BEER

BRIEF HISTORY OF BEER

Beer is considered by many as the best alcoholic drink in the world. Beer is a product made of special natural ingredients, but only due to the brewers’ art, mastery and knowledge do these ingredients transform into beer.
Beer is one of the most ancient and popular beverages known to man. Some archaeologists believe that as early as 10.000 years ago the nomadic peoples began cultivating cereals in the Middle East in order to make beer. More recently, the epic of Ghilgamesh presents the story of the positive influence beer had in civilising the people of those times. Thus, the story of Enkidu, 4.000 years old, presents him as a noncivilised man who was taught to eat bread and drink beer. Enkidu drank seven bowls of beer and his heart grew. According to the legend, he washed himself and became a refined man – the beer endowed him with humanity.
Today, the beer industry has two dimensions: a traditional one and a young and vibrant one. the traditional one lead to the foundation of the beer industry as we know it today, including refrigeration, the science and marketing of beer (a conclusive argument being Timişoreana beer). The young dimension is modern, fascinating, dynamic and fully deserves the attention it currently enjoys.

Beer versus wine

Beer should enjoy the same respect which is granted to wine. And yet, wine is considered by many as a refined drink, but beer is not. Within the universe of wine, experts respectfully talk about the various types of grapes used in order to obtain the flavours, colour hues and flavours of various wines. We must not forget the fact that the same aspects are also valid for beer and the ingredients it contains. The special beers from all over the world deserve to be placed on the same high stand as the fine wines. Beer is still the drink of the masses, but it has begun to be more and more appreciated as the fine wines or the malt whiskies.

BEER TYPES – In brief

There are hundreds types of beer available for today’s consumer. In order to understand the types of beer, we must first understand which ingredients beer is made from. Therefore, the four basic ingredients of beer are: water, barley malt, hop and beer yeast. In short, the factors which are to determine the beer type are the used quantity of malt, the used quantity and method when adding hop and, finally, the yeast type used in the fermentation of beer.
In order to obtain a wider range of beer types, brewers use special malts in a specific manner, which would endow beer with colour and fragrance without adding fermentable sugars. For special beers one may use nearly any ingredient, some adding even fruit juice, spices or bon-bons.

Returning to the existing types of beer, these may be classified into three vast main categories: 1) ale, 2) lager and the rest are comprised into the category called 3) special beers.

The difference between an ale and a lager consists in the yeast type used in the fermentation process.

The Ale-type beer

The yeast used in the creation of ale is top floating yeast since it has the tendency of remaining at the surface of the beer mixture during the first days and only later it will drop to the bottom of the mixture. Fermentation must take place at higher temperatures for the yeast to grow. For that reason, the ale-type beer usually has a higher alcohol content, being more consistent and more complex.

Recommended examples: Worthington White Shield, Fuller’s Vintage Ale, Thomas Hardy’s Ale (UK), Haacht Gildembier, Kasteel Bier Bruin and Chimay Grande Reserve (Belgium).

The Lager-type beer

The yeast in the lager beer gathers at the bottom of the beer mixture (not at the surface), which is why it is known as base floating yeast. The lager yeast ferments at lower temperatures and, for that reason, it tends to be milder, lighter coloured and have a coarser taste. In general, lagers are more poorly fortified and less consistent. It is also the most popular type of beer marketed in the United States.

Examples: Grolsch, Peroni Nastro Azzurro, Pilsner Uruquell, Ursus, Timisoreana, Stejar.

The special beer

Special beers are either ale or lager, or a combination of these, which shall contain a number of extra ingredients. These extra ingredients do not allow the respective beer to be properly included in any of the two basic categories: ale or lager.

Examples: Redd’s Red and Redd’s Sun.

BEER TYPES – in detail

No beer in the entire world is more sociable than beer. And that is why nearly every day a new beer brand is launched, which makes understanding the beer types existing nowadays an overwhelming affair. The classification into beer types and not beer brands is the solution since beer types contain their character and, sometimes, their origin, their ingredients and manufacturing technique, providing clear indications concerning the aspect, the smell and taste of various beers. Therefore, beer types, presented at length and existing today are the following:

Kolsch
Very pale and with a golden yellow hue, this beer ferments at the top and at low temperatures, consolidating it even more rather as an ale than a lager, with which, in return, it resembles visually. The hop with a floral fragrance mingles with sweet flavours, endowing this type of beer with an extremely pleasant effect.
Average alcohol: 4,0-5,0 %.
Serving recommendation: in high, narrow glasses and with ample, 3-4 finger foam, at 9°C.
Recommended examples: Fruh Kolsch, Dom Kolsch, Gilden Kolsch si Kuppers Kolsch (Germany).

