1 Beer Sommelier USA Beer Styles Past and Present.

1Beer Sommelier

USA Beer StylesUSA Beer StylesPast and Present

Contents:Contents: Origins of U.S BrewingOrigins of U.S Brewing Traditional U.S. Beer StylesTraditional U.S. Beer Styles

– German LagerGerman Lager– American Style LagerAmerican Style Lager– Classic American Pilsner StyleClassic American Pilsner Style– Cream AleCream Ale– California Common BeerCalifornia Common Beer

Recent Trends in U.S. Beer (Craft) StylesRecent Trends in U.S. Beer (Craft) Styles– American Pale AleAmerican Pale Ale– American I.P.A.American I.P.A.– American Amber AleAmerican Amber Ale– Imperial/Double I.P.A.Imperial/Double I.P.A.

Current “Craft” TrendsCurrent “Craft” Trends

American Brewing and American Brewing and Beer StylesBeer Styles

In the Beginning…A Little HistoryIn the Beginning…A Little History

Brewing new to N. America <500 yearsBrewing new to N. America <500 years Based upon European brewing traditionsBased upon European brewing traditions Prior to mid‑1800s English Ales were favoredPrior to mid‑1800s English Ales were favored

– Dominant brewing culture of the timeDominant brewing culture of the time– Refrigeration difficultRefrigeration difficult– Majority of inhabitants were of English extractionMajority of inhabitants were of English extraction

Vegetables sometimes used: beets, peasVegetables sometimes used: beets, peas

American StylesAmerican StylesThe Lager RevolutionThe Lager Revolution

1842 Pilsner created, rapidly popularized in 1842 Pilsner created, rapidly popularized in EuropeEurope

German immigration to the U.S. highest in German immigration to the U.S. highest in mid‑1800s.mid‑1800s.– They brought brewing traditions with themThey brought brewing traditions with them– Many settled in MidwestMany settled in Midwest

As a result, lager brewing rapidly adopted in the As a result, lager brewing rapidly adopted in the U.S.U.S.

American StylesAmerican StylesThe Lager Revolution…continuedThe Lager Revolution…continued

German Immigration continuedGerman Immigration continued Until 1920, "American Brewer" published in Until 1920, "American Brewer" published in

GermanGerman New beers created:New beers created:

– American LagerAmerican Lager– Steam BeerSteam Beer


American LagerAmerican Lager About 30% corn or riceAbout 30% corn or rice Rest 6‑row American maltRest 6‑row American malt Adjunct initially used to:Adjunct initially used to:

– Improve clarity (protein dilution)Improve clarity (protein dilution)– Reduce costReduce cost– Ration goods/materials during WW IRation goods/materials during WW I

~77% of US beer consumption~77% of US beer consumption


American‑Style LagerAmerican‑Style Lager Flavors should be subtle and complex, no one Flavors should be subtle and complex, no one

ingredient dominatingingredient dominating Malt sweetness = light to mildMalt sweetness = light to mild Hop bitterness, flavor and aroma negligible to Hop bitterness, flavor and aroma negligible to

very lightvery light Light, fruity esters acceptableLight, fruity esters acceptable Carbon dioxide is a primary flavor Carbon dioxide is a primary flavor

attribute/characteristicattribute/characteristic

8Beer Sommelier

American LagerAmerican Lager Typical appearance and flavor Typical appearance and flavor

characteristics:characteristics:– A very light shade of yellow (pale/straw)A very light shade of yellow (pale/straw)– Slightly aromaticSlightly aromatic– Thin body/mouthfeelThin body/mouthfeel– Notes of cereals, corn, very little hop characterNotes of cereals, corn, very little hop character– Quick and unobtrusive finishQuick and unobtrusive finish

• Bottom fermentedBottom fermented• Up to 40% adjunct use: Corn, Rice, SugarUp to 40% adjunct use: Corn, Rice, Sugar• Most consumed beer style in the world (“International Lager”)Most consumed beer style in the world (“International Lager”)• Very few American craft light lagersVery few American craft light lagers• Light Lager: Highly attenuated, practically no residual extractLight Lager: Highly attenuated, practically no residual extract• Examples – Budweiser, Miller, CoorsExamples – Budweiser, Miller, Coors

ABV 3.8-5.3% SRM 2-4 IBU 5-15 O.G. 10-12ºP

American StylesAmerican StylesProducing American Adjunct LagersProducing American Adjunct Lagers

Challenging w/out cereal cookerChallenging w/out cereal cooker Might use flaked maize (pre‑gelatinized)Might use flaked maize (pre‑gelatinized) 6‑row malt6‑row malt Convert pretty low: < 150 F (< 66Convert pretty low: < 150 F (< 66ºC)ºC) Hop very modestly: 15 IBUs at mostHop very modestly: 15 IBUs at most Lager fermentation, finishing required!Lager fermentation, finishing required!

