Author: Dr. Murthy Tata

The Birth of a Beer Sommelier

Water, barley, and hops – beer basics that are as true and steady now as they were when the Bavarians laid down Reinheitsgebot more than five centuries ago. In the right master brewers’ hands, those ingredients morph into that wonderful refreshment that still help monks meditate, and make modern connoisseurs salivate.

And indeed, it’s that kind of alchemy that’s making the craft world so amazing right now. Brewers are turning out beers that taste like breakfast in bottle. Feeling like dessert – maybe chocolate truffle, Key Lime pie, or strawberry shortcake? Yes – there’s a beer for that.

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What Turns a Good Beer Bad?

Why does beer taste bad?

What turns a good beer bad? Theories are legion. Taking a bottle in and out of the cold, some say, is the fast track to a skunky pour. Others suspect beer spoils by leaving it out of the fridge altogether. Some drinkers are even still wary of canned beers (they shouldn’t be, by the way).

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