Leader THE BEER ACADEMY The Beer Academy, anno 2008. The Beer Academy is an independent company founded by and for beer enthusiasts The company communicates beer knowledge and beer culture through training, activities and tours. Beer Academy has a passionate interest in spreading beer tradition through enthusiasm, participation, tasting, storytelling and humour. In 2013 The Beer Academy celebrates five years in the service of beer! A direct product of that achievement is this publication you are holding in your hands right now. The Beer Academy aims to be the leading meeting and event supplier in the field of beer in Norway. KNOWLEDGE - is the foundation for us and is what sets us apart from others. We are constantly seeking more lessons. We keep ourselves updated and always share our experience. COMMITMENT - Everyone who works with us is a big commitment. This drives us to take initiative, innovate and meet challenges. HOSPITALITY - We meet our guests with open arms and create unique experiences. We are flexible and share our enthusiasm and joy for the beer tradition and brewing. We always push it a little further. INCLUSIVE - We are inclusive between us and to our guests. Everyone who meets us feel welcome and cared for in a casual family environment. “There must always be a beer before it’s worth getting thirsty!”
Frode Henriksen Frode Henriksen Head of Marketing
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To be(er) or not to be(er), that the question OUR DRINKING HABITS LONDON (AP) — Truth and alcohol may not mix, particularly when people are asked how much they drink. Brits underestimate their drinking habits.
That’s the implication of a study released Wednesday that reveals a big gap between the booze Britons own up to drinking and the amount of alcohol sold nationwide. The study indicates that people routinely underestimate their alcohol consumption by around 40 percent.
— was unaccounted for. Nearly half of Britons’ beer consumption — 4.5 billion liters — was unclaimed. And Britons seemed particularly reluctant to take credit for gulping down whiskey, vodka, tequila and gin. Nearly 60 percent of Britain’s spirit consumption remained unreported.
NOT SUPRISING That may not be particularly surprising, but the study puts a figure to the phenomenon of the drunk who claims not to have anything more than a couple of beers. Lead author Sadie Boniface said the unreported alcohol equates to nearly one bottle of wine per British adult per week — an amount she said wasn’t just disappearing. “It has to have gone somewhere,” she said in a telephone interview.
Boniface said the more accurate reporting of wine versus beer and spirits might have something to do with the cultural baggage attached to them. “If you think about drinking wine, you generally think of sitting around a fancy meal,” she said. “It’s thought of as much more of a civilized drinking occasion than drinking spirits might be, although that’s just speculation.”
Boniface and Nicola Shelton, both with the University College London’s Department of Epidemiology and Public Health, derived their figures by comparing self-reported data in a public health survey accounting for 14,041 people aged 16 and up to alcohol sales figures kept by British tax authorities. 4.5 BILLION LITERS UNCLAIMED The gap was huge. More than 20 percent of Britons’ annual wine consumption — or 260 million liters
OTHER POSSIBLE REASONS? The study, published in the European Journal of Public Health, considered a host of other possible reasons for the underreporting. Maybe children under the age of 16, tourists or homeless people — all groups which wouldn’t have been covered by the survey — were buying the unclaimed booze. Maybe the whiskey was being kept on shelves rather than being sipped after dinner. Maybe the wine was being used in cooking, or thrown out when it expired, or being spilled on white carpets.
Boniface said those factors were all considered and then ruled out. “It can’t be a small minority — such as homeless people — that are drinking vast, vast amounts,” she said. “It’s a widespread problem.” PATIENTS UNDERESTIMATE Issues around self-reporting aren’t new — people routinely overestimate their height or underestimate their weight, for example. And it’s long been known that alcohol intake is particularly liable to be underreported; Boniface said that many doctors mentally double the alcohol intake given to them by their patients. DOUBLED DEATH TOLL But Boniface said the study fleshed out an issue which is particularly salient in the context of Britain’s struggle to control a surge in boozing which has seen Britain’s annual alcohol-related death toll more than double between 1992 and 2008. If authorities don’t know how much or Britons are drinking, she said, then how can they get a handle on the situation? HUGE CONSEQUENCES Underreporting has “huge consequences for public health,” she said, “and we don’t have any idea what they are.”
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four STOUT FAVOURITES BY ALEXANDER HIVJU In this issue we are meeting up with chef and former bartender on Iceland, Alexander Hivju. His passion for stout is used in his experimental cooking at home.
BITTER TASTE GRAY’S OATMEAL
MOST POPULAR GUINNESS
AWARD WINNING MINOH BEER
JAPANESE KIUCHI HITACHINO
A dark beer with a dark coffee and cocoa aroma, some say Gray’s Oatmeal is a bit too bitter for their taste.
The most popular stout beer in the game, Guinness really stands as the best among the bunch.
The Minoh Beer Imperial Stout is a 3-time winner of the World Beer Awards 2010.
This is a Japanese import beer, which is brewed with a coffee flavor, the “Espresso Stout.”
We happen to appreciate its sweet bitterness. Others, though, may not appreciate the bitterness, but that’s just more of a matter of personal taste. We, personally, love the taste.
Some consider it a starter stout, but it still holds on taste with its creamy, burnt flavor. It also has a distinct creamy head, which is a result of the beer being mixed with nitrogen when being poured; pretty wild stuff. Now, the only really discussion left is whether Guinness actually tastes better in Ireland than it does in the USA.
It won for “World’s Best Stout & Porter,” “World’s Best Strong Stout,” and “Asia’s Best Strong Stout.” The taste is described as mixture of roasted malt and sweetness, with hop bitterness. How good is this beer? Allow the awards to speak to its winning flavor.
