11 Common Misconceptions About Beer

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If beer only conjures up images of frat boys pounding cans of the cheap stuff or doughy sports fans reveling in the alcoholic refreshment before, during, and after a big game, think again. Beer has come a long way, baby, and many of the preconceived notions about the beverage are decidedly unfair, as evidenced by the following 11 fabrications.

1. BEER SHOULD BE SERVED ICE COLD.

All of those neon ice cold beer signs are actually bad news for beer drinkers. To properly enjoy their beer, it should be served at 44 degrees Fahrenheit (with a little leeway depending on the type of beer you’re drinking—a barrel-aged Stout, for example, should be served only lightly chilled). The reason is that taste buds become dead to the taste of the drink when it is served any colder, which means you’re not really tasting anything or getting the most enjoyment out of your beer.

2. FROSTED BEER MUGS KEEP IT CLASSY.

Piggybacking on the falsehood that beer should be guzzled cold, it also shouldn’t be served in a frosted beer mug. Would you serve wine in a frosted glass? No. An intensely cold beer mug will also numb your senses to the taste of the beer.

3. ALL DARK BEERS ARE HEAVY.

If you’ve been avoiding dark beers because you fear their intensity, you’ve been sorely misguided. “People naturally assume they are heavier,” says Hallie Beaune, a rep for Allagash Brewing Company and author of The Naked Pint: An Unadulterated Guide to Craft Beer. “I think it’s that connection to Guinness, which promotes itself as creamy and almost like a meal, that’s the feeling they give in their commercials. For a lot of people that’s the first dark beer they’ve had so they assume they’re all similar when, really, dark beers are just dark because of the roast level of the malt that’s used in the beer.”

4. GUINNESS IS INHERENTLY FROTHY.

Sure, Guinness is served all creamy and delicious-looking, but Beaune explains it has less to do with the beer itself and everything to do with the tap most stouts use, which has more nitrogen than the standard tap (generally a mix of nitrogen and CO2). To deliver all that frothiness, a stout faucet, which has a long, narrow spout, is used.

5. DRINKING BEER FROM THE BOTTLE IS THE BEST WAY TO ENJOY IT.

Sure, a bottle may look more refined than a can, but it’s still not the appropriate vessel. “Drinking beer from the bottle is another no-no, mostly because what you taste comes from your olfactory senses from your nose, so if you take a sip of something from that kind of bottle your nose isn’t participating at all,” says Beaune. “It’s too small for you to get a whiff of the beer. Just like if you were drinking red wine out of a wine bottle, you wouldn’t really be able to evaluate that wine.”

6. YOU CAN STORE BEER ANYWHERE.

Think again! All beer should be stored in a refrigerator. It responds best to cold, dark storage.

7. "SKUNKY" IS JUST A CUTE WORD FOR BEER GONE BAD.

There is actually a reason why seemingly rancid beer is termed "skunky." “Light can hurt beer—they call it lightstruck,” says Beaune. “The light interacts with the hops in beer (the four ingredients in beer are malt, water, hops and yeast), and it can actually have this chemical reaction that creates a smell that’s the same as a skunk gives off, which is why you hear about skunky beer.”

8. ALL BEER BOTTLES ARE CREATED EQUAL.

Darker bottles are important. Clear or green bottles may be pretty, but they’re not doing much to protect your beer from light. Dark beer bottles work best to help retain its intended flavor.

9. CANNED BEER MEANS CHEAP BEER.

Cans are actually a great way to protect beer, but in the old days they would often give the beverage an aluminum taste. “Most of the cans the craft breweries are using nowadays have a water-based liner so the beer isn’t actually touching the aluminum,” says Beaune. “It can be really good for beer. Cans heat up and cool down very quickly, too, so you obviously want to keep them cold.”

10. BEER IS MUCH SIMPLER THAN WINE.

You’ve got your four ingredients—malt, yeast, water and hops—what could be more basic than that? Manipulating those ingredients in various ways will give you different varieties, but breweries are doing some really cool stuff by adding flavors you’d never dream would work so well in beer. “A lot of the flavor in beer comes from the malt or the hops or yeast, but then there’s all of this freedom in beer,” says Beaune. “We did a beer at Allagash called Farm to Face, which is a pretty tart and sour beer. We added fresh peaches to it from a local farm. You can’t do that with wine—you can’t add peaches. People add everything you can imagine to beer like pineapple, coconut, every fruit—there are no rules. That’s one of the fun things about beer, it’s a lot like cooking, you can add rosemary, you can add whatever you want. Everybody experiments. It keeps the beer world really interesting.”

11. BEER WILL GIVE YOU A BEER BELLY, BUT COCKTAILS WON'T.

Sure, anything in excess will contribute to weight gain, but beer is hardly the most calorie-laden drink you’ll find in a bar. Much of the flack beer gets (i.e. the “beer belly”) goes back to the fallacy that beer is particularly heavy. “Most glasses of wine are pretty high in alcohol and a lot of cocktails are way higher in calories,” says Beaune. “If you drink a margarita that’s one of the highest calorie things you can drink.”

How Prohibition Paved the Way for a Ku Klux Klan Resurgence in the 1920s

Topical Press Agency, Getty Images
Topical Press Agency, Getty Images

The motivation behind ratifying the 18th Amendment on January 16, 1919 was clear: Alcohol was a corruptive, corrosive lubricant, and America would be better off without it.

