Category Archives: Beer Education

Winter months bring highest average level of inebriation study says

Photo: Jeffrey Smith/Creative Commons

Photo: Jeffrey Smith/Creative Commons

Beer, as everyone knows, is an alcoholic beverage and as such, if consumed too heartily, can lead to inebriation. For a serious beer-lover, one who enjoys the flavors of a well-crafted beer along with the company of good friends, drunken stupor is not the goal. Nonetheless, during the months of December through March, becoming legal pissed (that’s British for drunk), is a far too common occurrence.

Sure, a few pints with friends along with a good meal is just the thing to end a long work week with or celebrate a momentous occasion, but drinking to excess is just senseless – and an appalling waste of good beer. Take these startling statistics for instance:

During the winter months of December through March, the average Blood Alcohol Content (BAC) is higher than any other time of the year. The legal threshold that determines impairment is 0.06%.

  •  The average BAC is above 0.06% nearly 75 percent of days during this time period; the rest of the year, the average BAC is above 0.06% only 50 percent of days
  • More than five out of every seven days have an average BAC above 0.06%

These figures are not just pulled from a hat, BACtrack a company that produces personal and professional breathalyzers used data culled from apps associated with their products to find out just how drunk we are in the United States.

What they found, in addition to the above data, is that 14 of the 15 biggest drinking days of the year, all of which have an average BAC of 0.08% or higher, fall between December and March.

  • The days with the highest average BACs include: December 6th and 7th (0.087% and 0.088%); New Year’s Eve (0.094%); January 18th and 19th (0.090% and 0.088%) and January 25th (0.093%); Super Bowl Weekend – February 1st and 2nd (0.090% and 0.091%) and February 15th – the day after Valentine’s Day (0.092%); March 7th and 8th (0.088% and 0.088%) and St. Patrick’s Day Weekend – March 14th and 15th (0.087% and 0.094%)
  • The only other day out of the entire year with an average BAC of 0.08% or higher in 2014 was the Saturday before Cinco de Mayo – May 3rd (0.090%)

In addition to the press release below, BACtrack has also created several interactive websites to help illustrate the areas of the country and days of the year that have the highest average levels of inebriation.

Please enjoy craft beer responsibly and never drink and drive. If you have had too much to drink, call a cab or alternative means of transportation (see bottom of article for an offer from The Jax Beer Guy and Uber).

To explore the sites go to:

Full Press Release

 SAN FRANCISCO, Calif. – December 18, 2014 – According to a new report just released by BACtrack®, the leader in personal and professional-grade breathalyzers, December through March is the peak drinking season in the United States, with the average BAC (Blood Alcohol Content) level above the legal limit over 35 percent of the time. The data was gleaned from nearly 300,000 unique BAC tests that were collected anonymously from users of BACtrack Mobile and BACtrack Vio smartphone breathalyzers. Notable insights are detailed below and the full results, including interactive data, can be viewed here.

“Our goal is to shed light on alcohol consumption habits so consumers can make smarter decisions when drinking,” said Keith Nothacker, president of BACtrack. “We hope this report will make consumers more aware of how much alcohol they consume when at a bar with friends or while drinking eggnog at a holiday party so they can ultimately stay safe.”

Drinkers Stay Warm with Alcohol: Most Alcohol Consumed During Winter Months

BACtrack found that between December 1st and March 31st, the average BAC is higher than any other time of the year.

  • The average BAC is above 0.06% nearly 75 percent of days during this time period; the rest of the year, the average BAC is above 0.06% only 50 percent of days
  • More than five out of every seven days have an average BAC above 0.06%

What makes this particularly interesting is that research shows drinkers are “buzzed” and experience stimulating effects such as increased energy and self-confidence when they have a BAC of 0.055% or lower. At 0.06%, drinkers reach peak stimulation and the euphoric effects of alcohol take place. Once they surpass the 0.06% threshold (called the “Point of Diminishing Returns”), the depressant effects of alcohol, such as fatigue, lack of balance and poor coordination, begin to kick in and drinkers are more likely to appear “drunk” to those around them. They are also more likely to have horrible hangovers.

