Beer Science: Beta Acids

If you have not read the article on Beer Science: Alpha Acids, you can do so by clicking the link.  In summary, alpha acids are present in lupulin glands present in the cones (strobiles) of mature female hop plants.  But there are other acids and oils that can affect both the flavor and bitterness of beer.  One of the main categories of these other compounds is called beta acids.  This entry seeks to tackle the relative importance of beta acids, especially when compared to alpha acids.

Alpha vs. Beta Acids: What's Different?
Brewers believe that alpha acids are of primary importance to consider when brewing a beer.  Beta acids are only important when considered in context with alpha acids.  Below is a list of some known alpha and beta acids:

Alpha acids:
(1) Humulone
(2) Cohumulone
(3) Adhumulone
(4) Posthumulone
(5) Prehumulone

 Humulone

Beta acids:
(1) Lupulone
(2) Colupulone
(3) Adlupulone

Lupulone

So why do brewers seemingly care more about alpha acids than beta acids when building a beer? Notice that the structures of these compounds are very similar.  But in chemistry even a small difference can result in a significant impact in the characteristics of a compound.

As compared to humulone, the addition of some carbons on the lower part of the lupulone molecule result in beta acids being insoluble.  Alpha acids are soluble in the brewing process and are converted to iso-alpha acids.  Iso-alpha acids content is measured and reported as International Bitterness Units (IBUs).  Beta acids on the other hand are relatively insoluble during brewing and therefore do not contribute much to the perceived bitterness of beer.
 
So Why Care About Beta Acids?
Beta acids comprise a significant percentage of lupulin and hop oils.  In fact, most hops contain just as many beta acids as alpha acids.  The beta acids do not seem important during the brewing process.  However, beta acids isomerize when stored over time.  And when they isomerize, beta acids do contribute to perceived bitterness.  In fact, isomerized beta acids are perceived as being much more bitter than alpha acids (and not in a good way).  Therefore, the ratio of alpha acids to beta acids does seem to matter.  A list of some hop strains and their alpha/beta acids ratio is shown below.

Hop: Alpha/Beta Acids Ratio:
Czech Saaz: 1
Tettnang: 1.3
Hallertauer: 2
Northern Brewer: 2
Chinook: 3.8
Warrior: 3.2
Cascade: 1
Amarillo: 1.5
Simcoe: 2.9

A number higher than 1 indicates that this hop has an equal amount of alpha and beta acids.  A number of 2 indicates twice as much alpha acids as beta acids, etc.  As the beer ages, the alpha acids seem to lose their bittering power, but beta acids bitterness becomes more pronounced over time.  Beta acids seem to produce a harsher and perhaps undesirable hop flavor as they isomerize.

The bottom of this graph shows the relative composition of alpha to beta acids in selected hop strains.  Note that some hops have a much higher degree of alpha acids compared to beta acids.

In summary, The impact of beta acids is perhaps less understood than of the alpha acids.  The importance of beta acids does seem to play a role in the aging of the beer.  But let's be honest- in general, aging is not a desirable trait in beer.  Alpha acids also decompose and oxidize over time.  So beer actually loses bitterness upon aging.  The bitterness of beta acids is harsher than that of alpha acids, and beta acids may in part help beer retain a qualitatively different level of bitterness upon aging.





 References:
The Hop Yard: Alpha and Beta Acids
Love2Brew
Alpha Analytics Hop Profile Chart

Humulone

Cohumulone

Adhumulone

Posthumulone

Prehumulone

- See more at: http://craftbeeracademy.com/the-science-behind-hops-part-1-alpha-and-beta-acids/#sthash.P01HrHdA.dpuf

Humulone

Cohumulone

Adhumulone

Posthumulone

Prehumulone

- See more at: http://craftbeeracademy.com/the-science-behind-hops-part-1-alpha-and-beta-acids/#sthash.P01HrHdA.dpuf

Beer Place: The Moor Pat

Recently opened The Moor Pat in Williamsville, NY, co-owned by Mike Shatzel and Peter Braun, is one of my favorite beer places... ever.  So it wasn't really a question of IF I should do a review, but WHEN I should do a review.  And last night seemed like the perfect night to call a few friends and head out to Williamsville to see what was on tap.  As always my friends and I were completely satisfied with all aspects of The Moor Pat.

