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- 2. 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
- 3. 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
- 4. 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
- 5. “A beer style is a label given to a beer that describes it’s overall character and often times it’s origin. It’s a name badge that has been achieved over many centuries of brewing, trial and error, marketing, and consumer acceptance. Styles reflect spin on the constantly evolving world of beer” – Beer Advocate Basically there are major beer varieties that most stem from, but can be variable based on the brewer.
- 6. 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
- 7. Light-bodied, pale, fizzy Low bitterness Thin malts ABV- 4-6% Adjunct cereal grains (rice & corn) Ex- Budweiser, PBR, Coors, Miller, Corona, Red Stripe
- 8. 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
- 9. 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
- 10. 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
- 11. 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
- 12. 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 Bock Beer, St. Arnold Spring Bock
- 13. 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, Clown Shoes Brown Angel, Sixpoint Brownstone
- 14. 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
- 15. 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 Trappist Dubbel, Abbey Belgian Style Ale
- 16. 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, Shiner Holiday Cheer,
- 17. 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 Hand Sawtooth Ale
- 18. 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
- 19. 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, Squatters Hop Rising, Racer 5
- 20. 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, Clown Shoes Vampire Slayer
- 21. 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
- 22. 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, Left Hand Oktoberfest
- 23. 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, Alaskan Stout, Convict Hill Oatmeal Stout
- 24. Weak beers with high dextrins kept at brewery for long periods Full malt body Near black Tamed aromatics Fruity, grape-like, intense malts Acidic ABV- 4-12% Ex.- Old Jubilation, Fuller’s Vintage Ale, Founders Curmudgeon
- 25. 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 Pale Ale
- 26. 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. Arnold Summer Pils
- 27. 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 Honey Porter
- 28. 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
- 29. 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
- 30. 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 Head Noble Rot, Red Barn Ale
- 31. German for black beer Light bodied Not overly burnt or roasted malts Light dark beer ABV- varies Ex.- Sam Adams Black Lager, Magic Hat Howl, Bohemian Black Lager
- 32. 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 Pearl Necklace
- 33. 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 Ale Devil’s Backbone
- 34. 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
- 35. 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 Shoes Clementine, Alaskan White
- 38. American Wild Ale Bière de Champagne / Bière Brut Bock Czech Pilsener Dortmunder / Export Lager Eisbock Euro Strong Lager Faro Flanders Oud Bruin Flanders Red Ale German Pilsener Gueuze Lambic - Fruit Lambic - Unblended Maibock / Helles Bock Munich Dunkel Lager Munich Helles Lager Schwarzbier Vienna Lager Weizenbock Enhances and showcases carbonation. Releases volatiles quickly for a more intense upfront aroma.
- 39. Belgian IPA Belgian Strong Dark Ale Berliner Weissbier Dubbel Quadrupel (Quad) Tripel Eye candy. Designed to maintain head. Wide-mouthed for deep sips.
- 40. American Amber / Red Ale American Amber / Red Lager American Black Ale American Blonde Ale American Brown Ale American Dark Wheat Ale American IPA American Malt Liquor American Pale Ale (APA) American Pale Wheat Ale American Porter American Stout American Strong Ale Baltic Porter Black & Tan Bock California Common / Steam Beer Chile Beer Cream Ale Czech Pilsener Doppelbock English Bitter English Brown Ale English Dark Mild Ale English India Pale Ale (IPA) English Porter English Stout English Strong Ale Euro Dark Lager Extra Special / Strong Bitter (ESB) Fruit / Vegetable Beer German Pilsener Herbed / Spiced Beer Irish Dry Stout Irish Red Ale Keller Bier / Zwickel Bier Maibock / Helles Bock Märzen / Oktoberfest Milk / Sweet Stout Oatmeal Stout Rauchbier Roggenbier Sahti Scottish Ale Scottish Gruit / Ancient Herbed Ale Smoked Beer Vienna Lager Witbier Easy to drink out of. Holds plenty of volume.
- 41. American Adjunct Lager American Amber / Red Lager American Double / Imperial Pilsner American Malt Liquor American Pale Lager Bock California Common / Steam Beer Czech Pilsener Doppelbock Dortmunder / Export Lager Euro Dark Lager Euro Pale Lager Euro Strong Lager German Pilsener Happoshu Japanese Rice Lager Light Lager Low Alcohol Beer Maibock / Helles Bock Munich Dunkel Lager Munich Helles Lager Schwarzbier Vienna Lager Witbier Showcases color, clarity and carbonation. Promotes head retention. Enhances volatiles.
