How beer is made

I am forever being asked how beer is made. My usual reply is “Magic”.

That may sound like I’m being flippant, but the more I drill down into the process, the more I realise that it really is. The more I learn, the more questions I have.

In November we had the pleasure of brewing in collaboration with Brains Craft Brewery. They’re more famous for their lovely SA Bitter, but have recently started producing new beers every month from their new on-site craft brewery. We went down and brewed a black IPA – a cross between a hoppy pale ale and a porter. Despite learning an enormous amount about the process, I came away with more questions than answers.

But rather than being frustrating, I find that really exciting. How can just four ingredients change so fundamentally over the space of a month? And how can the same ingredients in two different brewers’ hands be so completely different? The differences come from the detail.

Beer is made from four things. It’s mostly water. Some breweries are lucky enough to be built on or near natural springs, and often they are fantastic breweries because their main ingredient is perfect and pure: Buxton in Derbyshire, one Britain’s best breweries at the moment; Orval, the world famous Belgian Trappist brewery; and, of course, Timothy Taylor in the Pennines, brewer of the brilliant Landlord bitter. There are hundreds of them, pulling water straight from the earth and into their “mash tuns”.

The Mash

Which is where the brewing starts. The first ingredient in the brewing process barley, which is soaked, germinated then roasted to produce malt. How long you roast your barley for depends on what colour and flavours you want in your beer. Roast it for a short time and you get light pale malts, roast it for a little longer and you get biscuity crystal malt, and even longer and you get coffee-like bitter chocolate malts. Getting the balance right is key for a beer, because it defines what kind of beer you make, and affects taste, mouthfeel and the amount of alcohol.

This is cooked up and stirred with the water in the mash tun, breaking down the starch to create a beautiful thing called wort – a sweet, sticky malty drink said to cure almost all small ills. Drunk hot it’s like delicious sugary tea, and some lucky brewers drink it with a shot of whisky in.

The Kettle

The wort is filtered off into the kettle, and any of it that isn’t drunk is brought to the boil. At this point the first load of hops are added. Hops are the most talked about part of the beer for one very good reason. It’s the first thing you smell. As you put that glass to your mouth, you are surrounded by the lovely aromas of this beautiful plant. Now, the first load of hops to go in are there to make the beer bitter and give it some extra floral flavours, so they are called “bittering hops”. Some are better at this than others, so the really scented ones are called “aromatics”, and they go in later.

The Fermentation Tank

Next the beer is stirred to create a whirlpool, which filters out all hop flowers and sediment to leave just the hoppy wort that is going to be made into beer. This is then rapidly cooled to a temperature where yeast, the final ingredient, can survive. Typically that’s between 23°C and 36°C. People don’t really think about yeast, but like in any recipe with only four ingredients, it’s pretty darned important. Depending on the style of beer, it might even be the most important. The difference between a lager and an ale – that’s the yeast. That stuff at the bottle of your lovely bottled ale – that’s the yeast. That classic “Belgiany” beer flavour people talk about with Duvel and so on – that’s the yeast. It’s also what makes the alcohol, as it eats up all the sugars and releases ethanol.

The Conditioning Tank

Once the yeast is exhausted the beer (it’s beer now!) is pushed into a conditioning tank, where it sits for as long as it needs to taste beautiful. The amount of time can vary from about two weeks for super-hoppy beers (always drink hops fresh) to about a month for a lager, which takes longer to develop flavour. Sadly, many big breweries don’t let their beers age for long enough because of their tiny margins and big orders, and it’s a significant reason why so called craft breweries produce better beers. Some breweries, like the incredible Mikkeller, age their beers in oak casks for months and months, just like wine. It doesn’t work for all styles, but their porter aged in old Buffalo Trace barrels is just about the most beautiful beer you’ll ever find.

And that’s just the start. That’s just the recipe. It doesn’t get into the details – the magic – of brewing that makes some brewers just brewers and other brewers damned near magicians. Everything from start to finish – the exact temperatures, the quantities of malt and hops, the freshness of ingredients, the length of time, the cleanliness of equipment – they all change the beer’s character.

