Beer drinking is a not an uncommon pursuit. Brewing and drinking beer dates back to ancient times, evidenced by primitive Sumerian writings on rock tablets. During the Middle Ages in England, water was seldom regulated for purity and safety, and as such beer provided a viable alternative. In fact, beer was commonly drunk within all social classes, often with ever meal. Beer has been brewed all over the world for centuries, and although the argument for the healthfulness of beer over water may not fly today, there are still plenty of beer—and plenty of beer drinkers—to be found. Beers are typically categorized by their appearance, flavor, aroma, alcoholic content and mouthfeel.
Entire books, even careers, are devoted to making beer. Beer has been around for centuries, with beer-making processes and techniques unique to different countries around the world. To speak generally, beer is made using a process of malting and brewing. The four major ingredients are malt, water, yeast and hops, each of which has an important role to play in how the beer tastes.
The basic types of beers include ales and lagers. These beers are similar in brewing methods and basic ingredients, but they require different types of yeast to ferment the beer. This list breaks down basic beers into each category.
Ales date back to ancient times, and are brewed all over the world, although they are known for being widely produced and consumed in England. Ales tend to be sweet, full-bodied beers. They can be anywhere from a pale gold to dark, rich brown in color, depending on the grains used in the brewing process. Ales use what is known as “top-fermenting” yeast, or yeast that rises to the surface of the beer during fermentation. This yeast ferments best at temperatures between approximately 55°F and 75°F. Most of these beers are served in pint glasses, unless otherwise specified due to their body or flavor.
Amber Ale. Amber ales are similar to pale ales but slightly sweeter, from the excess malt. They are also darker in color; hence the name “amber” in place of “pale.” Fat Tire Amber Ale from New Belgium Brewing Inc, and Budweiser American Ale are popular varieties of amber ales..
Bitter. One of the most popular ales in England, bitter contains hops but more for a pleasant aroma than for bitterness. Bitter can have flavors reminiscent of fruits and caramel, depending on the yeast and grain type. Typically it is a light, drinkable beer, but it can be strong and heavy-bodied; then it is called an extra special bitter, or ESB. Bitters range from golden to dark red in color. A more common bitter is Foster’s Special Bitter from the Foster’s Group Limited Brewery.
Pale Ale. Pale ale is light-colored beer that is both malty and hoppy. Pale ales from England are often hoppier and even spicy, whereas American pale ales are a little lighter, sometimes with fruity aromas. A well-known example of a pale ale is Sierra Nevada Pale Ale from the Sierra Nevada Brewing Company.
India Pale Ale (IPA). India Pale Ale, known to many as simple IPA, is an English ale that dates back to the 1800s, when British brewers produced beers with strong amounts of hops in order to help preserve the beer during long shipping times overseas. At the time, much of this beer was destined for India, hence the name. These beers are typically golden or amber in color, and are known for their bitter aroma and flavor. Shipyard Brewing Company’s IPA is a favorite for those who enjoy this hoppy flavor.
Irish Ale. Ireland has a long tradition of brewing ales, which tend to be deep red in color with a malty or sweet flavor profile. These beers are not aggressively hopped. A popular Irish Ale is Killian’s Irish Red.
Stout. Stouts are distinguished by the use of unmalted, dark-roasted barley, low amount of hops, and often sweet, carmel or chocolate aromas. There are several styles, including dry stouts, cream stouts and oatmeal stouts. The most famous dry stout is Guinness, and it is termed a “dry” stout because most of the sugars are eaten up during fermentation, leaving the stout with a crisp, minimally sweet flavor. Dry stouts are also slightly more hoppy, or bitter, than other stouts.
Porter. A porter is a very dark ale, made from heavy roasted malt. Porters can taste sweet or very hoppy, since the amount of malt and hops is variable. Typically this type of ale is medium bodied with a crisp finish. There are many porters, and Black Jack Porter from Left Hand Brewing Company is one of the more well-known varieties.
Wheat Beer. Wheat beers are found under many different names, such as weissbier or hefeweizen, but always have wheat included in their grain profile. These beers are refreshing, pale in color, sometimes cloudy and unfiltered, and highly carbonated. Fruity flavors are common. A well-known wheat beer is the In-Heat Wheat, from Flying Dog Brewery.
The lager is known for its crisp, clean taste. This is in large part due to the fermentation process, which involves “bottom-fermenting yeast,” or yeasts that tend to settle on the bottom of the fermenter. This is due to the fact that lager beers ferment at much lower temperatures, from about 45°F to 59°F. As a result of these lower temperatures, the fermentation process takes much longer. In addition, lagers go through a low-temperature aging process known as “lagering.” This helps mellow the beer to create a smoother taste.
Bock. A bock is a sweet, dark lager with roots in Germany as a seasonal, springtime beer. Bocks can range from malty in flavor, which is more traditional, to paler, more hoppy-flavored bocks, often known as Helles bocks. Shiner Bock from Spoetzl Brewery, or Michelob Amber Bock from Anheuser-Busch, Inc, are two more well-known bocks.
Dunkel. Dunkel is a German beer, and in fact the original style of lager beer. Dunkels are dark amber in color, with moderate alcoholic strength and flavors often reminiscent of coffee, chocolate and licorice. St Pauli Girl Special Dark is considered a Dunkel Lager.
Märzen. Also spelled Mäerzen, this type of beer is sometimes called Oktoberfest beer. Märzen has origins in Munich during the 1400s and 1500s, before refrigeration. At this time, most beers were brewed in March (Märzen) and then kept in naturally cold storage places like cellars and caves during the warmer months of the year until being served at Oktoberfest in September and October. Märzen beer, or Märzenbier, is full-bodied, rich and dark copper in color. Samuel Adams Octoberfest is a popular style of Märzen beer.
Pale Lager. Pales lagers are a very popular style of beer worldwide. These beers are straw-colored and have a mild to medium hop character, although many preserve a malty taste in addition to being clean and crisp. These beers are usually highly carbonated but not high in alcohol content. This is the most common commercially-brewed beers. Pilsner lagers are a type of pale lager. The name originated in the town of Pilzen in what is now the Czech Republic. These beers are light in color, higher in hops than pale lagers and not typically high in alcohol. Michelob is an example of a pale lager, while the Sierra Nevada Summerfest Lager is an example of a Czech-style pilsner.
Offering a wide variety of beer in your bar or restaurant may draw a larger customer base, but it also depends on your concept. An Italian-style wine bar might only need one Italian beer on tap and still get the guests it needs, while an American sports bar would do well to have both big name drafts as well as intriguing microbrews on tap. Bartenders should have a solid knowledge of what beers taste like so they can help their customers find a new favorite.
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