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Beer introduction

Beer introduction

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Beer Information Beer Information Presentation Transcript

  • Cork GrindersBaytown,TX
  •  7,000 BC- Evidence of fermented concoctions 3,500 BC- Oldest chemical evidence of beer 3,000 BC- Written beer recipes . Sumerian Tablets 510 BC- Beer was the wine of Barbarians 500 AD- Monks begin brewing beer 1514- 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
  •  Malt (grains) Barley, wheat, rice, oats, rye, or corn Hops (Spice of beer) Aroma Enhance flavor Bitter Water Yeast Consume sugar and create alcohol and CO2
  •  Ales Top-fermenting yeast High temperature yeast Quick fermenting ~ 2 weeks Rich and complex More yeast derived flavor Lagers (German for “to store”) Bottom-fermenting yeast Cold temperature yeast Longer fermenting Less flavor from yeast
  • “A beer style is a label given to a beer that describes it’soverall character and often times it’s origin. It’s aname badge that has been achieved over manycenturies of brewing, trial and error, marketing, andconsumer acceptance. Styles reflect spin on theconstantly evolving world of beer” – Beer AdvocateBasically there are major beer varieties that most stemfrom, but can be variable based on the brewer.
  •  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
  •  Light-bodied, pale, fizzy Low bitterness Thin malts ABV- 4-6% Adjunct cereal grains (rice & corn) Ex- Budweiser, PBR, Coors, Miller, Corona, Red Stripe
  •  German style brown ale Extended conditioning mellows fruitness Exceptionally smooth and delicate Medium carbonation Amber to medium brown Balanced hops and malt ABV- 4-7%Ex.- Alaskan Amber, (512) Alt, Rahr Gravel Road
  •  Catchall for amber to red ales Focus on malts Balanced beer Toasted malts and high fruitiness ABV- 4-7%Ex.- Fat Tire, Stone Levitation, Saint Arnold Amber
  •  Strongest beer style Amber to dark brown Intense fruits/ intense hops Thick body Flavors vary Age like wines ABV- 8-15%Ex.- Sierra Nevada Bigfoot, Dogfish Head Olde School,Stone Old Guardian
  •  Pale straw to deep gold Can be all malt Subdued fruitiness Light to medium hop bitterness ABV- 4-7%Ex.- Bombshell Blonde, Firemans #4, Bikini Blonde
  •  Long storage to smooth out flavor (lagering) Stronger than typical lager Robust malts Dark amber to brown hue Balanced hops Most lightly hopped ABV- 5.5-7.5%Ex.- Shiner Bock, Sam Adams Winter Lager, Anchor BockBeer, St. Arnold Spring Bock
  •  Malty and sweet Full body Reddish brown to dark brown Nutty characteristics Low hop aroma and bitterness ABV- 4-8%Ex.-Moose Drool Brown Ale, Abita Pecan Harvest, ClownShoes Brown Angel, Sixpoint Brownstone
  •  Double bock Stronger than typical bocks Considered “meal in a glass” Full bodied and dark Higher alcohol than bock ABV- 6.5-9%Ex.- Sam Adams Double Bock, Wasatch The Devastator,Wolfgang Doppelbock
  •  Belgian dubbel Rich & malty Spicy & phenolic character Mild hop bitterness High carbonation Trappist Ale (Abbey ales emulate Trappist) ABV- 6.5-9%Ex.- Chimay (red), Ommegang, Westmalle TrappistDubbel, Abbey Belgian Style Ale
  •  Dunkel- Dark, Weizen- wheat Dark German wheat beer Complex malts Low bitterness Brown and murky Clove and banana character (banana bread) ABV- 4-7%Ex.- New Belgium Lips of Faith, Dunkel Weiss, ShinerHoliday Cheer,
  •  Pale malts and more hops Moderate to assertive bitterness Dark gold to copper Low carbonation Toasty and fruity ABV- 4-7%Ex.- Redhook ESB, Souther Tier Harvest Ale, Left HandSawtooth Ale
  •  Malt at least 50% wheat Yeast produces banana and clove flavor Little hop bitterness Unfiltered and cloudy ABV- 4-7%Ex.- Shiner Hefeweizen, El Hefeweizen, Sunrise Weiss
