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This is a training powerpoint that I made to teach people about beer. Beer is not grouped by light or dark and microbrew is not a style of beer.

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  1. 1. Beer an introduction Eddie Black
  2. 2. A Very Brief History Babylonian tablets more than 6,000 years old depict the brewing of beer and give detailed recipes. Marco Polo wrote about Chinese beer, and an ancient Chinese manuscript states that a beer (Kiu) was known as early as the 3rd century. George Washington and Thomas Jefferson were home brewers. Some colonial laws made it illegal for anyone without skill or mastery to brew beer. In 1826 there were hundreds of breweries in the U.S. and thousands by the turn of the century. By 1920 there were none (legal).
  3. 3. Water Hops Malt Yeast
  4. 4. Water Water constitutes 90% of the volume of beer. Different regions have different ‘tastes’ of water which impart their flavor onto the beer, much like Single Malt Scotch. The soft water of the Czech town of Plzen proved ideal for its famous golden lagers, while the hard, sulfurous waters of the Trent River in England helped define the character of PALE ALES from that region.
  5. 5. Hops Hops is a flowering vine that grows in mountains (Cascades, Rockies, Alps, Pyrenees). There is a variety in the flavors imparted by the hops upon the beer. A hop can be used for bittering, as an aromatic, or flavoring.
  6. 6. Hops The first mention of HOPS being used in beer comes from monastic records of the 700’s. The HOPS had a preservative quality, though the bitter taste wasn’t much preferred. Until then most used herbs for flavoring beer but over time a ‘hoppy bitterness’ taste was developed by beer drinkers. Introduced in England in 1400’s.
  7. 7. Hops The flavor imparted by hops varies by type and use: hops boiled with the beer (known as quot;bittering hopsquot;) produce bitterness. The bitterness is ranked by IBU. HOPS added to beer later impart some degree of quot;hop flavorquot; (if during the final 10 minutes of boil) or quot;hop aromaquot; (if during the final 3 minutes, or less, of boil) and a lesser degree of bitterness. HOPS added after the WORT has cooled and the beer has fermented is known as quot;dry hoppingquot;, and adds hop aroma, but no bitterness. Un-boiled HOPS are only mildly bitter.
  8. 8. Hops Flavors and aromas are described appreciatively using terms which include quot;grassyquot;, quot;floralquot;, quot;citrusquot;, quot;spicyquot;, quot;pineyquot; and quot;earthyquot;. Most of the common commercial lagers have fairly low hop influence, while true pilsners should have noticeable noble hop aroma and certain ales (particularly the highly-hopped style known as India Pale Ale, or IPA) can be quite hoppy also.
  9. 9. Malt Many types of GRAIN are used to make beer- wheat, rye, corn, and oats among them. Raw grains, however, do not produce satisfactory fermentation so they first need to be MALTED. Barley is favored because it is easiest to malt and produces a higher quantity of fermentable sugars. Many large commercial brewers will substitute a large part of their barley with corn or rice as it is cheaper. The end product is, generally, not as good.
  10. 10. Malt The grain is turned into malt by soaking the grains for a few days until they start to germinate. Then they are spread out on a floor and allowed to continue germinating for up to 5 days. Then the starch is turned into fermentable sugars that are essential to brewing and germination is halted by throwing the malts into a kiln. The heat and duration affects the color and flavor of the malt, which in turn has an impact on the color and flavor of the beer.
  11. 11. Malt PALE MALT is the most commonly used form, being ideal for all types of beer. AMBER and BROWN MALTS are made by heating the BARLEY to higher temperatures, giving a copper-red color to any beer used in. CHOCOLATE MALT is kilned longer for an even darker color and more complex flavor. BLACK MALT is darker still with a powerfully bitter flavor.
  12. 12. Malt Most MALTS are produced by gradually raising the temperature over a period of several hours. For CRYSTAL MALT the grains are introduced to higher temperatures immediately, creating a crystalline grain that imparts a fuller, sweeter flavor to the beer.
  13. 13. Yeast Yeast was unknown to brewers until it was observed by a Dutch naturalist in 1685, yet it wasn’t until Pastuer, in 1871, when it was understood. All that was really known was that grains can make bread. Bread and grains in liquid that was allowed to sit for a while gave a peculiar feeling to the drinker.
  14. 14. Yeast The medieval monks thought of the fermentation of beer as a DIVINE INTERVENTION that they called GOD-IS- GOOD. In some monasteries the open air tanks of fermenting beer was a place of silence. This open air style of brewing is still practiced today in some open-windowed Belgium breweries and no yeast is added but instead naturally enters the beer via air spores.
