Beer

Beer

an introduction Eddie Black

A Very Brief History
Babylonian tablets more than 6,000 years old depict the
brewing of beer and give detailed recipes.
Marco Polo wrote about Chinese beer, and an ancient
Chinese manuscript states that a beer (Kiu) was known as
early as the 3rd century.
George Washington and Thomas Jefferson were home
brewers. Some colonial laws made it illegal for anyone
without skill or mastery to brew beer.
In 1826 there were hundreds of breweries in the U.S. and
thousands by the turn of the century. By 1920 there were
none (legal).

Water
Water constitutes 90% of the volume of beer.
Different regions have different ‘tastes’ of
water which impart their flavor onto the beer,
much like Single Malt Scotch.
The soft water of the Czech town of Plzen
proved ideal for its famous golden lagers,
while the hard, sulfurous waters of the Trent
River in England helped define the character
of PALE ALES from that region.

Hops
Hops is a flowering vine
that grows in mountains
(Cascades, Rockies, Alps,
Pyrenees). There is a
variety in the flavors
imparted by the hops
upon the beer. A hop
can be used for
bittering, as an
aromatic, or flavoring.

Hops
The first mention of HOPS being used in beer comes
from monastic records of the 700’s. The HOPS had a
preservative quality, though the bitter taste wasn’t
much preferred. Until then most used herbs for
flavoring beer but over time a ‘hoppy bitterness’ taste
was developed by beer drinkers. Introduced in England
in 1400’s.

Hops
The flavor imparted by hops varies by type and use:
hops boiled with the beer (known as quot;bittering hopsquot;)
produce bitterness. The bitterness is ranked by IBU.
HOPS added to beer later impart some degree of quot;hop
flavorquot; (if during the final 10 minutes of boil) or quot;hop
aromaquot; (if during the final 3 minutes, or less, of boil)
and a lesser degree of bitterness.
HOPS added after the WORT has cooled and the beer
has fermented is known as quot;dry hoppingquot;, and adds
hop aroma, but no bitterness.
Un-boiled HOPS are only mildly bitter.

Hops
Flavors and aromas are described appreciatively using
terms which include
quot;grassyquot;, quot;floralquot;, quot;citrusquot;, quot;spicyquot;, quot;pineyquot; and
quot;earthyquot;. Most of the common commercial lagers have
fairly low hop influence, while true pilsners should
have noticeable noble hop aroma and
certain ales (particularly the highly-hopped style
known as India Pale Ale, or IPA) can be quite hoppy
also.

Malt
Many types of GRAIN are used to make beer-
wheat, rye, corn, and oats among them. Raw
grains, however, do not produce satisfactory
fermentation so they first need to be MALTED.
Barley is favored because it is easiest to malt
and produces a higher quantity of
fermentable sugars. Many large commercial
brewers will substitute a large part of their
barley with corn or rice as it is cheaper. The
end product is, generally, not as good.

Malt
The grain is turned into malt by soaking the grains
for a few days until they start to germinate. Then
they are spread out on a floor and allowed to
continue germinating for up to 5 days. Then the
starch is turned into fermentable sugars that are
essential to brewing and germination is halted by
throwing the malts into a kiln. The heat and
duration affects the color and flavor of the
malt, which in turn has an impact on the color
and flavor of the beer.

Malt
PALE MALT is the most commonly used
form, being ideal for all types of beer.
AMBER and BROWN MALTS are made by
heating the BARLEY to higher
temperatures, giving a copper-red color to any
beer used in.
CHOCOLATE MALT is kilned longer for an even
darker color and more complex flavor.
BLACK MALT is darker still with a powerfully
bitter flavor.

Malt
Most MALTS are produced by gradually
raising the temperature over a period of
several hours.
For CRYSTAL MALT the grains are introduced
to higher temperatures immediately, creating
a crystalline grain that imparts a fuller,
sweeter flavor to the beer.

Yeast
Yeast was unknown to brewers until it was
observed by a Dutch naturalist in 1685, yet it
wasn’t until Pastuer, in 1871, when it was
understood.
All that was really known was that grains can
make bread. Bread and grains in liquid that
was allowed to sit for a while gave a peculiar
feeling to the drinker.