For those of you that aren't familiar with this cozy beer place called The Moor Pat, a part of me doesn't want you to be.  I want this place all to myself.  I want the classic rock music.  I want the friendly service.  I want the local Spar's sausage and fresh-cut fries.  And I want one of every beer.  Another part of me wants to inform everyone just how great The Moor Pat is.  Silly me, I used to believe that The Moor Pat was a hidden gem.  I believed I could sneak off here on an early evening to have a rare beer in a quiet setting.  But now I realize that may never happen; The Moor Pat is experiencing steady business even at times you wouldn't expect. 

The Moor Pat does an excellent job at balancing demand and satisfaction.  There aren't many seats, and there is only one room of drinking space.  But you can find a seat if you're patient.  There is a unisex bathroom but never much of a line.  Of average size, the bar area is standing room only most nights. Frequently, the bar is three people deep ordering a beer.  And yet you never have to wait more than a couple minutes to have a full glass of beer in your hand.  There are only two televisions in the bar, but you honesty could care less if they are even turned on.

All you really care about is what beer you will try next.

Beers are frequently kicked and new ones tapped.

The beer board at The Moor Pat is constantly evolving.  Just last night four new beers were tapped during my visit.  There are 20 beers on tap, but it feels like many more.  There is a great mix of kolsch, pale ale, IPA, farmhouse, stout, gose and foreign imports.  Based on my observations, I would say the taps undergo a complete turnover about every 10-14 days.  Even during the busiest time in the evening, when a keg is kicked a replacement beer is immediately tapped.  Last night people watched in anticipation and excitement as Shaun entered the names of newly tapped beers.  In fact, since my departure last night, two new beers have already been tapped.

 Sugar Shaun pens a replacement beer.

My night at The Moor Pat started with a Ballast Point Grunion, an excellent American pale ale.  I then tried the Stone Enjoy By 3.14.15, a beer that is purposefully fresh.

 Ballast Point Grunion.

  Jacquelyn delivers my Stone Enjoy By with pleasant panache.

The Moor Pat always has a few rare bottles on-hand as well.  My friends ordered a bottle of the Brewfist Burocracy IPA from Italy.  Of course Shaun delivered the bottle right to our table.

 Shaun delivers a Brewfist Burocracy IPA to our table.

Brewfist Burocracy from Italy.

An intermission to the bathroom revealed a sticky note parade.  People can write notes with funny phrases and post them anywhere in the bathroom they wish.

Bathroom sticky note musings.

I then tried another great beer, AleSmith Brewing's My Bloody Valentine.  This beer had an awesome roasty smell and a distinctive amber roast taste.  I would grant this beer the award for "most unique" on the beer board for the night.

 

AleSmith's My Bloody Valentine.

 

Along with the beer selection, the music selection at The Moor Pat gets an all-star rating.  Classic rock favorites such as Rolling Stones, Paul Simon, and Black Crowes encourage lengthy beer sessions and spirited conversation.  Amazingly, two bartenders manage to serve the entire crowd with alacrity.  Cozy accommodations coupled with excellent service and ambiance make The Moor Pat a premiere craft beer lover destination.  The Moor Pat also offers scotch, whiskey, and bourbon selections.

 My friends Susan and Diane enjoying their night at The Pat.

Williamsville residents Mike and Laura, and myself, are satisfied with our beers.

Even on the coldest of February nights and the most treacherous of traveling conditions, The Moor Pat was packed.  I can only imagine how busy The Moor Pat will be in the summer!  The Moor Pat plans to open a beer garden to satisfy summer thirst.

The Moor Pat is a master of supply and demand, leaving you fearful you might miss a rare beer if you don't visit often.  Sounds to me like the solution is to visit often.  You'll be glad you did.


The Moor Pat
78 East Spring St.
Williamsville, NY
http://moorpat.com/

Beer Tasting: Brew Free! or Die IPA

Today being President's Day, my beer review is of 21st Amendment Brewery's Brew Free! or Die IPA.  21st Amendment Brewing is located in San Francisco, California, only two blocks from the San Francisco Giants baseball park.  Their most popular beer is Brew Free! or Die IPA, but the brewery also crafts other popular beers such as Hell or High Watermelon Wheat and Back in Black IPA.

21st Amendment Brewery is of course named after the 21st amendment to the United States Constitution, which repealed the 18th amendment on prohibition of alcohol.  In 1920, Prohibition wiped out thousands of small breweries across the United States.  In the San Francisco city limits alone there were about 40 small breweries operating.  Today, 8 San Francisco breweries exist in a population that is now over double that of 1900.

