If September still feels like summer (since technically, most of the month lands in that season), October is when we notice that fall has officially arrived. If you live somewhere with seasons, you’re likely seeing leaves begin to change colors or grabbing a light jacket when you leave the house in the morning. When it comes to beer, you’re leaning toward darker, maltier, and potentially even pumpkin-flavored brews. October is a great month for beer drinkers with a lot to offer from a sprawling variety of beer styles.

Oktoberfest-style beers, Vienna lagers, pumpkin beers, and even darker, bolder beers are starting to make their respective appearances. The fact that it’s a sort of tricky weather month means it’s a great beer month. Random 80-degree day? Grab an IPA or pilsner. Cloudy, cold, and rainy? It’s brown ale, porter, or even stout time. We decided to help map out your October imbibing by picking eight great, new, seasonal beers that pair perfectly with the season. Keep scrolling to see them all.

ABV: 6.66%

Average Price: $16 for a four-pack of 16-ounce cans

The Beer: The October beer list is complete without a spooky beer, right? Well, this beer might have a Halloween-themed name but there’s nothing scary about this “hoppy dark ale” brewed with roasted barley, Blackprinz malt, and hopped with Chinook, Saaz, and Crystal hops.

Tasting Notes: The nose is all chocolate, roasted malts, dried fruits, and light floral hops. The palate is a mixture of freshly brewed coffee, roasted malts, dark chocolate, caramel, dried fruits, and gentle floral, piney hops at the end. It’s a nice mix of malts and hops.

Bottom Line: This black IPA is a great entry into fall. It’s bold, malty, and bittersweet. All in all, it’s a great beer for the season’s brisk days.

ABV: 4%

Average Price: $20 for a four-pack of 16-ounce cans

The Beer: Not all of your October beer choices need to be dark, robust, and malty. The recently released Grimm Ambient Fizz: Koyo Berry is a respite from a month otherwise dominated by those beers. This sour beer was fermented and aged in oak barrels with wild yeast and bacteria. It was fermented a second time with Oishii Koyo berries.

Tasting Notes: Aromas of ripe berries, lemon peel, funky yeast, and oaky wood begin your tasting journey with this unique beer. Sipping it reveals a sour, tart, slightly sweet beer loaded with strawberries, raspberries, lemongrass, and oak flavors. It’s refreshing, effervescent, and highly memorable.

Bottom Line: This sparkling, tart, refreshing beer is a great break from the inevitable Marzen-style beers, Vienna lagers, and darker beers that make an appearance in October.

ABV: 5.9%

Average Price: $15 for a four-pack of 16-ounce cans

The Beer: Brewed with Pale and Munich malts, Bronx Brewing’s annual take on the classic Oktoberfest beer leans toward the Marzen-style side of things. It’s known for its mix of sweet, caramel malts, roasted flavors, and floral, earthy, herbal hops. It’s a very well-balanced fall sipper.

Tasting Notes: A nose of roasted malts, biscuit-like malts, caramel, and floral, earthy hops begins everything off right. A palate of bready malts, toffee, roasted malts, and more floral, herbal, noble hops rounds everything together nicely. All in all, a great example of an American-style Oktoberfest beer.

Bottom Line: After you’ve enjoyed traditional Oktoberfest beers, try an American craft version like Das Bronx. You’ll be happy you did.

ABV: 7.5%

Average Price: $13 for a four-pack of 16-ounce cans

The Beer: This annual pumpkin beer begins with 3,000 pounds of locally sourced pumpkins. It’s spiced with cloves, cinnamon, ginger, nutmeg, and French Saison yeast. While spiced, it’s known for its light, pumpkin-forward flavor profile that sets it apart from the other overly sweet, spiced beers on the market.

Tasting Notes: On the nose, you’ll find notes of roasted pumpkins, caramel malts, nutmeg, cinnamon, and other spices. On the palate, you’ll find a ton of toffee, ripe pumpkin, cinnamon sugar, and nutmeg. It’s sweet, spiced, and surprisingly well-balanced.

Bottom Line: In a market of over-the-top pumpkin beers, Troegs’ Master of Pumpkins is a well-balanced, flavorful option that will make you rethink the style.

ABV: 5.5%

Average Price: Limited Availability

The Beer: Brewed

Introducing Oktoberbrews: The Perfect Beers for a Chilly Fall Day

As the temperature drops and the leaves change color, it’s time to swap out those light, refreshing summer beers for something a bit heartier. Lucky for us, the craft beer scene is booming with delicious options that perfectly capture the essence of fall. Today, we’re diving into four incredible brews that are guaranteed to warm you up on those brisk autumn evenings.

