The beer can was first introduced after the repeal of prohibition in America. Brewers had toyed with the idea of putting beer in a can as early as 1909, but the technology required to manufacture a can capable of withstanding the internal pressure carbonated beverages produced simply did not exist. The first commercially available beer cans debuted in 1935 when Gottfried Krueger Brewery of Newark, New Jersey, introduced a new package. Designed by American Can Company, the new cans would not split at the seams in transit, as earlier cans were prone to do, and Krueger seemed like the perfect brewery to use to introduce the new technology. After prohibition and a worker’s strike hit the brewery, the founder, Gottfried Krueger himself, passed away, leaving the brewery in tough shape. The new can was an immediate hit, and the brewery was saved (for the moment). By the end of 1935, no less than 37 breweries were producing canned beer.

Cans became the container of choice for a few reasons. They were lighter than glass bottles, and therefore cheaper to ship. In many jurisdictions, there was no deposit required on cans, while bottles had the old $0.05 curse. And they were non-breakable; a minor dent did not ruin the beer. Most breweries adopted the can as well as continuing to produced bottled beers.

The pull tab top, which eliminated the need for a can opener, was invented in 1959 by Ermal Fraze. It came to dominate beer can designs, and most major beer companies used this design into the late ‘70’s. Some innovation in the longstanding design of the beer can could be seen by the middle of the 1970’s, however. Coors introduced the “Push Top” beer can design, where a drinker would push a round blister into the can, eliminating the leftover metal tab that traditional pop tops left over. These would often end up as litter, or were dropped into the can before the beer was consumed. While the push top helped with the litter problem, safety concerns were elevated, as the beer drinker’s finger necessarily came into contact with the sharp metal edges of the opening. It wasn’t until the late 1970’s that the first truly groundbreaking can innovation since 1959 was introduced.

The “Lever Top” solved several problems – having a stiff aluminum lever that stayed attached to the can eliminated the litter issue while keeping the beer drinker safe from nasty cuts on their fingers. The lever also allowed for a small gap between the drinker’s lips and the top of the can, allowing airflow and producing a smoother pour into the mouth. Within a few years, the pull tab virtually disappeared from store shelves (not to mention parks and beaches, where they often ended up after being carelessly discarded).

The craft beer revolution brought some major changes to the way beer is marketed and sold. When your target consumer is someone who knows a bit about beer, and cares how it tastes, bottles (preferably brown, in a high topped cardboard holder) became the best choice. The brown glass kept out the light, and glass had the added advantage of holding temperature better than thin metal cans. Bottles were easier for small brewers to recycle (a quick wash and sanitize, and they’re ready to go), and the can eventually fell out of favor.

A funny thing happened on the way to the can’s funeral, though…

Canned beer never fell out of favor with the major breweries in quite the same way as they did with the micros. And there are times when a can is darned convenient; at the beach, on a picnic, anytime your clumsy cousin (codename “The Breaker”) comes over. Cans were not popular with the quality beer set, but there was an entire population that wanted, no, demanded that they get it in the can. And so, the macro brewers, with their deep pockets, continued to put beer in their cans, and devote research dollars into improving the experience of drinking canned beer.

After the elimination of the pull-tab, Guinness introduced the next major can development. Although the idea was patented by Guinness in 1972, the widget was not introduced commercially by the company until March of 1989. The widget is a plastic device, inserted into the can, which contains a small bit of pressurized nitrogen. When the can is opened, the nitrogen is released, agitating the beer and producing the trademark creamy head Guinness Stout is known for.

One problem that had always plagued cans was that, while lining cans with a wax or coating to stop the metal of the can from transferring into the flavor of the beer, small amounts tin or aluminum would degrade into the can’s contents. After the wild success of the Guinness widget can, companies redoubled their efforts in improving the quality of the beer can experience, and recent innovations centered on improving these linings. There is now little transfer of metal into the beer contained in the can.

Microbrewers eventually took notice of these changes to the lowly beer can, and started to become attracted to this form of packaging for the same reason the can originally became popular. The cheaper shipping costs and consumer convenience of canned beer were no longer compromised by the impact on flavor, and canning has slowly started to come back into fashion among beer snobbers. There is an added benefit, as small brewers tend to be more environmentally conscious than there large corporate brethren, and recycling of aluminum cans requires 95% less energy than recycling glass bottles (according to The Aluminum Association - not exactly a non-biased source, but their numbers seem hard to argue with!) In fact, there are several “can only” breweries producing fine quality beers, like the Maui Brewing Company in Hawaii and Baxter Brewing Company in Maine.

