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Different beer styles - Lecture notes 1

various types of beer to make when you want to experiment some things

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Inorganic Chemistry (SCHEI12)

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Anton de Kom Universiteit van Suriname

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Beer Styles Study Guide

Today, there are hundreds of documented beer styles and a handful of organizations with their

own unique classifications. As beer styles continue to evolve, understanding the sensory side of

craft beer will help you more deeply appreciate and share your knowledge and enthusiasm for the

beverage of beer.

Take a deeper dive into America’s craft beer styles and improve your ability to

describe the tastes, textures and aromas of beer. Here is your study guide that will

help prepare you for what you might encounter when tasting craft beer.

How to Use the Study Guide

The CraftBeer Beer Styles Study Guide (below and available as a PDF) is for those who want

to dive even deeper and includes quantitative style statistics not found in the Beer Styles section.

Using an alphabetical list of triggers — from alcohol to yeast variety — this text will help describe

possible characteristics of a specific beer style.

The best part of learning about craft beer is getting to taste and experience what you’re studying.

Use the CraftBeer Tasting Sheet to help you analyze and describe what you taste and if it’s

appropriate for a particular beer style.

The Beer Styles Study Guide may provide more information than many beer novices care to know.

However, as your beer journey unfolds, your desire for more descriptors and resources will grow.

Do All Craft Brewers Brew Beer to Style?

Craft beer resides at the intersection of art and science. It is up to each individual brewer to decide

whether they want to create beer within specific style guidelines or forge a new path and break the

mold of traditional styles.

Because so many craft brewers brew outside style guidelines, it is impossible to make a list that

fully represents the spectrum of beers being created today. CraftBeer Beer Styles include

many common styles being made in the U. today, but is not exhaustive.

Common U. Beer Styles

Craft brewers use a wide variety of ingredients to achieve the aroma, body, flavor and finish they

desire in their beer. They often take classic, old-world styles from great brewing countries like

England, Germany and Belgium and add their own twists by modifying the amount or type of

ingredients or the brewing processes. Due to the popularity of craft beer in America, there are

now multiple beer styles uniquely credited to the U.

Due to the constant experimentation and exploration by today’s U. brewers, new beer styles are

constantly evolving. That makes it difficult, if not impossible, to fully document all types of beer

being made at any given time. Another factor is that new beer styles usually become established

by developing a track record of multiple breweries making the same type of beer over years and

years. In other words, it takes time before any trendy new type of beer is deemed a recognized

beer style.

To create this study guide, we looked at the world beer styles recognized by the Brewers

Association (publishers of CraftBeer) and narrowed that list down to 79 styles in 15 style

families. Descriptive terms are always listed from least to most intense.

Overview of the Study Guide

Explanation of Quantitative Style Statistics

Original Gravity (OG) : The specific gravity of wort (unfermented beer) before

fermentation. A measure of the total amount of solids that are dissolved in the wort, it

compares the density of the wort to the density of water, which is conventionally given as

1 at 60 Fahrenheit.

Final Gravity (FG) : The specific gravity of a beer as measured when fermentation is

complete (when all desired fermentable sugars have been converted to alcohol and carbon

dioxide gas). When fermentation has occurred, this number is always less than Original

Gravity.

Alcohol By Volume (ABV) : A measurement of the alcohol content in terms of the

percentage volume of alcohol per volume of beer. Caution: This measurement is always

higher than Alcohol by Weight (not included in this guide). To calculate the approximate

volumetric alcohol content, subtract FG from OG and divide by 0.

Example: OG = 1, FG = 1 ABV = (1 – 1) / 0 ABV = 0 / 0.

ABV = 5 ABV = 5% (approximately)

Example: OG = 1, FG = 1 AA = [(1 – 1) / (1 – 1)] x 100 AA =

(0 / 0) x 100 AA = 0 x 100 AA = 75%

Commercial Examples: List some U. brewery produced examples of this style.

The A-Z of Beer Styles

Use this alphabetical list of triggers as a guide to help you when describing possible

characteristics of a specific beer style.

Alcohol

Ranges: not detectable, mild, noticeable, harsh

A synonym for ethyl alcohol or ethanol, the colorless primary alcohol component of beer.

Alcohol ranges for beer vary from less than 3% to greater than 14% ABV. Sensed in aroma,

flavor and palate of beer

Fusel alcohol can also exist in beer

Brewing and Conditioning Process

Brewers use a wide variety of techniques to modify the brewing process. Some of the

variables they play with might include variable mashing, steeping, unique fermentation

temperatures, multiple yeast additions, barrel aging and blending, dry hopping and bottle

conditioned.

