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Does Drinking Beer Make You Fat? | By Helene Roper

Ah, the beer belly. We all know the common thinking – drinking beer causes you to be fat. But is this really the case?

Saveur - Subscription Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the culture and environment in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation.

A new study shows that it’s not what you’re drinking, it’s how much you’re drinking in one sitting that causes weight gain. Specifically the study, which was led by Martin Bobak of University College London, and which looked at 28,594 middle-aged Eastern Europeans, showed that those who drank more than 80 grams of alcohol (not beer – alcohol) in one sitting at least once a month have a waist size about a half-inch bigger than people who drink the same amount over a week. The men and women who drank primarily beer were no more likely to have bigger waist sizes than those who drank primarily wine or spirits.

These are pretty significant findings for anyone who loves beer but has been afraid to partake for fear of getting fat. Rationally we should know that too much of anything will make you fat, but for some reason beer has gotten a worse rap than other spirits (maybe thanks to the low-carb Atkins craze?).

The study also didn’t find a link between drinking and body weight in men, and found only a small effect on women’s weight that could be linked to drinking. It’s also interesting to note that binge drinkers weren’t necessarily heavier than non-binge drinkers, they just had more belly fat.

Want to drink but don’t want to binge? Below are the approximate grams of alcohol for some popular beverage choices.
• A bottle of wine (70 grams)
• A six-pack o beer (84 grams)
• Six 1.5 oz shots of 80-proof spirits (84 grams)

This is an important reminder of some good advice we’ve all been hearing for years – everything in moderation.

Helene is a craft-beer enthusiast and freelance writer. You can check out her blog at http://www.phillybeergirl.blogspot.com where she writes about all things beer-related.

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Understanding Culture – Drinking Beer Or Wine | By Hans Bool

People often communicate about culture and problems in the culture of a company as a stand-alone item. Like it would be possible to change the culture leaving everything else untouched. That idea is wrong. Culture is part of what people do and to change a culture the first step would be to understand what it is people do. Than the next step would be to check how they do it. Or, what the culture is and whether it fits with what people do. This relation is often the main problem, rather than something vague in the culture.

To show this, this article focuses on the cultural differences between drinking beer and wine…

When exploring Style or culture, products like beer and wine can help to describe some differences. Although beer and wine are only two types of a wide array of alcoholic beverages, they represent the main protagonists.

It is also common ground that there are wine-drinkers and beer-drinkers, as well as there are people (amongst these) who drink both. And there is something as “change;” people do not stock to one habit, not during their lifetime, nor otherwise: people’s habits change. A recent study shows that the habit of drinking either (more) wine or (more) beer can change over time — “Sales are flat. Wine is ascendant. How did this happen?” (1).

The differences in style about the two can be simplified by stating a not too daring proposition:

- Wine drinkers (those that really prefer wine above beer in any situation) are more refined, classier, more “exclusive.” This may be attributed to the character of the product wine. Wine is categorized in vintages that have a certain classification: some wines from a special castle of a unique vintage are so exclusive that the limited amount has increased its price.

- Beer drinkers (also … those that really prefer beer above wine in any occasion) are likewise less bothered with class and status…

The above classification is dangerous and many will not agree, because it is a classification of extremes. But it’s just for explaining the point.

The point is to show what culture is and what its role is, whether it is in business or about nations. For this last one, the average consumption of wine can be examined (2).

Culture is not something isolated. Culture – and this becomes practical for companies – is never stand alone. Culture is always part of something bigger. The culture of a company is mainly the result of what the company business is focused on. A different business, will lead to a different culture.

Now, the wine and beer example fits in very easily, to show the relation between the culture (how people do things) and what they do (the business).

Many people will respond that they don’t fit in the wine-camp or beer-camp as described above. The distinction is too extreme. People will say, “it all depends on the situation. There are moments when I prefer to drink wine and when I prefer to drink beer.”

It is all in the situation, as with many things, but in this case it only means: it depends on WHAT I do. When I sit on the beach I prefer a cold beer. After a game of squash I also prefer a cold beer, having an exclusive dinner with friend at a moment when we have all the time in the world I would prefer wine…etc, etc.

So, although that there will always be people who prefer only wine or beer, most people will drink either one depending on what they are doing; depending on the type of the social event.

