Beer is my beverage of choice at social gatherings. In my college years, I tolerated it because everyone was drinking it. Back then, the most important quality was cheapness. Nowadays, my palate and standards are different. And with the popularity of craft beers and local breweries, there are plenty of options to enjoy. Although I’m no expert, I have learned a thing or two over the years. It’s an exciting time to get into beer culture, whether you’re a beer novice, a brand loyalist, or you’re someone who likes to shake it up and try something new. 

I’m a light lager girl for two reasons: it’s lower in both calories and ABV (alcohol by volume). Generally, a 12-ounce lager has around 140-150 calories and 5-6 percent ABV, compared to a light beer which has 90-100 calories and 3.8-4 percent APV. It may not seem like a huge difference, but over the course of an evening, the calories add up, and a lower ABV could be the difference between driving or walking home. 

Traditionally, beer is made with four ingredients: grain, hops, yeast and water. Added ingredients can result in drastically different tastes. The choices on a beer list at any tap room can be overwhelming, so here is my general guide. 

Ale and Kölsch are light in color and taste, fermented at warmer temperatures resulting in hoppy, fruity and spicy flavors. Brown ales are darker in color and heavier, with a nutty undertone.

Pilsner and Lager are light to medium-colored beers, fermented at cooler temperatures. They also undergo a secondary fermentation process called cold stabilization, which stores the beer at even colder temperatures: think rocky mountain stream. The result is a smooth, mellow tasting beer. 

Octoberfest (also called Märzen) is a Bavarian lager, traditionally served at Octoberfest in Munich, Germany. The first Octoberfest in 1810 was a weeklong celebration for the wedding of Prince Ludwig and Princess Therese von Sachsen-Hildburghausen. The delicious, sweet lager, a bit higher in ABV, is one of my seasonal favorites.

Hefeweizen is German for wheat beer (made of at least 50 percent wheat.) It is straw colored, cloudy and has a light, musty taste with hints of banana and clove. Hefeweizen was an acquired taste for me, which required a trip to Germany to truly solidify my appreciation.

Radler and Summer Shandy are other popular seasonal beers, with a 50/50 mix of lager or hefeweizen and lemonade. It’s light, refreshing and the perfect summer beverage.  

Porters and Stouts are darker, heavier and higher in calories and alcohol content. Both use barley to create a distinct flavor profile. Porters are brewed with malted barley, which creates a mellow, sweet beverage, with hints of chocolate, caramel or coffee. Stouts use unmalted roasted barley which creates a robust, bitter taste. Originating in 18th century Dublin, Guinness is the most popular stout. It is dark in color, but the taste is mellow, smooth and creamy, and at 125 calories per 12 oz. and a low 4.2 percent ABV, it’s a great choice for those all-day St. Patrick’s Day celebrations.

IPAs (India Pale Ale) have exploded in popularity in the last decade. Originated in 18th century England, IPAs were brewed with extra hops and a higher alcohol content to prevent spoilage during the long shipment to English colonies in India. IPAs are complicated, with nine distinct types, hazy versus non-hazy profiles, and regional differences (East Coast IPA vs West Coast IPA). The ABV is high, some up to 12 percent. In my opinion, IPAs taste hoppy and grapefruity, making them my least favorite beer. Still, I always have some in my fridge for the unexpected IPA-drinking guest. Founder’s All Day IPA is a great option, since it has a lower 5 percent ABV, so you don’t have to worry about finding your guest face down on the bathroom floor. One kind of IPA that I do like (which isn’t included in the standard nine types, another complication) is Milkshake IPA. Milkshakes are a hazy IPA brewed with milk sugar. They really do taste like a sweet, creamy milkshake. I highly recommend indulging if you find one on the menu.

Sours have lower ABV and a variety of fruity flavors. Another drink I don’t favor, I typically lump them into the IPA category, but to experienced taste buds, sours are very different. Lactic acid produced by bacteria during fermentation is responsible for the flavor profile. 

Trappist beer is a personal favorite because of its fascinating history, but it’s difficult to find locally (the most obtainable is the Belgian brand Chimay.) The Roman Catholic Order of Cistercians of the Strict Observance, also known as Trappist monks, originated in 1098. The group needed a way to sustain themselves, and beer was in high demand, so monks began brewing in the abbeys and monasteries. They only brew what they can consume and sell locally or to fund charitable works. Today, only 10 breweries in Europe meet the strict criteria of the International Trappist Association (ITA). Trappist beer is rich and very strong in flavor, with an ABV between 8 and 12 percent. Belgium’s Abby Saint-Sixtus Westvleteren is widely considered the best beer in the world. Unfortunately, they don’t ship outside of Belgium, and you can only buy it certain times of the month. They do have a tap room and gift shop that you can visit, which is completely off the beaten path, but it’s well worth it to taste the “best beer in the world” and earn the bragging rights that go with it! 

Unfortunately, I can’t mention every beer out there, but if you want to experiment, the areas in and surrounding Mt. Lebanon have many great options. I suggest ordering a flight, which is several small glasses of beer on a board, instead of committing to an entire glass of something that you might not like.

Tucked inside a residential neighborhood on Castle Shannon Boulevard, Hitchhiker Brewing is heavy on IPAs and sours, and they do them very well. Conversion Blond Ale is my go-to, and nothing beats their outside beer garden on a hot day. 

East End’s Uptown taproom has a good selection of different kinds of beers. Hefe Weisen is my favorite, and while you’re there make sure to order from their interesting pizza menu. 

Back Alley Brewing opened in 2023, just down the block in Dormont, and they brew everything on site. Located in the former Dormont Borough Building (and later, Anne Gregory for the Bride) the building has been renovated into an open-air taproom/bar, while preserving the architectural details of the 100+ year old building. The brewing tanks are in the old fire truck garage in the back. The Mountain of Gold is a solid lager, but my favorite is the seasonal Snowed In, a tasty, spiced winter ale. They also have a selection of every style of beer, including an IPA or two, so no one’s palate is left out. A revolving cycle of food trucks by the front door completes a local evening out.

Venturing out a little further into Bethel Park is Spoonwood, an extremely popular destination for suburbanites. Offering a great selection of brewed-on-site staples and seasonals, Spoonwood also features a respectable food menu. I found the Working Class Hero Cream Ale an interesting and enjoyable choice.  

I’d be remiss if I didn’t mention the Saloon of Mt. Lebanon. Although not a brewery, their extensive and always changing beer list helps you find selections from many local breweries. It is hands down, where I spend most of my beer drinking time.  

Cheers to you on your next beer adventure, and while you’re at it, download the Untappd app. It’s like social media for beer lovers, enabling you to check in and keep track of all the new beers you try. Virtually toasting your friends has never been so much fun!