Typers of "Beer" - Stouts and Porters

Stouts and Porters

Stouts and Porters are intertwined with their history since they first started being brewed in the 1700's. In that age, Stout was the first term used that became a generic term describing the strongest or "stoutest" beers with an alcohol content averaging around 7% - 8% by volume. The name porter started to be used about fifty or so years after stout and described a beer that was made with roasted malt, made in a variety of strength [of alcohol], and had a darker brown hue. In fact, once the term porter was being used regularly, the stronger of those beverages were labeled "stout porters". It would have been totally possible to brew a "stout pale ale" or "stout pilsner" just as long as the alcohol content was high enough. So actually, a stout, up until more modern times, was a term that was used to label only the strongest of beers. Today though, a stout has become a category all to its own, yet still related to a porter.

While there is some debate as to whether stout and porter should be two separate categories (because technically "stout" refers to a "strong" beer), it was the Guinness brewery, who, in 1820, started to brew their famous version which they labeled as a stout. Because it was so popular (and still is) this term "stout" once again was generically used in reference to generally describe just a very dark beer regardless of its alcohol content. So today, there are beers that are labeled as stouts and porters, each with varying alcohol strengths by volume. 

Stouts and Porters are both brewed using roasted malt or roasted barley, hops, and yeast. The malt used is called black patent malt. This type of malt has been roasted in a kiln until the point that it has become carbonized. This blackening of the malt is what gives the brew its dark color and some of its flavor which usually contains some subtle hints of ashy undertones. These two varietals of beer can be brewed in to many different styles. Since historically the name porter came to be an alternative to stout, there really are not too many differences between the two these days. But "Stout" has become the "normal name" that is used for this style of beer. These are some of the more popular types.

Irish Stout - This varietal is very rich, heavy bodied, and very dark in color. It has a maltiness to the nose and carries a bitter flavor of coffee and slight chocolate. It has a medium alcohol content. Guinness is arguably the most famous of all the stouts - definitely the most famous in Ireland. Having been to the brewery at St. James Gate in Dublin, I have a sweet spot for this stout. A few fun facts about Guinness is that it is injected with nitrogen which gives it its white creamy head and contrary to popular belief, Guinness is not black in color. If you hold it just right up to the light it is actually a very dark ruby red. How is that for some beer trivia!!!!

Oatmeal Stout - as one can guess by the name, oatmeal stout, is brewed with a portion of oats (usually 30% - but it can vary) along with the malt during its brewing process. The beverage usually does not taste of oats, but rather the oats effect the body of the brew. It gives the liquid a smoother body because of the high protein and gum content of the oats. These two factors increase the viscosity of the liquid which results in a smoother drinking beer. It is sometimes a wee bit sweeter as well due to the slightly increase in sugar content from the oats.

Imperial Stout - also known as a "Russian Stout" this is another dark colored beer but the alcohol content is much higher (usually around or over 9%) then its Irish cousin. Notes of coffee and bitter malt can be found.

Other styles of stouts that are popular are Coffee Stouts, Chocolate Stouts, and the other rare varietal (although, they are becoming more popular again - as a novelty) , the Milk Stout. This version is the "sweetest" of the stouts because of the addition of lactose, which is a sugar derived from milk. The lactose is unfermentable and this adds to the heavier body of the beer, but also adds to the higher calorie count as well. So this beer is probably not the best choice to have multiple pints of for someone trying to watch their figure. Well, they can imbibe, it just might add another mile to the treadmill!!!

I must also mention the OYSTER STOUT. This rare and almost extinct style is the oddest of the styles: It was also more common in Japan. It is rumored that oysters are put in the barrel during the conditioning process. This gives the brew a briny/salty taste. Actually, that is very believable considering some of the ingredients that I have witnessed (and helped) put in to certain craft brews myself.

Porters are generally dark in color, heavy, and full-bodied, but as I mentioned, the alcohol content will vary between the different breweries that produce them. They generally are brewed with the same ingredients as stouts, although, certain special ingredients could be added as well: For example, pumpkin or pumpkin spice for an Oktoberfest style. Probably the most well-known style is the Smoked Porter in which the malt is dried over an open flame or liquid smoke might be added to the brewing process.

Thanks and CHEERS - Charles

Types of "Beer" - Lager

Lager

The word Lager actually is German for storage. However, in the world of the brewing industry, a lager is a type of beer that is fermented with slow acting yeast that continues it fermentation duties and conditions the lager while being stored at low temperatures. Some brewed lagers in certain countries also have different adjuncts added to the fermentation process to some times "thin out" the body of the beer, to add balance to the proteins that are introduced from the strains of yeast used, or to raise the alcohol content of the lager. In medieval times, the beverage was cold stored, or "lagered", in the colder months. In fact, in some parts of Europe, brewing lager in the warmer months of spring and summer were actually banned because the extra heat would have undesired effects which would lead to the production of an inadequate tasting lager that would not sit well on the taste buds.

