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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

Today’s column touches on a sensitive subject related to last week’s look at Lambic beers. That would be the subject of brettanomyces, the wild yeast that makes the spontaneous fermentation of Lambic happen. Brett is a touchy topic as many tend to either love or hate its presence in beer. In fact, brett is the dividing line that keeps many wine drinkers from appreciating beer, as its presence in wine is a basic, inherit fault. In beer however, brett has a long history of use and is a major factor in the profile of many beer styles.

In beer or wine, brettanomyces imparts notes as varied as ‘band-aid’, ‘barnyard’, ‘horse stable’, but are widely recognized by beer fans as ‘funk’. In wine these notes are a fatal flaw (though some wineries and regions hold on to brett as a link to a style’s past; or ‘the way things used to be’) that can kill the drinker’s perception of the fruit and hinder a wine’s ability to age. In most beers as well, brett can ruin what should otherwise be a clean, refreshing drink. Only in beers where brett is intended to be there and is a crucial part of the beer’s style does it even have a chance of making sense.

Beyond Lambic, Belgian beers prominently featuring brettanomyces include Flanders Red Ale (Duchess de Bourgogne, DeProef Zoetzur, Vichtenaar, Monk’s Café, Rodenbach Grand Cru) which uses lactobacillus for a more sour feel and are often aged in oak to create a very ‘wine-like’ style of beer; Oud Bruin (Liefman’s Goudenband, Petrus Oud Bruin), with their smooth malty tones balancing the funk; and the singular Trappist Ale from Orval, unique among the Trappist breweries for not only being the lone beer among them to use brett but to specifically add it to the beer as it’s bottled. This is the main factor in the ‘snowflake’ perception that no two bottles of Orval are alike; it’s hoppy character and funky notes are an adventure every time you crack one open.

With the emergence of Belgian-style beers in the U.S., American craft brewers started experimenting with brett as well. Ommegang used brett to good effect in their Ommegeddon and Biere de Mars special releases. West Coast IPA producers Russian River and Port/Lost Abbey have legendary lines of Belgian-style Ales that use brett one way or another. Tomme Arthur of Port Brewing/Lost Abbey actually went to Belgium a few years back to create a Wild Ale/IPA hybrid with Dirk Naudts of DeProef Brewery.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

Our “Beer 101” series is finally upon one of my favorite styles; one that sees much casual indifference among many craft beer fans who’ve never taken the time to experience the joys of its better examples, and often shied away from by relatively new drinkers unprepared for some of the key aspects to its glory. I’m talking about Lambic beers today of all types, from the ripest fruit-infused Kriek to the sharpest, most sour Gueuze. Bear in mind that I do want to go further into the subjects of both sweet and sour beers at some point, but for this week let’s just focus on Lambic, okay?

Lambic is among the oldest styles of beer produced today. Hailing from the area of Belgium southwest of Brussels (with the Cantillon brewery operating in Brussels itself), Lambic production can be traced back to the 15-16th Century, depending on who’s research you put the greatest stock into. Not much has changed from those days as far as the beers themselves go: Lambic are generally brewed with a grain schedule of around 70% malted barley to 30% unmalted wheat. Yeasts are imparted through spontaneous fermentation, with the natural yeasts and bacteria finding their way into the tanks to get the process started.

Spontaneous fermentation is a key factor in Lambic’s tart, cider/citrus notes and sour feel. After fermentation has begun its work, Lambic are moved into sherry, port, or occasionally wine barrels to develop and age for 1-3 years. You may find it surprising to discover just how much hop is used to make a Lambic, seeing as they aren’t particularly piney or bitter in any traditional sense of how we think of beer. The trick is that Lambic brewers use dried hops for the sake of preserving the Ale during the aging process, and they don’t have the powerful resins that young hops do. In fact, dried hops (if you ever get a chance to grab a handful, do so) have a sort of cheese-like aroma to them, which they impart to the final beer itself.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

Of all the topics we’ve covered in our tour through Belgian beer, and all of the categories yet to come, Abbey and Trappist Ales are going to get the shortest shrift. It’s unfortunate but inevitable; there is simply too much history and nuance within these beers and their breweries to produce one fully comprehensive, properly detailed article without writing a missive that would frankly be too long to hold the beginning beer enthusiasts’ attention. So this week let’s get a relatively brief rundown on what you really need to know about some of the best beers in the world.

