Beer culture

The classic beer styles all originate from the northern part of central and Western Europe, but today those styles are brewed with skill around the world.

As more breweries open and more beers are introduced or available in new markets, consumers may feel overwhelmed. Understanding beer starts with understanding style.

Beer styles

Abbey, Abbaye, Abdij Bier

Not necessarily made in an abbey, or by monks, but imitating the Trappist style. Sometimes licensed by an abbey. See Trappist.

Articles Relating To: abbey,aAbbaye, abdij bier:
Belgium's Great Beers July 30, 1999 Understanding the styles

Ale

English term for a well-hopped ale, most often on draught. Although examples vary widely, the name implies a depth of hop bitterness. There is usually some acidity in the finish and colour vanes from bronze to deep copper. Basic bitters usually have an alcohol content of around 3.75-4 percent by volume, "Best" or "Special" bitters come in at 4.4 - 7.5, the odd "Extra Special" at about 5.5.

Altbier

A German term for a top-fermenting brew. Classic examples, copper in colour, mashed only from barley malt, fermented from a single cell yeast and cold conditioned, with an alcohol content of 4.5-4.7 by volume, are made in Dusseldorf.

Articles relating to: altbier:
Copper-bottom ales halt lager tide in Germany April 1, 1996 For Diebels, an "old" style means new business

Barley Wine

An English term for an extra-strong ale (implied to be as potent as wine). Usually more than 6 percent by volume and classically closer to 11. Most often bottled. Both pale and dark versions can be found.

Articles relating to: barley wine:
Heavy gravity, man January 10, 1998 Michael Jackson comes on strong about barley wine.

Berliner Weisse

Berlin's classic "white" (cloudy), sedimented, top-fermenting wheat beer, with the quenching sourness of a lactic fermentation, the sparkle of a high carbonation, and a low alcohol content of around 3 percent by volume.

Articles relating to: Berliner weisse:
Salty trail of Germany's link with wild beer October 1, 1996 Leipzig is said to have boasted 80 Gose houses in 1900

Copper-bottom ales halt lager tide in Germany April 1, 1996 For Diebels, an "old" style means new business

Biere de Garde

French style. Often bronze or amber. Originally a strong, top-fermenting, bottle-conditioned brew intended for laying down. May have caramel flavours from long boil. Today, often bottom-fermented and filtered. 4.4-7.5 by volume.

Articles relating to: biere de garde:
Let them drink beer July 12, 1997

Ale and hearty February 24, 1996 Where France and Belgium meet, grapes, apples and cherries rub sholders with malting barley and hops; haute cuisine embraces Germanic heartiness; wine smooches with beer.

Bitter

English term for a well-hopped ale, most often on draught. Although examples vary widely, the name implies a depth of hop bitterness. There is usually some acidity in the finish and colour vanes from bronze to deep copper. Basic bitters usually have an alcohol content of around 3.75-4 percent by volume, "Best" or "Special" bitters come in at 4.4 - 7.5, the odd "Extra Special" at about 5.5.

Articles relating to: bitter:
Top glass August 2, 1997 Of all the bars in all the world - here's what's best to drink.

Appellations of a different nature May 21, 1994 In the British Isles, regional differences may surpass importance of designations of origin

Bok, Bock

The German term for a strong beer. If unqualified, it indicates a bottom-fermenting brew from barley malt. In Germany, bock usually has more than 6.25 percent alcohol by volume, and may be golden, tawny or dark brown. Outside Germany, strengths vary, and a bock is usually dark. Bock beers are served in autumn, late winter or spring, depending upon the country. See also Maibock, Doppelbock, Weizenbock.

Articles relating to: bok, bock:
Why Germans celebrate a Bock's Fizz April 1, 1995

The brewer's Lenten fare March 4, 1995 With Lent upon us, I have been seeking a beer appropriate to this observance, and found it in the high street

Original Bock: the beer the doctor ordered May 1, 1993

Bock brings the Germans rushing to the beer garden April 1, 1993

Brown Ale

In the south of England, a dark-brown ale, sweet in palate, low in alcohol (3-3.5 by volume). In the northeast, a reddish-brown ale, drier, of 4.4-5. The slightly sour, brown brews of Flanders are also ales, though they do not generally use the designation.

Articles relating to: brown ale:
Belgium's Great Beers July 30, 1999 Understanding the beer styles

Cask-conditioned ale

Draught ale that is neither filtered nor pasteurized and has a secondary fermentation and precipitation of yeast in a vented cask in the cellar of the pub. The beer should emerge relatively clear, with a natural carbonation (albeit very light). Unworkable if the beer is chilled.

