Developing A Taste For Bitter Beers

Bitter beers are an English style of pale ale that vary in colour from gold to dark amber and in strength from 3% to 5.5% alcohol by volume. The term bitter has been used in England to describe pale ales since the early 19th century. While genetics play a role in how people perceive bitterness, there are several ways to make bitter beers more palatable. One way is to pair bitter beers with food, as the flavours from the food can enhance the taste of the beer. Another way is to add salt, which can make the beer crisper and easier to drink. Additionally, drinking bitter beers at the correct temperature can improve their taste, with lighter beers best served between 33–45 °F (1–7 °C) and darker beers like stouts and porters best sipped at room temperature.

Try different types of bitter beers, including craft beers

There are a variety of bitter beers to explore, including craft beers. Bitter is a style of pale ale that ranges in colour from gold to dark amber, and in strength from 3% to 5.5% alcohol by volume. However, it can be under 3% abv or as high as 7% with premium or strong bitters. The colour is often controlled by adding caramel colouring. Bitter is traditionally cask-conditioned and served at "cellar temperature" (11 to 14 °C or 52 to 57 °F).

Bitter is similar to India Pale Ale (IPA), but with less hoppiness. IPAs are known for their bold, bitter taste, which comes from a high level of bittering agents—originally used to preserve the beer for long journeys to India. American IPAs tend to have a higher alcohol content and a more pronounced bitterness. Double IPAs, or Imperial IPAs, have an even higher alcohol content and more complex flavours. New England IPAs are hazy and creamy, with a low bitterness and intense hop aroma.

If you're looking for something a little different, you could try a blonde ale. This is an easy-drinking, light beer with a pale colour and a clear body. Blonde ales are crisp and dry, with minimal bitterness.

For a darker option, there are porter and stout beers. Porters are known for their dark black colour and roasted malt aroma and notes. They can be fruity or dry, depending on the variety of roasted malt used in the brewing process. Stouts are also dark, roasted ales, but with a less sweet taste and a bitter coffee flavour. They often have a thick, creamy head, like the famous Guinness stout.

When it comes to craft beers, most will have ales as their base due to the rapid fermentation and ease of temperature control. The craft beer market is growing, with consumers showing a "thirst for weird and wonderful creations from independent breweries". So, you're likely to find some unique and interesting bitter craft beers to try!

Sample beers from other countries

Bitter is an English style of pale ale, which varies in colour from gold to dark amber, and in strength from 3% to 5.5% alcohol by volume. The term "bitter" has been used in England to describe pale ales since the early 19th century. During the 20th century, bitter became the most popular type of draught beer sold in British pubs and has been described as "the national drink of England". In Scotland, the same drink is known as either "light" or "heavy", depending on its strength, colour and body.

If you're interested in sampling bitter beers from other countries, here are some options:

North America

The popularity of craft brewing in North America has led to British-style bitter being brewed there since the 1980s. Some popular examples include:

• Surly Bitter Brewer from Minnesota
• One Eyed Grouse from Cameron's Brewing in Ontario
• DBA from Firestone Walker Brewing in California
• Laughing Skull Amber from Red Brick Brewing in Georgia

Australia

Although Australians might be associated with Foster's in the minds of some, the bitter beer XXXX Gold, a mid-strength lager, is more popular.

Belgium

Chimay is a well-known beer made by Trappist monks. However, a relatively young brewery called Jupiler has become the most popular in the country.

Brazil

Skol is Brazil's most popular beer. It has a complex history, having been originally produced by Caracu, which was bought by Brahma, which merged with Antarctica to become AmBev, which became InBev, and then AB InBev, the largest beverage company in the world.

Learn to detect complex flavours

Learning to detect complex flavours in beer is a challenging but rewarding endeavour. Here are some tips to help you develop your palate and become a master of detecting complex flavours in bitter beers:

Standardise Your Tasting Environment

Create a consistent environment for tasting beers. This includes maintaining a constant temperature, using the same type of glassware, and ensuring the beer is served at the same temperature each time. By minimising variables, you can better focus on the flavours and identify subtle nuances.

Develop Your Beer Vocabulary

Familiarise yourself with the common flavour descriptors used in the beer world. Terms like "hoppy", "malty", "citrusy", "roasty", and "earthy" are often used to describe different flavour profiles in beers. Knowing these terms will help you articulate and identify the flavours you perceive.

Practice Tasting with a Purpose

Instead of simply drinking a beer, approach each tasting session with intention. Focus on identifying specific flavours, aromas, and sensations. Take notes on the different characteristics you perceive, such as bitterness, sweetness, fruitiness, or spiciness. Over time, you will develop a more nuanced understanding of the complex flavours in bitter beers.