So what can you expect when you get it in the can? I had it in the can several times, and here’s my experience…

Bitter American-21^st Amendment Brewing

4.4% ABV

This beer (a pale session ale) pours a darker yellow color and forms a thin head. There is a lot of grapefruit in the nose, and coupled with the “Bitter American” name, I am prepared for a super hop punch in the tongue. The flavor was, surprisingly, subtle – citrusy and mellow. There was a good dose of bittering in the finish, but it was not too heavy. A surprisingly drinkable bitter.

3.5 out of 5.0

Porkslap Pale Ale-Butternuts Beer and Ale

4.3% ABV

Another lower alcohol entrant, this one pours a light brown color and forms very little head in the glass. The aroma is faint, but it’s there…What is that? Why, it smells…Nutty! There is a slight metallic hint in the nose, too, but I am smelling it in a glass, not out of the can, and I just did research that cans no longer transfer tinny elements into the beer…What gives? Well, it was just part of the nose, I guess, because the flavor is not metallic at all. Instead, this one is very malty, with some pine nuts in the background. The finish is clean, with very little bitterness; a classic pale ale flavor, not complicated, and tasty. Nothing to write home about, but there is certainly nothing to complain about, either.

3.0 out of 5.0

Mama’s Little Yella Pils-Oskar Blues Brewery

5.3% ABV

What a drag it is getting old! I name checked this one in my blog about funny beer names, but it is nice to finally get my hands on some. I do like Pilsners, and I am intrigued to see how the Little Yella fares. This one pours into the glass looking exactly how a pilsner should – pale yellow with a solid medium sized head. The smell is mainly of yeast and malt, but there is a definite citrus component involved, too. The flavor is light and crisp, sweet, but cut with a bit of lemon in the profile. The finish is more of the same, with the lemon taking a higher profile in the end. This was a delicious beer that I will be happy to have again!

4.5 out of 5.0

Monk’s Blood-21^st Amendment Brewing

8.3% ABV

Another offering from 21^st Amendment, this one pours a dark brown red. A little blood-like. The thin head hangs around for a little while after the beer is poured. This one has a sweet, fruity aroma, with a bit of coffee in the nose. The flavor follows suit, with a sweet richness suggesting burnt caramel, but bringing just the right touch of bitterness into the finish to cut through. According to the brewery, this one is in limited release, so if you want to give it a try (and I am recommending that you do), go out and get a few now.

4.5 out of 5.0

Evil Eddie C
Boston, Ma.

http://www.kermitsfinger.net/

Contact me at: Ed.Charbonnier@gmail.com

As a writer and journalist, we all go through that time when you just don’t have work. For me, that time came in early 2012. When you reach that point, it’s all about what you are going to do about it. You can sob, pout, complain, search for work, what have you.

As for me, it was a no brainer. I decided to go on a cross-country road trip to blow the money I don’t have in search for tastes of the regions throughout this massive country.

Over the course of 11 blogs here on DME’s Daily Drink, I’ll break down my thoughts of the six packs of beer I got from five different regions (Northwest, Midwest, East Coast, South and Southwest) amassing 11 states. Last time, we finished off our samples in the Northwest with a pleasantly balanced IPA from Montana. In this entry, we’ll make our first stop of the Midwest: Illinois.

In our first two trips, we got a taste of a couple brews from smaller towns. While in Illinois, we’re going big, picking up a six pack from the Windy City, Chicago. Perusing through a local liquor store, how could you go wrong with a six pack that has a picture of the sky line on it? For you Chicago readers, I’m sure you guessed it already, I picked up the Pier Pale Ale from Chicago Beer Company.

An American Pale Ale, the Pier Pale Ale from the CBC has all the things I’m looking for in a pale ale. It has the look; it has an incredible smell, clearly hopped generously for a pale; and it has the taste – smooth and refreshing.

