Beers: a practical guide for women who love the drink

Beer is a beverage made from the fermentation of cereals, mainly malted barley. The first evidence of its existence dates to around 6000 BC and comes from Sumer. The name was given by the Romans “cervesia”, in honor of Ceres, goddess of agriculture and fertility. But it was in the Middle Ages that beer gained the flavor we know today. The Gauls began to make it with malt and the monks discovered hops as a natural preservative.

According to nutritionist Claudia Dias, moderate consumption of beer can bring some benefits to our body, such as: reducing anxiety, helping to improve memory, reasoning and cognitive ability, helping to avoid senile degenerations of the central nervous system. And the increase in good cholesterol, which reduces the risk of developing cardiovascular diseases.

In addition, “beer provides large doses of organic silicon, a very important nutrient for hair, skin, nails, teeth and bones. Several studies show a lower incidence of osteoporosis or osteopenia in people who drink beer in a moderate and frequent way”, says the nutritionist. Its consumption also slows down the pace of aging and the onset of so-called chronic-degenerative diseases.

Low beer consumption has a mild aphrodisiac effect, in part generated by the reduction of stress and in part by the release of self-repression. “The decrease in stress also causes a reduction in the release of catecholamines (adrenaline and noradrenaline) and this improves sexual performance”, says Claudia Dias.

Despite all the benefits, it is very important to make it clear that all these benefits are only possible with moderate use. In excess, the process is totally adverse and harmful. The limit, established in the research, is 2 cans of beer a day for men and 1 for women, without the right to accumulate, that is, it is no use not drinking during the week and at the weekend taking the weekly amount of one once, says Claudia.

This drink that brings several benefits, today, is considered one of the national passions of the Brazilian, and more and more options of this product appear on the shelves, which ends up generating some doubts when buying it. If you feel like trying different beers, but don’t know where to start, this guide will help you with your next choices.

We chose a few types of beers and invited a beer sommelière, a master of styles, a member of the Maltemoiselles brotherhood and one of Sinnatrah’s teachers, Julia Reis; and a BJCP Certified, home brewer and owner of Tormenta beer, Lívia Fernandes, to explain the differences, check it out.

Pilsen

National beers such as Brahma and Skol, despite being called Pilsen, are actually of another style: American Lager. This last style allows for the addition of corn and rice. The real Pilsen, on the other hand, also has a light body, is also refreshing, but brings more evident malt notes, more noticeable bitterness and is produced with 100% barley malt.

Palate: Golden, light body and medium low bitterness. Malty flavor and discreet hop aroma mark the real pilsens.

Pairing: Breaded fish baits.

Suitable for: Ideal for a summer day with friends, at the beach or pool.

American Lager

American lager is one of the most consumed beer styles in Brazil. It is divided into lite, standard and premium and has a lower alcohol content compared to ales. In its composition, other cereals can be added, in addition to barley, which is the case of corn and rice in the lite version.

Some lite examples are Brahma Light and Bud Light. Standards include Skol Pilsen, Brahma Chopp, Bohemia Pilsen, Devassa Loura and Polar Export. The most found premiums here are Heineken, Stella Artois, Brahma Extra, Corona Extra, Birra Moretti and Itaipava Premium. Among the three groups, the lite are the least alcoholic, followed by the standard and the premium ones, having the highest alcohol content of the Pilsens.

Palate: Its flavor is less bitter, more malty, very refreshing and not very fruity.

Food Pairing: Hamburgers, salads, fresh cheeses, poultry, shrimp and fried fish and pizzas.

Indicated for: To be appreciated on hot days for providing a refreshing action.

bock

The color varies from light copper to brown, they are full-bodied, have a strong malt aroma, with some hints of alcohol.

Palate: Flavor can vary with a little caramel and toasty notes. The bitterness is just enough so that the sweet taste doesn’t become cloying.

Food Pairing: Pork, German sausages, gouda and gorgonzola cheeses and chocolate-based desserts.

Indicated for: As it is an icon of winter, it combines with a mix of chestnuts at the bar or even a meeting near the fireplace.

