HopHead Brew Blog

Beer Making Tips-The Affordable (way) to Great Beer
by Shannon Brown

Brew low cost beer. The amount of time you spend on brewing beer makes the small difference in cost between ‘just OK’ ingredients and top quality ingredients a minor point. Either way, the cost of brewing a 5 gallon batch is much cheaper than buying a couple of cases of beer in the store.

Beer is made of cheap ingredients, so it doesn’t hurt to buy the best. Surprisingly, the cheapest way to brew beer gives you the best results: all grain brewing is the cheapest way to brew when grain is bought in bulk.

You do need a grain mill and a mash tun, so there is a small investment in equipment needed. But you should be able to brew excellent quality beer for less than $2 per gallon, and you could brew a mild ale for as little as $1 per gallon, or less than 10 cents per bottle (one gallon is about 10-1/2 12oz bottles). Most of my pilsners are about $1.50 a gallon brews.

Other ways to reduce the cost of your beer are by growing your own hops and reusing yeast from the fermenter. Easy to do, and it means that I don’t have to buy yeast more than once every half year or so. The hops should last e through most of the winter brews. So all you need is grain, which is about $0.70 per pound in a bulk purchase (much of the cost is in shipping).

Beer Brewing Equipment Basic, simple, cheap equipment that gets the job done. Sometimes it adds to the challenge. But through the mystique of brewing and remember that illiterate alewives brewed for centuries using tried and true recipes and procedures before the dawn of kegerators, ph meters or hydrometers.

Beer Keg Brewing. After using bottles for years, you can jump to the corny keg (Cornelius keg). This is an important step because it makes brewing so much easier. You can still bottle, but just a few bottles per batch, and use a corny keg to fill the bottles. You can use corny kegs as secondary fermenting vessels. You can try out method where you leave the beer in the primary for about two weeks until it clears nicely, and then upi carefully siphon it over to a corny, avoiding transferring any trub.

Bulk Purchase of Grain and Hops.I purchased about 300lbs of grain and 5lbs of hops from North Country Malt. I have two bags of pilsner, two of Munich, one of pale ale and one carapils. This should cover my base malt needs for a year. I can make my house favorite recipes (pilsner, altbier, pale ale) with the ingredients I have on stock. I hope to work through this supply in about a year, which is the shelf life. I will also order specialty malts and hops as special recipes require.

Beer Drinking Philosophy. Beer is good food. Beer is healthy when used in moderation. Beer is a great beverage.

Shannon Brown is the owner of wemakebeer.com. This site caters to home brewers around the world and has numerous links and resources. You can visit the site at: http://www.wemakebeer.com

Article Source: http://EzineArticles.com/?expert=Shannon_Brown

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The Ten Most Important Wine Label Terms
by Tynan Szvetecz

For the average wine consumer, there is a plethora of intimidation associated with wine buying. This is a feeling that is most often associated with not understanding wine labels. New world wines tend to make it easier - wines bottled in Australia, South America and the United States are often more direct in their presentation of the type of wine and the name of the vineyard. On the other hand, old world wine labels like those from France, Italy, Spain and Germany carry with them loads of classifications, harvest-types, town names, vineyard titles and producer idiosyncrasies - all in a foreign language. While these labels embody the wonderfully classic aesthetic associated with a good looking wine label, they almost always cause a cocking of the head for the average wine buyer.

In an effort to make the process less of a mess and more fun for those unmoved with the prospect of memorizing a pocket dictionary worth of French, Italian, Spanish and German wine terms, here is a list of the top ten things to look for on a wine label. The first five are things you want to look for, and the last five are items that should raise a flag of caution or don’t mean what you think they should.

1. Cru

If there’s one term you should learn when looking for a good French wine, it’s Cru. The infamous wine regions of Bordeaux, Burgundy and Alsace in France will carry the term Cru somewhere on the label to indicate that the wine is from a town or producer of high quality.

2. Poor Soil / Deprived of Water

This will be something you read on the back of the wine label if there is a description. Sure - it sounds counter-intuitive, but wine that is grown in poor soil and deprived of water irrigation is actually likely to be of higher quality. Why? Because when a vine is deprived of excess water and nutrients, it will channel more of its energy into ripening the fruit rather than producing bright and vibrant leaves. The result is a higher quality grape harvest.

3. Methode Traditionelle (Traditional Method)

This applies primarily to sparkling wine made in the United States and Australia. If you see Traditional Method on the label of a new world wine it means that it is made in the same way as traditional Champagne, and will often be less expensive!

