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United Beer FrontUnited Beer FrontThe home for all of your beer related needs.Check out our store for amazing deals on Kegerator systems,beer hardware and gifts. Articles
Pabst Brewing Company
2008-05-15 20:12:00 In 1844, German immigrant Jacob Best and his four sons decided to ply their homeland's renown for brewcraft by setting up shop on Chestnut Hill in Milwaukee. Quality beer was made, the locals were impressed, word spread and by the mid-1850s, Best decided to open a branch sales office and warehouse in Chicago. Jacob's son Philip set up the Chicago location, and was often accompanied on his many Lake Michigan boat trips by his lovely daughter, Maria. Enter Captain Frederick Pabst, Great Lakes steamship captain and firm believer in the future of American brewing. Call it fate or blind luck, but Frederick and Maria's paths crossed, and he quickly saw much more in her than her brewery-owning father. He saw his future wife. They married in 1862 - and Frederick wasted no time plunging into the family business. Captain Pabst bought half-interest of the brewing company in 1864, when the entire operation was turning out just 5,000 barrels a year. But his plans were far bigger. A tra... More About: Company
Beer Cures Cancer
2008-03-24 22:53:00 Beer Fights Cancer Tuesday, March 18, 2008 8:17 AMBy: Sylvia Booth Hubbard Researchers are always looking for the magic bullet to kill cancer, and now they may have found it in a surprising place – a glass of beer! (Who knew?) It turns out that hops, which is the flavor component of beer, contains a cancer-fighting compound called xanthohumol. Xanthohumol turns out to be toxic to several kinds of human cancer, including prostate, ovarian, breast, and colon. Further, it inhibits enzymes that can activate the development of cancer, and also helps detoxify carcinogens. It even seems to slow down tumor growth in the early stages. Scientists are trying to produce hops that contain even more xanthohumol, and the Germans are racing to develop a “health” beer. But wait – there’s more! Other compounds in hops are potent phytoestrogens which may help with post-menopausal hot flashes and also prevent osteoporosis. Beers that provide the most benefits contain the most hops, and in... More About: Beer
Champagne Sabering
2008-01-17 16:25:00 The Nobel Art of Sabering Champagne Here is a step-by-step guide to The Noble Art of Sabrage. If you follow these steps you will never fail to accomplish the task and do it safely*. First, the bottle "MUST" be cold. Take a chilled bottle of champagne, not ice cold but suitable for drinking (in the fridge at least one hour prior to sabrage.)The ideal temperature is between 45-48°F or 7-8°C. Why? It is the pressure and the vibration that will "cut" the glass. A warm bottle has more pressure, which is begging for problems. A tip: Don't attempt to chill the bottle using an ice bucket as the most important part of the bottle (the neck area) is not being chilled properly. Remove the foil to reveal the cork and wire basket. Carefully remove the wire basket (muselet) around the cork (bouchon). Next, find one of the two seams along the side of the bottle nearest the annulus (glass lip just below the wire basket) by rubbing the tips of your fingers on the glass. At the same time, you sho...
Oktoberfest Stats 2007
2008-01-06 19:37:00 Oktoberfest Ends With Beer-Swilling Record This year's Munich Oktoberfest ended on Sunday with new records for beer and oxen consumption and for the number of false dentures found. Rowdy it may be, but the festival, just like last year's World Cup, seems to be exporting a positive image of Germany. The 174th Munich Oktoberfest closed its beer tents on Sunday after 16 days of debauchery that attracted 6.2 million visitors who drank 6.7 million liters (the equivalent of 11 million pints) of beer, ate 104 oxen and lost three sets of false teeth. The organizers of the world's biggest beer festival, the Munich Oktoberfest, never fail to provide an impressive array of statistics once it closes. Beer consumption per day was the highest in the festival's 174-year history at 419,000 liters, up from 383,000 in 2006, the previous record, according to figures proudly presented on Sunday. Total consumption at 6.7 million liters was down from last year's 6.9 million but this year's fe... More About: Stats , Oktoberfest
German Beer
2008-01-06 19:29:00 Germany has a reputation for loving beer and the statistics prove this to be true. It has the third highest per-capita consumption and on average each German drinks about 138 liters per year. The beer industry employs more than 65,000 workers in 1,200 breweries and German beer accounts for more than 10% of the global market. Not only is beer a prized industry, but it is also a prized piece of heritage, protected by law. The Reinheitsgebot is the purity law that protects German beer from outside influence. It prevents the dominance of beers brewed with preservatives, stabilizers, rice maize and other flavouring. Each beer tends to have a proper serving glass designated to it. For example Hefeweizen, Kristallweizen, and Dunkles Hefeweizen are served in tall glasses with a narrow base that widens toward the top before narrowing again slightly. On the other hand, Kölsch is served in a simple, tall, straight, cylindrical 200ml glass. Altbier is also served in a straight cylindrical 200... More About: German , Beer , German Beer
German Beer Purity Law