Weiss

Wheat beer is clear, not filtered, which causes part of its yeast to stay inside the bottle, which creates a cloudy appearance. It has a higher body, low bitterness, good freshness. Straw yellow to dark golden color. They must be served in a large glass (Weizen) so that the entire contents of the bottle are poured at once, causing the yeast to be homogenized.

Palate: With aromas of banana, cloves and wheat yeast, which can be perceived as breads or cereals, aromas with a slight citrus acidity, vanilla character are also acceptable, but none of these characteristics should be outstanding.

Food Pairing: Pairs well with roasted fish or seafood, such as squid and shrimp in Provence, as well as roasted chicken and caesar salads.

Indicated for: Take during the afternoon or happy hour, as it has a mild flavor.

Stout

Stout is a dark beer. Among the types of stout there are more and less potent versions, from a dry stout, such as Guinness, to an imperial stout that can have 12% alcohol and is full-bodied. The most consumed in Brazil is dry stout.

Palate: Aromatic notes of coffee and cocoa. Dry stout has a slightly toasty, crisp cereal flavor with moderate acidity and light to high bitterness.

Pairing: Oysters are a classic pairing for dry stouts, while imperials go well with chocolate-based desserts, such as petit gateau.

Recommended for: Enjoying at the end of the night.

porter

This dark brown beer has an aroma reminiscent of caramel, nuts or chocolate, balanced with hints of hops. Its versions vary between more or less hoppy (bitter) and roasted.

Palate: Notes of dark chocolate, it has a toasty flavor and medium body.

Food Pairing: Roasted meats in sauce – such as lizard – or cooked on the grill.

Recommended for: Sunday lunch.

IPA (India Pale Ale)

Orange and hop aromas (citrus, floral, resinous, herbal or earthy, depending on the variety).

Palate: These are bitter beers with a hop flavor in the aftertaste. A style that has been gaining a lot of popularity.

Food Pairing: Pairs very well with pork, such as ribs seasoned with tangerine and rosemary.

Recommended for: drinking at the end of a working day, as well as at parties.

Juliana says that, “it is important to emphasize that there are no strict rules for harmonizing with food or situations, but there are some basic paths. Sometimes a seasoning or a sauce makes the difference to make the beer and the dish a perfect match. And sometimes, if the group of friends is willing to have a different beer, what counts is surprising”.

consumption tips

Enjoying beer depends on some basic knowledge that makes the drink to be enjoyed under the right conditions.

Temperature: Forget the stupidly cold: each style of craft beer calls for a drinking temperature normally indicated on the label. “If we drink almost freezing, we don’t feel the aromas and taste. In general, we can say that the more alcoholic and potent, the less cold the beers need to be in the service. An Imperial Stout, for example, can be consumed at 10 degrees”, says Julia Reis.

Bottom-of-the-bottle dregs: Don’t serve this dregs from unfiltered beers. With the exception of German wheat beers (weizen), the yeast deposited at the end of the bottle does not add flavor and aroma to the drink. So, serve all the glasses at once and reserve the last one (you can even serve it separately, but don’t put it in all the glasses).

“Collar” YES: Foam is part of the sensory analysis of beer. Serve normally, without preventing its formation.

Glass: The right choice helps to taste the beer, but you don’t need to have a collection at home to get the combination right. Some glasses are wildcards and serve many styles, such as the tulip, which is more bulging at the bottom and with the mouth open.

Foam: Preserves the aromas and flavors in the beer, because in contact with air the beer will oxidize. It also helps to keep the temperature cooler, as it reduces the heat exchange between the liquid and the air.

Tip: If you want to try different beers from the common ones in Brazil, start with the premium lagers (Heineken, Stella Artois), then try the real Pilsens and in this case the best options are the Czech ones, like Pilsner Urquell. In the group of top-fermented beers (Ales), blonds are tasty options, with Leffe from Belgium being a good suggestion. To be a little more daring, give the weiss a chance, very fruity wheat beers with an incredible flavor. The tip is to invest in German companies, such as Paulaner. After enjoying these, you can move on to more bitter, with more hops in the composition, such as porters and IPAs.

After reading this guide, choose the options that you like the most and taste the flavors and aromas that each beer can provide you! But don’t forget: drink in moderation and if you’re going to drink, don’t drive, order a taxi or hitchhike.

Collaboration: Andressa Dias and Rainer Görtz