classic beer styles - tapintoyourbeer.com · f budweiser f michelob f busch 4.2 – 5.1% abv 8 –...
TRANSCRIPT
Anheuser-Busch InBev © 2015
BEER STYLESC L A S S I C
Geography & Climate
Culture & History
Ingredients
Aroma & Taste Profile
Brewing Technology
Yeast & Fermentation
Beerisbrewedinmanydifferentstyles,definedbysixkeyelements:
Uniquegeographiccircumstancesleadtodevelopmentofastyle.Someexamples:
� AirbornemicrofloraaroundBrusselsforLambic’suniquespontaneousfermentation
� SoftwaterintheCzechcityofPlzeň(Pilsen)allowedthecreationofapalelagerwithsmoothbitterness
� NativeAmericansix-rowbarleyvarieties(highenzyme&protein)arewellsuitedtobrewingwithunmaltedcerealgrains
Ingredientshaveamajorimpactonappearance,aromaandflavorofbeer:
� Themainingredientsforbeermakingarebarley(malt)andhops
� Specialtyingredients:
f Specialtymaltslikechocolatemaltandcaramelmalt
f Specialtyextracts(honey,sugar,etc.)
f Fruitsuchasraspberries,cherriesandcitrusfruits
f Spicesincludingvanillaandnutmeg
Brewingtechnologyhasadirectimpactonthepropertiesofbeer:
� Specializedequipmentcanbeusedtocontrolspecificparametersduringthebrewingprocess
� Temperaturesandresidencytimescanbevarieddependingondesiredoutcome
Yeastandfermentationcanalsodefineabeerstyle:
� Basedontheyeaststrainused,beerscanbeclassifiedaslagersorales
� Thereareafewstylesthathavecharacteristicsofbothlagersandalesandareclassifiedashybrids
� Inadditiontoyeast,somebeersarefermentedusingbacterialikelactobacillustocreateuniqueflavorsandaromas
Ales
� Topfermentingyeast-Saccharomycescerevisiae
�Warmfermentations(~20oC/70oF)
� Short/nomaturation
� 5-20daycycles
� Fruity,robustflavors
Lagers
� Bottomfermentingyeast-Saccharomycesuvarum(carlsbergensis)
� Coldfermentations(~10oC/50oF)
� Coldmaturation
� 10-30daycycles
� Clean,crispflavors
Aromaandtastecombinetocreateawiderangeofflavorprofilesandappearance.Forexample:
�� Stoutshaveroasted,coffeenotes
�� American�Pale�Aleshaveprominenthoppyaromaandflavor
��Munich�Dark�Lagerhasapronouncedmaltcharacterwithlittlehopbitternessandaroma
Beer Styles:
Ales
American Ale: Pale Ale
Popular style based on English pale ale
� BeerwithsignificantNWhopcharacter(Cascade)
� Dryhopped
� Citrusyhoparoma,bitter,malty
� Commercialexamples:
f SierraNevadaPaleAle,DrifterPaleAle
4.5 – 6.0% ABV 30 – 50 IBU
English Ale: Bitter/Pale Ale
Bitter, slightly malty, slightly fruity, floral hop aroma, low CO2
� Types:Ordinary,NutBrown,Special(Best),ESB
� Bittersarecaskconditionedversionsofpaleale
� PaleAlemaltandEnglishhopvarieties,e.g.Fuggles,Goldings
� Commercialexamples:
f Bass,Boddingtons,GooseIslandHonker’sAle
3.2 – 4% ABV25 – 35 lBU
English Ale: India Pale Ale
Higher in alcohol, more bitter with a distinctive hoppy-citrusy signature
� TraditionallyIPAswerebrewedstrongerandwithmorehopsinordertosurvivelongjourneysaboardshipstoIndia
� PaleAle/crystalmalts,English(traditionalIPA)andUS(AmericanIPA)hopvarieties
� Oftendryhopped
� Verybitter,malty,hoppy,strong
� Commercialexamples:
f GooseIslandIPA,LongHammer
6 – 8% ABV50 – 60 lBU
English Ale: Porter
Originally brewed for English laborers in 1700’s; style almost dead in England
