I Don't Like Beer - Part 1

Do you resonate with this sentiment? Well it's simply not true as much as you want to believe it. With about 100 different documented beer styles with an unimaginable diversity of flavours, aromas, and production methods, it is statistically improbable to dislike them all. There is a whole untapped world of beer that doesn't suit mainstream interests, which leaves many people thinking they have to choose between a pint of Stella or Guinness. Although these beers are popular for a reason, there is so much more out there to explore and experience.

Let's take this moment to break down what is ruining the appeal of beer for you. Is it the overwhelming bitterness? Is is the high carbonation? Is it the daunting pint? Is it a specific flavour like burnt/astringency in a stout or the delicate water cracker in a lager? Once we crack that, then we can find a starting point for exploration and ultimately the path towards becoming a curious and proud beer drinker. As a first step, lets look at a few universally enjoyed flavour profiles that may lead us to open our minds to giving beer another chance.

Fruity and Tart: Modern Fruit Sour or a Fruited Lambic

Say hello to the bright and zingy fruit sour! These pale beers are inoculated with lactic acid bacteria producing a tart creamy yogurt- like sourness, but is balanced by a hefty addition of fruit. The fruit aromas becomes a bridge for the tartness and sweetness creating a balanced and cohesive sip. There is little to no hop character in this beer style producing an absence of bitterness. To introduce your tastebuds to this style, I’d suggest reaching for a Vault City modern sour. They usually add between 300-500 grams of fruit puree per litre which results in a full bodied and vibrant beer. On every can they label the intensity of sourness so you can graduate up the scale as your tastes adapt. Vault City is a great gateway into the world of sours because the flavours are very predictable and controlled. 

Whereas if you’re looking for something with a little more of a funky bite, look no further than a fruited Lambic. These beers are spontaneously fermented meaning that only ambient yeast and bacteria are used to ferment and flavour the beer. #allnatural This often means that lactic acid bacteria and Brettanomyces yeast are present during fermentation. Brettanomyces, the marmite of the beer world, offloads incredibly complex aromas ranging from pineapple and rhubarb to earthiness and wet horse blanket. These Lambic beers are aged in wooden barrels where fruit is usually added halfway through the process, typically cherries or raspberries, which allows for the extraction of colour and flavour. These beers are often clear and take on the colour of the fruit added to it and has a much more complex and variable flavour due to the spontaneous fermentation with a more intense sourness than a modern sour. 

Juicy Flavourbomb: New England IPA/Hazy IPA

Don’t let the sight of an IPA scare you away. We normally associate IPAs with intense bitterness and more of a resinous and citrus centred aroma. This definition does not apply to a NEIPA. The only similarity is the quantity of hops used, but brewers can utilise the science of brewing to produce completely different flavour experiences.

A traditional IPA is brewed with a huge hop addition at the beginning of the boil which results in an intense bitterness in the beer. 

• Hops contain compounds called alpha acids. These alpha acids are sensitive to heat and isomerise during the boil into iso-alpha acids which are very bitter compounds. This is why the bitterness hop addition is added at the beginning of the boil. (Alpha acids have about 33% of the bitterness of iso-alpha acids)

They usually have another hop addition at the end of the boil and possibly some dry hop additions for more hop aroma.

• When hops are added at the beginning of the boil, all of the aroma compounds are boiled off whereas adding hops at the end of the boil or during or after fermentation (dry hopping) preserves the volatile aromas compounds found in hops.

A New England IPA is brewed with very little or no beginning of boil hop addition and a large end of boil and dry hop addition. This will ensure that there is low/no bitterness in the beer while amping up the citrus, tropical, and stone fruit aromas found in American and New Zealand hops which are typically used in this style. These beers are also brewed with oats and wheat to create a hazy juicy appearance and mouthfeel. These are intensely fruity and very drinkable.

If you enjoy this beer style, try an American Pale Ale. These will have a higher bitterness level, but it is perfectly balanced with the citrus and stone fruit aromas of American hops.

Chocolate Addict: Dessert Stout

Luckily for those of you that have a sweet tooth, dessert stouts are very popular right now. A stout is an ale brewed using highly kilned malts producing coffee, chocolate, and roasty aromas in the beer. Dessert stouts aim to pair these aromas with typical desserts like Chocolate and Raspberry or Salted Caramel Chocolate Chip Cookie. These stouts welcome unconventional ingredients to create a delicious liquid dessert. These beers are typically low in bitterness and lean towards sweetness balanced by chocolatey malt and the other specialty ingredients. For the vegans and lactose sensitive people out there, make sure to read the label because lactose is a common addition in these styles.

• Lactose is an unfermentable sugar so it remains present in the final beer. Lactose provides sweetness and a little body supporting a fuller mouthfeel.

If you enjoy this style but want to explore different interpretations, then look into styles like Imperial Stouts and Barrel Aged Stouts. These stouts are more traditional, but can present very complex and rich flavours like treacle, raisins, dried fruits, brown sugar, etc. If you like the chocolate, coffee, roasty aromas, but find dessert stouts too sweet, look for an Irish Stout - Guinness is the most popular example.

Conclusions

These three styles provide a basic starting point for beer exploration. As you're tasting these beers, think about the sweetness, bitterness, and aromas. Pinpoint what you like and don't like about the beer which will inform what to try next and what to avoid. If none of these styles do it for you, then hopefully we'll find your beer next time!