BACtrack also found that 14 of the 15 biggest drinking days of the year, all of which have an average BAC of 0.08% or higher, fall between December and March.

  • The days with the highest average BACs include: December 6th and 7th (0.087% and 0.088%); New Year’s Eve (0.094%); January 18th and 19th (0.090% and 0.088%) and January 25th (0.093%); Super Bowl Weekend – February 1st and 2nd (0.090% and 0.091%) and February 15th – the day after Valentine’s Day (0.092%); March 7th and 8th (0.088% and 0.088%) and St. Patrick’s Day Weekend – March 14th and 15th (0.087% and 0.094%)
  • The only other day out of the entire year with an average BAC of 0.08% or higher in 2014 was the Saturday before Cinco de Mayo – May 3rd (0.090%)

Highest BACs? East Out Drinks West

When it comes to the highest average BACs for the month of December, the top five cities and states fall on or to the east of the Mississippi River.

  • The cities with the highest average BACs include: Waltham, Massachusetts (0.133%); Jersey City, New Jersey (0.132%); Champlin, Minnesota (0.124%); New Orleans, Louisiana (0.123%); Greenville, South Carolina (0.111%)
  • The states with the highest average BACs include: Iowa (0.122%), Arkansas (0.113%), Alabama (0.112%), Maine (0.107%), and Tennessee (0.106%)

When it comes to the lowest BACs, every region is covered.

  • The cities with the lowest average BACs include: Brighton, Colorado (0.006%); Walnut Creek, California (0.013%); Huntington Beach, California (0.013%); Columbus, Ohio (0.014%); Redwood City, California (0.015%)
  • The states with the lowest average BACs include: Mississippi (0.026%), New Hampshire (0.029%), Wyoming (0.031%) and New Mexico (0.036%)

This is the second Alcohol Consumption Report BACtrack has released that provides insights into drinking habits throughout the U.S. You can view the first report here.


Data was collected anonymously from users of the BACtrack app, which syncs with both the BACtrack Vio and BACtrack Mobile smartphone breathalyzers, and represents nearly 300,000 unique BAC tests collected over 13 months. Data used in the report was collected from users with location services turned on and does not represent data from all users.

About BACtrack

San Francisco­‐based BACtrack is the U.S. leader in breathalyzers, offering a full range of innovative products for both personal and professional use. Founded in 2001, BACtrack helps people monitor their Blood Alcohol Content (BAC) and make informed decisions about alcohol consumption. In 2013, BACtrack launched BACtrack Mobile, the world’s first smartphone breathalyzer that uses police­‐grade fuel cell sensor technology and Bluetooth connectivity. It has since won Popular Science’s 2013 ‘Best of What’s New’ Award for its innovation in health, and an Edison Award for Industrial Design. BACtrack breathalyzers are available in 20 countries and at over 15,000 store locations, including Walgreens, Costco and Best Buy stores, and can be purchased online at Amazon,, and BACtrack products have been featured on Oprah’s All Stars, The Dr. Phil Show, The Doctors, and MythBusters. Connect with BACtrack via Twitter and on Facebook. For more company information, visit

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Posted by on December 18, 2014 in Beer Education


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Central Michigan University to offer fermentation sciences certificate

cmuThose seeking a formal education in the art and science of brewing beer will have another choice next fall. Central Michigan University’s College of Science and Technology plans to offer a certificate program in fermentation science. The program is only the sixth program like it in the United States.

For more information read the official press release below:

MOUNT PLEASANT, Michigan, Sept. 23, 2014 — Central Michigan University’s College of Science and Technology is tapping into the art of brewing and is working to create a certificate program in fermentation science.

CMU’s program would be the first of its kind in Michigan to provide a hands-on education focused on craft beer and the sixth such program in the United States.

Students would take a mix of advanced sciences such as biochemistry, chemistry and microbiology, with lecture-based and hands-on laboratory courses that cover brewing from farm to glass. An internship of at least 200 hours in a production-scale facility would be required.

