Steve Ettlinger

The first beer brewed by American colonists was at Sir Walter Raleigh’s Roanoke colony in 1587. The beer must not have been very good, though, because Colonists continued to request shipments of beer from England. (Unfortunately, most of the ships’ consignments of beer were drunk on the transatlantic crossing by thirsty sailors.

The mellow, flavorful Brown Ale can be a delightful addition to a rich, hearty garlic and onion soup. You can roast additional heads of garlic for future use: Simply freeze the unpeeled heads in a well-sealed container for up to six months. Prep time: About 10 min Cook time: About 1-1/4 hr Yield: 4–5 servings 3 large heads garlic 1-1/2 teaspoons olive oil 4 tablespoons butter 4 large yellow onions, thinly sliced 2 large shallots, thinly sliced (optional) 1 tablespoon sugar 1 teaspoon salt 5 cups beef or vegetable stock (preferably homemade) 1-1/2 teaspoons thyme or your favorite herb 2 tablespoons unbleached all-purpose flour 1 12-ounce bottle English Brown Ale 1 cup croutons and 1-1/2 cup fresh grated cheese (Gruyère, Kaseri, or smoked provolone) Strip off the majority of the papery skin on the outside of the garlic heads; cut the tip end off each head of garlic to expose cloves.

Religious orders have been brewing beer in Europe since the Middle Ages. These monastic brews are always widely praised and prized but often misunderstood — mostly due to their origins. Many people believe that monastic brews are both rare and of high potency. Though some are, indeed, rare and many can pack a punch, the exquisite brews made by the Cistercian, Benedictine, and Trappist orders can’t be so easily defined.

Because beer is widely available in a variety of different styles, describing it isn’t as easy as it used to be. Knowing a handful of colorful beer descriptors comes in handy when discussing beer with others. Here’s a sample list to get you started: Aggressive: Boldly assertive aroma and/or taste Balanced: Malt and hops in similar proportions; equal representation of malt sweetness and hop bitterness in the flavor — especially at the finish Complex: Multidimensional; many flavors and sensations on the palate Crisp: Highly carbonated; effervescent Diacetyl: Buttery or butterscotchy aroma or flavor Estery: Fruity aromas Floral: Full of aromas reminiscent of flowers Fruity: Flavors reminiscent of various fruits Hoppy: Herbal, earthy, spicy, or citric aromas and flavors of hops Malty: Grainy, caramel-like; can be sweet or dry Roasty/toasty: Malt (roasted grain) flavors Robust: Rich and full-bodied The following are two other terms commonly used to describe a beer, but they don’t describe taste: Mouthfeel is the tactile sensory experience of the whole inside of the mouth and throat — warmth (alcohol) in the throat, dryness, carbonation, and so on — and includes a sense of body.

Most beer drinkers tend to drink just a couple different beer styles without straying too far off the beaten path. But to fully understand and appreciate the wider spectrum of beer styles, here are a few types of beers that every beer drinker should taste at least once: Belgian Fruit Lambic: Well-aged ale with surprising, effusive fruit aroma and taste; intoxicating fragrance Doppelbock: Strong, dark, and caramel-like Bock Beer with two times the flavor and body of Bock (doppel your pleasure, doppel your fun) Imperial Stout: Dark, rich, and creamy Stout with complex grain flavors; a brew to chew Rauchbier: Oktoberfest beer made with a portion of beechwood-smoked malt; delicious and unique but takes somewhat of an acquired taste (great with smoked cheese or sausage) Witbier: Perfumy Belgian Wheat Beer made with orange rind and coriander seed; like nothing else in the beer world Certain brands of beer have become synonymous with distinctly different flavor profiles.

Quality beer is widely available and relatively inexpensive, but choosing among all the various styles can be a little confusing without some help. A little beer knowledge can turn a daunting experience into an enjoyable one.Start with a list of handy beer descriptors, along with some great beer styles and brands to try.

Although vintage wines and aged spirits can boast of a long companionship with haute cuisine, beer — until recently in some places — is often relegated to the backyard barbecue. But that’s wrong. Beer is only for thirst quenching as much as computers are only for number crunching and sports are only for boys. Get with it, folks; beer is for dining, too!

Specialty beers are one of the most fun and popular beer categories in the world. This category is fun for the brewers and popular for the consumers because it really has no clearly defined boundaries or guidelines. It’s kind of an anything-goes and rules-be-damned category. So how did specialty beers come to be?

To fully enjoy your beer-drinking experience, it helps to follow a few simple serving suggestions. Here are some very simple and easy ways to increase your beer enjoyment: Make sure the beer is at proper serving temperature. Lighter bodied and lighter colored beers can be served cold (40 to 44 degrees Fahrenheit, 4 to 6 degrees Celsius), but darker beers should be served a bit warmer (44 to 48 degrees Fahrenheit, 6 to 9 degrees Celsius).