Beer School: Making Up for Lost TIme

Even though I haven't had a brew in months, Kevin still likes to try local beers where ever we travel. When his Dad came to visit a few weeks ago, he too embraced the idea of tasting as many different types of beer as possible. Here's an update on some of the best beers they tried in the last few months.
In Greece, Mythos was the beer of choice. It was light and refreshing -- a perfect match of the hot, dry climate.
















In Paris, Kevin was excited to find Leffe, which is still in the running for his favorite overall beer.
















In Luxembourg, Diekirch was the local beer suggested. It wasn't anyone's favorite.
















Even though this picture was taken in Austria,the perfectly poured German wheat beer seems at home. Erdinger continues to hold it's place as one of the best beers we've tried.

Beer School on Hiatus

I've decided to take a break for writing my beer school posts. Kevin hasn't been trying a lot of new beers lately. He's lost his best drinking buddy: Me.

That's right. For five months now I haven't has a drop of brew. The reason is because I'm pregnant.

Our search for the best beer has been replaced with trying to find a crib (they are all so low), testing strollers (are four wheels or three wheels better), and wondering how easy it will be to find a birthing class in English speaking (I think it's not going to happen).

Over the next few months, I'll still write about exceptional beers that Kevin comes across in our travels, but I can't promise a weekly post. Also, you'll probably discover more posts about how we navigate our way through pregnancy "auf Deutch."

Beer School Session 13: Taking Labor Day Off

Even though Labor Day — which is being celebrated in the states this weekend — isn't a German holiday, we did find ourselves at a barbeque this weekend. Despite this fact, Kevin really didn't try any new beers to report about this week.

Not too worry though. With plenty of trip planed and visitors coming, the fall promises to have some tasty brews to write about.

Beer School Session 12: Guinness Rules

Our first stop in Dublin: the Guinness brewery. The tour gives visitors an overview of the ingredients used, the brewing process, and a short history of the company that makes and distributes this world famous Irish stout.

The Guinness Storehouse, which is the official name of the Guinness factory tour, received its name because it was the location on the company's fermentation original plant. Here is where the brewery originally stored the beer while it was fermenting.

In 1988 the building was re-purposed and the interior was remodeled to resemble a pint glass. The Guinness “experience” is a fun, highly designed, interactive museum that is one of the most popular tourist attractions in Dublin. It’s worth the visit — even if the 15 Euro entrance fee does seem a bit excessive.

Don’t expect an authentic brewery tour. This tour is nothing like seeing a working brewery in action. (For a great tour of a brewery in action, visit the Cantillon brewery in Brussels.) Instead you’ll learn about the beer’s production and history.

In the entrance space the 9,000-year lease that Arthur Guinness signed securing his right to the property is on display. The first exhibit shows visitors the four ingredients used to make Guinness: barley, hops, water and yeast.

Next is information about the brewing process. Followed by a history of the Guinness family and the growth of the company. And finally, the tour ends at the top of the building at the Gravity Bar where you get a complimentary pint. The Gravity Bar also offers a 365-degree view of the city.

Beer School Session 12: Irish Stouts

Guinness — which will be featured next week since we are headed to Dublin on Friday — is the most famous Irish beer. Yet, there are other popular Irish stouts worth including in our hunt for the best beer in the world.

Irish stouts, also known as dry stouts, are very dark beers with low levels of carbonation. The characteristic toasted, coffee-like flavor comes from roasted barley and lots of hops. Rich with its iconic, creamy foam, Irish stouts are top fermented.

On Friday night Kevin had a pint of Beamish, which he quite enjoyed. It was full-bodied, but not too bitter. Stay tuned to see how it compares with what he is able to taste in Ireland.

Beer School Session 11: What's in a Glass

One thing about drinking in Europe that continues to amaze me is that every drink is served in a different type of glass. What's more, these glasses are usually branded to match the brew that you're drinking. This phenomenon has forced me to wonder: it this all just marketing hype or does the type of glass really matter?

According to experts, using the proper glassware is important because it concentrates the foam, accents the color, and helps to heighten the olfactory experience. When the beer is poured, hidden nuances are highlighted and the type of glass helps to supply a better, more complex drinking, experience.

