Beer Illustrated by Beer Illustrated

BEHIND THE BAR WITH THE BARKEEP

A PUB TOUR IN THE OLDEST TOWN OF

FINLAND

Content MAY 5

From the Editor

EXPLORING THE WORLD OF BEER 6

Beer Illustrated Editoral

Letters to the Editors

In Depth-Article

A CIDER LOVER+BEER– A HUGE MISTAKE? 22

A PUB TOUR IN THE OLDEST TOWN OF FINLAND

Beer Illustrated THE NEWS

HE HISTORY OF BEER 13

The Column LET´S CELEBRATE THE WORLD OF BEER!

ORGANIC BEER

The Interview BEHIND THE BAR WITH THE BARKEEP

The Blog

Quiz of the Month A WORD SEARCH PUZZLE

The Extra Part

Beer Illustrated BEER OF THE MONTH

Cheers!

from the EDITOR

EXPLORING THE WORLD OF BEER. EXPLORING OLD TOWNS can really be rewarding and refreshing, pushing new ideas in your mind to surface. We were struggling with this magazine, sitting behind our laptops and bouncing ideas back and forth, and none of them really had the spark we wanted. So, what to do? Hit the road, thereﾂｴs your answer. Since January Iﾂｴve been travelling in England, Italy and Latvia, inhaling influences from both modern and traditional towns, pubs and restaurants. I had time to wander in the streets and observe people sitting on the terraces and a chance to visit local shops filled with local beers. Like a refreshing sip from ice cold brew, my mind was suddenly bubbling with ideas. Old walls made of rock in medieval castles carried me away to history, and I really wanted to explore this history more. What has happened in the old days that I can now hold this pint of beer in my hand, how it all began? Our in-depth article gives you answers to this intriguing question. Rest of our crew has also been busy. Emilia, our black sheep favoring ciders, decided to really give beers a chance to know if one could grow to like them. Results of this experiment are revealed in this magazine. One of the concerns we had in mind were the ecological influences brewing industry leave behind. Ever growing debate on climate change, carbon footprint, holes in ozone layer and nutrient wash lead us into finding info and writing about organic beers. Organic beers are really pushing their way out in popularity, gradually gaining public awareness. This issue is also a blast of news from the beer front giving you a ringside seat to the new things in business. Fresh columns and blogs are introduced to give some perspective and hopefully they spark good conversations between our readers. Hopefully these articles, blogs, columns and news encourage you to take your personal leap of faith and send you off to amazing adventures to the wonderful world of beer. All in all we wish you many happy moments reading this magazine. SLﾃ！NTE!

Taavi Forssell Editor in chief

the EDITORIAL

TAAVI Hard-working and hard-partying dude with a sharp mind, an endless appetite for great food and drinks and the looks to-die-for ;)

EMILIA I’m a bubbly, outgoing and endlessly creative young lady with a tendency to be tempera mental at times. Okay, “at times” was a lie.

Motto “Alcohol, the cause of and solution to all of life´s problems”

Favourite beer

Motto

Murphy´s Irish Stout

“Be the kind of woman that when your feet hit the floor each morn ing the devil says: ‘Oh crap, She’s up!’”

Favourite beer Lindemans Apple

MARI-SUSANNA I would like to describe me as a mother, student, home builder and I am working part time as an executive assistant.

Motto My main motto for my life is what Fenix bird represents: You can rise from dust to achieve anything your hart desires.

Favourite beer Corona beer with lime

MARICA Creative neo-hippy with a hint of bad humour who thinks life should be lived vibrantly.

Motto “Fun without beer is faking”

Favourite beer Newcastle Brown Ale

Letters to the EDITOR

I found this magazine from my bloke, and what is that beer, beer, beer. Don´t you people have more important things to do! Pseudonym “frustrated” Dear “frustrated”, Thank you for your comment. We would like to please all our readers, but unfortunately that’s impossible. Beer Illustrated is a magazine for the beer lovers and beer is the heart and the soul of this magazine. Take care. BR, Editor in chief Thank you for your brilliant article or Tá sé sin iontach ar fad, as we say, about Irish beers. I’m from Ireland and it really warmed my heart to read about Beamish Stout and Ohara's Celtic Stout: A rich and creamy Irish favorite for centuries. Warning: May put hair on your chest.

I have been reading your magazine for multiple number´s. I still am wondering if maybe you can make it more interesting. To me it is quite easy and too simple. I’m not sure if I like your style of writing: maybe you could think about hiring proper journalists. With greetings, Charlotte Elizabeth York Dear Charlotte, Many thanks for your opinion, we appreciate it. We want continuously improve this magazine and strike a balance between expository articles and middlebrow reading. It would be nice to hear what kind of articles you would like to read. Please don’t hesitate to express your proposal for improvement. We hope that you’ll stick with Beer Illustrated also in the future. BR, Editor in chief

Sláinte, Séamus.

