Beer 101

The next time you face a row of taps at a beer bar, drink your way through Beer 101, as taught by Father's Office Beer University dean and bartender Hallie Beaune.

Let these drafts guide you through the many flavors of beer, created during the fermentation process when the yeast eats the malt, producing carbon dioxide and our beloved alcohol.

Lager
Start with a Craftsman 1903 Lager. Lagers are fermented longer and at lower temperates than ales, giving the yeast more time to eat the malt, typically leaving a beer that’s clean and dry on the palate. Lighter lagers can have crisp flavors of green apple, corn, and bread. Perfect for sunny LA days.

Yeast
Move on to Hitachino Nest White Ale, a Japanese Belgian-style white ale. Ales are brewed at higher temperatures for shorter periods of time, often creating more complex flavors and residual sugar. Taste the hints of fresh pear? That’s the yeast. Yeast can give beer deep aromas and varied flavors like banana, clove, sourdough and butterscotch.

Hops
Next, try a contrasting Racer 5 India Pale Ale, with a bitter, refreshing taste thanks to hops. Hops act as a preservative in beer, balance out sweetness, and give the bitter bite typical of an IPA. Hops look a bit like dried chamomile and are related to cannabis (no you can’t, it won’t work).

Malt
End your tour with a Deschutes Black Butte Porter, a showcase for malt. Malts (grains, usually barley) are soaked, dried and roasted until they turn into sugar that can be eaten by yeast. Taste the roasty chocolate and subtle spice in the Deschutes porter.