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And that’s how it is exactly with culture. The most important to understand culture is to understand what people do. The next thing is to check how they could improve things or how to change things. Changing a culture can only be done by changing what you do: companies redefine their focus and stop with activities they do no longer excel in… This is only one example of achieving a change of culture after the business has been changed. And that’s how it is done. Changing the culture of an organization leaving everything else untouched is impossible.
It would be like drinking wine on the beach, it gives you a headache.

(1) – http://www.slate.com/id/2167292/fr/flyout
(2) – http://www.wineinstitute.org/resources/statistics

Hans Bool.
Hans Bool writes articles about management, culture and change. If you are interested to read or experience more about these topics have a look at: Astor White.

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The History of Beer | By Michael Russell

Beer is one of the oldest drinks in the world. It dates back to at least the 5000 BC as recorded by the ancient Egyptians and Mesopotamians. A six thousand year old Sumerian tablet shows people drinking a beverage from a large bowl using straws made from reeds. The oldest recipe for beer is contained in a 3900 year old poem which uses barley to make the drink. Some anthropologists believe it was the production of beer that led nomadic humans to cultivate cereals and settle in villages. The knowledge of brewing was transferred from ancient civilizations to the Greeks, who in turn passed their techniques on to the Romans. Soon, Romans came to prefer wine to beer, viewing it as a drink for barbarians such as the Germanic tribes.

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During the middle ages, there was much experimentation in Europe as to which ingredients to use. Hops began to be used as early as the 11th century. By the 14th century, beer brewing had become a commercial industry in which monasteries and pubs produced large amounts of the drink for mass consumption. During the 15th century in England hops were imported from the Netherlands. At first, the English did want the hops added to their beers. However, with a couple hundred years, nearly all English ales and beers contained hops. In 1516 the Duke of Bavaria proclaimed that beer should only be made from water, hops and barley. Yeast was later added to the list after its discovery. When Otto von Bismarck unified Germany in 1871 this Reinheitsgebot (“purity requirement” in English) was adopted into German law. Most beer during this time was actually what is now referred to as ale. Lagers were first created by accident in the 1500s when beer was stored in cool caves.

During the Industrial Revolution beer brewing was also industrialized. The invention of the hydrometer and thermometer in the 19th century allowed brewers to make beer more efficiently. Before the 1700s, malt was dried over fire, which gave it a strong smoky flavor. The malt was shielded from the smoke with the invention of the drum roaster in 1817. The discovery of yeast and its part in fermentation further streamlined the process of brewing.

In 1900, there were over 2,000 independent brewers in the United States. After Prohibition in the 1920s, many American brewers that had been making European-style beers went out of business. There are now less than 20 still in operation. Water was often added to bootlegged beer during this time to increase the bootleggers’ profits, which led to Americans preferring lighter-tasting beers. Today, most beers brewed in America are light-flavored lagers.

Founded in 1852 in St. Louis, Missouri, the largest of these American brewers is Anheuser-Busch, which is the also third largest brewer in the world following InBev and SABMiller. Anheuser-Busch is most famous for brands such as Budweiser, Natural Light and Michelob, but brews over 65 different beers. The corporation has 11 breweries in 10 states, including facilities in Los Angeles, California, Columbus, Ohio and Jacksonville, Florida, as well as 15 overseas breweries: 14 in China and 1 in England.

Michael Russell, Your Independent guide to Beer

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Wine & Cheese? No, Thanks! Beer Goes Better With Cheese | By Gary Alan

Whenever you see a wedge of cheese or a plateful of different gourmet cheeses, you are sure to find a bottle or two of wine. This is quite true of most photos found in food magazines and even as features or screen shots on food-related TV shows. Cheese goes with wine. Period. But have you ever wondered why you just love munching on your favorite pizza smothered with extra cheese while drinking beer? Or smacking all of your fingers after putting a mouthful of nachos drizzled with cheese and making it go down with beer? Got it? Oh, YES! It’s because cheese goes better with beer!

Saveur - Subscription Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the culture and environment in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation.

