Beer-articles 913

Choosing a good beer in today’s market is more complex than most people realize, so if you’ve ever wondered why you feel overwhelmed while making a selection, you’re not alone. In an exclusive conversation with Tasting Table, Jeff Tyler, head brewer and co-owner of Spice Trade Brewery & Kitchen dives deep into this complex subject. “That is a really challenging question to answer,” Tyler says. “As beer has changed and styles have evolved, beer has gotten very complicated.” He elucidates that traditional markers such as clarity, which previously signified quality (except in styles like German hefeweizens), are not reliable anymore due to the rise of hazy IPAs. These IPAs are good beers, despite being opaque and hazy, hence the name.

Tyler also highlights the pitfalls of relating on online reviews. Platforms like Untappd or Rate Beer, although popular among enthusiasts, contain reviews that often echo personal tastes rather than objective quality and the technical merit of a beer, potentially misleading consumers. Tyler suggests a different approach: search for breweries that have won multiple awards. These accolades typically indicate that the brewery churns out high-quality beverages that are faithful to their style and tradition. Tyler states, “You can build up your knowledge of classic beer styles and gain a great understanding of what beer should taste like.” This will serve as your basis for knowing and appreciating what defines a good beer.

Read more: 15 Popular Hard Seltzer Brands, Ranked Worst To Best

Continuing our conversation, Jeff Tyler touches upon the other aspect of beer selection — the influence of innovation and personal taste. He stated that breweries experimenting with new ingredients or styles often find themselves conflicted with traditional judging standards. This is because competitions like the Beer Judge Certification Program (BJCP) or the Great American Beer Festival (GABF) primarily evaluate beers based on established, strict comparisons to existing styles. “We [at Spice Trade Brewery & Kitchen] wrestle with being able to fit our beer into BJCP or GABF style guidelines, and I know other breweries crafting different types of beer hybrid beverages face the same issue,” says the head brewer.

However, he encourages drinkers to embrace these innovations and have confidence in their own preferences. “At the end of the day, taste is subjective,” he notes. “Trust your gut and what tastes good to you!” Tyler’s advice reminds us that while understanding traditional beer styles and guidelines is valuable, personal enjoyment should be the ultimate goal when it comes to brew selection. By prioritizing individual taste, beer lovers can confidently navigate the complex world of lagers, stouts, and everything in between while discovering beverages that genuinely resonate with their palate.

Read the original article on Tasting Table.

The Cicerone Certification Program recently awarded six new designations of Master Cicerone.

Recently the Cicerone Certification Program announced that six people had attained the title of Master Cicerone. There are now a total of 28 Master Cicerones worldwide. A Master Cicerone is similar to a Master Sommelier in the wine world but the focus is less on service/hospitality and more on general beer knowledge. The exam is frequently regarded as one of the hardest tests not just in beer, but in the world.

Founded in 2008 by former Brewers Association Publisher, beer educator, and author Ray Daniels, the Cicerone (the Italian word for “guide”) Certification Program offers four levels of beer certifications ranging from an online exam in Certified Beer Server to Certified Cicerone (a half day in person exam) to Advanced Cicerone (a full day in person exam) and then Master Cicerone. There are currently 173 Advanced Cicerones, 4568 Certified Cicerones, and over 150,000 Certified Beer Servers in the world.

The Master Cicerone exam is a two day marathon of all things beer including three hours of essay writing per day, plus one on one demonstrations with some of the most celebrated individuals in beer and food. An example essay may be creating a four course tasting menu for a fine dining restaurant using only one style of beer or an essay explaining how ions in water affect beer’s flavor and mouthfeel. Demonstrations can range from setting up a British style cask system for service to pairing obscure cheeses with beer styles and more.

Multiple tasting panels are also encompassed in the process. Here, aspirants are tasked with identifying off-flavors in beer such as 3-methyl-2-butene-1-thiol (the cause of your beer tasting skunky), scribbling sophisticated technical descriptions of the beers placed before them, or distinguishing particular beer styles in a blind tasting. This can be incredibly challenging due to the overlapping flavor, aroma, and color characteristics shared by many beer styles. To succeed, your aggregate score for tasting, demonstrations, and written tests must equal an average of 85.

The latest Master Cicerone, Patrick Combs, who is the Director of Liquids for Stem Ciders & Howdy Beer Co, left the exam with much greater confidence, since this was his second attempt. However, he humorously conveyed, “Regardless of the number of preparation hours you’ve accumulated, I don’t believe anyone walks away from that exam thinking ‘Wow, I aced that. I can’t wait for the call…’ you’re always doubting a few aspects at least.”

The road to the exam involves several months of intense effort and hundreds of hours committed to studying, beer tasting, memorization, and beyond. Combs expressed that he devoted 45 hours a week to studying, referring to it as a “second job.” In an average year, about 24 individuals will sit for the exam, but only one or two will clear it. Six individuals passing is an unprecedented event.

“The achievement of six individuals earning the title of Master Cicerone is an exceptional outcome. Their accomplishments emphasize the importance of nurturing a culture of continuous learning and are a significant contribution to the sustained relevance of the beer category in the coming years,” commented Chris Pisney, the Cicerone Exam Director. “This is additionally a testament to the commitment and expertise prevalent in the beer industry. We are overjoyed.”

How did other Master Cicerones react to six new people passing the exam and joining their ranks?

“Of course I was shocked to see six people pass, but this also felt like a bit of a right-sizing,” said Senior Manager of Education and Training for Artisanal Brewing Ventures Max Finnance, who became the 22nd Master Cicerone last year. “These are six incredibly smart, hard working folks. I was hopefully optimistic that this would be the biggest cohort yet and I wasn’t disappointed.”

Shane McNamara, who passed the exam in 2021 and is a global director at ABInbev, was also very pleased more people are attaining this designation.

“As a Master Cicerone, it brings me immense joy each year to welcome and congratulate the new individuals who have earned this prestigious title,” said McNamara. “Their achievement showcases the hard work, extensive knowledge, and unwavering commitment necessary to reach such a high level of expertise in the world of beer.”

The newest Master Cicerones: Shelley Smith, Jen Blair, Patrick Combs, Craig Thomas, Federico Lantschner and David Reese

Passing the exam requires a lot of help from outside sources be it special classes in off-flavor training to asking loved ones and coworkers for help. Newest Master Cicerone Shelley Smith, who is a Senior Brewing Manager for Taprooms at Boston Beer Company was thankful for many people, including her coworkers as well as other new Master Cicerones like Jen Blair, who studied with Smith. Smith studied several hours a day and every weekend to be ready for the exam.

“I am grateful to all my coworkers that helped prep samples, mess up draft systems for me to fix, and quizzed me on every beer topic under the sun,” said Smith, “and to Jen Blair – we’ve had a goal to double the number of women Master Cicerones, so I love that we passed together.”

Blair, who runs her own beer education and consulting business Under the Jenfluence and also works for Cicerone as an exam manager credits her husband Tom in helping her pass the exam.

