Beer style of the week; The New England Beer All-Star Team

Week 52

It has been a lot of fun drinking and thinking about all the wonderful beers profiled in Beer style of the week for the past 51 Sundays. As a result of the column, many people have asked not only what my very favorite beer style is, but what my favorite beer is. The simplified answer to both questions has always been, depends. Depends on the weather, the season, the mood I’m in, the company I keep, the spontaneous urge to try something different, the meal or snack in front of me, or just what is being offered me at the moment.

Now if you were to hold a gun to my head and demand an answer, NOW! (not that I personally suggest this approach). I could begin prattling off all the styles and beers near and dear to me, along with providing minute detailed analysis, specific situational rational and cloudy recollections of my every thought about beer in general. You would turn the gun on yourself…

That said, there are some beers I come back to time after time. They are dependable beers. I look forward to their company. I miss them when they’re out of season. Some foods must be paired with certain beers. You salivate just thinking about that special occasion (must wipe the keyboard now).

Here they are…

Spring Time Beer

Maibock (Takes the sting out of a damp drizzly day)

Narragansett Bock – Narragansett Brewing – Providence, Rhode Island – 6.5% ABV

16 oz. can. No freshness date, except for some code stamped on the bottom.

Served in a tall Harpoon Nonic glass.

The color is brassy amber with a fast-fading white head. Thin wisps of webby lacing cling to the glass.

A grassy, wet hay smell dominates, followed by a light peaty malty aroma. A mild citrusy smell is followed by slightly boozy white rum fuminess.

The malt and hop flavors are fairly evenly matched. Bready dough, honey sweetness, metallic and citrusy hop bite and a separate and unmistakable rummy alcoholic punch all greet the buds in random order. A very faint taste of orange zest peeks in.

It's an unusual bock in that the flavor profiles remain distinct and apart, even as it warms.

This is definitely one of the better beer values ($6.50 a 16 oz.sixer, no less) in the New England area.

American Double (Pull on an old sweater, start up a low-burning beach fire, grab a hoppy/boozy brew…enjoy!)

Heady Topper – The Alchemist – Waterbury, Vermont – 8% ABV

Shared a 22oz bottle with a very generous friend.

Served in Delirium goblets.

Pours a hazy pale orange color with a fluffy, but fading white head. Lots of sticky and patchy lacing rims the glass.

A big whiff of pine and wild flowers blast out of the gate. A resinous hop aroma rises and pulls a dry malty smell, along with some perfumy citrus and a little mellow rum.

The tastes follow the aromas very closely. Very hoppy, yet held in check by a solid caramel malt with some honey sweetness.

So flavorful, yet so drinkable!

Summer Beer

Pilsner (Lawn-mowing or Goin’ Fishin’ Beer)

Samuel Adams Noble Pils – Boston Beer Company – Boston, Massachusetts – 4.9% ABV

On Tap. Pils Glass. Boston

It pours a shiny brassy golden color with a frothy snow-covered head. A good amount of sticky lacing trims the glass.

A very fragrant smell of flowery and citrus hops rises from the glass. A light aroma of fresh baked bread is in the background. A sweet malty smell lingers throughout.

Not as hoppy as I had prepared my taste-buds for, but plenty of hop tastes to ponder. There's citrusy and metallic, and floral and resinous. And a touch of leather and tobacco. My oh my, this is good!

A nice sweet, doughy malty backbone keeps the hoppiness in Czech.

It's difficult to have just one of these babies. Very well done!

Helles Lager (Refreshing after exercise, or day at the beach, or listening to the Red Sox on the radio on a hot summer’s night)

Thomas Hooker Munich Style Lager – Thomas Hooker Ales & Lagers – Bloomfield, CT – 4.6% ABV

Served in a standard pint glass.

Pours a pale yellow golden color with a solid snow-white head and some webby and trailing lacing throughout.

The aroma carries a mild noble hoppiness and a grainy bread smell upfront. A light whiff of wild flowers and herbs peeks through.

The flavors are very balanced. The lightly roasted malt has a touch of sweetness. The hops provide some metallic tang and a mild lime-like citrusy bitterness.

