Wednesday, October 29, 2008

No Sleep til Brooklyn


http://www.nytimes.com/2008/10/29/dining/29beer.html?partner=permalink&exprod=permalink

Sunday, October 26, 2008

The Polls Are Open At beer Club

Vote Best Belgian Blond

Malhuer 6
Duvel
Affligem
Leffe
La Chouffe


(View Results)

Create a Poll

Nice Belgian Beer Blog

Check out Andrew Stroehlein's Belgian beer blog http://40beersat40.blogspot.com/

Monday, October 13, 2008

Answers to some burning questions

Common draft beer questions

Q: How long will a keg last?
There are a lot of opinions and facts out there on this topic. This is a general discussion on the topic and does not account for all circumstances and opinions. I'll start with some facts. Beer does not go bad…sort of! It only changes flavor. The 3 main components of spoilage are bacteria, oxygen, and temperature. The rate at which beer will spoil is dependent upon the combination of all three of these factors.

Let's start with Bacteria. It is everywhere. You can't get rid of it. There are good bacteria, ones that won't make you sick, and there are bad bacteria, the kind that will make you sick. Beer does not support bad bacteria. It does support good bacteria. Over time, these bacteria will grow and impart a flavor in the beer. For the most part, these flavors are undesirable. The unique aspect of beer is that it has a natural bacteria inhibitor - Alcohol.

Next is Oxygen. Oxygen has two negative effects on beer. It provides fuel for more bacteria and it oxidizes the beer…changing the flavor. Once Oxygen (air) is introduced into the keg, it has only days before the flavor has changed substantially. It also goes flat. When you use a hand pump or picnic pump on a keg, the keg is pretty much done within 48 hours.

Finally there is Temperature. Temperature will inhibit or accelerate the growth of bacteria. The colder the beer, the slower the growth. The hotter the beer, the faster the growth.

What does it all mean? It means if you keep your beer cold, use Co2, not air to drive the beer, you keep the dispensing system clean, and you buy kegs from breweries that have strict sanitizing and cleaning procedures, you're keg will last 4 months or more with minimal or no noticeable flavor change.

If you keep your kegs warm, and drive them with Co2 through a jockey box or other faucet, they will most likely last a couple of months. Just be sure to clean your lines after every keg.

Q: How many beers are in a 1/2 barrel keg?

  • 1 barrel of beer=31 gallons.
  • 1/2 Barrel=15.5 Gallons or 1984 Fluid Ounces.
  • 1/4 Barrel=7.75 Gallons or 992 Fluid Ounces.
  • There are 128 oz. in 1 gallon.
  • 124 Pints 16-oz. glasses
  • 165 12-oz. glasses
  • 198 10-oz. glasses

    Q: What is the ideal beer temperature?

  • Temperature is a key factory in storing and dispensing draught beer. Beer can freeze at 28°F, so it is important to select and maintain proper operating temperatures inside the refrigerator cabinet. Optimum temperatures for serving cold beer are 34°-38° F (1°-3° C).

    Q: What pressure should I run my CO2 regulator?

  • You should monitor the pressure regulators to ensure applied operating pressures remain constant (10-12psi/lbs).
  • Friday, October 3, 2008

    Wade's Stock Tips:401-Keg Plan.


    Retirement Plans Compared: If you had purchased $1000.00 of Nortel stock one year ago, it would now be worth $49.00. With Enron, you would have $16.50 left of the original $1000. With WorldCom, you would have less than $5.00 left. If you had purchased $1000.00 of Delta Air Lines stock you would have $49.00 left. If you had purchased United Airlines, you would have nothing left. But, if you had purchased $1000.00 worth of beer one year ago, drank all the beer, then turned in the cans for recycling, you would have $214.00. Based on the above, the best current investment advice is to drink heavily and recycle. This is called the 401-Keg Plan.