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With that, we love to share our knowledge and understanding about this wonderful brew.

We do hope that the articles shared on this website will introduce you to the wonderful wold of beers and entice you to be part of it.

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Characterized by the beer offer in the supermarket, the ordinary beer drinker knows only about 5 beer styles: Pils, Wheat, Helles, Bockbier and Schwarzbier.

However, there are over 150 categorized, different varieties. Thanks to the craft beer movement, these diverse beers are also becoming more and more readily available.


The black gold among the beers.

Amber Ale

Amber Ale is a sub-variety of the Pale Ale beer style.


The most famous of the beers.


A beer with history.
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The 11 Beer Terms You Should Know

EBC, IBU, C-Hops, these are beer terms that cause many beer lovers to frown and leave a question mark.

Enjoying beer also means understanding beer. Beer beginners who want to deal more intensively with the topic have problems in particular. There is too much information and beer terms. Above all, the influence from abroad, such as typical beer types and names, often lead to ambiguities.

Often sipping on a beer glass is not enough to understand beer. To train your senses and taste buds and to understand what you smell and taste during the beer tasting, you need to know about recurring technical terms.

If you deal intensively with the “barley juice”, you not only drink beer more consciously, but also know which beer is of high quality and where the purchase and tasting are worthwhile.

This article informs you about the most important beer terms and is intended to serve as a reference book for you. Even if you’re still in the beginning.

What is the IBU value for beer?

IBU is a well-known term for beer and is the abbreviation for “International Bitterness Units”. It indicates the bitterness content of a beer and is determined exclusively by the hops used in brewing.

Due to the heat development during wort cooking, so-called alpha acids dissolve from the hops, which release different amounts of bitter substances depending on the hop variety and the time of addition.

A distinction is made between aroma hops and bitter hops in the case of hop varieties. As the name suggests, the bitter hop has a larger amount of alpha acids and can therefore release more bitter substances to the beer (here you will find a detailed guide on the topic of hops).

The bitterness or ibu value therefore significantly influences the character and aroma profile of the beer. In order to ensure that this value is not exceeded or exceeded at the end for the respective type of beer, the master brewer calculates by means of a hop calculation taking into account the respective hop variety and cooking time, the bitterness that the beer has at the end.

Here you will find a list of some common beers and their IBU guideline:

  • Altbier: ca. 35–50 IBU
  • Berlin Whites: under 10 IBU
  • Bock beer: ca. 25–35 IBU
  • Double bock: ca. 20–25 IBU
  • Export: ca. 20–25 IBU
  • IPA: ca. 40–150 IBU
  • Kölsch: ca. 20–30 IBU
  • Pilsen: ca. 25–45 IBU
  • Porter: ca. 20–40 IBU
  • Black beer: ca. 20–30 IBU
  • Stout: ca. 30–60 IBU
  • Wheat beer: ca. 10–20 IBU

What is the EBC value for beer?

In addition to IBU, EBC is another international term for beer and stands for “European Brewery Convention”. This unit determines the color of beer. The larger the value, the darker the beer.

The colour gamut ranges from 2-4 (very light, blond) to 80 (dark brown to black). With the EBC value, however, not only the finished beer is measured in the glass, but also the malt used before brewing.

Each braumalt also has an EBC value to calculate the color of the later beer based on the malts used – which can be light and dark.

What does root wort mean?

The wort or wort content is a decisive measure of beer brewing and is measured in “Degree Plato” [°P]. The wort means the proportion of non-volatile substances dissolved from malt and hops in the water before fermentation; it is mainly malt sugar and protein.

The wort content is the main influence factor for the later alcohol content and the nutritional value of the finished beer. The root wort is fermented with the help of the yeast about one third each in alcohol and carbonic acid; the last third of the wort is unfermentable residual extract.

It can therefore be said roughly that a beer with approx. 20 °P wort has an alcohol content of about 6.0 – 7.0%.

What is a hop stopper?

As a rule, the hops are added during brewing during the cooking process or immediately afterwards during the cooling phase. The hop stuffing or cold hopping means the addition of the hops during the fermentation process.

The advantage of the hop stopper is to dissolve the aromatic oils of the hops without the hops releasing bitter substances. This creates extremely intense hop aromas that give the beer a very special taste.

Another advantage of the hop plug is that the alcohol produced by fermentation extracts the hop aromas.

A well-known beer style in which hop stuffing is often used is the IPA (India Pale Ale), which means that we are already at the next beer term.

