Beer in a bottle with a hinged lid, although not very common, is in demand. Such bottles are easy to open by hand with the lever on the side of the neck and just as easy to seal, which makes them popular especially among home brewers.
Before creating the hinged lid, the bottles were often made of blown glass and corked with a wooden cork, which was difficult to open manually. In addition, this method of capping was not very reliable, especially for highly carbonated drinks.
Oddly enough, American housewives changed the history of the beer bottle, who were faced with the acute issue of food storage. However, even earlier this problem was puzzled … Napoleon. During long conquests outside France, his army was constantly in need of quality food. Napoleon even offered a prize of 12,000 francs for developing a way of storing food that could be taken on a camping trip. The prize was won by Nicolas Uppert, the father of home canning, who discovered that products that were tightly corked in a jar or bottle and heated by boiling would last for a long period of time. Continue reading
This spring, my bride and I decided to go to Asheville (North Carolina) – a great place for beer lovers, which we have already visited more than once. Asheville is a small beer paradise, which is full of both large and small breweries, each of which seeks to occupy its own niche both in the local beer community and on the national beer scene. This is a great place to get acquainted with national trends and see how they are embodied in a single locality, literally living in beer. In addition, here you can take a good walk and eat delicious donuts, but this is off topic.
Sitting on the terrace of a large regional brewery (so be it, it was New Belgium) one wonderful day, in the middle of a wonderful vacation, my bride took a sip of her muddy IPA and immediately made a grimace. Note that this woman loves craft beer and adores Indian pale ale all her life. She also does not mind the muddy NEIPA. Her reaction was not caused by an initial prejudice to this style – she chose this muddy IPA from many other varieties, knowing full well what she could expect. But what she said later perfectly reflects one of the main problems of modern brewing. Continue reading
Four years ago, John Hall invited me to perform at a beer festival that was once held by the now defunct All About Beer Magazine. One of the “speakers” was Mary Itzett, who at that time was on a tour in support of her recently published book on home brewing, Speed Brewing. She came to the festival with her husband Chris Kusme, and I had a chance to spend a little time with them. (Those who are familiar with this couple – and there are many of them – know how interesting and charismatic they are, the mention of which involuntarily gives a smile.) In the following months and years, I followed Mary and her husband on Facebook, watching behind how they slowly but surely took their passion for home brewing to the professional level by opening the Fifth Hammer Brewing brewery in Long Island City. Continue reading