2008 Woodie Awards
Beer with Ben: Fine art of Beer
Ben Brown-Steiner
Issue date: 1/14/08 Section: Features
Beer drinking can be an educational and enlightening activity, under the right circumstances and with the right mindset. The variety of beers available is impressive. I do not know how it compares with the variety of wines, but, in my humble opinion, beers are more fun.
Much like with wines, there is a basic understanding of the brewing process. To even begin to appreciate the beers you may be drinking, you must have a basic knowledge of the different categories of beer.
I've purchased a selection of beers that represent a few segments of beer styles. I'll be delving into detail over each style throughout the upcoming weeks, so that we will be able to: look at a beer, smell it, taste it, and then be able to identify it.
All beers are divided into two main families: ales and lagers. Ales are brewed with top-fermenting yeasts, generally at warmer temperatures, and require short fermentation times. Lagers, on the other hand, are brewed with bottom-fermenting yeasts, at cooler temperatures. The German word lager means "to store," which represents the longer storage times required to ferment lager beers.
Ales will be the focus of the next several weeks. They can be divided into four main subcategories: actual ales, stouts, porters, and wheat beers. Ales have been brewed for thousands of years, and have developed into many different forms. They have a range of colors, light blond to deep red, and tend to feature malty and hoppy flavors.
Porters and stouts have a history that is tied together. Porters developed in London, and spread to the surrounding countries. They are dark brown beers with a smoky or malty flavor. Stouts are simply strong porters, and have a very dark brown to black color. Stouts are also usually of a higher alcohol content.
Wheat beers come either from Belgium or Germany. Belgian wheat beers (white beers or witbiers) are known for their very cloudy appearance when poured. This is a result of suspended yeast and unfiltered wheat. Wheat beers are always spiced. A common witbier, in the USA, is Blue Moon Belgian White, by Coors.
Much like with wines, there is a basic understanding of the brewing process. To even begin to appreciate the beers you may be drinking, you must have a basic knowledge of the different categories of beer.
I've purchased a selection of beers that represent a few segments of beer styles. I'll be delving into detail over each style throughout the upcoming weeks, so that we will be able to: look at a beer, smell it, taste it, and then be able to identify it.
All beers are divided into two main families: ales and lagers. Ales are brewed with top-fermenting yeasts, generally at warmer temperatures, and require short fermentation times. Lagers, on the other hand, are brewed with bottom-fermenting yeasts, at cooler temperatures. The German word lager means "to store," which represents the longer storage times required to ferment lager beers.
Ales will be the focus of the next several weeks. They can be divided into four main subcategories: actual ales, stouts, porters, and wheat beers. Ales have been brewed for thousands of years, and have developed into many different forms. They have a range of colors, light blond to deep red, and tend to feature malty and hoppy flavors.
Porters and stouts have a history that is tied together. Porters developed in London, and spread to the surrounding countries. They are dark brown beers with a smoky or malty flavor. Stouts are simply strong porters, and have a very dark brown to black color. Stouts are also usually of a higher alcohol content.
Wheat beers come either from Belgium or Germany. Belgian wheat beers (white beers or witbiers) are known for their very cloudy appearance when poured. This is a result of suspended yeast and unfiltered wheat. Wheat beers are always spiced. A common witbier, in the USA, is Blue Moon Belgian White, by Coors.
Viewing Comments 1 - 1 of 1
pyritepet
posted 1/17/08 @ 5:39 PM EST
Invaluble info...looking forward to future articles.
Keep up the good work.
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