  15. 15. Yeast Although the principle tastes in beer are the result of the MALTS and HOPS used, the strain of yeast also adds flavor. YEAST produced three metabolic by- products, phenols, ester, and diacetyl. Phenols give a spicy clove-like taste. Esters lend a fruity taste. Diacetyl have a butterscotch or a ‘woody’ tastes.
  16. 16. LAGER and ALE ALE YEAST ferments between 60-75 degrees F (16-24 C) LAGER YEAST ferments between 32-75 degrees F (0-24 C) Before the mid 1800’s most beer was an ALE, except for beer made in Southern Bavaria. The brewers stored their ales in caves in the piedmont of the Alps during the Spring and Summer months, the resulting beers were smoother and drier that were not ‘lagered’. Over time this resulted in yeasts that could only survive the cold storage- bottom fermenting (lager) yeast.
  17. 17. Ale Yeast Top-Fermenting ale yeast is quick-working that thrives at temperatures between 60-70 degrees F and produces esters which add the ‘flowery’ aromas of apple, pear, pineapple, grass, hay, plum, and prune.
  18. 18. Lager Yeast Lager, the German word meaning ‘to store’, is a perfect word to describe a brew that is kept for more than 30 days in a cold, dark place. It works slowly and at temperatures close to 34 degrees F. It produces fewer aromatics than ale yeast. The resulting lack of esters allow the aromas of the HOPS used in the brew to remain in the forefront, complementing the sweet flavor of the malt.
  19. 19. Adjuncts Adjuncts are anything other than malted barley, hops, water, and yeast used in the BREWING or FERMENTATION of beer. Among the most commonly used adjuncts are corn, rice, and sugar. There are many adjuncts used in making beer (hundreds), from licorice and pepper to berries.
  20. 20. Rheinheitsgebot
  21. 21. Lambic LAMBIC is a WHEAT BEER brewed in the Pajottenland region of Belgium (southwest of Brussels) by spontaneous fermentation. Most modern beers are fermented by carefully cultivated strains of brewer's yeasts. Lambic's fermentation, however, is produced by exposure to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies.
  22. 22. Lambic The beer then undergoes a long aging period ranging from three to six months (considered “young”) to two or three years for mature. It is this unusual process which gives the beer its distinctive flavor: dry, vinous, and cidery, with a slightly sour aftertaste. Lambic can be broken into three subclasses: Gueuze, Kriek and Framboise, and Faro.
  23. 23. Appreciating Beer There are 4 major categories considered in tasting beer: 1. Appearance 2. Aroma/Bouquet 3. Taste 4. Mouthfeel and Overall Impression
  24. 24. Appearance Two considerations for appearance are color, or hue, and its clarity. Colors range from very pale to rich amber, copper, dark brown, even black. Most beers, regardless of color, are clear. Some, however, have a cloudy haze to it as a result of yeast or protein. Head retention is also a factor. Generally speaking, a well-made beer will exhibit a dense, creamy head composed of small bubbles.
  25. 25. Aroma/Bouquet The two most prominent odors in beer come from HOPS and MALT. The fermentation also gives other aromas, such as fruit. In smelling beer, one looks for HOPS and MALT odors and evaluates the balance between them as well as their intensity and character. Next, the presence of fruity odors should be established. Finally, check for any off odors that indicate faulty brewing, poor storage conditions, or both. (example: nail polish, cardboard, rancid butter, damp paper, sour milk)
  26. 26. Aroma/Bouquet Aroma- nose produced by the grain used in the beer Bouquet- Impressions created by the hops used Complex- Interaction between aroma and bouquet Esters- from malt and yeast, can be floral, spicy, or citric Smokey- Can be faint or powerful Malty- various impression from sweet to grainy Hop-impression of spiciness or earthiness Alcohol- if not a very strong beer it is out of balance Skunky/Musty- beer exposed to light for too long Clean- well-defined aroma/bouquet characteristics Fruity- Impressions of banana, apple, pear, black currant Vineous- impressions of grapes
  27. 27. Taste The actual flavor is quite complex. Your tongue has 4 different tastes: bitter, sour, salt and sweet. Generally speaking, most beers are made so that fuller-bodied and sweeter beers are balanced with more bitterness. Likewise, a light-bodied beer will not be as highly hopped (bitterness). Balance, except in the case of some styles
  28. 28. Taste Alcohol- bitterness that leaves a warm feeling in the mouth Smooth- no rough edges through the palate Diacetyl- a by-product of fermentation with impression of butterscotch Crisp- all taste characteristics are well-defined Course- a beer that is not in balance Dry- no sugars from the malt, hop taste predominates Rich- describes substantial malt body Flat- lack of carbonation Strong- high alcohol content balanced by rich flavor Big/Thick- impression of fullness left by beer while in the mouth Balance- relationship of sweetness of malt and bitterness of the hops Thin- a watery impression of the taste of the beer
  29. 29. Taste
  30. 30. Overall Impressions Taste- bitter/sweet- malt/hop/fermentation- balance Mouth-Feel – The sensation of how the beer feels in your mouth (literally). Light-bodied to full-bodied Aftertaste- Experienced after beer is swallowed. The aftertaste should be clean, not bitter, sweet, sour, astringent, or fuzzy. Carbonation- tactile feel of bubbles in the mouth. All barley malt will tend to have smaller (creamy) bubbles. Bigger bubbles is usually other kinds of malt. Over or under carbonation can also influence flavor. A highly carbonated beer will tend to be more acidic. As it goes flat, so does the flavor.