Another possibility . . .Another possibility . . .

American StylesAmerican StylesClassic American PilsnerClassic American Pilsner

"A substantial Pilsner that can stand up "A substantial Pilsner that can stand up to the classic European Pilsners, but to the classic European Pilsners, but exhibiting the native American grains exhibiting the native American grains and waterand water available to German brewers available to German brewers who initially brewed it in the USA. who initially brewed it in the USA. Refreshing, but with the underlying malt Refreshing, but with the underlying malt and hops that stand out when compared and hops that stand out when compared to modern American light lagers. The to modern American light lagers. The maize presents a unique grainy maize presents a unique grainy sweetness that is indicative of the sweetness that is indicative of the stylestyle." ."

11Beer Sommelier

Classic American Classic American PilsnerPilsner

Typical appearance and flavor Typical appearance and flavor characteristics:characteristics:

– A pale golden colorA pale golden color– Slightly aromaticSlightly aromatic– Smooth and unobtrusive finishSmooth and unobtrusive finish– Bottom fermentedBottom fermented– Six‑row malted barleySix‑row malted barley– Adjunct: 20% - 30% flaked maize to dilute the Adjunct: 20% - 30% flaked maize to dilute the

excessive protein levelsexcessive protein levels– Native American hops such as Clusters or traditional Native American hops such as Clusters or traditional

noble German hops. Modern Hallertau crosses (Ultra, noble German hops. Modern Hallertau crosses (Ultra, Liberty, Crystal, etc.) are also appropriateLiberty, Crystal, etc.) are also appropriate

– Find more at www.bjcp.orgFind more at www.bjcp.org

ABV 4.5-6% SRM 3-6 IBU 25-40 O.G. 11.5-15ºP

12Beer Sommelier

Cream AleCream Ale


– A pale golden colorA pale golden color– Slightly aromatic (sweetness)Slightly aromatic (sweetness)– Smooth and full-bodiedSmooth and full-bodied– Six‑row malted barleySix‑row malted barley– Adaptation of American light lagerAdaptation of American light lager– Ale fermentation, cold conditionedAle fermentation, cold conditioned– Certainly includes adjunctsCertainly includes adjuncts– Light DMS, corn character mentionedLight DMS, corn character mentioned– Find more at www.bjcp.orgFind more at www.bjcp.org

ABV 4.4-5.7% SRM 2-4 IBU 10-22 O.G. 11.5-14ºP

American StylesAmerican StylesSteam BeerSteam Beer

NEW NEW uniquely American styleuniquely American style Popular between 1850 and 1920Popular between 1850 and 1920 At least 27 breweries made ‘steam style’At least 27 breweries made ‘steam style’ Lager beer produced without refrigeration.Lager beer produced without refrigeration.

– German immigrants brought yeastGerman immigrants brought yeast– Improvised brewing methodsImprovised brewing methods– To achieve cooling, shallow troughs usedTo achieve cooling, shallow troughs used

American StylesAmerican StylesSteam BeerSteam Beer

Anchor Brewing Company joined the party late: Anchor Brewing Company joined the party late: 18941894

Only producer of the style after prohibition, late Only producer of the style after prohibition, late 1933.1933.

Trademark on brandTrademark on brand

American StylesAmerican StylesProducing ‘Steam Style Beer’Producing ‘Steam Style Beer’ You cannot call a beer "Steam Beer“ (Anchor Brg. Co. You cannot call a beer "Steam Beer“ (Anchor Brg. Co.

Trademark)Trademark) ““California Common BeerCalifornia Common Beer”” Light amber to dark amber in color Light amber to dark amber in color Medium bodiedMedium bodied Impression of balance, drinkabilityImpression of balance, drinkability Noticeable caramel‑type malt in flavor and often in Noticeable caramel‑type malt in flavor and often in

aromaaroma Low to medium‑low fruity esters.Low to medium‑low fruity esters. Hop flavor, aroma low to med‑lowHop flavor, aroma low to med‑low Bitterness medium to medium‑high Bitterness medium to medium‑high No diacetyl, chill hazeNo diacetyl, chill haze

16Beer Sommelier

‘‘California Common’California Common’


• Bottom fermentedBottom fermented• Pale, 2‑row base maltPale, 2‑row base malt• Crystal/Caramel malt universal, ~10%Crystal/Caramel malt universal, ~10%• Other character/specialty malts possibleOther character/specialty malts possible• ““Typical” hop varieties: Northern Brewer, CascadeTypical” hop varieties: Northern Brewer, Cascade• Mash Temp: 150‑153Mash Temp: 150‑153ººF range (66-67F range (66-67ºC)ºC)• Lager yeast, ferment at 55 - 58Lager yeast, ferment at 55 - 58ººF (13-14F (13-14ºC)ºC)• California lager, warm at 60‑65California lager, warm at 60‑65ººF (16-18F (16-18ºC)ºC)• Today, traditional carbonation . . .Today, traditional carbonation . . .• Comparable class: American Amber LagerComparable class: American Amber Lager

