{"id":26292,"date":"2023-10-26T13:31:47","date_gmt":"2023-10-26T11:31:47","guid":{"rendered":"https:\/\/www.vinhood.com\/uncategorized\/adjunct-beer-al-sapore-di-pizza-bacon-e-funghi\/"},"modified":"2024-01-08T18:09:13","modified_gmt":"2024-01-08T17:09:13","slug":"adjunct-beer-al-sapore-di-pizza-bacon-e-funghi","status":"publish","type":"post","link":"https:\/\/www.vinhood.com\/en\/public-post\/adjunct-beer-al-sapore-di-pizza-bacon-e-funghi\/","title":{"rendered":"Adjunct beer with the flavors of pizza, bacon, and mushrooms"},"content":{"rendered":"

\u201c<\/span>We, in particular, decree that, from now on and everywhere, nothing shall be used or added to produce beer other than barley, hops, and water<\/span><\/i>.\u201d<\/span><\/p>\n

It was the year 1516 in <\/span>the city of Ingolstadt, at the time a ducal seat, located 80 km north of Munich<\/b>. This small city is famous for three things: the University of Munich (<\/span>which was founded here<\/span><\/i>), the Illuminati (<\/span>yes the one\u2019s from Dan Brown\u2019s novel \u201cAngels and Demons\u201d, made even more famous on the big screen by Ron Howard and Tom Hanks<\/span><\/i>), and the infamous <\/span>Edict of Purity<\/b>.<\/span><\/p>\n

These were the words of <\/span>Guglielmo IV of the House of Wittelsbach, Duke of Bavaria<\/b>. <\/span>Beer must be produced with <\/span>barley, hops, and water, period<\/b> (<\/span>yeast not mentioned). <\/span><\/i>Anything that isn\u2019t seen or touched doesn\u2019t exist, up to the work of good old Pasteur.<\/span><\/p>\n

It was, therefore, a <\/span>simple product, with few and straightforward ingredients<\/b>… sort of. <\/span>\u201cSort of \u201c because ever since its accidental discovery roughly 12,000 years ago, people have actually added much more to it than just that.<\/span><\/p>\n

Beer is a <\/span>fermented mixture of grains<\/b>. <\/span>As a result it also contains sugar, a lot of sugar, both simple and complex. <\/span>How do you think <\/span>sugar juice<\/b> tastes?<\/span><\/p>\n

Sweet, <\/span>terribly sweet<\/b>, unbearably sweet, to the point of becoming cloying (<\/span>but if you happen to have a diabetic enemy it\u2019s perfect<\/span><\/i>). <\/span>And Man, who at the beginning was simply happy to have discovered the <\/span>stargate<\/span><\/i> of pleasure, a.k.a. alcohol, started, little by little, to add everything he could to it.<\/span><\/p>\n

Not only other fermentable ingredients, like <\/span>grains other than barley or fruit<\/b>, but a whole plethora of <\/span>ingredients, which were also added<\/b> to change its aroma and flavor and to adjust its balance and complexity.<\/span><\/p>\n

Some vestiges of this undisciplined way of brewing beer, so far removed from the strict Teutonic rules, have survived to the present day. <\/span>Don\u2019t we find <\/span>coriander and lemon zest in a Bi\u00e9re Blanche<\/b>? And aren\u2019t cherries and raspberries used in the iconic Kriek and Frambois, respectively?<\/span><\/p>\n

Basically, beer as you know it, and as the dear Duke predicted, isn\u2019t more than a couple of centuries old. <\/span>In recent decades, the foundation of this standardization has been starting to crack, with producers increasingly experimenting with <\/span>Adjunct<\/span><\/i> beers.<\/span><\/p>\n

The Craft Beer Revolution was complicit in this. While on the one hand it has been pivotal in the <\/span>rediscovery of countless styles<\/b> of beer that had been nearly forgotten, saving them like endangered mountain gorillas, on the other hand it has lived up to its American DNA and released the reigns of imagination.<\/span><\/p>\n

Other than the vestiges of ancient styles and their modern reinterpretations, <\/span>it all began a mere fifteen years ago<\/b>.<\/span><\/p>\n

