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Beer Basics- The Terminology

By Darryl Beeson

People that enjoy wine should understand beer.

Grain- Barley often forms the forms the basis, or the "malt".  Wheat, rice, and other grains can be used.  Each option alters the final flavor of the beer.

Yeast- The brewer's selected yeast is a guarded secret.  This makes the ferment happen, predictably.  Certain strains of yeast act on the bottom of the mixture, then others play upon the top of the mixture.

Hops- In the beginning of beer, hops were added as a preservative in that bitter made that which was better last longer.  This bitter element, over time, became a desired flavor component in food and brew matching.  Take note: A liitle bitter is good with spicy food.

Water- The vital element that is the backbone of the brew.  Fresh, we pray, and then the minerals within add to the complexity and refreshment.

Beer-  A common term for an uncommon privilege.  Regarding malt beverages, there are basically three types, top fermented, bottom fermented, and wheat beer. Top fermented beers include Düsseldorfer Alt, Trappiste (primarily from the Belgian abbeys), Steam Beer, Kölsch (from Cologne, Germany), and ale. Bottom fermented beers (Lager Beer) include most Munich, Vienna and Dortmunder beers as well as Pilsners, and Bockbier. The third type is Wheat Beer, a top fermented beer in its own, unique category.  These big three have adapted their way around the world, zoning in upon specific cuisines.

Body- The weight of the liquid in the mouth, like milk, 2% is lighter than whole milk.  A bit of beer weight can add substance to the food/brew pairing, but generally lighter quinches the heat.  A counter argument is that heavy beer can prevail, sort of like the scissors, paper, and rock thing.

Caribbean Beer Temperature- The island reality may not be icy cold beer as in America, proper, which excludes much of Louisiana. The full character, the subtleties of aroma and taste, are hidden by the excessive chill of the beer.

Caribbean Beer Consumption- Another world, in which the beer consumed provides two counterpoints: refreshing effect from spice and food heat, or contrast to said spice and heat.  The contrast may be from hops, being precise and bitter. A hint of sweet and weight can be being soothing in the mix of heat vs. brew.  Which ever, the beer shall not be exceedingly heavy, as we may go for a swim after dining and desire not to sink.

Lager, drink and don't sink- To be lager, or not to be lager, that is the question.  Yeast it be more noble to suffer the slings and arrows of outrageous beer suffering, avoid the ale method.  Ale fermentation uses top fermenting yeast.  Lager, the German word for "to store," gained popularity with the advent of modern microbiology and modern refrigeration, since it employs a bottom fermenting yeast, and must be kept at very low temperatures for four to twelve weeks. Bottom fermentation yields a cleaner, crisper beer character, while top fermenting yeasts will enhance the beer's fruitiness and complexity.  Fruit can be good, but lighter lager works best with hot Caribbean cuisine.

Pilsner- Again a light style of German beer. Pilsner may have bitter hops out the wazoo, if not carefully corrected by the sweet balance from the "malt" mix.  This text shall address balance later.

Malt-  One of the terrific things about beer drinking is that you can tell your significant other that you are going out to the malt shop, and really be slipping out for a beer.  The selected grain, within its interior, converts to malt.  For beer, a week's steeping of the grain starts a germination, and the starches inside are made soluble. The grain(s) are kiln-dried, stopping germination. Roasting at greater temperatures may achieve a variety of malt colorings.

Mash-  The precision at the brewery takes place in the mash tun where the malt, after being expertly cracked into grist in the mill, is brought into contact with warm water, and the enzymes in the malt convert the starches into sugar.  The temperature of the mash is  controlled, and the brewer may hold the mash at different temperature settings during the one to two hour process. As the new sweet liquid, called "wort" is drained off, fresh water rinses the last remaining sugars from the remaining grains, altering the specific gravity of the liquid to the desired level.

Wort- Such an ugly word.  Lets not go there.  Also, don't confuse with St. John's, though both may be medicinal.

Brewing- The "wort" is transferred to the brewkettle, and is brought to a full rolling boil, again for one or two hours. Here the "wort" is stabilized, proteins fall out of the solution, bacteria that may be present goes bye-bye, and most importantly, the brewer's favorite choices are made: which hops (the bitter element) to add, how much, and when. The resins in the cone of the hop flower give the brewer the bitterness necessary to balance the sweetness of the malt, acting as a natural preservative, and providing a wonderful floral aroma.

Hops- There are numerous varieties of hops, some best known for their bitterness, and others for their aromatic contributions. The former are added at the start of the boil, and the latter at the boil's finish. Between, there may be additions of hops to add character. Each hop has its own persona and may be identified in the finished beer. The degree of hop bitterness imparted will be the determining factor in the beer's "balance."

Balance-  The ability to maintain a peanut, or other bar snack, upon the tip of your nose following the multiple consumption of a beer.

Darryl Beeson travels the world looking for great wine values. In the past, he has been wine steward or cellar master for The Mansion on Turtle Creek, Voltaire, and The Adolphus Hotel. Not one for stuffiness or secret handshakes relative to wine, this Texan might now be described as a "ki-yi-yippee sommelier, sommelier." Beeson reports on wine, spirits, food and travel for numerous publications.

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