Cream Ale

An American designation, implying a very pale (usually golden), mild, light bodied ale that may actually have been blended with a lager. Around 4.75 by volume.

Dark beer

There are many, quite unrelated, styles of dark brew. If this vague term is used without qualification, it usually means a dark lager of the Munich type.

Diat Pils

This has nothing to do with slimming, but was originally intended for diabetics. A German style so popular in Britain that many drinkers think there is no other kind of "Pils". Carbohydrates are diminished by a very thorough fermentation, creating a relatively high content of alcohol (about 6 percent by volume) and therefore lots of calories. In German law, the alcohol now has to be reduced back to a normal Pilsener level (5 percent by volume).

Doppelbock "Double" bock.

German extra-strong bottom-fermenting beer, tawny or dark brown. Around 7.5 by volume or stronger. Southern speciality, seasonal to March and April. Names usually end in -ator.

Dort

Abbreviation used in Belgium and the Netherlands to indicate a beer in the Dortmunder Export style.

Dortmunder

This indicates merely a beer brewed in Dortmund, but the city's classic style is Export (see Export).

Articles relating to: Dortmunder:
Holland's giant cleans up its act - on the quiet November 1, 1993

Original Bock: the beer the doctor ordered May 1, 1993

Draught/Draft beer in a can

Nitrogen has been added to imitate the creaminess of a beer drawn by pump.

Articles relating to draught/draft beer in a can:
It was a draught idea to put it in a can May 4, 1991 Tasting notes on a new range of canned beers and ales that attempt to capture the flavour of the local pub

Dry Beer

Originally a milder adaptation of the German Diat Pils, renamed Dry Beer by the Japanese. After its great marketing success in Japan, the term Dry Beer was taken up in North America. There, the style was made milder still. American Dry Beer has a conventional alcohol and calorie content but is notable for having scarcely any taste, and no finish.

Dunkel/Dunkles

German word for "dark".

Articles relating to: dunkel/dunkles:
Joys from the black stuff March 1, 1997

Indulge in the Bavarian Weiss April 2, 1994

Original Bock: the beer the doctor ordered May 1, 1993

Would Minnie like wheat ale? May 1, 1991 Lovers of British mild will also enjoy a drop from Bavaria

Eisbock

An extra-strong (Doppel) bock beer in which potency has been heightened by a process of freezing. Since water freezes before alcohol, the removal of ice (eis) concentrates the beer.

Export

In Germany, a pale, Dortmund style bottom-fermented beer, bigger bodied than a Pilsner and less dry, but not as sweet as a Munich pale beer. At 5.25-5.5 by volume, stronger than either. Elsewhere: usually indicates a premium beer.

Faro

Once Brussels' local style, a version of a lambic sweetened by candy sugar. 4.5-5.5 by volume.

Festbier

In Germany, any beer made for a festival. Styles vary, but they tend to be above average strength, often 5.5 - 6 volume.

Framboise/frambozen

Raspberry beer, usually based on lambic. Alcohol content varies.

Genuine Draft (and similar terms)

Bottled or canned beer that, like most draughts, is unpasteurized. Unlike them, it is sterile-filtered for shelf-life.

Gueuze

A blend of old and young lambic beers. Around 4.4-5.5 by volume.

Articles relating to: gueuze:
High on Low Country beer February 28, 1998 Michael Jackson's expert guide to Belgian brews

Tasting a new Lambic on the Belgian Cam September 1, 1997 Willem joins the ranks of blenders making an endangered beer style

Salty trail of Germany's link with wild beer October 1, 1996 Leipzig is said to have boasted 80 Gose houses in 1900

How Scot's yeast made a Belgian classic ale August 1, 1991

Flexing my mussels in the Rare Fox October 1, 1990

Hefe-

The German word for yeast, indicating that a beer is bottle-conditioned and sedimented.

Articles relating to: hefe-:
Beyond the barmaid's smile ... my quest for a visionary's beer April 1, 2001

Hell

German word for "pale", indicating an everyday beer that is golden in colour. Ordered as a Helles (hell-es).

Articles relating to: hell:
Joys from the black stuff March 1, 1997

Ice beer (and similar terms)

Otherwise conventional beers that have been frozen at some stage during fermentation or maturation, and in some cases reconstituted later. This knocks out some flavour components and perhaps concentrates others. A marketing led technique inspired by Eisbock.

