Skunky beer: everyone has had one at least once. But what makes a beer go skunky or bad? It’s all about its shelf life. The shelf life of beer refers to how long a beer stays fresh under average conditions. Unlike food expiration dates, drinking a beer past its “best by” date isn’t dangerous, but why drink bad beer?

The first beer company to use dating on its bottles to indicate shelf life was the Boston Beer Company, makers of Sam Adams beer, back in 1985. The concept of freshness dating didn’t gain widespread popularity until Anheuser-Busch began promoting it with a “born on” date in 1996.

Factors Affecting Beer’s Shelf Life

There are four key factors that impact a beer’s shelf life. Sometimes, breweries combine multiple methods to maximize shelf life. The first is pasteurization, a process usually associated with milk. Pasteurization involves heating the beer for a short period to kill any microbes in the brew. However, this can cause the beer’s taste to deteriorate faster.

A second process is sterile filtration, where the beer passes through a mechanical system that removes any remaining yeast or hops. This prevents any ongoing chemical reactions that could affect the beer’s flavor. The third process is bottle conditioning, which allows yeast to remain in the bottle, helping prevent oxidation that could lower the beer’s quality.

The fourth factor isn’t a process, but rather the beer’s recipe. Beers with higher alcohol content or more hops tend to have a longer shelf life compared to beers with lower alcohol or hop content. As a result, stouts, porters, barley wines, Belgian Ales, and German Bocks generally have the longest shelf lives and rarely go “skunky.”

Proper purchasing techniques can also extend the shelf life of the beer you buy. For instance, always buy beer that’s stored in a cooler section. Beer sitting at room temperature can degrade quickly, and you also risk purchasing beer that was shipped chilled and then allowed to warm up, which is always a bad sign. Cold storage helps slow the oxidation process that occurs in a beer bottle. Oxidation is what gives beer that flat, cardboard taste over time.

Also, look for freshness dating. Every brewery has its own method of indicating this date, sometimes with fun names like “born on date” or “freshness date.” The date may appear on the bottle, case packaging, or cap. This is a reliable indicator of how long the beer will taste great. If a brewery doesn’t use freshness dating, it might be a good idea to skip that beer.

Another clue that beer has been sitting around too long is dust. If the beer has collected dust, it likely hasn’t been stored properly and probably isn’t worth the risk. Similarly, avoid beer that has been sitting in direct sunlight, as this can spoil the hops and create that “skunky” flavor.

Finally, be cautious with sales. While a great deal might seem appealing, remember that there’s often a reason why a beer is on sale: it’s likely being moved quickly because it’s past its prime. Any beer that needs to be sold fast is probably not the freshest option.

To help your beer achieve its maximum shelf life, treat it well. Common beers have a short shelf life of about six weeks. You can extend that by storing beer between 55 and 60 degrees Fahrenheit and keeping it away from light. Some beers, like bottle-conditioned ones, contain living yeast and can be stored at room temperature (away from direct sunlight) for up to five years.

Avoid purchasing beers from microbreweries that aren’t meant for immediate consumption. Since microbreweries typically lack the pasteurization and filtering facilities that large breweries use, these beers have much shorter shelf lives and tend to “turn” faster. Buy microbrews on an as-needed basis.

As a general rule, beers from large breweries will have a shelf life of about 8 to 12 months if refrigerated properly and kept out of direct light, or 4 to 6 months at room temperature. Keep in mind that these shelf lives refer to the time from bottling, not the time of purchase, so plan accordingly to ensure you have the freshest beer available.

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To make beer, you need a few things before you start. You should be able to find everything on this list easily. You need twelve (12) 2-liter bottles (wash out and save soda bottles) or the equivalent number of smaller plastic bottles with twist-on caps; one 10-gallon plastic bucket with a lid; about 74 inches of siphon hose; a hose clamp; a thermometer; a large pot; and a hydrometer. You can find most of these at your local hardware or restaurant supply store for under $50.00 USD.

Preparing the Ingredients

After you’ve acquired the necessary tools, it’s time to focus on the ingredients. One of the key ingredients is Malt Extract. The type of Malt Extract you buy will determine the type of beer you make (light, dark, or stout). Malt Extract typically comes in either a 40-ounce can or a 1.5-kilogram “tall” size. The recipe used here is based on the 40-ounce can, but you can also use the 1.5-kilogram “tall” to make a heavier beer if you prefer.

They also sell “pre-hopped” Malt Extract. Using the pre-hopped extract will give your beer a much hoppier flavor. This is entirely based on personal taste, so if you enjoy hoppy beer, buy the pre-hopped Malt Extract. It doesn’t change the recipe at all to use the pre-hopped version.

