Do You Know Your Beer?

With over 3,000 craft breweries in the United States, it’s safe to say that craft beer is bigger than ever. But, do you know your beer?

 

 

 

Types of Craft Beer...
 

Ales:

Deep and dark body, full of flavor with a nice finish of fruit or spice. They offer a lingering taste of Hops which is quite enjoyable.

 

Pale Ales and India Pale Ales (IPA):

Some of the most popular Ales. These often boast an increase in Hops that pair well with Spicy Foods.

 

Lagers:

King of smooth. New lagers can have a very clean finish while older lagers can create more complex flavors.

 

Stouts:

Less than sweet flavor with a dark body and a creamy head. They are heavy on the Barley and often add a dash of unmalted Barley to create a dark almost sour flavor; think coffee.

There are, of course, more Types of Craft Beer than this. And many of these Types can come in unique Styles, so you can further hone in on the right beer for the right moment.


Ambers:

Often enjoyed as an Ale or a Lager. While most have a sweet hint of caramel, you’ll find that Ambers have a large range of drinkability for most occasions and tastes.

 

Blondes:

Pack a clean and dry taste. Crisp like an apple. These tend to be pale in color and have a delicate balance of Malty sweetness and Hoppy Bitterness. Blondes are usually Ales.

 

Darks:

Myriad flavor. They are fruity. They are Malty. They are Hoppy. And Yeasty. These flavors tend to burst from the dark brown color. But a good Dark is not overpowering, it is a full mouth experience.

 

Wheats:

Could be called the opposite of Darks. These are light beers that are very easy to drink. They tend to just kiss your palate with a breeze of spice and a clean wheat finish.

 

 

Sour Beer Styles:

 

Lambic: 

A Belgian wheat beer that’s made with spontaneous fermentation that’s both light and tart. It’s traditionally brewed in the winter and aged for at least a year and is often mixed with cherry and raspberry. The unfermented beer is left in the cool open air, which allows wild microorganisms floating around to get into the beer. A blend of old and young lambics is called geuze.

 

Flanders: 

A Belgian beer that’s often fermented in large wooden vats. Flanders ales have a mix of acidity and sweet fruit and vanilla flavors. Red Flanders typically taste more of fruit, while brown Flanders have more notes of raisins, plums, and earth.

 

American Wild Ale: 

The craft brewer’s take on the sour is usually made with a mix of ale yeast and Brettanomyces yeast. Other than the sour flavor and wild yeast, though, American wild ales don’t have many defining rules that guide the style.

 

Gose: 

A German sour made with coriander and sea salt. Goses range in flavor, but there’s always a balance between salty, herbaceous, and sour. Many goses are made in the U.S. as well as Germany.

 

Berliner Weisse: 

A German wheat beer with low alcohol by volume and high carbonation. The lemony tartness of a Berliner weisse is more subtle than many of the Belgian and American sours and comes primarily from lactobacillus.

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