  31. 31. Overall Impressions Distilling your impressions into a meaningful summary can become an involved and attentive process. It is the most personal and subjective of the categories, but if you are taking notes it is probably the most important to consider. The best way to use this category of perception is to determine whether or not you really enjoy the beer for what it is meant to be. Even if you don’t particularly like a stout or a lite pilsner, you can still appreciate it for what it is meant to be for others.
  32. 32. Styles of Beer Top Fermenting Wheat Beer Porter Stout Ale Types
  33. 33. 5.3 Alcohol Munich, Germany Hacker Pschorr Dunkel Weisse The Dunkel (dark) style of Weiss beer is produced with 60% dark- and light- colored malted WHEAT and 40% dark- and light-colored malted BARLEY. This provides the beer with a deeper amber color than regular Weiss beers and a more robust and fuller flavor. This beer can tame the spiciest items on the menu while it maintains the characteristic refreshment of wheat beer. Appearance: Cloudy tawny leather brown with a very healthy creamy frothy white crown that comes from a bubbly carbonation. Smell: Clove and banana obviously, esters and a brown malt aroma / mild carob. Soft malt sweetness and grain aromas. Taste: Smooth, full mouthfeel within the medium body. Nice even malt sweetness, like fresh banana bread. Mild clove flavours with hints of alcoholic esters. Toasted malt notes pair well with the fruitiness. Hop bitterness is very mild, tea-like, a bit herbal, spicy. Has a nice grain dryness from the wheat. Finishes dry with a faint medicinal after taste. Notes: A most extraordinary Weisse beer. For beer drinkers not accustomed to bottle conditioned beers such as this one, it is highly recommend pouring the entire bottle in the glass, including the yeast. The yeast is one of the best parts of this beer, as in it contributes most of the flavour to this beer. Toasted malt notes, mild hop bitterness, herbal and spicy
  34. 34. 8.0 Alcohol Kelheim, Bavaria Aventinus Weizenbock Intense clove taste makes you think of apple pie spiciness, especially when a helping of fruitiness kicks in after the third or fourth sip; clove character integrates well with the unfiltered wheat and high concentration of alcohol; there is a hint of smoked flavor in there somewhere as well; full, ivory- colored head lends a graceful note to the overall ambiance; this beer can be overwhelming if you drink it too fast; take your time. With its alcoholic warmth and layers of malty complexity, balanced by clovey spiciness, figgy, raisiny fruitiness, and Champagne-like acidity and sparkle, Aventinus is a truly remarkable beer. Dry and peppery finish. Warm, Clovey, Figgy, Champagne-like
  35. 35. 5.0 Alcohol Munich, Germany Franziskaner Hefeweizen Yeast bite on first sip; full-bodied but light, lively, and fluffy, with pervasive fizziness; very noisy (put your ear to the top of the glass and listen); spicy (clove) and dry; bottle-sedimented; clean and fresh-tasting; more like wake-up juice for breakfast than a partner for dinner; cloudy pale color is typical of this beer style; too sweet; add a slice of lemon to the glass and enjoy on its own without food. Whereas wheat beers are usually 50/50 wheat and barley, Franziskaner is 75% malted wheat. True German Hefeweizen, light, Clove, hint of banana
  36. 36. 5.5 Alcohol Furstenfeldbruck, Germany Konig Ludwig Weissbier The name says Weissbier but this is a HEFEWEIZEN. Zestiness appears on first sip, along with a mild rounded texture that fades away down the throat; pleasurable balance of hops, malt, and sweetness; flat texture; slight caramel flavor emerges with spicy Italian foods; head disappears quickly; sweet taste, but no texture in this beer. Appearance: Very cloudy pale golden beer with a white foam head that settles to a creamy lace. Smell: Lemony citric, light malty aroma and hints of clove and yeast. Taste: Extremely smooth and creamy on the palate with an even, sweet malt character. It broken by a soft lemon bitterness that strikes the palate with some backing carbonation fizz and settles back into the malt. Banana and thin notes of clove and other herbals fold into the sweet malt which makes a second round with a touch of sweet caramel. A little dry, bitty and oily in the finish. Notes: A very flavourful hefeweizen beer (especially if you leave 1/4 in the bottle, swirl and pour into your glass -- yeast is good). Balanced, complex, traditional and quite the authentic beer. Naturally cloudy hefeweizen with fruity flavor, spiciness