  •  India Pale Ale Lots of hops Sometimes dry-hopped Herbal/ citrus character High bitterness ABV- 5.5-7.5%Ex.- Dogfish Head 60 minute IPA, Stone IPA, SquattersHop Rising, Racer 5
  •  Mostly barrel aged Some infused with coffee/ chocolate High alcohol content Residual sweetness Very full bodied and rich ABV- 7-12%Ex.- Deschutes The Abyss, Buried Hatchet Stout, ClownShoes Vampire Slayer
  •  First brewed in Köln Germany Obscure style Light to medium body Very pale color Medium hop bitterness Grape like flavor ABV- 4-6%Ex.- Sam Adams East-West, Harpoon Summer Beer,Alaskan Summer Ale
  •  Märzen- German for March (when these are brewed) Full bodied, rich, toasty Typically dark copper Medium to high alcohol content ABV- 4-7%Ex.- Sam Adams Octoberfest, Shiner oktoberfest, LeftHand Oktoberfest
  •  Oatmeal added to mash Medium to full body Unreal smoothness Touch of sweetness Hop character will vary ABV- 4-7%Ex.- Rogue Shakespeare, Young’s Oatmeal Stout, AlaskanStout, Convict Hill Oatmeal Stout
  •  Weak beers with high dextrins kept at brewery for longperiods Full malt body Near black Tamed aromatics Fruity, grape-like, intense malts Acidic ABV- 4-12%Ex.- Old Jubilation, Fuller’s Vintage Ale, FoundersCurmudgeon
  •  Good balance of malts and hops Fruity esters Varying bitterness Golden to reddish amber Good head retention ABV- 4-7%Ex.- Sierra Nevada Pale Ale, Dale’s Pale Ale, Stone PaleAle
  •  Most popular lager beer in Germany Light straw to gold color Uses noble hops Spicy herbal/ floral aroma Bit coarse on the palate ABV- 4-5.5%Ex.- Sixpoint The Crisp, Rogue Uber Pils, St. ArnoldSummer Pils
  •  Pale malts and then chocolate/ smoked malts added Moderate hop bitterness Brown to black color Very complex ABV- 4-7%Ex.- Black Jack Porter, Ost Porter, Sam Adams HoneyPorter
  •  Bolder flavor than dubbel and tripel Deep red to garnet Full bodied Rich and malty Sweet w/ low bitterness ABV- 9-13%Ex.- Trappistes Rochefort 10, Avery The Reverend, St.Bernardus Abt. 12
  •  Rauch- German for smoke Malts are dried over beech wood Smoky Tastes of spiced smoked meat ABV- 4-7%Ex.- Sam Adams Cinder Bock, Southern Star Rauchbier
  •  Summer ales Very fruity in aroma and flavor Earthy yeast tones Mild to moderate tartness Lots of spice Medium bitterness ABV- 5-8%Ex.- Tank 7 Farmhouse Ale, Stone Saison, Dogfish HeadNoble Rot, Red Barn Ale
  •  German for black beer Light bodied Not overly burnt or roasted malts Light dark beer ABV- variesEx.- Sam Adams Black Lager, Magic Hat Howl, BohemianBlack Lager
  •  Dark brown to pitch black Roasted barley Dry character Huge roasted flavor of burnt coffee to chocolate Hops vary ABV- 4-7%Ex.- Magic Hat Heart of Darkness, Flying Dog PearlNecklace
  •  Up to 3x amount of malts of a standard Trappist/ Abbey Bright yellow to gold in color Big, dense, and creamy head Complex and spicy flavor High bitterness Uses Belgian cane sugar ABV- 8-12%Ex.- New Belgium Trippel, Long Strange Tripel, Real AleDevil’s Backbone
  •  Bock strength dunkelweizen Pronounced estery alcohol character Some spiciness Complex malt character of dark fruits ABV- 7-10%Ex.- Aventinus, Live Oak Primus, Left Hand TNT
  •  Cloudy due to high levels of wheat Unfiltered Always spiced (coriander, orange peel, herbs, etc.) Crisp Highly carbonated White beer ABV- 4-7%Ex.- Blue Moon, Avery White Rascal, Clown ShoesClementine, Alaskan White
  •  http://www.youtube.com/watch?v=Wa5mDRayWH0
  •  American WildAle Bière deChampagne /Bière Brut Bock Czech Pilsener Dortmunder /Export Lager Eisbock Euro StrongLager Faro Flanders OudBruin Flanders Red Ale German Pilsener Gueuze Lambic - Fruit Lambic -Unblended Maibock /Helles Bock Munich DunkelLager Munich HellesLager Schwarzbier Vienna Lager WeizenbockEnhances and showcases carbonation. Releasesvolatiles quickly for a more intense upfront aroma.