On the 100th anniversary of this societal shift, it’s worth noting that Prohibition had another, lesser-known consequence: It opened the door for hate groups to gain a greater foothold in America.

Making the sale and transportation of alcohol illegal was supposed to contribute to a strengthened moral fiber in the 1920s. But the sentiment behind it had roots in racism. "The Klan felt immigrants and anyone not of WASP (White Anglo-Saxon Protestant) heritage was the underlying cause of America’s problems," according to Tennessee's Museum Center at 5ive Points. They argued that immigrants from Europe were importing their drinking habits and contributing to a relaxed social standard that organizations like the Woman's Christian Temperance Union and the Anti-Saloon League dubbed a “saloon culture.” Before long, they reasoned, the U.S. would be overrun by Catholic foreigners contributing to societal decay. Bootleggers couldn’t be arrested fast enough.

That’s where the Ku Klux Klan stepped in. The organization was originally founded in 1866 to resist the Reconstruction period of a post-Civil War America. When their sentiments were drowned out by support for civil change, their numbers dwindled before being revived in the 20th century. As part of a sort of recruitment strategy, the Klan began mixing their message of discrimination against minorities with support for Prohibition. Advocacy for clean living was intermingled with the idea that immigrants were responsible for the hedonism associated with alcohol and so many of America's other wrongs.

In communities around the country, Klan representatives succeeded in creating concern by insisting that Catholics, Jewish community members, African-Americans, Hispanic people, and immigrants were feeding the continued disregard for the law. Rather than blanket towns with unfiltered hate speech, they convinced residents that minorities were responsible for illegal alcohol trafficking, speakeasies, and flagrant disobedience of the ban.

The Klan then took it a step further, convincing Prohibition supporters that they could pick up the slack left by overworked police who were struggling to stop bootleggers from flourishing. Evangelical Americans, stirred by fear over the Klan’s depiction of a bad element taking over the country, began to support their cause. If people were in favor of Prohibition, then it only made sense to be anti-immigration, too. The Klan even found federal support for its ambitions, supplying foot soldiers in attacks on Italian alcohol barons in Herrin, Illinois in 1923. Violence and planted evidence were common complaints among those targeted.

Any raids the Klan performed on bootleggers were rarely about seizing alcohol—and if they did, they typically drank it themselves. Instead, it was an excuse to terrorize Catholic neighborhoods in a display of power. Such groups, the Klan argued, were violating Prohibition and had to be stopped. As a result, Klan factions—including some for women and children—sprung up across the country. If supporters weren’t inherently racist, then they could get behind the blanket message to enforce the law.

Either way, Klan numbers grew, with an estimated 2 to 5 million members pledging their commitment to the cause between 1920 and 1925. The erupting violence during raids eroded those numbers in some communities, as people finally caught on that harassment of immigrants—not the betterment of America—was the Klan's primary goal.

The Klan’s ability to piggyback on Prohibition was lost in 1933, when the 18th Amendment was repealed by the 21st Amendment. The group wouldn’t be seen as a formidable force again until the rise of the civil rights movement. But for a good portion of the 1920s, they were able to grow in strength and numbers based on the promise of moral upkeep. The “noble experiment” of banning alcohol, which was intended to curb salacious behavior, would forever be associated with the malevolent intentions of the Klan.

Craft Beer is the Latest Casualty of the Government Shutdown

Justin Sullivan, Getty Images
Justin Sullivan, Getty Images

Nearly three weeks in, the butting of heads in Washington has nullified a number of federal operations. National parks have fallen into disarray; Transportation Security Administration (TSA) employees are calling in sick rather than show up to airports to work without pay. Now the government shutdown has claimed yet another casualty: craft beer.

According to Business Insider, the federal approval process for new beers has been halted as a result of the impasse over the contested funding for border security. Labels and recipes for new beers, wines, and other alcoholic beverages are reviewed by the Alcohol and Tobacco Tax and Trade Bureau, which has closed during the shutdown. Without the bureau's stamp of approval, new and seasonal varieties of craft beers cannot be distributed or sold across state lines.

While this is not an issue for larger, mass-market offerings like Budweiser, smaller breweries that rely on an assortment of new flavors are feeling the impact. Interboro Spirits and Ales of Brooklyn releases new beers weekly; If the shutdown continues, their February sales will suffer, eating into their revenues.

But even an immediate resolution to the situation is no guarantee breweries will rebound. Because the bureau is still accepting applications for labels and even new brewery locations requiring certification, breweries will have to wait for the backlog to be cleared before being given approval to resume normal operations. Come summer, that could mean fewer craft beer options and reduced profits for small businesses that depend on a rotating selection of beverages to drive interest and fuel gatherings.

Until the shutdown is resolved, it appears a lot of craft beer will be sitting in inventory, with brewers hoping the political head-butting won’t break any records. The longest government freeze in history came in 1995, when Republicans advanced a budget met with resistance by President Bill Clinton. That lasted 21 days. Clinton later had a craft beer named in his honor, Exile Chill Clinton, which was distributed in Des Moines, Iowa. The brew was infused with 750 hemp seeds.

[h/t Business Insider]

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