The other is to put something, anything solid or liquid, into the beer. There are two surefire ways to eliminate these precious spheres of gaseous refreshment: the first is to let the beer warm (colder liquids can hold more CO2 than room temperature ones). The bubbles of carbonation also carry volatile aroma compounds to meet the nose, making each whiff more tempting than the last.įrankly, when beer loses the fizz, it doesn't taste much like beer anymore. Lose the bubbles and a crisp, light pilsner becomes a heavy slice of liquid bread on the palate. The key that unlocks beer's most refreshing qualities is its carbonation. You've all just been making radler wrong. A feat even the snobbiest mixologist at a high end cocktail bar would brag about. Instead, it's a coalescence of two things that may be good enough on their own into something far better. However, the collision of refreshing, sparkling German lager and zippy, puckering lemonade is far from a haphazard blending of a spirit and mixer. Want more great food writing and recipes? Subscribe to Salon Food's newsletter. This is a hill I will die on." Inevitably, at least a few folks compare its taste to that of human waste, and for all the vitriol thrown at the drink you'd think that it really did taste like a pint of urine. "I also enjoy a radler, but it is not beer," one user wrote, while another said, "Radlers are just alcopop and suck. A quick scan of Beer Twitter demonstrates this. Yet, even though it was established so close to the epicenter of German brewing, beer "geeks" scoff at their mere suggestion of a radler. This is where the "radler" was coined as a cocktail made of half German beer, half lemonade. The village of Deisenhofen is even closer at less than 10 miles away. There's also the fact that the oldest continuously producing brewery on Earth, Weihenstephan, sits just over 20 miles from Munich. Of course, there is Oktoberfest where brewery tents act as temporary palaces of worship to German lagers. The clean lagers, and fruity wheat beers of the area are held up as bastions of perfect quality and esteemed tradition. Germany, and especially the area surrounding Munich, is home to some of the most respected brewing techniques and ingredients in the world. This story is part of Salon Food’s “In Defense Of…” series, which is a collection of commentary, personal essays, and reporting about foods we love that are controversial, unfairly maligned or could use some reputational rehab.
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