Yeast
The medieval monks thought of the
fermentation of beer as a DIVINE
INTERVENTION that they called GOD-IS-
GOOD. In some monasteries the open air
tanks of fermenting beer was a place of
silence. This open air style of brewing is still
practiced today in some open-windowed
Belgium breweries and no yeast is added but
instead naturally enters the beer via air
spores.

Yeast
Although the principle tastes in beer are the
result of the MALTS and HOPS used, the strain
of yeast also adds flavor.
YEAST produced three metabolic by-
products, phenols, ester, and diacetyl.
Phenols give a spicy clove-like taste. Esters
lend a fruity taste. Diacetyl have a
butterscotch or a ‘woody’ tastes.

LAGER and ALE
ALE YEAST ferments between 60-75 degrees F (16-24 C)

LAGER YEAST ferments between 32-75 degrees F (0-24 C)

Before the mid 1800’s most beer was an ALE, except for beer
made in Southern Bavaria. The brewers stored their ales in
caves in the piedmont of the Alps during the Spring and
Summer months, the resulting beers were smoother and drier
that were not ‘lagered’. Over time this resulted in yeasts that
could only survive the cold storage- bottom fermenting (lager)
yeast.

Ale Yeast
Top-Fermenting ale yeast is quick-working that
thrives at temperatures between 60-70 degrees F
and produces esters which add the ‘flowery’ aromas
of apple, pear, pineapple, grass, hay, plum, and
prune.

Lager Yeast
Lager, the German word meaning ‘to store’, is a
perfect word to describe a brew that is kept for more
than 30 days in a cold, dark place.
It works slowly and at temperatures close to 34
degrees F. It produces fewer aromatics than ale
yeast. The resulting lack of esters allow the aromas
of the HOPS used in the brew to remain in the
forefront, complementing the sweet flavor of the
malt.

Adjuncts
Adjuncts are anything other than malted
barley, hops, water, and yeast used in the
BREWING or FERMENTATION of beer. Among
the most commonly used adjuncts are
corn, rice, and sugar.
There are many adjuncts used in making beer
(hundreds), from licorice and pepper to
berries.

Lambic
LAMBIC is a WHEAT BEER brewed in
the Pajottenland region of Belgium (southwest
of Brussels) by spontaneous fermentation. Most
modern beers are fermented by carefully cultivated
strains of brewer's yeasts.
Lambic's fermentation, however, is produced by
exposure to the wild yeasts and bacteria that are said
to be native to the Senne valley, in which Brussels
lies.

Lambic
The beer then undergoes a long aging period ranging
from three to six months (considered “young”) to
two or three years for mature. It is this unusual
process which gives the beer its distinctive flavor:
dry, vinous, and cidery, with a slightly sour aftertaste.
Lambic can be broken into three subclasses:
Gueuze, Kriek and Framboise, and Faro.

Appreciating Beer

There are 4 major categories considered in
tasting beer:
1. Appearance
2. Aroma/Bouquet
3. Taste
4. Mouthfeel and Overall Impression

Appearance
Two considerations for appearance are color, or
hue, and its clarity. Colors range from very pale
to rich amber, copper, dark brown, even black.
Most beers, regardless of color, are clear.
Some, however, have a cloudy haze to it as a
result of yeast or protein.
Head retention is also a factor. Generally
speaking, a well-made beer will exhibit a
dense, creamy head composed of small bubbles.

Aroma/Bouquet
The two most prominent odors in beer come from
HOPS and MALT. The fermentation also gives other
aromas, such as fruit.
In smelling beer, one looks for HOPS and MALT
odors and evaluates the balance between them as
well as their intensity and character. Next, the
presence of fruity odors should be established.
Finally, check for any off odors that indicate faulty
brewing, poor storage conditions, or both.
(example: nail polish, cardboard, rancid
butter, damp paper, sour milk)