4. Vieilles Vignes (Old Vines)

Similar to the concept of vines grown in poor soil with minimal irrigation, vines that are considered old vines have more concentrated juices. The result is a vine that produces wines with denser, richer flavors. And as the juice is more robust, so usually are the other aspects of the grape, including the tannin and the acidity. A reference to Old vines either on the front or the back label is a positive indication of the wine’s quality. This will be called Vieilles Vignes on French Wines.

5. Estate Bottled

On a bottle of French wine, you will see this labeled as Mis en Bouteille au Chateau, Mis en Bouteille au Domaine, or Mis en Bouteille au Propriete. The concept of an estate bottled wine is that it was grown, produced and bottled at the same location. There is an inference that the wine maker takes a great deal of pride in all aspects of the wine making process and wants the world to know that he or she oversees every element of the wine’s production. As such, it is typically a reference to higher quality wine.

6. Odd Sounding or Unfamiliar Wine Awards

This is something that should raise a red flag. Australia notoriously has problems with wine makers placing gold, silver or bronze stickers on their wine labels that boast winning an award at an esoteric wine festival. Until very recently, there was no regulation in place for what type of award was worthy of placing on a wine label. If you do see award-winning stickers, make sure that the event sounds familiar or at least sounds large. You don’t want to end up with a wine that won an award at a bake sale.

7. Flowery Marketing Terms

Most consumers have no problem identifying marketing adjectives from legitimate inferences to why a product is high-quality. Be wary of terms that a marketer developed while staying up late at the local café in the midst of a brain-storming frenzy. Anything that is trying to sound impressive by using words like exceptional, from wine maker’s personal bin, or limited release is most likely trying to sell the wine based on gimmicks rather than on its quality.

8. Vague Geological References

High quality wines are usually a reflection of the unique characteristics of the small plot of land on which the grapes were grown. Wine makers will want to highlight this fact by referencing their specific region or town and the vineyard name. Be cautious of wine labels that reference a vague geographical space without getting more specific. South-Eastern Australia is a notorious labeling term you will find on Australian wines, which is about as specific as saying This Wine Was Made on Planet Earth. South-Eastern Australia includes the majority of the country’s wine growing regions. Similarly, a wine that only says California Wine, or French Wine without honing in on towns or more isolated regions should be avoided.

9. Grand Vin

A Grand Vin term on a French wine label simply refers to the fact that the wine is the primary one produced at that vineyard. It is often confused with Vieilles Vignes (Old Vine), which is a reflection of quality. Grand Vin is a neutral term that will give you little indication either way.

10. Superieur

This labeling term causes confusion similar to Grand Vine listed above. It sounds cool but all it really refers to is the fact that a French or an Italian wine has a higher alcohol content than what it is traditionally known for.

The art of understanding the wine label can be the journey of a lifetime, but there’s no reason why the average consumer can’t get a leg up by understanding some of the key items to recognize. The most important thing is to have a sense of adventure and continue to explore new wines. Taste them and see how the label reflects what you like (or don’t like) about the wine. If it was flat and watery, were there gimmicky marketing terms that were used in the description? If it was full, balanced and complex, did it have a reference to Old Vines? The terms listed here will help equally with choosing wine off of a menu at a restaurant as buying a bottle in a store. Listen closely to the waiter or sommelier’s description. You never know what gems you can find by simply being aware of the terms listed here!

Tynan Szvetecz is an editor for http://www.savoreachglass.com, an international wine directory that is helping explore the spirit of wine for a new generation. Wine hobbyists, sommeliers, merchants and growers have all come together to contribute content to this directory in an effort to make it as informative and easy to use as possible.

Article Source: http://EzineArticles.com/?expert=Tynan_Szvetecz

Technorati Tags: wine labels, wine label terms, understanding wine labels

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The History of Beer
by Michael Russell

Beer is one of the oldest drinks in the world. It dates back to at least the 5000 BC as recorded by the ancient Egyptians and Mesopotamians. A six thousand year old Sumerian tablet shows people drinking a beverage from a large bowl using straws made from reeds. The oldest recipe for beer is contained in a 3900 year old poem which uses barley to make the drink. Some anthropologists believe it was the production of beer that led nomadic humans to cultivate cereals and settle in villages. The knowledge of brewing was transferred from ancient civilizations to the Greeks, who in turn passed their techniques on to the Romans. Soon, Romans came to prefer wine to beer, viewing it as a drink for barbarians such as the Germanic tribes.

During the middle ages, there was much experimentation in Europe as to which ingredients to use. Hops began to be used as early as the 11th century. By the 14th century, beer brewing had become a commercial industry in which monasteries and pubs produced large amounts of the drink for mass consumption. During the 15th century in England hops were imported from the Netherlands. At first, the English did want the hops added to their beers. However, with a couple hundred years, nearly all English ales and beers contained hops. In 1516 the Duke of Bavaria proclaimed that beer should only be made from water, hops and barley. Yeast was later added to the list after its discovery. When Otto von Bismarck unified Germany in 1871 this Reinheitsgebot (’purity requirement’ in English) was adopted into German law. Most beer during this time was actually what is now referred to as ale. Lagers were first created by accident in the 1500s when beer was stored in cool caves.