While the body is light in color, it has some depth. As the spritzy carbonation fades, a sweet and rounded caramel sweetness emerges providing a slick and refreshing, gulpable brew. Lots of flavors for a fairly small beer!

Saison (Late Summer – Cool Evenings)

Jack D’or – Pretty Things Beer & Ale Project – Westport, MA – 6.4% ABV

22oz brown bottle. Bottled on date on top label.

Served in a Piraat fluted goblet.

It pours a very deep and cloudy caramel/amber color with a thin beige head on top along with loads of lacing.

Nice citrusy and musty fruit smells rise at first pour. Sweet fruit and spicy smells linger. A light alcohol fuminess comes and goes.

The flavors represent the style very nicely, with the exception of the hop profile being the dominant taste, though it works extremely well for this particular farmhouse. Edgy citrus peel and resinous hoppy bitterness are tempered with a lightly sweet caramel malt. A faint metallic tang inches through in the background. Tastes of a crusty baguette come to mind.

It's a very well-made brew! Lots of creativity involved with this Saison Americain!

Fall Beer

Newport Storm Regenschauer Oktoberfest – Coastal Extreme Brewing – Newport, RI – 5.6% ABV

12oz brown bottle. No freshness date. Bottle code 0.223 (?) I felt compelled to include a representative from Rhode Island as it has been unrepresented in this Beer Style of the week series.

IMHO, this is one of Coastal's better offerings. It pours an Autumn-like honey/amber with orangey hues. The off-white head fades rather fast. A robust sweet malt aroma blends with a bit of hops and mild alcohol fuminess. The malty body is reminiscent of a Vienna/Oktoberfest blend - Velvety smooth, almost oily, and just a tad pasty. A mild citrus, ripe pear taste and light spiciness are in proper proportion to this malty brew. This will go well with Autumn Stew (Squash, apples, chicken stock, spices and a dash of maple syrup)

Pumpkin Ale

CBC Great Pumpkin – Cambridge Brewing Company – Cambridge, MA – 4.5% ABV

22 oz. brown bottle. Bottled on date and Batch # stamped.

Poured in a nonic tumbler.

It has a shiny, orange-hued copper color with a thin to medium-sized white head along with some lace dotting the glass.

It smells similar to a mild pale ale with caramel malt, dry grass, tea-like hops and whiffs of pumpkin and spice that linger in the background throughout.

The flavors are very balanced. You get the pleasure of seeking the tastes rather than them finding you. Mellow tastes of fresh doughy pumpkin bread, blend with mild tea and lemon with honey flavors. The spiciness is in check. A little peppery nutmeg, a dose of tart citrus, and then a clean finish.

Wonderful, wonderful creation here!

Imperial Pumpkin (while Reading ‘The Legend of Sleepy Hollow’ on a frosty, moon-lit night)

Smashed Pumpkin – Shipyard Brewing Co. – Portland, Maine – 9% ABV

22oz brown bottle. Served in a Chimay goblet.

It pours an oily, orange-hued amber color with a beige head along with some wisps of trailing lacing.

A strong and delightful whiff of rum-soaked pumpkin pie rises at first pour. I think I can actually smell the crust! The nutmeg spiciness is subdued, but thoughts of Thanksgiving dessert flood my senses. A solid malty smell mingles with some spicy and citrusy hops. Dark rum in the nose never fades.

The flavors are bold and upfront. Very little in the way of subtleties. Big spiced pumpkin taste, Big Doughy Maltiness, Big Ruminess, and not so big, yet noticeable hoppiness.

SO much better than Shipyard's other Pumpkin Ale, and not because it's much bigger. It's big but balanced and wonderfully rich and decadent.

