Beer-articles 913

How do these three classics stand up to modern IPAs? (George Lenker photo) George Lenker

Regular readers will be familiar with my love for old-school West Coast IPAs. The style remains my favorite overall.

Of course, readers are also acquainted with my frustration over the oversaturation of New England IPAs these days. The style itself is fine, although it can be taken to extremes that I’m not crazy about. But again, my main issue is the sheer number of them. Yet as I’ve said: I can’t blame brewers for making beer that sells.

Last week I was poking around in Liquors 44 here in Northampton and wandered down to the last beer case in the corner on the left. That’s where you can find single cans and bottles of random beers. As luck (fate?) would have it, I was able to snag three old-school classic IPAs (although one is a double IPA): Stone IPA, Dogfish Head 60-minute IPA and Dogfish Head 90-minute IPA (the double).

I seized them with the thought of re-exploring the beers considering how much modern IPAs have transformed. As I hadn’t tasted any of the three in a long time, the outcomes were both somewhat astonishing and also consistent with my assumptions.

Initiating with Stone, the initial swigs seemed hoppier than my memory served. This was an unexpected revelation, given that I remembered it being one of the most hopped beers around 20-plus years back. It retained a strong malt composition, albeit without any sweetness. I discovered subsequently that Stone had modified the beer’s dry-hopping over the years, rationalizing the heightened hoppiness.

I have the impression that Stone IPA holds its own exceptionally well against today’s hop heavyweights, though in a more level manner. This is a bonus in my view. The hops mix yet delivers the delicious citrusy character that rendered it a preferred beer in times past.

Dogfish’s 60-minute IPA brings along another narrative entirely, but one that culminates in a happy (or should I say, hoppy?) conclusion. I was always more inclined towards the 90-minute IPA, but I must concede that the 60-minute variant matches up well. Bright and grassy, this beer was actually the sequel to the 90. Currently, my preference leans towards more sessionable beers, in which case, the 60 is an impeccable choice if you’re yearning for a phenomenal IPA. I sampled it alongside Building 8’s The IPA (a personal favourite), and it held its ground impeccably.

I shouldn’t really even include the 90-minute IPA here because it’s a double, but since I bought and drank it, I’m going to. I actually recall the very first time I had it (in Northampton’s Bishop’s Lounge circa 2003(?). One sip and I was in love. The blend of piney notes with a citrus blast, finished with slightly sweet aftertaste, rocketed the beer to the top of my list.

I’m here to tell you that it still tastes just as good.

So, although I’m always saying to drink local beer when you can, I would never fault anyone for cheating with these out-of-towners here and there.

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The total solar eclipse is coming to Arkansas.

And so is an eclipse-themed beer.

If you’re lucky, as the last total solar eclipse to visit North America until 2044 crosses over Arkansas and 12 other states on April 8, you could be one of the few sipping such a beer while sitting…

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PALM BEACH GARDENS — A family has made a tradition out of sitting on their back porch with signs offering free beer to thousands of golf fans at what is now the Cognizant Classic in the Palm Beaches.

Deep Chopra’s porch, which fronts the golf course grounds, has become a staple destination at the tournament over the years.

Many attendees make a point to stop by to take photos with the sign — about 8 feet tall and wide – draped over the porch. It features the message “The Beer Trap” in bold letters and has been shown at Cognizant for the past nine years.

Alongside the words is a depiction of a brown bear statue that sits just steps away. It marks the area known as “The Bear Trap,” which signifies the tough 15th, 16th and 17th holes at the Champion Course at PGA National.

Accompanying the main sign are two smaller ones, stating “free beer yesterday” and “free beer tomorrow”.

It’s often deemed a trap, as Chopra doesn’t actually provide free beer.

Once upon a time he did, during two tournaments in 2016 and 2017. However, he was asked to cease this practice as his complimentary refreshments were in competition with the beer being sold elsewhere on the course.

For Chopra, this routine transcends a simple joke. It is his tribute to the memory of a former neighbor, Larry, who tragically succumbed to pancreatic cancer approximately four years ago.