Pilsner (Pilsener or Pils)
Pilsner is a paler, golden lager, with moderate density and a variable degree of bitterness, depending on the quality of the hop used. The denomination is given by the town where it was made for the first time: Pilsen (Plzeň), the Czech Republic.
Average alcohol: 5,0-5,5 %.
Serving recommendation: in Pilsner glasses with one finger of foam, at 5-7°C.
Recommended examples: Urquell, Budvar (the Czech Republic) and Christoffel Blond (Holland) Pilsner beers.

Saison
It is a refreshing, straight beer, with low acidity. It is one of the richest Belgian beers in hop, originating from the Haianault region. Saison is a golden yellow beer, intensely carbonated, with fruit and spice flavours.
Average alcohol: 5,5-8,5 %.
Serving recommendation: in a large wine galss or in a “tulip”-type glass, with a 2-finger foam, at a temperature of 8-10°C.
Recommended examples: Moinette Biologique, Saison Dupont, Saison de Silly and Saison de Pipaix (Belgium).

Weissbier
This beer with Bavarian roots contains at least 50% wheat malt. The yeast leaves the false impression that the beer contains bananas and clove. This beer type has a light golden yellow hue and is surprisingly refreshing.
Average alcohol: 5,0-5,6 %.
Serving recommendation: in Weissbier glasses, with a foam spread to 3-4 fingers, at 7-9°C.
Recommended examples: Mahr’s Weisse, Maisel’s Weisse, Huber Weisse, Schneider Weisse and Karg Weisse (Germany).

Witbier
This type of beer contains 40% unmalted wheat and is flavoured with coriander, cinnamon, curacao, orange crust and other spices. Pale and greasy, Witbier is amazingly refreshing and ever more popular.
Average alcohol: 4,5-5,5 %.
Serving recommendation: in wide, tall galsses, with a thick, 2-3 finger wide foam, at 7-9°C.
Recommended examples: Hoegaarden Witbier, Dentergems Wit (Belgia) and Gulpener Korenwolf (Holland).

Geuze
Complex, very straight and sourish, Geize is a unique beer. Originating from Brussels (Belgium), this beer contains at least 30% unmalted wheat, using dated hop, and is left to ferment only with the wild yeasts in the air. The beer thus obtained is mixed with young beer in order to give the Geuze.
Average alcohol: 5,0-8,0 %.
Serving recommendation: in a cone-shaped, tall glass, with 2-3 finger wide foam, at 11-13°C.
Recommended examples: Hanssens Oude Gueuze andi Giardin Gueuze (Belgium).

Tripel
This strongly fortified blonde beer originates in Belgium, but has been intensely copied, particularly in the USA. The elevated degree of alcohol is due to the caramel used, but cannot be felt due to the fruit flavours of this specific beer type. The fruit flavours are balanced by the spiced hop, making the Tripel-type beer very drinkable.
Average alcohol: 8,0-12,0 %.
Serving recommendation: in a cup-shaped glass, with a thick, 4-finger wide foam, at 8-10°C.
Recommended examples: Tripel Karmeliet and Chimay Tripel (Belgium).

India Pale Ale (IPA)
This type of beer (IPA) was achieved 200 years ago in view of transporting it to the British troops stationed in India. Thus, in order to make sure that it does not deteriorate during the prolonged transportation, the beer concentration was increased and the beer was added extra quantities of hop given its preservative properties.
Average alcohol: 5,0-6,5 %.
Serving recommendation: in a beer pint, with a 2-finger wide foam, at 10-13°C.
Recommended examples: Worthington White Shield (UK).

Biere de Garde
This type of beer – originating in the Northern part of France – may be both ale, as well as lager, but what the two types share are the fruity scents of the malt, the special hints of caramel and the spiced hop. Often richly carbonated, the Biere de Garde beers may sometimes be bottled like champagnes.
Average alcohol: 6,5-8,5 %.
Serving recommendation: in a “tulip”-type glass, with a broad, 4-finger foam, at 11-13°C.
Recommended examples: Ch’ti Ambree, Jenlain Ambree and Trois Monts (France).

