Professor Good Ales

Written by Franz Hofer for A Tempest in a Tankard

Brew it and they will drink.

Mixed-culture fermentation has a long history in North America stretching back to the days prior to Prohibition. Brewers with British roots arriving in the great port cities of the east fanned out across the continent, some of them continuing the tradition of tart, oak-aged stock ales. German immigrants also left their mark, not only in the form of Pabst, Coors, and Anheuser-Busch. In the late nineteenth century, Baltimore was a thriving center of Berliner Weisse production.

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Many thanks to Dee Gross

The unexpected chill in the air foretold snow as we set off from Missoula in the direction of the interior of British Columbia. By the time we began to wend our way through the Bitter Root Range, driving sleet was upon us. Our destination was still an Idaho Panhandle and a Washington State away, so we stopped off in Coeur d’Alene to fortify ourselves for the remainder of the journey. Before leaving Missoula, we had provisioned ourselves with bread, cheeses, and sausages. A resort town situated on a pristine lake of the same name and surrounded by dense coniferous forests, Coeur d’Alene presented a scenic backdrop for our midday feast despite the rain. All that was missing were a few local beers to wash it down.

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Profiled by Maria Devan

This beer has almost no nose. The malt is but a sweetness in the breath of it.

It catches the light aflame because of it’s haze. The crown is white. Only a shy depth from the grain will come to the nose. Taste is bread-y, a slight bitterness and only a whisper of herbal from hops. Very dry. You can barely perceive a fruity lightness from the grain because the malt is crisp and dramatic.

In the finish it gives a slight pucker.
3.5

Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”

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Maria Devan lives in Ithaca, NY, atop a steep hill.She NEVER, EVER rides a big wheel tricycle down it. She has been reviewing beer for many years, even with many homebrewers and other beer critics across the nation, on the web. She’s known as “The Girl Next Door” in her You Tubes. We are very lucky to have her here at PGA.

Researchers have developed a new type of yeast that can make healthier, smoother, and hangover-free wine, beer, and other alcoholic beverages.

The yeast, which is a genetically engineered version of the polyploid strain Saccharomyces cerevisiae, was discovered after researchers at the University of Illinois developed a genome slicing technique that allows them to cut away multiple copies of a gene in the genome of yeast, allowing them to remove unwanted properties of wine, including its hangover-causing properties.

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The Topic: In Today’s News, 4/1/15

  News courtesy Brew Buz’s lead news department reporter, and Star Trek former actor, Hot Rocks Horta.
  In a surprise move InBev, the owners of Anheuser-Busch, and many other brands, in a massive purchase bought Millier/Coors, Sierra Nevada, Lagunitas, Anchor, North Coast, Rogue, Sam Adams and most of the craft brewers in America. Now very, very local, Memphis-based, Boscos was also taken over too, but they were headed into obscurity anyway.
  There were a few who refused to be bought out, like Dogfish, McGuires, Straight to Ale, Cool Springs, Jackalope, Thirsty Dog. And a few made public statements, like Wayne Wambles of Cigar City, “No way in Hell,” and Fred Karm of Hoppin Frog: “That’s NOT the way the frog rolls.” Immediately there was an attempt to toss plagues at those who resisted: like locusts, sanitized Belgian yeast and the Progressive gal. But they just found a way made interesting beer out of all of them.

  New InBev Corporate spokesman, who refused to offer his name because, “I’d rather remain anonymous and I frighten little children,” said, “This will be helpful to our new corporate goal to produce an Ultra, Ultra, no carb, Michelob, using possum hair to filter out all flavor. We also use an altered Boscos recipe for their Stone Beer. Instead of beechwood we now age using hot brimstone.

Continue reading “Brew Buz: Horta and All”

Tel Aviv’s reputation as a party city for expats might have started 5,000 years ago.

During the Bronze Age, Egyptians were making beer in what is today downtown Tel Aviv, new archaeological evidence suggests.

When archaeologists were conducting salvage excavations ahead of construction on new office buildings along Hamasger Street, they found 17 ancient pits that were used to store produce, according to an announcement from the Israel Antiquities Authority (IAA).

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