Where to Begin -- Beer Tasting

[MarkAllan0]

My wife and I (26 & 25 years old, respectively) have never had a beer, not even a taste, in our lives. We've held onto a strong sense of skepticism and uncertainty built upon a foundation of religious denigration instilled in us by over-concerned parents and churches.

We want to change that.

The problem is that we don't know where to start. We don't want to just jump in and start by grabbing some random beer off the shelf. We're hoping to find a beginner's list, a place to begin our journey. We haven't had much luck with the internet. There doesn't seem to be much of a resource built up for this kind of inquiry.

So, where would you start? Keep the list simple, no more than 10 or so. Make the list a good representation of the various styles of beer so that if we find one we like, we have a general sense of what road to head down. The beers should also be widely distributed so that I'm likely to find it if I walk into an average liquor/beer store.

Also, keep in mind that we don't have much taste for alcohol built up yet. You don't want to scare us off!

Many thanks in advance.

 

[arturo7]

Start with the A's.



Any other sampling method will be subjective.

 

[Poindexter]

First get a couple eight ounce glass glasses, get them clean and then rinse _all_ the soap out of them. Soap is the enemy of good beer, it kills the bubbles. I store my pint glasses on the kitchen window sill so they get some disinfection via UV light from Mr. Sun.

This should be a really good thread, as posed this is an intelligent question. I am thinking you guys can split one 12 ounce bottle of each of the following.

Do not buy or drink beer in cans. The heat involved in sealing the lid on after the beer is in is disastrous for flavor.

1. Budweiser, not bud lite. As a foodie I got into beer making as something else to do in the kitchen. As much as folks around here are likely to squawk, you can get Budweiser almost anywhere and it goes decent with almost anything from hot dogs through pizza and burgers and steaks up to King Crab chowder with sautéed medallions of scallop. If I am having dinner guests and I don't know their palate, I will have some Budweiser available. Bud is a North American light lager, one step up from water.

2. Old Rasputin Russian Imperial Stout. This is the far end of the scale, instead of one step up from water this is one step down from crude oil. This is a desert beer. Have it with some chocolate. Chocolate cake, split a Hershey bar, whatever.

3. Next, a Duvel from Belgium. Funky bottle, white label, red letters. Rent a movie.

4. Sierra Nevada Pale Ale. With the Budweiser you met water as a brewing ingredient. The Old Rasputin will introduce you to malt, the Duvel to yeast. The fourth ingredient is hops. Hops bring three characters, bitterness, flavor, and aroma. Notice the aroma before the first sip. You will get the hop flavor on the front of your mouth, the hop bitterness on the back. If you like there are plenty of beers lots more hoppy than that.

With your commentary on those four we can point you toward beers you may like or dislike. The following are just some classics to meet.

5. Guinness. This is another stout kinda like Old Rasputin, but instead of sweet and heavy Guinness is dry and fairly light. really. Color does not equal weight.

6. Bass. These guys built a wooden machine before the American Revolution. Copper straps, hand made bolts and nuts, the works. Yeast live inside it. They pour wort out of the kettle in one end and beer comes out the other. Pretty darn cool eh? It is one of the cornucopia of pale ales before you, with noticeable mineral notes as opposed to Sierra Nevada's hops.

7. Trumer Pils. This one is a European lager, breweries in Salzburg Austria and California, I think Berkley. Very light color, very light bitterness, plenty of hop aroma and flavor. Maybe Stella Artois instead, from Belgium. Sierra Nevada not.

8. Any lambic made by Liefmans. Now get this straight. Lindeman's lambics are pumped out of a stainless steel chemical factory just outside the gates of Hell by Satan's spawn. Liefman's lambics are hand crafted by Belgian traditionalists. Probably the raspberry (Framboise) your first time, watch for tall bottles wrapped in paper. This is unlike anything you have ever tried in your life. Technically it is beer, but I put it last for a reason. Clear your pallet. Keep dry crackers, water and maybe a very mild cheese near by.

The only one missing from this list is a mild mannered pale ale with hops, water, yeast and malt all in balance. I will hazard a guess that more than 50% of all the beer made by all the brewers on this site is a basic pale ale. Those first eight I listed are the edges of the trampoline, the springy part in the middle is the basic English and American Pale Ales. There are hundreds of them on the market.