Pier Pale Ale features the Cascade hop. It provides everything a hop should – bitterness, aroma and taste – without taking over the beer as a whole. The malt balances it out ever so perfectly to keep you coming back for more. At 5.5 percent alcohol by volume and 30 IBUs, it is most definitely an ale you can have over and over again.

Chicago Beer Company offers three regular selections – Pier Pale Ale, Windy City Wheat and Lake Shore Lager – with a summer season that is available from May through August. If the Pier Pale Ale is any indication of what CBC offers with their other selections, I’ll take the far less selections for the quality they put into them.

Located on West Randolph Street in Chicago, the company states, “Brewed and bottled for you, Chi-Town,” on its website. I hope they don’t mind if an out-of-towner comes back for more.

Pier Pale Ale, for sure, is a can’t miss. On my next trip to the Midwest, I’m definitely planning on grabbing me some more. If you get out to the Windy City sometime soon, you should grab some too.

With Illinois in the rearview mirror, our Midwest venture continues east. Next up on the cross-country joyride to beer heaven: Michigan.

Like it? Hate it? Love it? Let me know. I’m sure you’ll be pleased though.

Giovanni Albanese Jr.
San Jose, Calif.
GAlbaneseJr@yahoo.com
Follow Giovanni on Twitter @GAlbaneseJr

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WHAT WE TALK ABOUT

• Happy (late) Birthday to Josh
• A live podcast show at the Jon Lovitz Comedy Club at Universal City Walk, Los Angeles, June 6th!
• Six Pack Challenge: Steve Fights for a Producer Credit
• Special Guest: Billy Pollina of SnoBar!
• SnoBar is a revolutionary new product that successfully combines alcohol and ice cream. With the sweet creaminess of ice cream and that kick of your favorite cocktail, Snobar is the new way to enjoy two of your favorite things at the same time.
• Look below for places you can find SnoBar
• Six Pack Challenge: Steve faces Josh for another chance to win an Associate Producer credit
• Booze in the News
• Jim Beam Buys Pinnacle and Calico Jack Rum
• Teens Drinking Hand Sanitizers
• Ben Morrison as Trevor Martin with Marsupiale beer (Australia Kangaroo Urine Beer)
• Beer in the News
• Record Exports for US craft Beer
• Flavored Whiskeys Top of the Market in Growth
• Jacopo’s Drink of the Week: Blackberry Thyme Caipirina

Where to find SnoBar (As of May 8th)

Subscribe on iTunes or grab the RSS for a new podcast every week!

Got news, topics you would like us to discuss, or questions for Zane? Email him at zanelamprey@gmail.com

1 ½ oz (6 ct) Cachaca or black berry vodka
¾ oz (3 ct) Simple Syrup
3 Lime Wedge (half lime)
1 Thyme Sprig
3 Black Berries
1 Yellow Melon

PREPARATION:

Take three lime wedges and place them in a rock glass with ¾ oz simple syrup.  Add the Blackberries and the thyme.  Muddle to bring the aroma out of your spices.  You should now have a pulp with a purplish color in your glass – taste it for balance.  Need more sugar or acid? Let’s keep going!  Continue by adding the 1 ½ oz of Cachaca . Now fill your glass with ice, shake it hard and serve it in a nice rock glass.  The good part of this drink is the smashed fruit floating so make sure you do not strain it!

This is a refreshing drink inspired from a famous one of Brazilian  tradition “the Caipirinia”.

The color is purple, with dark veins; the perfume is strongly dominated by the Caribbean essence of lime and balanced from the delicate thyme fragrance. The drink is thick and pulpy, very tasty and well-balanced.

Listen to Jacopo and Zane make this drink with instructions on the Drinking Made Easy Podcast # 17.

With this kind of success we can expect to see a whole slue of new whiskey flavors to come in the near future.

Read more here. 

Don Julio

The 100% Blue Agave plants that Don Julio uses to make its tequila are not purchased from farmers, as is the case with many other tequila producers – instead, the plants are grown right there on the Don Julio estate itself.

Blanco: I started the tasting with this one and found it to have an extremely sharp bite and somewhat acidic quality.  If you want to make a cocktail and really be able to taste the tequila in it, then I would highly recommend this one.

Reposado: The reposado was immediately distinguished from the unaged blanco by its smoother, sweeter taste that has considerably less sting.  Aged eight months in American Oak barrels, it has notes of caramel, chocolate and some people event said they detected mint.  Of all the Don Julio offerings, this one was by far the favorite.

