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Many people have their go-to beer. Many are also trying new types of beers with craft beer becoming more popular and a bit of a craze. The way a beer is brewed, the age, and the ingredients all come together to set them apart. Here are eight different beer types, their flavor description, and what kinds of foods they are best suited for. Food and beer pairing is becoming more and more important as we start to appreciate beer more. #craftbeer
What beer is your favorite?
American Lager
This beer is a pale lager made in North America. The best known American Lager are Budweiser, Miller, Coors, Molson, and Labatt Blue.
Flavor: Delicate and crisp with heavy carbonation Best. for: Poaching chicken; brines; bread
Pilsner
This beer is a type of pale lager. A blond lager. Flavor: Light and crisp; slightly more bitter than lager. Best for Creamy soups; pizza dough; braising veggies such as cabbage
Pale Ale
This beer is an ale made with predominantly pale malt. Higher proportions of pale malts result in a lighter color. The taste and strength will differ depending on the way it is brewed, and the level of hops added.
Flavor: Rich, with a dry, bittersweet finish. Best for Cheese fondues; fish batter; marinades for meat or poultry; stir-fries
India Pale Ale (IPA)
This beer is hoppy. It was initially prepared for India.
Flavor: Lots of oomph, with lingering bitterness. Best for: Mexican food; marinating game meats such as bison
Amber Ale
This beer is brewed with a proportion of amber malt to produce an amber color, generally ranging from light copper to light brown. Flavor: Slightly sweet and woody; between a pale ale and a stout Best for: Steaming shellfish; gravy; French onion soup
Porter
This dark beer style developed in London from well-hopped beers made from brown malt. Flavor: Smoky and crisp, with nutty or licorice undertones. Best for Barbecue sauces; beef or pork stews; baked beans
Stout
This beer is a dark beer made using roasted malt or roasted barley, hops, water, and yeast. There are variations including Baltic porter, milk stout, and imperial stout; the most common variation is dry stout, for example is Guinness. Flavor: Roasted, with chocolate and coffee notes; typically the darkest beer Best for: Chocolate desserts; roasted meats; chili
Wheat/Belgian White Ale
This is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley. Varieties of wheat beer are "white beer" based on the German tradition of mixing at least 50% wheat to barley malt to make a light colored top-fermenting beer, and "white beer" based on the Belgian tradition of using flavorings such as coriander and orange peel. Belgian white beers are often made with raw unmalted wheat, as opposed to the malted wheat used in other varieties. Flavor: Light and citrusy Best for: Poaching and steaming seafood; pancake batter; salad dressings #whiteale
Which one will you be choosing? Beer is becoming an art and an expression of a passion that has been going on forever.
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