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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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bud02/06/17101010Thanks Ed!
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Recent Answers from Ed Westemeier

2017-02-05 Low Acid Beers?:

Terribly sorry to hear about the problem, and I'm afraid I don't have much help for you.    First thing I would do is ask your doctor about what he or she considers "high acid." I'm certainly not a doctor

2014-08-07 bitterness:

You're exactly right.  Hops are used for three reasons: They provide bitterness, flavor, and aroma to the beer.  Since most craft brewers are trying to get the most possible flavor, they use extremely

2012-12-31 Fresh hops IPA:

With all the hundreds of IPAs available in New England, I wouldn't know where to begin.   However, that level of hop flavor and aroma would tend to indicate either something from the west coast (California

2012-09-30 canned beer BPA's:

I have no knowledge about BPA or what its effects might be, but I think you're probably just seeing what everyone experiences over time. As we get older, our metabolism changes, so it's harder to keep

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


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