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.”

Ohio Man Honors 17th-Century Monks by Consuming Only Beer During Lent

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iStock.com/OkorokovaNatalya

There are no strict rules about what Catholics can and can't give up for the Lent: Observers of the holy season can choose to abstain from everything from fried foods to social media. This year, one Ohio man is making the extreme pledge to give up food entirely, consuming only beer during Lent, Cincinnati news station WKRC reports.

Del Hall isn't just using Lent as an excuse to day-drink for 46 days straight. His decision to limit his diet to beer is an homage to the 17th-century Bavarian monks who made a similar sacrifice during Lent. In that case, they were limited to bock beer, a robust German beer they dubbed "liquid bread." As an employee at the Fifty West Brewing Company in Cincinnati, Hall will have access to beers of all varieties.

Four days into the challenge, Hall told WKRC, "I'm very nervous about it." But he's no stranger to pushing his body to the limit, and compares the challenge to his previous experiences training in the Army and running marathons.

Hall hopes to make it to April 21 subsisting on the all-liquid diet, but he realizes that may not be possible. He'll be monitoring his body and seeing a physician regularly to make sure his fast doesn't pose a threat to his health.

[h/t WKRC]

Sláinte! 15 Facts About Guinness Beer

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iStock.com/Nagalski

Under the guidance of Arthur Guinness and his heirs, Guinness has been brewing pints of its famous stout in Dublin since the mid 18th century. Pour yourself a glass of the black stuff (which actually isn't black at all) and read on for more facts about the legendary brewery.

1. The company originally leased its Dublin brewery for 9000 years.

Arthur Guinness began his beer business in 1759 by renting an unused, four-acre brewery at St. James’s Gate in Dublin for the next 9000 years. He paid an initial £100 and locked in annual rent at £45. However, the original lease was voided when the company bought the property and the brewing operations expanded to 50 acres.

2. The lease included free access to a water supply.

And the owner was very protective of that privilege. In fact, the one time local authorities tried to make Arthur Guinness pay for his water, he is said to have grabbed a pick-axe from one of the sheriff’s men [PDF] and swore at them until they left.

3. There was once an ale as well.

Guinness started his beer company by brewing two beers: a porter and an ale. However, the Dublin Ale was dropped from production in 1799 so brewers could focus producing more on the increasingly popular stout.

4. It takes 119.5 seconds to pour the perfect pint of Guinness.

A bartender pours several pints of Guinness
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There are six official steps [PDF] to pouring a pint of Guinness, including waiting nearly two minutes for the beer to settle between the first and second pour.

5. The beer's official color is ruby red.

It’s easier to see the slight tint that comes from the roasted barley if you hold the pint up to the light.

6. Guinness is brewed in 49 countries around the world.

In addition to Ireland, Guinness also owns breweries in Malaysia, Nigeria, Ghana, and Cameroon. The beer is brewed in a total of 49 countries and served in more than 150. All of the ingredients are sourced locally, except for one: the Guinness extract, a secret mixture that is added to a Guinness brewed anywhere in the world.

7. Ireland isn't the biggest consumer of Guinness.

The country ranks third on the list of places where residents tip back the most Guinness annually, after Britain and Nigeria. Every day, 10 million glasses of Guinness are consumed around the world.

8. The bubbles in a pint of Guinness sink because of the shape of the glass.


When a Guinness is poured, the beer flows downward along the side of the glass, dragging bubbles along with it which then move upward through the middle and form the creamy head. This circulatory pattern is created by the fact that pint glasses are wider at the top than at the bottom giving the bubbles more space to rise from the middle as opposed to from the side.

9. Guinness was one of the first companies to offer employee benefits.

Employees who punched the clock at the company in 1928, just one year before the Great Depression, were entitled to on-site medical and dental care—and two free pints after every shift. Guinness also consistently paid its employees 20 percent more than other brewers and gave them full pensions.

10. The Guinness Harp was one of the first trademarks in the U.K.

The harp, along with Arthur Guinness’s signature, made its first appearance on a Guinness beer label in 1862 and was officially registered in the trademark office in 1876. The harp is a nod to the beer’s Irish roots. The same instrument appears on Ireland’s coat of arms.

11. The patent office noticed the similarities between the two harps.

The Storehouse at Guinness Brewery in Dublin, Ireland
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The government ran into issues when trying to register the harp as a state symbol under international trademark law because the symbol and the Guinness label were so similar. Eventually, the state and the brewery were able to reach a compromise: the harp on a bottle of Guinness would always face right, while in official use, the harp would always be left-facing.

12. Guinness promised every British soldier a pint of beer on Christmas Day during WWII.

Guinness made the statement before realizing that much of the company's work force was also serving abroad at the time. When the company discovered they needed more workers in order to brew enough beer, retirees showed up at the plant to help out. With the help from veterans and workers from other brewing companies, Guinness was able to stay true to its word.

13. The first Guinness Book of World Records was published to help settle pub arguments.

After a particularly unfruitful hunting trip, Hugh Beaver, the managing director of Guinness, mentioned that the bird he and friends had been hunting—the golden plover—must be the fastest bird in the world. When Beaver was unable to locate a reference book that could back his claim, he decided to create one. He stamped the Guinness name on the cover and handed the book out for free to pubs to help customers settle the debates and bets that happen so frequently after a pint.

14. It has been consumed underwater.

As part of the celebration of the 250th anniversary of Arthur Guinness signing the lease on the St. James’s Gate brewery, the company held a contest that promised the winners would get to drink a Guinness like never before. A submarine bar was commissioned in 2009 and three years later, the winners went under the Baltic Sea in Stockholm to enjoy their pints.

15. Guinness created its own superhero in Africa.

As part of an advertising campaign, Guinness created a full-length action movie called Critical Assignment that was shown in cinemas across Africa. The story follows the strong journalist Michael Power as he tries to stop a corrupt politician from buying weapons with stolen money. Power gets all his strength from drinking—you guessed it—Guinness.

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