I was watching one of the major news magazine shows a few years back when they were interviewing the owner of a large craft (formerly micro) brewery. Like these shows usually do, they tried to “expose” some deep dark secret known only to the inside players of the brewing community. Many craft brewers don’t brew their own beer.

There’s a “dirty little secret” in the industry called contract brewing. Contract brewing is when one brewer contracts with another to make his beer. To tell you the truth, this really doesn’t bother me. As the owner of this brewery said, they use our ingredients and our process and we our people can visit and inspect the brew process anytime we want.

The one interesting thing I learned during this show was the Genesee Brewing Company in upstate New York was contracting to brew Sam Adams Lager. (Note: I have no way of knowing if they still contract for Sam Adams). Now, I remember Genesee for their ads many years ago for there Cream Ale, and really didn’t think they were still around. But, when I was browsing in my local (large chain) liquor store (believe it or not in Rhode Island we still must buy beer at a liquor store) there were pallets of Genesee!

Now, Sam’s cost about $24 a case around here so when I saw Genesee Red Lager for about $11 (a 30 pack!) I thought this was too good not to at least try. I’ll admit, Genesee may brew Sam’s, and this was not Sam’s. It was though, very close to Killian’s Red. In fact we did a blind taste test between Genesee Red and Killian’s and found the taste very similar, body virtually the same, and the Genesee had a much fuller head. It’s really a value.

The moral of the story…
Don’t believe the beer commercials! Just because it says it’s king doesn’t mean it tastes great or it’s less filling (I really do watch to many commercials). I was in Pensylvania a few months ago and had a Yuengling (pronounced Ying-Link I think). It was great! Locally produced in PA and the price was right. Actually, it’s something I typically do wherever I am. I always ask if there is a local brew. You got to figure, even if it’s not the best beer in the world, it’s usually the freshest!

Have you got a local beer that’s worth talking about. Here in Rhode Island, we have Newport Storm. It’s a great beer… but more on that later. Contact us and give us the scoop on your local gem!

Lagers
Lagers have a more mellow taste and aroma than ales. Lagers are fermented at colder temperatures, 40° – 50°F, and are aged for a longer period of time than ales and therefore cost a little more to brew.

When the specialty or “microbrew” craze hit in the 80’s and 90’s, just about any beer could call itself anything it wanted. Microbrew was the favoured as “micro”… small… small is good was the theory.

Well at some point the government got involved and said to the brewers that if you brew more than “x” number of barrels a year of a type of beer, you are no longer “micro” (or small). This is how “craft” brewing was born.

In as nutshell, craft brewed beer is “microbrewed” in large batches. Talk about an oxymoron.

Most microbrewies (and some craft brewers) still subscribe to a purity agreement instituted in Germany way back in 1516. It was a law called the “Reinheitsgebot.” This law decreed that beer will be made from only water, malt, hops, and yeast. In the years since, many breweries decided to use adjuncts in their beers in order to reduce cost and lighten the flavor.

The emergence of microbreweries in the U.S. is a result of small brewers recognizing the demand for full flavored, adjunct-free beers like those traditionally made in Europe.

Unfortunately, in the United states, brewers and not required to list their ingredients on the product

Jim Koch CEO Boston Beer Co., The Net Gourmet & Mrs. Net Gourmet

A short time ago, I attended a beer dinner hosted by Jim Koch (founder and company chairman of The Boston Beer Company brewer of Sam Adams), myself “The Net Gourmet”, and my wife (”Mrs. Net Gourmet”) .

If you ever have the opportunity to attend a beer dinner, I would strongly encourage it. Typically a beer dinner is hosted by a craft or microbrew beer company at a local restaurant. The chef usually creates 4 or 5 different courses that will compliment 4 or 5 different beers brewed by that company. At the beginning of each course, a representative of the brewer gives a short explanation of the beer you are having with that course, how it was brewed, type of beer, etc.

Not often does the owner of the company, like Jim Koch, attend a small gathering like this. It just so happened he was in town for some other matter. We were very surprised to see him there!

You must have a small local brewery near you. Give them a call and find out if they are hosting any beer dinners. They are great fun.

Questions about beer?

• What’s Craft and Microbrew Beer?
• Ale or Lager, what’s the difference?
• Can cheap beer taste good?

Well at some point the government got involved and said to the brewers that if you brew more than “x” number of barrels a year of a type of beer, you are no longer “micro” (or small). This is how “craft” brewing was born.

In as nutshell, craft brewed beer is “microbrewed” in large batches. Talk about an oxymoron.

Most microbrewies (and some craft brewers) still subscribe to a purity agreement instituted in Germany way back in 1516. It was a law called the “Reinheitsgebot.” This law decreed that beer will be made from only water, malt, hops, and yeast. In the years since, many breweries decided to use adjuncts in their beers in order to reduce cost and lighten the flavor.

The emergence of microbreweries in the U.S. is a result of small brewers recognizing the demand for full flavored, adjunct-free beers like those traditionally made in Europe.

Unfortunately, in the United states, brewers and not required to list their ingredients on the product.