Category Archives: Brewology 101
Brewology 101: Kegging
I have an awesome neighbor who used to brew. One of the ways he is awesome is that he is letting me borrow (indefinitely, I believe) his 6 gallon carboy, wort chiller, and double keg system!
A friend came over the other night to help me with kegging. I had never done it before and I was a little nervous.
But before we get to the kegging I wanted to mention my process for bottling:
- Save bottles from friends. You typically need 45-50 bottles per 5 gallon batch. (Time requirement: months)
- Soak bottles and peel labels off. (1 hour)
- Wash bottles in dishwasher. (1 hour)
- Transfer beer from carboy to plastic fermenter. (15 minutes)
- Sanitize a group of 10 bottles. (3 minutes)
- Fill and cap ten bottles. (10 minutes)
- Repeat Steps 5 & 6 four more times. (~45 minutes)
- Clean counter, plastic fermenter, carboy, tubes, etc. (30 minutes)
All told the bottling process usually takes about 3 hours on any given evening, which doesn’t include the bottle soaking/label peeling portion. It’s not enjoyable work. Thus, I was very happy when my neighbor loaned me his kegging gear.
What is a Keg?
A keg is basically just a metal tank in which to put beer. The keg allows for the introduction of high pressure (~10-25 psi) Carbon Dioxide to the beer.
Soda producers and beer producers often use these types of kegs to store their product. These will be distributed to restaurants and bars where they will be connected to the taps.
You can buy these types of kegs online or at a local brewing store for roughly $50.
But you’ll also need some other equipment. The American Homebrewers Association has a nice run-down of the equipment you’ll need here.
These include connectors for the keg, plastic tubing, a CO2 tank, and a pressure regulator. I’m not providing an exhaustive list of the items you need. You can find that elsewhere. Rather, today’s kegging article if focused on the kegging process.
Racking Your Beer
Usually a homebrewer till use a carboy for secondary fermenting. If this is the case for you, you’ll want to rack your beer before transferring it to the keg. This is a simple process.
First, make sure everything that will touch the beer is sanitized. I use One Step for my sanitization. This means you’ll need to sanitize your plastic fermenter, the transfer tubing, the keg, etc.
Then I prefer utilizing an auto-siphon to draw the beer out of the carboy and into the plastic fermenter. By doing this step you help eliminate much of the sediment from the beer getting into the keg.
Fill the Keg!
This is the portion of the brewing process that replaces bottling. Instead of doing all those steps I listed above, simply use your auto-siphon to transfer your beer from the plastic fermenter into the keg. So. Much. Easier!
Do You Have Gas?
I hope you’ve got gas. Once the beer is in the keg, seal the keg and hook up your CO2 tank. Here’s where you’ll need a little information. You’ll need to know the temperature of the beer so that you can apply the right pressure. Here is a handy (?) chart to help you set your pressure correctly (Click for full size):
Some people force carbonate their kegged beer. This can be seen in the video below. Basically this utilizes a higher pressure of CO2 for a few days. Once those few days have passed, hook up your dispensing line, lower the pressure to dispensing levels (10-20 psi) and try your brew!
Today was a very brief article on kegging. Here are some picture of my kegs and equipment:
Brewology 101: Beer Style Guide
Beer can be really awesome. It is fun to brew my own beer. And it is fun to try new beers. Remember though, that alcohol should be enjoyed in moderation, so drink responsibly.
Today I want to give you a course in standard beer styles. This is by no means exhaustive, but is meant to acquaint you with some styles you may not be familiar with.
I struggled with how to sort them. You could sort by color, bitterness, alcohol percent, etc. I’ll just separate ales and lagers and roll with that.
There are a lot of awesome beer style posters out there (like this and this and this and this). For one of the most amazing beer posters you’ll ever see, click this link or the image on the right. You could spend all day looking at that and never have to finish this article. That poster calls out 13 standard types of ales and 5 standard types of lagers. If you need a refresher on the differences between ales and lagers, check out my previous Brewology article.
For a nice listing of the American Homebrewers Association or the Beer Judging Certification Program styles, check out this link. Let’s start with the bottom fermenters! We’ll break it down into main and subcategories based on the listings from BeerAdvocate.com.
All descriptions are from BeerAdvocate.com. I’m doing my best Labeoufing in
plagiarizing compiling all this info for you.
