Ok for all the people who expect some info about beer, here goes...
Beer is a beverage created by the alcoholic fermentation of hops, yeast, malt and
water. Only barley malt be used for bottom-fermented beer, while wheat, rye or spelt can
be used for top-fermented beer. Beer was man's first alcoholic drink. The brewing of
barley malt beer can be traced back to the 4th century BC. See also: The origin and
history of beer.
The alcohol content of beer is directly related to the original extract content (US
English) or original gravity (UK English). 25 to 34% of the original extract is converted
to alcohol. This means that the extract content is approximately 3 times as high as the
resulting alcohol content. An entire beer with 11 to 14% original extract has an alcohol
content of 4.5 to 5.5 percent. Pils normally has 4.5 to 4.9% and Export from 5.0 to 5.5%.
There are, however, Export beers with only 4.5% and Pils with 4.2% or even 5.3%.
The ideal beer temperature is a subject of debate in pubs all around the
world, the Yanks and Aussies like their beer nearly frozen, the Brits seem to think room
temperature (or sometimes even body temperature) is best, and the rest of the world is
somewhere in between. Beer should not be cooled or warmed too quickly, the taste will
suffer. Hot water and freezers are taboo! If your beer is cloudy or hazy, the storage
temperature was to low. Allow it to stand in a warm place a few minutes before opening and
the cloudiness will disappear. When beer is too cold, it will not form a proper head. When
beer is too warm, it foams too much at first, losing its sparkle. That's why warm beer
To quote Michael Jackson: "If you see a beer, do it a favour, and drink it.
Beer was not meant to age." Generally, that is true. However, some beers that are
strong and/or highly hopped must age to reach their full flavor potential.
How a beer is conditioned and handled has a great affect on its shelf-life. Beer
conditioned in the bottle or cask still contains live, active yeast and should be drunk as
soon as possible. Most larger scale, commercial beers have been filtered or pasteurized to
remove/kill the yeast and stabilize the product for the longer storage times encountered
in the retail world. In any case, stored beer should never be exposed to heat or strong
If your interested in Australian Beers, I wrote a review here.
On the sub-pages you can find out more about the history of
beer, the ingredients and the different types of beer.
Interested in the top 50 beers worldwide? Here
is a great book you shouldn't miss.
If you want more information about beer then you can find on
these pages then just look at Arjen's BeerPage More Beer Info.
If you want to apriciate the finest beers on their best, you
will have to poor the beer in the right beer glass. Please take a look at the glassware page where you can find out everything about beer
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