Royal Lepage Real Estate | Agent:Trevor Hird

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Location: 2945 Lonsdale Avenue, Upper Lonsdale, North Vancouver

Visit them at 3108 Edgemont Boulevard, North Vancouver BC V7R 2N9

It probably comes as no surprise to residents of the North Shore that our area just polled as the happiest place to live in the region. The poll by Angus Reid found that 89% of local residents rated the area as ‘an excellent or good place to live’. Of those, 54% rated the area as excellent, well above the regional average (33 per cent). It wasn’t all good news though, only 17% of residents gave a ‘positive rating on value for money in terms of housing prices’, below the regional average of 23%.

Beer…Jesus juice, god’s gift to mankind.  Call it whatever you want, it’s fantastic.  It is considered one of the worlds oldest prepared beverage and to this day, behind water and tea, is the most drank liquid on this planet.  At one point in history there was a German Beer Purity Law which the only stated that the ingredients that could be used in the production of beer were water, barley and hops… Yeast was the final addition but they didn’t know about microbes until the late 18-hundreds. The next few posts will explain the ingredients.

White Labs provides an extensive list and definition of all yeast variations used for brewing beer.

Yeast Smack Pack that is added to the wort for converting sugars from the malt into alcohol.

Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts.  There are literally hundreds of varieties and strains of yeast.  In the past, there were two types of beer yeast: ale yeast (the “top-fermenting” type, Saccharomyces cerevisiae) and lager yeast (the “bottom-fermenting” type, Saccharomyces uvarum, formerly known as Saccharomyces carlsbergensis).  Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae.

Check out brewstoria for an in-depth review of all malts.

Dark Crystal Malt-Contributes a strong reddish hue to milds, brown ales, and other dark beers. The long kilning of this malt imparts a roasty edge on top of the malty sweetness of a crystal malt.

Malts (and adjuncts) provide the fermentable sugars that are required to make beer (and to make beer “sweet”). The process of malting converts insoluble starch to soluble starch, reduces complex proteins, generates nutrients for yeast development, and develops enzymes.

This website provides a fantastic guide to the various varieties of hops used in brewing beer.

Cascade Hops.  One of the most prominent hop species in west coast brewing.  This variation of hops adds a grapefruit/citrus bitterness to beer.

"Hops are the female flowers (also called seed cones or strobiles) of the hop plant, Humulus lupulus.[1] They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor."