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There are two main ways that you can classify beer; as an Ale, or a Lager. This distinction comes from the temperature of the brewing, which can change the way the yeast behaves during its development, and subsequently affect the taste.
Lagers use slow acting yeast, and are brewed at a lower temperature. This process allows the yeast to completely clean the residual sugars from the beer, leaving a clean, dry beer.
Generally Lagers are formed over a two part process, with the first half occurring at 45-55F and the second part occurring at between 32-40F.
The process of developing Lager was first discovered by Bavarian brewers who stored their beer in cool, dry caves. They noticed that the beverage would continue to ferment under these conditions, giving the beer a cleaner taste. Today pale lagers are the most commonly consumed beers in the world.
Ales are brewed at a higher temperature, using faster acting yeast, which leaves behind the residual sugars to add to the taste of the beverage. It is generally fermented at between 60-75F.
The quick, hot production of Ale often leads to the formation of esters, and other flavorful chemical compounds. This is what gives many types of ale the sweet, fruity taste that makes them distinct.
Stout is a type of Ale that is distinguished by the use of roasted Malts and or Barley. These ingredients give Stout a dark color and a rich, full taste.
Lambic is another type of beer which is brewed Belgium. It is made using wild yeasts, rather than cultivated, and this can give Lambic an erratic taste, based on the types of yeast being used.
Beer is brewed in a wide variety of countries around the world. While the basic production is the same across all cultures, there are regional differences which can affect the taste, and further categorize the beer.
Author: Joey Pebble
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Since the beginnings of the United States in the 1700′s the United States has been one of the top beer consumers in the world. The first beer in the USA was ale, brought to the US by early colonists from England. Ale was the most common type of beer brewed in the US until about the mid 19th century.
During this time, the German immigrants introduced the lager style beers. For the beer manufacturers, lager beer was more profitable on a large scale than producing ales. It was also better suited for the shipping methods of the time. Popular breweries were founded and became well known. Some of these are Miller, Pabst and Schlitz. The lager brewed by these companies was a classic American pilsner. As time went by, the popular beer of choice in America slowly changed to a more mild lager, which is now widely brewed today. The typical alcohol count is now rather low, averaging about 4% to 5%.
Prohibition in the 1930s brought American beer brewing to a complete halt. Only several breweries were able to stay in business and this only because they were able to produce non-alcohol products such as near beer, malt syrup and soft drinks such as cola and root beer. After prohibition, World War II began and again limited the re-emergence of smaller breweries. The large commercial breweries all produced the same type of beer, which is noted for being a pale, tasteless lager beer. They used low cost ingredients, which produced an inferior beer. This is what is typified when people think of American beer.
The last several decades have seen a change in the beer production in the United States. The emergence of many microbreweries has created a niche market for new and unique beers that are made using high quality ingredients. Although the prices are higher than that of the large breweries, customers feel that the product is well worth it.
Many different beers are imported from all over the world, allowing Americans to find almost any brand and type of beer they would like. Many types of beers and ales are available at liquor stores and there are many bars that offer unique beer from around the world.
Author: Graham Williams
Article Source: EzineArticles.com
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I was looking through some photos and it always seems I have a beer in my hand when I’m eating. I really don’t drink that much but I do enjoy a good beer! So I was thinking that I would give a short lesson in Beer.
Don’t know the difference between and ale and a lager? Still wondering if a lighter color means a lighter buzz?
There are two types of beer- Ales and Lagers. Ales have top-fermenting yeast and are brewed at about 54 degrees, while lagers have bottom-fermenting yeast and are brewed at 36 degrees. So what does all this mean? Ales tend to have a softer,fuller taste and more alcohol content, while lagers are crisp and sharp and contain a little less alcoholic punch.
Porters, stouts and wheats fall under the ale category; pilsners, bocks and double bocks are lagers.