“Despite enduring ‘presentations’ on the components of draught, he arranged numerous blind tasting panels for me and assisted with flashcards, an activity I consider immensely dull. His commitment to supporting me is evident in these actions,” Blair commented.

Combs expressed gratitude for his wife Megan’s unwavering support in the lead-up to the examination.

“Her incessant encouragement and the countless samples she curated and served for me are the driving forces behind me crossing the finish line,” Combs articulated.

The suspect in a bar burglary was caught at the crime scene when a worker found him intoxicated and passed out on stage, according to detectives in Central Florida.

It happened Monday, Nov. 27, at the County Line Bar near Weirsdale, the Marion County Sheriff’s Office said in an affidavit. Weirsdale is about 60 miles northwest of Orlando.

A bar employee reports she was taking out the trash around 6 a.m. when she spotted a man “sleeping on stage.”

The 31-year-old suspect was awake and still at the bar when deputies arrived minutes later, the report says.

“When asked if he thought it was standard to step into an unoccupied, shut bar and freely take drinks, his reply indicated he usually likes being served,” wrote the deputy who made the arrest in his report.

Examiners indicate that the man gained access to the bar through an unlocked door leading to the patio.

Security footage shows the man arriving just past 2 a.m., instantly starting to help himself to numerous beer bottles, as per officials. (He is viewed at one point carrying a six-pack, according to the report.)

Around the hour of 6 a.m., the perpetrator is noted moving from a private booth “to the area of the stage where he lies down” and dozes off, the report suggests.

The suspect was charged with burglary and felony petit theft, officials said.

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The first BBQ and Beer Bash will be held at Homer Stryker Field in Kalamazoo on Feb. 17.Graphic provided by Outlier Events

KALAMAZOO, MI — The Kalamazoo Growlers and Outlier Events will host the first-ever Winter BBQ and Beer Bash at Homer Stryker Field on Saturday, Feb. 17.

The event will feature barbecue and beer tastings from local vendors, along with yard games, live music and non-alcoholic options indoors and on the field from 2 to 6 p.m., rain or shine.

All ages are welcome to attend, and children 12 and under receive free admission with a paid adult. Individual food and drink tokens can be purchased once inside the festival.

Attendees will receive sampling tokens with their tickets, a drink sampling cup and a branded lanyard, according to a press release. There are also a limited number of VIP tickets which grant one-hour early entry into the festival as well extra sampling tokens.

VIP tickets include six tokens for food and 10 for alcoholic beverages, while general admission tickets include four food tokens and six drink samples.

Those interested in VIP tickets can sign up now for the event’s priority list. Those on the list will be able to buy tickets beginning Dec. 14, while others will have to wait until Dec. 28. Ticket prices range from $34 to $59. There are specific tickets for those interested in just beer or just the barbecue.

Kalamazoo-based company Outlier Events has hosted other food and beer festivals in West Michigan and the Midwest, including the Donut & Beer Fest, Taco & Tequila Fest and Mac and Cheese Fest. According to a press release, Outlier Events hand-picked Kalamazoo to host the first BBQ and Beer Bash.

“We can’t wait to bring the first Winter BBQ and Beer Bash to Homer Stryker Field,” Outlier Events representative Kendall Soto said. “We have always had an amazing turnout in Kalamazoo, being where Outlier Events started.”

Though the vendor list is not yet finalized, Soto anticipates 40 to 60 vendors, including food trucks, restaurants and breweries. Interested vendors can contact admin@outliereventsgroup.com up to two weeks prior to the event.

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We all have personal preferences. Take, for example, how someone likes their coffee. Some prefer it light while others crave it bold. Some want cream and others want it black.

Beer is no different. There are so many styles and types, according to Mitch Sokolis, brewmaster at Karbach Brewing, where there are more than 20 different offerings.

“Most beer can be differentiated by the ingredients used to make them,” he said. “There are countless varieties of malt, hops, yeast, fruit and spices.”

That leads us to our question: What exactly does it look like to brew a beer?

Sokolis said the process of brewing an assortment of styles can be different.

“Adding ingredients at different times in the brewing process can impart different flavors and aromas that is expected for a particular style,” he said. “For example, hops are added at the very beginning of the brewing process to make the beer bitter in flavor. Hops that are added later in the process (during or after fermentation) give a beer its hoppy aroma. This is called dry hopping and is what gives hoppy beers like IPAs their piney, citrusy or dank aromas. Our Hopadillo IPA is a great example of a beer that incorporates dry hopping.”

As far as what that looks like from beginning to end, he said, to start, the malt is milled and added to the mash tun with water. This mixture is called the mash.

“The temperature of the mash is set to a specific temperature to allow the enzymes naturally found in the malt to break down starches into sugar,” Sokolis said. “The mash is then transferred over to another vessel called the lauter tun, where it is rinsed to collect all the sugar that we call wort.”

Sokolis said the wort is boiled in a kettle and then pumped into a big cylindrical tank called the whirlpool, where the hop and protein are separated. The bittering hops are typically added during the boil.

The wort is then cooled off in a heat exchanger and dumped into a fermenter. The yeast and oxygen are added, and the fermentation process begins.

“We call the beer at this stage ‘green beer’ and give it a few weeks up to a few months in the tank,” Sokolis said. “We then send the beer to a holding tank called the brite tank through a centrifuge and filter to clarify the beer. The beer is carbonated and tasted in our sensory panel.”

Finally, this is when the beer is ready to be packaged.

“We run the beer through many different instruments throughout the entire process to make sure our beer is consistent and tasty,” Sokolis said.

When it comes to creating non-alcoholic beer, Sokolis said there are many ways it can be executed. He would know — Karbach has an award-winning non-alcoholic option.

“It’s one of the fastest growing styles, and lots of breweries are adding it to their lineup,” he said. “Some breweries have specialized equipment that can remove the alcohol from beer. However, we use a proprietary yeast strain that is specially made for non-alcoholic beer.”

Sokolis mentioned that the yeast strain used can ferment the beer just enough to impart a flavor that is expected in beer without adding too much alcohol — less than 0.5% ABV (alcohol by volume).

“We also have a few trade secrets that we utilize to make our beer taste like the real thing,” he declared. “For instance, our Free & Easy Belgian Style White won the gold medal at the Great American Beer Festival this year, an achievement we are very proud of.”

According to Sokolis, when they’re brewing seasonal beer, the primary difference lies in the ingredients and materials they procure.

“Karbachtoberfest, our Bavarian-style Marzen, is brewed once a year,” he continued. “It seems to be the favorite among the employees, and we pay special attention when brewing it. We invest in quality ingredients and allow it extra time in the cellar for conditioning.”

He said before it is packaged, the whole brewery is invited to what they call a “tank party,” where they drink straight from the tank.

“It’s always a special moment to enjoy this beer going into the tail end of a hot summer,” Sokolis said.

When asked what his opinion is on can beer versus keg, Sokolis said every type of container has its purpose.

“Assuming the beer is packaged correctly, they can both provide beer the way the brewery intended it,” he said.

