For the past month, we have been celebrating extreme beers. High quality. High alcohol by volume (abv). Big beers. And when talking, sampling and selling such unique -sometimes hard to get- beers, it’s important to take a moment to learn (give thanks!) to the history of the big beer. Because that Cappuccino Chocolate Stout didn’t happen by accident. Mmmm Nutty.
Necessity is the mother of invention.
While beer dates back to the Egyptians, the history of big beers can be pointed to a very special Medieval time (6th century) and a place (Europe) where clean water sources were about as prevalent as women’s rights (Non-existent. Feel me?). And even though the Trappist monks in France didn’t invent beer, they sure as heck had the time and diligence required to perfect it. Important to know that back around 500 A.D., although people consumed a lot of beer, it was not very good. And beer drinking wasn’t just for the gents either. Women, children and monks consumed it daily. During Lent, monks consumed up to 4 litres a day and little else (do not try that at home). It was an important part of trade at that time as well and monks, living and working at the center of it all, became master brewers. For all intents and purposes, Abbeys were the original breweries. Those tenacious little monks learned how to make beer stronger, tastier and even last longer, so they could export it. Who says God and science are incompatible? To this day, behind water and tea, beer is the most widely consumed drink in the world.
Hop yeah!
One of the most significant moments in the evolution of beer was the introduction of hops. (And we have the Germans to thank for that). Notably, without hops, you’re still just looking at ale. More importantly, hops serve as a preservative, which is an integral step in beer trade. Fast forward to 2015– and its clear the tremendous popularity and growth of IPAs is representative of something else. America’s taste buds have changed –think spicier and lighter. And despite the bitterness of the hops, foods actually taste better and just a bit more intense too. The numbers don’t lie. IPA sales grew a staggering 450% from 2013-2014. New styles, like sour beers, are certainly emerging, but IPAs are still king of this growth category. Part of this enormous growth is due to the fact that brewers are giving hop heads more options, like white or black IPAs, high abv and the more flavor-forward options with chocolate, fruits or malts. IPAs are among some of the most popular of the big beers. They’re buzzing, figuratively and literally.
*fish tacos with a spicy aioli sauce
*salmon bites
Session on!
Just a note of extra caution. We always advocate responsible drinking. These big beers have an alcohol by volume often twice that of what you probably drink. That’s fun, of course, but you’ll be on your face if you aren’t careful. Think of abv beers like cocktails. More for sipping than quaffing. Admire them for their complexity more than their thirst quenching capabilities and count 1 beer as two of your usual and you’ll be fine.
Not sure how to get started? I recommend that you sample with a ‘beer flight’. It usually involves four – 6 ounce pours – of hand-selected draft beers but without the worry of getting stuck with more than you want or can handle {because a 9.2% abv imperial double IPA sometimes hits like …whoomp!}
There is certainly a place and a time for session beers and luckily great American craft and European breweries are continuing to make plenty of tasty options. But when it comes to beer these days …go big or go home! Big beers are here to stay. I, for one, am raising my glass in thanks. Who’s with me?
Give us a follow on Instagram @fadoirishpub …we know you love big beers too, so keep those fantastic photos coming. Just be sure to tag us!