Thursday, February 22, 2007

Pilsner Premium Blonde Export Lager Draught Beer - Part One


Beer History

The Beer Blokes’ latest experiment follows on from successfully producing a Lager in the Pilsner style. We have just bottled our latest and hopefully greatest - Pilsner Blonde. This brew led me to ponder the nature of beers and their naming. In this multi part series we look at how beers get their names and why I don’t really like beer marketing people.
In the beginning . . .



The world of beers, as we know, is divided into the Adam & Eve categories. Ales are the Adam, the original beer and conceived of the Gods in a far off time. They were beers made with yeast which did it’s bit on the top of the brew and worked under warmer conditions creating a generally darker, misty, often cloudy drink best served at warmer temperatures and in stone or wooden mugs so as to not put the drinker off by him seeing what he was drinking. These beers were to be sipped and their rich, sometimes fruity aromas and flavours to be enjoyed in a leisurely manner. But they were susceptible to tasting like rubbish if the warm weather were to disturb the delicate balance of nature or if the yeast was over worked or mutated. And that’s ales.

Then came lagers. Eve.

Eve rocked onto the scene and all the beer drinking men stopped what they were doing to look at her and take in her beauty and say things like, “Fwoarhh ! Have a look at that, that’s a bit special I would like very much to have me some of it.” And the like. As you may be able to tell, lager was unlike anything that the beer world had seen before. Not only was it bottom fermenting, but it also fermented at low temperature and this type of yeasty activity brought about a cleaner, smoother taste complimented by a fine bubbled carbonation.


At around the same time, in what is now the Czech Republic, the makers of fine crystal glassware were able to say, “ Hoo-bloody-ray! At last the punters have something decent to put in our glass and show off it‘s brilliant visage. We might just sell some crystal and then I can get Grandma back from the pawnbrokers’”. So the beer makers were encouraged to create yet more crystal clear, brilliant and bubbly beverages for the masses - and the masses couldn’t get enough. Ales were never to fade away, but their time at the top of the ladder in a league group of one was over.

So, now that you know the ‘who’ of the beer world, in very basic terms, you are ready to venture into the strange and often confusing world of beer names. But be warned - some of the terms and usages are just downright misleading - so stay close to me. And as for some of the people giving out the names, well they’re just knobs.

P.S. The label from the Hoegaarden Forbidden Fruit above was banned in some places for being too raunchy. Wonder what they'd make of Rubbel Sexy Lager with the scratchy bikini panels. Or the upcoming Beer Blokes' Sharsha Boobies Blonde.

4 comments:

Zak said...

Hi there,
I'm from Sydney.. about to bottle my first lager tomorrow. Did the real ale last time which was a success. Just popping in to say I appreciate your site. Great read.

Cheers

Anonymous said...

Hi there Prof. Knowing your interests in the food industry as well, I'm interested to know your thoughts on the combination of a perfect beer with food preparation. I've always thought that as a marinade, a good beer is much more successful than wine at tenderising meat. A steak I enjoyed recently marinated in beer, onions, herbs and spices, and cooked slowly on the barbecue, gave me more joy than shooting down a Shags open misere call. I guess I could extend that to meat in stews or casseroles but would be too scared of its aphrodisiac effect. I love meat, I love sex and I love a good beer - cooking meat with beer is heaven - the sex can wait till after dinner.

Big Bad Bob said...

Dont like Anonymous anymore...decided to use my Party Poker name for future reference. Dont matter I guess, you know who I am.

Beer Bloke said...

Hold the bus! 3 comments in one hit! And I think they're all legit!
Thanks, firstly Zak, for your praise of our site. We try to make it interesting, humorous and maybe even informative. Good to hear you are having success with the homebrew.Apart from the economy side of it, there is something rewarding about becoming a 'keeper of the ancient art' and helping to maintain thousands of years of brewing tradition.

To Big Bad Bob,
your post has inspired my new series of articles on beer & food and cooking with beer. Have a few standard recipes I use often which I would love to share. Stay tuned for Chilli Mussels with Hoegaarden Witbier, Beef and James Squire Strong Ale pie and steak marinade using Emerson IPA.
Still working on ways of having beer and sex at the same time.
Prof Pilsner.