Commercial brewers and homebrewers alike employ experimental and traditional brewing techniques to get their craft beer just right. One of those techniques is Krausening, a traditional German approach that eschews adding any sugars or extras to the fermented beer, with the goal of producing a "cleaner" beer. In summary, and ultimate effect, to kräusen a beer is to add carbonation to it.
Such a good question for fall, as nothing says NFL Football Sundays like grilling up a dozen flavorful beer brats for the game. Sure, burgers and ketchup-drenched hot dogs are acceptable fare, but why settle for second place when you can boil brats and sweet onions in your favorite beer? Besides, bratwurst, like your liver on Sundays (from 1pm-4pm), could use a good beer bath.
Cenosillicaphobia has been beer drinkers' worst nightmares since the dawn of ... well, since beer was created. The livers of beer lovers have a rational and sensible fear to this malt liquor malady, and rightfully so. If you find yourself suffering from Cenosillicaphobia, please, apologize to your liver.