Because kegs are reusable, Sokolis said it’s important to make sure they are cleaned properly before putting beer in them.

“Also, making sure they are poured through a well-maintained tap system will reduce the chance of dirty lines, which can affect the taste of the beer,” he said. “Cans are great for portability, such as sharing with friends at a party or sticking in your fridge or cooler.”

Sokolis clearly has a love for the brewing process and the result of it.

“Beer is an awesome thing. There are lots of passionate people who work in the brewing industry. It’s tough work, but a labor of love,” he said.

Sokolis mentioned that it’s quite usual to spot Karbach workers unwinding with their beers in the biergarten after an exhaustive day.

“They take pleasure in relishing the product they’ve diligently created”, he expressed. “Every person employed here is given the shot at brewing their personal beer using our exploration and enhancement unit, and it turned out to be phenomenal in nurturing the impressive culture we’ve established here.”

Interested to know more about Karbach Brewing? Want to discover about the over 20 varieties of beers concocted in house at Karbach? Click or tap here.

Despite the prevalence of draft beer, it’s amazing how many venues still find it difficult to master the fundamentals. The way a beer is served can greatly influence the final taste experience, and can also have an economic impact on a bar, either by boosting revenues through sales or diminishing them through wastage.

Most major brewing companies even send their staff to bars to train the personnel there, as it’s the only way to ensure the beer tastes as it should after leaving the brewery in a keg. I am well-aware of this, having had a role as an on-trade sales rep for Heineken where testing and coaching bar staff was part of my job. The brewery spent considerable resources on training us in the science of beer and the art of the perfect pour. Later, I managed a 24-tap brewpub for BrewDog, where I had to be intimately acquainted with managing and troubleshooting draft beer systems while maintaining pouring standards across the team.

Over time, I’ve taken in the good and the bad, merging the wisdom of master brewers with hands-on trial-and-error to understand how to pour each style of beer as efficiently as possible ─ without compromising quality. This guide touches on the most important aspects of serving the perfect beer. While there’s no substitute for experience, the instructions provided here form a strong base for mastering the art of pouring.

For more info: 13 Liquors Your Home Bar Should Have

Before diving into the art of pouring beer, it’s of vital importance to start with a pure, clean glass. Using a dirty glass can lead to a series of problems, extending far beyond just sanitary concerns and aesthetics.

The remainders left inside an unclean glass can greatly affect the beer’s taste and fragrance. The beer, even though it’ll be drinkable, won’t have the flavor that the brewer originally intended. The role of beer’s proteins is significant as they are responsible for creating and preserving the frothy top, also known as the “head retention.” We’ll explore more about head retention later, but for now, just bear in mind that any leftover traces inside the glass can prevent these proteins from generating that tight, creamy head.

Even the most minuscule particles within a glass can influence the beer’s carbonation (its bubbliness). The interaction between carbon dioxide and glass imperfections leads to a phenomenon called nucleation, contributing to unwanted bubble formation. This results in an overly fizzy beer and an eventual loss of carbonation.

Fortunately, there are a few methods available for detecting an unclean glass. Apart from conducting a visual examination for noticeable residues like lipstick stains or fingerprints, you can pour some beer and observe if any bubbles are forming along the glass’s exterior. Another technique involves rinsing the glass using water and subsequently coating its inside with salt; the salt won’t stick to any places where leftover fats and oils exist.

Encountering dirty glassware isn’t out of the ordinary, but knowing how detect it prior to pouring can be beneficial. Frequently, if most of your glasses aren’t clean, your glasswasher might be the problem.

Firstly, it’s paramount to note that a glasswasher should exclusively wash glasses. Kitchenware that have been in direct contact with food should be cleaned separately, as oils and fats can build up, covering the glasses, and leftover food could introduce undesirable scents. The same principle applies to coffee and tea cups, as coffee oils and milk fats can also adulterate your beer glasses.

In the event your glassware isn’t wholly clean, ensure the right cleaning chemicals are being used and are adequately available. Although different glasswashers might have different requirements, the majority need some kind of detergent for the cleaning process, paired with a rinse aid for water spot-free drying. Refilling your machine with dishwasher salt to fend off limescale is equally vital, especially when your water source is hard water.

In conclusion, it’s considered best practice to employ a glass refresher ─ small fountains that rinses the internal part of a beer glass─ before pouring. This eradicates any left over residue from the glasswasher and also cleans dust from glasses that hasn’t been used for a while.

Ensuring all your glassware is “beer clean” is merely the first step in enhancing the beer drinking experience. The type of glass used to serve beer makes a significant difference, influencing more than just the visual appeal of the drink.

It’s common for popular beers to have their own personalized glasses. It’s advisable to use these specific glasses where available. Beyond just marketing reasons, they are meticulously designed by brewers to highlight unique aromas and manage carbonation levels. For instance, lager glasses often have enamel markings at the bottom, a strategic design to agitate carbon dioxide and create a consistent stream of bubbles, contrary to unwanted nucleation.

Standard pint glasses are suitable for most ales, whereas light lagers are best served in pilsner glasses. They encourage carbonation and enable a frothy head to form. Certain tasty beers such as Belgian ales, require a tulip or chalice-style glass. The bulbous form of these glasses helps trap complex scents, and the stem keeps the beer cool, preventing warming from the drinker’s hand. For tasting bold, intricate beers, a Teku glass- a wine glass-style container explicitly created for beer tasting, is the perfect pick.

In conclusion, understanding which glasses complement specific beer types and possessing an adequate supply of them for the beers you plan to serve is beneficial.

Our dispense system, the equipment and setup that takes beer from keg to glass, is the next focus after sorting our glassware. Dispense systems, with the exception of cask ales’ hand pump formats, depend on either carbon dioxide alone or a blend of carbon dioxide and nitrogen to transport beer from the keg through the beer lines. The key here is finding the right pressure — if it’s too low, the beer will move too slowly, affecting service speed and making it difficult to pour properly. Conversely, too much pressure can cause ‘fobbing’, a term used to describe a beer that comes out as froth.

Most dispense systems allow pressure adjustments for each individual keg and beer line, a critical feature as different types of beer and kegs have different requirements. Certain beers, such as German Hefeweizens notorious for its more substantial heads and higher carbonation level, require more pressure than mellow ales.

The tried-and-tested stainless steel kegs, while still a common sight, fail to corner the market completely. An increasing number of places now feature key kegs, a pressurized plastic keg that houses a bag of beer, using the gas to squeeze the beer out from inside. This type, however, lacks the ability to endure the same pressure levels as its steel counterpart.

The final factor to consider before dispensing our beer is the cooling system’s temperature. Based on the type of beers being served, the system might have several stages engineered to achieve and maintain the right temperatures.

In general, most establishments serving draught beer will have a designated beer cellar maintained at around 11 to 13 degrees Celsius. This temperature is adequate for beers like Belgian or cask ales, where it’s important not to diminish their intricate aromas and flavors. But, most beers require further cooling. The beer lines for such beers run via a remote cooler unit that lowers the liquid’s temperature to about 3 to 7 degrees Celsius. And for beers that are almost ice-cold ─ generally mass-made lagers ─ the liquid receives another round of cooling from a unit situated beneath the bar taps.