First up, we have an ESB (extra special bitter) that combines Dark Crystal, English Maris Otter, and Honey malts. This beer is known for its mix of bready malts, toffee, and dried fruits, creating a malty and sweet flavor profile that perfectly complements the season. With just the right balance, it’s the ideal companion for a chilly fall day.

Moving on to a “hoppy amber ale,” which could easily pass as a blend of a red IPA and a brown ale. This beer is renowned for its roasted malts, caramel, and floral hops, making it a complex and satisfying choice. The aroma alone, with its sweet caramel and candied orange peel notes, is enough to entice anyone. Add in the flavors of roasted malts, toffee candy, and orange peels, and you’ve got a winner. It’s like wrapping yourself in a soft, warm flannel shirt – pure comfort in a glass.

For the IPA enthusiasts out there, we have a treat in store. Ska Brewing’s Double Modus DIPA takes their beloved Modus Hoperandi and turns it up to eleven. This imperial version packs a punch with its dank pine and ripe citrus flavors. The nose alone is a fragrant blend of tropical fruits, tangerine, lime peels, and resinous pine. The palate follows suit with a symphony of pineapple, caramel malts, lemongrass, and orange peels, all balanced by a wallop of dank, spicy, piney hops. It’s an elevated experience for those who already enjoy the original Modus Hoperandi.

Last but not least, we have von Trapp Brewing’s Vienna Lager. Yes, it’s the same family from “The Sound of Music,” but they are also making some seriously delicious European-style beers. Brewed with German malts and hops, this American take on the classic style is a standout. Picture the aroma of freshly baked bread, roasted malts, wet grass, and floral, herbal, earthy hops. The taste follows suit with a biscuit-like malt sweetness, freshly cut grass, toffee, and an abundance of noble, floral, fresh hops. It’s sweet, it’s bitter, it’s everything you could want in an American-made Vienna Lager.

So there you have it – four incredible beers that are tailor-made for the fall season. Whether you’re in the mood for a malty ESB, a hoppy amber ale, an elevated double IPA, or an authentic Vienna Lager, these brews will not disappoint. Grab a six-pack, gather your friends, and savor the flavors of autumn with these exceptional Oktoberbrews. Cheers!

Beer Consumption Around the World: The Surprising Facts

When it comes to beer, there are a lot of myths and misconceptions out there. But one thing is for sure: it is enjoyed all around the world. The question is, where is it drunk the most? Depending on how you answer that question, you might be in for a surprising answer.

If we look at total volume, the country that consumes the most beer in the world shouldn’t come as a shock. It’s China, by a significant margin. With a population of 1.4 billion people, it’s not hard to see why they consume more than 20% of the world’s share of beer per year. And in recent years, Chinese brands like Tsingtao have even made their way to America.

But if we shift our focus to per capita consumption, the story takes a different turn. The Czech Republic takes the crown in this category, and not by a small margin either. On average, Czechs consume a staggering 184 liters of beer per person. In second place, Austria lags far behind at less than 100 liters. Eastern and Central European countries dominate the top 10, with Estonia, Romania, Poland, Germany, Croatia, and Lithuania all making appearances. Spain is the only country to appear on both the total volume and per capita lists, alongside Germany. The only outlier on the per capita list is Namibia, ranking 9th with 85.7 liters per capita.

So, why is beer so popular in these countries? Well, the history of beer goes back thousands of years. The progenitor to beer was created in China around 7,000 B.C., although the modern form didn’t appear until around 3,500 B.C. in Mesopotamia. Since then, beer has evolved, and today, there are hundreds of kinds of beer around the globe. It can be made with various grains like barley, rice, wheat, oats, or corn, and flavored with an array of ingredients. The endless possibilities make it a beloved beverage worldwide.

No matter who consumes the most beer, one thing is clear: beer is a global phenomenon. Whether you’re enjoying a cold one or experimenting with cooking, beer is here to stay. It’s a drink that brings people together, transcending borders and cultures.

So, the next time you crack open a beer, remember the surprising facts about its consumption around the world. And if someone asks you where beer is drunk the most, you can confidently share the truth – the Czech Republic takes the lead in per capita consumption, while China reigns supreme in total volume. Cheers to beer and its universal appeal!

Exploring Ancient Building Techniques: Unearthing Clues for Modern Construction

Building structures that stand the test of time has become a challenge for modern society. While ancient builders managed to construct impressive monuments, many contemporary structures are already showing signs of deterioration, with concrete being one of the main culprits. The concrete used in our modern world has a limited lifespan of around 50 to 100 years, which has prompted scientists to look back into the past for answers.

