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5 Social Networks For Beer Lovers

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Beer Social Networks

In the wondrous age of the interweb, we have seen many strange, amazing, and annoying trends. One trend that encompasses all of these traits is the concept of social networking websites. Sites like myspace, verb, tribe.net, facebook, hi-5, the list goes on and on.

It becomes so hard to choose with hundreds of websites trying hard get your whole life listed in their database. It makes me wonder, sometimes- why would ANYONE want EVERYONE on the web to be able to know EVERYTHING about their self? It seems as though too many people don’t take the time to consider this. I’ve just got to put this out there before I encourage anyone to join yet another social networking website. I am a fan of disclaimers.

Social networking on beer gives me more hope than social networking just for social networking’s sake (gah!). With a highly focused topic, it is clear that a social networking site about beer can be a good thing. This is true of the many beer forums as well. Such sites can help a lot of beer fans to better understand the craft of brewing and the wide spectrum of flavors accessible in the beer universe. I still wouldn’t suggest that you sign up for anything with your actual email address, unless you just luuuuv spam. And I’m not suggesting you use your grandma’s email address either. Just make one up that you will never use again except to get confirmed at the beer social networking website you are checking out.

One site that strikes me right off the bat as a good resource is the homebrew wiki (reachable at http://www.homebrewtalk.com/wiki). This site and wikipedia (http://www.wikipedia.org) are both veritable treasure troves of information regarding beer, wine, mead, and basically any fermented or distilled beverage. You can find info about virtually every type of beer as well as the history of beer. Before entering the forums and social networking sites about beer, I suggest taking a surf through the wikipedia or homebrew wiki search engines.

BrewPoll.com

Now, as far as actual social networking sites, I must say that I was initially attracted to brewpoll.com through their affiliate website beersmith.com. Beersmith.com offers a free trial of their Beersmith software, a program that helps homebrewers to determine what ingredients to use for their recipes, accounting for price and amount of beer to be made, among other factors, and offers a brew calendar and reminders, too. Brewpoll.com is itself a “Digg-Like” news site where home brewers and craft beer fans can share and gather news. A voting system allows members to catapult relevant and useful articles to the top of the lists. Since this site links to “news” stories from other sites, it offers a chance to search a wide array of topics and beer making tutorials.

This site will probably be quite useful if you are a home brewer with some specific questions, like this one: Should I put olive oil in my beer? I had never thought of that on my own, but some brewers at New Belgium brewery have tried it and I found their results on brewpoll via fermentarium.com!

MustLoveBeer.com

Another social networking site on beer is mustlovebeer.com. Although it is a fairly young site with few members, it is equipped with many myspace-like features, such as extensive profile information, profile pictures, room for uploading pictures, messages, and friends. This site seems somewhat desolate at this time, but if you have friends a long way away that you want to keep in touch with, it might be a good way to do so while also meeting other beer fans with similar interests… in time. The site only seems to have 200 members or less, from what I have seen poking around on it.

RealBeer.com

Although it is not, in the strictest sense, a social networking site, realbeer.com is a fun site for information about beer. I recommend visiting this site if you are just “surfing the web” to find out interesting news flying about in the beer world, funny stories, and the like. I discovered three great stories just on one visit: a “Bones & Brew” Zoo benefit in Oregon put on by Rogue brewery, 2,000 pints of ale mis-delivered to Windsor Castle, and a historical mis-quote attributed to Ben Franklin. These were just some of the top stories on this site.

HomeBrewTalk.com

Homebrewtalk.com is a very active site which has social networking applications. This site is full of articles, recipes, updates on new equipment, and many stories about home built beer making set-ups, kegerators, and beer interest stories too. The site is funded by its members and some advertising, so they ask all members to consider upgrading accounts to either yearly or lifetime memberships ($25 a year or flat $100). Basic memberships are offered for free, however.

BeerJunction.com

Homebrewtalk.com is a very active site which has social networking applications. This site is full of articles, recipes, updates on new equipment, and many stories about home built beer making set-ups, kegerators, and beer interest stories too. The site is funded by its members and some advertising, so they ask all members to consider upgrading accounts to either yearly or lifetime memberships ($25 a year or flat $100). Basic memberships are offered for free, however.

BeerJunction.com

BeerJunction.com is a new social networking site for beer lovers that seems to focus more on sharing the love of home brewing. You can create a profile and log all of your brewing in a personal blog. One cool feature is the ability to add pictures, video and create your own groups. This community is handy for home brewers, or home brew clubs, or someone who really loves beer and wants to create a network of friends that love the same.

With this basic overview of sites, you should be able to have most of you questions and queries answered. By gaining membership with these social networking sites on beer, you can certainly find more people who may be able to answer any questions you have about beer.

Holy Beer; Brewed for God: Spiritualism Surrounding Sacred 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.