Winter Beer

English Strong Ale/Warmer (Button up your overcoat)

Geary’s Hampshire Special – DL Geary’s Brewing – Portland, Maine – 7% ABV

This is a winter seasonal - Must Try! Deep golden bronze/amber with a tint of red. Very complex dry robust malt with a trace of sweetness. Powerfully hopped, then dry hopped for good measure. The maltiness rolls forward throughout the glass and begins to reveals a trace of berries and some smoothness. An unusual, but nice pine essence is long lasting. The alcohol is noticed, though not overly so. The creamy beige head lingers and nice lace is formed. As with all of D.L. Geary’s brews, there sort of a raw wildness, like Maine itself. It’s easy to picture a Norman Rockwell Maine coast pub scene in winter where the cheerful patrons are toasting one another with a frosty mug of Hampshire Special. Now that really warms the heart! BTW – Hampshire Special pairs really well with hearty stews. Try braising a roast with this ale in place of Burgundy wine.

Imperial Stout (Baby, it’s COLD outside!)

Smuttynose Imperial Stout – Smuttynose Brewing – Portsmouth, NH – 9.8% ABV

Reviewed in 2003

This "Big Beer Series" is proof that BA and like beer lover groups are making an impression upon brewers and they are responding by digging out the top ingredients and notching up their brewing techniques in order to appease our ever growing thirst for excellent beer. This mild Imperial Stout is pitch black in color with a thin brown fading head and lots of sticky, patchy lace. Bitter chocolate, sweet malt, hop and mild alcohol aroma. A thick and rich chocolaty malt is nearly perfectly matched with sharp citrus bitterness and lightly astringent and pine-like flavors and light alcohol lung-feel. The creamy, almost oily liquid is quite luscious and very drinkable, although the intensity fades towards the end of the glass.

Quadrupel

Allagash FOUR – Allagash Brewing Co. – Portland, Maine – 10% ABV

Corked brown bomber. Man, was that thing under pressure! Poured into Piraat tulip-shaped glass.

It pours a deep amber and mahogany color with a firm beige head.

A big whiff of sweet malt rises up. The smell of a freshly opened tin of toffee comes to mind, as does the smell of Kahlua.

Abundantly malted with tastes of buttery caramel, fresh banana bread, and hint of maple.

The hops provide the citrusy flavors of sweet pink grapefruit and orange zest, along with a good blend of peppery spices. A faint taste of cloves and coriander sneak in as accompaniments, but just to add complexity not to showcase themselves.

Nice warming brew!

Everyday Beer

Sam Adams Boston Ale/Stock Ale – Boston Beer Company – Boston, MA – 5.4% ABV

Stock Ale is my favorite "everyday" ale. When researching and rating a vast array of ales and lagers, from delicate pilsners to over-whelming imperial stouts and barleywines, it's good to find an ale with which to refresh the palette or to simply enjoy without research in mind (yes, at times we need a break from the daily grind). This ale has a deep copper color with reddish hues, nice malty body and is amply hopped. The separation between the distinct malt and hops flavors, smooth out and become more balanced after a few gulps. The fresh finishing hop aroma lingers. There's a clean fruity finish and nice long lasting head. It goes very well with a wide variety of foods. Now I’ve gone and made myself thirsty for one!

Well, there you have it. 52 weeks have passed and yet there is something like 13,000 beers yet to discover. I hope you’ve enjoyed ‘Beer styles of week’ as much as I’ve enjoyed putting it together.

Now back to work I go!

Cheers everyone!

Quote: “Beer, if drank with moderation, softens the temper, cheers the spirit and promotes health." Thomas Jefferson

Beer Style of the Week – Brown Ales – Week 8

Brown Ale was adopted and raised in the English countryside in the late sixteen hundreds to the gentile, yet proud Mild Ale family. He was a fire-roasted malt, and therefore required special care by dedicated brewers of the day. And he was very special indeed! Smooth and silky with a hint of smoke, sometimes nutty, and tad chocolaty, he was less hoppy than his Pale cousins and leaner than the Porters he ran with on occasions. He started his own family in the early 1700s. Continuing in his tradition of being Mild, he clung to his deep-routed belief that his family be brewed with 100% fire-roasted brown malts. Years passed as Brown’s offspring grew up and sought a life of their own. One married into the Hoppy family. They in turn adopted cute little Pale Malts into the hoppy brood. One was welcomed into the family of Porters. Alas, one of Brown’s offspring landed on hard times and fell into the hands of poorer and sometimes unscrupulous brewers. No longer fire-roasted, cheap malts added and sometimes dyed to look brown, it was a sad affair. In a short period of time cheap hybrids and offshoots of the fabled Browns became quite acceptable to the thirsty masses. Folks on a budget could have cared less. Any beer would do. The pure bred Browns were relegated to just a few loyalists of the day. But, as the old saying goes, what goes around comes around again. This is most true if you happen to be a worthy beer style.

