Probiotics In Beer: The Truth About Ipas

Beer has long been considered an indulgent treat with no real health benefits. However, recent studies have found that beer may be great for gut health and could even be better than probiotics.

Strong Belgian beers like Hoegaarden and Westmalle Tripel are rich in probiotic microbes that kill harmful gut bacteria. The difference lies in the fermentation process. While most beers are only fermented once, these probiotic beers undergo fermentation twice, increasing the strength of the beer and creating a sharper, drier taste.

The second fermentation also uses a different strain of yeast that produces acids to kill harmful bacteria in the gut. These good bacteria are the same as those found in yogurt and kimchi.

It's important to note that excessive drinking can damage the healthy bacteria in your gut, so moderation is key.

IPA beers are an acquired taste

India Pale Ales, or IPAs, are an acquired taste. While some people may enjoy the bitterness of an IPA right off the bat, others may need to develop a taste for it. The hoppy brew is known for its strong, bitter flavor, which can be off-putting to those who are not accustomed to it. However, for those who have acquired a taste for IPAs, the bitterness can provide a refreshing balance to the sugary sweetness of other beers.

The reason why IPAs are an acquired taste has to do with the way our taste buds work. We are born with an innate preference for sweet tastes, which typically indicate the presence of calories and energy, both of which are essential for our survival. On the other hand, sour and bitter flavors can signal that food has gone bad or is potentially poisonous, so we tend to be more averse to these tastes.

However, as we grow up and try new things, our brains can learn that not all sour and bitter flavors are bad. This is certainly the case with IPAs. The bitterness of an IPA can actually be quite nuanced, with different hops adding unique aromas and flavors, such as grapefruit, pine, and roses. So, when you drink an IPA, you're experiencing a complex interplay of bitter, sweet, and other flavors, along with the aromatic notes contributed by the hops.

The process of acquiring a taste for IPAs can be seen as a journey of beer appreciation. It requires an open mind and a willingness to explore new flavors. For some, it may be a badge of honor to order an IPA, as it signifies a more advanced level of beer appreciation.

While the bitterness of IPAs may be the most prominent feature, it's important to note that not all IPAs are equally bitter. The level of bitterness can vary depending on the specific hops used, the brewing process, and other factors. So, if you're new to IPAs, it's worth exploring different varieties to find the ones that suit your taste.

In addition to their unique flavor profile, IPAs also have a rich history. The style originated in the 19th century when brewers in England developed a beer that could survive the long journey to India, hence the name "India Pale Ale." The extra hops and higher alcohol content helped preserve the beer during the voyage, resulting in a brew that was both refreshing and robust in flavor.

The higher hop content was meant to preserve the beer

India Pale Ale (IPA) is a hoppy beer style within the broader category of pale ales. The higher hop content in IPAs was originally meant to preserve the beer during its long journey from England to India, where it was exported and sold in the late 18th century.

The story goes that George Hodgson, a brewer at the Bow Brewery in East London, began sending his pale ale to India with extra hops and increased alcohol content. Both the hops and the high alcohol content helped to preserve the beer during its voyage. This created a bitter and stronger pale ale that was more refreshing in the hot Indian climate compared to the dark ales and porters popular in London.

By the 1760s, breweries discovered that adding extra hops helped fortify their beer for the journey to warmer climates. Not only were they adding hops to pale ales, but also to porters and ales. The beer being exported wasn't significantly stronger in alcohol content.

The East India Company, which controlled India until 1858, eventually grew tired of Hodgson's business practices and sought new brewing partners. They found some in Burton upon Trent, where brewers had lost their export market in Russia due to a ban by the Tsar. The Allsopp, Bass, and Salt breweries improved on Hodgson's recipe for hopped pale ale and took over the Indian market.

Early IPAs were only slightly higher in alcohol content than other beers of the time, but they were heavily hopped and formulated to survive long voyages by sea. By the 1860s, IPAs were widely brewed in England and were much more attenuated and hopped than porters and ales.

While the higher hop content in IPAs was originally meant for preservation, the style has endured and evolved over time. Today, IPAs come in a range of styles, and the modern approach to hoppy beer explores the world of fruity flavours that can be derived from hops. While some IPAs are indeed bitter, not all of them are, and the bitterness is often balanced with other flavours and aromas.

No one is sure who the first brewer of IPA was

Beer is a rich source of essential amino acids, vitamins, trace elements, and bioactive substances that regulate human physiological functions. Beer has been found to have several health benefits, including improved gut health, and may be better for gut health than probiotics. Beer is also known to have antioxidant and anti-aging effects, promote estrogen production, and improve blood circulation and immune function.

