For most brewers, our notions of beer are strongly shaped by classic beer styles. Beers like pale ales, stouts and
Porter was originally an English, specifically London, dark beer style that was the drink of the masses long before lagers were conceived or modern ales were fashionable. In the heyday of porter in London, during the eighteenth century, the term “stout” was used to denote the strongest and weightiest beers in a brewer’s portfolio. The same relationship still holds true to this day, with porters generally being lighter in body and color than stouts. Porters are red-brown to black in color, medium to medium-full bodied, and characterized by a flavor profile that can vary from very subtle dark malts to fully roasted, smoky flavors. Being a centuries-old style, there are differences of opinion with regard to what a “true” porter was actually like and there can be wide variations from one brewer’s interpretation to the next. Roasted malt should provide the flavoring character, rather than roasted barley as is used with stouts. Stronger, darker versions and lighter more delicate versions are equally valid manifestations of the style. The influence of hops can often be notable in the richer craft brewed examples of the style. Although porter was the drink of the masses in 1700s London, it is not a significant factor in the British market today, despite the production of a few outstanding English examples. In the United States, it is enjoying new-found popularity among U.S. craft brewers and many fine U.S. examples are produced.
The heavyweight beers currently in vogue tend to have an assertive signature quality that is the object of desire. Puckering
After the repeal of national prohibition in 1933, only 756 of the nation’s estimated 1,900 pre-prohibition breweries resumed operations. WWII
We are in the midst of a Year of Eating and Drinking Local. If it were going to result in
Strasbourg-style Bière de Mars. c. 1850 (after Lacambre) 5 Gallons (19 liters) OG: 1062/15.2°P Alcohol: 5.5%/vol Bitterness: 32 IBUs Color:
It’s spitting sleet. The sky is a sheet of lead. The wind, damp and raw, burns the flesh. But amidst
No matter how dearly you love beer, or how far you’ll willing to travel for an obscure brew, there are
This is a sub-category of the bock style. Doppelbocks are extra strong, rich and weighty lagers characterized by an intense malty sweetness with a note of hop bitterness to balance the sweetness. Color can vary from full amber to dark brown and alcohol levels are potently high, typically 7-8 percent ABV. Doppelbocks were first brewed by the Paulaner monks in Munich. At the time, it was intended to be consumed as “liquid bread” during Lent. Most Bavarian examples end in the suffix “–ator”, in deference to the first commercial example, which was named Salvator (savior) by the Paulaner brewers.
Pilsner styles of beer originate from Bohemia in the Czech Republic. They are medium- to medium-full bodied and are characterized by high carbonation and tangy Czech varieties of hops that impart floral aromas and a crisp, bitter finish. The hallmark of a fresh pilsner is the dense, white head. The alcohol levels must be such as to give a rounded mouthfeel, typically around 5 percent ABV. Classic pilsners are thoroughly refreshing, but they are delicate and must be fresh to show their best. Few beers are as disappointing to the beer lover as a stale pilsner. German pilsner styles are similar, though often slightly lighter in body and color. Great pilsners are technically difficult to make and relatively expensive to produce.
