This easy drinking ale is a summer favorite, thanks to its light malt sweetness and trace of hops, which add aroma. As the name suggests, blonde ales have a pale color and a clear body. They tend to be crisp and dry, with few traces of bitterness, rather than hop-heavy or dank.
Brown ales range in color from amber to brown, with chocolate, caramel, citrus, or nut notes. Brown ales are a bit of a mixed bag, since the different malts used and the country of origin can greatly affect the flavor and scent of this underrated beer style.
An English style of ale, pale ales and known for their copper color and fruity scent. Don't let the name fool you: these beers are strong enough to pair well with spicy foods. American pale ales are hoppier and usually feature American two row malt. High levels of this bittering agent made the beer stable enough to survive the long boat trip to India without spoiling.
The extra dose of hops gives IPA beers their bitter taste. Depending on the style of hops used, IPAs may have fruit-forward citrus flavors or taste of resin and pine. American brewers have taken the IPA style and run with it, introducing unusual flavors and ingredients to satisfy U.
An easy-drinking, light style of beer, wheat beers are known for a soft, smooth flavor and a hazy body. Wheat beers tend to taste like spices or citrus, with the hefeweizen or unfiltered wheat beer being one of the more common styles.
A subspecies of lager, pilsner beers are distinguished by their water, which varies from neutral too hard. The result was a drink that took off, and eventually brewers reverse-engineered the mix and started brewing porters, no mixing at the bar needed. As more brewers across England made porters, experimentation naturally followed.
Brewmasters would tweak recipes, add different ingredients and boost the alcohol content, and thus the stout was born. They were essentially more robust brown ales, designed to be ready to drink upon delivery. Until this time, most beer barrels were delivered young and required aging by publicans prior to serving. The early London Porters were also strong beers by modern standards, traditionally around 6.
The extreme popularity of the style prompted brewers to release different Porters of varying characteristics. One of the first of these was a strong brew which was christened Single Stout Porter. A porter and a stout from Bertus Brewery in Arizona. Which one is which? Here's a quote from a book called "A General Dictionary of Commerce, Trade and Manufactures," published in "Porter may be divided into two classes, namely brown-stout and porter properly so called … Brown-stout is only a fuller-bodied kind of porter than that which serves for ordinary drinking.
The stout has a slightly thicker head and as expected, a heavier roasted malt without the sweet notes of the porter. Both are extremely delicious and I wouldn't turn either down. Personally, I give the stout a slight nod in preference as I prefer the heavier roasted malt flavor over the slightly less porter. I don't think I could ever tire of either of these. Submitted by Editorial Dept. Indeed, both are excellent styles and are perfect for certain moods.
Literary Beer: Brewing in the Classics. Craft Beer in Mallorca.
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