Aroma/Bouquet
Aroma- nose produced by the grain used in the beer
Bouquet- Impressions created by the hops used
Complex- Interaction between aroma and bouquet
Esters- from malt and yeast, can be floral, spicy, or citric
Smokey- Can be faint or powerful
Malty- various impression from sweet to grainy
Hop-impression of spiciness or earthiness
Alcohol- if not a very strong beer it is out of balance
Skunky/Musty- beer exposed to light for too long
Clean- well-defined aroma/bouquet characteristics
Fruity- Impressions of banana, apple, pear, black currant
Vineous- impressions of grapes

Taste
The actual flavor is quite complex. Your tongue
has 4 different tastes: bitter, sour, salt and
sweet.
Generally speaking, most beers are made so that
fuller-bodied and sweeter beers are balanced
with more bitterness. Likewise, a light-bodied
beer will not be as highly hopped (bitterness).
Balance, except in the case of some styles

Taste
Alcohol- bitterness that leaves a warm feeling in the mouth
Smooth- no rough edges through the palate
Diacetyl- a by-product of fermentation with impression of
butterscotch
Crisp- all taste characteristics are well-defined
Course- a beer that is not in balance
Dry- no sugars from the malt, hop taste predominates
Rich- describes substantial malt body
Flat- lack of carbonation
Strong- high alcohol content balanced by rich flavor
Big/Thick- impression of fullness left by beer while in the mouth
Balance- relationship of sweetness of malt and bitterness of the hops
Thin- a watery impression of the taste of the beer

Overall Impressions
Taste- bitter/sweet- malt/hop/fermentation- balance
Mouth-Feel – The sensation of how the beer feels in
your mouth (literally). Light-bodied to full-bodied
Aftertaste- Experienced after beer is swallowed. The
aftertaste should be clean, not
bitter, sweet, sour, astringent, or fuzzy.
Carbonation- tactile feel of bubbles in the mouth. All
barley malt will tend to have smaller (creamy) bubbles.
Bigger bubbles is usually other kinds of malt. Over or
under carbonation can also influence flavor. A highly
carbonated beer will tend to be more acidic. As it goes
flat, so does the flavor.

Overall Impressions
Distilling your impressions into a meaningful
summary can become an involved and attentive
process. It is the most personal and subjective of
the categories, but if you are taking notes it is
probably the most important to consider. The best
way to use this category of perception is to
determine whether or not you really enjoy the beer
for what it is meant to be. Even if you don’t
particularly like a stout or a lite pilsner, you can still
appreciate it for what it is meant to be for others.

Styles of Beer

Top
Fermenting

Wheat Beer Porter Stout Ale Types

5.3 Alcohol Munich, Germany

Hacker Pschorr Dunkel Weisse
The Dunkel (dark) style of Weiss beer is produced with 60% dark- and light-
colored malted WHEAT and 40% dark- and light-colored malted BARLEY. This
provides the beer with a deeper amber color than regular Weiss beers and a
more robust and fuller flavor. This beer can tame the spiciest items on the
menu while it maintains the characteristic refreshment of wheat beer.

Appearance: Cloudy tawny leather brown with a very healthy creamy frothy
white crown that comes from a bubbly carbonation.
Smell: Clove and banana obviously, esters and a brown malt aroma / mild
carob. Soft malt sweetness and grain aromas.
Taste: Smooth, full mouthfeel within the medium body. Nice even malt
sweetness, like fresh banana bread. Mild clove flavours with hints of alcoholic
esters. Toasted malt notes pair well with the fruitiness. Hop bitterness is very
mild, tea-like, a bit herbal, spicy. Has a nice grain dryness from the wheat.
Finishes dry with a faint medicinal after taste.
Notes: A most extraordinary Weisse beer. For beer drinkers not accustomed
to bottle conditioned beers such as this one, it is highly recommend pouring
the entire bottle in the glass, including the yeast. The yeast is one of the best
parts of this beer, as in it contributes most of the flavour to this beer.