You will also need yeast. Some places sell a Malt Extract brand that includes yeast packets, while others don’t. Regular Brewer’s Yeast is what you want here. You only need 1 teaspoon for the recipe, so unless you plan on making beer every day, you won’t need to buy a huge amount.

The last ingredient is sugar. You can use 6 to 8 cups of regular white granulated sugar, or you can use 8 to 9 cups of corn syrup (which gives a better taste than regular sugar). If you can afford more Malt Extract, using two cans of Malt Extract in place of all the sugar will give you a stronger beer flavor.

Cleanliness is the most important thing to remember when making beer. Before you do anything else, sanitize your tools in soap and water, then hot water and bleach. Make sure to rinse all the bleach out after you’re done. Next, pour 2.7 gallons of cold water into your 10-gallon bucket. In your large pot, boil 7.5 quarts of water.

Add one can of Malt Extract to your boiling water, stirring and boiling for about 20 minutes. Add your sugar, corn syrup, or second can of Malt Extract and stir until it’s dissolved completely. Once the sugar, syrup, or malt has dissolved, pour it rapidly into the bucket of cold water. Pouring it quickly helps it mix together. Now start adding cold water by the liter (use your 2-liter bottles if you prefer) until your bucket full of beer mixture reaches room temperature (68 degrees F), as indicated by your thermometer.

Sprinkle in your brewer’s yeast and give it a good stir. Immediately cover it with the lid, making sure it’s on loosely so it doesn’t blow off with the pressure from the fermenting gas. Don’t open the lid for 6 days, no matter how curious you are. Keeping the beer between 62 and 68 degrees F will be your best bet for great beer.

After 6 days, use your hydrometer to check if your beer is ready. Place the clean hydrometer into your beer and give it a spin to get rid of any bubbles on the surface. If you’re making a light beer, your hydrometer should read 1.008; for darker beers, it should read between 1.010 and 1.015. If it’s within this range, it’s ready to bottle. If not, put the lid back on and let it ferment for a couple more days.

Once your beer is ready to bottle, and your bottles are sanitized, place the bucket of beer on a level table. Put your 2-liter bottles on the floor, on top of a clean cloth, tarp, or newspaper to catch any spills. Add two level teaspoonfuls of regular white granulated sugar to each bottle. Using your siphon and siphon clamp, siphon your beer into each bottle. Be careful not to touch the sugar! You don’t want to suck sugar into the siphon hose!

Other things to avoid during the siphon process include tipping or shaking the bucket. The bucket of beer on the table should not be sloshed around or shaken, as it can make the beer taste flat or cardboard-like. Also, hold the siphon hose close enough to the side of the bottle to avoid making foam or froth, which can lead to a weird taste. Additionally, leave a little space at the top of each bottle so the beer can expand.

Screw your bottle caps on as tightly as possible. Turn each bottle upside down and give it a shake to dissolve the sugar at the bottom into the beer. Then, place your bottles in a warm, dark area for two to three days, then move them to a cool, dark area. Your beer is safe to drink after about four days, but it will keep for quite a while in the cool, dark spot.

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The Key Ingredients in Beer

Water is the most essential ingredient in beer. You might not think of water as being that important, but if you’ve ever made beer using tap water or hard water, you know it can significantly affect the flavor. The purer the water, the better the beer.

Barley is the most common grain used in beer, although other grains can be used as well. Barley undergoes a process called malting, which involves allowing the barley to sprout roots, then heating it to stop the growth process without killing the enzymes needed for brewing. This results in Malt Extract. The color of the beer is influenced by how dark the barley is roasted during malting, ranging from light to dark to stout.

Hops come from the flowering vine Humulus lupulus. The dried flowers of the hop plant are used in brewing. Hops are typically added during the boiling process, and different varieties of hops offer distinct flavors and aromas. Some Malt Extracts come pre-hopped, which means hops are already included in the extract.

The final key ingredient in basic beer is Brewer’s Yeast. This yeast activates the fermentation process, working alongside the sugars in the barley malt extract. Fermentation temperature plays a crucial role in influencing the yeast’s behavior and the final beer’s flavor.

To achieve an “ale” flavor, ferment at 65 to 75°F for about 8 days. For a “lager,” ferment at 34°F for 30 days. For a stout, ferment at 68°F for 6 to 10 days, and use dark Malt Extract with no added sugar.

Additional Ingredients for Unique Flavor

You can add a variety of ingredients to alter the flavor, aroma, and texture of your beer. It’s best to introduce them in small quantities during the boiling process. If you have cheesecloth, wrapping the added ingredients in it and suspending them in the liquid during the boil will impart the desired flavors without the need to strain the beer.

