The Naked Pint with The Beer Chicks

Listen to the interview.

Christina Perozzi and Hallie Beaune are good friends- and Beer sommeliers. They bonded bover their one true love, craft beer. Together they decided (over beers, of course) to write The Naked Pint: An Unadulterated Guide to Craft Beer,  so that everyone could know craft beer as well as they did.  They say  “to know beer is to love beer”.

Here’s a peak at some of the tips they offered today:

(Most) beers are either ales or lagers. The color of the beer has nothing to do with the flavor. Dark beer doesn’t mean bitter or strong or creamy beer. It simply tell you to what degree the malt has been roasted or toasted. Dark beer can be light and crisp. Hops (which are “invisible” in the beer) determine the bitterness.

The temperature at which you serve your beer is  important. Cold inhibits flavor. Most Americans serve their beer too cold. Drinking from the bottle leaves your nose out of the experience, so pour it into a glass for fullest flavor. A nice wine glass will do it, or you can start to collect beer glassware.

A favorite beer to cook with: Porter or stout made into a reduction, serve with ribs or pork.

A favorite beer for women:  Unibroue Ephemere, with flavors of apple musk and coriander

Great beer for desserts and chocolates: a beer made in the methode champenoise bottled in beautiful corked bottles, Malheur Dark Brut Reserve. Serve with a plate of chocolate truffles. Yum!

What to drink at your Super Bowl party? Mama’s Little Yella Pils It comes in cool cans with a special lining and a light crisp taste with notes of grain.

Find more on  thenakedpint.com or beerforchicks.com