Larry had been a fixture, taking his position in his backyard adorned with signs each year when the four-day tournament rolled in. This ritual stood strong for half a decade.

“Upon the passing of my friend, his wife conveyed to me that she held only me in trust for safeguarding the signs and continuing the tradition annually,” Chopra, aged 50, expressed. “Since then I have been dutifully placing them on display for everyone to see.”

The activity of golfing was a medium for Chopra and Larry to bond; they would steal away to indulge in a game or two every week.

“Our camaraderie was heightened by our joint escapades,” commented Chopra. “In a way, our golfing style complimented each other well, given that he was a leftie, while I follow the right-handed style,” he added.

More: Where do Palm Beach County’s PGA Tour pros hang out, eat while not on the golf courses?

Chopra is an avid golf player and fan of the Cognizant tournament.

“I thought golf was just for older people, but I wish I started playing earlier,” Chopra said. “I love the atmosphere of being out on the greens with friends. It’s just so peaceful and calming to me.”

Chopra plans to start a hashtag #TheBeerTrap to bring more attention to the ritual each year and his friend’s legacy.

Maya Washburn covers northern Palm Beach County for The Palm Beach Post, part of the USA TODAY Florida-Network. Reach her at mwashburn@pbpost.com. Support local journalism: Subscribe today.

This article originally appeared on Palm Beach Post: How did ‘The Beer Trap’ start? The story behind Cognizant tradition

DeAnna Perry

Root beer enthusiasts, celebrate! This beloved drink isn’t just for quenching your thirst. Root beer adds a robust twist to a wide range of foods, from pulled pork and baby back ribs to sweet treats like cookies and cakes, and even to cocktails. Make sure to save these top picks of our root beer-infused dishes.

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“Imagine tall glasses filled to the brim with root beer and vanilla ice cream. Add some whipped cream and cherries on top for an added touch of sophistication.” —Lucinda

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“This simple root beer pulled pork recipe is a big hit with my family of picky eaters.” —Emilycimino

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“This chicken makes for deliciously easy BBQ sandwiches! The root beer gives it a touch of sweetness.” —Rebekah Rose Hills

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“I wish I could give this recipe 10 stars!!!! Absolutely amazing.” —mimi girl

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“The perfect cookie for root beer lovers, soft and chewy.” —cvanguil

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“I gave it 5 stars for good flavor and ease of preparation. It doesn’t get much better than that.” —Marsha Eibert

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“These were fun and easy to make and you really can’t go wrong with them.” —Soup Loving Nicole

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“Tender, sweet, and sticky baby back ribs that only take one hour from prep to plate.” —Chris Book

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“This root beer cake recipe has good old-fashioned flavor. The kids will love it. You can sprinkle crushed root beer candies over the top.” —Karin Christian

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“This delicious and refreshing concoction is one of my all-time favorite summer drinks. If you know how to make ice cubes and you have a blender, this couldn’t be simpler.” —Chef John

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“This is not your typical shot. Everyone loves it; it tastes like a root beer float!” —Rick

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“This is my go-to recipe for pulled pork. It is wonderful every time.” —SmokyHound

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North Americans are known for their fondness for ginger beer. This drink, with its unique spicy tang, is a main ingredient in popular cocktails such as the Dark and Stormy and the Moscow Mule. Unlike ginger ale, ginger beer is often brewed from ginger root, offering a stronger spicy taste. According to Future Market Insights, North Americans consume more ginger beer than any other continent. However, the origin of this beverage is traced back to Britain.

Ginger beer consumption is generally believed to have started in 18th-century England. The English had an advantage in manufacturing this beverage due to their access to ginger and sugar; two key ingredients in ginger beer. England’s involvement in the colonization of the Caribbean enabled them to import sugar and substantial quantities of ginger, cultivated by enslaved individuals in Jamaica. By the 1700s, the once rare spice had become common, and with their knowledge of mead and beer brewing, the English could easily create ginger beer.