This is the first time I have reviewed a beer sold in a can on this blog.  The Brew Free! or Die IPA can features a cartoon representation of Mount Rushmore, and hence the reason why this canned beer is the subject of today's holiday entry.  Notice the boldness of Abraham Lincoln as he has separated himself from Mount Rushmore!  George Washington shows consternation, Jefferson looks nonplussed, and Roosevelt appears amused.

Here are some pictures of the box and my can of Brew Free! or Die IPA.

21st Amendment Brewing: Brew Free! or Die IPA

ABV: 7%

Style:American IPA

Rating: 87/100 with 2,189 reviews at Beeradvocate.com

Brew Free! or Die IPA pours a deep gold color and shows above average head formation and retention.  A high degree of lacing can be seen as the head slowly retracts.  Brew Free! or Die IPA is very hoppy on the nose and quite aromatic.  The taste of Brew Free! or Die IPA is very malty but flavored with pine and citrus hops.  Brew Free! or Die IPA contains Columbus, Cascade, and Centennial hops, but these hops are balanced with a strong malt backbone.  There is also a moderate alcohol taste, but the flavors are all blended quite nice.  The mouthfeel is quite light for this powerful of an IPA, and Brew Free! or Die IPA finishes only a bit on the sweet side.

Just because Brew Free! or Die IPA is sold in a can doesn't mean the beer is lacking in either flavor or potency.  Much like the charging Lincoln depicted on the packaging, Brew Free! or Die IPA assaults your senses with plenty of hops and a firm punch of alcohol.  If Lincoln's encouragement is not enough, I hope this review will convince you to give Brew Free! or Die IPA a try.  Happy President's Day!

Beer Place: Community Beer Works

Last Friday, February the 13th, I attended the appropriately named "Snow Day" release party at Community Beer Works.  Most of Western New York (the schools anyway) had the day off, the snow was falling, and the roads were horrible.  Yet all of these factors did not stop beer-lovers from attending Snow Day at Community Beer Works.

Opened in April of 2012, Community Beer Works is unassumingly nestled in Buffalo's upper west side on Lafayette Avenue just off Niagara Street.  You might well miss the brewery if not for the cleverly-branded Community Beer Works recognizable green signs with a black landscape background.  But let the arrows point you in the proper direction, don't be afraid of the narrow path leading to the brewery door, and you shall be rewarded.

  Somewhere in these piles lies "The Snow".

 Follow the green arrows.

There is a strong sense of authenticity at Community Beer Works.  When you enter the building, you are immediately greeted with the bready aroma of fresh fermenting yeast.  The tasting room is nothing more than a few bar stools and a handful of places to perch your beer; Community Beer Works is all about the beer.  And refreshingly so.  Community Beer Works has proven that you can create great beers in a small space.  You feel as if you are drinking in a neighbor's garage - and this is not a bad thing.  There is little separation between brewers, beer kettles, and patrons, making you feel a part of the beer creation that is happening around you.

 Don't worry, keep going.

Community Beer Works is what's known as a "nanobrewery", so named due to the amount of beer being produced.  While there is no set rule as to what defines a nanobrewery, the U.D. Department of the Treasury defines nanobreweries as "very small brewery operations" that produce beer for sale.  Having seen the operations at Community Beer Works first-hand, I can tell you that this description is accurate.  The hard working folks at Community Beer Works produce beer in 45 gallon vessels.  This affords Community Beer Works the ability to be nimble, innovative, and experimental.  Due to limited production volume, demand can be very high for a beer that may never be available again (I'm still upset that one of my recent favorites, Singularity: Galaxy, is no longer available).  One of the drawbacks of a nanobrewery is that just as much time can be spent cleaning equipment as brewing a new batch.  Nanobrewery beer production can therefore be quite demanding and evolving.  Community Beer Works does a fine job of straddling demand vs. production, and you can find their beer in many Buffalo restaurants and bars.

This particular event, Snow Day, was designed to coincide with the release of Snow Day 2015, a imperial stout that is designed to help drinkers persevere through the doldrums of Buffalo winter.  I decided that my plan of action for this event would be to start with some lighter beers and work my way up to Snow Day.  My first beer was "That's The Way Love Gose", a sour concoction formed from two different organisms, Lactobacillus and yeast.  The "gose" style of beer, a German derived beer with a distinctive high concentration of salt.  This beer is definitely not for the novice beer drinker, and undoubtedly this beer takes quite a high level of skill to craft.  I enjoyed my pint of gose and moved on to some other beers. 