Carbonation (CO2): Visual

Ranges: none, slow, medium, fast rising bubbles

Carbonation is a main ingredient in beer. It lends body or weight on the tongue and

stimulates the trigeminal nerves, which sense temperature, texture and pain in the face.

Carbonation can be detected as an aroma (carbonic acid). It also affects appearance and is

what creates the collar of foam common to most beer styles.

Carbonation can be naturally occurring (produced by yeast during fermentation) or added

to beer under pressure. Nitrogen can also be added to beer, providing smaller bubbles and a

softer mouthfeel compared to CO2.

Clarity: The degree to which solids in suspension are absent in beer; different from color and

brightness.

Ranges: brilliant, clear, slight haze, hazy, opaque

Solids can include unfermented sugars, proteins, yeast sediments and more.

The degree to which solids are present in solution is referred to as turbidity.

Color (SRM): See SRM under Quantitative above.

Country of Origin: The country from which a style originates

Food Pairing: Cheese, Entree, Dessert

Glass: The recommended glassware for each beer style.

Hop Ingredients

Flavor and aroma ranges: citrus, tropical, fruity, floral, herbal, onion-garlic, sweaty, spicy,

woody, green, pine, spruce, resinous

Bitterness ranges: restrained, moderate, aggressive, harsh

Hops deliver resins and essential oils that influence beer’s aroma, flavor, bitterness, head

retention, astringency, and perceived sweetness. They also increase beer’s stability and shelf

life.

Brewers today use well over 100 different varieties of hops worldwide. Hops grown in the

U. contribute an estimated 30 percent to the global supply.

Malt Ingredients

Flavor and aroma ranges: bread flour, grainy, biscuit, bready, toast, caramel, prune-like,

roast, chocolate, coffee, smoky, acrid

Malt has been called the soul of beer. It is the main fermentable ingredient, providing the

sugars that yeast use to create alcohol and carbonation.

Malt is converted barley or other grains that have been steeped, germinated, heated, kilned

(or roasted in a drum), cooled, dried and then rested.

A wide variety of barley and other malts are used to make beer, including pale malt (pilsner

and pale two-row), higher temperature kilned malt (Munich and Vienna), roasted/specialty

malt (chocolate and black) and unmalted barley. Wheat malt is commonly used as well.

Malt provides fermentable and non-fermentable sugars and proteins that influence beer’s

aroma, alcohol, body, color, flavor and head retention.

Other Ingredients

Adjuncts are ingredients that have typically not been malted, but are a source of fermentable

sugars.

Common adjuncts include: candy sugar, honey, molasses, refined sugar, treacle, maple

syrup

Unmalted starchy adjuncts: oats, rye, wheat, corn/maize, rice

Note: Many of these grains can be malted to create unique flavors compared to their

unmalted counterparts.

Other: fruit, herbs, roasted (unmalted) barley or wheat, spices, wood

Oxidative/Aged Qualities

Types of Yeast:

Ale: Saccharomyces Cerevisiae (ester driven). Commonly referred to as top fermenting

yeast, it most often ferments at warmer temperatures (60-70F).

Lager: Saccharomyces Pastorianus (often lends sulfuric compounds). Commonly

referred to as bottom fermenting yeast, it most often ferments at cooler temperatures

(45-55F).

Weizen Yeast: Common to some German-style wheat beers and is considered an ale

yeast.

Brettanomyces: wild yeast with flavors like barnyard, tropical fruit, and more.

Microorganisms: (bacteria) Acetobacter (produces acetic acid),

Lactobacillus/Pediococcus (produce lactic acid), others

Byproducts of Fermentation

For a robust spreadsheet on many byproducts or agents in beer see Flavor Components in

Beer (PDF)

Common byproducts of yeast fermentation:

Esters:

Aromas (volatiles): apple, apricot, banana, blackcurrant, cherry, fig, grapefruit,

kiwi, peach, pear, pineapple, plum, raisin, raspberry, strawberry, others

Common esters include:

Isoamyl acetate (common from weizen ale yeast): banana, pear

Ethyl acetate: nail polish remover, solvent

Ethyl hexanoate: red apple, fennel

Phenols

Common phenols include:

4-vinyl guaiacol: clove, cinnamon, vanilla

Chlorophenols: antiseptic, mouthwash

Syringol: smoky, campfire

Tannins/Polyphenols: velvet, astringent, sandpaper

Other fermentation byproducts

Common byproducts include (when acceptable to style):

4-ethyl-phenol: barnyard, mice

4-ethyl-guaiacol: smoked meat, clove

3-methyl-2-butene-1-thiol: lightstruck

2,3-butanedione (Diacetyl)

Acetaldehyde

Dimethyl sulphide (DMS)

Hydrogen sulphide

What is Craft Beer? What is a Craft Brewer?

