Morning Beer: Choosing The Right Brew

While the idea of a beer with breakfast may seem unusual to some, it is certainly not a new concept. In fact, there is a long history of drinking beer in the morning, dating back to 17th-century Europe when monks would consume a strong, hoppy lager during the 46-day fasting period of Lent. Today, the tradition of morning beer continues in various parts of the world, including Germany, where a special beer called Hefeweizen is brewed specifically for this time of day.

In recent years, craft brewers in the US have also started to embrace the idea of beer before noon, creating unique brews that highlight the flavours of typical breakfast foods. From coffee and cream to maple syrup, bacon, and even scrapple, these beers offer a creative and tasty way to start the day. So, if you're looking for something different to sip on during your morning routine, why not give one of these breakfast beers a try?

German Hefeweizen: a strong, hoppy, high-carb lager consumed by Friars in the 17th century

While there are many beers that people enjoy drinking in the morning, German Hefeweizen has a long history that dates back to the 17th century. This unique beer style is characterised by its strong, hoppy, and high-carb profile, which has made it a popular choice for those seeking a refreshing and flavourful brew.

The History of German Hefeweizen

German Hefeweizen, or "yeast wheat" in German, originated in the Bavarian breweries of southern Germany in the 1520s. However, its growth was hindered by Germany's beer purity law, the Reinheitsgebot, which stated that the only allowable ingredients in making beer were barley, hops, and water (yeast was not yet known as an ingredient). Despite this, Hefeweizen survived and became a popular beer style in the mid-20th century.

The Characteristics of German Hefeweizen

Hefeweizen is known for its distinct flavour profile, which sets it apart from other beer styles. It is characterised by its strong presence of banana and clove aromas and flavours, with additional notes of nutmeg, bubblegum, and citrus. The beer has a medium to full body and is known for its high carbonation, which gives it a light and crisp character.

The Brewing Process

Hefeweizen is crafted using a combination of malted barley and wheat, which gives it its characteristic cloudy appearance. It undergoes top fermentation with specific strains of yeast, such as Saccharomyces cerevisiae and Saccharomyces pastorianus, which contribute to its unique flavour profile. The proper Hefeweizen yeast is a top-fermenting Bavarian strain known as Torulaspora delbrueckii, which produces phenols and esters that impart the beer's signature flavours.

The Proper Way to Serve German Hefeweizen

To fully appreciate the flavours and aromas of German Hefeweizen, it is best served in a tall, narrow glass, such as a Weizen glass. It should be poured gently at an angle, with the bottle inside the glass, to retain the yeast sediment in the bottle. The glass should be rinsed and wiped clean before pouring, and the beer should be served chilled but not overly cold, around 45-50°F (7-10°C), to enhance its flavours.

In summary, German Hefeweizen is a strong, hoppy, high-carb lager with a rich history that dates back to the 17th century. Its unique flavour profile, characterised by banana and clove notes, and its refreshing and flavourful taste have made it a popular choice for beer enthusiasts worldwide.

Evil Twin Imperial Doughnut Break: a stout with aftershocks of almond, chocolate and coffee

Evil Twin Imperial Doughnut Break is a sweet, boozy stout with a difference. This beer is perfect for those with a sweet tooth, especially those who are too lazy to dunk their own doughnuts!

This stout is a spin-off of the Evil Twin brewery's beloved Imperial Biscotti Break. The brewers took the sweet almond/coffee base and added a whole lot of doughnuts to the mix. The result is a unique, boozy, sweet stout that's perfect for breakfast or dessert.

Evil Twin Imperial Doughnut Break pours a dark brown, almost black, body with a chocolate brown head. The smell is strong with alcohol notes, and you might even detect a hint of pumpernickel. The flavour is a delightful back and forth between sweetness and pumpernickel, with a smooth mouthfeel and a slightly tart finish.

This beer is a collaboration between Evil Twin and Westbrook Brewing Co, SC. It has an ABV of 11.5%, but despite its high alcohol content and sweet flavour, it is not overly cloying or sickly. It's a well-balanced beer that is perfect for those who want something a little different for their morning tipple.

So, if you're looking for a sweet treat to start your day, Evil Twin Imperial Doughnut Break could be the perfect choice. It's a unique and indulgent stout that will leave you wanting more.

