So lets start with a common one, what exactly is ABV?

Well ABV is Alcohol by volume or the Amount of alcohol in beer in terms of percentage volume of alcohol per volume of beer. There is a whole science behind calculating ABV that we may delve into in a later episode

 

Next what are IBUs?

IBUs are International Bitterness units. A system of indicating the hop bitterness in finished beer. The higher the IBU the more bitter the beer, the lower the IBU the sweeter the beer. The Scale Range for IBUs is 5-120.

 

What is the body of a beer?

The Thickness and mouth-filling property of a beer described as "full or thin bodied". it how the beer feels, is it smooth, grainy, sludgy? Do you have to chew it or does it just slosh right down your throat? These are ways to describe the body.

 

What is the Head?

The foamy goodness that appears after pouring your beer into a glass! This is caused by the carbon dioxide that is produced from the wort rising to the top of the glass.

 

What are Hops?

Herb added to boiling wort or fermenting beer to impart a bitter aroma and flavor. There scent however does not impart to the bitterness of the beer when relating to the previously mentioned IBU.

 

What is Malt?

Malt is a product obtained when cereal grains, usually barley, are allowed to germinate and sprout before being dried in a kiln. It is any type of grain that has gone through the malting process. Malted grain is the primary source of fermentable sugars in the brewing process, which is essential for producing the alcohol content in beer. It also contributes to the finished brew’s flavor, color, and mouth feel.

 

What is Fermentation?

Fermentation The chemical conversion of fermentable sugars into approximately equal parts of ethyl alcohol and carbon dioxide gas, through the action of yeast. The two basic methods of fermentation in brewing are top fermentation, which produces ales, and bottom fermentation, which produces lagers.

 

What about a Nitro-Beer?

Well Nitrogen produces a smoother, creamier mouthfeel with smaller, denser bubbles, resulting in a cascading effect when poured. While CO2 accentuates the sharpness and brightness of certain flavours, nitrogen mellows out and softens the flavour profile.

 

So what exactly are the building blocks of beer? Well to make it plain we can break it down in to Four things!

 

First off we have Malt. Malt as we described earlier is what contributes to the beers color, flavors and aromas. These can vary wildly between styles and flavors, ranging from coffee or chocolate flavors in Stouts to fruity flavors in IPAs.

 

Second we have Hops, the hop is one of the most versatile ingredients in beer. They can be a light  inclusion to balance out the Malt in a lighter beer like a pilsner, or they can be heavy and dominate to increase the bitterness like in a DIPA. They also do some of the heavy lifting in providing the flavors of the beer, be it a hint of a grapefruit taste in your favorite IPA, or that domineering flavor of pine in some of the more bitter beers.

 

Thirdly we have the Yeast, the worker in the beer recipe. Yeast is what carries out the fermentation process in the brew. It is what breaks down and creates the flavors from our various ingredients. Many breweries and brewers keep their strains of yeast a secret as it is what helps give them their specific flavors and profiles.

 

And lastly we have what we can call the kitchen sink ingredient. Its basically whatever specialty ingredients are added to complete the flavor profile of your beer. From specific sugars ans spices, all the way to maple syrup, molasses, or full blown fruits. This is what can give your beer that flavor of the season, and help affect the body of the brew.

 

Closing:

 

That’s it boys and girls, these are are just some of the terms that you’ll hear in brewing, at the bar, or pn the Show! If you have any questions we didn’t Answer or if you want to make your voice heard leave us a comment

So, what exactly is a Stout?

Stouts, are dark beers that derive their color and flavor from roasted grains. These roasted grains can give stouts a taste reminiscent of coffee, chocolate, or even a hint of smokiness. Typically showcasing a balance between sweetness and bitterness, stouts come in several varieties, including dry stout, then one of my favorites the sweet/milk stout, oatmeal stout, and Imperial stout, each offering distinct qualities from coffee-like aromas to rich, creamy textures.

 

All stouts are porters, but not all porters are stouts.

 

Porters were the original dark beers from England. They were strong beers, often very dark brown due to the roasted malt and barley used without an excess of hops. It was a champion of the working class, consumed by the street and river porters that kept London humming. 

Street porters back then were the equivalent of today’s delivery drivers or couriers. These hardworking folk needed hearty beers and they consumed them by the barrel.

Porters had variable ABVs, and the heaviest and strongest of the porters were called strong or “stout” porters.

English influence made its way around the globe, and so did the immense popularity of porters and their heavier stout cousins, with the beers jumping across the sea to Ireland and America where brewers like the St. James Gate Brewery got a hold of the style. 

Eventually, the meaning of stout and its relation to beer changed transforming its meaning from “stronger and higher gravity” to its own separate style of dark beer

 

So long story short, Stouts originated in London evolving from the traditional Porter in the early 1700’s.  

 

 

Some examples of the types are:

 

Dry stouts - These dark colored roasted stouts with a thick head. They have a Strong almost burnt coffee-like flavor.  Dry stouts have a lighter body and lower Alcohol content. An example of a dry stout is the classic Guinness

 

Sweet/Milk Stout - These Stouts are brewed with Lactose, which the yeast cannot breakdown leading to a smoother sweeter flavor. They are usually a dark creamy color, with a full bodied taste and a light roastiness.  A favorite example of mine is the Neapolitan Milk Stout from Saugatauk Brewing Company.

 

Oatmeal Stout - This style of Stout contains a portion of oats in the grain mix, offering a smooth texture and a hint of sweetness. It’s known for its dark color, mild roastiness, and a creamy, velvety mouthfeel. A popular Michigan favorite is The Poet from New Holland Brewing Company.

 

Russian Imperial Stout- These bad boys are bold, with high alcohol content and intense flavors of roasted malt, chocolate, and often dark fruit. It’s dark in color, full-bodied, and features a balance between sweetness and bitterness. An amazing example is the North Coast Brewing Company’s Old Rasputin.

 

American Stout - These Stouts are generally morerobust than their Irish counterparts, often featuring notes of coffee, caramel, and dark chocolatewith a significant American hop character. Another popular Michigan favorite is the Kalamazoo Stout from Bell's Brewery.

 

Pastery Stout - A dessert beer combining the flavors of chocolate, carmel, fruits, lactose, and other sweets. They tend to have a higher ABV and are a newer style. One of my newer favorites is the Packzi Stout from Griffin Claw Brewing, Sin Repent Repeat.

.

Closing:

 

That’s it boys and girls, Stouts in a nutshell! Uncle Drews preffered Fall and Winter brew! If you have any questions we/I didn’t Answer or if you want to make your voice heard leave us a comment!