Toasted malt notes, mild hop bitterness, herbal and spicy

8.0 Alcohol Kelheim, Bavaria

Aventinus Weizenbock
Intense clove taste makes you think of apple pie
spiciness, especially when a helping of fruitiness kicks in after
the third or fourth sip; clove character integrates well with the
unfiltered wheat and high concentration of alcohol; there is a
hint of smoked flavor in there somewhere as well; full, ivory-
colored head lends a graceful note to the overall ambiance;
this beer can be overwhelming if you drink it too fast; take
your time.
With its alcoholic warmth and layers of malty
complexity, balanced by clovey spiciness, figgy, raisiny
fruitiness, and Champagne-like acidity and sparkle, Aventinus
is a truly remarkable beer. Dry and peppery finish.

Warm, Clovey, Figgy, Champagne-like


Franziskaner Hefeweizen
Yeast bite on first sip; full-bodied but light, lively, and
fluffy, with pervasive fizziness; very noisy (put your ear to
the top of the glass and listen); spicy (clove) and dry;
bottle-sedimented; clean and fresh-tasting; more like
wake-up juice for breakfast than a partner for dinner;
cloudy pale color is typical of this beer style; too sweet;
add a slice of lemon to the glass and enjoy on its own
without food.
Whereas wheat beers are usually 50/50 wheat and
barley, Franziskaner is 75% malted wheat.

True German Hefeweizen, light, Clove, hint of banana

5.5 Alcohol Furstenfeldbruck, Germany

Konig Ludwig Weissbier
The name says Weissbier but this is a HEFEWEIZEN.
Zestiness appears on first sip, along with a mild rounded texture that fades
away down the throat; pleasurable balance of hops, malt, and sweetness;
flat texture; slight caramel flavor emerges with spicy Italian foods; head
disappears quickly; sweet taste, but no texture in this beer.

Appearance: Very cloudy pale golden beer with a white foam head that
settles to a creamy lace.

Smell: Lemony citric, light malty aroma and hints of clove and yeast.

Taste: Extremely smooth and creamy on the palate with an even, sweet
malt character. It broken by a soft lemon bitterness that strikes the palate
with some backing carbonation fizz and settles back into the malt. Banana
and thin notes of clove and other herbals fold into the sweet malt which
makes a second round with a touch of sweet caramel. A little dry, bitty and
oily in the finish.

Notes: A very flavourful hefeweizen beer (especially if you leave 1/4 in the
bottle, swirl and pour into your glass -- yeast is good).
Balanced, complex, traditional and quite the authentic beer.

Naturally cloudy hefeweizen with fruity flavor, spiciness

4.7 Alcohol Portland, Oregon

Widmer Bros Hefeweizen
Zestiness appears on first sip, along with a mild rounded
texture that fades away down the throat; pleasurable balance
of hops, malt, and sweetness; flat texture; slight caramel flavor
emerges with spicy Italian foods; head disappears quickly;
sweet taste, but no texture in this beer.
Appearance- Healthy looking head, some awesome head
retention as the lace sticks to the glass almost all the way
down. Murky orangey tan color.

Smell- A touch yeasty with a mild bready note.

Taste and Mouthfeel- Smooth with a light crisp bite, moderate
body. Tepid wheat flavor gets covered but a nutty yeast. The
wheat tries to push through with a mild lemony twang and the
hops spike quick with an ample bitterness and vague flavor.

Unfiltered Bavarian style wheat beer, light bodied, lightly hopped

2.5 Alcohol Vlezenbeek, Belgium

Lindemans Framboise Lambic
Lambic, spontaneously fermented beer, are among the
world’s rarest. Produced more like a champagne than
a typical beer, they mature in oak barrels for nearly 2
years prior to release. An ancient style of beer from
before common usage of hops. The acidity of lambic
beers blends perfectly with raspberries. Has a
magnificent aroma, a delicate palate of raspberries
with undertones of fruity acidity, and an elegant,
sparkling, clean natural taste. Has typically seedlike,
stemmy, woody tobaccoish fragrance of real
raspberries. The flavor begins flowery, then becomes
very sweet, suggesting a heavy hand with fruit juice. In
the finish, the sherryish acidity and tartness of the
lambic emerges as a late, surprising balance.

Champagne-like, Raspberry, Aromatic, Acidic

5.5 Alcohol Bend, Oregon

Black Butte Porter
Appearance: Very dark brown with a clinging tan lace that
seems to stay for a while.