I am a big fan of your magazine. It’s a top of my day when a new “mag” is in my letterbox. I especially like (notice from magazine: sláinte is cheer’s in Iris) to read about other beer loving people’s options Dear Séamus, about different brews. Me myself am interested in all stouts, like imperial Russian stout, 2013 “odd year” Thank you for your feedback. We are glad to hear that release. you liked our article. We love Irish beers, too, and they’ll be a part of this magazine also in the future. 4DAloveofSTOUT: Respect Beer! We wish you all the best. Sláinte! BR, Editor in chief

Dear “4DAloveofSTOUT: Respect Beer!”, Thank you for your feedback. It’s really great to hear that you like our magazine. We try to bring out readers’ view as often as possible. You beer lovers are the spice of Beer Illustrated! BR, Editor in chief

In-depth ARTICLE

History of Beer

From Neolithic Revolution to inspiring poets In ancient Mesopotamia and Babylonia brewing was well reof ancient Egypt and Mesopotamia, surviv- spected occupation and most of the brewers were women who ing the Greek and Roman empires, sustain- served as priestesses as well. Many types of beers were used on religious ceremonies. The Ebla tablets (2.500 BC) reveals ing monks during the fast, aspiring inventhat the city of Ebla produced a range of beers, so brewing had tions, standing through Prohibition and in a strong foothold in ancient cultures. the future maybe solving the Energy Crisis. Theories and speculations aside, oldThe cause of, and solution to, all of life´s problems; Beer. est chemically confirmed production EARLY HISTORY Beer is one of the oldest beverages mankind has ever produced. Recent archaeological discoveries show that beer-like alcoholic beverages were produced in ancient China in a small, individual scale some 9000 years ago in a method that is similar to ones used in Mesopotamia and Egypt. Chemical tests made from the ancient pottery jars indicate, that beer has been produced for about 7000 years in the area that now is called Iran. Actually, the invention of bread and beer are argued to be responsible for humanity´s ability to develop technology and build civilization.

of barley beer was discovered from Iran ca. 3.500 – 3.100 BC during Chalcolithic Period.

In Egypt beer was considered as part of daily diet, which included bread and beer, fruits and vegetables and meat. Beer was in During the Neolithic Revolution (10.000 – 5.000 BC) mankind a high value and domesticated first animals, cereal and later different kinds of important source plants, thus evolving from hunter-gatherers to agricultural life. of protein, minerAlmost any cereal containing sugars which can undergo sponals and vitamins. taneous fermentation due to wild yeasts in the air making it Beer jars were possible that beer-like products were made during Neolithic often used as Revolution. Experts even debate if it was thirst for beer that measurement of launched agricultural life in a first place. value and beer was also used as Earliest evidence of beer is from Mesopotamia 4000BC, where medicine. It was a clay tablet depicts people drinking a beverage through reed described to treat various illnesses, it was used as a sacrifice to straws from a communal bowl. Oldest description of beer gods and it was the most proper gift to give Pharaohs. Egypbrewing is from 3900-year-old Sumerian poem honouring tians made beer via bread. They first baked a “beer-bread”, a Ninkasi, a goddess of brewing. Poem contains a description how to product beer from barley via bread. This is considered well-leavened bread that was only lightly baked so that the to be the oldest recipe for beer making. Theories and specula- yeasts weren´t killed. It was then crumbled over a sieve, tions aside, oldest chemically confirmed production of barley washed with water in a vat and then left to ferment. Egyptians also taught beer brewing process to Greeks. Greek diet was beer was discovered from Iran ca. 3.500 – 3.100 BC during very close to Egyptian, consisting bread, meats, vegetables and Chalcolithic Period. beer. First beers produced were very thick, more of gruel than beverage. Sumerians used drinking straws to avoid the bitter solids left over from the fermentation. Sumerian Xenophon describes in his work Anabasis (5th century BC) the taste and drinking of beer: “There were stores within of wheat and barley and vegetables, and wine made from barley in great big bowls; the grains of barley malt lay floating in the beverage up Along with the rise of Roman Empire wine become more and to the lip of the vessel, and reeds lay in them, some longer, some shorter, without joints; when you were thirsty you must more available and it was considered as the ambrosia of the gods. Wine triumphed beer in popularity and beer become to take one of these into your mouth, and suck. The beverage without mixture of water was very strong, and a delicious fla- known as a barbarian drink and it was only consumed in the outer skirts of the empire where wine was scarce. vour to certain palates, but the taste must be acquired”.

Beer jars were often used as measurement of value and beer was also used as medicine.

BEER IN MEDIEVAL EUROPE Beer rises to a new fame after Roman Empire falls and Christianity takes hold. Christian monasteries brew beer to sustain monks during their time of fast. Monks refined the brewing process near perfection and after founding the use of hops as a flavour at the 9th century they gradually introduced the use of hops in the beer making. Hopped beer can be stored for longer periods of time and transported to distant locations. Hopped beer was perfected in Bohemia in the Czech Republic by the 13th century and Germans introduced a new level of production with standardized barrel sizes. What used to be domestic scale brewing at home was replaced by medium-sized operations of about eight to ten people; beer became a product of export. In Medieval England beer brewing was strictly divided in two schools, ale and beer, and brewers were not allowed to brew both. Ale was made only out of water, malt and yeast while beer consisted also hops. Hopped beer, thanks to its preservation and hence the ability to be exported, quickly won the race of popularity and by the 16th century all beers and ales were hopped. In 1516 William IV, the Duke of Bavaria, adopted the “Reinheitsgebot” (purity law) which declared that beer can be made only out of water, barley and hops (yeast was added after Louis Pasteur´s discovery in 1857). This is considered to be

the first food regulation law ever made and some breweries in Germany still claim to brew beer accordingly. All through the Middle Ages beer was one the most common drinks in Europe. It was especially popular among the lower classes while the upper class preferred wine. Wine was also the most common drink in the Southern Europe where it was relatively easy to cultivate grapes. In other parts of Europe people drank mostly beer. Beer was drank daily on every meal and annual consumption per capita was 275-300 litres. Beer was often healthier option than plain water, because the water used in beer was boiled as part of the brewing process. It also contained a significant amount of calories and was a good nutrient to the people in the lower classes.