Now Folks first off we have to answer the question, what the hell is an IPA? Well an IPA aka an India Pale Ale, According to the Beer Bible (an actual book!) is “A beer brewed by the British for the British - first for those managing affairs in the colonies, and later for those enchanted by the idea of a beer with such an exotic provenance. Originally a strong hoppy, elegant beer able to survive long-distance travel, as well as thrill the English palate.” The massive hoppiness of the original IPAs was to help it survive the trip from England to the colonies in India. Beer that was traveling in the Atlantic to the Americas was able to be kept around 55* throughout the trip due the cooler waters. While beers travelling to India and the Far East were subjected to higher temps below the equator. The Temps could fluctuate below deck between 60*-80*, when combined with the constant frothing would cause the Beer to go  bad, basically turning it into vinegar. So IPAs came about for no reason other than the English wanted to get drunk in India. They were then marketed as a specialty beer back home as “Beer prepared for the India Market.”

So what exactly is a British IPA?

 While modern English-style IPAs are generally more hop-forward, they are quite balanced in overall malt and hop character notably floral, earthy, grassy hop character and a caramel, bready malt backbone. They have a typical ABV of 4.5 - 7% and an IBU of 35-60.

How about an American IPA?

An American IPA, is a popular style of craft beer that is characterized by its strong hop bitterness and rich malt profile. It has much the appearance of a pale ale, with a color range from burnt gold to an orange tinted copper. It is brewed with American hops, typically the varieties of Cascade, Centennial, and Amarillo, which contribute to its intense hop character. The beer is characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character. The American IPA is a relatively new brew that originated in the 1970s when American craft brewers attempted to put their unique spin on an older style. They typically have an ABV of 5-8% and an IBU of 40-70.

West Coast IPA

West Coast IPAs are characterized by intense hop bitterness, floral aroma, and a firm malt backbone. They are typically on the upper end of the range of alcohol and bitterness, and avoid crystal malts. The hops are added after the boil when the beer is still hot, contributing to the bitter flavors. they have a typical IBU of 65-100 and an ABV of 6.5-7.5%.

East Coast IPA

 East Coast IPAs are smoother, juicier, fruitier, and have a stronger citrus kick compared to West Coast IPAs. They also follow traditional British IPA styles and contain a higher proportion of malts. they have a typical ABV of 5.5-7.5% and a typical IBU of 40-70.

New England IPA or NEIPA

Also known as Hazy or Juicy IPAs, this variation of the American IPA is known for its intense dry hopped citrusy character and softer texture. They also have an extremely low bitterness or an IPA. They typically have an ABV of 6-7.5% and an IBU of 30-50.

DIPA or Double IPA

A style of beer that is characterized by its higher hop content and intense flavor compared to a regular IPA. It typically features a stronger aroma and fruity notes, making it more hop-centric. The style originated in the United States and is often referred to as an Imperial IPA. DIPAs are brewed with a higher malt ratio, which can lead to a sweeter taste, but brewers often balance this with additional hops to create a drier finish. they typically have am ABV of 7.5-10% and an IBU of 60-100.

Black IPA

A Black IPA is a dark beer that combines the hoppy characteristics of an American IPA with the roasted malt flavors typical of darker beers. It typically features medium-high to high hop bitterness and a flavor profile that includes notes of caramel, dark roasted malt, and sometimes hints of chocolate or coffee. they have a typical ABV of 6-9% and an IBU of 50-90.

And finally a Rye IPA

A RyePA is an IPA that has rye grains added to the mash ingredients to add a crisp, tangy,  spicy characteristic to the beer. They typically have an ABV of 5.5-8% and an IBU of 50-75.

That’s it boys and girls,lPAs at a glance! If you have any questions we/I didn’t Answer or if you want to make your voice heard leave us a comment on this video or drop an email to us at YourDrunkcles@gmail.com!

The Origin of German beers

 

German monasteries have been producing beer for mass consumption since around the end of the first millennium, the year 1000. The beer-producing monasteries were predominantly located in Southern Germany, and some of them are still around today, such as Kloster Andechs, St. Gallen, Weihenstephan, or Weltenburg. The brewing was for self consumption, but was also sold to the local community to help support the Monasteries financially. Drinking beer back then was safer than drinking water. Beer was regarded as safe, nutritious and caloric, even good for small children. Beer became increasingly popular in Germany, especially after the enactment of the Beer Purity Law.

 

German Beer Law

 

So what is German Beer and Purity law? To put it simply,

 

 The German Beer Purity Law, or Reinheitsgebot, originally limited beer ingredients to clean fresh water, barley, and hops to ensure quality and safety, later including yeast.

It was instituted in Bavaria in 1516 by Duke Wilhelm IV. It regulated beer production and protected consumers from unsafe and often toxic ingredients. It also reserved Wheat and Rye for bread production, helping to stabilize the price of food stuffs. It also helped to establish a Quality Standard across Bavaria.

 

Although the original law applied only in Bavaria, it was gradually adopted across  Germanyby 1906. Today, the Reinheitsgebot is still a benchmark for traditional German brewing,requiring beers to be made from malt, hops, yeast, and water. While some regional exceptions exist, such as Berliner Weisse or witbiers with coriander or orange peel, most German beers adhere strictly to the law. It is celebrated  culturally, with festivals and events marking its historical significance.

 

 

Different types of German Beer

 

• Pilsner– from Pilsen in the Austrian-German region of Bohemia (today’s Czech Republic) A pilsner is a type of pale lager, known for its clear golden color, crisp taste, and balanced malt sweetness with noticeable hop bitterness.
• Helles or Dunkles Lager– from in Dortmund and Munich. A Helles is a traditional German pale Lager known for its bright golden color and smooth clean taste, it is characterized by its balance of sweet maltiness and subtle hop bitterness. A simple and drinkable beer.
• Export Lager– from Dortmund and Munich, but big in Bremen. Characterized by its golden to copper color and fuller body, this bottom fermenting beer typically has a sweeter taste with fewer hops for bitterness and aroma.
• Koelsch and Alt– the local heroes of Cologne (Köln) and Düsseldorf on the Rhine. They are known for there light, crisp flavor profile, characterized by a bright, clear appearance with a pale gold hue. Kolsch have a unique brewing process that combines the elements of both ales and lagers resulting in their light body.
• Weißbier(Weissbier (Wheat Beer) – a Southern German favorite,made from  malted wit barley and wheat. They are usually a pale, cloudy color that results from the presence of unfiltered yeast. Weissbier translates to White Beer.
• Berliner Weisse– a Weißbier from Berlin, they are a cloudy, sour ale and are referred to as the Champagne of the North, they usually have a light and  fruity character
• Schwarzbier– originated in the Eastern German states of Thuringia and Saxony. It is a traditional Dark German Lager, often called a lack Beer, for its rich flavors and smooth texture. The flavors can be complex, featuring subtle notes of coffee, chocolate, and caramel, balanced by a mild sweetness and bitterness. They can also have a Bready flavor and smell because of the malts used. These are a personal favorite for me.
• Starkbier/Bockbier– originally created in Einbeck, near Hannover, but popularized in Bavaria. The name originated from the higher gravity or “Stammwurze” which contains a significant amount oof solids, making it more nutritious than regular beer. It is traditionally brewed by Monks during the Lenten season to provide sustenance during fasting periods.
• Märzen/Oktoberfest Beer– a Helles Lager beer with a bit more alcohol, originally from Bavaria. It is a traditional Amber Lager known for its rich, malty flavour and deep AMber to Copper color. They have a bready, toasty maltiness, with a low hop aroma and flavor. They are traditionally brewed in March and stored for consumption later in the year, during Oktoberfest.
• Gose– A flavored wheat beer from Goslar, popular in Saxony. They are known for their salty, sour, butter, and herby flavor profile. It is brewed using a lactic fermentation process which results in a tart taste from the addition of Coriander and Salt. Lactic fermentation is fermenting using Lactobacillus, the same strain found in many yogurts, they are added to the Wort before boiling which results in the tartness that Goses’ are known for.
• Hefeweizen - Hefeweizen is a traditional Bavarian weiss beer that gets its name from its ingredients and appearance. “Hefe” translates to “yeast” in German, and “weizen” means “wheat” which point to two defining features of this beer style: it’s unfiltered, leaving yeast in the brew, and has a high wheat content. Originating in the southern regions of Germany, Hefeweizen is known for its hazy appearance and naturally cloudy nature due to the suspended yeast.The beer offers a harmonious blend of fruity and spicy notes. You can expect a prominent aroma and flavor of ripe banana, which comes from the special yeast strain used in brewing. Alongside the banana, you might also taste subtle hints of clove. The beer has a medium-light body and a smooth, almost creamy texture with high carbonation.. Hefeweizen has minimal bitterness, focusing more on the yeast and malt flavors and the fruity tastes generated by the yeast strains. 