Sacred grains such as barley, millet, rice, and even corn, have been well-respected for their ability to give the gift of inebriation to humans throughout history. Indigenous cultures have developed many different traditions surrounding the act of fermentation. One Viking tradition was to yell and scream at the wort in order to make the spirit within it angry, and therefore more potent. Other cultures sing around the beer to ensure the connection between the spirit of the plant(s) involved and the people. Some monasteries use a “blessed spoon” to stir the wort and excite fermentation, and other cultures have used rune carved oak staves which are dipped in the wort.

Everyone loosens up a little after having a drink. In many cultures, this loosening up has spiritual connotations. As noted in Stephen Buhner’s book Sacred and Healing Herbal Beers, the fermented sap of the palm is considered to help people’s spirits to detach from the material world.

Most beer fans have heard of the beer brewing monks, but they are, in actuality, an uncommon variety. While being famous for brewing, the Trappist monks actually have only seven brewing monasteries out of 171. It is estimated that by the year 1,000 as many as 500 monasteries were brewing in the western world. The reasons behind the church sanctioned brews were many – according to trappistbeer.net, the beer was made to provide healthy drinks for the monks, and attract new followers.

Around this time, it was common practice for brewers to seek out a priest to bless their brew with the power of god. In exchange for this service, the priest was allowed to drink the beer for free at the local pub. Eventually, this became a blessing from which a tax was collected by the church. Finally, the priests wound up giving their blessing “from afar”, and the church still collected the tax. Needless to say, it wasn’t long before brewers started thinking ill of this “hands-off” blessing technique, and this process halted during the 18th century, along with other church reforms.

With the coming of the industrial revolution, and the French revolution, many of the monasteries stopped selling their beer to the public. It became difficult for the low-tech monks that were left to make any kind of profit using their old world craft brewing techniques. Many monasteries still made beer for their own population, and kept the recipes alive through the difficult time that followed.

After two world wars, three, really, counting the cold war, and numerous competitive knock-offs falsely claiming to be monastic brews, the holy beer still kept flowing. Today, there are seven beers recognized by the International Trappist organization: Achel, Chimay, Orval, Rochefort, Westmalle, Westvleteren, and Tilburg (La Trappe). These are the officially recognized Trappist ales available today.

Holy men and women, monks, nuns, alchemists, and shamans still pursue the holy beer through ancient rituals and subtle manipulations the world over. Some seek out new plants to learn new brews from, and some recreate ancient recipes from their own culture or from that of others. Given the trials and tribulations the Trappists managed to brew through, I am sure that Holy beer will always be a part of human existence.

Cask Ales

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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.

A quick summary of Cask Ale conditioning: it is a process that affects the final stage of beer production. Cask ale is un-pasteurized, un-filtered, and carbonated with the natural action of the yeast that is used in the fermentation of the ale, and without the aid of artificial carbonation or nitrogenation. Some cask ales are served with the natural yeast included, and in others the yeast has been filtered out. If the yeast has been filtered, it cannot be called a “real ale”. The concept of “Real Ale” is promoted by an association called the CAMpaign for Real Ale (CAMRA), based in the United Kingdom. According to the CAMRA’s definition, Real Ale is: "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide". One method that brewers and barkeeps have discovered to keep cask ale fresh-looking and clear is to add “finings” to the cask. Home brewers will be familiar with the term “Irish moss” – this is a “fining”, an addition to the beer which causes free-floating sediment to fall to the bottom of the beer. Sometimes, cask ale is served at room temperature, but it is mostly available at cellar temperature (50 or 55 degrees) in most pubs.

Barkeeps doctoring the beer you say? One historical note about Cask Ale is that it is easy for barkeeps to do just that. In older times, barkeeps would add additional hops, finings, or even illicit herbs to doctor the beer. Some unscrupulous bar owners would take ale that was going bad and water down good ale with it and put it on sale, and others would add wormwood to the concoction to make the ale seem stronger.

Many fans of Cask Ale site their beers more subtle fizz as a main selling point. The lesser degree of carbonation, they claim, allows the more subtle flavors of their beer to be enjoyed. Guinness, the famous stout, imitates this more subtle cask ale carbonation, although by the means of different technology.

The degree of carbonation in Cask Ale is actually controlled via a device called a “soft spile”. Once the cask reaches the brew pub, the barkeep hammers this soft spile into the corked hole in the keg known as the shive. By judging the flow of foam through the soft spile, the barkeep eventually takes out the soft spile and replaces it with a hard spile, which allows no more seepage. Once this process is complete, the Cask is ready to be served, via a gravity feed.

Cask ale is becoming more and more popular in the United States, where it is still uncommon to find. The New York Times reported that one beer distributor, Union Beer Distributors, has had their accounts more than triple for cask ale sales in 2007. UBD is the leading cask ale distributor for the New York metropolitan area, and a strong indicator that cask ale is a fast growing trend, at least in New York City. Let us keep in mind that New York City sets trends internationally. Keep your eye out for cask ales at your local brew pub, you may be pleasantly surprised by this taste of the past.