Here we explore some beer related myths that are not true.
Myth: Dark beer is “heavy”!
There are stouts out there that have less calories than an average American light lager so this one is definitely not true. But how did we get to the point where people compare drinking a dark beer to eating a huge meal? One of the possible explanations is that we are visual creatures and that the dark color of beer reminds us of winter, wood, fire. Also, the darkness has depth and is kind of mysterious. Add all of this together and we have a making of a myth that has overtaken the entire dark beer segment. Remember, color cannot be tasted.
Myth: Beer should be served cold.
Lagers should be served at colder temperatures, anywhere between 3–7°C. However, stronger, higher alcohol beers should be served at warmer temperatures. The rule of thumb is the higher the ABV the higher the serving temperature, sometimes even up to 16°C. If you get i.e. a Doppelbock at an ice cold temperature, warm the glass with your hands so you can truly enjoy the full range of flavors this high ABV beer style offers.
Myth: Fresh beer is the best beer.
Fresh lagers and IPAs are best when served fresh, as close as to the bottling/kegging date as possible. For some styles, like the high-ABV Russian Imperial Stout, it is perfectly fine to let them age before drinking.
Myth: Less alcohol equals less flavor.
In general terms this might hold true, if it weren’t for the great brewers like our very own Michael Trnka. He created the famous Desitka, a beer that has kept a full flavor despite having only 4% ABV. Lower alcohol session / table / small beers have been around for centuries. Even George Washington had his very own small beer recipe. But the lower alcohol level does not mean that the flavor should be compromised. There is great art in creating a flavorful, yet lower in alcohol beer.