Two local businesses, Mountain Town Brewing Co. and Hunter’s Ale House, are key partners in the proposed fermentation science program, which is going through the academic curriculum process and is expected to enroll its first class in fall 2015.

According to the Brewers Association, only three states — California, Oregon and Washington — offer brewing education programs, found at the University of California–Davis, University of California–San Diego, Oregon State University and Central Washington University.

“As of 2013, Michigan ranked fifth in the nation in number of breweries, behind only California, Colorado, Oregon and Washington,” Ian Davison, dean of the College of Science and Technology, said. “This growing industry contributes significantly to the state’s economy, supporting jobs in breweries as well as in farms producing barley and hops. In 2012, the Brewers Association calculated that Michigan craft brewing contributed 11,666 full-time equivalent jobs and had about a $1 billion economic impact.”

In addition to the growing number of breweries in Michigan, two malt houses, a brewing yeast supplier, a brewing system manufacturer and hundreds of acres of hops have emerged during the past five years.

Yet educational opportunities for Midwest brewers are limited primarily to the Siebel Institute of Technology in Chicago and the Master Brewers Association of the Americas in Madison, Wisconsin. Prospective students often face programs with long wait lists.

“The undergraduate certificate in fermentation science will fill a need in the state and across the region for students to learn the science and technology underlying brewing,” Cordell DeMattei, CMU director of fermentation science, said. “This opportunity expands CMU’s leadership in the sciences and provides the training needed by future leaders of the craft brewing industry.”

The program is expected to appeal to students both in and outside the sciences as well as to brewery employees looking to advance their careers. Those who take the program would be prepared for industry wide certification tests such as the Institute of Brewers and Distillers General Brewing Certificate and their Diploma in Brewing Modules.

Students studying fermentation science would gain real-world experience at the Mountain Town Brewing Company Tap Room.

“I am most excited about developing the scientific research component with CMU,” said Jim Holton, a 1995 CMU alumnus and owner of Mountain Town Station Brewing Co. and Restaurant and Mount Pleasant Brewing Company. “To me, the more beer you brew, the better you get at it.”

The facilities at The Tap Room are currently for brewing but Holton hopes eventually to expand into winemaking and distilling. In the meantime, he and Mountain Town Brewing Company’s brew master, Kim Kowalski, are passionate about teaching others the nature of fluid dynamics, the importance of safety and quality control, how to identify problems faster and craft better beer, and develop new brands, packaging and styles.

“What once was a hobby to brew beer requires more skills than ever to exceed customer expectations. I believe CMU is on the cutting-edge of a great program to help educate individuals on the art and science of brewing with an emphasis on fermentation science,” Holton said.

Likewise, Cheryl Hunter, owner of Hunter’s Ale House in Union Township, said she’s pleased to be partnering with CMU on this program for hands-on student experiences as well.

The eatery’s expansion into brewing is almost complete, with the recent installation of a 10-barrel brewing system from the Saugatuck Brewing Company. Hunter also has developed an urban hop farm, with 90 plants in a dozen varieties growing in front of the restaurant.

“The brewing of a malt beverage is very scientific … Hunter’s Ale House brew master and Michigan Malt Co. founder, Wendell Banks, and I appreciate the opportunity to share our knowledge and professional experience of how great craft beer should be made,” Hunter said.

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Posted by on September 24, 2014 in Beer Education


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Growler fight subject of short documentary film

beerbattle-300x165 (1)On a more serious note, readers of this blog are familiar with the fight going on in Florida over growler size. For those who are not up to speed on this issue, in a nut shell a group of mega-brewery beer distributors have been maneuvering to block all attempts by Florida’s craft beer producers and community to legalize 64-ounce growlers.

State law in Florida currently allows both 32-ounce (one quart) and 128-ounce (one gallon) growlers. But, because of “safety and public health” concerns the state — under pressure from powerful lobbyists from the above mentioned distributors — has torpedoed all  challenges to the current law.