Most of our focus is going to relate to Trappist Ales today, but first let’s look at what “Abbey” Ale really means. While there are Abbey Ales that are brewed in monasteries, the Abbey designation can be applied to beers made at a monastery by a secular brewer, by a commercial brewery using a monastery’s name (with requisite compensation, of course), or even commercially made beers with a completely made-up “Abbey” name or simply made in the style of an Abbey Ale. This isn’t to say there’s necessarily anything wrong with or inferior about these beers; it is simply the truth of the situation. The best of these arrangements can produce fantastic beers that bring a glorious tradition to the world: the beers of St. Bernardus for example are among the more popular and acclaimed Abbey Ales out there, but only their Watou Triple is made within the old Abbey walls. The other St. Bernardus beers are made at their adjoining commercial brewery. Popular Abbey Ales include Leffe, St. Feuilien, Brasserie des Rocs, Maredsous and many, many more.

There are key styles to Abbey and Trappist Ales, and they establish templates that most Belgian-style beers follow today. Contrary to popular belief, the names Dubbel, Triple, and Quadrupiel don’t refer specifically to number of fermentations or amount of malts (though they can). Originally, the main Abbey styles were Enkel (“Single”), Dubbel (“Double”), and Tripel (“Triple”). Enkels were lighter in style and alcohol content (generally around 3% ABV), and made for everyday consumption—what we’d call a Session Ale today. The Dubbel and Triple labels were general warnings; a ‘heads-up’ for imbibers that what they were getting was stronger than normal. Today Enkels are rarely seen, while Quadrupiels have thrived in the current environment of beer drinkers looking for bigger and more complex Ales. Dubbels tend to be Brown Ales averaging somewhere in the 6% ABV range, rich with grain flavors, slightly sweet, and with a pleasant hoppy backbone. Tripels tend to be stronger Golden Ales, in the area of 8% ABV (though many are higher or lower) and bright with spicy yeast notes, clean wheat tones, assertive but not overwhelming hops, and with some hint of their alcohol present. Quadrupiels are pretty high octane, usually running somewhere between 10-12% ABV (though again, some can be stronger). Generally darker brown or even almost black in color, Quads are sippers with huge malt character, intense spice, and warming alcohol. Most Abbey Ales are well-suited for cellaring, but Quads definitely stand out and many enthusiasts keep a rotating stock of their favorites ready to open as they see fit.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

It’s hard to imagine here in 2012 American, but the Belgian style of beer known as Saison was near-death not 15-20 years ago. Like many other beer styles, the rise of the American craft beer scene created an interest in Saison that brought this clean, refreshing Ale back from the brink and then some. In fact, it seems difficult these days to find a brewery that isn’t making a Saison of one form or another. Let’s take a look at a style of Belgian beer that has charmed the world.

Saison’s roots can be found in the French-speaking Belgian region of Wallonia. Farmers would brew these Ales in the autumn or winter for farm workers to drink during their long harvest-time shifts (this is why you’ll often see Saison alternately referred to as Farmhouse Ale). You see potable water wasn’t exactly an option in those days, and said farmworkers were entitled to as much as five liters per day (for hydration purposes, or for the hell of it) while harvest was happening. Because of this the original Saisons were around 3% ABV so as to be more refreshing than anything else, and while the strength of Saison has gone up over the years (most examples today check in between 6-8%) a bright, refreshing feel with a crisp hop character (hops act as a preservative, don’t forget) remain the hallmark of the style.

With Saison we’re blessed with many great examples brewed here in the U.S. as well as its native Belgium, but there is a standard of the breed. Saison Dupont has been brewed in the same farmhouse since 1844 and is one of a precious few beers that perfectly represent what their style should be. Dupont has fresh wheat notes with a subtle hoppy backbone and a slightly floral finish. Above all else, Saison Dupont is a joy to drink; it’s a beer that is welcome and fantastic to have anytime of the year and one of only a handful of beers I know of that just about everyone who is into beer can always agree on.