India Pale Ale (IPA)

British pale ales for the Indian Empire were made to a higher than normal strength, and given more hops, to protect them on the journey. Today, the hoppiest examples of this style are made by the new generation of American brewers. 5.0-plus, sometimes far higher.

Articles relating to: India pale ale (IPA):
Lassi comes home August 9, 1997 IPA is so-called from the days when shiploads of British beer were sent to expatriates in the Indian empire.

Kellerbier

German term indicating an unfiltered lager, in which there is usually a high hop content and a low carbonation. Strengths vary according to the original style.

Kloster Bier "Cloister beer"

German term for a beer that is, or formerly was, produced in a monastery or convent.

Kolsch

Cologne's style. Golden top-fermenting, layered. Softly drinkable, with a delicate fruitiness 4.3-5.0 by volume.

Articles relating to: kolsch:
Japan's beer turns turtle - even in the land of Ninja May 1, 1996

Last word in ale in land of rising yeast September 1, 1992

Krausen

In German custom, a traditional technique of carbonation is to add a small dosage of unfermented malt sugars (in English, wort) to the conditioning tank. In a normally krausened beer, the wart ferments out and the beer is conventionally filtered. An unfiltered beer based on this technique is called Krausenbier.

Kriek

Cherry beer, usually based on lambic. 5-6 by volume.

Articles relating to: Kriek:
Flexing my mussels in the Rare Fox October 1, 1990

Kruidenbier

Dutch-language term for spiced beer.

Lager

Any beer made by bottom-fermentation. In Britain, lagers are usually golden in colour, but in continental Europe they can also be dark. In the German-speaking world and The Netherlands, the term may be used to indicate the most basic beer of the house, the biere ordinaire.

Articles relating to: lager:
The birth of lager March 1, 1996 Brewed in March, matured until September

Ale lovers must learn to say the dreaded 'L' word September 1, 1995 'Traditional' beer has different meaning in different beer cultures

Lambic

Spontaneously fermenting style of wheat beer unique to Belgium, notably the Senne Valley. About 4.4.

Articles relating to: lambic:
Beyond the barmaid's smile ... my quest for a visionary's beer April 1, 2001

Belgium's Great Beers July 30, 1999 Understanding the beer styles

High on Low Country beer February 28, 1998 Michael Jackson's expert guide to Belgian brews

Tasting a new Lambic on the Belgian Cam September 1, 1997 Willem joins the ranks of blenders making an endangered beer style

Trad ale in Finland keeps its Pedda up November 1, 1994 World's oldest beer style is back - thanks to a Lammi vegetable grower

Flexing my mussels in the Rare Fox October 1, 1990

Light Ale

English term describing the bottled counterpart of a basic bitter. In Scotland, "Light" indicates the lowest gravity draught beer (usually dark in colour), neither term implies a low-calorie beer.

Light Beer

Or Lite, as in Miller. In America, a beer labelled with its calorie count. It is required to be lower in calories than the brewery's "normal" product (which probably has 145-150). Light beers are usually 10-35 percent meaner. The difference is lost in two or three potato crisps or taco chips. In Canada and Australia, "Light" means lower in alcohol.

Maibock

Celebratory springtime or "May" Bock, often released in April or even late March, Often pale.

Malt Liquor

Not malty, and sometimes containing substantial amounts of cheaper sugars. Not a liquor, either, but usually a strongish variation on a regular American lager. Intended for a cheap "high". Some states require the term malt liquor to be applied to all beers of more than 5.0 percent by volume.

Marzen

From "March" in German. Originally a beer brewed in March and laid down in caves before the summer weather rendered brewing impossible. Stocks would be drawn upon during the summer, and finally exhausted in October. In Germany, this tradition has come to be associated with one specific style. Marzenbier has a malty aroma, and is a medium-strong version (classically, more than 5.5 percent alcohol by volume) of the amber-red Vienna style. It is seasonal to the Oktoberfest, where it is offered as a traditional speciality alongside paler beers of a similar strength. Confusingly, in Austria the term refers not to style but to gravity.

Articles relating to: marzen:
The birth of lager March 1, 1996 Brewed in March, matured until September

The road to red Oktober September 1, 1995 What color were Anton Dreher's first lager brews?

Mild

English term indicating an ale that is only lightly hopped. Some Gilds are copper in colour, but most are dark brown. These beers were devised to be drunk in large quantities by manual workers, and have in recent years suffered from their blue-collar image. Around 3 by volume but often relatively full in body.

