Beer Types and Styles a thumb nail description

Beer Types & Styles

This text is from the nbwa.org site.

As a walk through the beer aisle
in a grocery or specialty store will confirm, there are many
brands and types of beer available in the U.S. today.These beers
differ for a variety of reasons, from the amount and types of
malt and hops utilized, to the timing and temperature used in
the brewing process.

Here is a beginner’s overview
of some of the most popular styles;
the fun comes in tasting and
experimentation:

Pale Ale
This is the classic English ale, with a
slightly bitter and malty finish. Look
for a fruity or flowery nose and a
copper color.

Brown Ale
Darker in color than Pale Ales, this beer
has a slightly nutty flavor and cola finish.
India Pale Ale
A copper colored, big-bodied, strongly
bitter flavored beer.

Porter
Legend says that the name of this beer
derived from its status as a favorite
drink of the porters at Victoria Station
in London. Porters are dry beers,
dark brown in color.

Stout
Originally developed as a heavier,
"stouter" version of the Porter,
Stouts are almost black in color.They
can be sweet or dry and have a
coffee-like flavor.

Lager
Lagers represent 95 percent of the
beer sold in the world.These beers
are light yellow, highly carbonated and
have a clean, refreshing taste.

Pilsner
The grandfather of light Lagers, true
Pilsners have a light to medium body,
a flowery, hoppy aroma, and a soft
mouthfeel.

Bock
Bocks are all-malt lagers.They have
a brown or ruby color and a strong
malt aroma.

Wheat
Wheat beers are very light, golden in
color and have a dry, tangy finish.

Premium American Lagers

The last two styles I talked about allowed for up to 40% adjuncts to be added to the grain bill. Adjuncts are grains other that barley. Adjuncts in this style or rice or corn.
Premium American Lager have less than 25% of these adjuncts. Remember that during the first World War cereals were being rationed. A beer made with 75% of cereal grain would certainly be considered a “premium” beer.

Here is another tidbit regarding the style. It’s called American because it does not fit the Reinheitsgebot Law for German beers. This law is generally know as the Purity Law (it’s hard enough to say it let alone spell it.). The law was adopted by Germany in 1877 when Bavaria joined the German Union. The law had actual been a Bavarian law as far back as 1516. The law stated that only water, hops, and malt were allowed to be ingredients for beer. LP had not discovered yeast so it was not on the list.

As a result of the lower adjunct beer we enjoy a more colorful beer. The color in this beer can range anywhere between straw and gold. We also get to enjoy more flavor. The higher grain bill gives us more malt sweetness. However, along with more sweetness comes more alcohol. These beers can range from 2-6 % ABV. To balance the sweetness of the malt more hops are added.
We are definitely in the toothy range when it comes to this style for American Lagers. All of this is lightened up with appropriate amounts of carbonation. This gives the beer a crisp and slightly carbonic bite.

While there are good commercial examples of the beer, I do not find microbrew versions of the style. This does not mean you will not be able to find them. For the purposes of this article. I am limiting my resources to the examples which received medals at the California State Fair.
So venture out and ask your brewer if they brew a Premium American Lager. Your best bet is to go to a German -style brewery like Gordon Biersch or Sudwerk’s.

Standard American Lagers

We have to give the Germans credit for making due. When they immigrated to the United States and began brewing their beer, they did so with limited resources. American six-row barley had higher tannins and protein content then the European two-row pilsner malt that they were accustomed to using for their beer.

They didn’t have access to the fine Bavarian hops that were used to brew the beer they way they used to. When in America, use American ingredients. This is how a popular German style beer became "Americanized".

To offset the many factors that the American six-row barley created, the incorporation of adjuncts such as corn was used. This gave the beer its characteristic light color and flavor. Six-row barley also has a higher sulfur profile that gives the beer a character of light sulfur in the nose. This character is acceptable for style and is referred to as D.M.S. The long word for it is di-methylsulfide.

If you here ones saying that the beer in Germany is different: It is!
What the Germans gave to us in an effort to brew their beer is truly American.
With the industrial revolution came the thermometer, the hydrometer, the isolation of yeast species, mass transportation, steam engines, and an agricultural revolution. Beer production was an industry.

Then there was the war. Apparently, rationing valuable grain meant a product that was not as strong as the Germans were used to making. As a result of all the flux with the availability of grain selection and the rationing, then industrialization, we get American Standard Lager.