  37. 37. 4.7 Alcohol Portland, Oregon Widmer Bros Hefeweizen Zestiness appears on first sip, along with a mild rounded texture that fades away down the throat; pleasurable balance of hops, malt, and sweetness; flat texture; slight caramel flavor emerges with spicy Italian foods; head disappears quickly; sweet taste, but no texture in this beer. Appearance- Healthy looking head, some awesome head retention as the lace sticks to the glass almost all the way down. Murky orangey tan color. Smell- A touch yeasty with a mild bready note. Taste and Mouthfeel- Smooth with a light crisp bite, moderate body. Tepid wheat flavor gets covered but a nutty yeast. The wheat tries to push through with a mild lemony twang and the hops spike quick with an ample bitterness and vague flavor. Unfiltered Bavarian style wheat beer, light bodied, lightly hopped
  38. 38. 2.5 Alcohol Vlezenbeek, Belgium Lindemans Framboise Lambic Lambic, spontaneously fermented beer, are among the world’s rarest. Produced more like a champagne than a typical beer, they mature in oak barrels for nearly 2 years prior to release. An ancient style of beer from before common usage of hops. The acidity of lambic beers blends perfectly with raspberries. Has a magnificent aroma, a delicate palate of raspberries with undertones of fruity acidity, and an elegant, sparkling, clean natural taste. Has typically seedlike, stemmy, woody tobaccoish fragrance of real raspberries. The flavor begins flowery, then becomes very sweet, suggesting a heavy hand with fruit juice. In the finish, the sherryish acidity and tartness of the lambic emerges as a late, surprising balance. Champagne-like, Raspberry, Aromatic, Acidic
  39. 39. 5.5 Alcohol Bend, Oregon Black Butte Porter Appearance: Very dark brown with a clinging tan lace that seems to stay for a while. Smell: Mildly sweet in the nose with hints of charcoal, roasted malts and a touch of hops. Taste: Silky smooth with a nice medium bodied mouth feel. After the luscious mouth feel come the flavor which is quite malty ... light acidic twang from the roasted malts, a little dark roasted coffee flavor and an underlying toasted biscuit taste are balanced with a perfect combo of hop and roasted malt bitterness. The lingering after taste is of faded burnt sugar, drying grain and a slightly warming alcohol. A wonderful yet delicate hop character helps to round this brew also. Notes: Oh baby! There are good porters and then there are great porters ... this one goes down as a great one, no doubt!. Dark and distinctive, uses chocolate and crystal malts, rich and approachable
  40. 40. 4.2 Alcohol Dublin, Ireland Guinness Irish Stout Mellow, soft, mildly bitter with an almost roasted- chocolatey elegance; stays smoothly balanced in texture and taste with food; constrained, expertly calibrated maltiness; classy and very satisfying. Deep, dry roasted malt flavor with refreshing burnt-caramel bitterness and a slightly sour edge. Creamy texture. Full-bodied. Appearance - Slight ruby hew when held to the light. Thick head that dissipates slowly. Lacing remains throughout the pint. Smell - Slightly watered down. Hints of coffee and chocolate malts. Little to no hops notes. Taste - Bitter coffee and dark chocolate notes...not as heavy as most stouts. Flavor quickly evaporates from your palette, leaving behind that watered down feeling from the smell. Mouthfeel - Silky smooth. Can't say much more than that really. So smooth that it glides down almost. Creamy, Roasted Chocolate, Burnt-Caramel Bitterness
  41. 41. 5.5 Alcohol Bend, Oregon Mirror Pond Pale Ale The aroma starts off sweet and malty and is then met by a very fresh and floral cascade aroma that is easy to identify. Hidden in the background there is a slight tutti-frutti type of aroma. The first sensation of flavor is of the malt, well roasted, rather toasty. When the hops arrive, they are underwhelming, and I can not find the characteristic grapefruit flavor of cascade hop. The finish to this ale is very quick. There is a lingering hop essence that is neither bitter nor floral. But this beer has a very full mouth feel to it and the effervescence adds a creamy texture. Malts: Medium Caramel Malt Hops: Cascade ( Oregon ) International Bittering Units: 40 Floral hop aroma from Cascade hops, full malt body, lingering hop brightness
  42. 42. 5.5 Alcohol Portland, Oregon Bridgeport IPA Creamy, rich, and full-flavored beer, naturally conditioned in the bottle to give it a resiny hop aroma with grapefruit notes, a robust hoppy palate with hints of vanilla and orange fruit. A rush of intense minty, woody, cedary bitterness in the finish. Oldest established craft brewery in Portland. Uses no fewer than 5 hops (Cascade, Chinook, Golding, Crystal, and Northwest Ultra). Robust Hop, Grapefruit Notes, Cedary Bitter Finish