Temperature is incredibly important for several reasons. Firstly, we don’t want to serve flavorful beers too cold as it can negatively affect their taste and aroma. Also, beer served too warm tends to produce more foam and may lose its carbonation, potentially resulting in a flat beer with an overpowering taste of alcohol. Additionally, if the cellar temperature is too high, it might speed up the beer’s aging process, leading to undesirable off-flavors.

Having covered temperature control, we can now move on to pouring the beer. But before opening the tap, considering the way we’re holding our glass is important.

One fundamental principle of providing drink service is that two-thirds of the topmost portion of a glass “belongs to the consumer.” As a bartender or server, this entails only touching the glass’s bottom third to avoid contact with the area near the customer’s mouth.

Once the glass has been held at its bottom third, it’s elevated to a 45-degree angle towards the tap. The goal here is to bring the nozzle close to the inside of the glass without it touching either the glass or the beer. Even though we’ll delve into the underlying reasons for this later, at this point, it’s essential for the beer to slide down the inside of the glass surface. As the glass becomes half-filled, it’s gradually brought upright. Once the glass is vertical, it should have a clear half-inch space which permits the beer head to form.

It’s not advised to raise the gap between the glass and the beer tap excessively, as it can result in too much air being introduced to the beer as it descends. This can lead to beer foaming and adversely influence the retention of the beer head.

With our glass at a 45-degree angle and placed close to the tap, it’s time to start the pouring process. However, it’s important to ensure the beer tap is completely open.

Envision a water hose. When you pinch a part of the hose, it slows down the water’s flow rate. But in doing so, the pressure increases to preserve a balance within this sealed system. Both the slow rate and heightened pressure impair our objective when dispensing beer. When the beer’s exit is too leisurely, time is wasted and the service becomes slack. The surged pressure and the constrained outflow will provoke the beer, triggering excessive foam – which leads not only to beer wastage but also eats into your time waiting for the beer to settle or the act of pouring fresh beer.

Maintaining an appropriate and consistent flow rate is crucial. It helps keep the beer’s aromatic compounds intact and ensures the correct level of carbonation depending on the style. If the tap is wholly open and beer is gushing out too rapidly, you may need to adjust the pressure and flow controls in the cellar until the beer starts pouring at the desired rate. It’s also recommended to examine the open line’s flow rate each time you swap kegs, particularly if you’re replacing with a beer with differing flow and pressure needs.

Most of us have observed a bar attendant pouring draft beer, typically swirling the glass or lifting and letting it drop under the tap, seemingly giving the beer its frothy head. While obtaining the perfect head is essential, this isn’t the correct way.

To comprehend why, we need to delve into the role that gases play in beer. Carbon dioxide, as we know, gives beer its carbonation and mouthfeel, enhances flavor and smell, and attributes to a good head retention. From a brewer’s standpoint, the carbon dioxide produced by yeast during fermentation helps balance the beer’s pH, preventing off-flavors. It also bars oxygen from entering the beer, thereby thwarting oxidation that can render the beer tasteless.

Manipulating the glass during the pour introduces undesired oxygen into the beer. Although this oxygen will not cause oxidation within such a short time frame, it contributes to depleted carbonation and altered mouthfeel, making the beer seem stale. Plus, this reduced carbonation can dull the beer’s flavors and aromas. When someone drinks a beer that contains too much air, they might experience bloating. This discomfort can cause a customer to forgo another round, adversely affecting business profits.

We previously highlighted that the beer tap’s spigot should not come into contact with either the glass or the beer during the pour. Understanding the reasoning for this advice is crucial, despite some people mistakenly advocating for such contact to promote a frothy head.

True, plunging the nozzle into the beer can generate more froth through surface agitation and a subsequent release of more carbon dioxide. However, this technique entails drawbacks. Besides inducing carbon dioxide release – often too much, causing excess frothing – this method can introduce unnecessary oxygen, a situation we already know to avoid. The nozzle’s direct interaction with the beer can also expose the drink to potential contamination. While beer taps should be cleaned regularly to ensure their internal cleanliness, external beer residue can provide a fertile environment for unwanted microorganisms.

An exception to the rule of preventing beer tap nozzle immersion into the beer only applies when using a cask ale beer engine with a swan-neck spigot. Unlike keg systems, cask ales undergo continued fermentation within the cask, relying on natural carbonation without needing external gas canisters. As cask ales require only slight pouring pressure, the risk of excessive carbonation is practically negligible compared to high-pressure keg systems. Just remember to clean the nozzle with a fresh cloth after each pour.

We’ve discussed head retention in beer quite a bit, so let’s delve deeper into why a beer’s head is crucial and how to achieve perfect head retention every time. The main purpose of the beer head is to serve as a shield that traps carbon dioxide in the beer while keeping oxygen out, thus preserving carbonation for a longer period.

In addition, the beer’s head helps keep the volatile compounds, which are responsible for the beer’s aroma. A lack of head or a weak one can lead to these compounds escaping too rapidly, preventing the aroma from being fully savoured. Furthermore, the tactile sensation of a dense, creamy head is a significant part of the beer drinking experience, balancing overly sweet or bitter flavours when it interacts with our taste receptors, thanks to the proteins contained in it. As a general guideline, the head should take up at least 5% of the glass’s volume. However, certain beers, such as Belgian ales or German wheat beers, traditionally have thicker heads.

We have talked about quite a few things you shouldn’t do to form a head on a beer. The reality is a clean glass and a correctly set up system, along with a proper pour, should naturally create the right head. If you need to increase the beer’s head, this is when a partially opened tap can be used to top up the foam. Some taps can also be pushed forward to achieve the same effect.

Once a beer is poured, it should be served to the customer as quickly as possible. The moment the beer leaves the chilled lines, it begins to warm, reducing its refreshing taste.

Beers of high quality that are properly poured into clean glassware typically have good head retention, which means the head remains for a longer duration. However, it won’t persist indefinitely. As the head fades, the aromas and carbonation start declining too, leading to a subpar drinking experience. If you observe this occurring, it’s a potent sign that the service is getting too slow to ensure that all patrons are satisfied.

Serving beer swiftly can be impeded by uncontrollable elements, like a client ordering a large round, or the necessity to alter a keg during service. However, certain strategies can be applied to ensure a steady flow of beer. For extensive orders, the round can either be divided into portions or pour the entire round and leave some space at the top for the head, facilitating quick topping up prior to serving. For busy, high-volume establishments, having a runner is crucial ─ a person who can deliver drinks as soon as they’re prepared, and manage tasks like keg changes or cellar troubleshooting, allowing bartenders to continue serving drinks.

Read the original article on Tasting Table.

