Search The Bohemian Brewery Blog

Monday, August 30, 2010

Canned Beer Is The Future of Good Beer

Canned Beer Is The Future of Good Beer

Canned Beer Is The Future of Good BeerAmerica makes some of the world's finest beers. And now those beers are getting the conveyance they deserve—cans.

Why do people always sit in a circle? I'm leaned back in my nylon camp chair, fishing around in the mesh net of the cup holder for a lighter. Most of the people at this BBQ know each other from work, so conversation sometimes takes a little time to ramp up.

"What's that beer?" The guy across from me is wearing a metal band t-shirt and flip-flops. Later he'll grill me about Android phones. But for now he wants to know what I'm sipping from my steel-and-saffron can.

"Mama's Little Yella Pils. There's more in the cooler. Try one."

"I'll just have a sip if you don't mind." He daintily avoids backwashing, which isn't very metal. "Fancy."


Canned Beer Is The Future of Good BeerVintage cans photographed by Sean Tubridy

Cans Are Better, QED

I'll spare you the "craft beer vs. mainstream beer" sermon. If you're happy drinking beer from the big brewers, it's no skin off my dick. And while I don't prefer the standard American pilsner, I think it's laudable that the big brewers can pump out millions of gallons of Bud, Coors, and Miller every day that tastes consistently similar year after year. It may not be art, but it's sure as hell engineering to be proud of.

But truck no guff about drinking beer out of a can, from real ale snob or otherwise. Bottles are fragile, heavy (620 grams compared to 366 grams on average for a standard 12-ounce bottle), let in light that can skunk your beer, and are harder to pack in and out on float trips and hikes. Bottles don't stack in the refrigerator. Plus if you drop a can it doesn't shatter into a hundred tendon-lacerating shards. Half the time you can pick it back up and finish your drink! (Dropping a can on a sharp rock was how a caveman first discovered how to shotgun a can of beer—another thing you can't do with a bottle.)

Canned Beer Is The Future of Good BeerVintage cans photographed by Sean Tubridy

Cans on the Trail
Backpacking in the Sierras is an exercise in deprivation. You have to carry all your food in bear-proof canisters, which limits what you bring even more than usual. It's hot. It's dusty. And after a few days on the trail, I'm typically fucking dreaming of beer. I mean that literally. I'll actually dream of beer at night. And so as soon as I get into a joint with refrigeration, I'm drinking a beer, usually an Epic IPA. It has these hints of sage and pine and juniper that remind you of the trail. There's a satisfying emotional connection I make by actually popping the top on the can, it feels rough and manly and rugged like the wilderness. Moreover, you can hardly find it on the Western side of the Sierras—it's a 395 thing—and that only adds to the appeal. It's a vacation beer.

Oh, and if you are only out for a day or two, you can totally take a can with you. Pop it in a frigid Sierra stream for an hour when make camp, and enjoy it as the sun sinks behind your favorite mountain. – Mat Honan

The "Metallic" Myth

Bottles are fine, I guess, if only because so many beers I love come only in bottles. But the thing that matters most—taste—doesn't change a bit in a can.

The next time someone says canned beertastes "metallic", cut a can in half and ask him to show you where the metal ever actually touches the beer. Then he'll point at the inside of the gleaming can and say, "Right there, asshole. I'm guessing all the metal."

What your friend is missing is the epoxy lining that is sprayed on the inside of every can, the same stuff we've used for about 40 years. You might get a littlebisphenal A leaching into the beer, sure, but no metal.

There's not enough BPA to fret about in cans, frankly, especially since beer isn't heated at home. (Unless you're making beer-can chicken.) Nevertheless, Ball, one of the largest producers of aluminum cans in the world, as well as the company that makes the cans used by the majority of craft brewers, announced plans to make a BPA-free epoxy lining within the next couple of years at a recent packaging conference, according to an attendee.

Canned Beer Is The Future of Good BeerVintage cans photographed by Sean Tubridy

Cans: The Real Mini-Keg

Think about your beloved draught beer. That comes in a keg, right? A big, metal keg that is lined with the same type of coating as your humble little can. In fact, back in the '30s—January 24th, 1935 to be precise—when American brewers started selling beers in cans they advertised it as "keg-lined." Unlike a lot of beer marketing, the claim wasn't that ridiculous.

Is it possible that canned beer tastes better than bottled beer? Well, sure. Maybe. Probably not. But that's often because of the way beer is transported from the brewery to the store. Light will accelerate the oxidation of beer—that's why most brewers use brown bottles, not green—but it's not the only way a beer develops off flavors like that of the aldehyde trans-2-nonenal, which can make light-colored beers taste like lipstick.

Heat's actually just as big a factor. If your beer stays refrigerated from the brewery to the store, without sitting on a shelf somewhere at room temperature, everything should be great. And a canned beer won't be subject to light oxidation like a bottle beer would. But to be fair, one of the things that makes a canned beer great—that it cools more quickly—is also going to make it more subject to the vagaries of heat differential. Factor in that many retailers view canned beer as "cheap" beer not worth keeping cold and canned beer's advantages on the oxidation front start to wane a skosh.

Canned Beer Is The Future of Good BeerCask Brewing Systems's latest automated canning system, the ACS V3.5

By "Cask" We Mean "Cans"

You can thank one company for making craft beer in a can a reality: Cask Brewing Systems, a small Canadian firm that made their first canning system in response to the then-flagging "brew on site" phenomenon. Amateur brewers were finding their beers were going off too quickly, often because of less-than-optimally cleaned glassware.