During the Industrial Revolution beer brewing was also industrialized. The invention of the hydrometer and thermometer in the 19th century allowed brewers to make beer more efficiently. Before the 1700s, malt was dried over fire, which gave it a strong smoky flavor. The malt was shielded from the smoke with the invention of the drum roaster in 1817. The discovery of yeast and its part in fermentation further streamlined the process of brewing.

In 1900, there were over 2,000 independent brewers in the United States. After Prohibition in the 1920s, many American brewers that had been making European-style beers went out of business. There are now less than 20 still in operation. Water was often added to bootlegged beer during this time to increase the bootleggers’ profits, which led to Americans preferring lighter-tasting beers. Today, most beers brewed in America are light-flavored lagers.

Founded in 1852 in St. Louis, Missouri, the largest of these American brewers is Anheuser-Busch, which is the also third largest brewer in the world following InBev and SABMiller. Anheuser-Busch is most famous for brands such as Budweiser, Natural Light and Michelob, but brews over 65 different beers. The corporation has 11 breweries in 10 states, including facilities in Los Angeles, California, Columbus, Ohio and Jacksonville, Florida, as well as 15 overseas breweries: 14 in China and 1 in England.

Michael Russell

Your Independent guide to Beer

Article Source: http://EzineArticles.com/?expert=Michael_Russell

Technorati Tags: beer, the history of beer, brewing,

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Oktoberfest Oktrivia
by Deanna Mascle

1. Which city is the birthplace of Oktoberfest?
A. Munich
B. Berlin
C. Dublin
D. Cincinnati

A. Munich
QQ: Oktoberfest is an institution whose origins are unique to Munich. It is not celebrated elsewhere in Germany or even Bavaria.

2. The first Oktoberfest evolved from what event?
A. A funeral
B. A peace treaty
C. A wedding
D. A christening

C. A wedding
QQ: Oktoberfest began in 1810 as the wedding reception of Bavaria’s Crown Prince Ludwig of Bavaria (later to be King Ludwig I) to Princess Therese of Saxe-Hildburghausen and has evolved into an annual celebration of lager and lederhosen observed worldwide.

3. What has always been the site for the traditional Oktoberfest celebration?
A. Therese’s Meadow
B. Munich Beer Garden
C. Beer Street in Munich
D. Munich’s Beer Boulevard

A. Therese’s Meadow
QQ: The wedding took place at what came to be called the Theresienwiese (Therese’s Meadow), and this remains the site for the Oktoberfest.

4. To date, Munich has had to cancel 24 Oktoberfests. What is NOT a reason for cancellation?
A. World War I
B. Cholera epidemic
C. Black plague
D. World War II

C. Black plague
QQ: To date, 169 have been held on the grounds (24 have had to be canceled because of the impact of wars and of the cholera epidemics in the mid- nineteenth century).

5. Munich celebrates its Spring Strong Beer festival every March as a prelude to the so-called beer garden season, a series of outdoor events culminating with the city’s renowned Oktoberfest. What reason was the original ‘Strong Beer’ brewed?
A. As a preparation for Lent
B. As a celebration of Spring
C. To pay taxes
D. To avoid taxes

A. As a preparation for Lent
QQ: In spring, the monks brewed a stronger-than-usual beer for consumption before Lent, to ward off possible emaciation during the period of fasting. The strong beer festival grew out of these origins.

6. Why is October a significant month in the beer brewing year?
A. Because Saint Octavius is also the patron saint of beer
B. It marks the beginning of the winter brewing season
C. It is the last good date to have a great outdoor party
D. It marks the end of the summer brewing season

B. It marks the beginning of the winter brewing season
QQ: Long before modern chemistry and refrigeration made brewing a year-round industry, the last safe brewing month was March. Though early brewers hadn’t identified the microscopic culprits, they knew that summer’s warm weather encouraged spoiled beer. So the last batch was stored, or lagered, in the caves around Munich. They worked on that through the summer and when October’s cool weather allowed brewing again, ‘they had a big blowout’ to finish off whatever March beer was left. The blowout became an agricultural fair, which eventually coincided with the commemoration of Ludwig I’s marriage to Princess Therese von Sachsen-Hildburghausen and today’s Oktoberfest.

