Apple’s Beer 101, Part 2 of 3! Are you ready? (only three months late…)
(If you missed Part 1 on beer drinking & tasting vocabulary, you can find it here)
Part 2 is devoted to beer styles and seasonality. There are a number of ways one could organize beers styles in a fashion that is easy to learn. My ultimate favorite beer book, “Tasting Beer: An Insider’s Guide to the World’s Greatest Drink” by Randy Mosher, has awesome graphics that display beer styles by both colors and IBU’s (or, International Bittering Units, or the bitterness of the beer- in case you missed Part 1). I only wish I had the graphic capacity to reproduce that for you all, but I cannot. Instead, I originally decided to organize beer styles by geography, first highlighting American beers but taking the time run through prominent German, Czech, Belgian, etc styles. However, once I got down and busy with beer styles I realized: I am an unabashed American Beer Nerd. I did the honor of referencing and describing the beers of other countries when applicable, but to be honest, I drink American craft beers almost exclusively. I live in an area where craft anything is celebrated as ingenuity meets art meets daily life. On a practical note, writing primarily about American craft beer also makes sense because nearly everything I mention in this post can be found at a good beer bar or bottle shop.
But first, before I jump into styles, I want to tackle a big issue:
Before we begin the geographic beer styles, I’d like to point out that most beers will be either an ale or a lager- two categories of beer based primarily on their brewing technique and chemistry. One could easily get their chemistry-nerd-on over this topic, but luckily for the rest of us, the ale vs. lager conundrum has tangible tastes differences worth mentioning as well. Ales vs. Lagers are a category of beer, comparable to say car categories – you have your sedans, your SUVs, your trucks, etc. But of each category you have countless types and brands, with classics, standards, and new hybrids popping up all the time.
Ales: It all boils down to yeast, my favorite underrated component of beer. Ales use a type yeast that ferments relatively quickly and near the top of the fermenting tank (aka. a top-fermenting yeast). These yeasts also require warmer temperatures which is why you would see homebrewers brewing an ale that is stored in their home, perhaps dark closet. The result of quick fermenting yeasts in warmer temps is a brighter, crispier, fruity/spicy flavor. There are hundreds of varieties of ale yeasts, all with unique flavor profiles that smart brewers know all about and exploit to create delicious brews.
Lagers: Lagers, on the other hand, are bottom-fermenting yeasts that require cooler temperatures and much longer fermenting time. Homebrewers to make lagers need a cool cellar-like environment to pull it off right. Lager can also be a verb- you can lager something by storing it in cool temps for a long time, waiting for a strong, smooth, well-rounded backbone. Lagers taste clean and smooth, and without the fruity froo-froo that ale yeasts bring to beers, but rather has the solid backbone to let the malts and hops grab your attention instead.
American Beer!
I’m talking craft brew here- Not the cheap rice- and corn-flavored stuff that comes in cans- I’m not hatin’ on cans but you know what beer I’m talking about (actually lots of craft brewers are starting to ‘bottle’ in cans and I am loving this trend!).
Many o’beer books that describe beer styles by geography include American Beer last in the line-up, often starting with German or Belgian beers, implying that with history on its side the beers are supreme. Sure those beers are great but I’m going rogue here including the American beers first!
American craft beer has truly embraced the ales:
American Pale Ales: Oh man, this beer is CLASSIC! I have witnessed many non-beer lovers at a bar order “the lightest beer on the menu” and have been served a pale ale, only be to taken aback by its bold beer-awesomeness. Pale Ales are often yellow or gold in color (although Widmer’s Drifter Pale Ale is surprisingly very dark, practically amber!) due to its use of light roasted malts. Pale Ales use generous, well-balanced hops (with a few hop varieties with a pine or citrus flavor- Cascade or Amarillo) with a simultaneous malt presence (think very light caramel or biscuit flavors). This ale is classic, and easy to drink. I’ve been drinking a lot of these lately – I find them to be great spring and early summer beers! By the time the summer daily temperatures rise above 80 F, however, I start craving cleaner beers with less malt presence. Go do yourself a favor and pick up a six-pack of a good American Pale Ale this week.
Red and Amber Ales: I think maybe these were once the same or similar style? The current BJBC Beer Style descriptions imply they could be but I’m going on a limb to say in current day American craft brewing, Amber Ales and Red Ales are two different styles.