 

• Rauchbier– Barley malt smoke over beech-wood, a specialty from Bamberg in Bavaria. This method imparts a distinctive smoky aroma and flavor to the beer, which can range from subtle to intense. The beer typically has a lager-like character, with a medium body and moderate bitterness, They tend to be a medium amber, light copper, or dark brown color with a creamy tan colored head.. The smokiness is balanced with malt sweetness and hop bitterness, resulting in a wide spectrum of intensity. 

 

 

Popular German Beers

 

Weihenstephaner Hefeweissbier - A classic wheat beer known for its fruity and spicy flavors, with notes of banana and clove.

Paulaner Oktoberfest - A traditional Märzen beer brewed for Oktoberfest, characterized by its rich malt flavor and smooth    finish.

 

Spaten Lager -

A well-balanced lager with a crisp taste and a slightly sweet malt profile, perfect for any occasion.

 

Ayinger Celebrator Doppelbock - A dark, rich beer with a strong malt character, featuring caramel and chocolate notes.

 

Krombacher Pils - A popular pilsner that is light and refreshing, with a balanced bitterness and floral hop aroma.

 

Augustiner Bräu Lagerbier Hell

A Munich-style lager that is smooth and easy-drinking, with a slightly sweet malt flavor.

 

Schneider Weisse Original

A traditional wheat beer with a cloudy appearance and a complex flavor profile, including hints of       banana and citrus.

 

Bitburger Pilsner

A crisp and refreshing pilsner with a clean finish, known for its                                                                         high-quality ingredients and brewing process.

 

Radeberger Pilsner - A classic German pilsner with a light body and a slightly bitter finish, making it a favorite among beer enthusiasts.

 

Franziskaner Hefe-Weissbier - Another excellent wheat beer, known for its fruity and yeasty flavors, making it a refreshing choice.

That’s it boys and girls,we have just scratched the surface German beers. If you have any questions we/I didn’t Answer or if you want to make your voice heard leave us a comment on this or drop an email to us at YourDrunkcles@gmail.com! We cant wait to hear from you and as always we will keep your seat warm in the garage.

 

Welcome to Beer-ducation, a show where we, Your Drunk Uncles, will pick a style of beer or brewing, break down the basics of it, and share our thoughts on it. This time, Uncle Drew brings you into the Garage to discuss the origin of beer in America! This is gonna be a doozy, So grab a beer, grab a seat, and join us in the garage for you Beer-ducation!

 

So when did Beer actually arrive in America? This is a hard question to answer, because the prior to 1492 little to nothing is known of the indigenous peoples who inhabited what is now North America.

 

Archaeological evidence suggests that Native Americans brewed various traditional beers atleast 6 centuries before the first European contact. These beers were integral to their social life and ceremonies, with the Ancestral Pueblos, Zuňi, Hopi, Pima, and Yuma being the most representative groups. Corn farmers in the Great Southwest adopted beer as their main fermented beverage around the 10th century, and it has been part of their  culture for at least a millennium.

 

These beers varied by region, depending on what ingredients were avialable. These included corn or maize, botanicals such as spruce, juniper, wild berries, and tree barks.

 

For example

 

Eastern Woodland tribes used persimmons, grapes, pawpaws, and maple sap.

 

In the Southwest region of the country Agave, Mesquite pods, and the fruits of the Saguaro cactus were the go to.

 

The Pacific Northwest tribes used berries. Elderberries, salal berries, and huckleberries were wide spread.

 

In Mesoamerica it was Maize (Modern day Corn) was the main ingredient for Chicha.

 

To make their beers there were varying methods used. The first step was Mashing, taking the ingredients and mashing or crushing ingredients to release sugars. Next came Boiling, taking the Mash and and adding water to boil it releasing more sugars and sterilizing the mixture. Last came natural fermentation processes using wild yeasts present in the fruits and herbs used in the Mash or naturally occurring in the air. They also may have added a small amount of a previous batch to kick start the process. Saliva was also used to introduce enzymes that convert starches into sugars as in the aforementioned Chicha. Then it was stored in Pottery, Gourds, or Animal HIdes and left to Ferment . Over time creating a usually low alcohol content beer.

 

These alcohols were used in various aspects of their society these included:

 

Ceremonial Use: Drinks were often consumed during religious ceremonies and rituals, acting as a conduit to the spiritual world.

 

Social Gatherings: Fermented beverages were commonly shared during feasts and celebrations, fostering community bonding.

 

Medicinal Purposes: Some drinks were believed to have medicinal properties and were used to treat various ailments.

 

Trade: Alcohol, especially after European contact, became an important trade item, although it often had devastating consequences.

 

Then the Europeans arrived, bringing  distilled spirits and other new drinks with them.

 

 For example when the Pilgrims arrived on the Mayflower they were running low on beer. A diary entry stated, "We could not now take time for further search or consideration; our victuals being much spent, especially our beer." – Mayflower diary, 1620. 

 

While this may seem silly to some the wild thing is that drinking beer was safer than drinking water especially during the voyage across the the Atlantic. Water would become contaminated and cause sickness among people, while beer and alcohol would kill the bacteria's and thus be safer to consume.