While beer connoisseurs can tell brews apart by their tastes, it’s a lot tougher to decipher a a beer by its color. There are both dark and light ales and dark and light lagers the colors run the gamut. The color difference has to do with the malt, not the fermentation.
And, contrary to popular opinion, just because a beer is darker doesn’t necessarily mean it has more alcohol.
Well there you have it beer in a nut shell, The Food and Wine Festival at Epcot is in full swing right now so if your in the Orlando area stop in at try all the wonderful beers we have from all over the world.
Cheers!
allison
Author: Allison Kuch
Article Source: EzineArticles.com
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History Of Beer
The exact time frame of beer is debatable. Experts place it between 10,000 years to 7,500 years ago. That makes beer the oldest drink known to mankind. The inventors or discovers of beer, are however, not disputed. Almost everyone agrees that the Sumerians were first to brew them. (God bless their Souls!)
The Ingredients:
Barley grains, malt, hops, yeast and water. Each one of them greatly alters the final taste of the brew.
Types Of Beer
Beer comes in a number of varieties and variations. However, beer can be categorized under Lager or Ale.
Lager:
When beer is produced using the bottom fermentation process, a lager is produced. In this process the yeast sinks to the bottom of the tank during fermentation. A pale gold liquid is produced.
Ales:
When beer is produced using the top fermentation process, ales are produces. In this process the yeast is skimmed off the top during fermentation. Ales are usually darker and stronger in flavour.
A more comprehensive categorizing is given below:
Ale: Contains high content of hops and malt. Dark, almost black colour, defines this beer.
Bock: It has its origins in German springs. It is maltier and heavier then traditional beers.
Ice Beer: It is a medium lager with higher alcohol content, due to the removal of ice crystals.
Lager: It means ‘to store’ in German. It has a smooth, refined taste.
Lambic: It is a type of wheat beer to which fruit/sugar is added during fermentation. It has its origin in Belgium
Light Beer: It is characterized by a pale, watery look. It is low in calories and alcohol content.
Pilsners: It gets its name from a town named Pilsner in Czech Republic, where it was invented. It is known for having a malt character and dry, flowery finish. Pilsners are the most popular brewed beers in the world. Golden Lagers too fall in this category.
Porter: This is an extremely dark ale. It contains high content of hops and malt.
Sake: Sake is a Japanese beer made from rice. There are many types of sake and can be had in a variety of ways. This is allowing sake to compete with wine, as a cult.
Stout: This is one of the few beers that is sometimes served warm. However, the author likes it like any other beer, CHILLED! It has its origins in London and tastes of charcoal and molasses with a bitter sweet finish.
Wheat Beer: This type of beer is made with wheat malts. It has hints of fruit flavours such as banana, apple or orange. It is typically deep copper in colour.
White Beer: It is wheat beer with lambic hints. Like lambic beers, it has its origin in Belgium and has a fruity taste.
A Special note on Draft (or Draught):
Draft is any beer that is poured out of a keg. Any beer can be poured as a draft. Typically stout and lager beers are served as draft.
Author: Gautamm Mehra
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Beer has been a staple in England for centuries, dating back to the days of Chaucer. The most popular type of beer in England is ale. Ale is a type that is brewed using hops and malt, making it strong and rather bitter. The English prefer ale (darker beer that uses more hops) to lager type, which is popular in America.
In England, beer has traditionally been kept in the cellars of the many pubs. Although not refrigerated, the temperature is cooler than room temperature. The English prefer their beer to be only slightly cool, while those in the United States drink beer as cold as possible.
English pubs also sell a good amount of stout and porter. Stout is a darker, heavier hopped ale that has a creamy head when poured into a glass. Porter is a dark beer, which was often known as the workingman’s drink.
In the past, English pubs were tied to specific beers because they were owned by that brewery. In recent years the laws have relaxed, allowing pubs to offer many types of beer. Still, many of the local pubs are owned and operated by breweries. The most popular of these are Whitbread, Bass and Guinness.