  •  Belgian IPA Belgian Strong Dark Ale Berliner Weissbier Dubbel Quadrupel (Quad) TripelEye candy. Designed to maintain head.Wide-mouthed for deep sips.
  •  American Amber/ Red Ale American Amber/ Red Lager American BlackAle American BlondeAle American BrownAle American DarkWheat Ale American IPA American MaltLiquor American Pale Ale(APA) American PaleWheat Ale American Porter American Stout American StrongAle Baltic Porter Black & Tan Bock CaliforniaCommon / SteamBeer Chile Beer Cream Ale Czech Pilsener Doppelbock English Bitter English Brown Ale English Dark MildAle English India PaleAle (IPA) English Porter English Stout English StrongAle Euro Dark Lager Extra Special /Strong Bitter(ESB) Fruit / VegetableBeer German Pilsener Herbed / SpicedBeer Irish Dry Stout Irish Red Ale Keller Bier /Zwickel Bier Maibock / HellesBock Märzen /Oktoberfest Milk / SweetStout Oatmeal Stout Rauchbier Roggenbier Sahti Scottish Ale Scottish Gruit /Ancient HerbedAle Smoked Beer Vienna Lager WitbierEasy to drink out of. Holds plenty of volume.
  •  American AdjunctLager American Amber /Red Lager American Double/ Imperial Pilsner American MaltLiquor American PaleLager Bock CaliforniaCommon / SteamBeer Czech Pilsener Doppelbock Dortmunder /Export Lager Euro Dark Lager Euro Pale Lager Euro Strong Lager German Pilsener Happoshu Japanese RiceLager Light Lager Low Alcohol Beer Maibock / HellesBock Munich DunkelLager Munich HellesLager Schwarzbier Vienna Lager WitbierShowcases color, clarity and carbonation.Promotes head retention. Enhancesvolatiles.
  •  American AdjunctLager American Amber / RedAle American Amber / RedLager American Barleywine American Black Ale American Blonde Ale American Brown Ale American Dark WheatAle American Double /Imperial Stout American IPA American Malt Liquor American Pale Ale(APA) American Pale WheatAle American Porter American Stout American Strong Ale Baltic Porter Berliner Weissbier Black & Tan California Common /Steam Beer Chile Beer Cream Ale English Barleywine English Bitter English Brown Ale English Dark Mild Ale English India Pale Ale(IPA) English Pale Ale English Pale Mild Ale English Porter English Stout English Strong Ale Euro Dark Lager Extra Special / StrongBitter (ESB) Foreign / Export Stout Fruit / Vegetable Beer Happoshu Herbed / Spiced Beer Irish Dry Stout Irish Red Ale Low Alcohol Beer Märzen / Oktoberfest Milk / Sweet Stout Oatmeal Stout Old Ale Pumpkin Ale Russian Imperial Stout Rye Beer Sahti Saison / FarmhouseAle Scotch Ale / WeeHeavy Scottish Ale Scottish Gruit /Ancient Herbed Ale Smoked Beer Winter Warmer WitbierCheap to make. Easy to store. Easy to drinkout of.
