Brews Clues and Youz!
While I most often opt for a glass of wine these days, I am still
an avid beer enthusiast! As such, I feel fortunate to have come of age
during the American beer revolution. Let me explain.
In the late 1800s there were more than 3,000 breweries. With the
advent of Prohibition, this number dwindled with little chance of recovery
when the mega-breweries took over afterwards. By the 1970s, there were only
about 50 breweries in the United States.
And then a revolution began. Anheuser-Busch, the largest manufacturer
of beer in the world, produced more than 100 million barrels of beer in 2000.
While I enjoy a
cold Bud on a hot day, I always look for big flavors. Since the American
beer revolution started, there has been a dramatic increase in small producers
brewing big flavors. Now, there are more than 1,500 beer producers in the U.S.
alone.
While I call it a revolution, it's really a return to a grassroots production
of hand-crafted, creative and flavorful brews. If sales are an indication, this
move
is a winner with consumers. These sales prompted even giant A-B to come up
with a great line of "crafted" brews. For beer lovers, it's a
"win win."
If you haven't joined in the flavor explosion available, now is the
time.* Maltiness - Malt is derived from grains and is the part of the
beer that is fermented. The grains that are generally used to create malt are wheat* Hoppiness - Hops are a plant that is also added to beer, and it's
what gives beer a bitter flavor. Pale ales are generally the hoppiest beers
available in the U.S.
* Fruitiness - Most ales have some degree of fruity flavor present,
even though there is no actual fruit in the beer. The fruity flavor is a
by-product of the yeast fermentation in the brewing process.
Now that you know the basic flavors present in beer, you can
explore the different varieties of beer and find a type that best matches
your palate. There are two basic categories of beer styles: top-fermenting
beer and bottom-fermenting beer. Generally speaking, top-fermenting
beers (also called ales) are more complex with fruity characteristics, and
bottom-fermenting beers (also called lagers) possess a cleaner finish.
Top-fermenting beers include wheat beer, stout, porter and ale;
bottom-fermenting beers include bock, Oktoberfest, pilsner, American lager
and malt liquor.
In America, most of the beer consumed is of the bottom-fermenting
lager style, but top-fermenting beers have gained popularity in recent
years. A popularity that continues to grow, and if you haven't joined in
the fun now is a great time.
Beer is best when enjoyed with food. Some of the most familiar
pairings include pizza, hot dogs, brats, chili and all variety of salty
snacks. But try it with more complex dishes that you may initially think of
pairing with wine. How about a thick rich Porter, with a juicy steak? Where
do you think they got the name "Porterhouse Steak?" Nothing goes
better
with spicy food than a cold refreshing brew. Mexican, Caribbean, Chinese
and Thai food beg for the palate-cleansing effervescence of beer.
There are no hard and fast rules to beer enjoyment. Gather some
friends, have everyone bring there favorite brew, fix food you like and
relax. That's what the basics are all about.
Good Life Guy's Beer recommendations*
Michelob Hefeweizen (Wheat Beer)
Flying Dog "Doggie Style" Pale Ale
Sierra Nevada Pale Ale
New Belgium Blue Paddle Pilsner
Breckenridge Red Ale
Leinenkugel Amber Light
Dixie Blackened Voodoo Lager
River City Old Town Brown (local favorite)
Boulevard Brewing Company "Bully" Porter
Goose Island IPA
Pyramid Apricot Ale
*All available at the Midwest Beerfest!