Beer Styles GuidelineBy Timothy A. Dawsontim@strange.mv.com
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COLOR BASED ON STANDARD REFERENCE METHOD (SRM)
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Beer
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SRM
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Color
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Budweiser
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2.0°
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Yellow
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German Pils
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3.0° (average)
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Straw
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Pilsner Urquell
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4.2°
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Gold
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Bass Pale Ale (export)
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10°
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Amber
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Michelob Classic Dark
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17°
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Brown
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Stout
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35° and higher
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Black
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INDEX OF INTERNATIONAL BITTERING UNITS (IBU) (10 and below is undetectable)
BEER
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IBU (average)
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American Lagers
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15
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Dark Beer
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22
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Pale Ale
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25
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Oktoberfest
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25
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Bock
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25
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Porter
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30
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Steam Beer
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40
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India Pale Ale
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45
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Russian Imperial Stout
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70
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Barley Wine
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75
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Fruity/estery is a characteristic found in a lot of ales but not so much in lagers. It can create aromas and flavors such as banana, clove, pineapple and other such spicy, fruity styles. The type of yeast strain plays a major role in the production of these esters along with the temperature of fermentation. Higher temps create more esters, while lower temps inhibit their formation. Diacetyl is a buttery/butter-scotch flavor that is leftover when yeast sediments. If the yeast sediments too fast a lot of diacetyl will be left behind. Again the strain of yeast plays a major role in the production of diacetyls. ADELAIDE SPARKLING ALE
This is a style of ale from Adelaide, Australia. It should be
cloudy and have a heavy sediment from a strong secondary fermentation
in the bottle. This creates an almost brutally rugged carbonation
and fruitiness. Its flavor profile is sharp, robust, sherberty
and intense. These beers were sometimes called "Sugar Beer"
due to the strong dosage needed for the secondary fermentation.
It is gold to amber-red in color. ALTBIERDüsseldorf Altbier
German ale associated with the city of Düsseldorf. "Alt"
is the German word for old. The Alt style uses a top-fermenting
ale yeast, but then is cold-aged. Lacks hop aroma, low hop flavor
but has medium to high bitterness, especially in the finish. Restrained
fruitiness, dry, clean, bittersweet flavor. Rounded maltiness
that is medium to high but not overpowering. Light to medium body.
Cleaner, smoother palate, less fruitiness, less yeastiness and
less acidity than a classic British ale. Very low diacetyl is
OK. The color is bronze to dark brown. Sticke
This is a form of Altbier that the brewpubs of Düsseldorf
brew once or twice a year for their loyal patrons. It is released
without much advertisement, hence the word "sticke"
which means "secret" in German. Sticke has a higher
starting gravity then the traditional, resulting in a stronger,
maltier more robust version. It is often dryhopped, creating low
to medium hop aroma and low to medium hop flavor. Hop bitterness
is on the high end. Muenster Altbier
A light, pale, less bitter version of Altbier. A significant portion
of wheat is used which adds a wheaty flavor. Low to medium malt
flavor. No hop aroma, low hop flavor. Hop bitterness is low. Pale
to light amber in color. Some examples have a lactic sourness.
Northern German Altbier
Lighter, less robust and less bitter than Düsseldorf Altbier.
Medium malt flavor. No hop aroma, low hop flavor. Hop bitterness
is low to medium, but usually in the medium range. Amber to brown
in color. Most Alts produced in countries other then Germany are
of this style. Some ales called Amber are actually in this Alt
style. AMERICAN LAGERSAmerican Diet/Light
In the US, the legal meaning for this is a beer with 1/3 less
calories then regular beer. In most commercial brands, enzymes
are added to break down more sugar into alcohol. Another method
is to brew a beer with 1/3 less malt. Low in body, light beer
also has low or no malt taste and is effervescent. Hop bitterness
is usually below the threshold of taste and no flavor or aroma
is detected. No fruitiness, esters or diacetyl. Light DMS flavor
and aroma OK. Very pale to golden color. American Standard
The standard American, Canadian, Japanese, and Australian beer
style. Brewed with 25 to 40% rice, corn and/or wheat. This style
runs the gamut from sweet to dry. Lightly hopped, light-bodied
and effervescent. This style has low malt aroma and flavor. Hop
bitterness is barely noticeable with very low flavor and aroma.
No fruitiness, esters or diacetyl. Light DMS flavor and aroma
OK. Light acetaldehyde aroma OK. Pale straw to deep gold. American Premium
The profile for this style is very similar to that of the American
standard style, except that there are usually fewer adjuncts or
it is all-malt. The body is light, with low malt flavor and aroma.
Bitterness is low to medium from American hops, but generally
the hops are barely detectable. Low hop flavor and aroma is OK.
No fruitiness, esters or diacetyl. Light DMS flavor and aroma
OK. Color is very pale to deep gold. American Classic
This is a style of lager that all but died out during prohibition.
It was found that American six-row barley had excessive protein
levels, so 20% corn (or rice) was usually added along with the
malt to dilute the protein. The limited amount of adjuncts does
very little to change the malt flavor. It gives the beer a slight
sweetness that is usually offset by good hop levels which are
light to medium in flavor, aroma and bitterness. It has medium
to high malt flavor and aroma. Body is medium to as full as a
light colored lager can be. No fruitiness, esters or diacetyl.
Light DMS flavor and aroma should be apparent but not overpowering.
Color is light gold to deep gold. The style is starting to make
a comeback with the American micro-brewery and homebrew movement.
American Dark
Colored versions of American standard or premium with little or
no dark malts used. Color can be artificially derived from the
addition of caramel syrup. Deep copper to dark brown. Light to
medium body. Low bitterness. Low malt aroma and/or flavor is OK.
Low hop aroma and/or flavor is OK. Effervescent. No fruitiness
or esters. Very low diacetyl is OK. American Malt Liquor
Roughly similar to other American lagers but higher in alcohol.
The name "malt liquor" is a designation based on the
fact that these brews quite often exceed the legal alcohol level
defined for beers by some states. Usually very pale in color although
some amber colored versions do exist. Light to no hop bitterness,
flavor and/or aroma. Light DMS flavor and aroma should be apparent
but not overpowering. BARLEY WINE
The name given to any top-fermented beer of unusually high, wine-like
alcohol content. The richest and strongest of British ales. Alcoholic,
malty, heavy and full-bodied, usually balanced with a high rate
of hop bitterness and low aroma, both of which may diminish during
aging. The aroma includes esters, and there can be low to medium
diacetyl. American versions of Barley Wine tend to have more hop
aroma then the traditional English versions and can reach high
hop aroma. May possess a residual flavor of unfermented sugar.
Well aged examples may also show oxidative flavors. Barley Wines
are usually darker (copper to medium brown) then Strong Ales though
there are some golden versions. Traditionally, they were matured
in the cask, which was rolled round the brewery yard once a week
to rouse the yeast in its secondary fermentation. The commercial
brewers do not use wine yeast. The effect of extremely high gravitates
on a top-fermenting yeast can make for a very estery, winy-tasting
brew. Barley wines often have little head retention. BELGIAN ALESBelgian Pale Ale
The pale ales of Belgium span a broad spectrum of characteristics.