It’s a dark, black-bodied, bitter tasting stout teamed up with a creamy finish. If you like a chocolate, coffee-malted beer you’ll love this Espresso Stout.
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so far this year it is sold 46 PROSENT more strong ale than the same period last year. THE SALES FIGURES FOR BEER HAS, IN GENERAL, GONE DOWN, BUT STRONG ALE IS NOW EXPERIENCING ITS BEST SALES NUMBERS EVER.
â€œwe are finally experiencing a beer renaissance!â€?
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BEER AS INGREDIENT
BEER & FOOD DARING TO BE DIFFERENT There is an incredible number of beer labels, variations etc., something most people do not realize
BEER & FOOD BY THE BEER ACADEMY
Beer & food has a long tradition in our history and we use beer both as a thirst quencher and as a drink to the food we eat. Did you know that using beer as an ingredient in food also works when the beer does not contain tannins and acidity? It really does! EATING OUT If you are going out to eat and having beer to the food it is not always easy or natural to choose the different types of beer from the menu. Beer is sadly underestimated, as a partner to the food and our lack of knowledge of beer variations may be part of the cause. In addition, it may be few choices on the menu. There is an incredible number of beer labels, variations etc., something most people do not realize. Therefore it is wise to learn a few simple rules for what beer you should drink to food.
BEER RENAISSANCE Beer in food is also an old tradition that our present generation, sadly has forgotten. But the tradition has in the recent years thankfully returned, and it is not without reason. Beer is perfect for food, both as spice, flavour enhancer, marinating and baking. TIPS & TRICKS The Beer Academy Beer will in this first issue hand out recipes directly from the restaurant â€œAkersbergetâ€? located in Oslo. We will also be giving you little guidelines so you will learn some new techniques and give you good tips for beer and food combination. Finally - Choose the beer that best suits the taste for you both and your meal. Enjoy cooking with beer and have a great meal!
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BEER AS INGREDIENT
CHICKEN ON BEER CAN BEER AND FOOD If your aim is to impress the monthly gourmet dinner club, it wouldn´t be wrong to use beer as an ingredient. Impressed? Well, that is what your guests will be!
CHICKEN ON BEER CAN 4 SERVINGS • 1 large chicken • 100 g raw chorizo sausage or bacon • 2 large carrots • 1 onion • 2 cloves of garlic • 20 small mushrooms • 10 shallots or other types of leek • 1 dl olive oil • 1 bottle dark beer (0,35 l) in example Trappist beer • 2 ½ cups chicken broth, home made is recomended • 1 bay leaf • 1 sprig thyme • 1 ts chopped parsley • Salt and pepper
3. Cut the chorizo or the bacon into the size of dices.
HOW TO IMPRESS
7. Add the bay leaf, thyme and boil. Reduce the heat and let the chicken pot simmer on low heat for 50-60 minutes until the chicken is tender. If you want a little thicker sauce, you can add one-tablespoon corn flour.
1. Rinse the chicken and cut it into portion sizes. 2. Season the chicken pieces and fry them golden brown.
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8. Season with salt and pepper and sprinkle with chopped parsley before serving.
4. Do the same with the onion, carrot, mushroom and garlic. Clean the shell of shallots.
5. Heat the oil in a robust pan and add the chopped onion, garlic and chorizo. Let this fry in the pan until the mushrooms are added. Stir until the mushrooms give off moisture and takes on the flavour.
Dark beer goes well with this recipe. Good stout and porter also has touches of coffee, liquorice and chocolate something fruity, suitable for wild meat’s sweetness. Good bitterness and herbal flavour in the beer makes an appropriate match.
6. Add the chicken pieces, onions and pour in the dark beer of your liking, or choose from the drinking tips collumn.
Medium dark beer and fruity beers from Belgium, for example Trappist beer is suitable with its concentration and rich taste. IPA (Imperial Pale Ale or Indian pale Ale) is regarded by many as the best beer for wild meat, and it is if you are fond of much bitterness. Make sure it does not dominate the wild flavours.
â€œImpressed? Well, that is what your guests will be!â€?
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SERVE WITH YOUR FAVOuRITE STOUT.
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BEER AS INGREDIENT
AKERSBERGET Stout Ice Cream BEER AND FOOD We are proud to reveal this stout ice cream that we managed to get from the prominent restaurant in Oslo, Akersberget.
STOUT ICE CREAM BY AKERSBERGET RESTAURANT • 2 cups whole milk • 1 Tablespoon plus 1 teaspoon cornstarch • 1 ½ oz. cream cheese • 1/8 teaspoon salt • 1 ¼ cups heavy cream • 2/3 cup cane sugar • 1/8 cup light corn syrup • 2 Tablespoons dark-roast coffee beans, coarsely ground • 1/2 cup dark stout
3.Combine the remaining milk with heavy cream, sugar, and corn syrup in a large saucepan. Bring milk mixture to a boil. Cook over moderate heat until the sugar dissolves, 4 minutes. Remove from heat, add coffee grinds, and steep for 5 minutes. Place a sieve lined with cheesecloth over a medium bowl. Strain milk mixture through sieve, squeezing cheesecloth to extract all liquid and maximum flavour.
HOW TO IMPRESS 2 1. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk together cream cheese and salt. Set a fine mesh sieve over the bowl and set it aside.
3. Return milk mixture to saucepan and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Remove from heat. Gradually pour the hot milk mixture through the sieve
into the cream cheese. Whisk until smooth. Add stout and mix well. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool. 4. Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Spoon ice cream into a freezer safe container. 5. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze overnight. Serve with your favourite stout. 6. Enjoy!
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PUBLISHED BY THE BEER ACADEMY OSLO