Today is the best time in U. history to be a beer lover. The average American lives within 10

miles of a brewery, and the U. has more beer styles and brands to choose from than any other

beer market in the world.

The definition of “craft beer” is difficult, as it means many different things to many different beer

lovers. Thus, craft beer is not defined by CraftBeer. However, our parent organization, the

Brewers Association, does define what it means to be an American craft brewer: A U. craft

brewer is a smaller producer (making less than six million barrels of beer a year) and is

independently owned. This definition allows the Brewers Association to provide statistics on the

growing craft brewery community, which accounts for 98 percent of America’s 6,300+ breweries.

Visit BrewersAssociation for the complete craft brewer definition and details on the craft beer

industry market segments: brewpubs, microbreweries and regional craft breweries.

Why Craft Beer?

Craft beer is enjoyed during everyday celebrations and is viewed by many as one of life’s special

pleasures. Each glass displays the creativity and passion of its maker and the complexity of its

ingredients. Craft beer is treasured by millions who see it as not merely a fermented beverage, but

something to be shared, revered and enjoyed in moderation (see Savor the Flavor).

In the food arts world, craft beer is a versatile beverage that not only enhances food when expertly

paired with a dish, but is also often brought into the kitchen as a cooking ingredient. Because of

this, you will see suggested food pairings for each style in this guide. If you would like to geek out

even further on beer and food pairing, check out CraftBeer’s Beer & Food Course (a free

download).

####### OG 1 - 1.

####### FG 1 - 1.

####### ABV 4% - 6%

####### IBU 25 - 45

####### BU:GU 0 - 0.

####### SRM 11 - 18

CO2 Volumes 2 - 2.

HopBack Amber Troegs Brewing Co. Boont Amber Anderson Valley Brewing Co.

Alcohol Carbonation (Visual) Medium to Fast Rising Bubbles Clarity Clear to Slight Haze Color Copper to Reddish Brown

Cheese Medium Cheddar Entrée Barbecue

Apparent Attenuation 69 - 75

Red Seal North Coast Brewing Co.

Country of Origin United States

Dessert Banana Pound Cake

American Amber Ale

tle Famil: Pale Ale

Like most amber beers, American amber ale is named after the golden to amber color this American version of English pale ale exhibits. The color is derived from the use of caramel and crystal malt additions, which are roasted to provide amber beers with the color, body and flavor many beer fans have come to appreciate. Falling under the ale beer type, amber ales ferment at warmer temperatures for what is typically a much shorter amount of time than lager style beers.

American Amber Ale

The American amber ale is one of the most widely enjoyed styles throughout the United States and serves as a cornerstone style of the American craft brewing revolution. American ambers are darker in color than their pale ale cousins, the presence of caramel and crystal malts lending a toasted, toffee flavor, along with the perception of a fuller body when compared to beers without such malts. Amber beer showcases a medium-high to high malt character with medium to low caramel character derived from the use of roasted crystal malts. The American amber is characterized by American-variety hops, which lend the amber ale notes of citrus, fruit and pine to balance the sweetness of the malt.

As with many amber beer types, American amber ale is a highly versatile companion to American cuisine, particularly foods that are grilled or barbecued, as roasted malts complement seared, charred and caramelized proteins making this ale beer type a perennial favorite at backyard cookouts.

Amber Ale Beer Near You

The popularity of the American amber ale makes the style one of the easier amber beers to seek out at small and independent craft breweries or find in a local craft-centric retailer. Across the country, you can discover countless variations of the amber ale. Use our “Find a Brewery” map to help you discover the amber ale beers at a new brewery near you.

If you enjoy the website and are interested in a convenient way to learn about amber beer, sign up to have our newsletter delivered directly to your inbox.

