The Truth About Myths Regarding Beer Revealed

Beer – I like an occasional beer. I came across the article “7 of the Most Common Myths About Beer, Debunked” and thought the results was interesting. The essence of the article is that many have these common misconceptions about beer:

  1.  Beer gets ‘skunked’ when it gets warm – NO, ‘skunking’ is caused from exposure to light.
  2. The darker the beer the stronger – NO, color is no indication of strength. The darker color is due to longer roasted grains.
  3. Beer is best served cold – MAYBE, it depends on the style of the brew. If the beer is too cold, it is often hard to taste. Pilsners and IPAs are best served at 40-44 F. Heavier styles should be served warmer, around 55 F.
  4. Lagers and pilsners are the same thing – SORT OF, Pilsners are a type of Lager (see below). Pilsners are golden, Lagers can be dark, malty and strong
  5. Bottles are better than cans – NO, cans are the best packaging since they protect the beer from light and oxygen better
  6. Craft beers should be aged – MAYBE, while aging helps some high alcohol beers, IPAs should be consumed while fresh
  7. All beer is basically the same – NO, beer is diverse. Styles range from bitter to sweet to sour. Likewise the alcohol content can vary considerably.

Just FYI, per Wikipedia the styles of beer are:

  • Pale ale is a beer which uses a top-fermenting yeast and predominantly pale malt. It is one of the world’s major beer styles.
  • Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with slow fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name “porter” was first used in 1721 to describe a dark brown beer popular with the street and river porters of London. This same beer later also became known as stout, though the word stout had been used as early as 1677.
  • Mild ale has a predominantly malty palate. It is usually dark coloured with an abv of 3% to 3.6%, although there are lighter hued milds as well as stronger examples reaching 6% abv and higher.
  • Wheat beer is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley. Wheat beers are usually top-fermented (in Germany they have to be by law). The flavour of wheat beers varies considerably, depending upon the specific style.
  • Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer’s yeast (Saccharomyces cerevisiae) and may have significant differences in aroma and sourness.
  • Lager is cool fermented beer. Pale lagers are the most commonly consumed beers in the world. The name “lager” comes from the German “lagern” for “to store”, as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months. These brewers noticed that the beers continued to ferment, and to also clear of sediment, when stored in cool conditions. Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus) and typically undergoes primary fermentation at 7–12 °C (45–54 °F) (the fermentation phase), and then is given a long secondary fermentation at 0–4 °C (32–39 °F) (the lagering phase). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a “cleaner”-tasting beer.
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