How to drink beer like a pro

Friday November 3rd, 2017

As the warmer months approach, it is more than likely a few people will be indulging in a variety of beers. However, not all of those people will be drinking for the pure taste.

At South Wharf there are a few spots you can visit which feature a large range of beers for you to ignite various senses. For a good Hefeweizen head down to Munich Brauhaus where you can enjoy a grand selection of Bavarian delights.

If that is not your thing then pop by the Common Man where you can peruse their selection of local and imported beers. With Parma Mondays and Trivia Tuesdays, there is always some beer related activity happening at Common Man.

We can’t talk beer on South Wharf without mentioning The General Assembly, this Melbourne institution has a mammoth selection of 49 premium beers on tap. They have also just launched a brand-new summer menu to tempt your belly. Talk to the bartenders who are always keen to share their knowledge.

If you are going to fully enjoy a beer by the Yarra or even on your porch at home there are a few things to remember.

Terms to get familiar with:

  • Hops: Flowers used as a flavouring, antibacterial and stability agent in beer, which injects zesty, citric or bitter flavours.
  • Malt: Germinated, dry, cereal grains. Barley is the most commonly malted grain as well as wheat, rye and oats.
  • Head: The frothy foam on top of beer which is produced by rising bubbles of gas, typically carbon dioxide.

Drinking from the bottle is for slobs

Aroma plays a big part in how we absorb flavour. It is immensely more enjoyable when you can smell the various aromas of a well-prepared dish and this goes for beer as well. Drinking beer straight from a bottle pretty much severs most of the connections between your sense of smell and the outside world.

Drinking beer from a glass opens up its aroma and pouring your beer into the glass activates the carbonation creating a foamy head. Each time a bubble pops a fresh slice of positive energy is released into your nasal passages.

Pair your meal up

A good beer a can bring out the best in any dish—if you know which kind to choose. Ask yourself if you want a complimentary or contrasting brew.

For a more in-depth guide check out this one right here.

Support independent breweries

Larger multinational conglomerates can make things difficult for indie breweries who can’t even get a look in. To keep the industry growing and the options open, look for beers that are pushing boundaries and ask questions about the origins of beer brands.

Drinking fresh is the best option

Most beer is designed to be drunk as fresh as possible. A lot of new styles like the New England IPA have to be treated like milk – drink them ASAP. They have a 2-4 week lifespan in general, mostly because of the intense dry or double dry hopping they go through, and the flavours can dip rather fast.

When you hit up the bar, ask the bartender how fresh the beer is and how often they rotate their taps. Local beers are most likely going to be the freshest as they don’t have to spend as much time in transit.

Try everything!

There are so many different styles to try, why not give them all a shot? OK, maybe not ALL of them but don’t limit yourself to one type of beer. Who knows, maybe you’ll fall in love with a Gose or Berliner Weisse?  

“Just because you grew up on VB doesn’t mean you only like lagers.”
Craig Thorn – Beer & Other Shhh

So, this summer we invite you to visit South Wharf and learn a thing or two about drinking beer like a pro – just make sure you bring a drinking buddy to keep an eye on you.