Posted on 05/15/2014 12:59:39 PM PDT by ghost of stonewall jackson
INDIA pale ale (IPA) had a good claim to be the first global beer, before lager took a grip on the world’s tipplers. Now IPA, an amber, hop-laden brew, high in alcohol, is regaining its global footprint. Britain’s territories on the Indian subcontinent were generally too hot for brewing. So a couple of hundred years ago, to keep army officers and officials of the East India Company away from the fearsome local firewater, beer was exported from Britain to take its place. What is clear is that hops, which act as a preservative as well as a flavouring, combined with a hefty dose of alcohol for added robustness, ensured that the beer survived the long sea journey to India. Indeed, the months jiggling in a barrel onboard seemed only to improve the flavour.
IPA’s popularity waned as the brewing industry changed. After the second world war, big brewers in Britain and America bought smaller competitors and flooded the market with bland, mass-market beers as old styles were abandoned in favour of a pint that would not offend anyone. In the 1980s brewing began to change again. The craft beer revolution, which started in America, was a reaction to the domination of the market by these dull and flavourless brews. Small beermakers, encouraged by tax breaks and an urge to drink a beer with some character, set up to produce small batches of more adventurous ales. The taste for these beers caught on. The result is that America is now home to some 2,500 breweries, compared with about 50 in the 1970s. Beer drinking is in overall decline as wealthy boozers switch to wine and spirits, but craft beer is growing fast, as consumers turn against the mass market to savour more expensive and exclusive brews.
(Excerpt) Read more at economist.com ...
American beers are brewed much lighter than European
Climate is much hotter than Europe (especially in summer)
European beers used type of barley malt with high protein
content - resulted in very heavy brews
Great to stick to ribs - bad for hot climate as put you to sleep
American brewers switched to different type of malts and later used “adjuntantS” - rice or corn grits to lighten brews.
Which is why American brews taste watery compared to European
Yep, nice products. Especially that chocolate stout - it's like a bottle of decadent dessert.
The craft beer revolution was a reaction to the ubiquity of bland American pilsener.
The next beer revolution will be a reaction to ubiquity of overly hopped India Pale Ale.
The New Belgium Brewing Company's Imperial IPA is a monster, at almost 9% alcohol. Nice fruity character, but definitely packs a wallop.
“but any craft beer is.”
That really depends on your tastes.
As the article says, mass-market brewers have to produce a “pint that would not offend anyone.” Craft brewers, OTOH, are all about niche-markets. If you like one of their brews, you’ll really like it. However, you might be “offended” at some of the other brews. I might have just the opposite preferences.
hefeweizen
I wonder if all these young guys guzzling these heavily-hopped IPSs realize that hops - over the long term - have a very negative effect on male sexual performance.
Lol ! That is so true !
I’m scheduled to brew a Bacon Red Ale this weekend.
Have not tried it before.
Leffe blond!
Ugggh. Why not just take a swig off of a bottle of vinegar?
IPAs wire me out. They’re also too harsh a taste for me, almost a metallic aftertaste. Never could figure out what I was doing wrong, or what others like about that. A red ale is about as hoppy as I like to get. I imagine the hop pleasure I get from a red, is what people who like IPAs get from them. To each their own.
You can hide a lot of faults in an IPA. The hardest beer for a homebrewer to make is an American light. The trick is to brew it double strength an cut it with water when kegging/bottling. That’s how Coors light is made. Saves on lagering space.
I made a good IPA that won a prize way back in the late 80’s. one of the best parts of making your own beer was selecting the hops. The hops are local to the original beer as well as the waater and grains. I think we used fuggles and something else for IPA. Then i made lagers and hallertaur and saaz for finishing. very nice beer. I think some of the craft brews use more american hops. i never see the actual names listed.
amen now that i don’t make my own, it is one of the best. might venture out to my truck and get a couple bottles.
releated to pot
Cannabaceae is a small family of flowering plants. As now circumscribed, the family includes about 170 species grouped in about 11 genera, including Cannabis (hemp), Humulus (hops) and Celtis (hackberries). Celtis is by far the largest genus, containing about 100 species.[1]
Look around!
Majority opinion.
Not a beer conne.., cones...., er, big beer drinking expert, so on those occasions when I’m out (usually seeing an Irish band like Celtic Cross), I’ll stick to Guinness.
Atwater Pilsner
http://www.beeradvocate.com/beer/profile/15280/11457/
a - pours a deep gold color with a ridiculous amount of head. had to stop and let it settle before pouring the rest of the beer. leaves some sticky lace in the glass.
One of my favorite Pils. You have to crack it slow, or the head will wash you away...
Good reminder.
Kind of hard to believe that government would get in anyone's way, or waste their time... /s
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