The Brown Ale style (and that is varied) seems to be making a steady comeback in the hearts and minds of easy-drinking beer-lovers everywhere. Hail Brown!

Browns from the land of Origin

Newcastle Brown Ale from Scottish and Newcastle Brewery in Edinburgh, Scotland may be the Brown Ale that comes immediately to mind. At 4.7% ABV, it leans towards its Mild Ale roots.

Samuel Smith’s Old Brewery Nut Brown Ale – Tadcaster, England – 5% ABV

It pours a shiny nutmeg brown color with a fast-fading off-white head along with some webby lacing.

I love the nutty, earthy aroma at first pour. Sweet malty and tea-like smells mingle with a light whiff of fruit cup and bread dough. A very distant smell of cut green wood is noticed.

The flavors are incredibly uniform and tasty without any off tastes or weighted flavor profiles. Nicely balanced!

The nutty malty sweetness is tempered with tea-like, light citrus and a faint pear-like fruitiness. Mild alcohol fuminess peeks through in perfect harmony.

The mouthfeel is slick, not oily. A little buttery, not thick.

Delectable liquid brew!

Belgian Brown

Corsendonk Pater Abbey Brown from Oud-Turnhout, Belgium is a stronger Belgian-style variation of the Brown Ale. Bigger, bolder and sweeter than the English versions, this Brown supplies a fairly strong alcoholic punch. 7.5% ABV

Brown’s New England Ancestors

Smuttynose Old Brown Dog Brown Ale – Portsmouth, NH – 6.7% ABV

Is a nice Americanized Brown Ale with a bit more of an alcohol profile that your English version, yet true to form, has distinctive Brown roots. Quite good!

Shipyard Brewers Brown Ale – Portland, Maine – 5.4% ABV

The brown shoe polish color is true to the style. A foamy beige head rises fast and holds over the top. Fairly good retaining lace throughout.

Sweet malt and fruit bread smells, blend with a bit of citrusy and tea-like aromas. A faint whiff of peaty whiskey is perceived.

The earthy, peaty malt taste is upfront. A doughy wheat bread taste is followed with tea-like and fruit cup flavors. A little limey citrus and distant whiskey taste are ever present.

It's a fairly deceptively dry body, with just enough smoothness to make it gulpable.

Tell anyone in the UK that they are drinking an original brown ale and they won't bat an eye lash. Except for the slightly elevated alcoholic kick, there is no discernible difference.

Easy to Find in New England

Dogfish Head Indian Brown Ale – Milton, Delaware – 7.2% ABV

Now this is what a strong Brown Ale should taste like! I've always been partial to Brown Ales, but lately it seems, they're getting harder to find. Now this one comes along and raises the bar - so to speak - as to what the style can and should be (even if this particular one is substantially more potent - nearly a hoppy Baltic Porter, but a bit more sweet and subdued.

It pours a dark cordovan brown with a nice firm tan head on top. Lots of sticky lace clings to the side of the glass. The aroma is strongly of rich chocolate malt, coffee, floral hops and mildly of alcohol. The ample sweet malt body is rich in dark chocolate; crème brulee burnt top, fresh bread and faint touch of licorice. Grapefruit, mild lime and hint of metallic tang provide a nice bitter counter-balance to the malt. A pleasant warming alcohol seems to bring all together.