MODERN BEERS

THE INDUSTRIAL REVOLUTION Innovations introduced in the 18th century (thermometer 1769, steam engine 1765 and hydrometer 1770) brought brewing to a new, industrial scale. Prior to these inventions, malt was dried over fires made of wood, charcoal or straw. This gave early beers a very strong smoky flavour that made beer almost undrinkable, at least for foreigners – locals and desperate were used to this smokiness. Evidence indicates that brewers tried to minimize the smokiness, usually unsuccessfully. Eventually invention of steam engine fixed this long-endured problem. The hydrometer changed the brewing process completely. Beers before hydrometer were brewed from single malt; brown beer from brown malt, amber from amber malt and pale beer from pale malt. With hydrometer brewers could measure the yield from different malts and discovered that yield from pale malts was vastly greater than other malts and started to prefer it as main ingredient and used brown malts in smaller quantities to offer the needed colour for darker beers. Later on the invention of drum roaster in 1817 allowed the creation of very dark and roasted malts that are used in porters and stouts. Modern way of brewing was finally introduced with Louis Pasteurs method to prevent the souring of beer by microorganisms by using the yeast properly during the fermentation.

“Brewing today is a huge global business with multinational companies and smaller brewers like brewpubs and regional breweries”

Today consumers have a selection of hundreds of beers to choose from. Many nations have their own traditions of brewing and beer has important role in countries like Belgium, Germany, Austria, Ireland, UK, France, the Scandinavian countries, Poland, the Czech Republic, Spain etc. Beer styles also varies a lot; there are lampic beers (spontaneously-fermented with wild yeasts) in Belgium, lagers, dark beers and wheat beers from Germany, stouts, milds, pale ales, bitters and golden ale from UK, Chili beer, Cream ale and double indian pale ales from United States, just to name a few. Finnish mead is a traditional type of beer hailing from the history. Brewing today is a huge global business with multinational companies and smaller brewers like brewpubs and regional breweries.

“All through the Middle Ages beer was one the most common drinks in Europe. “ The importance of this wonderful drink is also shown in national mythologies and religions. Finnish Kalevala devotes over 400 hundred lines to beer while the creation of mankind is mentioned in 200 lines. Beer also has not just one, but two gods: Osmotar is the blacksmith of beer and a god producing beer is called Pellonpekko. In Czech legends the god of hospitality, Radegast, invented beer. Ninkasi was the patron goddess of brewing in ancient Sumer. In Egyptian mythology goddess Sekmeth, a fierce lioness in bloodlust, was setated with extremely large amount of red-coloured beer. In Norse mythology Aegir, his wife Rán and their nine daughters brewed mead for the gods. Aegir made beer in a kettle Thor had brought for him and the cups in Aegirs hall were always full, magically refilling when emptied. We don´t have magically refillable cups, but the shelves in stores and the pubs on streets are filled with different beers for every taste. Start your own journey with beer, remembering the history and the roots and celebrating the future of beer. Cheers!

the COLUMN

What comes to your mind first when you read a word “beer festival”? I’d bet that it’s the Oktoberfest. We all know that world’s largest beer festival. It’s all about the beer, they say. Well, that seems to be true. They drink over six million liters of beer during the Oktoberfest. That’s impressive!

The Oktoberfest has given its name to similar festivals worldwide. The beer culture is alive and kicking and beer festivals take place all over the world. But what’s the situation here in the pint-sized Finland?

Let’s face it. We don’t have a challenger for the Oktoberfest, that’s crystal clear. According to the Beer Society of Finland, we do have our own beer festival culture here in Finland, however. Believe it or not, we even have various beer festivals over the year. The leading beer festival here in Finland is Helsinki Beer Festival. Our capital city went crazy when the 15th HBF kicked off in April. There were over 20 exhibitors and around 10 000 visitors this year. Not bad at all.

Another popular beer festival here is Suuret oluet – Pienet panimot (Great beers – Small breweries). The festival is held annually in Helsinki and Lahti. This year also Turku will get its own. This festival is built around the beers of small breweries and has a laid-back summer festival atmosphere.

We also have our own “toberfest” named Syystober. Syystober is an Oktoberfest-style festival in Helsinki, although its menu is organic food oriented instead of sausages. There’ll be “The best beer in Finland 2013” choice during the Syystober, too. Sounds exciting!

We have some smaller beer festivals in provinces, too. Even Savonlinna has its own, Elojaiset. It’s nice to notice that they also have other festivities than the opera festival. There is also one interesting newcomer in the list of events, Finnish Beer Expo 2013. It isn’t a beer festival, but it’ll be nice extra for beer lovers and people in the line of business. And of course there’ll be beer tasting…

We have the legions of beer lovers here in Finland and already a couple of quite remarkable beer festivals. Different kinds of festivities and theme weeks are the increasing trend. These festivals enrich our beer culture even more and maybe our Syystober will also get international attention over the next few years. One thing is for sure: we can definitely celebrate the world of beer.

ORGANIC BEER – A GREEN WAY TO DRINK BEER

Why drink organic beer?

How is it is made?

