Quick sips

Culture & Entertainment, Spotlight — By Cailley Hammel

Beer — it’s a way of life.

And in Wisconsin, we have — and make — a lot of it. According to a 2008 survey by the Brewer’s Association, Wisconsin is ranked 10th in the nation for breweries per capita.

But how much do you really know about the beer in your glass? Or Wisconsin beer culture in general?

Well, you could write a book about all that. So we spoke with Robin Shepard, a guy who did indeed write a book about that titled, “Wisconsin’s Best Breweries and Brewpubs: Searching for the Perfect Pint.” We also chatted with Deb Carey, founder and president of New Glarus Brewing Company, to get her inside perspective.

Read on to see what you know about Wisconsin beer — you may learn a thing or two, and be encouraged to think, or drink, outside the box.

Sure, you can categorize beer as ales or lagers.

You probably already know beer falls into two general categories: ales and lagers. According to Deb Carey, the difference comes down to the way the yeast is fermented. With ales, the yeast rises to the top of the tank, and with lagers, the yeast falls to the bottom of the tank.

But Shepard says there’s a historical difference as well. While ales date back centuries, lagers are the new kids on the block, clocking in at about 200 years old.

The difference, taste-wise, comes down to preference.

“If you’re the type of person that enjoys those kind of crisp, consistently balanced between hops and malt, then you’re probably a lager fan,” Shepard says. “If you love to experiment, love to try new things, look for new flavors, those are where the ales really come in.”

But ales and lagers are only the beginning.

In addition to the main division between ales and lagers, there are a slew of styles, or labels, given to a beer to characterize its flavors and origin. According to Shepard, there are upwards of 75 accepted styles of beer. BeerAdvocate is a little more liberal with styles, currently listing 101 different styles of beer, hybrids not included. And Shepard says those numbers will grow as brewers around the world continue to experiment. Oftentimes, a beer that debuts at competitions like the Great American Beer Festival or the World Beer Cup will, after a couple years, lead to a new style.

Yes, the glass matters.

“Every place you go has that same, heavy, glass, 16 oz. tapered cylinder,” Shepard says. “And that is the worst glass for beer, absolutely, hands down.”

BeerAdvocate lists 10 kinds of glasses, each suitable for a long list of beers. Examples include the pilsner glass, the stein, the flute and the tulip. If you’re serious about beer, visit a bar that features a slew of different glassware behind the counter — you’ll be treated well there.

Another great tidbit from BeerAdvocate: those chilled glasses that give beer that oh-so-appealing frosted look? Not so good for your beer. As the brew hits the glass, the ice condenses into your drink and dilutes your beer.

Temperature also matters.

“Some beers are incredibly better as they get warm,” Shepard says. “We serve our beers way too cold here in the United States.” In bars, for instance, beer is typically served below 40 degrees. When looking to enjoy a good brew at home, make sure to research its appropriate temperature — it can make all the difference.

Darker beer is not necessarily heavier beer.

Shepard says this is just one common misconception people have about beer. There are plenty of light beers with heavier, more filling flavors and darker beers that go down easy.

Another common misconception? Darker beer has a higher alcohol content.

“A Czech pilsner will knock you on your butt,” Shepard says. “And they look like Budweiser.”

Check the weather before you pick your beer.

Drinking beer is a subjective experience, one that is affected by mood, who you’re with and even the weather.

“There’s nothing like a really great, full-bodied porter when watching the snow fall,” says Shepard. “I get nothing out of a pilsner during a snowstorm.”

Choosing the right beer can also change the vibe of conversation.

“A big, full-bodied barley wine – that kind of mellows out everybody,” Shepard says. “You want something that gets people going? Oh, put a big bowl of hoppy beer in front of them…those are great conversation beers. They kind of wake up the crowd a little bit, wake up your taste buds somewhat.”

Tags: Beer, Hammel