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| a brew made with a top-fermenting yeast, usually imparting to it a distinctive frutiness |
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| a lager or an ale with a depth of hue halfway between pale and dark |
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| in the days when the Birtish supplied ale to india, the brews had a higher gravity and were more hopped to help them withstand the long ocean voyage. Today the term implies a super premium pale ale |
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| a brew made with bottom fermenting yeast |
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| a spontaneously fermented style of WHEAT beer unique to Belgium, notably the Senne Valley. Yeast is not added to the wort, rather it is fermented by airborne wild yeast that enter the open air vessels, usually full bodied with an acidic, yeasty palate |
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| styled after the Urquell brew from Pilsen, clasically a super premium pale lager with a fragrant, flowery boquet, a soft palate, and an elegantly dry, hoppy finish, term used very loosely today to describe most pale lagers |
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lighter in body than a stout, it is typically dark, full bodied, moderately hopped with medium alcohol content, the barley/barley malt is well roasted, giving the brew a characteristic chocolately, bittersweet flavor
**Malted barley** |
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| means smoked beer; the malt is dried over a fire of moist beechwood, a dark, bottom fermented, smokey flavored speacialty of Bamberg |
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| derives its name from the Russian imperial court of Catherine the Great. Made like an IPA with a high gravity to withstand the long trip, medium dry, strong in alcohol |
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| a sharply refreshing, faintly sour Belgium summer ale, usually dry hopped |
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| technically a beer because it is brewed and not distilled, virtually colorless, lacks carbonation, etc. |
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| generally malty, dark in hue, strong in alcohol, bittersweet |
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very dark ale made with highly roasted *unmalted* barley which gives it its coffee flavors
higher alcohol, more body, and less sweetness than porters |
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| typically flavored with roasted unmalted barley, dense, malty, hoppy, bitter, and strong ex.) Guinness |
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| sweet stout/English stout |
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| an English style which is sweetened with milk sugars (lactose), sweeter than dry stout with usually less alcohol |
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| amber red lagers, sweetish, full bodied, malty and moderately hopped |
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| means white in German, usually made with a 1:3 wheat:barley ratio, low alcohol, lightly hopped, acidy, malty |
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| German for wheat, a Bavarian specialty, made with as high as 2:1 wheat:barley ratio, fuller bodied, fuller flavored, not quite as acidy, higher in alcohol |
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| smells like toasted grain, burnt grain, stale, cardboard, sherry-like, meaty, cooked vegetable, caramel, oxidized |
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| sulfidy/yeasty flavors, estery/fruity flavors |
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| grainy/starchy, malty flavors, sweet |
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| hoppy flavors (spicy, herbs, citrus, floral), bitter |
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| alcohol, sweet, sour (lactic, malic, succinic) |
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| terms used to describe fresh beer |
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| yeasty, estery, grainy, malty, hoppy, sweet, sour, bitter |
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Definition
any beer made with fruit:
- the base is usually an ale
- the fruit or fruit extracts are used as an adjunct in the mash, kettle, primary, or secondary fermentation
- acidic bacterial fermentation characters may be evident |
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| getting fruit into your beer... |
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Definition
- raw fruit
-fruit extracts
- prepackaged fruit products/purees |
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Definition
- wort: mixture of malt, grain, and water (30% wheat and the rest barley malt @40C)
- hops: aged for 3 years at a minimum (Coigneau varietal)
- pitching: pump the hot wort into an open, shallow cooling vessel in the attic of the brew house (to inoculate with natural, air borne yeasts and bacteria)
- burning the barrels
- fermentation
1.) wild yeasts and enteric bacteria
2.) alcohol and saccharomyces (7 months)
3.) acetic and lactic bacteria - pediococcus = sourness/ double haze
4.) brettanomyces
- blending of gueuze: a blend of young and old lambics, going from smooth/young to tart and complex/old
- addition of fruit |
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Definition
- faro: a blend of lambic and fresh beer (sweetened by adding brown sugar)
- fruit: addition of fruit that's been refermented
framboise -raspberry
kriek - cherry
cassis - blackcurrant
pecheresse - peach
- gueuze: blend of two top fermented lambics
young - 1 year
old - 2-3 years
- mars: weaker beer from the second runnings of a lambic brew |
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Flemish sour ale
- fermented with lactobacillus - creates lactic acid
- special red malt is used
- no hop bitterness, but tannins are common |
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Definition
wheat beers (Belgian, German, Hefe-Weizen, Dunkel-Weizen, Weizenbock, Berliner Weisse, Lambic)
stouts (sweet, oatmeal, dry, imperial)
porters
ale types |
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Definition
| lager (pilsener, dortmunder, strong, american malt, vienna, oktoberfest, rauchbier, dar bock, double bock, etc.) |
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| malted oats added to mash |
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| brewed bigger and aged longer, higher alcohol content |
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| uses different malts for stronger chocolate flavor |
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| roasted espresso beans added during brewing |
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| 6.89 cases of 24 12oz bottles |
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cool, dark, dry
dry storage - 40F-70F
cooler - 36F-38F |
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Definition
bottled beer = 110 days
draft beer = 45 days |
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Definition
new twists on an old style (coffee stouts, caramel porters, fruit beers, seasonal beers)
old, obscure brews (resurrections of old recipes, hard to produce, labor intensive recipes)
unusual ingredients and techniques (adjuncts and grains, interpretations/adaptations of style) |
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| top fermenting yeasts = saccharomyces cerevisiae |
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| bottom fermenting yeast - saccharomyces carlsbergensis |
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Definition
a beer with a significant quantity of wheat in the mash (30-70%)
Remainder is regular barley malt
The protein in the wheat is responsible for wheat beer's significant pillowy head
highly effervescent, racy, light palate, brisk, refreshing |
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| Bavarian specialty. Malted wheat replaces malted barley. By law, must be top fermented. Specialized strains of yeast. low hops. |
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