Anejo: Also aged in American Oak barrels, anejo remains in the cask longer than reposado.  Aged 18 months, it is spicier and more full-bodied than the reposado, although I found the difference between the anejo and the reposado to be more subtle than the difference between the blanco and the reposado.

Siete Leguas

Despite an agave shortage that caused about one third of the plants to die, Siete Leguas has still been able to make its tequila to their usual high standards by waiting for the plant to reach seven to eight years of age before being harvested for the spirit.

Blanco: This blanco might be described as a kinder, gentler tequila compared to the Don Julio as it has much less bite.  Fans of Patron might like this one as this company originally made that brand before Patron decided to mass produce their product.

Reposado: Aged in large bourbon barrels for anywhere from nine months to a year, their reposado offering is sweeter, smoother and mellower.

Anejo: For two years, the anejo is aged in much smaller bourbon barrels; the point of the smaller casks is to allow greater contact with the wood, resulting in more flavor to the tequila.  With hints of caramel, its taste has been described as somewhat more tannic than the reposado.

Del Maguey

With a reputation as the best mezcal around, Del Maguey’s product is single distilled and high in alcohol.  Their mezcals are made from agave plants that are always over eight years old.

Minero: With agave plants grown at 6,000 feet above sea level, it has a pungent aroma with a very sharp taste.

Chichicapa: The higher above sea level, the thinner the air – and this seems to have a direct impact on the agave plants used in this mezcal, which are grown in soil that is 7,000 feet above sea level.  The yeast and sugar changes the profile of this offering, along with the local herbs and spices indigenous to the area.

Santo Domingo: In addition to the thinner air at the higher levels, plants are in closer proximity to the sun; this results in the agave producing more sugar, causing the spirit made from them to be sweeter.  Such is the case with this mezcal, whose agave plants are grown 8,500 feet above sea level.  With all of its mezcals made from crushed agave plants roasted in a pit, Del Maguey’s products tend to be extremely smoky; the exception, though, would be the Santo Domingo.  So, if you prefer a mezcal that’s a bit lighter on the smokiness, you might want to give Santo Domingo a shot.

Well, I guess that’s about it for now, Drinking Made Easy fans.  Until next time, please remember the words of the great French philosopher Rene Descartes, who said, “I drink, therefore I am!”

The Virtual Nihilist
New York City, NY
Virtual.nihilist@gmail.com
http://virtual-nihilist.blogspot.com/
http://twitter.com/virtualnihilist
http://www.facebook.com/pages/The-Virtual-Nihilist/162734533753968
https://plus.google.com/u/0/b/103533184838581810201/103533184838581810201/posts

Hand Sanitizers are generally comprised of 62% ethyl alcohol but kids have found a way to isolate the alcohol into a shot 3 times the strength of your average vodka. Cough Syrup was/is a similar culprit, but now in many places you need to be 18 or older to purchase it. If this silly endeavor continues, hand sanitizers might also require photo id in the future.

Read more here. 

Pinnacle is one of the largest imported vodkas for the United States and is expect to exceed 3 million 9-liter cases in 2012.

Read more here.

Lighting drinks on fire looks really cool.

However, like setting most things on fire, it may not be the best thing for the cocktail. The ice melts rapidly which dilutes the drink; the flame heats up the glass to lip burning temperature; and  the biggest reason,  it burns off the alcohol!  That’s the good stuff!

That said, drinks on fire look really cool and are an added flair used in bars all over the world. Here are some tips for safe flaming drinks that should keep you in the host hall of fame and out of the emergency room.

1. Prepare on a flat clutter free surface: keep all flammables, including other bottles of alcohol, away.
2. Use an accelerant: Any alcohol can burn but warmer or higher proof alcohol lights easier. This point where the alcohol can burn is known as the Flash Point. To help ignite your flame use an alcohol with a lower flash point. In other words, prepare the cocktail first then use an additional high proof alcohol to start the burn. Top the glass enough so the flame goes up and out but not enough to spill.
3. Controlled ignition is best: Use a reusable controllable fire source like a torch. No need to be throwing matches in your drink.
4. Use a thick glass: When glass heats up quickly, it could crack sending flaming liquid everywhere. Thicker glass generally avoids this.
5. Have a fire extinguisher ready: because “fire bad”.
6. Don’t forget the mood lighting: Some flames may not be visible in bright light. Many drinks may actually be burning with invisible flames, which could prove ‘unpleasant’ for those not aware.

