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Beer/Searching for my beer style

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Expert: - 6/9/2011


Question
Hello. I've recently discovered my love for beer (or at least, specific ones) and was hoping you could answer some questions for me, or possibly help me gain more knowledge about this wonderful beverage. I'm trying to find my 'style' of beer (if it could be classified in any label).

Firstly, I should say, I tend to be particular about foods that I like, (some call it picky) and have always been sensitive to taste and smell. I love foods and beverages full and rich in flavor, but not bitter. I can't stand bitter tastes in the least. The same goes for beer. Though I haven't tried that many types of beer yet, I do like to keep it around a lot and it's difficult to decide what to buy when I'm so unsure what I will or won't like. Forgive me if anything I say sounds foolish, I'm still a novice.

I'm from the US, and beers like Budweiser reign supreme. Although very drinkable, I find Budweiser ridiculously dull, like malt flavored club soda. Of the beers I have tried, I love Spaten and Heineken. Spaten Optimator is wonderful, I don't think I could drink it all the time. The same goes for Murphy's Irish Stout, which was actually more rich, to me. I'm looking for more types of beer that are somewhere in between. I think if Spaten or Heineken had more complexity (but without more bitterness), they would be amazing - More suited to having more often as opposed to very rich tasting beers. Though my tastes could change and I may find at one point I like the richer ones more often. Now that summer is approaching I'm into a lighter flavor. However, 'Light' for me always has strong notes of complexity.

Thanks for reading and I appreciate your advice.

Answer
Goose Island Bourbon County Stout
Goose Island Bourbon C
Hi Janet,

This line of inquiry is actually fairly common for me - I'm glad you asked! And you certainly aren't foolish for asking. I wouldn't expect most people to know the intricacies of choosing beers they may like, much as I wouldn't expect most people to know the same about wine.

That said, there are tons of choices for you, regarding wonderfully complex (or less so), malty styles. I, myself, used to be a "hophead" - someone who lives for the floral, citrusy and ultra-bitter qualities of certain styles. But somewhere along the line, I lost that lovin' feeling and also started gravitating to the malty beers.

So what are some great ones? Well, you've already tried a couple of the classics - Optimator and Murphy's (Irish). But there are other great, malty, German styles to sample, like Oktoberfest/Marzen (copper, light bodied, biscuity and oh, so drinkable), hefeweizen (spicy and hazy golden, with a huge, fluffy white head) and schwarzbier (literally, "dark beer" - lightly roasty, but clean and light bodied).

But really, the arena of styles you need to heavily explore (because I truly think you're gonna' LOVE 'em), is the Belgians. Start with an amazing Saison made in NY, called Hennepin. It's floral, bready and has a nice orange/citrus not, from coriander. Goes with cheese better than any beverage I know. Try a couple of Belgian Blondes too - light and refreshing, while still be quite flavorful (Palm and Leffe are fantastic examples). And then, if you like them, move on up to the bigger styles - Trippels and Quads (dark, strong ale). Rich and strong, these beers are golden to amber in color, bready and earthy fragrant (for trippels). And quadruples are dark red or brown, about 10-12% a.b.v. and filled with all kinds of complex notes - dark/dried fruits, leather, botanicals and more! Try Gulden Draak, Delerium Tremens, Duvel and/or anything by these readily available breweries; Chimay, Westmalle, St. Bernardus, La Trappe, Unibroue (Canadian), Ommegang (NY)...there are just too many to list!

Last but not least, you mentioned stouts. Try 'em all. Most stouts aren't very bitter (just roasty - coffee and chocolate) and often get even sweeter as they get bigger in style - body, alcohol and flavor. I luvz me a great big imperial stout...made even better, more complex and mellow, by barrel aging, if you can find one.

Once you've gone through this list, start exploring everything else. But if you really don't like the bitter, hoopy beers, just stay clear of IPAs, pale ales, barleywines and imperial IPAs. There'll be time to revisit your palate preferences again, a little later on.

Matt Simpson

Expertise

I can answer all questions about beer, the brewing process, ingredients, history, styles, glassware & serving temperatures, beer & food pairing, cellaring, the craft beer industry and much more. The only area in which I'm wholly unfamiliar (but still able to find out through direct, personal inquiry) is the purchasing of large-brewery equipment.

Experience

I've been involved with craft beer, in one regard or another, for almost 2 decades. I've taught craft beer courses at Emory University, I'm a BJCP Certified Judge, an Administrator for RateBeer.com (arguably, the largest beer website/database in the world, with over 100,000 members) and have been interviewed by ABC News, CNN, NPR, the Washington Post, FOX Business’s Cavuto Show, TheStreet.com, the Associated Press, the Houston Chronicle and many others. I'm an award-winning homebrewer, with multiple ribbons won (including the AHA’s National Homebrew Competition), and owner of one of the largest, most robust and comprehensive beer cellars in the world. I write the “Ask Beer” column for Beer magazine, “Beer Talk...From the Wings,” for Hooters Magazine, the quarterly beer column for In The Mix magazine, a beverage-oriented publication that reaches such hospitality industry establishments as The Four Seasons and Four Points Sheraton, and “Ask the Beer Sommelier,” for Atlanta’s Finest Dining magazine as well. I've been hosting craft beer tastings since the 90’s, and am truly privileged to call some of the most accomplished brewers and beer aficionados in the world, friends.

Organizations
BJCP, RateBeer.com (as an Administrator), GA Craft Brewers Guild, Final Gravity Craft Brewers.

Publications
BEER Magazine, Hooters Magazine, In The Mix Magazine, Atlanta's Finest Dining magazine, TheBeerCellar.com.

Education/Credentials
I'm BJCP Certified, taught "From Grain to Glass, a Comprehensive Study of Beer," at Emory University and a Rutgers University graduate.

Awards and Honors
Multiple blue ribbons for homebrewing, including a second-place in the National Homebrew Competition.

Past/Present Clients
http://www.thebeerexpert.com/testimony.shtml

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