Beer-articles 947

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.

A Minnesota brewery worker at Back Channel Brewing Co. was checking the brewery container when beer suddenly shot out the valve.

A Minnesota craft brewery worker was knocked off his feet and flung across the room by a geyser of beer after the tank exploded in a hilarious viral video.

The Back Channel Brewing Co. posted the now-viral video of the explosion on their Instagram, which featured their employee named Brendan Babcock.

The video showed Babcock getting blown off his feet when a torrent of beer escapes from a fermentation valve tank and hits him in the face.

HOT BEEF COMMERCIAL, A MINNESOTA COMFORT-FOOD CLASSIC, IS THAT ‘MOST DELICIOUS THING YOU CAN EAT’

Brendan was inspecting the container of beer, when it suddenly exploded.

After he was pummeled by the stream of alcohol, Babcock attempted to get up and stop the gushing geyser.

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He was swiftly joined by other employees who hurried to help, yet were compelled to stand back when they understood the power of the beer.

Brendan was struck by a deluge of beer.

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The brewing company confirmed that Babcock made it through the challenging situation.

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The limited batch, christened as Blow Back, was cautiously announced on Instagram as a “limited release (obviously).”

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Sarah Rumpf-Whitten is a breaking news writer for Fox News Digital and Fox Business.

She is a native of Massachusetts and is based in Orlando, Florida.

Story tips and ideas can be sent to sarah.rumpf@fox.com and on X: @s_rumpfwhitten.

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As the past chief of staff for the Maryland’s comptroller and first chairman of the Alcohol and Tobacco Commission, I recently testified in favor of House Bill 847 in Annapolis. This significant bill, proposed by Del. Marlon Amprey, aims to allow the sale of beer and wine in grocery stores across Maryland.

As a result of my professional exposure and personal insights gathered over 20 years of residence in Talbot County – the only jurisdiction where it’s currently legal – I can confidently outline two expected impacts and three misconceptions related to this bill.

Firstly, this bill will undeniably offer immense convenience for consumers with busy schedules. This is evident as more than 80% of inhabitants in a recent Maryland poll were in support of this change.

Secondly, it will provide a crucial economic boost for grocery stores. These businesses, which generate good-paying jobs and reinvest in our communities, are struggling to withstand the challenge posed by e-commerce retailers.

Local independent retailers, often referred to as “mom and pops”, won’t be driven out of business. It has been observed time and again that large chain stores focus on supplying popular, mass-made brands, leaving niche products such as craft beers, boutique wines, and local specialties to local package stores. Moreover, these local stores will still maintain exclusive rights to the sale of distilled spirits. They also excel in providing superior customer service and specialized knowledge that supermarkets simply cannot compete with.

The proposal will not result in an increase in underage alcohol consumption. In my over two decades of frequenting Talbot County’s grocery stores, I have never witnessed a young teenager attempting to shoplift IPAs or Merlot wine bottles. Arguably, supermarkets, with their numerous surveillance cameras and theft prevention mechanisms, are better equipped to prevent unauthorized access and theft than independent retailers are.

The outcome of this change won’t be an increase in alcoholism, substance abuse, vehicle fatalities, or any other catastrophic implications as claimed by Annapolis lobbyists who aim to quash this bill every year. Their conjectured scenarios and unverifiable stories find no support in actual data.

Already, forty-seven other states have implemented this measure. It’s high time that Maryland steps into the 21st century and enacts this bill into law as well. The adoption of this law would be a win for consumers and it would in turn bolster our state’s economy.

— Len Foxwell, Baltimore

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The quest for the ultimate ingredients needed to create the crunchiest, most flavorful batter continues, ranging from adding fish sauce to mimicking how Koreans achieve added crunch in their corn dogs. Although using beer in batter isn’t a novel concept, there are undeniable reasons why it remains popular in enhancing the taste of deep-fried dishes. Despite its occasional less-than-perfect application in cooking, as indicated here, scientific studies highlight the natural properties of beer batter in providing a satisfying crunch and flavor to the food it covers.

Primarily, the carbonization of beer coupled with its foaming agents and alcohol content make it an ideal base for batter. When beer is introduced into searing-hot oil, its trapped air bubbles expand and escape, resulting in a batter that forms a crust with a delicate, lace-like texture that easily snaps when bitten. The beer’s foaming agents, including natural proteins, prevent these bubbles from instantaneously bursting in the fryer by creating a thin protective film around them. These agents are also efficient heat absorbers, allowing the batter to become golden and crisp even when the oil exceeds temperatures of 266 F.

Simultaneously, the food inside continues to cook at a consistent rate without the risk of burning or drying out. Aided by the fact that alcohol evaporates at a faster rate than water, beer batter cooks quickly, not only reducing cooking time but also mitigating the risk of overcooking the dish.

For further reading: 8 Optimal Choices Of Meat To Deep Fry

It’s important to note that carbonation makes beer acidic. When it gets combined with flour, the acidity helps prevent the formation of gluten, which is what makes batter tough when fried. (This also applies to any carbonated drink, including non-alcoholic beer and seltzer.) Combine this lightness with the lace-like patterns that the bubbles form, and you basically have your ideal deep-fried crust. The sugars in beer also contribute a lot to how beer batter becomes golden brown and richer-tasting compared to a water-based one.

