• Steam Whistle has an Environmental Committee that was launched in 2007 with staff volunteers from each department. We meet on a monthly basis to brainstorm and discuss upcoming challenges and ways to tackle them.

• Steam Whistle encourages the green commute and our environmental committee funded the purchase of bike racks by gathering up all the wine and spirit bottles from on site events. When we started to return those wine and spirit bottles for the 10 cent deposit through beer stores, we collected over $2000 in 2 years in return using the funds for bike racks and rechargeable battery charging stations.
  

• In November 2012, the Environmental Committee ran an “environmental challenge” for our staff. The submissions varied from cutting out meat to lessen the carbon footprint, using travel mugs, bake sales using the 100 mile ingredients, creating renewal energy stations, and lunch deliveries. However, the winner of the challenge was Lili in production who created her own homemade cosmetics line.
  

• Steam Whistle works to reuse, recycle or compost all of the output from our brewery, beginning with the spent grain left over after the brew is made. This is shipped to Wellington county near Guelph ON and used for cattle feed by 7 different area farms.

• We were very lucky to be featured in our friend’s CGA TV advertisement as the success case study sharing our green story! 

• Steam Whistle was the first brewery to use corn resin cups for outdoor events in 2005.

• We run on 100% green electricity and last year we bought 816,000 Kilowatt Hours at a 25% premium. 

• Our Retro Electro is at 0% tail pipe emissions and last year, we have purchased 6 420 kilowatt hours at a 25% premium from Bullfrog Power to keep the vehicle footprint on the road at zero.

• We have helped remove the equivalent of 16 cars off the road by using Deep Lake Water Cooling, dramatically reducing the energy used as well as noise, heat & CFC pollutants of conventional air conditioning.
  

• We host and sponsor over 650 community and environmental  events to help further their efforts. This month we’re partnering with United Way, Green Living Show, Brewer’s Plate, Go Gourmet, & LEED Canada. 
  

Thanks for helping us stay green!

Not to brag, but we truly do have a one of a kind team here at Steam Whistle. After all, an exceptional Pilsner calls for an exceptional team!

One of the unique things about Steam Whistle is that every promotion piece or advertisement you see or hear uses our own Good Beer Folks and employees. For example, our radio ads feature the voices of our co-founders and our new “beer girl” is no different. If you take a browse on our website (including the top of this very blog), come across a tour voucher or other promotional material featuring this lady pouring a pint, you’ll see Bailey:

Cheers Bailey! Come by our brewery – you’ll most likely see her enjoying a Pilsner right here at the Roundhouse.

Here’s what Harry had to say about this Leslieville addition to the restaurant scene.

1.       What is your background and how did you get started in the industry?

Both myself and my partner Daniel Clarke have worked the the Toronto restaurant scene for the last 8 years.  Most recently we both worked for the Libretto Group (Daniel as the Director of Opperations & myself as the Restaurant Manager at Enoteca and Pizzeria Libretto Danforth).  Both our paths are pretty similar, we both worked our way through university serving and bartending.  From there is really developed into a pasion for great wine, good food and most importantly amazing service.

2.       What inspired the name Skin & Bones?

The name Skin+Bones is a reference to grape skins and animal bones.  Grape skins play a very important part in the winemaking process lending colour, tannin and to a degree structure to a wine.  Bones in stocks, braises, and roasts play such an important role in much of the food we eat.  What we aim to to is very simple, great wine, great food and exceptional hospitality.

3.       How would you describe the restaurant to someone who has never been there?

Skin+Bones is the kind of place you can swing in for a quick snack and a glass of wine at the bar after work, or bring friends or a date for dinner in the dining room.  Its a casual environment where we want to encourage people to relax and be themselves.

4.       What are some of your favourite events that have been hosted Skin & Bones?

Being only few weeks old we are yet to host to many events, however we are currently working on a couple of weekly features as well as trying to lock down a couple of winemakers dinners.

5.       Who is your chef and what are the menu inspirations?

Chef Matthew Sullivan is a Stratford Chef’s School grad.  Before landing with us he had been traveling and stageing quite extensively (Gramercy Tavern NYC, The Fat Duck London, as well as a couple weeks working in Taiwan).  He most recently had been hosting his own series of Pop-Up dinners called Boxed.  It was through these dinners that he really piqued our intest and the rest is history.

