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......anybody wanna beer?????....Wherz Tomkow?....went to get us some beer...yeah, but how much?....he drank it all didn't he?.....heheheheh...is he drunk?.....NO! WE are!...giggle..giggle...beer's just not for breakfast anymore!...do the Canteen Galz like beer?...SURE!!!....ummm, who discovered BEER?......who cares?....it's OUR job to drink it!...what kind of beer do YOU like???......does it matter, as long as it cold?? 
Welcome to
Camp RUN-A-MUK! 
Where the Plan Of the Day is: Mirth...Merriment...and FUN!
Kick back! Relax! Tell a joke or two! Have a brew !
The BAR is OPEN! We've got Eye candy...Mind candy...and Chicken soup for the soul! Today, we're going to take a loving look at
BEER & a little of it's HISTORY!
 
The History of Beer One of the world’s oldest known alcoholic beverages, beer was brewed as early as 4,000 years ago in ancient Egypt and Babylon. According to Egyptian legend, Osiris, the god of agriculture, taught humans to prepare beer. It has been a commercial product since the late middle ages. Today beer is legally defined in some countries, as in Germany, where the standard ingredients, apart from water, are germinated barley, hops, and yeast. Historians speculate that prehistoric nomads may have made beer from grain and water before learning to make bread.
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4300 BC |
Babylonian clay tablets detail recipes for beer. |
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1600 BC |
Egyptian texts contain 100 medical prescriptions calling for beer. |
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49 BC |
Caesar toasted his troops after crossing the Rubicon, which began the Roman Civil War. Before the Middle Ages brewing was left to women to make since it was considered a food as well as celebration drink. |
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23 BC |
Chinese brewed beer called "kiu." |
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1000 AD |
hops begins to be used in the brewing process. |
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1420 |
German brewers develop the lager method of brewing. |
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1490s |
Columbus found Indians making beer from corn and black birch sap. |
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Late 1500s |
Queen Elizabeth I of England drank strong ale for breakfast. |
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1786 |
Molson brewery is founded in what is today Canada. George Washington and Thomas Jefferson had their own private brew houses. Samuel Adams operated commercial brewery. Soldiers in the revolutionary army received rations of a quart of beer a day. |
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Before the 1800s most beer was really ale. |
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1842 |
the first golden lager is produced in Pilsen, Bohemia. |
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1876 |
Pasteur unraveled the secrets of yeast in the fermentation process, and he also developed pasteurization to stabilize beers 22 years before the process was applied to milk. |
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1933 |
Prohibition ends for beer (April 7). |
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1935 |
the beer can is introduced (American Can Co. & Kreuger Brewing). |
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1988 |
Asahi Super Dry (Japan) introduces new beer category (soon to follow is Michelob Dry). |
| A beer a day… Results published in the Journal of Internal Medicine indicate that male coronary artery disease (CAD) patients who consumed moderate amounts of beer had favorable blood biochemical changes that are considered indicators of CAD prevention. |
BEER 101
Beer isn’t as simple as your average six-pack. Here’s an introduction to the building blocks of beer. Beer basics
Beer is essentially fermented, hop-flavored, malt sugar tea. There are four basic building blocks needed to make beer: water, malted barley, and hops. Yeast is used to ferment the tea into an effervescent liquid with an average of between three and seven percent ethyl alcohol by weight.
Water
More than 90 per cent of beer is water, and therefore has a great effect on the taste of the final product. Brewers can, and do, chemically adjust any water to create the exact "style" of beer desired.
Malted Barley
Barley, a basic grain, must be "malted" before it can be used in the brewing process. Malting is the process of bringing grain to the point of its highest possible starch content by allowing it to sprout roots, then heating the grain to a temperature that stops growth. Once "malted," barley is high in the enzyme diastase, which converts into a rich sugar called maltose. This sugar is metabolized by the ale or lager yeast to create carbon dioxide and ethyl alcohol.
Portions of this malted barley are then heated at higher temperatures to roast it. This roasted malted barley no longer has the active enzymes needed to turn the starches into sugars, but it does take on characteristics that add to the flavor of the beer.
Yeast
 Yeast is the organism that metabolizes the sugar (maltose) into ethyl alcohol and carbon dioxide (CO2). The fermentation process is done in two steps. The "primary" fermentation converts most of the maltose to ethyl alcohol and CO2. The "secondary" fermentation finishes metabolizing the remaining sugar into the CO2 necessary to give the beer effervescence.
In traditional beer-making there is also a "priming" that restarts the last of the fermentation in the bottles or kegs. This priming ensures that the beer has natural carbonation. In mass-produced commercial beers and ales, the carbonation is injected into the beer when it is bottled or kegged.
Hops
This herb is actually the flower of a perennial vine. Different brewers use different varieties of hops. Each variety has a particular bitter flavor as well as aroma and the two characteristics are important to remember when tasting a beer. The combination of the bitter flavor and floral aroma from the hops, when combined with the sweet and, sometimes astringent, flavors of the malts used in the beer are also influenced by the flavors created by the specific yeast used to ferment the beer.
Additional ingredients
Although malt and hops are the main contributors to the flavor of beer and ale, in some cases there are additional flavors. Depending on whether you are drinking a beer or an ale you may also detect flavors that are created by the yeast during fermentation. The ale yeast creates esters that smell like apples, bananas, pears and oranges.
Lager yeast creates much fewer esters, mainly those reminiscent of new-mown hay or, in some cases, citrus. These esters are the exception rather than the rule because lager yeast ferments the sugars much more thoroughly than ale yeasts. Lager yeast takes at least 32 days to complete fermentation, while ale yeast takes a week at most.
Although there are essentially only two types of beer (ale and lager), there are a number of styles that fall under the two categories. 