Browns are extremely versatile when pairing with all kinds of foods. For mild browns, consider creamy cheeses, or Swedish Meatballs, or sweet ribs. A nice Nut Brown will quell the heat of Spicy Chili. Stronger Browns go well with Hot Turkey and Gravy sandwiches and can be used in preparing Beef Stews. Try the Corsendonk Brown to make Beef Carbonade, the traditional dish of Belgium. Good stuff, Brown Ale!

So the Brown Ale is back and in many traditional and exciting new ways! The next time you pour yourself a Brown ale, give the glass a knowing nod and a friendly wink. Don’t worry, everyone in the room will understand.

Cheers!

Quote: “Life isn’t all beer and skittles; but beer and skittles, or something better of the same sort, must form a good part of every Englishman’s education.” – Thomas Hughes, English Lawyer/Writer (1822-1897)

Beer Styles

Quote: “I work until beer o’clock.” Steven King

Lager - Cold brewing allows the beer to ferment at the bottom of the barrel rather than at the top (Ales are top fermenting beers). The invention of refrigeration has allowed brewers to mass-produce the lager-style beer. Lagers are generally lighter and smoother than ales. Bottom fermenting lagers have a less pronounced taste difference between the Malt and Hops. In other words Lagers are more balanced. Munchener or Munich, one of the first known lager styles, is a bottom-fermented beer brewed in Munich, Germany since the mid-eleven hundreds. There are two basic Munich styles: Helles Bier, a pale beer and Dunkel Bier, which are an original dark style lager. Both styles are distinctively malty. Bottom fermented lagers are the most popular of all beer styles. For an example of a well-rounded American lager, try a robust Samuel Adams Lager or try a Hacker-Pschorr Edelhell for a lighter bodied, higher alcohol, traditional example. Ayinger Jahrhundert (Century Celebration Bavarian Lager) is a must try Helles style.

Kölsch – A rare Alt (Old) beer style, combining top fermenting yeasts with lagering methodology. Originating in Cologne, Germany. Kölsch is a smoother and more herbal version of a Pilsner. Clean and refreshing. Gaffel is an excellent example as is the delightfully delicate Reissdorf. Harpoon Summer Beer is a good American offering of the style.

Pilsner - More people drink Pilsner than any other beer style. Pilsner or Pils is a form of a lager. Originally from Pilsen, Czech Republic. Light, clean, full of flowery, sharp “Saaz” hops. Straw/yellow to gold in color. Dry finish. A good representation of the Pils style is Pilsner Urquell or Budvar (named Czechvar in some countries). Warsteiner brews a good German-style Pils.

Bock – A beer invented by fasting monks so that they would maintain a source of nutrition during the times they would deprive themselves of solid food. I’m sure that even while satisfying their nutritional needs with a rich malty beer, the thought of a special pizza must have been overwhelmingly tempting. Bock, Dopplebock (Double), Maibock, and Weisenbock are all part of the bock family. Bocks are richer, darker and thicker than typical lagers. Paulaner Salvator is a wonderful example of a dark bock. Eisbock is a Doppel bock which during fermentation is bought to freezing temperatures. An amount of the crystallized ice water is removed, making for a stronger, more concentrated beer. Ice Beer is a cheaper imitation of the original Eisbock

Vienna – This style beer is an ancestor of amber lagers. In the same class as Märzen. Full malty body, slightly reddish in color, lightly fruity and not too complex are classic Vienna style traits. Samuel Adams Boston Lager is a fairly easy to get example of a Vienna. Schwelmer Bernstein from Germany is true to the style.

Dry Beer – A nearly odorless and tasteless beer. Originally developed by the Germans as a Diät Pils (not Lo-Cal, but developed for diabetics) and made popular by the Japanese. Dry beers are crisp and seltzery and as mentioned earlier, void of flavor or aroma. Asahi Super Dry is one of the more popular Dry beers.

Genuine Draft – Not really a true draft because this style is sterile-filtered prior to bottling or canning. They are, however unpasteurized like a draft. Miller Genuine Draft comes to mind.

Ale Family
Extra Special Bitter (ESB) Not as bitter as the name implies. Comparable to a Pale Ale with slightly more low alpha acid hops and a bit more body. Redhook ESB hits the mark, Fuller ESB hits the bull’s-eye.

