Unlike wine, the majority of beers are not brewed to age. Beer typically spoils within a few months, a year at most, with rare exceptions. Even specialty brews aren’t made to improve over the five, ten or even longer age of some fine wines. There are some specialty brews, though, that can age up to [...]
Posts under ‘Articles en anglais’
Yeast (10 de 25)
Yeasts are living organisms, a uni-cellular fungus, and have a rare ability: to live with or without oxygen. In the presence of air, they multiply. In the absence of oxygen, they ferment sugars into alcohol. That’s what makes beer brewing possible.
Beer styles are distinguished by the two main types of yeast used to ferment the [...]
Weizenbier (Wheat Beer) (9 de 25)
Wheat beer recipes are as old as Babylon, where wheat grain was often used to make a heady brew. The Middle Ages saw many new forms arise, where it was considered the brew of the nobility. Most beers of the period were dark and consuming this Weissbier (white beer) was therefore a mark of distinction.
Similarly, [...]
Measuring Beer, A Lesson In Calculating Alcohol Content (8 de 25)
Half-pint, pint, liter, you say? When ordering one to drink, perhaps. But, when it comes to measuring beer, brewers have something else entirely in mind.
Specific Gravity
For reasons known only to history, the term ’specific gravity’ refers to a liquid’s density. By convention, pure water is assigned a specific gravity (SG) of 1.00 at 15.5C (60F) [...]
Pouring Beer, Art or Science? (7 de 25)
Oh, how wonderful it would be if questions like that posed in the title could be answered! Alas, it is not to be. Even so simple an act as pouring a glass of beer is surrounded with controversy. There are as many opinions on the subject as there are bartenders.
Following is one straightforward, no-nonsense approach.
Start [...]