If you can comment on all eight of those, like at least one of them and specify a menu, I and many others here can come up with a beer (or beers) to go with it that you will probably enjoy.


Goodluck. Welcome to the wonderful world of beer. FWIW my pastor makes the communion wine we use at church in the parsonage.

 

[Poindexter]

Also, after you have tried all those go back and split another Budweiser. It will taste different at number 9 on the list than it did at number one.

FWIW Budweiser "extends" their barley by using a bunch of rice that ferments away to nothing.

Miller uses corn instead. I will serve Miller with brie and light to no salt crackers, but otherwise it is handy for shampooing the dog.

Coors is somewhere in the middle. When I am visiting Texas and can't get Budweiser or better I will have one.

 

[shek]

Poindexter's list is a good start. Make sure not to pour the entire bottle into your glass as many of these beers are bottle conditioned and have a layer of yeast at the bottom of the bottle that can and will completely change the flavor (specifically the Sierra and the Duvel, AFAIK). Also, many/most beers are not meant to be served ice cold, and some beers should actually only be cool or even luke-cool (is that a word?) depending on the style. I know there was a blast on canned beers, but I'm really, really, really fond of Gordon Ale by Oskar Blues Brewing Co. Note that if you have been sober most of your life, some of these beers can be pretty strong once you get away from the Bud and the Guinness draught, so take it slow.

 

[Poindexter]

Poindexter's list is a good start. Make sure not to pour the entire bottle into your glass as many of these beers are bottle conditioned and have a layer of yeast at the bottom of the bottle that can and will completely change the flavor (specifically the Sierra and the Duvel, AFAIK). Also, many/most beers are not meant to be served ice cold, and some beers should actually only be cool or even luke-cool (is that a word?) depending on the style. I know there was a blast on canned beers, but I'm really, really, really fond of Gordon Ale by Oskar Blues Brewing Co. Note that if you have been sober most of your life, some of these beers can be pretty strong once you get away from the Bud and the Guinness draught, so take it slow.

Good points shek. I specifically suggested they split one bottle of each on purpose. Since I have nothing better to do right now I'll type a primer on dealing with bottle conditioned pours. I know I have at least four scissors and three thermometers in my kitchen, I didn't even think to mention it.

 

[Poindexter]

Some beers are filtered of yeast and stuck in the bottle already carbonated. Budweiser and Miller and Coors are typical American examples.

Other beers are bottled flat with a measured amount of sugar and some live yeast. Over time the yeast eat the sugar, producing CO2 to carbonate the beer, and then the yeast settle on the floor of the bottle. These beers should be stored upright so the yeast stays at the bottom.

Pouring a bottle conditioned beer without getting any yeast in the glass takes practice, but some pointers are in order.

First, store the bottle vertically, always, even in the car. In a several year old bottle like a SA Utopia or a Chimay Blue the yeast cake on the floor of the bottle will settle quite firmly forming almost a wafer.

Second, let the beer settle a day or a week in a dark room temp cupboard (vertically) before you put it in the fridge.

Third, you only get one pour. When you tip the bottle back vertical from the pour the down wave of beer flowing back down to the bottom of the bottle is going to kick up the yeast. I use a one quart pyrex whachamacallit if I need to fill more than one drinking glass. Pour yeast free from the bottle to the pyrex and then from the pyrex to the glasses.

Fourth, pour smoothly with no gurgling or bubbling.

Fifth, when you start to see a stream of solids in the top middle of the stream coming out of the bottle, you are done. Tip the bottle back up to see how you did. If there is less than two finger widths of beer left in the bottom of the bottle you did good. If there is less than one finger width of beer, you are an expert.

Some folks swirl the yeast up into the bottom of the beer and drink it. I am one of "them." Yeast is very high in B vitamins, especially folate. Folate is exactly the stuff your body dumps in response to ethanol. So I am about to lose 500mg of folate, there is 500mg of folate right here in the bottom of the bottle, no brainer. Indeed it is an acquired taste.

Practice, practice, practice.

 

[Poindexter]

A word about wheat beers. They are kind of an electric fence around here, a love it or hate it kind of thing.

If you find your leaning are towards the light colored end of the scale, certainly try some wheat beers, weizens, hefeweizens, kristals, whatever. Stick with European and micro-American breweries, Blue Moon the Coors product is for girly-men and posers.

