Chapter 9 Beer

Styles
Beer Styles
• Each beer has it’s own personality which characteristics can be
categorized within ‘beer families’ , then into categories and
sub categories of each ‘family’
• Session beer- one that's lower in alcohol, but it doesn't mean
it's lower in flavour. The idea is for you to be able to drink
many beers in one session. Not related to a specific style
General Characteristics of
Lagers
• Origins from czech republic
• Bottom fermenting
• Primary and long secondary fermentations known as lagering
phase
• Crisp, Dry, clean, and light

• Common styles: American, pilsner, dortmunder, helles

General characteristics of Ales
• Copper colour (sometimes darker)
• Top-fermented
• More body, a little more residual sugars
• More robust and complex flavours and aromas
• Best consumed at cool, but not ice cold temperatures
• some popular Styles of ales….
• Altbeir, Barley Wine, Brown Ale, Cream Ale, Golden/Blonde
Ale, Kolsch, Lambic, Gueuze. Pale Ale, IPA, Porter, Stout,
Trappist Ale, Dubbel, Trippel, Hefeweizen, Dunkelweizen,
Witbier
Brown Ales
• Colour: Dark or nut brown
• Taste and Aroma: Caramel, nutty, toasty, chocloate, licorice
• Hops low to moderate, Slightly sweet
• Range from sweet to bittersweet
• Undertones of malt
• Body: rich, medium to full body

• Local example: Howe Sound Nut Brown Rail Ale

light Ales
• Blonde, cream, kolsch, pale
• Appearance: pale straw to gold, clear, low to medium head,
high carbonation
• Smell/Taste: low/md aroma, slight citrus or corn element. Low
sweetness, low hops and malt
• Body: dry to faintly sweet, crisp, smooth, high carbonation

• Local example: Spinnakers Orange Karma Oatmeal cream Ale

Stouts and Porters
• Dark colour
• Dark Toasted malt flavors of coffee, chocolate, bitterness
• Dry-sweet
• Medium to full bodied

• Local example: Dark Matter, Hoyne Brewing

IPA- India Pale Ales
• Intense hop flavors and aromas
• Origins for preservation on long sailing voyages
• Strong head, light to golden colours

• Local example: fat tug driftwood brewing

Sour Beers- A category unto
itself…
• Broad reaching, many styles, tastes, and brewing techniques
• Brettanomyces or ‘Brett’ is a wild cousin to brewers yeast
• From fruit skins
• Pediococcus _and _Lactobacillus (bacteria) create sour
flavours and lactic acid (byproduct of fermentation)
• brewers follow a traditional mash and lauter regimen, transfer
wort to the boil kettle, then pitch Lactobacillus into the wort
and let it sit (the time in the kettle varies depending on the
level of intended sour, from a few
Brewing Sour Beers
• varying the ingredients in the base beer
• varying fermentation temperatures and times
• varying whether Brett is introduced during primary or
secondary fermentation and which strain is used
• varying how and when bacteria is introduced
• adding adjuncts such as fruit or other ingredients
• barrel aging and blending together batches
Kettle Sour
• traditional mash and lauter regimen
• transfer wort to the boil kettle
• pitch Lactobacillus into the wort and let it sit (the time in the
kettle varies depending on the level of intended sour, from a
few
Spontaneous Wild Yeast
• Lambics- historic Belgium style
• Grist- unmalted wheat and barley malt
• Aged, oxidized hops (for antibacterial)
• Some mash heated, some not
• Open ferment
• Transfer to oak barrels to age (up to a year or more)
• Fruit styles (secondary fermented)

• (raspberry and peach)

Unfiltered Styles
• Hefeweizen
• ‘hazy’ (ales, lagers etc)
• All styles could be
Specialty items
• Novelty Beers- original, interesting, exciting, limited time
• Flavoured beers
• Beer cocktails- Radler, snakebite