� Portersaregenerallylighterbodiedthanstouts
� Dark&caramelmalts
� Caramel,nutty,toffeecharacter
� Commercialexamples:
f BrahmaPorter,AndesPorter
4 – 6% ABV18 – 40 lBU
English Ale: Stout
Opaque, black ale
� Types:Irish,Milk,Imperial,Oatmeal,Oyster
� Brewedwithroastedbarley
� Bitter,roasted/burntflavor
� Commercialexamples:
f QuilmesStout,GooseIslandBourbonCountyStout,RedHookDoubleBlackStout,WidmerMilkStout,Guinness
3.5 – 10% ABV25 – 60 lBU
English Ale: Barley Wine
High gravity, high alcohol ales
� Canbeagedforlongperiods,likewine
� Sometimeswineyeastsorrousingneededtocompletethefermentation
� Strong,malty,chewy,bitter
� Commercialexamples:
f OldEmbalmer,JohantheBarleywine
8 – 12% ABV35 – 65 lBU
German Ale: Kölsch
Smooth, fruity, slightly sweet/bitter, tart
� Cologne(Köln)appellation
� Fermentedwarm,agedcold
� Paleand(sometimes)wheatmalts
� Commercialexamples:
f Dom,Früh
f Küppers
f Reissdorf
f GooseIslandSummertime
4 – 5% ABV20 – 30 lBU
German Wheat Ale: Weissbier
Also brewed as “Dunkle Weizen” and filtered versions called “Kristall Weisse”
� Hefeweizen=unfilteredwheatbeer
� Specialaleyeast,<50%wheatmalt
� Spicy,clove&bananaesters(4-VG,isoamyl-acetate),lowbitterness,highCO2
� Commercialexample:
f Franziskaner
4 – 5.5% ABV8 – 15 lBU
German Wheat Ale: Berliner Weisse
“Champagne of the North”
� Intentionallactobacillusactivity
� Oftenservedwithdashoffruitsyrup(raspberry,woodruff)
� Sour,tart,fruity,highcarbonation
� Commercialexamples:
f BerlinerKindl
f Schultheiss
2.8 – 4% ABV3 – 8 lBU
Belgian Ale: Abbey or Trappist
Proven links to a specific abbey
� TrappistbeersareabbeybeersbrewedinaTrappistmonestary
� House,Dubbel,Trippelstrengths
� Wildyeastandbacterialactivity
� Estery,phenolic,malty
� Commercialexamples:
f Leffe,Chimay
f Orval(involveswildyeastandbacteriafermentation)
5 – 9% ABV25 – 40 lBU
Belgian Ale: Lambic
The oldest surviving brewing technique
� Agedhops(Surannes),unmaltedwheat,fruit
� Spontaneousfermentation
� Varieties:
f Gueuze:BlendedLambic(bottleconditioned)
f Fruit:Raspberry(Framboise),Cherry(Kriek)
f Faro:candysugaraddedtoGueuzeTart,fruity,sour,highCO2
� Commercialexample:
f Belle-Vue
5 – 8.5% ABV5 – 10 lBU
Belgian Ale: WitBelgian white or wheat beer
� Unmaltedwheatupto50%ofgrist
� Spicedwithcoriander/Curaçao
� Extendedmashcycles
� Unfiltered,(usually)bottleconditioned
� Crisp,fruity,refreshing
� Commercialexamples:
f Hoegaarden
f RedHookWit
4.5 – 5.5% ABV3 – 8 lBU
Belgian Ale: Many Others
� Variousstyles:
f FlandersRed:sweet/sourfromWestFlanders
f FlandersBrown:“Zuur”(sour)
f Saison:sweet,tart,summertimebeers
f StrongAles:complex,strongAle
� Widevarietyofattributes
� Commercialexample:
f HertogJanGrandPrestige
Beer Styles:
Lagers
German Lager: German Pilsner
Drier, lighter color and body than Bohemian Pilsner
� Germanmaltsandnoblehops
� AdherestoGermanReinheitsgebot
� Hoppy,crisp,clean
� Commercialexamples:
f Spaten
f Beck’s
4 – 5.5% ABV 25 – 35 IBU
German Lager: Münchener Helles
Created in Munich in 1895 by G. Sedlmayer at the Spaten Brewery
� Pale,everydaybeerofMunich(“hell”inGerman=pale)
