Beer Blinded Me with Science

I recently came across this categorically exhaustive graphic of the beer spectrum. Does it look like anything else you've seen before? Yeah, that's right. The periodic table of elements! If, like me, you loved 9th grade Chemistry, then this will be right up your alley.

As a visualization for beer education and appreciation, I also think it's genius. Each column represents a distinct variety of beer (e.g. Belgian ales, pale ales, Scottish ales) within one of the two major brewing styles (lagers vs. ales). And, within every column, sub-varieties are organized vertically by A.B.V., with the lowest-alcohol styles appearing at the top and highest-alcohol styles appearing at the bottom.

In case you were wondering, you can also see how common and even obscure beers compare to one another by original and final gravity, bitterness (as measured by International Bitterness Units, or IBUs), and color intensity (as measured by Standard Reference Method, or SRM). Yes, someone actually used a spectrometer to calculate how light passes through a brown porter as compared to a robust porter. And, I appreciate that. Very much.

Recipes

Christouts's Homemade Soft Pretzels

Ingredients

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.