Aging of Wine, 75 Alcohol Main Source of Calories in Beer and Wine

Cambridge University Press 978-0-521-84937-1 - Grape vs. Grain: A Historical, Technological, and Social Comparison of Wine and Beer Charles Bamforth Index More information

INDEX

Aging antioxidant of wine, 75 equal levels in the body from wine alcohol and beer, 170 main source of calories in beer and only active if taken into the body, wine, 179 166 alcohol content appetite estimation of in wine from Brix, 69 stimulation by alcohol, 173 alcoholic beverages Aristotle, 30 the first, 14 atherosclerosis ale beer and wine of similar benefit in definition, 142 countering, 167 original meaning of, 43 reduced risk due to alcohol Ale consumption, 165 traditional, 57 Australia, 138 ale conners, 34 ale houses, 43 back slopping, 15 ales Bacterium Club, 46 cask conditioned, 103 Balling, 69 Scottish, 144 bappir, 26, 27, 31 Allsopp’s, 144 Barefoot, John, 167 Alt, 148 barley Alzheimer’s disease, 173 growth locations, 91 Amber malt, 88 prime cereal for brewing of beer, 81 American Society of Brewing two row and six row, 83 Chemists, i, 47 varieties of, 82 Anchor Brewing Company, 28 viability, 84 angelica, 132, 133 Barley Angelica, 109, 132 spring, 83 Anheuser-Busch, i, 10, 49, 157 winter, 83

201

© Cambridge University Press www.cambridge.org Cambridge University Press 978-0-521-84937-1 - Grape vs. Grain: A Historical, Technological, and Social Comparison of Wine and Beer Charles Bamforth Index More information

r 202 Index

barley wine, 148 Brettanomyces, 145, 151 Bass, 56, 57, 144, 185 breweries Bass red triangle growth in number of, 54 oldest registered trademark, 57 sophistication of, 8 Baum-Baicker, Cynthia, 169 Brewers Company, 35 beading, 118 brewing Beaker people, 31 complexity of, 80 Beaujolais, 75, 137 informs other fermentation Beecher, Lyman, 50 industries, 2 beer Brewing Congress of Japan, 47 consistency of, 9 brewsters, 35 downstream processing of, 101 Brix, 69 imagery, 3 Budweiser, 121 marketing of, 3 Burgundy, 75, 137 offering to the gods, 29 Burton beer belly export of beer from, 144 myth, 179 Burtonization, 94 Beer Orders, 56 Belgium Cabernet sauvignon, 109 beer culture, 4 Cabernet Sauvignon, 63, 107, 112, bible, 19, 30 131, 196 bitter calories, 177 type of ale, 144 cancer, 173 bitter acids Cane sugar, 90 quality impacts, 96 Cara Pils stabilization of beer foam, type of Caramel malt, 88 118 carbon dioxide Black and Tan, 161 content of wine, 131 Black malt, 88 levels of in beer, 117 Black Velvet, 161 Carter, Jimmy, 54 Black, Samuel, 164 Cascade, 142 Bock, 153 cassis, 151 Bode, Guenther, 171 Celts, 31 boiling Chablis, 109, 130, 137 of wort, 93 Challenger, 142 books on beer, 4 champagne, 76 Botrytis cinerea, 68 Champagne, 76, 109, 131, 132, 136, bouquet, 111 150 Bouza, 29 Chaptalization, 22, 66 bowel function, 173 chardonnay, 100 Bramah, Joseph, 46 Chardonnay, 54, 63, 76, 109, 113, 126, brandy, 21, 45, 51, 133, 135 130, 131, 132, 137 breast-feeding Charlemagne, 33 impact of beer, 172 chichi, 30

