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).
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.
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.
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.
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!