Quantitative tle tatitic

U.. Commercial xample

tle A-Z

Mild to Noticeable

Food Pairing

Glass Tulip Hop Aroma/Flavor Citrus-like character is acceptable Common Hop Ingredients Horizon, Cascade, Centennial Malt Aroma/Flavor Caramel Common Malt Ingredients English Pale Ale or American Two-Row, Crystal, Victory Palate Body Mouth-Coating Palate Carbonation Medium to High Palate Length/Finish Short to Medium Serving Temperature 45-55°F

Type Ale Phenols Not common to style

Water Type Varies

Esters There may below levels of fruity-ester flavor

Yeat

Source: CraftBeer

Cheese Mild or Medium Cheddar Entrée Roasted or Grilled Meats

Glass Tulip Hop Aroma/Flavor Hop aroma and flavor are medium to medium-high, exhibiting fruity, floral, and citrus-like American-variety hop aromas. Hop bitterness is medium to medium- high Common Hop Ingredients Horizon, Cascade, Centennial Malt Aroma/Flavor Biscuit, Bready, Caramel Common Malt Ingredients Pale, Caramel, Munich Palate Body Soft Palate Carbonation Medium to High Palate Length/Finish Short to Medium Serving Temperature 45-55°F

Type Ale Phenols Not common to style

Dessert Apple Pie

Water Type Sulfite content may vary, but carbonate content should be relatively low

Esters Citrus, Tropical Fruit, Pine

Food Pairing

Yeat

Source: CraftBeer

####### OG 1 - 1.

####### FG 1 - 1.

####### ABV 4% - 5%

####### IBU 15 - 25

####### BU:GU 0 - 0.

####### SRM 3 - 7

CO2 Volumes 2 - 2.

Summer Love Ale Victory Brewing Co. Twilight Summer Ale Deschutes Brewery

Alcohol Carbonation (Visual) Medium to Fast Rising Bubbles Clarity Brilliant to Slight Haze Color Straw to Light Amber

Cheese Pepper Jack Entrée Spaghetti and Meatballs

Glass Tulip Hop Aroma/Flavor Hop aroma is low to medium-low, present but not dominant. Hop bitterness is low to medium-low. Common Hop Ingredients Williamette Malt Aroma/Flavor Light malt sweetness is present in the flavor. Bread, toast, biscuit and wheat flavors are common. Common Malt Ingredients American Two-Row, Crystal Other ingredients May include up to 25 percent Malted Wheat and sugar adjuncts. Palate Body Soft Palate Carbonation Medium to High Palate Length/Finish Short Serving Temperature 45-50°F

Type Lager or Ale Phenols Not common to style.

Apparent Attenuation 71 - 82

Kirby Echo Brewing Co.

Country of Origin United States

Dessert Sugar Cookies

Water Type Varies

Esters Fruity esters may be perceived but not predominant.

Blonde Ale

tle Famil: Pale Ale

One of the most approachable styles, a golden or blonde ale is an easy-drinking beer that is visually appealing and has no particularly dominating malt or hop characteristics. Rounded and smooth, it is an American classic known for its simplicity. Sometimes referred to as “golden ale.” These beers can have honey, spices and fruit added, and may be fermented with lager or ale yeast.

Quantitative tle tatitic

U.. Commercial xample

tle A-Z

Not Detectable to Mild

Food Pairing

Yeat

Source: CraftBeer

####### OG 1 - 1.

####### FG 1 - 1.

####### ABV 4% - 5%

####### IBU 20 - 40

####### BU:GU 0 - 0.

####### SRM 5 - 12

CO2 Volumes 1 - 2

5 Barrel Pale Ale Odell Brewing Co. Royal Scandal Peticolas Brewing Co.

Alcohol Carbonation (Visual) Slow Rising Bubbles Clarity Clear to Brilliant Color Gold to Copper

Cheese English-Style Cheeses Entrée Roasted Chicken, Fish and Chips

Glass Nonic Pint Hop Aroma/Flavor Hop flavor is medium to medium-high. Hop bitterness is medium to medium- high Common Hop Ingredients Kent Goldings Malt Aroma/Flavor Residual malt and defining sweetness is medium to medium-high Common Malt Ingredients British Pale Ale, Crystal Other ingredients Some versions use sugar, corn or wheat Palate Body Moderate Palate Carbonation Low Palate Length/Finish Short Serving Temperature 50-55°F

Type Ale Phenols Not common to style

Apparent Attenuation 71 - 80

Moondog Ale Great Lakes Brewing Co.

Country of Origin United Kingdom

Dessert Maple Bread Pudding

Water Type Some versions use medium to high sulfate

Esters Fruity-ester and very low diacetyl flavors are acceptable, but should be minimized in this form of bitter

English-Style Pale Ale (ESB)

tle Famil: Pale Ale

ESB stands for “extra special bitter.” This style is known for its balance and the interplay between malt and hop bitterness. English pale ales display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor and aroma should be evident. The yeast strains used in these beers lend a fruitiness to their aromatics and flavor, referred to as esters. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is medium to medium-high.

