The Beer Chronicles

All about beer

Who is Influencing your Beer?

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Are you looking for people who can give you advice on Beer. Look no further, Klout a social website has aggregated a lost of top 10 influencers on the topic of beer.

These influencers are chosen by looking at the action they’re taking specifically on beer and related topics.

You can read more about the influencers here.

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July 18, 2011 at 7:53 pm

Beer Drinking Nations

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The countries are ranked by the per capita consumption of beer.

  1. Czech Republic
  2. Ireland
  3. Germany
  4. Austria
  5. Australia
  6. United Kingdom
  7. Poland                                                       
  8. Denmark
  9. Finland
  10. Luxemborg
  11. Slovakia
  12. Spain
  13. United States of America
  14. Croatia
  15. Belgium
  16. Estonia
  17. Netherlands
  18. Lithuania
  19. New Zealand
  20. Hungary

The complete list can be found here. India stands at 48th 🙂

There is also an interesting paper on “Beer Drinking Nations – The determinants of Global Beer Consumption” You can read the extract here

Written by admin

July 14, 2011 at 8:32 pm

Posted in Beer Facts, Beer News

Lambic beer – beer or wine?

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Most people I know would trade the world for a glass of chilled, cold beer and have a huge smile on their face once they have it. They would smirk at people having the “sophisticated” glass of wine and likewise. But very few people know that a glass of beer can be as expensive and sophisticated as the delicate wine. There are fierce loyalists to this type of beer known as the Lambic beer.

Lambics are living beers that contain living microbes and is brewed in the southwest region of Brussels, Belgium. Traditionally, wheat beer is made with 70% barley malt, 30% unmalted wheat and hops are added only as preservatives, not for the bitterness. Lambic’s  is then fermented by exposing it to wild yeasts and bacteria that are native to the Senne valley, in Brussels. The fermented brew is stored in barrels, just like wine,  for a period of 3-4 months (young) to about 3-6 years (mature). This unusual process gives the beer its distinctive dry, vinous, and cidery flavour with a slight aftertaste.

The aged brew stored in cool, dark places or under mild refrigeration takes on a rich, fruity complexity and much like wine, are not exposed to excessive temperatures because the living microbes will otherwise die. This delicate craft of producing a Lambic, makes it the most sought after fine drink, just like wine.

Lambic beer, is to be savored  like wine and not gulped like beer often is 🙂 The beer is often paired with a wide range of foods. A true Lambic beer goes well with light, white meat entrees like roasted rosemary lemon chicken and goes wonderfully well with desserts from chocolates, to cheesecakes.

The Timmermans Brewery has been around for more than 300 years brewing Lambic beer. History traces them to 1702 when they set up their brewery in Itterbeek. It was then known as ‘Brasserie de la Taupe’. Today they produce a fine variety of Lambic beer namely: Tradition Gueuze Lambic, Tradition Faro Lambic, Tradition Lambicus, Framboise Lambic, Kriek Lambic, Peche Lambic, Strawberry Lambic.

The types of Lambic/ Derived beer and the foods that they are usually paired with are:

Gueuze: A good gueuze can be kept for about 10-20 years, and is made by refermenting (for a year) a mixture of bottled young (1 year old) and old (2/3 year old) lambics.  Gueuze is usually paired with spiced desserts.

Faro: A light, sweet beer made by adding water/lighter beer to lambics along with herbs and brown sugar. It tastes divine when had with a dark Belgian chocolate or a chocolate truffle.

Kriek: Usually cherries are steeped in the beers, thereby producing a stark, penetrating dryness in the beer, accentuated by bitter, earthy and mineral flavors. Cheesecakes  go well along with Kriek.

Fruit: Lambics with addition of raspberries, strawberries, peaches, black currant and grapes. This has to be paired with fruit complimentary foods to feel the real richness of the flavor.

Written by admin

July 7, 2011 at 2:13 am

Beer, India and the India Pale Beer

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With the rule of the British, came the beer.

Before long, India had its first brewery in Shimla. This was around the late 1820’s when Edward Dyer set up Dyer Beweries. It was in 1840’s that Lion Beer, the first brand that was sold in the market and has since become famous as Asia’s then first, and now oldest beer. Also because of the British Empire, other countries like New Zealand, South Africa, Sri Lanka started producing the beer.

Over the years Dyer Breweries changed hands, and was renamed as Mohan Meakin Limited.

Before setting up of the Dyer Breweries, The East India Company was importing a lot of October beer, brewed by George Hodgson (Bow Brewery).  The journey to India by ship, would usually take couple of months and it seems this style of beer stayed fresh (not flat) after the months of journey to India. Hodgson is often mentioned as the inventor of the India Pale beer.

