Buzz
Beer holds the title of being one of the most iconic beverages worldwide. It is consumed in every corner of the globe, and nearly everyone of legal drinking age has tasted it.
Despite its widespread popularity, there are many lesser-known details about beer that even the most devoted fans might not be aware of.
10. Beer And Facial Hair
Drinking beer can be a tricky endeavor for those with facial hair. Yet, surprisingly, it can also lead to the creation of beer itself. In Oregon, a brewmaster found a way to brew beer using yeast harvested directly from his own beard.
Though it may sound unappealing, this method of yeast collection is actually legitimate. Most of the yeast used in fermentation worldwide comes from decaying natural matter, so obtaining it from a beard is simply a somewhat odd but logical extension of this typical practice.
9. The Foam
Some beer drinkers dislike the foam that forms atop their glass, considering it a hindrance to drinking and a visually unappealing feature. However, the foam plays a crucial role in beer's character. The foam, or 'head', forms as a result of a complex carbon-dioxide process, and its presence reveals much about the beer's quality. Beers like Guinness are well-known for their rich, frothy heads, while the absence of foam could signal a flat, less flavorful beer.
The ultimate goal for foam lovers is the renowned 'Brussels Lace'. This is the perfect foam that lingers in the glass, leaving a delicate lace-like pattern once the beer is finished. Achieving this requires a top-tier beer. Interestingly, Brussels Lace will not appear on a dirty glass, providing a subtle hint that the glass has been 'properly cleaned'.
8. Marijuana And Beer
Few people realize that marijuana and beer are surprisingly closely related. The key ingredient that flavors beer, hops, is part of the Cannabaceae family, which, as its name suggests, also includes Cannabis sativa—the marijuana plant.
While these plants share a family and many genetic traits, one cannot simply substitute one for the other. Nevertheless, the similarity has inspired some adventurous brewers to experiment by grafting hops onto marijuana plants to create marijuana-infused beer. However, details about these experiments are scarce, which likely indicates the outcomes haven't been very favorable.
7. Dead Animal Beer – A Brew That Defies Expectations
While most would agree that taxidermy and beer aren’t a natural pairing, BrewDog begs to differ. In 2011, they introduced their bold creation: the world’s strongest beer, with an alcohol content of a staggering 55 percent.
This revolutionary beer, named ‘The End of History,’ came in an unusual packaging—a real dead animal. You could choose between a stoat or a squirrel, both stuffed to hold the bottle, with the neck and cork protruding from its mouth.
6. The World’s Oldest Drinkable Beer
While beer drinkers have been well documented throughout history, finding actual recipes for ancient beers remains a rare challenge.
In 2010, an extraordinary discovery was made near a 19th-century shipwreck off the coast of Finland: the world’s oldest drinkable beer. Preserved in the frigid depths, the beer tasted quite aged—unsurprisingly—with hints of burnt flavors and a sharp acidic aftertaste. This acidity is believed to be due to the fermentation process, but the original flavor is thought to have been much smoother.
The Finns are passionate about their beer, so the five preserved bottles are now under intense study. Finnish scientists are working hard to decode the exact recipe and eventually recreate and sell this ancient brew under the name 'Shipwreck Beer.'
5. Michael Jackson and Beer
When discussing Michael Jackson, most beer enthusiasts are not referring to the King of Pop. They are talking about the British Michael Jackson (1942-2007), beer scholar and foremost authority in anything related to the beverage (the classy, bearded dude in the above picture). Nicknamed ”the Beer Hunter,” Jackson was a writer and journalist who singlehandedly rescued beer from obscurity in the late 1970s (a time when beer was considered a loathsome, poor man’s drink).
Jackson always thought beer was an important component of culture, which is why he always described the beers he wrote about in their cultural context. He also popularized the idea of categorizing beers by their style. Without him, the world of beer would be extremely different and probably much less exciting. Beer aficionados throughout the world recognize this and have showered him with praise and numerous awards.
4. Water And Beer
While water may seem bland, it plays a crucial role in the taste of beer. After all, water makes up the bulk of most beers, and no matter how skilled the brewer or how top-notch the ingredients, poor-quality water will ruin the beer.
Throughout history, breweries have often selected their locations based solely on the availability of good water nearby. Purity is a key factor here—many home brewers have faced disappointing results because they unknowingly used chlorinated tap water. Moreover, the taste and quality of water reservoirs differ from region to region, affecting beer production.
It’s widely believed that some of the finest brewing waters in the world come from Ireland’s mountain ranges. This is the very water used in the brewing of Guinness. Make of that what you will.
3. The Best Beer In The World
Ranking beers is a complex task. The idea of one beer being superior to another depends mostly on personal preference. However, when it comes to determining the best beer in the world, beer enthusiasts are unanimous. The title belongs to Westvleteren 12, a Trappist beer with a 10.2 percent ABV that has been brewed since 1940.
Westvleteren 12 is a dark, rich beer with a smooth, chocolate-like flavor that many believe is unmatched. It is easily identifiable by its signature yellow cap and complete absence of labels. Typically, it can only be purchased by visiting the monastery in the Belgian countryside, where one must wait in long lines of cars. The monks, well aware of the prestige of their brew, occasionally use its fame for fundraising. For example, when the monastery needed a new roof in 2012, they briefly exported Westvleteren 12 to various countries, selling six-packs and two tasting glasses for $75-$85.
It sold out within minutes.
2. Peruvian Spit Beer
Chicha is a traditional Peruvian corn beer, believed to have origins dating back to Incan times. The beer’s peculiar secret ingredient? Spit.
The human mouth contains various bacteria and enzymes that can actually substitute for the malting process in beer production. This means that by chewing corn, moistening it with saliva, and adding it to the beer mix, the fermentation process can be naturally initiated. Simply chew it up and spit it out, salivated and ready.
Chicha has a tart, sour beer flavor and remains a popular beverage in Peru even today. While most people now use malted barley for fermentation, some still follow the traditional method involving saliva.
1. Pyramids And Beer
In ancient Egypt, the high bacteria levels in the Nile led the locals to drink beer rather than water. Although it was alcoholic, the beer resembled a nourishing soup more than a typical drink. This became especially useful during Egypt’s large-scale construction projects.
While the pyramids of Giza were being built, workers received part of their wages in beer. They enjoyed a steady buzz throughout the day, with beer provided at each meal. Not only did they see it as a refreshing beverage, but it also served as a reward for their hard work. The workers were so reliant on their beer that the pyramids might never have been completed if the beer supply had run out.