Cask created a manual canning system and sold dozens to brew-on-site facilities. In 2002, Colorado brewery Oskar Blues bought a Cask canning system. Now nearly ten years and a handful of fully automated systems later, Cask can't make enough canning systems to keep up with demand. Cask told me the company is backordered until December. "We can't make them fast enough."

What that means for the craft beer drinker is even more canned beers coming online from your favorite breweries over the next year. It wouldn't surprise me if every mid-sized craft brewer has a canned option in the next couple of years. That's excellent news for beer drinkers and can collectors alike.

From Gizmodo:

Thursday, August 26, 2010

Viennese on

Viennese Lager
(Bohemian Brewery)

One of two lagers that Bohemian is currently canning (the other being their Czech Pilsner). This "Viennese Lager" is actually a Märzen/Oktoberfest style brew as it is darker in color and sweeter in taste compared to actual Viennese Lagers. Very few craft breweries focus solely on lagers and I am pretty sure that Bohemian is the only one of those that is canning their beers.

From the Bohemian Brewery site:

"Our full bodied amber colored lager is a result of combining our fine Pils malt with more darkly roasted malt to brew what has become our most popular beer. Slightly more hoppy than our other beers with a very clean and crisp finish. This beer is hard to put down."

Here we go...

Pour - nice dark amber or golden in color with about a half inch of bubbly white head. Reminds me of the color of autumn.

Aroma - grainy malt, like sticking your head right in the fermentation tank. Some flavors of bread dough, yeast and caramel also come to mind.

Taste - sharp on the tongue, like a malt whip setting the stage. This dark amber lager has lots of malt flavor up front followed by some apple and caramel sweetness. I'm loving the way the carbonation makes each sip very crisp and refreshing. The grainy flavor I smelled is very apparent once this hits the lips. If you like an all-grain lager brewed with heart and soul than this is for you. Solid, straightforward and superb.

Overall - smooth, crisp and malty. Pretty light on the tongue and very well-balanced. Excellent lager with plenty of flavor from start to finish.

Would I buy more of it? - absolutely. This is another winner from the good folks in Midvale, Utah!

Note - thanks goes out to Bohemian Brewery for hooking me up with samples of both of their canned offerings. I really appreciate your generosity and enjoyed both beers immensely.

Can Scale:
(See All Rated)
Name: Viennese Lager
Style: Vienna Lager
Brewery: Bohemian Brewery
Midvale, Utah
United States
Container: 12 oz. can
Malts: Canadian 2-row pilsner malt
Hops: Noble
ABV: 5.0%
IBUs: ???
Date: August 26th, 2010

Posted by Russ

Wednesday, August 18, 2010

Warm beer and proud of it!

Mark from the Bayou is THE MAN! The CityWeekly did a bit on the coldest beer. We were amazed by this marketing ploy and how uneducated the common beer drinker was. Mark put it much better words right here on the Bayou Blog. Bravo Mark!


Warmer beer and proud of it!

Warmer beer and proud of it! 39 Share Have you ever wondered about proper beer serving temperatures? Have you perhaps seen lists where bars and breweries were rated based on how close to frozen they sold their beers and wondered WTF? Well, you've come to the right place.

First things first, where did this idea that beer should be served ice cold come from? It might surprise you that this idea comes from the mega-brewers who know that cold temperatures inhibit your taste buds from functioning fully. Their marketing of cold-taste or ice-brewed basically means shocked taste buds to hide the lack of quality flavors. An ice cold crappy beer really doesn't taste much different than ice cold water.

Ok, so if beer shouldn't be served frozen because you can't taste it properly, how warm should beers be served? In all honestly it depends on the beer style. Unfortunately, in a beer bar like ours you really can't have separate temperature fridges for all the different styles so we have to compromise on the lower end. Our thinking is that you can always allow your beer to warm up a bit in the glass but you can't cool it back down. Moreover, if we really served our beer at the real ideal temp then by the time it was finished it would be way too warm. By starting out a bit low we strive to achieve an idea temp midway through the beer.

So what are the ideal ranges? Well, lets break it down into general temperature categories: Ice Cold (anything below 39° F): This is the temperature to to serve beers that you don't want to taste. You know, those beers that suck. The ones that apparently get you nearly naked girls in bikinis hanging on you by drinking them.

Cold (39-45° F): This range is usually used for euro pilsnsers and other ligher lagers. These are thirst quenching beers but with actual flavor. Some Hefe's show well at these temps as do fruit beers.

Cool (45-55): This is where most ales really shine. Any American or British Pale Ale or IPA will really start showing it's character when you get above 45° F. Steam Beers, Belgians, Dark Lagers and most stouts really show best in this range (or on the high end of this range).

Cellar (55-57 ° F): Here is where the Saisons, Biere de Gardes, Sour Ales, Lambics, English Old Ales and Ciders exhibit all their full range of flavors.

Warm (Above 57°F): Believe it or not there are quite a few beers which really shine once fully warmed up. These still feel cool since they are well below room temp but the warmer temp allows the full alcoholic warmth and maltiness to shine. Typical beer styles served at this temp are Barley Wine, Quadrupel, Imperial Stout and Double IPA. In particular the new Bourbon Barrel beers taste great once this chill is gone.

So, don't let the megabrewers and their sexy ad's fool you. Real beer is best served at the proper temperature not the coldest.