Professional Documents
Culture Documents
¾ Introduction and Background
¾ Beer Hunting
• Kölsch
• Altbier
exploring the history, flavors, and traditions of German beer
• Sc a b e
Schwarzbier
• Dopplebock
• Rauchbier
¾ Break
• Kellerbier
• Pilsner
• Märzen
• Hefeweizen
• Berliner Weisse
¾ Q&A & Evaluation
¾ Restrooms
¾ Food
A Brief History of Arbor Brewing Company
¾ Informal Format
¾ Tasting Glasses
1
10/23/2009
1995 Opened Arbor Brewing Company 2002 Expanded into the Tap Room
7 8
2006 Opened Corner Brewery 2007 Statewide Distribution
9 10
date back 8‐10 thousand
years
top fermenting
warm fermenting
faster fermentation time
faster conditioning time
full, round, complex profile
7‐10 days
11
2
10/23/2009
date back to mid 16th
Color
century
Clarity
bottom fermenting Nose
cold fermenting Body
longer fermentation time Mouthfeel
longer conditioning time Palate
crisp, clean, simple profile Finish
light and dark Overall Impression
4‐8 weeks
International Bitterness Units (IBUs)
Original Gravity (OG)
Finishing Gravity (FG)
Alcohol by Volume (ABV)
Standard Reference Method (SRM)
16
Germans have been brewing
brown ales for at least three
thousand years
brown lagers have existed for only
five centuries
the blond, crisp, clean lagers for
which Germans are so famous have
been around for a scant 150 years
17
3
10/23/2009
Reinheitsgebot Population = 82,369,552
Beer Steins 1300 breweries total
30 large brewery holdings (over 1M hl) share ¾ of the
Lager Yeast
German beer market (1 hectolitre = 0.852167911 bbl)
Oktoberfest 3rd highest per capita beer consumption in the world
Beer Halls at 115.8 liters
Beer Gardens
Neanderthals roamed the Rhineland
Romans learned beer‐making and
50,000 to 100,000 years ago
inhabitants of the Rhineland
Their decendents began brewing at the learned wine‐making
end of the Bronze Age (1,000 BCE)
Men grew the grains and women
Early German beers were brewed from did h b ki d b
did the baking and brewing
i
partially baked bread mixed with honey
A maiden with a cooking pot and
and herbs and spontaneously fermented
brew‐kettle as part of her dowry
Murky and sour with floating husks and was considered a very good catch
crumbs
Last century BCE Romans began to
occupy the Rhinelands and to document
the brewing practices of the then still
illiterate Germanic tribes…
4
10/23/2009
monks & nuns began commercial In Bavaria disease and low‐quality
brewing in the 11th century… beers gave rise to a host of beer
End of the Middle Ages, noblemen regulations and decrees
began building their own court Covered container laws
breweries or Hofbräuhäuser Reinheitsgebot 1516 6
More interested in profits and less • maintain tax revenues
patient, they added peas, beans, • control the cost of bread
rotten bread, cabbage, and millet • public health concerns
to the mash • royal monopoly on barley
Off‐flavors were covered up with Seasonal brewing law 1553
unspeakables like pith, soot, chalk, • St Michael’s Day (9/29) through
ox gall bladder, and hard boiled St. George’s Day (4/23)
eggs
Seasonal Bavarian
brewing laws created Germany’s 4th largest city at
distinct brewing cultures 995,397 with a metropolitan area
of 10,000,000
Lager culture in the
south One of Germany’s oldest cities
y
founded in 38 BCE
Ale culture in the north
which was unaffected by Home to a stunning cathedral &
Bavarian brewing laws one of Germany’s oldest
and cool enough to brew universities (1388)
year‐round 18 breweries – including
Altbier in Düsseldorf brewpubs and independents
Kölsch in Köln
28
Pronunciation: "Cœllsh" (pronounce the
"ö" like a French “eu" as in Chateauneuf de Pape)
old style of brewing in Germany before
g y
lager yeast
OG: 1.044 ‐ 1.050
IBUs: 20 – 30
FG: 1.007 ‐ 1.011
SRM: 3.5 – 5
ABV: 4.4 ‐ 5.2%
29 30
5
10/23/2009
Low to no malt aroma, subtle fruits, optional noble hops
Emperor gives Köln city council right to levy taxes (to be split with the church) on finished
beer based on the beer’s strength ‐ brewers now taxed on equipment, malt, and finished
Soft, rounded palate with a delicate flavor balance
beer
Brewers responded by brewing thinner beer
Smooth and crisp. Light to medium‐light body.