The Lion Beer was originally an India Pale Ale (IPA) and only in the 1960’s did it become a lager. The IPA version of Lion Beer became such a hit with the Britishers in India that they would exclaim “As good as back home”.

The name “pale ale” came from brews made from pale malt. Its roots have been traced since the 17th century Britain. This type of beer was lightly hopped and because there was less smoking/roasting of barley, the brew was paler in colour.

The other styles of the IPA are:

American-Style Black Ale: This type of beer retains the aroma of a typical IPA style beer, but because of use of roasted malts, the appearance is dark/black.

Belgian-Style IPA: Belgian brewers added thei own twist to the IPA by fermenting the IPA with a Belgian yeast strain and follow it with adding Belgian candi sugar.

Double India Pale Ale: This type has a very high amount of malts, hops and usually the alcohol content is also above 7%.


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July 5, 2011 at 10:17 pm

Beer taste in different glasses

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There was a time we had the German Beer Stein glasses to keep the flies of, or the glasses which had bells attached, to attract the barman for a refill. Over time, the need based humble beer mug transformed design oriented. This was done to keep in mind how the head is formed, when the beer is poured to enhance the flavor and aroma.

A true beer drinker knows that a glass in which the beer is served is more than a glass that displays the brand name of his favorite drink/ establishment and so on. Much like wines and the need to have wines in a certain glass/ temperature etc., beer also follows suit.

Over time, glassware has become very important as the beer itself. There are breweries in Europe, where each brand of beer will often have its own glass. The exhaustive range of beer glasses that are available today range from the mug,  goblet, pilsner, flute, snifter pint and weizner.

The appropriate glass enhances the texture, flavor and aroma of the beer, whether bottled, tap or home-brewed. The thumb rule to keep in mind while choosing the appropriate glass ware is:

    • A wider brim glass is suitable for darker beer. This helps in releasing the aroma and flavor of the beer.
    • A thin pilsner glass is ideal for the pasteurized beer which comes in bottles. The glass enhances the color and how the beer is poured.
I will follow up the list with the types of glassware available for beer.

 

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June 30, 2011 at 5:00 pm

The Beer Archaeologist

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The Smithsonian features an absolutely fantastic article about Patrick McGovern, (referred as the Beer Archaelogist), a scholar who has unearthed about 3000 year old Beer recipes by analyzing residues in ancient pottery.

An extract:

“Dr. Pat,” as he’s known at Dogfish Head, is the world’s foremost expert on ancient fermented beverages, and he cracks long-forgotten recipes with chemistry, scouring ancient kegs and bottles for residue samples to scrutinize in the lab. He has identified the world’s oldest known barley beer (from Iran’s Zagros Mountains, dating to 3400 B.C.), the oldest grape wine (also from the Zagros, circa 5400 B.C.) and the earliest known booze of any kind, a Neolithic grog from China’s Yellow River Valley brewed some 9,000 years ago.

The ancients were liable to spike their drinks with all sorts of unpredictable stuff—olive oil, bog myrtle, cheese, meadow­sweet, mugwort, carrot, not to mention hallucinogens like hemp and poppy.

Now Dr. Pat is planning with a brewer, Sam Calagione, on making seven kegs of the experimental beverage in the New York City.

To read the complete article, click here.

Written by admin

June 27, 2011 at 6:53 pm

List of equipments required during microbrewery set up

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In the last post we discussed about the various questions to be answered when it comes to equipment selection in microbrewery. We discussed whether we should use new or old equipment. If we are using new equipment what all things to consider before placing order for equipments. In this post we shall discuss about the various kind of equipement
required in microbrewery.

Here we will discuss the main equipment required for a 1000l/batch Microbrewery. This is not a complete list but it covers the major equipment requirement. I have categories the equipment based on their functioning. These caterogies are – Mash System, Fermentation system, Cooling system, Filter system, Controlling system and Cleaning system.

The equipments required under these categories are mentioned below:

Mash System

  • Mash tank
  • Lauter tun
  • Electric stream generator
  • microbrewery equipment list

  • Malt mill machine
  • Wort pump
  • Plat heat exchanger
Fermentation system
  • Fermentation tank
  • Yeast adding equipment
  • Cooling pump
Cooling system
  • Ice liquid tank
  • Refrigeration machine
Filter system
  • Filter diamite tank
  • Pump
Controlling system
  • Meter controlling board
  • Regerator board
  • PLC controll board
   Cleaning system
  • Sterilize tank
  • Alkali liquor tank
  • Washing pump
Feel free to get in touch with me in case you require information related to equipment, costing or any other information about microbrewery set up.