  43. 43. 5.0 Alcohol Portland, Oregon Drop Top Amber Ale Drop Top is brewed with three unique ingredients: Simcoe hops, honey malt and a touch of milk sugar. Simcoe hops - a proprietary variety - provide pronounced citrus flavors with little lingering bitterness. The honey malt and milk sugar provide a rich, silky smooth flavor with a subtly sweet finish. All ingredients combine to deliver complexity and flavor without a trace of harshness. Hoppy, Lingering Bitterness with a Subtle Sweet Finish
  44. 44. 7.0 Alcohol Chimay Abbey, Belgium Chimay Trappistes Ale Soft, sweet taste is mellow going in, integrated going down; lots and lots of yeast- in the nose, on the palate, at the bottom of the glass, in the color, which is milky brown; sly fruitiness edges around the tongue while you’re dealing with the yeast; soft with gentle but pervasive alcohol presence; apple-juice appearance and implication; delicious, like a good sipping port; best alone, as a gentle appealing digestif without culinary distraction. One of the best. Copper-colored ale with a light, fruity aroma with hints of apricot and blackcurrant. Has a silky smooth texture on the palate. The fruity nuances are again apparent, balanced by a pleasantly bitter astringency and a dry, spicy finish. Undergoes a secondary fermentation in the bottle. Smooth, Fruity Aroma, Spicy Finish
  45. 45. Styles of Beer Bottom Fermenting Lager Types Oktoberfest Munich Types
  46. 46. 5.2 Alcohol Munich, Germany Spaten Munich Helles Fresh, crisp with a straw color this famous lager symbolizes the life-style of the city and its inhabitants. Its been Munich’s beer par excellence for over a century. “Helles” means “light in color”. Smell: Crisp graininess with a lemon back and some faint grape tannin as well, a touch grassy from the hops and very clean. Taste: Fluffy crispness lifts the tongue to feel all of the tiny bubbles, a mild biscuity malt shows some grape tannin off … this show the quality of the brew by the choice malt it was brewed with. Graininess hits with a light bready and faintly lemon note, hops round everything out and seems to clean things up nicely. Long lingering grain and hop finish leaves a trail of dryness. Goes well with all appetizers; chicken and pork schnitzels, rotisserie chicken, turkey, and pork, grilled salmon; meatballs and cabbage rolls Golden lager, equal attention to malt and hop flavors
  47. 47. 4.4 Alcohol Pilsen, Czechoslovakia Pilsner Urquell Pilsener Pilsner Urquell is the original pilsener, introduced in 1842. Crisp, fresh, and mustily hoppy pleasant, understated aroma; intensely carbonated; floral mouthfeel contains some bitterness, but it is subtle and well calibrated; admirable textural strength; slides into tempered sweetness with spicy foods; a first-class beer to be enjoyed in multiples; considered noteworthy from a historical point of view. Bohemian Saaz hop imparts flowery, spicy hop aroma and dry, bitter finish; Moravian barley malt provides a soft, delicious balance. The term ‘urquell’ means “original source” in German. This is the first Pilsner. Big bodied for a Pilsener, Hoppy
  48. 48. 4.8 Alcohol Bitburg, Germany Bitburger Pilsner Quickly sparkly and quite hoppy with an interesting ambiance; mellow and cooling with spicy food; lends a tempered balance to hot foods; not bitter but quite dry; relatively low alcohol content; almost delicate in taste and quite pale in color; a very light, able-bodied pilsener to while away the day; a nice little beer. Very light, soft, and clean. The beer appears at first to be accented toward a clean, sweet maltiness, but finishes with a firm, elegantly rounded, hoppy dryness. First beer in Germany to use term ‘Pilsner’ in 1883. Pale, Tawny gold, Crisp Hoppy Character
  49. 49. 5.0 Alcohol Amsterdam, Holland Heineken Pilsener An old, familiar, standby with crunchy sharpness in both taste and texture; substantive quality and predictable rhythm; consistent palate; although its taste is not the most inspiring, it is a solid all-around beer. As good with a burger as it is with shrimp and other seafood. Golden Color, Delicate Hop Aroma
  50. 50. 5.0 Alcohol Munich, Germany Spaten Pilsner Spritzy; distinct hoppiness floats to the back of the throat; puffy, airy head steps aside as the body of this pale brew slides past; tightly controlled balance and complexity. Yellowish golden colour with a thin cropped lace, smells a vague sweet grain and herbal hop ... clean in the aroma. Ample crispness lets the moderate body show its malty side first. Touch of spicy bitterness leans towards an herbal note in the end. The simple malt character and even hop make for a very well balanced brew and one that is a perfect pick as a lunch time brew. Pale golden color, fragrant aromatic bouquet of Hallertau hops
