Beer 101

Good Beer vs. Bad Beer

	GOOD BEER …. DRINK IT	BAD BEER …. SEND IT BACK
Appearance	Head should rise no more than 1 to 2" - Bubbles turn to head quickly - "Brussels Lace" well-formed on glass sides	- Bubbles cling to side and bottom mean a dirty glass - No body
Aroma	*Chocolatey *Floral *Fruity *Grainy *Nutty *Spicy	*Buttery *Cabbage *Cheesy *Medicinal *Musky * Skunky * Sulfur *Turpentine
Taste	* Bitter Hop *Caramel *Citrus *Chocolate *Coffee *Smokey *Roasty *Nutty *Spicy *Tart	*Acidic *Bitter non-hop *Burnt Butter *Metallic *Moldy *Salty *Stale *Sulfur

The Brewing Process

1. Malted Barley is soaked in hot water to release the malt sugars
2. Hops are added to the malt sugar solution during the boiling process
3. The brew is cooled, and yeast is added for fermentation
4. The yeast ferments the sugar, which releases CO2 and ethyl alcohol
5. The beer is aged about 7 to 28 days
6. The beer is ready for clarification and packaging

Storage and Temperature

• Never expose a beer to heat or strong light
• Store beer upright (except for corked beer)
• Serving Temperature is subject to debate (ranges from chilled to room temp)
• If the beer is too cold, it will not form a proper head of foam in the glass
• If it is too warm, the beer will form too much head
• Hazy beer occurs when it has been stored at too low a temperature
• Haze disappears if the beer is allowed to stand a few minutes at room temperature before opening

How to Pour Beer and Draft

• Serving in chilled glasses weakens the flavor of the beer
• Keep the tap as close to the glass as possible without touching it while pouring against tilted glass
• To reduce head foam, tilt glass and pour along the side of glass
• Rinse glass with water to enhance head
• To accentuate head foam, begin by pouring beer along the side of tilted glass, pouring in center when head reaches 2" of top
• Most beers have 1" head
• Pilsners and Wheat Beers have more head
• Stouts and Porters have less head

TIPS ON COOKING WITH BEER

• Marinade for beef
• Add to gravy
• Use as substitute for water in soups or stocks
• Alcohol evaporates quicker and leaves only the characteristic taste of the beer
• Use as cooking base or liquid for steaming
• Keep the beer's primary taste in mind - malty beers add sweet, nutty taste and lagers add bitter, herbal flavor
• Beer Pairing Guidelines (pdf)