Despite the prevalence of draft beer, it’s surprising how many locations still find it hard to nail the fundamentals. The manner in which a beer is poured significantly influences not only the final taste experience, but it also has financial implications for a bar, either increasing revenue through additional sales or lowering it due to wastage.

Many major beer producers even send their employees to establishments to coach their teams, as that ensures their brews preserve their intended taste after leaving the brewery in a keg. I know this firsthand as I used to test and coach bar staff when I was an on-trade sales representative for Heineken. The brewery poured a lot of resources into training us about the science of beer and achieving the perfect pour. Years afterwards, I managed a 24-tap brewpub for BrewDog, where I had to become well-acquainted with operating and troubleshooting draft beer systems, while ensuring pouring standards amongst the staff.

Throughout my career, I’ve encountered as much poor advice as I have good, having to rely on the sagacity of master brewers and sheer trial-and-error to understand how to efficiently pour every style of beer—while ensuring top-quality. The tips below cover the most essential aspects of pouring a perfect beer, and, even though there’s no substitute for hands-on experience, they offer a sturdy basis for learning to pour like an expert.

Read more: 13 Liquors Your Home Bar Should Have

Before we think about pouring beer, it’s essential we start with a clean glass. While a dirty glass has obvious implications in terms of hygiene and visual appeal, there are several other issues that arise from using an unclean vessel.

Any residual elements in the glass have a chance of impacting the taste and aroma of the beer, and while it may still be palatable, it won’t taste the way the brewer intended. The proteins in beer are crucial as they play a part in forming and maintaining the foamy top; something known as “head retention.” We’ll cover the importance of head retention shortly, but for now, it’s important to know that residue within the glass will stop these proteins from forming a tight, creamy head.

Even the smallest particles in a glass can impact carbonation (the fizziness of the beer). Carbon dioxide interacts with imperfections on the glass in a process called nucleation which causes bubbles to form where we don’t want them. This leads to excessive fizz and a loss of carbonation.

Fortunately, there are a few tricks we can use to identify a dirty glass. Aside from a visual inspection for things like lipstick marks or fingerprints, we can pour a beer and check if bubbles are forming on the outside of the glass. We can also rinse a glass with water and coat the inside with salt, which won’t adhere to surfaces where there are residual fats and oils.

Experiencing a pollute glass occasionally is normal, but knowing the signs can spare your pour. If you notice that your majority of glassware is unclean, your glasswasher might be the cause.

Note that a glasswasher should exclusively be used for glasses. Anything that contacted food should be washed separately because the oils and fats can create a layer on the glasses, and residual food can add undesired flavors and smells. The same applies for coffee and tea mugs as coffee oils and milk fats can likewise damage your beer glasses.

If your glasses aren’t clean after washing, ensure to recheck your washer’s cleaning chemicals and if they’re replenished. Even though every glasswasher differs, most need some type of detergent for the washing stage, along with a rinse aid for spotless drying of the glasses. Don’t forget to keep your machine filled with dishwasher salt for preventing limescale, particularly if you have a hard water supply.

Lastly, it’s a good practice to use a glass refresher – those small water fountains that spritz the interior of a beer glass before pouring. These eliminate any remaining residue from the glasswasher, and wash away dust from a glass that’s been sitting unused for some time.

Once your glassware is ‘beer clean’, the next step in ensuring a great beer-drinking experience is using the correct glass for the beer you’re serving. The style and shape of beer glasses influence far more than just what meets the eye; they have a substantial impact on the overall drinking experience.

It’s common to find established beer brands with glassware swathed in their logos. Whenever these are available, they’re undoubtedly the best choice for that specific beer. This is because brewers invest considerable resources designing these glasses – all aimed at enhancing certain aromas and handling carbonation levels. A good example is the intentional nucleation found in most lager glasses. The glass base carries enamel markings meant to spur carbon dioxide agitation, leading to a consistent stream of bubbles.

Your basic pint glass will serve just right for a majority of ales, while light lagers would require pilsner glasses to encourage carbonation and allow for a frothy head. In some instances, especially with Belgian ales, a tulip or chalice-style glass is the glass of choice. The bulbous shape of these glasses helps lock in the complex aromas, while their stems stop the drinker’s hands from warming the beer during consumption. The Teku glass stands out as the ultimate choice when sampling robust, intricate beers. This wine glass-styled vessel is specifically designed and crafted with beer tasting in mind.

In conclusion, consider researching the best glasses for particular beer styles and ensuring your selection covers the types of beers you plan to serve.

Understanding the way our beer dispensing system functions is as crucial as maintaining the quality of our glassware. In simple terms, we refer to our storage and delivery system of beer from its keg to the glass as the dispensing system.

We make use of carbon dioxide, or a combination of both carbon dioxide and nitrogen for moving beer from the keg through the beer delivery lines in most dispensing systems. This is apart from the hand pump systems in use for cask ales. The beer will pour slowly affecting our level of service and making it difficult to achieve a perfect froth if the pressure of gas is too low. On the contrary, if the pressure is too high, the beer might ‘fob’, which means it comes out frothy from the tap.

All dispensing systems typically enable us to adjust the pressure for every individual keg and the beer line. This is crucial because the requirements for different types of beer kegs and beer vary. Take for instance, German Hefeweizens require a higher carbonation and froth level, so they call for more pressure compared to smooth ales.

Even though stainless steel kegs have been a standard for many years due to their ability to endure high pressure levels, it is not unusual to come across key kegs today. Key kegs are made of a pressurized plastic keg that contains a beer sac, with the gas pushing the beer from outside. However, these do not have the durability to endure high pressure levels like a steel keg.

The final factor to consider prior to pouring beer is the temperature of the dispensing method. Depending on the types of beer you serve, there may be multiple steps in the system that focus on achieving and preserving the right temperatures.

Though there are some exceptions, most places serving draft beer have a specific cellar kept between 11 to 13 degrees Celsius. While this is acceptable for varieties such as Belgian or cask ales where we don’t aim to drown complex aromas and flavors, most beers need extra cooling. For these, beer lines pass through an external cooler that brings the beer down to around 3 to 7 degrees Celsius. Finally, beers meant to be served almost ice cold – often mass-produced lagers – the beer is cooled one more time by a device beneath the bar taps.

Temperature is significant for several reasons. Firstly, we don’t want to serve flavorful beers too chilled because this can negatively affect the taste and aromas. Beer that’s too warm will also foam excessively when poured and is more likely to lose its carbonation and taste flat, which can enhance the alcohol flavor. Additionally, higher cellar temperatures can hasten the beer’s aging process, leading to undesirable off-flavors.

We’re now ready to pour the beer. But before we turn on the tap, we need to consider how we’re holding our glass.

One of the key principles in the hospitality industry when it comes to serving drinks is that the customer owns the top two-thirds of the glass. This implies that as a server or bartender, your hand and fingers should only be in contact with the bottom third of the glass. This is done to maintain hygiene by avoiding contact with the section of the glass close to where the customer will be drinking from.