They share the general characteristics of the English pale ales,
however, they are more aromatic and spicy in both malt and yeast
character. These beers may be called spècials belges, or
just belges, in the French-speaking regions of Belgium. They are
golden to copper in color. These ales may include candy sugar
or other aromatics. They are light to medium in body, with low
to medium malt aroma, and usually have low carbonation. Fruity,
spicy and soft. Slight acidity OK. No diacetyl. Low caramel or
toasted malt flavor OK. Hop character is usually medium though
the range can reach high bitterness. Flemish Brown Ale (Oud Bruins)
Blend of slight vinegarlike or lactic sourness, spicy, dry, richness
of brown malts and fruitiness of ale. Sweet-and-sour character
with the sweetness coming from the addition of sugar to sweeten
the beer prior to pasteurization. Very complex caramel/nutty/slight
chocolate malt character, with flavors sometimes reminiscent of
olives, raisins and spices. Complex combinations of malts; water
high in sodium bicarbonate; long boiling times, creating a hint
of caramelization. Multistrain yeast pitching, sometimes with
a lactic character; and the blending of "young" and
"old" beers, make for a truly teasing style. No diacetyl.
There is no hop aroma and low to medium bitterness. Low roasted
malt character is OK. Deep copper to brown. Belgian Red Ale
A sharp and sour red beer of light to medium body, it contains
up to twenty strains of yeast. The taste is tart with a wide range
of fruitiness. The red color comes, in part, from the use of Vienna
malt, but also is derived from aging in the brewery's uncoated
oak tuns, which also creates the flavors of caramels, tannins
and acidity. This is not a hoppy beer. Very refreshing. Saison
Brewed in France and Belgium during the spring for the summer.
It is often only 50% attenuated (fermented). Fermentation is inhibited
by the use of multiple strains of yeast that work quickly but
not thoroughly. Hard water may have helped provide the body, mouth-feel
and extraction of flavors from the grains. Brewed predominantly
from pale malt, gaining color through a lengthy boil. Sometimes
a small portion of spelt (a variety of wheat) , or raw oats or
raw rice was used. Fruity with a pungent sourness and hop aroma,
they are often dry-hopped. Low malt aroma. The style is crisp,
tart, and refreshing. Distinctively bitter but not assertive.
Bottled-conditioned with additional yeast added to the bottle.
The profile includes a thick, dense, rocky head on a fairly well-carbonated
beer with a palate of some tart, citric notes. Light to medium
body. Slight acidity and low diacetyl are OK. Belgian Strong Golden Ales
References to the devil are often a trademark of these beers.
These beers are pale to golden in color. The light color and relatively
light body for a beer of this OG are the results of very pale
malt and judicious additions of refined candi sugar. Full of fruity,
hoppy, alcoholic complexity. Can be vinous. Low hop flavor and
aroma. Top-fermented and cold-conditioned. Usually very effervescent.
Belgian Strong Dark Ales
There are many variations of this Belgian style which is characterized
by full body and a deep burgundy to dark brown color. Rich, creamy,
and usually sweet, these ales are malty but some examples do have
high hop bitterness. Colored with candy sugar and not so much
dark malt. Low hop flavor and aroma. BIÈRE DE GARDE
The name means "beer to keep," implying that it was
laid down as a provision to be drawn upon during the summer. The
style belongs to northern France. Typically made with several
malts, this is a strong, top-fermenting, laying-down beer, quite
commonly corked not capped. Bière de Garde is full gold
to a dark reddish-brown. They have a medium to high malt flavor
accent and a light to medium ale-like fruitiness, often with spicy
notes, and are medium to strong in alcohol. Often they have a
mild phenolic/clovey character and many are slightly sweet. Light
to medium body, medium hop bitterness and light to medium hop
flavor and aroma. It has a malty and fruity aroma. Lager yeast
fermenting at higher temperatures is being employed in some examples
today. Earthy, cellarlike, musty aromas OK. Light diacetyl is
OK. BOCKBock
A very strong lager originally from Einbeck, Germany. Strong in
alcohol with a clean, smooth, malty-sweet character. The idea
is to balance the big, warming, alcohol with a quenching touch.
It is the water and the malt that give this style some special
characteristics. The Bock beer is medium to full bodied with a
malty sweetness in aroma and flavor that can include some toasted
chocolate-like undertones. The dark flavors of chocolate and black
malt is not appropriate for Bocks. They get their color and flavor
from dark Munich malts. It is traditionally dark amber to dark
brown and uses just enough "noble-type" hop flavor (low)
to balance the malt. Bitterness is low. There is no fruitiness
or esters and there should not be any diacetyl. No hop aroma.
Until recently, German law stated that all Bocks had to have an
original gravity of at least 16 Plato (1.064). Helles Bock / Maibock
These Bocks possess the same characteristics as traditional Bock
except for the toasted chocolate character and they are lighter
in color, gold to light amber. Medium to full bodied, it has predominantly
malty taste. Hop bitterness is usually low and just balances the
malt sweetness. Low "noble-type" hop flavor is OK. No
hop aroma, fruitiness or esters and there should not be any diacetyl.
Doppelbock
Stronger version of Bock which must have a gravity of at least
18 Plato (1.072). Any beer with a starting gravity of over 18
Plato must, by German law, be called a Doppelbock regardless of
any character the beer may have. Doppelbock was invented in Munich
by the brothers of Saint Francis of Paula. They named their strong
beer Salvator. By tradition, and in deference to Salvator, Doppelbock
names end in "ator". They are very full bodied. Can
be dark gold to very dark brown, very sweet or balanced with bitterness.
The malty sweetness that is evident in aroma and flavor can be
intense. High alcohol flavor. Some esters and fruitiness may be
detectable, but are not very desirable. Low hop flavor from "noble-types"
is OK. No hop aroma. There should not be any diacetyl. Eisbock
The strongest type of Bock. Very alcoholic. A Doppelbock is chilled
till ice is formed. The ice is removed, leaving behind a beer
with a higher concentration of alcohol. The beer is very full
bodied with increased sweetness and warmth. Color is amber to
black. The detectable bitterness is low. BROWN ALEMild Ale
Originating in coal mining areas of England and Wales, this was
a low-alcohol beer designed for generous consumption by manual
laborers. The name "Mild" refers to the lack of hop
bitterness. The style is sweeter and paler than porter, and the
body is light but as malty as is possible in a low gravity beer.
Mild is gentle, with a soft body and may have a very lightly nutty
flavor. The color is light amber to very dark brown, and is derived
from a mixture of malts. There is very little hop flavor and aroma.
The hop bitterness can be undetectable to low. Low esters. English Brown AleA British ale that is sweeter, fuller bodied and stronger then mild ales. Some have nutty characters. Low bitterness. The style splits along geographic lines. Southern Brown Ale
Southern brown ales are darker (dark brown and almost opaque),
sweeter from the use of caramel malts and are made from lower
gravities. They have a medium body. Some fruitiness and esters
are present. They have low hop flavor, aroma and bitterness. Low
diacetyl OK. Northern Brown Ale
Northern varieties, though still medium-bodied, are less sweet,
dryer, have a "nuttier" malt flavor with a pale copper
to dark brown color. Some esters and fruitiness are present, and
the hop flavor, aroma and bitterness is usually in the low range
but can approach medium. Usually have a higher alcohol level.
