Beers for Fall

The fall is a season of renewal and good beer, which is why we recommend seven styles to clink glasses and celebrate big. 7 seasonal stylesBrown AleIt derives from the historical English style London Brown, created in 1902 and considered the sweetest beer in London. It is currently brewed with caramel malt. On the palate, it is light and sweet, with aromas of nuts, chocolate, and caramel. PorterIts origin is disputed between England and Ireland. It was a recipe created specifically for workers with very heavy physical tasks, combining three types of ales. It is dense, smells of bread and chocolate, and has a robust taste on the palate. StoutCreated in the United Kingdom as an evolution of the Porter, which needed a higher alcohol content for its journeys to the English colonies and northern Europe. It is very dark in color, with roasted notes and a pronounced coffee flavor. There are two variants of this style that will brighten your day: American StoutThese are beers with aromas and flavors of coffee and dark chocolate. On the palate, they are creamy and warm due to their alcohol content. Russian Imperial Stout This is the crown jewel. It is the most alcoholic beer among the variants of the style and the most popular among the Russian imperial court. It generally uses very intense roasted malts, has notes of nuts, and a warm, elegant finish that will make you forget about European mulled wine. In fact, the English, who are the main producers, became fans of the style after the Napoleonic Wars when they were left without vineyards. Try it with a savory stew, a mole, or a dessert with chocolate or burnt caramel. WeizenbockThis is the Weizen that makes a difference. It is a Lager beer, unlike the German wheat beers which are Ales. It has a lot of alcohol, with a creamy taste and a strong profile, with bread and wheat grains. It would be the equivalent of a distilled beer. Perfect for toasting in the company of charcuterie, sausages, or BBQ preparations. Doppelbock It is a Bavarian specialty, brewed in Munich by the monks of San Francisco de Paula, who considered it “liquid bread.” It is rich, malty, and has roasted flavors (sometimes, depending on its version, it has a slight touch of chocolate).