be a significant advance for the brand as the new bottle size will allow a fresh group of beer drinkers to discover Hobgoblin’s mischievous charms.

"The 50cl bottle size is used by over 95% of all British bottled beers, but the size discourages many existing beer drinkers from trying something new, and puts off many others from trialling the beer category.

"Hobgoblin’s rich toffeed flavours and brooding hop backbone have no equal, so the 33cl bottles will allow us to introduce our deliciously idiosyncratic hero to a new market.

Hobgoblin has been brewed at the Wychwood Brewery, near Witney, Oxfordshire, since 1988.

How To Taste Beer

2008-09-26T06:15:00.000-07:00

Just like it's snobby upperclass cousin wine, there is a correct way to taste and evaluate beer. Just follow these 3 steps.

1 Appearence. Is it suppose to be hazy or cloudy? Perhaps so in a complex hoppy styled craft beer, Or A wheat beer when yeast clouds the glass of amber, But if its hazy or has thrown a sediment and you know that’s not suppose to be there then something may be amiss. It may be old or abused beer.

2 Smell. Keep in mind there are hundreds of styles of beer. Most are not suppose to be winey or sherry like; that’s a sign of oxidation. In other words old beer. Some strong beers are enhanced by a sherry-like character. But if your pilsener is winey, you just spent money on a loser. Does it smell like wet paper or cardboard? Yes, that’s a typical aroma of stale, oxidized, old and abused beer. Loser (and often on “clearance sale”). Butterscotch or sweet corn aroma is desired by some beer drinkers, but to most it is a character accepted without the knowledge that it is actually a fermentation flaw, indicating lack of quality control.

3 Taste. Unless the beer is a style of ale that specializes in wild or eccentric fermentation, sourness is not a good thing. If your pilsener, Oktoberfest or pale ale tastes sour – it’s a beer that has a bacterial contamination that has traveled south. No health alarms here. It’s usually lactobacillus or other bacteria related yogurt, But it doesn’t belong in most types of beer. Return it and get your money back. It may even come from a dirty tap line in a bar. Shame on the publican. The same characters you may have sensed in the aroma usually manifest themselves in the taste. Sweet, malty, bitter, fruity, hoppy, light, medium, full mouthfeel? You may or may not appreciate the levels of intensity or subtleness, but that is what the brewer intended. Take note. Either become a loyal fan of the beer, knowing what character you appreciate or switch to another with the balance you seek.

Finaly read the tasting notes, Just type in the beer brand with the phrase tasting notes into google and read what others have said. Then you will know what to expect.

Follow these steps and you will learn to appreciate your favorite brew, and spot a rougue bad example before you waste your money.

CAMRA Champion Beers of Britain 2008

2008-09-25T14:03:00.000-07:00

Champion Beer of Britain: TRIPLE FFF, ALTON'S PRIDE (Hampshire)

Second: Beckstones, Black Dog Freddy (Cumbria)

Third: Wickwar, Station Porter (Gloucestershire)

Mild Category
Gold - Beckstones, Black Dog Freddy (Cumbria)
Silver - Rudgate, Ruby Mild (York)
Bronze - Rhymney, Dark (Merthyr Tydfil)

Bitter Category
Gold - Triple fff, Alton's Pride (Hampshire)
Silver - Lees, Bitter (Manchester)
Joint Bronze - Jarrow, Rivet Catcher (Tyne & Wear) and Surrey Hills, Ranmore Ale (Surrey)

Best Bitter Category
Gold - Skinner's, Betty Stogs (Cornwall)
Silver - Highland, Scapa Special (Orkney)
Bronze - Cairngorm, Nessies Monster Mash (Highlands) and Timothy Taylor, Landlord (West Yorkshire)

Strong Bitter Category
Gold - Thornbridge, Jaipur IPA (Derbyshire)
Silver - Fuller's, ESB (London)
Bronze - Highland, Orkney Blast (Orkney)

Golden Ale Category
Gold - Otley, O1 (Mid Glamorgan)
Silver - Loddon, Ferryman's Gold (Oxfordshire)
Bronze - Skinner's, Cornish Knocker Ale (Cornwall)

Speciality Beer Category
Gold - Otley, OGarden (Mid Glamorgan)
Silver - Wentworth, Bumble Beer (South Yorkshire)
Bronze - Nethergate, Umbel Magna (Essex)

CAMRA Bottled-Conditioned Beers
Gold - Wye Valley, Dorothy Goodbody's Wholesome Stout
Silver - Fullers, 1845
Bronze - Wells and Young's, Special London Ale

Winter Beer of Britain Winner (announced in Jan 2008)
Wickwar, Station Porter

Weak British market hits Greene King beer sales

2008-09-25T12:21:00.000-07:00

Greene King, the UK ale brewer, has said a weak market caused its beer volumes to fall in the first quarter.

Greene King, which makes Old Speckled Hen and IPA, said today (2 September) that own-brewed beer volumes fell 3% in the 16 weeks to 24 August.

Its announcement follows a stark warning from Coors Brewers yesterday that input cost rises threatened to "cripple the Uk beer industry".

Greene King said it remained in-line to meet expectations across the company, "despite a lacklustre outlook for the UK economy".

It said of the beer volume decline: "Given near double-digit declines in the on-trade beer market, this is a strong performance. Share gains continue in both the on- and off-trade, and in the standard and premium ale categories."

The ale brewer said consumer spending had continued to contract, but added: "The Greene King model is robust and resilient; strong cashflows allow continued investment in growth areas such as food, accommodation and premium ale; and the tough approach to cost management creates opportunities to drive further value into the business."

Trade body to launch ‘Axe the beer tax’ campaign

2008-09-25T09:41:00.000-07:00

The British Beer & Pub Association (BBPA) is to launch a campaign opposing the Government’s plans to increase beer duty at a rate above inflation for the next four years.

Axe the beer tax, which will have its own dedicated mini-site online, was described by the BBPA as a “logical next step” in the trade body’s efforts to ramp up the pressure on chancellor Alastair Darling.

Darling outraged the industry - currently seeing five pubs closures per day - when he announced in the Budget the introduction of a tax escalator for beer duty set at 2% above inflation.

A BBPA spokesman said: “The UK pub industry is seeing a significant rate of closures and fall in beer sales and we believe the large tax increase levied on the industry by Government is a key reason for this.”

Earlier this month, the BBPA released its A Wake up for Westminster report, which stated that Government taxes and red tape were damaging the UK’s pub sector as it grappled with one of its most severe periods of economic pressure on record.

Rob Hayward, BBPA chief executive, said at the launch: “The Government should abandon its plans for more punitive tax rises on beer, and should concentrate on enforcing existing laws rather than introduce new ones.

Axe the Beer Tax will receive its official launch this autumn.

Article Source :- http://www.caterersearch.com/Articles/2008/09/23/323550/trade-body-to-launch-axe-the-beer-tax-campaign.html