Monday, February 23, 2009


As I sat drinking a pint of Fuller's ESB last night, I couldn't help but notice the difference between it and what I might consider an American version of the same. What came to mind was Anderson Valley's ESB (although it stands for extra special beer, if I remember correctly). But it's not just ESB, it happens with everything else too. There's just a different taste. This doesn't surprise me at all, it just makes me curious. Why are they different? Is it the malt? Is it the hops? The yeast? What is it that makes beers with similar names and classifications such different animals?

If anyone could shed light on this, it would be amazing.


Thom said...

Well in the specific case of Fuller's ESB it is the yeast strain. It is very flocculant, leaving a lot of body and the lovely flavour that is common in Fuller's ale. ESB show cases the yeast best.

Artist formerly known as Wurst said...

Most American micros hop the shit out of everything, and use a neutral ale yeast to allow the hops to shine. English beers are about subtle flavors and balance.