Smell: Mildly sweet in the nose with hints of
charcoal, roasted malts and a touch of hops.

Taste: Silky smooth with a nice medium bodied mouth
feel. After the luscious mouth feel come the flavor which
is quite malty ... light acidic twang from the roasted
malts, a little dark roasted coffee flavor and an underlying
toasted biscuit taste are balanced with a perfect combo
of hop and roasted malt bitterness. The lingering after
taste is of faded burnt sugar, drying grain and a slightly
warming alcohol. A wonderful yet delicate hop character
helps to round this brew also.

Notes: Oh baby! There are good porters and then there
are great porters ... this one goes down as a great one, no
doubt!.

Dark and distinctive, uses chocolate and crystal malts, rich and
approachable

4.2 Alcohol Dublin, Ireland

Guinness Irish Stout
Mellow, soft, mildly bitter with an almost roasted-
chocolatey elegance; stays smoothly balanced in texture
and taste with food; constrained, expertly calibrated
maltiness; classy and very satisfying. Deep, dry roasted
malt flavor with refreshing burnt-caramel bitterness and a
slightly sour edge. Creamy texture. Full-bodied.
Appearance - Slight ruby hew when held to the light.
Thick head that dissipates slowly. Lacing remains
throughout the pint.
Smell - Slightly watered down. Hints of coffee and
chocolate malts. Little to no hops notes.
Taste - Bitter coffee and dark chocolate notes...not as
heavy as most stouts. Flavor quickly evaporates from your
palette, leaving behind that watered down feeling from
the smell.
Mouthfeel - Silky smooth. Can't say much more than that
really. So smooth that it glides down almost.

Creamy, Roasted Chocolate, Burnt-Caramel Bitterness

5.5 Alcohol Bend, Oregon

Mirror Pond Pale Ale
The aroma starts off sweet and malty and is then met by a very
fresh and floral cascade aroma that is easy to identify. Hidden
in the background there is a slight tutti-frutti type of aroma.
The first sensation of flavor is of the malt, well roasted, rather
toasty. When the hops arrive, they are underwhelming, and I
can not find the characteristic grapefruit flavor of cascade hop.
The finish to this ale is very quick. There is a lingering hop
essence that is neither bitter nor floral.
But this beer has a very full mouth feel to it and the
effervescence adds a creamy texture.

Malts: Medium Caramel Malt
Hops: Cascade ( Oregon )
International Bittering Units: 40

Floral hop aroma from Cascade hops, full malt body, lingering hop brightness


Bridgeport IPA
Creamy, rich, and full-flavored beer, naturally
conditioned in the bottle to give it a resiny hop
aroma with grapefruit notes, a robust hoppy palate
with hints of vanilla and orange fruit. A rush of
intense minty, woody, cedary bitterness in the finish.
Oldest established craft brewery in Portland. Uses no
fewer than 5 hops (Cascade, Chinook, Golding,
Crystal, and Northwest Ultra).

Robust Hop, Grapefruit Notes, Cedary Bitter Finish


Drop Top Amber Ale
Drop Top is brewed with three unique ingredients:
Simcoe hops, honey malt and a touch of milk sugar.
Simcoe hops - a proprietary variety - provide
pronounced citrus flavors with little lingering
bitterness. The honey malt and milk sugar provide a
rich, silky smooth flavor with a subtly sweet finish. All
ingredients combine to deliver complexity and flavor
without a trace of harshness.

Hoppy, Lingering Bitterness with a Subtle Sweet Finish

7.0 Alcohol Chimay Abbey, Belgium

Chimay Trappistes Ale
Soft, sweet taste is mellow going in, integrated going
down; lots and lots of yeast- in the nose, on the
palate, at the bottom of the glass, in the color, which is
milky brown; sly fruitiness edges around the tongue
while you’re dealing with the yeast; soft with gentle but
pervasive alcohol presence; apple-juice appearance and
implication; delicious, like a good sipping port; best
alone, as a gentle appealing digestif without culinary
distraction. One of the best.
Copper-colored ale with a light, fruity aroma with hints
of apricot and blackcurrant. Has a silky smooth texture
on the palate. The fruity nuances are again
apparent, balanced by a pleasantly bitter astringency
and a dry, spicy finish. Undergoes a secondary
fermentation in the bottle.