Articles relating to: mild:
Younger, Milder image for the workers of beer May 1, 1989

Munchener/Munchner

Means "Munich-style". In international brewing terminology, this indicates a dark-brown lager, a style developed in Munich (although another Bavarian town, Kulmbach, also has a long tradition of dark lagers). In Munich, such a brew is clearly identified by the word Dunkel ("dark"), and classic examples have an alcohol content of around 5 percent by volume. Bavarian brewers in general also impart their own distinctively malty accent to their everyday, lower-gravity (alcohol content around 3.7) pale beers. These are sometimes identified as Munchner Hell, to distinguish them from the same brewers' Pilsener-style product.

Oktoberfest beers

See Marzen.

Articles relating to: Oktoberfest beers:
The birth of lager MAR 1, 1996 Brewed in March, matured until September

Old (Ale)

In Australia, "Old" simply means dark ale. In Britain, it is most commonly used to indicate a medium-strong dark ale like Old Peculier, which has just under 6 percent by volume. However, by no means all ales describing themselves as "old" are in this style.

Articles relating to: old (ale):
Top glass August 2, 1997 Of all the bars in all the world - here's what's best to drink.

Apples and black treacle in a real winter warmer November 2, 1991 Michael Jackson selects, as his beer of the month, Gale's Prize Old Ale; strong and spicy, hinting of calvados and full of earthy perfumes

Pale Ale

Pale in this instance means bronze or copper-coloured, as opposed to dark brown. Pale ale is a term used by some English brewers to identify their premium bitters.

Articles relating to: pale ale:
Top glass August 2, 1997 Of all the bars in all the world - here's what's best to drink.

Pilsener/Pilsner/Pils

Loosely, any golden-coloured, dry, bottom fermenting beer of conventional strength might be described as such (in its various spellings abbreviations) though this most famous designation properly belongs only to a product of "super-premium" quality. Too many brewers take it lightly, in more senses than one. In their all-round interpretation, German brewers take the style most seriously inspired by the Urquell (original) brew from the town of Pilsen, in the Czech province of Bohemia. A classic Pilsener, has a gravity of around 12 Balling and is characterized by the hoppiness of its flowery aroma and dry finish.

Articles relating to: pilsener/pilsner/pils.
Japan's beer turns turtle - even in the land of Ninja May 1, 1996

Prague: twinned with Burton-upon-Trent June 3, 1995

Barking up the right tree with Alsatian beers June 1, 1993

Porter

A London style that became extinct, though it has recently been revived. It was a lighter-bodied companion to stout, and the most accurate revivals are probably the porters made by American micro-brewers like Sierra Nevada. Around 5 percent by volume. In some countries, the porter tradition remains in roasty-tasting dark brews that are bottom-fermented, and often of a greater strength.

Articles relating to: porter:
Black Brit beers take top gongs in Moscow March 1, 1998

Porter casts a long shadow on ale history March 1, 1995

The beer drinker's malt whisky February 6, 1993 Michael Jackson reports on the flavour of the month.

Spices can catch you on the hop ... May 1, 1990

It's up, up and away to drink smoked porter out on the ice February 1, 1990

Rauchbier

Smoked malts are used in the production of this dark, bottom-fermented speciality, principally made in and around Bamberg, Franconia. Produced at around 5 percent by volume and in Marzen and Bock versions. Serve with Bavarian smoked ham, or bagels and lox.

Red beers

Articles relating to: red beers:
Belgium's Great Beers July 30, 1999 Understanding the styles

Sahti

Sahti is the only primitive beer to survive in Western Europe. The beer that peasants learned to brew in the 1500s is still made much the same way today, much of it in people's homes. Many sahti brewers of today use woodfire-heated kettles from their cow houses and saunas as mash tuns. Fresh juniper twigs are used in the filter bed on the bottom of the lauter tun and also infused in the hot brewing water. It is a sweet, malty, turbid beer with complex flavor, the bananalike notes and phenolic peaks found in a German Weizen intermingling with juniper. The alcohol content varies from 7 to 11 percent ABV.

Articles relating to: sahti:
Sahti - rural beer with a great Finnish January 1, 1996 It's very drinkable, indeed, at the only pub in the world it's offered on draught

Sweating up a suitable thirst April 1, 1995

Trad ale in Finland keeps its Pedda up November 1, 1994 World's oldest beer style is back - thanks to a Lammi vegetable grower

Finns get all steamed up over sahti October 1, 1994

Saison

Seasonal summer style in the French-speaking part of Belgium. A sharply refreshing, faintly sour, top-fermenting brew, sometimes dry-hopped, often bottle-conditioned, 5.5 - 8 by volume.

