Beer School 101

The world’s first food law was introduced to protect beer’s purity.  1516’s Reinheitsgebot which is German for Purity Law  allowed for only water, barley, hops, and finally yeast to be used in the brewing process.  The world’s love affair with beer predates this law and goes as far back as Egypt and all those Pharaohs.  Below is a brief primer on beer.

Lager – Budweiser, Miller, Heineken, Corona, Coors, Rolling Rock, Pabst Blue Ribbon, etc.

The most common form of beer you’ll serve.  Bottom fermented and stored for a period of weeks at cool temperatures to finish fermenting.  Lagers tend to be lighter in color, less hoppy in flavor, and lower in alcohol content than other beers.  Best served ice cold.

Pilsner – Pilsner Urquell, Victory Prima Pils, Radeberger, Bitburger, etc.

A style of lager originating from the Czech Republic.  A light, golden color with a crisp, flowery finish.  Most modern Pale Ales are based on this style of beer.  Best served cold.

Ale – Newcastle Brown, Bass, Fat Tire Amber, Bell’s Two Hearted, etc.

More complex than a lager, ales are bottom fermented and heavier.  They can vary from light to dark depending on the style of barley malt used during fermentation.  These malt varieties determine whether the ale will become a brown, pale, or amber color beer.  Best served room temperature to slightly chilled.

Pale Ale – Sierra Nevada, Lagunitas, Dale’s, Goose Island, Samuel Smith’s, Old Speckled Hen, etc.

Lighter colored malt is used to make this pale gold ale.  European pale ales contain more malt while American versions are much more hoppy. Either can offer up a fruity flavor profile.  IPA versions will offer more hoppiness and a slightly higher alcohol by volume, ABV.  Best served cold.

Bitter – Boddington’s, London Pride, Timothy Taylor’s, Young’s, etc.

Darker malted with a low to medium alcohol content, Bitters grew out of Pale Ale breweries across England in the late nineteenth century.  Their color can range from amber to dark.  It will only cross your bar if you have a customer or two who refer to french fries as chips.  Best served room temperature to slightly chilled.

Porter – Founders, Smuttynose, Sam Smith’s Famous Taddy, Fuller’s London, etc.

A dark ale drawn from roasted, unmalted barley which commonly produces a burnt charcoal flavor.  Traditionally porters pack a higher ABV, 6%+, than other ales, but recent revivals offer lower ABV’s that are closer to 4%.  Best served slightly chilled to cold.

Stout – Guinness, Murphy’s, Left Hand Brewing, Young’s, etc.

A type of porter with distinctively roasted barley which produces a dark color and flavor.  Nitrogen bubbles give many of them their characteristically creamy head.  When pouring a pint of stout remember to follow best practices.  Best served slightly cool to chilled.  If you need a refresher, here you are.

Now take this new beer knowledge and fill up that tip jar!