Rattlesnake Mountain Brewing

Archive for October, 2007

Light lager, like the premium lager, also undergoes the same brewing techniques but light lager differs in the amount of alcohol and calories contained in it. Due to lager’s high alcohol content and caloric content of other beers produced on the same technique, light lager was manufactured to give option to beer consumers who wants to have a beer variety with less alcohol and low in calorie.

Rice, cereals or corn are just some of the ingredients incorporated in the production of light lager in order to neutralize just some of the bitterness of taste among premium lagers due to its rigid fermentation process and high amount of hops extract in it which gives its bitter taste.

Some breweries use 100% malt for the production of light lager in order to balance the bitterness, alcohol content and or sweetness of a premium lager beer. This adds more flavour but not aroma, to the light lager and therefore “kills” the bitterness brought about by the incorporation of hops extract during the initial fermentation process.

Alcohol content for a usual premium lager beer is around 6% to 7% but light lager beer cuts that into half (usually around 2.5% to 3%). Countries in the European region have more flavorful light lager beers than Breweries in North America and this same reason gave light lager beer more success in its production and has managed to stay for more than 200 years now.

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Lager
Amber Ale

Beer has been the most popular alcoholic beverage of all time. In fact, it is the oldest with records from China dating back 5000 years ago. During the 1900s, America alone has around 2000 independent beer-producing industries but only around 20 of them remained in operation today.

History also records details that master brewers were mostly women and people who worked at beer breweries were respected men and women of the society back in time. There were hundreds to thousand kinds of beer and to date more and more variety is being produced due to research and existing technology. Almost every type of food is fermented to produce an alcohol out of a certain foodstuff which is quite fascinating, too.

There are a couple of beers around and all of them undergo the basic process of fermentation in order to extract alcohol out of foodstuffs. Mead or honey beer for example is made from honey, porter out of malt and Hefeweizen (kind of German beer) out of wheat.

Many are just variants of existing beers, with slight alteration on contents, fermentation or distillation process. Beers have differing alcohol content and can be popular in one state and not in another or very famous in all countries around the globe. We’ll be taking a look at all of them as time goes by here at this Blog.

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Rattlesnake Mountain Brewing

Rattlesnake Mountain Brewing Company is proud to provide the Tri-Cities with a full service restaurant, lounge, and operating microbrewery. The business opened in July of 1997 in a beautiful location overlooking the Columbia River and Bateman Island. The brewery distributes its products around the local area, and routinely keeps at least seven styles of ale on tap including: Hefeweizen, Columbia Golden, Grand Amber, Smoked Porter, Honey Red, and Oatmeal Stout. In addition to our flavorful hand-crafted ales, a nice selection of Northwest wines and a full service bar are also available for your dining and social enjoyment. The extensive menu offered by the restaurant provides a wide selection of appetizers, sandwiches, steaks, pasta, chicken, salmon, shrimp, children’s selections, and more. So, come join us for lunch, dinner, or cocktails, and enjoy the…

Cure for the Common Ale!

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