 Robert (front) and Rudy (back), That's The Way Love Gose.

Next, I tried the Saison #2, a delightful and spicy beer with strong spice tones but high drinkability.

Saison #2.

I looked over the beer board and decided it was time to make the move for The Snow.  Community Beer Works offered a sample of both this year and last year's The Snow in half pours.  Trying the two iterations side-by-side allowed a great comparison of now vs. then.  After a brief poll of fellow beer drinkers, we all agreed that The Snow 2015 was smoother and easier to drink than The Snow 2014.

 Beer board for Snow Day 2015.

The Snow 2014 (foreground) and The Snow 2015 (background).

Everyone was having a great time, and I meandered around Community Beer Works to take a few pictures of patrons and staff.
 

I ended the night with a sample of Community Beer Works "That IPA", am award winning 5% American IPA.  This beer is one of my personal favorites, and I have never been disappointed with this beer.

That IPA.

Community Beer Works definitely make some damn good beers.  The fact that Community Beer Works can produce enough product to meet the feverish Buffalo demand is both incomprehensible and amazing to me.  But after visiting the brewery and seeing how diligent and hard-working the team is, it's easy to see why Community Beer Works is gaining popularity and success in the Western New York craft beer scene.  Community Beer Works is definitely a "must visit" for any beer drinker.  When you get the chance, stop by and see Ethan and the guys for some great beer.

 Ethan Cox, founder and CEO of Community Beer Works.

Community Beer Works
15 Lafayette Avenue
Buffalo, NY  14213
http://www.communitybeerworks.com/

Beer Tasting: Ithaca Flower Power

I'm always pleased to see fresh Ithaca Beer Co. Flower Power in the beer cooler.  Despite being available year-round, Flower Power resurfaces with spring beer offerings.  And with the biting cold and sub-zero temperatures this week, we all could benefit from thoughts of spring and flowers.  So I welcomed Flower Power into my cart at Consumer's Beverages.

With 4,648 reviews on Beeradvocate.com, Flower Power easily wins the award for Ithaca's top ranked beer.  In comparison, the second most reviewed Ithaca beer is Cascazilla with 1,179 reviews.  And with a 4.24/5 rating, Flower Power is also one of Ithaca's most highest rated and most beloved beers by drinkers.

Here is a picture of my Flower Power:

Ithaca Brewing: Flower Power

ABV: 7.5%

Style: American Pale Ale

Rank: #52 in style at Beeradvocate.com

Flower Power pours a hazy medium gold with a one finger head that lingers after the pour.  There is quite a bit of lacing that can be seen as the beer level recedes down the glass.  The nose of Flower Powerr is full of tropical fruits and pine.  The taste of Flower Power is flavorful at first, filled with mostly straight-forward hops and a touch of fruit and honey sweetness.  After a few seconds, Flower Power is bitter, maybe even a little too much so for some people.  Flower Power is strong at 7.5% ABV.  This alcohol is detectable and warms the palate, but not overwhelmingly so.  The mouthfeel of Flower Power is light with a hint of sticky, but the carbonation is just fine.

My overall impression of Flower Power is a very strong but very drinkable American Pale Ale.  I do feel Flower Power lingers a little bitter on the back end of the taste, but I wouldn't consider this characteristic a major flaw.  Flower Power showcases prominent floral hop character while maintaining a strong malt backbone.

The floral notes of Flower Power tease me for the return of spring while the lingering bitter hops remind me of winter.

Beer Science: Alpha Acids

Alpha acids are an essential chemical component to any good beer (note: beta acids is another discussion).  In fact, yours truly has mentioned alpha acids in previous posts including The Chemistry of the Skunk.  This science installment sought to answer the following two questions about alpha acids:

(1) Where do alpha acids come from?
(2) How do hops differ in alpha acid composition?


(1) Where do alpha acids come from?

Alpha acids are contained in hop plants, called Humulus lupulus by scientists.  Specifically, alpha acids are produced in glands present in mature female hops called lupulin glands.  Lupulin glands contain a yellow powdery substance that looks like pollen when extracted from cones (technically called strobiles by botanists) of the hop plant.  Lupulin is packed with resins and oils that, when brewed, impart hop bitterness flavors to beer.