- American Adjunct Lager: Light bodied, pale, fizzy lagers made popular by the large macro-breweries (large breweries) of America after prohibition. Low bitterness, thin malts, and moderate alcohol. Focus is less on flavor and more on mass-production and consumption, cutting flavor and sometimes costs with adjunct cereal grains, like rice and corn. AVOID THESE!
- California Common / Steam Beer: The California Common, or Steam Beer, is a unique 100% American style lager. It’s usually brewed with a special strain of lager yeast that works better at warmer temperatures. This method dates back to the late 1800’s in California when refrigeration was a great luxury. The brewers back then had to improvise to cool the beer down, so shallow fermenters were used. So in a way the lager yeast was trained to ferment quicker at warmer temperatures. Today’s examples are light amber to tawny in color, medium bodied with a malty character. Mildly fruity with an assertive hop bitterness. Anchor Brewing Co. trademarked the term “Steam Beer” and as such all other beers must be legally referred to as “California Common.”
- Light Lager: The Light Lager is generally a lighter version of a breweries premium lager, some are lower in alcohol but all are lower in calories and carbohydrates compared to other beers. Typically a high amount of cereal adjuncts like rice or corn are used to help lighten the beer as much as possible. Very low in malt flavor with a light and dry body. The hop character is low and should only balance with no signs of flavor or aroma. European versions are about half the alcohol (2.5-3.5% abv) as their regular beer yet show more flavor (some use 100% malt) then the American counterparts. For the most part this style has the least amount of flavor than any other style of beer. ALSO AVOID THESE!
- Czech Pilsener: The birth of Pilsner beer can be traced back to its namesake, the ancient city of Plzen (or Pilsen) which is situated in the western half of the Czech Republic in what was once Czechoslovakia and previously part of the of Bohemian Kingdom. Pilsner beer was first brewed back in the 1840’s when the citizens, brewers and maltsters of Plzen formed a brewer’s guild and called it the People’s Brewery of Pilsen.The Czech Pilsner, or sometimes known as the Bohemian Pilsner, is light straw to golden color and crystal clear. Hops are very prevalent usually with a spicy bitterness and or a spicy floral flavor and aroma, notably one of the defining characteristics of the Saaz hop. Smooth and crisp with a clean malty palate, many are grassy. Some of the originals will show some archaic yeast characteristics similar to very mild buttery or fusel (rose like alcohol) flavors and aromas.
- Pale Lager: Similar to the Munich Helles story, many European countries reacted to the popularity of early pale lagers by brewing their own. Hop flavor is significant and of noble varieties, bitterness is moderate, and both are backed by a solid malt body and sweetish notes from an all-malt base.
- Strong Lager: Many breweries around the world brew a stronger version of their regular lager. For the US there is the Ice Beer & Malt Liquor, both have a high amount of rice or corn to lighten the flavor. Many European & Asian breweries have a strong lager similar to the Malt Liquor though there is more malt use or it is all malt. Many breweries rush the fermentation or the brew will be too light and signs of higher alcohols will be noticed in the aroma and flavor.
- Bock: The origins of Bock beer are quite uncharted. Back in medieval days German monasteries would brew a strong beer for sustenance during their Lenten fasts. Some believe the name Bock came from the shortening of Einbeck thus “beck” to “bock.” Others believe it is more of a pagan or old world influence that the beer was only to be brewed during the sign of the Capricorn goat, hence the goat being associated with Bock beers. Basically, this beer was a symbol of better times to come and moving away from winter. As for the beer itself in modern day, it is a bottom fermenting lager that generally takes extra months of lagering (cold storage) to smooth out such a strong brew. Bock beer in general is stronger than your typical lager, more of a robust malt character with a dark amber to brown hue. Hop bitterness can be assertive enough to balance though must not get in the way of the malt flavor, most are only lightly hopped.
- Doppelbock: Bocks–you know, those beers with goats on the label–are relatively strong German lagers. Doppelbocks–as the name might suggest–are typically even stronger and contain enough malty goodness that theyve been considered a meal in a glass for centuries. Generally they have a very full-bodied flavor and are darker than their little Bock brothers and sisters and a higher level of alcohol too. They range in color from dark amber to nearly black, and dark versions often have slight chocolate or roasted characters.
- Eisbock: Eisbocks are created by freezing off a portion of the water, and removing it from the beer. This form of concentration, of sorts, increases the beer’s body, flavor, and alcohol content. They can range from near black to as light as tawny red. Hop bitterness and flavor are mostly cast aside with a big alcohol presence replacing it, which can range from sweet to spicy, and fruity to often times fusel. Look for a heavy or almost syrupy body with tons of malty flavor.