In England the term “light beer” is used to refer to a pale beer, such as a light colored lager. Beer is made using hops. The dried flowers of this plant are used to impart a slightly bitter flavor to beers and ales. In England, hop shoots are widely available and are cooked and served as a vegetable.
Stout is a dark beer that originated in the British Isles. Stout has a strong hops smell and is made with dark-roasted barley which gives it a deep dark color and slightly bitter taste. Pale Ale is also common, which is a slightly lighter in color. The darker the color of the beer the more hops and barley have been used in the brewing process.
Beer does not age as wine does and is best consumed as fresh as possible. Beer is usually low-alcohol, typically less than 5% by weight. Water makes up most of the beer or ale, so the taste of the water used will make a distinct difference in the taste of the finished product. This may explain why people often prefer the beer brewed closest to their home.
Author: Graham Williams
Article Source: EzineArticles.com
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Beer in its basic form is an alcoholic beverage made from barley, hops, water and yeast. In fact the Reinheitsgebot German Purity Law adopted in 1516, states “the only ingredients used for the brewing of beer must be barley, hops, yeast and water“. This is the oldest provision that protects consumers in the world. Before and even after that time outside of Germany, many other ingredients were added to beer and some of them were poison. Many of these optional ingredients are still used today in other styles of beer and are called “adjuncts”. Some common adjuncts used are sugar, rice, corn and molasses. Wheat is also technically an adjunct and the Reinheitsgebot has been amended to allow this adjunct.
Ale v Lager
One of the biggest misconceptions about beer is that ale is strong and lager is light. The real definition is that ale is made with a top fermenting yeast and lagers are made with a bottom fermenting yeast. Also, in general, ales are fermented between 64º F and 74º F (17º C – 23º C), whereas lagers are fermented between 45º F and 55º F (7º C – 12º C).
Light v Dark
Another big misconception is that light colored beers are lower in alcohol than dark beers. In fact, the only difference between dark and light color is the type of barley used. Dark beers use dark roasted grains and darker malts and light colors use primarily lightly malted grains. Some commercial examples will spell this out: Guinness Stout is very dark and is 3.4% ABW or 4.2% ABV Westmalle Tripel is a Belgian Golden Ale and is 7.6% ABW or 9.5% ABV
Ingredients
Barley Malt
Barley is the most common source of sugars in beer. To create malted barley you first sprout a kernel to a desired modification (length). Then the rootlets are stripped and it is kilned (dried) to achieve a specific color. There are two types of barley that are used in brewing, they are two row and six row, which are distinguishable by the number of fertile flowers in the stem. Two row barley has bigger kernels, which also have less husk as well as lower protein and nitrogen. Beers made with two row tend to be less grainy tasting. Two row also has a higher yield per plant. Six row barley has a higher yield per acre, more husk and also much better enzyme potential. American brewers traditionally used six row because the higher diastatic (enzyme) power was needed to help with converting the adjuncts used in their beers.
Hops
Wort is very sweet and to counteract that, hops are added. Hops (Humulus lupulus) are the “bitter” component and can add many specific characters to a beer. Before hops were used many brewers used whatever bitter herbs and flowers were around. Dandelion, burdock root, marigold and heather were often used prior to the discovery of hops. Hops also add a preservative aspect to the beer as well. One of the reasons hops were first used in beer was because they were found to have an antibacterial function. Bitterness was a great by-product. There are many varieties of hops. The “noble” hops are generally used for aroma and are valued for their aromatic properties. These include names like, Saaz, Hallertauer, Tettnanger and Spalt. Other hops are prized for their bittering component. These include, Brewers Gold, Nugget and Galena. Others straddle the fence and are frequently used for both aroma and bittering. These include, Perle, Centennial and Northern Brewer.