Low diacetyl OK. American Brown Ale
An adaptation by American homebrewers desiring higher alcohol
and hop bittering levels to go along with the malty richness characteristic
of all brown ales. A drier and more bitter style of English brown
ale. Medium maltiness is present in a medium body. Hops are American
varieties and can be assertive in bitterness, flavor and aroma
(medium to high). Dark amber to dark brown. Low diacetyl is OK.
CALIFORNIA COMMON BEER (STEAM BEER)
A California creation. Legend has it that Steam Beer was named
for the hiss of carbon dioxide that accompanied the tapping of
a keg. The Anchor Brewing Company of San Francisco holds a registered
trademark on the words "Steam Beer" meaning no other
beer can use that term. This style is fermented with lager yeast
at ale temperatures then aged cold. It is fermented in wide, shallow
fermenters. This increases surface area and promotes cooling.
It also influences yeast behavior. It is made from pale and crystal
malt and usually hopped with Northern Brewer. It has the roundness
and cleanness of a lager, with some of the complexity of an ale.
A very light phenolic character that has been described as "thick,
muddy" and "milk-like" may be detectable but should
be light at most. May have a slight residual sweetness but finish
very dry. The style has a medium body and a hint of toasted or
caramel-like maltiness in aroma and flavor. The color is light
amber to brown. Hops are medium to high in bitterness and flavor,
and low to medium in aroma. Fruitiness and esters are low. Low
diacetyl is OK. CIDERCider comes from apple juice and optional ingredients such as fruits and spices and comes in a variety of styles. It can be fermented by wine, Champagne, ale, lager or wild yeast. There are several types of ciders. Still Cider
As the name implies, not effervescent. Still cider has a light
body and crisp apple flavor. Under 7% alcohol, it can be dry to
sweet and is a pale yellow color. It must be clear and brilliant
with an apple aroma. Sugar adjuncts may be used. Sparkling Cider
Sparkling cider has many of the same traits as the still variety
with the addition of effervescence. There should be no head or
foam. It may be force-carbonated. It may be dry to sweet and light
to medium in body with a crisp apple taste. The color is clear
pale yellow, and must be clear and brilliant. Sugar adjuncts may
be used. New England-Style Cider
This cider has a strong, pronounced apple aroma and a higher level
of alcohol, at 8 to 14%. They can be still or sparkling but are
usually dry. Carbonation must be natural. Medium to full bodied
with some tannins, but no "hot" alcohol taste. The color
is pale to medium yellow. Adjuncts may include white and brown
sugars, molasses, and/or raisins. Should use wild or wine yeasts
only. Specialty Cider
At least 75% apple juice, with the remainder made from any variety
of adjuncts. The alcohol content must be below 14%, but any type
of yeast can be used in the production. ScrumpyScrumpy is a low-grade cider traditionally made in small quantities in rural areas by farmers who use ordinary scruffy apples and crush and usually ferment in the pulp without separation of the juice. The apples are usually high in tannin. Traditional country English cider is often called scrumpy. Supposedly it traditionally had meat in it. The flavor is typically lactic, acetic, cloudy, appley and strong flavored due to the natural mix of wild yeast and bacteria which ferment the pomace. It has a higher amount of methanol in it than quality cider made from clear juice due to the action of the pectin methyl esterase on the pomace. It is usually served from casks flat and cloudy without aging at regional rural pubs, etc. CREAM ALE
An American beer that may employ the use of either ale or lager
yeast, or a combination of both. The beer is usually fermented
as an ale followed by a period of cold conditioning. Can be hoppier,
stronger and fruitier than standard American light lagers. Often
brewed with corn or rice. The profile is light to medium body
with high effervescence. The color is pale. Some low fruitiness/esters
may be detectable. Hop bitterness is low to medium. Low hop aroma
and flavor are OK. Light DMS flavor and aroma are OK. DARK LAGERMunich Dunkel
A product of the German brewing tradition. Distinctly toasted
(not burnt), nutty chocolate-like malt sweetness in aroma and
flavor. The dark flavors of chocolate and black malt is not appropriate
in Dunkel lagers. They get their color and flavor from dark Munich
malts. Low to medium hop bitterness. Low hop flavor and aroma
from "noble-types" is OK. No fruitiness or esters. Low
diacetyl is OK. Low to moderate alcohol and medium body. Color
ranges from dark amber to dark brown. At its most sophisticated,
this style combines the dryish, nutty, chocolate notes of toasted
malts with the roundness and cleanness imparted by a lager yeast.
The best examples have a spicy maltiness that is neither sweet
nor roasty dry. Continental Dark
A general term for dark lagers from Europe which don't fit the
Munich Dark profile. Generally a bit drier in flavor and lighter
in body than the Munich style. The nutty chocolate-like malt sweetness
in aroma and flavor is more subdued then in the Munich Dunkel.
Low hop bitterness. Low hop flavor and aroma from "noble-types"
is OK. No fruitiness or esters. Low diacetyl is OK. Color ranges
from dark amber to dark brown. DORTMUNDER / EXPORT
Strong pale lager from Dortmunder, Germany brewed a bit stronger
than other light lagers in order to travel well for export. Characterized
by more bitterness and less maltiness then Helles, but less bitterness,
sweeter, stronger and more malt body than German Pilsners. Neither
malt or hops are distinctive, but both are medium in flavor and
in good balance with a touch of sweetness, providing a smooth
yet crisply refreshing beer. The very low hop aroma and flavor
that is present is from "noble-types". The water in
Dortmunder is quite hard containing both calcium carbonate and
sulfate. This, combined with a special malting process which results
in increased enzyme power, contributes to the final unique taste.
The mash for Dortmunder typically leaves sufficient unfermentables
in the brew to provide that firmness of body. Alcoholic warmth
can be evident. Straw to medium gold with medium body. There are
no traces of diacetyl or esters. FRUIT BEER
Any lager and ale with fruit or fruit juice in it for flavor,
color and/or aroma. Fruit was once a common seasoning in beer,
especially before hops became universally used. The quenching
quality of fruit beers makes them very well suited to hot summers.
Cherries and raspberries are the most popular additives. Raspberry
Wheat Beer, Cherry Stout, Blueberry Ale, and Lemon Lager are but
a few of the fruit beer styles made. The particular fruit qualities
of the beer should be distinctive in color, flavor and aroma,
yet harmonious with the total flavor profile. Body, color, hop
character and strength can very greatly. If the base beer is a
classic-style, the original style should come through in aroma
and flavor. The fruit should complement the original style and
not overpower it. GOLDEN ALEGolden Ale
In the mid-to-late 1800's, American brewers were making golden
lagers that were lightened in body and flavor by reducing the
traditional barley-malt content and using cheaper, more readily
available materials such as corn and rice. In response, the ale-brewers
gave a similar treatment to their products. Today, Golden Ales
still tend to be very similar to an American Standard Lager but
perhaps with a little more hop flavor. Most of the Mega-Brewed
Canadian Ales are of this style. Brewed with 25 to 40% rice or
corn. This style runs the gamut from sweet to dry. Lightly hopped,
light-bodied and effervescent. This style has low malt aroma and
flavor. Hop bitterness is barely noticeable with low flavor and
aroma. Very little fruitiness, esters or diacetyl. Light DMS flavor
and aroma OK. Pale straw to deep gold. Blonde Ale
This is the type of Golden Ale being brewed by the microbreweries
and brewpubs. It is usually an all-malt brew as opposed to the
Golden Ale. It is likely to have a pleasant hop bouquet, a soft,
lightly malty palate, and some fruitiness. It has an apparent
light to medium malt aroma and flavor but should not have a syrupy
flavor. They are usually balanced with light to medium hop bitterness
though the accent should remain with the malt. The bitterness
may come out more in the aftertaste creating a very dry sensation.