Weizen is the German word for wheat, hefe is yeast. Weizens and Belgian Kristals are crystal clear, hefeweizens look, well they are cloudy from all the yeast you get served.

 

[Poindexter]

A word about tasting is probably in order. Beer is a mouthfull thing. You can certainly work up to it through the first three, but to get the full effect you want about two ounces at a time in your mouth.

An ideal swallow of beer is when you have the whole two ounces in your mouth all at once with your nose still in the glass. That way you have your sense of smell and your entire sense of taste both fully engaged all at once.


When you can take a deep snort of aroma through your nose with your whole tongue engaged (and like it) you have found a beer you really like a lot. Once you have worked up to that, start over with sips when you get to the lambic.

Work up to that gently, and Sierra Nevada Pale Ale is really sort of a midweight on the hop scale.

 

[BeerBudha]

Why not go out to a good local brewpub and order a sampler? I'm never had one that didn't include about 12 different beers. And they're all in small glasses so if you don't like one you don't have to worry about wasting too much.

 

[Edcculus]

Read Tasting Beer by Randy Mosher. Its an incredible book that will get you started on everything you need to know to make intelligent decisions about beer.

 

[chase]

I would read the BJCP style guidelines. They cover every major style of beer. They give excellent notes on the flavors that should be in each style. And they give suggestions for the best commercial beers of that style. Most of the beers they list can be found in major grocery stores or liquor stores. I imagine Oklahoma has some draconian liquor laws so you may be more limited in selection than some of the other states in the Union. However, any versed beer drinker that works at the store should be able to point you to a suitable alternative.

You may want to start by reading the BJCP guidelines to find a few beers that sound good to you. That way you don't develop an early distaste for some styles. Arturo suggested starting with A's, but if you picked up Arcadia's Hopmouth, your palate may be permanently damaged (I'm partially joking).

 

[Homercidal]

Read Tasting Beer by Randy Mosher. Its an incredible book that will get you started on everything you need to know to make intelligent decisions about beer.

+1 A great read and very informative and interesting plus a great resource for understanding beer styles and what to look for in flavor and other important aspects of beer.

I'd start light, but even dark beers can have a light flavor. Don't let the color fool you. Most beer is not as, um... "refreshing" as Bud or Millers. Most have more flavor and less carbonation.

But consider the world of beer to lit by a giant rainbow of styles! There are dry, sweet, tart, sour, bitter, funky, etc. If you don't like one, try another. Read up on the styles though, and although the BJCP guidelines can describe a beer, there are more colorful and interesting methods of figuring out which ones to try next. Randy Mosher's Book, Tasting Beer is my favorite.

Look for a good store too. Most bars will not have a wide selection, and lots of convenience stores won't either.

 

[Homercidal]

So, where would you start? Keep the list simple, no more than 10 or so. Make the list a good representation of the various styles of beer so that if we find one we like, we have a general sense of what road to head down. The beers should also be widely distributed so that I'm likely to find it if I walk into an average liquor/beer store.

Also, keep in mind that we don't have much taste for alcohol built up yet. You don't want to scare us off!

Many thanks in advance.

This will prevent you from trying many great beers. There are lots of styles that just can't be found in your average liquor store.

There you will find mostly what we call "BMC" beer. (Bud Miller Coors), which are all American Light Lager style beer. It's all pretty much the same IMO. There are so many more styles that most people have not heard of.

If you want to start there, it's probably the least flavorful of all beer, but maybe the easiest to start with. But, really, it's not indicative of all that is available in the world. Just stay away from anything called "Ice". That is nasty.

Also, alcohol might not even be noticeable in certain beers. Just pick one bottle and split between you and sit down and try it. Most beer is also good with food, and I highly recommend you eat while sampling. Not just because it will enhance your experience, but because I have not had breakfast yet and anything is starting to sound good to me right now!

 

[menschmaschine]

Do not buy or drink beer in cans. The heat involved in sealing the lid on after the beer is in is disastrous for flavor.

I haven't heard this before. How would it hurt the flavor? Many commercial beers are pasteurized which has to be worse for flavor than heat-sealing a can.

For the OP, be wary of green or clear bottles that are exposed to light. UV light alters hop compounds to create a "skunky" flavor. Brown bottles are best at filtering UV light and the beer inside is relatively protected. Green and clear are OK if they're packaged in a manner that keeps them hidden from light (like in a box).