Many spices can be used to enhance beer flavor, such as allspice, cinnamon, nutmeg, and coriander. These spices pair well with dark roasts. Using molasses instead of sugar can result in a richer, sweeter beer with a beautiful amber color. Fruits can also be incorporated into beer, although it’s essential to use cheesecloth sacks to contain the fruit, as the boiling process breaks it down into pulp.

Fermentation Containers and Flavor Influences

You can also influence the flavor of your beer based on the container it ferments in. While metal or plastic containers won’t alter the taste, wood casks can significantly impact the beer’s flavor. Many brewers seek out old oak barrels or kegs to reuse, giving the beer a rich, oaky flavor. Using wood types like apple, hickory, or cherry can further change the beer’s taste, with the fermentation process allowing the beer to absorb subtle flavors from the wood.

Sweeteners and Sugars for Depth and Color

Adding sugar can also modify your beer’s flavor. Different types of sugar, such as honey and molasses, can dramatically alter the taste and appearance. Honey gives the beer a deep amber glow, while molasses creates a rich, dark, nutty brown hue.

Whatever flavor you’re aiming for, there’s an ingredient that can help infuse it into your beer. The key to brewing great beer is using fresh, high-quality ingredients. Take your time and experiment with different flavors—you’ll be amazed at the endless variety of beers and how quickly you can learn to perfect your favorite brew.

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The best way to determine the most popular brands is to look at two categories: international beers and American beers. Most countries don’t impose the same taboos on alcohol consumption that America does, so the U.S. maintains the most comprehensive statistics. These statistics are often divided into “import beers” versus “local beers.”

International Beers

Gaining ground since 2000 in the international category is Corona Extra, made in Mexico. Corona is a lighter, sweeter beer and the number one imported beer in America. The introduction of Corona Light further increased their market share.

Not surprisingly, Heineken ranks second among import beers. While they also introduced a light beer, it hasn’t boosted their market share as Corona Light did for Corona. Heineken, originally brewed in Germany, has a slightly more bitter flavor and now has a brewing plant in the United States.

Following closely are Labatt Blue and Tecate. Labatt is a Canadian beer that is less bitter than Heineken, while Tecate is another Mexican beer, slightly harsher in flavor than Corona. Technically, Labatt is in third place and Tecate in fourth, but their market shares are so close it’s nearly a tie.

Guinness from Ireland holds fifth place in market share. Although it’s hugely popular in Europe, it has struggled in the American market due to its heavy, dark, robust flavor and weighty texture. Guinness is one of the most nutritious beers available and requires a nitrous distribution process that differs from the CO2 used in most American beers and imports.

Rounding out the top ten international beers are Foster’s Lager from Australia, Beck’s from Germany, Amstel Light (from the makers of Heineken), Bass Ale (part of the Guinness family of brewers), and Modelo Especial (from Mexico). Recently, Amstel Light has been gaining popularity as more people become health-conscious and seek robust light beers.

American Beers

The number one seller in America is Bud Light from Anheuser-Busch, with Budweiser in second place. Most American beers share a similar light texture, pale color, and slightly bitter taste. People often choose American beer based on location, job, or social standing more than any other factor.

Third on the list is Coors Light. This beer has maintained its position thanks to a sharp marketing department that idealizes its brewing location, though Bud Light’s humorous campaigns keep it at the top.

For a time, Miller Lite dominated the American beer market with its catchy slogan in the ’70s and ’80s: “Tastes Great! Less Filling!” However, it hasn’t been able to compete with Bud Light’s recent campaigns, and the Budweiser Super Bowl commercials have become incredibly difficult to beat, keeping Miller Lite in the number four spot.

Natural Light holds the fifth position, another Anheuser-Busch product. Its reasonable pricing helps it maintain a higher spot on the list.

The American beers at the end of the list include Busch, Busch Light, Miller Genuine Draft, Miller High Life, and Michelob Light. Two of these are also Anheuser-Busch creations, giving the company a massive share of the American beer market. Except for Coors Light, all the other beers on the list are made by Miller Brewing Company.

As Anheuser-Busch and Miller continue to escalate their competition for beer dominance—enhancing their commercials, improving packaging, and making minor adjustments to their beer lines—Americans are shifting their buying habits. As international beers gain popularity, American beer companies are being pushed to become more interesting (evident in the introduction of Miller Amber and Budweiser E). Only time will tell if American beer makers can retain their massive market share.

