Craft beer


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Powerpoint used to aid my leading a beer tasting at GPSCY.

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  • Talk about what makes a beer a craft beer.Difference between 2 row and 6 row barley.
  • 2 row has lower protein content and higher fermentable sugar. Common American beers may use 6 row (it’s cheaper!)
  • But first, how to taste a beer. Where do we start?
  • Proteins, unfermented sugars, unfiltered yeast all contribute to body.
  • Ingredients: 2-row barley and wheat, Mt. Hood, Hallertau, and Saaz Hops lend spicinessKona Brewing Company was started in the spring of 1994. Kona Brewing Company also produces its bottled beer and mainland draft beer at Widmer Brothers Brewery in Portland, OR and Redhook Ale Brewery in Portsmouth, NH, as part of its partnership with Craft Brewers Alliance, Inc.
  • Victory was founded in 1996 in an old Pepperidge Farm bakery.2 row pilsner malt.ASK Difference between and ale and a lager: the yeast.Different temperatures…BUT California common beer is an exception.Refrigeration was not available, so they used lager yeast at ale temperatures.ASK Brewing processLarge open fermenters called “coolships” were used to compensate for temperature.
  • Ingredients: 2-row barleyHistory: First brewed in 1896, revived in 1971One theory: “Steam” from the high carbonation from Kräusening (adding fresh wort to beer about to be bottled;20%)“Steam” in referring to beer is trademarked by Anchor.Northern Brewer Hops often described as woody or minty, as opposed to floral or citrusy.
  • Allagash was founded in 1994 by Rob Tod, who recognized a void in the craft brewing movement: German and British styles, but no Belgians! Allagash White was the first.“Zesty” is an especially appropriate descriptor.
  • Smuttynose was founded in 1994 in Portsmouth, New Hampshire, though Old Brown Dog was first brewed by Northampton (MA) in 1988. It is named after Smuttynose Island, one of the Isles of Shoals, which actually belongs to Maine.
  • December of 1997:brewing system was purchased.CascaZilla gets its distinctive red color from a healthy portion of caramel malt.Name comes from “Cascadilla” and large amount of Cascade hops.Malt:2-Row, Crystal, BlackHops:Cascade, Chinook, CrystalDry hop:Cascade, Amarillo; floral aroma!DRY HOPPING is addition of hops post-fermentation to replenish delicate aromatics that are lost during boil. Added for days to weeks.
  • Founded in 1988, known for making full-flavored beers.Dead Guy Ale uses maibock ingredients (Vienna and Munich malt; with Czech Noble hops Perle and Saaz) but with an ale yeast…Malts: 2-Row barley, Munich, and C15.Hops: Cascade
  • Opened in 1995. Love to push the envelope. Periodically make ancient beers, Red and White, Palo Santo Maron, Pangea, Raison d’etre etc. Punkin ale was their first.Americans are hopheads when it comes to IPA. (Story of the original IPAs)The world’s first continually-hopped beer (“a method of hopping that allows for a pungent, but not crushing hop flavor”). Hops added continuously during the boil. It’s little brother (60 minute) is available at GPSCY.
  • Founded in 1997; specialize in Belgian beers.How beers were made in the olden times: many small breweries distributing only to the local town or region.Note: Cages on beer bottle have six half turns, just like champagne bottles.
  • 1991 Otter Creek1998Wolaver’sOragnic2002 Bought by Wolaver family.Use only organic ingredients, almost entirely local.This example is not as thick as you might expect an oatmeal stout to be… Talk about Russian Imperial stouts (Storm King, Old Rasputin, Samuel Smith, Brooklyn Black Chocolate Stout, Stone Imperial Stout, Founders Imperial Stout)?
  • Craft beer

    1. 1. American Craft Beer<br />GPSCY Beer Tasting<br />14 September 2010<br />Header image source:<br />
    2. 2. Biggest 50 American Craft Breweries<br />Source:; based on 2008 sales.<br />
    3. 3. Biggest 50 American Craft Breweries<br />Source:; based on 2008 sales.<br />
    4. 4.