  •  AmericanBarleywine American Double/ Imperial IPA American Double/ Imperial Stout American StrongAle Belgian Dark Ale Belgian Pale Ale Belgian StrongDark Ale Belgian StrongPale Ale Braggot Eisbock EnglishBarleywine Flanders OudBruin Flanders Red Ale Foreign / ExportStout Gueuze Lambic - Fruit Old Ale Quadrupel (Quad) Russian ImperialStout Scotch Ale / WeeHeavy Tripel WheatwineCaptures and enhances volatiles.
  •  Altbier Bock Czech Pilsener Faro Gose Gueuze Kölsch Lambic - Fruit Lambic - Unblended Rauchbier Rye BeerTighter concentration of volatiles.
  •  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 HeavyCaptures and enhances volatiles, while itinduces and supports large foamy heads.
  •  American Dark WheatAle American Pale WheatAle Dunkelweizen Gose Hefeweizen Kristalweizen WeizenbockSpecifically produced to take on volume andhead, while locking in the banana-like andphenol aromas associated with the style.
  •  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 WheatwineReplacement for a Tulip or Goblet.Conversational.
  • No blue mountains here!
  •  When beer is too cold it: Tingles taste buds and numbs them Hides flavor Hides aroma Excess carbonation
  •  40⁰-45⁰ Pilsener Wheats Blondes Other light beers 50⁰-55⁰ Ambers Imperial Stout IPA Other dark beers
  • General rule of thumb: the more hop bitterness the beer has, the heartier or livelier the meal needs tobe to hold its own. Dont 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 ortarter than the sweet or tart food on the plate. There are exceptions, like pairing drier robust beerswith 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 andlager as white wine. Hoppy beers can also be used in place of a pairing that calls for an acidic wine.Though it honestly doesnt 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 whatworks for one person might not work for another. If it tastes good to you, then go for it. However, alsobe open to suggestions, as these tend to come with some knowledge and possible palateenlightenment.Source: Beer Advocate (www.beeradvocate.com)
  •  Brewster- a female brewer Cenosillicaphobia- fear of an empty glass Oktoberfest starts in September Hop flowers are in same plant family as marijuana Speakeasy- club that sold beer during Prohibition IPA is the most popular beer style in the U.S. 4 of the founding fathers were home brewers California has the most craft breweries Cerevisaphile- a lover of beer
  •  Traced back to the Vikings High alcohol beers possibly made with hallucinogenicplants Were sometimes stored for years First runs of mash with subsequent runs gettingweaker for the children to drink
  •  In Medieval times German monasteries would brew ahearty beer during the winter. This beer would bedrank during the Lenten fasting periods when they didnot eat food. The beer was a virtual liquid food thatsustained them. This beer is a symbol of better times to come and anend to Winter.
  •  During the middle ages Germanic tribes began to usewheat. This was the most abundant grain during thistime. 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
  •  Style originated in England in 1774 Beer would be heavily hopped (for preservation) priorto sending to British troops in India Preservation allowed this beer to be shipped longerdistances and still retain freshness and flavor Typically use pale malts Can be dry hopped, where hops are added tofermented beer in addition to the hops added duringthe boil
  •  October 1810- Prince Ludwig of Bavaria celebrated hismarriage by inviting the general public to acelebration. Approx. 40,000 people showed up. This celebration has been celebrated annually frommid-September to October These beers are brewed in the Spring to keep until Fall,due to the summer making the grains for making beervery hard to grow.
  •  Popular amongst transportation workers of London in1700’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 thedesires of the public.
  •  Trappist order originated in the Cistercian monastery of LaTrappe, France 8 Trappist breweries 6- Belgium 1- Netherlands 1- Germany Beer was originally made to sustain the brewery. Then theystarted to make beer to sell the public to further supportthe 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 thedistinctive Trappist beer