Articles relating to: saison:
Belgium's Great Beers July 30, 1999 Understanding the styles

Schwarzbier

"Black" or very dark beer. The most famous type is made in Kostritz, Germany.

Scotch Ale

The ales of Scotland generally have a malt accent. In their home country, a single brewery's products may be identified in ascending order of gravity and strength as Light, Heavy, Export and Strong. Or by a system based on the old currency of shillings, probably once a reference to tax ratings: 60/-, 70/-, 80/-, 90/-. Alcohol content by volume might rise through 3, 4, 4.5 and 7-10. The term "Scotch ale" is something used specifically to identify a very strong, and often extremely dark, malt-accented speciality from that country.

Articles relating to: Scotch ale:
Top glass August 2, 1997 Of all the bars in all the world - here's what's best to drink.

Smoked

See Rauchbier.

Articles relating to: smoked:
Smoke 'em of you got 'em January 22, 1994 Michael Jackson travels from Alaska to Sainsbury's to toast a strange brew that gets its flavour from smoking over a log fire.

Steam Beer

A name trademarked by the Anchor Steam Beer brewery of San Francisco. This brewery's principal product is made by a distinctive method of bottom-fermentation at high temperatures and in unusually wide, shallow vessels. This technique, producing a beer with elements of both lager and ale in its character (though also distinctive in its own right), is said to have been common in California when, in the absence of supplies of ice, early brewers tried to make bottom-fermenting beers. The very lively beer was said to "steam" when the casks were tapped.

Stout

An extra-dark, almost black, top-fermenting brew, made with highly roasted malts. Sweet stout, an English style, is typified by Mackeson, which has only about 3.75 percent alcohol by volume in its domestic market but more than 5 in the Americas. Sweet stout usually contains milk sugars (lactose), and is a soothing restorative. Dry stout, the Irish style, is typified by Guinness, which comes in at around 4 percent in the British Isles, a little more in North America and as much as 8 in tropical countries. Dry stouts sometimes contain roasted unmalted barley. Imperial Stout, originally brewed as a winter warmer, for sale in the Tsarist Russian Empire, is medium dry and distinguished by its great strength: anything from 7 to more than 10.

Articles relating to: stout:
Kisses, oats and stouts February 19, 2002

Black Brit beers take top gongs in Moscow March 1, 1998

Enjoy chocolate by the pint October 29, 1994 Chocolate in beer, beer in chocolate, and points between

Real Guinness may die - but the yeast lives on ... March 1, 1993

The beer drinker's malt whisky February 6, 1993 Michael Jackson reports on the flavour of the month.

Spices can catch you on the hop ... May 1, 1990

Trying to find a pearl of truth in oyster stout May 1, 1988

Trappist

This order of monks has five breweries in Belgium and one in The Netherlands. By law, only they are entitled to use the term Trappist in describing their products. Each of them produces strong (6 - 12 percent by volume), top-fermenting brews, characteristically employing candy sugar in the kettle, and always bottle-conditioned.

Articles relating to: Trappist:
Belgium's Great Beers July 30, 1999 Understanding the styles

Belgian breakfast March 29, 1997

A saintly glass with the brothers of barley March 1, 1991

Chastity, poverty and a pint February 2, 1991 They don't talk about it much, but Trappist monks have been brewing good strong beer for ages, writes Michael Jackson

Tripel

Dutch-language term usually applied to the strongest beer of the house, customarily top-fermenting often pale in colour, occasionally spiced with coriander. The most famous is made in Westmalle, Belgium.

Ur-/Urquell

"Original"/"source of", in German. Justifiable when applied to, for example, Einbecker Ur-Bock or Pilsner Urquell, but often more loosely used.

Vienna

Amber-red or only medium-dark, lager. This was the style originally produced in Vienna. Brewers still talk of a "Vienna malt" to indicate a kilning to this amber-red colour, but the beer-style itself is no longer especially associated with the city

Articles relating to: Vienna:
The road to red Oktober September 1, 1995 What color were Anton Dreher's first lager brews?

Weisse/Weissbier, Weizenbier

The German term for "white" beer, implying a pale brew made from wheat. In the north, a special renown is enjoyed by Berliner Weisse, a style in its own right. A different style of Weissbier is made in the south, with a more conventional alcohol content (usually a little over 5 percent by volume), a higher proportion of wheat (at least 50 percent) and a yeast (again top-fermenting) that produces a tart, fruity, spicy palate, sometimes with notes of cooking apples and cloves. Often, instead of Weissbier, the southerners prefer the term Weizen (a similar-sounding word but it means, quite simply "wheat"). If the beer is sedimented with yeast, it may be prefixed Hefe-. Southern wheat beers are also produced in dark versions (these Dunkel Weizen brews have a delicious complex of fruitiness and maltiness), and in Export and Bock strengths. Weizenbock is sometimes served as a Christmas beer.

