The Wide World Of Beer

As we approached our second Paine Kids Hosted Beer tasting... we're starting to wonder about the "Beer Family Tree" - both the Squire and I have been made far more aware of beer - the huge variety and our preferences.

 

I realise that I still haven't done the promised "feedback" from our tasting in June! I swear you'll get feedback from both by mid October!

 

Have a look at the infograph below and read my post on Ale vs Lager.

 

 

ALE vs LAGER

Did you even know that there was a "Dummies" website? I've lifted this word for word from their site.

The Differences between Ales and Lagers

By Marty Nachel and Steve Ettlinger from Beer For Dummies, 2nd Edition

All beers are made as ales or lagers; ale and lager are the two main branches (classifications) of the beer family tree and are closely related branches at that. Ales are the older, distinguished, traditional brews of the world, predating lagers by thousands of years, whereas lagers are a relatively modern creation, less than 200 years old.

Yeast makes the beer

The branch of the beer family tree — ale or lager — corresponds to the type of yeast used to ferment the beer. You have ale yeast and lager yeast, and these types of yeast, in turn, typically dictate the temperature at which the beer is fermented. Ales are traditionally fermented at warmer temperatures (55 to 70 degrees Fahrenheit, 12 to 21 degrees Celsius), while lagers are typically fermented at cooler temperatures (38 to 50 degrees Fahrenheit, 3 to 10 degrees Celsius).
The cooler fermentation and aging temperatures used with lager yeast slow down the yeast activity and require a longer maturation time. The cold environment inhibits the production of fruity aromas (called esters) and other fermentation byproducts common in ales. This process creates the lager’s cleaner taste. Long aging (or lagering) also acts to mellow the beer.

You can taste the difference, sometimes

Every beer beginner wants to know how ales taste different from lagers. If only it were that easy! This question is sort of like asking how red wines taste different from white wines.

Ironically, you can find beer styles called red beer and white beer, but that’s another story altogether, and you can be sure that it doesn’t involve grape skins.

Ales share many common characteristics, and so do lagers, but the two groups overlap so much that any absolutes about either class are usually wrong. This overlap creates some confusion and the need for experts to explain the different characteristics, but it also creates the need for beer exploration.

You can say that ales generally

• Include more robust-tasting beers
• Tend to be fruity and aromatic
• Include more bitter beers
• Have a pronounced, complex taste and aroma
• Are enjoyed warmer (45 to 55 degrees Fahrenheit, 7 to 12 degrees Celsius)

And you can say that lagers generally

• Include lighter-tasting beers
• Tend to be highly carbonated or crisp
• Tend to be smooth and mellow
• Have a subtle, clean, balanced taste and aroma
• Are served fairly cool (38 to 45 degrees Fahrenheit, 3 to 7 degrees Celsius)

If someone says, “I don’t like ales,” or “lagers give me headaches,” respond by saying that simply too much variety exists for that kind of distinction to hold water (or beer, for that matter). Beer exploration is called for!

Monday beers

Wonderful day out with Sharona today.
Had two good beers.

First was CBC Amber Weiss. Good clean and full of flavour. They do Cape Town proud with this beer.

The second was the Paulana Weiß Bier. One of my favorites, a classic German import. The hops are not overwhelming and leaves it full of flavour.

My verdict on the two: CBC wins for a cleaner taste (plus it's local). Here is to the craft!

Bastille... Obviously We're Going...

It’s The Squire’s birthday on the 2^nd of January, so imagine my delight when I read that Bastille would be performing in Cape Town on the 8^th of January! What impeccable timing! I snatched up two tickets and left my poor abused credit card panting – not that the R395 is steep, rather that I spend a little too liberally in general. I am now #1 sister in the entire world… I’ll be polishing that brownie badge for a while.

As you know, The Paine Kids are OBSESSED with Bastille, I’m listening to Bastille as I type, we sing to each other, quote lyrics as conversation… yes, I’m so lucky to be related to my best friend. I get to live with him too… I know how long he preens that ‘tache.

Back to the concert – they are performing at Kirstenbosch. What bliss! Vino, snacks, sun setting in the background…. I can’t wait! Squire can’t wait!

What more can I say? Only 4 months to go?