Yeast
Yeast is arguably the most important single ingredient to create a beers character. Beer yeasts generally fall into the ale (Saccharomyces cerevisiae) or lager (Saccharomyces carlsbergensis) (or the old, Saccharomyces uvarum) types. As you saw above, ale yeasts are called top fermenters and lager yeasts bottom fermenters. This basically is a function of where they like to colonize after they eat. Ale yeast clump together at the top of the fermenting vessel and hang out. Lager yeast are anti-social and just fall to the bottom after they are done eating. All yeast flocculate or drop to the bottom at different rates and the clarity of the beer is directly related to this fact. Some beers, like German Hefeweizen, have yeast that take a long, long time to flocculate, thus imparting the trademark cloudiness. Yeast can impart many flavors that you would never equate to a single cell organism. Smokiness, pepper, clove, banana and butter are all flavors imparted by certain strains. Taking the German Hefeweizen again, the trademark banana and clove flavor and smell is actually the strain of yeast.
Water
Water makes up almost all of beer. Therefore it makes sense that water can play a big role in a beers flavor. Some cities are especially noted for how their water contributed to their beers. Some vital measurements in the water include, hardness, both temporary and permanent, calcium, magnesium, sulfate, bicarbonate and sodium. Bicarbonates neutralize the acids and tannins in dark and roasted malts. Calcium reduces pH, which allows for easier extraction of sugars and starches from the barley. It also helps prevent astringency and helps coagulate proteins. Yeast needs magnesium in a small amount, but if your water has too much, you will get a mineral taste in your beer, which is very harsh. Sodium can help accentuate the sweetness in small amounts (just like table salt), but can taste salty in higher amounts. Sulfate’s (SO4-2) primary role is accentuating hop bitterness and dry finish. Burton on Trent is very high in sulfate and it is no accident that they are known for Pale Ales, which are quite “hoppy”. For example, Pilsen, Dortmund, Burton on Trent, Edinburgh and Dublin all have water profiles that are famous.
Adjuncts
Cereal Adjuncts are grains other than barley. Some common adjuncts are oatmeal, wheat, corn, rice and nearly all the grains in the world. Other Adjuncts include sugars, such as molasses, piloncillo, cane and honey, other starches like pumpkin, potato and etc. Almost anything that isn’t barley and is used for sugar production is an adjunct, spruce tips, banana and mango all add a unique flavor and sugar to ferment. This is different than spices, herbs and other ingredients only imparted for flavor and not adding any significant amount of fermentable sugar.
Author: Jon Griffin
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Although Suffolk was not historically a prolific brewing county, we are, since the takeover of Scottish & Newcastle by the Danes, the county with two of the UK’s largest remaining brewers, Greene King and Adnams. Suffolk is also home to lots of smaller breweries whose styles range from the solidly traditional Bitters and Milds (one of the last bastions in southern England of this threatened style), through to exotic beers made with wheat, fruit and spices. So find out here which one is to your taste -
Adnams Brewery
This is a highly successful, traditional brewing company, set in the lovely seaside town of Southwold. Still Chaired by one of the Adnams family, the Company was established in 1890 and last year moved into a new multi-million pound, state-of-the-art brewery in Southwold. Adnams brews a distinctive range of authentic beers from the finest of ingredients. Each has its own fresh, unique and vibrant character that will appeal to the most discerning drinkers – drinkers who cherish individuality and seek out brands with personality and style. These beers are popular throughout the country in free pubs, and range from – Mild, Bitter, Extra, Broadside, and Seasonal Ales such as Barley Mow, Old Ale, Mayday, Tally Ho….. and the latest brew, Adnams Explorer. They also run their own pubs as well as two lovely Hotels in Southwold (see Crown Hotel and The Swan Hotel), and have recently branched out with kitchenware and wine with their highly successful Cellar and Kitchen Stores
Earl Soham Brewery (ESB)
This fun, young, brewery had been brewing in Maurice’s old chicken shed behind the Vic since 1985. In 2000 ESB bought a bigger shed, the Old Forge building opposite the village green. With the help of old friends, the shed was turned into a brewery and it finally became productive in May 2001. We haven’t looked back since! They feature the Victoria Bitter, a fantastic light, hoppy brew, all year round. They also produce at least 7 other ales at any given time.