One interesting trivia factoid is that lupulin is believed to possess medicinal properties.  Lupulin acts as a sedative.  I found one company in the Netherlands called Azarius (link in the references section) where you can actually purchase lupulin powder to help cure anxiety and sleeplessness.  Not surprisingly lupulin tastes bitter, so they recommend mixing with honey to drink as a tea-like concoction.  I also found some "nervous system calming" lupulin available from Amazon.com.  Personally, I don't feel I need any additional hop extracts in my diet, but maybe you do?

(2) How do hops differ in alpha acid composition?

Different hop strains contain different amount of lupulin, and thus, different amounts of alpha acids.  When beer is brewed, a certain percentage of the lupulin alpha acids are converted into iso-alpha acids.  These iso-alpha acids are one factor responsible for perceived bitterness by beer drinkers.  In the absence of brewing, the alpha acids themselves are not very soluble in water and thus do not actually impart any substantial bitterness.  The brewing process converts these insoluble alpha acids into their more soluble bitter chemical counterparts, iso-alpha acids.

As a homebrewer, I always wondered the difference was between bittering and flavoring hops.  Why did I add some hops early in the brewing process, with 60 minutes to go?  And why did I add some hops late in the brewing process, with less than 5 minutes remaining?  The answer lies in the alpha to iso-alpha conversion chemistry.  The more time the hops are brewed for, the more time the alpha acids have to convert to iso-alpha acids.  The majority of late addition hops do not have time to convert alpha acids to iso-alpha acids.  Therefore, when added early to brewing hops are called bittering hops and when added late to brewing they are called flavoring hops.

The amount of iso-alpha acids in the final beer are more commonly referred to as International Bitterness Units, or IBUs.  In a laboratory, the iso-alpha acids can be quantified using a spectrophotometer and solvent extraction,

There are also other chemicals present in the oils found in hops that are equally important to brewers as alpha acids.  These chemicals, myrcene, caryophylellene, farnesene, and others collectively impart a flavor profile to beer.  The brewer must consider not just the alpha acid composition, but also the concentration of these other chemicals when deciding which hop to choose for a recipe.

Hops have undergone rigorous dissection by chemists - literally.  There are some amazing charts available that show which hop plant contains how much alpha acid and total oils.  Brewers make use these charts when deciding which hop will best suit their flavor profile.  Here are just a couple of charts I found.

But what actually causes some hops plants to produce more lupulin (and therefore alpha acids) than other plants?   That's a bit of a tougher question to answer, at least for me.  And this question is better tackled by hop growers than myself.  But part of the answer is: different strains of hops inherently possess different concentrations of lupulin.  I chose not to dig deeper into the rabbit hole of bioagriculture, but I assume that farmers and geneticists alike are currently breeding hops with a high concentration of lupulin.  In fact, I was invited to an experimental hop tasting in a fortnight at Pearl St. Brewery.  It will be interesting to see what novel hop strains evolve on the market as the demand for hops continues to grow.


References:
2 Noble Dogs Brewing: When Should You Harvest Hops?
Azarius in the Netherlands. Can buy lupulin here.
Hops Chart
Alpha Analytics Hop Chart (Hop Union)

Beer Tasting: Hopslam Ale

I have been familiar with Bell's Brewery's wonderful beers for a few years now, but they weren't available in Western New York until late 2013.  Beer drinkers from Michigan have long known about Bell's for decades, and it wasn't long before they developed quite a reputation with craft beer drinkers across the entire east coast.

The particular Bell's offering that caught my eye for this review was Bell's Hopslam Ale.  Bell's Hopslam Ale is classified as an American Double / Imperial IPA (10%) brewed with honey.  This beer sounded like a clear-cut choice to help combat the chest congestion I've been chasing off.  I did hesitate, however, because a 6-pack of Hopslam Ale is quite expensive ($18/6-pack).  But the mere possible medicinal value alone swayed my decision and I purchased a 6-pack.

