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Beer introduction
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Cork GrindersBaytown,TX
Bier
7,000 BC- Evidence of fermented concoctions3,500 BC- Oldest chemical evidence of beer3,000 BC- Written beer recipes . Sumerian
Tablets510 BC- Beer was the wine of Barbarians500 AD- Monks begin brewing beer1514- German beer purity law
Beer only be made of water, barley, hops, and yeast
1750- Industrial revolution makes beer widely available
1919-1933- U.S. Prohibition
History
Malt (grains)Barley, wheat, rice, oats, rye, or corn
Hops (Spice of beer)AromaEnhance flavorBitter
WaterYeast
Consume sugar and create alcohol and CO2
What’s in (good) beer?
AlesTop-fermenting yeastHigh temperature yeastQuick fermenting ~ 2 weeksRich and complexMore yeast derived flavor
Lagers (German for “to store”)Bottom-fermenting yeastCold temperature yeastLonger fermentingLess flavor from yeast
Styles of Beer
“A beer style is a label given to a beer that describes it’s overall character and often times it’s origin. It’s a name badge that has been achieved over many centuries of brewing, trial and error, marketing, and consumer acceptance. Styles reflect spin on the constantly evolving world of beer” – Beer Advocate
Basically there are major beer varieties that most stem from, but can be variable based on the brewer.
Beer Varieties
Adjunct Lager Altbier Amber Barleywine Blonde Bock Brown Doppelbock Dubbel Dunkelweizen Extra Special/ Strong Bitter (ESB) Hefeweizen IPA Imperial Stout Kölsch
Märzen/ Oktoberfest Oatmeal Stout Old Ale Pale Ale Pilsener Porter Quadrupel Rauchbier Saison Schwarzbier Stout Tripel Weizenbock Witbier
Major Varieties
Light-bodied, pale, fizzyLow bitternessThin maltsABV- 4-6%Adjunct cereal grains (rice & corn)
Ex- Budweiser, PBR, Coors, Miller, Corona, Red Stripe
Adjunct Lager
German style brown aleExtended conditioning mellows fruitnessExceptionally smooth and delicateMedium carbonationAmber to medium brownBalanced hops and maltABV- 4-7%
Ex.- Alaskan Amber, (512) Alt, Rahr Gravel Road
Altbier
Catchall for amber to red alesFocus on maltsBalanced beerToasted malts and high fruitinessABV- 4-7%
Ex.- Fat Tire, Stone Levitation, Saint Arnold Amber
Amber
Strongest beer styleAmber to dark brownIntense fruits/ intense hopsThick bodyFlavors varyAge like winesABV- 8-15%
Ex.- Sierra Nevada Bigfoot, Dogfish Head Olde School, Stone Old Guardian
Barleywine
Pale straw to deep goldCan be all maltSubdued fruitinessLight to medium hop bitternessABV- 4-7%
Ex.- Bombshell Blonde, Firemans #4, Bikini Blonde
Blonde
Long storage to smooth out flavor (lagering)Stronger than typical lagerRobust maltsDark amber to brown hueBalanced hopsMost lightly hoppedABV- 5.5-7.5%
Ex.- Shiner Bock, Sam Adams Winter Lager, Anchor Bock Beer, St. Arnold Spring Bock
Bock
Malty and sweetFull bodyReddish brown to dark brownNutty characteristicsLow hop aroma and bitternessABV- 4-8%
Ex.-Moose Drool Brown Ale, Abita Pecan Harvest, Clown Shoes Brown Angel, Sixpoint Brownstone
Brown
Double bockStronger than typical bocksConsidered “meal in a glass”Full bodied and darkHigher alcohol than bockABV- 6.5-9%
Ex.- Sam Adams Double Bock, Wasatch The Devastator, Wolfgang Doppelbock
Doppelbock
Belgian dubbelRich & maltySpicy & phenolic characterMild hop bitternessHigh carbonationTrappist Ale (Abbey ales emulate Trappist)ABV- 6.5-9%
Ex.- Chimay (red), Ommegang, Westmalle Trappist Dubbel, Abbey Belgian Style Ale
Dubbel
Dunkel- Dark, Weizen- wheatDark German wheat beerComplex maltsLow bitternessBrown and murkyClove and banana character (banana bread)ABV- 4-7%
Ex.- New Belgium Lips of Faith, Dunkel Weiss, Shiner Holiday Cheer,
Dunkelweizen
Pale malts and more hopsModerate to assertive bitternessDark gold to copperLow carbonationToasty and fruityABV- 4-7%
Ex.- Redhook ESB, Souther Tier Harvest Ale, Left Hand Sawtooth Ale
Extra Special/ Strong Bitter (ESB)
Malt at least 50% wheatYeast produces banana and clove flavorLittle hop bitternessUnfiltered and cloudyABV- 4-7%