What is an IPA?

Three capital letters, is this the next guideline or a scale of numerous beer terms? No, this time it is a beer, more precisely the India Pale Ale, IPA abbreviated.

The India Pale Ale is a very old, traditional British beer. It was first brewed in colonial times and was the beer of the British colonialists in India.

In order to supply the soldiers with beer, a special beer was brewed – just the IPA. The background was the long sea route around Africa, which normal ale beers did not survive due to the temperature fluctuations.

So ale beers that had to be transported to India were brewed more and significantly more hops were used for brewing. The use of significantly more hops and a higher alcohol content made the beer more durable. In addition, before the great crossing, further hops were added to the beer barrels in order to enhance the antibacterial effect of the hops. This hop administration is comparable to the hop plug today.

The IPA was an extremely bitter beer due to the hops. Therefore, it should arrive in India, mixed with water or honey for consumption. But the pure IPA tasted so good to the soldiers that they refrained from diluting with water. Overtime and after the return of the soldiers to the UK, the IPA also gained popularity at home. What was once merely a sub-variety of English ale is now an independent beer variety and is now a symbol of the “Craftbeer Revolution”.

What are the C hops?

The C hops, also known as “C-Hops”, describe a group of four different hop varieties called Citra, Cascade, Chinook and Centennial. Originally, all of these varieties originated in the USA. There they were specially bred for particularly hop-intensive beers and for the craft beer movement. Characteristic of these hop varieties are their very intense fruit aromas, which often even remind of tropical, exotic and citrus-like aromas. Especially in modern Pale Ales or India Pale Ales, these four hop varieties – usually all four at the same time – are widely used.

What is Wet Hop Beer?

Wet hopping is another way of using hops in brewing. It is not so much a question of when the hops come into the beer, but rather the hops themselves. Wet hopping uses only fresh, unsold cone hops.

When brewing, cone hops are used, it is called a wet hop beer or also known as green hop beer and green hop beer. The special thing about it: Only once a year, during the hop harvest, breweries can brew such a wet hop beer.

If the decision is made to brew such a beer, then it must also be done quite quickly, because the fresh cone hops have to be processed within about 5 hours.

What is a Braggot?

The Braggot is a type of beer and belongs to the sub-type of the special beers. Its origin and first mention can be traced back to Ireland in the 12th century. Today the Braggot is a very unknown and hardly mentioned beer. This is also due to the fact that the braggot is not a “pure” beer, but rather comparable to a met. As with the Met, malt and honey are used in brewing.

What is an ice buck?

It is said that around 1890 a brewer in the Upper Franconian town of Kulmbach left barrels of buck beer in the open air. On the following winter night, some of the water in the beer froze; the alcohol and the remaining components of the beer accumulated in concentrated form inside this ice block. The next day, the master ordered his journeyman to open the blocks for punishment and to drink the liquid inside. To the surprise of the two, it was quite edible: they had invented the ice buck by chance. Even today, the process is based on this simple principle, in which the strong beer is removed by freezing water. In America, the process is known as Ice-Rifing.

With this beer style, the fight for the “strongest beer in the world” is also fought. The Schorschbock 43 of the Schorschbräu brewery from the Franconian town of Oberasbach was one of the first strong beers in the “Guinness Book of Records”. For many years there has been an intense competition for the strongest beer in the world.

What is a Gose?

The Gose is a type of beer originally from Goslar. The name probably derives from the small resin river Gose, from which the master brewers already got the water for the production of the beer in the Middle Ages. In the Middle Ages, the Gose spread from the Harz Mountains and established itself mainly in the area around Dessau, Halle and Leipzig.

The Gose is a separate old beer type, which bears a certain resemblance to both Berlin whites and Belgian lambicbeers and their special form, the Geuze. Gose, like most beers, was created by spontaneous fermentation. This gives the beer an acidic character through the wild yeasts. Today, the top-fermented brewing type is used, whereby besides the alcoholic also a bacterial lactic acid fermentation takes place, which leads to the typical sour taste. Another peculiarity is the addition of table salt and coriander.

What do double, triple and quadruple mean in Belgian beer?

Double, Triple and Quadruple have their origins in the monastery and Trappist breweries of Belgium. With this addition, the monasteries wanted to describe their beers or name them for a better distinction. There are many stories about what was tried with these labels. But many do not conform to the truth. What is clear, however, these designations indicate the alcohol content of the beer.