Then I thought more about the price for a 6-pack of Hopslam Ale.  Inevitably, anyone who purchases this beer has to be wondering is this beer is really worth the cost.  But let's consider a few variables.  Bell's Hopslam Ale is sold as a 6-pack.  How many other companies have downsized their stronger beers to a 4-pack?  Pretty much every other brewery sells their strong ABV beers as a 4-pack.  If Hopslam Ale was sold as a 4-pack for $12, would that sound more reasonable?  Also, the beer is packed with hops and honey.  Those ingredients certainly help justify the price of of Hopslam Ale at $3/bottle.  I could easily see myself spending $8 or $9 for a similar size pint of Hopslam Ale at a brew pub.  So the more I considered the price of this Hopslam Ale, the more I realized that $18/6-pack probably isn't all that unreasonable.  But the ultimate justification for this price must reside in the quality of the beer.

Below is a picture of my Bell's Hopslam Ale:

Bell's Brewing, Inc.: Hopslam Ale

ABV: 10.0%

Style: DIPA (double IPA)

Rank: #17 in style and #65 in top 250 overall

Bell's Hopslam Ale pours an amber color with a relatively small head.  The aroma is sugary sweet and hoppy, and yet with ample citrus.  The honey definitely comes out in the taste of Hopslam Ale, but not as much as I would have expected.  The alcohol flavor is present and biting.  But after a few sips (of course) the alcohol yields way to more complex hop and floral flavors.  The mouthfeel is quite unique and sugary.  You can almost taste the honey on your lips after a full sip.

Overall, Hopslam Ale is sweet, strong, and well-blended.  There is an unmistakeable sugar flavor that must not be overlooked and brings balance to the 10% alcohol in Hopslam Ale.  For me, it's this subtle sweetness that distinguishes Hopslam Ale from other hop-laden double IPAs.  I recommend this beer for any hophead, strong ale,or barleywine drinker.  I purchased my Hopslam Ale at Consumer's Beverages.

Beer Place: Resurgence Brewing Company

My colleagues and I traveled to Resurgence Brewing Co. on Niagara Street for beers after work on an early Friday evening.  I had not visited Resurgence Brewing Co. since last July 4th, where a group of us sat in the expansive beer garden and watched fireworks literally explode overhead.  Being early February, the only thing falling from the sky was snow, and I was eager to see if Resurgence Brewing Co. had evolved much over the past two seasons.  Here are some pictures taken from outside the building.

The drinking space and atmosphere make Resurgence Brewing Co. a unique and comfortable hangout for a beer.  Large picnic tables both inside and outside the tap room encourage social interaction. Millenials and hipsters can be seen intermingling and playing life-size games of Connect 4, Jenga, and "cornhole".  Sporadically, you can hear a large crash of wooden Jenga blocks followed by  laughter, indicative of a recently finished game.  Decorative artwork and ceiling-height chalk menus adorn an entire wall.  Colorful panels indicate menu items and draft beer offerings.

The beer selection at Resurgence Brewing Co. are as varied in color and style as the chalkboards indicate.  My friends and I tried a beer flight of four offerings: Bridge Lager, NY Nugget Smash, Winter Saison, and Black Rye Session IPA.  Of these I believe my favorite was the Bridge Lager, a very drinkable, light, and refreshing beer.  I have to admit that I didn't quite understand the Winter Saison.  My palate was conflicted between this beer being both a saison, traditionally meant for consumption in summer months, and a winter warmer. 

Next I had a pint of the Ice Boom Bock.  This beer was a medium bodied Bock with a nice roasty taste, perfect for February.  Ice Boom Bock was able to mask the 7% alcohol deceptively well.  My friends purchased a Resurgence IPA, their best crafted beer in my opinion.  Resurgence IPA contains piney and fruit flavors complemented with a strong malt backbone.

I ended with a sample of the OG IPA (not shown on my chalkboard picture as this beer was just tapped), one of their original recipe IPAs.  Other offerings include local favorites such as Sponge Candy Stout and Loganberry Wit.  In the summer, I also enjoy the Blood Orange Saison, so I will look forward to that one when the weather turns warmer.

Resurgence Brewing Co. is filled with sensory input in all directions.  Where else can you view chalkboard artwork, brewing vessels, giant games, and beers of many styles and colors all in the same space?  Resurgence Brewing Co. also has numerous events scheduled, including a "Big Lebowski night", book signing events, and arts and crafts.

My visit to Resurgence Brewing Co. made me yearn for summer, when I plan to sit at a picnic table in the beer garden and sip a Resurgence IPA with friends.