The Kings Head
Located in Bildeston, a 15th Century Free House with its own micro-brewery located in the old stables at the back of the pub.The owners are real ale enthusiasts, active members of CAMRA and have been brewing real ale at home from the grain (not kits) for several years. The brewery is capable of producing 4 barrels (144 gallons) of real ale each run. Malted grain is supplied by Muntons a few miles away in Stowmarket (http://www.muntons.com/), whilst the hops are sourced from various suppliers as required by each recipe. Worth checking out to taste such brews as “Dark Vader”, “Blondie”, and “J.J.’s Lemon Bitter”.
Mauldons Brewery
In 1795 the Mauldon family of Sudbury first became involved in brewing, for in that year Anna Maria Mauldon began brewing at the Bull Hotel in Ballingdon on the outskirts of Sudbury. As the business prospered, additional pubs and hotels were purchased and in the early 1800′s the brewery moved to larger premises in Ballingdon Street. The brewery is well established, and using only traditional methods and quality materials supplies a range of premium real ales throughout the country.
While the recipes remain the same, some artwork on the pump clips has been designed to include reference to Charles Dickens who has a history with Sudbury. It was in 1834 that Charles Dickens the young reporter for the Morning Chronicle, was sent to Sudbury to report on the corrupt dealings of some of the town councillors who would meet at the Rose and Crown Hotel. Sudbury was named Eatanswill in Dickens’ Pickwick Papers.
The Old Cannon Brewery
The Old Cannon in Bury St. Edmunds doesn’t keep it’s brewery hidden away at the back–rather the miro-brewery makes a stunning central feature in the pub bar. This makes it unique in Suffolk and well worth a visit. People often assume the magnificent stainless steel mash tun and boiler are for show but they are, in fact, in use every Monday for brewing a line of regular beers including Old Cannon Best Bitter (3.8% abv); Blonde Bombshell (4.2%) and Gunner’s Daughter (5.5%). In addition, Old Cannon produces various seasonal ales.
Originally known as The St Edmund’s Head, the pub opened in 1845 with its own adjacent brewery – known locally as ‘The Cannon’ – built two years later. Brewing ceased in 1917 and Greene King subsequently closed the pub in 1995. The brewery was converted into five comfortable bed and breakfast rooms and – after a short spell as a photographer’s studio – the pub reopened in 1999, restyled as The Old Cannon Brewery, complete with unique, state-of-the-art, stainless steel brewing vessels housed in the bar itself.
With such a huge range of available breweries, and a great selection of pubs that carry them, Suffolk is a fantastic place to visit for a Real Ale experience. For more on pubs, breweries, and things to do in Suffolk, check out the Suffolk Tourist Guide
Author: Will Averill
Article Source: EzineArticles.com
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Until recently, the U.S. was viewed internationally as a backward, unsophisticated country when it came to our taste in beer. By far, our bestselling beers have long been from the major corporate breweries whose offerings don’t exactly command respect from beer enthusiasts. But, over the last couple of decades, the rise of the microbrewery industry has injected new life into the American beer scene, and we’re finally starting to get the respect we deserve.
Now, the next step is to begin developing a sense of what types of beers are best to serve with various meals. In beer-loving European countries like Belgium, Germany, and Scotland, they have this down to an art. You’ve heard of wine and food pairing, right? It’s the same idea. It’s about developing a sense of how to enhance a meal with your choice of beer, and vice-versa.
Light vs. Dark: When determining whether to go with a light beer or a dark beer to accompany your meal, think about the relative heaviness of the beer and how it will compliment or distract from the meal. For instance, beers like wheat ales and blonde ales are very low in hoppiness and maltiness, which makes them taste light and thirst-quenching (even though some, particularly blonde ales, can be high in alcohol by volume). That’s why they go so well with foods that are salty, spicy, or both. When eating something that’s a bit hot, it’s nice to have a soothing blonde ale to put the fire out.
