Pilsners, European Lagers, German Ales, Stouts, Porters,
Weissbiers, Lambics, Bitters . . . the variety of beer available today seems
endless. To educate yourself about the different varieties of beer can be as
challenging as learning the various kinds of wine. So when you’re
searching for the perfect beer for you, where do you begin?
Hard evidence as to when beer was first produced dates back about
5000 years to the Sumerians of ancient Mesopotamia. Ceramic vessels were
unearthed with a sticky beer residue from as early as 3400 B.C., including
recipes for a nutrient-rich brew that was probably safer to drink than the
local water. It was referred to as “liquid bread”. In ancient Egypt,
everyone from pharaohs to peasants, even the children, drank beer as part of
their everyday diet. These early beers were flavored with things like dates and
olives. The beer we know today didn’t arrive until the Middle Ages when we
started using hops to season our beer.
Whether you are interested in making your own beer, or simply
wish to know what you’ll find on store shelves, begin by
understanding the brewing process. You need to begin with the malted grain,
either barley, wheat or rye. The malt is made by allowing a grain to germinate,
after which it is dried in a kiln. Sometimes it can be roasted, depending on
the desired flavor of the final product. The amount of roasting that is done
will directly influence the color and flavor of the beer. The enzymes created
during this process with eventually convert the starch in the grain to sugar.
Most breweries do not handle the process of “malting”
and the malt is purchased at this state from a maltster. However, some
brands, as well as small micro brews and home-made beer may include this
process.
Once in the hands of the brewery, the malt is crushed and the “grist”
is mixed with heated water in a large vat. This is known as “mashing”.
It allows the enzymes to break down and turn the starch into sugar. The
temperature is slowly increased, resting at various levels, until finally
topping out at between 149 and160 degrees. The higher the temperature results
in a more full-bodied beer containing less alcohol. Finally it will be raised
to 170 degrees to deactivate the enzymes.
Next the mash is strained to remove the grain from the liquid.
The remaining liquid, called “wort”, is placed in a
large tank and boiled with hops and other ingredients such as herbs and sugars.
This terminates the enzymatic process and sterilizes the wort. The hops add
flavor and aroma. At the end of the process, the hops settle and are separated
out.
Finally the wort is fermented with yeast to convert the sugars to
malt. After several weeks, the beer is cooled close to freezing and the yeast
is purged. The beer is now allowed to rest from several weeks to several
months. It may be filtered one last time before it is ready to serve.
There are the four main families of beers, which are determined
by the variety of yeast used in their brewing:
•
Ales are made with top-fermenting yeasts. Ale yeast
ferments more quickly and produces a sweeter, fuller-bodied, fruitier tasting
beer.
•
Lagers are made using bottom-fermenting yeasts
at lower temperatures. Pale lagers are the most widely consumed beer in the
world. Examples of a pale lager would be Pilsner or Bock.
•
The Lambic beer is our third family. This
variety is made with wild yeasts. These beers are referred to as Beers of
Spontaneous Fermentation. This variety is only brewed around Brussels, Belgium.
The yeast used is a particular strain that only lives in the Zenne River which
flows through Brussels.
•
The last family of beer are those of mixed
origin. They are created by using blends of the other three families of beer.
In recent years, however, beer production and the consumption of
beer has exploded in popularity. There are now thousands of new micro breweries
in the United States alone. Here in the Twin Cities, some local favorites you
may recognize include Lift Bridge, Surly, and of course one of our first micro
breweries, Summit. You can choose from hundreds of varieties at any given
store. So how do you choose a quality beer?
First learn to distinguish one from another. Determine which
beers are bottle-conditioned, or contain a living yeast. You can tell when you
examine the bottle and see the yeast settled on the bottom. These varieties are
more beneficial because much of the healthy constituents can be removed during
the yeast removal process. But some don’t like the taste of the yeast.
Next, note which beers are dark or light in color. Dark beers use
dark barley, but also tend to contain some of those health constituents that
are lost with the filtered light beers. However, if a light beer appears hazy
or you see small particles in the brew, some of these healthy antioxidants may
not have been processed out. Some of the European lagers are aged, or lagered,
for many months before being bottled and will appear quite clear after the
extended lagering period.
Greater quantities of hops create a more bitter tasting beer, but
these beers also have richer flavors and aroma. Some of the flavors to look for
as you are sampling beers are its crispness, whether there is a delicate fruit
flavor or it is malt-accented? Is there a brisk hoppiness? Is it earthy and
dry? Or is there boldness, a citric or herbal flavor? The malt may encourage
nutty or toasty flavors. Roasted grains may taste smooth and silky. You may
taste spicy or meaty flavors in beers created using the smoking process. Sample
many varieties and search for these flavors to determine what you enjoy most.
Visit a store that sells a wide variety of imported and micro
brewed ales and lagers. Many local liquor stores in the Twin Cities will allow
you to create custom six-packs by hand selecting single bottles of various
kinds. So take your time and purchase beer from each family and brewing style,
simply tasting your way to finding your favorite style. Once there, your can
begin to explore the countess flavors that are being used today to enhance the
base flavors in craft beers. You may find a chili pepper flavored beer, or even
tangerine wheat. You never know what flavors you will find. Enjoy them all, in
moderation of course!
-Christine Schiltz
Owner & Catering Director
Lake Elmo Inn Event Center
