The beer revolution in the United States is real, and it is beautiful. Naysayers can chalk it up to a fad. Traditionalists can scoff as they sip on their can of watered-down mash. Both, ultimately, are simply depriving themselves of what has become a ferocious revival of beer in America. Americans have long been mocked for their beer preferences, lacking in both substance and variety. So what did they do? In the truest of American fashion, they took the best styles of beer from the rest of the world and made them better. All I can say is, "Better Late Than Never".
The traditional lager-style American beer was originally brewed out of necessity. As prohibition was being gradually repealed, a loophole created by the Volstead Act allowed for alcoholic beverages that were deemed to be non-intoxicating to be produced. This threshold, for whatever reason, was deemed to be 3.2% alcohol by weight, and thus came the creation of the modern day light lager. Shortly after the full repeal of prohibition, America entered World War II and the demand for beer skyrocketed. Given the circumstances, the beer would have to meet two criteria: It should be easily mass-produced, and constructed of cheap ingredients. Americans, being the creatures of habit that we all are, became accustomed to the beer and literally nothing changed for the next 40 years.
What is now referred to as craft beer actually has roots in the 1980's in America. It's popularity was limited to cult followings for the most part, with a few breweries breaking through with national availability. The growth remained slow, as the large American "macrobreweries" continued to dominate the marketplace. Regions on the West Coast and Denver became known amongst the beer community as the meccas for craft beer, but their visibility from a national perspective remained minimal. The last decade has seen an explosion in the number of and the popularity of craft breweries across the nation. According to the National Brewers Association, craft beer saw a 17.9% increase overall in 2013, though it still lays claim to only 8% of the total beer market. 2013 saw the opening of over 400 new breweries across the United States, and the smart money is on 2014 surpassing that number. Competition in America has always bread innovation, and the beer industry is no different. If you haven't found a beer that appeals to your palate, you are simply not trying. Let's take a closer look at some of the main styles, including a few of my personal favorites in each category.
The India Pale Ale. A beer created by British merchants with enough hops (and alcohol content) to survive the long journey to British-controlled India.
The signature bitter flavor of the English Style IPA persists in the American IPA, but with it comes the addition of hop varieties that produce an amazing spectrum of scents and tastes. The American IPA traditionally has an orange color, and an unmistakable aroma of floral and fruit. There are many variations of the American IPA, but the most common (and in my opinion tasty) is often referred to as a West Coast IPA, tracing back to its roots in the Pacific Northwest and California. The "hoppiness" of an IPA is measured in IBU's, or International Bitterness Units. The higher the number, the more bitter tasting the beer generally is. Contrary to the common assumption, a bitter beer is most certainly not a bad thing. The best IPA's find a way to include enough hops to create the great aroma and flavor that beer drinkers have come to love, with a balanced finish that leaves you savoring every sip.
Like coffee, Inda Pale Ales are most definitely an acquired taste. If the hops are too overwhelming, I would recommend starting out with a Pale Ale. Pale Ales offer a similar flavor, with a lower IBU, and a tend to be less of a shock to the system. Lower ABV "Session Ale's" have also become popular.
Personal Favorites: Deep Ellum Brewery IPA, Lone Pint Brewery Yellow Rose IPA
The Stout. The stout typically stays true to its name. It originated as a term for an especially strong porter, but has since morphed into it's own style of beer. Full-bodied, flavorful and filling. These are typically enjoyed when the air is a bit colder, but don't be afraid to keep a few in the fridge year round.
Stouts generally offer a malty taste, often described as "roasty", in reference to the coffee notes that are common. In fact, many breweries have begun partnering with local coffee shops to produce coffee stouts that incorporate even more of that flavor. Stouts are full-bodied enough to incorporate chocolate and milky flavors without coming off as a sweet drink. The best stouts will go down smooth with a frothy finish that leaves you craving more.
Personal favorites: Lakewood Brewery Temptress, Old Rasputin Russian Imperial Stout
Ambers/Reds: Ambers and Reds share some commonalities, most notably the color. The difference comes with the degree to which hops are added, and the resulting ABV.
Ambers tend to have a smooth finish, with a caramel and malty taste. The complexity of them allows for the addition of multiple flavors, without significantly changing the final product. I would consider Amber beers to be a "medium" beer, falling right in the middle of the beer spectrum, and thus a great choice for craft beer newcomers.
Reds and Imperial Reds tend to be a hopped-up amber, balancing the maltiness of an amber with a crisp, bubbly finish. The hops also tend to drive up the alcohol content, particularly with the imperial reds, making these a great cool weather beer.
Personal Favorites: Martin House Brewing Imperial Texan
Belgians: The Belgian beers have an extremely distinct flavor, but offer a great variety of finishes. It is difficult to pinpoint the collection of flavors that embody a Belgium beer, but if you have ever had one, you can recognize it almost instantly. There is a tendency to brand them as wheat beers and they are commonly expected to be served with an orange. But to label all Belgian beers as simply a beer that comes with citrus would be a disservice and downright wrong. We will focus on the less publicized varieties...
The Beligan Dubbel, AKA abbey ale, tends to be darker, higher in alcohol content and less sour than the average Belgium beer. A good abbey is hard to beat.
The Saison's are lighter, fruitier and often offer a bit of spice. These beers are crisp, refreshing and are often enjoyed in the summertime.
Personal Favorites: Funkworks Tropic King Imperial Saison, Adelbert's Scratchin' Hippo, Community Brewing Inspiration Ale
Change isn't easy, but you have to embrace it. Change brings innovation and improvement. At this point, if you don't like beer, you clearly just aren't trying.
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