Beer Styles & Pairings
Ales – Top Fermentation
The roots of ale production can be traced nearly 8,000 years. “Ale” comes from the German word “alt,” meaning Old or aged. Like red wines, they are fermented at warmer temperatures, often yielding distinctive, flavorful beers.
Lagers – Bottom Fermentation
Fermented at cool temperatures - like white wine - lager is a relative newcomer to the world of brewing, not discovered until the early 1400’s. Lagers offer a clean flavor that allows malt and hops to shine through.
Spontaneous Fermentation
Most beers are fermented under controlled conditions by cultivated yeast. These beers are naturally fermented by airborne wild yeasts, then aged in wood. Fruit is frequently added to balance the tart, complex flavor of wild yeast strains.
Trappist Ales
Bottle-conditioned ales brewed by monks of the Cistercian order, known as Trappists. Seven breweries - six in Belgium, one in the Netherlands - make authentic Trappist products, and each is unique. The term “Trappist” is more of an appellation than a specific style.
Abbey Ale (Trappist beer): Beer brewed by or under control of Trappist monks (Seven Trappist Monasteries brew beer: six in Belgium and one in the Netherlands)
o Pairings: Belgian Chocolate; semi-soft cheese (i.e. Asiago, Havarti, Muenster, Mozzarella, Gouda, etc.)
o Examples: Orval; Rochefort; Westmalle
Amber: Color signals caramelized flavors in amber ales and lagers
o Pairings: Pizza; nachos; macaroni and cheese; gumbo
o Examples: Great Lakes Eliot Ness (lager); Blue Point Toasted Lager; Long Trail Ale; Saranac Adirondack Lager; Brooklyn Lager
Barley-wine style Ale: A beer style of strong ale that originated in England with an ABV typically between 8% and 12%
o Pairings: Cheese, ice cream, flourless cakes, Crème Brule and good cigars
o Examples:Brooklyn Monster Ale
Bock: Dark (usually), strong, malty, toffee-ish, full-bodied, bitterness
o Pairings: Creamy dishes, desserts, crème Brule
o Examples: Michelob Amber Bock
Brown Ale: Dark, caramelized, sometimes fruity, light chocolate and chocolate
o Pairings: Barbequed meats; creamy chicken and pasta; stir-fry
o Examples: Brooklyn Brown Ale; Newcastle; Lake Placid UBU Ale; Samuel Smith’s Nut Brown Ale
Doppelbock: Very strong, dark, toffee-ish with a hint of sweetness
o Pairings: Roasted pork; goose; nuts; truffles
o Examples: Ayinger Celebrator
Dubbel: Dark, fruit, complex, raisiny, spicy
o Pairings: Ribs; steak; roasted duck; goose; nuts
o Examples: Westmalle Dubbel
ESB: “Extra Special Bitter,” amber, fruity, slightly strong, hoppy
o Pairings: Quail; kebabs (meat); monkfish; sausage
o Examples: Redhook ESB
Hefeweizen: Wheat beer with yeast, light-body, spritzy, clovey, banana-like
o Pairings: Snapper; halibut; tapas; salads; omelet’s
o Examples: Paulaner; Ayinger Brau Weisse
Imperial Stout: Very strong, dark, roasty, coffee-ish, chocolaty, robust
o Pairings: Grilled red meats and desserts; chocolate desserts; pies
o Examples: Sam Smith’s Imperial Stout; Great Lakes Blackout Stout; Brooklyn Black Chocolate Stout; Saranac Imperial Stout
IPA: “India Pale Ale,” amber, strong, dry, robust, hoppy, bitter aroma
o Pairings: Spicy food; Thai; Indian; Mexican; Vietnamese; crab cakes; salmon
o Examples: Saranac IPA; Long Trail IPA; Great Lakes Commodore Perry; Blue Point Hoptical Illusion; Brooklyn EIPA; Lake Placid IPA; Goose Island IPA; Samuel Smith’s IPA; Redhook Longhammer IPA
Lambic: Fermented by wild yeast; tart base, tend to be fruit beers
o Pairings: Desserts; cheesecake; fruit; after dinner by itself
o Examples: Lindeman’s (Framboise – rasp; Pomme – apple; Peche – peach; Kriek – cherry)
Oktoberfest: Medium-bodied, bready, round, malty, caramelized
o Pairings: Spicy dishes; pasta; sausage; pork
o Examples: Beck’s Okt; Great Lakes Okt; Saranac Oct; Brooklyn Okt; Blue Point Okt; Michelob Marzen; Paulaner Okt
Pale Ale: Amber, snappy, dry, fruity, hoppy with some caramel flavors
o Pairings: Roast beef; grilled chicken; strong cheeses
o Examples: Great Lakes Burning River; Brooklyn Pennant Ale; Saranac Pale Ale; Lake Placid 46er Pale Ale; Bass Ale; Boddingtons Pub Ale; Long Trail Pale Ale; Samuel Smith’s Old Brewery Pale Ale; Goose Island Honker’s Ale
Pilsner: Golden, dry, sharply bitter, flowery, bready snappy
o Pairings: Light dishes; appetizers; salads; mild fish
o Examples: Labatt Blue/Blue Light; Brooklyn Pilsner
Porter: Very dark, chocolaty, coffee-ish, caramelized, hoppy
o Pairings: Roasted, hearty dishes; smoked meats; steak; chocolate desserts
o Examples: Great Lakes Edmund Fitzgerald; Samuel Smith’s Taddy Porter
Scotch Ale: Dark, sometimes strong, malty, full-bodied, bitter
o Pairings: Foie Gras; game; oxtail; mushrooms; panna cotta
o Examples: Brooklyn Winter Ale; Long Trail Hibernator
Stout: Black, coffee-ish, chocolaty; can be dry or sweet, strong or modest
o Pairings: Grilled red meats; chocolate desserts; cheesecake
o Examples: Murphy’s Irish Stout; Great Lakes Blackout Stout; Samuel Smith’s Oatmeal Stout; Brooklyn Black Chocolate Stout
Trappist: Made by monks; strong, fruity, spicy, complex
o Pairings: Venison; steak tartare; roasted lamb; pate; creamy soups
o Examples: Rochefort(s); Westmalle(s); Orval
Tripel: Pale, strong, dry, fruity, complex, spicy, rummy
o Pairings: Salami; swordfish; risotto; asparagus; bouillabaisse; olives
o Examples: Westmalle Tripel
Witbier: Pale, low bitterness and hops, light-bodied (30% wheat); uses coriander and orange peel
o Pairings: Appetizers; salads; fish; chicken (light fare)
o Examples: Hoegaarden; Great Lakes Holy Moses; Long Trail Belgian White; Shock Top