2008-01-06 19:26:00 German beer is tightly regulated by law. This is a mixed blessing. We take a look at exactly what the law says - and its impact on German beer styles. Anyone interested in drinking German beers has probably heard of the Reinheitsgebot – the beer purity law that regulates brewing in Germany. But exactly what the law says, and its effect on brewing quality, are less well known. Its history is also rather interesting. Original Law Applied Only in Bavaria The original law of 1516 only applied in Bavaria – not elsewhere in Germany. It specified only three ingredients – water, hops, and barley malt – omitting yeast. That probably indicates that brewers of the day were using spontaneous fermentation with wild yeasts, as the lambic brewers of Belgium do today. The original Reinheitsgebot also specified the use of only barley malt. That would have ruled out wheat beers, and the use of other grains such as rye that can add distinctive character to a beer. This probably wasn't motivat... More About: German , Beer , German Beer , Purity
German Beer History
2008-01-06 19:24:00 German Beer -History German Beer - Pure Beer For many centuries, beer has been a regular and continuous part of the everyday diet in all levels of society. As it was in Babylonia, so too is the quality of beer in Germany legislatively regulated by the authorities - and beer is still an important source of tax revenue. The first regulation appeared in Augsburg. Establishments that served bad beer or dishonest amounts would fined and their beer destroyed. The best known and most famous brewing law is the Reinheitsgebot. The "Purity Law" is the oldest food regulation in the world and still exists today unchanged from the original. It was ordered by Duke Wilhelm IV of Bavaria in the year 1516. See picture above. It said that beer should only be brewed from barley, hops and water. Thanks to the regulation, Bavarian beers then became leaders among their peers. Thus other lands of Germany also enforced the regulation. Today, of course, yeast is also recognized as a vital ingredient, but it w... More About: German
German Brewing Styles
2008-01-06 19:20:00 Brewing in StyleGerman s are very conscious of distinct beer styles. When they order a beer, they rarely ask for it by its brand name. Rather they order beer by its style designation, asking for a Pils, an Alt, a Kölsch, a Weissbier, a Helles or a Dunkel, for instance. Depending on your definition of beer style, there are arguably between two and four or five dozen styles in Germany. Some people consider Bockbier, for instance, a broad style that comprises many subcategories, such as the stronger Doppelbock and the even stronger Eisbock, while others count each of these brews as a separate style. The same goes for Altbier and its stronger version, the Sticke Alt, for instance. Likewise, the large family of yeast-turbid German wheat ales, called Weissbiers or Hefeweizens, has a clear, filtered member, called Kristallweizen, as well as a strong member, called, Weizenbock, which many consider separate styles. Except perhaps for the ubiquitous Pils, which holds a roughly 60% market sha... More About: Styles
Belguim Beer Styles
2008-01-06 19:08:00 Flanders Brown Ale The brown ales of Flanders are a distinctively regional style in Belgium. These beers, deep copper to brown in color, are faintly to strongly tart with a dry, assertive, lactic character. They have a very complex caramel/nutty/slight chocolate malt character, with flavors sometimes reminiscent of olives, raisins, or spices. The unique fermentations lead to a fruity, spicy complexity with a vinous nature. Hop flavor and aroma do not make an impression, though the bitterness can be assertive. Red Ales This West Flanders style known as the "burgundies of Belgium" is distinctively red in color, thin but firm in body, and tart with a wide range of fruitiness. The red color comes, in part, from the use of Vienna malt; but it is also derived from aging in the brewery’s uncoated oak tuns, which creates caramel flavors, tannins, and acidity. Saison Saisons are the summer and harvest specialties for French-speaking Belgium. The characteristics of the style are a powerful ... More About: Beer , Styles
French Beer
2008-01-06 19:07:00 France has rightly enjoyed the reputation as the gourmet capital of the world and its huge selection of alcoholic drinks is internationally famous. However, despite the fame of its wines, fortified wines, spirits and liqueurs outside its borders, domestically the French - especially the younger generations - prefer to drink beer when socialising away from their homes. Gone are the days when only a minority of French would be seen drinking beer in bars. Perhaps it is a reaction to the tightening up of drink/drive laws, or perhaps it is due to the good value for money offered by beer; the fact is that, after 50 years of decline, brewing and beer appreciation in France is now undergoing a huge surge of interest. At the start of the 20th century there were well over 1,000 breweries in France, but a series of events and trends between 1900 to 1950 had a major impact on the industry resulting in many bankruptcies, closures and mergers. Rural depopulation, two World Wars (both of which sa... More About: Beer
The Session: Doppelbock
2008-01-04 02:01:00 Troegenator A beer of substance With brash malty attitude Local boys done good Celebrator A Celebrator On my twenty first birthday That’s what friends are for Further down the road What was once overwhelming Now sustains my soul Written by Captain Hops. References: This post is part of The Session. The Session is a monthly group writing project for beer bloggers. This month’s theme is Doppelbock and is hosted by Brewvana. Doppelbock is a rich malty bottom fermented beer. It was originally brewed by monks and was sometimes called “Liquid Bread” because it was used to provide sustenance during Lenten fasts. From what I could gather, today’s doppelbocks have a lot more alcohol than the original brew, which makes sense when you think about what the originals were used for. Because of their connection with Lent, doppelbocks are often associated with the end of Winter and the beginning of Spring. Often brewers release doppelbocks as seasonal beers around t... |
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