The fight has been the subject of many articles and news accounts and is now surfacing as the topic of a short documentary shot by Florida State University student, Hunter J, Truman. Truman shot the film for a school project and includes interviews with Joey Redner of Cigar City Brewing Company, Byron Burroughs of Proof Brewing Company and Josh Aubuchon, lobbyist for the Florida Brewers Guild.

Beer Battle from Hunter J. Truman on Vimeo.

The Jax Beer Guy has partnered with the UBER car service in Jacksonville. Because of this partnership, you can receive a $20 credit for your first ride by simply using the promo code “JaxBeerGuy” when you register for UBER on your smartphone.

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Posted by on August 11, 2014 in Beer Education


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The Beer Guy Beer School; Lesson 2 — I can see clearly now! Checking beer appearance

beerschool_Lesson2Note to readers: This is the second in a weekly four-part series about how to get the most out of your craft beer experience. If you missed the first article in this series, click this link to get caught up.

Lesson 2 — I can see clearly now! Checking beer appearance

Our second lesson in the art of enjoying great beer involves your sense of vision. For years the world has thought of beer visually as crystal clear, yellow in color and with robust carbonation streaming up the glass. While that presentation is great for many styles, it is not always how beer should appear. As you will learn, the way a beer looks can be influenced by style, temperature and even the skill of the bartender.

When evaluating the appearance of a beer there are three things you should look for:

  • Color
  • Clarity
  • Head Retention

Let’s take a look at each of these characteristics individually.


Today’s craft and import beers run the gamut of the color spectrum from pale straw to golden, amber, copper, orange, brown, black, and everything in between. Dictated solely by the style of the beer, color is not an indication of whether a beer will taste good it is merely an indication of which malts and adjuncts the brewer used while making the beer. One color is not necessarily better than another when it comes to beer. It’s all a matter of preference.

In the world of competitive beer brewing – yes, there is such a thing – judges use a style guide to determine the general color a given beer style should have. One of the most accepted and respected guide is the Beer Judge Certification Program Style Guidelines. This extensive guide catalogs how over 75 general beer styles should look, smell and taste. It is well worth a look if you really want to know all the details of how a beer should look in your glass.

But, for the casual beer-drinker, we can simplify the color issue.

pale  Pale: Light Lager, Lager, Wheat Ale and Belgian White


Light: Pilsners, Marzen/Oktoberfest, Weizen

straw  Straw: Hefewizen, Kolsch, Cream Ale, English Pale Ale, Belgian-style Triple

goldenGolden: American Pale Ale, India Pale Ale, Amber Lager, Lambic, Dopplebock


Amber: Scottish Ale, Vienna-style Lager, Dunkelweizen, Irish Ale, Amber/Red Ale, Barleywine


Black: Stout, Porter, Milk Stout, Irish Dry Stout, Oatmeal Stout, Black IPA



Of course, there are plenty of other styles not represented on the above chart. Styles like Brown Ales that are, well, brown and Schwarzbier and dark lagers that lean towards the amber side of brown. But, for the most part, this chart should help give you an idea of how certain styles should fit on the color scale.

In general, if the beer falls within the expected color spectrum of its style, the brewer followed good procedure and used fresh, quality ingredients. Beer that is far outside of the expected color for the style may still be good, but treat it a bit more cautiously in your expectations.


Crystal clear or cloudy, that is the question. And the answer is a definitive; it depends. While the quest for beer clarity is a goal to most modern brewers, there are certain styles of beer that are inherently cloudy and that is perfectly okay.

Historically, beer was rarely crystal clear. Indeed, the suspended particles were desireable because they are what made beer the nourishing drink that it was. Sure there were a few styles prized for their clarity like Pilsners and other German lagers, but the vast majority of beer was anything from hazy to outright cloudy. Today, for beers like Wits, Hefeweizens and other unfiltered styles a cloudy appearance is perfectly appropriate.