Hop aroma may be medium to non-existent. There are a few versions
of this style with very restrained use of hops, making the beer
sweet in character. Fruitiness may be light to medium. Light diacetyl
and DMS is OK. HELLES
Mildly hopped, malty beer from Munich, Germany. The medium malt
sweetness, often described as almost a caramel, is the mark of
this beer. Part of the malty flavor comes from the unique Munich
style of malting which involves "curing" the malt at
temperatures of 212 to 225 °F. The medium body is a bit heavier
than a Bohemian pils due to being less attenuated then a pils.
Pleasingly low bitterness that does not linger at all. The very
low hop aroma and flavor, if present, are from "noble-types".
No fruitiness, esters or diacetyl. Color is very pale yellow to
golden. HERB BEER
Any lager or ale with unusual herbs in it for aroma, flavor and/or
color. Herbs and spices were once common seasonings in beer, especially
before hops became universally used. Commonly used spices include
marjoram, cinnamon, garlic, peppers, spruce, juniper, cloves,
anise, nutmeg, coriander, caraway, ginger, etc.. Body, color,
hop character and strength can very greatly. If the base beer
is a classic-style, the original style should come through in
aroma and flavor. The spices should complement the original style
and not overpower it. IRISH ALE
Malt-accented ales, often with a buttery note, rounded, and with
a soft but notable fruitiness and reddish tinge. This style was
more than likely influenced by the success of some malty, but
tawnier, Scottish brews. During the 1960's, the last independent
ale brewery in Ireland closed. Today all ale breweries are owned
by Guinness. Pale ale malt is the main ingredient, with crystal
malt and roasted barley also being used. In today's Irish ales,
corn has found its way in. In the United States, lager yeast is
used in most commercial examples and the beers are far more highly
carbonated than typical Irish Ales. Very light hop aroma and flavor
is OK. Hop bitterness is usually low. KÖLSCH
Technically, this style can only be brewed in the area of Köln
(Cologne), Germany. The Kölsch Convention, signed in 1985,
protects the definition of Kölsch and designates the shape
of a glass and the region in which the beer may be produced. Kölsch
is a light to dark gold beer with a light to medium body. Light,
fruity, acidic, wine like brew. Some are dryish others are slightly
sweet. One distinctive note of the better Koelsches is that they
have a very grainy nose, almost like the smell of spent grain.
Low hop flavor and aroma and low to medium bitterness. Has a soft
palate and a delicate finish that can be dry or sweet. Can be
as pale as a Pilsner, but with a light fruitiness of an ale. Kölsch
is noted for its delicacy rather than for any robust distinctiveness.
Kölsch has a conventional gravity and strength, a fine bead,
and is clean-tasting (all-malt), very well attenuated, soft and
drinkable, only faintly fruity (often in the aroma and the beginning
of the palate), with a slight acidity and a restrained but definite
hoppy dryness, often slightly herbal-tasting in the finish. Can
use ale or lager yeast or both. Sometimes up to 15% wheat is used
to give added complexity to the fruitiness, to provide paleness
of color, and to enhance head-retention and lacework. Bottle conditioned
examples may be called "wiess". LAMBIC (LAMBIK or LAMBIEK)Lambic (Lambik or Lambiek)
A sour wheat beer made from the wild yeasts of the Senne Valley
in Belgium, a region south and west of Brussels. The wort will
sit overnight, exposed to the outside air so that it can be visited
by the wild yeasts. The beer will spend the next three years in
wooden barrels, undergoing different stages of fermentation. Over
70 microorganisms are involved in fermenting Lambic beers. Brettanomyces
is the type of yeast that gives these beers their leathery, horse-blanket
flavors and aromas. Four oxidative yeast strains give Lambics
sherry-like flavors. The proportion of wheat to be used in Lambic,
and the use of spontaneous fermentation, are set by a Royal Decree
of 1965. Lambic and Gueuze are protected as exclusively Belgian
terms under a European Community ordinance of 1992. 30 to 40%
unmalted wheat is used. The unmalted wheat produces a milky-white
mash that requires a boil of three hours or longer. Aged hops
are also used but they create no hop flavor or aroma. Assertive
hop flavors do not blend well with the tart, sour characteristics
of Lambic beers. The hop bitterness can be undetectable to very
low. Pungently sour, almost still, earthy, "horsey",
and "mousy" aromas, fruity complexity including rhubarb-like
flavors, peculiarly aromatic and aged for years. Some acetic character
is acceptable, but excessive amounts are undesirable. Light to
medium bodied. "Young" Lambic or vos (less then 1 year
old) has a hazy, rusty color. It can be quite sharp and lactic.
"Old" Lambic (2 or 3 years old) becomes clearer, pinkish
and more complex. Basically, color is light gold to amber. Unblended
Lambic is hard to find. Gueuze (Geuze)
Combination of young Lambic with old Lambic to create a bottle-conditioned
beer without sugar or yeast being added. A Gueuze may contain
as little as 15% young Lambic, conferring freshness and life,
while the older portion brings depth, length, and aroma. Noticeably
sharp, very dry or mildly sweet, usually very effervescent, toasty
aroma, tart, and intense sour and acidic flavor. The carbonation
level may drop due to leaking cork caps. Fruity-estery, "horsey",
and "mousy" aromas and light body. The hop bitterness
can be undetectable to very low. Some acetic character is acceptable,
but excessive amounts are undesirable. Should age in the bottle
from several months to several years. Diacetyl very low. Color
is light gold to amber. Some commercial examples that are available
today are very sweet and are considered "Out Of Style"
by many. Faro
Lambic to which sugar and sometimes caramel or molasses are added.
A Faro will have a sweet, fruity and complex flavor. A true faro
is a cask product, sweetened in the brewery and then sent to the
cafe. There, the faro will dry out as it ages and as the sugars
are eaten up. When bottled, they are pasteurized so that the sugar
will not ferment. The hop bitterness can be undetectable to very
low. Color is light gold to amber. Mars
A version of Faro that has been diluted with water or made from
the second runnings of the mash to make everyday, easy-drinking
beers. Commercially, it vanished some years ago. Kriek
Cherries are combined with young Lambic. Fermentation eats the
flesh of the fruit until the stone is exposed, adding the almond
notes that make Kriek especially complex. Kriek is made with small,
dark, bitter cherries grown in the village of Schaarbeek, immediately
north of Brussels, and to the west toward Ninove. As the Schaarbeek
cherry has become harder to obtain, brewers have gravitated toward
the northern variety grown in the province of Limburg, and in
Germany and Denmark. This cherry is larger and possesses a less
intense dryness. Framboise
Raspberries are combined with young Lambic. Peche
Peaches are combined with young Lambic. Cassis
Black currant is combined with young Lambic. MÄRZEN / OKTOBERFEST
A lager produced in Munich, Germany with a slight to strong malt
sweetness, toasted malt aroma and flavor. Origin credited to the
famous brewer Gabriel Sedelmayr of the Spaten Brewery in Munich.
