There are three classic styles of English
Bitters. They are the Ordinary (mild), the Special (moderate strength),
and the Extra Special (a stong bitter). They are typically characterized
with traditional hops such as Kent Goldings, Fuggles, or Brewers Gold.
Just as they range from mild to strong, the color and alcohol percentage
also follow.
Pale
Ale
As in the English Bitters, there are varying
styles of pale ales. They all share a pronounced hop flavor and aroma
with low to medium maltiness. There is also a good deal of fruity
esters. Among the types of pale ales are the English, the India (IPA),
and the American. English have a dry character usually due the high
sulfate content of the water. The India Pale Ale is usually stronger
and hoppier because the higher alcohol content and hop acids acted
as a preservative on the long boat journey from England to its colonies
in India. The American is usually amber in color and has a bit more
maltiness flavor than the other two. When brewing pale ales, fresh,
quality hops is a necessity.
Dallas Bartenders- Beverage Catering
Scottish
Ale
Scottish ales are close cousins to the English
ales with the exception that they are usually darker, maltier, and
have less carbonation. They range in color, maltiness and strength
in the order of Scottish Light (60 Shilling), Scottish Heavy (70 Shilling),
Scottish Export (80 Shilling), and the Strong Scotch (wee heavy).
The term 60-80 shilling dates back to when beer was taxed by gravity
and strength and is still the way to order a Scottish ale in a Highland
pub. The Strong Scotch is usually dark brown, high in alcohol (6-8
percent) and can have a lightly smoky character.
Belgian
Strong Dark Ale
Belgium is known for having hundreds of unique
styles of beer. One of my favorites is the Belgian Strong Ale. Though
very diverse, they are usually medium to dark in color with a high
alcohol content. They are very malty and with a low hop flavor and
aroma. The most important ingredient in this style of beer is the
strain of yeast. The yeast and warm fermentations create a unique
biscuity flavor with fruity and spicy overtones and a good deal of
carbonation. These beers are usually very aromatic and are best served
in a goblet so as to better smell the beer while drinking. Often considered
the champagne of beers, the Belgian Strong Ale is definitely a beer
to be savored. This is also one of the harder beer styles to try to
achieve at home.
Dallas Bartenders- Beverage Catering
Porter
The Porter’s name comes from the Porters
at London’s Victoria Station. They would frequently mix several
styles of beer into one glass and drink large quantities of the mixture.
A style was eventually created to approximate this blend and came
to be known as a Porter. Arthur Guinness and Sons was the first brewer
to offer a Porter commercially. Later on, they increased the alcohol
content of the Porter and the new drink became known as the Stout
Porter (which eventually became Stout). The Porter is a good beer
for those who want a full flavored, dark beer without the bitterness
from the roasted barley that a Stout now possesses.
Imperial
Stout
The Czarist rulers of Russia so loved the
English Stouts that they would have it shipped to them from England.
The beer didn’t hold up too well on the long journey, so the
English increased the gravity and alcohol content just as they did
when creating the India Pale Ale. Thus the birth of the Russian Imperial
Stout. An Imperial Stout is dark copper to very black in color. It
has a rich and complex maltiness with noticeable hop bitterness. The
two main ingredients are the dark roasted barley and black malts.
The Imperial Stout is like the espresso of beer styles, full flavored
and intense.