Articles relating to: weisse/weissbier, weizenbier:
Beyond the barmaid's smile ... my quest for a visionary's beer April 1, 2001

High on Low Country beer February 28, 1998 Michael Jackson's expert guide to Belgian brews

Indulge in the Bavarian Weiss April 2, 1994

Original Bock: the beer the doctor ordered MAY 1, 1993

Bavaria's best advice is -- try the Weiss September 1, 1991 Michael Jackson visits Erdinger to taste weiss for all seasons

Would Minnie like wheat ale? May 1, 1991 Lovers of British mild will also enjoy a drop from Bavaria

White

A term once used to describe wheat beers. Apart from those of German-speaking countries, Belgium's white beers (Witbier, Biere Blanche) are of considerable interest.

Articles relating to: white:
Belgium's Great Beers July 30, 1999 Understanding the beer styles

Europe's stylish summer whites June 6, 1992 Hoegaarden is "white," spiced and fermented from wheat -- in the medieval fashion, says Michael Jackson

Wiesen/Wies'n

Among several words that are confusingly similar to the non-German speaker, this one means "meadow". It implies a beer brewed for a carnival or festival (an Oktoberfest beer may be described as a Wies'n Marzen) or a rustic speciality (such as Kuppers' unfiltered Wiess).

Articles relating to: wiesen/wies'n:
Last word in ale in land of rising yeast September 1, 1992

Would Minnie like wheat ale? May 1, 1991 Lovers of British mild will also enjoy a drop from Bavaria

Winter Beer

Brewing special seasonal beers predates modern history and has its origin in the pagan celebrations of winter solstice. Later, as monasteries often functioned as the local brewery, some monks made the the first holiday commemorative beers to celebrate the birth of Christ. Winter beers are as much a state of mind as a style, but beers best for fending off the cold of a long winter night -- such as old ales, strong ales, barleywines and strong lagers -- are often associated with winter.

Articles relating to: winter beer:
Winter's ale December 28, 1996

Make mine a magnum of handsome ale December 3, 1994 Bigger bottles make stylish presents for a beer-lover

The perfect pint for a chilly night December 1, 1990 Michael Jackson explores the cellars of Suffolk in search of the secrets that make winter ales a seasonal special

Witbier

A Dutch/Flemish term used in Belgium and, increasingly, the United States. See White.

Articles relating to: witbier:
Beyond the barmaid's smile ... my quest for a visionary's beer April 1, 2001

Ginger spice June 21, 1997 How herbs and spices ginger up beer

Europe's stylish summer whites June 6, 1992 Hoegaarden is "white," spiced and fermented from wheat -- in the medieval fashion, says Michael Jackson

Zwickelbier

German term for an unfiltered beer without the distinguishing features of either a Kellerbier or a Krausenbier.

Thank the French and Belgians for cuisine à la bière. Today not only do many chefs in Europe and the United States practice the idea with gusto, but drinking better beer has become part of the all-things-fine movement.

Just as certain beers either complement or contrast some dishes, beers may be paired with top-shelf liquor, wines and cigars. A pairing could be as sublime as chocolate with a Belgian Dubbel, as inventive as a stout and cherry beer combined or as festive as a lime and some salt common with Mexican beers. Here you'll see that beer has a place at nearly every meal and occasion. Picking the right beer is the enjoyment of Beer Hunting.

Beer pairings articles

The empire strikes back March 3, 2003 Ethnic beers in Britain

In search of the sexiest brew February 1, 2001

Cooking in the 'Hop Garden' October 23, 1999 Two new cookbooks celebrate cuisine a la biere

Beers for all occasions October 10, 1998 My latest book presents brews according to the mood and moment

From Seattle to Minnesota, with stops between October 9, 1998

New brew for the balti belt May 2, 1998 Michael Jackson discovers a British beer that stands up to a post-pub passanda

Lassi comes home August 9, 1997 IPA is so-called from the days when shiploads of British beer were sent to expatriates In the Indian empire

Ale and hearty February 24, 1996 Where France and Belgium meet, grapes, apples and cherries rub sholders with malting barley and hops; haute cuisine embraces Germanic heartiness; wine smooches with beer.

