BEER 101

BEER STYLES

Today beer comes in so many shapes and sizes, Ordering can be overwhelming especially at an experimental or creative brewery. Having a little knowledge and knowing the basic styles and flavors of beer can be extremely helpful. There are well over 100 styles of beer out there but here are the 12 most common styles that you are likely to encounter next time you’re at a brewery!

 
LAGER.png

  • COLOR: Light, 2-4 (SMR)

  • BITTERNESS: Low

  • FLAVOR: Very mild flavors of hops and malt, extremely crisp and clean.

ALE.png

  • COLOR: Varies, 5 - 24 (SMR)

  • BITTERNESS: Low - High 

  • FLAVOR: Flavors vary but ales tent to be a little hoppy and malty with a smooth finish.

IPA.png

  • COLOR: Light,  6-12 (SMR)

  • BITTERNESS: Medium - High

  • FLAVOR:  A hoppy beer with strong floral, Citrus, Pine flavors.

PILSNER.png

  • COLOR: Light, 3-4 (SMR)

  • BITTERNESS: Low

  • FLAVOR: Very light, drinkable with light hop and malt flavor.  Crisp & Clean.

STOUT.png

  • COLOR: Dark, 40 (SMR)

  • BITTERNESS: Medium 

  • FLAVOR: Bold roasted malt, chocolate, coffee and caramel.  Thick and flavorful.

PORTER.png

  • COLOR: Dark, 30-40 (SMR)

  • BITTERNESS: Low - Medium 

  • FLAVOR: Bold roasted malt, a little bitter with hints of chocolate.  

PALEALE.png

  • COLOR: Low, 6-14(SMR)

  • BITTERNESS: Medium 

  • FLAVOR: Hoppy beer with bold citrus, earthy and piney notes.

BROWNALE.png

  • COLOR: Dark, 15 - 24 (SMR)

  • BITTERNESS: Low - Medium 

  • FLAVOR: Mild roasted malt, caramel and chocolate-like notes.

BLONDE ALE.png

  • COLOR: Light, 3-7 (SMR)

  • BITTERNESS: Low - Medium 

  • FLAVOR: No bold flavors, just a well rounded smooth beer.

RED ALE.png

  • COLOR: Medium, 12 - 20 (SMR)

  • BITTERNESS: Low - Medium 

  • FLAVOR: Full bodied ale with flavors of roasted malt and caramel.

WHEAT.png

  • COLOR: Light, 2-10 (SMR)

  • BITTERNESS: Low - Medium 

  • FLAVOR: Smooth, light and drinkable, a slight hop aroma and distinctive wheat taste.

SOUR.png

  • COLOR: Varies, 1-40 (SMR)

  • BITTERNESS: Varies

  • FLAVOR: Wide range of wild flavors, typically tart, fruity and sour.  

TIPS FOR TASTING

 

Temperature.

In most cases the temperature will have a significant effect on the beers flavor and while there is not a an exact set of rules here's the general temperatures for optimal taste:   Lagers  40-45°F, Ales 50°F, Barleywines and strong ales 55-60º F (cellar temperature)

Pouring.

For a proper pour, hold the glass at a 45° angle, pour slowly down the side. Once the glass is about ½ full hold it straight and pour the rest of the beer right down the middle, raising the bottle or can smoothly.

Tasting.

Inspect the tone, clearness and head. Give it a decent whirl and stick your nose directly in the glass. What do you smell? hops, malt or other aromatics? Take a taste, and let the beer move all around your tongue and flood your mouth. Take a couple of full breaths to attempt to distinguish more flavors your tongue probably won't have gotten. Before your swallow, don't disregard the body, carbonation, warmth and creaminess the beer may have. when you swallow the beer, this is your opportunity to feel the dryness and any lingering flavor it might have.


Cheers!

COLORCHART.png

BEER COLOR (SMR)

The most common scale used in the US to measure beer’s color is the Standard Reference Method, or SRM for short. It was developed by the American Society of Brewing Chemists in 1950 as the scientific standard for identifying beer color .

BREWING PROCESS

 

Milling

To begin, different types of malt are crushed to break up the grain kernels in order to extract fermentable sugars to produce a milled product called grist.

Mash Lauter Tun

The grist is then transferred into a mash lauter tun, where it is mixed with hot water in a process called mash conversion. This process uses natural enzymes in the malt to break the malt’s starch down into sugars, then the sweet liquid (known as wort) is separated from the grain husks.

Boil

The wort is then collected in a vessel called a kettle, where it is brought to a controlled boil before the hops are added.

Cooling

After boiling, the wort is cooled and the separation begins. During this stage, any malt or hop particles are taken out to leave a liquid that is ready to be fermented.

Fermentation

Yeast is added during the filling of the vessel. Yeast converts the sugary wort into beer by producing alcohol, a wide range of flavors, and carbon dioxide.

Filtration & Carbonation

After fermentation, the beer needs to be matured in order to allow both a full development of flavors and a smooth finish.  After reaching its full potential, the beer is filtered, carbonated, and transferred to the bright beer tank for about 3 or 4 weeks.  Once completed, the beer is ready to be packaged in cans, kegs, or bottles.

infographic2.png