One of the most popular beer styles is India Pale Ale (IPA). IPA is a hoppy beer style within the broader category of pale ale. While it is widely believed that IPA was invented to preserve beer during the long journey to India, no one is sure who the first brewer of IPA was.

IPA was originally an export beer shipped to India, which was under the control of the British East India Company until 1858. The beer was too strong to be brewed in India, so it had to be brewed in Britain and shipped to India. The journey took about six months, and the beer had to be strong enough to survive the grueling voyage.

One of the first brewers known to export beer to India was George Hodgson's Bow Brewery, on the Middlesex-Essex boundary. Hodgson's beer became popular among East India Company traders in the late 18th century due to its proximity to the East India Docks and his liberal credit line of 18 months. However, it is unclear whether Hodgson was the first brewer of IPA.

At the request of the East India Company, Allsopp's brewery's chief maltser, Job Goodhead, developed a strongly-hopped pale ale similar to Hodgson's for export to India. Other Burton brewers, including Bass and Salt and Co, followed Allsopp's lead, taking advantage of the local Burton water in brewing similar beers.

London East End brewer Charrington also successfully shipped "India Ale" to Madras and Calcutta in 1827, and a regular trade emerged. While Charrington may have been one of the first brewers of IPA, it is difficult to ascertain the exact origin of the beer style.

A double IPA is hoppier and higher in alcohol than a standard IPA

Beer has been found to have several health benefits, including improved gut health due to the presence of dietary fiber and certain probiotics. A study by researchers at Dalian Medical University in China found that the bacteria in beer can improve intestinal health and boost the immune system.

Now, onto the differences between a standard IPA and a Double IPA.

A Double IPA, also known as an Imperial India Pale Ale, takes the hoppiness and alcohol content of a standard IPA and turns it up a notch. Standard IPAs typically have an alcohol by volume (ABV) range of around 5-7%, while Double IPAs enter the scene at 7% ABV and above, usually ranging from 7-10% ABV. This higher alcohol content is achieved by adding more malt, which provides more fermentable sugars for the yeast to convert into alcohol.

The extra malt not only boosts the alcohol content but also gives Double IPAs a richer texture and a more distinct toasted or caramel malt flavor. The additional hops in Double IPAs also contribute to a more intense aroma and flavor profile, promoting more bitterness.

Double IPAs are a relatively new style of American IPA that gained popularity in the early 2000s to satisfy the demands of hop enthusiasts. They can vary in color from pale to black and are often dry-hopped to enhance their aromas without making them overly bitter.

So, if you're a fan of IPAs and are looking for something with a little extra kick, a Double IPA might be just what you're after. But remember, moderation is key when it comes to reaping the potential health benefits of beer.

Hops and cannabis are related

Beer has long been considered an indulgence with no real health benefits. However, recent studies have found that beer is great for gut health and may even be better than probiotics. Beer is rich in essential amino acids, vitamins, trace elements, and bioactive substances that regulate human physiological functions. Moderate beer consumption can increase levels of "good" cholesterol, reducing the risk of heart disease. Beer also contains certain antioxidants, like polyphenols, that protect the heart, and silicon, which is linked to bone health.

Now, onto the relationship between hops and cannabis. Hops (Humulus lupulus) and cannabis (Cannabis sativa) are two distinct plants that share a common ancestry. They are part of the Cannabinaceae family and share similar organoleptic properties, or taste and smell, due to the presence of terpenes and terpenoid compounds. Terpenes are organic compounds synthesized by cells, all of which start with a base molecule called isoprene. Hops tend to have high levels of myrcene, a type of terpene, while cannabis has less myrcene and a more varied terpene profile. The bitter compound in hops, known as alpha acids or humulone, is a terpenoid, and the primary active ingredient in cannabis, tetrahydrocannabinoids, is also a terpenoid.

The structural similarities between hops and cannabis were first noticed by botanists, who observed that both plants have palmately lobed leaves with stipules and contain cystoliths, or calcium carbonate crystals. In the past, these physical similarities led taxonomists to classify hops and cannabis under the same family, Urticales. However, with advancements in DNA sequencing technology, it was discovered that the two plants are more closely related than previously thought. In 2002, a group of plant and molecular biologists confirmed that hops and cannabis shared a common ancestor and belonged to the same family, Cannabinaceae, under the order Rosales.

While hops and cannabis have evolved to thrive in different environments, with hops favoring moist creek beds and cannabis preferring dry savannahs, their genetic records indicate that they share a unique evolutionary history. The similarities in their chemical compositions and the distinct aroma and flavor profiles they contribute to beer and cannabis products underscore the close relationship between these two plants.

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