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  SAUCE MAGAZINE
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Aug 20, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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In This Issue: Breaking Out of Your Beer Funk

January 15th 12:01pm, 2014

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We’ve all been there. You venture out of your beer comfort zone only to have your palate assaulted by unfamiliar, unpleasant tastes.  Disheartened, you return to your same boring – but safe – brew. Here, we offer three widely available alternatives sure to help you expand your beer repertoire.

Bud Light
Why you like it: It’s what you were raised on. It goes down quick, and its marketing machine is the best in the business.

Try: Keller bier or zwickel bier
Keller and zwickel biers are unfiltered, lightly hopped, low-alcohol lagers. Just like their mega-brewery counterparts, the key to these styles is freshness.

Buy: Urban Chestnut Zwickel
The Midtown brewery’s flagship lager is the perfect beer to transition from the beer of the masses. Smooth and rich, this beer is perfect for every occasion.

Blue Moon
Why you like it: It’s easy to find. Blue Moon is likely on the menu, even at places that don’t carry a large beer selection. And that slice of orange is an eye-catcher.

Try: Belgian white ale (without the fruit)
A beer should stand on its own. That slice of orange actually kills the head, which in turn kills much of the aroma and taste.

Buy: Avery White Rascal
Brewed with coriander and Curaçao orange peel, Avery White Rascal is a true Belgian-style white ale.

Guinness
Why you like it: It’s known as a classic around the world, and that white head hypnotizes during the pour.

Try: Milk stout
Milk stouts are generally sweeter than dry stouts, thanks to the unfermentable sugars added to the brew kettle. These additions contribute to the beer’s silky body and mouth feel.

Buy: Left Hand Milk Stout Nitro
Most beers use carbon dioxide in the carbonation process, but like its Irish counterpart, Left Hand Milk Stout Nitro gets its fizz from nitrogen. The smaller bubbles produce a creamy delight and a benchmark for the style.

 

 

 

By Eric Hildebrandt

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One Response to “In This Issue: Breaking Out of Your Beer Funk”

  1. @bluenotebacker Says:
    January 15th, 2014 at 2:18 pm

    Wont argue with the UC Zwickel, that stuff is liquid gold. Allow me to suggest that instead of a Belgian white-style ale you go for a shandy, such as Leinenkugel’s Orange Shandy, fantastic, though only available in Winter. Their Lemon Shandy is also quite good.

    I don’t think you could ever call sticking with Guinness being in a beer funk, but 4-Hands *does* make a terrific milk stout, and I’d make it the Chocolate if I were you ;)

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