A small introduction to beers and what makes different beer different. I gave this talk at Kisko Labs with accompanying samples of each beer.

2. I've carefully picked some beers

4. Some revision before we get started
Beer terminology and basics

5. Beer is made from four ingredients

6. Water

7. Malt

8. Hops

9. Yeast

10. Making beer

11. The malt is steeped
in hot water to
make wort
wort == sugary water

12. The wort is boiled
and hops are added
according to the
recipe

13. The newly
concentrated wort
is cooled

14. And yeast is added

15. Give it 'me and it
becomes beer

16. Five variables
1. Water
2. Malt
3. Hops
4. Yeast
5. Process
Almost any beer can be produced by changing one or more of these
variables…

17. And now, beer!

18. Ayinger Jahrhundert Bier
• Style: Lager
• Dortmunder
• German Export
• BJCP: 5C: German Helles Exportbier
• Country: Germany
• ABV: 5.5 %

19. Probably WLP833
German Bock Lager
Yeast. Grain bill of
mostly pilsner malt.
Hopped with Hallertau
hops (around 40g)?

20. Ayinger Jahrhundert Bier
Pours a vibrant gold color, with a thick,
white head that lasts and leaves nice
lacing behind once it finally subsides.
Scents of fresh grass and bready grain
dominate the bouquet, with a slightly tart
yeasty note—almost like sourdough bread
—adding some zip. The palate offers a bit
more complexity, with earthy flavors of
subtle hop spice and citrus zest fleshing
out the malty core and keeping the weight
in balance. The finish closes clean and
crisp, with a slight drying sensaDon.
— WineEnthusiast magazine

21. Saison Dupont
• Style: Saison
• Farmhouse ale
• BJCP style: 25B - Saison
• Country: Belgium
• ABV: 5.5 %

22. Belgian Saison yeast
(WLP565/Wyeast
3724). Grain bill of
mostly pilsner malt,
possibly some candi
sugar. East Kent and
Styrian Golding hops
(around 50g)?

23. Saison Dupont
The Saison bio is a very thirst-
quenchening beer with an outspoken
bi8erness and dryness. You will discover a
touch of citrus (especially pomelo) which
even is a strenghtening of this thirst-
quenchening aspect.
— La Brasserie Dupont

24. BrewDog Punk IPA
• Style: American IPA
• BJCP style: 21A - American IPA
• Country: Scotland
• ABV: 5.6 %

25. With BrewDog we
don't need to guess
the ingredients

26. PACKAGINGINGREDIENTS
Punk IPA. Amplified. In 2010
we finally got our paws on the
equipment we needed to dry hop
our beers. We focused all our energy
on dry hopping, amping up the
aroma and flavour of our flagship
beer to create a relentless explosion
of tropical fruits, and adding a hint
of Caramalt to balance out the
insane amount of hops.
THIS BEER IS
YEAST
Wyeast 1056 American Ale
BASICS
VOLUME 20L 5gal
BOIL VOLUME 25L 6.6gal
ABV 5.6%
TARGET FG 1011
TARGET OG 1053
EBC 15
SRM 7.6
PH 4.4
ATTENUATION
LEVEL
78%
BREWER S TIP
METHOD / TIMINGS
MASH TEMP
66 C 152 F 75 mins
MALT
Extra Pale 4.38kg 9.6lb
Caramalt 0.25kg 0.55lb
HOPS
(g) Add Attribute
Chinook 20 Start Bitter
Ahtanum 12.5 Start Bitter
Chinook 20 Middle Flavour
Ahtanum 12.5 Middle Flavour
Chinook 27.5 End Flavour
Ahtanum 12.5 End Flavour
Simcoe 12.5 End Flavour
Nelson
Sauvin
12.5 End Flavour
Chinook 47.5 Dry Hop Aroma
Ahtanum 37.5 Dry Hop Aroma
Simcoe 37.5 Dry Hop Aroma
Nelson
Sauvin
20 Dry Hop Aroma
Cascade 37.5 Dry Hop Aroma
Amarillo 10 Dry Hop Aroma
Pale malt grain bill,
some 300g of hops
all told, American
Ale yeast

27. BrewDog Punk IPA
Layered with new world hops to create an
explosion of tropical fruit and an all-out
riot of grapefruit, pineapple and lychee
before a spiky bi:er finish, this is
transatlan<c fusion running at the fences
of lost empires.
— BrewDog

28. Samuel Smith's Taddy Porter
• Style: English Porter
• BJCP style: 13C - English Porter
• Country: England
• ABV: 5.0 %

29. Mostly pale malt (Maris
O0er), 5-10% dark
malts? Hopped with
East Kent Goldings and
Fuggle (around 50g)?
Ringwood Ale yeast
(Wyeast 1187)?

30. Samuel Smith's Taddy Porter
So# roasted scents contrast wa#s of
caramel laced with dark cherry, signaling
this porter’s malt tendency. Toasted bread
couples with a creamy texture to engulf
the tongue, though dark roast sharpens the
profile and cuts through the thicker malt
flavors. Chocolate weaves light sweetness
through the swallow, drawing out muted,
sweet dark fruiBness, while so# nuCness
adds complexity to the profile. Pleasant
biEerness dries out the mouth as grainy
malts remain on the tongue.
— Dra& magazine

34. Boon Oude Geuze Black Label
• Style: Geuze (or Gueuze)
• BJCP style: 23E - Gueuze
• Country: Belgium
• ABV: 7.0 %

35. Some might
describe it as
“weird”.

36. “this isn't even beer”

37. Boon Oude Geuze Black Label
Appearance: Hazy copper/gold, beige
head, great reten5on.
Aroma: Gooseberries, lemon pith, straw,
fruity, citrus zest, mild green apples, light
undertones of funk, grapefruit juice.
Taste: Gooseberries, ruby grapefruit, light
lemon tones, green apple, mild funkiness.
Overall Impression: Like all Boon beers,
Black Label is balanced and elegant with
firm but delicate tartness. It has a
medium-long finish that lingers pleasantly
and refreshingly.
— I Think About Beer blog

39. Today's beers were…
Checklist
Ayinger Jahrhundert Bier
BEER | GERMANY
3.95€0.50l
3
Boon Oude Geuze Black Label
SALE-TO-ORDER SELECTION | BEER | BELGIUM
12.99€0.75l
2
BrewDog Punk IPA
BEER | SCOTLAND
3.39€0.33l
4
Saison Dupont Biologique
BEER | BELGIUM
3.51€0.25l
5
Samuel Smith Taddy Porter
BEER | ENGLAND
4.31€0.355l
3