Brown Ale - When compared to a Pale Ale, the Brown Ale Malt is roasted a bit longer, the water should be softer, the hops slightly less hoppy and a bit sweeter. Generally Brown Ales are lower in alcohol than pale ales. Newcastle comes immediately to mind. Samuel Smith’s Nut Brown is pretty tasty. Smutty Nose Old Brown Dog is a nice Americanized Brown Ale with a bit more of an alcohol profile. Corsendonk is a stronger Belgian variation of Brown Ale.

Porter - An Ale, which is darker and stronger than Brown Ale. Originally a mix of three beers – Mild Ale, Brown Ale and Stale Ale. It became popular with the common class and shippers (called Porters) of London in the mid 1700s. Typically rich and chocolatey and heavily hopped with English Hops. Try Bateman’s Salem Porter, or for an American twist of a Porter; Sierra Nevada Porter.
Baltic or Imperial Porter is an amped up version of the standard porter. Sinebrychoff Baltic Porter is perhaps the perfect example of the style.

Stout - A heavier darker variation of the Porter. The grains are roasted longer for an often smoky or slightly burnt quality. Stouts may be sweet, dry, milky or strong in alcoholic content. They should all possess an extremely dark and heavy body and rich, foamy head. Finding really good stout amongst all sub-categories of the style and so many brewers is not so easy. The most popular Stout is of course, Guinness Extra Stout (a dry stout). Cooper’s XXX is a “must try” and Young’s Oatmeal Stout is a prime example of a “sweet” stout. If you’re in the mood to be absolutely blown away with strong stout ale flavors, go out and find yourself a Samuel Smith’s Imperial Stout. Some Imperial Stouts are now pushing 12%-13% abv.

Weisse (Berliner or Barvarian style Wheat Beer), Weizen (Bavarian or Southern Germany Style Wheat Beer) or Wheat Beer (American Wheat Beer) - Confused? Don’t be. A wheat beer by any other name is still a Wheat Beer (usually at least 50% wheat malt). Lighter in color and taste than barley malt, wheats are generally associated with “refreshing” brews, though some wheat can be full bodied, malty brews. Lemony flavors can be imparted in many strains of the wheat grain. American Wheats often lack the clove and spice flavors of their European counterparts. Flavors of bananas, apples and simply, fruit can be detected in some Wheat Beers. A traditional style Wheat Beer to try is Erdinger Weibbier (again the Wheat category attempting to be confusing). St. Peter’s is a full-bodied barley-like wheat beer. Hefe-weizen (yeast- wheat), in which particles of yeast can be seen floating in a poured glass (try Paulaner) and Weizenbock, a heavier, darker wheat variation. Kristall Weizens are simply filtered prior to bottling. Kristalls are cleaner and clearer in the presentation. They lack the yeasty, clovey, and spicy taste of the Hefe Weizen.

Belgian Ales –
Lambic - A Belgian style wheat beer that relies heavily on wild airborne yeast. Cloudy gold to copper in color. Not overly hopped due to the bitter clove-like taste created by the yeast. Lambics are generally associated with Fruit beer. The beer is usually cooled in open vats (accepting more wild yeasts and bacterias to infiltrate), and then fermented in oak wine casts. Fruits are added to round out the flavor. Try Lindemans Frambroise (Raspberry) Lambic. Gueze Lambic is a more potent and sour tasting variation of the style.
Farmhouse Saisons - Originally produced for the warm summer months in France and in Begium as a beer that would last, without refrigeration for several months. Not overly hopped and just enough malt body to carry the fruitiness and mellow citrus bitterness. The alcohol content ranges from between 5.5% and 8.0% abv. There should be a light spiciness with well-hidden alcoholic bite. Hennipen from Ommagang is quite nice!
Les Freres De La Biere / Thiriez Xxtra is a Must Try!

