May 11, 2014

Bama Beer Series: Cahaba Brewing Company


The Bama Beer Series will focus on the often overlooked breweries and brewpubs of Alabama. Alabama has a growing craft beer scene that has come into its own over the last few years and we will explore the beers of Alabama, some of which are the best in the south.



Cahaba Brewing Company, Downtown Birmingham, AL

Cahaba Brewing Company (CBC) was founded in the summer of 2011 by a group of friends united by their love of craft beer and home brewing, but officially opened its doors in September of 2012 (http://cahababrewing.com). Their brewery is on the outer edge of downtown Birmingham which features a small tap room with bar and picnic table seating. Best of all they have two skeeball machines and a skeeball league.

Cahaba Brewing’s namesake is the Cahaba River, a major tributary of the Alabama River and part of the larger Mobile River Basin. It is the longest free-flowing river in Alabama with 140 of its 191 miles undammed. It is among the most scenic and biologically diverse rivers in the United States. Many of CBC’s beers are named for the flora and fauna of the Cahaba River including, Oka Uba IPA, named after the Native American name for the river.

The brewery has four flagship beers on tap and nine specialty and seasonal offerings on a rotating basis. They also have a single hop series in which they brew an Extra Pale Ale that uses a single hop variety.

                                     


Below is a selection of some of the best they have to offer:

Oka Uba, IPA

COMMERCIAL DESCRIPTION
[Oka Uba IPA] has been described as liquid candy.  Weighing in at only 57 IBU’s (International Bittering Units), Oka Uba proves that hoppy IPA’s don’t have to be oppressively bitter.  Premium malts and lots of late hop additions will make this one of the most drinkable IPAs you’ve ever put in your mouth. 7.5% ABV

Nick
Draft. Light copper color with a small white head and nice lacing. Floral aroma with a resin and citrus hop flavor. Medium body with a medium bitter hop finish.

Taylor
Draft at the taproom. Pours copper with white frothy head. Aroma is grapefruit, caramel, nut, and pine resin. Nicely hoppy aroma. Taste is citrus, nut, bread, resin slight fruit.  medium body with a bitter finish. Really solid IPA.

India Pale Lager

COMMERCIAL DESCRIPTION
Who says ales should have all the hops?  Our passion for crafting excellent beers brings you India Pale Lager.  The lager yeast provides for a clean and dry base beer well suited for hopping!  The addition of bold American hops that showcase floral and citrus aromas give this lager the hoppy characteristics of an American IPA, wait American IPL. 6.6% ABV

Nick
Draft. Golden with thin white head. Aroma of pine hops and citrus (grapefruit). Light body with strong resinous hop bitterness upfront, some citrus notes, and a nice bitter finish.

Taylor
Draft pours clear light copper with frothy white head. Aroma of grapefruit, slight grain, floral, resin, very clean. Taste is hops up front, grapefruit, light fruit, nut, light grain. Light body with a very nice clean bitter finish. Very enjoyable beer.

Fraxinus Maximus, Double IPA

COMMERCIAL DESCRIPTION
In keeping with the Cahaba theme, Fraxinus is named after the Genus of the Ash tree which is a common species along our beautiful Cahaba River.  Fraxinus is an amazing Double IPA.  By using a technique called Hop Bursting, we are able to create a beer that has 120 calculated IBU’s.  However you’ll find it is anything but bitter, Fraxinus is a well balanced Double IPA with a solid malt backbone and complex hop aromas.  8.5% ABV

Nick
Draft. Copper color with medium white head and nice lacing. Citrus and pine hop aroma. Medium body with resin and citrus hop flavor with a bit of a soapy finish.-- Same overall score as before but more raspberries on the aroma and I didn’t get a soapy finish this time. A decent IPA

Taylor
Draft, pours clear copper with frothy white head. Aroma of caramel, grapefruit, nut, raspberry, hint of alcohol. Taste of caramel, cereal, grapefruit, medium body with bitter finish.


Liquidambar, American amber ale 

COMMERCIAL DESCRIPTION
Liquidambar is a crisp, malty beer with a beautiful caramel color.  This brew is finished with a healthy handful of palisade hops that impart an incredible balance between malt and hops.  This sessionable beer is made for drinking. 5.25% ABV

Nick
Draft at taproom. Light brown with small off white head. Aroma of malt sweetness and caramel. Medium/light body, malt, caramel, and some hop bitterness with a slightly sweet finish.