According to the Maillard reaction (<\/span>responsible for the crust on the meat of your Sunday BBQ or on your toast<\/span><\/i>), the more malted grains are subjected to heat and the darker they become, the more they create <\/span>toasted aromas, like chocolate, cocoa, coffee, or licorice<\/b>.<\/span><\/p>\n

But what if I want more? <\/span>What if I want <\/span>\u00a0A LOT more chocolate<\/b> in my beer? <\/span>The answer is as simple as ABC…<\/span>why not add it<\/b>? <\/span>Thus <\/span>Chocolate Stout and Coffee Stout<\/b> were born<\/span>, the classic British dark beers with some extra muscle.<\/span><\/p>\n

And up to here there\u2019s nothing too strange, considering that these beers already have the aforementioned flavors in them.<\/span><\/p>\n

Ultimately… it\u2019s just a little leg up.<\/span><\/p>\n

And with this philosophy, little by little, <\/span>maple syrup, vanilla, coconut, hazelnut, cinnamon, and chili pepper<\/b> have been legitimized and today don\u2019t seem so strange as ingredients in beer. <\/span>Then it became time to (<\/span>rediscover<\/span><\/i>) fruit, which led to the creation of, on the one hand, the proudly <\/span>\u00a0Italian IGA (Italian Grape Ale), the only type from our country<\/b>, and, on the other hand<\/span>, the <\/span>American<\/span> Fruit IPAs<\/b>, ever <\/span>smoother and juicier<\/span><\/i>, so much so as to risk being disqualified as beer by <\/span>the strictest connoisseurs<\/span><\/i>.<\/span><\/p>\n

Up to now we\u2019ve only talked about the <\/span>adjunct<\/span><\/i> of single ingredients, and, more or less, of <\/span>ingredients that merely accentuate what are already the typical flavors present in the beer<\/b>.<\/span><\/p>\n

But the new frontier pushes us way beyond that. <\/span>New master brewers, usually <\/span>American<\/span><\/i> or its emulators, with no respect for tradition or for the duke and his edicts (<\/span>F**k the system!<\/span><\/i>), are throwing truly everything into their wort!<\/span><\/p>\n

\"adjunct<\/p>\n

We present to you the <\/span>5\u00a0 most incredible modern <\/b>Adjunct-Beers <\/i><\/b>that you absolutely have to know about!<\/span><\/p>\n

1. MUSHROOM ALE<\/b><\/h2>\n

Are you a true mountaineer? <\/span>And after a nice hike, scrambling up peaks and trails, do you need something to <\/span>rehydrate your body and replenish its minerals<\/b> but don\u2019t want to break <\/span>the mood<\/span><\/i> or the atmosphere?<\/span><\/p>\n

If it\u2019s the feel of the woods that you\u2019re looking for, then I have just the thing for you. <\/span>They\u2019re called <\/span>Mushroom Ales<\/b>, and they deliver all the forest, undergrowth, and fungi that you could ever want in a single glass.<\/span><\/p>\n

Actual mushrooms, dried mushrooms, and powdered mushrooms are added to the usual ingredients. <\/span>There are two pioneers of this new style:<\/span><\/p>\n

Meadowlark Brewing, from Sydney, Australia, and its counterpart Old Town Brewing, from Portland, Oregon. <\/span>Very similar recipes, with a <\/span>blend<\/span><\/i> of <\/span>milk mushrooms, like the renowned Sanguinello, and a touch of honey to balance the flavor<\/b>. <\/span>Impressions vary greatly upon tasting, from <\/span>love at first sip<\/span><\/i> to why-would-you-do-this-to-me.<\/span><\/p>\n

Who\u2019s to say who\u2019s right?<\/span><\/p>\n

2. CHILI CHEESE BEER<\/b><\/h2>\n

In America\u2019s culinary culture (<\/span>…as Italians can we really call it that? I personally take no part<\/span><\/i>), there\u2019s room for <\/span>Beer-Cheese<\/span><\/i>, a traditional <\/span>sauce made from cheddar and beer, flavored with garlic and various spices<\/b> traditional to Kentucky.<\/span><\/p>\n

It\u2019s perfect for <\/span>dipping<\/span><\/i> nachos or spreading on <\/span>tortillas, burritos, or bread<\/b>, with a giant burp, sitting in a La-Z Boy recliner, and watching the Superbowl on a giant-screen TV.<\/span><\/p>\n

