You are here:
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.
| 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 |
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
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/
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
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
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
Answers by Expert:

©2012 About.com, a part of The New York Times Company. All rights reserved.