Lagers and Ales - Ale (4 de 25)

Ale is at the top of the beer pyramid in more ways than one.

The two broad categories of beer - ale and lager - are distinguished chiefly by the kind of yeast used during the fermentation process that transforms sugars into alcohol and carbon dioxide.

The type used in ales is called ‘top fermenting’ because of its tendency to float near the top of the tank. But, the results go far beyond providing an easy way to filter the brew.

Techniques used to make ale go back centuries. With that much time for experimenting, it’s not surprising there should be such a wide variety. Pale ale, India Pale, October Ales, Barley Wine, Scotch Ale, Saison, Tripel. The choices are endless.

Pale ale, as the name suggests are light, bitter and mild in hops. Originally made from malt dried with coke (a coal product, not the drug cocaine), almost every beer-producing country now has its own variety.

A type known as India Pale Ale is derived from a British October, brought to India during the 18th century. Heavier on hops, the preparation method helped preserve the brew for the long sea voyage.

Despite the name, Barley Wine is a kind of heavy, sweet beer. An English-style ale, the name may come from the fact that the brew is high in alcohol, often as much as 10% by volume. Special yeasts are used that can tolerate the high concentration and the result is a full-bodied copper to dark brown mixture. Sometimes wine yeasts are, in fact, used.

Darker still is the Scottish Ale, with a maltier taste. Though the hops were imported, the Scots produce their own unique style, aided by the colder weather. Some sources put the origins of brewing there as far back as 5,000 years, where herbs were used rather than hops.

Two Belgian-style ales have long been favorites outside their country of origin.

The Saison, from the French word for ’season’, has a spicy, earthy taste that’s dry and smooth. Traditionally brewed in small farmhouses in winter, each one had its own unique profile. Some types have an alcohol content as high as 8%.

But the very pinnacle of Belgian brewing is achieved by the six Trappist monasteries. Among other brews, they produce the outstanding Tripel. The name derives from the brewing process, in which up to three times the amount of traditional Trappist malt is added. Light golden in color, they’re high in alcohol and full of flavor.

Forming creamy heads, with rich aroma, they are mildly to moderately bitter. Body is light, thanks to the use of Belgian candy sugar during the brewing.

Top of line among Trappist Tripel ales is the Westmalle, produced by the Our Lady of the Sacred Heart, founded in 1794. Some varieties reach as high as 12% alcohol, but the taste - far from being too strong - is that of a heady mixture of malt and hops.

Whichever type you naturally prefer, do yourself a favor and emulate the brewers - experiment.

Québec/Montréal pas cher, pour goûter de la bière

Je viens de découvrir un petit concours sympathique. Il sagit de gagner des billets de bus pour aller/retour Montréal/Québec. Si vous gagnez, vous pourrez aller à Montréal ou Québec, gratuitement, et boire de la bière puis retourner chez vous sans trop conduire. Vous pouvez participez une fois par jour!

Participez ici

Pas de bière si tu manges pas

Est-ce que ça évoque quelque chose pour vous, la phrase, “pas de bière si tu manges pas”?

Est-ce que ça vous arrive de vous faire dire, au resto ou au café, “pas de bière si tu manges pas”? Est-ce qu’on veut vraiment obliger les gens à aller dans les bars où bien à manger même si ils sont repus? Ce problème de permission semble empêcher bien des cafés à offrir de la bonne bière, surtout des stouts au goût de café, à leur clientèle.

Je trouve cela bien dommage, plusieurs café que j’aime fréquenter m’offrent systématiquement de la nourriture quand je commande une bière.  Une chance qu’ils vendent des biscuits pas cher ou qu’ils me connaissent bien.

J’ai relevé le cas d’un resto que je ne connais pas, qui à des problèmes concernant la vente d’alcool sans nourriture. Il y en a probablement d’autre dans la même situation.

La saison est finie

L’hiver s’en vient alors arrêtez de boire de la bière d’été, exit la Brahma.

Pairing Food and Beer (3 de 25)

The idea of giving deep thought to which food to serve with a selected wine goes back centuries. It will surprise many that the same is true of pairing a good beer with a favorite dish.

Beer has a long and glorious history, in some forms stretching back as far as 6,000 years, though modern brewing methods go back a mere 200 or so. But during those 200 years, many fine minds have experimented with forming the perfect partnership between beer and food. Here are some of the results…

In selecting the right beer-dish combination there are three basic considerations: contrast, complement and cut.

To ‘cut’ a dish is to try to offset its dominant flavors by proper beer selection (or dish selection, if you start with the beer first). A heavily buttered duck can be cut well with a light pilsner, helping to achieve a good balance.

To ‘contrast’ is almost self-explanatory. Beyond cutting flavors, you want to actually highlight both by finding pairs that are distinctly different. The hearty flavor of barbecued steak is delightfully contrasted with a pale ale, for example.

To ‘complement’ is just what it sounds like, combining like with like or pairing two that go together ‘naturally’. A Belgian complements a chocolate dish in ways that go beyond geography.

In no case would you want the flavor of the beer to overwhelm the dish nor vice-versa. Though beer goes well with many cheeses, some of the stronger dairy will drown any good brew. Similarly, a strong vinegar-based salad dressing, high in acid, will interfere with even a highly malted brew, such as a Scottish ale.

For those fond of cheese - happily, a very wide group - there are still many choices. An American wheat beer goes well with soft cheeses, such as cream cheese or ricotta. Cheddars pair well with a double bock or even a fruity ale. Hard cheeses, such as parmigiano, benefit from pairing with a porter or barley wine, as does Roquefort.

But pairings go far beyond cheese.

Pizza, obviously, is a favorite among Americans. And consistent with the common sense found among them, they often instinctively select a domestic lager or pale ale.

Wheat bear complements not only cheese but fresh fish where the beer may be the appetizer. A light lager with the halibut is always welcome, too.

A roast chicken forms a delightful contrast to a pale ale, but turkey makes a good complement. But to really bring out the best of both beverage and bird, try a steam or amber ale with that Thanksgiving meal. For stronger-flavored game birds try a fruity, dark ale.

For those well-done steaks or roast beef think traditional English bitter. The truly adventurous will go all the way with a porter.

And last but not least, wine isn’t the only fermented drink that pairs well with dessert. Those delightful Lambics, made with the wild yeasts of West Flanders, are the perfect way to wash down raspberries or cherries.

For sweet desserts, such as a rich chocolate, think Belgian Trappist dark ales, oatmeal stout or even a Scotch ale. But don’t forget, sometimes beer is dessert all on its own.