ABV 4-5.4% SRM 12-17 IBU 35-45 O.G. 12-14ºP

American StylesAmerican Styles20th Century American Brewing:20th Century American Brewing:……Earlier in the CenturyEarlier in the Century

Prohibition damaged brewing industryProhibition damaged brewing industry Many breweries closed, others weakenedMany breweries closed, others weakened 1950s & 60s: transportation, communication, 1950s & 60s: transportation, communication,

and bulk refrigeration create mass market – loss and bulk refrigeration create mass market – loss of regional brewersof regional brewers

Americanization: uniform products (“typical Americanization: uniform products (“typical American lager”) – “National” Brands dominateAmerican lager”) – “National” Brands dominate

Low point 1970s:Low point 1970s:– Regional beers (Coors) are exciting!Regional beers (Coors) are exciting!– Imported beers are exciting!Imported beers are exciting!

18Beer Sommelier

American StylesAmerican Styles20th Century American Brewing:20th Century American Brewing:……Later in the Century - Later in the Century - the rise of Craft the rise of Craft

BrewingBrewing Homebrewing re‑legalized in 1979Homebrewing re‑legalized in 1979 Originally powered by homebrewers and “beer enthusiasts”Originally powered by homebrewers and “beer enthusiasts” Experiments in beer flavor & styleExperiments in beer flavor & style Created American craft brewingCreated American craft brewing In 1970’s, less that 100 breweries, now approximately 4000 In 1970’s, less that 100 breweries, now approximately 4000

breweriesbreweries USA – now “the mecca of extremes”USA – now “the mecca of extremes” A huge amount of diversity (> 10,000 different beers)A huge amount of diversity (> 10,000 different beers) A wide variety of beer styles, strengths, colors, textures and brewing A wide variety of beer styles, strengths, colors, textures and brewing

methodsmethods Beers emphasizing hop flavors and aromas have become leading Beers emphasizing hop flavors and aromas have become leading

beer stylesbeer styles

American StylesAmerican StylesCraft Brewing: Key CharacteristicsCraft Brewing: Key Characteristics

– Inspired by classic stylesInspired by classic styles– U.S. Craft Brewers:U.S. Craft Brewers:

Explore classic European stylesExplore classic European styles Create new American interpretationsCreate new American interpretations

– Primarily ales (rather than largely traditional lagers)Primarily ales (rather than largely traditional lagers)– Less bound by traditionLess bound by tradition– Exuberant use of hopsExuberant use of hops– Punchy, resinous American hops commonPunchy, resinous American hops common

Cascade, Liberty and othersCascade, Liberty and others– Tend to be “stronger” than classic versionsTend to be “stronger” than classic versions– Seasonality importantSeasonality important– Emphasis on big flavorsEmphasis on big flavors– Rapidly evolvingRapidly evolving– Focus on local ingredientsFocus on local ingredients

and sensibilitiesand sensibilities

American StylesAmerican StylesCraft BrewingCraft Brewing

Commercial craft brewing started in Northern California and Commercial craft brewing started in Northern California and the Pacific Northwest, around hop growing regions in Yakima the Pacific Northwest, around hop growing regions in Yakima and Oregonand Oregon

West coast craft brewers were the first to use hops more West coast craft brewers were the first to use hops more aggressively. Now it is a nationwide standard.aggressively. Now it is a nationwide standard.

California brewers pushed the evolution of sour beersCalifornia brewers pushed the evolution of sour beers Midwest region was starting point for whiskey barrel aged Midwest region was starting point for whiskey barrel aged

beers (access to Kentucky whiskey producers)beers (access to Kentucky whiskey producers) Many international styles have been Americanized with Many international styles have been Americanized with

higher hop rates or US grown hops.higher hop rates or US grown hops.