Yes, organic beer is usually as pricey as

Organic beer is made with ingredients

craft beers. Organic beers give you extra such as hops and barley which are pleasure, knowing that you´re not caus- grown without pesticides or chemical ing much damage to the environment. All beers contain some natural ingredi-

fertilizers. Traditional farming uses chemicals that are harming ecosystems

ents, but if you´re looking for a healthier via contaminating water resources, when beer that contains fewer synthetic ingre- organic agriculture doesn’t use any pesdients, choose an organic beer. By ticides, which makes it, by far, the better drinking organically brewed beer you support the organic farming industry,

alternative for the environment. As well as organic products, including organic

which leads to higher amount of land Nowadays, an organic movement is in that´s farmed in a chemical-free and place toward all things. Almost every- sustainable way. And maybe you can feel a bit forerunner. thing is available as organic: coffee,

beer is certified. The raw material is produced in organic terms. The raw ma-

fruits, chocolate, wine and so on. Organic beer is making its way to the fridges of beer lovers. If you haven´t tried organic beer yet, maybe you should after reading this… And don’t be afraid, it´s not a hippy thing at all! Where it all started from?

Who drinks it? Organic is still a costly segment of the marginal product. The most common

terial transportation and storage, as well as the manufacturing are all critical procedures which has to be done as thoroughly possible in order to retain the natural flavours trough the chain.

organic beer buyer is a man or a woman with green ideas.The basic consumer may try a new organic product, and if he

likes the product, gives organic a great traces its roots to Brauerei Pinkus- Mül- value for the beer. Anti-organic consumler in Münster, Germany, where the first er does not buy organic beer, because he believes that the quality is weaker than organic beer was brewed in 1979. It The modern organic beer movement

came as the result of Pinkus- Müller´s disappointment in the declining quality

normal; but the great taste could surprise him. However, organic beer demand has

of traditional malt. They found organic malt to be brilliant substitute, and after

been increasing for a long time. It can be

seen in the sales figures and discussions this, the brewery switched to all-organic with importers, wholesalers, restaurants, How does it tastes? brewing a little more than decade later. retailers and last but not least, with cusThe manufacturers of organic beer think tomers. In Finland, the first organic beer was that healthier ingredients lead to better brewed in Teerenpeli in 2010. Teerenpeli is a restaurant-brewery which locates in Lahti. 20 per cent of Finnish breweries are brewing at least one organic beer. Despite a long history of brewing, only a percentage of English breweries produce organic beer. A craft brewery in California, called Eel River Brewing Company, was the first certified organic brewery in United States. This small brewery launched its first organic beer in 1999.

fermentation, which means better tasting beer. Some people say that organic beer tastes fresher and bolder. Read the following about beer tasting of organic beers, or try yourself. But beware of the urban myth that organic beers don´t produce hangovers so much due to their lack of chemicals… Let me tell you something – not true!

THREE GUYS TASTING THREE BEERS – ORGANIC BEERS IMAGE OF ORGANIC BEERS: PURITY, THE FLAVORS MORE CLEARLY OBSERVED, CLEARER SCENTS “ THE DIFFERENCE BETWEEN NORMAL BEER AND ORGANIC BEER IS JUST IN YOUR MIND.”

Mongozo Premium Pilsner/ Brouwerij L. Huyghe Origin: Belgium Alcohol content: 5,0% Aroma: Banana, fruity, strongly of honey Taste: Light, fresh, easy to drink Colour: Pale yellow Panelists’opinion: “A beer for girls.”

Teerenpeli Luomu Leevi/ Teerenpeli Panimo & Tislaamo Origin: Finland Alcohol content: 4,5% Aroma: Neutral Taste: Balanced, tastes strongly of hops (but you can´t find it out from its aroma) Colour: Bright Panelists’ opinion: “Fresh summer beer with the taste of hops.”

Hebden´s Wheat/ Little Valley Brewery Origin: England Alcohol content: 4,5% Aroma: Ham, a strong smell of cumin Taste: Dry, unusual, dramatic Colour: Cloudy, unfiltered

Panelists’ opinion: “First the aroma and taste was bad, but the taste was rounded after first bite.” “Our favourite because of its weirdness.”

Scandinavian countries are amongst the ones having an own beer culture. So does Finland. Finnish national epos Kalevala devotes more than 400 lines to the art of

beer is the traditional beverage to enjoy in

brewing, sauna and small breweries are rising.

Beer Illustrated interviewed a barkeep about everything related to BEER.

BEHIND THE BAR WITH THE BARKEEP

Our interviewee, Jenny Hellstén is a young and attractive barkeep from one of the oldest cities of Finland, Hämeenlinna. Alongside with her job as bartender she also teaches the art of beer at TTS Työtehoseura. I sat down with her for a while with a pint of beer and talked a while about different beers, beer in Finland and teaching of alcohol serving.

What's the level of beer knowledge among your students compared with their knowledge of other alcoholic beverages?

Jenny, you are a part-time bartender and also teach alcohol serving and usage of beer in upper secondary level institute. What kind of a path has lead you here?

Tell me about different beer styles

Jenny: Well, I was actually studying in the field travelling and I did my first practical training in a hotel. I worked at the reception, but preferred working in a restaurant. When I turned 18 I was also allowed to work behind the bar serving drinks of which I really much enjoyed. I was so keen to working and, well, short of money, I decided to take year off from school and work instead. After a year of working I finished my school and did my degree work about beer specialties. Since then I´ve been doing job as waitress, first 3 years in a restaurant serving food and then some 5 years in a bar. I also finished Specialist Qualification for Bartenders, after which I was asked by the department manager at TTS to join their staff as a part-time teacher in the Vocational Qualification in Hotel and Restaurant Services degree program. Today I´m teaching about 20 hours a week and the rest of the week you´ll find me behind the bar.

