Czech Beer Blog

News from Czech beer scene plus some more stuff. Na zdravi!

32 teams in Brazil for World Cup 2014 – 32 great beers from every country participating! (Group G) — June 16, 2014

32 teams in Brazil for World Cup 2014 – 32 great beers from every country participating! (Group G)

Well, let´s play a little game. World Cup 2014 starts in a few days and billions of people around the world will be watching. And many of them will enjoy a good beer and I have decided to give them tips for at least onde good or at least decent brew from every country playing there. Some will be easy, some will be pretty challenging. So there we go!

GroupG

Group G

Germany – Schneider Aventinus – Kelheim – Weizen Bock – Dark-ruby colored wheat doppelbock with a creamy fine head. Strong notes of ripe bananas, raisins and plums meet liquorice and roasty aromes. Full-bodied and warming, with a well-balanced and smooth finish. The ideal companion for hearty roast meat, venison and also fruity chocolate desserts, “Kaiserschmarrn” (pancakes), “Elisenlebkuchen” (christmas cookies) or blue cheese. “50 cL bottle. Pours slight hazy light brown with an off-white head. Wheaty, fruity and mild grainy aroma. Clove like flavour embedded in a solid wheat flavour, light caramel malt and a lingering almost dried fruity note. Ends with a lingering caramel malt and wheaty blend, mild note of spice inbetween. I like the way the wheat is downplayed – but it is still a wheat beer more than anything else.” – yespr

Portugal – Maldita Bohemian Pilsener – Aveiro – Apresenta uma doçura que contrasta com um ligeiro amargor, é uma cerveja mais consensual devido ao seu aroma a especiarias e à leveza do seu sabor. ” Bottled. Golden colour with a white head, medium lasting. Aroma has notes of yeast, slightly citrus and grassy notes. Flavor has notes of hay, cerealish, moderate bittery with a dry mouthfeel in the final.” – teddybeer

Ghana – Accra Chairman – Accra – Spice/Herb/Vegetable – “Bottled. A dark nut-brown beer with a thin off-white head. The aroma has strong notes of ginger as well as some notes of roasted malt. The flavor is extremely spicy – lots of ginger, but also black peber on an alcoholic, malty, and lightly roasted finish. Interesting – but a bit too much for me. Thanks a lot fiulijn for sharing this…” – ungstrup

United States – Three Floyds Zombie Dust – Munster, IN – American Pale Ale – A medium bodied single hop pale ale showcasing Citra hop from the Yakima Valley, U.S.A. “Bottle 35,5 cl. Courtesy of thome50. Pours a cloudy golden with a creamy white head. Very fresh and citrusy hop aroma. Medium body, a little sweet fruitiness but it’s really a showcase for the fresh and crisp hops. Bitter but never astringent and always with an appealing light underlying sweetness. Very enjoyable. 131112” – papsoe

Pivovar Lyer Modrava — April 24, 2014

Pivovar Lyer Modrava

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The new brewpub or brewhotel opened in Šumava Mountains (south of Prague near Czech-German borders). It´s quite new phenomena. Big hotel resorts in Czech most favourite locations are adding small breweries to help themselves in competition on the supply side. In Krkonose (Giant Mountains), there is a small brewery in Luční bouda, in Beskydy mountains, there is Lomnan Brewery by the Hotel Pod Kyčmolem in Horni Lomna.

And now there is this new one in Šumava. Lyer Brewery by the Penzion Modrava in Modrava, one of the biggest tourist places in National Park Šumava). The name – Lyer – stands for the owner of the brewery nad hotel – Ing. Radovan Lyer.

The portofolio is quite classic – according to all information I could get – they brew  Lyer10, Lyer11, Lyer12 – bohemian pilsener style lagers and Lyer 11 – dunkel lager.

I´m really interested in quality of these beers because I´m really afraid that this type of small hotel breweries is focused just to get an attention to the hotel and not so much to the beer quality. But I´d love to be wrong here.


