Beer and Serving

As I have previously posted, the way one serves beer makes a difference in the flavor. Bottled -- if consumed from the vessel -- it is distinct than if decanted. Temperature is imperative, too; drink a warm lager and you will be very disappointed. Of course the glassware and the gas have an effect as well.

Most people who drink beer really don't think much about the brewer who made it, much less the farmer who grew the grain, or even the server who poured it. Most of those people never consider the land upon which the barley was grown, or the water -comprising about 90% of the finished elixir - with which it is made.

The brewer, the farmer, the server, the land, the water, the grain, the hops, the yeast, the aging, the barrels, and temperature control are all vital to good brew. Yet, any and all are disregarded daily.

This is not uncommon. One open-eyed ogling of the origins of what one eats and drinks may change your life forever.

Beer brewing, much like farming, is a passion, a labor of love. There is not much financial reward - enough to scratch a living - for all the effort involved. It is service to a higher calling, a feat of literal blood, sweat and tears.

So, the next beer you taste, perhaps think of all the hands - and other resources - that were required to slake your thirst.

Cheers!

Note: In a near future I'll attempt to address the previous generations that contributed to your bottle, can or glass of brew.