Here's a quick run down of which glass is best for which beer:

• Flutes: The long, narrow bodies reduce the speed of carbonation dissipation; they generally have shorter stems then champagne glasses; flutes can be used for some Bocks, Pilsners, and Lagers
• Goblets: Delicate or heavy, plain or adorned, simple or sculptural stems — the options for this type of glass are endless; what all beer goblets have in common is that they are designed to maintain the beer's head; goblets are used for IPAs and dark ales
• Mugs and steins: Big, sturdy, and heavy mugs — and steins, their older, stone cousins — have handles that allow for serious toasting (not to mention the development of the arms of waitresses who can upwards of five mugs per hand to thirsty revelers); mugs can be used for Lagers, Ales, and Pilsners
• Pilsner glass: Tall, thin, and tapered, these 12-ounce glasses are meant to capture the carbonation and colors of Pils while maintaining its head; sometimes they have a short stems; in addition to Pils, they can be used for Lagers and Bocks
• Pint glasses: Cylindrical, with a slight taper and wide-mouth, pints are either 16 or 20 ounces; they are designed to accommodate beers with large, crowning heads and are easy to drink out of; pint glasses can be used for Ales, Lagers, Stouts, and IPAs
• Snifters: These wide-bowled, stemmed glasses with tapered mouths are designed to capture aromas; with a range of sizes, beers served in snifters can be swirled to agitate the volatiles; generally used for strong Ales, Stouts, and Imperial IPAs
• Stanges: From the German word for stick, a stange is a tall, thin, cylindrical glass designed to bring out the hops and malt in delicate beers; better known in the Bonn/Cologne area as a Kölsh glass, they can also be used for Lambics, Pils, or Gueuzes
• Tulips: These stemmed glass capture the head in the top of the glass and the body in the bulbous portion; they are used for Ales, particularly Scotch Ales, and IPAs
• Weizens: These tall, thin-walled glasses showcase the beer's color and allows for large heads; most are 0.5 liters and are meant to lock in the aromas; used for wheat beers (Weizens)
  

To find out more on this topic, including a detailed list of which beers go in which glass, visit The Beer Advocate.

Beer School Session 10: German Cocktails

At most bars, restaurants, and beer gardens in Germany, the beverage menu includes:

• Beer and Coke
• Beer and Sprite
  

Throughout the winter and spring, my German drinking companions largely ignored these items. When I questioned them, I was told that, "It's good." But I doubted it.

I never was with anyone who order one of these concoctions, and only once saw someone drinking it. And that was during Carnival, so it didn't really count as part of "normal" German life.

Then, the weather turned warm and much to my surprise, beer-tails have turned into a popular choice. Made with a light, mild beer such as a kolsch or pils these drinks are supposed to be very refreshing and most often consumed in the heat. I've been told that it's a better way to drink a beer when you are sitting in the sun.

Kevin and/or I have yet to order one of these concoctions, but I think before the summer is over, one of us will have to give it a try.

(P.S.: Sorry this beer school entry wasn't posted on Saturday as usual. I totally forgot this weekend.)

Beer School Session 9: Bonner Bierborse

If there beer school had a mid-term, yesterday's Bierborse in Bonn would have been it. The festival, which translates to Beer Exchange, takes place in 15 German cities throughout the summer. Bonn’s was held in the Rhineland Park.

In true German fashion, umbrellas and tables surrounded beer trucks and stands so most festival goers were able to sit down while enjoying their brew. Also typical for Germany, each beer was served in the appropriate glass, banded to match the brewery and the correct shape for the style of beer. (You pay a 2 Euro deposit for the glass, which is returned when you bring back the glass.)

With over 500 different beers from 75 countries, Kevin and I were able to review a bunch of the beers we've sampled so far. Many of our new favorites were represented, including Leffe, Franziskaners Hefe-Weissbier, and the Czech Bubweiser, Weihenstephan, Rathause Pils, and Peter's Kolsch. A few old standbys, namely Guinness, also joined the mix. Though I didn’t notice a single American beer, we did have a conversation about the Brooklyn Brewery.

With so many beers to choose from, this was also a good opportunity to sample something new. Kevin tried a Cuban beer called Cubano that he thought was not that good. The best beer sampled was Forst, a dark beer from Northern Italy.

Beer was the main attraction, but food and entertainment held a supporting role. There were plenty of treats, children's games, and a concert stage.

