Last month I started a series with my Beer 101 column looking at how to introduce newly beer-interested people to the range of craft beer flavours. The first part (whch you can read here) took those initial baby steps with all-malt lagers and blonde ales. This month we take the second step – moving into the malty, darker end of the spectrum. You can read the post here. In it I offer specific beer suggestions. Here I will just outline my logic.

I argue to start with dark lagers – Dunkels and the like – as the easiest transition, although if those seem to big a jump for your friend, amber lagers could be a half step. However, how different is Creemore Springs from Boston Lager, for example? That is why I suggest starting with something darker.

The next step is to return to ales, with brown ales and then into porters. I would spend a fair bit of time with porters, as there is a big flavour range available, from more chocolatey to more roasty and even some big, sweet Baltic porters. Similarly with the shift to stouts. There are enough of them out there that you can find a relatively more subdued version, like Gahan’s Sydney Street before bumping up to more aggressively roasty versions.

The final step in the land of dark would be, of course, Russian Imperial Stout. There is absolutely no need to go that far if your friend does not wish it. RIS’s are not for everyone. Even I find at times they can be just too much beer for the moment. Again, there is a nice range that you can offer.

By the time the journey is finished, your friend will have worked their way through lots of malt flavours – from caramel and soft butterscotch to chocolate to dark roast coffee. All in beer. They will be amazed.

Next month I will look at some of the more challenging flavours to introduce, including bitter, sour and odd ingredients.