{"id":25115,"date":"2024-01-09T14:42:14","date_gmt":"2024-01-09T13:42:14","guid":{"rendered":"https:\/\/www.vinhood.com\/?p=25115"},"modified":"2024-01-09T15:04:17","modified_gmt":"2024-01-09T14:04:17","slug":"have-you-ever-heard-of-hybrid-beers","status":"publish","type":"post","link":"https:\/\/www.vinhood.com\/en\/public-post\/have-you-ever-heard-of-hybrid-beers\/","title":{"rendered":"Have you ever heard of hybrid beers?"},"content":{"rendered":"

The brewing world is so wide and diverse that <\/span>discussion cannot be limited to just \u201c<\/b>Beer<\/i><\/b>\u201d<\/b>.
\n<\/span>Hundreds<\/b> of brewing styles now exist around the world, and to navigate this <\/span>vast ocean<\/span><\/i> without getting lost, one must <\/span>be familiar with at least some of the classifications<\/b>. <\/span>Beers can be subdivided according to <\/span>color, alcohol content, historical-geographical origin, or fermentation method<\/b>.<\/span><\/p>\n

HIGH, LOW, OR SOUR?<\/b><\/h2>\n

If you consider yourself to be somewhat of a beer connoisseur, and not exactly a novice, you\u2019ve certainly heard of the <\/span>primary fermentative families<\/b>. <\/span>High and Low<\/b> (<\/span>Top and Bottom fermentation<\/span><\/i>) alone account for more than 90% of production worldwide.<\/span><\/p>\n

High and Low refer to the different <\/span>temperature<\/b> ranges<\/b> in which their respective yeasts (<\/span>yes, two different yeasts are used<\/span><\/i>) perform at their best (<\/span>higher or lower<\/span><\/i>) and indicates the <\/span>position in the fermentation vat<\/b> where the more tumultuous phase takes place. <\/span>Basically, <\/span>on one side you have Lagers<\/b> (<\/span>low<\/span><\/i>) from Germany and neighboring areas, and <\/span>on the other side Ales<\/b> (<\/span>high<\/span><\/i>), with a strong bond between Belgium and the United Kingdom.<\/span><\/p>\n

If you\u2019re a true <\/span>beer-connoisseur<\/span><\/i>, you\u2019ve probably heard of <\/span>spontaneous fermentation<\/b> (<\/span>Lambic and Gueuze, to give you an idea<\/span><\/i>) <\/span>or mixed fermentation<\/b> (<\/span>all those styles in which a second fermentation, involving lactobacilli and\/or acetobacter comes into play, without disturbing our Bifidobacterium or Jamie Lee Curtis…<\/span><\/i>), which together make up the microcosm of <\/span>Sour Ales<\/b>.<\/span><\/p>\n

However, few are familiar with the last fermentative family, not last in terms of time, but in terms of number: <\/span>the hybrid<\/b>.<\/span><\/p>\n

\"birre<\/p>\n

ILLEGITIMATE AMERICAN DAUGHTERS<\/b><\/h2>\n

The name already says a lot and implies that they\u2019re <\/span>beers which straddle the two fundamental fermentative families<\/b>: High and Low. <\/span>Americans, as the true <\/span>cowboys<\/span><\/i> they are, coarsely and inelegantly call it \u201c<\/span>the b*stard son of German Lagers and English Ales<\/span><\/i>\u201d.<\/span><\/p>\n

That about says it all…<\/span><\/p>\n

Hybrid fermentations are, therefore, <\/span>beers produced with high fermentation yeasts, but prepared at low fermentation temperatures<\/b> (<\/span>or vice versa<\/span><\/i>). <\/span>And why on earth, you might ask, should we complicate our lives when there are already High and Low to choose from? <\/span>Simple, because <\/span>even culinary evolution is an ongoing <\/b>continuum<\/i><\/b> of randomness and causality<\/b>, and our hybrids are certainly no exception.<\/span><\/p>\n

First of all, you have to know that <\/span>all hybrid beers are American<\/b>, and it couldn\u2019t have been any other way. <\/span>Born in that <\/span>meltin’ pot<\/i><\/b> of European cultures<\/b>, in many cases from countries with a strong brewing tradition (<\/span>Belgium, Ireland, Poland, etc.<\/span><\/i>), which, when combined, created a new tradition that fully represents the stars and stripes (<\/span>e pluribus unum<\/span><\/i>), free from barriers and dogmas, yet incredibly rich in creativity.<\/span><\/p>\n