Cheese and beer have contrasting and complementing tastes that create a new kind of combination for your taste buds. Since both cheese and beer are fermented, beer tends to echo the flavors found in cheese, and thus, it is easier to pair cheese with beer. Unlike with beer, pairing cheese with different wines can be tricky. Experts say that beer complements the taste of cheese and vice versa because both are produced in farms and have the earthy, musty and yeasty kind of characteristics that can blend well together. The cheese and beer combo can actually be traced back to the Middle Ages in Belgium when monks produced cheese and beer of excellent quality. This pair was part of their daily diet and source of income. Nowadays, when you order beer in a bar in Belgium it will surely be accompanied with a small bowl of cubed semi-soft cheese sprinkled with celery salt.

Cheese and beer have the most harmonious match and balance because beer is less acidic than wine thus giving your taste buds a better chance of appreciating the rich taste of cheese. However, similar to the rules in pairing wines with cheese, there are several guidelines you need to take note of when preparing beer with cheese.

• Rich and fruity beer - must be paired with extra sharp cheddar or Mascarpone which is a formless cheese usually used for desserts and sauces.
• Lighter beer or lager such as Harpoon Pilsner, Radeberger and Stella Artios - can be paired with mild cheddar, Monterey Jack, American Cheese, Muenster or Havarti.
• Wheat beer - goes best with feta and goat cheese or any pungent cheese. Dark beer or lagers – are paired with Swiss cheese, gruyere or emmental cheese.
• Hoppy pale ales - goes best with parmesan, romano or spicy cheddar cheese.
• International beer – pair with cheese from the same region or country where it came from.

One very important tip to remember when pairing beer and cheese is to complement tastes. Mild beers go with mild cheese and robust beers go with robust cheese.

Get more mouth-watering and informative daily features about gourmet food and beverages from around the world, including coffee, teas, wines, cheeses, appetizers, desserts, rare spices, and more at Whole Planet Company. To get more about “Cheese” [http://www.wholeplanetcompany.com/?cat=9] and your daily dose of other culinary adventures, go to => [http://www.wholeplanetcompany.com]

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Drink Your Way to Better Health? Organic Beer and Wine | By Laura Klein

Whether you’re getting married and looking for the best wine for your celebration or planning a quiet barbecue get-together with friends in your backyard and in need of a good beer, you may want to consider organic options for their health and environmental benefits. And like eating organic food, you may just find that imbibing these brews is tastier, too!

Like most conventionally-grown foods, the grapes for wine and the grains for beer are treated with loads of pesticides and herbicides to fend of insects and weeds. But these chemicals will also land up in your beverage. The hops, yeasts, and malted grains (wheat, corn, barley, and rice) used to make beer are all laced with agricultural chemicals. In a 2003 study by the US Food and Drug Administration, it was found that 17 percent of barley and 32 percent of wheat products sampled had pesticide residues (which have been linked to human health problems). The organic varieties, on the other hand, had less than 5 percent.

The production of wine tells a similar story. Grapes grown for the making of wine are treated with more chemicals than any other crop in California (the biggest grape-growing state in America). Biodynamic and organic wines, on the other hand, severely limit the use of these chemicals.

Saveur - Subscription Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the culture and environment in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation.

Although the US Environmental Protection Agency claims that the levels of pesticide residues in our food and drink are safe, there are those who believe more studies need to be done to determine the effects of combinations of so many chemicals on the human body.

Choosing organic beer and wine may be good for your health, but it is also no surprise that the earth will thank you, too. Chemicals used on conventional crops not only pollute our waterways, they can harm birds and kill other beneficial insects and plants in our landscapes.

So when shopping for beverages for your next event, big or little, check out organic options. If it is labeled 100% organic, that means it contains 100 percent organically-grown grains or grapes. An “Organic” label means that up to 5 percent of the ingredients can be conventionally grown, while 95 percent must be organic.

Biodynamic is another option, and although this label is not controlled by the USDA, it does signify a healthier, more sustainable product. Biodynamic farming is totally chemical-free like organic farming, but this approach is also closer to the land.

Responsible drinking isn’t just about avoiding driving drunk, it’s also about responsibility to your own body and to the planet. Plan your next party without the side of pesticides.

Consider organic options for your health and environmental benefits. And like eating organic food, you may just find that imbibing the brews is tastier, too!

