Hopulist Issue2

BARREL
We don’t need to
tell you what a barrel
is (hopefully), but
the use of barrels in
brewing is something
you should know
about. When beer is
transferred to a barrel
after brewing, it can
become a barrel-aged
beer, which can either
be a very traditional
or very experimental
process, depending
on the type and age
of barrel. Different
woods can infuse
different aromas into
a beer, as can length
of time stored. It’s a
similar process used
in much whiskey
distilling and we are
very much fans of the
result.
BARLEY
In most normal
people, staring out
across open fields of
barley would probably
inspire thoughts of
farming, perhaps even
a romantic picnic
among the crop. But
to weirdoes like us,
we think of beer.
Barley is the preferred
grain when it comes
to beer. Once
converted into malt
barley, or just malt, it
is fit to be fermented
and transformed into
nectar. It is a hugely
versatile grain, with
the method and length
of toasting having a
huge impact on the
colour and the flavour
of the beer produced.
This grain is one of
the founding fathers
of the beer world, and
knowing your barley,
can help you enjoy
your beer that little
bit more.
BODY
We all want the
perfect body, right?
In beer terms body
is the weight or
thickness of the beer
when tasting it. Light
bodied beers are one
that feel physically
lighter in your palate
and are generally
more carbonated. IPAs
are normally lightbodied,
and to some,
easier to drink. Heavy
bodied beers feel a bit
thicker in the mouth
and can usually be
categorised as stouts
and so on. The truth
of the matter is, that
like the other kind of
body, everyone has
their own personal
preference.