To tell the truth, some Americans even put it on pasta, but if you do that I swear to God I\u2019ll make sure you\u2019re excommunicated! <\/span>Anyway… <\/span>if a beer-cheese sauce exists… then why shouldn\u2019t a cheese-sauce beer exist<\/b>? (<\/span>Aristotle should be happy with that syllogism<\/span><\/i>.)<\/span><\/p>\n

How silly of me not to have thought of it sooner! <\/span>Introducing the <\/span>Chili Cheese Beer<\/b> by Modist Brewing Minnesota, a beer flavored with cheddar cheese sauce, various spices, and, to top it all off, ground chili pepper. <\/span>Cheesy, hot, and spicy <\/span>for a <\/span>guaranteed<\/span> wow-effect<\/span><\/i>!<\/span><\/p>\n

\"bacon<\/p>\n

3. BACON-INFUSED RED ALE<\/b><\/h2>\n

Smoky flavor has a long history in beer<\/b>. Just think of the well-known <\/span>Rauch beers from Bamberg<\/b>, Germany, beers that, according to legend, were a product of the infamous city fire. <\/span>Actually, once upon a time, smoky flavor wasn\u2019t only more common, but practically <\/span>omnipresent, due to the techniques employed for smoking malt<\/b>, which resulted in abundant quantities of ash being deposited on the grains.\u00a0<\/span><\/p>\n

So notes of smoke, ash, speck, and smoked pork and bacon are par for the course. <\/span>Notes… I said notes…<\/span><\/p>\n

This is where there\u2019s a leap in quality. This is where we go from community Little League, straight to the Major League! <\/span>The Oconee Brewing Company in Greensboro, Georgia, had the brilliant idea of using American Red Ale, one of the pioneering styles of the <\/span>American Beer Renaissance<\/span><\/i> in the 1970s\/\u201880s, as a base and giving it an extra boost.<\/span><\/p>\n

The beer is called <\/span>Bacon & Kegs!<\/b> and is <\/span>produced with an infusion of real smoked pork<\/b>!!! <\/span>The beer, created in <\/span>collaboration<\/span><\/i> with <\/span>Waffle House, a historic Midwestern restaurant chain<\/b>, was a total (<\/span>and unexpected<\/span><\/i>) hit, so much so <\/span>that it <\/b>sold-out<\/i><\/b> in less than 48 hours<\/b>. <\/span>Despite being an unqualified success among both the public and critics, since it was originally brewed as a <\/span>one-shot<\/span><\/i> beer, the brewery has declared that <\/span>it will not be brewed again<\/b>. <\/span>What\u2019s done is done.<\/span><\/p>\n

4. PIZZA BEER<\/b><\/h2>\n

Italy is famous and well-loved the world over. <\/span>The <\/span>Dolcevita, the Belpaese, art, culture, history, archeology, and, above all, Italian food<\/b>! A<\/span>\u00a0triumph of variety, freshness, taste, fats, carbohydrates, and Mediterranean tradition.<\/span><\/p>\n

Among the most popular and beloved Italian dishes worldwide, <\/span>the undisputed queen is most definitely pizza<\/b>! <\/span>From chains to artisan pizzerias, not only can you now <\/span>find it in every corner of the globe<\/b>, but,\u00a0 thanks to Italian immigrants it\u2019s even become <\/span>a typical dish in other nations as well<\/b>. <\/span>Colorado Style, Dayton Style, Chicago Deep Dish, Detroit Style, New York Style, St.Louis Style<\/span><\/i>… With all this love, it seems fitting that it should have a beer dedicated to it.<\/span><\/p>\n

Plus, as we all know, a slice of pizza with an ice-cold beer is a match made in heaven! <\/span>It all began at the Pizza Beer Company in St. Charles, Illinois, almost twenty years ago, with their <\/span>Mamma Mia!<\/b>, <\/span>nomen omen<\/span><\/i>, one part Abba and one part sad stereotype.<\/span><\/p>\n

A beer made with (<\/span>in order of appearance<\/span><\/i>) <\/span>tomato, basil, oregano, and garlic<\/b>. <\/span>Despite a tentative, if not critical, reception (<\/span>perhaps it was ahead of its time<\/span><\/i>), it turned out not to be just an anomaly, but rather found many loyal followers in various breweries around the world.<\/span><\/p>\n