 6.       Most rewarding thing about running Skin & Bones?

The most rewarding thing about running Skin+Bones has been the fantastic response we have had from our neighbours in Leslieville.  There is a real sense of community here, and its amazing to be a part of it.

Pay them a visit and enjoy a Steam Whistle while you’re there!  

A few weeks ago, our friends at Restaurant and Hotels Blog had a chat with Marek about his love of brewing, European beers vs Canadian beers, craft vs commercial, and what made him join the Good Beer Folks at Steam Whistle.

R&H – Can you tell us about the Brew Master’s role in making beer?

MM – As the Brewmaster, I am responsible for the entire process of brewing from the receipt of the first kernels of barley (and other ingredients) through to the last bottle of Pilsner being shipped to stores, and all stages in between – the wort or raw beer as it is brewed; green beer when it is first put into fermentation tanks; after it has finished aging but still unfiltered, then filtered and finally packaged beer.  Any activities that are part of those stages of making beer fall under my jurisdiction including the equipment needed for brewing and aging, and of course, a key success factor is our people and their training.

R&H – Are there many differences in that role in Canada vs Europe?

MM – The differences aren’t as pronounced between brewing in Canada and Europe, but the differences are significant between global commercial breweries and small independent craft breweries, which both exist in either market.  Large brewers are very concerned about ‘efficiency’, ‘cost-cutting’, and mechanization; whereas the smaller independent craft breweries are more interested in traditional artisanship, premium ingredients and quality standards.  I’m glad I work at the second type.

R&H – How have you taken the old Bavarian Pilsner brewing laws and modified them for use in the Canadian Market?

MM – I haven’t modified the Bavarian Purity Law at all. Steam Whistle Pilsner is made according to those old world traditions.

R&H – Can you tell us a bit about your work history? 

MM – My first job after my master brewer training was to work at Pilsner Urquell in the Czech Republic.  I then worked as Brewmaster at a Pilsner Urquell brewery in Russia.  From there I moved to Brazil where I worked at an independent brewpub.  About 12 years ago I moved to Canada, first working at Labatt’s and then Creemore Springs (Molson-owned) before settling at Steam Whistle as Brewmaster in 2005.

R&H – How have you applied all that knowledge at Steam Whistle?

MM – One of the biggest projects I have had was designing and commissioning a new brewhouse for Steam Whistle in 2008 that was built in the Czech Republic.  One of the key elements to a true Bohemian Pilsner like Steam Whistle, is the ‘decoction’ stage in our brewhouse.  Decoction brewing involves boiling a portion of the mash at higher temperatures in order to caramelize the sugars present in the barley.  This contributes to the beautiful golden colour of our Pilsner and also adds to the robust head on the beer at the time of pouring.  The decoction method of brewing is not used in Bavarian style Pilsners only Bohemian style Pilsners, so having a brewhouse built in the Czech Republic was key.

R&H – What’s next for you and for Steam Whistle?

MM – What’s next is more of the same good stuff we are up to.  Our motto is DO ONE THING REALLY, REALLY WELL so we are committed to staying focused on our single brand, Steam Whistle Pilsner.  Our hope is to eventually be regarded as Canada’s most respected premium beer so we will be slowly growing across the country.  Currently we are available in Ontario, Alberta, BC and new this year in Manitoba.

R&H – What’s the best thing about being a Brew Master?

MM – The best thing is that I love my work to the point that it doesn’t feel like work.  Brewing really is my passion and I feel fortunate that I get to do that every day.  And, finishing the work day with a cold beer shared with my co-workers is always a pleasure!

Original interview at R&H.

We’re grateful to partner with this great organization who are committed to providing sweatshop-free clothing for those who are socially-conscious and want to know where their apparel came from.

Want to know more about this great organization? Meet Elie and Zoe from Me To We Style and their missions.

On behalf of Me To We Style, Zoe & Elie focus on promoting  eco-friendliness throughout North America by working on initiatives, developing products, and furthering partnerships. As you can see above, they also often to come work wearing the same outfit.

What is Me To We Style and how does it relate to Free The Children?

Our product line is domestically produced and made using certified organic cotton, viscose from bamboo & recycled polyester. By manufacturing Me to We Style apparel in factories that pay adult workers fair wage, we guarantee that employees make a decent wage to care for themselves, and their loved ones. In addition, by using eco-friendly fabrics, we certify the least possible amount of toxic chemicals are used to create each garment. Lastly, by donating half our annual profits to Free the Children, we help them create a better life for youth and their families in rural and impoverished areas across the globe. You can check us out at We Day, where we provide We Day t-shirts for excited fans!