Ex.- Shiner Hefeweizen, El Hefeweizen, Sunrise Weiss
Hefeweizen
India Pale AleLots of hopsSometimes dry-hoppedHerbal/ citrus characterHigh bitternessABV- 5.5-7.5%
Ex.- Dogfish Head 60 minute IPA, Stone IPA, Squatters Hop Rising, Racer 5
IPA
Mostly barrel agedSome infused with coffee/ chocolateHigh alcohol contentResidual sweetnessVery full bodied and richABV- 7-12%
Ex.- Deschutes The Abyss, Buried Hatchet Stout, Clown Shoes Vampire Slayer
Imperial Stout
First brewed in Köln GermanyObscure styleLight to medium bodyVery pale colorMedium hop bitternessGrape like flavorABV- 4-6%
Ex.- Sam Adams East-West, Harpoon Summer Beer, Alaskan Summer Ale
Kölsch
Märzen- German for March (when these are brewed)
Full bodied, rich, toastyTypically dark copperMedium to high alcohol contentABV- 4-7%
Ex.- Sam Adams Octoberfest, Shiner oktoberfest, Left Hand Oktoberfest
Märzen/ Oktoberfest
Oatmeal added to mashMedium to full bodyUnreal smoothnessTouch of sweetnessHop character will varyABV- 4-7%
Ex.- Rogue Shakespeare, Young’s Oatmeal Stout, Alaskan Stout, Convict Hill Oatmeal Stout
Oatmeal Stout
Weak beers with high dextrins kept at brewery for long periods
Full malt bodyNear blackTamed aromaticsFruity, grape-like, intense maltsAcidicABV- 4-12%
Ex.- Old Jubilation, Fuller’s Vintage Ale, Founders Curmudgeon
Old Ale
Good balance of malts and hopsFruity estersVarying bitternessGolden to reddish amberGood head retentionABV- 4-7%
Ex.- Sierra Nevada Pale Ale, Dale’s Pale Ale, Stone Pale Ale
Pale Ale
Most popular lager beer in GermanyLight straw to gold colorUses noble hopsSpicy herbal/ floral aromaBit coarse on the palateABV- 4-5.5%
Ex.- Sixpoint The Crisp, Rogue Uber Pils, St. Arnold Summer Pils
Pilsener
Pale malts and then chocolate/ smoked malts added
Moderate hop bitternessBrown to black colorVery complexABV- 4-7%
Ex.- Black Jack Porter, Ost Porter, Sam Adams Honey Porter
Porter
Bolder flavor than dubbel and tripelDeep red to garnetFull bodiedRich and maltySweet w/ low bitternessABV- 9-13%
Ex.- Trappistes Rochefort 10, Avery The Reverend, St. Bernardus Abt. 12
Quadrupel
Rauch- German for smokeMalts are dried over beech woodSmokyTastes of spiced smoked meatABV- 4-7%
Ex.- Sam Adams Cinder Bock, Southern Star Rauchbier
Rauchbier
Summer alesVery fruity in aroma and flavorEarthy yeast tonesMild to moderate tartnessLots of spiceMedium bitternessABV- 5-8%
Ex.- Tank 7 Farmhouse Ale, Stone Saison, Dogfish Head Noble Rot, Red Barn Ale
Saison
German for black beerLight bodiedNot overly burnt or roasted maltsLight dark beerABV- varies
Ex.- Sam Adams Black Lager, Magic Hat Howl, Bohemian Black Lager
Schwarzbier
Dark brown to pitch blackRoasted barleyDry characterHuge roasted flavor of burnt coffee to
chocolateHops varyABV- 4-7%
Ex.- Magic Hat Heart of Darkness, Flying Dog Pearl Necklace
Stout
Up to 3x amount of malts of a standard Trappist/ Abbey
Bright yellow to gold in colorBig, dense, and creamy headComplex and spicy flavorHigh bitternessUses Belgian cane sugarABV- 8-12%
Ex.- New Belgium Trippel, Long Strange Tripel, Real Ale Devil’s Backbone
Tripel
Bock strength dunkelweizenPronounced estery alcohol characterSome spicinessComplex malt character of dark fruitsABV- 7-10%
Ex.- Aventinus, Live Oak Primus, Left Hand TNT
Weizenbock
Cloudy due to high levels of wheatUnfilteredAlways spiced (coriander, orange peel, herbs,
etc.)CrispHighly carbonatedWhite beerABV- 4-7%
Ex.- Blue Moon, Avery White Rascal, Clown Shoes Clementine, Alaskan White
Witbier
http://www.youtube.com/watch?v=Wa5mDRayWH0
How to Pour Beer
Beer Glasses
Flute
American Wild Ale
Bière de Champagne / Bière Brut
Bock Czech Pilsener Dortmunder
/ Export Lager Eisbock Euro Strong La
ger Faro Flanders Oud
Bruin Flanders Red A
le German
Pilsener Gueuze Lambic - Fruit Lambic
- Unblended Maibock /
Helles Bock Munich Dunkel
Lager Munich Helles
Lager Schwarzbier Vienna Lager Weizenbock
Enhances and showcases carbonation. Releases volatiles quickly for a more intense upfront aroma.
