Prevent the infamous Hangover Humbug

not have been faced with the infamous holiday hangover after indulging in some “festive spirits”.  A question that might have crossed your mind is how you could have minimize these unpleasant after effects while not having to forego your favorite brew with friends and families. Well, the answer is…get to know your Congeners!

Congeners “contribute to an alcohol’s unique color, odor, and taste, and punish your head and belly the morning after”.  CNN health delves into more detail about this in a recent article titled “Being Choosy about booze helps avoid hangovers”.  According to the article, the rule of thumb is the darker the liquor, the bigger the hangover.

In the study, 95 people between the ages of 21 and 35 were served either Wild Turkey bourbon or Absolut vodka (which have roughly the same alcohol content) mixed with caffeine-free Coke, which was designed to mask the taste of the liquor. According to the study, bourbon, which is aged in oak barrels, has 37 times as many congeners as vodka, which is heavily filtered to remove impurities.

The people who drank bourbon reported more severe hangovers than the people who drank vodka, but they weren’t any less alert.

This is all well and good, however this is a Burlington Brew Tour blog, so what about the beer…

The staff at BBT did some reading to help out our fellow beer enthusiast and unlike liquor, color or hue in beer does not affect a beer’s likely hangover potential. In brewer’s yeast, especially lager yeast, there are natural chemical byproducts which form during the fermentation process. One of these chemical byproducts is Acetaldehyde.  This chemical usually imparts a green apple flavor in beer. Beer behemoth Anheuser-Busch has been said to have the highest level of this hangover catalyst. Acetaldehyde is typically inappropriate in any beer style, though Anheuser-Busch’s Budweiser has integrated it within their flavor profile by using beechwood chips in the fermentation to drop the yeast out of the solution before it can be reduced to ethanol, a byproduct of yeast breaking down sugar.

So, what can we gather from this? We at BBT pride ourselves in supporting our local Vermont breweries that do not focus on quantity, yet quality, and have a much more intimate and involved role within their brewing processes. With smaller staffed outfits, ownership that takes the time to engage and get to know their consumers, and a more organic brewing style than the “big guys”, going local ensures that we say bye to the byproducts and hello to a more enjoyable experience during and after indulging in your favorite brews.

Don’t forget, this is only part of the formula to preventing a hangover, and much of it relies on your own responsibility and ability to monitor your intake at the company jingle ball or Grandma’s holiday gathering.

We hope you all had a very hoppy holiday season and this information helps you enjoy some local brews with macro taste and micro adverse effects the day after!

1951-2009

There will be no beer of the week due to this tragic occurence, however I would like to write a personal note to Greg for his thanks and dedication to Burlington Brew Tours and the Vermont Beer community.

Gregory Noonan, the man who wrote the book on beer brewing — three books, actually— and helped launch the microbrewing culture in Vermont. Noonan, who established the Vermont Pub & Brewery in 1988, had an effect on a wide spectrum of the brewing landscape. His knowledge and accessibility helped propel home-brewers to the next level.

Greg was truly an amazing person! When I first came to him with my Burlington Brew Tour idea, he was so erudite and eager to help, that upon meeting me, gave me the opportunity to check out the brew process first hand. Greg really believed in the BBT venture. If it were not for Greg, BBT would be non-existent. He was always willing to introduce himself and make you laugh. This was a common theme throughout his life. He was such a lively and charismatic soul. There was something about him, which was so personable and approachable. I started this company not really knowing anything about beer; however, Greg took me under his wing to teach me the intricate details of the brewing process and the specifics of VPB’s great beer. I will greatly miss my interaction and compassion Greg had for me when I came to him as a lowly college student.

Thank You for Everything!

Respectively,
Chad Brodsky

R.I.P. MR. NOONAN