So many that it\u2019s impossible to list them all here, <\/span>there are dozens and dozens, including unexpected<\/b> and well-established names like Lindeman’s!!! <\/span>And this wave made it all the way to Italy!<\/span><\/p>\n

The last one that I had the pleasure of drinking, made with only basil and no tomato, yet still capable of evoking <\/span>impressions of pizza and eggplant parmesan<\/b>, is produced right in Italy. <\/span>Nope, not in Apulia, Campania, or Sicily… you\u2019re way off track.<\/span><\/p>\n

A few kilometers further north… in <\/span>Lana, province of Bolzano<\/b>. <\/span>Because pizza is versatile, constant, and democratic.<\/span><\/p>\n

5. PASTRY STOUT<\/b><\/h2>\n

Last but not least!<\/span><\/i><\/p>\n

This time it\u2019s really true because, more than any other <\/span>this style is asserting itself as a <\/b>must-have<\/i><\/b> in the brewing world<\/b>.<\/span><\/p>\n

Despite initially being labeled with the name <\/span>\u201cpastry\u201d<\/span><\/i> not in reference to a decadent sweet, but rather in the Italian sense of the word <\/span>\u201cpasticciato\u201d<\/span><\/i>, or \u201cbungled\u201d, <\/span>these beers have defied conventional thinking and moved into the spotlight<\/b>, climbing to the top of the\u00a0 global <\/span>beer-ranking<\/span><\/i>. <\/span>The base is a Stout<\/b> (<\/span>or Porter<\/span><\/i>), the classic dark British beer, that we\u2019ve already talked about, which then participates in a confectionery orgy, a frenzy of <\/span>sweetness and cake<\/span><\/i>.<\/span><\/p>\n

Not only the usual sweet <\/span>adjuncts<\/span><\/i> , like vanilla and caramel, but all of the ingredients for a dessert added directly to the beer! <\/span>Need an example? <\/span>What do you think of <\/span>oat cream, cocoa, and vanilla<\/b>? Or <\/span>salted caramel, banana, and fudge<\/b>? <\/span>But there are those who have already taken it to the <\/span>next level<\/span><\/i>, <\/span>using actual finished desserts<\/b>, <\/span>kneaded, baked, and filled! <\/span>Some breweries produce <\/span>Donut Beer, <\/b>with actual fried and glazed donuts, those who produce <\/span>Macaron Beer, with the iconic soft, <\/b>\u00a0almond and egg white cookies, beloved in both France and Italy, others add <\/span>marshmallows<\/b>, and still others throw in <\/span>Oreo Cookies<\/b> like there\u2019s not tomorrow! <\/span>Basically a sweet and lavish feast, a dessert in a glass.<\/span><\/p>\n

Only for true gourmands!<\/span><\/p>\n

In truth, despite many (almost everyone) turning up their noses at these beers, <\/span>it\u2019s actually not such a modern or new-fangled trend<\/b>, even when taken to these extremes. <\/span>It\u2019s just that we forgot<\/b>.<\/span><\/p>\n

This desire to experiment, to push boundaries, isn\u2019t only a product of modern times, it\u2019s ingrained in human nature, and some niche styles are there to remind us of this fact. <\/span>Beers like <\/span>Oyster Stout<\/b><\/a> or Cock Ale<\/b> would never have survived, let alone made it safe and sound to the present day. <\/span>The first of these two, <\/span>produced with the addition of oysters<\/b>, made its debut in 1929 and is about to celebrate its 100th birthday.<\/span><\/p>\n

And by oysters, I mean the entire oyster, <\/span>including the mollusk and the shell<\/b>. <\/span>The second one, despite its name, is intended as neither a profanity nor anything pornographic, but a beer <\/span>produced with the addition of a rooster<\/b>, in which, like with the aforementioned oysters, <\/span>everything is added, from the beak to the feet<\/b>.<\/span><\/p>\n

When was it first created? In 1669, not exactly just the other day. <\/span>Basically, since Leonardo Da Vinci, no one has come up with anything new, not even when it comes to beer.<\/span><\/p>\n

\"oyster<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Le adjunct beer, arricchite con ingredienti come frutta, spezie, cereali o addirittura caff\u00e8, offrono una gamma di gusti intriganti che si uniscono alla base tradizionale della birra. 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