American Standard Lager is a tad bit darker in color. It is a tad bit hoppier. Some varieties may be as much as 15 IBU’s but that is just at the threshold of bitterness that can be perceived by the average Jack and Jill. American Standard Lager can be between 4.2-5.1 % alcohol by volume.

Lagers are a very refreshing, effervescent. They will always be a great complement to any food because of the neutral aromas and flavors of the beer. It is a beer that allows the food to be the main player during your dinner. Cheesy foods and foods with cream sauce also work well with these beers.

This year the microbreweries that took awards for their beer at the 2008 California State Fair for this category are:
Beerman’s- Lincoln Lager

http://www.beermans.com/

Eel River Brewing Co.- Climax Organic Microlight

http://www.eelriverbrewing.com/

Sudwerk’s- Sudwerk Lager

http://www.sudwerk.com/

Although they may be listed as light lagers, the alcohol content puts them in this category:
These microbreweries distribute widely throughout the area and if you can’t make it to the brewery then you should be able to get it at your local supermarket or fine beverage store.

About the picture.

The above picture is a visual example of the difference between 6 an 2 row barley. 6 row barley is one the left.

Grape and Gourmet

For the past 13 years, the California State Fair has organized the best that California has to offer at an event called the Grape and Gourmet. Fast forward past the grape and let’s get to the gourmet!!!

This is the category that we find Northern California’s best beer and best breweries, as awarded by a panel of judges in the Northern California area. These judges volunteer their time and their taste buds to evaluate flights of up to 8 or more beers entered in any given category.
This is a double blind competition. It is one of the largest competitions in the Northern California area.

The Beer Judge Certification Program certifies judges participating in the event. The BJCP is a national program that creates a cohesive manner of sensory evaluation and beer education. Judges who participate on the certification process under go a grueling 3-hour long testing which consists of essay and tasting.

Breweries through out the Northern California area receiving awards this year include:
Sudwerk's, BJ’s, Bear Republic, Blue Frog, Etna’s, Santa Cruz Mountain, Fault Line, Valley Brewing, San Francisco, Sacramento, Hoppy, River City, Brew It Up, Elk Grove, River City, Beerman’s Beerwork’s, Fox Barrel Cider Co., Auburn Ale House for their Old Prospector Barley Wine (a panel which I sat on. You can thank me later Brian Ford.), Fifty Fifty, Napa Valley, (yes, there is beer in the wine country), Mammoth, Mendocino, Anderson Valley, Marin, Moylan’s, Eel River, Lost Coast, Gold Hill, Jack Russell, Black Diamond, Schooner’s, Sierra Nevada, Bison Brewing, Drake’s Brewing, Pyramid, Trumer,

This certainly is not a reflection of all the breweries in the Northern California area. Many did not submit their beer for competition. I would like to see all breweries in the area participate in this event. Missed was Russian River Brewing Company, Third Street Aleworks, Gordon Biersch, Anchor Brewing Company, Lagunita’s Brewing Company, Dempsey’s Brewing Co., Downtown Joe’s, which is another brewing company in the heart of Napa City. Silverado Brewing Company just to name a few. Hopefully we can get them to participate next year to make a strong showing of the micro brewing community in the area.

The event is not limited to small breweries. Anhauser Busch and Miller were represented at the event by having their booth there. The beers available to try were a Belgian Style wheat beer to target Blue Moon Drinkers and the Lime lager that is targeted to the Corona Beer drinkers.

Often times one can meet the brewer pouring his own beer at these events. I was able to visit with Craig Cauwel of Schooner’s, Shaun of Marin Brewing Co., and Roger, whom I judge with occasionally with formerly of Drake’s Brewing Co. who informed me that he is now with Triple Rock in the bay area. Hopefully we will see Triple Rock on the list of awards for next year.
I was also able to talk with Bruce of Fox Barrel Cider Co. who always manages to be there. Missed in the category of ciders was Two Rivers who produces a very popular Pomegranate Cider. Another Cider company that was missed this year was Aces Cider Company.
I have yet to see a commercial mead category.

When the brewer cannot be there you will find either a distributor or a rep pouring the beer. If a distributor or a rep is not available, J.J. Jackson, the man behind the scenes, who works tirelessly to organize the event for the commercial and homebrew competition will volunteer his judges to pour. This way there is always some one to represent the winning brewery at the event.
This event sponsors the Friends of the California State Fair Scholarship Program in collaboration with Agricultural Advisory Council. State Fair Gala Committee, and the Friends of the California State Fair. This year a total of $ 24,500.oo in scholarships was awarded to aspiring young students looking to better themselves by pursuing degrees.