 

[MarkAllan0]

Thanks everyone for all the posts, support and generous help.

I've purchased the book and have begun reading. Next task is to find a beer store. I'll be sure to let you guys know how this develops! I posted a similar question on a few of the beer forums I've found, and you guys were by far the most helpful. Thanks again.

 

[Panther1911]

I know that Sam Adams is not well liked on this forum but, I absolutely love Sam Adams Boston Lager. It was my first step up from the BMC beers (Budweiser, Miller, Coors).

Another beer that I used to like a lot is Rolling Rock. I know it is not really a craft beer or micro brew, but I have rarely meet a beer drinker who does not like it. I know a lot of BMC drinkers that like Rolling Rock. I know a lot of craft brew drinkers that drink it every once in a while.

Both should be easy to find all around the country. Some beers taste better on tap (from a bar) than from the bottle.

Another word of caution: I hope you don't take this the wrong way, but someone who has not consumed alcohol or is used to drinking will have a much lower tolerance for alcohol and will become intoxicated much easier. So Just remember to take it slow and enjoy the beer.

 

[Orangevango]

Dont listen to poindexter.

Canning is as good if not better than bottling.

Leifmans does not make a lambic, all of their beers are variations on the flanders brown. None of them use raw wheat, and none of them are spontaniously fermented.

While you are getting into beer, dont eat while drinking them. You cant truly taste a beer if you have cheese oils all over your tongue. Im all for beer and food pairings, but that comes after you know what you like in a beer.

Bass pale ale and wooden machine... Where did that come from man, its nowhere I could find it on the internet. Also, Bass was founded a year after the declaration of independence was signed.


As for his statement that the only one missing from the list was a mild mannered pale ale... there are literaly hundreds of styles of beer, and thousands of itterations of those styles, the best advice you can get is to taste as many beers as you can get your hands on, dont be afraid of pouring some out, and find an experienced beer geek to try beers with.

Thinking about a beer while drinking it is much better than simply drinking a beer and watching a movie, at least thats my take on it. Discussing it is better still.

 

[Hound_Dog]

There is only one thing that I want to add. From what I've heard all sugars are acquired tastes. Don't be surprised if you don't think that it's all that it seems hyped up to be, but also don't be surprised if you just can't get enough of certain beers.

 

[shek]

Another good place might be ratebeer.com
They have a list of the top widely distributed beers, but the site for it is down right now
Top Beers | RateBeer.com
There's lots of other reviews and lists on there though.
Here's a really old cached version of the list:
1 Ayinger Celebrator Doppelbock 4.22 595 Doppelbock
2 North Coast Old Rasputin Russian Imperial Stout 4.16 523 Imperial Stout
3 Chimay Bleu 4.11 714 Belgian Strong Ale
4 Unibroue Trois Pistoles 4.08 535 Belgian Strong Ale
5 Samuel Smiths Oatmeal Stout 4.07 716 Sweet Stout
6 Samuel Smiths Imperial Stout 4.05 522 Imperial Stout
7 Arrogant Bastard Ale 4 638 American Strong Ale
8 Anchor Porter 3.95 532 Porter
9 Orval 3.93 538 Belgian Ale
10 Chimay Rouge (Red) 3.89 585 Abbey Dubbel
11 Duvel 3.89 649 Belgian Strong Ale
12 Youngs Double Chocolate Stout 3.88 649 Sweet Stout
13 Fullers ESB 3.76 528 Premium Bitter/ESB
14 Anchor Liberty Ale 3.71 534 India Pale Ale (IPA)
15 Sierra Nevada Pale Ale 3.71 822 American Pale Ale
16 Hoegaarden White 3.66 626 Belgian White (Witbier)
17 Guinness Stout 3.6 1207 Dry Stout
18 Rogue Dead Guy Ale 3.49 549 Bock
19 Anchor Steam Beer 3.42 631 California Common
20 Pilsner Urquell 3.36 734 Bohemian Pilsener
21 Bass Ale 3.33 799 Premium Bitter/ESB
22 Samuel Adams Boston Lager 3.2 807 Premium Lager
23 Newcastle Brown Ale 3.18 884 Brown Ale
24 Harp Lager 3.01 591 Premium Lager
25 Boddingtons Pub Ale 2.93 510 Bitter
26 George Killians Irish Red 2.82 664 American Dark Lager