tation. Ales include bitters, creams,
stouts, porters and wheat beers.

Lagers are brewed at lower temper-
atures and for a longer period of
time. Generally, most lagers are
brewed with yeast that works at the
bottom of the vat. The yeast is killed
off by the lower temperatures so
there is no secondary fermentation.
Some of the different types of lagers
are pilsner, bock, ice, dry and dark.

The colour of both ale and lager
can be golden, amber, brown or black
and the taste can range from bitter
to sweet. Beer tasting should be
approached with some of the formali-
ties that go with sampling wine.
Examine the colour of the beer, and
the way the light passes through it.
Smell the beer before tasting and
note the distinct aromas of barley
and hops. Try to experience the beer
with all your senses; don’t just gulp
it down and wait for the buzz.

You will find that ales are charac-
terized by a fruity aroma and slightly
“unfinished” taste because of the
secondary fermentation, while lagers
tend to be crisp, smooth and fizzy.

So how do | know what to order,
and more importantly, what to drink?

ey, not everybody likes the
same thing. The only way to
know what you like is to get

out there and try them all. Of course,
that would take far too long, and you
might have to swallow some
unpleasant beer in the process. So
here are some recommendations and
tips to keep in mind while you taste.
The big beer companies like
Molson, Budweiser, Labatt’s and Coors
tend to make only lagers. Budweiser,
Canadian, Blue and Coors are all
generic lagers, with little or no dif-
ference between them. Light beers
are literally just watered down ver-
sions of the same thing. If you don’t
want to try anything new and the
thought of drinking beer that actual-

 

 

“Oh yeah, I’m gettin me some tonight”

ly tastes like beer frightens you,
stick with the big breweries.

Microbreweries are far more willing
to experiment with different recipes
and techniques, but as they brew
beer in much smaller batches, the
product may lack consistency. When
ordering, go with a microbrewery
that produces several different types
of beer and has an established repu-
tation. In the Lower Mainland,
Okanagan Spring, Granville Island,
and Big Rock are all available and
well known.

But where do | start?

good starting point for the
novice beer drinker would
be Sleeman’s Honey Brown

Lager or Bowen Island Blonde Ale.
Both of these are mild but tasty and
not too far a departure from standard
lagers.

If you find you like the new
tastes, try moving on to something a
little stronger. Pale ales are brown to
amber, with a pleasant bitterness and
fruity aftertaste. Try the Okanagan
Spring Extra Special or Henry
Weinhard’s Blue Boar for starters. For
the more adventurous, Warsteiner

May 1999 the Other Press

makes a dark lager that is amazingly
smooth and very light but looks like
liquid charcoal.

Okay, I’ve tried some new beers,
now what?

nce you've established your
ikes and dislikes, it’s time to
try some of the more

flavourful brews. Many beer drinkers
consider Guinness Stout to be the
pinnacle of the brewer's art, but some
refer to it as “a burnt cheese
sandwich in a glass.” Stouts, porter
and bitters are dark black ales with a
roasted coffee or charred toast taste.
During the brewing process, the
barley is roasted until it is literally
burnt. If you find Guinness too
heavy, Kilkenny Cream Ale and
Boddington’s Pub Draught are smooth
and strong, but may be a little easier
to handle.

| don’t have time for this! How

do | find out what | like quickly?
he Steamworks Brew Pub in
Gastown brews seven different
beers at a time. Their available

selection depends mostly on the
season, but they always have an

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