Amber Ales have a stellar, smooth, and strong biscuity malt backbone. In fact, I’d argue that malts are the superstar of Amber Ales. Ambers do have a lovely but small hop profile, mostly for some a small floral/piney flavor and not for the bitterness. My favorite beer book calls this style of beer a “beefy session beer”. I find ambers to be excellent in the fall or in early spring when you’re still waiting for the cold rain to go away.
Red Ales have deviated from Ambers in that they have a much stronger hop presence. Not overly hoppy, but very noticeable. They maintain the dark amber hues and a strong backbone, but many of these Red Ales are generous with bright citrus zing hops. I LOVE red ales. Excellent spring beers as well when you’re craving a bright refreshing bite in anticipation of warmer weather. Deschutes has my favorite spring seasonal which is a Red Ale (although calls itself a Red Northwest Ale).
American Indian Pale Ale (IPA): Consider this a Pale Ale on steroids. I may be biased because IPA’s are King in the Pacific Northwest, but these beers are special. A classic IPA has a gorgeous burnt orange color, but can range a little in lighter and darker hues. The hops are the very obvious star of the show. Bright, bold, citrus, pine bitter flavors will quench your thirst. There is a strong enough light-malt background so that a good IPA will not taste like pure plant material. Some IPAs are straight-up bitter than they are floral; others are so floral and herby, with a hint of natural bitterness. Not to mention different hops create different flavors: Many IPA’s taste strictly pine and resin (Simcoe hopes are Broc’s favorite!); while other IPA’s taste like grapefruit (my favorite!). IPA’s, like coffee and anything else naturally bitter, are an acquired taste so do not beat yourself up if you are an aspiring beer nerd but can’t get down with the American IPA.
Double IPAs or Imperial IPAs: Yup, you probably guessed it- these are extra supped-up IPA’s. These beers are often very high percentage alcohol, and manage to include over-the-top floral flavors with the bitter. These beers have a much stronger malt presence, which you likely will not notice because of all the hops. The best way to describe these beers are “BIG”. Imperial IPAs are not for the faint-at-heart (unless you live in Portland in which case people drink this style of beer like water).
Extra Strong/Special Bitter (ESB) Ale: Arguably this is an English beer (the godfather of beer styles, the BJCP Standards, consider this a version of the English Pale Ale) however many American craft brewers have embraced this style as its own. ESB’s are, obviously, bitter but not in the sharp-hoppy-oily-floral kind of way, often using English hops that carry these flavor profiles. The hop emphasis is from hops added early in the brewing process, allowed to boil and bitter themselves, as opposed to late-hop additions which maintain their green flavors. ESB’s are darker in color (dark reds to light browns) and have a strong biscuity malt profile to help the strong bitters stand strong. Despite the dark color and bold flavors, the mouth feel often stay on the medium side making the beer surprisingly (deliciously) drinkable.
American Brown Ales: Perhaps you are familiar with English Brown Ales (Newcastle), from which the American Brown Ale came from. The American Brown Ales have a caramel or chocolate malt profile with an equally balanced hop profile. Some Brown’s have a toastiness to them, others cater more to a smooth nut flavor. While dark in color, most Brown Ales are relatively low in alcohol content and retain a medium mouthfeel thanks to the hops and ale yeast. Brown Ales are a go-to autumn beer for me.
Porters: Like Brown Ales above, Porters come from its prominent counterpoint from across the pond. Porters have a similar strong chocolate or caramel malt presence like the Brown, except far more robust and roasty. Roasted coffee, toffee, and sometimes even dried fruit flavors can be found in a Porter. The hops are downplayed quite a bit, used out of necessity to balance the beer and not so much for a hop flavor. The mouthfeel of a porter is medium to medium-heavy, but often holds on to a surprisingly low alcohol content (4.5 – 5.5%). They can be dark brown, almost black in color with off-white or tan foam. Porters are great for fall and early winter. Porters are my favorite Thanksgiving beer.
Now if you want to go to the next level of beer geekdom, Porter has a sub-variety called either an Imperial Porter or a Baltic Porter. These are stellar. The nuances can be confusing- often a lager yeast is used but not always; often higher alcohol content; and often contains stronger dried fruit flavors like fig, plum, or raisin. In the fancy beer judging world, certain roastiness or too high of an alcohol percentage will send you into a Stout sub-category. No need to get into nuances here though- the take home message is that if you come across an Imperial/Baltic Porter when its cold and blustery outside, do yourself a favor and try it.