How did Me To We Style get started?

Me to We Style has been providing ethically-sourced, sweatshop-free apparel options for schools and corporations across the globe, since 2005. Spear-headed by Oliver Madison, Me to We Style is the result of a Harvard graduate, who started his professional years in the fast-paced financial industry. On one fateful winter’s day, Oliver made plans to meet Craig Kielburger, founder of Free the Children, and former university roommate, for lunch-and so began Me to We Style.  Our charity partner, Free the Children, provides development projects in rural, and impoverished areas across the globe. These initiatives include: building schools, water sanitation projects & access to education. Progress so far at Free the Children involves: over 650 schools built, 30,000 women provided with economic self-sufficiency, $16, 000, 000 worth of medical supplies shipped around the world, and over 1, 000, 000 people provided with clean water, health care, and sanitation.

For every piece of Me To We apparel purchased, a tree is planted. How many trees has Steam Whistle helped plant?

To date, Steam Whistle has helped to plant over 10,452 trees through Free the Children, and  saved the use of over 3,135.6 lbs of pesticides, by purchasing socially-conscious Me to We Style apparel. We are so thrilled to be working with this fantastic company that upholds our virtues of sustainability, and look forward to many more years working together!

How do the Me To We Style designs originate?

Me to We Style has both a retail, and wholesale, aspect to our business. In the wholesale process of apparel design, we work with clients including Steam Whistle, among others, to determine the most suitable design for their business. This design is sometimes created by the client, and in many cases by the Marketing, and Graphics teams at Me to We Style , who work together to create new designs for the client based on their branding needs.

We  also design new looks, and products that will satisfy our trendy, and eco-friendly clientele for the retail side of our business. Sometimes, our t-shirts have actually been designed by celebrities, who use their designs to show support for We Day & Free the Children initiatives.  These celebrities are engaged through the We Day Talent Team, and we work in partnership to come up with the most stylish looks possible.

Me to We Style apparel, including celebrity t-shirts, are available for purchase at: http://www.metowestyle.com

Nelly Furtado in Me To We Style.

Favourite part of working at Me To We Style?

It’s great to know that the organization that you are working for is giving back to the community, preserving the environment, and helping businesses to do the same. Employees of Me to We Style, Me to We, and Free the Children, are passionate about engaging the community in socially-conscious initiatives. There is also an amazing group of people who work here, and that doesn’t hurt! Don’t forget to check out our blog, for current staff, and product news!

Read more at: http://www.metowestyle.com/ 

This is bound to be an exciting year for craft beer and with the steady growth in our industry; you’re the ones to thank!

We asked you for your 2013 new year’s craft beer resolutions and based on your answers, we’ve come up with this list. Good luck sticking to them everyone!

Appreciate craft beer.

Learning how to taste beer will deepen your appreciation for the craft of brewing and the attention to detail that goes into perfecting each sample. Appreciating a craft brew will cause you to make attention to the appearances, smells, tastes, and mouthfeels. As a starter, take a look at a previous blog by Trish (Steam Whistle Quality Control Specialist) and her tips on how to guide a beer tasting. Research and attend a beer tasting session in your town or get together with your friends and host your own. Beer tasting is truly a craft that should be appreciated!

Buy local.

At the most basic level, when you buy local more money stays in the community. Canadian craft brewers create 100% of jobs in Canada, helping boost our economy. Try to think next time you make a purchase!

Try your hand at brewing.

One of the best ways to learn an appreciation for craft beer is to try your hand at brewing. Depending on your level of expertise, there are various brewing kits available. There are various starter kits available so take your time to explore the variety of options. As an example, here is Mr. Beer Premium Gold Edition.

Explore different brews.

Experiment with variety of excellent brews from our craft friends. For ideas, browse through the Ontario Craft Brewers Association or explore your province’s offerings. And like David said, “never forget the old ones too”. Your Canadian Czech style Pilsner will be waiting!

Take a brewery tour.

A great way to see how your brew is made and meet the folks who make it happen is to right to where it happens! The Good Beer Folks are open 7 days a week with tours every 30 minutes but different craft breweries may have different operating hours and tours, so make sure to do your research in advance of your visit.

Spread the word of craft beer.