Goblet (Chalice)Belgian IPABelgian Strong Dark
AleBerliner WeissbierDubbelQuadrupel (Quad)Tripel
Eye candy. Designed to maintain head. Wide-mouthed for deep sips.
Mug American
Amber / Red Ale
American Amber / Red Lager
American Black Ale
American Blonde Ale
American Brown Ale
American Dark Wheat Ale
American IPA
American Malt Liquor
American Pale Ale (
APA) American
Pale Wheat Ale
American Porter
American Stout
American Strong Ale
Baltic Porter
Black & Tan
Bock California
Common / Steam Beer
Chile Beer Cream Ale Czech
Pilsener Doppelboc
k English Bi
tter English Br
own Ale English D
ark Mild Ale
English India Pale Ale (IPA)
English Porter
English Stout
English Strong Ale
Euro Dark Lager
Extra Special / Strong Bitter (ESB)
Fruit / Vegetable Beer
German Pilsener
Herbed / Spiced Beer
Irish Dry Stout
Irish Red Ale
Keller Bier / Zwickel Bier
Maibock / Helles Bock
Märzen / Oktoberfest
Milk / Sweet Stout
Oatmeal Stout
Rauchbier Roggenbie
r Sahti Scottish A
le Scottish
Gruit / Ancient Herbed Ale
Smoked Beer
Vienna Lager
Witbier
Easy to drink out of. Holds plenty of volume.
Pilsner Glass American Adj
unct Lager American Am
ber / Red Lager
American Double / Imperial Pilsner
American Malt Liquor
American Pale Lager
Bock California Co
mmon / Steam Beer
Czech Pilsener
Doppelbock Dortmunder
/ Export Lager
Euro Dark Lager
Euro Pale Lager
Euro Strong Lager
German Pilsener
Happoshu Japanese Rice
Lager Light Lager Low Alcohol B
eer Maibock /
Helles Bock Munich
Dunkel Lager Munich Helles
Lager Schwarzbier Vienna Lager Witbier
Showcases color, clarity and carbonation. Promotes head retention. Enhances volatiles.
Pint Glass (tumbler) American
Adjunct Lager
American Amber / Red Ale
American Amber / Red Lager
American Barleywine
American Black Ale
American Blonde Ale
American Brown Ale
American Dark Wheat Ale
American Double / Imperial Stout
American I
PA American
Malt Liquor
American Pale Ale (APA)
American Pale Wheat Ale
American Porter
American Stout
American Strong Ale
Baltic Porter
Berliner Weissbier
Black & Tan
California Common / Steam Bee
r Chile Beer Cream Ale English
Barleywine English Bit
ter English Br
own Ale English Da
rk Mild Ale English In
dia Pale Ale (IPA)
English Pale Ale
English Pale Mild Ale
English Porter
English Stout
English Strong Ale
Euro Dark Lager
Extra Special / Strong Bitter (ESB)
Foreign / Export Stout
Fruit / Vegetable Beer
Happoshu Herbed / S
piced Beer Irish Dry S
tout Irish Red A
le Low Alcoh
ol Beer Märzen
/ Oktoberfest
Milk / Sweet Stout
Oatmeal Stout
Old Ale Pumpkin A
le Russian Im
perial Stout
Rye Beer Sahti Saison / Fa
rmhouse Ale
Scotch Ale / Wee Heavy
Scottish Ale
Scottish Gruit / Ancient Herbed Ale
Smoked Beer
Winter Warmer
Witbier
Cheap to make. Easy to store. Easy to drink out of.
Snifter American
Barleywine American Do
uble / Imperial IPA
American Double / Imperial Stout
American Strong Ale
Belgian Dark Ale
Belgian Pale Ale
Belgian Strong Dark Ale
Belgian Strong Pale Ale
Braggot Eisbock English
Barleywine Flanders
Oud Bruin Flanders Re
d Ale Foreign / Ex
port Stout Gueuze Lambic
- Fruit Old Ale Quadrupel
(Quad) Russian Imp
erial Stout Scotch Ale /
Wee Heavy Tripel Wheatwine
Captures and enhances volatiles.
Stange (Slender Cylinder)AltbierBockCzech PilsenerFaroGoseGueuzeKölschLambic - FruitLambic - UnblendedRauchbierRye Beer
Tighter concentration of volatiles.