Dark beers, on the other hand, tend to go great with cheese, white meat, and even dessert. A brown ale can be the perfect accompaniment to a chocolaty dessert, while dark lagers go well with fruit cobblers or pumpkin pie.
Hoppiness: In general, beers that have high hops content-such as India pale ales, pale ales, and German pilsners-have to be used with caution. Hops are strong and flavorful, and they can easily overpower meals with delicate or subtle flavors. This means it’s a good idea to pair hoppy beers with meals that are equally bold in flavor. They’re particularly good for strongly flavored meats, such as certain types of seafood, beef, or lamb.
Country of origin: If you’re cooking an ethnic or international-style meal, use a beer that is from that country, but avoid the stereotypical beer. For instance, if you want to pair an Italian beer with some Italian cuisine, stay away from the major Italian beermakers like Peroni and Morretti. Find an Italian beer that has a little more character. Of course, this guideline applies just as much to American food and beers.
Amber ale: When all else fails, you’ll rarely go wrong with a solid amber ale. It’s the perfect accompaniment to everything from pizza, to sandwiches, to spicy food. If you want to impress people with your beer tastes, expand your knowledge about great American amber ales, and bring out a few of your favorites whenever you have people over.
Alcohol content: If you’re going to be serving multiple beers at a dinner party or an event, start with beers that have a lower alcohol content, and expand from there. Beers with high alcohol content fill people up more quickly, and they’re also more likely to dull the taste buds.
Author: Caterina Christakos
Article Source: EzineArticles.com
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Lots of people, particularly hard to buy for men, like a good brew! There are many unique and special Christmas beers on offer each year that would make a pleasant surprise as a gift. They also make an interesting and topical conversation addition to festive celebrations. Brewers all around the world make special Christmas labels and beers that are considered by many to be the most sort after and best beers of the year! Many of the top Christmas beers are on display at the number one Christmas beer festival in the world held in Essen, Belgium each year in December. A great place to visit for the true beer connoisseur!
Here are some great companies that offer unique brews for Christmas:
1. Very Bad Elf Special Reserve Ale! A classic English bitter ale. It has a slightly sweet body with a spicy flavor based on a recipe from 1795 which uses Fuggles hops (dates back to the mid 1800s). A highly recommended beer! sheltonbrothers.com
2. Beer Man sez: Merry Christmas and a Hoppy New Beer! A weaker strength beer for those watching their alcohol yet it is rich with creamy chocolate tones and a slight toasted flavor (English-style hops). bigskybrew.com
3. Scrooge & Marley Hazelnut Christmas Ale. Definitely a unique name and blend for the holiday season! uberbrewery.com
4. Anchor Steam Christmas Ale. The Ale recipe is different every year as is the label! This ale’s motto is to celebrate the newness of life. anchorbrewing.com/beers/christmasale.htm
5. Sierra Nevada Celebration Ale. This is one you definitely want to put under your Christmas tree and make a beer lover very happy this season! This is a dry hopped ale with an intense aroma has been specially brewed for the holidays. Renowned for its great hop taste this celebration ale has been a Gold Medal Winner!
As you can see from the above sample there are some wacky to traditional named Christmas beers. Of course there are still the popular favorites on offer but dressed up for the holiday season such as “Bud Light Holiday Six Packs” with Christmas themed wrapping of snow bulbs, holly and Christmas trees which are eye catching and festive. More ale companies are preparing for Christmas by adding extra ingredients to flavor their standard recipes during the holiday season and dressing them up by adding special Christmas wrapping to ensure something really special for ale lovers over the holiday season. Remember always encourage drinking in moderation and enjoy being adventurous and try some new Christmas beers this season!
Author: Bernadette Dimitrov
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This month, my wine column switches gears from wine to beer. With St. Patrick’s Day right around the corner, many of us become a wee bit Irish and celebrate the occasion with a pint or two.