Dupont also make a holiday season version called Avec Les Bons Voeux that is stronger at 9% and well worth seeking out. For Belgians, I also recommend Urthel Saisonniere. Here in America, there is a seemingly endless list of great Saison-style beers available. Brooklyn Sorachi Ace is a favorite, featuring the Japanese Sorachi Ace hop and a more floral character with slightly more assertive hops than usual. Heavy Seas Red Sky At Night from Baltimore is available during the summer months, as it tradition, and usually sells out fast so if you find it, jump on it.

Stillwater Ales has made an art of Saison-inspired beers; their American Farmhouse Ale is a delight and Debutante, with its rye malt and use of heather and honeysuckle, is a revelation. Ommegang Hennepin is a legend and can be found all year. The Bruery Saison Rue is brewed every season and mixes rye malt and brettanomyces to make things more interesting. Smuttynose Farmhouse Ale is a more-than-solid straightforward take on the style. Among the more intriguing, though, is Saison du Buff made in an epic collaboration between Dogfish Head, Stone, and Victory brewing companies. Each brewery makes their own version of the beer, and each has their own qualities. It’s a fascinating experiment if you can gather all three for a tasting session. Expect to start seeing the new releases of Saison du Buff in the next couple of months.

Until next time. Cheers!

Nick Anderson keeps a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx.

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

Continuing our look at the many beers of Belgium, this week’s column features one of the most common and varied styles of Belgian beer—the Golden or Blonde Ale. For the sake of this column we’re going to put Golden and Blonde Ales under the same umbrella. Outside of color, the common thread through many Golden Ales is the use of Pilsner malt and bottle conditioning, either through the beer being unfiltered (and left to condition in the bottle) or by adding yeast to a filtered beer causing an extra fermentation. Golden Ales tend to strike a fine balance between their bright, slightly citrusy notes and their alcohol level (which can range anywhere from 6-9% ABV and up).

Duvel is probably the best-known Belgian Golden Ale in the U.S. today. With a spicy yeast character, full-bodied malts and robust hops Duvel has not only become a favorite of Belgian beer drinkers, it’s established the style in parts of the country previously unaware of Belgian beer. Duvel can be found on tap at many bars and restaurants as well as your local grocer or wine shop.

For beer fans in the Northern Virginia area, Delirium Tremens is a legendary Golden Ale. Brought into the country by local company Wetten Imports, Delirium has become a go-to beer for those seeking a raucous good time all over the States. At 10% ABV with rich hops and an intense yeasty palate, the pink elephant on Delirium’s label is an icon of Belgian Ale. For many (myself included), Delirium Tremens is a great introduction not only to the power of Belgian beer, but just how much fun Belgian beers are too.

Those seeking a more everyday beer can find the classic Leffe Blonde in many locations these days. As a relatively inexpensive (though still not cheap) six-pack, Leffe provides a more laid-back experience for drinkers not looking for the more high-octane Golden Ales. Grimbergen Blonde is a slightly fuller-bodied beer that falls under the same category (when available though, it does tend to be a bit pricier) with a slightly spicier flavor than Leffe.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

Our first Belgian style spotlight is going to be on Witbier (“white beer”). If you set aside the ubiquity of Stella Artois (a Pilsner), it is more than likely that Witbier is the most popular Belgian beer style in the United States. Much of this is due to another mass-produced and mass-market Ale, the MillerCoors-produced Blue Moon. Through the proliferation of Blue Moon, interest and demand for Witbiers has skyrocketed and craft brewers have stepped up with amazing examples of the style to rival the classics.

Witbier is a style of beer made with wheat along with barley (and occasionally oat), whose yeast and proteins combine to give it a cloudy white haze that led to the style’s name. The origins of Witbier can be found in non-hopped Ales that were common in the medieval era, specifically Gruit. Gruit featured the use of spices, herbs and occasionally fruits for flavor and as natural preservative before the usage of hops became common. The vast majority of Witbier produced today follows this tradition and uses some blend of coriander, cardamom, and orange peel. The flavors of Witbier are fresh and vibrant, with lively carbonation that rejuvenates and excites the palate. Witbier seems tailor-made for warm weather months, but their endearing character is welcome year-round.