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We put up with thin, watery beer for several decades, but then, in the early 1980s, something wonderful happened. Small breweries, often called “microbreweries,” began to market their special brews to the country at large, rather than just a few lucky locals. It mushroomed into what is now known as The Great Craft Beer Revolution. Now, it is possible to enjoy some of the finest beers in the world, available even at your local supermarket. No matter what your tastes are, chances are there is a craft beer somewhere that can satisfy them.

Before I dive into talking about these beers, you need to know a few things about beer to understand what I’m talking about. So, the first part of this article will be about the history of beer, types, and common terminology.

The actual invention of beer is shrouded in antiquity. We do know that beer was made as far back as 6000 BC. It seemed to come about very soon after cereal grains were cultivated. Beer is the second-oldest alcoholic beverage, right after wine. The difference between them is that wine is simply fermented fruit juice, while beer is made from fermented mash of cereal grains. Many different grains have been, and still are, used to make beer, but malted (sprouted) barley is the undisputed king of beer grains. To a lesser extent, wheat is used, and even lesser, oat groats, rye, and even rice and corn (mostly in cheap, mass-produced beers).

The beer-making process is not complicated. First, barley is allowed to sprout. Then, it is roasted to varying degrees, depending on what flavors the brewer is aiming for. The darker the roast, the darker the beer. The grain is then mashed (or crushed very finely) and flushed with water to form the wort, which is a thick, sweet, sticky fluid. The wort is boiled with different varieties of hops to add more flavors. The next step is to cool the wort and add more water to reach the desired amount of beer (there is really a formula for this). The beer is then allowed to ferment for a few weeks. The final step is to prime the beer with a little more wort (cheap mass-produced beers use sugar to prime, but good beers are all-malt), bottle it in individual bottles or kegs, allow it to age, and naturally carbonate for a few months. Mass-produced beers are often simply shot full of CO2 for rapid carbonation. After that, all that’s left is to ship it to its final destination.

So, what makes a good beer? Certainly, taste is a big factor, but not the only one:

• The foam head can tell you a lot about how the beer was made and treated during its infancy. A pearly-white head with big bubbles, like soda pop, is a sign that the beer was sugared and shot with CO2. These cheap beers also often have egg whites added to mimic the appearance of a natural head, but it doesn’t work. These heads will be thin and dissipate rapidly, which is likely to make for an unsatisfying beer. Natural heads are not white, but almost a light tan color. The head on a good Stout or Porter will actually be light brown.
• Bouquet—a good beer will announce its presence with wonderful aromas that can range from citrusy and woody in a good Pilsner to chocolatey and smoky in a good Stout. The bouquet of a beer is like a promise of things to come. Cheap beers will only have an aroma of sourness and fermentation. They do not promise; they threaten.
• Color—most good beers will be crystal clear, with obvious carbonation. A little sediment at the bottom of the bottle or glass is proof that it was naturally carbonated and properly aged. The sediment will not hurt you. In fact, it’s quite healthy to consume and not unpleasant to the taste. It is part of the beer.
• Hops—there are many varieties of hops, each with its own aroma and flavor characteristics. Hops are the female plants of the *Humulus lupulus* family. Some varieties are floral, fruity, and tart, while others are bitter and astringent. It is the combination of these hops that gives a beer much of its character. Some well-known hop varieties include Pilsner, Cascade, Tettnanger, Hallertau, Saaz, and Spalt. These are known for their lack of bitterness and wonderful aromas, often used in lagers. The famous Pilsner and Löwenbräu beers are lagers. Other hops, like Goldings, East Kent Goldings, and Fuggle, are renowned for their bitterness and are the hops of choice for fine ales. Like wine grapes, the areas where hops are grown also impact the final product.
• Yeasts—these microorganisms are responsible for fermentation. They convert sugars into alcohol.
• Body or mouthfeel gives the beer its characteristic impression. Light beers should have a light mouthfeel, while dark lagers and ales should have a heavier, more robust feel.
• Alcohol content also adds to the flavor, but it can be overdone. Most beers will average between 5%-7%. Some ales can go as high as 17%. As a rule, anything over 14% is considered a Barleywine or Malt Liquor.
• Bitterness is imparted by different hop varieties and is used to accent or offset other flavors and aromas in the brew. Bitterness is measured in International Bitterness Units (IBUs).

Beers can be broken down into two main types: Lagers and Ales. A Lager uses bottom-fermenting yeasts that work best at low temperatures (less than 50°F) and are fermented for extra-long times, sometimes for a year or more. This produces a remarkably well-balanced, smooth brew. Ales use top-fermenting yeasts at room temperatures. This produces a beverage with very complex tastes, sometimes pleasantly bitter, and very satisfying. There is, of course, a multitude of sub-styles within these two categories, such as West Coast lagers and ales, Bohemian lagers, Belgian lagers, and more. Most wheat beers are lagers.

