Beer Newsletter

Beer and Brewing

December 16 2004 Beer and Brewing Newsletter

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Low Carb Beer - Ultra , Light , Michelob and More

You've worked hard to get that weight off!  It's the Holiday, and nothing sounds as good as a robust, thirst-quenching beer.  Reward yourself with a grand selection of "better-for-you" brews.

Click Here for more!


Beer Fox Tip of the Week:

Recommended Serving Temperatures for Beer:

Dark ales, porters, stouts - 55-60°F

Belgian ales, strong ales - 50-55°F

Pale ales, amber ales, dark lagers - 50-55°F

Wheat beers ad pale lagers - 45-52°F

Fruit beers, lambics, framboise - 40-50°F

Brews News:

A Florida based company, Tempra Technology, has developed a self-chilling beer can that can drop the temperature of a beer to 37.5 degrees Fahrenheit in three minutes.  The "I C Can" can stay cold for up to an hour.

The American Homebrewers Association's 2004 National Homebrew Competition Winner for Homebrew Club of the Year: QUAFF(Quality Ale Fermentation Fraternity), San Diego, California, USA

Craft Brew of the Week Award:

La Fin du Monde, Unibroue, Inc., Chambly, Quebec, Canada

Style - Tripel Belgian Ale


This complex brew pours an incredible dark yellow-orange, and has a hazy, opaque, sunset-at-the-shore hue.  It's huge head fades to about 1/2" after a few minutes.  This is a triple fermented golden ale with 9% ABV. 


Smooth and slightly citrus flavor, with coriander and spice tones.  It has a noble hop tonality, with a full mouthfeel and an impressive carbonation that feels very much like champagne. 


This is one for the Holiday parties!


Please visit for even more great content about Beer and Brewing. To participate in free, fun online discussions, this site has a community forum all about Beer and Brewing located here :
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I hope to hear from you sometime soon, either in the forum or in response to this email message. I thrive on your feedback!

Have fun passing this message along to family and friends, because we all love free knowledge!

Carolyn Smagalski, Beer and Brewing Editor 

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