The best Belgian Witbier examples today are the ones from St. Bernardus along with La Grande Blanche from De Proef, or Wittekerke which is a great everyday Wit if you can find it. The most easily found Belgian Wit remains Hoegaarden, which can be procured almost everywhere beers are sold these days and can provide a good introduction to the style.

Funny enough, it’s been the American breweries that have taken Witbier into the 21st century. There are some very traditional (Allagash White, the seasonal Ommegang Witte, Canadian brewery Unibroue’s Blanche de Chambly) styles of Witbier out there that are well worth your time, as they are incredibly well made and standout beers. Alexandria’s own Port City Brewery has a great one in their Optimal Wit. Craft Witbiers that tweak the style a bit include Bell’s Winter White (which eschews the Gruit elements of Wit to focus on a smooth feel that sacrifices no refreshment) and of course Dogfish Head who put out both Namaste, using dried orange slices and lemongrass, and Red & White which blends a strong Wit with Pinot Noir juice and sees partial aging in Pinot barrels.

No matter which Witbier you decide on, just do me one favor: skip the slice of lemon or orange, will you? Everything you need is in the glass, and if it isn’t you need a new beer in that glass, not a garnish.

Cheers.

Nick Anderson keeps a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx.

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

It has been fun these past few weeks going over some of the basic styles and examples of those styles. I feel like it’s time to start exploring other parts of the world and maybe get a bit more specific when it comes to styles, beers, history, etc. The next few weeks of this column are going to be dedicated to exploring Belgian beers. There are many misconceptions and assumptions made by those unfamiliar with the beers of Belgium, and while I certainly won’t be able to clear ever one of them up I hope to at least clear a path for you to find an interest in what is historically the most interesting of the ‘big’ beer-producing nations.

Now don’t get me wrong: I swear by my belief that the United States has the most interesting and dramatically varied beer producing culture in the world. That said, it seems that most beer geeks I’ve met and known over the years (myself certainly included) have followed a path from intense hoppy American Pale Ales and IPAs to Belgian beers. It’s not an easy transition for everyone; it took me years to wrap my head and palate around the flavor profiles and archetypes traditional in Belgian beers that are truly foreign to us here in the States. I’ve said it many times to many people over the years: while traditional beers from the U.S., U.K., Germany and the like are different, they’re relatable under the umbrella of what we know here as “Ales” and “Lagers.” Belgium is akin to a completely different planet. On Planet Belgium we consider different styles to be their own countries, so rich and varied are their traditions.

Because of the very different and sometimes downright strange flavor profiles in Belgian beer, it’s easy for someone new to it to be put-off for a lack of preparedness. We’ll get into the details later on, but for now here are of basic rules to help you start your journey:

Free your mind and your palate will follow: If all you know of Belgian beer is Stella Artois and you’re looking to expand your knowledge, make this your mantra. Repeat it to yourself often. Never forget it. You will have to adjust to new ideas and accept a whole new paradigm of what beer is and what flavors make sense. The use of spices, sugars, fruit, and wild yeasts are par for the course depending on which beer is in your glass at any given time, creating brews that are unlike anything you’ve ever had. Keep a clear head about yourself and judge each beverage on its own merits, not by how “weird” it might be compared to what you may be used to. I cannot stress this enough.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

I try in these columns to stay away from directly relating the topic to a particular beer that may be arriving in the shop or that I might be featuring that week. I probably should, to be honest, but I enjoy going through one style at a time and trying to give you, the reader, a nice introduction and some good examples of each. There is something coming in this week, though, that made me think of a style that is largely unknown to the public at large but is starting to gain importance: gluten-free beer.

The number of Americans being diagnosed with Celiac disease is increasing every year, as doctors begin to understand it and its many varied symptoms. Where only 10-15 years ago the conventional wisdom had Celiac being something that only affected around 1/2,500 people (and focusing on children and young people), today some three million Americans have been diagnosed as Celiac. Celiac disease affects the lining of the intestines, specifically in reaction to foods containing gluten. Gluten is found in wheat, barley, rye, and oats among other grains. The damage done by Celiac leaves the sufferer unable to process important elements in food, leading to various and sundry maladies, none of which are good. Looking at that list of ingredients containing gluten, you can see where issues come up for beer drinkers.