� AdherestoGermanReinheitsgebot
� Maltyflavorsdominate
� Slightlysweet,malty,hoppy
� Commercialexample:
f Löwenbräu
4.7 – 5.4% ABV 16 – 22 IBU
German Lager: Märzen / Oktoberfest
German amber lager, first brewed in the early 1800’s
� Brewedinspringtoageinsummer(März=March)
� AdherestoGermanReinheitsgebot
� Malty,mediumbitterness
� Commercialexample:
f SpatenMärzen
4.8 – 5.7% ABV 16 – 22 IBU
German Lager: Münchener Dunkel
Classic style from Munich
� “Dunkel”=dark
� AdherestoGermanReinheitsgebot
� Verymalty,complex
� Balancedhopbitterness
� Commercialexamples:
f LöwenbräuDunkel
f Beck’sDark
4.5 – 5.6% ABV18 – 28 lBU
Originated in Einbeck Germany –1300’s
� Strong,malty,complexbeer
� AdherestoGermanReinheitsgebot
� Germanlaw:>16oBOG
� Commercialexamples:
f HertogJanBockbier
f QuilmesBock
6.3 – 7.4% ABV23 – 35 lBUGerman Lager:
Bock
Strong German lager originally brewed by Bavarian monks
� Strong,rich,malty,complex
� Germanlaw:>18oBOG
� Namesendin“-ator”
� Specialversion:Eisbock-icecrystalsremovedduringcoldmaturation
� Commercialexample:
f Triumphator
7 – 14% ABV25 – 35 lBUGerman Lager:
Doppelbock
Belgian LagersSlightly less bitter and dryer than
their German cousins
� HoppynotescomingfromtheclassicalnobleEuropeanhopvarieties(Saaz)
� Usesahighproportionofbarleymaltandsomeunmaltedcerealstodeliveracrispierfinish
� Commercialexample:
f StellaArtois
4.5 – 5.5% ABV3 – 8 lBU
Lager: American Lager
Most popular beer style in the world
� BasedonPilsnerstyle,butwithadditionalunmaltedcerealstocreateasmoothroundfinish
� Mostdifficultstyletobrew
� Crisp,refreshing
� Commercialexamples:
f Budweiser
f Michelob
f Busch
4.2 – 5.1% ABV8 – 15 lBU
Lager: American Light LagerLower calorie version of American Lager
� Differentregulatoryrequirementsmaydictatethedefinitionof“Light”
� Mostdifficultstyletobrewbecauseofanextendedandcomplexmashingprocessnecessaryafterfermentation
� Light,crisp,dry
� Commercialexamples:
f BudLight,BuschLight,MichelobUltra
3.2 – 4.2% ABV6 – 12 lBU
Beer Styles:
Specialties
Non-Alcohol Varieties
Great beer taste profiles without the alcohol
� Maltbasedbeverages
� Caneitherbenon-fermentedorfermentedwithalcoholremovalduringlaterstagesofproduction
� Insomecountries,cannotbelabeled“beer”
� Commercialexamples:
f O’Doul’s,O’Doul’sAmber,BuschNA,Hoegaarden0.0,JupilerForce,QuilmesLieber,StellaArtoisNA,SiberianCrownNA,FranziskanerHefe-WeissbierNA
0.5% or less ABV by law
Smoked Beers
Smoking adds complex flavor notes
� Maltssmokedoverpeat(Scotland)orBeechwood/Alderwood(Franconia,Germany)
� Strongsmoky(oftenmeta-cresol)note
� Commercialexamples:
f GooseIslandBourbonCountySmoke
Herb/Spice Beer
Seasonal twists, and more
� Ingredientsusedinclude:
f nutmegf vanillaf cinnamonf corianderf chilif ginger
� Someweretraditionalingredientsbeforehopsbecamepopular
Miscellaneous Flavors & Ingredients
The sky is the limit
� Alternativeadjunctsand/orflavoringingredientscanbeusedinbeer
� Commercialexamplesshowthewiderangeofapproaches:
f Shock-TopPumpkinWheat,Ed’sCaveCreekChiliBeer,SanAndreasWoodruffAle,LeftHandJuJuGingerAle,BisonCorianderRye