"Dark beers get unfairly stereotyped by the loudest among them, like today's trendy, Instagram-friendly pastry stouts. These are brawny, occasionally terrifying beerslike a 14-percent bourbon-barrel stout conditioned on Oreos. Beyond those sticky dessert brews, beer lovers are finally rediscovering a world of sudsy, nuanced flavor. The disconnect between appearance and drinkability has long scared off casual drinkers, too. There's this myth that all dark beers are heavy, says Max Finnance, who holds the beer industry's highest professional certification: Master Cicerone."
"But Guinness? It's one of the lightest beers out there. Low ABV, smooth, and refreshing. It just doesn't look like it. Brewers are starting to reintroduce classic dark beer styles like schwarzbiers and Czech dark lagers, which you can actually drink on a hot day without feeling the need to nap afterward. There are flavorful, balanced options for everyday drinking. In fact, when I reached out to several experts to ask what made a great dark beer, they all had the same basic answer: balance."
"That sounds boring, but it means you're getting a more interesting, more complex beverage. In a dark beer, balance means you get more flavors to play with, says Jeremy Kosmicki, brewmaster at Founders Brewing. He's the man behind the brand's vaunted Kentucky Breakfast Stout and a world-class porter highlighted below. You're balancing sweetness, bitterness, astringency, and giving every flavor a way to be showcased without stepping on the others."
Dark beers are often stereotyped because of extreme pastry stouts, but many dark styles are nuanced, balanced, and drinkable. Low-ABV options like Guinness can be light, smooth, and refreshing despite a dark appearance. Brewers are reintroducing classic styles such as schwarzbiers and Czech dark lagers that work well on warm days. Balance—between sweetness, bitterness, and astringency—creates complexity and showcases multiple flavors without one dominating. Properly balanced dark beers reward both casual sipping and deeper tasting, offering notes ranging from toasted sourdough crust and dark chocolate in porters to clove and raisin in Belgian ales.
Read at www.esquire.com
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