But, beer styles other than those mentioned above and a few others, today most beer is expected to be clear in order to be properly brewed. There are several factors that contribute to a beer’s clarity including:

  • Suspended proteins
  • Unsettled yeast
  • Other particles

In the world of beer tasting there is a phenomenon known as chill haze. When a beer is not boiled properly during and then cooled fast enough chill haze can set in. When this occurs and the beer is refrigerated, the proteins still in the brew are driven out of the solution causing it to take on a hazy appearance in the glass. While it rarely changes the flavor of the beer, it does make it less appealing to look at.

Another cause of hazy or cloudy beer is the presence of yeast that has not settled to the bottom yet. Certain yeast strains are bred to have a high degree of flocculation or the ability to settle out of beer quickly. Others, like those used in Witbiers and Hefeweizens flocculate much slower and cause the cloudy appearance that is perfectly normal for those styles.

Brewers will often store beer in a cool place or even refrigerate it to increase flocculation in yeast. A perfect example of this is the practice of lagering employed by the Germans who, in the old days, stored beer in caves for several months before serving it. The time spent sitting undisturbed in the lagering caves allowed the yeast to fall to the bottom of the barrel and produced a much clearer brew.

Other particles that remain in beer for a long period of time include things like hop particles, fruit pectins and any other adjuncts that may be added. Beers like double and triple IPAs will often appear hazy due to the higher amount of hop residue that stays in suspension in the beer. Dry-hopping, a practice of adding hops to a beer after the original boil, also contributes to a decrease in beer clarity.

To increase the clarity of beer brewers will often add materials like Irish Moss, isinglass and whirlfloc. They may also employ a filter or whirlpool the remove solids.

For your enjoyment, though, just keep in mind that some beers are meant to be cloudy. As a rule of thumb, wheat beers or beers made with a large amount of wheat in the grain bill are meant to be cloudy. Also, keep in mind that chill haze, while not attractive will likely not affect the flavor of your beer.

Head Retention

For years the excepted standard of two fingers so foam at the top of a well-poured glass of beer was what all good bartenders strived for. Another tell-tae sign of good head is the lacing – known as Belgian or Brussels lace – left on the sides of the glass as you drink the beer. But, if the head did not form it is not always the bartender’s fault. There is a lot of chemistry and artistry that goes into brewing beer that will form and perfect, fluffy head.

During travels in Belgium, I noticed a bartender mis-poured a beer. Before she would serve the beer to her guest, she made sure there was head on the beer by taking two coffee stir sticks and whipping one up. By doing this she not only saved an innocent beer from being wasted, but she also insured her guest got full enjoyment from his beer. The Belgians are fanatics about beer and would not dream of serving a beer without a proper head. But, why?

The foam at the top of your beer serves a number of purposes; most importantly it captures and disburses aromatics that lead to an increased enjoyment of beer. But, it also provides part of the beers feel in your mouth and is an indication of the relative health of the beer.

So, what kills foam? Soap residue in a glass and oils. Glassware used for beer must be impeccably clean, any soap or cleanser left in the glass can kill a foam head and leave a beer with a surface smoother than a lake on a windless day. Oils will do the same thing. For instance, lipstick and lip balms react with the foam a cause it to quickly dissipate. This is why the old trick of touching your nose and then sticking your finger in an overflowing beer or soda works.

But, there are other factors to a rich head including the type and alcohol content of the beer. Just as Witbiers and Hefeweizens are typically cloudy, they are also blessed with glorious, billowy heads because of their high concentration of compounds that enhance foam production. Higher alcohol beers, on the other hand, generally have lower amounts of head.

So, how can you insure the best possible head for your beer? Pour your beer straight down the middle of your glass. Sure, this goes against the steps given on the perfect pour instructions last week, but if head is what you want, this is how to get the most.

Let’s review:

The color of your beer depends on the style you are drinking and can indicate whether the brewer hit the mark for the style he was going for. Clarity can be an indication of improper boil and cool down procedures or, depending on the style can be perfectly acceptable. And, head retention can be affected by the cleanliness of your local pub or tap room or it can be an indication of the alcohol content of the beer.

