Tasting Beer

Because of their electrical and chemical nature, bitter hop compounds preferentially migrate to the head. The result is that the foam may taste quite a bit more bitter than the beer itself. Be aware of this if you are serving beer that is pushing your audience’s hop comfort level

American brewers estimate that stolen kegs cost the industry well over $50 million a year.

pressurized container of beer connected by a beer line to some form of serving tap, plus a bottle of high-pressure dispensing gas,

draft-beer system

light weight, unbreakability, quick chilling, and eco-friendliness of canned beer

Brown bottles offer reasonably good protection from the blue light that causes skunkiness

If you live near a body of water, you can move the whole affair to a boat and have a brews cruise. We tossed in a Chicago blues band and a roast pig and ended up with our Blues & Brews Cruise. Capital-F fun

First, we believe it is the responsible thing to do, as food slows down alcohol absorption and gives people some other diversion besides beer. Second, it does make the occasion more social and highlights beer at its best — as part of a gastronomic experience.

Not all beer styles are carbonated to the same degree. Beers such as cask ales are only lightly carbonated, as beer was ages ago. Wooden casks in the old days could stand only so much pressure. It doesn’t hurt that British ale tastes great this way, never mind the fact that a highly carbonated beer served at cellar temperature would be asking for trouble. Because we like ’em c-c-c-cold and because the carbonation adds to the crisp, refreshing quality, American industrial-style beers are highly carbonated.

The word hefe means “yeast,”