Wow, that sounds amazing! So, what do you teach then, exactly?

Jenny: Hahaa, students usually know that there is Lapin Kulta, they think that hops means being drunk (Finnish word for the plant is the same as the result of drinking alcohol, humala), they are surprised to learn that hops is a plant and that using hops has nothing to do with the alcohol percentage in the drink. So, we begin with the very basics.

Jenny: umm, there´s basically two kinds of beer, lagers and ales. Lagers are bottom fermented, usually smoother beers. Ales are topfermented and usually stronger and more forceful in taste. Both lagers and ales are then divided in many styles. There are pils, bock, dobbelbock, märzel which are lagers, and pale ale, Indian pale ale, brown ale, stout, porter, wheat beers, bitter and trappist which are ales. (For more detailed information, check the Periodic Table on the page ?)

Which are the most popular in Finland? What about in other countries? Jenny: Lager is definitely the most consumed beer in Finland and around the world. Wheat beers are rising in popularity, especially Hoegaarden, which has a unique glass to stand out from other brands. British are keen to their ales, Irish people are fond of darker beers. Lagers are also popular in Germany and Spain, Czechs have their own very unique pils styled beer they invented in the 13th century and Americans brew their lagers out of corn.

Lager beers are really popular even though they often lack flavour. What's Jenny: I teach the serving regulations, serving drinks, a little bit of a general view to the indus- your opinion in this matter? What's the try. reason for the popularity of lager beers? What about beers, how and what do you teach about them? Jenny: Hard to say. Lagers are smoother in Jenny: Beers belong to mild drinks category and I teach selling and serving of them. We spend one whole day studying different beer styles and also ways to serve different beers. Most of the beers have their own glass to be served from. Fun part is the tasting, ´cause waiter really should know what they are talking about. We also take a little time to study the basics of brewing process.

taste, so it could be they kind of easier to drink. Ales usually have a little taste of yeast, because yeasts taste gets stronger on a higher temperature. Lagers are also little cheaper due to lower expenses in manufacture.

In your opinion, what is the best, the worst and the most interesting or different beer and why? Jenny: Hard to say really… I like strongly hopped light beers. Most definitely not Karhu or Karjala! I wouldn´t drink wheatbocks that are spiced with berries. Real ales are different, but the most peculiar beer is the green beer people drink on St.Patrick´s Day.

2 x Beer lover <3 BEER ILLUSTRATED ASKED FROM TWO BEER LOVERS FROM BOTH SIDES OF THE WORLD ABOUT BEER. LET´S SEE WHAT THEY ANSWERED!

What's the most surprising thing you've learned about beers?

1. What kind of beer is your favourite? Why?

Jenny: It was surprising to know that beer has been for so long, all the different ways to drink and to use beer. I really didn´t know that there so many different types of beer, it was amazing. One interesting thing to learn was how brewers study the usage of hops. It´s a real art as they mix hops to make yet another new beer.

2. What is your favourite beer?

Are there any guidelines for which beer goes with certain types of food? Jenny: Well, traditionally, yes there is. Simple rule is the same as with wine; dark beer for red meat, light (or blonde) beer for fish. If you are having a really greasy and spicy food, you should try to pair it with very light beer, try something American or Asian. The most important rule today is to drink whatever pleases yourself. Which are the future trends in the world of beer? Jenny: It seems to be that people are looking more after a good quality and different varieties than just the price. Hopefully smaller breweries get a strong foothold so that we´d be able to drink really local beers. Tax rates on alcohol are really high in Finland and it really does effect on sales. Has the real beer culture or pub culture developed here in Finland during the last decade? Jenny: Fortunately the selection on draught has increased, pubs has also specialties to offer. People are drinking more responsibly and they are more to tasting than drinking to get drunk. It´s more than a good sign for our national beer and pub culture.

Martin, 24 years, Sydney/ Australia 1. ”A lager or ale are my preferred, because they have more flavour or a bit sweeter. I'll drink a pale ale most often though, because it's probably the best to drink with most foods.” 2. ”Definitely not Fosters, haven't even drunk it before... Coopers Pale Ale, Monteith's Pale Ale or Little Creatures Pale Ale.”

Griffin, 23 years, London/ England 1. ”I drink all types of beer depending on occasion - ale and stout for a quiet pub session, lager when I go out - but as an Englishman I feel compelled to support local ales, and they are usually very good and easy to drink so I prefer these.” 2. ” I go for local breweries like Everards, Marstons and Crow Valley, with different ales being selected and deselected on popularity. My most common choices though are Guinness and Becks because they are the most common draft beers nationally and internationally that I prefer. ”

the BLOG

I’m a woman who had a mission. That mission was to get close with beer. I’m a typical woman, aka a cider drinker. I really don’t have many beer drinking experiences but I think that you should know some things about my history with beer. Several years ago I tried to drink beer and the aftermath wasn’t beautiful. I think that it was a big mistake to start with a Finnish lager beer named Karjala. I was so clueless about beers with a twist of lime, cherry beers and other more feminine choices so I just chose Karjala randomly. It was definitely too much for me. They say that lager beers are smoother and subtler in taste. I think that this is a really doubtful claim. All in all, that brief exposure to beer made me think that I won’t ever be friends with beer. Time went by and I got informed that there is beer named Corona and people in bars drink it with a lime wedge in their beer bottles. So, I decided to be brave and give it a try. It was a sunny and muggy weather when this experiment happened. I was on a terrace with my friend. Cold Corona with a lime wedge didn’t seem challenging… Well, we spent almost two hours on the terrace. After that I was feeling hot and thirsty. The Corona bottle was still half full.

