Beer

A beer’s colour is mainly determined by the malts used and their level of roasting. To make malt, cereal grains are moistened to trigger germination, then dried. This germination process converts the grain’s starch into sugars, the yeast’s favourite food source for brewing beer. The longer the malt is heated or roasted, the darker it becomes, passing that colour on to the beer.

Explore our selection of blonde, amber, and dark beers.

The main difference between ales and lagers lies in the fermentation process. Ales are fermented at higher temperatures, which tends to produce fruitier and more complex flavours. Lagers, on the other hand, are fermented at lower temperatures, resulting in beers that are generally lighter and more refreshing.

Whether blonde, amber, or dark, a beer can belong to either of these two major families. The key difference comes down to the type of yeast used and the fermentation process.

• Examples of ales: IPA, stout, porter, wheat beer, Belgian tripel.
• Examples of lagers: Pilsner. Most major commercial beer brands are lagers.

While malt and hops are found in almost every beer, their proportions vary depending on the profile the brewer is aiming for.

In a malty beer, such as an amber ale, the characteristics of the malt take centre stage, with flavours reminiscent of cereal grains, bread, and caramel.

In a hoppy beer, such as an IPA, the characteristics of the hops are more prominent, with a more pronounced bitterness accompanied by floral, fruity, or resinous aromas.

IPA (India Pale Ale) did not originate in India, but in Great Britain. At the time, some pale ales exported to India were brewed with higher hop levels to better withstand long sea voyages. Hops helped preserve the beer’s freshness until it reached its destination.

Modern IPAs put hops front and centre. Depending on the style, they can feature fruity, floral, or resinous notes, with bitterness ranging from subtle to pronounced.

• New England IPA (NEIPA): hazy, juicy, aromatic, and less bitter.
• Double IPA (DIPA): higher in alcohol and more intense.
• Session IPA: lower in alcohol but highly aromatic.

In their natural state, beers are cloudy beverages. It is only after the filtration stage that they become clearer. However, some beers are naturally cloudier than others because of the ingredients used in their production.

White beers, for example, typically contain a significant proportion of wheat and barley, which gives them their characteristic hazy appearance.

The haze in NEIPAs (New England IPAs) comes mainly from the grains used during mashing, a brewing step in which grains are mixed with hot water to extract their sugars. A generous amount of hops is also added during fermentation. Hop oils bind with grain proteins, creating the style’s signature haze. Since the beer is generally unfiltered, it retains its opaque appearance and silky texture, reminiscent of fruit juice.

Keep in mind that a beer’s cloudiness is not necessarily a sign of poor quality. In many styles, this appearance is an integral part of the product and contributes to its visual and flavour profile.

Bitterness in beer is not for everyone. Some people enjoy it, while others find it less appealing.

This flavour comes primarily from hops, one of beer’s essential ingredients. Bitterness is created by chemical compounds found in the flowers of the hop plant. Depending on the amount used, the variety of hops, and when they are added during the brewing process, a beer can be more or less bitter.

In dark and black beers, bitterness does not come solely from hops. The roasted malts used in their production also contribute notes of coffee, cocoa, and toasted bread that can enhance the perception of bitterness. The beer’s final character is therefore the result of a balance between hop bitterness and the flavours imparted by roasted malts.

Unlike large breweries that produce high volumes of beer, craft breweries brew on a smaller scale. They are often distinguished by their artisanal approach, creativity, and the diversity of styles they produce.

Thanks to their smaller-scale production, they have greater freedom to experiment and develop unique beers. They also tend to showcase their region by favouring the use of locally sourced ingredients.