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A Brief History of Beer by Kathy Padden — April 20, 2014

A Brief History of Beer by Kathy Padden

http://www.todayifoundout.com/
Beer brewing and drinking are activities that have been part of the human experience seemingly since the dawn of civilization. Around 10,000 years ago, mankind began to move away from living life as nomadic hunter gatherers, and began settling down in one spot to farm the land. Grain, a vital ingredient in beer making, was cultivated by these new agricultural societies.

No one is exactly sure how the process of beer making was discovered or who first discovered it, but it is thought that some bread or grain got wet, fermenting into an inebriating pile of mush thanks to yeast in the air. One has to wonder at the thought process of the person tasting the result for the first time – perhaps it was a dare between Mesopotamian frat boys… or more likely it was simply that up until very recently, no one would have dreamed of wasting any food, even putrid mush.  If there was a way to make it palatable and it didn’t kill you, people would do it to avoid waste.

What we do know is that the oldest written documentation pertaining to beer making can be traced back at least six thousand years, to the ancient civilization of Sumeria. A hymn, entitled “Hymn to Ninkasi,” which includes (translated):

Ninkasi, you are the one who pours out the filtered beer of the collector vat
It is [like] the onrush of Tigris and Euphrates.

The beverage made ancient Sumerians feel “exhilarated, wonderful and blissful”- it’s no wonder that beer was considered to be a gift form the gods.

Back then, the beer wasn’t well filtered, giving it a cloudy appearance due to the residue it contained. To try to avoid the horribly bitter solids, Sumerians would drink their beer through a straw. The ghastly bitterness did nothing to stem the popularity of beer. The Ancient Babylonians, the descendants of the Sumerian people, were brewing at least 20 different varieties of beer by 2000 B.C. All citizens were entitled to a daily beer ration, calculated by the person’s social standing. Beer was such a vital part of these ancient economies that it was even used to barter, and a portion of worker’s wages were paid in beer, efficiently eliminating the need for a middle man.

The Egyptians carried on the beer brewing tradition, altering the taste with the addition of dates. The Greeks and Romans also made beer, but as wine grew in popularity the Romans began to consider beer the drink of Barbarians. As wine was considered ambrosia gifted to man directly from the god Bacchus, beer never really stood a chance in the area. Soon, beer was only commonly seen on the very edges of the Roman Empire – places where it was next to impossible to either cultivate or import wine.

Beer is known to have been brewed by certain Germanic groups as early as 800 B.C., and the ancient historian Tacitus reported that

To drink, the Teutons have a horrible brew fermented from barley or wheat, a brew which has only a very far removed similarity to wine.

Much later, the Catholic Church also got involved in beer making, and the abbeys were instrumental in refining the methods used for brewing. In time, many religious communities owed their very existence to beer, as the profits from its sale kept many a monastery in the black.  Charlemagne himself was thought to have even trained a few people in the brewing of beer and considered it to be an important staple item.  Much like their forebears, Christians at this point also felt that beer was a gift from God, which is an idea only very recently changed thanks to rampant alcoholism in the late 19th century particularly.

Beer was not only prized for its ability to intoxicate, which was a small comfort not to be underestimated considering the tough times your average person in medieval Europe would encounter as a matter of course, but just as importantly, during the Middle Ages, and even beyond, drinking beer was a much safer proposition than drinking water. The water supply of the time was rife with disease-causing bacteria thanks to extremely poor sanitation. Besides the alcohol content, beer also went through a “cooking” process, which greatly aided in eliminating any nasty stuff in the brew. As a result, beer was consumed by people of all ages and classes, and along with bread, was a staple of most people’s daily diets for centuries.

Back in Germany, after hops had been introduced (as early as the 9th century in some areas, slowly spreading from there over the next few centuries), brewers came up with a set of standards for German beer and began commonly mass-brewing it, rather than as many did at the time- home-brewing. These mass production methods and guidelines quickly spread throughout Europe.

