Beer!

Beer!

Monday, September 27, 2010

Beer Styles Part 1 – Ales and Lagers

This article first appeared in The Docket, the official newspaper of the Case Western Reserve University School of Law.

In order to fully appreciate the diverse range of beer styles, one must first understand the fundamental differences between ale and lager. Ale and lager are the two broadest beer categories and every style of beer falls under the umbrella of one or the other. (Most of the following information in this article comes from either my own personal knowledge or realbeer.com and beeradvocate.com, both well respected craft beer websites that are worth checking out).

The main difference between ale and lager is the kind of yeast used in making them. Ales use yeast that rises to the top of the fermenting vessel and performs best at temperatures around 70 degrees. Conversely, lagers use a bottom fermenting yeast that requires temperatures between 34 and 40 degrees. Ale yeasts (there are many different kinds) tend to give-off byproducts that lead to a fruity and robust character. Alternatively, the cool environment required by lager yeasts tends to produce slightly more subdued flavors and lends itself to a crisper tasting final product.

Typical ale styles include: Brown Ale, Pale Ale, India Pale Ale (IPA), Wheat Beer/Heffeweizen, Porter, Stout, Russian Imperial Stout (RIS) and virtually all Belgian-style beers.

Typical lager styles include: Vienna Lager, Oktoberfest/Marzen, Bock, Double Bock, Dortmunder Export, and Pilsner. Please note that while many American “lite” beers bill themselves as pilsners, they are quite different from the pilsners made in the small German, Czechoslovakian, and American craft breweries.

Sticking with the fine wine example I used last week, the late famous beer expert, Michael Jackson (not to be confused with the late pop-singer), once called ales the “red wines” of beer and lagers the “white wines.” Generally speaking, ales tend to be more complex and flavorful than their slightly simpler and more refreshing lager counterparts.

Beer of the week!
For the second week in a row I’ll be reviewing a lager. This time it will be the widely available Samuel Adams Boston Lager. Many people credit Sam Adams with starting the American craft beer movement in the mid to late 1980’s. Though Sam Adams is by far the largest producer of craft beer in the United States, they still encompass less than 1% of the entire beer market share in the U.S. This article’s picture if of myself and David Fleischer with Sam Adams founder Jim Koch at the 2010 Beer Advocate Extreme Beer Festival.

Boston Lager pours a dull orange color with hints of brown and amber at its edges. The aroma is simple, yet inviting, with pleasant hints of caramel and flowers, mixed with a more generic malt sweetness in the background. The taste is much of the same, with hints of grain and bread added to the elements of the aroma. The finish is just slightly bitter and adds a nice balance to the sweeter flavors. The drink is rounded out by a medium body with a subtle carbonation. Overall, Boston Lager is a simple, yet delicious Vienna Style lager (Vienna refers to the type of malt used in making the beer). Perhaps the best thing about this beer is that its available almost everywhere, even bars that sell strictly American macro products. Pair this with a lightly seasoned pork chop or German bratwurst.  

If you enjoy Boston Lager, you should also try: Great Lakes Elliot Ness or any Oktoberfest style lager

Respect Beer!

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