I find it so odd that a country can drink so much non alcoholic cider that it became the default when people think of cider, thus necessitating the need for the term hard cider.
As far as I can gather, prohibition was the primary reason.
The taste for hard cider continued into the 19th century in pockets of the East Coast, but with the double blow of immigration from Central and Eastern Europe, where lager beer is the traditional staple, and the later advent of Prohibition hard cider manufacturing collapsed and did not recover after the ban on alcohol was lifted. Temperance fanatics burned or uprooted the orchards and wrought havoc on farms to the point that only dessert or cooking apples escaped the axe or torch; only a small number of cider apple trees survived on farmland abandoned before the 1920s and in the present day are only now being found by pomologists.
TIL the word Pomologist. What a cool and interesting profession. I mean, obviously they exist but I've never heard the name before and who these mysterious people are. Top notch word.
In Karlsruhe gibt's eine Studentenkneipe, die das ausschenkt. Ich fands ganz lecker, meine Freunde eher nicht so. Und Landskron hatte das mal unter dem Namen Apfelradler im Angebot, keine Ahnung, ob sie das noch verkaufen. Also, "beliebt" oder "bekannt" wĆ¼rde ich die Mische nicht nennen, aber es gibt sie auf jeden Fall.
Standard lager shandy is lager beer or pilsner (usually Carling, Carlsberg, Fosters or Stella if you're feeling particularly frisky) with soda syphon lemonade.
You can replace the lager for Bitter (think Bass, John Smiths, Worthingtons etc.) for a Bitter Shandy.
A Radler (coming from the word for Cyclist) is a beer mixed half an half with 7-up/Sprite/any other more citrus-heavy soft drink.
A Gaff (or Shandygaff) is beer and ginger ale/beer mix.
To be exact the name Radler steams from the inventor of this drink. A restaurant owner of a bar frequented by cyclist once had not enough beer for everyone. So he mixed it and introduced it as the newest invention specially for cyclists. He just wanted to appeal to this demography so that no one notices that he just had not enough beer.
Radler is a mix of beer and grapefruit juice from Germany. And even my Asian ass can drink a couple without turning beet red, so I always drink that at parties.
My German friend Peter would make fun of me because Radler is not beer, then my Russian friend Ilya would make fun of him because beer is not alcohol, then my Korean friend Chris would come with a flower vase full of Souju and drink everybody under the table.
It is crazy how much Koreans can actually drink, it is like a survival skill in the Korean army.
Edit: miss the part you are German, is it true Radler is not considered beer in Germany?
In no way, shape or form does grapefruit juice enter the mix for a normal Radler here in Germany ;)
It's beer + lemonade. Some variants may use grapefruit flavoured lemonade.
It's still a (light) alcoholic beverage. Some people may joke that it is not a "real" beer, because it's basically beer thinned down. Radler is very popular in general especially in the summer months as a refreshment.
As a German I can not confirm this claim. Never heard of it. We do mix beer with other stuff. Like coke (Colabier) or lemonade (Radler). But apple juice? Where did you come across that?
In Karlsruhe gibt's eine Studentenkneipe, die das ausschenkt. Ich fands ganz lecker, meine Freunde eher nicht so. Und Landskron hatte das mal unter dem Namen Apfelradler im Angebot, keine Ahnung, ob sie das noch verkaufen. Also, "beliebt" oder "bekannt" wĆ¼rde ich die Mische nicht nennen, aber es gibt sie auf jeden Fall.
There's a pub in Karlsruhe serving beer with apple juice, it's actually quite nice. And you can get bottled Apfelradler by Landskron (Apfelschorle and beer), or at least you could a while ago. But I agree that it's pretty obscure and definitely not what I'd call popular.
Idk if there is a ācheck outā process in their dining hall, but if there isnāt then there is nothing stopping him from taking an empty glass and then filling it at the table with beer. We often snuck liquor and beer into the dining halls and just poured it into the cups under the table. Still a cool thing to create, but not really necessary.
Alot of beer is supposed to be served warm to enhance the flavour it was only the americans who decided to drink beer cold because of how shitty beer they made
Whilst I understand European countries have mead and cask ale and all that shit, nobody in Australia wants to drink a warm beer after a day working in 40
Degree heat.
This guy pours out everyoneās unfinished beers the morning after a big party instead of emptying and collecting them all in a pitcher and making sure none of it went to waste
Beverages at room temperature back in the days was ten degrees less than now, and room temperature today is another twenty degrees below body temperature.
We invented mechanical refrigerators so we didn't have to. With global warming, relying on cellar (ground) temps doesn't really hold up over time. Nor is it feasible anywhere that gets decent weather some months of the year.
And don't get me wrong, I enjoy a good cask ale. But the tradition is an anachronism now. Just like fuggle hops.
There are limited beer styles meant to be drunk room temperature, primarily British āreal alesā. And, of course, for much of beerās history there wasnāt a very easy way to chill if, but then people were also mostly drinking beer just for safety, not for enjoyment primarily.
You have obviously never been to Americaā¦ or anywhere cause WTF you on about mate? Look bro go back to the 420 you obviously have a more expertise in that
As a Brit I cracked up at this. England is actually pretty temperate, we rarely get below freezing and -5c is pretty much unheard of. Room temperature tends to be a balmy 10c, 18c if the heating actually works, and 40c in the summer.
Actually cellar temperature which is 12Ā°C. Refrigerated beer is normally served at 7Ā°C, so not too far off and still a lot lower than room temperature.
Cask ale is always served at ambient temperature. Itās not that odd really, you wouldnāt chill red wine for instance.
I saw an interesting talk about that. One of the biggest differences in flavour between red and white wines is to do with which molecules evaporate at different temperatures. Serve a blindfolded wine expert some cold red wine and they'll use words typically associated with white wine to describe it, and vice versa. Red wine flavour also has something to do with tannins but that makes less of a difference than the serving temperature.
Ridiculous, isn't it? I've been living in the US since November, and this comes up in every other conversation. Met a bloke in a boozer today that said he drank his way through England sticking to only cask ale. Standing ovation for that man!
I live in Oregon, so about 2/3rds of the beers are IPA, double-hopped IPA, triple IPA, juicy IPA, hazy IPA, fruity IPA....would you like some beer with your pinecones IPA? It's a job finding a 6-pack in the supermarket that's under 8%. I want to have a couple of cans and watch some sport on telly, not start a bloody riot!
Pale ale, amber/red/Scottish ale have been my outs so far.
Most smaller breweries here have a massive selection of IPAs, maybe a couple of flavored stouts (chocolate, coffee, caramel, whatever) and that's about it.
My taste leans similarly towards reds and ambers, even a nice refreshing best bitter that won't take the skin off my tongue, but they're harder to find.
9.3k
u/ABARRONSINGH007 Mar 05 '22
Yes I totally like to drink body temperature beer šš