Lagers
Photo: Peter Sachs
Beer-making should be taught in high school. Screw underage drinking laws—it makes for a fine science lesson. So, strap on your thinking Foam Dome caps, class, The A.V. Club is kicking off a series profiling different styles of beer and suggestions of where to try them.
Beer basics
All beers have four basic ingredients: malt, water, hops, and yeast. By tinkering with the those elements and the recipe, brewers can make everything from a light and clear lager to a pitch-black imperial stout.
The malt can be any number of grains, often barley, but also wheat or corn. Hops, the conical flowers of the hop plant, give beers a bitter tinge and grassy, floral aromas. They also help act as a preservative. Just as there are many types of wine grapes, brewers have their choice of countless hops to put into a batch of beer. At its most basic, start with hot water, then add the malt and hops.
Yeast goes in last, converting sugar into alcohol and carbon dioxide. The mix stays in large fermenting tanks for days or weeks depending on the type of beer before it gets bottled, canned or put in kegs. Got that? Then it’s time for pencils down and bottoms up.
Lagers
There are two major types of beer: lagers and ales. The main difference is the type of yeast used in brewing them. Yes, the same magical yeast that makes bread rise also makes beer boozy. Ales use a type of yeast that hangs out at the top of the tank, whereas lagers use yeast that sits at the bottom.
Lagers go down easy and won’t linger with a bitter taste. That’s why words like “light,” “flavorless,” and “Miller” tend to be associated with it. But that isn’t always the case. They can be infused with more flavor, but will remain just as drinkable. Flavor and price tend to have a direct correlation, though, so don’t spring for a Beirut unless you’ve got money burning a hole in your pocket.
A good beer to start off with for novice lager-drinkers is Lakefront Brewery’s Riverwest Stein Beer, named after a Milwaukee lager. It’s pretty different from what comes from Miller's nearby behemoth plant, but a great point of entry into the lager-drinking world. It's excellent as an after-work drink (or several) that won’t render you too tipsy or full for dinner.
Before imbibing, note that it’s more amber in color. A gentle sip will reveal it’s a little smoky with lots of bread, wheat, barley, and grain flavors. It goes down smoothly and doesn’t leave much aftertaste, making way for the next one. So have another.
Find it at: Four Moon Tavern
Try it with: The pulled-pork sandwich or the fish and chips.
Take it home from: Sam’s Wines and Spirits, where a six-pack is $8.49.
