@George,
George wrote:
In the summer, I like Belgian whites, but I keep forgetting to tell them to
omit the garnish. A slice of citrus fruit on a beer glass just seems wrong.
I'll take your slice of orange if you don't want it.
@George,
I was told by my doctor not to drink alcohol any more. It's killing me!
It had been proved that when people know that they are drinking their brains respond differently to when they taste the drinks "blind". (See e.g.
>here<)
Now this has been proved with beer, too.
These two different kinds of beer had been blind-tested
>Altbier< and
>Kölsch<
Quote:Abstract: In consumer psychological experiments with 50 men of Cologne and 50 men
of Dusseldorf between the age of 35 and 65, we examined whether there are recognizable
differences between the two beers, KÖLSCH and ALT. Firstly, the taste of KÖLSCH
and ALT was judged in a blind test. The results of the evaluation of KÖLSCH and ALT
regarding the characteristics “tastes good”, “tastes fresh”, “tastes mild” and “tastes aromatic”
were nearly equal. A further blind test examined whether the test subjects could
actually recognize KÖLSCH and ALT at all. Again there was no significant difference –
only 55 % of the beer was identified correctly which is on a random level. Later, the taste
of KÖLSCH and ALT was tested again, but in an open test. This time the men of Cologne
clearly prefer the taste of KÖLSCH. The men of Dusseldorf, however, find the
taste of the ALT significantly better than the taste of KÖLSCH. A study of the preferences
supports these findings: Whereas the preferences in the blind test, were nearly
50:50, the preferences in the separate open test changed to 78:22 in favour of the home
beer. These results are quite amazing, because it is unbelievable that men cannot differentiate
objectively between KÖLSCH and ALT. The results are psychologically and
epistomologically interpreted in detail and thus insights can be derived for marketing.
Source
@Walter Hinteler,
Germany has so many different beers, I can't even remember which were my favorites. I usually drank the dark beers. Only Beck comes to mind.
@ossobucotemp,
ossobucotemp wrote:
What is BQE?
Brooklyn-Queens Expressway
Thought I'd post this here, (even though it does sound a bit like Saruman's gaff.)
Quote:Many people may not realise the beer in their pint glass contains a product made from fish. Now the Campaign for Real Ale (Camra) is calling on brewers to remove it from their drinks. But why is fish put in beer anyway?
Ask somebody to list the classic ingredients of beer and the chances are they will come back with: hops, malt, barley and water, with a bit of yeast thrown in for good measure.
It is unlikely the swim bladder of fish would be on the list, but isinglass - a gelatine made using the organ - is in fact very likely to be in your average pint.
Used since the 19th Century as a fining agent to make beer clear, bright and more attractive to drinkers, the odourless added extra is used widely by brewers, from mass-produced brands to small microbreweries.
Its prevalence poses a problem for vegetarians and vegans, many of whom do not realise they need to tread carefully when ordering at the bar.Now Camra is calling on breweries to leave isinglass out of beer, is a brewing revolution on the cards?
http://www.bbc.co.uk/news/uk-england-37350233
Since my doctor told me I can't drink alcohol, any beer is the 'BEST.'
As an aside: Beer culture in Belgium was inscribed yesterday (30 November) on UNESCO’s Representative List of Intangible Cultural Heritage of Humanity.
On its website, UNESCO recognises that making and appreciating beer is part of the living heritage of a range of communities throughout Belgium, playing a role in daily life, as well as festive occasions. UNESCO acknowledges that almost 1,500 types of beer are produced in Belgium using different fermentation methods.
“Sustainable practice has also become part of the culture, with recyclable packaging encouraged and new technologies to reduce water usage in production processes. Besides being transmitted in the home and social circles, knowledge and skills are also passed down by master brewers who run classes in breweries, specialised university courses that target those involved in the field and hospitality in general, public training programmes for entrepreneurs and small test breweries for amateur brewers”, UNESCO said.
Discovered an excellent beer. Dogfish Head Palo Santo Marron. It's classified as a brown ale. Picked up a 4-pack for around $15. So it's not cheap.
But it's worth every penny! It's barrel aged, and pretty boozy at 12% abv. The Palo Santo is the wood of the barrel it's aged in. To my taste buds, it tastes more like a Russian Imperial Stout than a brown ale. Which is a good thing, for me! Rich taste with no bitterness at all. Very drinkable and highly recommended, if you get Dogfish Head brews in your region!
@Ticomaya,
We do, but I haven't seen this brew. Will look for it.
