Beer Styles Miscellaneous

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Beer StylesMiscellaneous

• Ales, lagers and other variations
• from around the world

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Thank You, Thank You

• The information for this presentation is
  condensed from articles, tasting notes and books
  by Michael Jackson (beerhunter.com)
• Also, check the gallery at totalbeer.net a
  great all-around beer site

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Pilsner Style

• The only true Pilsner is from the town of Plzen
  in the Czech Republic
• Super premium pale lager
• Uses Czech Saaz hop (native hop)
• Straw color, effervescent, fragrant, flowery
  bouquet, hop-spicy, malty overtones, clean, soft
  on the palate, with a dry, hoppy finish
• Also called Pils or Pilsener

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Winter Brews

• Usually malty, but with spices some are hoppy
• Spices can include nutmeg, cinnamon, cloves,
  vanilla, allspice
• Other additives may include honey, ginger,
  licorice root, spruce, chocolate, coffee, fruit
• The beers are usually are usually dark, but some
  are amber
• Usually higher in alcohol and made for sipping
• Most commonly U.K., Belgium, U.S.

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Cream Ale

• Up until 1960s, Canadian ale was a
  world-recognized beer style, but became extinct
  due to the homogenization of the market
• It seems to be resurrected, though as cream ale
• Not yet a clearly defined style, cream ales are
  typically light or rich golden pale ales
• It is fermented at normal ale temperatures, then
  conditioned at lager temperatures for several
  weeks
• They have the full fruity flavor of an ale with
  the smoothness and carbonation of a lager

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American Ale

• Most original colonial beers were ales
• Over time, they paled to a golden color and a
  sweet creaminess
• The closest contemporary example is the American
  cream ale
• Eventually, they became a mix of ale and lager,
  until lagers took over the market
• Currently, available ales are based upon the ale
  styles of other countries

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Malt Liquor

• An American term for a strong lager
• Usually, these beers are cheaply made
• Part of the cost savings is based upon the use of
  a high proportion of sugar (corn or cane)
• They are not very malty nor are they liquor
• They have a negative cultural impression
• Commonly purchased for a cheap and quick high
• Some quality beers have malt liquor on the
  label due to various state laws they are NOT
  American Malt Liquors!

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Blonde Ale

• Currently produced by American microbreweries and
  brewpubs (different than Kölsch-style)
• Pale straw to deep gold in color, clear to
  brilliant with good head retention
• Some fruitiness may have low to medium hop
  bouquet, and light maltiness
• Medium body, though lighter mouthfeel from higher
  carbonation
• Blonde beer is balanced with light hops and malt
  and is a good intro to alternate beer styles for
  the mass-market beer consumer
• An ale version of light, commercial lager

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Steam Beer

• A name trademarked by the Anchor brewery also
  called California Common by others
• Bottom-fermentation (lager yeast) at high (ale)
  temperatures and in unusually wide, shallow
  vessels
• This technique, producing a beer with elements of
  both lager (smooth) and ale (fruity) in its
  character
• The very lively beer was said to "steam" when the
  casks were tapped. Another version says beer
  steamed when the vessels went outside

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Vienna Lager

• Originally an Austrian style using Vienna malt
• Reddish amber to light brown color clear
• Dark German (Vienna or Munich) malt aroma -
  lightly toasted
• Similar to, though less intense than Oktoberfest
• Elegant malt complexity is in the forefront, with
  a enough hop presence to provide a balanced
  finish
• Light to medium body, with a gentle creaminess
• Commercial examples Negra Modelo, Portland Lager

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Bière de Garde

• French Country Beer
• The name means "beer for keeping" and is best
  when aged
• Brewed strong in winter and laid down for
  consumption in summer
• Color can vary from full gold to copper colored
• Usually medium bodied with hints of caramel or
  toffee, but each style is somewhat unique
• Cellared smell and flavor are characteristics

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Mead

• Honey wine or honey beer
• Uses honey as the sugar source for fermentation
• Tends to be quite strong and alcoholic-tasting,
  as honey ferments very well
• Cellars well
• Mead is often made with other ingredients for
  flavor, be they fruit or grain. The latter is
  known as braggot.

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Dry Beers

• The Power of Marketing
• Originally a milder version of the German Diät
  Pils (low sugar/low carb, but not low alcohol
  brewed for diabetics) renamed Dry Beer by the
  Japanese
• After its great marketing success in Japan, the
  term Dry Beer was taken up in North America
• American Dry Beer has a conventional alcohol and
  calorie content, but is notable for having
  scarcely any taste and no finish
• Use of adjuncts (corn, rice) and a strain of
  yeast that ferments the wort completely leads to
  less residual sweetness less aftertaste, less
  flavor

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Ice Beers

• Again, The Power of Marketing
• Otherwise conventional beers that have been
  frozen at some stage during fermentation or
  maturation, and in some cases reconstituted later
• In the U.S., brewers must add back the lost water
• This knocks out some flavor components and
  perhaps concentrates others (alcohol, for
  example)
• A marketing-led technique inspired by German
  Eisbock, but do not confuse the two!

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Light Beer

• American light beers have dextrin removed
• Complex, unfermentable, tasteless carbohydrate
• Produced during mashing
• Contributes to final gravity, adds body, and adds
  a malty sweetness in most regular beers
• No dextrin less calories
• Dextrin is converted to another chemical
• German Diet Beer (Diätbier) has lower sugar, but
  is not less caloric designed for diabetics

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Low Alcohol Beer (N/A)

• A malt beverage with very low alcohol content
• Made by distilling cooking out the alcohol
• In the U.S., must be less than 0.5 alcohol by
  weight (ABW is approximately 20 lower than ABV)

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Other Concepts

• Day Fresh Beer
• Low-Carb Beer
• Flavored, grain-based beverages Malternative
• Flavored, beer-based beverages BE -
• (B-to-the-E)

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Introducing