Now that you have a basic understanding of the beer world, we can move on to the brews. When I said “best” earlier, I meant it in a relative manner. People have different tastes, and one person’s treasure can be another’s trash. However, I’ve selected the craft beers that I feel are great examples of the types they claim to be. I also didn’t rank them numerically because, once again, it’s all relative, and few would probably agree with my rankings. Keep in mind that I have not sampled every brew out there, so feel free to chime in with your favorite craft brew.

So, here they are: My picks for some of the best craft beers made in the U.S.A.:

• Anchor Steam Beer: One of my all-time favorites, and until recently, very hard to get outside of California. It’s not exactly an ale, nor exactly a lager, but possibly the best of both worlds. It’s brewed with lager yeast but at ale temperatures, producing a remarkably full-bodied, well-rounded beverage with a light, super-clean, crisp finish that leaves you wanting more. The aroma is enticingly herbal and woodsy, and the taste is not tart, but not sweet either, with light citrusy overtones. Very refreshing.
• Dale’s Pale Ale: This is the ale that started the can revolution. It was the first craft beer offered in a can, and believe it or not, it’s absolutely wonderful. It has just enough citrus and a little bitterness to offset the malty, almost biscuit-like backbone. One of the best brews I’ve ever had with outdoor BBQ.
• Brooklyn Brewery Lager: An amber Vienna-style lager with an outstanding malty taste and a perfect medium body. It’s mellow and subtle, with more depth of character than any other lager I’ve ever consumed.
• New Belgium Fat Tire Ale: A golden copper-colored ale with a nice creamy head and a medium malty body. It has just enough bitterness to offset its citrusy, fruity overtones. Definitely worth a try.
• Sam Adams Boston Lager: One of the oldest craft beer companies in the U.S., and for a while, often the only craft beer widely available. This brew is a great example of a pre-WWII American lager, with a wonderful malty smooth body and flavor. The bitterness of different hops complements it perfectly.
• Dogfish Head 90-Minute IPA: The 500-pound gorilla of IPAs. This big beer has big taste and a big kick. With 90 IBUs and 9% alcohol, it’s not for the faint-hearted, but when you want a good, stiff brew with tons of flavor and depth, this is the go-to.
• Westbrook Gose: A very old German-style sour wheat beer using salt and coriander to create a light-bodied, slightly lemony, very refreshing brew. Westbrook’s version is true to the original, with an aroma that I can only describe as crisp, salty, and tart—like homemade sauerkraut. Extremely satisfying.
• Sierra Nevada Pale Ale: Bold but balanced, this is the textbook example of a West Coast pale ale. Wonderfully crisp, with overtones of citrus and pine and a nice medium-malty finish. A great beer for pairing with a juicy cheeseburger.
• Allagash White: This Belgian-style Witbier is a tart, crisp, and refreshing brew with plenty of hops. Its floral, citrusy aroma and light, crisp palate make it perfect for pairing with deli sandwiches or various cheeses.
• Stone IPA: A fine example of a West Coast IPA, this beer has complex citrusy flavors and a great astringent hoppy finish.
• Terrapin Wake N Bake: A robust oatmeal stout with aromas of fresh coffee, caramel, and cinnamon rolls. At a hefty 9.7% alcohol, this brew is in a class by itself.
• Lazy Magnolia Southern Pecan Ale: The world’s first beer made with pecans as a grain, creating a unique and nutty brew with tons of depth and character.
• Sweetwater Low RYEder IPA: A refreshing IPA with a dry, crisp finish, aromas of light rye and pine, and a great floral finish.
• Shiner Bock: An amber, wonderfully malty brew from Shiner, Texas, that pairs perfectly with bratwurst and beans or sauerkraut.
• Deschutes Black Butte Porter: A coffee-dark porter with aromas of chocolate, coffee, and walnuts. It’s full-bodied enough to be a meal on its own.
• Left Hand Milk Stout Nitro: A smooth, velvety stout shot full of nitrogen, creating a creamy, coffee-like aftertaste that makes you want another sip.

As I said, this list is by no means all-inclusive, nor are these necessarily the absolute best in their categories, but I feel they are good representatives of their styles and great places to start your journey into the wonderful world of craft beers.

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The Evolution of Beer Bottles

The idea of storing beer in bottles was developed by a monk several centuries ago. He had placed beer into a wine bottle to take on a picnic and left it in the bottle for quite some time. When he found the bottle later, the beer was still fresh. This marked the beginning of bottled beer.

Sealing the beer bottle was the next major challenge. Beer makers experimented with various methods, including wax and cork. The cork solution lasted for hundreds of years until the wire loop closure was developed many years later. For a long time, beer bottles were short, bell-shaped, and sealed with wire, similar to mason jars.