Stouts: Like the Browns and Porters, the Stout is a variety first embraced oversees; however American craft brewers (and drinkers) have wholeheartedly embraced the Stout style equally, incorporating American hops & ingredients. Stouts are dark, roasty, creamy, and black in color. Darker roasted malts are used in the brewing process, and often roasted un-malted barley is used as well. Strong flavors of chocolate, toffee, caramel are often found. The mouthfeel of a stout is often heavy, deliciously velvety. The standard Stout has a surprisingly low alcohol content (hovering around 5%), however its exciting sub varieties often climb much much higher in alcohol content. A stout is a perfect winter beer.
Stouts are complex and have a few noteworthy sub-varieties, namely Oatmeal Stouts and Russian Imperial Stouts. Oatmeal stouts use, surprise!, oatmeal in the brewing process. Oatmeal stouts are often less roasty/toasty, and have a unique stellar heavy, silky, and creamy mouthfeel. I am a huge sucker for Oatmeal Stouts. Russian Imperial Stouts, on the other hand, celebrate the roastiness of stouts. Often much higher in alcohol content (8-12%!), and include a very strong dried fruit and bitter flavor to rival the big roastiness and big mouthfeel. If I haven’t made it obvious yet, Russian Imperial Stouts are the biggest stouts of all.
What about those delicious wheaty ales that come from Europe that we Americans are embracing with fervor?
Hefeweizen / Weissbier: German, golden, wheaty goodness with a thick white foam. I’ve never met someone who doesn’t like a Hefe. Many craft brewers have dabbled in Bavarian wheat beers such as the Hefeweizen. They are creamy in mouthfeel, with minimal hops. These are fantastic ‘everyday’ beers when the sun is out. Some Hefe’s are flat in flavor, relying on that creamy wheaty backbone; however some approach witbier territory (its close relative, see below) with fruity or spicy notes thanks to the whimsical world of European yeasts.
Witbier / Wit / White Ale: The Belgian close relative to the Hefeweizen. These beers are often lighter in color (not quite the rich gold hues of a Hefe), and are well-known (and well-loved) for its spice flavors such as orange, coriander, and chamomile. My favorite wits by American craft brewers get creative with the spice characters and often use Belgian yeasts to add its unique flavors and effervescent mouthfeel.
What about the American Lagers?!
American Lagers in the craft beer world are the underdogs. Let’s be real here: For the most part, American Lagers = cr*p sold in cans made by monstrous corporations. You know what I’m talking about.
However there ARE gems and diamonds in the rough. Many great craft breweries have been producing stellar lagers. Because of the lack of American presence in the lager world, these styles are frequently derived directly from the classics from Europe (notably, German beers).
Pilsners: Delicious pale yellow crisp, clear, clean lager. Who doesn’t love a Pilsner? They are smooth but dry malty goodness with a bright, mellow hop flavor to quench your thirst on the hottest of hot summer days. Some Pilsners have a little herb or spice brought on by whichever hop variety is used. They are low in alcohol, and are exactly what you want to be drinking slowly and for the whole afternoon whilst sitting on your front porch.
Amber Lager / Oktoberfest / Marzen: Reddish or amber in color with bright white or off-white foam; very clear, clean, crisp light mouthfeel; and a delicious sweet malt prominence. The aroma and taste of this beer is alllll about that sweet, caramel malts. Enough hops are added to complement the dry crisp finish of the lager. I am getting nostalgic for the clear, cool early October days when this beer is the perfect answer. These beers are special. When I was first learning to be a beer nerd, I was an unabashed fan of malts and these amber lagers were my heaven. Full Sail, an Oregon brewery, produces a Limited Edition (LTD) series of lagers of which their No. 2 way back in 2007/8 was the most delicious bottled amber lager produced in the US I’ve ever had.
So what other beers are not described but is worth further research? So many!
- Sour beers
- Wheat ales
- Hefeweizen
- Kolsch
- American Cream Ales
- Belgians (WOW I did not get into Belgians at all! These beers are super special to me, but I do not feel like I know enough to write about them. If interested, google the following: Dubbels, Tripels, Quads, Trappist, Saison, etc)
- Barleywine
- Bocks and Dopplebocks
- Scottish Ale / Strong Ale
- And more