Tulip American Double / Imperial IPA American Wild Ale Belgian Dark Ale Belgian IPA Belgian Pale Ale Belgian Strong Dark Ale Belgian Strong Pale Ale Bière de Garde Flanders Oud Bruin Flanders Red Ale Gueuze Lambic - Fruit Quadrupel (Quad) Saison / Farmhouse Ale Scotch Ale / Wee Heavy
Captures and enhances volatiles, while it induces and supports large foamy heads.
Weizen GlassAmerican Dark Whea
t AleAmerican Pale Wheat
AleDunkelweizenGoseHefeweizenKristalweizenWeizenbock
Specifically produced to take on volume and head, while locking in the banana-like and phenol aromas associated with the style.
Oversized Wine Glass American Black Ale American Double / Imperial IPA American Double / Imperial Stout American Wild Ale Belgian Dark Ale Belgian IPA Belgian Pale Ale Belgian Strong Dark Ale Belgian Strong Pale Ale Bière de Garde Braggot Eisbock English Barleywine Old Ale Saison / Farmhouse Ale Wheatwine
Replacement for a Tulip or Goblet. Conversational.
No blue mountains here!
Serving Beer
When beer is too cold it:Tingles taste buds and numbs themHides flavorHides aromaExcess carbonation
Temperature
40⁰-45⁰PilsenerWheatsBlondesOther light beers
50⁰-55⁰AmbersImperial StoutIPAOther dark beers
Serving Temperature
Beer Pairing
General rule of thumb: the more hop bitterness the beer has, the heartier or livelier the meal needs to be to hold its own. Don't overwhelm your palate or meal and ruin what the chef was trying to achieve.
Another general rule is keep sweet with sweet, and tart with tart. Try to keep your beer sweeter or tarter than the sweet or tart food on the plate. There are exceptions, like pairing drier robust beers with sweet chocolates.
Throw all of the rules out the window and experiment with contrasting and complimentary pairings. Match foods with complimentary flavors, or try contrasting them and create a slew of unique results.
For those of you who are bound to the wine pairing school of thought, think of ale as red wine and lager as white wine. Hoppy beers can also be used in place of a pairing that calls for an acidic wine. Though it honestly doesn't matter, these tips might help you to convert your taste buds over to beer or those of a friend over to beer. � �
If someone attempts to tell you how to pair, tell them to go to hell. Taste is very subjective and what works for one person might not work for another. If it tastes good to you, then go for it. However, also be open to suggestions, as these tend to come with some knowledge and possible palate enlightenment.
Source: Beer Advocate (www.beeradvocate.com)
Beer Pairing
Beer Info
Brewster- a female brewerCenosillicaphobia- fear of an empty glassOktoberfest starts in SeptemberHop flowers are in same plant family as
marijuanaSpeakeasy- club that sold beer during
ProhibitionIPA is the most popular beer style in the U.S.4 of the founding fathers were home brewersCalifornia has the most craft breweriesCerevisaphile- a lover of beer
Beer Facts
Traced back to the VikingsHigh alcohol beers possibly made with
hallucinogenic plantsWere sometimes stored for yearsFirst runs of mash with subsequent runs
getting weaker for the children to drink
Barleywine
In Medieval times German monasteries would brew a hearty beer during the winter. This beer would be drank during the Lenten fasting periods when they did not eat food. The beer was a virtual liquid food that sustained them.
This beer is a symbol of better times to come and an end to Winter.
Bock Beer
During the middle ages Germanic tribes began to use wheat. This was the most abundant grain during this time.
Believed to be one of the oldest styles of beers
Would be brewed by farmers from the grains on hand
Unfiltered wheat beer with yeast
Hefeweizen
Style originated in England in 1774Beer would be heavily hopped (for
preservation) prior to sending to British troops in India
Preservation allowed this beer to be shipped longer distances and still retain freshness and flavor
Typically use pale maltsCan be dry hopped, where hops are added to
fermented beer in addition to the hops added during the boil
IPA (India Pale Ale)
October 1810- Prince Ludwig of Bavaria celebrated his marriage by inviting the general public to a celebration. Approx. 40,000 people showed up.
This celebration has been celebrated annually from mid-September to October
These beers are brewed in the Spring to keep until Fall, due to the summer making the grains for making beer very hard to grow.
Oktoberfest
Popular amongst transportation workers of London in 1700’s
Brewed with 3 types of beer (old ale, weak ale, new ale) that formed an ale that was neither old nor new.
This is the first style that was created based on the desires of the public.
Porter
Trappist order originated in the Cistercian monastery of La Trappe, France
8 Trappist breweries6- Belgium1- Netherlands1- Germany
Beer was originally made to sustain the brewery. Then they started to make beer to sell the public to further support the good that the monastery does.
All Trappist beers must be brewed within the monastery. Other breweries emulate Trappist by making Abbey ales.Trappist’s cultivate their own yeast that provides the
distinctive Trappist beer
Trappist