In addition to the Grape and Gourmet, the State Fair organizes a tasting of the entire award winning beers. This is a one-day event that has grown in popularity and has been moved from the Blues and Brews Stage to the Grandstands at the Race Track. This event takes place August 22 at Cal Expo. For tickets and information go to http://www.bigfun.org/.

Hoppy Beers make Happy Beer Drinkershttp://www.hoppy.com

It took eight years of searching before the owners found their home here in the Sacramento area.

Hoppy Brewing started out as a venture by a home brewer in southern California. A lot of time was spent in the brew houses of other breweries as Troy developed his beers. This is not to be confused with contract brewing. Troy made the commute to brew the flagship beer Hoppy Face himself.

Over the years, in an effort to find a home of their own, Hoppy Brewing Company continued to brew beer. They put themselves out to the public to create an awareness of the beer by participating in charitable events. They also submitted the beer into competition. Hoppy’ beers continue to be successful winners at the Great American Beer Festival in Denver Colorado.
It was not until 1999 that Troy was able to find a home for his brewery right here in River City. In the same year the microbrewery industry felt a crash. This crash was a result of too many people in the business. Hoppy Brewing Co. was able to stay fast. Their product placement, label design and quality continue to keep them head and neck above the rest.

What makes me go the Hoppy Brewing Co.? The calamari. I dine out quite a bit and am always looking for the best. In my opinion Hoppy Brewing Company have consistently provided the best calamari of any establishment in the Sacramento area. Making perfectly fried calamari is not easy feat. Either it can be anemic in color because the sous chefs are afraid to over cook it, or it can come out with the texture similar to little rubber bands.

The other thing that keeps me coming back to the inviting restaurant with excellent service. Their award winning porter called Black Eclipse. I love the clean coffee-like flavor balanced with moderate amounts of bittering hops. In my opinion I think that should be their flagship beer. But the general public outnumbers me. I do hope you go and challenge me on my opinion of their calamari.

Hoppy Brewing Company is offers Happy Hour not once but two times a day. First Happy hour is daily 3-6 p.m. The second is as follows: Sun-Wed 9:30 to close. Monday all day. Tues –Sat. 10:30 to close. Pints are $3.50 Pitchers are $12.00. You can purchase 22 oz of their bottles beer to take home for $3.50. I found their growlers to be comparatively pricey. The do offer kegs for parties in 5gal. Or 13.2 gal.

If you’re new to Hoppy you can sample all of their beer for $6.75.
If you are a fan of the Burnt Sienna Ale, which is a smoked malt ale. Then you better get down there. They will be eliminating the beer from their selection soon. Hop availability is responsible for that change. They will be replacing that beer with an Earl’s Hop Farm Auburn Ale which will be 5.8% ABV.
This beer will have caramel, chocolate malts which is intended to give the beer a raisin flavor balanced with Columbus hops
Seasonal Ales on tap are Black Sheep Cocoa bock and Burnt Bitter

Hoppy Brewing Company is conveniently of HWY 50. Located at 6300 Folsom Blvd. They have a fun my space page. Check out at http://www.hoppy.com/ and learn more about all that Hoppy Brewing Company has to offer that I don’t have room to write for. Hoppy Brewing Company proudly sponsors Sacred City Derby Girls. This is a local Women’s Flat Track Derby team.

Wheat Beers, The stuff summer is made of

Wheat beers make a great summer time beer.
These beers tend to be pale straw to pale gold in color. They have very thick, white, persistent heads. Wheat beers are relatively low in alcohol. These beers can range between 4- 5.5% ABV. This puts them close to session beers, so they are very drinkable without dehydrating you (alcohol acts as a dehydrant which is the main reason why those who overindulge without drinking water end up with a headache or a hangover).

Wheat beers have a fun, refreshing, crisp, effervescent mouth feel due to the high malted wheat content. The grist for these beers is generally 50%.

The hopping rate for these beers is generally between 10-20 IBU’s (international bittering units). This is about the same bitterness as an American Lager. The low hopping rate makes this beer extremely food friendly.

These beers are well paired with salad, fruit, and cheese platters. Their flavors range from the neutral American wheat, to the banana, clove like fruitiness of a German Weiss (the term hefe refers to the yeast not the wheat), or the spicy coriander and orange-like profile of a Belgian Wit.