At that time, many monastic and Trappist breweries, as well as the private breweries, brewed only one beer, virtually the house beer, due to the shortage of raw materials, low storage capacities or lack of insufficient brewing technology. It was the monastery and Trappist breweries that brewed more beers early on, for example for special occasions or holidays.

The double differed from the house beer in that it went through a second fermentation in the bottle and at 6-8 % was about twice as strong as the house beer.

The triple went through the main fermentation, an additional fermentation at low temperature and a bottle fermentation – i.e. three fermentation phases. In addition, at 8-10%, it was about three times as strong as the house beer.

The quadruplet – well, who can guess it? Although it also had only three fermentation phases, with an alcohol content of more than 10% it was about four times as strong as the house beer.

Today, these three terms of beer have become independent beers, which differ significantly in character.

Double, Triple or Quadruple beers continue to focus in Belgium and the Netherlands. Nevertheless, there are some breweries around the world that name their beers with this addition. An example from Germany would be the “Baltic Dubbel” from the island brewery Rügen.

Aromas In Beer: 27 Flavours That Will Amaze You

Beer contains over 2000 flavours and is therefore more aroma-rich than wine or spirits. When beer is talking about aromas, it is actually the molecules in the beer that are perceived by our sense of taste and smell. There are even research attempts to separate the aromas in the beer, which can even make a beer up to 8000 different flavors or molecules.

With the human taste and smell nerves, many of these 8000 flavors are naturally unrecognizable, even through exercise. Nevertheless, beer, especially craft beers, offers a wealth of different flavors. Some aromas are quickly recognizable during a tasting and some aromas literally require a “sniffing nose”. Again, we smell and taste other flavors, but we can’t associate them in the brain because we don’t expect to find those flavors in a beer.

27 amazing aromas in beer you can discover

Worth knowing: Only the fewest aromas are perceived by the taste buds on the tongue. These taste buds can actually only reflect the mouth feel. This means whether the aromas in the beer are sweet, mild, heavy, astringent, sweet, sour, salty or spicy. We absorb far more aromas through the nose and, of course, by combining smell and taste. Ultimately, our brain also plays an important role, because the absorbed aromas are associated with known odors or a known taste in the brain.


These aromas come from malt. While roasted at Darren, the malt develops coffee aromas. These are common in dark beers such as Porter or Stout. There are aromas from mild coffee to the strong mocha to taste. Rarely, even real coffee beans are added during the brewing process or fermentation.


Chocolate aromas also come from malt. From the delicate Alpine milk chocolate to the intense bitter chocolate, all these aromas can be found in a beer.

Yoghurt Drops

Aromas that remind you of yoghurt drops usually come from a top-fermented yeast and fruity aromas of hops. Some beers also contain lactic acid bacteria, which make the beer taste rather sour.


Earthy aromas are often revealed by darker malts and a slightly bitter, less fruity hop. This creates a dry mouth feel and earthy aromas.


In fact, there are some beers that smell like hospital or pavements. The aromas come from the yeast and the usually higher alcohol content of the beer. This creates a smell reminiscent of phenol.


A beer can also smell like tobacco. However, this is not so much the cold smoke of a cigarette as the smell of dried tobacco. This aroma is usually produced by a dark malt and a hop with dry aromas.


There are beers that smell soapy. This means that it smells relatively sweet, slightly floral and greasy. The fragrance is created by the hops, yeast and the malt in the beer.

Liver sausage

Really, liver sausage! During a stout fermented with Belgian yeast, I have heard this aroma myself.


This aroma is particularly produced in smoked beers where the malt used has been dried over fire smoke. This creates aromas that a smoked ham also brings with it.


Tar aromas can also be found in a beer. They are also produced by heavily smoked malt or can be revealed by a wooden barrel storage.


Butter aromas are produced by diacetyl and produced by the yeast in beer. It is therefore quite normal that a beer can taste like butter or sweet caramel canons. However, too strong a butter note is also an indication of a beer error.


If a beer tastes like liquorice, it’s not everyone’s taste. The aromas are created by roasted malt and yeast.

Burnt bread bark

The aroma of burnt bread bark comes from malts that have been drowned under high heat.


Fresh, herb-like aromas in beer are often reminiscent of hay. These aromas are created by the hops in the beer.


Lighter malt, which is used in large quantities in beer, reveals aromas of biscuit. It is reminiscent of a delicious, fresh and slightly sweet cake bottom.


