Beer is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat. Most beer is also flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. The preparation of beer is called brewing.
Beer is the world’s most widely consumed alcoholic beverage; it is the third-most popular drink overall, after water and tea. It is thought by some to be the oldest fermented beverage.
Some of humanity’s earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and “The Hymn to Ninkasi“, a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries.
The strength of beer is usually around 4% to 6% alcohol by volume (abv) although it may vary between 0.5% (de-alcoholized) and 20%, with some breweries creating examples of 40% abv and above in recent years.
Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards.
New Coffee This Month
Java Sunda Hejo
A well balanced and rounded cup with sweet cocoa and notes of dried apricot, date and Brazil nut.
- Region: Garut and Bandung, West Java, Indonesia
- Producer: Naganingrum, Klasik Beans Cooperative
- Altitude: 4,000-5,000 feet
- Cultivar: Primarily heirloom Typica with Ateng, Jember, Java, Catimor
- Milling: Washed
Decaf Organic Blend
Clean, sweet, herbal, nutty top notes complimented by a teak-like earth tone at the base.
In an effort to satisfy the emerging preference for lighter roasted and more fruit forward flavors in espresso, our roasting team collaborated to design this tartly sweet espresso blend.
A balanced, sweet and creamy espresso that features notes of cherry-toned chocolate, strawberries and a lemon-toned effervescence
Region: Mexico, Guatemala and Rwanda
Story Of Equator Coffee
Equator’s ethos is simple: Our passion for quality and sustainability drives everything we do. We think about the impact of our business on the people who grow our coffee, on the people who drink it, and on the planet. We’ve built an intensely loyal following among chefs and others who are entirely serious about taste, as our deep commitment to these issues translates into an unforgettably authentic experience for people who drink our coffee.
How far do we take our twin obsessions with quality and impact? We do something highly unusual for a roaster: We farm our own coffee. Finca Sophia is our 45-acre agro-paradise in Panama. Our hands are in the dirt as we nurse our rare Geisha coffee varietal, which we predict will set a new standard for micro-lot flavor profiles. But we don’t stop there. We’ve built environ- mentally friendly housing for our workers and invest in their well-being as seriously as we invest in the latest brewing technology.
Our roasting facility is located in Marin County, CA, where some of the most significant national trends in farming are born. In 16 years of business, we’ve built a loyal customer base of fine restaurants, hotels, and retailers who love coffee as much as we do.
As a women-owned green business, we work tirelessly to empower every link of our global and local supply chain. You can taste our integrity, which is backed by the environmental and social justice certification systems of organic and fair trade.
Lastly, a word about a hot topic: climate change. Equator is proud to be one of the first roasters in the nation to possess a Loring SmartRoaster, a sophisticated machine that reduces carbon emissions by 80% without compromising our artisan quality. In addition, we have planted 25,000 shade trees on our farm in Panama.
Equator takes action with sustainability programs at all levels of operations. These practices include:
- Roasting on the Loring SmartRoaster to reduce carbon emissions by 80% without sacrificing artisan quality. Equator is one of the first roasters in the country to utilize this new technology.
- A delivery truck powered by locally produced biodiesel fuel and a hybrid car for service
- A compost program that incorporates 100% of chaff and coffee grounds
- The donation of jute and burlap coffee bags to area gardeners for reuse
- Annual CCOF inspection and certification for compliance in proper handling and storage of organic coffees
A Word About Equator Coffee . . .
Equator Coffees & Teas® is committed to serving sustainable coffee:
- Coffee that is grown amidst a canopy of indigenous shade trees, or, in a manner that preserves the natural habitat.
- Coffee cultivation that practices bio-friendly agriculture, with emphasis on organic pest, weed, fungus and fertilizer management.
- Coffee farming that emphasizes quality through choice cultivars and careful processing methods; strictly high-grown coffee with demonstrable cup character.
- Specialty coffee is the most labor intensive crop in the world. Thousands of indigenous people are involved in the picking and processing of specialty coffee. We support projects and farms that enhance the quality of their crop and promote the continuity of their way of life.
The Certified Angus Beef ® brand ensures incredibly flavorful, tender and juicy beef due to generous marbling in every cut. Only the best of the Choice and Prime grades is considered. If it passes the brand’s 10 strict quality specifications, it earns it’s premium beef mark.
Marbling and maturity
- Modest or higher marbling – for the taste that ensures customer satisfaction
- Medium or fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite
- Only the youngest classification of product qualifies as “A” maturity – for superior color, texture and tenderness
The next three specifications ensure a uniform, consistent steak size:
- 10- to 16-square-inch ribeye area
- Less than 1,000-pound hot carcass weight
- Less than 1-inch fat thickness
And finally, four specifications further ensure the quality appearance and tenderness of the brand:
- Superior muscling (restricts influence of dairy cattle)
- Practically free of capillary ruptures (ensures the most visually appealing steak)
- No dark cutters (ensures the most visually appealing steak)
- No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)
Kobe Beef: It’s What’s for Dinner