Lagers  The word lager is derived from the German verb “lagern,” which means "to store". During the late middle ages, before the days of refrigeration, fermentation was a hit-or-miss affair, especially during the hot summer months. To ensure a supply of beer for the summer, brewers in the Bavarian Alps stored kegs of spring brew in icy mountain caves. As the beer slowly aged, the yeast settled, creating a drink that was dark but clear and sparkling with a crisper, more delicate flavour. In 1842, lager acquired its familiar golden colour when a brewery in Pilsen, Czechoslovakia perfected a pale, bottom-fermented version of the beer. Lagers typically take more time to brew and are aged longer than ales. Lagers are best enjoyed at cooler-than-room temperature.
Ale
Although the term 'ale' covers a fascinating variety of styles, all ales share certain characteristics. Top-fermentation and the inclusion of more hops in the wort gives these beers a distinctive fruitiness, acidity and a pleasantly-bitter seasoning. All ales typically take less time to brew and age then lagers and have a more assertive, individual personality, though their alcoholic strength may be the same. Ales are best enjoyed at room temperature or slightly warmer.
The following lists styles of beer, generally from the most delicate-flavored to strong-flavored "specialty" brews. The essential difference in beer is the content of the brew. Just as each winery has a "signature" that wine connoisseurs can readily detect, certain geographical areas also provide "signature" brews that are just as distinct. The basis for different styles is usually found in the basic ingredients of the brew that are indigenous to a specific area.
American Light Lager
This style of beer is the result of the growth of national breweries, and their ability to brew a beer with wide appeal and a competitive price. It is essentially a pilsner-style lager, brewed with significant quantities of grain other than barley malt; a slightly sweet, lightly hopped, straw-colored, effervescent beer.
Pilsner
A light-straw colored, full-bodied, lagered, bottom-fermented beer named after the town of Pilsen (in what was then known as Bohemia), where it was first brewed in 1842. It quickly became a popular style because it was so different from the amber brews that were the norm at that time.
British Bitter
This top-fermented classic ale style offers a deep, rich brown or ruby color with a malty, very lightly hopped flavor. True bitter is only lightly carbonated.
Pale Ale Pale ale, another classic British top-fermented ale style, has more hop flavor than the bitter style, but not as much as India pale ale.
Indian Pale Ale India pale ale was developed as a high-gravity, well-hopped brew, which enabled it to last the voyage from England’s breweries to overseas locales (thus its name).
Vienna Lager
This style was the rage in Vienna at the turn of the 19th century. Then it fell from fashion and left Europe for the warmer climate of Mexico. Today, the only true Vienna lager is Dos Equis, but with the growth of the specialty beer market it may not hold its special place for long.
Brown Ale
Brown ale is a traditional British, top-fermented ale, similar to a pale ale, but sweeter and darker.
Scottish Ale
This is a high-alcohol brew made with Scottish malted barley. The flavor includes hints of caramel and smoke, and less hops taste than English brews.
Strong Ale
Also called Old Ale this high-alcohol brew is noted for its dark color and sweet flavor.
Barleywine
Barleywine is a very dark, almost opaque ale. The term "barleywine" is a fairly new -- once called "Strong Ale," this is the most alcoholic style of beer. The addition of a healthy amount of hops forms a powerful flavor triad of sweet malt, bitter hops and warm alcohol.
Bock Beer
Similar to strong ale, this style uses bottom fermenting yeast and is "lagered" (aged) for at least a month.
Porter and Stout
Whether dry or sweet, flavored with roasted malt barley, oats or certain sugars, stouts and porters are characterized by darkness and depth. Both types of beer are delicious with hearty meat stews and surprisingly good with shellfish. The pairing of oysters and stout has long been acknowledged as one of the world's great gastronomic marriages.
Wheat Beer
This top-fermented beer contains more than half wheat. Hallertau hops are used for both bittering and aroma. Lager yeast is used and the beer is allowed to lager for approximately two to three weeks at just below freezing temperatures.
Belgian Styles
Flanders Red Ales
Considered the best of the “red beers,” Rodenbach is brewed from four different malts. Five different strains of yeast are used in the fermentation process.
Lambic
Typically served in a champagne flute, this beer is usually sold in 750 mL bottles. Lindeman's Kriek, a good example of the style, is a top-fermented cherry flavored lambic (70 per cent malted barley and 30 per cent unmalted wheat), with a rose color. It has an aroma of cherries and is sparkling, with a dry finish. The acidic flavor of the Lambic blends well with the cherry flavor.
Belgian Strong
Brewed by the Moorgat brewery in Belgium, Duvel is seen as the quintessential pale Strong Ale, with a flavor that is complex and deep. It is made with Danish summer barley malt, whole flower Styrian and Saaz hops. Duvel undergoes three fermentations. The first is warm, the second cold, and the final one takes place in the bottle, lasting five weeks.
Trappist
Dark brown with a ruby hue, three types of trappist beers are produced by Chimay: Premier Chimay (red), Cinq Cents (white), and Grand Reserve (blue). The red, as well as the blue, has a fruity taste, with a soft, full, deep body. The white Chimay has a stronger hops flavor and a drier finish, with a quenching hint of acidity. It also has a paler color, more amber than ruby red.
MORE BEER TYPES & BEER COCKTAILS NEXT WEEK! .............and you all thought that all there was to beer is to open it & drink it! 
This thread is NOT advocate under-age drinking!
Rather, it is for the well-seasoned Sailor or Service Person to undertake these DANGEROUS tasks! Excessive consumption of BEER may cause the consumer to do
STRANGE things! 
No beers were harmed in any way in the construction of this thread! My "kittie-kat" BRUNO sez... 
DON'T DRINK & DRIVE! 
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