In a word, <\/span>American<\/b>!<\/span><\/p>\n

These children of a lesser God gave birth to <\/span>only three hybrid beers in two centuries<\/b>, quite a rarity. <\/span>So, if you want to maintain your right to call yourself a true <\/span>Beer-Geek<\/span><\/i>, then you have to get to know them.<\/span><\/p>\n

DAMN REDCOATS!<\/b><\/h2>\n

The first one, chronologically speaking, is <\/span>Cream Ale<\/b>. <\/span>America, like a good former colony of King George III, retains a <\/span>strong British influence<\/b> (<\/span>I mean, they do speak English, in their own way<\/span><\/i>). <\/span>An influence that, in the brewing world, grew rapidly<\/b>, considering that the previous two dominant cultures, French and Spanish, just couldn\u2019t keep their grades up. (<\/span>You like to win easily, huh?<\/span><\/i>)<\/span>\u00a0<\/span><\/i><\/p>\n

Thus, American styles began as <\/span>British styles, house-trained by Uncle Sam<\/b>, with the helping hand of the native people, who were already skilled fermenters. T<\/span>his was the situation until the early <\/span>19th century, when Lagers, especially Pilsners, arrived in the New World<\/b>. Just like on the Old Continent, there were a success from coast to coast as well! <\/span>Contrary to Ales, low fermentation beers are <\/span>cleaner, drier, simpler, and more delicate<\/b>, subtly focused on grains rather than hops, and without too many fruity esters.<\/span><\/p>\n

Canada and the midwestern states<\/b>, the three Ms (<\/span>Minnesota, Missouri, and Michigan<\/span><\/i>), began to convert their production and <\/span>produce them in large quantities<\/b>, gradually and peacefully invading the rest of North America.<\/span><\/p>\n

CREAM ALE, WHEN NECESSITY IS THE MOTHER OF INVENTION<\/b><\/h2>\n

And the other brewers? They couldn’t exactly just stand by and watch, so, caught off guard, they decided to <\/span>adapt their Golden Ales and Blonde Ales to the market<\/b>. <\/span>Sort of like the famous saying attributed to Marie Antoinette, \u201c<\/span>If they don\u2019t have bread, then let them eat cake<\/span><\/i>\u201d, if we don\u2019t have Lager yeast… well, <\/span>then we\u2019ll use Ale yeast, but treat it like Lager yeast<\/b>.<\/span><\/p>\n

Given this talent for making do, I strongly suspect there was an Italian-American involved. <\/span>Anyway… they were successful because this type of production <\/span>significantly softens the aromatic-flavor characteristics of an Ale<\/b>, causing it to resemble a Lager.<\/span><\/p>\n

The name <\/span>\u201dCream Ale\u201d doesn\u2019t imply the use of milk<\/b> or its derivatives, unlike, for example, a Milk Ale, but is rather a commercial and <\/span>marketing<\/span><\/i> choice. <\/span>Initially <\/span>they were known as Sparkling Ales<\/b> (<\/span>effervescent beers<\/span><\/i>) <\/span>or Present Use Ales<\/b> (<\/span>beers for daily consumption<\/span><\/i>). Then brewers managed to turn a small defect related to low fermentation into an attractive quality, from a communication standpoint. <\/span>Despite its mildness, it\u2019s still an Ale, so <\/span>softer, silkier, smoother, and rounder than a Lager<\/b>, in a word… <\/span>Creamy!<\/span><\/i><\/p>\n

The counteroffensive worked, at least until 1919, when the United States was delivered a devastating blow with the Volstead Act, also known as the 18th Amendment, or, to friends, Prohibition. <\/span>The production, sale, import, and transport of alcohol<\/b>, including Cream Ales,<\/span> was prohibited. <\/b>When all seemed lost for our poor hybrid, America\u2019s past enemy, the Canadian Redcoats, came to the rescue! (<\/span>It\u2019s better than a soap opera!<\/span><\/i>) <\/span>Having realized that a market for these beers had developed, <\/span>they began to produce it in the Great White North<\/b>, ultimately saving it. <\/span>Then in 1933, having survived this moment of Temperance, both countries continued to produce it.<\/span><\/p>\n