During the late 1800's, the rise in lager production steadily outgrew the production of ale. With the invention of refrigeration systems, this made it possible to brew and store lagers at colder temperatures year round until it was ready to be served cold.

Lagers are generally separated in to two main categories: Pale Lagers and Dark Lagers.

Pale Lagers consist of styles such as Pilsners, Bocks, and Marzens. The characteristics of each style of pale lagers are different. The process of brewing pale lagers started in the 19th century, when the technique of brewing pale ales was applied to the traditional lager brewing process.

Cream Lager - Sometimes referred to as a "Cream Ale" (because it is top-fermented) this is a slight variant on a pale lager. They are brewed to be light and are generally a pale golden hue. Cream Lagers are cold-conditioned for longer periods of time to reduce the fruity esters and give the brew a "cleaner" flavor. Sometimes an adjunct such as rice is added to lighten the body even more.

Pilsner - Pilsners are pale lagers that are a very light-bodied, blond-golden hued color with very, very slight hoppy bitterness.

Bock - A bock is a style of pale lager that is generally light copper to brown in color. With an aroma of toasty malt notes on the nose, this medium bodied beer contains a rich toasty flavor sometimes with subtle hints of caramel. It is stronger [in alcohol content] but generally very close in the "slight - to - none" bitterness of its pilsner cousin. Bocks can also be divided in to subcategories such as Dopplebocks, Maibocks, and Eisbocks. The different characteristics in the sub-styles have to do with differences in the brewing and fermentation process.

Marzen - Marzens are lagers that tend to be medium to full bodied but can be light golden to dark brown in color. A malty aroma and flavor are normally present, but they tend to be a bit more bitter then pilsners or bocks. This type of beer is very popular in the autumn, especially around Oktoberfest.

Dark Lagers are the varietal that started the "lager" brewing process. These styles were medium to full bodied, amber to dark brown in color, and carried with them aromas of toast and a sweet maltiness. Dunkels and Schwarzbiers are styles of dark lagers. 

Dunkel - Dunkel, being German for dark, as you can imagine is a very dark, full bodied lager. With a malty flavor and medium alcohol content (generally around 5% by volume), Dunkels are extremely popular through most of Europe. Dunkels get their distinct malt flavor from a process called decoction mashing. During the brewing procedure, a portion of the grains will be returned to the mash which raises the temperature. This boiling extracts more starch from the grains and creates a richer flavor of malt. Dunkels can also be divided in to sub-styles.

Schwarzbiers - These "black beers" are full bodied and carry slight hints of chocolate and coffee in the nose and taste. The dark color comes from the malts which are roasted heavily to a very dark hue. This style of beer is a great accompaniment to pretzels, sauerkraut, and bratwursts. This combination is a must for all of our relative Germans out there. Once again, this type of beer can also be brewed in to different sub-styles.

Thanks and CHEERS!!!! - Charles 

Types of "Beer" - Ale

Ale

Ale is type of beverage that is brewed using malted barley and warm fermentation and then adding a strain of yeast which in turn will ferment the liquid. This fermentation will usually produce a sweet, fruity beverage. The temperature at which the fermentation takes place will ultimately produce different esters from the yeast which will alter the fruit-like flavors. The heaviness (or body) can also vary between light to medium to full. Adding hops are a common place in modern brewing which adds a bitter flavor to compensate and offset the sweetness. While still holding on to the characteristics of ale, the adding of the hops technically changes the name ale to "beer": Hence where the generic titling comes in to play, but ultimately, it still is a brewed ale style of beer.

Modern ale has, for the most part, come to describe a slightly bitter tasting barley beverage. During medieval times, the bitterness was derived from a substance known as gruit (a mixture of different spices and herbs) which was added to the wort (the boiling liquid and grains): For some time now, hops now have replaced the gruit.

There are different types of ales that can brewed. Here are a few of the more popular varietals and their characteristics.

Brown Ale - This type of ale is usually lightly hopped, with a mild nutty flavor. Around the early 1900's when this ale started to be produced, it actually was just named "nut ale". Between the north and south of England, overall they are the same but with slightly different characteristics. in the northern part of the country, they are reddish brown in color, a bit drier, and they usually have a slightly higher alcohol content. In the south, they are a darker brown and a bit sweeter. The most popular example of a brown ale is Newcastle Nut Brown Ale.

Pale Ale - This type of ale is made from malt that is first dried with coke (a high carbon content fuel) before being added to the water to start the brewing process. The malt's flavor is significantly changed after this drying process. During earlier centuries, this ale was also referred to as a Bitter. A few popular examples are Sierra Nevada Pale Ale and Stone Pale Ale.

Golden Ale - Very similar to pale ales, it is a lighter color, and served at colder temperatures. They also have a lower alcohol content. Rogue Ales, Oregon Golden is a more popular version.

Scotch Ale - This style of ale is named to denote a strong, malty, amber-to-dark red colored beer. The malts used tend to be a bit sweeter on the palate producing notes of toffee or caramel. It is rumored that the color difference has to due with the generally colder climate of Scotland which gives it its color variation. The "Scotch" in the name is taken from this.