- Maibock / Helles Bock: The Maibock style of beer tends to be lighter in color than other Bock beers and often has a significant hop character with a noticeable alcohol around the same as a traditional Bock. Maibocks are customarily served in the spring and are oftentimes interrelated with spring festivals and celebrations more often in the month of May.
- Märzen / Oktoberfest: Before refrigeration, it was nearly impossible to brew beer in the summer due to the hot weather and bacterial infections. Brewing ended with the coming of spring, and began again in the fall. Most were brewed in March (Märzen). These brews were kept in cold storage over the spring and summer months, or brewed at a higher gravity, so theyd keep. Märzenbier is full-bodied, rich, toasty, typically dark copper in color with a medium to high alcohol content. The common Munich Oktoberfest beer served at Wies’n (the location at which Munich celebrates its Oktoberfest) contains roughly 5.0-6.0% alcohol by volume, is dark/copper in color, has a mild hop profile and is typically labeled as a Bavarian Märzenbier in style.
- Rauchbier: The Rauchbier style is an old German beer style, its origins go back to the 1500’s and to the district of Franconia and the town of Bamberg. It’s typically of dark colour and has similarities of the Oktoberfestbier. Green malts are literally dried over an open fire of beech wood, imparting a unique smokiness (“rauch” is German for smoke), the usage of which produces beers of an acquired taste. Imagine a smokiness so robust, so assertive, that it tastes of spiced, smoked meat.
- Schwarzbier: Schwarzbier (“shvahrts-beer”), is simply German for black beer. It doesn’t mean that its necessarily heavy or light in body, although they tend to lean towards light. Unlike other dark beers, like porters or stouts, they are not overly bitter with burnt and roasted malt characteristics that the others tend to depend on. Instead, hops are used for a good portion of the bitterness. Very refreshing and soul lifting beers, they also make a great alternative for the Winter. Especially when you are looking for a lighter beer, but one with depth of colour and taste.
- Vienna Lager: Named after the city in which it orginated, a traditional Vienna lager is brewed using a three step decoction boiling process. Munich, Pilsner, Vienna toasted and dextrin malts are used, as well wheat in some cases. Subtle hops, crisp, with residual sweetness. Although German in origin and rare these days, some classic examples come from Mexico, such as: Dos Equis and Negra Modelo. A result of late 19th century immigrant brewers from Austria.
- Happoshu: Japanese beer companies produce what’s called “Happoshu,” which is sparkling low malt beverage. Since the tax for Happoshu is much less than the tax for beer, happoshu is cheaper than beer. For that reason, Happoshu has become very popular in Japan. Happoshu classification occurs when an ingredient other than malt, hops, rice, corn, kaoliang, potato, starch, or sugar is used, or if the malt ratio is less than 67%.
- Rice Lager: Similar to Macro / Adjunct Lagers, wherein the beer’s grist bill is cut by using large portions of rice, but not enough to be classified as Happoshu. Pale yellow in color, soft hop nose, and expect a rounded, firm malty character, moderate bitterness, and a trademark dry finish.
And now let’s cover the top fermenters!
All descriptions are from BeerAdvocate.com. More Labeoufing!
- Amber Ale / Red Ale: Primarily a catch all for any beer less than a Dark Ale in color, ranging from amber (duh) to deep red hues. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. The range can run from a basic ale, to American brewers who brew faux-Oktoberfest style beers that are actually ales instead of lagers.
- Blonde Ale: More or less a creation from the craft-brewery movement, and also reminiscent of the German style Kölsch. Pale straw to deep gold for color. Usually an all malt brew, well attenuated with a lightly malty palate. Most have a subdued fruitiness. Hop character is of the noble variety, or similar, leaving a light to medium bitterness. A balanced beer, light bodied and sometimes lager like.
- Brown Ale: Spawned from the English Brown Ale, the American version can simply use American ingredients. Many other versions may have additions of coffee or nuts. This style also encompasses “Dark Ales”. The bitterness and hop flavor has a wide range and the alcohol is not limited to the average either.
- India Pale Ale (American Version): The American IPA is a different soul from the reincarnated IPA style. More flavorful than the withering English IPA, color can range from very pale golden to reddish amber. Hops are typically American with a big herbal and / or citric character, bitterness is high as well. Moderate to medium bodied with a balancing malt backbone.
