clock menu more-arrow no yes mobile

Filed under:

Spreadable Beer Is Very Real; Are Beer Makers More Experimental Than Wine Makers?

Plus, a new comprehensive book on beer.

Potlicker Kitchen/Facebook

— There's a new socially acceptable way to imbibe beer for breakfast: beer jelly. To make the spread, producers swap fruit juice for beer, boil it with sugar and pectin, stick it in a jar, and let it set. Unfortunately, while all of that heating and cooling gives the beer more body, it removes all of the alcohol. So how does one eat beer jelly? It is not supposed to be a hoppy replacement for Jell-O shots and instead should be consumed like regular jelly or used in marinades and sauces.

— Beer makers claim that they are more wiling to experiment than winemakers. Agricultural geneticist Sean Myles tells Wired that while the wine world looks down upon crossbreeding, the craft beer world embraces it: "Breeders are crossing the noble European grapes with North American wild grapes suitable to our conditions, but the wine snobs won't drink them ... Hopheads are embracing diversity. Wine snobs are viticultural racists."

The Beer Bible, the new book by Jeff Alworth, the Portland-based blogger behind Beervana, hit stores this week. Published by Workman, the 600-page book covers "hundreds of different authentic types of brews." There is information about the origins of each beer style, as well as its characteristics, substyles, and tasting notes. The book also includes infographics about brewing and serving methods. Alworth apparently traveled more than 17,000 miles (and likely consumed hundreds of beers) to research the book.