Resurgence Brewing Company
1250 Niagara Street
Buffalo, NY  14213
Resurgence Brewing Website

Beer Tasting: Stone Enjoy By 02.14.15

I've always heard that one of the best marketing strategies is to impose a deadline.  "For a limited time only!"  "Get yours before they are gone!"  "While supplies last!"  "Drink this beer by a certain day!"  Ok, so the last one isn't really one I've heard, until I picked up a Stone Enjoy By 02.14.15.  But the fact of the matter remains that introducing a time variable is actually a great marketing idea.  And although I don't really need any marketing encouragement in order to drink beers in a timely fashion, I did buy a bottle of  Stone Enjoy By 02.14.15.  So I guess the marketing did work.

Stone started the Enjoy By series a few years back (I believe in 2012), and the latest four have been Enjoy By 12.05.14, 12.26.14, 02.14.15, and 03.14.15.  The latest release of the Enjoy By series is Enjoy By 03.14.15, to be bottled on 02.06.15.  The idea behind the Stone Enjoy By series is to bring fresh ingredients to the customer in a short time frame.   So this beer is really designed to be obtained and drunk in a five week window.

Here is a picture of my Stone Enjoy By 02.14.15.

Stone Brewing Company: Enjoy By 02.14.15

ABV: 9.4%

Style: DIPA (double IPA)

Rank: #24 in style and #115 in top 250 overall

Stone Enjoy By 02.14.15 poured a deep gold to pale amber.  I was a bit surprised there was not more head on the beer, only about a half-finger.  I had expected more from Stone Enjoy By 02.14.15, but with a high alcohol percent of 9.4% perhaps this detracted from the size of the head slightly.  The smell was very fresh and delicious and easily detected at a distance.  The aroma was very floral and very piney.  I also detected citrus in the form of grapefruit.  Stone Enjoy By 02.14.15 completed a tour of tastes very quickly from sip to swallow.  As expected, the beer started very floral and hoppy, but also was more bitter than I had expected.   In the middle of the taste I definitely picked up the fruity notes.  And Stone Enjoy By 02.14.15 finished with a fairly noticeable bitterness and potent alcohol warming.  The mouthfeel was about right, and not overly carbonated.

Stone Enjoy By 02.14.15 is wonderfully well-blended and yet has very strong flavors.  Stone Enjoy By 02.14.15 is definitely up there in rank as far as double IPAs go, and if you get the chance and hops is your taste, you should look to give Stone Enjoy By 02.14.15 a whirl.

I do wonder what Stone and stores do with all the leftover Stone Enjoy By 02.14.15 on 02.15.15.  I guess this beer is not designed or marketed to sit on the shelf long.  But with as good as Stone Enjoy By 02.14.15 tastes, I don't think sitting on the shelf will be much of a concern.

I purchased Stone Enjoy By 02.14.15 at Consumer's Beverages.

Beer Science: Chemistry of the Beer Head - The Foam Factor

I sought to determine and understand the chemistry of one of the most aesthetic pleasing aspects of beer, the luscious foamy frothy head of foam.  Below are pictures of two different beers I have tasted in the past.  Notice the difference in the beer head, or amount of foam, at the top of each.  Each has a different amount, color, and consistency of beer foam.  

There were three questions I wanted to answer:

(1) Chemistry of the Beer Head: What is the chemistry of beer foam?
(2) Beer Head Size: Why do some beers form a larger head than others?
(3) Foam vs. Quality: Is the size of beer head indicative of beer quality?

(1) Chemistry of the Beer Head

What is the chemistry of the beer head?  I had expected this question would be an easy one to answer.  Well, I was wrong.  The chemistry involved in beer foam formation and retention is incredibly complex.  Although there seems to be some disagreement on the exact chemistry responsible for beer foam, there is agreement on the principles of the chemistry involved in creation of the beer head.

Let's start with what you know about beer.  Most beers usually some level of carbonation in the form of carbon dioxide (CO2) as a result of yeast fermentation.  These CO2 bubbles rise to the surface and make beer foam, right?  Well, that's part of the story.

Now, let's compare with two other drinks you may be familiar with.  Let's compare a soda, a root beer float, and a beer.  What happens when you pour a can of soda?  The trapped carbonation travels to the surface in the form of bubbles, the bubbles reach the liquid surface, and the bubbles immediately explode.  When you sniff a can of recently poured soda, you can feel the bubbles tickle your nose. 

