The World According to Beer
When it comes to brews, today’s options are as thick as the head on a freshly pulled pint.
Text:Rodrigo Martínez @ramartines | illustration: Mathias Sielfeld @oyemathias
“Lagers are light in color, refreshing and dry, ideal with an informal meal or a sandwich,” comments sommelier Pascual Ibáñez, director of Chile’s Escuela de los Sentidos and author of the local beer guide, Guía de la Cerveza en Chile. For those who prefer strong beer, check out Lager’s cousins: Bock and Doppelbock pair well with red meats, chocolate and sausages.
Belgian beers have high alcohol content, intense flavors and a measure of sweetness that offsets the typical bitterness of the hops. Most are based on recipes handed down from Trappist monks, with double (and even triple) fermentation.
In the UK, you’ll find big, dark beers made with roasted grains. Fuller’s London Porter is a classic, done in the same style that gave rise to the renowned Stout, which takes it characteristic flavor from roasted malt.
Pale Ale & IPA
These are the most popular beers in pubs and bars today. “They’ve got loads of body and abundant alcohol, without the need for so many hops,” says Pascual. The U.S. has taken the lead on moving away from bitterness, consolidating the trend towards Indian Pale Ales (IPAs) and high-alcohol beers with higher APV than wine.