The style is an adaptation of Vienna Lager. It was found to better
suit the Munich water then Vienna Lager. The body is medium. Hop
bitterness, which is low to medium, may be sharp but does not
linger. The balance is decidedly towards maltiness with just enough
bitterness to keep the beer from tasting too sweet. Low hop flavor
and aroma from "noble-type" hops is OK. No fruitiness,
esters or diacetyl. Can be quite strong in alcohol. The color
is amber to deep copper or light brown. MEADMeads are produced from honey, yeast, water, and in subcategorizes, by the addition of herbs and fruits. Wine, Champagne, sherry, mead, ale or lager yeast may be used. It is likely that Mead was made even before the wheel was invented. Cave paintings have been found depicting the making of Mead. Honey is made from the nectar of flowers, and is named according to the type of blossom from which the nectar is collected by the bees. There are a few plants whose nectar is toxic to man. Rhododendron nectar has long been under suspicion in this respect. Clover is the largest single source of nectar. Mead in its matured state is very much like a good white wine, and may reach full maturity within two or three years. Mead made from stronger flavored honeys may taste unbalanced unless it is matured for perhaps as long as eight years. Meads are usually made from single-blossom honeys such as clover, acacia, orange, rose, wild-rose and rosemary. Eucalyptus blossom honey has a peculiar bitter flavor and shouldn't be used to make Mead. Some honey is light in color and some dark. With a few exceptions the darker honey is more strongly flavored. The lighter and milder honeys are usually more suitable for Mead. Good Mead demands good honey. Some Mead makers do not boil or brew their product as this has a tendency to drive off the light flavors. Instead they use sulfites to protect their product. This fact should be noted by anyone that has a problem with sulfite intake. Traditional Mead
Very pale to deep yellow. Lighter color honey is used in dry types
while darker honey is used for sweet styles. It can be dry, medium,
or sweet to very sweet with a light to full body. The final gravity
determines how the mead is classified: dry at 0.996-1.009, medium
at 1.010-1.019, and sweet from 1.020-1.050. Sparkling Traditional Mead
Sparkling mead is effervescent and can be of dry to medium sweetness.
There is honey character in the flavor and aroma. Body is light
to medium. No flavors other then honey. Honey is the predominate
flavor and aroma. There may be some low to fruity acidity, but
there should be no harsh and/or stale flavors. Flavored MeadMay be still or effervescent. Still types may be light to full bodied, dry to very sweet, while the sparkling examples are light to medium bodied and dry to sweet. The flavor and aroma should reflect the ingredients used, but the honey character should also be apparent. The color should represent the ingredients. There should be no harsh and/or stale flavors. Original gravities and such are basically the same as their Traditional counterpart, be it still or sparkling. For Flavored Meads, darker and stronger honeys may sometimes be preferable. Like other wines, they benefit from maturing, but they can often be drunk as young as a few months with great satisfaction and reach their maximum maturity after about two years. MelomelMade with fruits other than apples or grapes. Melomels utilize less honey per gallon than Mead. CyserFlavored from the use of apples or apple juice. A mixture of cooking, cider and crab apples tends to produce a drink with more character than if dessert apples are used alone. PymentProduced with the additions of grapes. Ferments to a higher strength then just grapes alone would. HippocrasA variation of Pyment that includes spices. It was named after Hippocrates and was a typical product of Greek civilization. MethegilnIngredients are honey, herbs, and spices. Taken from the Welsh word Medclyglin meaning medicine. One of the problems in making Metheglin is that of obtaining a balanced flavor. A great deal of time may be required to achieve the balance. A second problem is that of hazes caused by the herbs. Braggot or BracketA Braggot is typically made with most of its fermentable sugars coming from honey and 25 to 50% from malted barley. The flavor should reflect both of these ingredients. Hops may or may not be used. Original gravity is usually not over 1.070 and may go as low as 1.040. PALE ALE / BITTERIn Britain, there are no rules as to what a brewer must name his beer. As a result many brewers use the words "Bitter" and "Pale Ale" interchangeably. Traditionally, Pale Ale was a bottled product while Bitters were in casks or kegs. Now, even this separation is no longer in use. Today, the major difference between a Pale Ale and a Bitter is the name. They are light to full-bodied, have medium to high hop bitterness with good support from the low to medium maltiness and are well-attenuated. Some are dry and others are sweet. They have medium to high hop flavor and aroma. The styles vary along geographic lines, with the northern type being maltier, stronger and usually has a lower hop bitterness, while the southern type is more aggressively hopped and carbonated. They are fruity and estery and they can have low to medium diacetyl. Low caramel character is OK. Pale ale malts are the principal grist; if crystal is used at all, it is employed with great restraint. The pale ale malts used may impart a light nuttiness to the flavor. The essential ingredient is the hearty smack of hops. Dry hopping is common, creating a fine hop aroma with malt for balance. English hops such as Fuggles and Goldings are usually used, though there are a very limited amount of examples using German hops for flavor and aroma. They are brewed with water that is extraordinarily hard. The calcium content makes for a firmness of body, while the sulfate will increase the perception of bitterness and will give the beer a long, lingering dry finish. The "Bitters" are generally available in three strengths (Ordinary, Special and Extra Special). The "Pale Ales" are usually around the ESB strength though some fall into the area of Special Bitter. Ordinary Bitter
Mildest form of Bitter. Dark gold to medium copper-brown. Grain
and malt tend to predominate over hop flavor and bitterness (although
there are exceptions) with enough hop aroma to balance and add
interest. Light to medium body. Low diacetyl and fruity-esters.
Special Bitter
Moderate strength. Similar to an ordinary bitter, but stronger
and more robust with a more evident malt flavor and hop character.
Extra Special Bitter
A full-bodied, robust copper colored beer with a maltier, more
complex flavor than either the ordinary or special bitter. Maltiness
should be evident with medium to high hop bitterness, flavor and
aroma. Commercial examples of other various Bitters: Shepherd Neame's Masterbrew Bitter, Ind Coope Burton Ale, Marston's Pedigree, Timothy Taylor's Landlord. English Pale Ale
If a brewery produces both a Pale Ale and a Bitter, the Pale Ale
will have the higher gravity. The Pale Ale may be less obviously
hoppy than the Bitter. The colors range from light to pale amber
with many as deep as copper. They are light to medium body, have
medium to high hop bitterness and medium hop flavor and aroma.
American Pale Ale
In comparison to its English counterpart, it is slightly less
malty, in the range of low to medium. It is fruity and estery
with some crystal malt providing a bit of residual sweetness.