We were amazed to find a vendor selling tacos — a first for our Germany travels. Now we know why. The tacos were terrible. They made Taco Bell seem delicious and authentic. I ordered a fish taco. It was a scoop of warm canned tuna spiced with straight sodium. Kevin had the veggie taco. It was a serving a beans and topped with overcooked spinach, replete with the green water that it had been stewing in for the last two days. The strangest part was the shell. More like a taco boat, the taco could only be eaten with a fork like a taco salad, but served on a napkin.

Fortunately, we then found a very nice guy selling Alsatian tarts cooked in a wood-burning stove. We ordered one with bacon and one with potatoes. Both were delicious and helped us to forget the tacos.

Beer School Session 9: Postponed Until Monday

We're going to a beer festival tomorrow (Sunday), so I'll write this week's beer school post on Monday.

Cheers!

Beer School Session 8

Belgium is one of the only countries that can truly rival German in its claim to producing the best beers in the world.

This weekend, Kevin sampled some of what they had to offer. The hands-down winner of the weekend was Leffe Braun.

Despite the claims made on the banner, Delirium Tremens, has not been "elected" the best of beer school. (Though I do love the elephant logo.)

Beer School Session 7

Good news for U.S. tasters!

While in the U.S I was happy to discover that one of our favorite German beers is available state side. Here's one that everyone should try:

• Franziskaners Hefe-Weissbier from Munich. Hefe-Weissen, which translates in English to yeast wheat, is not filtered before bottling. This process makes the beer is opaque because the yeast continues to act after bottling. This one is really good, and especially well suited for summer months. Look for the jolly Franciscan monk on the label.

Beer School, Session 6

Cervesa 101.

While in Spain the beer of choice was San Miguel. Though this was a decent Pale Pilsen, there is a reason why Spain is not one of the world's most famous beer-drinking nations. My tip: order the sangria instead.

Beer School, Session 5

Budweiser tops this week's taste test. No, not that Bud. We tried to original Czech lager. This beer was actually recommended to us by an Austrian friend who claims that it's his favorite beer. It may not be our absolute top beer so far, but it was quite good.

Other beers that we tried include:

• Hacker-Pschorr, an unfiltered Double Bock from Munich. This beer was okay, but too sweet for our taste.
• Zischke Kellerbier (cellar beer) from Koblanz. Kellerbier is yet another type of beer available here. Unique because it can be top or bottom fermented, it is unclarified, unfiltered, and unpasteurized. It is sold in bottles or served directly from the barrel at beer gardens and contains more yeast then most other types of beer. Dispite all that, we found this beer to be watery.
  

Beer School, Session 4

Top vs. Bottom Fermented Beers

While reading about different types of beer for the Beer School posts I keep coming across two terms: top fermentation and bottom fermentation. Usually this is one of the first facts given about a beer. Before I get further along in my quest for the world's best brew I need to understand these terms.

All beer is made from the same basic things: water, malt, hops, and yeast. Fermentation is the key process by which these ingredients are turned into beer. During fermentation the yeast breaks down the carbohydrates and produces alcohol. The byproducts of this process are what give different types of beer their unique flavor and characteristics.

There are two main varieties of yeast used in beer making: lager and ale. Top-fermentation happens with ale yeast. It was used to create the first beers since fermentation takes place in warmer temperatures. As the name indicates, the yeast acts on top of the brew. Top fermented beers often have higher alcohol concentrations then bottom fermented varieties and a fruity, sweet taste.

Bottom-fermentation, which used lager yeast, happens at lower temperatures. The yeast settles to the bottom of the brew and more sugars are fermented. The resulting beer has a crisp, clean taste.

Beer School, Session 3

We didn't get a chance to try many new beers this week. Between German lessons, yoga classes, and golf we were hardly home. Luck for us though, the golf club has a lovely terrace and Weiss beer on tap. They currently offer Schöfferhofer, which is very good. However, it doesn't compare to what they had earlier this season — Weihenstephan.*

All Weiss beers are top fermented, which means that they are fermented in warm temperatures and allowed to come in direct contact with air. I've always been a fan of Hefeweisen, but before coming to Germany I had no idea that there were so many different types of wheat beer. Here's my attempt at figuring out what they are:

• Hefeweisen is an unfiltered wheat beer with yeast. It's cloudy and has a fruit, full taste.
• Kristallweisen is the filtered version of Hefeweisen. It's clear, fruity, and lighter then Hefeweisen.
• Dunkelweisen is similar to Hefeweisen, but malt is added to the brew to make it dark and give a deeper flavor.
• Weissenbock is darker then Dunkelweisen, with a more pronounced alcohol taste.
• Berliner Weissbier. I haven't tried this beer yet and am not sure how it differs form any of the beers above. If anyone out there knows, I'd love to hear your comments.