1. “The beginning is always the hardest.” Circumstances: A nice evening gathering with my friends in a comfy pub.

First I had a couple of dry apple ciders and then I had enough courage. It was time to drink beer. I decided to try lambic beer and chose Lindemans Kriek. This cherry-flavored beer was a good choice! It tasted more like juice than beer and quite sour, too, but I still liked it. The beginning of my mission was easier than expected.

Now you know what the starting point of this mission was. I’ve decided to make a fresh start and square up to my challenge with beer. I’ve picked four different beers and the idea was to taste them all separately. The idea of this post is that you can find out how I got through this.

2. “My mission goes on with ease.” Circumstances: The same comfy pub and a cold one after the movie.

Lindemans Kriek proved good and my second choice was another beer from the same brewery. I ordered Lindemans Apple and had high expectations of that one. It didn’t disappoint my expectations, quite the contrary. That beer really had a flavor of real apples. It was fresh and tasty from beginning to end. I can honestly say that l liked Lindemans Apple very much and will definitely drink it in the future. Is it time for the apple cider to stand aside from its pedestal?

3. “Then it came time to take two steps back.” Circumstances: At home trying to get back in touch with Corona.

I remembered to buy a lime, wow! I even managed to cut the lime wedges without cutting my fingers with the knife. That was a flying start. You already know that my third beer choice was Corona. How did it go? Well, not quite as easily as with cherry and apple beer. This time I drunk the whole bottle but it wasn’t easy. The lime wedge was my savior. I have to admit that didn’t like Corona’s taste yet and that wasn’t surprising at all.

4. “As they say… curiosity killed the cat.” Circumstances: The first time on a terrace this year!

My mission was on the final stretch and it was time to move towards real challenges. I was really brave and ordered a pint of ice cold Foster’s. It was obvious that my last choice won’t be Karjala. The sun was shining and the beer was cold but it all ended in disaster. My fourth beer pick had disastrous consequences. I was feeling very bad already after a few sips. My friend said that she had never seen such an expression on my face than after my first sip of that beer. I left Foster’s almost untouched and ordered dry apple cider.

In conclusion, my beer experiences during my mission have been variable. It’s crystal clear that I’ll never try Foster’s again and Corona only in temporary mental disorder. Lindemans Kriek could be a potential choice for me in some situations, but not still my favourite. There was only one beer that I really liked and that was the apple one. I’m sticking with ciders but now I can finally say yes to beer, too. No one needs to know that I say yes just to that specific beer. Mission accomplished!

A PUB TOUR IN THE OLDEST TOWN OF FINLAND There is always a buzz about Helsinki, but did you know that Helsinki is not the oldest town in Finland? The history of Turku usually begins from 1229. Meanwhile when Helsinki was just a small fishing village, kings and queens were drinking beer and having feasts in Turku. Turku is an old hansa town situated on the west coast of Finland - the city has traditionally been considered as the gateway to the west. Now Beer Illustrated takes you to a pub tour in this intriguing cultural city that has loads of brilliant pubs.

Panimoravintola Koulu (Brewery Restaurant School) Panimoravintola Koulu, also known as Koulu, is the biggest brewery restaurant in Finland. It produces annually 170 000 liters of beer. Koulu serves lunch and for the evening they have proper á la carte menu. The building was built in 1889 for Svenska Fruntimmerskolan (Swedish school for girls), and it operated as a school for Finnish-Swedish students until the year 1998, when the brewery restaurant opened its doors. As well as the Brewery Pub you will find a dining salon and function rooms, The Wine house, a History classroom and a Beer garden. All the beers that Koulu brews, are brewed by The Reinheitsgebot, sometimes called the “German Beer Purity Law”. It was a regulation concerning the production of beer in Germany since 1516. The only ingredients that could be used in the production of beer are water, barley and hops. Koulu is brewing three beers around the year: Maisteri (Master), Lehtori (Lecturer) and Ope (Teacher) and approx. 10 other seasonal beers. The range off whiskeys is one of the city's most comprehensive, including about 75 different malt whiskeys. Koulu is producing its own whiskey, and in addition; the pub produces few ciders and liqueurs. Brewery restaurant is following the original recipe from the 70’s while brewing Aura-beer, a tribute to the late Aura brewery which was located in the downstream, west bank of the River Aura. Personally I like to enjoy my beer in the wine bar –section of Koulu - not because of the brilliant selection of wines, but because of the unique atmosphere, where shadowy eastern-Europeanish ambience meets old French music. During the summer time the huge beer garden is also very pleasant; unfortunately the minigolf has been replaced by extra-tables.

Beer selection: *** (focused on self-brewed range) Atmosphere: **** Service ** When to go: If you want to have a nice meal and enjoy craft beers. Special: There is a kiosk, where you can purchase beer to go which is very rare in Finland. Self-brewed beer is in 1 liter bottles. Koulu has also brought alive the original, lone gone, Aura beer.