Taylor
Draft, burnt copper with a thin white heat.  Aroma of caramel, cereal, nut. Taste of earth and cereal, not much else. Light body with a slightly sweet finish.

Ryezome Rye Stout  

COMMERCIAL DESCRIPTION
People who don’t like stouts tell us they love Ryezome!  Ryezome is extremely crisp and finishes with pleasant aromatic hops and hints of coffee and chocolate.  With its light to medium body and refreshingly balanced profile you’ll find Ryezome quickly becoming your favorite stout. 5.8% ABV

Nick
Draft. Dark brown with a small tan head. Aroma of chocolate and roasted malts. Medium body with chocolate and malt notes and a slight hop bitterness.-- Much more sweetness both in the aroma and flavor. I prefer the less sweet version.

Taylor
Draft pours brown/black with tan head. Aroma of caramel, chocolate, raspberry, coffee. Taste of coffee, chocolate, burnt caramel. Bitter dry finish medium body.

May 1, 2014

Does Eating Yeast Really Mitigate Alcohol Intoxication?

Jim Koch of the Boston Beer Company recently stated in an interview with Esquire Magazine that his secret to drinking without the intoxicating side effect was to eat  a teaspoon of baker’s yeast (mixed with yogurt). He claims that the enzyme alcohol dehydrogenase (ADH) in the yeast supplements our own ADH breaking down some of the alcohol reducing the amount that is absorbed by our bodies. Sounds too good to be true right? Well, I have a sinking suspicion that it is, so let’s take a look at the science.

Alcohol dehydrogenase in humans is an enzyme that catalyzes the reaction of alcohol to acetaldehyde that is found in the liver. It helps to clear alcohol from the body in a form that can be excreted. In contrast to humans, baker’s yeast have three types of ADH enzymes: ADH1, ADH2, ADH3 (similar to ADH1)1. This is where things start to get a little fishy.

ADH1 in yeast actually reduces acetaldehyde and NADH to ethanol (making more alcohol) to regenerate NAD+, an important part of glycolysis (the cycle used to create energy from glucose)2. As luck would have it, the most active form of ADH in baker’s yeast (the kind that Koch is eating) is ADH11. So essentially, as you’re breaking down ethanol in your body, yeast could be converting it back into ethanol canceling out what your body is doing increasing the effect of that beer.

The second form of alcohol dehydrogenase (ADH2), does in fact catalyze alcohol into acetaldehyde. The only issue is that ADH2 production is inhibited by the presence of glucose (sugar) in the environment3. So, Koch’s recommendation of mixing the yeast with yogurt would effectively repress the transcription of ADH2 reducing its activity.

If you’re still not convinced, the optimum range for these enzymes is in the neutral to alkaline range 1. Your stomach, as I’m sure you know, is acidic (low pH), and would decrease the activity of the enzymes (if it didn't completely destroy them). Not to mention the fact that there are many beers produced that remain unfiltered, containing live yeast cultures in the beer, and do not lose the amount of alcohol in them as they age.

Sadly, it seems like the only way to "drink" without getting drunk is to stick with non-alcoholic beer (e.g. O'Doul's) or you could just drink responsibly, know your limits, and have a designated driver. If you have any other tips to mitigate the effects of alcohol while drinking let us know, and we will check them out to see if they are scientifically sound! Happy brewing.


  1. Leskovac, V., Trivic, S., Pericin, D. 2002. The three zinc-containing aclohol dehydrogenases from baker's yeast, Saccharomyces cerevisiae. FEMS Yeast Research 2:481-494
  2.  Bennetzen, J.L., Hall, B.D. 1982. The primary structure of Saccharomyces cerevisiae gene for Alcohol Dehydrogenase I. The Journal of Biological Chemistry 257:3018-3025
  3. Vallari, R.C., Cook, J.W., Audino, D.C., Morgan, M.J., Jensen, D.E., Laudano, A.P., Denis, C.L. 1992. Glucose repression of the yeast ADH2 gene occurs through multiple mechanisms, including control of the protein synthesis of its transcriptional activator, ADR1. Molecular and Cellular Biology 12: 1663-1673

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