Month: March 2017
There’s a small rack of spices commonly used in beer and coriander is undoubtedly at the top. A classic list of European ales and corresponding American and global versions call for coriander, so you’ve probably tasted coriander in beer whether you realize it or not. Personally, I find it exciting to contemplate today’s spiced beers’ connections to historical brewing practices. After all, the ingredients used and innovations explored by brewers over centuries of practice now brings us some fantastic products!
You can’t get much more classic a pair than a German beer and a sausage. And of the many styles of German beers, I find a classic Dusseldorf-style Altbier to be a winner alongside a lightly spiced pork sausage. Altbiers are ales that undergo a generous cold conditioning period which helps lend them a crisp mouthfeel. They are also nicely roasty and dark, but not chocolatey or toffee-like as a porter might be, and have a higher IBU level than many German lagers. Altbiers stand out in the German repertoire, and in my opinion they are big stars on the table.
Known as one of the “three C” hops along with Cascade and Columbus, Centennial hops are a thriving example of the combination of innovative and diligent Washington state breeding programs and supportive, creative craft brewers. You’ve most certainly tasted the hop in dozens of beers spanning a variety of styles, and it wouldn’t take much to remind you of its taste: warm, floral, citrus-heavy and delightfully bitter.
This pairing shouldn’t be a surprise to American drinkers. Although it may be common to add an orange or lemon wedge to a glass of wheat beer here, it’s not typically done across the pond in Germany where the classic style has its roots. While I’m not going to say there is a “right” way to drink any beer, there are certainly ideals and reasons why things are done the way they are.
ABV: alcohol by volume, a number that appears on your beer, wine, cider, spirits or even kombucha bottles. You know the scale, and generally how different products taste and feel at various levels. But what are we really talking about, scientifically speaking, and how do we interpret the gradation of alcohol in styles and products?