Most beer makers embossed the name of their beer directly onto the bottle. This was before the days of paper labels, and embossing was the only way to let people know what kind of beer they were drinking. Embossing remained common well into this century, before the advent of paper labels.

Over time, the shape of beer bottles evolved, becoming thinner and taller, resembling the beer bottles we are familiar with today. Beer bottles remained brown or green until the present day. This was primarily because refrigeration had not yet been invented. Without a way to keep beer at a consistent temperature, it was crucial to protect it from direct light to preserve its freshness.

After refrigeration was invented, it became less important to keep the bottles opaque. However, many beer makers continued to use dark bottles out of tradition. Only recently have some companies started to break away from tradition by using clear beer bottles. Most of these clear bottles are used for imported beers like Corona, as well as wine coolers and blended beverages such as Zima.

Another theory about why beer bottles are brown relates to the glass-making process itself. Although this theory has never been proven, many people suggest that it was historically much harder to make clear glass than colored glass. Apparently, crystal-clear glass required techniques that were not developed until the industrial age.

Regardless of which explanation you believe, the tradition of brown beer bottles is deeply ingrained. People are accustomed to seeing beer in brown bottles, and new beers marketed in bottles of any color other than green or brown often struggle to succeed.

It is a well-known fact that modern American beers taste fresher and more flavorful when stored in brown bottles. Many American beers still lose their texture and flavor when exposed to direct sunlight. One advantage of using brown bottles universally is that it makes recycling the glass easier.

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Don’t be fooled into thinking that “Lite” beer is significantly better. While it’s true that the “Lite” version has reduced a calorie or two and may shed a few grams of carbs during the processing, few beers go the extra mile to make a lighter option that cuts down on calories, carbohydrates, and all the other sugars that contribute to the beer gut, without making it taste like watery pee.

The lowest-calorie beer (based on readily available options in North America, Canada, and most European countries) is Pabst Extra Light Low Alcohol. The name alone will turn off more beer drinkers than a round of AA at the bar, and it remains one of the lowest-selling beers in the market.

Sierra Nevada Stout takes the top spot for the most caloric beer, with a whopping 210 calories per 12 ounces. This is far from a popular choice. The most common beers typically range between 140 and 180 calories per 12-ounce serving. In some cases, that’s more than a Hershey bar! On average, most men drink between 4 and 8 beers in one sitting. Very few men choose to have just one beer with dinner or after work. This means an evening of beer drinking can easily rack up between 560 calories (about the same as a Big Mac and a soda) and 960 calories (equivalent to an entire pizza and a Big Mac, with a little room left over for a Hershey bar). That’s a significant calorie intake, especially for men who don’t have the time to work out daily.

Women, on average, drink between 2 and 12 beers when they indulge. Women who drink daily tend to have two or three beers, while those who drink weekly or less often may drink more heavily, sometimes consuming half a case. Women who drink half a case per week are at risk of developing a drinking problem.

The Calories in Beer Vary by Brand

The calories in beer can significantly impact the beer drinker’s waistline. So, what about the top-selling beers in the United States? Here’s a breakdown:

• Busch Beer: 133 calories
• Busch Lite: 110 calories
• Busch Ice: 169 calories
• Coors: 142 calories, but the lighter version cuts 40 calories, coming in at 102 per 12 ounces
• Keystone Premium: 108 calories, and Keystone Light: 104 calories
• Keystone Ice: 143 calories

It’s easy to feel a bit cheated when looking at these numbers.

Michelob offers a wide variety of beers, though not a wide range of calorie counts. Here’s a breakdown:

• Michelob: 155 calories
• Michelob Light: 113 calories
• Michelob Amber: 166 calories
• Michelob Golden Draft: 152 calories
• Michelob Golden Draft Light: 110 calories
• Michelob Honey Lager: 175 calories
• Michelob Ultra: 95 calories

This discrepancy in calorie content could be seen as misleading if you really take a close look at the numbers.

Pete’s Wicked Ale, which lives up to its name, comes in at 174 calories per 12-ounce serving—on the higher end of the scale. The calories in beer can sneak up on a person. Based on a 2,000-calorie diet (which, let’s be honest, few people follow), one 12-ounce serving of beer a day might not seem harmful. But most people don’t limit themselves to just one beer, and that’s when the calories start to accumulate.

The Miller Line mirrors Michelob’s offerings, with the following:

• Miller Genuine Draft: 143 calories
• Miller Genuine Draft Light: 110 calories
• Miller High Life: 143 calories
• Miller High Life Light: 110 calories
• Miller Lite: 96 calories

The entire Sam Adams line runs around 160–166 calories, except for the Cream Stout, which comes in at a hefty 195 calories.