A distinction of the American version is the high hopping of American
varieties. Dry hopping is appropriate. Stock ale is generally
in the pale ale style, and is a slightly stronger version meant
for longer storage. Pale to deep amber/red/copper. Low diacetyl
is OK. India Pale Ale
A special style of pale ale that has high hop bitterness, medium
to high hop flavor and aroma and a higher alcohol content. Originally
brewed in England for the long trip to India. High hop rates were
used for preservation. The beers continued to ferment during the
journey, coming into peak condition at arrival. The effects of
this heavy hopping might not be quite as severe as it seems. Hops
were not as high in alpha acids as today, and they may have been
aged to reduce bitterness. An IPA should have a medium body, medium
maltiness with evident alcohol, though the finest examples tend
to mask the alcohol well. It can have fruity or estery notes,
yet the diacetyl should be low. Often paler than that of classic
British Pale Ale, being a full gold to light orange-copper/deep
amber. Oak flavor from aging in oak is not appropriate in traditional
IPA's, but has shown up in American versions. Traditionally, English
hops such as Fuggles and Goldings were usually used, but today
Willamette, Cascade and other American varieties are catching
on. PILSNERBohemian Pilsner
This beer originated in Plzen, Czechoslovakia in 1842, and quickly
gained popularity in other brewing countries. Light to medium
bodied and medium attenuation which leaves behind some malt body
and sweetness. This beer benefits from extremely soft water. Creamy
dense head and well-carbonated. Low to medium accent of rich,
sweet malt in aroma and flavor. The hop bitterness is medium to
high. The hop flavor and aroma from the Saaz hop is very noticeable
at a level of medium to high. One key factor in Bohemian Pilsners
is that the bitterness, although high, does not linger in the
finish and ends rather abruptly, thanks to the very soft water.
Clean, crisp, hop-spicy bitter with malty overtones. Esters and
fruitiness are not appropriate in Pilsners, but, in some of the
classic renditions, such as Pilsner Urquell, low diacetyl adds
a complexity. The color should be light gold to medium gold. German Pilsner
More bitter, drier, less malty, simpler, cleaner and from a lower
extract then Bohemian Pilsner. The distinctive characteristic
is the flowery, medium hop bouquet and flavor from "noble"
hops and its dry finish from a more thorough fermentation. The
color should be light gold to medium gold. Crisp flavor with prominent
high hop bitterness. A higher level of perceived bitterness is
achieved through the use of water that is harder and higher in
sulfates than that of Czechoslovakia. Low to medium maltiness
in aroma and flavor, but the balance is decidedly towards bitterness
throughout the palate. No fruitiness or esters. Very low diacetyl
is OK. Light to medium in body. Scandinavian - Dutch Pilsner
Similar to German Pilsners but with somewhat lower original gravity's,
lighter palate (light body), a much lower bitterness and they
are typically sweetish throughout the palate. Hop bitterness is
usually low but can make it up to medium. The hop character in
flavor and aroma is low and is, therefore, considerably lower.
Usually paler than German Pilsners at a color of yellow to light
gold. Rice or corn may be used as adjuncts. PORTERRobust Porter
A medium to full body in a balanced beer that has a noticeably
coffee-like dryness, and may have a malty sweet flavor that comes
through in the finish. Chocolate and black malts add a sharp bitterness,
but do so without adding roasted or charcoal notes. There can
be a little roast barley character or none at all. Hop bitterness
is medium to high. Hop flavor and aroma is none to medium. Fruitiness,
esters and low diacetyl are OK. The color is deep brown with red
hues to black. Some versions are made with lager yeast. Brown Porter
A bit lighter than the robust, with light to medium body and generally
lower in alcohol. The malt sweetness is low to medium and well-balanced
with the medium hop bitterness. No strong roast barley or burnt
malt character. Color is medium to dark brown with reddish tones.
None to medium hop aroma and flavor. Fruitiness, esters and low
diacetyl are OK. Some versions are made with lager yeast. RAUCHBIER
Smoked-flavored beer in the tradition of Bamberg, Germany. Basically
in the Oktoberfest/Vienna style made with malts that have been
dried over moist beechwood log embers to give this beer its sweet
smoky aroma and flavor. The beer presents a medium to full body
and a generally medium, sweet, malty flavor beneath the smoke.
The color is dark amber to full brown. Hop bitterness, flavor
and aroma is low to medium. Intensity of the smoke is medium to
high. Low diacetyl is OK. RYE BEER
Rye bread or flour is used as the basis of kvass and similar beer-like
fermented drinks that were, and sometimes still are, traditional
in many parts of eastern, central and Baltic Europe. Rye, with
its fruity, bitter, spicy, oily sometimes almost peppermint flavors,
is the most assertively flavored cereal grain. It is not an easy
grain with which to work, in that, like wheat, it has no husk.
It also absorbs and retains water more than other brewing grains.
SAHTI
The traditional Estonian and Finnish brew Sahti is often made
with rye or oats. One or other of these grains, or a blend of
both, may comprise half the mash, the remainder being malted barley.
Juniper is the traditional seasoning, although hops are also used.
In the past, a proportion of raw rye was used, although the grain
was malted for the finest brews. Traditionally, the brew is filtered
through straw, reeds and juniper twigs, in a distinctively shaped
wooden trough, called a kuurna, and baker's yeast is typically
employed. It has a rusty, reddish-brown color, with a considerable
haze; a relatively low, but lasting, head and carbonation (like
a British cask-conditioned ale); a slightly sticky, oily, but
soft body (reminiscent of a fortified wine); and a winy, spicy,
smokey, almondy palate. SAKE (RICE WINE)
This type of Sake can be semidry to very dry. No carbonation.
The color is a pale yellow to almost clear. It must be made with
rice koji, rice and yeast only. Sake should be served at precisely
76 degrees F. It is said that any variation from this temperature
will change the true flavor of the Sake.
Sparkling Sake - This is regular sake refermented in the bottle to produce carbonation. It has about 12.5% alcohol and is primed with rice syrup and yeast. Fruits and/or herbs may be added. SCHWARZBIER (BLACK BEER)
Judicious amounts of roasted malts so as to not impart a burnt
flavor. Moderate bitterness from hops and roasted malt. Medium
body with malty aroma and low sweetness in aroma and flavor. Should
have a distinctive bitter-chocolate palate. Hop flavor and aroma
from "noble-types" is OK. No fruitiness or esters. Low
diacetyl is OK. Color is dark brown to black. This style is hard
to find in the U.S. SCOTTISH ALEA style of ale from Scotland. Maltier flavor and aroma, often balanced with a toasty dryness, darker colors, more full-bodied and smokier character then the English ales. Fermented at cooler temperatures than English ales and results in less fruity esters. In order to accentuate maltiness and body, the Scots sometimes ferment their beers less fully than brewers elsewhere. Color traditionally comes from very small amounts of roast barley, although malts from crystal to chocolate to black are now commonly used. The "shilling" designation is believed to be from the old method of taxing by basing the tax rate on the gravity of the beer. The style is medium to full-bodied and malt is very evident in the flavor and aroma. Some diacetyl is acceptable. Some fruitiness is acceptable, but esters should be relatively low. Hop bitterness is medium to low. Low hop flavor and aroma is acceptable. They come in several versions. Light 60/-
The color is brown to black. Low carbonation. Very low bitterness.
Very low hop flavor and aroma is acceptable. Medium maltiness.
Light to medium bodied. Low to medium diacetyl is OK. Low fruitiness
and esters are OK. Faint smoky character is OK. Heavy 70/-
The color is amber to dark brown. Low carbonation. Low bitterness.
Very low hop flavor and aroma is acceptable. Medium to high maltiness.
Medium to full bodied. Low to medium diacetyl is OK. Low fruitiness
and esters are OK. Faint smoky character is OK. Export 80/-
The color is amber to dark brown. Low carbonation. Low to medium
bitterness. May or may not have hop flavor or aroma. High maltiness.