- Porter: Inspired from the now wavering English Porter, the American Porter is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to complement the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.
- Stout: Inspired from English & Irish Stouts, the American Stout is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew or adding coffee or chocolate to complement the roasted flavors associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session stouts as well.
- Cream Ale: Cream Ales, spawned from the American light lager style, are brewed as an ale though are sometimes finished with a lager yeast or lager beer mixed in. Adjuncts such as corn or rice are used to lighten the body. It is no uncommon for smaller craft brewers to brew all malt Cream Ales. Pale straw to pale gold color. Low hop bittering and some hop aroma though some micros have given the style more of a hop character. Well carbonated and well attenuated.
Belgian / French Ales:
- Bière de Garde: The Biere de Garde is golden to deep copper or light brown in color. They are moderate to medium in body. This style of beer is characterized by a toasted malt aroma, slight malt sweetness in flavor, and medium hop bitterness. Noble-type hop aromas and flavors should be low to medium. Fruity esters can be light to medium in intensity. Flavor of alcohol is evident. Earthy, cellar-like, musty aromas and flavors are okay. Diacetyl should not be perceived but chill haze is okay. Often bottle conditioned with some yeast character.
- Dubbel: The Belgian Dubbel is a rich malty beer with some spicy / phenolic and mild alcoholic characteristics. Not as much fruitiness as the Belgian Strong Dark Ale but some dark fruit aromas and flavors may be present. Mild hop bitterness with no lingering hop flavors. It may show traits of a steely caramel flavor from the use of crystal malt or dark candy sugar. Look for a medium to full body with an expressive carbonation. Traditionally a Trappist Ale, many brew similar “Abbey Dubbels” to try and emulate the originals (Trappist Westvleteren 8, Westmalle Trappist Dubbel & Chimay Première).
- Tripel: The name “Tripel” actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist “Simple.” Traditionally, Tripels are bright yellow to gold in color, which is a shade or two darker than the average Pilsener. Head should be big, dense and creamy. Aroma and flavor runs along complex, spicy phenolic, powdery yeast, fruity/estery with a sweet finish. Sweetness comes from both the pale malts and the higher alcohol. Bitterness is up there for a beer with such a light body for its strength, but at times is barely perceived amongst the even balance of malts and hops. The lighter body comes from the use of Belgian candy sugar (up to 25% sucrose), which not only lightens the body, but also adds complex alcoholic aromas and flavors. Small amounts of spices are sometimes added as well. Tripels are actually notoriously alcoholic, yet the best crafted ones hide this character quite evil-like and deceivingly, making them sipping beers.
- Quadrupel: Inspired by the Trappist brewers of Belgium, a Quadrupel is a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol.
- Saison / Farmhouse: Saisons are sturdy farmhouse ale that was traditionally brewed in the winter, to be consumed throughout the summer months. Not so long ago it was close to being an endangered style, but over recent years there’s been a massive revival; especially in the US. This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness.
- Witbier: A Belgian Style ale that’s very pale and cloudy in appearance due to it being unfiltered and the high level of wheat, and sometimes oats, that’s used in the mash. Always spiced, generally with coriander, orange peel and other oddball spices or herbs in the back ground. The crispness and slight twang comes from the wheat and the lively level of carbonation. This is one style that many brewers in the US have taken a liking to and have done a very good job of staying to style. Sometimes served with a lemon, but if you truly want to enjoy the untainted subtleties of this style you’ll ask for yours without one. Often referred to as “white beers” (witbieren) due to the cloudiness / yeast in suspension.
- Lambic: In the case of Fruit Lambics, whole fruits are traditionally added after spontaneous fermentation has started. Kriek (cherries), Frambroise (raspberries), Pêche (peach) and Cassis (black currant) are common fruits, all producing subtle to intense fruit characters respectively. Once the fruit is added, the beer is subjected to additional maturation before bottling. Malt and hop characters are generally low to allow the fruit to consume the palate. Alcohol content tends to be low.
- Baltic Porter: Porters of the late 1700’s were quite strong compared to todays standards, easily surpassing 7% alcohol by volume. Some brewers made a stronger, more robust version, to be shipped across the North Sea, dubbed a Baltic Porter. In general, the styles dark brown color covered up cloudiness and the smoky/roasted brown malts and bitter tastes masked brewing imperfections. The addition of stale ale also lent a pleasant acidic flavor to the style, which made it quite popular. These issues were quite important given that most breweries were getting away from pub brewing and opening up breweries that could ship beer across the world.
