Kegerators Blog

Well… It’s that time again. Time to give away a really expensive appliance in return for a few laughs. If you have not already heard, we are running a video contest asking the question, "What would you do for a kegerator?"

This is your chance to get crazy stupid-creative and impress the judges with your mad director skills. The lucky winner will receive a free kegerator and forever enrich their lives with kegerator companionship.

The skinny on the contest is as follows:

1. Make a funny, shocking, cool, stupid or impressive video showing us "What you would do for a free kegerator".

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One of the great joys of the golden age of microbrews in which we live is the availability of beers from around the world. In most major cities in the U.S., you can find nearly any kind of beer. Many brands are imported from Germany, France, the U.K., Belgium, Japan, even Africa. If you can’t find it imported, the chances are that you can find an American made version of it. I will list some of my favorite imports here.

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Beer has circled the globe more than a few times. One of the great treats a beer fan can enjoy is sampling the great variety of flavors that the beers of the world provide. In the U.S., beer fans have had the great pleasure of being served the beers of the world right here in our own country. Thanks to the rising popularity of fine ales, many of the beers traditional to Belgium, Germany, and the Nederlands are even being made by micro-breweries in the states. In the world of beer, there are still many as of yet unexplored brews from unexpected corners of the world. Here I will discuss a sampling of unique beers from 5 different countries: Africa (Palm beer), Brazil (Manioc), Tibet (Chang), and Scotland (Heather ale), all of which are described in Stephen Harrod Buhner’s book Sacred and Healing Herbal Beers.

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Grains used in fermentation the world ‘round have always been associated with being holy. In many cultures, the freedom from the rational mind that comes by drinking is seen as a way to become more open to spiritualism and the spiritual world. In the western world, during medieval times, it was thought that ale must be blessed by the priest in order that the miracle of fermentation could begin. Even today, there are monasteries whose main focus is brewing holy beer to sell and benefit the church. But, as always, for some, the beer brings them closer to their god, and for others, it brings them closer to their own demons.

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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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Brewing today is more of a science than ever. With advances in the specialty fields of micro-biotics and plant biology, this science is now receiving praise – and the degree programs – from the highest level of academia. The golden age of microbrews we are living in is giving more and more respect around the board to brewmasters, and has created a whole new field of academia – the brew scholar.

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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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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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