Belgian Ale - Belgian Ale could be considered the "Holy Grail" (or Holy Gr-ale) of the ale family. Generally, they have the highest alcohol content of the varietals of ale with being relatively very light in color and body. This lightness is due to the addition of sucrose during the brewing process. This added ingredient also raises the alcohol content without adding any other unfermentable material to the brew.

Thanks - CHEERS!!!! Charles

The First Words of Wisdom...........

The First Words of Wisdom.


The word "beer" is a common naming of a beverage that is fermented with grains and yeast. While "beer" can be separated in to many different varietals including, ales, lagers, and stouts, among others, a "beer" is technically a "hopped" beverage with ale being "unhopped". Throughout the ages, "beer" has become the generic labeling of all the different types of varietals. Throughout the blog posts (especially when it comes down to rating different varietals and brands) I will do the best I can to always label correctly, although from time to time, I will use the word "beer" generically as well.

This little tidbit of information should help any of the confusion that might arise out of descriptions of the beverages in future posts.


Thanks - Charles

London, England, and the Pub

Now that we have some of the origins of the pub out of the way, what makes a pub, well, a pub? It could be the décor, the ambiance, the food (the "pub grub"), hell, it might be all of these things or it might be something else entirely different. One thing is for sure though, the minute you walk into a true British pub you immediately have a sense that you are not anywhere else and that you are about to partake in a tradition that the English almost hold sacred. With this feeling one can definitely tell that there is a true distinction between a pub, a bar, or a saloon. 

Many of the pubs in London have historical ties to the city or events from age's past. Some also have ties to famous writers, artists, or political figures. These watering holes would be the places where artists would discuss their works or where members of Parliament would discuss political affairs. Some other pubs have ties to the darker side of London's history as well: With being associated with serial killers or gangsters of the period. However, the history of these taverns of olde is truly a sight to see and is also a great conversation piece for a story to tell if you have had a pint in one of these drinking spots: Especially if some of these historical events took place over a hundred years ago.

Not all of London's alehouses have to be old and from a bygone era to be steeped with British tradition. Some of the more modern pubs, while still maintaining the décor of older ones have adopted their own set of ideas and quirks so that a more modern 20th century tradition can be found while still holding on to their roots. Some of these niche (or theme pubs) are rock pubs (British punk rock, for example), or game pubs, where traditional British games such as Skittles or the obscure Aunt Sally are played. But these "game pubs" also feature darts, billiards, or snooker and some also have slot machines (known as fruit machines) and host quiz nights. These pubs have adopted their own set of specifics to compete for the shillings of the wandering masses that pass by them on a daily basis.

Whether these alehouses are traditional, historical, modern, quirky, or a combination of all of these, they are still truly British and have their own charm and appeal and are distinct from pubs elsewhere.

Thanks - Charles

A Quick History of the Pub

The name "Pub" is derived from the phrase public house, a house open to the public, that served food and drinks. Pubs would generally be the focal point of a town (along with the local church), and the townsfolk would gather at these establishments to socialize after work, for meetings, for parties, or other purposes. Some pubs would also feature special "game rooms" and hold tournaments for different types of games. The fact that pubs have been around for literally hundreds of years, these watering holes have been ingrained in British culture and are a staple in tradition right next to fish and chips.

Started and cultivated during Roman times, after the Romans settled the area known as London (they named it Londonium) the tavern has gone through many cultural changes into becoming the pubs that we know of today. It was the Anglo-Saxons, after the fall of the Roman - British kingdoms, that established the alehouse in domestic abodes. The woman of the house would post a green bush out front to let the villagers know that her ale was ready. These houses would hold meetings and gatherings of the local people of the village. This is where the early beginnings of the alehouse holds their roots. Throughout the centuries, some of these establishments became inns or hostelries for travelers while having the pubs attached.

In the 18th century with the introduction of gin, a number of these spots became "gin palaces." Because of the cheap production of gin, it began to outsell ale and beer. After numerous taxes and laws, which had to be put in place due to the amount of "drunkenness", shall we say, alehouses started to make a comeback and was actually supported due to the lower alcohol content of the frothy beverage. Some early coffee houses of the day also evolved into pubs as well. Throughout the city of London, especially around Fleet Street, which was synonymous with the printing trade of the time, these establishments would play "second home" to the journalists. Naturally, these coffee shops would have to evolve to the demanding masses.

The pub also introduced the concept of the tap bar and the ale being served from the counter of the bar itself. Up until this time, the beverages were brought to the tables by a server. The bar counter was generally used for the owner or to conduct business or sort through paperwork: This made a big impact and change.

With most of the pubs today being owned and operated by breweries, it is never a difficult task to find and enjoy a hand crafted cask ale on draught. With all of the wonderful ales to enjoy, there will always be one that can please even the most finicky of palates.

Thanks - Charles