- English Bitter: The Bitter style came from brewers who wanted to differentiate these ales from other mild brews, enter pale malts and more hops. Most are gold to copper in colour and are light bodied. Low carbonation. Alcohol should be low and not perceived. Hop bitterness is moderate to assertive. Most have a fruitiness in the aroma and flavor, diacetyl can also be present. These are traditionally served cask conditioned, but many breweries have bottled versions
- India Pale Ale (English Version): First brewed in England and exported for the British troops in India during the late 1700s. To withstand the voyage, IPA’s were basically tweaked Pale Ales that were, in comparison, much more malty, boasted a higher alcohol content and were well-hopped, as hops are a natural preservative. Historians believe that an IPA was then watered down for the troops, while officers and the elite would savor the beer at full strength. The English IPA has a lower alcohol due to taxation over the decades. The leaner the brew the less amount of malt there is and less need for a strong hop presence which would easily put the brew out of balance. Some brewers have tried to recreate the original IPA with strengths close to 8-9% abv.
- Pale Ale: The English Pale Ale can be traced back to the city of Burton-upon-Trent, a city with an abundance of rich hard water. This hard water helps with the clarity as well as enhancing the hop bitterness. This ale can be from golden to reddish amber in color with generally a good head retention. A mix of fruity, hoppy, earthy, buttery and malty aromas and flavors can be found. Typically all ingredients are English.
- Porter: Porter is said to have been popular with transportation workers of Central London, hence the name. Most traditional British brewing documentation from the 1700s state that Porter was a blend of three different styles: an old ale (stale or soured), a new ale (brown or pale ale) and a weak one (mild ale), with various combinations of blending and staleness. The end result was also commonly known as “Entire Butt” or “Three Threads” and had a pleasing taste of neither new nor old. It was the first truly engineered beer, catering to the public’s taste, playing a critical role in quenching the thirst of the UKs Industrial Revolution and lending an arm in building the mega-breweries of today. Porter saw a comeback during the homebrewing and micro-brewery revolution of the late 1970s and early 80s, in the US. Modern-day Porters are typically brewed using a pale malt base with the addition of black malt, crystal, chocolate or smoked brown malt. The addition of roasted malt is uncommon, but used occasionally. Some brewers will also age their beers after inoculation with live bacteria to create an authentic taste. Hop bitterness is moderate on the whole and color ranges from brown to black. Overall they remain very complex and interesting beers.
- Stout: As mysterious as they look, stouts are typically dark brown to pitch black in color. A common profile amongst Stouts, but not in all cases, is the use of roasted barley (unmalted barley that is kilned to the point of being charred) which lends a dry character to the beer as well as a huge roasted flavor that can range from burnt to coffee to chocolate. A different balance of hops is up to the brewers preference, but the roasted character must be there.
- Milk / Sweet Stout: Milk / Sweet Stouts are basically stouts that have a larger amount of residual dextrins and unfermented sugars that give the brew more body and a sweetness that counters the roasted character. Milk Stouts are very similar to Sweet Stouts, but brewers add unfermentable sugars, usually lactose, to the brew kettle to add body and some sweetness.
- Oatmeal Stout: These are generally medium to full bodied stouts that have an unreal smoothness to them from the addition of oats to the mash. The oats not only add a lot of smoothness to the mouth feel but give a touch of sweetness that is unlike any other type of stout. Both levels of roasted flavor and hop character will vary.
- Old Ale: Old Ales, also referred to in the past as “Stock” Ales, are low attenuated beers with high levels of dextrins, creating a full malt body with plenty of character. Old Ales of a hundred plus years ago were often transfered into vats to mature, hence the name. Rich dark amber in color to a very dark brown; near black. Tamed aromatics. Although bittering levels can greatly vary, expect common fruity, vinous, intense malts and sharp alcohol characteristics. The often racy but mellow attitude of the beer may also include acidic notes, raisins and black currants. Vintage varieties may have a low level of oxidation. Stronger versions may have similarities to a port wine. Brewers may also inoculate a portion of the batch with Brettanomyces lambicus and age for an extended period of time to achieve an old-school acidic character.