Hops to lighten your step June 11, 1994 Fine dining with good beer need not leave you gasping at the calorie count

It's quite an amusing little ale, sir April 16, 1994 Will it be a Bishop's Tipple or Pete's Wicked Ale? Michael Jackson pores over restaurant beer lists and finds many offerings that are a match for wine.

Now I know why they call it the 'high' table March 19, 1994 At last, Michael Jackson got a place at Oxford. He learned how to tell one end of a dog from the other, drank a lot of beer, and then left.

Shepherd Neame hops up to high table March 6, 1993 Michael Jackson, impassioned connoisseur, recommends a range of beers good enough to eat.

Egging them on in the Land of the Midnight Ol... January 1, 1992

Flexing my mussels in the Rare Fox October 1, 1990

Beer at the Thanksgiving table November 16, 1983 Wine is acceptable for this annual feast, but what if you prefer beer?

The first extensive written work on brewing was produced in 1585 by Thaddeus Hajek. This section brings you up to date on what has happened since.

Events that happened 500 years ago and or last week effect the beers you drink and the choices you have as a consumer. These events also inform the greater enjoyment of Beer Hunting.

Beer history articles

Why the Germans should win ... May 25, 2006 As the World Cup warms up, Michael Jackson visits the host cities, and picks his team

A diplomatic drink July 9, 2002

Huber of Wisconsin January 15, 2002 A personal tribute to the man who made Augsburger

Wonderful beers... must it be Europe? September 1, 2001 (Or could the U.S. learn to recognize its own great brews?)

How Bert Grant Saved The World August 3, 2001 Bold beers were the perfect weapon

Looking for the King of Beers... July 15, 2001 ...in the lagering cellars of Budapest, Hungary

Did Jesus turn water into beer? March 1, 2001

A champion beer for Burns' Night January 24, 2001

Estonian, Finnish...and Orcadian September 1, 2000

Going for Gose August 31, 2000 Reporting live from Leipzig, on a major new brewpub reviving a classic style

Why I would rather be in Philadelphia March 1, 1999 And answering the oft-asked question about another television series

On dark beers and aphrodisiacs February 13, 1999

Tips from a professional drinker January 2, 1999 The worse hangovers may require the most disgusting cures

Land of hops and glory August 29, 1998 Revealed: the intimate connection between the female orgasm, cannabis, the Talmud and the gardens of Kent

Pale and hearty July 11, 1998 Michael Jackson on the return of a classic pale ale, ditched by Bass, rescued by its loyal drinkers

Headless Stepan inspires a Porter February 1, 1998

Bread of heaven beer in Russia's post-red snows February 1, 1998

Heavy gravity, man January 10, 1998 Michael Jackson comes on strong about barley wine.

Tasting a new Lambic on the Belgian Cam September 1, 1997 Willem joins the ranks of blenders making an endangered beer style

Kid and the Bear Cub brew up a storm December 1, 1996

The Goodland island and its ancient beers December 1, 1996 Gotland has 60,000 people, 96 churches, and several hundred brewers

Salty trail of Germany's link with wild beer October 1, 1996 Leipzig is said to have boasted 80 Gose houses in 1900

The birth of lager March 1, 1996 Brewed in March, matured until September

Over the moon in the steps of brewing monks March 1, 1996 In the ruins of St. Gall we have the earliest layout of a brewery in Europe

Sahti - rural beer with a great Finnish January 1, 1996 It's very drinkable, indeed, at the only pub in the world it's offered on draught

The road to red Oktober September 1, 1995 What color were Anton Dreher's first lager brews?

Ale lovers must learn to say the dreaded 'L' word September 1, 1995 'Traditional' beer has different meaning in different beer cultures

A draught from the past ... January 18, 1992 Michael Jackson meets the 'hobby brewers' for whom an 1832 Truman's ale or an 1850 Whitbread's London Porter could be a regular tipple

Younger, Milder image for the workers of beer May 1, 1989

Anchors up and away August 1, 1988 Looking back at when Anchor Steam headed to the U.K.

Trying to find a pearl of truth in oyster stout May 1, 1988

Beer at the Thanksgiving table November 16, 1983 Wine is acceptable for this annual feast, but what if you prefer beer?

There is a world of arousing aroma and flavour out there, so stimulating that they often provoke thought as well.

I'm always willing to give you my opinion, so proceed at your own risk.