Now, when I look down into a beer, or smell one, or taste one, it’s not just a liquid. It’s a product of a month’s hard work, but also thousands and thousands of years of experimenting, from the monasteries of Belgium to the ale houses on the sides of the road in the Dark Ages of England. Beer is the epitome of something that is more than the sum of its parts.


This Finnish Brewery Is Using Goose Poop to Make Beer

The droppings are collected by cleaning up local parks and being turned into a brew to celebrate the city of Lahti's many green initiatives.

After forty years of craft brewing, including an especially wild past decade, so many breweries have tried using so many crazy ingredients that barely anything is shocking. Whale vomit, bonsai tree trimmings, pepper spray, fried chicken: We&aposve covered it all. But that&aposs not to say a new beer announcement can&apost still catch my eye-or make them pop out of their sockets-like a new beer out of Finland made with the help of some goose poop.

Wasted Potential Imperial Stout is produced by Ant Brew but was inspired by the microbrewery&aposs home city, Lahti. After being named the European Green Capital 2021 (taking the reins from last year&aposs winner, Lisbon), the Finnish city about an hour-plus north of Helsinki wanted to celebrate with a beer that really hammered home their "wasteless circular economy" credentials, leading to the collaboration.

Other releases in the Wasted Potential series utilize slightly more pedestrian ingredients like wild herbs and food waste, but "goose droppings" is clearly deserving of its headlining slot. "The poop is used in a food-safe way to smoke malt to create a unique stout beer," the announcement explains. (When it comes to using feces to make beer, I prefer not to paraphrase!) "The goose droppings are gathered from local parks, where geese are causing a messy problem. Now, the local parks get cleaner and the special edition summer beverages are perfect for a picnic in the park-a true two birds with one stone type of solution."

"This series of beers is our way to create important discussions about food waste, utilization of waste, urban farming, and local and wild food among beer enthusiasts," Ant Brew&aposs Kari Puttonen stated. "Working with the Lahti Green Capital has been great. We are constantly developing ways to utilize new ingredients in brewing, and are not afraid to think outside of the box."

Saara Piispanen, head of communications for Lahti European Green Capital, added, "Our environment and circular economy are important for us, and we want to discuss these topics in interesting ways."

However, beer fans in Finland looking to try this extremely "interesting" beer will have to be patient: The city is rolling out other Wasted Potential beers first, so the goose beer isn&apost set to land until later in the summer.


How Beer is made – Industrial brewing proccess

Beer making is one of the most difficult processes in the food industry. To obtain high quality beverage brewers need to take into account the many nuances and carefully select ingredients. Next we’ll have a look at the important stages of brewing technology which is used by most modern factories.

First, let’s find out is beer made from. In classic technology only four components are allowed:


Malt
– a product obtained from the germination of grain seeds. In order to produce beer, barley is used which passes malting – a process that facilitates the germination of grain. After soaking barley seeds swell and chemical reactions start which causes starch-splitting to obtain malt sugar required for fermentation.

Water. In brewing water is distinguished by contents and salt concentration. For some types of beer “hard water” (high in salt) fits better (for example, for Munich). There are types made solely with water that has low salt content that’s pilsner. Modern technologies allow brewers to regulate the concentration of salts in water with a very high level of accuracy.

Hops. It gives the beer a distinctive bitter taste and fragrant aroma. It is also responsible for the foaming. You can’t replace hops during beer production without the loss of quality. This is a unique plant which contains more than 200 substances responsible for the taste. Interestingly enough, only cones of pistillate hop plants are suitable for beer.

Yeast. As of today special brewer’s yeast family Saccharomycetaceae are used and they don’t occur in nature. They are artificially bred specifically for brewing. There are two types of yeasts depending on fermentation technology used in the beer production:
• Top fermentation (Saccharomycetaceae cerevisiae) – are found in such kinds of beer as porter, ale and stout
• bottom-fermented (Saccharomycetaceae carlsbergensis) – are used in the production of lager and Central European beer

The difference between these types of brewer’s yeasts is in that the final stage of fermentation top fermentation yeast are gathered on the surface (float up) and bottom-fermented – at the bottom of the beer must. This significantly affects the taste.

