Author: Namraknec

 

I drink Budweiser. I drink Miller High Life. I drink Goose Island IPA and a few other flavors. I’m not a particular fan of Bud Light or Miller Lite, but in a pinch they’ll do.

I drink what I want, when I want. If the situation calls for a 3-ounce pour of something expensive or rare, fine. If it calls for a can of something fizzy and light in a patriotic koozie, all the better.

We live in a post-craft world, one where consumers are often told that the only thing that matters is flavor, not ownership. If the beer’s good, then why worry about anything else? On the surface, that’s an appealing argument. But it only takes a little tire kicking to realize it’s a pretty flimsy advance.

I don’t know whether authenticity matters or what it even is. I’m told that’s what Millennials want, but frankly I’ve yet to meet any who spend much time talking about it. They’re usually into trying everything. So am I, a lot of the time.

 

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While we’re right to be wary of light when it comes to finished beer, worries about heat are – persistently and irrationally – overstated. While heat does have an effect, it isn’t an inherently damaging factor in its own right: it needs help. And, by and large, if you’re producing good, healthy beer then you don’t need to worry quite as much.

BRIGHT VS. HOT
Light is our enemy. We’ve all tasted skunky beer. Skunking is an effect caused by the interaction of UV light with specific compounds found in hops (though not hop extracts, as I understand it). This has led some to conflate light with heat, which is a bad idea for at least two reasons.

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If you’ve ever been out roaming among the beer hipsters of the beer-iverse, you’ve probably heard plenty of chatter about sour beers. While it seems like a conversation in an encrypted WWII language made to fool the Nazi’s, not everything us beer hipsters say is nonsense. Sour beers are a stronghold of the beer hipster, so if you want to stand any chance of finding out about or discussing the newest sours to hit the local beer shoppes, you need to know your styles. This will only focus on a small part of the sour beer world, but step one is pronunciation.

Gose:
G-oh-suh (as in Van Gogh with a “suh” at the end)

Gueuze:
G-er-zah (if you’re Belgian);
Goo-zuh (if you’re nasty);
G-oo-z (as in “goo” with a marketing firm’s urban “z” at the end)

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