Boozin’ Blog

The hallmark of the craft beer revolution in the US has been extremes. Brewers strive to produce beers with more hops, more malt, more adjuncts – extras like fruit or spice – and of course more alcohol while maintaining beers with drinkability. They don’t always succeed but when they do the results can be pretty incredible. But even the most artfully brewed of these beers tend to be big and overwhelming; one can’t enjoy more than one of two of them before succumbing to the high doses of alcohol.

But sometimes a person just wants a simple, tasty beer that isn’t going to put him under the table, a beer that can be enjoyed one after another throughout an evening. The British call these session beers.

There’s a movement afoot among some US craft brewers to bring the session beer to America. The idea is to brew beers that are moderate in alcohol, three or four percent, while still being flavorful and not watery. These styles aren’t hard to produce, as mentioned above the British have been making them for quite some time so there are plenty of examples to choose from. And they can be very enjoyable.

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