Stages of Beer Production

1. Preparation of must. First barley malt is crushed, but the grains should not be turned into a homogeneous mass. Large and small grains should be contained in the must. This is called malt milling. The ratio of large and small particles is significantly different in various types of beer.

Then malt grist gets mixed with water. This process is called “mashing”, and the resulting mixture is called mash. When water is added barley enzymes begin to break down starch into maltose. To speed up the fermentation brewers heat up mash to a temperature of 168.8°F/76°C.

Then the finished must is filtered. Boiled mash is poured from a pot into a sieve which is sealed at the bottom. Mashed malt is kept for some time, until the solid particles, which are called brewer’s grain, don’t settle. When the sieve is opened, the clear liquid must start to seep through it and a layer of grains. It is collected in a special pot for brewing afterward.

2. Boiling the must. Previously obtained must is heated up, brought to a boiling state. Then hops are added. The amount of cones depends on the type of beer and brewer’s preferences. Each recipe uses a different number of hops.

The must boiling takes about 2-3 hours. During this process, all microorganisms are killed and enzymes are destroyed so that any further chemical reactions are not possible. It is at this stage that brewers gain the fixed density of the initial must, which on the label of the finished product is referred to as original gravity (OG).

Then the boiled must is filtered from the remnants of hops and is left to settle. The smallest particles, which could not be filtered at an early stage, will fall out at the bottom. Also, some factories use an express technology of removing unwanted residues with a centrifuge.

Containers for boiling of must

3. Fermentation. Pure must flows through the pipes to a bottom of the fermentation tanks, which are called cylinder-conic tanks. After the must has cooled, yeast is added to the tank. For top fermentation beer the must is cooled to 64.4-71.6°F/18-22°C before adding yeast for the bottom-fermenting beer – to 41-50°F/5-10°C.

After a day of the yeast laying a thick layer of foam is formed on the surface of the fermentation tank. This means that yeast successfully began converting sugar into alcohol and carbon dioxide. During the fermentation a lot of heat is produced, so the must require constant cooling, the temperature must be stable.

During the fermentation, brewers monitor the concentration of carbon dioxide in the tanks. When it reaches the maximum level, gas is discharged through special pipes. The fermentation stops after all of the sugar contained in beer is processed by yeast.

4. Maturation. In the previous steps, we got a new unfiltered beer which requires further maturation (is not applied to wheat varieties). For maturation, you need large stainless steel tanks. The process lasts from a few weeks to four months.

During maturation you need to maintain a stable temperature and pressure in the tank, these parameters should not change. In modern enterprises, the technological process is controlled with special equipment that can automatically adjust the temperature and pressure.

Equipment for beer maturation

5. Filtration. After maturation, the beer passes another filtering with two different filters designed to remove large and small particles. After this the foamy beverage is absolutely transparent and ready for bottling.

6. Bottling. During the final stage of production, beer is poured into containers of different kinds. Before filling bottles, kegs, barrels should be washed thoroughly. Then you should remove the air that got inside. Beer is a short-life beverage which requires sterile conditions. Without them, the shelf-life of the finished product is very small and its taste noticeably deteriorates. During the bottling glass containers are pasteurized in advance – slowly heated up to 149°F/65°C, which significantly extends the shelf-life of beer.

To systematize all of the information, take a look at the following diagram illustrating the sequence of steps.


Herbs for Homemade Root Beer

While most home brewers make their root beers from artificially flavored root beer extracts, there’s a certain undeniable charm of brewing root beer the traditional way. Slowly simmering a decoction of roots, bark and spices, adding a touch of sugar, and then stirring in a starter.

Then all you have to do is bottle the brew and wait for those beneficial bacteria and yeast to do their work.

Sassafras, sarsaparilla, ginger root and birch all give the brew its distinctive flavor, but without the additives.

  • Sassafras gives root beer its distinctive, slightly mint-like flavor. And it's traditionally used to purify the blood in folk medicine (1).
  • Sarsaparilla is traditionally used as a renal tonic and for the complexion (2)
  • Ginger gives this root beer recipe a rich, fiery note. Herbalists use ginger to support cardiovascular and metabolic health, as well as for nausea and stomach upset. (3)
  • Licorice gives the recipe a subtle, anise-like sweetness that pairs well with sassafras. Licorice also supports adrenal health (4), and may be helpful in addressing hormonal imbalance in women (5).
  • Dandelion Root adds the subtlest bitter note to the brew. Dandelion root also supports liver health (6).