Today Cream Ales are <\/span>blonde, bright, light<\/b> (<\/span>4%-5.5% ABV<\/span><\/i>), clean, simple, easy-to-drink, and refreshing, thanks to their carbonation, with delicate <\/span>notes of malt and corn<\/b>, which, in keeping with American tradition, uses 20% <\/span>grist<\/span><\/i> in the recipe. <\/span>It\u2019s perfect for those looking for a pleasant and <\/span>unpretentious glass of beer<\/b>.<\/span><\/p>\n

\"birre<\/p>\n

THE GOLD RUSH…OF BEER!<\/b><\/h2>\n

While the north was engaged in these skirmishes, which, luckily for us saintly drinkers, ended well, we continue our <\/span>coast-to-coast<\/span><\/i> road trip to <\/span>California, where they weren\u2019t sitting idle<\/b>. <\/span>This is the time of the famous <\/span>Gold Rush<\/span><\/i>, of <\/span>Oh Susanna<\/span><\/i>, of the birth of Levi\u2019s jeans (<\/span>not coincidentally by Bavarian-born Levi Strauss<\/span><\/i>), and of Gold Fever, which,<\/span> between 1848 and 1855, brought thousands upon thousands of Europeans to California<\/b>.<\/span><\/p>\n

And in the same way that our Italian grandparents left with a cardboard suitcase, a wheel of cheese, and a <\/span>bottle of Fernet<\/span><\/a>, their Central-Northern European grandparents left with the same cardboard suitcase, but with <\/span>the family recipe for beer and their own yeast<\/b>, sort of like the mother of vinegar or bread. <\/span>We\u2019re talking about more than <\/span>300,000 desperate people in search of fortune<\/b>. <\/span>Imagine <\/span>how much beer was needed to quench their thirst<\/b> or to help them forget their bitter disappointment (<\/span>because only a truly small fraction of them actually got rich<\/span><\/i>).<\/span><\/p>\n

And so, in the <\/span>San Francisco Bay Area<\/span><\/i> a <\/span>new kind of beer production<\/b> began, which spread throughout California, or rather throughout all of the areas affected by the Gold Rush, <\/span>with limited technological equipment, no refrigeration, <\/b>and whatever yeasts they had available. <\/span>The climate of the <\/span>Golden State<\/span><\/i> (<\/span>with a high of 120\u00b0F<\/span><\/i>) is ever so slightly different than that of the Bavarian Alps (<\/span>-10\u00b0F in winter<\/span><\/i>), and so they found themselves with a <\/span>Lager yeast that had to work in unfamiliar conditions.<\/b>.<\/span><\/p>\n

FOG IN THE PO VALLEY? NO, IN CALIFORNIA!<\/b><\/h2>\n

But necessity is always the mother of invention, and to find some respite from the heat, the <\/span>beer was put in large, wide, and low open vats on the rooftops of buildings<\/b>, where, thanks to the <\/span>cool night air<\/b> that came down from the <\/span>White Mountains<\/span><\/i>, it managed to <\/span>cool naturally<\/b>.<\/span><\/p>\n

The temperature difference created <\/span>immense columns of water vapor<\/b> that rose from the houses into the sky, giving it the name \u201cSteam Beer\u201d. <\/span>Interest in this beer grew as rapidly as the gold frenzy, following its same fate, and, with the <\/span>depletion of the gold deposits, lost its <\/b>appeal<\/i><\/b>, fading into oblivion. T<\/span>his eclipse lasted until 1981 when, in the midst of the <\/span>Craft Beer Revolution<\/span><\/i>, a historic brewery, <\/span>Anchor Brewing<\/b>, located in San Francisco itself, decided to <\/span>revive the tradition<\/b>, <\/span>even trademarking the name. <\/b>This is why today every other producer must call it <\/span>California Common<\/b> (<\/span>though it\u2019s still the same beer<\/span><\/i>).<\/span><\/p>\n