Want more information on Organic Food tips and tricks? Sign up for the OrganicAuthority.com newsletter and get your free report How to Shop for Organic Foods on a Budget, brought to you by Laura Klein Green Living Expert.
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The Different Types of Beer | By Joseph J King

Beer is a favorite drink of millions of American men. It is a great beverage to have while watching the Sunday afternoon football game with the buddies. Beer is an alcoholic drink made from the fermentation of wheat, barley, hops, rice or corn. Beer has a very long history going all the way back to when the egyptians walked the earth. Now a days there are thousands of different types of beer around the world. I will briefly discuss some of the most common types that you can find at your local liquor store.

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Ale: Has a higher alcohol percentage than most beers. Usually tastes a little bitter and is made from hops.

Bitter beer: The beer is from England. It is usually very bitter beer as it has a very high content of alcohol.

Bock: Lager beer made from malt. Dark and strong, a little sweet tasting.

Ice: Smooth tasting beer that is brewed in below freezing temperatures.

Lager: Beer that is fermented for months at a time.

Lambic: Beer from Belgium. Beer that is brewed with different fruits.

Light: Reduced calories and alcohol percentage.

Malt Liquor: Fermented at high temperatures with a higher than normal alcohol percentage.

Pilsner: Lager that is made from hops.

Sake: Beer that is made from rice. It is drunk at room temperature.

Stout: Made from barely. It is very dark and color and bitter.

Trappist: Made in Belgium and the Netherlands. It is made by Trappist monks.

Wheat: This beer is made from wheat.

Now you are informed of every type of beer. Next time you go out to buy some you will know how each one is made.

Joseph has a passion for Computers, Search Engine Optimization, and Internet Marketing. Visit his latest site at http://barneypartysupplies.net/ which helps people find Barney Party Supplies for their child’s perfect birthday party.

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Getting Started in Home Brew Beer and Wine | By Dean Novosat

Home brewing is a growing hobby for people who want to drink something that cannot be found in the aisles of a local liquor store and it is becoming more popular all the time. Home brewing is not that difficult, although beginners should follow recipes carefully in order to ensure results that are drinkable. When you are getting started, it is important to follow a recipe until you learn all about the home brewing process. Home brewing is evolving from a simple hobby into an alternative source of cheap alcoholic beverages. It is simply the process where any person can make beer or wine from grains and fruits, in their home from choosing their own ingredients to the bottling and consumption of the finished product. Home brew beer is typically a very strong beer, with higher density than store bought beers of a similar style, and should always tastes fresher since you make it, chill it, bottle it, and drink it while it is still fresh.

Saveur - Subscription Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the culture and environment in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation.

Home Brewed Beer

Beer has been around for a long time, in different cultures from all over the world. Beer is basically just fermented grains, just as wine is fermented fruit. Beer generally falls into two categories: ales and lagers. Today, beer is still made with all manner of herbs and spices like ginger, clove, cinnamon, etc. Beer making may be more fun that what you think. It is fun to try to make your own, and it is not difficult at all. Much of the excitement of making your own beer is the anticipation of what it will taste like when it is ready! Beer is made from fermenting cereals and hops so in that regard, beer is a living organism, which needs time to grow. Beer brewing is easy: just find a room you can control the temperature of and pick the right yeast. The natural process of fermentation does the rest. All you need is a little patience!

Making Your Own Wine

Wine making is the next step for anyone that has already tried their hand at brewing their own beer. Wine making used to be done by stepping on grapes and allowing the grape juice to ferment, but now you can order your own wine making kit online and have wine in just a few weeks from such varieties as zinfandal, cabernet, chardonnay, riesling and merlot. All you need is the correct quantities of grapes and other fruits, herbs, and spices, and you can make all types of wines. Plus, when you make your own wine, you aren’t limited to grape-based wines. You can use any fruit that is in season. You can try raspberry wine, pear wine, cherry wine, or even banana wine!

Home brewing is a fun and rewarding hobby. Home brewing is both extremely simple, and yet surprisingly complex. Making your own beer or wine is the process where you choose the ingredients, ferment them, bottle your end-product, and, best of all, drink the finished product. Home brewing is an inexpensive way of producing beer or wine that can taste just as good as the beer or wine that big corporations make. And you get the bragging rights of putting your own name on the label!

Dean Novosat has tips and recipes for making your own Home Brew at http://www.wwwhomebrew.com Home Brew
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Like Wine, the Right Beer Can Complement Any Meal | By Bill Garlough

This month, my wine column switches gears from wine to beer. With St. Patrick’s Day right around the corner, many of us become a wee bit Irish and celebrate the occasion with a pint or two.