How to Source Your Herbs: You can buy organic and ethically wildcrafted herbs from Mountain Rose Herbs.


How Beer Works

Have you ever wondered what "malt" really is, and how you get malt from barley? And what about hops, and why d­o we need yeast? Barley, water, hops and yeast -- brewers combine these four ­simple ingredients to make beer.

­But it's not just a matter of mixing the right amount of each ingredient and voila. you have beer. A complex series of biochemical reactions must take place to convert barley to fermentable sugars, and to allow yeast to live and multiply, converting those sugars to alcohol. Commercial breweries use sophisticated equipment and processes to control hundreds of variables so that each batch of beer will taste the same. In this article, we'll learn how events like Prohibition and World War II influenced the taste of the beer we still drink today. Then we'll take a tour through a regional brewery, the Carolina Brewing Company, to learn how they make beer, picking up some of the amazing technology and terminology of beermaking along the way.

People have been brewing beer for thousands of years. Beer especially became a staple in the Middle Ages, when people began to live in cities where close quarters and poor sanitation made clean water difficult to find. The alcohol in beer made it safer to drink than water.

In the 1400s in Germany, a type of beer was made that was fermented in the winter with a different type of yeast. This beer was called a lager, and, in part due to Prohibition, a variation of this type of beer is dominant in the United States today.

For 13 years, starting in 1920, a constitutional amendment banned the production of alcoholic beverages in the United States. Before Prohibition, America had thousands of breweries producing many different types of beer. But Prohibition forced most breweries out of business. By the time the laws were repealed in 1933, only the largest breweries had survived. These breweries sought to brew a beer with universal appeal so that it could be sold everywhere in the country. And then came World War II. With food in short supply and many of the men overseas, breweries started brewing a lighter style of beer that is very common today. Since the early 1990s, small regional breweries have made a comeback, popping up all over the United States, and variety has increased.

In the next section, we'll take a closer look at the ingredients of beer.


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I feel a buzz after drinking just one NA beer. Wondering if it's psychological? anon319054 February 10, 2013

Using a home method like this you're unlikely to get below 2 percent alcohol by volume. To achieve the 0.5 percent alcohol that the big breweries get, they first separate the volatiles which give the taste, then the alcohol, then add the alcohol free beer and volatiles back together.

The boiling point listed is completely correct, but what usually happens on a large scale is to lower the pressure below atmospheric, which also causes the boiling points to lower, making the alcohol come off sooner and not hurting the taste as much. anon254581 March 13, 2012

RE: Post 7: If you are a recovering alcoholic, you cannot drink non-alcoholic beer, as you will still have alcohol enter your bloodstream and go to your brain. This will cause you to have cravings and may lead to a relapse. anon244701 February 2, 2012

So, obviously, if you're a home brewer and you bottle condition your beer, would it not then, be impossible to make a non-alcoholic beer? If you boil it to get rid of the alcohol, you also kill any yeast, which is the only thing that's going to carbonate the beer in the bottle. anon153058 6 hours ago

I get too crazy if I drink and I find that this is a great alternative for me. Good NA beers let you socialize with drinkers without the side effects.

If you've had a DUI in the past 10 years you aren't allowed to have any measurable amount of alcohol in your system when driving in california so I'll have one or two NA beers and hang out for a couple hours. I figure that's is enough time so that nothing would even show on a breathalyzer. Old Milwaukee, Becks and St. Pauli Girl are good as well as Clausthaler, which was mentioned. anon143290 17 hours ago

Clausthaler is awesome! It's an imported German N/A beer, and the best I've ever had. I recently discovered it at one of my local taverns and have been hooked ever since. I too am a recovering alcoholic and have missed being able to enjoy a "good" beer until now! anon123286 November 1, 2010

San Miguel 0.0 percent is zero alcohol. Readily available in Spain, not sure about elsewhere.