Meanwhile the local brewer’s guild which heavily regulated all aspects of brewing in the city
Medium carbonation. Highly attenuated. prohibited the use of hops meaning that all Köln beers were gruit beers
To the untrained taster easily mistaken for a light lager, a
By the 14oos, stronger, hopped “keutebiers” from the north were out‐competing thin gruit
from Köln
somewhat subtle pilsner, or perhaps a blonde 1471 City council and guild leaders relented and began to allow keute brewers into the guild
Due to its delicate flavor profile, Kölsch tends to have a In 1495 gruit beers became illegal in Köln
relatively short shelf‐life; older examples can show some Köln keutebiers were similar to witbiers without the addition of spices
oxidation defects. Over time the wheat was phased out of the recipe
31 32
Industrial Revolution
1797 French occupied Köln and dissolved the guilds
Refrigeration
They were illegal until 1845 and never regained their Filtration
political power Indirect heated kiln
Indirect‐heated kiln
Their dissolution allowed for diversification of beer single‐cell yeast propagation
styles. World War I and II
By 1900 there were only 60 top‐fermenting Rationing (malt down to 10% by 1917)
breweries down from a high of 119 in 1861 Taxes and price‐fixing
Air attacks…
33 34
6
10/23/2009
Gaffel
Eisenbahn Dourada
Goose Island Summertime
Alaska Summer Ale
Alaska S mmer Ale
Harpoon Summer Beer
New Holland Lucid
Saint Arnold Fancy Lawnmower
Capitol City Capitol Kölsch
Shiner Kölsch
37 38
“Old Town” old style of brewing
the longest bar in the before lager yeast
world before pale malts
sticke ‐ secret alt
over 300 bars in 1/3 OG: 1.046 – 1.054
square mile
IBUs: 35 – 50
traditional altbiers still FG: 1.010 – 1.015
brewed and served in SRM: 11 – 17
pub breweries ABV: 4.5 – 5.2%
39 40
41 42
7
10/23/2009
multi‐step mash with three distinct temperature ranges well‐balanced, bitter yet malty, clean, and smooth
first activates proteolytic enzymes which convert large heavy assertive hop bitterness well balanced by a sturdy yet
proteins into lighter smaller ones clean and crisp malt character
second activate beta‐amylase which convert grain starches into malt presence is moderated by moderately‐high to
fermentable sugars that are broken down by the yeast
fermentable s gars that are broken do n b the east high attenuation
high atten ation
third activates alpha‐amylase which converts grain starches into long‐lasting, medium‐dry to dry, bittersweet or nutty
unfermentable sugars like dextrins finish reflects both the hop bitterness and
Proteins and dextrins are not broken down by yeast and remain to noble hop flavor can be moderate to low
give the beer body, mouthfeel, and a long‐lasting creamy head no roasted malt flavors or harshness
not found in British ales of similar gravity may have a light sulfury or minerally character
Beer is cool‐fermented and lagered (or stored on the yeast) for 4‐ bitterness level is sometimes masked by the malt
6 weeks allowing off‐flavors to be re‐absorbed by the yeast character
43 44
German for “Black Beer”
Pronunciation : "shvahrts‐beer"
AKA: Scharzpils, Schwarzes Pils
OG
OG: 1.046 –
6 1.052
IBUs: 22 – 32
FG: 1.010 – 1.016
SRM: 17 – 30
ABV: 4.4 – 5.4%
Dark lager beer
47 48
8
10/23/2009
Medium to very dark brown in color, often with deep ruby to
Schwarzbier is to lager what stout or porter are to ale garnet highlights, yet almost never truly black. Opaque yet
bright with a thick, persistent head.
Original schwarzbiers were ales
Medium‐light to medium body. Moderately high carbonation.
Crisp, clean lager character with no fruity esters
Crisp clean lager character with no fruity esters Smooth. No harshness or astringency.
Smooth No harshness or astringency
Darker and richer than Dunkel Light to moderate roasted malt flavors can give a bitter‐
chocolate palate that lasts into the finish, but which are never
Bittersweet chocolate, coffee, and vanilla
burnt.
Malty middle that never turns cloying Medium‐low to medium bitterness and hop flavor last into
the finish.
Clean lager character with no fruity esters or diacetyl.
Finish tends to dry out.
