Kegerators Blog

Beer has a history of being prescribed as a tonic remedy for illness. Since the days of Ancient Egyptian civilization, beer has been a healthier alternative than drinking from possibly polluted water supplies. The beer we drink has come a long way from back then. Beer is now available with such fortitude that many beers are considered a meal in and of themselves. We are seeing a trend in beer marketing that labels beer as a “healthy” drink. One modern day beer manufacturer is even fortifying their ale with the vitamins to promote their “health” beer. Others are determined to produce only organic beers. There is some scientific support for this claim, but does the evidence justify all the hubub? I propose that the real keys to gaining the health benefits of drinking beer are simple: quality, and, most importantly, moderation.

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It may seem impossible, but at one time in this our world, all ale was made without hops. Beer was quite a different beverage back then. Brewers were still experimenting with large varieties of herbs, trying to find the perfect addition to their malty brews. Of the many differing herbs, it is documented that our brewing ancestors used wormwood, marsh rosemary, yarrow, nettle, sage, and more to make differently inebriating herbal beers. Now that we are living in the golden age of micro brews, brew masters all over the country have been experimenting with ancient recipes and ideas about what can make a good beer… but will hops ever be dethroned from the throne of well-loved beer ingredients?

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Beer has always been a source of nutrition for it’s drinkers.  The most common problem people have with beer is that it is too nutritious to be considered a mere beverage.  Beer is food, and must be considered as such in order for the avid beer drinker to maintain health.  Too much beer – just like too much food – and not enough exercise has been the downfall of many a beer fan.  The body of a beer has a great effect on it’s nutritional value, and so does the yeast used in the brewing.  First let’s look at some of the overall nutritional qualities of beer.

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The mention of the word mead brings to mind images of fierce Nordic warriors at a feast hall consuming mutton.  In reality, mead is an ancient beverage, but a good quality mead is more like a fine white wine - a refined beverage.  The mixture of water, honey, and yeast, mead is a beverage that takes patience to brew.  The full fermentation cycle of a mead usually runs at about a year.  Bottling a mead sooner will usually endanger the bottle with explosion unless it is pasteurized.  On top of that, proper aging brings out even more of the subtle characteristics of the mead, making mead a prime candidate for collecting and aging.

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If you are tired of paying $4+ for a beer at a bar, you aren’t the only one.  As more and more taxes are heaped upon drinks and transportation costs increasing dramatically, we are likely to see even steeper prices charged at the legitimate bar.  Most folks end up buying beer and drinking it at home or in the backyard, but there is something about the socialization that comes with going to the bar that a lot of folks can’t do without.  The point is having fun, not just drinking oneself into oblivion.  Still, to this day, there is indeed prohibition on many kinds of alcohol, such as absinthe.  So, naturally, the result of all this is the resurgence of the speakeasy.

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