A delicious fruit cake can be smelled and tasted when the beer shows multifaceted and not exactly definable fruit aromas and also the malt provides a fine biscuit note.

Resin/fir needles

Hops give off their aromas in the form of hop oils. Depending on the hops, such resinous aromas are created in the beer. In some cases, these are also reminiscent of pine needles.


Honey is a common characteristic of some light strong beers. The light malt used, which was used in large quantities for brewing, is reminiscent of honey.

Lemons (shells)

Lemon or lemon peel is a common aroma in Pale Ales or India Pale Ales, they come from hops and bring a fine acidity and very fruity aromas to the beer.


Apple aromas are not so rare in a fruity beer. However, these are often only recognizable at the “second glance”. Apple aromas come from certain hop varieties. Canned apple is then less found in beer. This aroma is created by the hops but also by the malt, which brings with it a candied sweetness.


Dark beers often show a very nutty, slightly greasy character. The aroma is created on the one hand by dark malts and by fermentation.


A beer can smell like a variety of flowers. Roses, carnations or geranias are not uncommon. The aromas are created either by hop varieties with floral aromas and/or the yeast variety. Especially top-fermented wheat beers often have a typical clove scent.


Everyone probably knows the dry, toasty taste. Beer can also present these flavors by using bright malts.


The scent of varnish or solvent can also be found in a beer. If this is too pronounced or cannot be overlaid by other aromas, this aroma is perceived as unpleasant. Fermentation and subsequent alcohol content in combination with certain yeast varieties is the reason for this aroma.


A beer that tastes like vegetables? Unimaginable… or, actually not so absurd. Some hops provide vegetable aromas such as .B peppers or soup greens. These aromas, of course, only appear very discreetly in the beer and do not disturb the taste buds. If a beer tastes too much like vegetables, this also indicates a beer error.


What is special about fruity aromas, perhaps at this point one or the other questions. So far, the fruit aromas are one of the primary flavours and are contained in virtually every beer. But did you know that beer can taste like watermelon, peach, lychee, pineapple, maracuja, mango, strawberries, raspberries and really sweet grapes?

A lot of hop new breeds in recent times makes this possible.

Glacier ice candy

Polaris is the name of the hops, which are said to conjure up the aroma of glacial ice candy in the beer. However, they are only secondary aromas of the hops and you need some imagination and a trained sense of smell to recognize this aroma.


These were our 27 amazing aromas in beer. We can look forward to seeing what the future holds. This is because beers are increasingly being stored in wooden barrels. What is common with whisky as “wood finishing” is now also done with beer. If the wooden barrel then had a preoccupation, e.B. with rum or tequila, completely new and diverse aromas are created in the beer.

In addition, new hop breeds are constantly coming onto the market, which in turn bring new aromas and aroma combinations.

What Is The Strongest Beer In The World?

The battle for the world’s strongest beer is still raging.

It began around 2008, when Georg Tscheuschner – himself a master brewer and founder of the Schorschbräu brewery – learned about a beer with around 27% alcohol. Such a high alcohol content, Tscheuschner knew, can no longer be achieved by normal fermentation. His interest was aroused and so he tinkered with his ice buck method. In order to make an ice buck, a normal fermented buck beer is frozen with the highest possible alcohol content. Since water freezes much faster than alcohol, you get a buck beer concentrate with significantly more alcohol percent.

In 2009, Georg Tscheuschner put his ice buck on the market with 31% alcohol and shortly afterwards put it with an ice buck, which was a fabulous 40%. With these beers, the Schorschbräu brewery won the title “The strongest beer in the world”.

The competition for the strongest beer in the world

For several years now, 3 breweries have been running head-to-head for the title of “strongest beer in the world”. The opponents are Schorschbräu from Germany, Brewdog from Scotland and Koelschip from the Netherlands. The Brewdog brewery reacted to the world record of the Schorschbräu Eisbock (40% alcohol) with its “Sink the Bismarck”, which with its 41 vol. % Alk. exactly 1% above the Schorschbock. One year later, Schorschbräu responded with a strong beer with 43 vol. % Alk. and reclaimed the title.

For example, the title wandered back and forth between Scotland and Germany for a while, until Brewdog launched a beer with 55% alcohol in 2011 and declared the competition, also known as the beer’s name , “The End of History,” to be over. But Georg Tscheuschner did not make it so easy for the Scots. He has reclaimed the record of the “strongest beer in the world”, with an ice buck called “Schorschbock 57” cooled down to minus 60°C.