49 50
AKA Fastenbier ("Lenten beer"), Starkbier
("strong beer")
Definition: (literally "double bock") is a
stronger and usually darker version of the
Bavarian Bockbier
It is exceptionally malty, with very little
bitterness
Standard Doppelbocks may have as much as
7% alcohol by volume. In the strongest
versions (around 10 to 13%), you can actually
taste the alcohol
53
9
10/23/2009
Seehaus
Paulaner Brewery
In the Englisher
In the Englisher Garten
Developed in Bavaria in the 19th century, when dark lager beer was Opens at 9am
predominant 2800 seats
In order to provide beer during the summer, large breweries dug beer
cellars on the banks of rivers and ponds which allowed them to keep the
g
beer cool with blocks of ice between brewing seasons
In order to further reduce the cellar temperature, the banks were
covered in gravel and chestnut trees were planted, since their leaves
provided good shade in summer
Soon after, tables and benches were set up among the trees, and the
beer gardens became a popular venue for the citizens of Munich.
In order to compete, smaller Munich breweries petitioned to forbid the
beer cellars surrounding Munich to serve food. Thus, the patrons were
allowed to bring their own food.
Dopplebock’s Monastic
History
Bocks Dopplebocks
OG: 1.064 – 1.072 OG: 1.072 – 1.112
IBUs: 20 – 27 IBUs: 16 – 26
FG: 1.013 –
FG: 1 013 1.019
1 019 FG: 1.016 –
FG: 1 016 1.024
1 024
SRM: 14 – 22 SRM: 6 – 25
ABV: 6.3 – 7.2% ABV: 7 – 10%
Einbecker Ur‐Bock Ayinger Celebrator
La Trappe Bockbier Weihenstephaner Korbinian
Aass Bock Andechser Doppelbock Dunkel
Anchor Bock Spaten Optimator
Tucher Bajuvator
1634‐1799 61
10
10/23/2009
Pronunciation: "row‐ch‐beer" (pronounce "row"
like "cow" and "ch" like "x" in "Mexico" when
pronounced by a native speaker.)
Rauchbier means smoke beer
Malts dried over an open flame before the
invention of indirect‐heat kilning
Malts picked up smoky character which is then
transferred to the beer
Rauchbier covers a range of traditional beer styles
including marzen, bock, and weiss
Most range from 4.8 – 6.5% ABV
64 65
Bamberg
located in Upper Franconia on
the river Regnitz
one of the few German cities
not destroyed during WWII
old town is a unesco world
heritage Site
70,000 residents
home to 80 breweries since
1818
currently 9 breweries in
operation
66 67
11
10/23/2009
Schlenkerla
Brewery
founded in 1678
officially named Heller Brau
1877 new handicapped owner
with a “schlenkern” walk
with a schlenkern walk
brewery became known to locals
as schlenkerla
6th generation family brewery
draught beer tapped from
gravity‐feed wooden barrels
70 71
72 73
12
10/23/2009
literally celler beer ‐ AKA zwickelbier
often deep amber in color and 5‐5.5% abv
strongly flavored with aromatic hops
sedimentation and cloudiness are expected
german lager version of a real ale
• unfiltered
• unpasteurized
• cellered unbunged
• low carbonation
74 75
originates with small artisanal Eichbaum‐Brauerei
breweries of Franconia
St. Georgen Bräu
usually served directly from the
wooden cask in earthenware Brauerei Göller
steins Monchshof
most only served locally Brauhaus Schweinfurt
favorite in Franconian
beergardens
Schlappeseppel in Aschaffenburg
Hacker‐Pschorr
76 77
Founded in 1817 by Johann Peter Wallenbronn to make top‐
fermented beer.
1871 third generation Theobald Simon modernizes with ice‐
cooled artificial cellar designed to keep temperatures at the
same low level, all the year round, making it possible to brew
new bottom‐fermented beers.
f
In 1909 Bitburger won a legal battle against breweries based in
Pilsen.
In July 1944 the first bombs falls on Bitburg. By 26 December
the whole town lies in ruins.
After the end of the Second World War the fifth generation of
the family rebuilds the brewery.
By 1973 Bitburger rises to the ranks of "hectolitre millionaires”
78 79
13
10/23/2009
They jointly discovered that the yeast was the “secret ingredient” After carving caverns into the local sandstone, the stage was set for lager
brewing
in highly lauded Bavarian monastery brewing
Using light barley that was only partially malted and none of the roasted
Both introduced the bottom‐fermenting strain into their family
or smoked barley that the German brewers were using, Groll added
breweries. generous portions of the fragrant Saaz hops to his brew
Dreher went on to perfect the “Marzen and Oktoberfest” brewing On October 5, 1842 he and the other brewers of Plzen gathered for their
process. Lager yeast and fermentation and conditioning first taste of the new beer.
procedures quickly caught on.