Do your part in educating others about the history of craft beer, different styles and introducing them to the many options available. Help break the myths that can be associated with beer  by bringing some craft to the table or to a party!

Thank you all for supporting our industry!
The Good Beer Folks at Steam Whistle

Meet Tim – Steam Whistle’s kegging operator. 

“I consider myself lucky for joining Steam Whistles production team when the company was still some what young because it gave me a chance to watch it grow into what its become today.”

I never rose from my bed with such an over the top idea in my head, I was lucky to be in the right place and be surrounded by people willing to train me for the job I do now do.  Plus at the time I didn’t have a window in my bedroom.

The biggest kegs we fill are 50L, they are roughly 160 pounds when full, and there is about 106 pints in it.

I don’t know what other keg operators dream about but for me it’s the end of summer so I can take some time off to enjoy the fruits of my labour.

As for the maximum amount of kegs we’ve done in a shift I’m not sure. We do 20L 30L and 50L kegs so I would have to look into that. I can tell you we’ve done over 160 hectoliters in a shift and with 100 liters per hectoliter. That’s more beer than I will drink in my life time………most likely.

The difference between draught and bottles/cans for me is preference. Of course in a keg you don’t have to worry about the sun affecting your beer but some will argue a taste difference. I find the flavour jumps out a bit more with draught but others may disagree due to previous bad experiences in different establishments.*

*(Just an FYI, the beer going into cans, bottles and kegs is the same. The difference in taste often depends on the establishment’s draught systems and whether they use compressed air, CO2, nitrogen or mixed gas to push the draught through the system. To help out, we also have our folks at Team Clean who clean draught lines, check keg and bottle date codes as well as rotate stock so that your pint is exactly how Brewmaster Marek intended it to be!)

A lot of stuff can go wrong in kegging but due to the nature of the job it’s nothing that can affect the beer. We test the beer’s C02 among other things before sending it anywhere near the machine that puts it in the kegs.The stuff that goes wrong is machine related but quickly fixed by our brewery’s engineers Gord or Sergei. And there are never any severe rookie mistakes anyone new to the job works with someone who knows what there doing.

The kegs are returned to the brewery straight from the place they were consumed and everything is done in the machine we use.

Damn Sean that’s like 10 questions dude. As for pressure any of those reasons could be the cause, I would imagine it comes down to how you’re getting the job done and the machine you’re using. And as for keg couplers we go the the European route, it’s a tighter seal and everyone loves Europe.

At the end of the day do I kick back and have a beer? Really?
Yes.

Come by to our brewery for a fresh sample and say hi to Good Beer Folk, Tim!

Steins of unfiltered Steam Whistle at Steam Whistle’s Oktoberfest party. 

What exactly is Unfiltered Steam Whistle Pilsner?

Unfiltered Steam Whistle comes from an earlier stage in the brewing process than you are used to receiving – after it has been brewed with the same four natural ingredients, fermented for a week, cold-aged for 3 weeks, but just before it has been filtered for packaging.  Unfiltered beer is sometimes called Kellar bier which translates to “beer from the cellar” (the cellar where beer is long-cold aged).

While there is a frothier head on this beer, it does lack the typical crispness and refreshing finish so desirable in Pilsners as traditionally all Pilsners are filtered.

Appearance & Aroma:
Unfiltered beer contains yeast and some barley-proteins which would otherwise be removed by filtration – giving it a cloudy appearance, a slightly frothier head, and a yeasty aroma.

Taste:
Filtration removes a small but perceptible amount of bitter hop acids, and so unfiltered beer will be slightly more bitter to the taste.

Body & Mouthfeel:
Because of the thicker viscosity due to the suspended particles of yeast and protein, unfiltered beer will have a fuller body & smoother/more velvety mouthfeel, but will lack the desired crisp, refreshing finish of our filtered Pilsner.

Shelf Life:
Because unfiltered beer contains live yeast which actively scavenges beer-spoiling compounds (such as products of oxidization), this type of beer will last longer when stored appropriately.

Our Brewmaster Marek’s mazek filled with unfiltered Steam Whistle.

The history of Filtration:

Traditionally all beer was unfiltered until Filtration technology was developed in the 1800’s. Filtration is meant to improve clarity of the brew and quickly became an important factor to consumers after 1825. This was due to the glass pressing machine invention in North America enabling drinkers to see their beer. For aesthetic purposes, people leaned towards a “clear” and filtered beer. Prior to that most beer was served in pewter or ceramic mugs or opaque glass so the visual appeal of beer was of less importance.