Medium to full bodied. Low to medium diacetyl is OK. Low to medium
fruitiness and esters are OK. Faint smoky character is OK. Scottish Strong Ale 90/-
In this style it is quite common for the fermentation to be roused
so the yeast will stay in suspension and attenuate the beer. This
is a full bodied beer with color that is deep copper to very black
but not opaque. There can be medium to high diacetyl present.
These beers are much less hopped than English Strong Ales. They
have low to medium hop bitterness and the hop flavor and aroma
is very low or absent. They are overwhelmingly malty with some
kettle caramelization. Slight roasted malt qualities may be provide
by the limited use of dark roasted malt or roasted barley. Faint
smoky character is OK. Malt character balanced by clean alcohol
flavors. Scottish Wee Heavy
Very strong ale, usually dark, and always sweet and full-bodied.
Strong malt character with faint roasty background. Hint of smoke
(as a yeast byproduct, not from smoked malt) and some diacetyl
acceptable. Low esters. Clean alcohol flavor balanced by rich
maltiness. Deep amber to deep brown color. Hop bitterness very
subdued and no hop aroma evident. SPECIALTY BEERS
These are beers that do not fit the other descriptions. The purposeful
inclusion of additives (other than fruit or herbs) combine to
impart unique characteristics. Maple syrup, sorghum, honey, chocolate,
pumpkin and smoke flavor can be added to create a specialty beer.
The major style characteristics must still be readily recognized.
STEINBIER (STONE BEER)
This is actually more of a method of brewing then a style but
it does add a special flavor to any beer made in this method.
Porous stones (graywacke, a type of sandstone) are superheated
and lowered into the beer wort, causing the wort to boil. The
rocks are then removed, and when the resulting beer has begun
to ferment and the stones are cool, they are again lowered into
the beer. The yeast ferments the strongly-flavored, caramelized sugars crystallized on
the stones. The result is a delicious, rare and somewhat smoky
beer. It has a smoky, treacle-toffee or butterscotch-like palate,
and a long, roundish finish. The hop bitterness
should be medium. The color is amber. This method of brewing
was used in the time before it was possible to make large kettles
from metal. This beer type has recently been revived in Germany.
In 1982, Gerd Borges reintroduced Steinbier. STOUTDry Stout
Originally this was an Irish version of Porter. A rich, dry,
extra-dark, black opaque ale. A proper dry stout is intensely
roasty, with plenty of hop bitterness. It should be top-fermented,
with the attendant fruitiness and complexity. Low to
medium bodied, the distinguishing feature is the requisite roasted
coffee like flavor and aroma from the use of roasted barley which
is required but can be at low levels. It starts with a taste
of malt and caramel and ends with a dry-roasted, bitter taste.
Hop bitterness is medium to high, but malt should still dominate slightly. There may be very low to medium diacetyl. There is just enough English variety hop flavor present
to offset the malt. Thus, the hop flavor is barely noticeable
and there is no hop aroma. Sweet maltiness and caramel malt should
character is OK. A small % of soured beer is sometimes added
giving the beer an acidity/sourness that balances the dry roast
flavors and high carbonate levels. Oysters have been, and still are, an ingredient in some
Stouts. The practice may have originated when oyster shells were
ground up and used as finings to help precipitate unwanted solids
from beer. The alkaline shells also counteract the sourness in
the beer. Starting gravity's are lower in Ireland, higher elsewhere.
Foreign Stout
This is a stronger version of Dry Stout with the additional malt
offset by hopping up to 60 IBU for balance. Usually brewed for
'tropical' markets. Some could be described as strong dry stouts,
but others are too sweet for that designation. Around 1.060,
it becomes difficult to produce a true dry stout, as the malty
fullness and the fruity esters take charge. It is black to opaque
and medium to full bodied. There should be no hop flavor or aroma
but a slight acidity/sourness flavor is OK. Slight malt sweetness
or caramel malt character and very low to medium diacetyl is OK. Low fruity-esters
are OK. Imperial Russian Stout
Originally brewed for export to Russia. A robust and stronger
version of Stout, highly hopped to create medium to high hop
aroma and flavor and high hop bitterness. High gravity and hops
were used to prepare these stouts for export, much as was done
with India Pale Ales. Often has an intense 'burnt currant' character.
Full bodied, it is dark copper to black. The high gravity leads
to noticeably high esters and fruitiness. Alcoholic strength
should be evident. Rich maltiness. Very low diacetyl is OK.
The roastiness melds with smoky, tar-like, burnt, fruity, estery
notes and alcohol flavors. There is a suggestion of cocoa, or
strong coffee. The fruitiness is reminiscent of the burnt currants
on the edge of a cake that has just been removed from the oven,
or the Christmas pudding in Britain, heavy with dried and candied
fruits. The alcohol suggests that the cocoa or coffee, pudding
or cake, has been laced with spirit. Sweet Stout
The English version of Stout. Usually possessing a unique chocolate-caramel malt flavor. The overall
character is sweet. Lacks most of the roasted barley character
and hop bitterness which is on the low end. The flavor is derived
from the use of chocolate malt and milk sugar (lactose). Lactose
is unfermentable and hence adds sweetness to the beer. No hop
flavor or aroma. Medium to full body. There may be low diacetyl
detected. Sweet maltiness and caramel flavors should be evident.
The color is black opaque. Often called "Farm Stout",
"Milk Stout" and "Cream Stout". Most Sweet
Stouts are low in alcohol, containing 3 to 3.5 percent alcohol
by volume. Oatmeal Stout
This beer is a variation of the sweet stout but has oatmeal added
to increase the fullness of body and flavor and to make a more
"nutritious" Stout. The result of this mixture is often
described as firm, smooth, silky body, and a hint of nuttiness
in their complex of coffee, chocolate and roast flavors. Because
oats gelatinize at low temperatures, they can make mashing difficult. Hop bitterness
is low. No hop flavor or aroma. Medium to full body. There
may be low diacetyl detected. Sweet maltiness and caramel flavors
should be evident. The color is black opaque. STRONG ALE / OLD ALE
Higher alcohol version of pale ale though generally not as strong or rich as a Barleywine. Often regarded as winter warmers. Old ales have a fruity character although the finish may be dry. A bit syrupy when young, but improve with up to five years of aging. Long term aging in the bottle or tun may give old ales oxidative flavors like a fine old port or Madeira wine. They are medium to full bodied, with a nutty malt sweetness, and are very estery. Usually not very thoroughly fermented, so to leave some of the sweetness, flavor and body of the malt sugars in the beer. Color is usually light amber to very dark red. Hop flavor and bitterness is medium to high, but hop aroma is low from the aging process. Alcoholic strength should be recognizable. Low diacetyl is OK. TRAPPIST ALE (ABBEY BEER)Only beer brewed in one of the six remaining brewing abbeys may use the term "Trappist". They are the Westmalle, Orval, Rochefort, Sint Sixtus at Westvleteren, and Chimay breweries in Belgium, and the Trappists of Schaapskooi at Koningshoeven in the Netherlands. The six Trappist abbeys produce around 20 beers. Beers brewed by regular breweries that are in the Trappist style are called abbey beers. They are strong, top-fermented, amber to copper colored, fruity, aromatic beers with a spiciness and slight acidity that sets them apart. Several have rum notes that come from the addition of dark candy sugar in the kettle. Candy sugar contributes to the beer's aroma, texture and flavor. They are all bottle conditioned, with plenty of yeast sediment. Although its hard to classify all the Trappist and Abbey ales into clear-cut subcategorizes, it is generally accepted that 3 varieties are made. Enkel (House Brew) The weakest of the 3 variations. It is meant for everyday consumption. The color is amber to copper with light to medium hop bitterness. Hop flavor and aroma can be medium to none. Medium body. Slight fruitiness and esters are OK. Low diacetyl is OK. Dubbel
