“We do not expect to stabilize Bud in the US in the short term,” Chief Financial Officer Felipe Dutra told reporters. “We have been repositioning the brand and making it more relevant for younger adults, but it’s not an easy task.”Bud’s US market share fell to 8.7 percent in 2013, down from 14.3 percent in 2005, according to data tracker Euromonitor.

via Budweiser losing the battle with craft beers | New York Post.

Budweiser losing the battle with craft beers

The 5 Tastes of Tea – Bitterness & Astringency | The Tea Kings

Powdered Black Tea

Powdered Black Tea - Album on Imgur

Powdered Black Tea – Album on Imgur. Click through for the whole process.

For Part 2 of my exposé on aging IPAs, I conducted a taste experiment to put the very problem of oxidation into practice so I could train my palate to recognize the flavors of an IPA that’s well past its prime (that’s what I tell myself anyway). To this end, I purposely aged one of the freshest beers around, Stone’s Enjoy By, 10 months past the enjoy by date and compared it to a 2 month old edition and one fresh off the truck (the 02.14.14, 10.31.14, and 12.26.14 respectively).

via Stone’s Enjoy By Enjoyed Later – A Look at Aging IPAs | Drews Brews Reviews.

Stone’s Enjoy By Enjoyed Later – A Look at Aging IPAs | Drews Brews Reviews

The Major Types of Tea: It’s All About Oxidation

As I explained before, black, green, and every other kind of tea are all made from the same plant. The devil’s in the details of course, but broadly speaking, the principle difference between them is how much the tea leaves are allowed to oxidize—a.k.a. brown—after they’re picked but before they’re dried, which shuts down the enzymatic process. The less a tea is oxidized, the more it tastes like the leaf itself: crisp, fresh, and green. The more it’s oxidized, the more it develops rich, dark, and malty notes that, done right, complement the leaf’s natural flavors.

via Beyond English Breakfast: An Introduction to the World's Great Teas | Serious Eats.

Beyond English Breakfast: An Introduction to the World’s Great Teas | Serious Eats

Tangy, sour tasting beers are the hottest trend in the craft world these days – and they’re resulting in some really interesting and really tasty concoctions.Despite the name, not every sour is a lip-puckering experience.
Some are aggressively tart, but others are more earthy – and it’s one of the few beer styles where “funky” is a compliment. And because of their distinct taste, they’ve become an increasingly popular choice for food pairings, going especially well with seafood and select cured meats and cheeses.

via Sour beers comeback – Fortune.

Sour beers comeback – Fortune

Finally, how ridiculous was that anti-craft beer Super Bowl commercial from Budweiser?It was great for craft beer. It shows how confused and conflicted the world’s biggest brewery is about how to engage an American populous whose beer tastes are changing. The more they spite us for trying beer outside of the light lager juggernaut, the more we’re going to stand for something very separate from what they’re about. Then as they buy out the companies making the beers they’re making fun of, the hypocrisy is very apparent.

via Dogfish Head's Sam Calagione Squares Off Against Budweiser – MensJournal.com.

Dogfish Head’s Sam Calagione Squares Off Against Budweiser – MensJournal.com

Les Leftovers: The great Medieval water myth

Bud Ad Sparks Beer Fight in Congress

Microbes are a crucial part of beer which many beer drinkers don’t appreciate until they take the jump to homebrewing. Many pro brewers will admit that they don’t make beer; they make wort and the yeast, which is a microbe, makes the beer. This is entirely true. We create very sugary water and add yeast to it. Yeast eats the sugar and turns it into CO² and, the fun part, alcohol. The main yeast used in brewing is Saccharomyces but it’s kinda boring and I’m a much bigger fan of its family member Brettanomyces. So, let’s learn about my favorite microbe!

via Learning About Brettanomyces: An Ode To My Favorite Microbe.

Learning About Brettanomyces: An Ode To My Favorite Microbe