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Lagers
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Published: August 18, 2006
There are two classifications of beer: lager and ale. Lagers are brewed in cool conditions with bottom-fermenting yeast, unlike ales, which use a top-fermenting process. Bottom-fermenting yeast is also known as slow acting brewer's yeast. This type of yeast yields a smooth beer with a crisp flavor, hailing a clean finish.
Lagers can range from sweet to bitter, while having a medium to high hop flavor. A lager can range from pale in color to black. Pilsners, Bocks and Dopplebocks all fall under the classification of being a lager.
Common Types of Lagers
North American Lagers – Crafted in North America, these beers are the most commonly consumed by the general public. Styles of this type of lager include American Macro Lagers (Budweiser, Pabst Blue Ribbon, Michelob and Corona), American Malt Lagers (Olde English 800, Colt 45 and Mickey's), American Light Lagers (Bud Light, Coors Light, Miller Lite and Sam Adams Light) and American Non Alcohol Lagers (O'Douls, Sharp's and Pabst NA).
German Lagers – German lagers will vary in color and flavor. Bocks are generally more robust in flavor with a dark amber or brown color (Shiner Bock and Honey Bock). Dopplebocks have a deep rich color and are full-bodied (Spatan Optimator and Sam Adams Double Bock). Even though Sam Adams is brewed in the United States, it is still considered a German lager since it follows this brewing technique. German Pilsner (Warsteiner) and Oktoberfest, also known as Märzen, are full bodied and dark in color. This German lager is being adopted by many breweries around the world capitalizing on the seasonal style of the name.
Lagers are great when paired with food, especially if you are not a fan of drinking wine. Pilsners are best paired with rich or buttery foods. Lagers also will go well with spicy foods. The best way to enjoy a lager is to pair it with cheese. Enjoy smoked Gouda with a rich Bock beer or a red lager with a sharp Provolone. Asiago and Parmesan also compliment lagers since they are buttery and sharp in flavor.
ALES
Ales, as opposed to lagers, ferment more rapidly and are brewed in cool conditions with top-fermenting yeast. Top-fermenting yeasts produce a hearty and robust flavored beer, which is intensely aromatic. They also can be sweeter in flavor.
Common Types of Ales
Pale Ale – Pale ale has several sub-categories. Included in Pale ales are English Pale Ales (Bass and Samuel Smith), which are golden to copper in color and slightly bitter in taste. American Pale Ales (Sierra Nevada Pale Ale) are lighter in flavor, not as robust as English pale ales and are considered to be more hoppy in taste. Indian Pale Ales are crisp in flavor and may have fruity notes.
Brown Ale – Typically lower in alcohol content, these ales will be much darker and sweeter than Pale ales. Brown ales also tend to be nutty (Newcastle Brown Ale and Samuel Smith Nut Brown Ale).
Hefeweizen/Weizen/Weisse – Adding wheat to the fermenting process gives these ales a cloudy appearance. Ranging from light to dark in color, these Wheat Ales are best enjoyed during the summer months since they carry fruity tones (Hacker-Pschorr, Blue Moon).
Dark Ale – Almost black in color, dark ales possess full and rich flavors. A Porter is a member of the Dark ale category although it is not as dark in color as Stout. Stouts tend to be more bitter in flavor (Guinness).
Belgium Ale – Often served in goblets, Belgium ales are quite aromatic and range in flavor.
Scottish Ale – Scottish Ales have a unique grading system called shillings. A shilling is the actual strength (color and weight) of the ale. The shillings scale is: Scottish light – 60 shillings (the lightest), Scottish Heavy - 70 shillings and Scottish Export – 80 shillings. Ordering by the number of shillings is the proper way to order Scottish ale, especially if you were visiting a pub in Scotland.
Pale ales are best paired with dishes prepared with rich meats, like lamb and duck, and go well with spicy foods. Brown ales are best served with dishes that include nuts, or even apple pie. Enjoy spicy chicken wings with amber ale. Weisse are a true summertime treat and are best enjoyed with fruit salad and lighter fare.
Understanding beer when dining out will not only provide you with knowledge of what to look for in a beer, but also compliment your entree.
Common Types of Lagers
North American Lagers – Crafted in North America, these beers are the most commonly consumed by the general public. Styles of this type of lager include American Macro Lagers (Budweiser, Pabst Blue Ribbon, Michelob and Corona), American Malt Lagers (Olde English 800, Colt 45 and Mickey's), American Light Lagers (Bud Light, Coors Light, Miller Lite and Sam Adams Light) and American Non Alcohol Lagers (O'Douls, Sharp's and Pabst NA).
German Lagers – German lagers will vary in color and flavor. Bocks are generally more robust in flavor with a dark amber or brown color (Shiner Bock and Honey Bock). Dopplebocks have a deep rich color and are full-bodied (Spatan Optimator and Sam Adams Double Bock). Even though Sam Adams is brewed in the United States, it is still considered a German lager since it follows this brewing technique. German Pilsner (Warsteiner) and Oktoberfest, also known as Märzen, are full bodied and dark in color. This German lager is being adopted by many breweries around the world capitalizing on the seasonal style of the name.
Lagers are great when paired with food, especially if you are not a fan of drinking wine. Pilsners are best paired with rich or buttery foods. Lagers also will go well with spicy foods. The best way to enjoy a lager is to pair it with cheese. Enjoy smoked Gouda with a rich Bock beer or a red lager with a sharp Provolone. Asiago and Parmesan also compliment lagers since they are buttery and sharp in flavor.
ALES
Ales, as opposed to lagers, ferment more rapidly and are brewed in cool conditions with top-fermenting yeast. Top-fermenting yeasts produce a hearty and robust flavored beer, which is intensely aromatic. They also can be sweeter in flavor.
Common Types of Ales
Pale Ale – Pale ale has several sub-categories. Included in Pale ales are English Pale Ales (Bass and Samuel Smith), which are golden to copper in color and slightly bitter in taste. American Pale Ales (Sierra Nevada Pale Ale) are lighter in flavor, not as robust as English pale ales and are considered to be more hoppy in taste. Indian Pale Ales are crisp in flavor and may have fruity notes.
Brown Ale – Typically lower in alcohol content, these ales will be much darker and sweeter than Pale ales. Brown ales also tend to be nutty (Newcastle Brown Ale and Samuel Smith Nut Brown Ale).
Hefeweizen/Weizen/Weisse – Adding wheat to the fermenting process gives these ales a cloudy appearance. Ranging from light to dark in color, these Wheat Ales are best enjoyed during the summer months since they carry fruity tones (Hacker-Pschorr, Blue Moon).
Dark Ale – Almost black in color, dark ales possess full and rich flavors. A Porter is a member of the Dark ale category although it is not as dark in color as Stout. Stouts tend to be more bitter in flavor (Guinness).
Belgium Ale – Often served in goblets, Belgium ales are quite aromatic and range in flavor.
Scottish Ale – Scottish Ales have a unique grading system called shillings. A shilling is the actual strength (color and weight) of the ale. The shillings scale is: Scottish light – 60 shillings (the lightest), Scottish Heavy - 70 shillings and Scottish Export – 80 shillings. Ordering by the number of shillings is the proper way to order Scottish ale, especially if you were visiting a pub in Scotland.
Pale ales are best paired with dishes prepared with rich meats, like lamb and duck, and go well with spicy foods. Brown ales are best served with dishes that include nuts, or even apple pie. Enjoy spicy chicken wings with amber ale. Weisse are a true summertime treat and are best enjoyed with fruit salad and lighter fare.
Understanding beer when dining out will not only provide you with knowledge of what to look for in a beer, but also compliment your entree.
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