Seurusteluravintola Kaskenkatu 1/ Uusi Apteekki (New Pharmacy) You can´t find medicine here, unless you have a hangover. But the good thing is that no recipes needed. But why this place is called pharmacy if it´s “just” a pub. In 1907 pharmacist Franz E. Dizler moved a pharmacy called Turun Use Apteekki's (New Pharmacy of Turku), where Use Apteekki's is located nowadays. The house and the whole furniture of the pharmacy was designed by the famous architect F. Strandell and the beautiful furniture was custom-made for the pharmacy. Turun Use Apteekki's operated here almost for hundred years. Seurusteluravintola Kaskenkatu 1 was established in January 1993 to the same place as this former pharmacy. Seurusteluravintola Kaskenkatu 1 is better known as Use Apteekki's or just Apteekki's (New Pharmacy or Pharmacy). You can feel the history of early 20th century when you visit the pub, the interior of Turun Use Apteekki's is remained unchanged till these days – and this practice works! What was before medicine, now it´s beer or other alcohol beverages. You can´t hear music within these walls, which is rather special in Finnish pubs. This 20 year old pub looks the same as it looked two decades ago, the owners want to keep the old spirit – the interior, staff and even the customers remain the same, year after year! The staff is always nice and friendly, they can tell you all about their beers and ciders and help you to find your favorite. Apteekki's is owned by the staff, so good service is guaranteed. This pub is really popular within cultural people, but after the success of Vares-books and movies (Finnish detective story), the pub has been really popular within Vares fans. Apteekki's is the favourite pub of Jussi Vares and its author Reijo Mäki. You can meet Reijo Mäki having a beer in the sarcophagus of Apteekki's. If you don´t know what is the sarcophaghaus, read a Vares-book or find it out yourself!

Beer selection: **** Atmosphere: ***** Service: ***** When to go: In the day time if you want to find a quiet place where to read the daily papers and if you want to enjoy your beer in laid-back atmosphere. Special: No music. You can imagine private detective Vares, pastor Alanen, novelist Luusalmi and journalist Ruuhio drinking beer.

The Old Bank The Old Bank has been followed Apteekki´s steps. In 1896 was established a bank, Åbo Aktiebank, which was founded by a number of important men of the time, e.g. Rettig family. In 1907, the bank built a new building to replace the old one (which was drawn by famous Carl Engeln). This new building was drawn by other famous architect F. Strandell. Åbo Aktiebank acted till May 1992, and as soon as in February 1993 it became as a pub. The name of the pub was - surprisingly- The Old Bank. The building is protected by The Provincial, and it is very much like the same as in the beginning of the 20th century. The building has three bank vaults with safety deposit box along with hundreds of customers' securities for storage. The atmosphere here is really sophisticated . There You can find people drinking fine beers with their suits on. Clientele is usually over 40 years, which is not surprising because the age limit is 24 years – it´s the highest age limit in Turku! Decoration is really beautiful and original from the early 20th century. From the ground floor you can play find a room where to play pool in the most sophisticated surroundings ever. On weekends it´s not rare that there is some orchestra playing jazz in the corner. Beer selection is known as the largest selection in Turku and the staff is helpful and processes an extensive knowledge when it comes to beers. This is the place to be, when you want to feel the old days.

Beer selection: ***** Atmosphere: **** Service: *****

When to go: When you feel like having a civilized pre-drinking in classical surroundings. Special: Safety deposit boxes for rent.

Mallaskukko (Malt cock) Mallaskukko has 18 beer taps and about hundred different beers so it´s a great place for beer lovers. The range includes a wide selection of ciders to all tastes. The beer range is very wide, therefore, also including specialties. Some of the beers are imported by Mallaskukko itself to the country; their latest trip was to Belgium. The biggest selection of beers pub has from Belgium and England. Mallaskukko is a really popular sports bar; there is one huge screen and many flat screens and a huge amount of sport channels. Here you can play board games and pub darts, which is special when it comes to Finnish pubs (maybe that´s considered a bit dangerous after too many beers…). The restaurant is close to the English-style pubs, and the atmosphere is relaxed. The day when yours visited the pub, the service was not so good, the bartender had woken up on the wrong side of the bed, perhaps. This pub is not situated in an old beautiful building, nor it does it have great history back of its name. But if you want to taste special beers in a normal pub surrounding, Mallaskukko is your place!

Beer selection: ***** Atmosphere: ****

Service: ** When to go: When you want to watch sports while enjoying special beers. Special: You have an opportunity to play pub darts, which is not common in Finland.

EXTRA: CHECK THIS OUT: Puutorin vessa (Puutori´s WC) Have you ever enjoyed your time with good friends in a toilet? Nowadays it´s possible! This is a public toilet from year 1933 till year 1986. Now Visa is transformed in to a pub. Beer selection is not huge, but the atmosphere is unique!

the NEWS Good news for weight-watchers: Solsidan Low Carb Premium Dry Now it´s possible to drink low-carb beer – thanks to Sweden. The Swedish major investor Christer Gardell is launching Solsidan´s Brewery low-

SHORTIES

carb beer in Finland. The introduction of beer in Finland is to be done during the summer. Solsidan is a lager beer and it has half the amount of carbohydrates of a regular beer. The product was launched in Sweden late 2012. Solsidan has fruity flavor with hints of orange, white bread, honey and herbs. Gardell welcomes the fact that in Finland, beer may be sold in food stores, unlike in Sweden. Solsidan has 5,0% alcohol content, so it