- 42. American Adjunct Lager American Amber / Red Ale American Amber / Red Lager American Barleywine American Black Ale American Blonde Ale American Brown Ale American Dark Wheat Ale American Double / Imperial Stout American IPA American Malt Liquor American Pale Ale (APA) American Pale Wheat Ale 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 / Strong Bitter (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 / Farmhouse Ale Scotch Ale / Wee Heavy Scottish Ale Scottish Gruit / Ancient Herbed Ale Smoked Beer Winter Warmer Witbier Cheap to make. Easy to store. Easy to drink out of.
- 43. American Barleywine American Double / Imperial IPA American Double / Imperial Stout American Strong Ale Belgian Dark Ale Belgian Pale Ale Belgian Strong Dark Ale Belgian Strong Pale Ale Braggot Eisbock English Barleywine Flanders Oud Bruin Flanders Red Ale Foreign / Export Stout Gueuze Lambic - Fruit Old Ale Quadrupel (Quad) Russian Imperial Stout Scotch Ale / Wee Heavy Tripel Wheatwine Captures and enhances volatiles.
- 44. Altbier Bock Czech Pilsener Faro Gose Gueuze Kölsch Lambic - Fruit Lambic - Unblended Rauchbier Rye Beer Tighter concentration of volatiles.
- 45. 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 Heavy Captures and enhances volatiles, while it induces and supports large foamy heads.
- 46. American Dark Wheat Ale American Pale Wheat Ale Dunkelweizen Gose Hefeweizen Kristalweizen Weizenbock Specifically produced to take on volume and head, while locking in the banana-like and phenol aromas associated with the style.
- 47. 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 Wheatwine Replacement for a Tulip or Goblet. Conversational.
- 48. No blue mountains here!
- 49. When beer is too cold it: Tingles taste buds and numbs them Hides flavor Hides aroma Excess carbonation
- 50. 40⁰-45⁰ Pilsener Wheats Blondes Other light beers 50⁰-55⁰ Ambers Imperial Stout IPA Other dark beers
- 52. General rule of thumb: the more hop bitterness the beer has, the heartier or livelier the meal needs to be to hold its own. Don't 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 or tarter than the sweet or tart food on the plate. There are exceptions, like pairing drier robust beers with 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 and lager as white wine. Hoppy beers can also be used in place of a pairing that calls for an acidic wine. Though it honestly doesn't 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 what works for one person might not work for another. If it tastes good to you, then go for it. However, also be open to suggestions, as these tend to come with some knowledge and possible palate enlightenment. Source: Beer Advocate (www.beeradvocate.com)
- 55. 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
- 56. Traced back to the Vikings High alcohol beers possibly made with hallucinogenic plants Were sometimes stored for years First runs of mash with subsequent runs getting weaker for the children to drink
- 57. In Medieval times German monasteries would brew a hearty beer during the winter. This beer would be drank during the Lenten fasting periods when they did not eat food. The beer was a virtual liquid food that sustained them. This beer is a symbol of better times to come and an end to Winter.
- 58. During the middle ages Germanic tribes began to use wheat. This was the most abundant grain during this time. 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
- 59. Style originated in England in 1774 Beer would be heavily hopped (for preservation) prior to sending to British troops in India Preservation allowed this beer to be shipped longer distances and still retain freshness and flavor Typically use pale malts Can be dry hopped, where hops are added to fermented beer in addition to the hops added during the boil
- 60. October 1810- Prince Ludwig of Bavaria celebrated his marriage by inviting the general public to a celebration. Approx. 40,000 people showed up. This celebration has been celebrated annually from mid-September to October These beers are brewed in the Spring to keep until Fall, due to the summer making the grains for making beer very hard to grow.
- 61. Popular amongst transportation workers of London in 1700’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 the desires of the public.
- 62. Trappist order originated in the Cistercian monastery of La Trappe, France 8 Trappist breweries 6- Belgium 1- Netherlands 1- Germany Beer was originally made to sustain the brewery. Then they started to make beer to sell the public to further support the 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 the distinctive Trappist beer