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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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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Key Considerations for Your Home Bar’s Refrigeration
To have a first-class bar—which is the reason you want one in the first place—the wines and beers need to be stored at the proper serving temperatures. In public bars, this is seldom the case, with most people believing that beer and white wine should be ice cold, and red wine should be at room temperature (whatever that means to them), instead of the standard 60ºF. Many fine beverages have been ruined by this way of thinking.

In reality, no beverage should ever be served ice cold (around 32ºF). Beverages served too cold, or too hot, cannot develop their full character and flavors. Anything over 62ºF will cause many components in beverages to break down, ruining their nuances.

As a general rule, the lighter the beer or ale, the colder it needs to be. Here are the recommended serving temperatures:

• Pale lagers and pilsners: 42º to 45ºF
• Wheat beers and heavier lagers: 47º to 48ºF
• Stouts, lambics, dark beers, British ales, and IPAs: 55º to 60ºF

Wines are a bit different. Here’s how you should store them:

• Sparkling wines and champagnes: 48ºF
• Rosés: 53ºF
• White wines: 51ºF
• Red wines: 62ºF

As you can see from these guidelines, a good home bar will require a refrigeration system that can hold beverages at various temperatures, or perhaps even several systems. There are many types of beer and wine refrigeration systems available, including wine refrigerators, draft beer refrigerators, kegerators, and beverage centers. The type or types you choose will depend on several factors, such as the amount of space available and the types of beverages you plan to stock. For keeping beer, wine, and soda, a single unit, called a “Back Bar Refrigerator,” may be all you need.

Another consideration is whether you want the coolers to be free-standing or built into the bar. If you choose built-in units, make sure to get models with front-facing compressor vents and those rated for built-in use. Otherwise, the hot air from the compressor will have nowhere to go, which can burn out the motor, causing the entire unit to fail.

One major piece of advice: get all the large items—like sinks, refrigeration units, and coolers—before you begin building the bar. In many cases, it will be necessary to build around the equipment.

There are several models of wine refrigerators on the market, ranging from small 16-bottle units that sit on top of your back bar refrigerator to large reach-in models that hold 100 bottles or more. Choose the model for your bar based on the types of wine you drink most often and the appropriate temperature range.

Installing a draft beer system or kegerator isn’t particularly difficult, but it’s easier to install during the bar’s construction rather than afterward. Keep in mind, beer must be kept at the right temperature to avoid becoming “skunky” or all foam. For this reason, your draft beer system should be placed on the same side of the bar as the tap station to avoid long tubing, which can cause the beer to warm up due to friction while moving through.

There’s an excellent single-keg system designed to be built into a bar or cabinet system, with the taps positioned on top. There are also under-the-counter keg coolers that can be built into the front or back bar. These are easy to install and can be pulled out and used as standalone units when needed. A stand-alone draft beer refrigerator is another good option, and it’s typically several hundred dollars cheaper than the other systems. Unless you’re specifically looking for commercial-grade equipment, this is ideal for home bars.

If you want to save money and don’t care about the aesthetics, you can repurpose an old working kitchen refrigerator. Simply remove the shelves, install a tap system, plug it in, add a keg, and you’re ready to go. It’s a good idea to have a drip tray underneath the tap, as some beer may spill. These setups are very popular in the South.

If you’re planning to stock canned or bottled beer, ales, wines, malt beverages, sodas, or juices, you will need a beverage center. These are small to medium-sized reach-in coolers built into the back bar, often with glass doors so you can easily see what’s inside. You can also store things like lemon and lime wedges or garnishes in them.

Unless you plan on serving mixed drinks as well, you probably won’t need an ice machine, but it can come in handy. There are some who drink wine “on the rocks,” and I’ve even seen people drop ice cubes into perfectly good beer. It was all I could do to keep from crying openly.

Beer and wine refrigeration systems will require periodic maintenance, cleaning, and upkeep, so be sure to make allowances for that. Wipe everything down, inside and out, with a commercial-grade sanitizer or a 10% chlorine bleach and water solution at least once a week. When properly maintained, home refrigeration systems can last a very long time.

One last tip: before purchasing any refrigeration system, find out what kind of warranty and customer service the company offers. Prompt service is essential if anything goes wrong. Otherwise, you risk losing a lot of fine brew-craft. Also, check with your homeowner’s insurance to ensure the refrigeration system is covered by your policy. Be sure you have all the required building permits and that the work is done by authorized contractors.

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The BEAVER, the MAPLE LEAF, HOCKEY, MOUNTIES, CANADIAN GEESE, the MOOSE, COLD WEATHER, “EH,” and CANADIAN BACON. These are all great symbols of Canada and what it means to be Canadian. You might argue that some of these fall under the title of stereotypes, and I’ll agree with you, but you cannot deny the fact that they are all a part of our “heritage.” But perhaps the one thing that is most associated with Canada and that Canadians are proudest of is our BEER.

Molson may have emphasized this best with their “I AM CANADIAN” campaign, which insinuated that when you drink Canadian beer, you are truly CANADIAN. The character JOE (as in average JOE Canadian) performed a very intelligent and humorous rant about being Canadian, which included all of the things “Canadian” that I mentioned above and a few more. This advertising campaign worked wonders for Molson, and it was also a huge success overseas and around the world, making the already popular CANADIAN brand of beer even more famous.