The quality of beers is impr oving in the traditional wine countries of Europe all the time due to rapid growth of the number of small breweries. *

Great American Beer Festival It´s here again, Great American Beer Festival! The festival is held in Col-

New beers with the names tickling your funny bone were proudly presented by various breweries at the Copenhagen Beer Celebration festival in May 2013. Which one is your favourite: Agent Orange, Boris the Crusher or Mine is bigger than yours XXL?

orado Convention Center in Denver. Great American Beer Festival was

founded in 1982, and been growing together with the American craft beers from United States. There is a public tasting event and a private

American beer has suddenly become very fashionable among the hipsters around the world because it's now more flavour-rich and exciting than before.

competition. This year´s specialty is Silent Disco, just take a pair of wire-

has to be dilute to max 4,7, if the beer is wanted to be sold in food stores. But let´s see what the solution is!

brewing industry. Each year, GABF presents the largest collection of

less headphones and dance! There is a live DJ who plays the music and the silent dancers - crazy but definitely brings a smile to your face. This year´s GABF is held from Thursday Oct 10 till Saturday October 12th, the tickets are on sale in the end of July. Beer Illustrated has its own stand in the festival, you can find us from section 8H.

Iron Maiden is about to br ing its own beer, Trooper ale, to market in co-operation with Robinsons brewery. Beer will be available in bottles and on draught to both UK and overseas customers from May 2013. *

Wine and cheese, old news! Now the word is beer and cheese. How can this be possible? Yes it is! During the Middle Ages in Belgium, monasteries were known for their beers and cheeses – those were their daily diets and form of income. Even today, many beer bars in Belgium will serve small bowls of semi-soft cheese to accompany your beer. Nowadays there is even beer and cheese festivals all around the world. But why combine beer and cheese? Beer makes the perfect companion to cheese, beer shares many of its flavours with cheese; e.g. nuttiness, richness and caramel. Beer is a better match than most wines, because the bubbles help break up the fat in the cheese and lifting it off your tongue. There are no rules how to pair cheeses with beer, only guidelines. Don´t be afraid to try different mixes, if you find something good, trust your own taste buds and go for it! Find out for yourself at: The Beer Cheese Festival, June 8th 2013, Downtown Winchester, England

Rock and beer are united, when Kotiteollisuus and Sinebrychoff release a new beer to market on March 18th. New lager style beer is easy to drink even in hangover and girls should like it also, says Hynynen from Kotiteollisuus. * Responsible drinking often benefits healthy lifestyle. Especially beer, due to low alcohol percentage and do-goodingredients that can make you healthier, says Jonathan Powell from Medical Research Council Human Nutrition Research Institute.

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VIEW FROM THE TERRACE

the extra PART

Have you ever spent time just looking people around you? And I ain´t talking about stalking or anything creepy, but just observing, taking your time to learn about your fellow citizens. I was doing such a thing couple of weeks ago while I was on a holiday in Riga. We were with my friends sitting on a terrace and drinking, well, beer of course. Right in front of us, back against us, facing the busy street, was one these guys who paint themselves all golden and stand on the street like statues, surprising people. I kept watching him working. This guy was very short, maybe a midget some sort. On a very regular basis he greeted people, not in a very sudden way, still making people upstart. Every time people dropped a coin in his basked he rang a bell in his left hand. People in front of him probably couldn´t see the bell, because he was hiding it in his hand. Some tourists took plenty of pictures and even leaned on to this little fella. I thought that he must have nerves of a cow to put up with that. There was this one guy who leaned his hand against this “statues” head. Afterwards our statue just checked that his hat was still pointing straight up and continued his job. Lots of fun to watch. Go ahead and try sometime, I promise that you´ll learn a lot doing that. And best of all, you can do it holding a nice cold beer in your hand and enjoying your company at the same time :)

A LINK FROM A READER When I was desperately looking for something that it’s currently new and refreshing news for all beer drinkers, I found this article that really made me wondering about the enlarging art of beer enjoyers. And similarly gave me a new perspective of having a stout and enlarging the way of living. Visit the website http://www.nbcsandiego.com/news/local/ Council-Approves-Craft-Beer-OrdinanceSan-Diego-Breweries-207534851.html San Diego History Center spokesperson Matthew Schiff and filmmaker Sheldon Kaplan talk about a new exhibit called "Bottled & Kegged: San Diego's Craft Brew Culture." White Rascal, Bonobos, Brainfood and Sweedway Stout, the names are as unique as the brewers and those who drink these beers.

Beer of the MONTH

Our latest contest for readers was a smash hit. We asked you to name your favourite beer and give as a vivid description about it. A winner was selected at random from all responses and DING DING DING, now we have the lucky one, Joel from Porvoo. Congratulations, Joel! Joel's pick for the best beer was Fuller's London Porter. We hope that Joel won't get enough of Fuller's London Porter, because we gave him 30 bottles of it.

Joel’s description about Fuller's London Porter: “A shining example of a great porter. Fuller's London Porter really makes my mouth water and heart go boom. The taste is unspeakably awesome. Coffee and bittersweet chocolate mixed with a hint of tobacco and roasted malts. I would sell my soul for this.”

Fuller's London Porter Brewed by: Fuller Smith & Turner PLC Importer: Heino Automat Oyo Style: English porter Alkoholi monten: 5,4 % Price: 3,83€