 

Despite the journal entries of the Pilgrims and the court records of the eventually established Plymouth Colony, the Wampanoag tribe was overlooked, even though their contributions were crucial both to beer and the survival of the Plymouth settlers. They helped the Pilgrims avoid starvation during their first winter and taught them how to grow crops that not only nourished them but supported their beer supply as well. The Wampanoag tribe had a brewing tradition of their own based on corn, since Barley was a hard to grow and maintain crop in the harsh New England colony.

 

As time passed things began to change in the New World. Now the alcohol content of beer was lower than today, but in 1646, the newly elected governor created regulations and standards around drunkenness in society. What was the way they deemed someone drunk in an indecent manner? Slurring their words.

 

The first commercial brewery in America was established in 1632 in New Amsterdam, now   known as New York City.

 

Location and Founders: The brewery was founded by Adrian Block and Hans Christiansen at the southern tip of New Amsterdam. This establishment markeda significant shift_from home brewing to organized production, catering to the  growing population of  European settlers. 

 

Significance: This brewery not only produced beer for local colonists but also playeda crucial role in the social life of the community, serving as a hub for gatherings  and commerce. It highlighted the importance of beer as a staple in daily life,  contributing to both sustenance and social interactions among the settlers.

Growth of Breweries: By the late 17th century, brewing became more organized,  with_numerous breweries emerging across the colonies. By 1770, the American  brewing industry was well_established, prompting figures like George Washington to advocate for local beer over imports.

 

Which brings us to Beers Contributions to The American Revolution.

 

Now the very thought of revolution was hatched in a Tavern, as they were the main meeting place for townsfolk. After a pint or two of ale, you felt pretty damn good. You smiled, laughed, and sat back in your chair.  Men and women at the community tavern bending an elbow with mates, downed their brew among friends while ignoring the smelly, dangerous, and always backbreaking work of trying to etch a colonial living. Beer became popular, more so than wine or spirits. Because of its lower alcohol content, you could drink more of it, becoming a natural substitute for water. Also, it was cheap to make. The process was simple. Supplies were readily available and it was easily incorporated into other family household chores, such as churning butter.

 

Beer Halls became the Sons of Liberty headquarters where they hatched out protests. Where the leaders of a developing nation planned their next move. Where militiamen met before rushing off to war.  In Boston we had Samuel Adam’s gang of dockside thugs and mechanics labeled Sons of Liberty, piling out of a King Street tavern before racing up a cold, snowy street to grasp eternal fame in what would become known as the Boston Massacre.  Later, men dressed like Mohawks streamed out of the Green Dragon Alehouse to dump tea in Boston’s Harbor, The Boston Tea Party. In New York we have King Sears and his chapter of the Sons of Liberty meeting at Montagne House Tavern along with William Howard’s Tavern, before battling British regulars with fists and clubs on Golden Hill. Some might say a few bottles of courage helped.

 

George Washington’s favorite hangout in New York City, considered the birthplace of rebellion, was Frances Tavern. The Liberty Tree Tavern in Providence, Rhode Island was almost certainly where the Gaspe plot took shape, resulting in the capture and burning of a hated British Sloop. And at the start of the American Revolution, on Lexington Commons, Captain John Parker assembled his militia at, of course, Buckman Tavern, before marching them out onto The Green for the ‘shot heard round the world. So in short Beer lubed up the wheels of America and pushed us into Victory and Freedom.

 

This brings us to the 1800’s, where we will pick up next time!

 

If you have any questions or comment for us Your Drunk Uncles, let us hear them, either on our Facebook page or in an email to Questions@DrunkUnclesPod.com! And as always we’ll keep a seat Warm for you in the Garage.

So when we left off last American had gained its independence from England and had begun to blossom in to a new country.

 

With brewing being central to many areas of the country, breweries began popping up in more areas. In a survey from 1810 there were 132 breweries operating in the country producing 185,000 barrels. Then in 1815 came one of the first “Beer Bibles”, The American Practical Brewer and Tanner by Joseph Coppinger. This book contained a multitude of recipes and methods for brewing. It also contained various layouts for building a brewery. It was one of the first texts that went into the actual science of brewing. But who was Joe Coppinger? Well he was a Brewer and inventor who immigrated to America from Ireland in 1802. He was a pusher of the health and economic benefits of beer and brewing. He was a proponent of founding a national brewery in DC, going as far as petitioning Presidents Thomas Jefferson and James Madison for support. Though he was not successful.

 

Next In 1819 Thomas Holloway an English Inventor and philanthropist, installed the first Steam Engine to be used in beer production in America, at the Brewery of Frances Perot in Philadelphia. This marked a huge advancement for brewing in America.

 

The 1800’s were also the birth years of many of Americas most consumed beers to this day.

 

 In 1829 David G Yuenglings opened a brewery in Pottsville, Pennsylvania, thus establishing the oldest operating brewery in The United States.

 

In 1844 Jacob Best founds a Brewery in Milwaukee, Wisconsin which went on to be better known as The Pabst Brewing Co. Brewer of the ever popular PBR, Pabst Blue Ribbon.

 

In 1849 August Krug founds a brewery also in Milwaukee, Wisconsin that would go on top become the Schlitz Brewery, after Joesph Schlitz married the widow of August Krug in 1858. it was at one point the largest producer of Beer in the US.

 

In 1852 George Schneider starts his brewery in St. Louis, Missouri, this brewery was the seed that would blossom into the Anheuser-Busch Brewery.

 

By 1860, there were more than 1,269 breweries in America which produced over one million barrels, with the states of New York and Pennsylvania accounting for 85% of its production.

 

In 1873 Adolph Coors and Jacob Schueler purchased the Golden City Tannery and converted it into the Golden Brewery. It is now one of the largest breweries in the world, and one of the gems of the Molson Coors Beverage Company.

 

From 1880-1910 the number of breweries declines from a high of 4,131 in 1873. This is the result of improved methods of production and distribution, which means that fewer breweries can manufacture more beer. By 1910, the number of breweries drops less than 1600.

 

Now this sounds awesome and it was the 1800’s were an amazing time for the History of American Beer and Brewing, but everything wasn’t all sunshine and Rainbows. Not everyone was happy about the success and effects of breweries. This brought about The American Society for the Promotion of Temperance, also known as the American Temperance Society in Boston, Massachusetts in 1826. In 3 years they have over 100,000 members. Now for those who do not know. Temperance or Teetotalism is abstaining from alcohol.

 

This brings us to the year 1900, where Carry Nation, aka The Hatchet, a member of the Women’s Christian Temperance Movement began her campaign of destruction, entering bars and barrooms and destroying them and all of their alcohol, beer included, with her trademark Hatchet.

 

Thanks to these organizations and other protests, in 1919 the United States passes the 18th Amendment to the Constitution, declaring that all alcohol is prohibited in the country, this marks the beginning of Prohibition. Now President Woodrow Wilson Vetoed the original Bill, but Congress overrode this by vote.