    5. 5.
    6. 6. Today’s Beer Tasting<br />
    7. 7. LIGHT LAGER<br />Lite American Lager<br />Standard American Lager<br />Premium American Lager<br />Munich Helles<br />Dortmunder Export<br />PILSNER<br />German Pilsner (Pils)<br />Bohemian Pilsner<br />Classic American Pilsner<br />EUROPEAN AMBER LAGER<br />Venna Lager<br />Oktoberfest/Märzen<br />DARK LAGER<br />Dark American Lager<br />Munich Dunkel<br />Schwarzbier (Black Beer)<br />BOCK<br />Maibock/Helles Bock<br />Traditional Bock<br />Doppelbock<br />Eisbock<br />LIGHT HYBRID BEER<br />Cream Ale<br />Blonde Ale<br />Kolsch<br />American Wheat or Rye Beer<br />AMBER HYBRID BEER<br />Northern German Altbier<br />California Common Beer<br />Düsseldorf Altbier<br />ENGLISH PALE ALE<br />Standard/Ordinary Bitter<br />Special/Best/Premium Bitter<br />Extra Special/Strong Bitter (English Pale Ale)<br />SCOTTISH AND IRISH ALE<br />Scottish Light 60/-<br />Scottish Heavy 70/-<br />Scottish Export 80/-<br />Irish Red ale<br />Strong Scotch Ale<br />AMERICAN ALE<br />American Pale Ale<br />American Amber Ale<br />American Brown Ale<br />ENGLISH BROWN ALE<br />Mild<br />Southern English Brown<br />Northern English Brown Ale<br />PORTER<br />Brown Porter<br />Robust Porter<br />Baltic Porter<br />STOUT<br />Dry Stout<br />Sweet Stout<br />Oatmeal Stout<br />Foreign Extra Stout<br />American Stout<br />Russian Imperial Stout<br />INDIA PALE ALE (IPA)<br />English IPA<br />American IPA<br />Imperial IPA<br />GERMAN WHEAT AND RYE BEER<br />Weizen/Weissbier<br />Dunkelweizen<br />Weizenbock<br />Roggenbier (German Rye Beer)<br />BELGIAN AND FRENCH ALE<br />Witbier<br />Belgian Pale Ale<br />Saison<br />Bière de Garde<br />Belgian Specialty Ale<br />SOUR ALE<br />Berliner Weisse<br />Flanders Red Ale<br />Flanders Brown Ale/Oud Bruin<br />Straight (Unblended) Lambic<br />Gueuze<br />Fruit Lambic<br />BELGIAN STRONG ALE<br />Belgian Blond Ale<br />Belgian Dubbel<br />Belgian Tripel<br />Belgian Golden Strong Ale<br />Belgian Dark Strong Ale<br />STRONG ALE<br />Old Ale<br />English Barleywine<br />American Barleywine<br />FRUIT BEER<br />SPICE/HERB/VEGETABLE BEER<br />Spice, Herb, or Vegetable Beer<br />Christmas/Winter Specialty Spiced Beer<br />SMOKE FLAVORED AND WOOD-AGED BEER<br />Classic Rauchbier<br />Other Smoked Beer<br />Wood-Aged Beer<br />SPECIALTY BEER<br />Source: BJCP Guidelines, 2004 Edition.<br />
    8. 8. Appearance<br />Consider:<br />Head<br />Color<br />Texture<br />Persistence<br />Body<br />Color<br />Opacity<br />Range of beer colors:<br /> StrawYellow<br />Gold<br />Amber<br />Copper<br />Brown<br />Black<br />
    9. 9. Aroma<br />Hops (bitterness)<br />Flowers<br />Wood<br />Malt (sweetness)<br />Bread crust (melanoidins)<br />Toasted malt<br />Roasted malt<br />Yeast<br />Bread<br />Clove (phenols)<br />Fruits (esters)<br />Other<br />Orange peel<br />Pumpkin, allspice<br />Alcohol<br />Minerally water<br />
