Draft Beer

Beer Latest

Beer Myths 

Myth :Beer is best served chilled as possible.
Fact: You loose aromatics when you serve chilled beer. Beer is best consumed between 46′ and 50′ F. Typically it is dispensed from the draft line which is between 38 and 42′. So just cup the glass for a couple of minutes with your hands and it will warm to the right temperature. Then you will actually taste beer.

Myth :Bottled beer is better than canned beer.
Fact: Nothing maintains freshness as a can. Bottles are not perfect. With time, oxygen coming under the cap will make your beer taste like cardboard and light coming in through the glass will make it slinky.
Myth: Draft beer is better than bottled beer.
Fact: It depends on the bar. With properly maintained draft lines, beer from the tap is the freshest you can get. But not all bars keep their lines maintained, which can leave your beer polluted with microbes.If you don’t trust the bar,order a bottle or can. Better than having an orgy of beer loving bacteria.
Myth:Dark beers have more alcohol than light beers.
Fact:No correlation
Myth:Wine is the healthiest. Fact:Wine is likely no healthier than beer.
Myth:Beer causes a belly to grow. Fact:Moderate consumption poses no serious threat.

Beer is one of the oldest and most widely consumed alcoholic drinks in the world. It is also the third most popular drink overall after water and tea.
Draught beer, or draft beer is beer served from a cask or keg rather than from a bottle.
It does not give you a hangover, headache or any sickness unless you drank too much of it. It keeps your heart healthy.

Beer History

Before the invention of the beer engine in 1785, beer was transported and served directly from the barrel. In the early 20th century, draft beer started to be served from pressurised containers. Keg beer is often filtered or pasteurised, both of which processes that render the yeast inactive.
It is brewed from cereal grains – most commonly from malted barley, though wheat, maize, and rice are also used. Most modern beer is brewed with hops which add bitterness and other flavours and act as a natural preservative and stabilising agent.

Beer myths, beer history
Beer History

Malt is grain that has been converted into sugar. That sugar is consumed by yeast to create alcohol, a process called fermentation. Grain becomes malt, which becomes beer.
American malts :
Pale malt, wheat, Rye, Vienna, Munich, Caramel 10 & 40, Carapils.
Base malts
They make up the majority of the grist in all -grain beer and the variety is amazing.
Cask beer should be stored and served at a cellar temperature of 12′ C (54’F) Once a cask is opened, it should be consumed within three days. Keg beer is given additional cooling just prior to being served either by flash coolers or a remote cooler in the cellar. This chills the beer down to temperatures between 3 and 8’C.
The words draft and draught have been used as marketing terms to describe canned or bottled beers, implying that they taste and appear like beers from a cask or keg.


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