Tasting

A pint in Michigan holds 473 milliliters, so an American pint is a bit less than half a liter. It's served in a slender glass with a slightly flared rim, which holds a good head and preserves the aroma well. Smaller glasses are used for strong beers.

An American IPA is best enjoyed chilled but not ice-cold, around 7 to 10 degrees Celsius. Too cold, and the aroma stays trapped in the glass. Bell's Two Hearted Ale first shows grapefruit peel and pine resin, followed by a clean bitterness and a dry finish.

Founders All Day IPA is lighter and fruitier, with citrus aroma, little sweetness, and a fresh hop character. The beers from Keweenaw in the north make a good contrast: the Widow Maker Black Ale is dark but not heavy, with roasted notes and a mild finish.

Strong stouts call for a different glass and temperature. An Imperial Stout belongs in a tulip or snifter, served around 10 to 13 degrees Celsius. That's when the aromas of coffee and chocolate come through best. Sip it slowly, since a beer above ten percent alcohol packs more punch than its taste suggests.

Pouring and takeout often work differently in Michigan than in Germany. Many breweries fill beer into a growler, a glass bottle holding 1.9 liters, which you get refilled at the brewery. Tasting boards with four to six small glasses are called "flights."