Builders in ancient civilizations across the world utilized ingenious techniques and materials that have allowed their structures to endure for thousands of years. By studying these ancient buildings, researchers hope to unearth the secrets of their longevity and discover innovative ways to create more sustainable construction materials for the future.

For years, scientists have been delving into historical texts, analyzing materials, and even replicating ancient recipes to understand the properties that have made these structures so resilient. Surprisingly, they have found a range of unexpected ingredients that were incorporated into the construction of these ancient buildings. Materials such as tree bark, volcanic ash, rice, beer, and even urine have been discovered in these structures. These seemingly unusual additives could hold the key to impressive properties, such as the ability to strengthen over time and self-heal when cracks appear.

The implications of deciphering and replicating these ancient building techniques are substantial. Our modern concrete may have the strength required for massive skyscrapers and heavy infrastructure, but it pales in comparison to the endurance of these ancient construction materials. As the threat of climate change looms large, there is a growing urgency to make construction more sustainable. In fact, a recent report by the United Nations estimates that the built environment is responsible for more than a third of global CO2 emissions, with cement production alone contributing over 7% of those emissions.

Carlos Rodriguez-Navarro, a cultural heritage researcher at Spain’s University of Granada, believes that incorporating traditional recipes from ancient civilizations into modern construction practices can yield more sustainable materials. By improving the properties of the material, construction can become more environmentally friendly without compromising strength or longevity.

One ancient civilization that has captured the attention of researchers is the Romans. Between 200 BCE and 500 CE, they created impressive concrete structures that continue to stand tall today. Ancient Roman concrete can still be found in structures like the Pantheon and the durable aqueducts that continue to carry water. Even in harsh marine environments where seawater continually batters structures, Roman concrete remains remarkably intact over the course of centuries.

The composition of modern concrete usually begins with Portland cement, a powder created by heating limestone and clay to extremely high temperatures and then grinding it. When mixed with water, this cement creates a reactive paste that binds the rocks and gravel together to form concrete. Ancient Roman builders followed a similar process, mixing burnt limestone, volcanic sand, water, and gravel to achieve the desired chemical reactions for bonding.

Recent studies have suggested that the key to Roman concrete’s long-lasting properties lies in its ability to repair itself. Researchers have found scattered chunks of lime throughout the material, which were previously thought to be a sign of poor mixing. However, analysis of concrete samples from Privernum, an ancient city outside Rome, revealed that these chunks actually contribute to the material’s self-healing capabilities. When cracks form, water seeps into the concrete, activating the lime particles and triggering new chemical reactions that can fill in damaged sections.

On the other hand, geologist Marie Jackson from the University of Utah has proposed that the specific volcanic materials used by the Romans could hold the secret to their concrete’s durability. Analyzing their construction techniques, Jackson believes that the volcanic rocks left behind after eruptions played a significant role in the longevity of Roman structures.

By unraveling these mysteries, scientists hope to develop more sustainable and resilient construction materials for the future. Incorporating the lessons learned from ancient building techniques could significantly reduce the environmental impact of contemporary construction, contributing to a more sustainable and enduring built environment.

As we look towards the future, it seems that the answers may lie in the past. Ancient builders understood the importance of sustainable practices without the technological advancements available to us today. By examining their techniques and ingredients, we may be able to build a better future while still honoring the wisdom of our ancestors.

Building Materials of the Past: Ancient Wisdom for Modern Construction

When we think of ancient civilizations and their architectural achievements, we often marvel at the incredible structures that have stood the test of time. From the Great Wall of China to the temples of the Maya, these buildings have defied the elements, reminding us of the ingenuity and craftsmanship of our ancestors.

But what if we told you that there’s more to these ancient constructions than meets the eye? Recent research has shed light on the secret ingredients and techniques that made these buildings so resilient, and it turns out, we may be able to learn a thing or two from our predecessors.

One fascinating example comes from Copan, a Maya site in Honduras. Despite being exposed to a hot and humid environment for over 1,000 years, intricate lime sculptures and temples remain remarkably intact. Researchers attribute this longevity to the use of local tree extracts in the lime mix. The idea was suggested by local masons who trace their lineage back to the Maya builders themselves. When scientists tested this recipe by incorporating the extracts into the material, they found that the resulting plaster was incredibly durable against physical and chemical damage. The organic material from the tree juice had become part of the plaster’s molecular structure, giving it the strength and toughness of natural structures like seashells and sea urchin spines.