Quantitative tle tatitic

U.. Commercial xample

tle A-Z

Mild

Food Pairing

Yeat

Source: CraftBeer

####### OG 1 - 1.

####### FG 1 - 1.

####### ABV 4% - 5%

####### IBU 18 - 30

####### BU:GU 0 - 0.

####### SRM 6 - 14

CO2 Volumes 2 approximately

Sam Adams Boston Lager Boston Beer Co. Lager Brooklyn Brewery

Alcohol Carbonation (Visual) Medium to Fast Rising Bubbles Clarity Clear to Slight Haze Brewing/Conditioning Process Can use decoction mash and dry-hopping to achieve advanced flavors Color Gold to Copper

Cheese White Cheddar Entrée Grilled Meats and Vegetables

Glass Tulip Hop Aroma/Flavor Hop flavor and aroma are very low to medium-high. Hop bitterness is very low to medium-high Common Hop Ingredients German Noble Malt Aroma/Flavor Low to medium-low caramel-type or toasted malt aromas are often present Common Malt Ingredients Two-row, Munich, Vienna, Caramel Palate Body Soft Palate Carbonation Medium to High Palate Length/Finish Short to Medium Serving Temperature 45-50°F

Type Lager Phenols Not common to style

Apparent Attenuation 68 - 76

Lighter Than I Look Figueroa Mountain Brewing

Country of Origin United States

Dessert Fruit Desserts

Water Type Varies

Esters Not common to style

American Amber Lager

tle Famil: Dark Lager

A widely available, sessionable craft beer style that showcases both malt and hops. Amber lagers are a medium-bodied lager with a toasty or caramel-like malt character. Hop bitterness can range from very low to medium-high. Brewers may use decoction mash and dry-hopping to achieve advanced flavors.

Quantitative tle tatitic

U.. Commercial xample

tle A-Z

Mild to Noticeable

Food Pairing

Yeat

Source: CraftBeer

Cheese Washed-Rind Munster Entrée Sausages, Roasted Vegetables

Glass Vase Hop Aroma/Flavor Hop aroma and flavor are not perceived. Hop bitterness is low Common Hop Ingredients German Noble Malt Aroma/Flavor Malt aroma is low to medium, with chocolate-like, roasted malt, bread-like or biscuit-like notes Common Malt Ingredients Munich, Carafa Special II Palate Body Mouth-Coating Palate Carbonation Medium Palate Length/Finish Medium Serving Temperature 45-50°F

Type Lager Phenols Not common to style

Country of Origin Germany

Dessert Candied Ginger Beer Cake

Water Type Moderate carbonate water

Esters Not common to style

Food Pairing

Yeat

Source: CraftBeer

####### OG 1 - 1.

####### FG 1 - 1.

####### ABV 5% - 6%

####### IBU 18 - 25

####### BU:GU 0 - 0.

####### SRM 4 - 15

CO2 Volumes 2 - 2.

Rhinofest Lost Rhino Brewing Co. Shiner Oktoberfest Spoetzl Brewery

Alcohol Carbonation (Visual) Medium Rising Bubbles Clarity Brilliant Brewing/Conditioning Process A decoction mash is commonly used Color Pale to Reddish Brown

Cheese Jalapeno Jack Entrée Kielbasa

Glass Flute Hop Aroma/Flavor Hop aroma and flavor are very low to low. Hop bitterness is medium low to medium Common Hop Ingredients German Noble Malt Aroma/Flavor Toast Common Malt Ingredients Pilsner, Vienna, Munich Palate Body Soft Palate Carbonation Medium Palate Length/Finish Short to Medium Serving Temperature 45-50°F

Type Lager Phenols Not common to style

Apparent Attenuation 67 - 76

Festbier Victory Brewing Co.

Country of Origin Germany

Dessert Coconut Flan

Water Type Varies

Esters Not common to style

German-Style Marzen / Oktoberfest

tle Famil: Dark Lager

A beer rich in malt with a balance of clean, hop bitterness. Bread or biscuit-like malt aroma and flavor is common. Originating in Germany, this style used to be seasonally available in the spring (“Marzen” meaning “March”), with the fest-style versions tapped in October.

Quantitative tle tatitic

U.. Commercial xample

tle A-Z

Mild

Food Pairing

Yeat

Source: CraftBeer

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