Over the past few years many beers have hit the market for those with Celiac disease who missed beer and were looking for a gluten-free option. I’ve seen the number of customers looking for gluten-free beers increase every year, and every year I’ve seen the disappointment of those customers in the beers on the market for them. These days, the gluten-free beers I keep in stock are limited to Britain’s St. Peter’s Sorghum Beer and Green’s Gluten-Free, whose Belgian-style beers have gained in popularity over the past few years.

The problem is that as well-made as many gluten-free beers are, they simply are not a realistic substitute for traditional beer. Often they lack balance and can come across as cloying or without character. Enter Delaware’s Dogfish Head Brewery. The popular craft brewery had for years been getting requests for a gluten-free beer at their brewery, brewpub, and at their local restaurants. Last year, they developed a recipe and put it on tap at their Rehoboth Beach brewpub; it was a smash hit. It was such a hit that they decided to put it into their production as their first new 4-pack in almost five years. That beer is called Tweason’ale, and why it works is that it is specifically not trying to ape any traditional beer.

Tweason’ale features local strawberries with a base of dark sorghum syrup and buckwheat honey. The resulting beer is bright with a lot of strawberry character along with notes of molasses and even some grains from the buckwheat honey. Dogfish is known for their interesting beers, and they’ve succeeded in making a gluten-free beer that is interesting not only to those with medical dietary restrictions. Tweason’ale is just an interesting beverage, plain and simple. The first batch of Tweason’ale is arriving this week: supplies are limited but don’t worry if you miss it — Dogfish plans on brewing it between seasons (hence the name).

Until next week. Cheers!

Nick Anderson keeps a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx.

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

While there are classic Old World versions to be found, today Amber Ales are most associated with America and the American craft beer movement. Amber as a style denotes varying amount of caramelized malt (usually crystal malt) used to add sweetness and fruit to a beer (typically though not always an Ale), along with color ranging from pale copper to deep, fiery red. Today we’re going to take a quick look at some of the variations on the Amber/Red Ale theme as well as take a little bit of the air out of the importance of style designations.

For the most part, there isn’t a great deal of difference between what we know today as Pale Ale and Amber Ale. Ambers really took off in the late 1970’s-early 1980’s when young, growing brewpubs and breweries were looking to quite literally offer a full spectrum of beers to an America that didn’t really know much of anything about beer outside of the big brands. Many brewers felt having a Pale, Amber, and Dark beer option was important to give customers more choices, and the extra balance more malts could give to aggressive new American beers was a plus in an era where bitterness in beer was derided (most infamously in a series of commercials that ran in the ‘States for years hawking bland Macro-Lager). In fact, many Amber Ales got their classification in an effort to avoid being labeled as IPAs or strong Pales, lest any potential drinkers be scared off.

It was quickly discovered however just how versatile and varied Amber Ales could be. Their malty sweetness gave greater balance to more intensely hopped beers and played well off of different types of food. An Amber Ale became a staple of almost every revered craft brewery in the U.S., almost a shibboleth acknowledging to beer enthusiasts everywhere that yes, they “got it.” Eventually, adventurous brewers started to push the boundaries of the style, resulting in everything from intensely hoppy Imperial Amber Ales to dark, rich Red Ales. Here are some to look for if you’re new to Amber Ales:

New Belgium Fat Tire: One of the most popular craft beers in the country is this mild, well-balanced Amber Ale from Colorado. Production is high enough that Fat Tire can be found almost everywhere these days, and it’s a great beer to give to folks who don’t think they like craft beer.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

Okay beer fans, let’s get into one of the great conflicts within modern craft beer today: the lack of support for and supply of quality Lagers out there. Worldwide, Lager is everywhere; by far, it’s the most popular style of beer on the planet. The ubiquitous Pilsners and Light Lagers that dominate the market are poor representatives of their style, though — so poor that the raison d’être of the craft beer movement was to create beers that were their opposite. As a consequence, many craft beer drinkers (and brewers for that matter) shy away from Lager. But there are many great Lagers to be found, both traditional in style and not-so-traditional. Let’s get into what Lager is and then find some examples of different styles that best express what Lager’s really all about.