Once we adopt the practice of holding the glass by its lower third, it’s then time to hold it at an angle of 45 degrees relative to the tap. The aim is to position the nozzle as near to the inside of the glass as you can, but not in contact with the glass or the beer. Later on, we’ll delve deeper into the rationale behind this technique. At this point, it’s imperative that the beer slides down the inside of the glass. Begin the process of slowly adjusting the glass to an upright position when it’s halfway full. As soon as the glass is completely upright, it should have about half an inch of space remaining. This space will accommodate the formation of the head on top of the beer.

We need to be cautious not to increase the gap between the beer tap and the glass excessively, as this may introduce too much air into the beer. This could cause fobbing and adversely affect the ability of the beer to retain its head.

Once the glass is properly angled at 45 degrees and positioned close to the tap, we are set to initiate the pouring. But remember, it’s important to fully open the tap.

Imagine a garden hose. When we squeeze part of it while it’s in use, the water’s flow speed decreases. But at the same time, to maintain balance within the enclosed system, pressure rises. Neither slowdowns in flow or increases in pressure are desirable when dispensing beer. If the beer flows too slowly, it wastes time and decelerates service. The beer also gets agitated due to the heightened pressure and constricted outlet, leading to unwanted foaming, wasting beer and time spent waiting for the beer to calm, or pouring a new one.

Ensuring a correct and consistent flow rate is vital in maintaining the beer’s aromatic compounds and the right level of carbonation according to the particular beer style. If the tap is full throttle and the beer exits too rapidly, you might need to re-adjust the flow and pressure controls in the cellar until the pour rate is appropriate. It’s also a good rule of thumb to check the flow rate of an open line when changing kegs, especially when a new type of beer is placed that might have distinct pressure or flow needs.

If you’ve watched draft beer being poured, it’s likely you’ve seen a bartender perform movements like swirling the glass or lifting it under the tap, apparently to form a foam on the beer. Creating the perfect foam is crucial, but this method of doing so is not ideal.

To understand why, let’s delve deeper into the functions of gasses in beer. We know that carbon dioxide enhances the beer’s texture, carbonation, taste, and smell while aiding in retaining a good foam. From a brewer’s perspective, the carbon dioxide created by the yeast during fermentation helps balance the beer’s pH to avoid unwanted tastes. It also bars oxygen from entering the beer, which could oxidize it and give it a stale flavor.

Swirling the glass while pouring introduces unnecessary oxygen into the beer. Though oxidation doesn’t occur instantly, this added oxygen reduces carbonation and alters the beer’s taste and texture, causing it to taste flat. The subdued carbonation also reduces the beer’s taste and fragrance. Concurrently, the surplus air in the beer is consumed by the drinker, often resulting in bloating. This discomfort will likely deter a customer from ordering another beer, negatively impacting profits.

We previously discussed that the beer tap’s nozzle must not contact the glass or beer during the pour. Learning why this is important helps to debunk the mistaken belief that this method effectively forms a beer head.

Indeed, immersing the nozzle in the beer generates more foam by disrupting the liquid surface and liberating more carbon dioxide, but this action has repercussions. While it releases carbon dioxide─often excessively leading to over-foaming─it likely facilitates the introduction of too much oxygen, a substance we want to avoid. Direct contact between the beer and the nozzle could also pose a contamination risk. Despite the tap’s interior being clean if your lines are appropriately maintained, beer on the tap’s exterior fosters bacteria growth, which we don’t want infiltrating our drink.

An exception to this rule exists: when using a cask ale beer engine with a swan-neck nozzle. These cask ales ferment continuously in the cask, relying on natural carbonation without the need for external gas sources. They only require low pressure for pouring, minimizing the risk of excessive carbonation compared to high-pressure keg systems. However, it’s crucial to clean the nozzle with a fresh cloth between pours.

We’ve covered a lot regarding the importance of beer head retention, and now we’ll dive into why it’s crucial and how to maintain it consistently. Primarily, the head serves as a defense mechanism that traps carbon dioxide inside the beer and prevents oxygen from creeping in, sustaining the carbonation for a prolonged duration.

Furthermore, the head aids in preserving volatile compounds of the beer that largely contribute to its aroma. If the beer lacks a robust head, these compounds evaporate rapidly, denying the drinker the opportunity to fully savor their scent. The feel of a compact and creamy head in the mouth is an essential part of the beer drinking experience. Also, when it engages our taste receptors, it helps to neutralize excessively sweet or bitter notes, courtesy of the proteins present in the beer. Under general circumstances, approximately 5% of the glass should contain beer head. But depending on the beer variety, like Belgian ales or German wheats, the head could often be much more substantial.

We’ve mentioned several incorrect ways of creating a beer’s head, and truthfully, if your glassware is pristine and your equipment is set up correctly, the process of pouring the beer itself should automatically result in an ideal head. If the beer requires additional head, you can crack the tap to enhance the foam. Some taps are designed to produce similar results by pushing them forward.

Try to deliver the poured beer to the customer immediately, as its temperature begins to rise and taste less refreshing as soon as it exits the chilled beer lines.

Properly dispensed high-quality beers in clean glassware are characterized by a lasting head. However, this doesn’t persist indefinitely. The diminishing head signals the fading of aromas and carbonation, leading to a less enjoyable drink. If you notice this, it’s a significant sign that your service speed fails to satisfy all customers.

Uncontrollable factors sometimes slow down beer serving speed – think of a customer requesting a big round or having to replace a keg during service. Yet, there are strategies to maintain a steady beer flow. For substantial orders, you can pour the round in parts or pour it entirely, leaving room at the top for the head. This way, you can speedily top them up before serving. In busy, high-volume bars, a runner is crucial ─ someone who can distribute drinks immediately they get prepared, and tackle issues like keg replacements or cellar problems, while the bartenders continue serving.

See the original article on Tasting Table.

It wasn’t that long ago that the common wisdom around pouring beer was that you wanted as little foam as possible, but things are changing. To catch up on the latest beer pouring trends, Tasting Table reached out to Jeff Tyler, co-owner and head brewer for Spice Trade Brewery & Kitchen. “The two most important things to keep in mind when pouring beer from either a can or bottle is knowing what style of beer it is, and how it was carbonated,” Tyler told us.

“With force carbonated beer (i.e. 95% of beer that you will buy in the liquor store) … you typically want to pour the beer a bit more aggressively than you would think, directly into the bottom of the glass or with the glass at a slight angle,” explains Tyler. “The goal here is to allow a good amount of the CO2 to ‘break out’ of solution (get foamy) while you are pouring.”

Since most people tend to avoid the foam, we asked him why they should switch up their practice. “The thought behind this more aggressive pour is that you really don’t want all of those bubbles staying in the beer because they’ll end up in your stomach and you’ll end up burping it all out. Less CO2 means you still get the aroma … but it saves you from filling your whole stomach with beer foam.” The same idea goes for draft beers, regardless of whether the beer is dark or light.

