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The
Wisdom of Beer Dude
We invite
you to take advantage of the Beer Dude's wisdom. Each week
or so the Beer Dude will answer your questions.
Send
a question to the Beer Dude.
Jan 22, 2003:
My Question is:
At what temperature does beer freeze? Thanks!
Answer:
Beer can't really freeze completely. The water in the beer will freeze at 32 degrees Fahrenheit. Depending on the alcohol content of the
beer will decide the amount that won't freeze (Alcohol freezes at -173 degrees Fahrenheit). There is a beer style called Eisbock (Ice Bock)
which is high in Alcohol. To get such a high alcohol content as in Eisbock the brewers will lager the beer at freezing temperatures
and remove the top layer of ice. This removes water from the beer leaving a higher percentage of Alcohol. Cheers Jan 21, 2003:
My Question is:
The question which I would like to be answered is what is the difference between beer and larger if any at all?
Answer:
Both Beer and Lager are generic terms. Beer basically refers to any beer style top or bottom fermented, and Lager is the generic term for any beer that is bottom fermented. Cheers
Nov 30, 2002:
My Question is:
What exactly do they mean when they say a beer has a certain kind of finish? Does it mean the taste that is left in your mouth for quite awhile after the downed?
Answer:
Basically yes, its the taste left or lingering in your mouth. The aftertaste or finish is the culmination of many senses, sight, smell, and of course the taste.
If the beers aroma is far from enjoyable then it will most likely taste bad. The factors that play a part in the finish are the hops (Bitterness, grassy, citrusy, herbal),
malt (roasty, nutty, coffeelike), and even yeast (fruity). They all affect the beers taste in different ways, and must equal out to form an enjoyable taste.
Every style of beer has a different finish, you would have to be a professional beer taster to understand them all. In short if the beer smells good, looks good, and lastly taste good, drink more, and enjoy.
Cheers, BeerDude
Mar 20, 2002:
My Question is:
I would like to know the proper technique for pouring a black&tan and if a special spoon is required. Thanks
Answer:
1. Hold your pint glass at an angle, and fill just over halfway with Bass Ale.
2. "Slowly" pour the Guinness letting it hit the side of the glass.
or...
Pour Draught Guinness over an upside-down spoon to disperse the flow.
3. Let settle, and enjoy.
Try doing it both ways, some people think the spoon makes it a little easier to do. Personally I have gotten it to work best with the spoon.
Cheers, Beer Dude
Jan 31, 2002:
My Question is:
Can a beer be made using meat as an ingredient?
Answer:
The addition of meat to the brewing process would most likely give a few off tastes to the brew, the fat would also cause a few problems in the brewing process.
It has been done though. I myself have not tried to brew with it or have I tasted beer made with meat. In the 1700's a style called Cock ale was made with Chicken (Rooster). The awkward tastes where most likely hidden with the addition
of Raisins, Dates, Nutmeg and Mace. This style was recently reproduced by the Boston Beer Company (Samuel Adams) for a special release.
They ran hot water over the chickens into the fermenter. Cheers, BeerDude
Jan 4, 2002:
My Question is:
Hello Beer Dude:
I am trying to do historical research on abbey ales, particularly those made in England. I know that Kent is known for its hop fields,
but do you have any idea how these abbey ales started? Did they use hops and/or the same ingredients and methods for brewing
one might use today? Any help you could provide would be much appreciated. Thank you
Answer:
The Abbey Ales brewed in England are "Abbey-Style" they are actually not brewed in a Monastery, or an Abbey. True beers made in
a Monastery are called Trappist. There are only Six Abbeys brewing beer in the World. No other brewery in the World can use the title Trappist on its labels.
Hops date back to 1500 AD in England, but hops where not allowed in Beer before that time. The Church did not permit it. Brewing Monasteries data back to pre
1000 AD, in this time beer was hopless and very sweet. Spices were used to neutralize the intense sweetness.
You have to understand that beer wasn't brewed for pleasure in those days. Water quality was always questionable and Beer was an important food supplement
at that time. It contained carbohydrates, protein, and vitamins, but most of all it out lasted many solid foods shelf life. To the church this proved to be a "God send".
The Catholic religion required their Monks to fast quit often; as many as forty days at times without solid food. The one thing that was allowed was beer, nicknamed
"Liquid bread". This would explain the image of Monks being plump.
Cheers, BeerDude
Jan 8, 2002:
My Question is:
1. What is maximum alcohol content? Why can't you have go above the max. alcohol %
2. How can beer be kept fresh?
3. How can longer shelf life be achieved?
Answer:
1. Depending on the yeast strain used in the beer will decide what the Maximum alcohol content can be. Once the maximum
alcohol is reached it will then start to kill the yeast. Alcohol is a waste product from yeast. Every living thing can only live so long in its own waste.
2. Common beer has a short shelf life (about 6 weeks). You can prolong it by keeping it at 55-60 degrees and out of any form of light.
3. A longer shelf life can be achieved by the type of beer. A bottle-conditioned beer which still contains living yeast, stored at the proper temperature, can survive for a good 5 years.
Cheers, Beer Dude
Nov 2, 2001:
My Question is:
What percentage of beer sales are to women?
Answer:
There are about 17.2 Million women beer drinkers in the US which makes up about 17.4% of the beer market. Cheers Beer Dude
April 10, 2001:
My Question is:
What is a Czechoslovakian boot glass used in beer drinking contests called?
Answer:
I believe it is called a "Stiefel". It commonly holds 4 to 5 pints of beer. Cheers Beer Dude
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