These beers lend themselves very well to fruit style beers. It will not be uncommon to find the brewer play with berries or stone fruit. 21st Amendment does a great job in playing with summer themed wheat beer and fruit by featuring watermelon in their wheat beer.

These beers are a perfect example of my "Wars of the Yeast" article. While the water, hop schedule and grain bill may be similar, it is the yeast that gives the beer a very distinctive profile

I personally have never been a fan of the German style wheat beers. I have come across many others who say they do not like “wheat beers”. In fact it is the style they may not care for. I love it when I can turn them on to other wheat style beers and see their faces light up!

Because of the general appeal of wheat beers, you will almost always find a wheat style on tap at your favorite brewery or in bottles at your favorite beverage store or supermarket.

Typically you will be served these beers with a wedge of lemon or orange. Although these beers are not traditionally served in this manner, you don’t have to be hoity- toity about it like I was when I learned this little fact and toss the fruit. If you don’t want the fruit, discreetly set it aside. No big deal.

When you serve a wheat style beer don’t forget what I mentioned in my earlier article about decanting beers. These beers are often bottled with the yeast and or are unfiltered. It is up to you how you would like to serve them. I recommend that you start without the yeast. Be sure to read the article on decanting.

Aside from decanting the beer, you want to pour carefully. These beers have a large head and need to be poured so that you don’t waste the beer.
These beers also call for a particular glass style, usually short stemmed with long narrow bowls. Check out the picture to get an idea of an appropriate glass style for these beers.

My personal favs are:
American –Lost Coast Brewing Co.: Great White
German- Sudwerk’s: hefeweizen
Belgian- St.Bernardus Wit. This comes in a 750ml. Bottle with a champagne cork and tie. It makes a great beer to try at parties and there is plenty to share.

Lite American Lagers and their German Heritage

Lite American Lagers and their German Heritage

In the world of micro brewing it hardly seems to be appropriate to discuss Extra Light Lagers.
On the contrary, not discussing extra light lagers in the brewing industry is like not discussing McDonalds in the restaurant industry.
Both products fill a very large market for the respective industries. Unfortunately, there are no commercial examples of the beer being micro brewed. We are restricted to the large production breweries for this particular example.

Lager beer arrived in the United States at with the immigration of Germans to the US during the 1840’s. By that time, German brewers had already perfected the Lager beer style.
I knew that the Mexican beers were styled by the German immigrants that moved to Mexico. When I was visiting in San Antonio Texas last year, I was surprised at the huge influence German immigrants had in the area.
Germans love their beer. It could be said that were there was a German community there would be a German style brewery.
Even backs then, lagers were not considered to be "intoxicating."

Fast forward to 1970: large beer companies were swallowing up smaller beer companies. The large beer companies were offering the same kind of beer. What could the breweries do to make the almost pale, almost flavorless beer more inviting? Shame on us.
The big corporations learned to market their beer so that we would want it even less colorful and less flavorful. Can you believe that we fell for that?!?!!!!!

The target of the market was not only women (because some do watch their figure, unlike myself) but it was also less alcohol. In some cases the ABV would be as low as 3.2 %. Why not just drink soda water. Other marketing tags included, "dry beer" and "ice beer."

The appeal for this style of beer continues to be the mainstay of large corporate breweries.
Budweiser, Miller, and Coors are the largest producers of this style and continue to be a flagship beer for these companies.

I would highly recommend that only cans of the beer be purchased. One may argue that the hop skunking that may occur in the beers would be nil. However, these beers are so delicate that if you are going to spend money then you want to be sure you are getting the best product.
These beers are lagers and therefore are best served cold. I wonder if there is enough alcohol in them to keep them from freezing? Hmmmm. I’ll report back on that one later.

You could serve these in a hefty frosted mug or in a frosted pilsner glass. With this beer, I think it is more about the appearance rather than flavor. Having your taste buds put in deep freeze may not be such a bad idea.

The best thing about this beer style when it comes to pairing it with food is it's neutrality.

You can serve it with just about anything and the clean palate will not obscure the food. It's more like a palate cleanser. With little scrubbing bubbles dancing over your tongue before you take the next bite.

There is a time and a place for all beers, even a Bud Lite. Drink responsibly.

Next Tuesday look for me to write about Standard American Lager.