If you haven’t had Absinthe it’s not for the meek; and it is an acquired taste. “Acquiring” that taste is not always possible. Quality of absinthe is also of concern. The worst absinthe may taste a bit like the better product, but usually doesn’t involve the complicated process a sugar cube, ice, special slotted spoon and a specific pouring regimen. The worst stuff: straight up, is like highly alcoholic, liquid, strong, licorice. The best; served properly, is a lot more delicate of a flavor with the addition of fennel and other spice-like flavors.
To make it more palatable for some, in Italy a measure of absinthe is poured into a glass of beer.
Absinthe, at 45%–74% ABV, is an anise-flavoured spirit that dates back to at least the 18th Century, derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, . You may know it as wormwood. The chemical thujone exists in small quantities, so it may have mild psychoactive properties. It is green.
Historical note: the French used it as a treatment for malaria for their troops in the mid-1800s. No proof of medicinal value exists, but the Professor suspects an abundance of absinthe may have made malaria a bit more tolerable. A bit more, almost fun? A lot more then no more malaria, no more problems: no more soldier.
Combining absinthe and beer has been a concern amongst groups working on substance abuse.
Since most absinthe put in beer is added straight up: unlike the light lager used for the beverage mentioned in the link provided above, the Professor suggests using a dark beer with a lot of character/deep roast and body to counter balance the strong absinthe flavor. A Strong Scotch Ale: highest shilling, may work. A barley wine may be a bit too sweet. Experimentation is called for. The Professor suggests starting with a teaspoon of absinthe, at best, then adjust to taste.
Without intent, I have collected well over 1,000 beer bottles since the early 70s. When something finally had to be done about the cheap paneling in this old modular, I had a choice. Tear down the walls while, oh, so carefully, replacing the often rotted 1X3s. Or: cover them with… The Bottle Collection.
Written by Ken Carman
Continue reading “From the Bottle Collection: Hudepohl Bock”
Written by Don Monkerud
Forget about kicking back and enjoying an American beer; a massive wave of consolidation is transforming the industry.
According to a recent report by the Marin Institute, a California-based alcohol industry watchdog, a rush of buyouts and mergers in the last years of the Bush Administration has left two overseas giants in control of 80 percent of American beer consumption.
“How beer is marketed and sold in this country will never be the same,” said Charisse Lebron, corporate responsibility & advocacy manager at the Marin Institute. “Anheuser-Busch InBev and MillerCoors, controlled by parent companies SABMiller and Molson Coors Brewing Company, are all that really matter in the U.S.”
America is the world’s most profitable beer market, yet the U.S. has lost what was once a competitive industry. As recently as 2004, ten companies fought over world consumption; today Belgium-based InBev (Anheuser-Busch InBev) controls 25 percent of the world’s beer market. SABMiller, the second largest brewer with 15 percent of the market, is a London-based conglomerate that formed when South African Breweries acquired U.S.-owned Miller in 2002.
Continue reading “Monopolizing America: Big Beer Takes Over”
Story from Comcast.net. Written by Russell Contreras, AP
BOSTON — It is banned in 13 states and sure doesn’t come in a six-pack.
The maker of Samuel Adams beer has released an updated version of its biennial beer Utopias — now the highest alcohol content beer on the market. At 27 percent alcohol by volume and $150 a bottle, the limited release of the brandy-colored Utopias comes as more brewers take advantage of improvements in science to boost potency and enhance taste.