7. Although perhaps best-known for giving us Oktoberfest, Ludwig I also left this legacy?
A. Made Munich Germany’s richest museum center
B. Legalization of beer gardens
C. Built many of Munich’s grandest sights
D. All of the above

D. All of the above
QQ: Ludwig I is by far the most significant of Bavaria’s monarchs. He aspired to elevate the city into a great artistic, scientific, and cultural center and is the city’s great builder. Many of Munich’s grandest sights can be attributed to his rule, notably his palace the Residenz (residence), the galleries at the Nymphenburg summer palace, the art galleries of the Glyptothek and Pinakothek, and many more. It is his legacy that today gives Munich the reputation of being Germany’s richest museum center. But it is his other legacies, the legalization of the beer gardens and the celebration of Oktoberfest, that perhaps most well-known. If his palaces and castles are the most extravagant expression of Bavarian heritage, beer is its most commonplace symbol. In Bavaria, beer rules.

8. In addition to a royal wedding, what event took place at the first Oktoberfest?
A. A horse race
B. A Polka dance off
C. Beer barrel races
D. The first funnels

A. A horse race
QQ: The first Oktoberfest consisted of a royal wedding and a horse race, not beer tents. Horse races in the presence of the Royal Family marked the close of the event that was celebrated as a festival for the whole of Bavaria. The decision to repeat the horse races in the subsequent year gave rise to the tradition of the Oktoberfest.

9. How is the Munich Oktoberfest known to locals?
A. the “Wiesnâ€
B. Always simply “Oktoberfestâ€
C. the Fall Beer Festival
D. Lederhosen Time

A. the “Wiesnâ€
QQ: The Munich Oktoberfest - known by the locals as the ‘Wiesn’ – because at what came to be called the Theresienwiese (Therese’s Meadow), and this remains the site for the Oktoberfest. The fields where the wedding took place have been named Theresienwiese (’Theresa’s fields’) in honor of the Crown Princess ever since, although the locals have since abbreviated the name simply to the ‘Wies’n’.

10. When did the first beer tents and halls appear at Oktoberfest?
A. Never, Oktoberfest isn’t really about beer at all
B. The first year of course!
C. 1896 with the backing of the breweries
D. Not until after prohibition was repealed

C. 1896 with the backing of the breweries
QQ: In 1896 the beer stands were replaced by the first beer tents and halls set up by enterprising landlords with the backing of the breweries.

11. What is true of Oktoberfest?
A. Originated in Munich, it is now celebrated throughout Bavaria and Germany
B. Originated in Munich, it is not celebrated elsewhere in Bavaria and Germany
C. It is a celebration of All Saints Eve or Halloween
D. The consumption of beer is forbidden at Oktoberfest

B. Originated in Munich, it is not celebrated elsewhere in Bavaria and Germany
QQ: Even though Oktoberfest embodies the outsider’s view of German popular culture. Oktoberfest is an institution whose origins are unique to Munich. It is not celebrated elsewhere in Germany or even Bavaria.

12. Munich has a full calendar of annual celebrations and dulten, which means fairs, which include the renowned Oktoberfest. What was the original meaning of the word “Dult�
A. Drink up
B. Cheers
C. Church festival
D. Wedding feast

C. Church festival
QQ: Munich celebrates its Fruhjahrs Starkbier (Spring Strong Beer) festival every March. This is the first event in Munich’s annual calendar of celebrations and Dulten (fairs). It also serves as a prelude to the so-called beer garden season, a series of outdoor events culminating with the city’s renowned Oktoberfest. The original meaning of the word Dult was ‘church festival.’

13. Many Americans speak some German every day without realizing it as so many German words have worked their way into our language. One common expression, used to follow a sneeze, is “Gesundheit.†What does it mean?
A. To your health
B. God bless you
C. Use a tissue
D. Beware the devil

A. To your health
QQ: Bet a lot of people went for “Bâ€!

14. Some German words have become so commonly used in English that they are now considered part of the American language. Which of these is NOT an American word adopted from German?
A. Poltergeist
B. Noodle
C. Sauerkraut
D. Kindergarten
E. They are all German words
F. None of these are German words

E. They are all German words
QQ: You are a dummkopf if you guessed sauerkraut or kindergarten although poltergeist and noodle were a bit trickier!

15. Many Americans speak a little German every day without realizing it as so many German words have worked their way into our language. Some words are identical in German and American and other words have slightly changed. Which words are identical?
A. Mother
B. Uncle
C. Winter
D. Wind
E. A and B
F. C and D

F. C and D
QQ: Both winter and wind are identical in both German and English while these two have changed slightly from mutter to mother and onkel to uncle.

Deanna Mascle publishes two Fun Trivia ezines and several blogs featuring Useless Trivia. Find trivia questions at http://OfficialTrivia.com

Article Source: http://EzineArticles.com/?expert=Deanna_Mascle

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