Beer Basics

Here's some interesting stuff I've learned so far in Beer for Dummies:

-Most beers can be divided into 2 categories: Ales & Lagers.
-Lagers (around since the 1850s) are cold fermented, aged longer, lighter, mellow, more carbonated, and tend to appeal to a wider audience.
-Ales (the traditional beers) are warm fermented, darker, less carbonated, and robust. They are generally served at slightly higher temperatures than lagers.

-Moderate drinking may lower the risk of heart attacks.
-Beer is actually nutricious. It has no fat or cholesterol. Usually the darker the beer, the less calories it has. A bottle of Budweiser contains 143 calories, while a bottle of Guinness contains 125.
-Craft beers ("gourmet" beer such as Sam Adams) usually contain half the carbs and preservatives than megabrewed beers.
-Because barley (1 of the 4 main ingredients) can be expensive, big beer factories (Coors, Miller, Budweiser...) often use adjuncts such as corn or rice in their beers to cut costs. They also use lots of additives and preservatives. Shame on them.
-Beware of "stealth micros." Many of the big beer factories are disguising some of their beers to look like craftbeers. (Killians Irish Red is from Coors. Michelob Amber Bock is from Anheuser-Busch)

-Never drink beer straight out of the bottle! Pour it into a glass always. Without pouring, the gas is trapped in the bottle and goes straight into your belly, thus giving the beer an unappealing, gassy bite.
-Frosted Mugs are bad. They just water the beer down.
-In the US, most beers are served much too cold for serious appreciation. Lagers should be served between 42-48 degrees; Ales between 44-52 degrees.
-3 months is the average window of freshness (shelf life) for bottled/canned beer.

Smoked Beer

September 5, 2006: A day I will remember for the rest of my life. Last night, while enjoying my favorite movie The New World on DVD, I had a life-changing beer: Alaskan Smoked Porter.

It all started in July when Sam Adams came out with a limited edition 4 pack called the Brewer Patriots Collection. I loved the George Washington Porter & the James Madison Dark Wheat Ale. Both were dark, robust beers, which I always enjoy. But the Madison in particular had a distinct smokey flavor I loved. So I started doing a little research, & found that giving beer a smokey flavor goes back centuries. The real name for it is "rauchbier." It's when the hops of the beer are actually smoked on purpose for the unique flavor.

So I started a local quest of sorts for smoked beers. Last Friday, I went to AJ's Fine Foods nearby, and talked to the "beer guy" about smoked beer. He suggested the Alaskan Smoked Porter, which apparently is voted the best smoked beer every year. It was pricey, so I only bought one 1 Pint bottle. And I finally got around to drinking it last night. Man oh man. My life will never be the same. It was amazing. It's not something I could drink everyday, firstly because of its price, and secondly because I wouldn't want it to lose its specialness. But on special occassions, I'm going out & buying Alaskan Smoked Porter.

This whole experience has peaked my curiosity on beer. I want to know more about it: How it's made, what the different types are, and what the heck is the difference between Ales, Porters, Lagers, Bachs & such. So Beer for Dummies is on its way to me, & I look forward to diving into it. So my friends, go out & find an Alaskan Smoked Porter at a store near you & enjoy.