Proper Beer for Beginners

From the Independent:

MILD Britain's most popular beer until the 1950s and staging a comeback. Usually dark brown, it's comparatively low in alcohol and gently hopped but is easy-drinking with pleasing chocolate, roasted grain and toffee notes from darker malts.

 

BITTER Copper or bronze-coloured, it's heavily hopped – hence the name – but the bitterness is balanced by biscuity malt and citrus fruitiness from hops and yeast. Best bitter is a stronger version.

 

IPA AND PALE ALE India Pale Ale transformed brewing in the 19th century. It was brewed for the Raj while Pale Ale was a less aggressively hopped version for the domestic market. In the doldrums for years, IPA has made a spirited return to popularity.

 

PORTER AND STOUT Porter, a dark, well-hopped and refreshing beer, was developed early in the 18th century in London to refresh porters plying their trade on the streets and the docks. The strongest was Stout Porter, reduced to just Stout. There are now many British rivals to Irish Stout.

 

GOLDEN ALE A successful 1990s introduction by craft brewers to wean younger drinkers off industrial lagers. A high level of refreshment with a rich, honeyed malt character balanced by fruity hops.

 

OLD ALE AND BARLEY WINE Two ancient styles revived to acclaim, rich and warming. Old Ale indicates a beer matured for months. Barley Wine rivals fruit wine in its strength and complexity of flavours.

 

WHEAT BEER A German speciality, British craft brewers have taken it up. Despite the name, it is made from barley and wheat malts. It's lightly hopped to bring out the fruity flavours of wheat – spot cloves, banana, even Juicy Fruit bubble gum.