Smooth, Fruity Aroma, Spicy Finish

Styles of Beer

Bottom Fermenting

Lager Types Oktoberfest Munich Types


Spaten Munich Helles
Fresh, crisp with a straw color this famous lager symbolizes the
life-style of the city and its inhabitants. Its been Munich’s beer
par excellence for over a century.
“Helles” means “light in color”.

Smell: Crisp graininess with a lemon back and some faint grape
tannin as well, a touch grassy from the hops and very clean.

Taste: Fluffy crispness lifts the tongue to feel all of the tiny
bubbles, a mild biscuity malt shows some grape tannin off …
this show the quality of the brew by the choice malt it was
brewed with. Graininess hits with a light bready and faintly
lemon note, hops round everything out and seems to clean
things up nicely. Long lingering grain and hop finish leaves a
trail of dryness.

Goes well with all appetizers; chicken and pork
schnitzels, rotisserie chicken, turkey, and pork, grilled salmon;
meatballs and cabbage rolls

Golden lager, equal attention to malt and hop flavors

4.4 Alcohol Pilsen, Czechoslovakia

Pilsner Urquell Pilsener
Pilsner Urquell is the original pilsener, introduced
in 1842.
Crisp, fresh, and mustily hoppy
pleasant, understated aroma; intensely
carbonated; floral mouthfeel contains some
bitterness, but it is subtle and well calibrated;
admirable textural strength; slides into tempered
sweetness with spicy foods; a first-class beer to
be enjoyed in multiples; considered noteworthy
from a historical point of view.
Bohemian Saaz hop imparts flowery, spicy hop
aroma and dry, bitter finish; Moravian barley
malt provides a soft, delicious balance.
The term ‘urquell’ means “original source” in
German. This is the first Pilsner.

Big bodied for a Pilsener, Hoppy

4.8 Alcohol Bitburg, Germany

Bitburger Pilsner
Quickly sparkly and quite hoppy with an interesting
ambiance; mellow and cooling with spicy food;
lends a tempered balance to hot foods; not bitter
but quite dry; relatively low alcohol content; almost
delicate in taste and quite pale in color; a very light,
able-bodied pilsener to while away the day; a nice
little beer.
Very light, soft, and clean. The beer appears at first
to be accented toward a clean, sweet maltiness, but
finishes with a firm, elegantly rounded, hoppy
dryness.
First beer in Germany to use term ‘Pilsner’ in 1883.

Pale, Tawny gold, Crisp Hoppy Character

5.0 Alcohol Amsterdam, Holland

Heineken Pilsener
An old, familiar, standby with crunchy sharpness in
both taste and texture; substantive quality and
predictable rhythm; consistent palate; although its
taste is not the most inspiring, it is a solid all-around
beer. As good with a burger as it is with shrimp and
other seafood.

Golden Color, Delicate Hop Aroma


Spaten Pilsner
Spritzy; distinct hoppiness floats to the back of the throat;
puffy, airy head steps aside as the body of this pale brew
slides past; tightly controlled balance and complexity.

Yellowish golden colour with a thin cropped lace, smells a
vague sweet grain and herbal hop ... clean in the aroma.
Ample crispness lets the moderate body show its malty
side first. Touch of spicy bitterness leans towards an
herbal note in the end. The simple malt character and
even hop make for a very well balanced brew and one that
is a perfect pick as a lunch time brew.

Pale golden color, fragrant aromatic bouquet of Hallertau hops

5.2 Alcohol Leuven, Belgium

Stella Artois
Watery at first taste, but carbonation fills out the
body after two or three sips; flavor remains a little
flat; virtually no aroma; label proclaims “Belgium’s
premium beer.” Versatile enough to go with a range
of foods.
Well-balanced character and a light, refreshing flavor
that belies is strength.
Originally devised as a Christmas beer, Stella Artois’
water is drawn from a well deep beneath the
brewery and fermented with a unique strain of yeast.