Beer and wine share many similarities. Both were made and refined by monks. Also, both are influenced by the fermentation process. Wine can be broadly segregated by white and red; beer is divided between ales and lagers.

The type of yeast selected and the temperature of the brewing process determine if the brew will become an ale or a lager.

Ales are brewed with top fermenting yeast (yeast remains at the top of the barrel during fermentation) at approximately 70 degrees, resulting in a more fruity taste. Examples of ales include porters, stouts, wheat beers and pale ales. These are best served at 45 to 50 degrees.

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Lagers are brewed at a colder temperature of 50 to 55 degrees with bottom fermenting yeast, which produces a more round, clean and crisp beverage. Examples of lagers include pilsners, bocks and Oktoberfest beers. These are best served at a cooler 35 to 45 degrees.

The Irish typically prefer beer served at a warmer temperature. Cold beer in a warm stomach releases more carbonation, creating an uncomfortable bloated feeling.

To evaluate a beer, it is best to smell the aroma while the head is present. A head that quickly disappears suggests a lower malt level and excessive carbonation. A quality beer has flavors of hops and barley-malt. Evaluate a beer like you would a wine – should swish the beer in your mouth to determine its balance, sweetness level, body and finish (aftertaste). Good beer begins with an aromatic hoppiness, offers flavor (like malty sweetness) and has a long aftertaste.

Food pairings

Given its international popularity, beer plays a significant role in meals, social outings and celebrations around the world. Around St. Patrick’s Day, every tavern becomes Irish. They offer beers with Irish inspired dishes, including the traditional corned beef and cabbage. With this fare, a good match is an Irish ale such as Bass Pale Ale, Goose Island Red Ale, Caffrey’s Irish Ale or Sierra Nevada Pale Ale. Though the Irish may protest, Germany is synonymous with beer, with approximately 1,200 breweries and a per capita consumption of 39 gallons. Germany’s annual three-week Oktoberfest celebration in Munich centers on beer. In our area, Oktoberfest celebrations offer a good opportunity to experience quality beers from local microbreweries.

Saveur - Subscription Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world (including forgotten pockets of culinary excellence in the United States). It celebrates the culture and environment in which dishes are created and the people who create them. It serves up rich, satisfying stories that are complex, defining and memorable. Saveur is the definitive culinary and culinary-travel magazine of its generation.

Other cultures also feature beer with their everyday cuisine. As an example, at Kiku’s Japanese Steakhouse in Naperville, the proprietor Steve Shorin pairs full-bodied Sapporo Beer with teriyaki-glazed chicken skewers (Yaki Tori) and also recommends Kobe beef barbecue – a wonderful combination!

As with wine, beer can be paired with food. Ales are best with red meat and lagers work well with white meat. A beer’s hoppiness level is similar to wine’s acidity level. A higher level (within balance) tends to be more food friendly. Local microbreweries and imports tend to have more hops in their product than America’s national brands.

More intense hoppy flavor profiles range from Guinness’ rich creamy texture with a roasted flavor (and surprisingly has fewer calories per ounce than skim milk) to Bass Ale’s smooth notes with a bitter aftertaste to Sierra Nevada’s malty profile to Harp’s strong but not overpowering beer flavor (ideal summer beer as it is best served chilled).

Most popular pubs offer 10 to 15 draft beers to choose from, so exploring new flavors is readily available. Next time, try matching a recommended pairing of an ale or lager with your meal, to see how they complement each other.

As Quigley’s Irish Pub reminds us, a great Irish pub offers fun, good conversation, good music and food and great people. Sounds like a great recipe for a perfect pairing. Happy St. Pat’s Day!

Beer Basics

Match Game

Matching a beer type with the various dishes or courses, the following generalizations apply:

Ales: Salads, corned beef, beef, lamb and dessert

Lagers: Pizza, fish and German sausages

Picks

Two Brother’s: Domaine DuPage Ale

Walter Payton’s: Payton Pilsner

Guinness: Extra Stout

Harp: Lager

Caffrey’s: Irish Ale

Bass: Pale Ale

Sierra Nevada: Pale Ale

Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. For more from Bill Garlough’s Perfect Pairings check out My Chef. Bill can be reached at or wineparings@mychef.com

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