In most cases, having one or two beers in an evening can add up to the same caloric content as consuming an additional half-meal. Most people wouldn’t sit down to a second meal every night, yet many continue to drink three or four beers each evening to “unwind.” While unwinding is an important part of the day and a great routine to reconnect with life and family, it can be done without alcohol. In fact, those who choose physical activity to unwind feel more connected to their family and life than those who drink beer after work. The calories in beer are much happier when worked off, rather than clinging to your midsection, which ultimately leads to the ever-familiar beer gut.

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Gradually, canned beer gained popularity in Europe. However, during World War II, the production of canned beer was halted everywhere due to rationing. After the war, canned beer production resumed and reached new levels of popularity with the introduction of the flat-top can.

Canned vs. Bottled: Taste, Convenience, and Environmental Impact

The main reason for the success of canned beer was convenience. Cans were smaller than bottles, stackable, and less prone to breaking, making them easier to sell. The invention of the liner that made canned beer possible also allowed beer to be sold in metal kegs instead of wooden casks. This made transportation to bars easier and helped preserve the beer for longer periods of time.

Everyone knows cans are more convenient and easier to transport, but what about the taste? This has been a decades-long debate. It really comes down to personal preference. Some people believe the can imparts an aftertaste, especially since we switched from tin to aluminum cans. Others feel that bottles do a better job of preserving the flavor and carbonation of the beer.

One thing that’s without dispute is beer temperature. In Europe, where beer is preferred warm, the fact that cans don’t keep beer cold isn’t an issue. However, in America and other places where we prefer our beverages cold, this is a big deal. Once you open a can of beer, the container has trouble keeping the liquid cold. Many Americans solve this problem by using beer cozies. Because of the nature of glass, beer in bottles stays cold longer even after it’s opened.

What about the impact on the environment? Hands down, bottles win the debate on environmental impact. In fact, the best thing you can do for the environment is buy bottled beer from local breweries that recycle glass for their bottles. This saves fuel used in transportation and avoids the need for aluminum.

Aluminum itself isn’t the problem. The issue lies in the process of making it. Aluminum is the third most common element on Earth, so we’re not in danger of running out anytime soon. However, the environmental impact comes from how aluminum is produced. Making aluminum usable takes a great deal of energy, which uses oil—an increasingly limited resource.

So, long story short, if you believe in recycling, like your beer cold, and think glass improves the flavor, then bottled beer is the way to go. If convenience is more important to you, don’t mind using a beer cozy, and drink beer at any temperature, then canned beer is your solution. And if you’re like most people, you’ll enjoy both canned and bottled beer depending on the occasion. You might take canned beer to a tailgate and drink bottled beer at home. It’s a win-win situation for everybody.

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The Japanese began brewing their own version of beer shortly after the Meiji Era. Many Japanese people brew their own beer, but Japan is also home to three major breweries: Sapporo, Asahi, and Kirin. The main product of all three companies is lager beer.

Japanese Beer Variations

In addition to traditional beer, the Japanese have their own version of a wine cooler, called happoshu. This is a low-malt, sparkling alcoholic beverage. Due to its low malt content, happoshu avoids the high tax rates imposed on beer. This makes it more widely accessible, as it can be sold in places where regular beer may be restricted.

The three major breweries in Japan—Sapporo, Asahi, and Kirin—are nationally recognized. While many towns brew their own beer, most establishments are restricted to serving these well-known brands. To be recognized as a beer in Japan, a beverage must contain at least 67% malt.

Japan is also famous for its liberal laws regarding the sale of alcohol. Tourists often marvel at how easily beer can be found in kiosks and vending machines. What is often overlooked, however, are the stricter laws regarding conduct after alcohol consumption. Although you can buy beer from a vending machine in Japan, you definitely don’t want to drive—or even ride a bike—after drinking. The penalties for such offenses are severe.

There are also two new breweries gaining recognition in the Japanese market: Orion and Suntory. With the increasing global popularity of sushi and Japanese culture, Japanese beer is now more widely available worldwide. You can now find most brands of Japanese beer in stores that sell beer.

The available brands of Japanese beer include: Asahi Super Dry, Asahi Black, Asahi Hon-nama (happoshu), Kirin Lager Beer, Kirin Ichiban Shibori, Kirin Tanrei (happoshu), Sapporo Black Label, Sapporo Yebisu, Hokkaido Nama-shibori (happoshu), Suntory Malt’s, Suntory Super Magnum Dry (happoshu), Orion Draft Beer, and Orion Special. While it may be harder to find Orion and Suntory beers because they are newer, most restaurants in the United States offer Kirin or Asahi.