  51. 51. 5.2 Alcohol Leuven, Belgium Stella Artois Watery at first taste, but carbonation fills out the body after two or three sips; flavor remains a little flat; virtually no aroma; label proclaims “Belgium’s premium beer.” Versatile enough to go with a range of foods. Well-balanced character and a light, refreshing flavor that belies is strength. Originally devised as a Christmas beer, Stella Artois’ water is drawn from a well deep beneath the brewery and fermented with a unique strain of yeast. Light, Balanced
  52. 52. 4.8 Alcohol Berkeley, California Trumer Pilsner Appearance: Bubbly golden straw hue, decent lace with a good retention. Clarity is perfect. Smell: Fresh cut hay, lemon zest and a faint biscuity maltiness. Taste & Mouth Feel: Moderate body with a long drawn out crispness, fresh lemon herbal hop with a solid bitterness. Hop flavor seems to linger for a good while. Firm dry malt character leaves a small trace of sweetness and very little in the after taste. Faint hops in the dry finish. Drinkability & Notes: A pretty remarkable German Pilsner being that it is brewed in the US. Light, Firm, Lemony and Bitter
  53. 53. 6.5 Alcohol Munich, Germany Spaten Bock Strong, lightly hopped, full-bodied malty beer brewed to celebrate the arrival of Spring. It pours a vivid, sparkling clear golden yellow, dashing and carbonated. Two fingers of stark, pristine-snow-white head lingers fluffy and long. Sticky rills of lacing trickle along the inside of the glass. The aroma is notably sweet with pale malt, candy sugar, and the merest swirl of caramel. A mild peppery spice note joins a stripe of vanilla as the alcohol warms ever so slightly. Upon tasting, the malt is again sweet with sugar, but this time there's honey and a distant fruitiness as well. The hops assert a bit more here, and as a certain asset, as the peppery bite compliments a more general spice note. Vanilla comes through again, but this time as part of a toasty alcohol warm breeze. A mite of residual malt sweetness and a dab of biscuit precede a finish of balancing bitterness that hangs around as long as it needs to satisfy and cleanse. This is a fun, especially enjoyable cold-weather companion with a fair serious side. Medium bodied, it was almost sticky and certainly creamy, with a glowing fullness that occupied but didn't obsess. Deep honey gold, malty richness, long, slightly sweet finish
  54. 54. 7.2 Alcohol Aying, Germany Celebrator Doppelbock Sweet, toasted, and smooth on first contact; deep, dark, nutty flavor, almost fruity; full- bodied, robust, rich and flavorful; hearty caramel taste wells up after several sips; just a touch too sweet on the tongue, burnt at the back of the mouth; remains chewy, while richness begins to mellow into a dry finish; hearty, deeply powerful. Try it with German sausage, onion rings, and mounds of creamy coleslaw. Gentle but appetizing hop aroma; soft, oily, coffeeish, malt flavors; and a punch of figgy, spicy dryness in the finish. Typically served as a springtime warmer. Full-Bodied, Caramel, Figgy, Rich, Complex Fruitiness, Semi-dry Finish
  55. 55. 7.2 Alcohol Munich, Germany Spaten Optimator Doppelbock Sharp and pleasantly caramelized with full burnt taste; soft and subtle; warm sweetness settles on the back of the tongue, while mild hoppiness attaches itself at the front of the tongue; smoothly malted, creamy, and consistently pleasant going down, though too much too soon produces a syrupy accumulation in the mouth and stomach; good, slightly chewy example of strong German bock; too sweet to be rated higher (3.4). Compatible with veal and lamb dishes. Sharp carbonation on the tongue followed by a light herbal hop presence that blends nicely with a not so subtle alcohol spicy character. Hops leave a slightly leafy and oily slick feel on the palate, peaking at the finish, which is dry. Dark mahogany malt bier, smooth and balanced, mild hoppiness
  56. 56. 5.9 Alcohol Munich, Germany Spaten Oktoberfest Zestiness appears on first sip, along with a mild rounded texture that fades away down the throat; pleasurable balance of hops, malt, and sweetness; flat texture; slight caramel flavor emerges with spicy Italian foods; head disappears quickly; sweet taste, but no texture in this beer. The Marzen-Oktoberfest as introduced in 1871. The Munich brewers have reduced the color of their beer while maintaining a gentle malt accent, making it a gold color. Fuller- colored, more traditional examples, are easier to find in the U.S. and are a ruby red in color, very malty. Ruby colored, pronounced malt profile, balanced finish
