The beer buzz

By Guy Bower

"So many beers, so little time."
Contemplate the wide world of beer and there is more to this tasty
beverage than meets the eye, wets the lip and satisfies a thirst on a hot
summer day.
One of history's oldest beverages, beer - a combination of malt,
hops, yeast and water - has been an integral part of our past. More than
5,000 years ago, beer was brewed in Mesopotamia, a thousand years of
tradition in Luxembourg at the Abbey at Altmünster and hundreds of years of
home brews from Germany have led to our current love affair with beer. It
is even said that the early European settlers landed at Plymouth for no
better reason than they were out of Ale. Of course one of their first tasks
was to plant hops and start brewing in the New World.
For those who love the taste, smell and sight of a frosty mug, the
last 20 years, with its resurgence of "hand-crafted" brews have been a
welcome pleasure.
Not unlike wine, the range of flavors in the world of beer provides
a brew for everyone. By learning to enjoy more beers, we can appreciate
beer more. So, you say you don't know a lager from ale or a pilsner from a
bock? Use the Internet, books, or better yet, a trusted beer friend or your
local beer merchant to offer suggestions based on your tastes.

Tips for tasting
* Once you have decided you want to learn more the important thing
is to taste. Here's a list of a few of my favorites from light- to
full-bodied. These brews have an average cost of $5.99 to $7.99 a six-pack.
Pilsner Urquell
Michelob Hefeweizen
Leinenkugels Red
Boulevard Pale Ale
New Belgium Fat Tire Ale
Spaten Ocktoberfest
Portland Mac Amber
Redhook IPA
Samuel Smith Oatmeal Stout
* Glassware is important when tasting. There are certain glasses
better suited for each type or style of beer. Don't fret, pick a tall,
clear tapered glass that will allow you to view the clarity and color,
develop a frothy head and enhance the aroma, all-important issues in the
journey.
* Make sure your brews aren't too cold. We Americans tend to over
chill and diminish the complexity of beer. For Lagers, Pilsners, wheat
beers and lighter styles; 35-45 degrees is about right. For Ales, Stouts
and darker brews, 40-50 degrees is preferred.
* If tasting several different styles with friends, start with the
lightest and build to the more robust. Don't rush; enjoy the visual and
olfactory senses before you take that first sip.
A sip and the pleasure continues and intensifies, don't swallow
immediately, allow the brew to wash over your tongue and savor the
different components of taste; sweet, sour, salty and bitter.  Mouth feel
is enhanced as the foam gives way to cool effervescent liquid. Take your
time; some brews will take several sips to develop fully.
Beer best with food
Some of the most familiar pairings of food and beer include pizza,
hot dogs, brats, chili and all variety of salty snacks. Think out of the
box, try it with more complex dishes that you would normally pair 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.
When pairing food and beer there are no hard and fast rules, gather
some friends, have everyone bring there favorite brew, fix food you like
and relax. That's what the basics of beer enjoyment are all about.

Sidebar:

Want to learn more about beer through tasting and educational
seminars? Look me up at the American Institute of Wine & Food, Wichita
Chapter's Midwest Beerfest, from 1-5 p.m. Saturday, Sept. 22 at Century-II
Exhibition Hall. For more information check out www.midwestbeerfest.com

Sidebar:

Some beer links to surf:
* www.allaboutbeer.com
* www.beerhistory.com
* www.brewworld.com
* www.beerinfo.com


Guy Bower is the host of The Good Life radio program on KNSS Newstalk 1240,
Saturday, 6-7 pm., AIWF, Wichita chair and festival director of the Midwest
Beerfest.