Next week: Ooh, ooh that smell! What effects the aroma and how it should affect your perception of beer.

uber_logoThe Jax Beer Guy has partnered with the UBER car service in Jacksonville. Because of this partnership, you can receive a $20 credit for your first ride by simply using the promo code “JaxBeerGuy” when you register for UBER on your smartphone.

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Posted by on July 25, 2014 in Beer Education


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The Beer Guy Beer School; Lesson 1 — Pop That Top! Serving Beer Properly

beerschool_lesson2Because we know that not everyone who reads this blog is a beer expert, we are starting a new four-week series to help you hone your beer-tasting skills. It is our goal to help you learn how to swill your brew with authority. So, we present to you The Beer Guy’s Beer School!

Because understanding how to properly serve your beer in integral to getting full enjoyment from it the first lesson in the series will address these important topics. Other lessons in this series will cover topics such as how to assess the quality of your chosen beer through the use of multiple senses including sight, smell and taste. In these lessons, you will find information on what you should be looking for in a beer, how it should smell and how it should taste.

The first topic, as mentioned above is how to properly serve your beer.

Lesson 1 – Pop That Top! Serving Beer Properly

So, you want to drink beer? Who doesn’t? But, if you want to truly enjoy your beer-drinking experience and not merely pound some swill, keep the first golden rule of serving beer in mind:

Golden Rule of Beer Serving #1

NEVER taste your beer directly from the bottle or can it came in.

To truly savor your brew it is vital to sample your beer from the proper glass. Because of the many characteristics tied to the huge variety of beers, there is an equally astounding number of glasses that have been created to drink it. For most establishments, the common shaker pint glass is the preferred vessel for beer consumption. But, research – and tradition – may indicate otherwise.

In Belgium, using the proper glassware to serve a beer is practically a religion. No self-respecting bartender in that beer-loving country would ever serve a Flanders Red ale in a shaker glass. No, these tart ales from the northern – Flanders – region of Belgium require a glass that will concentrate and intensify the aromas of the beer so the drinker can enjoy the brew fully.

Proper glassware can be tricky, though. With so many glass styles to choose from, it can be daunting to figure out which beer should be served in a given glass style. Never fear,  Beer School has a handy reference for you right here. Instead of purchasing dozens of glassware styles, concentrate on just a few that can be used to great success for several beer styles.

pintglass Pint Glass, Shaker Glass, Nonic Glass, Tumbler Glass

In America, the pint glass is the most commonly used glass to serve beer. While it is not the best suited glass for all beers, it is inexpensive and holds approximately 16-ounces of beer.  The American shaker has straight sides rather than the pictured Nonic, or British-style glass.

Beer styles this glass is most appropriate for include: British-Style Bitter, Pale Ale, India Pale Ale, Double/Imperial IPA, Amber/Red Ale, Brown Ale, Altbier, Porter, Milk Stout, Oatmeal Stout, Marzen/Oktoberfest, Pumpkin Ale, Rye Beer, Saison, Scotch Ale/Wee Heavy, Smoked Beer.


pilsnrglassPilsner Glass

The German Pilsner Glass was developed as a tall thin glass to showcase the beautiful golden color of the beer style. The tall shape also highlights the bubbles running up the inside and concentrates the fluffy, aromatic head.

Beer styles this glass is most appropriate for include: Blonde Ale, Hefeweizen, Pilsner, California Common/Steam Beer, Japanese Rice Lager, Witbier.



Snifters have a large bowl area with a narrower mouth. The bowl provides plenty of room for swirling the beer to bring aromas out while the narrower mouth serves to concentrate those aromas.

Beer styles this glass is most appropriate for include: Old or Strong Ale, Barleywine, Double/Imperial IPA, Double/Imperial Stout, Belgian Dark Ale, Belgian Pale Ale, Quad, Tripel.



