Which beers go best with summer? See what the experts say

Find out how to choose and taste the perfect beers for hot days

With many summer days still upon us, beer remains one of Brazilians’ favorite ways to cool down. The upward trend in beer consumption on hot days was observed in the wave of high temperatures at the end of 2022, when the expected growth in beer demand was 40%, according to data from Abrasel (Brazilian Association of Bars and Restaurants ).

The heat can also be a good opportunity to discover new types and styles of beer, either to break away from the traditional one or even dive into the world of beer. To find out if there are beers more suitable for summer and heat, we looked for some experts who told us about the types and styles of beer best suited to this climate: Rodrigo Louro, master brewer specialized in microbiology for Tank Breweryand Kathia Zanatta, master brewer and beer sommelière at the Instituto da Cerveja

Beers for the warm season: what to look for?

Unanimously, the two experts recommended beers with a lighter flavor and lower alcohol content for hot summer days. Among the justifications for the choice, Louro highlighted the tendency to consume greater quantities of beer to combat the heat.

The brewmaster also highlighted the importance of seeking beers without pasteurization. He says that, among summer options, beers stored cold and without pasteurization have higher quality, especially when it comes to fruit beers: “Especially in fruit beers, it’s important that they are pasteurized – when you do this process with fruits, they have flavors that tend towards jam and jelly”, explains Louro.

Another tip is to look for beers that do not comply with the German beer purity law, according to which the drink must be produced only with water, malt, hops and yeast. “Following this rule is a thing of the past for beer producers. Normally additives are used to make beer lighter and with more expressive sensory characteristics, which do not follow this law,” says the expert. Compliance with the purity law would not be possible even for beers with the addition of other ingredients, such as fruit, which according to brewmasters are also good for the hot season.

What types and styles to choose?

Discover the beer styles recommended for summer by experts:

• Spirit beer: wheat-based beers, light and low in alcohol. The notes of orange peel and coriander seeds, according to Zanatta, are perfect for the heat due to their refreshing effect. Louro highlights Belgian witbiers;
• IPA session: the presence of the words “Session” on the labels indicates that the beer has a lower alcohol content. Zanatta says these beers might also taste a little more bitter, despite having less alcohol;
• blonde beer: The recommendation was for lighter lagers, such as American Lager or Pilsen;
• Acid: Beers with a harsher flavor profile are refreshing and easy to drink in slightly larger volumes. According to Louro, with acid, “one sip leads to another.” Zanatta recommends trying Catharina sour, a Brazilian style with surprising acidity and added fruit;

Fruit beers: bet for the heat

Beers that evoke seasonal fruit flavors are a good bet for summer, according to Zanatta and Louro. Generally, fruit is added during the beer’s maturation and fermentation process, contributing to the characteristic flavors of the pulp, peels, and seeds in the drink. The expert says that as the sugar in the fruit turns into alcohol, the beer will have all the fresh aroma and flavor of the fruit, without being too sweet.

The general rule, for Rodrigo Louro, is to look for beers that contain fruit that you like to consume fresh. For him, “good options for summer are beers made with yellow fruits, such as passion fruit, cajá and mango, and seasonal tropical fruits, such as acerola and pitaya.”

How to pair these beers?

According to brewers, it’s worth using creativity to test beer and food flavor combinations through trial and error. However, there are possible ways to start looking for pairings that work for your palate.

Zanatta points out that light beers, in general, go well with light foods. Rodrigo Louro, in turn, bets on the possibility that these beers also work as a contrast to more palatable dishes.

In the case of sour beers (or any beer with a more acidic aromatic profile), according to Louro, it is worth trying the pairing with spicy and fatty foods, with the beer having the function of “cleansing” the palate between one portion and the next. the other of these foods. ., balancing the flavors of the meal.

Among the variations of beers of this type, Zanatta recommends pairing Catharina Sour’s with slightly lighter dishes: depending on the fruit added, it is worth pairing it with white fish and octopus vinaigrette, or even with light desserts, such as a Panacotta with fruit syrup tasted similar to beer.

Witbiers follow a similar path: drink them with grilled white fish or in ceviche, or even with a good Caprese salad.

Tips for serving

Of course, serving beers of any type is not complicated, but some mistakes can be avoided to enjoy the experience with these hot drinks even better.

To begin with, according to Rodrigo Louro, to enjoy beer it is worth using any glass or glass, such as the classic American glass. To better retain the foam of light lagers, serve in a Brazilian tulip (the most elongated and without curvature), or even in a caldereta-style beer glass (wider at the top).

For sours, which create little foam, it is interesting to serve them in glasses with a wider mouth, such as the Belgian glass, which help to feel the aromas of the beer, with the original beer tulips (with a slight flattening in the upper part of the cup) of the type is also a good option.

A very common mistake occurs when pouring beer into the chosen glass. “Perhaps educated by generations who have mostly drunk American Lagers here in Brazil, many people insist on serving slowly and with the glass lying down to avoid foam. This is very bad, because it keeps the carbon dioxide inside the beer , resulting in increased feelings of feeling bloated after drinking,” comments Louro. The brewmaster explains that the foam is important for the beer, since some of the carbon dioxide is released into it, which also helps the beer stay cold longer.

Speaking of temperature, there’s no need to leave the beer nearly frozen. According to the expert, placing it in a bucket with ice is sufficient to maintain the temperature close to 4 degrees, or slightly closer to 0°C, which would be suitable for the drink to reach its maximum aromatic and taste potential, without leaving a the refreshments start.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.