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Ginger has been added to mead and ale mixtures since it was first introduced to the British Isles. This was likely for medicinal purposes, or to introduce new flavors to the beverages. Although these were not genuine ginger beers, they likely evolved into them. True ginger beers, brewed by fermenting ginger with yeast and bacteria, came later, though the precise details of this discovery remain unclear.

We do know, however, that these early ginger beers contained a low alcohol content due to the fermentation process, similar to the “small beers” the British had been drinking since the Middle Ages in place of unclean drinking water. These small beers were often brewed at home from spent mash that had already been used to brew more powerful beers. Ginger beer was likely brewed at home in a similar fashion, and because of its low alcohol content, it would’ve provided the same hydrating benefits as small beers. Ginger beer contained the added bonus of the spice’s medicinal qualities.

Ginger beer grew in popularity across England, eventually being mass-produced in stoneware bottles. The sturdy thickness of these bottles allowed them to be shipped across the Atlantic to a growing North American market as colonization settled in. The love of ginger beer followed the colonists to the Americas, where it would grow into the biggest market for the beverage in the world a few centuries later.

Read the original article on Mashed.

Three Wide Brewing company is preparing to open a crafthouse and restaurant at 16230 Three Wide Dr., featuring 20 options of brews on tap and a selection of casual dining dishes. The Martin Brothers will be providing entertainment on the opening day, March 2.

Located in a northern Fort Worth warehouse, the restaurant and brewery will operate from 11 a.m. to 11 p.m.

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The new tap room is, “not like anything most people have seen in a brewery tap room around here before. It’s got more of a West Coast feel to it, but the beer is decidedly Texan,” said beer master and brew evangelist Matt Morriss.

Their chef, Roger Evaristo, is from Brazil and has prepared a menu of burgers, pizzas and sandwiches and pairing items with a craft brew. A standard lunch at Three Wide shapes up to be around $15.

The expansive tap house is geared for beer lovers. The location has a large communal indoor seating space as well as an outdoor patio because “beer tastes better outside,” according to the brewery’s website

Three Wide is not new to the world of beer. The company already has four beers known in the Fort Worth area. The company distributes four IPAs to various Fort Worth bars and restaurants.

“We want to make beer that makes you want another one,” its website says.

A post shared by Three Wide Brewing Co. (@3widebrewingtx)

“What’s a brewery without a few killer IPAs? We’re making them, and trust us — they’re good,” the company says.. Here’s a few to try:

“Everyday pills,” a bohemian pilsner

“High Groove,” a rye IPA

“Outer Groove,” a hazy IPA

“Dark Narrative,” a seasonal imperial stout

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Morriss, hailing from Fort Worth, transitioned from engineering to brewing and now boasts a 10-year industry experience. Before Three Wide came into being, Morriss launched Rabbit Hole Brewery in Justin in 2013. However, the brewery shut its doors in 2019, which in turn paved the way for the Three Wide project.

“We intended to initiate the project much quicker than we actually did. But such is the challenge of starting a significant brewery amidst a pandemic… Our progress was majorly delayed because of supply chain issues and various other factors,” stated Morriss.

Morriss is eagerly looking forward to extending his business boundary further south up to Roanoke.

Regrettably, it’s a common misfortune amongst beer aficionados to discover that their favored grain-based beverage can actually freeze. This unfortunate discovery is often made when forgotten bottles, left in the freezer for rapid cooling, are found the next day, frozen solid. On the flip side, you may have opened a can in frigid conditions and observed the beer remain a liquid. Which leads us to wonder, what is the precise temperature at which beer freezes? The answer, it seems, hinges on the alcohol content.

Pure ethanol, also known as the form of alcohol in our alcoholic drinks, boasts a freezing point of approximately -173 F whilst water solidifies at 32 F. Since beers comprise a blend of alcohol and water, the freezing point is dictated by the relative quantities of these two components. Consequently, less alcoholic beverages like beer, freeze around higher temperatures compared to spirits such as vodka and whiskey. The average beer freezes near 28 F, suggesting that a domestic refrigerator provides a safe storage environment – unlike the freezer.