Editorials

Did this article inspire the brewpub mayor? June 5, 2003

Belgians invade France: It's another beer war altogether January 24, 2003 Personal commentary by frontline reporter Michael Jackson

The breaking of Brakspear's: Succeeding by stealth September 10, 2002

Miller merger could be a good thing June 8, 2002 The future of the industry: Article based on the keynote speech at the Craft Brewers' Conference, in Cleveland, Ohio

The British aren't coming - Is this our message to the world? June 8, 2002

Here's my take on a Top Ten American beers June 4, 2002

Wine snobbery ... and brewers who won't learn or fight back March 1, 2002

Huber of Wisconsin January 15, 2002 A personal tribute to the man who made Augsburger

Mr Heineken dies January 4, 2002 His family business created the most international beer

Sound bites November 29, 2001 In the week that Interbrew seemed thirsty yet again

Beer and the challenge of wine September 1, 2001

Wonderful beers... must it be Europe? September 1, 2001 (Or could the U.S. learn to recognize its own great brews?)

How Bert Grant Saved The World August 3, 2001 Bold beers were the perfect weapon

In search of the sexiest brew February 1, 2001

In beer's new world, the news is good and bad January 1, 2001

A big man in beer December 1, 2000 People loved him like a brother

Ask Michael October 26, 2000 Half a dozen questions put by Marty Jones, a writer on the Denver weekly "Westword" - and the answers, unedited and uncut

Smell the blossoms while you can September 12, 2000 A bittersweet report from Hoppy Valley

On selling beer August 24, 2000 Perhaps retailers should help customers as much with better beers as well as they do with fine wines

If it's British and good, let's dismiss it... July 29, 2000 On the eve of the Great British Beer Festival, some forthright opinions on a tough year for the country's native brews

Beer today ... more positions than the Kama Sutra? July 1, 1999 American beer drinkers have plenty of delicious options

Tips from a professional drinker January 2, 1999 The worse hangovers may require the most disgusting cures

Looking for a good small brewery? August 1, 1998 Despite all noise to the contrary, many make money ... and interesting beer

How to save a beer style July 1, 1998 There is no set procedure, but it starts with writing about it

Go with the grain November 29, 1997 The aroma-rich world of beer remains unexplained by many. Tap into it, says Michael Jackson.

Top glass August 2, 1997 Of all the bars in all the world - here's what's best to drink.

Why beer is best February 22, 1997 Ale is probably the world's most misunderstood drink

Better news in the hops gardens September 7, 1996 The Hogs Back Brewery won the overall silver medal in the competition for Champion Beer of Britain 2000; notes from a 1996 visit to the brewery to taste its Hop Garden Gold

Failing to meet The Ginger Man March 1, 1996 A parable for St Patrick's

But don't drink the widget January 7, 1995 Here's a guess on the beers that will top the fashion charts in 1995

The local down in your pint May 21, 1994 When the French wanted to learn about the different styles of British beer, they consulted the expert. This is what Michael Jackson told them

It's quite an amusing little ale, sir April 16, 1994 Will it be a Bishop's Tipple or Pete's Wicked Ale? Michael Jackson pores over restaurant beer lists and finds many offerings that are a match for wine.

Now I know why they call it the 'high' table March 19, 1994 At last, Michael Jackson got a place at Oxford. He learned how to tell one end of a dog from the other, drank a lot of beer, and then left.

Here's to the ale and female of the brewed February 5, 1994

It's time to turn out the lites January 8, 1994 Miller's Clear Beer died, but its Amber Ale lives, giving us reason to hope

Best Drunk When Fresh May 3, 1993 You wouldn't buy stale bread, so don't accept beer tasting of damp paper, says Michael Jackson

Shepherd Neame hops up to high table March 6, 1993 Michael Jackson, impassioned connoisseur, recommends a range of beers good enough to eat.

Pure genius, threatened by folly January 16, 1993 In the week that Guinness announces the closure of five whisky plants, Michael Jackson pleads for the survival of its finest beer

Tested by pigeons, drunk by the landlord August 1, 1992 Michael Jackson is toasting Yorkshire Day with a Timothy Taylor's bitter - his Beer of the Month

My true love loves a pint of beer February 15, 1992 Advertising has given beer drinking a masculine image and put off many potential female customers, says Michael Jackson

Brewing a good glass of water October 19, 1991 Too much snow or not enough rain can have a marked effect on our beer and whisky, says Michael Jackson

Those hoppy days are here again September 21, 1991 Only a month short of harvest time, Michael Jackson praises aromatic plants that give British beers their distinct flavour

Peaches, bread and TCP August 17, 1991 Wine monopolises appropriate adjectives to describe its taste; but our whiskies and beers are just as complex, says Michael Jackson

It was a draught idea to put it in a can May 4, 1991 Tasting notes on a new range of canned beers and ales that attempt to capture the flavour of the local pub