- Russian Imperial Stout: Inspired by brewers back in the 1800’s to win over the Russian Czar, this is the king of stouts, boasting high alcohol by volumes and plenty of malt character. Low to moderate levels of carbonation with huge roasted, chocolate and burnt malt flavours. Often dry. Suggestions of dark fruit and flavors of higher alcohols are quite evident. Hop character can vary from none, to balanced to aggressive.
- Winter Warmer: These malty sweet offerings tend to be a favorite winter seasonal. Big malt presence, both in flavor and body. The color ranges from brownish reds to nearly pitch black. Hop bitterness is generally low, leveled and balanced, but hop character can be pronounced. Alcohol warmth is not uncommon. Many English versions contain no spices, though some brewers of spiced winter seasonal ales will slap “Winter Warmer” on the label. Those that are spiced, tend to follow the “wassail” tradition of blending robust ales with mixed spices, before hops became the chief “spice” in beer. American varieties many have a larger presences of hops both in bitterness and flavor.
- Sahti: Said to be one of the only primitive beers to survive in Western Europe, Sahti is a farmhouse ale with roots in Finland. First brewed by peasants in the 1500s, mashing (steeping of grains) went down in wooden barrels, and then that mash would be scooped into a hand-carved wooden trough (a kuurna) with a bed of juniper twigs that acted as a filter. The bung at the bottom of the kuurna would be pulled to allow the sweet wort (liquid infusion from the mash) to pass through the twig filter, followed by wort recirculation and a hot water sparge (rinsing of the grains), all of which created a juniper infusion of sorts.Sahti is also referred to as being turbid, because the wort isn’t boiled after lautering (separation of spent grain and liquid), leaving loads of proteins behind, thus providing tremendous body. A low-flocculating Finnish bakers yeast creates a cloudy unfiltered beer, with an abundance of sediment. Traditional Sahti is not typically hopped, so the task of balancing is left up to the juniper twigs, which impart an unusual resiny character and also act as a preservative. Some have compared Sahtis to German Hefeweizens, though we find them to be more akin to the Lambics of Belgium due to the exposure to wild yeast and bacteria, and its signature tartness.
- Berliner Weissbier: Berliner Weisse is a top-fermented, bottle conditioned wheat beer made with both traditional warm-fermenting yeasts and lactobacillus culture. They have a rapidly vanishing head and a clear, pale golden straw-coloured appearance. The taste is refreshing, tart, sour and acidic, with a lemony-citric fruit sharpness and almost no hop bitterness. Served in wide bulbous stemmed glasses, tourists in Berlin will often order on as a “Berliner Weisse mit Schuss: Himbeere” or “Berliner Weisse mit Schuss: Waldmeister”. These are syrups that are added to make the sourness more palatable. Himbeere is raspberry (red) and Waldmeister is woodruff (green).
- Hefeweizen: A south German style of wheat beer (weissbier) made with a typical ratio of 50:50, or even higher, wheat. A yeast that produces a unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The “Hefe” prefix means “with yeast”, hence the beers unfiltered and cloudy appearance. Poured into a traditional Weizen glass, the Hefeweizen can be one sexy looking beer. Often served with a lemon wedge (popularized by Americans), to either cut the wheat or yeast edge, which many either find to be a flavorful snap … or an insult and something that damages the beer’s taste and head retention.
- Dunkelweizen: Similar to a Hefeweizen, these southern Germany wheat beers are brewed as darker versions (Dunkel means “dark”) with deliciously complex malts and a low balancing bitterness. Most are brown and murky (from the yeast). The usual clove and fruity (banana) characters will be present, some may even taste like banana bread.
- Kölsch: First only brewed in Köln, Germany, now many American brewpubs and a hand full of breweries have created their own version of this obscure style. Light to medium in body with a very pale color, hop bitterness is medium to slightly assertive. A somewhat vinous (grape-y from malts) and dry flavor make up the rest.
- Weizenbock: A more powerful Dunkel Weizen (of “bock strength”), with a pronounced estery alcohol character, perhaps some spiciness from this, and bolder and more complex malt characters of dark fruits.
- Kvass: Kvass is Russian for “leaven” and is a 16th century beer-like beverage made with grains – wheat, rye, barley, etc – or dark rye bread, and often has additions of sugars, birch sap, berries, fruits; the process is akin to ancient beer brewing. It’s basically a fermentation of what’s around with a simple bakers yeast. It’s low in alcohol and often flavored with herbs or fruits to knock the bitter edge out.