What are Steam Whistle’s filtration processes?

Diatomaceous Earth Filtration

This has our beer flowing through a fine, insoluble powder made from naturally occurring, soft, siliceous sedimentary rock (think crushed small sea shells). The large particles of yeast, barley protein or hops acid suspended in unfiltered beer get caught in the filter bed of this powder. What began as a cloudy deep yellow beer, becomes bright, clear, gold after being filtered.

Micro-filtration

This is a membrane technical filtration process which removes contaminants from a beer by passage through a microporous membrane with a  pore size range of 0.1 to 10 micrometres. Micro filtration was invented in 1927 and was first employed for clean water sanitation. Cartridge filters offer an extended shelf for beer by removing minute bacterial contaminants, without adversely affecting taste. The alternate practice of flash pasteurization of beer to cook/kill bacterial contaminants can adversely affect flavour of beer and is not as effective in removing all contaminants.

Stay up to date with our events calendar to see when the next time you can try an unfiltered Steam Whistle sample… cheers!

The Local Gastropub announces this proud and bold – cheers to that!

Meet Scott – the owner of the Barrie gem filled with craft beer taps, fresh local food and blackboards to capture favourite memories created right at the pub.

What is your experience in the industry and how did you get started in the business?

I started in Scotland when I was young working as a chefs apprentice, from there got promoted to a hotel in London and since then have cooked along with my wife in the Caribbean, Thailand, Hong Kong and here in Canada.

How would you describe The Local to someone who has never been there before?

The Local is a family pub with a warm and cozy atmosphere. There are board games to play, acoustic local live music to listen to, staff who treat you like you are cousins and uncles and food and beer that cannot be compared. We are very proud of the fact that we only have a tiny household size freezer that contains only ice cream – everything else on our menu is cooked from scratch daily with local ingredients, love and attention to consistency and detail. You try to capture other’s favourite moments at The Local with a black board photos.

How did that idea come about and what is the most memorable thing anyone wrote on it?

There are many humorous things wiritten on the blackboards in the washrooms. It is funny what people will say when no one is watching them. Sometimes we have to edit due to our family atmosphere but for the most part people are pretty open and honest. The best questions are the ones about life – would you break the law to save a loved one? A resounding YES was the response. In the ladies room the girls were prompted to say nice things about their bodies. Wonderful warm things came from that board! Some comedic responses come from the phrase “if only I had a _________, I’d be happy”. Replies come in all forms such as money, stronger bladder, love, more hours at work, new cars, it’s endless!! We wanted people to express themselves!

What are some of the events that The Local Gastro Pub hosts and what has been your favourite?

The local is thrilled to host many different types of events. Every six weeks we have a beer tasting dinner, where four courses of carefully chosen dishes are paired with a variety of different beers. These dinners sell out weeks in advance and are educational and fun! A beer representative is always present and ready to share and teach a thing or two and hopefully they have brought some swag to share also!! Twice a year we host a ladies night where we declare “no sausage allowed” and have manicures, martinis and massages, there is a psychic who attends and we do a ladies themed snack menu. It is fun to take our every day space and turn it into a place for a special occasion. The local has seen 3 different couples get married and hosted the after party as well as birthday and anniversary parties. We have whiskey nosing dinners and even wine tastings!!

You have an extensive craft beer selection – can you expand on Local’s beer menu and how you go about choosing the brews?

Our beer is as important as our food! We are careful to choose quality beers stemming from small local business brewed in small batches and try to offer something different each season. Ontario is exploding right now with amazing small craft breweries and it’s important for all of us to support these small ventures. We currently are proud to serve 13 craft brews all from Ontario and we are actually working on draught root beer for the kiddies soon too!

Most rewarding thing about running The Local?

Meeting our guests! After traveling the world and integrating with so many amazing cultures, The Local Gastropub is a mini version of this. So many people from different walks of life come to our spot and get network with others. A plummer meets an electrician and before you know their working on a project together over a brew and food. That’s making a difference in our neighbourhood.

Cheers folks!

So, what are some beer tasting tips?

Meet Trish Yee, Steam Whistle Quality Control specialist and host of Steam Whistle taste panels as she gives tips on what it takes to host a taste panel.

