Exploring Vienna’s Beer Gardens

Written by Franz Hofer for A Tempest in a Tankard

Vienna, city of music. Home to Mozart, Beethoven, Schubert, Strauss, and Mahler. Vienna, a showcase of architectural styles from the soaring Gothic-era Stephansdom to the Baroque opulence of the Karlskirche, and from elegant Ringstrasse historicism to the fin-de-siècle modernism of Otto Wagner. Vienna’s pastries rival those of Paris, as does its coffeehouse culture. Chocolate? Plenty of that, too.

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The Dark Beer That Fueled the Founding Fathers

Robert Hare's Porter Was The Toast Of Revolutionary Philadelphia

In 1774 the first Continental Congress was convening, America was starting to take shape, and one beer was all the rage in Philadelphia: Mr. Hare’s Porter. To say this beer was popular is an understatement. Many of the attendees of the Continental Congress enjoyed a pint or two of the porter regularly, but George Washington and John Adams were the beer’s biggest fans. Washington was such a fan that during the Revolutionary War he would regularly send for the beer to be shipped to wherever he was at the front. Washington even tried to recreate the brew himself when he retired to Mount Vernon, though he was never able to exactly copy it.

The porter, and Mr. Hare, seemingly came out of nowhere and exploded in popularity at dramatic speed. Thanks to an impending war, and a desire to stop buying English goods, Robert Hare went from brewer to socialite in mere seconds. It’s a quintessential American tale: make a product people demand and follow your product’s rise to riches – that rise might even involve a stint in politics if you’re lucky.

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Improve Your Mead with Staggered Nutrient Additions

The concept is simple: if yeast doesn’t provide the necessary tools and environment to conduct a healthy fermentation, the final mead or beer can be riddled with flaws.

In order to combat this problem, mead nutrient additions can be added to yeast during fermentation that will make for a fast, robust fermentation and lessen the chances of developing off-flavors.

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