I'm A wine, beer, and spirits professional. I was recently told by my doctor that I must stop drinking! What am I to do? I love drinking and it's part of my job! I've been trying various N/A but haven't found one I like. I'm going to brew my own and see how that goes. Because there's nothing like a cold beer after a long work day! With alcohol or with no alcohol, it should be tasty. And there is a way to determine alcohol levels before and after evaporation to ensure it is safe. anon87009 May 27, 2010

Pity they can't make 100 percent non alcoholic. There is good stuff in beer but the alcohol is no good. I would drink it if there was zero alcohol in it. Drinking alcohol lowers my resistance to catching colds - even just a little amount. So it just has to be nice filtered rainwater. anon77689 22 hours ago

I wanted to know why the bars don't put this n.a. beer on the half price list for happy hour or two for ones? anon74150 March 31, 2010

I am a recovering alcoholic. Last weekend I tried Becks Blue - I had 3 bottles at a wedding reception. It was surprisingly OK tastewise.

I have the view that if a person has enough self-awareness then it shouldn't be a problem (that's relevant if, like me, they're a recovering Alkie). I would say that for people in early recovery, that's at any point in the first few years, they should probably avoid N.A. beers, I have been sober for nearly 13 years now, and thought about it carefully beforehand. Another AA member told me about these drinks and said he has them occasionally without any problems, it's all in the mind.

You just have to be honest with yourself about why you're having a non alcohol beer It could lead to relapse for some, but if you are genuinely just drinking it for the taste, and not as a dry run for a proper drink, then there is no problem. anon63219 January 31, 2010

Non-alcoholic beer is for non-alcoholics. anon41757 August 17, 2009

I was driving with one of these beers and they still ticketed me for having an open intoxicant in the car. anon41399 yesterday

I've read where there's more alcohol in a 12oz glass of fresh squeezed orange juice than there is in the commercial non-alcohol beverages. I would think it would all depend on how much alcohol there is in the homebrew as to how long one would have to heat it to remove it. It might be best to try and capture the alcohol for measuring and comparing hydrometer readings before and after heating. cheers anon3890 September 22, 2007

As a sport fisherman on lake ontario i have spent 4 to 8 hours on the lake fishing for salmon. I drink 10 to 12 non-al beer during this time. I satisfy my thirst and do not break any laws. Including impaired operation of a motor vessel. Anyone who goes with me and drives the boat also drinks non-al. The 7 or 8 times we have been stopped on the water by police on routine inspections. They have always commented that we were very smart to do it this way. Something to think about for all boaters. anon1653 June 10, 2007

Quite informative. However it is not very likely that anyone with a properly functioning liver is ever going to get drunk drinking N/A. the odds are probably somewhere on the order of 1:1000 and this is simply because some bodies cannot tolorate any alcohol. It is amusing to see how much fear is generated about alcohol. I will say that the chances of homemade n/a getting you drunk are much greater simply because it is much more likely to be improperly done.


Classic Beer Batter Recipe for Deep-Frying

When you deep-fry food, whether it's homemade onion rings, fish, or even chicken, it helps to coat it in a batter. The batter holds in some of the food's moisture while forming a crispy and golden brown exterior. Achieving a light, crispy batter involves creating bubbles, which can be formed by adding baking powder, seltzer water, or, as in this recipe, beer to the batter. A pilsner, lager, ale, or stout will all work, so feel free to use the type that you prefer to drink—just make sure it is cold.

Another trick for a great beer batter recipe is to use cake flour, which is lower in gluten and thus produces a lighter coating than all-purpose flour. For best results, lightly dredge the item in some flour before dipping it in the batter. The batter will stick to the food better this way.

Make sure to have all the ingredients measured and ready to go, because once you mix up the batter, you need to use it right away. This ensures the flour doesn't soak up too much liquid it also maximizes the fizziness of the beer.


