A. Generally [beer enthusiasts] begin their explorations into better beers through the maltier and sweeter styles, like the stouts, porters, ambers, etc.. This is most likely because these beers mostly resemble foods and drinks that people are already used to: coffee, bread, caramel and chocolate flavors, etc..
B. Next, as the palate gets familiar with beer-related taste profiles, the more extreme and distinct styles are preferred, like an IPA, DIPA, Strong Ale, Barleywine, RIS. Usually this happens first with the malt bombs and progresses to the hoppier styles.
C. Third, the more obscure beers and out of the ordinary flavors become the target, like Sour Ales, Gruits, Cask Beers, and other styles that are hard to get into. The basis of knowledge that comes from A and B is what allows a full appreciation of these styles.
D. lastly, the progression comes full circle and the well-done lighter styles are truly appreciated for what they are: like a good Czech Pils or a good Kolsch. This could be because the palate has been dialed into what beer should be, and can pick it out of the most subtle styles.Truth
(via rachelsbrain)
I think I might be transitioning from C to D?
3 months ago • 15 notes