Barley Wines – One of the most potent beers in the beer family. Barley wines may contain up to and sometimes surpass 11 percent alcohol by volume. Be careful when you research Barley Wines! Generally, this breed of ale employs a spicy, edgy quality. Try a Sierra Nevada Big Foot, the bursting with exotic flavors, J.W. Lees Vintage Harvest Ale.
Note: Before you start your third Barley Wine, hide your car keys. Don’t worry, you won’t find them.

Trappist/Abbey – Trappist Ales are brewed by Trappist Monks. Trappist is a designation only given to beers produced by the Trappist monks of the Cistercian Order of the Strict Observance. These richly flavored ales range from single to sometimes quadruple strength. Flavors such as clove, bananas, apples and spices are quite typical. Trappist Westvleteren 8 is a great example of a Double (Dubbel). Easier to find is the tasty St. Bernardus Prior 8. While Westmalle Trappist Tripel is a great representation of a Belgian Triple, Allagash’s Triple Reserve is a fine American representation of the style
Abbey Ales are the commercial versions of the Trappist. Abbey Ales can be every bit as good as an authentic Trappist. La Chouffe is quite good as is Ommegang Rare Vos.

Pale Ale - A classic British style ale. Not really pale but lighter than Porters and Brown Ales. Well hopped, medium to full malt body dark golden to deep copper in color. Two good examples: Geary’s Pale Ale and Young’s Special London Ale.

India Pale Ale (IPA) - IPA’s are basically an extra hopped Pale Ale. The extra hopping helped preserve (and hops are a natural preservative) England’s beer during long ocean voyages when Britannia was colonizing India. IPA’s generally have a little more alcohol kick than regular Pale Ales. Prime examples are Samuel Smith’s IPA (English Style) and Victory Hop Devil IPA (U.S. Style.)
Double IPAs are creating quite the stir amongst the serious beer-drinking crowd. They are just what they name implies – an extra dose of hops are added along with an increase in the alcohol kick. Dogfish Head 90 Minute is a must try as is Bear Republic’s Hop Rod Rye. The addition of rye in the malt process gives this brew an extra edgy kick.

Seasonal Beers – Does the sight of falling leaves and the thoughts of the cold, bitter months ahead unsettle your nerves? Are you affected by the winter doldrums? Well there are beers that are brewed specifically to help ease those seasonal feelings of woe. The most popular of the seasonal brews would have to be the Oktoberfest or Octoberfest beers. Hearty and robust, creamy and sweet, rich and full bodied, Oktoberfests are generally brewed in March and aged longer than typical lagers. The beer is tapped in late September or early October and not just enjoyed, but celebrated. Find a comfortable sweater, pick up a six-pack of Hacker- Pschorr Oktoberfest and enjoy the fall season. Winter Beers or Christmas Ales come in a wide variety of styles. The interpretations of the style are determined by the whims and expressions of the individual brewer. To keep it simple, Winter Beers are stronger and more flavorful than, say, Pale Ales. Some brewers add spices and seasonings or berries to create a beverage reminiscent of the holidays. Nothing says, “Season’s Greetings”, quite like a Young’s Winter Warmer or Anchor Christmas and New Year Ale. We normally don’t need a lot of help welcoming in the spring, but there are those cold drizzly days where winter’s clammy grip is still felt deep in the bones. And one way sure way to counter this gloom is to sit back with some Spring Ales and let the foul weather run its course. The Spring Ales of today are various off shoots of Biere de Mars or Mars Beers. Traditionally, these beers undergo a long fermentation of summer barley malt and fall hops throughout the winter. Spring Ales should be smooth and well rounded, as well as slightly strong. Samuel Adams Spring Ale is fairly easy to find and easy to drink. The final Seasonal Beer we will look at is the Summer Beer. I suspect that Summer Beers are more of a new way to market beer rather than an official and well-known beer style. When I think of a beer I like to consume on a hot summer day, I prefer something light, cool and refreshing. I don’t want a beer with a high alcoholic content either. A Bitburger Pils seems right to me as would a Leon Munich Style Lager. Nowadays we find Shipyard Summer Ale or Tremont Summer Ale for sale at the local package store. And while they are both fine beers, I don’t understand what makes their beer any more suited to the summer time than any mild lager or pilsner or even a Brown Ale. Of course my job is to just drink all beers, at any time of year, then impart my impaired view of them to you.
Fringe Beer Styles – Besides the Oktoberfest style beers, nothing says, “Have a Spooky Halloween” like Pumpkin Ale. This style ale originated in colonial America in the 18th century. Post Road creates a Pumpkin and Spices version that is worth trying. Rauchbier (Smoked) Beer has to be one of the most exclusive and curious styles around. Think BBQ beer! Aecht Schlenkerla is powerfully smoky brew. Adelscott-Peat Smoked presents a flavor reminiscent of fine scotch.
Sahti, an original beer style from Finland has been brewed for more than a thousand years, making it, along with some Belgian Lambics, one of the oldest beer styles made. Juniper branches in place of hops, give Sahti its unique bittering flavor. A hint of licorice flavor gives some styles an usual complexity. There are many variations of the Sahti style. Home brewers may add hops, different malts, smoke or oats. Some old Finns like to make Sahti in their saunas.
Altbier, or Düsseldorfer Alt is an original style beer brew in the “alt” (old) style. The Alt style is lagered in cold conditions after an initial warm ale top-fermentation. The result is a mellowed hop and subdued fruity flavor and aroma. Pinkus brews a Münster-style Alt, which is quite good.
Roggenbier, or Rye is a crisp, dry and slightly spicy beer. Rye is added to the barley malt, sometimes as much as 60% of the malt grain. A good Rye beer will possess an aroma and flavor reminiscent of dark rye crackers. Red Hook brews the fairly tasty Sunrye Ale. A light amount of rye flakes contributes to a slightly crisp rye flavor and aroma. Wolnzacher Burgerbräu produces an unfiltered Roggenbier of full of flavorful and aromatic Rye. Hop Rod Rye Ale by Bear Republic is a truly big and flavorful brew!

