Beers 101

It's not that I'm upset. I'm just disappointed. I often am told, "I like stouts but not ales...". Well guess what fancy pants, a stout is an ale. So is that fruity beer your bff Jill likes to smash so when her boobs come out she can 'blame it on the a-a-a-a-a-alcohol'. To hopefully alleviate some of this confusion, I am going to give you the quick lowdown.

There are two types of beer: ales and lagers. Ales are any type of beer that is brewed at higher temperatures (60-75°F). It's the higher temp that allows the specific type of yeast to ferment and quicker than lager yeast. Lagers are brewed at lower temps (around 34°F) and then further stored in cooler temperatures to mature. Lager is a German word meaning "to store". Aside from obvious labeling, a lager will almost always announce itself with lighter, more crisp flavors. Almost always hay/straw in color. Pilsners, marzens and bocks are all prime examples of a lager. There's really not much more to lagers so that leaves just about everything else as an ale. Only a few random styles make an appearance in a 'hybrid' category.

So there you go. Next time your butthole friend says "Fuck IPA's! Give me a real ale!", you can tell him to go suck a randall. An IPA is an ale. CHEERS!

THREE FLOYD'S "ZOMBIE DUST"

American Pale Ale. Not quite an IPA, but some come damn near. If you live near Indiana you're fortunate enough to get a hold of one of the better representations of the style. Three Floyd's Zombie Dust. This beer showcases the Citra hop and while it's only 50 ibu, it's still very full bodied, aromatic and hoppy. Citra hops are just what they sound like, giving off orange and grapefruit aromas. Three Floyd's doesn't have a far distribution, as they are still a fairly smaller brewery, so if you're ever travelling to the Chicago area I'd suggest making a detour. They make other amazing beers but this is made year round and it's worth the trip. Drink This beer for breakfast.

Cheers! -Dave

Beer Advocate: 100

Rate Beer: 100 

ZOMBIE KILLER!

Mead is one of the oldest fermented beverages known to us, some say dating back before we knew how to cultivate the Earth. That's old. Often called honey-wine, mead is typically just that. Fermented honey. Spices or fruits can be added to create many desired flavors. Your average mead can have an ABV as high as 19%, but the good folks over at B. Nektar have been bottling lower alcohol meads for sometime now. Their most popular? A tart, sweet little number known only as Zombie Killer. Made with Michigan cherry juice, apples and honey, this thing clocks in at only 6% abv but be careful, it's ridiculously refreshing and far too easy to drink. Which means on a nice summer day, you'll be set up real nice after just a few of these. Pair with chocolate deserts, smoked white fish or pasta but, don't pair with driving. That shit is not cool. Cheers and mahalo! -Dave

Rate Beer: 98 

Thirsty Thursdays with Dave: Final Absolution

Simple, Dubbel and Tripel or Trippel, not triple. Tripel's have triple the amount of malt which give them a much higher abv. Big frothy heads, notes of cloves and bananas. Lightly hopped only for preservation, the bitterness is almost unnoticeable. Tripels finish with a spicy sweet taste but the mouth feel is light and easy, due to Belgian candy sugar. Despite the higher alcohol content, the best Tripels are the one's where you can't tell you're getting hammered until you stand up. Dragonmead brewery offers this in a nice light-proof box with Final Absolution. Keeping true to the style most often done by Trappist monks, Final Absolution is a fine example of an American-style tripel. Native to Michigan, found at all finer beer stores and the Vile Co. homebase fridge. Meant for sipping, if you're a girl. To be paired with cheeses and bbq'd meats or, just for those cold nights when the only warmth is the glowing laptop screen on your face... Cheers rubes!

Beer Advocate: 90 

Rate Beer: 94 

Saison Dupont Vieille Provision

Ever drink a baseball glove mixed with barn hay but kind of sparkling and lightly fruity? Well you should. Saisons are beers that some find just too offensive to the palate, but the right one can resemble a fine white wine or champagne. The style is open-fermented which allows wild yeast and bacteria to become part of the process, which is what leads to the funky, dry flavors of a saison. Even to myself some saisons are hit or miss, but if you had to ask me to pick you one that would best define the style, Saison Dupont is the way to go. Hazy and golden with a nice white head, crisp, dry and sparkling. A light spice is noticeable. Good spring/summer beer. Pair with chicken, fish or a whole mess of hot, nude women. Cheers! -Dave

RATE BEER 99

BEER ADVOCATE 93