When you’re not making it yourself at home, you might question what’s in your beer.  As a result of this, German brewers came up with the Beer Purity Law, or the Reinheitsgebot, which was devised in 1516. This purity pledge, the first of its kind for beer, guaranteed the medieval beer drinker a certain level of quality when drinking a German brew. The pledge also indicated that all German beer must consist of only a few base ingredients: water, hops, malted barley and malted wheat, along with yeast.

The 1800s bought significant advancement in the art of beer brewing, including Louis Pasteur’s discovery of yeast’s role in the fermentation process, and the invention of pasteurization. The advent of automatic bottling, commercial refrigeration and the rise of the railroads made mass production and distribution possible across huge, sparsely populated areas like the United States. By 1880, there were an estimated 3200 breweries in operation across the U.S.

Then came very dark days for American beer drinkers, and all who enjoyed alcohol in any form. As a response to rampant alcohol abuse that was blamed for most of the problems in the U.S. (sometimes fairly, often not), the 18th Amendment ushered in the era of Prohibition, turning average citizens who decided to brew at home into common criminals.

Prohibition involving beer came to an end in 1933, but not before such atrocious acts as the U.S. government intentionally poisoning certain alcohol supplies that they knew people would drink- killing at least 10,000 American citizens. As a response to this, certain members of congress advocated increasing the program to eliminate more of those choosing to drink,  seen as undesirables in a civilized nation. (Eugenics was a popular idea at this time throughout much of the developed world; this would change thanks to the Nazis and WWII: See The Fascinating History of Eugenics) By 1935, a mere five decades after the U.S. had boasted over three thousand breweries, only about 160 breweries were still in operation.

During World War II, food shortages led to the brewing of a lighter beer, which was supposedly more appealing to the Rosie the Riveters than the heartier beers favored by the men off fighting the war. When the war ended, both kinds of beer remained popular, and the surviving breweries were quick to exploit this new market.

Today’s beer drinker is most undoubtedly spoiled for choice, with almost limitless options when it comes to what kind of beer they prefer. Beer connoisseurs also have the ability to create and brew high quality beer of their own at home easy enough, creating truly custom brews perfectly aligned with the brewer’s preference and taste. The resurgence in home brewing had led to a Renaissance of sorts in beer making, improving the quality of the finished product while also remaining true to the original methods of beer brewing. This also brings those beer drinkers full circle- going back to the earliest of days of beer making, when most made it themselves at home.

http://www.todayifoundout.com/index.php/2014/04/history-beer/

5+1 Monday Beer Readings (3) — April 14, 2014

5+1 Monday Beer Readings (3)

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Debunking “8 Beers That You Should Stop Drinking Immediately”
http://blog.timesunion.com/
This blog is a guest post by noted beer historian Maureen Ogle, but first a quick intro and rant of my own: There’s an article being passed around the craft beer community a lot lately called 8 Beers That You Should Stop Drinking Immediately. At first glance it appears to be a Buzzfeed-style “listicle” complete with easy-to-read short paragraphs and big, colorful pictures. However, upon closer inspection it’s quite clear that this article is pure hokum. I’m not familiar with this website, but if you click on the author’s name “mr.z”, you’ll see he writes almost exclusively about the evils of GMOs, Monsanto, fluoride, etc. This is the kind of pseudo-scientific fluff you’ll often find in the bowels of conspiracy websites and anonymous forums. And while I’m not a fan of these things, I don’t rely on articles that cite no sources for accurate information on these types of issues (false information on the internet – what the….!?). The fact this article exists doesn’t bother me. What has irked me to no end is the fact people within the craft beer community are spreading this drivel around and believing it! I can’t count the number of people that have sent me a link to this as if they’ve just taken the red pill and awoken to reality, when they’ve just been duped by some huckster.

