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Posts Tagged ‘vegetarianism’

Hundreds of Beers & Thousands of Beer Lovers, Take 1

The week of NHC is finally here. My countdown to this event began all the way back on Memorial Day weekend with The Bruery’s 3rd Anniversary celebration. The anniversary, while important to everybody at The Bruery, was especially so for me because it served as my introduction to beer festivals. As a virgin fest-goer I learned some important lessons (Lesson 1: If you want to sample beers all day, you must drink water and increase your caloric intake beyond nachos and their accompanying “cheese.” (Lesson 2: Do not expect decent vegetarian fare at a beer festival)) and I was saved from liver failure only because I was working for the first two thirds of the celebration. I found that helping may actually be more fun than simply attending, which has me very excited to steward the NHC finals this Thursday. Most of my day was spent pouring at the VIP tent; a task made more daunting due to the length of the VIP line and The Bruery’s track record of letting down many of these same acolytes at their last large event (a train-wreck that has led to the renaming of all subsequent reserve society parties: they are now “Clusterforks”). However, we came prepared and the red-flag-raising queue cycled through in less time than it took many a surprised Very Important Person to finish 3 ounces of highly sought-after booze.

Pouring and sampling these drinks taught yet another lesson: the people who pay hundreds of dollars for      fill in with any number of “whale” beers      are out of their goddamn minds. Yes, these beers are wonderful (the most illuminating of the VIP pours was the difference between Stone’s ’07 and ’08 Imperial Russian Stout; I was astounded at how a beer can mellow so perceptibly even after three years of cellaring). But I have to believe that those who inflate their value to such an absurd degree must come away disappointed. The aura of expectation that surrounds these select beers does more harm than good, as far as I can tell. The only griping patrons I encountered were those who came too late to get Chocolate Rain or Black Tuesday. But for every lauded Imperial Russian Stout (why are they all Stouts? It’s because any stout can be made more special with some time in a bourbon barrel, right?) there are a number of beers of equal greater quality and lesser stature to be had.

So now, after The Bruery 3 experience, I have a new top reason to be excited about NHC. There are no over-hyped beers amongst homebrewers. Almost everybody is unknown and word-of-mouth only has a few hours to develop after a beer starts pouring. This means every sample is a chance to be surprised. Oh yeah, and on top of the homebrews there are the presentations, NHC finals, nighttime soirées and the banquet dinner. There’s even a vegetarian option.

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Vegan and Non-Vegan Beers: Ingredients and Procedures

March 17, 2011 1 comment
Tyler Grilling

Tyler grilling a Friday lunch

As I mentioned in an earlier post, I adhere to a vegetarian diet and this makes me somewhat unusual amongst the brewing crowd. Beer culture and meat culture go hand and hand and I don’t expect the “haha, how do you even survive” jokes to end anytime soon. Some ribbing isn’t so bad, though I do occasionally miss out on delicious meals when the bacon-themed food truck comes around or Tyler breaks out the grill in mid-January to serve up Carne Asada tacos.

— On a related note, big thanks to Seabirds and the Lime Truck for being vegan and vegetarian-friendly, respectively. Sooo delicious. —

I obviously have no right to complain, though, as I’ve subjected myself to this bacon-less torture. I merely hope to provide the context for a conversation I had with Tyler awhile back in which he asked me if I buy only vegan-friendly beers. I’ve never tried to maintain a coherent vegan diet (i.e. no animal byproducts as ingredients) so I hadn’t ever considered the matter, but the subject did pique my interest.

Some non-vegan beers are pretty hard to miss: oyster stouts have… you guessed it, oyster; braggots or other meads rely heavily on honey for their sugar content, as do many beers such as Honey Blondes. I say “most” because of the existence of honey malt. I hadn’t encountered this ingredient until the maltster from Gambrinus Malting paid us a visit at Manzanita Brewing Company. Honey malt was one of his specialties that he was showing to Garry that day, so we spent a while tasting and discussing it. He explained that there is no actual honey involved in creating said malt and claimed that it tastes and smells so distinctly of it’s namesake that some brewers use it in lieu of the real thing in their so-called “honey” beers. I’m not sure I believe that, but it’s worth considering. Another confusing case is the sweet stout, otherwise known as the “milk” or “cream” stout. Many traditional examples of this beer included lactose, a sugar culled from whey. However, these days there are plenty of sweet stouts that get their unfermentable sugars from other, vegan-friendly, sources.

Aside from those more obvious ingredients, many beers are non-vegan because they include animal products as fining or filtration agents. Isinglass, a gelatin made from fish bladders, is one of the more common non-vegan fining agents. Additionally, some brewers may use animal byproducts to assist with head retention. Procedural ingredients such as these are unlikely to be listed on a label; if you want to play it safe, unfiltered beers are the most likely to be vegan-friendly. However, at the end of the day the only way to be sure is contact the brewery and ask. Luckily, these fine folks there have compiled what seems to be the most complete list of vegan and non-vegan breweries on the ‘net. While I still refuse to limit myself to vegan-friendly beers, it is interesting to see who uses what processes and how each company has fielded these inquiries. Enjoy!

NHC

It’s official: I’m going to the National Homebrewers Conference. They even have a vegetarian option for the final dinner. Niiiice.

This weekend I transfer one entry into secondary and attempt to brew a last minute IPA, just for shits and giggles. That should put me with entries in Stout, Spice/Herb/Vegetable, Scottish Ale and APA — very excited to get my first score sheets back!

Next article should be up in a day or two: it’s on preparing for the interview with your prospective brewery.