Beer

The first thing to remember about beer is that just like wine, there are no rules, just some simple guidelines that will help you decide what pairs best with what, leaving you more time to enjoy your choices instead of thinking about them. Listed below are 9 of the most popular beers at the time. I have broken them into 3 types, light body, medium body and heavy body. Obviously this is just a sampling since each type listed has many, many sub types. As with my wine page my intention here is to share some general knowledge about beers we enjoy and the foods we can enjoy them with. Also included is a listing of the proper glassware to be used so that you may experience your beers flavor and bouquet as the brew master intended.

Light Body Beers

Lager-German for "storing" refers to a lighter color beer with a very small amount of hops and is aged from 6 weeks to 6 months to allow sedimentation. The flavor of these lighter lagers is usually mild and the producers often recommend that this style be served refrigerated. In strength lager's represent some of the worlds most alcoholic beers, some reaching as high as 14%. Recommended Glassware: Pilsner glass or mug. Food Pairings: Sushi, salads, light fish and chicken. 

Pilsner- The most popular beer in the world today, this style easily commands over half the beer market world wide. Simplicity is the key to this beer, using light barely that is only partially malted and fragrant Saaz hops, Pilsner is the color of straw, light and very clear with a surprisingly refreshing taste that won't fill you up like some of the darker, heavier beers do. Recommended Glassware: Pilsner. Food Pairings: Fruit, light cheeses, cream based soups, bratwurst, salmon and chicken.

 Wheat Beer-Considered one of the oldest styles in existence today ranging from filtered American wheat to German hefeweizen  it gets its cloudy appearance from wheat proteins and suspended yeast. This yeast also contributes the unique banana and clove qualities to the aroma and flavor of the beer which is full mouthed yet delicate on the palate. Recommended Glassware: Weizen glass or mug. Food Pairings: Fruits, light fish, roast pork, weisswurst(veal sausage) salmon and desserts made with warm spices(cloves, cinnamon, nutmeg) or citrus. 

Medium Body Beers

Amber Ale-Elegant copper color formed by gently caramelized malts, amber ales are largely considered an American derivation for beers fermented with ale yeast that are amber or copper in color. They differ from the pale ales only slightly but are usually darker in color, with more body and usually more evenly balanced between malt and bitterness with an overall smooth finish. Recommended Glassware: Mug or stein. Food Pairings: Burgers, roast chicken, hearty soups and grilled meats like beef, pork and ribs.

India Pale Ale(IPA)-Originally brewed in the late 1700's for British troops in India, the brewers came up with a way to ship beer by adding more hops, which created a higher alcohol content and hence a preservative so the beer would arrive intact after months at sea. It is an amber colored ale brewed with top fermenting yeast and pale malts, with a firm body, fragrant bouquet and spicy flavor. If you enjoy heat, try an IPA with spicy food. The hopiness really bumps up the spice quotient. Recommended Glassware: Cervoise glass or mug. Food Pairings: Pulled pork, pizza, grilled meats and any spicy foods(Cajun, Indian, Japanese and Mexican) to name a few. 

Bock-German for "strong lager" it is a full bodied dark beer, brewed from high-colored malts, both richer and sweeter then either lager or ale in that order. Traditionally brewed in the fall, aged through the winter for consumption in the spring. The taste is rich and toasty sometimes with hints of caramel and very smooth. Recommended Glassware: Footed glass, pint glass or mug. Food Pairings: Pretzels, turkey, sausage, BBQ, spicy Thai and Korean foods.

Heavy Bodied Beers

Stout- A shortened term meaning the strongest or stoutest of beers. Originally referred to as a "stout porter" stouts are brewed with deeply roasted barley malt and a generous amount of hops for a rich flavor with hints of chocolate and molasses and hearty body that is usually dark brown to black. Some variants of stout are made using oatmeal to give it a much sweeter taste. A good stout will be silky, full and creamy to the taste.

Recommended Glassware: Goblet, snifter or mug. Food Pairings: Creamy cheeses, raw oysters, pork tenderloin, hearty stews, crab or lobster. Also pairs well with chocolate and cream based desserts.

Porter-Originally called an "entire beer", the result of combining beers, usually brown and mild ales. This brew is very dark, almost opaque, with undertones of  toffee, coffee and licorice. It has a mild flavor without all the harsh or bitter notes of a stout. The story goes that the name was changed to "porter" because the porters of London were particularly fond of this brew. This style was once the most popular beer in England and America, but was supplanted first by pale ale and then pilsner styles. The craft beer revolution finally revived it at the end of the 20th century. Recommended Glassware: Goblet, mug or stein. Food Pairings: Creamy cheeses,  BBQ, steaks, blackened fish and rich desserts with chocolate and espresso flavors.

Barley Wine-Originally referred to as an "extreme beer" it is perceived by many to be the cognac of beers. Expect anything from an amber to dark brown color. The body is typically thick, alcohol will definitely be perceived and flavors can range from dominant fruits to resiny hops. It is called barley wine because it can be aged like wine and as strong as wine, but it is made from grain instead of fruit, so it is in fact a beer. Recommended Glassware: Over sized wine glass or snifter. Food Pairings: Strong cheeses and dark fruits(ie, figs, grapes, prunes, raisins) Not recommended for meals.