Flavor: Suave, not bitter, but with full taste and body
International Bitterness Units (IBU): 27
In favor of normal beer
On our site you can find the sitcom “Professor Sanguinetti’s Campaign for Normal Beer.” It portrays a professor from the University of Modena, who, finding himself in New York on an academic exchange [...]
Is Birra di Modena a craft beer?
Heaven forbid. It is a traditional regional beer. It follows faithfully the style of beer prevalent at the end of the 19th century in the Austrian Empire and also in Modena with its traditional ties to Vienna [...]
What is the difference between a craft beer and an industrial beer?
Until about 40 years ago, beer was simply beer, denominated by type (for instance, lager or ale). Many markets were dominated by industrial-scale breweries, which often produced beers of uniform taste, which went from the light to the flavorless. [...]
What are the points in favor of a craft beer compared to an industrial beer?
Without needing to suit the uniform tastes of mass-produced industrial beers, which tend toward the flavorless, craft breweries produce beers that may be appreciated for various reasons. Craft beer offers many distinct tastes, styles taken from [...]
What are the points against a craft beer compared to an industrial beer?
The normal beer drinker, even an aficionado, may raise various objections to craft beer. It is very often harsh, heavily hopped and therefore bitter. Its alcohol content is often well above [...]
Is there a middle ground between aggressive craft beer and tasteless industrial beer for the masses?
Yes, it is traditional industrial beer. It is associated principally with regional beers that have maintained their various distinctive flavors. They have a regional base of clients that know well and appreciate their beer and do [...]
The correct way to pour beer and the wrong way
Beer should be poured with foam. In a common malpractice many barkeepers and waiters ease iit down a tipped glass without creating a single bubble. That way all the beer’s carbon dioxide is swallowed and [...]
Barbaric customs in the consumption of beer
1) In Australia lager is served at 1°C whereas in general it should be served at 6°-12°C according to exact type. Consequently, one hardly tastes it, which may be just as well for certain Australian lagers. [...]
Australian-Vietnamese scuffle related to beer, 1968
Saigon, off Rue Catinat (Tụ-Do), in April of 1968, three months after the Tết offensive of the Vietcong. The curfew had been lifted in the center of the city, where an Australian soldier, on leave [...]
|Bottom-fermented, lager||Alcohol by volume (ABV): 5%|
|Color: golden||International Bitterness Units (IBU): 27|
|Flavor: suave, not bitter, but with taste and full body|
created by Anton Dreher in 1841 for an amber-dark beer with a pronounced malty flavor. This style evolved towards a lighter version thanks to new malting techniques that had originated earlier in England and Bavaria and were then adopted in Bohemia (today in the Czech Republic), where the Dreher Group had a brewery, and that permitted the production of beers in various shades of yellow, from straw-colored to golden. Many of these were strongly hopped and bitter, with IBU’s up to 45. Others offered the sweet softness of malt, derived not from simple infusion (as used today for almost all lagers) but from the double or triple decoction that is still typical of Czech beers. This process confers on Birra di Modena a distinctive character though it remains a suave and only moderately alcoholic beer.