More details: 10 Of The Healthiest Beers You Can Drink

Typically, beers possess a 4% to 6% alcohol by volume (ABV) range, although double IPAs and craft versions might surge past 10% ABV. As the alcoholic content rises, the freezing point descends. Despite a regular beer freezing around 28 F, a beer with double-digit ABV will freeze notably lower. Based on data from CERN, a mixture of ethanol and water freezes at 21.2 F when the ethanol content touches 10%. This temperature is calculated assuming that the beer only has water and ethanol in its composition. In reality, minor adjustments in the freezing point might occur due to sugars and additives in the beer, but these variations will be negligible.

Most home refrigerators maintain a temperature below 40 F but above freezing, which keeps beer in a perfectly chilled state without freezing it. However, moving your beers to the freezer changes this. Home freezers are typically maintained at 0 F, which is far below the freezing point of even high AVB beers and can freeze the beer in bottles or cans rapidly. Along with freezing, the water inside expands which could result in popped tabs and cracked glass bottles – creating a slushy beer mess in your freezer. Even if the container does not rupture, it’s probably best to avoid drinking beer that has thawed after freezing. The thawing process causes the beer to oxidize, resulting in a strong and stale flavor. More on this topic here.

Many might have noticed that bottles of vodka and other similar alcohols don’t freeze in the same way. These spirits do eventually freeze, but at extremely low temperatures. Most distilled spirits – including vodka, whiskey, tequila, and rum – are usually sold at 80 proof, which is twice the AVB. This means a bottle of 80-proof vodka contains 40% alcohol by volume. Based on the freezing point chart by CERN, mixtures with 40% ethanol freeze at -13.9 F. Stronger 100-proof liquors won’t freeze until they reach -28.3 F. More on this topic here.

Under typical circumstances, home freezers are incapable of reaching such low temperatures, which means it’s generally safe to store bottles of liquor in the freezer. However, liqueurs, which are spirits that contain sugars and additives and are usually of a lesser proof like Campari and Kahlua, are another matter. These cocktail prerequisites are usually between 30-proof and 60-proof, which means their alcohol content is low enough for the bottles to freeze in a conventional home freezer.

You can read the original article on Daily Meal.

Tröegs Brewing has a new beer out, Little ‘Nator. Photo courtesy Troegs Brewing

Tröegs Brewing’s Troegenator has long been a favorite of many craft beer fans.

I’m guessing this means a lot of folks will be excited to hear that Tröegs has just released a “rascally cousin” of the beer, named Little ‘Nator. The beer will join the brewery’s spring seasonal lineup. I thought I’d go to the source and talk about the new brew with John Trogner, Tröegs brewmaster and co-founder along with his brother Chris.

Q. First, what inspired you to make this beer?

A. Little ‘Nator was modeled as a lighter take on our Troegenator Double Bock. Troegenator really is the beer that built Tröegs, and it’s also my desert island beer. But we wanted to try and break it down and see if we could come up with a smaller version that still retained those big flavors and complexities of Troegenator. It’s one of our most popular beers and has been around for more than 20 years, so our fans know it well. We wanted Little ‘Nator to be in that same family, so we like to think of it as the rascally cousin of Troegenator.

Q. For people who like Troegenator, what is the main difference in the flavor profile from your perspective? In what ways is it similar?

A. There are prominent stone fruit notes in both beers, especially figs and dates, but Little ‘Nator is more delicate and obviously not as intimidating as Troegenator. Little ‘Nator has subtle hints of floral hops and more notes of crusty, fresh-baked bread rather than caramel, so it comes across as a little less sweet on the palate.

Q. It would seem that the hop profile is pretty different. What made you decide to go in the direction you did as far as the hops?

A. We swapped out the German Northern Brewer hops in Troegenator in favor of Tradition because we wanted those grassy and floral aromas of classic noble hops. And the mellow spiciness of Hersbrucker plays nicely with Tradition. Adding some El Dorado punches up the fruity notes in the flavor.

