Understanding Beer

Graduation marks many lifestyle changes in a twentysomething’s life. Expectations for civility are raised, wardrobes are re-jiggered, and use of the word “dude” may need to be budgeted more wisely. These things, for better or for worse, are often essential elements of a recent grad’s transition into the “real world.” But one post-college myth that’s bandied about far too often is that as soon as you leave school, you have to stop drinking beers and start sipping wine. There’s a false belief that wine is the drink of “adults” and “nice dinners,” while beer is for the unsophisticated Joe Sixpacks of the world.

Well, I’m here to flip the script. Graduating college does not mean you have to throw away the beers. Maybe you should throw away the Keystone Lights and stop referring to them as “frat waters,” but it would be a shame to give up completely on such a varied and delicious genre of alcoholic beverage. Craft beers are more popular than ever, self-proclaimed “beer bars” are on the rise in almost every major city, and more restaurants are suggesting “beer pairings” with meals. In this guide, we’ll provide a brief primer on how to choose, find, and enjoy great beers. Move over chardonnay—the revolution starts (er, continues) here!

Beer-Drinking Basics

Firs things first: drinking beer should be fun, enjoyable, and unstressful. Never drink beers that you don’t like, unless there are no other beers available and you just want to get drunk. Some varieties are considered “trendy” and "refined" just like certain wines, but if you are ordering a Duvel just to look sophisticated, you may end up regretting the decision.

A true beer enthusiast will always be down to sample a new brew, even if it’s 8 o’clock in the morning. But it’s certainly worth developing an arsenal of “go-to” beers for casual sessions and enjoyment at home. Your best bet is to try a bunch of beers and see what you like. Here’s a very quick overview of some popular types of beers worth exploring, as well as some terminology that will help you ask after them at stores and bars.

Beer terms

Some lingo to help you navigate the beer bar.

• Hops. You’ll hear talk of “hops” and “hoppy” taste when you’re around beer drinkers. Hops come from hop plants (surprise!), and they are used as the primary flavoring agent in most beers. Hops add bitterness and act as a preservative.
• ABV. Alcohol by volume. This tells you how strong a beer is. Your average American lager (e.g., Miller) is about 4-5% ABV. “Ice” beers and malt beverages have higher alcohol content, and in general beers range from about 3-15% ABV.
• Craft. So-called “craft” beers are leading the charge in the quest to make people take beer seriously. These are brews made by independent, traditional brewers on a small scale (e.g., less than two million barrels a year). The antithesis of Budweiser.
• Microbrewery. Sometimes called a “craft” brewery, these small breweries usually produce less than 15,000 barrels per year. They generally produce a wider, more interesting variety than their larger counterparts. The biggest example of a craft brewery in the U.S. is Samuel Adams.
• Head. The foamy/creamy part at the top of the beer when your pour it. Most prevalent on stouts and bitters (think a pint of Guinness).
• Imperial pint. 20 fluid ounces, by the English measure. In the U.S., a pint is 16 oz. So if a bartender gives you the option of an imperial pint, you probably want to exercise it.

Types of beer

Ales and pale lagers are the most common families of beer. But there’s a vast world out there to explore. Here’s the tip of the iceberg.

• Lagers. Lagers are the most popular beers in the world, and probably what you’ve been drinking most of your college career (i.e., Bud, Miller, Coors, et al belong to the family of pale lagers). That said, the world of lagers is extremely varied, and each beer-drinking country has its own varieties. Light lagers are generally lower in alcohol and more carbonated than dark lagers, which get their richer flavor and color from roasted barley and hops. Another popular variety is the pilsner, another light-colored lager hailing from Europe—it is generally hoppier and more bitter than its American cousin. (Note: when people talk about rich folks who drink “imported beer,” they usually just mean European lagers like Stella Artois, Heineken, and Becks.) You might also run into German lagers of the “bock” family—you’ll notice they're maltier and higher in alcohol content. Lagers are usually stored and served at cold temperatures, and in general you can expect an ABV of about 4-5.5%. Where to Start: Too many to name—try to figure out if you like lighter, crisper lagers (e.g., Sam Adams, Stella) or a darker, richer incarnation (e.g., Saranac Nut Brown). Then mess with different countries and find a favorite.
• Ales. As with lagers, the diversity of ales is astounding. However, if you need some basic ways to differentiate: ales are less carbonated, lower in alcohol, and have a stronger taste of malty hops. There are bottled varieties, but ales are really best when cask-conditioned and served from the tap. “English Bitters” are the kings of ales, especially when served at room temperature with a nice pie. Brown ales—most famously Newcastle Brown Ale—are also popular, and they’re generally distinguished by their reddish-brown coloration and a sweeter taste of fruitiness or nuttiness. Darker “porters” are heavier and have a complex, chocolaty flavor. Finally, pale ales are—you guessed it—paler in color and very hoppy. Where to start: London Pride, Old Speckled Hen, Samuel Smith’s Taddy Porter, Harpoon IPA.
• Stouts. Technically, stouts are a sub-category of ales, but I think they’re worth mentioning in their own right, mostly because a lovely drop of Guinness is always a great fallback. Stouts are dark, often with a creamy head and taste of roasted barley (think chocolate and coffee undertones). Oatmeal, chocolate, and oyster stouts are also interesting options. Where to Start: Guinness, Beamish, Samuel Smith Oatmeal Stout.
• Hefeweizen. The hefeweizen, hailing from Germany, is the most popular variety of wheat beers. They are highly carbonated and generally have a cloudy appearance when poured. The wheat provides a crisp, refreshing taste that makes these beers popular in summertime. (You’ll often see them served in fruit varieties or with a lemon/orange segment.) American wheat beers can often be distinguished from their German predecessors by a hoppier flavor. Where to start: Paulander, Harpoon UFO, Erdinger, Rogue.
• Malt Beverages. I’m talking about malt liquor, son—not good or good for you, but fun to drink out of 40oz. bottles in brown paper bags. If you’re going to be “college,” at least go all out. Buy malt liquor instead of a 30-pack of Busch Light. Where to Start: Mickey’s, Olde English, Steel Reserve.
• Belgian/French/Trappist. Expect far higher alcohol content, stronger tastes, and funny glasses. Generally, these are considered “sipping” beers, so you won't find them in Irish pub or late-night hotspot (watch this idiot try to drink 10 in an hour). True “trappist” ales are rare because they literally brewed by or under the control of Trappist monks. Only seven of the 171 Trappist monasteries produce beer, the most of famous of which are Chimay and Orval. The different strengths are generally labeled Enkel (“single”), Dubbel (“double”), and Tripel (“triple”). Belgian blonde ales, being lighter and more akin to a hefeweizen, are a good introduction to the often intimidating world of Belgian and French beers. Where to Start: Leffe, Blue Moon, Chimay Rouge, Duvel Golden Ale.