Besides lighting the beverage on fire there are many other ways to enhance the beverage with flame. Try toasting garnish, rims or spices, a direct flame can deepen or completely change the flavor. The most common use of this is with the adding of zest to a drink as described below.

Flaming a Zest

Slice a thick (orange free) peel from a fresh orange. Holding it carefully, use the flame to warm the outside of the peel, coaxing the oils which should bead on the surface. Squeeze the peel towards the flame and glass.  The oils should ignite causing a momentary burst of flame. Now rim the glass with the peel for a dark orange essences.

FEATURED IN DRINKING MADE EASY: SEATTLE, PORTLAND, and TAMPA of SEASON 2

Think you’re an expert? Then try these burning hot recipes.

• Stark and Dormy
• Blue Blazer
• Russian Sochi Absinthe

Warning: Fire is dangerous and booze is highly flammable, you should not attempt  to perform any fire tricks while intoxicated. We highly recommend doing this at the start of a party, while sober and please remind your guests to put the fire out before they drink.

WHERE WE WENT

• Glenfiddich Distillery — Located in the north part of Scotland in Speyside (a popular scotch-making region), the distillery is a good place to get whiskey at the source.  Try the Glenfiddich 15 Year Old Single Malt Scotch, which is aged in a combination of former bourbon barrels, traditional casks and sherry barrels which together give it a multi-layered effect. If you’ve got the cash, you can purchase the $10k bottle of Glenfiddich 50 Year Old Scotch.
• Quaich Bar at Craigellachie Hotel — Also located in Speyside, this place is home to possibly the most types of Scotch that you’ll find anywhere. Mention Zane’s name (or “Three Sheets”) and you can take a dram off his bottle of Glenfiddich 18 (assuming there is still some left!). With almost 700 different types of scotch on hand, you can do a taste test of scotch from the different regions of Scotland to see if you can tell the differences.
• Whiski Bar & Restaurant – Head back to Edinburgh for some gourmet haggis and a dram of the 21 Year Old Glenfiddich Scotch, which is aged in Scottish barrels but finished in Cuban rum barrels, making it illegal in the US. For a different experience, try missing your whiskey with a splash of luke warm water. Its said to hold back the shock of the booze and make it more effective to experience the flavors.
• Cafe Piccante — After all that whiskey, your stomach might be in need of something a little greasy. For your inevitable hangover try the infamous deep fried Mars bar. They also make a deep fried hamburger, pizza and just about anything you can think of.

Scotland Fun Facts

• Sean Connery has been leading a campaign to separate Scotland from the UK.
• Even though they don’t exist, the unicorn is the official animal of Scotland.
• The name “Scotland” derives from the Scoti, a Celtic tribe who migrated to Scotland from Ireland during the fifth and sixth centuries.
• The most famous icon of Scottish traditional culture is the Highland bagpipe, which achieved the height of its popularity during Queen Victoria’s reign because she liked to be awakened by one playing outside her window.
• Scotland is about half the size of England and comparable in size to Maine.
• In the 11th century Queen Margaret introduced the custom of allowing a girl to ask a boy to marry her on February 29th in a leap year. It evolved later that if the boy refused, he had to buy her a dress and kid gloves instead!
• A Quaich is a silver bowl used for sharing scotch.
• “Dram” lingo is Scottish lingo for a pour of Scotch Whiskey.
• In Scotland they say Slainte Mhath! meaning “good health” to cheers.

Canada was the largest receiver of American beer exports, followed by the United Kingdon and Sweden which, regionally, made Western Europe the largest receiver of American craft exports.

“The growth in international sales is remarkable in light of the lingering global economic recession. Despite decreasing purchasing power, consumer demand for American craft beers has remained strong and importers have continued to expand their portfolios of American craft beer brands, even in emerging markets, like Brazil and India,” said Bob Pease, BA chief operating officer. “These export figures speak for themselves. They are a testament to the innovation of small, independent American craft brewers and their focus on creating products of value to the consumer.”

Via realbeer.com