Hohenadel "U-Permit" Label

Baseball & Beer Pennsylvania "Bock" Beer Labels 1939 Advertisement   STORING YOUR BEER Beer's "shelf life" is about three months and its quality is affected by both temperature and light. Store beer in a cool, dark place. Draft beer has to be refrigerated and finished within three weeks. FROM THE BOTTLE TO THE GLASS Beer is unique and tastes best when served in a special set of glasses reserved for beer. That's because milk, tea, coffee and even the soap used to clean the glasses, leaves a residue that diminishes a beer's head. To test the cleanliness of your beer glass, dip it in clear water and turn it upside-down to drain. If the glass is clean, you will see a perfect film of clear water covering the entire surface. Serve beer in a wet glass that has been washed in a mild soap-free detergent and rinsed several times in warm water. To prime your glass for a rich head, rinse it in cold water before pouring. THE FINE ART OF POURING The perfect glass of beer boasts a rich head of foam. It looks great and by providing a natural cap for the beer's carbonation it yields a smoother, cleaner taste. When you pour the beer, place the neck of the bottle over the edge of the cool, wet glass, tilting the bottle to a high angle and pouring the beer into the glass until you've created a fine, dense-textured head. At that point, lower the bottom of the bottle to reduce the flow until foam nears the top of the glass. Leave just enough space for the foam to rise to the lip of the glass.

* * * Types of Beer * * * Lagers Lagers are probably the most common type of beer consumed. They are of Central European origin, named after the German "Lagern" (to store). Lagers are bottom-fermented, where the yeast culture ferments at the bottom of the fermenting vessel. They were traditionally stored at a low temperature for weeks or months, acquiring mellowness and becoming charged with carbon dioxide. The first golden lager was produced in the Bohemian town of Pilsen in 1842. These days, with improved fermentation control, most breweries use short periods of cold storage (1–3 weeks). In 1840, John Wagner brought lager yeast from his native Bavaria and brewed the nation's first lager beer in Philadelphia. Although many styles of lager exist, most lagers produced are light in color, high in carbonation, with a mild hop flavor and an alcohol content of 3–6% by volume. Styles include: Bock A type of German beer. Bottom fermented, it is named for the famous medieval German brewing town of Einbeck. The beer has a heavier taste than most lagers, darkened by high-colored malts. Bock is traditionally brewed in the winter time for drinking during the Spring. Many bock beer producers have displayed "goats" on bottle labels since "Bock" in German means billy goat. In local dialect, Einbeck is similar to "Einbock" which sounds like ein Bock (a goat). Dry Beer Dry is a category of beer originally developed in Japan. The "dry" refers to the amount of unconverted sugar remaining in the beer after fermentation. In dry beer, nearly all the sugar is converted into alcohol due to long fermentation periods, resulting in a crisp, clean finish with less aftertatste. Pilsner Pilsener or pilsner is a type of lager beer. It was developed in the city of Pilsen (Czech Republic) and is distinguished from other lagers by a more prominent hop character. Up to the 1840's, Czech beers were top-fermented, dark and cloudy, though Bavarian brewers had begun "lagering" beer in cold caves, which improved its flavor and keeping qualities. The Mestansky Pivovar (Burgess Brewery) recruited the Bavarian brewer Josef Groll (1813-1887) who, using new techniques and the newly available paler malts, created the first batch of modern pilsner on October 5, 1842. The combination of pale color from the new malts (helped by Pilsen's remarkably soft water), noble hops and Bavarian-style lagering, produced a clear, golden beer which caused a huge sensation. Improving transport and communications meant this beer was available throughout central Europe and its style was soon widely imitated. Pilsners are the most popular type of beer in Germany, having largely supplanted the older styles. Ales Top-fermented beers, particularly popular in the British Isles. include mild, bitter, pale ale, porter and stout. Top-fermented beers tend to be more flavorsome, including a variety of grain flavors and fermentation flavors (they also have lower carbonation, are fermented and ideally served at a higher temperature than lager). Differences among top-fermented beers are decidedly more varied than those found among bottom-fermented beers and are difficult to categorize. For example, California common beer is produced using a lager yeast at ale temperatures. Wheat beers are often produced using an ale yeast and then lagered, sometimes with a lager yeast. Lambic styles employ wild yeasts and bacteria, naturally occurring in the Payottenland region of Belgium. Other examples of ale include stock ale and old ale. Real ale is a term for beers produced using traditional methods, and without pasteurization. Styles include: Mild Mild is generally a dark beer developed in the mid-19th century as a cheaper and sweeter alternative to the dark ales and porters present at the time. For this reason, mild was the most popular draught beer of this period. Once commonly found on tap, mild has almost completely disappeared from British pubs. Bitter Bitter is a type of ale, originally derived from pale ale. A stronger version has become a popular bottled beer. The main ingredient is malted barley, with hops only added to improve the keeping properties and give a distinctive smell and taste. Bitter covers a wide variety of taste, aroma and appearance. These include copper, malty, dry and sweet, while some have the aroma of hops. Pale Ale Pale ale is generally a light beer, similar to a light mild ale, only drier and with a distinctive hoppy taste. English pale ales are golden or copper colored rather than pale. The term pale is used to distinguish them from dark porters. India Pale Ale is a British pale ale originally made for export to India during the late 1700's, where refrigeration (on ships) was not available for the long voyage. This style has an intense flavor from the high alcohol content and high hopping rates used to preserve the beer from souring, associated with long storage times. India pale ale has a golden to copper color with a medium maltiness and body. The aroma is moderate to very strong. This version with higher alcohol content (5.5-6.3% by volume) is also known as Strong Pale Ale. Porter Porter is a type of ale which has a malting aroma and hop bitterness. It is generally strong and dark and brewed with soft rather than hard water. It is often said that the precursor of today's porter was made by Ralph Harwood, a publican in East London in 1722. Tired of blending various beers from different casks to suit patron's tastes, Harwood produced an ale that reduced serving time, decreased the dependence on various beer stocks and increased profits. This variation was known initially as the "Entire" and was embraced by London's working class, particularly porters (hence the common name). An influx of German immigrants and breweries to the eastern United States, produced a bottom-fermented version of Porter as part of their portfolio throughout the 1800's. Pennsylvania had many offerings of Porter including Yuengling, Stegmaier, Neuweiler's, Esslinger's and Valley Forge (to name a few). Extra-strong porter was called Stout-Porter and eventually became stout. During the first world war in Britain, shortages of coal led to restrictions on the production of dark malt and hence stout and porter. This allowed Irish brewers such as Guinness to fill the market need and gain market dominance, a position that they continue to enjoy to this day. Stout A dark beer made using roasted malts and is a variant of porter beer. Porter was first recorded as being made and sold in London in the 1730's. It became very popular across Britain and Ireland. The first use of the word Stout was the Stout-Porter brewed by Guinness of Ireland in 1820, although Guinness had been brewing porters since 1759. Stout differs from porter in being darker and richer through the use of more roasted malt. As such, the two beers are considered distinct. There are several kinds of stout including Irish (Dry), Imperial, Sweet and Oatmeal.

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