Beer and wine share many similarities. Both were made and refined by monks. Also, both are influenced by the fermentation process. Wine can be broadly segregated by white and red; beer is divided between ales and lagers.
The type of yeast selected and the temperature of the brewing process determine if the brew will become an ale or a lager.
Ales are brewed with top fermenting yeast (yeast remains at the top of the barrel during fermentation) at approximately 70 degrees, resulting in a more fruity taste. Examples of ales include porters, stouts, wheat beers and pale ales. These are best served at 45 to 50 degrees.
Lagers are brewed at a colder temperature of 50 to 55 degrees with bottom fermenting yeast, which produces a more round, clean and crisp beverage. Examples of lagers include pilsners, bocks and Oktoberfest beers. These are best served at a cooler 35 to 45 degrees.
The Irish typically prefer beer served at a warmer temperature. Cold beer in a warm stomach releases more carbonation, creating an uncomfortable bloated feeling.
To evaluate a beer, it is best to smell the aroma while the head is present. A head that quickly disappears suggests a lower malt level and excessive carbonation. A quality beer has flavors of hops and barley-malt. Evaluate a beer like you would a wine – should swish the beer in your mouth to determine its balance, sweetness level, body and finish (aftertaste). Good beer begins with an aromatic hoppiness, offers flavor (like malty sweetness) and has a long aftertaste.
Food pairings
Given its international popularity, beer plays a significant role in meals, social outings and celebrations around the world. Around St. Patrick’s Day, every tavern becomes Irish. They offer beers with Irish inspired dishes, including the traditional corned beef and cabbage. With this fare, a good match is an Irish ale such as Bass Pale Ale, Goose Island Red Ale, Caffrey’s Irish Ale or Sierra Nevada Pale Ale. Though the Irish may protest, Germany is synonymous with beer, with approximately 1,200 breweries and a per capita consumption of 39 gallons. Germany’s annual three-week Oktoberfest celebration in Munich centers on beer. In our area, Oktoberfest celebrations offer a good opportunity to experience quality beers from local microbreweries.
Other cultures also feature beer with their everyday cuisine. As an example, at Kiku’s Japanese Steakhouse in Naperville, the proprietor Steve Shorin pairs full-bodied Sapporo Beer with teriyaki-glazed chicken skewers (Yaki Tori) and also recommends Kobe beef barbecue – a wonderful combination!
As with wine, beer can be paired with food. Ales are best with red meat and lagers work well with white meat. A beer’s hoppiness level is similar to wine’s acidity level. A higher level (within balance) tends to be more food friendly. Local microbreweries and imports tend to have more hops in their product than America’s national brands.
More intense hoppy flavor profiles range from Guinness’ rich creamy texture with a roasted flavor (and surprisingly has fewer calories per ounce than skim milk) to Bass Ale’s smooth notes with a bitter aftertaste to Sierra Nevada’s malty profile to Harp’s strong but not overpowering beer flavor (ideal summer beer as it is best served chilled).
Most popular pubs offer 10 to 15 draft beers to choose from, so exploring new flavors is readily available. Next time, try matching a recommended pairing of an ale or lager with your meal, to see how they complement each other.
As Quigley’s Irish Pub reminds us, a great Irish pub offers fun, good conversation, good music and food and great people. Sounds like a great recipe for a perfect pairing. Happy St. Pat’s Day!
Beer Basics
Match Game
Matching a beer type with the various dishes or courses, the following generalizations apply:
Ales: Salads, corned beef, beef, lamb and dessert
Lagers: Pizza, fish and German sausages
Picks
Two Brother’s: Domaine DuPage Ale
Walter Payton’s: Payton Pilsner
Guinness: Extra Stout
Harp: Lager
Caffrey’s: Irish Ale
Bass: Pale Ale
Sierra Nevada: Pale Ale
Author: Bill Garlough
Article Source: EzineArticles.com
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