Getting Savory: The Rise of Umami in Craft Beer

Forget what you think you know about hoppy IPAs and sweet stouts. There's a new flavor on the block, and it's all about the savory notes of umami.

You might be thinking, "Umami in beer? What is this some kind of gimmicky fusion?" Trust me, this isn't your beer with a side of miso soup. Umami, that savory "fifth taste," is popping up in craft brews nationwide, adding a depth and complexity that beer lovers are craving.

So, where's this umami coming from?

• Soy Sauce & Miso: These Japanese staples are finding their way into everything from stouts to lagers, adding a salty, meaty roundness.
• Mushrooms & seaweed: Ingredients often associated with Eastern cuisine are lending their earthy, savory notes to a surprising number of brews.
• Roasted barley & smoked malt: Traditional ingredients, when roasted or smoked to the extreme, unlock their inherent umami potential, creating truly complex and unique flavor profiles.

But why is umami so cool in beer? **

Because it balances out the sweetness, bitterness, and acidity of other flavors, creating a more harmonious and satisfying drinking experience. Think of it like adding a pinch of salt to your food: it elevates the other flavors and makes everything taste more delicious.

Ready to explore?

Ask your local beer store or brewery for recommendations on umami-forward brews. You might be surprised at what you find!

Let me know in the comments if you've tried any umami beers and what you thought!