Light, Balanced

4.8 Alcohol Berkeley, California

Trumer Pilsner
Appearance: Bubbly golden straw hue, decent lace with a good
retention. Clarity is perfect.

Smell: Fresh cut hay, lemon zest and a faint biscuity maltiness.

Taste & Mouth Feel: Moderate body with a long drawn out
crispness, fresh lemon herbal hop with a solid bitterness. Hop
flavor seems to linger for a good while. Firm dry malt character
leaves a small trace of sweetness and very little in the after
taste. Faint hops in the dry finish.

Drinkability & Notes: A pretty remarkable German Pilsner being
that it is brewed in the US.

Light, Firm, Lemony and Bitter


Spaten Bock
Strong, lightly hopped, full-bodied malty beer brewed to
celebrate the arrival of Spring.
It pours a vivid, sparkling clear golden yellow, dashing and
carbonated. Two fingers of stark, pristine-snow-white head
lingers fluffy and long. Sticky rills of lacing trickle along the inside
of the glass.
The aroma is notably sweet with pale malt, candy sugar, and the
merest swirl of caramel. A mild peppery spice note joins a stripe
of vanilla as the alcohol warms ever so slightly.
Upon tasting, the malt is again sweet with sugar, but this time
there's honey and a distant fruitiness as well. The hops assert a
bit more here, and as a certain asset, as the peppery bite
compliments a more general spice note. Vanilla comes through
again, but this time as part of a toasty alcohol warm breeze. A
mite of residual malt sweetness and a dab of biscuit precede a
finish of balancing bitterness that hangs around as long as it
needs to satisfy and cleanse. This is a fun, especially enjoyable
cold-weather companion with a fair serious side.
Medium bodied, it was almost sticky and certainly creamy, with a
glowing fullness that occupied but didn't obsess.

Deep honey gold, malty richness, long, slightly sweet finish

7.2 Alcohol Aying, Germany

Celebrator Doppelbock
Sweet, toasted, and smooth on first contact;
deep, dark, nutty flavor, almost fruity; full-
bodied, robust, rich and flavorful; hearty caramel taste
wells up after several sips; just a touch too sweet on
the tongue, burnt at the back of the mouth; remains
chewy, while richness begins to mellow into a dry
finish; hearty, deeply powerful. Try it with German
sausage, onion rings, and mounds of creamy coleslaw.
Gentle but appetizing hop aroma;
soft, oily, coffeeish, malt flavors; and a punch of
figgy, spicy dryness in the finish. Typically served as a
springtime warmer.

Full-Bodied, Caramel, Figgy, Rich, Complex Fruitiness, Semi-dry Finish


Spaten Optimator Doppelbock
Sharp and pleasantly caramelized with full burnt taste;
soft and subtle; warm sweetness settles on the back of
the tongue, while mild hoppiness attaches itself at the
front of the tongue; smoothly malted, creamy, and
consistently pleasant going down, though too much too
soon produces a syrupy accumulation in the mouth and
stomach; good, slightly chewy example of strong German
bock; too sweet to be rated higher (3.4). Compatible
with veal and lamb dishes.
Sharp carbonation on the tongue followed by a light
herbal hop presence that blends nicely with a not so
subtle alcohol spicy character. Hops leave a slightly leafy
and oily slick feel on the palate, peaking at the
finish, which is dry.

Dark mahogany malt bier, smooth and balanced, mild hoppiness


Spaten Oktoberfest
Zestiness appears on first sip, along with a mild rounded
texture that fades away down the throat; pleasurable balance
of hops, malt, and sweetness; flat texture; slight caramel flavor
emerges with spicy Italian foods; head disappears quickly;
sweet taste, but no texture in this beer.
The Marzen-Oktoberfest as introduced in 1871. The Munich
brewers have reduced the color of their beer while maintaining
a gentle malt accent, making it a gold color. Fuller-
colored, more traditional examples, are easier to find in the
U.S. and are a ruby red in color, very malty.