 

This ban would last a long, dark,  and dry 13 years, until 1933, when by the grace of God the 21st Amendment is passed, repealing Prohibition and once again legalizing beer. By the end of June two months after the ratification of the amendment 31 breweries are back in operation.

 

By 1940, There are 498 active breweries in the United States.

 

Then in 1951 Anheuser-Busch of St. Louis builds a new brewery in Newark, starting a trend for expansion of breweries. Two years later the company buys the St. Louis Cardinals.

In 1959 a modern invention is made, the Aluminum can is introduced by Coors Brewing Company.

 

In 1962 another great invention is made by Pittsburg Brewing when they introduce the first poptop can on their beer, Iron City.

 

In 1967 dieters and health advocates rejoice as Miller Lite is produced for the first time, becoming  first “Lite” beer.

 

This  brings us to 1977 and the founding of Micro-brewing. Two of the 1st microbreweries were Anchor Brewing Co., which was resurrected by Fritz Maytag and New Albion Brewing Co. By Jack McAuliffe.

 

Despite its short lifespan, New Albion had a significant impact on American beer,  showcasing a new brewing industry model. The growth of microbreweries was fueled by Northern California's dairy and winery supply, which provided equipment that brewers repurposed. This region's culinary culture also contributed to the demand for innovative beer flavors and styles. 

The craft beer industry has since expanded, with over 2,300 microbreweries and brewpubs sprouting and flourishing across the United States. These breweries not  only offer a variety of unique beers but also serve as a means for many Americans to reconnect with their local identity and place. The expansion of microbreweries  reflects a broader trend of neolocalism, where breweries use imagery and stories associated with a particular place to promote their brews. 

The rise of microbreweries has also been marked by the introduction of  nanobreweries, which are smaller_scale breweries that produce up to 5,000 barrels  annually and sell no more than 25% of their production. These breweries have  played a crucial role in the growth and evolution of the craft beer market, offering consumers a more diverse range of flavors and styles. 

 

The last major company I’d like to mention is Jim Koch’s Samuel Adams. In  1985 Samuel Adams Boston Lager debuted at the re-creation of the first battle of the American Revolution, Patriot’s Day 1985.

 

Now don’t you worry friends because beer in America isn’t going anywhere, as of January 2026 there are approximately 9,891  breweries in the country producing nearly 24 million barrels of our favorite drinks, and in our fair state of Michigan alone there are nearly 450 breweries who produced 16.4 Million Gallons of beer which is nearly 530,000 barrels a year.

 

Now this is just a small amount of the information that is available. So I encourage you to go out and explore more on America and its beer history. And as always if you have any questions or comments, leave them on our Facebook page or you can email us at, Questions@DrunkUnclesPod.com, and as always we will keep a seat warm for you in the garage.

Welcome to Beer-ducation, a show where we, Your Drunk Uncles, will pick a style of beer or brewing, break down the basics of it, and share our thoughts on it. This time, Uncle Drew brings you into the Garage to discuss Ciders! What are they, where did they come from, and how did they originate?

 

 So, grab a beer, grab a seat, and join us in the garage for your Beer-ducation!

 

So let’s jump into hard ciders! Hard cider, is created by fermenting fruit juices, most commonly apple juice, using yeast, which converts the natural sugars in the fruit into alcohol.Hard cider contains alcohol and can range from lightly sweet to very dry depending on the fermentation process and fruit varieties used. The best ciders are often made from specific cider apples that are high in sugar and acidity, which balance the flavor and alcohol content.

 

The best hard cider apples are those that balance acidity, tannins (a compound in the skin of many fruits that effect the flavor and mouth feel of the fruit and resulting cider), and sugar to create a complex, flavorful drink. While you can make cider from many varieties, traditional cider makers often blend sharps (high acid, low sugar), bittersweets (low acid, high tannins), and sometimes bittersharps for body and structure 

 

Classic and Popular Cider Apples

 

1.Kingston Black – A “vintage” apple with near-perfect balance of sugar, acid, and tannin. Produces a complex, single-variety cider, but it’s challenging to grow and yields are small 

 

2. Golden Delicious – A bittersweet with high sugar and moderate tannins. Great for body and sweetness, but needs acid from other apples to avoid flatness 

 

3. Granny Smith – A sharp apple with high acid and low sugar. Adds brightness and helps prevent spoilage, but can make cider tart if used alone 

 

4. Honeycrisp – Juicy, crisp, and sweet, with moderate tannins. Works well in blends for body and flavor, but should be paired with sharps for balance 

 

5. Goldrush – Introduced in the 1990s, it’s a cross between Golden Delicious and a disease-resistant type. High sugar, moderate acid, and aromatic complexity make it versatile for single or blended ciders 

 

6. Arkansas Black – A storage apple with high tannins and moderate sugar. Adds body and mouthfeel, but less aromatic than some specialty varieties 

 

7. Crabapples – Often used in small amounts for extra tannins and complexity. Not always available commercially, but common in orchards 

Blending Strategy

 

Most successful ciders use a mix of:

Sharps (e.g., Granny Smith) for acidity and crispness.

Bittersweets (e.g., Golden Delicious, Honeycrisp) for body and sweetness.

Bittersharps (e.g., Goldrush) for balance and complexity.

 

This approach ensures the cider has brightness, body, and depth — the hallmark of quality hard cider

Now your probably saying to yourself, “Uncle Drew that’s great and all but what about the alcohol content? How many of these am I gonna be able to drink?”. well to that my dear nieces and nephews I say, that many ciders have a low to mid ABV typically 4.5%-7%, although there are outliers that run between 10%-12%. Typically a rule of thumb is that the drier the cider the higher the alcohol content. This is the result of the yeast consuming more of the sugars during fermentation thus losing sweetness and creating a higher ABV.

 

But what are the different varieties of hard cider? Well there are five main ones.

 

• Dry Cider: Contains little to no residual sugar, resulting in a crisp taste and a higher ABV.  They usua;;y have an ABV exceeding 10%

 

• One of the more commonly known Drys is Strongbow Original Dry Hard Ciderfrom the

United Kingdom, it is an Apple Cider- 5.0% ABV. Made with the finest apples, no artificial colors and no artificial flavors.

 

• Off-Dry Cider: Slightly sweeter than dry cider, with a hint of residual sugar. Usually they have an ABV of 6%-8%

 

• Angry Orchard Crisp Apple– A fan-favorite from the brand synonymous with cider, this one is crisp, lightly sweet, and easy-drinking. It’s a great entry point for those who like a fruity, approachable cider without the heaviness of a sweet style

 

• Semi-Dry Cider: Balances sweetness and dryness, appealing to a wide range of palates. They also range in ABV from 4%-6%

• An example of this is Original Sin McIntosh Unfiltered
  Unfiltered and drier than many mass-market ciders, this McIntosh variety offers a balanced apple flavor with a crisp finish 

 

• Semi-Sweet Cider: Contains more residual sugar, making it noticeably sweeter. These ciders typiocally have an ABV of 4%-6%.

