One of the great joys of the golden age of microbrews in which we live is the availability of beers from around the world. In most major cities in the U.S., you can find nearly any kind of beer. Many brands are imported from Germany, France, the U.K., Belgium, Japan, even Africa. If you can’t find it imported, the chances are that you can find an American made version of it. I will list some of my favorite imports here.
It is hard to stomach, but let me be the first to say: Newcastle in a can is better. I have always disdained canned beers ever since I started home brewing. Glass preserves the flavor, I used to say. Well it turns out that the clear glass bottles that Newcastle comes in don’t preserve the flavor as much as the opaque aluminum can. This is entirely understandable: sunlight is well known as a degrader of hop character in beer. This is why most ales of Newcastle’s quality are served in brown bottles. When Newcastle is drunk form the can, however, I must say that the taste improves. I can sense the light hop character I never before had in the beer, and it just seems fresher. Well, at least now I know: it isn’t always the container, but more what they put in it!
Of Guinness, it is always heard: much better in Ireland. There are many potential reasons for this, and I do believe it to be true, but if you live in the states, what can you do? It makes sense that Guinness at the brewery is made the same, whether in Ireland or the United States. It is my belief that from every moment after the keg of Guinness leaves the brewery here in the states, or is hauled off of the boat, it is at risk. This is partly because the beer is extremely sensitive to temperature changes. If it is not kept cool throughout transportation, it will undergo changes. If the tap system at the bar has hoses that are the wrong length, the carbonation will change. And the most obvious difference is that seemingly 99% of barkeeps in this country do not know how to properly pour a pint of Guinness! All the rest might as well be left up to chance, but it is high time that uninformed barkeeps in this country learned how to do it right. For those of you who have not been to Ireland, this is how you do it: First, pour roughly 2/3 of the pint full, at a slight angle of the cup. You then let this settle. It usually takes about 45 seconds for the initial pour to settle. Then you top it off and hand it to the patron. If you want to get fancy, you can make a leaf or such design in the foam on top, like they do with lattes. This method of pouring is the proper way, and allows the perfect degree of carbonation and proper head. If you are hazy on any of this, you should plan on going to Ireland to see how it’s really done. I recommend flying into Cork.
From Scotland, we have a true treat: in the ancient tradition of Heather Ale, Fraoch! This is a hop-less, or Gruit-style ale that is a little expensive, but well worth it! This craft ale is made in Scotland by Williams Brewing Company, and represents an elusive tradition of brewing that goes back 2,000+ years. The beer itself is a malty and rich amber with unusual bouquet. The beer is infused with both Heather and Sweet Gale, and imparts a lively inebriation to the imbiber. If you are a beer fan, you must drink this ale before you die! If you are a home brewer, try making some just to keep a 2,000 year old brewing tradition alive. The Fraoch website has some great reading materials on the history of heather ale viewable at: http://www.fraoch.com/history.htm
As delightful as it has been, I must now be off to dream further dreams of ales imported from the land of Morpheus. Until next time, drink it in good health!