History

Did you know that beer first came to Canada before we were even officially a nation? That’s right! European settlers brought beer to the “area” of North America we now proudly call Canada in the 1600s. They felt Canada had an ideal climate for brewing beer, long before refrigeration was introduced to the world. However, the first commercial brewery wasn’t built until 1668 by Jean Talon in Quebec City. The next hundred years would see the establishment of several thriving Canadian breweries, including some that are still staples of the Canadian beer industry today—and have even made their mark worldwide.

In 1786, John Molson founded his brewery in Montreal. Fifty years later, Alexander Keith established his brewery in Halifax in 1829. The city of London (where I currently reside—a great city) could be called the beer capital of Canada, as in 1840, Thomas Carling opened his brewery here, and in 1847, John Labatt began his beer legacy in the same city. All around London, the Labatt name can be found on buildings, including the brewery itself. Lastly, in 1847, Eugene O’Keefe opened his brewery in Toronto. With all these beers still commonly known, loved, and enjoyed today, they helped create a true Canadian beer empire of great taste and worldwide popularity.

Did you also know that stubby bottles are essentially a Canadian creation? The shorter and slightly wider beer bottle known as the “stubby” was the only kind of beer bottle available in Canada from 1962 until 1982–1986, when most of Canada’s beer producers switched to the more American-style longneck bottle. A brand of Labatt beer was the last major beer label to be found in the stubby, lasting until 1986. The company decided to make the change to the longer-necked bottle after market research showed that women didn’t like the stubby bottle, and they wanted to attract more female beer drinkers. (Based on all the beer commercials out there, I’d say they succeeded—after all, the women in those ads are always having a great time, drinking longnecks and looking beautiful. Ah, yes, beer commercials tell the truth like no other… sarcasm.) However, in recent years, some breweries have brought back the stubby bottle after demand from consumers.

Beer in Our Culture…

Beer, particularly Canadian brands like the ones mentioned above, has become a significant part of Canadian culture and popular culture in general.

For example, at my high school, one of the oldest in Ontario, we had a “Beer Cheer” that was passed down through generations. It was more of a testament to the school, but it also spoke of beer. My parents attended the same school 25 years before me, and they knew the same song. The song actually hails from their era—or even my grandparents’ era—but I still knew the words. I don’t think I ever sang it out loud with my friends, though. It went something like this:

“Give a cheer! Give a cheer! For the boys who drink their beer,
In the cellars of old S.C.I.
Give a shout! Give a shout! For the girls who dish it out,
In the cellars of old S.C.I.
For it’s guzzle, guzzle, guzzle, as it’s dripping down your muzzle,
Shout out your order loud and clear, MORE BEER!”

Silly, I know, but it’s one of those “traditions” passed down in our culture—and it involves beer. For teenagers, it’s somehow acceptable.

Canadian beer is also featured in popular culture, including the Canadian movie Strange Brew, where Doug and Bob McKenzie (played by Dave Thomas and Rick Moranis, both Canadian) have a wild adventure involving Canadian beer.

Also, in the feature film Canadian Bacon, starring the great Canadian John Candy, the film humorously spoofs cultural attitudes toward Canadian beer and other aspects of Canada.

Furthermore, the fact that Canadian beer often has a higher alcohol content than its southern neighbor’s (the United States) has led to many jokes in movies and TV shows, suggesting our beer is more like “moonshine,” etc.

Canadian Beer Types…

“Labatt, where good things have been brewing for more than a century and a half.”

“A whole lot can happen, out of the blue.”

“True Canadian taste, from Canada’s oldest brewery.”

“It starts here, I am Canadian.”

Needless to say, these slogans, from Labatt and Molson beer companies, are well-known—just like the companies themselves and the beers they produce. This is for good reason, as these two Canadian beer companies are Canadian beer juggernauts that dominate the Canadian market and others worldwide. This success is partly due to their popular Canadian beer association and their great taste, but also because of their aggressive marketing of their top brands.

These two companies provide us with the most popular Canadian beers: Molson Canadian and Labatt Blue. Other popular Canadian beer brands include Alexander Keith’s, Carling, O’Keefe’s, Kokanee, Sleeman, and Moosehead. Additionally, many Canadian breweries and microbreweries create excellent beers—some you may have heard of, and some you may not. In the world of beer, pushing your brand through advertising is key; without it, a beer brand can go largely unnoticed.

Great Microbreweries…

In both Canada and the United States, the microbrewery industry has flourished recently, leading to an explosion of new local beer tastes. Due to Canada’s geography and the fact that the production and sale of alcohol is regulated at the provincial level, these great microbrewed beers are often only available in the regions where they are produced.

Each province has a variety of microbreweries to choose from, and you may discover new flavors to try.

Some well-known microbreweries in Ontario include Steelback, Steam Whistle, and Lakeport. However, there are countless other microbreweries in various regions of the country that you may not have heard of. The truth is, they all have something great to offer.

So, the next time you sit back and enjoy your favorite Canadian brew, remember that you are CANADIAN.

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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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