Train Your Palate with Flavour Standards

Invest in flavour standards or flavour kits specifically designed for beer tasting. These kits provide concentrated solutions of common flavour compounds found in beers, such as diacetyl (buttery), dimethyl sulfide (DMS, creamed corn), or isovaleric acid (cheesy). By tasting these standards in a controlled setting, you can familiarise yourself with the flavours and train your palate to detect them in beers.

Explore Different Beer Styles

Expand your palate by exploring a diverse range of beer styles. Try English bitters, American IPAs, German wheat beers, and Belgian lambics, among others. Each style has its own unique flavour profile, and by familiarising yourself with these styles, you will improve your ability to detect complex flavours.

Study the Ingredients

Gain an understanding of the ingredients used in brewing, including malt varieties, hops, yeast strains, and adjuncts. Learn how these ingredients contribute to the flavour profile of the final beer. For example, certain hops may impart citrusy or piney notes, while different yeast strains can produce fruity esters or spicy phenols. Knowing the ingredients will help you identify their impact on the beer's flavour.

Taste with Others

Join or form a tasting group where you can share insights and opinions. Experienced tasters can help guide you through the flavours and aromas, refining your palate as you taste together. Discussing beers with others will also expose you to new perspectives and flavour descriptors.

Keep a Beer Journal

Record your tasting experiences in a journal. Write down the name of the beer, the style, the ingredients (if known), and your tasting notes. Include flavours, aromas, mouthfeel, and overall impressions. Over time, you can refer back to your journal to track your progress and identify patterns in the beers you enjoy.

Remember, developing your ability to detect complex flavours in bitter beers takes time and practice. Be patient, stay curious, and most importantly, enjoy the process of exploring the wonderful world of beer flavours!

Drink beer at the correct temperature

Drinking beer at the correct temperature is essential to fully appreciate its nuances and subtleties. While it may be tempting to reach for an ice-cold beer, especially on a hot day, serving beer too cold can mask its flavours and aromas. Slowing the volatilisation of aromatic compounds, very cold temperatures can cause these compounds to linger in the beer, muting its flavour and aroma. The cold can also enhance bitterness, dryness, and carbonation, which may result in an unpleasant drinking experience.

On the other hand, warm beer allows more flavours and aromas to emerge. However, as beer approaches room temperature, the sensations from hop bitterness and carbonation can decrease, leading to a flat-tasting experience. Therefore, the ideal temperature range for beer is between 38°F and 60°F (3°C and 16°C). Within this range, the specific temperature depends on the style of beer.

Lagers, for example, are typically served colder than ales, with mass-market light lagers like Coors and Budweiser best enjoyed at 35–40°F (2–4°C). Czech and German Pilsners, Munich Helles, wheat beers, and Kölsch can be served slightly warmer at 40–45°F (4–7°C). IPAs, American pale ales, porters, and most stouts fall into the 45–50°F (7–10°C) range. At 50–55°F (10–13°C), you'll find English bitters and milds, along with Belgian ales, sour ales, Bocks, and Scottish ales.

For beers with higher ABVs and fuller bodies, like barley wines, imperial stouts, Belgian strong ales, and Doppelbocks, a warmer "cellar temperature" of 55–60°F (13–16°C) is recommended. This temperature range unlocks all the flavours and notes in these complex beers.

Pair your beer with food

When it comes to pairing bitter beer with food, there are a few key principles to keep in mind. Firstly, try to match strength with strength. Delicate dishes pair well with light beers, while rich and intense dishes call for a more robust beer. For example, a light and refreshing pilsner will complement a salad or simple seafood dish, while a complex and powerful stout would be better suited to a hearty stew or barbecued meat.

Another important consideration is finding common flavours or aromas between the beer and the food. For instance, the chocolate and coffee notes in stouts and porters make them ideal companions to rich desserts. Similarly, the citrus hops in an American IPA can complement a Thai curry.

Creating interesting contrasts between the beer and food can also lead to some unexpected but delightful pairings. A classic example is oysters and stout. The strong, briny flavour of oysters stands up to the rich profile and texture of a quality stout, creating an exquisite contrast.

When pairing bitter beer with food, it's crucial to consider the five key qualities of bitterness, carbonation, heat, richness, and sweetness. These qualities can either complement or offset each other to create a harmonious pairing. For instance, carbonation can cut through rich foods and act as a palate cleanser, while the sweetness of a malt can cool the heat of a spicy dish.

Finally, don't forget to consider the origin of the beer and food. You may find shared flavour profiles between beer and food from the same region. For example, nutty brown ales from Somerset pair beautifully with mature cheddar cheese from the same area.

• Roast chicken
• Pork
• Fish and chips
• Mild cheese
• Oatmeal and raisin cookies

Frequently asked questions