Read more: 13 Liquors Your Home Bar Should Have

What about the other 5% of beers? As stated by Jeff Tyler, you should seek the terms “naturally carbonated” or “bottle/can conditioned” on the packaging itself. He explains, “This indicates that yeast and a minor amount of sugar were added to the bottle or can immediately before its closure.” The yeast ferments the sugar, resulting in carbonation within the bottle. While this method is not widespread, it can be found in certain Belgian and sour style beers.

This procedure can leave some sediment at the bottle or can’s bottom. Tyler advises that when pouring, do it softly and ideally in one go (not tilting the bottle up and down as this could mix the yeast). “Reserve the last ounces of beer in the bottle and you should achieve a clear pour in your glass with any leftover yeast in the bottle.” This is the same process for hefeweizens and hazy IPAs, which tend to have sediment.

The takeaway here is to let the carbonation release so that you don’t end up with a gurgling stomach whenever you’re drinking at a bar. And if you’re consuming a unique craft beer with sediment at the bottom, just leave it unpoured to avoid consuming the sediments.

Peruse the original article on Tasting Table.

This zero-proof stout from the world’s most recognizable name in that kind of beer is remarkable for many reasons. Here’s why you need to pour one out.

Guinness 0 is a new NA beer from the world’s most famous maker of stout. It’s already a smash hit.

Guinness was a little slow to jump on the non-alc trend, but released this distinctive product in 2020, quickly bumping up production as the demand soared. It’s sold as a four-pack of larger-than-your-average beer cans. In other words, it pours perfectly in a pint glass.

The size isn’t the only way it stands apart from the growing number of NA beers on the shelves. It’s got a widget inside, a small ball that helps the product pour more like a real draught. Because what would a Guinness be without that creamy head on top?

As per the official narrative, the beer has been crafted utilizing the same components as the first beer: hops, barley, yeast, and water. Following the fermentation phase, the alcohol is eliminated using a cold filtration method which helps to preserve the rich and deep flavors. Some individuals describe the final product’s taste to encompass hints of coffee and chocolate.

For those who are normally disinclined towards stout, its heaviness is more perceived than factual. The stout comes across as moderately bitter with a slight undertone of sweetness, all combined with a velvety mouthfeel.

This is where Guinness 0 truly stands out: when paired with food at the table.

Steve Gilsenan has been associated with the legendary brewery for over two decades, assuming the most recent role as the Global Head of Quality. In this capacity, he globetrots to monitor and ensure the consistency of ingredients’ high quality.

While on his travels, Gilsenan utilizes his knowledge as a gifted brewer and beer sommelier — not to be mistaken for a cicerone — to engage in discussions with clients and crew about the ultimate food and beer pairings.

“We often discuss the three C’s,” he mentioned in a recent phone conversation. “We particularly focus on how it contrasts, complements, and reduces the bitterness of corresponding foods.”

“The beer should never dominate the taste of the food, or the other way round,” he further explained.

Some of the most successful pairings involve surprising mixes, like oysters served on the half shell. “This is a combination we’ve been using since 1837, when it was brought up by a prime minister,” Gilsenan informed, adding that Guinness used to host an extensive oyster festival to celebrate the intriguing pairing. (We wish for its comeback!)

Spicy foods seasoned with chili powder are also a good candidate for serving alongside a stout, as are chocolate desserts. We’ll raise a pint of NA to that three-course meal.

Then, of course, there’s the classic fish and chips pairing, made even better if you add a splash of stout to the batter before dipping and frying. Mmmm, and please pass the malt vinegar.

Here’s chef Gordon Ramsay walking us through the fish and chips recipe:

Expectations are strong that climate change will affect two crucial ingredients for beer making: Hops and barley. According to some U.S growers, there has been noticeable impact from extreme heat, drought, and unpredictable shifts in growing seasons on these crops.

In a sunny fall day in MOUNT ANGEL, Oregon, a number of tractors navigated across Gayle Goschie’s farm, located roughly an hour from Portland, Oregon. Being in the beer industry, Goschie, a hops farmer of four generations, uses this fall off-season, when the trainings are devoid of any crops, to incorporate winter barley – a relatively novel crop in the beer business – into their crop rotation.

Scott Peterson, a brewer at Von Ebert Brewing, while brewing a German-style Pilsner on October 22, lamented over the negative impact of hot, dry, summer seasons over recent years on the hops they rely on from Europe.

Against a background of anthropogenic climate change affecting water availability and weather patterns in the Willamette Valley, an area notorious for hops production, Goschie is left with no choice but to come up with new farming strategies to maintain their production and meeting the needs of local and large breweries alike.

According to Goschie, the threat of climate change is no longer a distant possibility; it has arrived.

Climate change is expected to exacerbate the existing problems faced by beer producing crops, like hops and barley. Several American hops and barley farmers report their crops being negatively influenced by severe heat, drought and irregular farming seasons. Specialists are assisting farmers to navigate these turbulent weather conditions with drought-resistant hop varieties and the introduction of winter barley.

Jose Vasquez, Gayle Goschie and Eloy Luevanos are busy preparing a harrow on October 31 to be pulled by a grain hopper and tractor for planting winter barley at Goschie Farms situated in Mount Angel, Ore.

Mirek Trnka, a professor at the Global Change Research Institute, affirmed their awareness of the impending impact of climate change on beer production. Together with his team, they released a study recently, published in Nature Communications, predicting a decrease in European yields ranging from 4% to 18% by 2050. Their initial study on hops conducted fifteen years ago expressed a similar sentiment.

“If we don’t act, we’re just going to also lose things that we consider not to be, for example, sensitive or related to climate change. Like beer,” he said.

Climate change moves faster than we might realize but still too slowly for many to notice, he said. The fact that researchers started picking up on this means there’s promise for adaptation and solutions in the form of farming changes, but Trnka still has his concerns.

Brewer Scott Peterson measures out a sample of wort  Oct. 22 while brewing a German-style Pilsner at Von Ebert Brewing in Portland, Ore.

Hops declines in Europe mean changes for American producers, too. One craft brewery that gets some of its hops from Goschie said the company is trying to replicate the flavors of German hops using new varieties grown in the U.S. because the ones it depends on from Europe were affected by hot, dry summers over the last couple of years.

Researchers are attempting to develop hop varieties that can better tolerate the effects of climate change, including increased summer heat, milder winters, evolving pests and diseases, and reduced snowfall that might result in lesser irrigation options. Shaun Townsend, an Associate Professor and Senior Researcher at Oregon State University, is spearheading a project where he subjects hops to drought conditions with the aim of developing more drought-resistant variants.

However, achieving this goal is a long-term project, often taking up to ten years to accomplish. Besides, the need to maintain the flavors preferred by brewers and the yield of the hops makes the process even more challenging. Nonetheless, the potential of water scarcity makes these efforts indispensable, Townsend emphasizes.

On October 22, Brewer Scott Peterson engaged with hops pellets from Indie Hops at Von Ebert Brewing located in Portland, Ore.

Concurrently, significant advancements have been made in improving barley crops.

