Spring Break
Beer 101: Lagers, ales, lambics dominate Natty Ice
Evan Finkelstein
Issue date: 11/21/08 Section: Arts & Entertainment
Here's to the official beer review of The Triangle! Each week I'll be ranking different beers from my own personal scale: The Suds-o-Meter. Rankings will take into account looks, tastes, smells, inebriation levels, and all that other stuff that makes beer so good (or so bad). But enough of this formality crap: let's talk brewski.
This week there is no beer review. But there's no reason to cry or get worried - I've got something in store for you. I felt that after all the reviews I've done so far, it's about time I cater towards those who would like to get a better understanding of beer. Pencils down, and eyes on me - you've just entered Professor Finkelstein's crash class: Beer 101.
Between my thoughts, help from www.beeradvocate.com, and the input of self proclaimed beer geek and my mentor, Kraig Turner, a senior Information Systems major, we've got some good material for you.
Beer is made up of four main components: water, barley, hops, and yeast.
Each ingredient has its own purpose and what differentiates each brew from the next is how the brewer manipulated each one of them.
In basic terms, water creates a base for fermentation and is what makes beer liquid.
Barley is the source of grain, which is used to create sweeter, malt flavors.
Hops are bitter in nature and are used to balance the sweetness that malt produces. Yeast, though flavorful on its own, is the catalyst for fermentation and makes the beer alcoholic. Any and all other additions to the beer are known as adjunct ingredients.
With all of these elements thrown together, mixed around, and aged, beer is created. This art form is claimed to have been dated back for thousands of years and has become a rich tradition that is respected all over the world by many different cultures.
In terms of the types of beers, the two main categories that beers fall under are lagers and ales. Lagers are anaerobic in the fermentation process, meaning they require no oxygen, ferment at the bottom of the fermentation container, and are brewed in cooler temperatures. Opposite to lagers, ales are aerobic, meaning they require oxygen, ferment at the top of the fermentation container, and are brewed in warmer temperatures. A third and rare style of beer, the lambic style, are fermented in large barrels.
This week there is no beer review. But there's no reason to cry or get worried - I've got something in store for you. I felt that after all the reviews I've done so far, it's about time I cater towards those who would like to get a better understanding of beer. Pencils down, and eyes on me - you've just entered Professor Finkelstein's crash class: Beer 101.
Between my thoughts, help from www.beeradvocate.com, and the input of self proclaimed beer geek and my mentor, Kraig Turner, a senior Information Systems major, we've got some good material for you.
Beer is made up of four main components: water, barley, hops, and yeast.
Each ingredient has its own purpose and what differentiates each brew from the next is how the brewer manipulated each one of them.
In basic terms, water creates a base for fermentation and is what makes beer liquid.
Barley is the source of grain, which is used to create sweeter, malt flavors.
Hops are bitter in nature and are used to balance the sweetness that malt produces. Yeast, though flavorful on its own, is the catalyst for fermentation and makes the beer alcoholic. Any and all other additions to the beer are known as adjunct ingredients.
With all of these elements thrown together, mixed around, and aged, beer is created. This art form is claimed to have been dated back for thousands of years and has become a rich tradition that is respected all over the world by many different cultures.
In terms of the types of beers, the two main categories that beers fall under are lagers and ales. Lagers are anaerobic in the fermentation process, meaning they require no oxygen, ferment at the bottom of the fermentation container, and are brewed in cooler temperatures. Opposite to lagers, ales are aerobic, meaning they require oxygen, ferment at the top of the fermentation container, and are brewed in warmer temperatures. A third and rare style of beer, the lambic style, are fermented in large barrels.
Viewing Comments 1 - 2 of 4
Tempe Happy Hours
posted 11/21/08 @ 6:34 PM EST
I had no idea that color had no relation to the amount of filling a beer is. I always have associated dark beers as heavy, and not very drinkable. We have a local brewery here that is proud of some of it's darker "light" beers, and I have always turned the other cheek. (Continued…)
Mark S.
posted 11/22/08 @ 10:46 PM EST
Evan-
At Drexel and in Philly you are surrounded by great beer and great beer writers - lots of knowledge etc.
Dr. Lynn hoffman should be on staff there and would be a good resource. (Continued…)
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