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.