Today\u2019s Steam Beer <\/span>is no longer produced with rudimentary techniques<\/b>, but rather with the utmost care, while still maintaining its distinctive aromatic-flavor profile. <\/span>It\u2019s a <\/span>clear and amber beer with a fruity, malty, and toasted flavor and a hint of caramel.<\/b> The use of traditional American hops (<\/span>not modern citrusy or tropical ones<\/span><\/i>) give it the aromatic notes of wood and mint.<\/span><\/p>\n

High carbonation and a low alcohol content (4.5% to 5.5%) complete its <\/span>identikit<\/span><\/i>.<\/span><\/p>\n

SOME LIKE IT COLD<\/b><\/h2>\n

Also in America, specifically in <\/span>Portland, OR<\/b>, and then spreading throughout the entire <\/span>Pacific Northwest<\/span><\/i>, after a slumber of over one hundred and fifty years, <\/span>the third and final <\/b>Hybrid Beer <\/i><\/b>was born, and it could be none other than an IPA!<\/span><\/p>\n

IPA<\/b> is the quintessential beer of the <\/span>American Renaissance<\/span><\/i>, iconic in the <\/span>Craft Beer<\/span><\/i> Revolution, and the first American <\/span>Christmas Beer<\/span><\/i>, the beer that, for better or worse, <\/span>has shaken things up more than any other<\/b>, exposing us to flavors that we weren\u2019t accustomed to. <\/span>Over the decades we\u2019ve seen many styles, sub-styles, and variations (<\/span>Session IPA, NEIPA, Black IPA, etc.<\/span><\/i>) appear. In 2018 a new member was welcomed to this widely extended family.<\/span><\/p>\n

The father of the latest addition is <\/span>Kevin Davey, a master brewer from the Wayfinder Brewery<\/b>. <\/span>This IPA, specifically a West Coast IPA, <\/span>is made with Lager yeasts, but fermented at higher temperatures<\/b>, to achieve a <\/span>fermentative profile as free as possible of esters,<\/b> allowing the American hops (<\/span>fruity, tropical, resinous, etc.<\/span><\/i>) to take center stage, aromatically speaking.<\/span><\/p>\n

Basically, <\/span>an IPA that, \u201c<\/b>technically<\/i><\/b>\u201d isn\u2019t even an IPA<\/b> as it\u2019s missing the \u201c<\/span>A<\/span><\/i>\u201d for Ale!<\/span><\/p>\n

\"birre<\/p>\n

THE ITALIAN JOB<\/b><\/h2>\n

An idea that aspires to maintain a careful balance, <\/span>straddling the American tradition of California Common and WCIPA and that of Italian Pils<\/b> (<\/span>celebrated and revered in the United States<\/span><\/i>), invented by Agostino Arioli of <\/span>Birrificio Italiano<\/span><\/a>, way back in 1996, which led to the creation, one after another, of IPL (<\/span>India Pale Lager<\/span><\/i>), Hoppy Lager, and Dry Hopped Lager.<\/span><\/p>\n

This Cold IPA (<\/span>by now you know that \u201ccold\u201d doesn\u2019t refer to the serving temperature<\/span><\/i>) is <\/span>light and clear, has a well-pronounced bitterness, a clean, dry finish,<\/b>, a very subtle malt base, and an abundance of grass and pine, with hints of tropical, citrus, and fruity flavors.<\/span><\/p>\n

Will it be the new <\/span>Big Thing<\/span><\/i> of the global beer scene, surviving and carving out its own place in the market, or will it remain a simple <\/span>One Hit Wonder<\/span><\/i>? <\/span>It\u2019s too soon to be sure, also considering that <\/span>it only arrived in Italy last year<\/b>. <\/span>Only time will tell! <\/span><\/p>\n

PS – If you managed to make it all the way to the end of this article then you fully deserve the title of \u201c<\/span>Beer Geek<\/span><\/i>\u201d. <\/span>Well done!<\/span><\/i><\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

The brewing world is so wide and diverse that discussion cannot be limited to just \u201cBeer\u201d. <\/p>\n","protected":false},"author":27,"featured_media":25109,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[102,83,652],"tags":[491],"solution_tag":[],"class_list":["post-25115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosity-and-education","category-magazine-en","category-public-post","tag-beer"],"acf":[],"yoast_head":"\nHave you ever heard of hybrid beers? - Vinhood<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vinhood.com\/en\/public-post\/have-you-ever-heard-of-hybrid-beers\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Have you ever heard of hybrid beers? 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