Dark amber to full brown ales with a sweet malty flavor and a slightly nutty aroma that may give way to some hoppy dryness in the finish. They are very fruity/plummy in the nose and chocolate malt aroma is OK. Medium- to full-bodied. Low bitterness. Very low diacetyl is OK. Aromas and flavors are sometimes derived from unique yeast strains. Low to medium fruity-esters (especially banana) are OK. Small amounts of spices may be added. Triple
A paler and stronger ale, brewed from pale Pilsner malts with candy sugar added to boost the O.G.. Complex aroma and palate with delicately light aromatic hop characteristics, light malt aroma and a light citric fruitiness. Medium- to full-bodied. Neutral hop/malt balance in the flavor, each being low to medium. Finish may be sweet. As with doubles, aromas and flavors are derived from unique yeast strains and small amounts of spice are sometimes added. Deep gold to brown. Alcoholic, but best examples do not taste strongly of alcohol. Spicy, phenolic-clove, banana flavors, esters are OK. VIENNA
The classic amber lager style. Originally brewed in 1841 by the famous Austria brewer, Anton Dreher. It has now become rare in Austria. Reminiscent of Oktoberfest but with a less robust sweet malt character. This distinctive style owes much of its character to the method of malting. Vienna malt provides the dominant toasty flavor, aroma, and color. May have low malt sweetness on the palate but should have a fairly dry finish. Low to medium bitterness from "noble-type" hops. This beer is light to medium bodied with a reddish-amber to light brown color. Low hop flavor and aroma from "noble-type" hops put the emphasis on the malt. No fruitiness or esters. Very low diacetyl is OK. WHEAT BEERSWeizenbier (or Weissbier)
Wheat beer of southern Germany. Light to medium bodied, lightly hopped, yeasty, highly effervescent, and suggestive of cloves and bananas. It is, above all, a summer beer. At least 50% wheat malt. Some cloudiness is acceptable in this style since a mash of wheat can add haze from protein. Fermented as an ale by unique yeast strains. Clove and slight banana character is required. Vanilla, nutmeg, smoke and cinnamon-like phenolics are permissible. A slight bubble-gum flavor may show up in fresh examples, but this flavor diminishes quickly with time. Fruity/estery character can be low to medium. Mild sourness is OK. Bitterness is low to unnoticeable. Very low hop flavor and aroma is OK. No diacetyl. Light straw to amber. Hefe-Weizen
Overall the profile of this beer is similar to Weizen. "Hefe" means "yeast" and that the only difference between this and the previous style is that the previous one does not have yeast in the bottom. A good wheat beer mit Hefe has a complex flavor but does not have the grittiness of autolyzed yeast or wort protein. Clove and slight banana character is required. Vanilla, nutmeg, smoke and cinnamon-like phenolics are permissible. Fruity/estery. Mild sourness is OK. Bitterness is low to unnoticeable. Low hop flavor and aroma is OK. No diacetyl. Light straw to amber. This style of beer is conditioned in the bottle or keg and will contain some yeast sediment. Lager or ale yeast may be used to condition the beer. Dunkel Weizen
Dark version of Weizenbier which can be a bit stronger. The color is deep copper to full brown. Slight chocolate-like or toasted maltiness may be evident but should be very subdued at most. Medium bodied beer with an emphasis of dark malt. It usually has a little less of the characteristic clove-banana aromas. The combination of wheaty tartness and the lusciousness of dark malts makes this style full of flavor and complexity. Low diacetyl is OK. Low hop flavor and aroma is OK. The classic examples are unfiltered. Weizenbock
A stronger and more robust version of Weizen. A medium- to full-bodied beer, it is made from 40-60% wheat, but the palate emphasis is on the high malt flavor. Hop bitterness is low to undetectable. No hop flavor or aroma, but the clove and banana flavor and aroma are still evident. Color can be from light amber to dark brown. Dark versions may have a mild toasted malt flavor and aroma. Alcoholic strength should be evident. Low diacetyl is OK. Berliner Weisse
This tart, refreshing, thirst-quenching beer can legally only be brewed in Berlin, Germany, although a few brewers in Northern Germany brew wheat beers in a similar style. Often called the Champagne of beers. Anywhere up to 75% malted wheat is used and results in a characteristic foamy large white head. The ale-type yeast and lactic combination produces a light body which is dry, tart, and has a sharp lactic sourness. The sourness can be very intense. Very pale yellow color, effervescent, modest alcohol content, no bitterness, no hop flavor or aroma and low fruity ester notes. No diacetyl. May be mixed with sweet syrups. American Wheat Beer
A standard ale yeast is used. Typically have light, crisp grain flavors and aromas characteristic of wheat. The clovey aromas and flavors of Bavarian Weizenbiers are absent (and inappropriate). Low to medium fruitiness and esters. Hop bitterness can be from medium to none. Hop aroma and flavor can be high or low. The proportion of wheat is often greater than 50%. Light to medium body, pale straw to gold although light amber versions exist. Low diacetyl is OK. The use of lager yeast is OK. No phenolic character. Wit or Belgian White Beer
The orange taste and sweet-dry spiciness of Belgian-style wheat beer sets it apart from other wheat beers. Although orange peels are a common ingredient in this style, it is the type of yeast used that is mainly responsible for the orange/citrus aromas and flavors. This beer has a low to medium body and is brewed with up to 50% unmalted wheat, malted barley, and possibly oats. The unmalted wheat gives Witbier more firmness of body and graininess then German Weizen beers. The unmalted wheat has a "different" taste than malted wheat. It is stronger and maltier than Berlin Weiss but not as acidic. Wit is tangy and sharply refreshing with hints of orange, honey, and even muscat. It typically has a full yellow-white color and sports a very white head. Coriander seed, Curacao orange peel, Hallertauer and/or Saaz may all be used. Low to medium bitterness. Hop flavor and aroma is usually from "noble-types" is desired but not absolutely necessary. A young example will have a fruity, quenching quality, but the bottle-conditioned varieties will mature over two to three months, during which time the hop flavor will recede and the orange flavors will be accented, possibly by some Madeira notes. Dry. Low diacetyl is OK. Has low to medium fruity esters. Bottle conditioned. Graetzer
Graetzer beer is of low gravity and strongly hopped with "noble-type" hops. It is made from 2/3 smoked, highly roasted wheat malt and 1/3 pale barley malt. A single step infusion mash is usually used. The flavor is very smoky and the style is very rare. Grodzisk
Grodzisk is a specialty of Grodzisk, Poland, near Poznan. It is made with a significant proportion of malted wheat, smoked over oak. The beer is top-fermented, perhaps with some wild yeast influence, and bottled-conditioned. It can be low in alcohol or of conventional strength. It is an extremely pale golden beer, with a faint haze, a dense white head, and a surprisingly light body. It has a sourish, sappy, oaky aroma (like a box that had held smoked herring), and a smoky, very deep, crisp palate. After a period of storage, it begins to develop a tart, quenching acidity.
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