 

• Woodchuck Amber Hard Cider– smooth and sweet with a balance of apple sweetness and crispness

 

• Sweet Cider: a style of hard cider where fermentation is stopped early or sugar is added after fermentation to leave behind more natural sweetnes These usually carry the lowest ABVs under 5%

 

• Ace Ciders make a wide variety of Sweet ciders, with their Pineapple variety being a personal favorite.

 

The History

 

So now that we know all of that, lets go back to the beginning, where did these sweet bastards come from? Well they’re from back, like way back like the first records showing up in 55 BC way back. The Celts were fighting to push back the Roman invaders to their lands and that is when we get out first description of Hard Cider from none other than Julius Ceaser himself, as he described the Celts and their Fermented Apple beverage. This helped by a cooling period of the Earths temperature led to the rise of the apple in Europe due it being a more hardy and easier grown fruit than the grape and its picky vines. Everyone from the Normans to the Germans, Vikings, and Francs were enjoying the beverage by 1066 AD.

 

Many monasteries also brewed cider along with their beers as a beverage for festivals,selling to local communities, and for personal use. It was also so popular at the time that it was used to pay some wages and certain govermental taxes!

 

 

As the apple spread and mingled with other fruits and styles of itself, many new ciders and styles were created. Not to be left out America got into the cider game from her inception. Apples were much easier to grow and store as well as more versitile and hardy than grain and malt. It was also as we have discussed in prior lessons safer to drink than the water of the time. So much so that children were even given it and encouraged to drink it in a diluted weaker form.

 

Cider flourished as the drink of choice until the industrial revolution came and made the milling and processing of grains for brewing much easier for the masses. It continued its downward decline through Prohibition where it almost died in America. But thanks to the acts of bootleggers and patriots alike it held on til the repel of Prohibition. Now today it is making an unprecedented come back, due partially to the relative ease of brewing, the fact that many ciders are gluten free, and the multitude of new ingredients to try. From Hot Peppers to Pineapple, the possibilities are truly endless and the future of cider is bright!

 

Now the question that on all of minds, which state has the most Cideries?

 

New York leads the United States in cider production, with 93 cider-making companies. According to the latest available data, New York’s combination of fertile apple-growing regions, diverse apple varieties, and a strong craft beverage culture has made it the top state for cider production.

 

 This is followed closely by Michigan, which has 87 cider producers, benefiting from its extensive apple orchards and favorable climate.

 

While New York and Michigan dominate, cider production is widespread across the country. There are currently about 820 cider makers operating in 48 states and the District of Columbia. Other notable cider-producing states include Vermont, known for traditional farmhouse-style ciders, and California, which embraces innovation with fruit blends and barrel-aging techniques

 

To finish out I found a list of some of Michigans top Cideries.

 

1. Virtue Cider– Fennville 

With twenty years of brewmaster experience, Gregory Hall founded Virtue Cider in 2011 after studying the craft of brewing hard cider in England and France. Virtue Cider stays true to its Michigan roots by using only Michigan-grown apples, sourcing from family-owned farms. With a unique range of flavors, Virtue Cider hand presses and ferments their cider on-site at their Fennville cider house.

Virtue Cider’s catalog of flavors features cider styles of all kinds, including French, English Pub, and more. Taste their classic Brut dry cider, sweet Michigan Honey or the bourbon barrel-aged cider, The Mitten.

 

2. Blake’s Hard Cider Co.– Armada

Crafted by the family-owned Blake Farms, Blake’s Hard Cider Co. has quickly become a Michigan-made staple. The orchard was founded in 1946 by twin brothers Pete and Paul Blake, and in 2013 Paul’s son, Andrew, founded Blake’s Hard Cider Co. to continue a family tradition.

Blake’s is known for their adventurous flavors—like El Chavo (mango and habanero) and Grizzly Pear (pear and elderflower)—as well as their Kinder Cider Series that promotes charity and giving back to the community.

 

3. Vander Mill– Grand Rapids

Vander Mill started as a small cider mill in 2016 in Spring Lake and has grown into a western Michigan favorite serving spectacular ciders. Along with great craft hard ciders, Vander Mill serves up a great menu—at the Spring Lake location, visitors can find Standard Pizza Co., and in Grand Rapids discover a carefully curated menu from starters to dessert.

Try their staple ciders like the crisp Vandy or spiced Totally Roasted. While you're there, don’t forget to try limited pub-only ciders like the Fluff, a honey and citrus-flavored cider infused with nitrogen for a unique, velvety sip.

 

4. Two K Farms– Suttons Bay 

If you prefer wineries to breweries, Two K Farms has the hard cider for you—along with stunning views of West Grand Traverse Bay. Two K Farms uses estate-grown and cider-specific apple varieties to brew their hard cider, which provides tannins and acidity resembling the flavor of white wine.

Try their European-style Old World cider, which uses a blend of twenty English and French heritage cider apple varieties, or their Cherry cider inspired by the regions thriving tart cherry orchards. Or, try their unique, dry Hopp’d cider crafted from American apples and hops.

 

5. Gitche Gumee Ciderworks– Hancock

Located in the Keweenaw Peninsula, Michigan’s most northern region extending into Lake Superior, Gitche Gumee Ciderworks crafts their unique hard ciders from wild apples and “feral orchards.” To complement the apples harvested from the wilds of the Upper Peninsula, they also utilize local agricultural products like honey, fruit and maple syrup, as well as other foraged food products.

Try Entropy, a French Normandy Brut-style cider crafted exclusively with wild apples foraged from Copper County in the Keweenaw Peninsula. For a more refreshing, balanced flavor that’s not too sweet or dry, taste their Dancing Fatman that’s perfect for everyone.

 

6. Bløm Meadworks– Ann Arbor 

Located in downtown Ann Arbor, Bløm Meadworks’s minimalist taproom packs a lot of flavor. Along with crafting small-batch ciders and meads crafted from locally-sourced ingredients, visitors can find board games, movie screenings and great company at Bløm. If you’re hungry, try Michigan snacks, a tasty cheese plate or simply bring your own food from one of Ann Arbor’s spectacular downtown restaurants.

 

7. Tandem Ciders– Suttons Bay

Tandem Ciders has truly been a labor of love - and the tandem bike hanging above the entrance is a symbol of this. Founders Dan Young and Nikki Rothwell took off on a European tandem-bike adventure, and when returning to the US, they settled down in Suttons Bay. Their inspiration for Tandem Ciders stemmed from the many pubs they visited on their trip and the rich agricultural opportunities in Michigan proved perfect for making cider.

Stop by to see the bike that started it all and meet the founders in their tasting room just off of M-22. Stick with a glass of their classic, sweet Smackintosh, or try a flight of the many other flavors they have on tap.