Unfair game for the title?

2012 was the year of records and immediately of great doubt. The previously unbeaten Schorschbock 57 (57.5 vol. % Alc.) was replaced by the “Start of the Future” by ‘t Koelschip. A short time later, a new brewery called Brewmeister grabbed the title with its Armageddon (65 vol. % Alc.) and a little later with the Snkake Venom (67 vol. % Alc.). Since the end of 2012, the strongest beer in the world is said to come from the Netherlands, it is the “Mistery of Beer” with an incredible 70 vol. % Alc.

However, there is much discussion about the last 4 alleged strongest beers in the world by ‘t Koelschip and Brewmeister and doubts that everything went right during the brewing process. Rumours and speculation swell, many beer derivatives and hobby brewers question the alcohol content of foreign beers. If true, the Schorschbock 57 would still be the strongest beer in the world. Georg Tscheuschner also demands independent laboratory tests. He himself can sit back and relax, because his beer was tested by the Customs Technical Training and Testing Institute in Berlin and an alcohol content of 57.7 percent was proven.

The ranking of the strongest beer in the world

  • 32 % Vol. Alc. Schorschbock, Schorschbräu, Germany
  • 40 % Vol. Alc. Schorschbock, Schorschbräu, Germany
  • 41 % Vol. Alc. Sink the Bismarck, Brewdog, Scotland
  • 43 % Vol. Alc. Schorschbock, Schorschbräu, Germany
  • 45 % Vol. Alc. Obelix, ’t Koelschip, Netherlands
  • 55 % Vol. Alc. The End of History, Brewdog, Scotland
  • 57 % Vol. Alc. Schorschbock, Schorschbräu, Germany
  • 60 % Vol. Alc. Start the Future, ’t Koelschip, Netherlands
  • 65 % Vol. Alc. Armageddon, Brewmeister, Scotland
  • 67 % Vol. Alc. Snake Venom, Brewmeister, Scotland
  • 70 % Vol. Alc. Mistery of Beer, ’t Koelschip, Almere, Netherlands

What does a beer with well over 30% alcohol taste like?

In terms of taste, these beers are more similar to aroma profiles as they are known from whisky, brandy or sherry. Usually a strong malt sweetness, smoke or wood barrel aromas and of course a dominant alcohol note dominates. As a result, such a strong beer is not comparable to most known beers. What is interesting, however, is how diverse and varied beer can be.

Of course, these beers should not be drunk in one go after gardening, but you should take your time, e.B. evening in front of the fireplace, poured into a cognac glass to make the aromas work.

Tip for the house bar or beer cellar

In our opinion, a selection of such beers belongs in every bar counter at home or beer cellar. They are the best substitute for other high-percentage alcoholic beverages and can also be perfectly combined with various dishes such as game dishes or desserts. There are big differences in price, so a bottle of Schorschbock 57 costs around 199€. But then you get a noble and above all strongly limited ceramic bottle in the wooden box.

You don’t have to worry about durability. Dry, standing and reasonably dark, these beers are durable for years. It is even said that these beers become like a good wine, more aromatic and better the longer you store them.

What You Should Know About Hops As A Beer Fan

Beer and hops, that belong together like beach and sea, like pot and lid. Beer without hops? Unimaginable! Hops have made beer a food and beverage that is harmless to health. In the early Middle Ages, poisonous herbs were often thrown into the brew. In addition, the use of different hop stake in brewing was the birth of some special beer styles. And last but not least, hops are the “aroma-giver” for beer par excellence

Hops  “The Soul of Beer”

Did you know that Germany was the world market leader in hop cultivation with 18,598 ha until 2016? It was only in 2016 that the USA, which massively expanded its cultivated areas – currently 20,582 hectares.

The increase in hop-growing areas in the USA is due to the growing number of craft brewers. Although these craft brewers account for only 8% of total beer production in the US, they consume more than 50% of the hops grown locally. This is because in the production of craft beer, sometimes 10 times as much hops as for a “standard beer” is used.

But also from a global point of view, the number of hop-growing areas is growing, despite the fact that per capita consumption is steadily decreasing.

This is due, fortunately, to the high demand for special beers and the growing new construction sites.

