Beer History
Just another beer blog

Philly Beer Week 2011

Posted by pcherpack | Ale Street News, Beer Education, Burton Baton, Continental Martinibar, Deschutes Brewery, Dogfish Head, Don Russell, George Hummel, Joe Sixpack, Khyber Pass, Media Blues Stroll, Mongo IPA, Oakmont National Pub, Philadelphia Bar and Restaurant, Philly Beer Week, Pliny the Elder, Port Brewing, Prism Brewing, Russian River, Sierra Nevada, Stoudts Brewing, TJ's Everyday, Tony Fordor, Uno's Grille Newtown Square | Posted on June 19th, 2011

What did I do

Moonlight Brewing Shines with Passion in Santa Rosa

Posted by pcherpack | Beer Education, Brian Hunt, Death and Taxes Beer, Jeff Barkley, Lunatic Lager Beer, Moonlight Brewing, Reality Czeck Pils, Santa Rosa, Twist of Fate Bitter | Posted on January 28th, 2012

Brian Hunt, the founder, brewer and inspiration (as well as keg filler, delivery man and just about everything else) of Moonlight Brewing jokingly asks his assistant Jeff: “How much product did we make today?” On cue Jeff shouted back “We don’t make product, we make beer”, and added an F-bomb for emphasis.
Brian wants us to [...]

Posted by pcherpack | Beer Education | Posted on January 25th, 2012

When I made the trip up to Boonville (about 2 and a half hours north of San Francisco) to visit the mythical Anderson Valley Brewing Company, I wasn

Bear Republic

Posted by pcherpack | Bear Republic, Bear Republic Brewpub, Beer Education, Healdsburg California, Racer 5, Racer X, Ryan Lindecker | Posted on January 20th, 2012

Bar manager for 14 years at the Bear Republic brew pub in Healdsburg California, Ryan

Holiday Beer Appreciation

Posted by pcherpack | Beer Education, brooklyn black chocolate stout, dogfish brew and eats, Dogfish Head Brewery, dogfish hell hound ale, home brew christmas ale, troegs, Troegs Brewery, troegs Mad Elf, troegs T2 | Posted on December 30th, 2011

Holiday time means parties, celebrations, dinners out or in with friends and family – all of which of course brings us to beer appreciation! Whether it

Hop Harvest Touring in Oregon

Posted by pcherpack | Astoria Oregon, Beer Education, Bridgeport Brewing, Deschutes Brewery, Fort George Brewery, Golden Valley Brewery, mcMinnville Oregon, Pacific CIty Oregon, Pelican Brewpub, Portland Oregon, Rogue Brewery, Rogue Chateau Farms, Rogue XS imperial IPA, Stumptown Coffee | Posted on November 13th, 2011

The Oregon experience: Coffee, Beer, Cheese, Hops , Nature, Beer, Pacific Ocean crashing on Rocks, Hops,

Birreria

Posted by pcherpack | Beer Education | Posted on October 9th, 2011

Happy Columbus Day – and speaking of great Italian/American discoveries – how about Birreria in New York City – by the Flatiron Building at 200 5th Avenue?
A dream child of the ever prolific Sam Calagione (Italian heritage you think?) of Dogfish and Italian craft brewers Baladin and

How barley malt was produced for the first time

Posted by DC Admin | Beer History | Posted on October 8th, 2011

Once upon a time, a very long time ago, somebody left an earthen bowl of harvested barley out to dry in the sun. There was a brief summer shower and the barley kernels absorbed the water – starting to germinate. When the sun came back out, the air, the ground and the earthen bowl warmed up and stopped the germination process of the grain. This is how Examiner.com recently described the production of the first malt.

This two-stage malting process of moistening the grain and then heating it breaks the some of the starches of the kernel down into sugars – specifically maltose – a form of glucose. Other starches in the kernel are converted into soluble starches and enzymes.

Any grain can be malted. So why do brewers primarily choose barley for beer? One reason was the early availability of barley. Barley is in the grass family; it is self pollinating and grew wild in the Fertile Crescent. It was easily made into flour for bread, was feed for animals and once somebody accidentally turned it into malt, barley became the first grain to be turned into a manufactured beverage.

Also, barley is the backbone of many brew recipes because the grain is particularly good at the malting process and for the beer itself. The high concentration of converted sugars simplifies the process of fermentation in ales. Along the barley shaft are spiklets, one fertile spiklet paired with two reduced spiklets. This is known as a 2-row barley; it offers a lower protein/higher sugar content that allows for shorter steeping and produces a clearer beer.

There is also a 6-row barley, higher protein/lower sugar content, that is often used in many lagers along with unmalted grains such as corn, rice and wheat. Some brewers use this method as a cost reduction for brewing; however, there is also the side benefit of head retention in this combination.

OktoberFest in Radnor Returns

Posted by pcherpack | Beer Education | Posted on September 5th, 2011

Yes, it

Quote of the Week:

Posted by DC Admin | Beer History | Posted on August 9th, 2011

“Fermentation may have been a greater discovery than fire.”

David Rains Wallace

Scientists find no live yeasts in 170-year-old bottle of beer found in the Baltic Sea

Posted by DC Admin | Beer History | Posted on August 9th, 2011

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Do you know that?

Since 1873, the Friart family has been brewing various beers, among others, the St-Feuillien. But the history of this beer goes back even further.

In the 7th century, an Irish monk by the name of Feuillien came to the Continent to preach the Gospel. Unfortunately, in 655, while travelling through the charcoal forest, across the territory of what is now the town of Le Roeulx, Feuillien was martyred and beheaded. On the site of his martyrdom, Feuillien?s disciples erected a chapel which, in 1125 became the Abbey of Pr

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