Emily and Danny Wang are the founders of Fermly, a brew lab dedicated towards helping microbreweries monitor the scientific side of their beers. Through samples and tests, Fermly can tell breweries details from their alcohol levels to their caloric content. Both Danny and Emily have a wealth of knowledge in the beer industry from previously owning their own brewery, and being dedicated patrons of the microbreweries around the US.
This is a two part series about the basics of beers
Water is the essential ingredient in making beer
Water is the main ingredient in beer with flavor profiles changing based on the mineral content of the water sources. Two breweries can make the exact same beer but use different water sources and still make different tasting beers.
There are five different categories of beers that beginners should learn: Lagers, Amber/Reds, Porters/Stouts, IPAs and Sours.
Lagers
Lagers are the most common type of beer in the commercial industry, lining the grocery store shelves from every major beer producer. Lagers, unfortunately, are less respected, but it takes masterful skill to make a great lager stand out. Due to the long process, lagers can take months to make, so breweries may have limited availability. Lagers also vary based on countries so Italian and Mexican lagers will have their own unique flavor profile. These light and crisp beers are good for every occasion and the casual drinker.
Amber/Reds
A little more body and flavor than a lager, Reds and Ambers are dialed up with a little bit more body and flavor. Ambers are distinctly an American style beer, and are the perfect upgrade when searching for a deeper flavor profile without being too heavy. New Belgium’s Fat Tire is a good introduction for newbies with a wide supply line around the US.
Porters/Stouts
Porters and Stouts gain their deep rich colors and flavors from the roasted malts used in the brewing process. With a wealth of varieties, different malts roasted in distinct ways impart unique flavor profiles like graham crackers, chocolate and oatmeal without adding these ingredients to the beer. Remember, darker does not mean heavy, filling, or overwhelming. Guinness is a great place to start with a delicious beer that’s smooth and flavorful.
Quick note on barrel aged beers: These are meant for sipping and savoring and preferably shared with friends. The barrels leave behind their own characteristics to the beer, with profiles matching the previously aged spirit.
IPAs
These bitter beers took a while to come into style but rose to fandom over the past decade. IBU’s is the arbitrary unit for measuring a beers bitterness, but it is still a great reference when making your choice. Pick up a hazy IPA for an introduction. The bits of hops left in the beer give it a more distinct sweet and less bitter finish.
Sours
These beers get their distinct sour flavor from the yeast and fermentation process. Once a sour beer is developed it is fine tuned with other components to make it unique, such cherries, blood oranges and melons. For the first timers, try a Kettle Sour or Gose for a mild sourness and a fruity kick.
Food Pairings
Beers, just like wine, can pair perfectly with certain foods. For an optimal experience follow Danny and Emily’s advice and suggestions.
Lagers
Keeping with German roots, lagers pair great with Germain style foods such as schnitzel, spaetzal, and pretzels. Anything with mustard is also a good choice. I, personally, recommend fried foods and snacks: fries, fried chicken, chips, nuts, and most American appetizers.
Emily mentions von Trap Brewing. Check them out here: https://www.vontrappbrewing.com/
Ambers/reds
American foods stand out the best here: burgers, pizza, fries, hotdogs, sandwiches, and anything involving a backyard bbq.
Porters/ Stouts
Deep flavorful beers call for deep flavorful foods. Try porters and stouts with steaks, smoked bbq, chocolate cake, roasted and smoked foods, and foie gras.
IPAs
Balance the bitterness of IPAs with Asian influenced food such as conventional Chinese and Indian curries.
Sours
With a dominant flavor profile, sours can easily overwhelm foods. Drink a sour with other funky foods such as raw oysters, seafood, and stinky blue and goat cheeses.
If you know anyone in the brewing industry or just want to reach out, please get in contact with Emily or Danny Wang via ferm.ly.
I hope these episodes were helpful in your journey to discovering the world of beer. With an abundant variety in every store, choosing the right beers just became a little easier. I am super confident and excited to continue growing my repertoire of go-to beers.
If you liked this episode, please subscribe and follow me on instagram @nomadicfoodist
Remember, always eat with an adventurous heart no matter where you go!
Chris Kretzer has traveled the world visiting over 35 countries and eating his way through every city. With his wife Tiarra, they explore different food cultures and create food guides, podcasts, and travel articles helping everyone experience the world through food.