Every beer on the planet can be classified as either a Lager or an Ale. The big difference is that where Ales are fermented at higher temperatures with top-fermenting yeast, Lagers are fermented and conditioned at lower temperatures with bottom-feeding yeast. What you really need to retain about Ales and Lagers is that Ales, on the whole, tend to be fruitier and more expressive than Lagers, which are by nature much ‘cleaner’ flavored and refreshing on the palate. As lighter Lager styles (Pilsners in particular) became mass produced and marketed in the 20^th century, they also became more ‘watered down’. Not literally, of course: adjuncts (most notably corn here in the U.S.) were used to thin out the body of already lighter Lagers, leading to most of the world drinking very boring (and in that dullness non-traditional) beer. Even today this perception of all Lagers are boring or lacking in body persists, especially in light of the popularity of intense India Pale Ales and Stouts.

The truth about Lager is that it’s very difficult to do well. Lager yeasts’ lack of powerful, fruity flavors means that a brewers’ choice of ingredients and techniques is laid bare. There’s little room for error in a Lager, and mistake jump out from them in a big way. When they’re done right though, there’s nothing quite like a great Lager. Here are some common and less than common styles of Lager and examples to go out and try if you can find them:

‘Classic’ Lager: I’m including Dortmunder/Helles/Munich styles of Lager under this umbrella for the sake of not overloading anyone (yet). Traditional Lagers have a rich, bready body with subtle hop notes leading to a refreshing finish. Look for Weihenstephaner Original, Hofbrau Original, Bell’s Lager of the Lakes, Victory All-Malt Lager, and Session Lager.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

Continuing our “Beer 101” series discussing what you really need to know as you begin your journey into the world of craft beer, let’s take a look at dark beers. Today we’ll be covering the basics: Brown Ale, Porter, and Stout. While tackling malty beers might seem simple, the generality with which their style names have been used both in the past and the present can lead to much confusion. As we have over the past couple of weeks, let’s break these down into simple rules to remember:

1. Malty is as malty does. What ‘Brown Ale’ meant in the late 17th century is much different from what it means today, and beyond that back then there was a great amount of variety in the category (as there is now). At the heart of the style, Brown Ales essentially are beers where the emphasis is on the predominance of malts for flavor and character, with bittering hops relegated to the background. Many breweries today do use quite a bit of hop in their Brown Ale, though, as they find it can bring a freshness to the mouthfeel and keep a malty Ale from feeling too rich or cloying. It may seem anathema to those looking to avoid strongly hopped beers, but a hoppier Brown Ale can be just the thing for the drinker looking for a more balanced dark beer.

2. All Stouts are Porters, but not all Porters are Stout. I get asked about this all the time — what’s the difference between a Porter and Stout? Well, historically speaking, Stout is a stronger style of Porter. Porters are stronger malty Ales that became popular with street and river porters in the 18th century (hence the name). As Porter rose in popularity, stronger versions started to appear, often referred to as “Stout Porters” or eventually simply Stouts. Today, Porter tends to have more roasty caramel notes and less alcohol by volume than Stout, where Stout generally is richer and more redolent with chocolate and coffee notes.

3. All beers are for all seasons. This is definitely the time of year where most tend to think about dark beers, but it certainly isn’t the only time to consider them. We don’t stop drinking Pale Ales because it gets cold out; there’s no reason to give up dark beers because it gets warm. I personally rarely consider weather when I’m buying beer for myself, and when I do it’s long after I’ve considered my mood, if I’m having guests or not, and what I’m serving food-wise.

4. We all have preferences, but there is a beer of every style for every one of us. This is a pretty general rule, but I think it’s time to put it out there. There is so much variety among all styles of beer, but especially within the darker ones, that there is no reason to ever make a blanket statement such as “I don’t like dark beer”. From the most intense Imperial, Chocolate, Coffee, or Oatmeal Stouts to the roasty Robust, Staark, or Smoked Porters and the lightest or darkest Brown Ales there really is something for everyone out there. Never lose your curiosity; you can easily miss out on a new regular or favorite that way.

Some dark beers to consider trying if you’re new to them:

Bell’s Best Brown Ale: The modern example of Brown Ale. Best Brown is made for the fall and winter months, but holds up well in the spring or late summer as it’s relatively light on the malts and balanced by a surprising amount of hops.

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