Pale Ale
Varying in colour from light golden yellow to amber hues, Pale Ale combines in a balanced way the fruity and biscuit-crisp malts with the floral hop, resulting in the end a deeply satisfying taste. Modern variants are considerably subtler; Belgian versions tend to contain more hop, becoming bitterer and often having resinous tints.
Average alcohol: 4,0-5,5 %.
Serving recommendation: in a pint, with a low, 1 finger foam, at 10-13°C.
Recommended examples: Timpothy Taylor’s Landlord, Caledonian Golden Promise, Young’s Special London Ale, Harviestoun Bitter & Twisted (UK), De Ranke XX Bitter and Orval (Belgium).

American Pale Ale
This beer type is similar to the British Pale Ale, but with added hop and alcohol, which offers it a pronounced citric taste, leaving the feeling of clean taste.
Average alcohol: 5,0-7,0 %.
Serving recommendation: in a pint, with a low, 1 finger foam, at 9-11°C.
Recommended examples: Sierra Nevada Pale Ale, Anchor Liberty Ale (USA) and Little Createures Pale Ale (Australia).

Fruit Lambic
Straight, occasionally with strong fruit scents, the Fruit Lambic-type beers are left to ferment by means of natural yeasts. Fruits are added subsequent to fermentation.
Average alcohol: 5,0-7,0 %.
Serving recommendation: in a “flute”-type glass, with a broad, 4-finger foam, at 8-10°C.
Recommended examples: Drei Fonteinen Kriek, Belle-Vue Kriek, Cantillon Vigneronne, Cantillon St Lamvinus (Belgium).

Altbier
The Alt beer (“alt” meaning “old” in German) is obtained through fermentation at low temperatures, from top floating yeasts. The intense amber colour, up to brown, is due to the Wien and Munich malts, and the taste is balanced malt, discretely burned, with hints of ripe fruits.
Average alcohol: 4,5 %.
Serving recommendation: in a straight, tall glass, with 1-2 finger wide foam, at 9°C.
Recommended examples: Uerige Alt, Diebels Alt and Schumacher Alt (Germania).

Belgian Brown Ale
There is a multitude of Belgian Brown Ale types, varying from the almost sweet ones to the mild bitterish ones. They all abound in burnt fruit and resin scents and display discrete hints of hop. The colour may vary from intense amber to chocolate-brown.
Average alcohol: 5,0 – 7,5 %.
Serving recommendation: in a large wine glass, with a broad 3-4 finger wide foam, at 9 - 11°C.
Recommended examples: Haacht Gildenbier, Liefmans Goudenband and Kasteel Bier Bruin (Belgium).

Belgian Strong Dark Ale
The higher content of alcohol present in this type of beer brings added complexity to its flavours, those of chocolate and spiced fruits standing out. One may often find a “medical” element added into the mix, and hop is used in low amounts, allowing darker-coloured malts to dominate the taste of these delicious and consistent beers.
Average alcohol: 8,0 – 12,0 %.
Serving recommendation: in a cup-shaped glass, with a rich, creamy 2-finger wide foam, at 9 - 11°C.
Recommended examples: Westvleteren 8, De Dolle Oerbier, Chimay Grande Reserve, Abbaye de Rocs, McChouffe and Gouden Carolus (Belgium).

Smoked Beer
Being initially a local speciality from Bamberg (Germany), this robust type of beer has determined brewers all over the world to experiment with smoked malts. The degree of smokiness may vary from subtle to aggressive.
Average alcohol: 4,5 – 7,0 %.
Serving recommendation: in a “Stein”-type glass or ain a tall, thin pint, with broad, creamy 4-finger wide foam, at 10 - 12°C.
Recommended examples: Schlenkerla Rauchbier and Rauchenfelser Steinbier.

Quadrupel
Originating from Holland, this beer type was adopted as a Belgian speciality. Dense and very strong, the Quadrupel beer is fruit-scented, resembling wine and presenting hints of bitterish chocolate, caramel and spices. These beers are served slowly to be able to fully relish the flavours.
Average alcohol: 8,0 – 12,5 %.
Serving recommendation: in a cup-shaped glass, with firm and tall 3-finger foam, at 11 - 13°C.
Recommended examples: Westvleteren 12 (Olanda), St Bernardus 12 si Rochefort 10 (Belgium).