There are different reasons for this steep increase in interest in special beers, especially so-called craft beers. One of the most important reasons is definitely the varied aromas that craft beer offers us. And we owe this variety of aromas that can be in a beer to one ingredient in particular: hops.

What is hops anyway?

The hop (Latin Humulus lupulus) is a close relative of the hemp plant. The hop plant has grown to a growth height of up to 12 metres. At the beginning of March, the plant begins to grow and is harvested at the end of September.

The hops begin to bloom on June 1. After 3-4 weeks, a hop cone develops from the flower. The hop cone – the fruit, so to speak – is the component of the plant needed for hop production. It looks like a small pine cone and consists of many small cover leaves, which protect the lupulin, which is in the form of lupulin glands at the end of the cover leaves. In this lupulin are the alpha acids and the essential oils, which are decisive for the aromas of the hops. You will certainly know the special properties of some plants such as mint or sage. When you rub the fine leaves between your fingers, highly intense aromas are created.

It is above all the essential oils to which hops owe its different aromas depending on the hop variety. More than 100 molecule compounds are now known in hop oil, which have different aromas. However, 4 molecules are always contained in the different hop varieties:

  1. Linalool: Linalool is the main component of every hop. This molecule provides the hop-flowered and fruity aromas of the hops.
  2. Myrcene: Myrcene is more common in hops than the main ingredient linalool and provides herbaceous metallic aromas. However, mycren is difficult to soluble during the brewing process, which is why the molecular compound has only a small effect on the aroma in the beer.
  3. Limonene: This molecular compound is particularly important for the fresh, citrus-like aromas in beer. Depending on the type of hop, this molecule can be so pronounced that it also contributes aromas of oranges and tropical fruits.
  4. Pines: Pine provides a spicy aroma that is reminiscent of resin, pine needles and, in some cases, a medicinal sharpness.

7 Tips For Fast Beer Cooling

The party and the atmosphere of the party are the order of the day. Sometimes it’s better with meeting good friends in the yard and watching a game. Of course, cold beer is an integral part of this. But what if there is no more? What if the beer in the fridge, or the beer becomes “tea” at high temperatures? A horror scenario for all beer lovers because nobody wants to drink warm beer. In case of this emergency, you need to have a solution in place.

So that you can enjoy cold beer anytime, anywhere, we have put together some good tips for cooling beer for you. 

#7 The cooler bag or cooling box

Known worldwide and available in almost all sizes, a cool box or bag is ideal for keeping your beer cool. Care must be taken to store enough cooling charge in it. 

Tip: The most original product is a cooling bag combined with a folding chair, which is best suited for outdoor activities. 

#6 Digging in as beer cooling

The most natural refrigerator ever, is “earth” in the truest sense of the word. Everyone buried their feet in the sand on the beach and found that at low depths, the temperature was much colder than above.

The downside is having to clean the bottle before drinking, depending on the substrate. 

#5 Dry ice

Dry ice or frozen CO2 can reach temperatures up to -50 ° C. At these temperatures, the beer can quickly cool off, with the result that the frozen ice begins to evaporate in fresh air. However, it is also important to ensure the safe management of dry ice, severe burns can occur during skin contact, and should not be consumed under any circumstances.

#4 Self-cooling tapping system

For the entire beer barrel, self-cooling taps are used for proper beer cooling. For tapping systems, of course, a power connection is required. This can be a bit tricky on the beach … unless you can find a solution for it.

#3 Ice Cube

Ice cubes can be purchased today in almost any “street corner”: the nearest supermarket, beverage market or gas station, pre-packaged. All you need is a larger container to fill with ice and beer. It’s a little easier if you tear the bag and add a few beers to cool it down.

Tip: The beer box ice cube for making itself fits perfectly on a box of beer and cools all the bottles in it evenly.

#2 Beer in the water, the perfect beer cooling?

One of the easiest ways to cool beer is to soak it in cool water. If you are outdoors, the suitable places would be rivers or lakes. Indoors, you can use your bathtub or shower filled with cold water. This is where ingenuity is much needed.

#1 Evaporation

This method is ecological, simple, effective and amazingly the same, so this beer cooling method deserves our 1st place. To cool your beer down a few degrees you only need cold water and a cloth, preferably a towel but if necessary it would also do a sock. Simply wrap the beer with the damp cloth and place it in the sun – yes you have read correctly, off into the sun. For the water in the cloth to evaporate, it needs energy and it deprives the beer of heat. In other words, the beer releases heat to the cloth and thus becomes colder.

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