The world’s oldest known beer recipe comes from ancient Mesopotamia

Source: Schneider-Weisse

Posted By: Alok Bannerjee September 22, 2017

It is hypothesized that beer (or at least the precursor to beer-like concoctions) was probably developed independently in different parts of the world. In fact, some believe that beer was actually the by-product of cereal-based agriculture, with natural fermentation playing its part in the ‘accidental’ lead up to the brewing. This dawn of proto-beer making possibly harks back to the early Neolithic period, circa 9500 BC. However, beyond the scope of localized variants of beer-like concoctions, historians are certain of one aspect from this parcel of history – the oldest known standard recipe for brewing beer comes from ancient Mesopotamia. Simply put, the first deliberate production of beer (or ale) in history can be attributed as one of the achievements of Sumerians, with the evidence of the oldest known surviving beer recipe contained within a 3900-year-old poem – Hymn to Ninkasi.

Now in terms of Mesopotamian mythology, Ninkasi was the ancient Sumerian tutelary goddess of beer (and alcohol). Symbolizing the socially important role of women in brewing and preparation of beverages in ancient Mesopotamia, the entity (whose actual depictions have not survived the rigors of time) historically also alluded to how beer consumption in itself was an important marker for societal and civilized virtues.

To give an example, in the Epic of Gilgamesh, the world’s oldest known epic, the wild man Enkidu “did not know how to eat bread, / nor had he ever learned to drink beer!”, with the second phrase suggesting how drinking beer was seen as a ‘quality’ of a civilized person. At the same time, the literary work also mentions the ‘social lubrication’ aspect of beer, with Enkidu, who later becomes Gilgamesh’s deeply beloved friend, enjoying his fair share of the beverage – “…he ate until he was full, drank seven pitchers of beer, his heart grew light, his face glowed and he sang out with joy.”

A modern stylized depiction of Ninkasi, the ancient Sumerian tutelary goddess of beer. Source: Pinterest

These earliest known mass-produced specimens of beer were possibly concocted with the aid of barley that was extracted from bread. In that regard, the Hymn to Ninkasi was actually translated from two clay tablets by Miguel Civil, Professor of Sumerology at the University of Chicago. And what’s more, the recipe was even successfully recreated by Fritz Maytag, founder of the Anchor Brewing Company in San Francisco. Upon listening to the presentation of these brewers at the annual meeting of the American Association of Micro Brewers in 1991, Civil wrote –

[The brewers] were able to taste ‘Ninkasi Beer’. sipping it from large jugs with drinking straws as they did four millennia ago. The beer had an alcohol concentration of 3.5%, very similar to modern beers, and had a ‘dry taste lacking in bitterness,’ ‘similar to hard apple cider.’ In Mesopotamia hops were unknown and beer was produced for immediate consumption, so the ‘Sumerian beer didn’t keep very well, but everyone connected with the reconstruction of the process seems to have enjoyed the experience.

Coming to the historical scope of beer consumption, while its first known literary evidence, in the form of the Hymn to Ninkasi, dates from circa 1800 BC, the ‘brewing song’ in itself is undoubtedly older. In other words, beer was made and consumed in Mesopotamia long before the onset of 19th century BC. In fact, archaeological evidence for brewing beer in the Mesopotamian region dates back to circa 3500 BC (or possibly even before), with researchers being able to identify chemical traces of beer in a fragmented jar at the ancient Sumerian trading settlement of Godin Tepe, in modern-day Iran.

Credit: Trustees of the British Museum

Interestingly enough, a different clay tablet dating back to circa 3300 BC (pictured above), salvaged from the Sumerian city of Uruk, depicts a human head eating from a bowl and drinking from a conical vessel. The bowl represents ‘ration’, while the conical glass alludes to consumption of beer. The tablet also consists of cuneiform records of the quantity of beer being assigned to each worker. In essence, the ancient Mesopotamian artifact is the world’s oldest known payslip that rather hints at how the hierarchical system of workers and employers existed even five millennia ago – and they were possibly connected by exchange of beer, instead of money as we know today (which was invented around three centuries later).

And lastly, in case one is interested in the English translation of the Hymn to Ninkasi (by Miguel Civil), he can take a gander at the passage below –

Borne of the flowing water,
Tenderly cared for by the Ninhursag,
Borne of the flowing water,
Tenderly cared for by the Ninhursag,

Having founded your town by the sacred lake,
She finished its great walls for you,
Ninkasi, having founded your town by the sacred lake,
She finished its walls for you,

Your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.
Ninkasi, your father is Enki, Lord Nidimmud,
Your mother is Ninti, the queen of the sacred lake.