 

8. Bee Well Meadery– Bellaire 

Family is rooted in every aspect of the Bee Well Meadery. Run by the VanSice siblings, Bee Well has grown from a small, local distributor to a brand recognized across the state with a brick-and-mortar tasting room that draws in crowds of locals and visitors alike. Their flavors stem from the offerings of local farmers, who are aided by the Bee Well’s bees in the pollination of their farms. 

Stop by their cozy Bellaire tasting room to sip on one of their classic flavors like The North Cider - made from four different apple varieties - or King’s Cherry that’s crafted with Tart Balaton and Montmorency cherries. Or try one of their limited flavors, like the Family Tree, made from a combination of apples supplied by local families.

 

9. ​Boss Cider Co. –  Leslie

Boss Cider Company was created with the intent of giving people a new perspective on what hard cider is all about. Their rotating tap has 13 flavors, and they are always experimenting to add new options. Their classic flavors include Razdale (Apple Raspberry), Purple Hershal (Grape) and Full Auto  (Apple Jalapeno), among others. But when you stop by, be sure to check out their seasonal options, as some flavors may only be around for a short time!

 

10. Starcut Ciders– Bellaire 

Founded in 2014 by Short’s Brewing Company, Starcut Ciders strives to craft modern and creative hard ciders using a variety of Michigan grown apples, especially those grown in Antrim county. Try their flagship ciders, Puslar, Octorock and Mosa, at the Short’s Brewing Company pub in Bellaire.

Here you can also find Starcut’s pub-only Erraticus Wild Cider Series, all of which are fermented using the naturally-occurring yeast found on apples that creates truly unique flavors.

 

11. Eastman's Forgotten Ciders–  Wheeler

Eastman’s Forgotten Ciders is reminiscent of the days when cider was the preferred beverage in the nation. With apples known to produce superior hard cider, and over 1200 varieties from across the globe, they have dedicated their orchards to be the perfect culmination of the highest quality cider ingredients. Each of their flavors follows their tree-to-tap philosophy, as the family behind the orchards carries out each step of the cider-making process from picking to pouring. Try one of their red-fleshed varieties, like the Scarlet Russian, or a golden variety, like the Windmill Watcher. No matter what, the fresh, wholesome feel of each flavor will keep you coming back for more.

 

12. Townline Ciderworks –  Williamsburg

Townline Ciderworks is a proud, family-owned business. While the Altonen Family has been growing apples since 1956, it wasn’t until 2017 that they opened the door to Townline Ciderworks. All the fruit in their ciders is grown on their soil as well, which makes each of their ciders fresh and unique. 

Discover the bright personalities behind each cider, as they all bear the name of someone who played a role in helping Townline come to be. Find out the story behind the dry and citrusy Smart Alec, or the award-winning, sweet Queen Ann, and take home one of each of their family-inspired flavors.

 

13. Farmhaus Cider–  Hudsonville

Farmhaus Cider Co. is the result of a family legacy carried out through John Behrens. The fifth-generation Behrens to own the family farm, it was purchased by his ancestor, a German immigrant, in 1866. Now, their award-winning ciders have made the Farmhaus Cider Co. a well-known name in the craft beverage industry.  Farmhaus makes ciders for all tastes, with everything from Classic, to Raspolte (Raspberry Chipotle) to Brunch (Cinnamon Maple).

 

 

So that’s it, Ciders and their delicious history. As always if you have any question, comments, or suggestions for a new lesson please reach out to us at drunkunclespod.com, pur Facebook page, or email us at questions@drunkunclespod.com. I hope you enjoyed this lesson and as always we will keep a seat warm for you in the garage!

Welcome to Beer-ducation, a show where we, Your Drunk Uncles, pick a beer topic and break it down for you. This time Uncle Drew brings you into the Garage to talk about Beer Myths! Whats fact, what is fiction, and what does it all mean. So grab a beer, grab a seat, come into the garage and get ready for your Beer-ducation!

Now. Beer has been around for thousands of years, which means people have had thousands of years to come up with some interesting opinions and facts. Some are true. Some are half true. And some are just things that have been repeated so many times that nobody questions them anymore. Today we’re tackling some of the biggest beer myths out there. So lets dig in to our first Mtyh.

Myth #1: “Dark Beer Means Strong Beer”

First myth:

If a beer is dark, it must be strong. This one makes sense. You see a black stout or a dark porter and your brain immediately says: That looks like it could knock me out. But color and alcohol are two completely different things. Beer gets its color from the grains used during brewing. Roasted malts create those darker colors and flavors like:

coffee

chocolate

caramel

toasted bread

But alcohol comes from fermentation. The yeast eats sugars and creates alcohol. So a brewer can make a dark beer that is low ABV or a light-colored beer that is incredibly strong. A 4% stout exists. And so does a 12% pale ale. So your eyes are judging the beer before your liver ever gets involved.”

Myth #1 Verdict:

BUSTED.

Dark does not mean strong. It means that it was brewed with Dark Ingredients.

 

Myth #2: The Colder the Beer, the Better

This one has probably been shouted at every backyard barbecue. Get that beer colder! And honestly? Sometimes they’re right. A cold lager on a hot day is basically a perfect life moment. But here’s the catch:

Cold hides flavor. 

When beer gets extremely cold, your taste buds and nose pick up less aroma. And aroma is a huge part of taste. That’s why certain beers are better a little warmer. Stouts, porters, Belgian ales, and stronger beers can open up as they warm. Think about it like food. You wouldn’t eat a steak frozen. Beer works the same way.

Myth #2 Verdict:

BUSTED… WITH A CATCH.

Cold beer is great. Ice-cold isn’t always better.

Myth #3: Bottles Are Better Than Cans

So for years, cans had a bad reputation. People thought:

Bottle = quality.

Can = cheap.

But modern brewing changed that. The biggest enemies of beer are:

Light and oxygen.

Light can damage hop compounds and create that skunky flavor people associate with old beer. Cans block light completely. That’s why so many craft breweries have moved to cans. The enemy was never the can. The enemy was leaving your beer sitting in the sun.

Myth #3 Verdict:

BUSTED.

The best container is the one that protects the beer, be it glass, a can, or a barrel.

Myth #4: “Beer Makes You Fat”

Ah yes, the legendary beer belly. The idea that a few cold ones magically transform you into a guy whose shirt buttons are fighting for their lives. But is beer actually the villain? The answer is… Kind of.

Beer itself isn’t a magical fat-growing potion, although it does contain some of the things that promote it. Weight gain comes down to something much less exciting: Calories.

Your body doesn’t look at a beer and say: Ah yes, beer. Store this directly in the belly. Your body sees energy. Beer contains calories from alcohol and carbohydrates. And alcohol has about 7 calories per gram. That’s pretty close to fat, which has 9. So beer absolutely contributes calories. Now here’s where the liver comes in. Your liver is basically the exhausted employee of your body.