Kevin Smith, a professor specializing in agronomy and plant genetics at the University of Minnesota, conveyed that spring barley is currently the most popular type among the U.S. beer industry. However, the focus could shift to winter barley, which is sown in autumn and remains on fields during the chilliest season. This barley variant can potentially become more functional in the Midwest, where other types of barley have been abandoned due to environmental, disease-related, and economic factors in favor of crops that pose less risk.

Winter barley is also potentially appealing to craft breweries that have started focusing on locally sourced ingredients and prefer produce grown in proximate locales. Besides, farmers can cultivate it as a cover crop during the off-period. This time is generally when fields are empty, and growing crops can contribute to preventing erosion, enhancing soil health, and retaining carbon within the ground.

Though the benefits of winter barley are evident, there has been a lack of complete agreement on its potential. Smith recounted an anecdote about his predecessor, an experienced spring barley breeder, who did not see the same potential in winter barley. When Patrick Hayes, a professor at Oregon State University, shared his optimism for the future of winter barley, Smith’s predecessor dismissed the idea, writing on a business card that it was an unfeasible venture.

Hayes, however, kept this card in his office and made it his lifelong goal to enhance the cultivation of winter barley.

Jose Vasquez and Eloy Luevanos are seen filling up a grain hopper with winter barley seeds on October 31, prior to plantation at Goschie Farms situated in Mount Angel, Oregon.

According to Ashley McFarland, vice president and technical director of the American Malting Barley Association, winter barley programs are now present in almost every state of the country. She believes that while winter barley is unlikely to ever make up the entire crop in the U.S., it is important for producers to diversify and spread their risk to increase their resilience against climate shocks.

Two of the biggest beer companies in the U.S., Molson Coors and Anheuser Busch, publish annual environmental reports affirming commitments to sustainable sourcing of hops and barley, and to the reduction of water usage. However, neither company responded to an Associated Press request for comments regarding these efforts.

Douglass Miller, a senior lecturer at Cornell who also teaches a class on beer, stated that hops can be quite a challenging crop to grow due to their sensitivity to climate changes. He points out that without sufficient water, it would be impossible to brew beer. He warns that the price of beer, as well as everything else on the menu, might see an increase due to the impacts of climate on supply chains.

“All beverage categories are being impacted by this,” he said.

Many studies have demonstrated that global warming poses a serious threat to alcohol production worldwide, from vineyards in France to whiskey distilleries in Scotland. And now there is alarming evidence that climate change also impacts hospitalizations for alcohol consumption.

A study published on September 26 this year in the Nature Communications Medicine journal revealed that a rise in temperature due to climate change has resulted in a significant increase in the number of hospital visits related to alcohol-associated disorders such as alcohol poisoning, alcohol withdrawal, and sleep disorders induced by alcohol in New York state. “We discovered a nearly linear relationship between the increase in temperature and the number of hospital admissions and visits related to alcohol disorders,” stated Robbie Parks, an environmental epidemiologist at Columbia University and the lead author of this study.

The investigators also discovered links between temperature and hospitalizations related to the usage of cannabis, cocaine, opioids, and sedatives— a result most profoundly felt in suburban and rural regions outside New York City. However, amongst these, the link between hospitalizations due to alcohol usage and temperature was the most “robust,” Parks stated.

Grist dives into this new study to understand the complex relationship between heat-related climate change and the rise in alcohol-related hospital admissions.

A growing body of research that shows Americans have become increasingly reliant on drugs, especially opioids, and alcohol over the past few decades. There has been a fivefold increase in overdose deaths in the United States since the turn of the century. This trend could be made even worse “with rising temperatures under climate change,” the study’s authors write.

By looking at hospital admission records and comparing them to weather data over the course of three decades between 1995 and 2014, the researchers figured out how short-term spikes in temperature over the course of a few days affect hospital admission rates related to substance use.

Even a slight increase in temperature, say from 15 degrees Fahrenheit one week to 20 degrees F the next week, or from 60 to 65 degrees F, led to more hospitalizations for substance use. That trend held strong from negative 22 degrees F all the way up to 86 degrees F — the full range of daily average temperatures across New York state between 1995 and 2014.

"It’s not just seasonal," Parks said. "If today was 5 degrees hotter than this time last week or this time next week, we would expect more hospital visits for alcohol and substance disorders."

Daily average temperatures in New York have risen 3 degrees F statewide since 1970 and are expected to rise another 3 degrees F by 2080, due to the warming effects of fossil fuel combustion. This trend has contributed to the short-term temperature fluctuations Parks and his team compared against local hospitalization rates in their study.

Previous research has shown that temperature fluctuations can influence drug use in the United States and overseas, but this study is among the first to look at different types of drugs and find that climate change is linked to spikes in hospital admissions for alcohol-related disorders in the U.S., specifically. Parks and his team found that the pattern was near-universal across the demographic characteristics they looked at, which included age, sex, and social vulnerability (an umbrella term for socioeconomic and minority status). The study controlled for seasonal variations in alcohol use, such as people’s tendency to drink more during the winter holidays and summer months.

"This is obviously relevant in the context of climate change, where we’re anticipating hotter average temperatures, including more frequent and severe heat waves," said Francis Vergunst, an associate professor at the University of Oslo who has researched the effects of climate change on behavioral disorders and was not involved in the Columbia study. "That means there will be more days in which people potentially could be using substances at harmful levels that could require hospital admission."

Though it’s not entirely clear why rising temperatures lead to more hospitalizations for substance use, Vergunst said researchers have some ideas about what may be behind the trend. One possible explanation is that people are more impulsive and uninhibited during periods of elevated heat, which leads them to drink more and consume more drugs. For some types of drugs, such as opioids, warm weather can diminish the perceived effects of the drug and lead people to take higher doses to get to their desired level of inebriation, which in turn could contribute to more hospital admissions for overdoses. Drinking alcohol, popularly thought to raise the body’s internal temperature, actually destabilizes the body’s ability to regulate its core temperature, which could also contribute to hospitalizations during periods of elevated heat.

“I think it’s really important to start understanding what those underlying factors are,” Vergunst said, “because that could be the primary potential intervention point.” In other words, understanding what causes people to consume more drugs as temperatures warm will be crucial to preventing them from ending up in the hospital because of an overdose or some other substance-related condition.

The study doesn’t make projections about how future warming due to climate change may influence the prevalence of hospital admissions for substance use, and Parks warned against extrapolating New York’s data to the rest of the country. More research needs to be done to figure out how people living in the nation’s varied and distinct climates respond to rising temperatures. But Parks said that the study hints at the possibility of a larger trend that needs to be investigated. It’s a starting point for beginning to understand how climate change may influence substance use across the nation and elsewhere.

“New York is the fourth-largest state in the country, one of the most diverse, one of the most extreme in terms of socio-demographic profile,” Parks said. “You might surmise, though cautiously, that this would be an issue across the U.S. and worldwide.”

This story was produced by Grist and reviewed and distributed by Stacker Media.

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Climate change is anticipated to impact two key beer crops: Hops and barley. Some growers in the U.S. say they’ve already seen these crops imp…