    10. 10. Flavor<br /> Same things to consideras aroma, with some additions:<br />Differentiation between hop bitterness andhop flavor<br />Comparison of initialflavors and aftertaste<br />Length of aftertaste<br />“HOW’S IT TASTE MUTHAFUCKA?!”<br />
    11. 11. Mouthfeel<br />Body<br />How “heavy” or “thick” is it?<br />Carbonation<br />How fizzy is it?<br />
    12. 12. Kona Longboard<br />Brewery: Kona Brewing CompanyLocation: Kona, HI<br />Style: American Pale Lager<br />ABV: 4.6%<br />IBU: 18<br />SRM: ~4<br />Overall Impression: Full bodied yet refreshing pale lager with mild hop spiciness and clean finish.<br />
    13. 13. Prima Pils<br />Brewery: VictoryBrewing CompanyLocation: Downingtown, PA<br />Style: German Pilsner<br />ABV: 5.3%<br />IBU: ~35<br />SRM: ~4<br />Overall Impression: Crisp and refreshing with prominent German hop bitterness that lingers.<br />
    14. 14. Anchor Steam<br />Brewery: Anchor Brewing CompanyLocation: San Francisco, CA<br />Style: California Common Beer<br />ABV: 4.9%<br />IBU: ~35<br />SRM: ~12<br />Overall Impression: Toasty maltiness complemented by Northern Brewer hop flavor.<br />
    15. 15. Allagash White<br />Brewery: Allagash Brewing CompanyLocation: Portland, ME<br />Style: Belgian Wit<br />ABV: 5.2%<br />IBU: ~15<br />SRM: ~3<br />Overall Impression: Fresh tasting wheat beer with flavors from orange peel and coriander.<br />
    16. 16. Old Brown Dog<br />Brewery: SmuttynoseBrewing CompanyLocation: Portsmouth, NH<br />Style: American Brown Ale<br />ABV: 6.5%<br />IBU: 15<br />SRM: 25<br />Overall Impression: Nutty, somewhat hoppy, and quite maltywith caramel notes.<br />
    17. 17. Cascazilla<br />Brewery: Ithaca Brewing Co. Location: Ithaca, NY<br />Style: American Red Ale<br />ABV: 7%<br />IBU: 50<br />SRM: ~30<br />Overall Impression: Maltiness of a red ale, with citrusy flavors and bitterness from Cascade hops.<br />
    18. 18. Double Dead Guy Ale<br />Brewery: Rouge AlesLocation: Newport, OR<br />Style: American Strong Ale<br />ABV: 9%<br />IBU: 60<br />SRM: ~33<br />Overall Impression: Enticing maltiness in the aroma yet with surprising hop bitterness in flavor. <br />
    19. 19. 90 Minute Imperial IPA<br />Brewery: Dogfish Head BreweryLocation: Milton, DE<br />Style: Imperial IPA<br />ABV: 9%<br />IBU: 90<br />SRM: ~28<br />Overall Impression:Huge amount of complex hop flavor is supported by strong malt backbone.<br />
    20. 20. Three Philosophers<br />Brewery: Brewery OmmegangLocation: Cooperstown, NY<br />Style: Quadrupel<br />ABV: 9.8%<br />IBU: ~20?<br />SRM: ~16?<br />Overall Impression: Dark malt sweetness balanced by traces of hop bitterness; very complex.<br />
    21. 21. Wolaver’s Oatmeal Stout<br />Brewery: Otter Creek BrewingLocation: Middlebury, VT<br />Style: Oatmeal Stout<br />ABV: 5.9%<br />IBU: ~60?<br />SRM: ~50? <br />Overall Impression: Dark, full-bodied ale with oatmeal complementing roasted malt flavor.<br />