r Index 203

Chile, 138 dementia, 173 Chit malt, 87 dental caries Chocolate malt, 88 countering by beer consumption, Church, 20, 52, 157 171 “church windows,” 108 diabetes Cliff, Margaret, 185 reduced risk from moderate alcohol climate consumption, 170 and terrain for growing malting Diacetyl, 126 barley, 84 diammonium phosphate, 68 cognitive function Diastatic malt, 87 benefits to from moderate alcohol dimethyl sulfide, 122 consumption, 172 Domesday Book, 20 Collin, Sonia, 180 Dormancy, 84 color Dry beer, 154 of beer, 120 Dubonnet, 132 of beer, impact on perception of Dunkel, 152 flavor, 120 of wine, 108 Egyptian beer, 29 common brewers, 44 Einstein, Albert, 98 complexity Emmer, 26 flavor, greater in beer than wine, 121 England, 136 estufagem, 134 Concord grapes, 138 European Brewery Convention, consistency, 10 47 consumption of alcoholic beverages factors impacting, 7 Faist, Veronika, 171 Consumption of beer and wine by fermentation country, 5 brewery, 99 convivium, 19 Fertile Crescent, 16 Coors, 10, 47, 49, 57, 155 fertilizer corked limitation of use of in growing flavor in wine, 114 malting barley, 83 corn, 81 ferulic acid, 167 Corn flakes, 89 fining, 76 Corn grits, 89 Flaked barley, 89 Corn sugars, 90 Flaked wheat, 89 cost, 11 Flanders ale, 150 craft brewing industry, 7 Flavored beers, 160 Criolla, 138 flavoring of wine crown cork, 47 hsitorical, 18 crush, 66 flavorings Crystal malt, 88 in ancient beer, 28 foam Death, James, 30 factors determining stability of, 116

r 204 Index

foam (cont.) grapes impact on perceived flavor of beer, criteria for selection for wine 116 making, 64 inhibitors of, 118 growth location, 64 food historical, 15 accompaniment by beer or wine, maturation, 66 184 Grapes fox grape, 64 harvesting, 70 framboise, 151 Graves, 137 France, 136 Green malt, 87 Franzia, Fred, 106 Grobbee, Diederick, 167 Free Mash Tun Act, 46 Gronbaek, Morten, 167 French paradox, 164 gruit, 33, 161 frequency Guinness, 8, 58 of drinking more important than gushing, 119 amount, 170 due to Fusarium, 84 fruit Gymnema sylvestre, 187 additions of to beer, 127 Fuggles, 142 Hansen, Emil Christian, 47 Fusarium, 84, 119 Happoshu low-malt drinks from Japan, 161 Gablinger’s, 155 Haraszthy, Agoston, 139 gallstones health, i, 7, 44, 45, 164, 168, 178, 191, reduced risk of from moderate 200 alcohol consumption, 171 health benefits Gamay, 137 historical realization, 17 gelatinization, 92 Hefeweissen, 119 geosmin, 114 Helicobacter pylori, 171 Germany, 137 Helles, 152 Gewurztraminer,¨ 63, 113, 131, Hersbrucker, 142 137 Heymann, Hildegarde, 185 gin, 44 High-alcohol beers, 159 glass Hirvonen pouring beer into, 3 Tero, 171 glasses Hodgson, George, 144 importance of to beer quality, honey 127 basis for first alcoholic beverage, 25 glassy-winged sharpshooter, hop 65 varieties of, 97 grafting hop character in grapestocks, 64 dry, 126 grape late, 126 cultivars of, 62 hop extracts, 125 sugar content of, 62 hop products, 96