All these factors combine to create the Maillard reaction, a process where applying heat to sugar and amino acids brings out the different tastes, textures, and aromas of a dish’s ingredients, causing them to interact with each other and create a wholly different flavor. This chemical reaction serves as a signal to our senses that a dish is safe to eat. It’s also an aspect of how we enjoy food not just with our taste buds but also with our sight, hearing, and sense of smell.

Still, as mentioned, there are risks involved when using beer to make batter. For one, don’t rely on it alone for flavor. Season the food itself properly. Avoid preparing your beer batter ahead of time, too, since its oils disintegrate pretty quickly. Otherwise, you’ll still end up with a soggy crust. Do a second flour dredging after coating food with beer batter as well to ensure maximum crispness.

Read the original article on Tasting Table.

There wasn’t a whole lot for fans to be excited about through the first 20 minutes of Super Bowl LVIII as just three points were scored.

But there was a big cheer at Allegiant Stadium during a break in the action in the second quarter.

It came when superstar singer Taylor Swift was shown on the videoboard and fans got a kick out of watching her down a beverage. So did broadcaster Kevin Harlan, who was calling the game for Westwood One.

“Three-nothing Niners and on the scoreboard moments ago, they showed Taylor Swift chugging a beer,” Harlan said. “There’s nothing more American than that.”

Some may disagree with that assessment, but you can’t argue that it was a hilarious call from Harlan. And it was funny to see Swift slam the cup down after finishing her drink.

Swift’s boyfriend, Chiefs tight end Travis Kelce, talked about the moment with his brother, Jason, on their “New Heights” podcast.

“This is on the Jumbotron. Nice with the slam down. She’s done this before. She’s a pro,” Travis Kelce said.

Jason Kelce added: “Not her first rodeo.”

Spring is almost in the air, but we’re not quite into the March madness of Maibocks and St. Patrick’s Day yet, so I’ll use this week to clear a few beer news items of note from my virtual desk.

I’ll start off with the good news, which could have just as easily been bad. Tennessee legislators have backed down from proposed legislation that would have outlawed the sale of cold beer.

You read that correctly. Lawmakers in the Volunteer State had introduced a bill in late January that would have prohibited the sale of cold beer as a preventative measure against drunk driving. The idea behind the bill was that cold beer can be imbibed immediately after purchase, which allows people to illegally drink in their cars.

Rep. Ron Gant, a co-sponsor of the bill, had said that the evidence of beers cans strewn on roadsides across the state was proof that people were drinking while driving and that he believed they were getting cold beer at convenience stores. But last week Gant told The Tennessean that the prohibition of cold beer sales would not be included in the legislation.

In a statement last week, Gant said, “This was one of several ideas being discussed by stakeholders across our state, however, I do not want to infringe on law-abiding citizens or be unfair to businesses.”

While the idea was well-meant, I have to agree that it was an overreach by the legislators. Craft beer, in particular, can be dependent on freshness and temperature control. Not being able to keep certain beers refrigerated consistently from brewery to point of sale could be disastrous to small craft brewers.

Sharon Cheek, executive director of the Tennessee Craft Brewers Guild, told The Tennessean exactly that in a statement:

“Without refrigeration, breweries would face substantial economic challenges and potential job losses,” she said. “Many of our breweries are known for their unpasteurized beer and use of fresh, locally sourced ingredients.”

Not only that, but outlawing cold beer sounds almost un-American.

Turning to the bad news, I’m sure it’s no surprise to learn that climate change is having a negative effect on brewing.

A story in , a science journal, indicated that climate change is hurting hops and the trend is probably going to get worse.

The Nature Communications study noted that hops could decline anywhere between 4% and 18% over the next few decades. Projections also say that the alpha content (the bittering agent) in hops could decrease by up to 31%.

Two factors contribute to these problems according to the report:

“The lowest hops yields were negatively affected by a lack of precipitation, while the lowest values of alpha content were caused by extremely high temperatures,” the study said.

While beer might not be at the top of the list when it comes to problems caused by climate change, it certainly is a concern for readers of this column. And it’s just one more reason that addressing this global crisis is crucial.

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by: Kathryn Hubbard

Posted: Feb 18, 2024 / 09:15 AM EST

Updated: Feb 18, 2024 / 09:15 AM EST

ROANOKE RAPIDS, N.C. — A woman was arrested on Saturday after she tried to purchase beer and a lottery ticket with counterfeit money, according to the Roanoke Rapids Police Department.

Master Officer N. Powell responded to a retail business on Julian R. Allsbrook Highway around 9 p.m. on Saturday. A worker at the store informed the police about a female customer attempting to use a counterfeit bill.

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The officer arrived and found the suspect, identified as Mary Ellen Broady, 66, from Gaston, seated in her vehicle on the premises. Investigation revealed that she had tried to purchase a lottery ticket and some beer using counterfeit money.

Consequently, Master Officer Powell arrested Broady and charged her with uttering a forged instrument and attempted acquisition of property under false pretense.

Due to two pending court cases in which Broady was already under bond for in the Pretrial Release Act of 2023, she was placed in the Halifax County Detention Center without bond. She will appear in court on Thursday.

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As winter blows on, it’s past time to think about what your pets need to stay warm and safe.

These stylish clutches will fit essential items and tight budgets.

When considering a present for a significant individual in your life, jewelry always makes a fantastic choice.