Beer is the most consumed alcoholic beverage worldwide and, with mid-summer heat upon some of us, I feel a beer chat is in order. With options from dark and heavy to tart and light, there is a beer to fit every occasion and whim.
Ales and lagers are the two broad categories of beer, and I do mean broad, as there are innumerable styles in each of these categories and even some overlap. However, there are steadfast differences that establish their base characteristics. They are processed at different temperatures and use different types of yeast. Ales are made with yeasts that float at the top of the tank at temperatures in the 70F/20C range, and produce an intense beer. Lagers are made with yeasts that settle at the bottom of the tank at temperatures in the 50F/10C range, and produce a clean and crisp beer.
Hops are hot right now and seem to be at the forefront of most beer conversations I have and the bulk of the beer questions I receive. I’ll touch on the subject here and aim for a full article on hops in the future. Hops are flowers of the humulus lupulus, in the Cannabaceae family of plants. (Cannabis is also a member of this family.) There are different varieties of hop plants, but right now, Mosaic hops seem to be the hottest on the market, so much that the word Mosaic is frequently included in beer names. Hops are harvested, dried, then strategically added at specific times during the boiling process of the beer grains, which is before
fermentation. The longer the hops are boiled, fewer floral and herbal characteristics show and more bitterness is drawn from them into the beer. Hops may be added both early and late in the process to achieve a broader spectrum of characteristics. Sometimes the hops are added after the boiling stage and left to soak in the cooled liquid. This process is called dry hopping. Dry-hopped beers are not bitter but do have a fair amount of fresh flower aroma and flavor. The bitterness level of hops is measured by the International Bitterness Scale (IBU) and is often marked on the label. Zero is the bottom of the scale, but there is no ceiling. Most fall somewhere between 0 and 120. I advise paying attention to the IBU number on your preferred beers to aid in future purchases. Hops also serve the purpose of helping to stabilize the foam and preserve the beer. Virtually all beer is made with hops. Gruits are the exception and use an herb blend instead.
I’ll leave you with a list of some favorite beer types and their characteristics to explore.
ALES
PALE ALE - malty, mellow, yeasty, light in color
AMERICAN PALE - bold hop flavor, typical of American beer trend, medium body, amber in color
ENGLISH BITTER PALE - though the name implies otherwise, actually less bitter and more floral and fruity
BLONDE PALE - mild, smooth, light in color
INDIA PALE ALE (IPA) - citrus, fruit, hops, herbs, medium-body, copper in color - if you like hops, this is your stop
AMERICA IPA - prevalent hops, citrus, pine, gold in color
ENGLISH IPA - moderate hops, moderate malt, amber in color
HAZY IPA - IPA unfiltered, will look cloudy, have heavier body, possibly bigger flavors
IMPERIAL IPA or DOUBLE IPA - prevalent hop characteristics, red-copper in color
WHEAT - wheat is malt ingredient, low alcohol/hops/malt, smooth, sometimes hazy, light in color
STOUTS - look very dark and bold, but in reality sweet and creamy with a touch of coffee
IMPERIAL STOUT - higher alcohol and hoppier stout, thanks to extra grains and hops
MILK STOUT (also Cream Stout or English Sweet Stout) - brewed with lactose, subtly sweet and smooth
IRISH STOUT - robust, yet very smooth
AMERICAN STOUT - tend to show the typical American-style hop flavor
PORTERS - touch of chocolate, very dark in color
BELGIAN - varies from fruits, sours, pale, dark and generally not very bitter
TRAPPIST - made at Trappist monasteries, they vary, but often dark and smooth
BELGIAN DUBBLE - strong, rich, malty
BELGIAN TRIPEL - hoppy, rich, full of flavor, often high ABV
SOURS - tart ales that are highly acidic, often featuring a fruit flavor, such as a cherry sour
LAGERS
PALE LAGER - crisp and light with medium hops
PILSNERS - named after city of Pilsen in Czech Republic, easy, light, hoppy, German Pilsners are crisp and Czech Pilsners are bitter
HELLES - malty, refreshing
VIENNA - toasty, malts, amber in color
MEXICAN - clean, low hops, made with corn and often paired with a lime, thanks to Corona’s successful marketing
KOLSCH - interesting beer as it is an ale made at lager temperature, they are crisp, flavorful, delicate, pale gold in color
There are countless seasonal and specialty beers on the market as well, so try a summer shandy or a fall pumpkin beer. If you are new to beer, I recommend starting with a clean and light lager and moving to bolder products as you journey through the world of beer.
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