Q. How close is the grain bill to Troegenator? I assume there is no chocolate malt in the new beer.

A. Little ‘Nator’s grain bill includes just pilsner and caramel malts. We stripped away the chocolate and Munich because we wanted a lighter color and body. Troegenator is such a huge, malty beer, so we wanted to see if we could get close to the flavor profile while dialing back the ABV to the 5.5% range. It’s those subtle tweaks that really shine through on lagers more than anything else. We need to be at the top of our game to get those nuanced, complex flavors. It doesn’t just happen on its own.

Q. Why did you decide to replace the Horizon IPA after just a year in the spring lineup?

A. When we rolled out our seasonal lineup in 2014, we planned to phase in new beers every couple of years to keep things fresh. Recently, we felt we were relying a little too heavily on IPAs. Since Nugget Nectar – one of our popular hoppy beers – is out around the same time, we hit upon the idea of introducing a lighter take of Troegenator. Bock beers are generally associated with spring, so the timing lined up perfectly. We enjoy experimenting with new flavors and ingredients and pushing ourselves to try new things. We don’t like resting on our laurels. I always like to think we’re in a constant state of perpetual motion.

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Many share the view that a glass of beer is an ideal companion for numerous occasions: socializing with friends, outdoor feasts, supporting your preferred sports team, moments under the summer sun, or during a frosty wintertime evening. However, if you only drink beer and overlook its other advantages, now may be the time to venture into the world of culinary and discover more about beer – especially its transformative effect on bread. The carbonation and yeast within beer interact with the flour and baking powder found in dough, creating an effective leavening agent. Consequently, the beer in the batter leads to a moist texture and an additional rise in the baked bread. Simply put, beer bread is a basic recipe, producing a savory, chewy, soft and delightfully dense loaf of bread.

Nevertheless, it’s worth noting that simple prep does not necessarily guarantee the desired outcome. If not careful, your dough can become excessively dense swiftly, causing the bread to emerge from the oven disappointingly heavy and devoid of its sought after moist texture. However, all hope is not lost even if your beer and batter have been troublesome in the past. The solution is straightforward – pay close attention to your kneading technique. Over-kneading your beer-infused dough can significantly affect the texture, resulting in bread that has transformed from being chewy and soft to tough and compressed.

For more information, check out: 10 Of The Healthiest Beers You Can Drink

Beer bread recipes are uncomplicated and do not require the extensive kneading associated with many other bread recipes. For beer bread, minimal mixing is imperative, though it can pose a challenge. Over-kneading is unusually rare, particularly when kneading by hand, as you can tangibly feel the dough toughening. Kneading is essential to forming the protein molecules that result in the gluten strands required for bread to rise. However, excessive kneading damages the liquid molecules, causing the dough to stiffen and tear rather than stretch, resulting in hard bread when baked.

Even though you aren’t kneading beer bread, the same principle applies. It can be harder to tell when the dough is overworked, though, since you won’t feel it in your hands and the mixture isn’t supposed to be smooth. Instead, rely on your eyes. To avoid too much mixing, it’s best to combine the beer with the dry ingredients only until they are just incorporated. You want to make sure that no pockets of flour are visible, but as soon as the flour is gone, it’s time to stop working it. For a bread like this, electric mixers can cause more harm than good. Since they mix so quickly, the batter could be over-mixed before you realize it — so rely on a spoon and elbow grease.

Beer’s yeast and carbonation content are what make it an easy bread leavening agent — but the style will come down more to your own personal preference for the flavor and color of beer you want to be incorporated into your bread. If you’re looking for a deep brown color and a coffee and chocolate flavor, then Guinness will be the best choice for beer bread. You will find a delicious richness in the stout that stands out in both color and taste.