r Index 205

hopping lacing, 118 dry, 96 lager late, 96 definition, 143 Hordeum distichon, 82 origins of, 152 Hordeum vulgare, 82 Lambic, 121, 151 Howard, Andrea, 170 breadth of microorganisms, 151 Humulus lupulus, 95 Lambrusca, 112 hydrometer, 45 latitudes Hymn to Ninkasi, 27 for grape growing, 15 for growing hops, 95 Ice beer, 154 for growth of grapes, 64 Imperial Stout, 147 “legs,” 108 imported beers, 7 lifestyle India Pale Ale, 144 healthier for wine drinkers, 167 inns, 43 light in-place cleaning, 71 definitions of in different countries, Institute of Brewing and Distilling, 46 144 Invert sugar, 90 Light Beer, 7 IQ, 173 lora, 19 isomerization, 124 Low-alcohol beers, 156 Italy, 138 Lower calorie (light) beers, 154 lupulin, 95 James Baverstock, 45 Jefferson, Thomas, 50 Maceration carbonique, 75 John Richardson, 45 Mackeson, 172 Johnson, Samuel, 56 Madeira, 109, 133, 134 J-shaped curve, 165 Magna Carta, 35 Maillard, Louis Camille, 120 Kalevala, 36 malo lactic fermentation, 66, 68, 74, Kastenbaum, Robert, 173 75, 132, 137, 138 Katz, Solomon, 28 malt kidney stones flavor, 90 reduced risk of from moderate beer milling of, 92 consumption, 171 storage of, 91 King, Marjorie 185 types of, 86 Klatsky, Arthur, 167, 168 malt liquor, 160 Kloeckera, 67 malternatives, 162 Klurfeld, Davis, 166 Malternatives, x, 3, 162 Kolsch, 148 malting kriek, 151 reasons for, 85 Kritchevsky, David, 166 Marmite, 100 kvass, 24 Marsala, 109, 135 Marzen, 152 Laboratory Club, 46 mashing, 92

r 206 Index

Master Brewers Association of the Origins of beer, 25 Americas, i, 47 osteoporosis Maytag, Fritz, 28 reduced risk of from moderate mead, 24, 31, 32, 33, 36, 55 alcohol consumption, 171, 177 Mennella, Julie, 172 Owades, Joseph, 154 Merlot, 63, 130, 131 Mesopotamia, 26 Pabst, 49 Meux Horse Shoe Brewery, pale ale, 143 146 Pale malt, 87 Michelada, 161 Paris wine tasting, 107 Mild ales, 145 Parker, Debbie, 188 mildew, 65 Parkinson’s disease milk stout, 147 beneﬁts of alcohol in countering, Miller, 49, 155 171 Mission Pasteur, Louis, 46 varietal, 138 Pearl, Raymond, 164 monasteries peche, 151 as seats of brewing, 33 perceptions mouthfeel of wine and beer, 191 of beer, 127 Perignon, Dom, 132 mumm, 45 pH Munich malt, 87 of beer, 127 muscadet, 132 Phoenicians, 31 Muscat, 63, 72, 113, 133 Phylloxera, 22 Muscatel, 109, 133 Pichia, 67, 151 mutagens Pierce’s Disease, 65 countering by components of beer, Pilgrim settlers, 48 176 Pilsner, 153 Pilsner malt, 87 Nathan, Leopold, 47 Pinot blanc, 63 Nation, Carry, 51 Pinot noir, 76, 109, 137 New Zealand, 138 Pinot Noir, 63, 71, 130, 131, 132 nitrogen Plato gas, use of in beer, 144 unit of wort strength, 98 noble rot, 69 polyphenols, 71, 76, 101, 111, 114, nosing, 108 119, 120, 127, 166, 171, 187 Nutrients pomace, 72 in wine and beer, 178 Port, 109, 134 White, 133 Oat malt, 88 Porter, 145 Oats, 81 Portugal, 138 Oktoberfest posca, 19 in September, 152 potassium ferrocyanide, 69 Old ale, 145 Powell, Jonathan, 177