 

Stuffed Animals

This post is dedicated to a tall brunette with a fetish for my humour. Christa, baby… this is for you ;)

Last weekend I went to the museum. I LOVE the museum. In Cape Town we have one BIG one with all the nature vibes. This is the museum to which I refer.

I love the whale section, the dinosaur section and the mammal section. If they ever re-opened the insect display, I’d love that too. Now, wonderfully and unbeknownst to me, an incredible man named Peter Flack – a writer and hunter – donated what seems to be his ENTIRE taxidermy collection to the museum.

These specimens are exquisite. Their pelts shine in comparison with the tired models that have stood frozen since what I can only assume is the 1930s. Leopards stand frozen, mid leap, glass eyes glistening. A buck and hyena are caught in a moment of battle that can only make you wonder who has the upper hand – the hyena seems to have his teeth inches from the buck’s throat, but what’s this, look at the horn poised to impale the hyena! A rare jungle elephant stands proud, and you can see the fine hairs on his skin – rumoured to be the only stuffed specimen of this species.

How did I get so passionate about good taxidermy? I’ve considered this all week, from about the time that Christa looked at me and declared that I needed to put this all in a blog post. Is it strange that my eyes sparkle when I talk about taxidermy?

I remember reading a book when I was younger, much younger, called “A Wheelie to Friendship” by Jenny Bow. The Krugerrands were inside the stuffed cats all along… yes! I know, AMAZING.

Later I read the novel, “The Conjuror’s Bird” by Martin Davies, about the search for the only stuffed specimen of a rare bird. They described some of the taxidermy technique… riveting stuff!

Then again, maybe I’m just morbid?

More on the Peter Flack donation:
http://www.peterflack.co.za/trophyRoom/trophyRoom.html
http://iziko.org.za/static/landing/statement-peter-flack-collection-donation

Bleddy Hipster

Started my day with the best latte in Cape Town – at Truth. Truth, for the foreign and/or uninformed, is a very hipster coffee spot, around the corner from my office in the CBD. Seriously – imagine coffee at the perfect temperature to drink NOW. Another favourite in that hood is Field Office – great latte too, but needs a single sweetener, you don’t need to sweeten Truth coffee, it’s perfect and claims so right on the cup. Both spots don’t bat an eyelid at my order of a Skinny Latte.

 Wi-Fi – like duh, obviously I log right on to their network the moment I snap my laptop open.

This brings me to the coffee shop in which I am currently sat. I’m waiting for my car engine to be steam cleaned – yes… I feel like I’ve dropped my car off at the oral hygienist. I walked in, tossed my perfect fringe, asked “Do you have Wi-Fi?” and nodded to “Table for one” – apparently Wi-Fi is not a foreign concept here, but it doesn’t work.

I decided not to assume anything at this place… asked “do you have fat free milk?” – Again, no - At least they had a table and canderel… so here I sit, for the next hour, writing posts to be posted later. Yes, I knoooow, how pedestrian.  *rolls eyes*

I just remembered that I haven’t even had my lunch… don’t suppose they would appreciate me asking them to re-heat my artisan chicken soup? It’s in a glass jar and all…. Ok, ok, I’ll stop. I made the soup. I put it in a jar. I put soup in jars because I don’t like the taste of plastic leaking into my soup.

 I should also tell you, I’m wearing purple skinny jeans, a denim shirt, a snood….

And a pretentious smile.

*big wink*

xoxox

 

 

 

Considering beers

Beer is an acquired taste. I acquired the taste for beer just over 3 years ago.

In the past year I have refined this taste to craft beer. I have my friend Marco to thank for that.

My favorites? Well I have a few;

IPA: Imperial Tequila Ale, which is sold in 660ml bottles and has been matured in barrels used to age tequila. It has a light ale flavour and distinct tequila aftertaste.

Kings Blockhouse: A local IPA, easy on the taste buds with a mildly fruity aftertaste.  I would rate this as a good "every day" beer and like to take it to social events. Sold in 500ml bottles. Available on tap at Van Hunks on Kloof street.

Paulaner  Wießbier Kristallklar: One of the best Wießbier I have ever had. Clean and strong with medium hops. I keeper indeed.

Keizer Karel Charles Quint: A blonde beer. Wonderful taste and very easy drinking. Not easy to find, I think the bottle I sampled was ordered especially for the beer tasting Sharona and I held.

So, I like beer. In moderation of course, otherwise you won't enjoy it.