  57. 57. 4.9 Alcohol Warstein, Germany Warsteiner Dunkel Appearance:Dark, rich chestnut-stain brown colour with a thin, sticky white head. Medicore retention. Aroma ranges from burnt raisin, veggies and a touch of diacetly. Lots of caramel and malt aroma, just a little hops aroma. Taste: Smooth, light-bodied, dry with a crisp bite of carbonation and citric bitterness. Touch of apple. Hint of caramel. Dry finish with a mouthfull of grain and husk. The beer has a crisp malt taste but no malt sweetness. The dark malts only has a little coffee flavor unlike a stout. There is some hops bitterness and a little hops flavor, but no hop grassyness. The mouth feel is full with some thickness and maybe some hops notes in the tingling tongue taste. This is a good tasty beer, nice and traditional. Not too much complexity but still really tasty. Dark chestnut in color (almost black), slight spicy maltiness, neither sweet or roasted dry
  58. 58. Beer Styles There are approximately 30 major brewing styles in the world. Many also have substyles (for example, bock beer has five/six). All told, there are about 70 substyles of beer in the world. They all fall rather loosely into the LAGER or ALE category.
  59. 59. Bock The origins of Bock beer are quite uncharted. Back in medieval days German monasteries would brew a strong beer for sustenance during their Lenten fasts. Some believe the name Bock came from the shortening of Einbeck thus quot;beckquot; to quot;bock.quot; Others believe it is more of a pagan or old world influence that the beer was only to be brewed during the sign of the Capricorn goat, hence the goat being associated with Bock beers. Basically, this beer was a symbol of better times to come and moving away from winter. As for the beer itself in modern day, it is a bottom fermenting lager that generally takes extra months of lagering (cold storage) to smooth out such a strong brew. Bock beer in general is stronger than your typical lager, more of a robust malt character with a dark amber to brown hue. Hop bitterness can be assertive enough to balance though must not get in the way of the malt flavor, most are only lightly hopped. Average alcohol by volume (abv) range: 5.5-7.5%
  60. 60. Doppelbock Double Bocks or Doppelbocks are huge beers with enough malt packed in them to consider them a meal in its self. Generally having a very full-bodied flavor and darker than other bocks with a higher level of alcohol also. The range in color from dark amber to nearly black. Dark versions may have slight chocolate or roasted characters. Starting with the Paulaner Salvator (our Savior). One of the several subtypes of BOCK beer. Average alcohol by volume (abv) range: 6.5-9.0%
  61. 61. Czech Pilsener The birth of Pilsner beer can be traced back to its namesake, the ancient city of Plzen (or Pilsen) which is situated in the western half of the Czech Republic in what was once Czechoslovakia and previously part of the of Bohemian Kingdom. Pilsner beer was first brewed back in the 1840's when the citizens, brewers and maltsters of Plzen formed a brewer's guild and called it the People's Brewery of Pilsen. The Czech Pilsner, or sometimes known as the Bohemian Pilsner, is light straw to golden color and crystal clear. Hops are very prevalent usually with a spicy bitterness and or a spicy floral flavor and aroma, notably one of the defining characteristics of the Saaz hop. Smooth and crisp with a clean malty palate, many are grassy. Some of the originals will show some archaic yeast characteristics similar to very mild but.tery or fusel (rose like alcohol) flavors and aromas Average alcohol by volume (abv) range: 4.5-5.5%
  62. 62. German Pilsener The Pilsner beer was first brewed in Bohemia, a German- speaking province in the old Austrian Empire. Pilsner is one of the most popular styles of lager beers in Germany, and in many other countries. It’s often spelled as quot;Pilsenerquot;, and often times abbreviated, or spoken in slang, as quot;Pils.quot; Classic German Pilsners are very light straw to golden in color. Head should be dense and rich. They are also well- hopped, brewed using Noble hops such has Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker. These varieties exhibit a spicy herbal or floral aroma and flavor, often times a bit coarse on the palate, and distribute a flash of citrus-like zest-- hop bitterness can be high. Average alcohol by volume (abv) range: 4.0-5.5%
  63. 63. Munich Helles When the golden and clean lagers of Plzen (Bohemia) became all the rage in the mid- 1800's, München brewers feared that Germans would start drinking the Czech beer vs. their own. Munich Helles Lager was their answer to meet the demand. A bit more malty, they often share the same spicy hop characters of Czech Pils, but are a bit more subdued and in balance with malts. quot;Hellesquot; is German for quot;bright.quot; Average alcohol by volume (abv) range: 4.0-6.0%
