Craft Beer is a brewin'

So, I will start off this blog with an apology for not writing in quite some time.  It seems like the New Year rushed in with a bang, between traveling and changing jobs, I barely had time to put the Christmas decorations away.  However, I did have time to visit Boulder Brewery on a January get-away ski trip to Colorado.  It's sort of funny how taste evolves over the years.  In college and even towards the end of college, red wine would be my drink of choice.  I mean, it is full of antioxidants like resveratrol, full of sophistication, and "one glass of wine per day in moderation MAY minimize the risk of heart disease." (Moderation is key here: meaning one glass of day for women and one to two for men per day.  Not exactly the standard college student serving size.)

As a dietitian, I was probably one of the first to be excited about the red wine benefits.  Somewhere along the way though, I began to really enjoy the crisp, cool flavors of a good beer.  I also became really interested in the craft brewery concept, visited a few, and realized something: Beer, just like wine, is fermented and contains ethanol--the same active ingredient in wine.  Upon further research of beer, I found that the hops in beer contains flavonoids that have antioxidant properties as well as slowing the release of calcium from the bones, which diminishes the risk of kidney stones.  Dark beer specifically also contains a small amount of soluble fiber compared to wine that contains none--which may be useful in lowering LDL cholesterol.  Again, beer and wine are similar in the idea of all things in moderation.  Too much of any alcohol in excess of the one five ounce glass per day for women and one-two for men can actually have detrimental effects on the organs and tissues in the body.

These things being said-I also appreciated the fact that beer put less strain on my wallet.  And, I think that a frosted glass filled with a tasty craft brew is just as classy of a libation as wine is.  Of course, everyone is entitled to their opinion but I will share with you some of the highlights from my most recent brewery visit in Boulder as well as some of the process of how craft beer is made.

Kegging Process 

We took a 45-minute guided tour of the brewery and afterwards were promised samples of several of the most popular beers.  Boulder Beer is one of the oldest microbreweries, opening in 1979 when two professors at the University of Colorado received the 43rd brewing license issued in the United States.  They are a very sustainable brewery, believing in the power of a small carbon footprint.  They actually take their excess grains to a silo company for seed that is close-by.

     The main ingredients in beer are malt barley, hops, yeast, and water.  Other grains may be used, such as wheat in wheat beer, but most are made with barley as the base.  Malt is made by steeping the barley in water to germinate, then it is halted by heat-drying in a kiln.  Then, mash is made by milling malted barley into smaller pieces and mixed with hot water.  This breaks down the starches into fermentable sugars.  The liquid, also known as the "wort" is drained.
          Hops, which are cousin
to the marijuana plant, (I thought it smelled like Mary Jane simply in there because we were in Colorado, but apparently it is because the hops are kin to weed) are added to the wort and boiled. (Fun Fact: Boiling Point is 206 degrees Fahrenheit due to the elevation in Boulder.)  Once cooled, it is transferred to the fermentation tank, yeast is added, which turns the simple sugars into ethanol and carbon dioxide.  The result=beer! Of course, beer is allowed to age, which varies by certain ones, and is passed through filtration to remove residue.  Then, it is packaged in kegs, cans, or bottles and ready to enjoy!

      Beer holds its own to wine in many ways, so as temperatures start to rise and the sun begins to shine, take a chance on expanding your taste buds at a local brewery and then sit back, relax, and enjoy a cold one!

My sister-in-law smelling the hops

Sampling some of Boulder Brewery's best

Where is the love for Black-Eyed Peas?

2014 didn't seem to slow down one bit as it hastened upon us.  I hope that the New Year provided a time of good company and good cheer.  For my family, a New Year's Day tradition has always involved enjoying some Black-Eyed Peas, and I don't mean the musical group :)   My father has been a steadfast believer in the idea that black-eyed peas are supposed to bring you good luck, and has always made sure that anyone in our home on New Year's Day had a sampling of his homemade black-eyed peas.  Some say it is a Southern tradition, which could explain why it is often accompanied by some turnip greens and cornbread, but nevertheless, the hope of good luck is something that draws many to this food.  It has been said to be lucky because the black-eyed peas swell when cooked, symbolizing prosperity.

I will leave you to your own beliefs about the prosperity black-eyed peas may bring to you and yours, but I will tell you some of the amazing nutritional benefits of this food.  It is usually known as a plant food, but the United States Department of Agriculture includes it in the meat and beans section of their MyPlate, primarily because it is packed with enough protein to be considered an adequate source.  Vegetarians might use black-eyed peas to substitute for meat when planning meals.  Consuming legumes, which is what black-eyed peas are considered, are desirable for everyone due to their high content of other nutrients such as zinc, iron, and potassium.  Black-eyed peas are also a good source of fiber, which most of us do not get enough of in our daily diets.  Maybe you didn't consume black-eyed peas this New Year, but their fabulous nutritional benefits make them ideal for any day of the year, so show them some love!

On an ending note,  I have had many thoughts about topics to blog about in this new year, but my head remains cluttered with far too many ideas to know where to start.  So, I am enlisting the help of my readers and followers.  It is you who probably have many ideas, questions and thoughts about food, nutrition, and the like. So, to begin 2014 I would like to get some ideas on what you want to read about and learn more about.  Please comment on this post with your thoughts and ideas, and I will do my best to honor your requests.  I look forward to seeing what is of interest to everyone and may the new year find you well!

Megan