But the Maya weren’t the only ones experimenting with unusual building materials. Throughout history, builders have mixed all kinds of substances into their structures. Fruit extracts, milk, cheese curd, beer, and even dung and urine have been found in ancient mortars. In China, sticky rice starch was mixed into the mortar used in iconic structures like the Great Wall, giving it improved strength and durability.

What’s intriguing is that these ancient builders didn’t always follow a scientific approach. They simply used whatever materials were cheap and readily available. As Cecilia Pesce, a materials scientist, explains, “They would put all sorts of things in construction, and now, we only have the buildings that survived. So it’s like a natural selection process.”

However, some builders from the past showed more deliberate intent. In India, for example, builders would combine local materials to create different properties in their structures. In humid areas, they used herbs that helped deal with moisture. Along the coast, they added jaggery, an unrefined sugar, to protect against salt damage. And in earthquake-prone regions, super-light “floating bricks” made with rice husks were used.

Today, we can’t simply replicate these ancient recipes. Roman concrete, for instance, was incredibly durable but couldn’t support heavy loads. As researcher Oleson explains, “You couldn’t build a modern skyscraper with Roman concrete.” Instead, scientists are focusing on extracting the beneficial properties from ancient materials and incorporating them into modern mixes.

Researchers are exploring “self-healing” concrete inspired by Roman techniques. By incorporating special additives, they hope to create concrete that can repair itself, reducing the need for maintenance and extending its lifespan. Other initiatives aim to design concrete structures that can withstand seawater, similar to the Roman ports, to protect coastlines from rising sea levels.

The potential benefits of learning from our ancestors’ building techniques are significant. By adding a few extra decades to concrete’s lifespan, we can reduce the need for demolition, maintenance, and material in the long run. As Masic, a researcher working on Roman-inspired concrete, notes, “We don’t need to make things last quite as long as the Romans did to have an impact.”

The wisdom of ancient builders continues to inspire and influence modern construction practices. By combining the knowledge of the past with the innovations of today, we can build a more sustainable and resilient future.

This week I’m writing a “random notes and thoughts” sort of column, and as I was assembling it, I noticed a political theme emerging. This is a beer column, of course, and I largely avoid anything overtly political, but this week, there are several marginally political elements – although nothing that’s rabidly partisan or that should rile anyone up too much.

Let’s kick off this column with a nod to former President Jimmy Carter, who just celebrated his 99th birthday. Now, you may wonder what does Jimmy Carter have to do with beer? Well, as it turns out, he played a significant role in starting the craft brewing movement in the U.S. Back in 1978, Carter legalized homebrewing, which had been heavily restricted since the time of Prohibition. Thanks to his signature, amateur brewers were now allowed to make up to 100 gallons per person per year, or 200 gallons per household. This seemingly small change had a profound impact on the craft brewing industry, paving the way for its growth and success. So, happy birthday, Jimmy! Your contribution to beer brewing will never be forgotten.

Moving on to another noteworthy event – Congress managed to get its act together and avoid a government shutdown. While this is significant for many reasons that extend beyond beer, we’re particularly glad that the Treasury Department will be able to continue its role in approving all new beer labels and beer exports. It may seem like a minor detail, but without these approvals, the beer industry would have faced a significant setback. So, cheers to Congress for keeping the beer flowing!

Now, let’s delve into a topic that has oddly become intertwined with politics – climate change. A recent story highlighted how the ongoing climate crisis could have a detrimental effect on the world’s beer supply, potentially reducing it by 16%. As the earth warms up, the availability of barley, water, and hops, the key ingredients in beer, could be greatly impacted. Furthermore, even if these ingredients do manage to survive, they may be altered in ways that negatively affect the taste and quality of beer. One example is the impact of excess heat on barley grains, which could lead to a longer conversion process of starch into sugar, ultimately affecting alcohol production. It’s alarming to think that climate change is not only disrupting our environment but also threatening one of life’s simple pleasures – enjoying a cold brew.

You would expect that the numerous problems triggered by climate change would compel us to take immediate action. However, sometimes it takes an impact on our personal pleasures, like the potential 16% drop in beer production, to truly drive the urgency. This situation should make beer lovers everywhere sit up and take notice. It’s time we recognize the gravity of the climate crisis and work towards finding sustainable solutions before even our favorite indulgences are compromised.

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So, let’s raise a glass to the intersection of beer and politics in this week’s column. While we may not usually associate these two realms, they do manage to intersect every now and then, reminding us of the diverse and unexpected ways in which they can intertwine. Until next time, cheers!