Barley wine
A few years ago, this beer type could only be found in winter since the thermal effect flavours were considered the perfect antidote for the cold weather. The colour varies from amber to strong rubignous, and the fruity malts are balanced by the bitterish and spiced hop. Their high ropiness may be visible in the glass as “sediments”.
Average alcohol: 9,0 – 12,0 %.
Serving recommendation: in a large wine glass with low 1 finger foam, at 11 - 13°C.
Recommended examples: Robinson’s Old Tom (UK).

Weizenbock / Dunkel-weisse
This type represents Weissbier variations obtained by means of the very careful use of dark-coloured malt in low quantities. The beer obtained as such displays more delicate scents than Weissbier’s, keeping nevertheless the banana and resin hints and showing a darker colour.
Average alcohol: 5,0 – 9,0 %.
Serving recommendation: in a “Weissbier “-type glass, with rich 3-4 finger foam, at 7 - 9°C.
Recommended examples: Schneider Aventinus and Hacker Pschorr Dunkel Weisse (Germany).

Old Ale
This traditional beer type is left to mature in the factory subsequent to fermentation and may be mixed with younger beers. They are rich in malt flavours and do not usually present the bitterness added by hop. The Old Ale beer is often left to mature in cellars for several years in order to further develop its complex flavours.
Average alcohol: 6,5 – 12,0 %.
Serving recommendation: in a large wine glass, with a low 1 finger foam, at 11 - 13°C.
Recommended examples: Fuller’s Vintage Ale, Theakston Old Peculier, Gales Prize Old Ale, Thomas Hardy’s Ale, Greene King Strong Suffolk Ale (UK).

Porter
Originally a combination of matured beer and young beer, modern Porter-type beers are achieved using light-coloured malts, subsequently adding darker-coloured malts, the hues varying from crystal to black. These malts which are added have not only the role of darkening the colour, but also that of generating the complex flavours of bitterish chocolate with fine hints of fruits. A meal in one glass.
Average alcohol: 4,0 – 7,0 %.
Serving recommendation: in a pint with low, creamy and brown 1 finger high foam, at 10 - 12°C.
Recommended examples: Eastwood & Sanders 1872 Porter, Samuel Smith’s Taddy Porter (UK), Porterhouse Plain Porter(Ireland), Sinebrychoff Porter (Finland) and Zywiec Porter (Poland).

Stout
This is the beer type which most people have tasted after having drunk a Guiness. The Stout beer owes its bitterness not only to the hop contained, but also to the fried and unmalted barley, which grants its straight, burnt-like flavours.
Average alcohol: 4,5 – 7,0 %.
Serving recommendation: in a pint with low, creamy and white 1-2 finger high foam, at 10 - 12°C.
Recommended examples: Guiness Foreign Extra Stout (Irlanda), Samuel Smith’s Imperial Stout, Hop Back Entire Stout (UK) and Rogue Shakespeare Stout (USA).

MATCHING BEER WITH FOOD

The personal preferences of each and every one of us cannot be taken into account when debating upon food, drinks and what is generally good. Let us remind you that this is a general guide with a number of recommendations from chefs and brewers, which were published in various speciality books or articles.

Appetizers
Pilsner Beer (Pilsner Urquell, Ursus, Timisoreana, Peroni) is bitter enough to create appetite, reducing at the same time the terrible thirst one might have before the meal.

Fish & sea fruits
In general, fish goes with the Pilsner-type beer (Pilsner Urquell, Ursus, Peroni, etc.), and oisters and shells with cark beer (E.g. Ursus Black).

Steak & Spare ribs
Pilsner Beer fits very well here (Ursus, Pilsner Urquell, Timisoreana), and for a perfect match one may have lamb with the French biere de garde (La Choulette Ambree) or roast beef with British Ale (Marston’s Pedigree).

Dry cured meat
The dark-coloured and dense lager emphasizes more than anything the dry cured taste meat (Ursus Balck). In addition to this, the strong beer (Stejar) is also recommended.

Cheese assortments
Creamy cheese assortments and cottage cheese go hand in hand with Timişoreana or Ursus beer, and for the Roquefort cheese assortments the optimum suggestion is Stejar beer. Additionally, cheese assortments made in monasteries may be matched with monastic beers (Chimay Grande Reserve).

Pizza
The optimum choice focuses on the Pilsner-type beers because they go both with fish, meat, as well as with certain cheese assortments (Peroni, Ursus, Pilsner Urquel, Timisoreana).

Desert & Fruits
It is recommended to have special beers such as Redd’s, and for cakes massively coated in caramel or rich in creams, Ursus Black beer.