r Index 207

Prohibition, 50 scion, 64 consequences of, 53 Scotland protein as a lager country, 143 inverse relation with extract, 83 Semillon,´ 131 pruning, 66 separation psychological grape juice from skin, 71 benefit of moderate alcohol sexual performance consumption, 168 impact of alcohol, 172 pub games, 55 Shakespeare pub signs William, 172 origins, 34 Shandy, 161 sherry Rauchbier, 154 fino, 113 red ale, 148 Sherry, 133 Reinheitsgebot, 44, 69, 87, 136, oloroso, 109 153 Sierra Nevada, 9 Renaud, Serge, 164 silicon resveratrol, 166 beer as rich source of, 177 retsina, 132 Sirah, 131 rice, 81, 89, 117, 121 skunking Rice flakes, 89 of beer, 96 Rice grits, 89 small beer, 45 riddling, 77 Smoked malt, 88 Riesling, 63, 109, 131 society Rimm, Eric 167 static communities through wine Roasted barley, 89 and beer, 15 Roosevelt, Franklin Delano, 53 sorghum, 81 rye, 81 Sorghum malt, 88 Rye malt, 88 South Beach Diet, 179 Spain, 138 Saaz, 142 specific gravity Saccharomyces bayanus, 67, 77, fall of to monitor fermentation 99 progress, 69 Saccharomyces cerevisiae, 67, 99 Spurrier, Steven, 107 Saccharomyces pastorianus, 99 St. Leger, Selwyn, 166 sack, 20 Stampfer, Meir, 167 Safer, Morley, 164 starch Saison, 151 ultimate source of sugard for Sangria, 135 brewing, 81 Sauternes, 69, 109, 137 stout, 147 Sauvignon blanc, 109, 113 straws Sauvignon Blanc, 63, 131, 137 for drinking of beer, 26 Schlitz, 49, 190 Streptomycedes, 24 Schwarzbier, 154 Stroh, 49

r 208 Index

sulfites, 180 United States Sulfur dioxide, 69 wines from, 138 Sumeria, 17, 26, 28, 29, 31 urination, 173 supermarkets U-shaped curve, 165 purchases within by beer and wine drinkers, 168 varietal symbolism basis for labeling wine in United of wine, 17 States, 130 symposia, 18 Vegemite, 100 Syrah, 63 vermouth, 132 Vermouth, 109 tabernae, 32 Verticillium, 95 Table beer, 150 Vienna malt, 87 taverns, 43 Vignes, Jean Louis, 138 Taxation, 46 Vinho Verde, 132, 138 “tears,” 108 Vitis labrusca, 131 temperature Vitis lubruscana, 64 of serving for beer, 162 Vitis rotundifolia, 64, 131 of serving for wine, 139 Vitis vinifera, 15, 22, 62, 64, 130, 131, Tepe Gawra, 26 138 terroir, 64 Volstead, 52 term more relevant for beer than wine, 94 water tetracycline composition of for brewing, antibiotic from ancient beer, 25 94 Tettnang, 142 importance of for brewing, 93 Thatcher, Margaret, 56 Water thermometer, 45 importance of for beer quality, Thermovinification, 72 124 thyroid weissbier, 148 reduced risk of enlargement in Weisse, 149 moderate alcohol consumption, weizenbier, 148 171 wheat, 81 Tokay, 69, 109, 133 wheat beers, 127 Torrefied barley, 89 Wheat flour, 89 Torrefied wheat, 89 Wheat malt, 88 Torulaspora, 67 Wheeler, Daniel, 146 Trappist beers, 150 whirlpool, 98 Trevithick, John, 170 widget, 58, 117, 144 trichloroanisole, 114 wine Two Buck Chuck, 106 imagery, 3 theater of pour, 9 ulcers Wright, Christine, 191 reduced risk from moderate beer consumption, 171 Xylella fastidiosa, 65

r Index 209

yeast types in wine making, 73 ale and lager strains, 99 yield fastidiousness of brewers for strain of wine from grapes, 70 of, 98 Yuengling, 49 impact on beer ﬂavor, 126 source of in ancient brewing, 26 zinfandel, 75 surface population on grape, 62 Zinfandel, 63, 108, 109, 130, 131