- Irish Dry Stout: One of the most common stouts, Dry Irish Stout tend to have light-ish bodies to keep them on the highly drinkable side. They’re usually a lower carbonation brew and served on a nitro system for that creamy, masking effect. Bitterness comes from both roasted barley and a generous dose of hops, though the roasted character will be more noticeable. Examples of the style are, of course, the big three, Murphy’s, Beamish, and Guinness, however there are many American brewed Dry Stouts that are comparable, if not better.
- Irish Red Ale: A bit sweet, with a lightly hopped tea-like flavor, and an even dextrinous body, Irish Red Ales are easy to please. Look for well-rounded and balanced flavors, and a pleasant toasted malt character in many examples. A drying finish is common.
- Scotch Ale / Wee Heavy: Scotch Ales are strong ales, also known as “Wee Heavy.” In the 19th century Scotland, they’d also be known as 160/-, a nomenclature based on the now obsolete shilling currency. Scotch Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew. Compared to Scottish Ales, they’ll be sweeter and fuller-bodied, and of course higher in alcohol, with a much more pronounced malty caramel and roasted malt flavor. A low tea-like bitterness can be found in many examples. Best served in a “thistle” glass.
- Scottish Ale: The Scottish style of ales break down into Light, Heavy and Export. In the 19th century Scotland, a nomenclature, based on the now obsolete shilling currency, was devised in order to distinguish each. 60/- (light), 70/- (heavy), 80/- (export), 90/- to 160/- for Scotch Ales. Scottish Ales traditionally go through a long boil in the kettle for a caramelization of the wort. This produces a deep copper to brown in colored brew and a higher level of unfermentable sugars which create a rich mouthfeel and malty flavors and aromas. Overall hop character is low, light floral or herbal, allowing its signature malt profile to be the highlight. Smoky characters are also common.
There you go. Hopefully this page will serve as a reference for your beer drinking enjoyment. What’s your favorite style?
Brewology 101: Ales vs. Lagers
One thing that a lot of people overlook when enjoying a nice brew is whether that beer is an Ale or a Lager. Do you know the difference? Is the difference something you can tell just by tasting? In this first Brewology article, of what I plan to become a series, I will examine the differences between ales and lagers and what it means for you. So grab a cold one, put your feet up, and enjoy the basics of Ales versus Lagers.
Ales versus Lagers
Here’s the most basic thing you need to know about the difference between ales and lagers:
Fermentation Temperature and Time
One of the differences between ales and lagers is the temperature at which fermentation takes place. Ales are fermented in the 60-72 F range while lagers are fermented in the 40-50 F range.
The yeast at higher temperatures for the ales will be “busier” than its cold temperature counterparts. For this reason ales do not require much time for the fermentation process. For most homebrewed ales the fermentation time is typically less than a month.
For the lagers, well, they like to takes things slow. If ales are the ones on the dance floor, the lagers are definitely the wallflowers. The lower fermentation temperature means that it takes longer for all the yeast to do its thing. Some lagers take a couple months to ferment. It also means that lagers will have milder, crisper flavor.
Yeast – Saccharomyces Whatsit?
Ales are made with top-fermenting yeasts. Lagers are made with bottom fermenting yeasts. So what?
One of the main differences here is that ale yeasts produce chemicals called esters. According to the awesome BeerAdvocate.com esters are volatile flavor compounds naturally created in fermentation and are often fruity, flowery or spicy. These are what add a lot to the character of the ales that cannot be found in the lagers. For lagers the contribution from the yeast is little more than digesting the sugar and turning it into alcohol. Lager yeasts don’t add much for flavor.
Additives – Thanks Reinheitsgebot
An old Bavarian purity law from the year 1516, known as Reinheitsgebot, required that only three ingredients be used in the brewing of beer: water, hops, and barley. Later on yeast was added as an acceptable ingredient. And since at the time only lagers were brewed in Bavaria, this law was applied to lagers.
What that means is that lagers could not be experimented with by adding other things like different types of malts. So that role fell onto ales outside of Bavaria. Nearly all ales these days are brewed with extra, or adjunct, ingredients. I have brewed with honey as an extra ingredient, for example. The additives are a main reason that ales have so many more styles than lagers.
Alright, that was a very brief crash course in the differences between an ale and a lager. I still don’t know how to taste the difference, so I can’t speak on that. However, here is a handy graphic that shows whether a certain style is typically an ale or a lager: