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Beer/Expert Profile

Ed Westemeier

U.S.

Available

Expertise

Award-winning beer writer, columnist, and brewing consultant, as well as Grand Master Beer Judge. I can provide descriptions of beer styles and comparisons between commercial examples. Advice on how to evaluate different beers. Use of different ingredients in brewing. Details about brewing technology, both commercial and homebrewing. Please don't ask me about old beer bottles, ashtrays, etc.

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Recent Reviews from Users

User	Date	K	C	P	Comments
Christian	11/14/11	10	10	10
Janet	06/10/11	8	10	10	Thanks, I'll check that out.
Frank	05/14/11	10	10	10	Thank you, very informative.
Frank	05/13/11	10	10	10	Thank you. Frank
terry	03/03/11	10	10	10

Recent Answers from Ed Westemeier

2011-11-14 Beer's carbohydrate content...:

You have it right. The starches are mostly (but not completely) broken down into sugars, so there is some starch contribution to the carbohydrate content of the beer. Most (but not all) of the sugars

2011-06-09 Finding my Beer Style:

It sounds to me as if you already have a good idea what you like and don't like. But if you want to do some exploring, here's a suggestion. Go to this website: www.bjcp.org/2008styles/catdex.php/

2011-05-18 Hop Rhizomes 2011:

You're right that it's kind of late in the year to plant hop rhizomes, so I couldn't guarantee success if you try. However, you could still give it a shot, and they would have a great foundation for

2011-05-13 WHY does beer have a head of foam?:

The creamy head on a Guinness is due to several factors, all of which could be easily duplicated by other beers. First, they use a mix of gases, mostly nitrogen, instead of the simple carbon dioxide used

2011-05-07 WHY does beer have a head of foam?:

The head comes from the carbon dioxide which is dissolved in the liquid. Once the pressure is relieved (by opening the bottle, can, or tap), the carbon dioxide starts coming back out of solution in the

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