Soda Fizz 

Now, think about a root beer float.  When you put ice cream in a glass and then pour root beer on top, you get an enormous foamy and long-lasting head.  And the bubbles that form are larger than normal soda bubbles.  Why is that?  The fat molecules from the ice cream actually coat and "protect" the CO2-filled bubbles.  As the CO2 bubbles rise to the surface they become stabilized by ice cream fats.  Therefore, root beer float bubbles do not burst nearly as fast as soda bubbles. 

 

Root Beer Float

So what's happening with beer foam is somewhere in between that of soda and root beer float bubbles.  But because there is so much chemistry happening in beer, the foam phenomenon is a lot more complicated and open to debate.  The reasoning behind beer foam is the same as that of the root beer float.  Upon pouring a beer, carbonation bubbles rise to the surface, and become associated (or coated with) with molecules found in beer.  But more akin to soda fizz, beer bubbles typically dissipate over time and are not as long-lasting as bubbles from a root beer float.

Researchers have isolated numerous proteins that they believe contribute to formation and longevity of beer foam.  Some of the proteins believed to contribute to the formation and longevity of beer foam are derived from albumin and hordein found in barley.  One particular albumin protein found in barley is called Lipid Transport Protein 1, or LTP1.  LTP1 was shown to be necessary in formation of a large foam head.  Yet another protein, called protein Z, affects the longevity of beer foam, and helps stabilize a foam head. 

Beer Foam

  
But whichever proteins may be responsible, the same principles appear to be in action as with other drinks.  Much like other carbonated beverages, opening a beer bottle or can causes carbonation bubbles to form as CO2 attempts to escape a now-depressurized container.  As these CO2 bubbles ascend to the surface of your glass, they get coated with proteins of various types.  These proteins form a protective coating around the CO2 bubbles.  And thus a beer head is created with relative strength somewhere between that of soda fizz and root beer float foam.


(2) Beer Head Size

Why do some beers form a larger head than others?  Research has shown that malt proteins contribute to head formation in beer.  So do beers that contain more barley produce larger beer heads?  More malt would mean more malt proteins.  The answer is yes.  If you have beer which is higher in malt proteins, these beers tend to form and maintain larger beer heads.  Wheat malt contains more protein than barley.  Brewers therefore may add wheat malt to beer (0.5 lbs. per 5 gallons) to increase the size of their beer head.

Barley

There are also lots of other factors responsible for beer head formation and stability.  Here is an list of some of these factors:

• Malt choice.  As mentioned, malt contains proteins that affect the size (LTP1) and stability (protein Z) of a beer head.
• Yeast happiness.  These organisms are very particular to being stressed out.  If you stress yeast out (low pitch rate, under-aeration, high gravity beers), they start making chemicals that could result in destruction of beer foam proteins.
• Glassware cleanliness.  Grease destroys bubbles.  You know this is you've ever put your finger in a recently-poured glass of soda.  The dirtier your finger the more rapidly the soda foam will dissipate.  Keep glassware clean if you are looking for good beer foam.
• Alcohol content.  Higher alcohol beers dissipate beer foam more rapidly by destroying the relationship between the CO2 bubble and protein coat.
• Physical factors.  Correct boiling time on the wort, temperature, nitrogen, carbonation level, and aeration levels can affect formation of beer head.

(3) Foam vs. Quality

Is the size of beer head indicative beer quality?  Many years ago, I used to be annoyed when my beer had a large layer of foam.  Now, I almost get disappointed when my beer does not produce at least a moderate level of foam.  I think that many beer drinkers would agree that beer foam causes a psychological and anatomical reaction in the brain.  Beer foam can deliver perceived and actual smell.  The presentation and visual aspects of a beer will certainly influence your perceived quality of a beer.  And everyone knows that how a beer smells affects how we perceive the taste of a beer.

If you drank two beers: one from a clean glass and one from a dirty glass (i.e. one had a large head of foam and one did not), would there be a difference in flavor, perceived or otherwise?  This sounds like an interesting experiment to conduct.  Anyone want to try it?  Let me know what you find.

In summary, the presence of numerous proteins in malt have a significance influence on the formation and retention of beer foam.  These proteins coat and protect carbonation bubbles as they reach the surface of your beer.  But beer foam formation and retention is also affected by many other variables.  Typically, beers higher in malt (and thus beers that possess a higher concentration of malt proteins; especially what malt) produce larger beer heads.



References:
Root Beer Foam
Barley Protein Foam Factors
Dressed in Lace
Beer Foam Techniques
Foam Science