 

Anyone who has ever experienced the delight of a pint will understand what I mean when I say beer is a many-splendored thing.  Four basic ingredients (i.e. malt, water, yeast, and hops) can be combined to produce countless beers with different appearances, smells, tastes, and mouthfeels.  We can learn so much about a beer with some basic tasting knowledge.  We could use these skills to identify which beers we enjoy so we can drink it again, learn how to pair beer with food, pick out the stylistic differences between and within beer styles, or, like me, you just want to learn more because you love beer.  Happily, I find that this attitude is becoming more commonplace as craft beers become more accessible to the conscientious consumer of the 21^st century.

A Little Bit about Me and What You’ll Need

As a “Good Beer Folk” happily tinkering away in the Quality Control Lab at Steam Whistle Brewing, I thought I was aptly positioned to put my chemical engineering background, experience running Taste Panels, and my foodie sentiments to good use.  In the following paragraphs, I hope to provide you, the dear reader, with some basic knowledge and tools for increased sensory enjoyment of beer.  It might all seem like common sense, but grab a beer and appropriate glassware, find a calm and generally scent-free environment and follow along.  Please feel free to apply these techniques the next time you’re at your local watering hole; see if this doesn’t give you a greater appreciation for the complexities and subtleties that go into crafting your favourite brews.

Before we begin, something you should keep at the forefront of your mind is that sensory analysis involves more than just your sense of taste.  Use all the senses at your disposal – sound, sight, smell, taste, and feel.  Don’t think about right or wrong answers; this is a very personal process and only you know whether you like something or not.  You are actually a much more sensitive piece of equipment than all our lab instruments combined, so quash those doubts now!  Alright, now grab your beer, glass, and opener.

Sensing and Analyzing

Step 1

The anticipation starts when you crack open that cold bottle of beer (for optimal flavour, enjoy Steam Whistle Pilsner at 4-8°C) and hear the clink of the bottle cap falling on the table.  The hiss of gases escaping from the mouth of the bottle hopefully indicates that it is still well-carbonated.  As you pour your beer into the glass, achieving a nice rocky foam head, take note of the colour and consistency of both the beer and its foam.  If you wish, leave some room in the glass so you can briefly swirl your beer to release more of the aromatics.

Step 2

Take a few quick sniffs of the beer to pull the aromas into your nose, and give yourself a moment to process the sensations.  Can you pick out the malty aromas such as grainy or nutty, or identify the floral or citrus of the hops?

Step 3

Now assess the beer in the glass and take note of its clarity and colour.  Is it clear like a Pilsner, hazy like a wheat beer, or opaque like a stout?  Similarly dependent on the type of beer, the colour can range from light yellow to jet black.  Hopefully, all this visual stimuli has whet your appetite for the tasting portion…

Step 4

Take a quick and casual sip to warn your brain that it’s time to focus on flavours.  Now take another small mouthful.  This time, allow the liquid to spend a longer period on all areas of your tongue.  The mechanisms for tasting salty and sour are simpler, so you might notice the acidity of the beer first.  The sweet and bitter sensations should be apparent soon after.
Ask yourself these questions:
Can you taste the residual sugars from the malt?  As you swallow and the beer hits the back of your tongue, can you taste the hop bitterness?  When taken together, do you think the sweetness and the bitterness achieve a nice balance?  Overall, does the beer taste fresh?

Step 5

At this point, you will probably have also analyzed the mouthfeel of the beer.  The carbonation of the beer will affect the bubble sizes, so you might get that crisp sting on your tongue with high carbonation and small bubbles, fullness with bigger bubbles, creamy smoothness, or even flat beer in unfortunate situations.  Paired with the residual sugars in the beer, the density and viscosity of the beer will give you a mouthfeel range from thin to full-bodied. Before you finish swallowing the beer, try exhaling through your nose as you complete the swallow.  This approach is sometimes called, “retronasal” stimulation, and works by forcing beer aroma through your nasal passage as it warms in your mouth.

Step 6

Finally, you are left with the aftertastes of the beer.  Certain compounds in beer can contribute to a slight feeling of oiliness, a puckering and drying of the mouth (e.g. like the feeling you get after drinking tea that has been steeped for too long), or a sweet coating of sugars (try smacking your lips).  Depending on the type of beer, there might also be a lingering bitterness, sweetness, or the warmth of alcohol.  Hopefully, you are left wanting more, so take another sip, and enjoy it all over again.

With these few basic tips, you should now be better armed to take on the great and varied world of beer.

Cheers!