A look into how marketeers used the term aftertaste for their branding and how the term couples with the so-called Evans Ale in the 1930s.
"Those who know the beer palate well generally like a good aftertaste including one where the hop resins are telling. Yet, humans are conditioned not to like bitter tastes, probably because many poisons are bitter, so bitterness in beer has long been a challenge for brewers and marketers who, after all, need a larger market to survive. "
A brief look into the history of the Dark 'n Stormy cocktail.
"When the seamen and women retire from the Royal Naval Dockyard for an evening drink, the beverage they'll most likely have in hand is the Dark 'n' Stormy, the unofficial drink of Bermuda and of the global boating and sailing community."
First time I heard about so-called 'city beer'. Will have to look into this more!
"Brewing in Louisiana, as it was everywhere in America, was mainly created in personal homes and city taverns. The first beers were “city beers”, beer that had such a short shelf life it couldn’t be sold outside the city. Lagers were too difficult to produce in our climate and lack of ingredient access, so city beers were created and sweetened with local molasses. "
A prohibition era lager is to be brewed for its would-be 160th anniversary.
"“This beer has a real history,” Holcomb. “It was the first manufacturing company in Minneapolis. It was the first to patent malt liquor in the U.S. It was one of just three breweries to supply beer to the U.S. Army in World War II."
A look into early attempts to market beer towards women.
"So the company shrank the can size from 12 to 8 ounces. The cans were packaged in sets of four, or “Princess Paks.” Using marketing language that would make Peggy Olson of “Mad Men” cringe, the beer was labeled “beerette” and “bitter-free” and “calorie-controlled.”"
Recent discovery of rectangular structures covered in soot suggests a malting facility was discovered in Lincoln.
"But what were they used for? One clue is in the smoke-blackened floor and flue (gap in the stones) on one side: the likely explanation is that hot air from a fire passed into this space, gently warming a wooden floor above, and that the buildings were malt kilns, where barley was turned slowly into malt, to be brewed into beer."
The folks over at Lost Lagers brewed up a historical cream ale local to Florida for a recent fundraising event.
"Hubner and Falco got together at last April's Craft Beer Conference in D.C. Falco wanted to brew a historical beer. They decided to revive the old recipe for a fundraising event on May 7 at Lincoln's Beard for the Honor Flight Network, a nonprofit dedicated to bringing World War II veterans to see the national monuments in D.C."