 

Crowdfunding craft beer: Viable business strategy or market fad?
http://www.craftbrewingbusiness.com
Crowdfunding is a new-school way for cash-strapped entrepreneurs to both involve fans in brand expansion as well as gain the funds necessary to reach business goals. Sounds great, right? Well, there’s no such thing as a free pint. Let’s see if crowdfunding makes sense for your business. “With the number of breweries/brewpubs/craft beer affiliate companies skyrocketing, there is only so much that private financing and bank loans can support. We offer an outlet of additional funding to these companies that was not available to them in the recent past. We feel that the craft beer market will continue to grow at a high rate, and that there is an untapped market of everyday craft beer enthusiasts that want in on the action.”

 

Vagabund Brauerei
http://www.slowtravelberlin.com/
Marcel Krüger profiles Wedding’s most famous crowd-sourced craft brewery…
There are many bars and pubs in Wedding. Some sell Sternenburger Pilsener or ‘Sterni’, the cheap mass-produced beer of workers and alcoholics; others sell locally produced craft beer. But only one of them has a vagabond’s bundle – dangling from the end of a stick – hanging over the entrance. Vagabund (the German word for vagabond) is a new neighbourhood brewery. Launched by three American home brewers, the venue opened a small taproom in July 2013 after a successful crowdfunding campaign (which made them Europe’s first crowd-funded brewery) that served craft beer, classic Belgian ales and lager from family breweries from the south of Germany. And, of course, their own brews.

 

Choosing The Right Glass For Your Beer, Wine, and Spirits: Part One
http://everythingontap.com/
Drinking beer, wine, and spirits can be two things. For someone who is only after intoxication, the quality of the drink, the environment of the consumption, and the accoutrements of the process are meaningless. Strawberry Hill is just as good as Château Latour. But for those of us who view beer, wine, and spirits as important parts of enjoying life, and even seeking the divine, everything matters: even glassware. The chosen drinking vessel for an adult beverage is an important part of the entire sensual experience. The right glassware for the right beverage, can enhance and emphasize the drink’s visual appeal, aroma, flavor, and even physical characteristics. This first part of this three-part series on choosing the right glassware, will focus on glassware for beer. Most of us, including me before I really started studying beer, assume that one glass is as good as another. After all, if you go to your local bar or pub, most beers are poured into the same glasses. Maybe it is a traditionally-tapered pint glass, or just a cold mug, but we are used to the idea that a glass is a glass. But once I began to really study about how to appreciate and taste beer, I then began to realize that the right glass really makes a great difference.

 

FOOD – A FEAST OF BEER AND MEAT
http://www.idrinkgoodbeer.com/
We are big Game Of Thrones nerds here at I Drink Good Beer so with the premier of season four hitting HBO this past weekend, we couldn’t help ourselves but to have a feast that can only be fit for a king.Using the book that Jared got for Christmas, we picked an fantastic roast recipe out of the book with a few sides to make along with it.
You can’t have a Game Of Thrones dinner without a Game Of Thrones beer. Thank the gods old and new, that Ommegang is continuing on making these themed beers for the show. They have had a blond ale, a stout and have now looked to a red ale to pair up with season four that they call Fire and Blood.

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Six Health Benefits of Beer
http://www.brewreviewcrew.com/
When you picture a stereotypical beer drinker’s body, you might think of one thing: a beer belly. While people who drink a lot and don’t take care of themselves can develop some unnecessary weight, there are also many health benefits to downing your favorite beverage. Here at the Brew Review Crew, we decided to take point out some of the health benefits of beer, and put them into an easy to understand graphic. Cheers!

 

Pinta Das IPA — April 4, 2014

Pinta Das IPA

There is a new beer from PINTA brewery. These polish beer wizards decided to make German IPA. British style famous now in USA from German hops! I can´t wait so I need to plan some trip to Krakow soon! And I love their labels. You can find all additional info about the beer there.

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