Just like in America, people in Japan enjoy salty snacks with their beer. The most popular snack is salted edamame beans. Edamame are soybeans that are now available in the United States. You might want to try them the next time you have Japanese beer. Most grocery stores carry them in the International food aisle.

Japan is a country of tradition, and beer is no exception. If you find yourself fortunate enough to enjoy a Japanese beer while visiting Japan, be sure to follow the customs. For example, it’s customary to pour some of your beer for a friend or colleague first. Another tradition is socializing in one of Japan’s many outdoor beer gardens, which are popular during the spring and summer months.

Japanese breweries also pride themselves on brewing seasonal beers. In the fall, for example, they brew heavier beers with higher alcohol content, often pairing them with one-pot meals. In the summer, the beers are lighter. The Japanese take great pride in pairing their beer with food.

One thing that’s great about Japanese beer is its light texture and excellent flavor. If you enjoy light beer, you might find some of the Japanese beers to be a good substitute for less flavorful American beers like Bud Light. Many of these beers even win taste tests against heavyweights like Amstel Light and Heineken.

No matter your preference in American beer, don’t overlook Japanese beer when you decide to try something new. You might be pleasantly surprised by the light, flavorful taste. Plus, you’ll be happy to know that many Japanese beers are less expensive than other imported beers.

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• The first consumer protection law ever written was enacted over beer by Duke Wilhelm IV of Bavaria in 1516. This purity law limited the ingredients of beer to barley, hops, and water.
• Tegestology is the term for collecting beer mats.
• Beer is the second most popular beverage in the world, coming in behind tea.
• Pabst Beer is now called Pabst Blue Ribbon because it was the first beer to win a blue ribbon at the Chicago World’s Fair in 1893.
• To get rid of the foam at the top of beer (the head), stick your fingers in it.
• Monks brewing beer in the Middle Ages were allowed to drink five quarts of beer a day.
• Bavaria still defines beer as a staple food.
• To keep your beer glass or mug from sticking to your bar napkin, sprinkle a little salt on the napkin before you set your glass down.
• The oldest known written recipe is for beer.
• The Pilgrims landed at Plymouth Rock because of beer. They had planned to sail further south to a warmer climate but ran out of beer on the journey.
• Anheuser-Busch is the largest brewery in the US.
• The longest bar in the world is the 684-foot long New Bulldog in Rock Island, IL.
• According to Guinness, a pint of beer is lifted about ten times, and each time, approximately 0.56 ml is lost in a beer drinker’s facial hair. That’s a lot of wasted beer!
• As of 2001, 62% of Americans reported using a designated driver at least once.
• Molson, Inc. is the oldest brewery in North America.
• Franklin Delano Roosevelt (FDR) was elected in 1932 because of his promise to end Prohibition.
• The first United States Marine Recruiting Station was in a bar.
• The first brewery in America was built in Hoboken, NJ, in 1642.
• In 1935, the canned beer industry was revolutionized by a vinyl plastic liner developed for cans made of tin.
• The movie *The Shawshank Redemption* got their period beer containers wrong. The prisoners on the roof drank beer out of bottles in the 1930s, even though beer was canned many years later.
• Tossing salted peanuts into a glass of beer makes the peanuts dance.
• Samuel Adams Triple Bock is the strongest beer in the world, with 17% alcohol by volume. The strength is achieved by using champagne yeast.
• In Japan, beer is sold in vending machines, by street vendors, and in train stations.
• Bourbon is the official alcohol of the United States, by an act of Congress. Many people have attempted to have this overturned in favor of beer throughout the years.
• Many actors started out as bartenders, including Sandra Bullock, Bruce Willis, Tom Arnold, Chevy Chase, Kris Kristofferson, and Bill Cosby.
• American beer is made mostly with rice, unlike the beers of other countries. This was invented to give American beer a lighter taste and appeal to the market of female buyers.
• Michelob was created during a brewer’s strike in the 1930s from a recipe thrown together by the untrained workers left behind to run the brewery. It was so bad that local taverns tossed their delivered barrels into the gutter until the streets ran with beer. When the strike ended, the brewery didn’t want to waste all that beer, so they repackaged it and sold it as Michelob.
• Beer is a source of B-complex vitamins.
• If you collect beer bottles, you’re a labeorphilist.
• The portable beer cooler was invented in Australia in the 1950s.
• The ‘33’ on a bottle of Rolling Rock was originally a printer’s error. It refers to the 33 words in the original slogan. The mystery surrounding it has led the company to keep it in the label.

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