You are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with sweet aromatics,
Ninkasi, you are the one who handles the dough [and] with a big shovel,
Mixing in a pit, the bappir with [date] – honey,

You are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,
Ninkasi, you are the one who bakes the bappir in the big oven,
Puts in order the piles of hulled grains,

You are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,
Ninkasi, you are the one who waters the malt set on the ground,
The noble dogs keep away even the potentates,

You are the one who soaks the malt in a jar,
The waves rise, the waves fall.
Ninkasi, you are the one who soaks the malt in a jar,
The waves rise, the waves fall.

You are the one who spreads the cooked mash on large reed mats,
Coolness overcomes,
Ninkasi, you are the one who spreads the cooked mash on large reed mats,
Coolness overcomes,

You are the one who holds with both hands the great sweet wort,
Brewing [it] with honey [and] wine
(You the sweet wort to the vessel)
Ninkasi, (…)(You the sweet wort to the vessel)

The filtering vat, which makes a pleasant sound,
You place appropriately on a large collector vat.
Ninkasi, the filtering vat, which makes a pleasant sound,
You place appropriately on a large collector vat.

When you pour out the filtered beer of the collector vat,
It is [like] the onrush of Tigris and Euphrates.
Ninkasi, you are the one who pours out the filtered beer of the collector vat,
It is [like] the onrush of Tigris and Euphrates.


The icy beer trend started in Japan

According to Imbibe, Japanese brewery Asahi unveiled "ice-cold beer," poured at 28 degrees Fahrenheit, throughout Japan in 2010. (Recommended beer-serving temperatures typically vary according to style, ranging from about 38 to 54 degrees.) Two years later, Kirin debuted the Ichiban Shibori Frozen Draft, which is beer topped with frozen foam.

"Jelly beer," or "bia wun," bottles of lager slushed up in a special barrel machine, became a beloved treat in Thailand, too, then were introduced to Americans at hotspot Thai restaurants like Sway in Austin, Texas and Uncle Boons in New York City.

Sway's general manager Jennifer Le told Insider jelly beer is popular among the restaurant's customers. "It's a fun, unique beer-drinking experience, and much like in Thailand, it's also great to combat the hot weather in Texas," she said.


7 Icy Beer Slushy Recipes For The Summer

Mango IPA Slushie

If you love a good tropical flavour, this Mango IPA Slushed Beer is the perfect beer cocktail for you. Pick your favourite IPA and get out your blender because this drink will change your life.

Beer Margarita Slushies

Beer lovers, our refreshing summer cocktail is here. Beer margaritas (or beergaritas) are made with a light and refreshing beer, some margarita mix and garnished with a lime. Use your favourite summer beer for this mix and taste the summertime.

Manhattan Beer Slushie

Perhaps you’re wondering, “What the heck is a Manhattan Beer Slushie?” – well, just about the best thing you’ll ever taste in your life. That is if you enjoy your Lagers with a splash of bourbon, orange liqueur and cherries.

Cherry Beer Slushies

A cherry flavoured beer sounds appetizing on its own, but a cherry beer slush has to take the cake. This beer slushie recipe is made with wheat beer, cherry juice (or liqueur) and cherry grenadine.

Raspberry Peach IPA Slushy

Slushed beer, not your thing? Try out these other beer cocktails perfect for summer, without the slush.

Beer Shandy Slushies

Calling all Guinness lovers. This beer shandy slushie is made with Guinness Blonde American Lager and lemonade. We know your mouth just watered.

Cherry Ginger Beer Slush

And last, but definitely not least, this cherry flavoured Ginger Beer slushy is basically the beer smoothie you never knew you needed.


Beer, Bourbon and Barbecue Cocktail

Carin Krasner / Stockbyte / Getty Images

​Can you get three iconic elements of a summer cookout into a single glass? It is entirely possible and if you think that the name of this beertail is some joke, think again.

This recipe does include beer, bourbon, and barbecue sauce, though the sauce is watered down to make a "BBQ water." The preferred beer is Shiner Hefeweizen, and you'll need both Maker's Mark and Evan Williams Honey Liqueur. It's surprisingly tasty!