The increasing awareness and growing sophistication of the American beer fans has catapulted the reds into the limelight. The color red is both a powerful and inviting visual stimulator and as a beer color helps sell the product.

Red in the name of a beer is not enough to qualify a beer in the red style category. For example, the only thing red about Red Dog beer from Miller’s Plank Road Brewery is the dog on the label. In all other aspects it is the same old run-of-the-mill American light lager like most national brands. Another example of a beer that has nothing red about it other than its name or label is Red Stripe lager from Jamaica.

Distinguishing characteristics in beer, whether a German pilsner, English bitter or American pale ale, begin in the brewing process. Using specific types of specialty malts in the mash gives red or amber beers their distinctive color. Primarily caramel or roasted malts render the reddish hues as well as unique flavors. Unfortunately there are some unscrupulous breweries that add red coloring to their beer to achieve the desired color, then dub it a red beer.

Red beers come in the form of both ales and lagers. Let’s examine briefly what distinguishes an ale from a lager. After beer has been brewed and it enters its fermentation stage, the brewer “pitches” yeast which converts sugars into carbon dioxide and alcohol. The type of yeast and fermentation temperature determines whether a beer is an ale or a lager.

Types of Beer

There are two primary types of beer, Ales and Lagers. The primary distinction is the temperature at which the beer is fermented. Ales are fermented at higher temperatures 65-75°F, and Lagers are fermented must colder at about 46-55°F.

The second distinction is the type of yeast that is used in the fermentation process. Ales generally use top fermenting yeast. This means that the yeast floats on the surface for the first few days and then settles on the bottom. Lagers use bottom fermenting yeast, which does not float to the surface before settling.

There is a third type of beer that far less common than Ales or Lagers, and that is the Lambic. True Lambic is only brewed in the Payottenland region of Belgium. In Ales and Lagers the yeast is specially cultivated for the fermentation. Lambic is fermented by wild yeast. This means that the beer is exposed to the Belgian air which contains wild yeast and bacteria.

Among Ales and Lagers there are many, many different beers:

1 Wheat

This glass is designed to accentuate the aromas and flavours naturally found in most wheat beers (especially German Weiss Biers). Naturally more effervescent, this tall glass requires a slow gentle pour at the beginning and when the beer is ¾ full, a more direct pour to create a thick, creamy foam. The wide open mouth of the glass showcases the variety of aromas to the drinker.

2 Straight Stein

This proto-typical beer glass is wonderful for lighter tasting beers. It has a narrow mouth to concentrate the aromas at the top of glass and a handle to avoid warming the beer up.

3 Stemmed Lager

Lagers, typically, have fewer aromas than ales and should be consumed at a colder temperature. This stemmed glass offers benefits to the drinker – tall and narrow to focus the great aromas at the top and a stem to keep your hand away from the beer.

4 Snifter

Who says this is only for brandy? Snifters are great glasses for specialty beers. The short stem invites the drinker to envelop the glass, bringing up the temperature in the beer. This will create a fuller taste and allow the body of the beer to be appreciated. A sloped lip on the top of the glass keeps the foam in tact and focuses the aromas.

5 Pub Glass

A pub glass is great for a variety of ales. Ales, like red wines, need a glass with a wide open mouth. The abundance of aromas can rise to the top to greet the drinker while the narrow bottom allows the glass to warm up slightly. Pub style glasses are an excellent partner to a stout.

6 Hourglass

A hourglass is a multi-dimensional glass. While it is tall and narrow, it also has a mouth that presents a variety of flavours and aromatics. You could choose to fill it with an amber lager or amber ale such as a honey brown and truly savour the great beer.

7 Footed Pilsener

This is a great glass for a typical Canadian ale. These ales have the fruity, floral aromas of an ale but are refreshing and smooth like a lager. The aromas are not overly abundant and this glass narrows the focus for the drinker.

8 Flaired Pilsener

Pilseners are lagers with slightly more bitterness and aromas and therefore need a glass that embodies the style. This glass has a great wide open mouth for those wonderful hop aromas and slight malt body and a slim, tall body to keep the beer cold.

9 Dimpled Mug

Full bodied ales are a good choice for this glass. The handle is large enough to get your hand around the glass if you want to warm it up. However, if you like it a little colder, use the handle. A nice wide mouth will bring all those great flavours to you very easily.

10 Amber Chalice

Another great glass for a great ale – whether it’s a dark, amber, brown or even a stout – this glass truly showcases the terrific attributes of the beer.

11 Tulip

Strong beers (Trappist styles or bocks) are well presented in the tulip glass. The open mouth brings the nose of the beer to life while the round body allows you to warm it up, intensifying those wonderful flavours. A tulip shaped glass is also a good fit for fruit beers.

Sources: The Beer Store, Drinking Beer

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