Kegerators Blog

As the world we live in becomes more and more toxic, eating (and drinking) organic is the most fundamental change towards health that we can effect in our daily lives. With new poisons in the air and the water every day, it only makes sense to cut down on the poisons in any way you can. For those of you new to the concept of Organic foods, it is food grown without pesticides or chemical fertilizers. If it is food that contains many different ingredients, such as beer, then chemical additives and preservatives are also excluded from the product. Organic food and beer help your body to process that food and drink more efficiently - with less of these toxins involved, your liver functions more smoothly. A healthy liver is something that every beer fan should promote in their lifestyle. Although organic products cost a little more, the health benefit – and the taste – is well worth it.

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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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