Review of beer styles as Samuel Adams promotes free beer as an incentive for vaccination

By Jonny Lupsha, Editor-in-Chief of Wondrium

A vaccination incentive program offers free beer to get vaccinated against COVID-19. By posting proof of COVID-19 shot on social media with the hashtag #ShotforSam, internet users could earn their choice of Samuel Adams beer. Ales and lagers are the two main categories of beer.

Glass of beer on top of the bar
The type of yeast strain used in fermentation determines whether a beer is an ale or a lager, contributing to their differences in taste and aroma. Photo by Valentin Volkov / Shutterstock

the Samuel Adams beer company has started running a one-off promotion to encourage customers to get the COVID-19 vaccine. Prove online that you’ve been vaccinated and sign up for one of 10,000 spots to get a free Samuel Adams beer from your local restaurant or bar.

The #ShotforSam campaign does not require a vaccination record or private information. Starting April 12, the company will send $ 7 via Cash App to the first 10,000 people who show them things like an “I’m vaccinated” sticker or a photo of a bandage on social media. This $ 7 is intended to cover the price of a Samuel Adams of their choice.

Samuel Adams, like many brewing companies, offers more than a dozen styles of beer. In his video series The daily beer guide, Dr Charles W. Bamforth, professor emeritus at the University of California at Davis, explained the differences between the two most popular styles of beer: ales and lagers.

A level of heat in ales and lagers

The biggest technique the difference between ales and lagers is the species of yeast used to brew them.

“Ales are those products made with Saccharomyces cerevisiae, and lagers with Sachharomyces pastorianus-a top fermentation yeast (brewer’s yeast) and a bottom fermentation yeast (beer yeast), ”said Dr Bamforth. “Now with modern fermenters – those big cylindrical, conical vessels – all the yeast tends to go south. Thus, the differentiation between high and low is not so significant nowadays.

According to Dr Bamforth, brewer’s yeasts are happier at warmer temperatures than beer-brewed yeasts. Ales can be fermented at temperatures as high as 80 degrees Fahrenheit. On the other hand, lagers are fermented at lower temperatures, usually only reaching 60 degrees Fahrenheit at the maximum. Even the word “lager” offers a clue to its fermentation process.

“The word ‘lager’ means ‘to store’, and it refers to the fact that, just the same when people make lagers, a lot of those brewers have extended maturation – the custody of the product,” he said. . “So it’s a slower process when you’re brewing a lager. “

Jump on

Lagers and ales are also hopped differently sometimes. Dr Bamforth said most hops are added to beer during the boiling stage of the brewing process. However, some brewers add the hops later, in order to increase their aroma and retain some of the hop oils. Pilsners, a selection of world-famous lagers, are made this way.

“In the production of the famous pilsner beers, there is a process called late hopping; this is where some of the hops are added late in the boil, or even in the hot tub – the hot wort carrier – and this allows some oils to survive, ”Dr Bamforth said. “Then the yeast turns some of it and you get a subtle hoppy character. We call it “late hop trait”. “

Some beers also offer delicate jumps. According to Dr. Bamforth, in order to achieve a very strong hop aroma, some hops are even added at the very end of the brewing process into the finished beer in a process called “dry hooding”. He said most of the hops are added to the kettle for boiling, so you extract the bitterness, but add the hops right at the end to get that “intense hop aroma”. This process is associated with many beers, such as North American IPAs.

Whether it’s beer or lager, Samuel Adams will likely make happy vaccines throughout the month of April.

Edited by Angela Shoemaker, The Great Courses Daily