  64. 64. Märzen / Oktoberfest Before refrigeration, it was nearly impossible to brew beer in the summer due to the hot weather and bacterial infections. Brewing ended with the coming of spring, and began again in the fall. Most were brewed in March (Märzen). These brews were kept in cold storage over the spring and summer months, or brewed at a higher gravity, so they’d keep. Märzenbier is full-bodied, rich, toasty, typically dark copper in color with a medium to high alcohol content. The common Munich Oktoberfest beer served at Wies'n (the location at which Munich celebrates its Oktoberfest) contains roughly 5.0-6.0% alcohol by volume, is dark/copper in color, has a mild hop profile and is typically labeled as a Bavarian Märzenbier in style. Average alcohol by volume (abv) range: 4.0-7.0%
  65. 65. Munich Dunkel Lager An old friend of Bavaria, Munich Dunkels are smooth, rich and complex, but without being heady or heavy. They boast brilliant ruby hues from the large amounts of Munich malts used, and these malts also lend a fuller- bodied beer. The decoction brewing process also lends much depth and richness. Bitterness is often moderate, with just enough to balance out any sweetness. Hop varieties used tend to be of the German noble varieties, like: Tetnang and Hallertau. Copper to dark brown. Medium body. Nutty, toasted, chocolatelike malty sweetness in aroma and flavor. Medium bitterness. Low quot;noble-typequot; hop flavor and aroma. No fruitiness or esters. Average alcohol by volume (abv) range: 4.0-6.0%
  66. 66. American India Pale Ale (IPA) The American IPA is a different soul from the reincarnated IPA style. More flavorful than the withering English IPA, color can range from very pale golden to reddish amber. Hops are typically American with a big herbal and / or citric character, bitterness is high as well. Moderate to medium bodied with a balancing malt back bone. Average alcohol by volume (abv) range: 5.5-7.5%
  67. 67. American Amber / Red Ale Primarily a catch all for any beer less than a Dark Ale in color, ranging from amber (duh) to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. The range can run from a basic ale, to American brewers who brew faux-Oktoberfest style beers that are actually ales instead of lagers. Average alcohol by volume (abv) range: 4.0-7.0%
  68. 68. Hefeweizen A south German style of wheat beer (weissbier) made with a typical ratio of 50:50, or even higher, wheat. A yeast that produces a unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The quot;Hefequot; prefix means quot;with yeastquot;, hence the beers unfiltered and cloudy appearance. Poured into a traditional Weizen glass, the Hefeweizen can be one sexy looking beer. Often served with a lemon wedge (popularized by Americans), to either cut the wheat or yeast edge, which many either find to be a flavorful snap ... or an insult and something that damages the beer's taste and head retention. Average alcohol by volume (abv) range: 4.0-7.0%
  69. 69. Dunkelweizen Similar to a Hefeweizen, these southern Germany wheat beers are brewed as darker versions (Dunkel means quot;darkquot;) with deliciously complex malts and a low balancing bitterness. Most are brown and murky (from the yeast). The usual clove and fruity (banana) characters will be present, some may even taste like banana bread. Average alcohol by volume (abv) range: 4.0-7.0%
  70. 70. Weizenbock A more powerful Dunkel Weizen (of quot;bock strengthquot;), with a pronounced estery alcohol character, perhaps some spiciness from this, and bolder and more complex malt characters of dark fruits. Average alcohol by volume (abv) range: 7.0-10.0%
  71. 71. Irish Dry Stout One of the most common stouts, Dry Irish Stout tend to have light-ish bodies to keep them on the highly drinkable side. They're usually a lower carbonation brew and served on a nitro system for that creamy, masking effect. Bitterness comes from both roasted barley and a generous dose of hops, though the roasted character will be more noticeable. Examples of the style are, of course, the big three, Murphy's, Beamish, and Guinness. Average alcohol by volume (abv) range: 4.0-6.0%
  72. 72. Dubbel The Belgian Dubbel is a rich malty beer with some spicy / phenolic and mild alcoholic characteristics. Not as much fruitiness than the Belgian Strong Dark Ale but some dark fruit aromas and flavors may be present. Mild hop bitterness with no lingering hop flavors. It may show traits of a steely caramel flavor from the use of crystal malt or dark candy sugar. Look for a medium to full body with an expressive carbonation. Traditionally a Trappist Ale, many brew similar quot;Abbey Dubbelsquot; to try and emulate the originals (Trappist Westvleteren 8, Westmalle Trappist Dubbel & Chimay Première). Average alcohol by volume (abv) range: 6.5-9.0%