Ruby colored, pronounced malt profile, balanced finish

4.9 Alcohol Warstein, Germany

Warsteiner Dunkel
Appearance:Dark, rich chestnut-stain brown colour with
a thin, sticky white head. Medicore retention.
Aroma ranges from burnt raisin, veggies and a touch of
diacetly. Lots of caramel and malt aroma, just a little
hops aroma.
Taste: Smooth, light-bodied, dry with a crisp bite of
carbonation and citric bitterness. Touch of apple. Hint of
caramel. Dry finish with a mouthfull of grain and husk.

The beer has a crisp malt taste but no malt sweetness.
The dark malts only has a little coffee flavor unlike a
stout. There is some hops bitterness and a little hops
flavor, but no hop grassyness. The mouth feel is full with
some thickness and maybe some hops notes in the
tingling tongue taste. This is a good tasty beer, nice and
traditional. Not too much complexity but still really tasty.

Dark chestnut in color (almost black), slight spicy maltiness, neither sweet or
roasted dry

Beer Styles
There are approximately 30 major brewing
styles in the world. Many also have substyles
(for example, bock beer has five/six). All
told, there are about 70 substyles of beer in the
world. They all fall rather loosely into the LAGER
or ALE category.

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 quot;beckquot; to quot;bock.quot; 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.

Average alcohol by volume (abv) range: 5.5-7.5%

Doppelbock
Double Bocks or Doppelbocks are huge beers with
enough malt packed in them to consider them a
meal in its self. Generally having a very full-bodied
flavor and darker than other bocks with a higher
level of alcohol also. The range in color from dark
amber to nearly black. Dark versions may have
slight chocolate or roasted characters.
Starting with the Paulaner Salvator (our Savior).
One of the several subtypes of BOCK beer.


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 but.tery or fusel (rose like alcohol) flavors and aromas


German Pilsener
The Pilsner beer was first brewed in Bohemia, a German-
speaking province in the old Austrian Empire. Pilsner is one of
the most popular styles of lager beers in Germany, and in
many other countries. It’s often spelled as quot;Pilsenerquot;, and
often times abbreviated, or spoken in slang, as quot;Pils.quot;
Classic German Pilsners are very light straw to golden in color.
Head should be dense and rich. They are also well-
hopped, brewed using Noble hops such has
Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian
Goldings, Spalt, Perle, and Hersbrucker. These varieties exhibit
a spicy herbal or floral aroma and flavor, often times a bit
coarse on the palate, and distribute a flash of citrus-like zest--
hop bitterness can be high.


Munich Helles
When the golden and clean lagers of Plzen
(Bohemia) became all the rage in the mid-
1800's, München brewers feared that Germans
would start drinking the Czech beer vs. their
own. Munich Helles Lager was their answer to
meet the demand. A bit more malty, they often
share the same spicy hop characters of Czech
Pils, but are a bit more subdued and in balance
with malts. quot;Hellesquot; is German for quot;bright.quot;

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 they’d 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.


Munich Dunkel Lager
An old friend of Bavaria, Munich Dunkels are smooth, rich
and complex, but without being heady or heavy. They
boast brilliant ruby hues from the large amounts of
Munich malts used, and these malts also lend a fuller-
bodied beer. The decoction brewing process also lends
much depth and richness. Bitterness is often
moderate, with just enough to balance out any
sweetness. Hop varieties used tend to be of the German
noble varieties, like: Tetnang and Hallertau.
Copper to dark brown. Medium body.
Nutty, toasted, chocolatelike malty sweetness in aroma
and flavor. Medium bitterness. Low quot;noble-typequot; hop
flavor and aroma. No fruitiness or esters.


American India Pale Ale (IPA)
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 back
bone.


American Amber / 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.

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 quot;Hefequot; prefix means quot;with yeastquot;, 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 quot;darkquot;) 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.


Weizenbock
A more powerful Dunkel Weizen (of quot;bock
strengthquot;), with a pronounced estery alcohol
character, perhaps some spiciness from this, and
bolder and more complex malt characters of
dark fruits.


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.

Dubbel
The Belgian Dubbel is a rich malty beer with some spicy /
phenolic and mild alcoholic characteristics. Not as much
fruitiness than 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 quot;Abbey
Dubbelsquot; to try and emulate the originals (Trappist
Westvleteren 8, Westmalle Trappist Dubbel & Chimay
Première).


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