Sturdy, yet elegant, the goblet is generally composed of a large, wide-mouthed bowl on a sturdy stem. Often these glasses are very ornate and may include gold or silver leaf designs. The goblet’s main purpose is to create a large surface area for copious amounts of aromatic head.

Beer styles this glass is most appropriate for include: Belgian IPA, Belgian Strong Dark Ale, Berliner Weissbier, Dubbel, Tripel, Quad.

These four beer glasses will accommodate the majority of beer styles adequately. But, if you are a purest and want to serve beer in only the most appropriate glassware, prepare to invest in hundreds of styles.

Now that you have the proper glassware, it is important to know how to properly pour beer into it. Before we get to that, here is another golden rule:

Golden Rule of Beer Serving #2

NEVER pour beer into a chilled glass.

A chilled glass will cause the beer to foam too much when poured resulting in a short pour. Another problem with a frosted mug is that it may chill the beer too much, which you will learn later is a real problem for beer enjoyment. So, for best results, keep your beer glasses at room temperature .

When you have opened your beer and are ready to pour it into a glass, hold the bottle (or can) in one hand and the glass in the other. Pour your beer in such a way as to create a decent head of foam. To do this, follow these simple steps:

  1. Hold the glass at 45 degrees.
  2. Pour the beer at the midpoint of the glass.
  3. Tilt the glass upright as you reach the midpoint of the glass.
  4. Finish your pour to create a one to one and one half inch head.

If you end up with more than the optimal amount of head, you have poured too fast. Allow the head to settle a bit and try again on the next beer. Pouring beer is an art form and like all artistic endeavors, practice makes perfect.

Now that you have mastered choosing the correct glass for your beer and how to pour it into that glass, it is time to learn how to evaluate how your beer appears. We will cover this important topic next Friday in Lesson #2 of The Beer Guy’s Beer School. Until then, hone those pouring skills and impress your friend with your new-found proficiency.

uber_logoThe Jax Beer Guy has partnered with the UBER car service in Jacksonville. Because of this partnership, you can receive a $20 credit for your first ride by simply using the promo code “JaxBeerGuy” when you register for UBER on your smartphone.

Click HERE to sign up now!


Posted by on July 18, 2014 in Beer Education


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American Homebrewers Association Big Brew aims to educate

American-Homebrewers-Association-LogoEvery year the American Homebrewers Association (AHA), an advocate group focused on issues that affect home brewers with roots going back to 1942 in Chicago, holds a national event they call the Big Brew. The aim of the event is to familiarize people with the art and craft of brewing beer. This year the event takes place at Intuition Ale Works.

In 1988, May 7 was announced before Congress as National Homebrew Day. The AHA created AHA Big Brew as an annual event to celebrate National Homebrew Day around the world. AHA Big Brew is held each year on the first Saturday in May.

Members of Jacksonville’s homebrew club Cowford Ale Sharing Klub (CASK) will be setting up in the Intuition Ale Works courtyard for a day of brewing. Those interested in learning to brew are encouraged to come out and observe, ask questions and even lend a hand.

The 2013 AHA Big Brew statistics prove that home brewing is not just a passing fad. Across the United States and throughout the world groups gathered and produced over 17,000 gallons of beer in 2,200 batches. In the United States, 49 states participated in the event. Around the world, 14 countries joined in the fun with over 8,500 fellow brewers worldwide.

AHA Big Brew takes place Saturday, May 3 in the courtyard at Intuition Ale Works, 720 King Street in Riverside. Brewers will begin at 10:00 a.m. Admission is free.

More information about the AHA Big Brew, including where the nearest demonstration is located, can be found at the AHA Big Brew webpage:

To learn more about home brewing visit the AHA webpage:

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Posted by on May 2, 2014 in Beer Education


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The A to Z of Craft Beer; a new infographic

The fine folks at Home Brew West have created yet another interesting craft beer infographic. And since everyone knows I am a sucker for these things, I have posted it here for your viewing pleasure. You can check out the Home Brew West website here.

HomeBrewWest Craft Beer IG

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Posted by on March 14, 2014 in Beer Education, Infographic


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