* Weihenstephan is the oldest brewery in the world! Also, this beer was recommended a German friend, who claims it is his absolute favorite.

Beer School, Session 2

Thanks for sending me your recommendation this week. We're looking for the brands that you suggested and will try them in the coming weeks.

I thought that, since Kevin and I went to Alsace, France this week we'd drink more wine then beer. But after assembling this post I see that we managed to try a few brews too.

Here's what we tasted this week:

• Holsten Edel from Hamburg. Kevin's comment when tasting this Pils was, "Once you get past the first bitter sip, its not too bad." I agreed. Today, however, I was checking their Web site and discovered that the packaging we have is completely different from what's online. Could it be that we had a very old bottle and that effected the taste?
• Kloster Andechs Dark Double Bock from Anderchs in Bavaria's Five Lake region. We didn't really like this one. It was too heavy, with too much malt for our liking. (One good thing about this brand though, is that they have a very good beer glossary on there Web site.)
• Rothaus Pils from Grafenhausen-Rothaus in the Black Forest. Pils, with its pronounced hoppy taste, is not generally Kevin's favorite style of beer. This one, however, made Kevin say, "I think I should give Pils a chance." This beer also gets our nod as been our favorite for the week.
• Oscar MaXXum Weizen from Duisburg in North Rhine-Westphalia. This beer was fine; I generally like wheat beers, but nothing special. There are many other better Weizen's out there.
• Peters Kölsch from Cologne. This is a good Kölsch, but not the best. I am looking forward to trying some of the others recommended instead.

Best of the Batch: Rothaus Pils and Peters Kölsch.

Beer School, Session 1

Here’s what we’ve been drinking:

• Erdinger Dunkel Weissbrau from Bayern in Germany. This is Kevin’s favorite so far. It’s a dark wheat beer.
• Krombacher Weizen from Kreuzal in Germany. Also a wheat beer, it’s light and refreshing. We’ll definitely get this one again.
• Franziskaner Dunkel Hefe-Weissbier from Munich (a.k.a. München), Germany. There are so many reasons why I love this beer: a. the novelty of a dark Hefe-Weissen, which I’ve never seen in the U.S.; b. the jolly Franciscan monk on the label; or c. that it just tastes great.
• Franziskaners Hefe-Weissbier from Munich. Hefe-Weissen, which translates in English to yeast wheat, is not filtered before bottling. This process makes the beer is opaque because the yeast continues to act after bottling. This one is really good, but I prefer the dark.
• Lion Kölsch from Cologne (a.k.a Köln), Germany. In our region Kölsch is King. Brewed locally, it’s a clear yellow beer that is less bitter then Pils. Lion is popular but in my opinion not the top of its class.
• Konig Ludwig Dunkel from the Castle Brewery in Kaltenberg (Schlossbrauerei). I really wanted to like this beer since I find the store of Mad King Ludwig fascinating, but it was too malty. Kevin thought it tasted like chocolate. Normally I’d think that was a good think, but I this case it was overpowering.
• Kulmbacher Mönchshof Schwarzbier from Kulmbach in Bavaria, Germany. Schwarzbier, or black-beer, is yet another type of dark beer. This one is not too heavy or overly bitter. What I really liked about this one is that the top popped like a bottle of Champagne.
  

Best of the bunch: Erdinger Dunkel Weissbrau, Krombacher Weizen, and Franziskaner Dunkel Hefe-Weissbier.

Beer School, Course Outline

Because we live in Germany Kevin and I need to become better educated about beer, schnell!* For months entering the beer store created panic: with so many choices how do we even know where to begin?

Initially our plan was to mix up cases with one or two bottles of lots of different brands. This has lead to some great evenings, but has done nothing to improve our knowledge, or – for that matter – even helped us remember what we liked.

Our revised plan is to keep drinking lots of different beers, but also to blog about them. Starting today, Saturday’s posts will be “Beer School.” Here I will catalog different beer that we’ve tried and tracked our favorites. For the mid-term and final project, I’ll set up a poll where readers can vote to help us narrow down the best beer ever.

Please post comments with new beers to try. With over 1,300 breweries in Germany alone, your suggestions for our next shopping trip will make the process a lot easier.

* Schnell is "fast" in German.