I was reading an article and found out it’s a documentary about beer saving the world. The story and meaning behind it dates back to the old times when water was so contaminated that beer was safer to drink. They used beer drinking for women to delivery babies easier because the chemical properties creating strong beer. Another historical note was that the Egyptians texts contained over 100 plus prescriptions calling for beer, they knew that a beer a day could keep the doctor away! Smart thinking. It also fueled the pyramids, one gallon of beer was equaled to a daily wage for a pyramid construction worker, to put this into perspective it would take 231, 414, 717 gallons of beer to build a pyramid. Another neat fact about beer was that babies were baptized in beer in Egypt. The Medieval people were heavy drinkers too the average person drank between 60 to 66 gallons of it each year wow that’s a lot!
I’ve been looking into these common questions regarding beer and what are the leading causes to these simple answered questions. How does beer make someone add a couple pounds? Should beer drinking be used in moderation all the time or can we indulge whenever we feel like. I know that drinking alcohol all the time of course can be a leading factor in weight gain but I wanted to understand the science behind what is actually going on in the body when you consume this drink. What reactions does the body do in order to break down the enzymes and provide that boozy feeling. Another reason I was curious about this question was because I was at a baseball game with my sister, we both drank two beers and had one mixed drink (vodka and redbull) and then did a test to see what our alcohol blood level was at. There was police officers offering to let you blow into breathalyzers and see what your number was. I blew a .02 and my sister blew a .08 which is the legal limit to be able to drive a vehicle. I was absolutely blown away that she was so much higher than me in, one of the reasons is because she weighs a lot less and her body doesn’t break down alcohol the same, her body takes longer which is why she felt like she’d had enough to drink in just those two drinks consumed.
I asked myself this question after wondering if all beers were the same in what their expiration dates say, but the fact is that some beers can last decades while other’s may last a week or two. How could a beer go bad though? Doesn’t all beer last unless already opened? I did my research and found some answers regarding this question. What I found was that beer can expire but not how things in the fridge do. Instead over time beer changes in flavor and body you might see the carbonation decrease as well. Luckily my favorite beer (sours) taste better with time like a fine wine ones like barley wines, lambics, and imperial stouts all age and taste better as they develop with time. Usually the darker and stronger the beer is the better it ages. One’s you wouldn’t normally try aging would be your BudLight or Corona. Which are light as it is and have a shorter shelf life.
While visiting my sister we checked out another brewery that had so much going on it was called Ale Smith Brewery. This brewery had a memoir of the baseball player Tony Gwynn they have all his memorabilia up on the walls to remember a true baseball legend. His championship rings, signed baseballs, jerseys, the history of his record, etc. This adds a unique feel to the brewery and provides a neat display to sip and reflect on. This brewery also has a barrel aging room for some of their bourbon barrel blends the ones they have on tap are AleSmith Barrel-Aged Grand Cru Belgian-Style Ale this beer has been matured in American and French oak red wine barrels for a year to add layers of complexity to its rich flavor profile of dark fruit and Belgian caramel malts. The oak and red wine flavors imparted by the barrel-aging process blend seamlessly with subtle hints of raisin, plum, and bittersweet chocolate from the beer. You can enjoy this beer now or you can store it in a dry, cool room for a long period of time. The more time you give it the more flavor profile will develop and it will continue to change.
Being a millennial and being in my 20’s I’ve just started learning about the industry of beer making I have also been curious to know the process of wine making. Some prefer beer and some prefer wine it’s all personal preference. It’s interesting to understand the differences that make up both, I’m curious to see the different techniques and skills it takes to develop the flavor. Yesterday I went and checked out a couple breweries in the San Diego area while visiting my sister and I came across some interesting finds. The first brewery I checked out was Green Flash Brewery they have a lot of RND blends which stands for Research and Development I never heard of the term beforehand but I guess it means they make a batch of something and put it on tap so that the public can decide if they like it or not. The employee’s and loyal beer drinkers share their ideas behind it and if it’s a hit then they keep it around. They have three different cellars so it depends on what cellar you go to since the summers coming they are getting rid of stouts and coming out with more lighter blends.
I have always found sours to be quite different and an acquired taste to some. But sours are a unique blend of their own and have characteristics that pair well with food. I think its personal preference with what kind of food goes with sours because it all depends on the fruits that are added or the type of blend you start out with. Some think since sours are light and refreshing they pair well with seafood and or a cheese plate if you are hosting a party and are serving appetizers. For cheese I would stay clear from salty and go with soft, creamy rinds. With meats same thing goes and I would stay away from prosciutto because of the salt factor. Fattier meats pair well with the acidity of the sour and cut through the richness. Another great addition would be a fruity jam maybe like an apricot or fig marmalade, I would keep out acidic things like pickles or veggies since they are similar in taste and would dominate the palate. Cheddar and blue cheese goes well with sours because of the potent complexity.
What could be a better combo than beer and bacon? I sure can’t think of anything more satisfying. The beer and bacon festival happens every year and this will be my second time attending. They usually have the event during the month of February and the last couple years they have hosted it at Levi Stadium which is an experience in itself. My work was pouring some of our latest blends along with serving a potato chip with bacon salt and maple glaze. The combo of the beer and snack was a well deserved treat after walking around and sampling some of the more heavier varieties of beer. If you are all about participating in a fun activity they sure have some interactive games that give back to charities. My friends and I played a couple games of corn hole and also practiced our aim shooting a bow an arrow at a target. One of us hit the bullseye so we all were given shirts to take home. One of the breweries that I remember was from Chico, Ca it was Sierra Nevada they had a really good IPA even though I am usually not a fan of a hoppy flavored IPA but it was refreshing I think the name was Hop Hunter IPA.