Kegerators Blog

Texas has a long history in beer – both drinking and brewing. In addition to the long-standing Spoetzl Brewery (the makers of Shiner beers), and the ubiquitous (if watered down) Lone Star, new micro-brews are taking the state by storm. With solid traditional and inventive ales, newcomers like Saint Arnold and Real Ale Brewing Company are challenging the old hands to do better than what they’ve done. This battle seems to be playing out to the benefit of Texas beer fans.

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For many potential beer fans, gluten intolerance has stopped them from ever quaffing brews made with barley. Those times are now over. Gluten-free beers are popping up all over the country, giving those with Celiac Disease (intestinal damage due to gluten intolerance) a new opportunity to drink with impunity. Not to mention that traditionally, beers from around the world have been made with alternative ingredients, some glutinous and some not. Thee is even a gluten-free beer festival held in Chesterfield, England. Here we will discuss some alternatives to using barley malt in beer, and some substitutes that are possible.

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As interest in ancient beers and brewing techniques is piqued, the world is seeing a proliferation of the technique of serving beer as a cask-conditioned ale. Cask-conditioned ale is also referred to as “Real Ale” in some circles, although there is a subtle difference between the drinks the two terms describe. Cask Ale is a very old and traditional technique for carbonation and serving of beer. Cask Ale is currently enjoying a revival due to the qualities it imbues on the beer that it produces.

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With the rise in popularity of craft, micro, and home brewing, a slew of books have come out in recent years on these subjects. Some focus on cultural aspects of beer, some on nutritional aspects, and some focus on recipes. I will go over a few of the more popular titles on the shelf today, and relate them to my personal experience.

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One of the greatest benefits of home brewing, and of the golden age of micro brew that we are currently living in, is the ability to create new and unusual brews.  The freedom that comes with experimentation in this realm knows no bounds except those of one’s own imagination and ability.  With practice and planning, even these limits will increase, as the breadth of knowledge in these fields is naturally increasing.  As the golden age of the micro brew expands to even more unique and inventive realms, we are even seeing the list of strange and unique beer that is commercially available expand.

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One rare treat in the world of craft brewing is the fortified ale.  A fortified ale is an ale that has a hard liquor, an herbal admixture, or both added to it before kegging or bottling.  This kind of ale is mostly seen in the realm of craft brewing or home brewing.  In the days before refrigeration technology was much advanced, it was common for barkeeps to mix new ales with older ones, enhance brews with wormwood to increase their potency, and for brewers to create fortified ales as well.  Now, the fortified ale is a rare commodity indeed, but one that is rather simple for the home brewer who is equipped to keg his or her beer.

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So, last night I hit my local beer, wine and spirits specialty store and grabbed a bundle of Old Speckled Hen. Now I’ve tasted this before a few years ago when I was trying to become a B.B. Rovers 101 Club Member. To become a member you have to drink 101 different beers from over 300 beers on their menu.

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