Extreme & Power Beer – We could call this Nouveau beer or as suggested by the Washington Post, “Extreme” Beer. These new breeds (and sometimes classics)of Artisanal brews are very complex in character and generally strongly alcoholic, with by volume percentages from 11% all the way up to 25% ABV. Because beer yeasts will expire with alcohol levels at 14% and over, many of these power beers utilize the more resilient champagne yeasts. These highly refined aged beers are attracting the single malt scotch, sherry and port class clientele as an aperitif or after dinner dessert beverage. The Extreme beer could provide just the push into proving that beer is or can be a beverage for the truly discerning palette. And maybe, just maybe, all well-crafted beer will become as acceptable and respected as the aforementioned “elite” beverages. Dogfish Head World Wide Stout at 23% ABV, Samuel Adams Millennium Ale, 21% ABV and Samuel Adams Utopia MII at 24% ABV are prime examples of this mind-blowing trend of beer style. Samichlaus from Austria (World’s strongest Lager) at 14% ABV is a must try. The questions that are sure to come into play in the very near future will be what kind of warning labels will be necessary to insure that the unsuspecting don’t accidentally mistake this for ordinary strength beer.

Cellaring “Vintage” Beer – Vintage Beer, simply put, is beer that can be aged for some time to develop character and complexity as it matures. Certain Bottle Conditioned Ales, Imperial Stouts, Baltic Porters, Barley Wines and the new breed of Strong Artisanal beers may fall into this category. Cave-Conditioned ales, while brewed for centuries are making a comeback and are well suited to cellaring. If you don’t have a cellar or access to a cave that will keep your Vintage beers at between 52° and 55°F with some humidity, a wine cooler/refrigerator will do the job quite nicely. However, unlike wine, beer should be stored in the upright position to avoid yeast rings inside the bottle. If you must lie the beer down in the cooler be sure to gently roll the bottles into a new position every few months. BeerAdvocate has a good article on cellaring in their Beer 101 section.
It seems that every time you visit your favorite local beer seller a new beer style appears (Über Pils)on the shelf. By the time you finish reading this post, another style will have been invented (American Wild ale) or rediscovered (Keller Bier). I recommend trying them all!