Lighter beers won’t be as flavorful, but they can still be a good choice if you’re going for subtlety in the flavor profile. Very hoppy beers can be flavor-forward, but as long as the bitter hops appeal to you (and the crowd you’re feeding), they can be a delicious choice. Since beer bread has such a basic recipe, it’s easy to add extra ingredients like herbs or cheese or even something sweet like cranberries — so if you’re experimenting with additions, that can also affect the beer you’re mixing in.

Read the original article on Daily Meal.

The beer industry is once more making a last-ditch appeal for a reduction in the federal beer tax, which is scheduled to rise on April 1, owing to brewers and consumers’ ongoing cost struggles.

As per an official adjustment released by the Canada Revenue Agency in the past week, the excise duty rate will rise by 4.7 per cent this spring to adjust for inflation.

However, Beer Canada, the group that represents numerous brewers throughout the country, wants this rise lowered to two per cent.

If this rings a bell, it is because a similar situation transpired last year. Brewers were staring at a 6.3 per cent rise, a record high, until the federal government capped the tax at two per cent just ahead of the deadline.

“What we’re trying to communicate to the government is that a lot of the rationale and the circumstances that supported that decision last year still exists today,” said Luke Chapman, vice president of federal affairs at Beer Canada.

Chapman says the hike could result in “moderate increases” in retail prices and hurt the already-struggling hospitality sector.

“It would be a great opportunity for the government to come out and say, ‘We hear you … and we’re going to do this one small measure to demonstrate that we’re aware this is a challenging time for a lot of people and raising taxes is not appropriate under the existing circumstances.'”

Inflation-tied tax

Excise duties are also imposed on spirits, wine, tobacco, cannabis and vaping products, and are charged to producers.

The tax has been tied to inflation since 2017, but high inflation over recent years has resulted in tax rates not seen for decades.

Last year, the federal government capped the tax at two per cent right before the April deadline. This year, frustration is again growing among producers as the 4.7-per-cent increase approaches.

The House of Commons Standing Committee on Finance — which includes federal political parties across all affiliations — recently voted unanimously to cap the increase at two per cent again this year.

As per a statement from Katherine Cuplinskas, the press secretary for the office of the Deputy Prime Minister and Minister of Finance, it is indicated that the rates of excise duty are adjusted yearly to account for inflation as per the law.

“We understand that the cost of living is a significant worry for Canadians. Hence, our economic strategy focuses on finding ways to make life more affordable. For instance, we are urging Canada’s major grocery chains to stabilize the prices and implementing supply-side solutions like affordable early learning and child care,” she stated.

The rate is set based on the volume of beer a brewery manufactures and the alcohol present in it.

For local breweries that produce beer with an alcohol content of more than 2.5 per cent by volume, the current excise tax varies between $3.552 and $30.192 per hectolitre (100 litres) of beer.

Smaller cap for smaller brewers

Blair Berdusco, the executive director of the Alberta Small Brewers Association (ASBA), mentioned that small breweries in the province are severely affected by tax hikes. ASBA represents about 130 small independent brewers.

She argued that it might appear to be a trivial increase, but for smallest Canadian breweries, the production cost for a single beer can is significantly higher than for large scale breweries.

Berdusco points out that even a minor increase can be the deciding factor between hiring a new employee, making investments to expand the brewery, or even affording the ingredients for a new product’s production.

Blair Berdusco, who is the executive director of the Alberta Small Brewers Association, has expressed that the ongoing increase might lead to an additional tax burden of $750 to $2,500 a yearly for minor brewers.

Berdusco also suggests that the current uncertainty in the industry makes it challenging for brewers to plan effectively and maintain consumer-friendly prices.

That is why the ASBA, in collaboration with the Canadian Craft Brewers Association, have created a unique proposal that is based on their personal economic impact evaluations.

“We propose a reduction of 50 percent in the current rates for those breweries that produce under half a million hectolitres annually. This includes approximately 1,200 craft breweries throughout Alberta. For anyone exceeding that half a million, we suggest an increase of merely 1.8 percent.”

As the deadline approaches, Berdusco expresses her ongoing optimism that the federal government will continue to address the concerns of the beer production industry.