Beer Buzz

Over the past few decades, larger breweries have been on the decline, giving way to many smaller artisan brewers popping up throughout the United States. The micro-brew revolution is in full swing, with over 1,500 independent producers using "alternative production methods" to craft imaginative new beers with unique flavors and higher alcohol contents that some are calling "the best beer[s] in the world." 

According to an article by Tom Strenk from Specialty Food Magazine, the Brewer's Association defines three types of breweries: craft, independent, and traditional. Craft breweries are small, with less than two-million barrels produced annually. The signature of a craft brewery is the re-inventing and re-interpretation of traditional beers, which are made with hops and barley. Artisan brewers today are more like vintners, experimenting with new flavor profiles and using ingredients like herbs, spices, fruits, vegetables, grains, sugars, and chocolate. However, unlike vintners "who only make wine one yearly harvest at a time," micro-brewmasters craft their beverages "daily or weekly." Most brew a selection of beers that are available all year round, in addition to "seasonal and limited release." Currently, there are over 13,000 brands of beer available and 125 recognized styles.

(Specialty Food Magazine, May 2010)

There are four distinct flavors on the rise today:

"Bigger Flavored" - Maltier and hoppier than traditional beers like Budweiser or Miller.
A bolder beer is the Shakespeare Stout by Rogue Ales. A "rich, creamy head" - earthy flavor with chocolate and coffee notes. Pairs well with anything from beef to cheese to salad - or even vanilla ice cream.

India Pale Ale (IPA) - Golden-colored beers brewed with "aromatic and bitter hops."
Try a Bridgeport IPA - "Notes of citrus and pine, barley-malt and hops." Very smooth and creamy.

Barrel-Aged - Employs techniques common to wine making. Beers are fermented in different types of barrels (such as varieties of Oak or the most common - Bourbon) imparting the flavors of "vanilla, toast, spice, and other notes."

Examples include the Tommyknocker Oaked Butt Head Bock - Mahogany-colored with smokey oak, caramel, and malt flavors. 

Sour - Shockingly pungent, hit-or-miss vinegary beers produced by wild yeast fermentation.
Check out the Wisconsin Belgian Red from New Citrus Brewing Co. Cherry pie aromas blend with cinnamon and earthy notes."Sharp and puckery on the palate, finishes dry, fruity and clean for an excellent sweet and sour balance." Pairs well with cheeses such as Gouda, baby Swiss, triple cream brie, and mascarpone.

Local readers can try examples of these trendy new beers during Philly Beer Week. I am hoping to attend and will post the results of my beer sampling - so stay tuned!