Horst Buch's Fast and Easy Beer

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Wit is a very pale Belgian wheat beer. Its distinction arises largely from the use of coriander instead of hops for aroma. Hoegaarden, the best-known brand, is widely available. Another Belgian specialty is the strong ale produced by several Trappist monasteries. These beers derive much of their flavor from the mixed cultures (several different strains) of yeast used in fermentation. The best known, Chimay, is made in three different strengths. 'then there are the famous Belgian fruit ales, peche (made with peaches), Kriek (cherries), and framboise (raspberries). Lindeman's and Liefman's are both available in the United States.

Cream ale is an American original, pale and dry like conventional American beer, but originally made by blending batches fermented with ale and lager yeast. For simplicity, it should be brewed with a clean, neutral-flavored ale yeast.

California common beer flourished in the late nineteenth century. Today, only a single commercial example survives, made by a famous San Francisco brewery. Recipes were apparently quite variable, but the modern version is similar to pale ale-amber in color, malty, and quite bitter. It is made using lager yeast, but is fermented at ale temperatures. This unique fermentation method was an American invention and gives the style its distinct place among the beers of the world.

Pilsner was not the original lager beer, but it is by far the most successful. First brewed in Bohemia in 1842, this pale, dry, hoppy style quickly spread across the beer-drinking world. In many countries, including the United States, the hop character has been toned down considerably. If you have never tried anything but American Pilsner, try a few of the lighter European brands (such as Carlsberg from Denmark), and some of the allmalt German and Czech brews. Pilsner Urquell, the original Pilsner, is a masterpiece (if you can find a fresh example), but a number of German "pils" are also worth seeking out, including Warsteiner and DAB.

Munich is where lager brewing began, and the pale (belles) and dark (dunkel) styles are similar in being lightly hopped, with a full malt body and flavor. Excellent examples of both are available in this country, brewed by Paulaner, Hacker-Pschorr, and Spaten, among others. On the other hand, genuine Dortmunder Export is hard to find. Most Dortmund beer on dealers' shelves is actual ty a kind of Pilsner. The Kronen brand, which is sometimes available, is basically a higher gravity, very full-flavored cousin of Munich helles.

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