Beer (particularly craft beer) is a misunderstood beast. There are loads of misconceptions that are clouding the minds of beer lovers everywhere. We think it’s high time those myths were put to bed, so we’re starting with these five…

Myth #1: Beer is best served ice-cold

Don’t let the frosty pint glasses in the ads fool you – not all beers are meant to be enjoyed at arctic temperatures. The truth is, different beers have different optimum temperatures to experience their flavour – drink them too cold and you start to lose the aromatics. Often the darker the beer, the warmer it should be served. There are always exceptions to the rule but this knowledge should lead you in the right direction most of the time.

Myth #2: Ales are darker than lagers

All you have to do is look at an IPA to know this myth has no merit. Ales can be pale and lagers can be dark. The colour of a beer is determined by the malt; dark malt = dark beer. The truth is it’s the yeast that makes a lager a lager and an ale an ale. Lagers are made with bottom-fermenting yeast, which creates a crisp flavour. Ales on the other hand are made with top-fermenting yeast, which produces complex, fruity notes. So, what’s the moral of the story? Never judge a beer by its colour.

Myth #3: Dark beers have a higher alcohol content

Our takeout message from the previous myth can be applied here too – colour has nothing to do with alcohol content. It’s actually the amount of fermentable sugars that determine how alcoholic a brew is. The more sugar there is, the more the yeast has to feed on, the more ethanol is produced.

Myth #4: Beer causes a “beer belly”

Beer lovers rejoice! The calories in beer aren’t any more likely to make you gain weight than the calories in anything else – it’s excess calories that contribute to a growing gut. In fact, a half pint of beer has less calories than a standard latte. As with anything, if you enjoy it in moderation, you should have nothing to fear.

Myth #5: Wine is more complex than beer

Wine is typically paired with high society and as a result, it has a reputation for intricate flavour notes and profiles. But if you dig a little deeper, you’ll find that the same can be said for beer – maybe even more so than wine. Not only does beer require more ingredients, the process to make it is more complicated, and there is almost double the amount of flavour profiles. It’s important to remember that it’s not a competition… but if it was, beer would come out on top.