By Jonathan Goodall
From 'Hops' and 'Barley', to 'Pale Ales' and 'Belgian Beer', The Bluffer's advisor to Beer includes every little thing you must retain a degree head at your neighborhood watering gap.
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Extra resources for The bluffer's guide to beer
Having said this, some yeast sediments are scrummier than others. The yeasts in some Belgian beers are so pleasantly fruity that they are poured with gay abandon into the glass. In fact, there’s a saying in Belgium that the top two-thirds of the bottle are for the head and heart, and the bottom third, with all the yeasty bits, is for the stomach. If you don’t want any sediment in your beer, gently roll the beer bottle on the bar-top before pouring. Explain to any interested observers that this pre-pouring ritual helps to bind the yeast sediment together, making it easier to leave it behind in the bottle.
It wins first prize for bottled beer at London’s International Brewers’ Exhibition the following year. 1930 Watney’s of London trials pasteurised keg beer; a move that will eventually inspire a backlash from the Campaign for Real Ale. 1939-1945 Heroic RAF aircrew coin the euphemism ‘gone for a Burton’ to replace the phrase ‘missing in action’. ‘Burton’, of course, refers to beer from the famous brewing town of Burton upon Trent. 1935 Krueger’s Finest from New Jersey is the first beer launched in a can.
Of course, there’s a world of difference between quaffing a few ales with your mates down the pub (drinking) and full-blown organoleptic analysis (tasting). Most of us can cope with the former, but struggle with the latter, so here are some tips: The golden rule of beer tasting – and you’re probably going to like this – is always swallow. Do not, on any account, spit it out like wine tasters. This obviously limits the number of beers you can – ahem – ‘taste’ with a clear head, but your excuse is cast iron.
The bluffer's guide to beer by Jonathan Goodall