Getting into the the darker styles of beer
Last night it snowed. Only two days ago there were leaves on the ground and people were raking them into piles to be sucked up by the mobile vacuum vehicles the city sends around at the end of Autumn. The first time it snows every year, I feel like we are all in a state of shock. The seasoned have changed and it's time to embrace turtlenecks and darker styles of beer
Last week I popped by Indie Ale House in the junction for a brew and a bite. I always get a flight to try what is new and different. With a flight there is not much commitment to a single style or single beer. It's a bit of everything. Even if you get something that you think is a bit strange and doesn't take you fancy too much, there's only a few ounces.
There were 3 darker styles in the flight and each one so different from the other.They sometimes have a slight bitterness and have lower carbonation. The caramel and spice aromas come through and go so well with food.
Darker styles of beer are also excellent to cook with. You can use it to braise meat, make a stew or even turn it into a dessert, by putting some in a cake. Cheese is also very tasty with darker styles of beer. Keep away from anything to strong, or the flavours may combat one another. Try going for cheeses like an aged Gouda.
Winter beers have just started to surface, so keep an eye out when you are at the liquor store for the new brews or when you're at your favourite place to grab a pint!
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