Beer for breakfast: an American tradition that includes scrapple, Guatemalan cold-press coffee and applewood-smoked barley

Beer for breakfast may bring to mind boozy brunches and hair-of-the-dog hangover cures, but the tradition of drinking beer in the morning is older than the United States itself. In the early 17th century, Dutch colonists in New Netherland—now known as the Hudson Valley—washed down every meal, including breakfast, with beer.

> 'All meals were washed down with beer,' says local food scholar Peter Rose, author of Food, Drink and Celebrations of the Hudson Valley Dutch. 'Beer was safer [than water]. They might not have known why, but they knew it was. In terms of nutrition, it was like drinking a slice of bread.'

The principal ingredients of these beers were barley, wheat, and hops, but they were flavoured with cherries, raspberries, currants, herbs, and spices. The poor and children drank a weak beer with about 0.5 to 1.5 percent alcohol content, while wealthier colonists enjoyed more flavourful and alcoholic Pilsner-style beers.

Today, beer for breakfast might not be as common as it once was, but that doesn't mean it's gone out of fashion. In fact, some people argue that it's the perfect morning beverage. 'It's got everything you want in the morning,' says beer writer Joshua M. Bernstein. 'It's got your caffeine, your carbohydrates, and it's got alcohol, which is a pretty good way to start the day.'

If you're looking to start your day the colonial way, why not pair your beer with some traditional breakfast foods? Here are a few ideas to get you started:

• Scrapple: A type of American pâté made from scraps of pork meat, usually trimmings, combined with cornmeal and spices. It's a traditional breakfast meat in certain parts of the US, particularly Pennsylvania, where it was created by Dutch settlers.
• Guatemalan cold-press coffee: Coffee was introduced to Guatemala in the mid-1700s, and the country is now one of the most influential coffee growers and exporters in the world. Guatemalan coffee is known for being strong, moderate in acidity, full-bodied, and flavourful.
• Applewood-smoked barley: Applewood-smoked malt has an intense smoke, smooth, sweet flavour. It's often used to develop signature flavours for whiskeys and other spirits, but it can also be used to add a unique twist to your morning beer.

Frühschoppen: a German tradition of drinking wheat beer with pretzels and white sausages before lunch

Frühschoppen is a German and Austrian tradition of drinking and socialising before noon, usually on Sundays. The tradition involves meeting up at a pub, inn, or tavern in the late morning. The specific customs vary from region to region.

In Lower and Upper Bavaria, Frühschoppen is a specific kind of brunch consisting of Weisswurst (white sausages), sweet mustard, pretzels, and Weissbier (an unfiltered wheat beer). This meal is known as a Weißwurstfrühstück, and is considered one of the most "German" meals. It is often consumed before noon, and is an excuse for an informal get-together.

The Bavarian Frühschoppen began in rural areas, originally taking place on Sundays at the regulars' table in a tavern. During Frühschoppen, people may discuss everyday life and politics, while a band plays music in the background.

Bavarians have a different approach to beer compared to Americans. They don't see it as something that causes foggy-headedness and laziness, but rather as part of their diet. In fact, they refer to hefeweizen, a type of beer made from malted wheat, as "bottled bread". This beer is also believed to aid digestion due to its specific fermentation process, which produces a metabolite that stimulates the metabolism.

Coffee stouts: beers with coffee, like the Owl's Brew Radler, a half-wheat beer/half-black tea

Coffee stouts are a great option for a morning beer, and Owl's Brew Radler is a unique offering in this category. This brew is a tea-based cocktail mixer, combining beer and freshly brewed tea in a Radler-style. Radlers, which originated in Germany in the 1920s, are typically made with a mix of lighter beer and citrusy juice.

Owl's Brew Radler, however, takes a slightly different approach. It features a blend of approximately 60% beer and 40% tea, making it slightly more alcoholic than a traditional Radler. The beer component is a wheat beer, which is then blended with black tea. This creates a unique flavour profile that is both refreshing and easy to drink.

In addition to the black tea, Owl's Brew Radler also includes other ingredients such as pineapple juice, coconut water, and agave nectar, adding to its complex flavour. The result is a medium-bodied beverage with a strong sugar backbone, making it a sweet and enjoyable choice for those looking for a morning beer.

Owl's Brew is known for its focus on using real, whole ingredients in its products. Their tea sommelier, Jennie, carefully crafts and develops their boozy beverages, ensuring a high-quality and delicious experience. So, if you're looking for a morning beer with a unique twist, Owl's Brew Radler, with its combination of wheat beer and black tea, is definitely worth trying.

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