Beer
I’m a home brewer and beer lover. Today I’d like to list some specific issues that seem to come up frequently in conversation among those who are similarly inclined.
1. Are we beer snobs, afficianados, connoisseurs, lovers, advocates or geeks? I have seen each of these terms and more used with derision and affection. The bottom line on this one is easy – call yourself what you will, and develop your situational awareness. In the press, beer geeks are lovable and interesting. In conversation, calling yourself a beer advocate gives you an air of authority. A beer lover can be a Coors-shotgunning frat boy or a wine eschewer, depending on the context. Choose carefully.
2. What is the difference between a porter and a stout? This debate has probably gone on as long as these beer styles have existed. There are a few conventional answers. (a) Stouts are made with roasted grains, and porters are not. (b) Stouts are darker than porters. (c) Stouts are from Ireland, porters from England. Here’s the real answer – it is whatever the brewer decides to call it. Seriously. There is so much overlap in the style that beer judges would find it impossible to differentiate the styles.
3. What makes a beer a double IPA, and what should I call the style? Again, very subjective, but here’s the general guidelines. A beer that approaches or exceeds 8% (the traditional starting point for “strong ales”), is dry (i.e. not sweet, with no lingering malty flavor after you swallow), and has “hop forward” character (meaning you can smell copious amounts of grass, grapefruit, and other fresh scents before you take your first sip) is a double IPA. There are better names for the style, in order of my preference: West Coast IPA, San Diego Pale Ale, Imperial IPA, Double IPA.
4. Why are IPAs so popular among beer geeks? Same reason bourbon-barrel-aged beers are popular, sour beers are popular, and Russian imperial stouts are popular. They have FLAVOR. Never forget that beer has the potential, the capacity and the birthright to be an exceedingly flavorful creation. Celebrate and revel in those flavors – all of them. Beer advocates like to say that beer and cheese go so much better together than wine and cheese, the more popular pairing, since the flavor and variety of ingredients in beer can match and stand up to even the strongest cheeses.
5. When I go to a beer bar, what should I look for? Three things: Selection, draft quality and information about the beer. The selection doesn’t have to be huge, but variety (a mix a different styles, including light pale ales, IPAs, a stout or a porter, Belgian style brews and a mix of rare or specialty offerings like casks, barrel-aged or sours) and a good theme or focus across all the handles are always appreciated. Tap handles that highlight local brewers are a plus. Draft quality is usually apparent over time; is the flavor and temperature of a particular beer consistent? Are the tap handles cleaned regularly? Do some handles sit empty (or worse, unsold) for days on end? And as for information, a large format board listing the beer selection is always appreciated, and the more information on the board (style, brewer, alcohol percentage, IBUs) the better chance I have of making a decision that I’ll be happy with. Whether or not there is a board, the servers should all be well versed in the tap selections and be prepared to make a recommendation after a short conversation with a patron.
There are more topics to cover than this, but a friend convinced me to let this draft fly without picking at it for too long. Filling in the gaps is what the comments section (below) is for.
March 1st, 2010 at 13:22
Interesting- I didn’t know that Porter and Stout had that much overlap.
I know far less about beer than you do, but what I look for in a good beer bar (along with clean taps, as you mentioned) is definitely temperature.
I have completely snobbed out with regard to red wine- I’ve learned over the past few years how much better it is when it’s at the right temp (usually around 57 degrees depending on the type).
What’s your opinion on draft beer temp? What’s ideal and for what type of beer?
March 1st, 2010 at 17:23
@Hutz: Good question. Red wine tastes better partly because of temperature but also because it needs time exposure to the air to fully develop its flavor. Beer, like cheese, simply benefits from a higher temperature because the esters and other flavor components are more pronounced in the 50-60 deg F range. Most beer bars keep their “cellar” (aka Cold Box) at about 35-45 degrees Fahrenheit. Beer needs to be preserved, like food, since it doesn’t have the natural preservative of high alcohol like beer and wine (spirits, you might guess, are high enough in alcohol to be left on the shelf). Low-alcohol and low-flavor beers (classic lagers) taste best at cellar temperatures, but most esters and other flavor agents in more interesting beers have a better flavor at a higher temperature. Order a Belgian farmhouse ale, or a Russian Imperial Stout, or a geuze at a beer bar, and then let it warm up. Keep your hands around the glass to help it warm faster. You will notice marked improvement in the flavor (or to be more accurate, more noticeable flavor) as it warms. My favorite thing to do is to take a sip of the beer when it is served, note the flavor, then sip it at long intervals (say, 5 minutes). Note the improvement. When it is peaking (and this takes practice and experience), you can start to sip faster. If you are carrying your pocket thermometer with you, you’ll find this happens at about 50-55 degrees, similar to red wine. As a parlor game, go to your favorite beer bar and look for the people with their hands clasped around chalices of beer. These are the geeks.