14
10/23/2009
simple flavor profile
difficult to brew
sublime when done
properly
not to be dismissed
due to proliferation of
bland, blond lagers
86 87
Founded in 1589 by Wilhelm V – Duke of Bavaria
dark gold to deep orange‐red color and bright clarity
1602 son & heir Maximillian I forbids all other
commercial breweries from brewing weissbier medium‐bodied with a creamy texture and medium carbonation
1810 Maximillian I Joseph’s son Ludwig marries smooth, clean, and rather rich, with a depth of malt character
y
Theresa of Saxony and 1 st Oktoberfest is held
1828 Ludwig signs decree allowing beer and food initial malty sweetness, but finish is moderately dry
to be sold to the public at the Hofbräuhaus
hop bitterness is moderate, and noble hop flavor is low to none
1896 Hofbrau outgrows the brewery and builds a
new facility over the storage cellars on Innere balance is toward malt, though the finish is not sweet
Wiener Strasse.
one of the classic malty styles, with a maltiness that is often
1936 Hofbrauhaus song was penned described as soft, complex, elegant and never cloying
1944 Inn and Brewery Bombed
1950 Oktoberfest resumes
88
15
10/23/2009
Translation
There, where the blue Isar flows,
Where every one greats you with "God bless you!" September 1810
There is my beautiful city of Munich,
The likes of which you've never seen. Wedding party of Prince Ludwig of
Water is cheap, pure and good, But it thins our blood. Bavaria (later crowned King
Far better is a drop of golden wine,
But the best is this: g )
Ludwig I) and Princess Therese of
Saxony‐Hildburghausen
In Munich is the Hoffbrau pub‐‐
One, two, drink up!! Public celebration featuring music,
Where the kegs are everflowing food, beer, dancing, and a horse
One, two, drink up!!!
There is always some brave man, race
One, two, drink up!!!
Who wants to show how much he can drink:
You find him starting early in the morning,
and coming out late in the evening‐‐
Ah the beautiful Hoffbrau pub! 92
Paulaner Oktoberfest
Ayinger Oktoberfest‐Märzen
Hacker‐Pschorr Original Oktoberfest
Hofbräu Oktoberfest
Victory Festbier
Great Lakes Oktoberfest
Capital Oktoberfest
Gordon Biersch Märzen
Goose Island Oktoberfest
Samuel Adams Oktoberfest
97
16
10/23/2009
Medium‐light to medium bodied Definitions
Cloudy pale straw to deep gold in color Stats
• weiss ‐ white
Low to moderately strong banana, lemon • OG: 1.044 – 1.052
• hefe ‐ yeast • IBUs: 8 – 15
and clove flavor
The soft, somewhat bready or grainy flavor • weizen
i ‐ wheat
h t • FG: 1.010 – 1.014
of wheat is complementary, as is a slightly • hefeweizen ‐ wheat beer • SRM: 2 – 8
sweet Pils malt character with yeast • ABV: 4.3 – 5.6%
Hop flavor is very low to none, and hop
bitterness is very low to moderately low • kristalweizen ‐ filtered
A tart, citrusy character from yeast and wheat beer
high carbonation is often present
98 99
100
102 103
17
10/23/2009
an unusual beer brewed only in Berlin an ale made with a lactobacillus culture for a tart character
reminiscent of a Belgian gueuze
lineage dates back at least to the Middle Ages
almost never consumed straight but rather “mit Schuss" or
made from roughly 25—30% pale malted wheat
with a shot of raspberry or woodruff‐flavored syrup
2.8
2 8‐33.8% ABV
8% ABV
because of the syrups' colors, Berliners often order their
extremely spritzy‐effervescent Weisse simply by asking for a rot (rhymes with boat) or a
There is no draft Berliner Weisse grün (rhymes with soon)
In the days before bottles, the effervescent brew was sold in some restaurants now serve Berliner Weisse with a straw, a
earthenware crocks closed with string‐fastened cork practice that is severely frowned upon by the true Weisse
stoppers to contain the beer's powerful carbonation cognoscenti
The crocks were often buried in sand during three months of will cellar for up to 5 years becoming gradually more fruity
conditioning and less acidic
104 105
106 107
History of Beer History & Flavors
Ingredients Scottish Ales
Brewing Process
g Scotch Ales
Evaluation Terms & Real Ales
Techniques Stouts
Tasting to identify Porters
characteristics of hops, malt, Heather Ale
yeast, and adjuncts.
Irish Reds
Milds
18
10/23/2009
110 111
Michigan currently has over 80 E‐Mail Registration
commercial breweries – many of
History & Flavors Evaluation Forms
them making world class brews.
Brewpubs CRN = 92938 Fill in email to receive
Microbreweries WCC mailings only
Bells Write in “ABC” to
Founders receive WCC and ABC
Dark Horse event notifications
Kuhnhenn Write “JUST ABC” to be
Jolly Pumpkin added only to our
The Livery events list
113 114
19