Beer Drinker's Basic Training

How often do we see people drinking good beer from a bottle, or vendors serving these same beers at sub zero temperatures in frosted mugs? Theses are just two of the many ways to detract from complete appreciation of a good brew. From the package store to the stomach there are a number of control measures and observations which you, the beer drinker can enact to enhance your enjoyment.

When you journey to the liquor store to pick up refreshments there are some things to keep in mind. If your buying a six pack look at the bottles to see if the tops and shoulders are dusty, this indicator of age is a great turn off unless your purchasing a beer that improves with age, such as some Belgian ales or other strong beers. If the item was refrigerated when purchased keep it that way when you get home, if you bought it off the floor you should still try to refrigerate it (or at least store in a cool place). Domestic micro brews and other quality products have no preservatives, they do not store well and are best when consumed as soon as possible.

The ideal beer drinkers household has two 'friges, one for beer and one for everything else. The beer 'frige should be kept at about 50 degrees, although most styles warrant different serving temperatures this is a good average. If two refrigerators are not possible try to think ahead of time and take out a beer 15 -30 minutes before you plan to drink it. Drinking good beer out of a bottle is an outright sacrilege. We are depriving ourselves of the aroma and bouquet of the product as well as introducing excessive quantities of carbon dioxide to our bodies, this causes bloating.

There are nearly as many different types of beer glasses as there are beers, each designed specifically to emphasize the particular qualities of the style. The important thing being to get one that is clear and will not obscure your view of the beer with strange and unusual patterns or decorations. Do not chill the glass before use and try not to wash your beer glasses with common detergent after use. Residues left by these soaps can affect taste and inhibit head formation. Instead try a simple rinse with hot water and let them drip dry. When we finally get around to pouring the beer do so in one smooth and complete motion, pour directly into the center of the glass not onto the sides. Pour slowly if it becomes necessary to retard head formation. Before drinking take the time to look at the beer and to smell it. Look at the color, observe the head, beers that are 100 % barley will usually have a thicker, creamier head, it will last longer and leave striations (foam lines) on the glass. When you hold the beer up to the light look at the bubbles, larger ones may indicate artificial carbonation with forced carbon dioxide while smaller bubbles usually indicate natural carbonation through kraeusening. This is often easily seen at the bead, the point where the head meets the body of the beer, the firmer the bead the better the beer.

There are two aspects to the smell of a beer, the aroma and the bouquet. The aroma is the sweeter or more fruity of the two, it is a combination of the malt used and esters produced during fermentation. Generally speaking stronger beers will have a more noticeable aroma. The bouquet is indicative of the type and quantity of hops used. This is usually a lighter, more flowery smell and can vary from being almost unnoticeable to dominant. Last but definitely not least we actually get to drink the beer. Once again, it is important that the beer not be too cold, even on the hottest summer days I rarely want a beer colder than 50 degrees and at most times closer to 60 is better. If your favorite pub serves draft beer too cold, tell them. The only alternative is to sit at the bar with your hands wrapped tightly around the glass in a desperate attempt to render it drinkable.

Just as with food it is good to remember that there are different types of receptors located at different places on your tongue. If you slam the beer straight down the back of your throat it is doubtful that you will acquire much of a taste. The receptors for sweetness and bitterness are at the front and back of the tongue respectively. To maximize the opportunity for taste insure that the beer pools around the tongue and mouth completely before swallowing. This doesn't mean that you have swish and gargle, simply enjoy.

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© C. Renegar Jr