When alcohol enters your system, your liver prioritizes breaking it down because your body treats alcohol like something it needs to remove. While your body is handling that, other energy-burning processes slow down. So if you crush a few beers and then destroy pizza, wings, and preztels…Your body basically says: Cool. We’ll deal with this later. And later can mean storing extra energy.

Myth #4 Verdict:

BUSTED… WITH A CATCH.

Beer doesn’t magically create a beer belly. Too many calories do.

Myth #5:  Ales Are Stronger Than Lagers

This one is a classic. Somebody tries a big Belgian ale or a double IPA after drinking light lagers and thinks: Wow. Ales must just be stronger. But beer strength doesn’t come from whether it’s an ale or lager.  As we learned from Uncle Ron in the past, The difference is fermentation.

Ales use top-fermenting yeast at warmer temperatures. Lagers use bottom-fermenting yeast at cooler temperatures. That changes flavor. It changes aroma. It changes texture. But it doesn’t automatically change strength.

You can have: A 4% ale. A 5% lager. A 10% ale. A 10% lager.

Alcohol comes from things like:

recipe

sugar content

Yeast

brewing choices

Myth #5 Verdict:

BUSTED.

Ale doesn’t mean stronger. Lager doesn’t mean weaker.

Myth #6: “All IPAs Are Bitter”

For years, IPA had a reputation, and I was a huge supporter of this one. You  see, you drank one and thought: Why does this taste like a Christmas tree? And old-school IPAs were definitely more focused on bitterness. But the wonders of modern brewing have changed things.

Hops can create flavors like:

citrus

mango

pineapple

peach

berries

Today’s IPA world is much bigger.

Myth #6 Verdict:

BUSTED.

Not all IPAs are bitterness bombs. Although some still are just that.

Myth #7: “Beer Always Gets Better With Age”

This one comes from wine. People think: Older means better. But beer doesn’t work exactly like wine. Some beers age beautifully.

Examples:

barrel-aged stouts

barleywines

strong ales

But many beers are designed to be fresh. Hop flavors fade. Fresh aromas disappear. Sometimes that beer you saved for three years isn’t special. It’s just old.

Myth #7 Verdic

BUSTED.

Age can improve some beer, but not all beer.

Myth #8: “Foam Means You’re Getting Ripped Off”

We’ve all seen it. Someone pours a beer with a big head and immediately says: Where’s the rest of my beer? But foam is actually important. It helps:

release aromas

maintain carbonation

improve the experience

The head is part of the design. It isn’t wasted beer.

Myth #8 Verdict:

BUSTED.

Foam is your friend.

Myth #9: Craft Beer Is Always Better

Craft beer has done amazing things. It pushed creativity and created thousands of new styles and flavors. But here’s the myth: More expensive means better. Well, not always. A complicated beer can be incredible. A simple beer can also be incredible.

The best beer is the one that delivers what you want.

Myth #9 Verdict:

BUSTED.

Good beer is good beer.

Myth #10: Higher ABV Means Better Beer

This might be the biggest one. People see a high alcohol number and think:That must be the good stuff. But alcohol isn’t quality. A balanced 5% beer can be better than a messy 15% beer. Great beer is about:

 

balance

flavor

aroma

drinkability

More alcohol doesn’t automatically mean more enjoyment.

Myth #10 Verdict:

BUSTED.

Higher ABV means stronger. Not necessarily better.

Ok so we’ve done a lot of busted myths, so lets change it up a bit.

Beer Myths, The Ones That Are Actually True

Myth #11:  Beer Was Safer to Drink Than Water

We have discussed this one at length in our German beer and Beer in America series, Beer was safer to drink than water. And as we have learned This one is actually true. Now before everyone starts saying:

Finally, science says beer is healthy!

Hold on. Ancient societies didn’t have the clean water systems we have today. Water sources were often contaminated with bacteria and waste both human and animal. During brewing, beer went through a process that involved boiling water. That boiling helped kill harmful organisms and The finished beer also had alcohol, which helped prevent some bacterial growth. Now, ancient beer was not like cracking open a cold IPA after work. It was often low alcohol and sometimes closer to a fermented grain drink. But compared to unsafe water sources? It could absolutely be the safer option.

Myth #11 Verdict:

CONFIRMED.

Beer wasn’t just a drink. For a lot of history, it was part of survival.

Myth #12: Hops Help Preserve Beer

Next myth:Hops were added to beer because brewers liked the flavor. True…But that’s not the whole story. Hops also helped preserve beer. Hops contain compounds called alpha acids that contribute bitterness. Those compounds also have antimicrobial properties. That’s one reason heavily hopped beers historically traveled better. And yes, this is part of the reason IPA became a thing. As we learned in our IPA episode, Uncle Drew told us about how, British brewers were sending beer to India, and the extra hops helped the beer survive the journey.

Myth #12 Verdict:

CONFIRMED.

Hops aren’t just there to make your beer taste like a pine tree. They had a job. They saved the beer!

 

Myth #13:  Beer Has Been Around Longer Than Bread

This one sounds made up. Beer is older than bread? Actually… there’s evidence that ancient fermentation may go back incredibly far. Humans have been fermenting grains for thousands of years. Some researchers believe early humans may have been making fermented drinks before they were making traditional bread. The reason? Fermentation is one of the oldest food preservation methods we have. Basically, humans figured out: This grain stuff tastes better when it gets weird.

Myth #13 Verdict:

PROBABLY TRUE.

Humanity has been experimenting with beer for a very, very long time.

Myth #14: Beer Glass Shape Changes the Taste

This sounds like something a fancy beer person would say. You need the proper glass for the experience. But…They’re not completely wrong. As we learned from Uncle Ron, The shape of a glass affects how aromas collect and reach your nose. And smell is a huge part of taste. A tulip glass can trap aromas. A pint glass lets you drink quickly and easily. Different glasses highlight different parts of a beer. Is it required? No. Does it make a difference? Yes.

Myth #14 Verdict:

CONFIRMED.

The glass doesn’t change the beer. It changes your experience of it.

Myth #15:  Lightstruck Beer Is A Real Thing

You know that skunky smell some beer has? Some people think that’s just ‘how beer tastes. Nope. That’s a real chemical reaction. When beer is exposed to light, especially UV light, certain compounds from hops can break down and create flavors similar to the smell of a skunk. That’s why brown bottles became popular. That’s why cans are popular. Beer hates sunlight.

Myth #15 Verdict:

CONFIRMED.

Your beer can literally get sunburned.

OUTRO

There you have it nieces and nephews beer myths destroyed and proven. Beer is complicated, it’s mysterious, and it’s variable, but that’s what makes it fun. Every beer has a story. Every style has a reason. And sometimes the thing everyone says is true…Is completely wrong, but also…it can be truer than you thought.

Thanks for listening to another episode of Beer-ducation. If you have any questions or comment for us Your Drunk Uncles, let us hear them, either on our Facebook page or in an email to Questions@DrunkUnclesPod.com! And as always we’ll keep a seat Warm for you in the Garage.