American StylesAmerican StylesCraft BrewingCraft Brewing

American ingredients for classicsAmerican ingredients for classics– American Pale aleAmerican Pale ale– American Brown AleAmerican Brown Ale– BarleywineBarleywine– KolschKolsch

Revivals closer to the original than current European Revivals closer to the original than current European beersbeers– IPAIPA– PorterPorter

Borrow from Europe (traditional), make uniqueBorrow from Europe (traditional), make unique– Wheat aleWheat ale– Smoked porterSmoked porter– Fruit beersFruit beers

22Beer Sommelier

American StylesAmerican Styles American-style lagersAmerican-style lagers

– ““Regular” LagerRegular” Lager– Light LagerLight Lager– Amber LagerAmber Lager– Dark LagerDark Lager– Malt LiquorMalt Liquor– Rye LagerRye Lager

American Hybrid StylesAmerican Hybrid Styles– California CommonCalifornia Common– Cream AleCream Ale– American BlondeAmerican Blonde

American-style alesAmerican-style ales– American Pale AleAmerican Pale Ale– Rye AleRye Ale– American IPAAmerican IPA– Double / Imperial IPADouble / Imperial IPA– American Amber / Red AleAmerican Amber / Red Ale– American Brown AleAmerican Brown Ale– American Barley WineAmerican Barley Wine– American Wheat AleAmerican Wheat Ale– American StoutAmerican Stout– American Wild AleAmerican Wild Ale– Barrel Fermented/SourBarrel Fermented/Sour– Barrel AgedBarrel Aged– Specialty IngredientsSpecialty Ingredients

American StylesAmerican Styles

A Reference to Current Events…A Reference to Current Events…

Top 5 Craft Beer Styles in 2014:Top 5 Craft Beer Styles in 2014:1.1. I.P.A.I.P.A.2.2. Seasonal BeersSeasonal Beers3.3. Pale AlePale Ale4.4. VarietyVariety5.5. Amber AleAmber Ale

Source: Craft Brewing Business (www.craftbrewingbusiness.com) April 2015- Brewers Association

http://www.craftbrewingbusiness.com/


American Pale AleAmerican Pale AleOrigin: Around 1980, as American brewers tried to satisfy their thirst for hops.Location: Britain, esp. England; now US micros, too.Flavor: Fresh hops + nutty maltiness, crisp finish.Aroma: Malty, slight fruity/estery, but w/ American (Cascade) hops in the foreground.Balance: Medium body; crisp bitter finish.Seasonality: Year-round.Great with: Wide range of foods: classic with a burger!

25Beer Sommelier

American Pale AleAmerican Pale Ale


– Deep gold to copper in color – Can have a slight haze from hop usageDeep gold to copper in color – Can have a slight haze from hop usage– Malt notes – Bready or toasty. Caramel character should be low.Malt notes – Bready or toasty. Caramel character should be low.– American aroma hops (grapefruit, citrus, tropical fruit, pine, resin, American aroma hops (grapefruit, citrus, tropical fruit, pine, resin,

floral)floral)– High level of drinkability, more COHigh level of drinkability, more CO22 than English ales than English ales

• The style that started the craft beer movementThe style that started the craft beer movement• An American interpretation of English Pale Ale with higher hop usage An American interpretation of English Pale Ale with higher hop usage

and American ingredientsand American ingredients• Typically uses clean California Ale yeast – Low esterTypically uses clean California Ale yeast – Low ester• Examples – Sierra Nevada Pale Ale, Deschutes Mirror Pond, Three Examples – Sierra Nevada Pale Ale, Deschutes Mirror Pond, Three

Floyds Zombie DustFloyds Zombie Dust

ABV 4.5-6.2% SRM 5-14 IBU 28-45 O.G. 11-15ºP

26Beer Sommelier

American IPAAmerican IPA

Typical appearance and flavor characteristics:Typical appearance and flavor characteristics:– Stronger and more hop bitterness than a normal pale aleStronger and more hop bitterness than a normal pale ale– extreme hop aromas (grapefruit, citrus, tropical fruit, pine, resin, extreme hop aromas (grapefruit, citrus, tropical fruit, pine, resin,

floral) floral) – Malt notes – bready, nutty, toasty, low caramel notesMalt notes – bready, nutty, toasty, low caramel notes– Moderate to full-bodied with clean yeast characterModerate to full-bodied with clean yeast character– In the finish, a sustained and lingering bitter sensationIn the finish, a sustained and lingering bitter sensation– Imperial IPA:Imperial IPA: very complex aromas, esp. strong hop flavors and very complex aromas, esp. strong hop flavors and

aromas, embedded in a powerfully malty body, intense mouthfeel, aromas, embedded in a powerfully malty body, intense mouthfeel, extreme bitternessextreme bitterness

• The most popular craft beer style in the USThe most popular craft beer style in the US• Variations – Black IPA, White IPA, Session IPA, Double IPAVariations – Black IPA, White IPA, Session IPA, Double IPA• Examples – Ballast Point Sculpin, Lagunitas IPA, Bell’s Examples – Ballast Point Sculpin, Lagunitas IPA, Bell’s

Two Hearted, Dogfish Head 60 min, Russian River Blind Pig Two Hearted, Dogfish Head 60 min, Russian River Blind Pig

ABV 5.5-7.5% SRM 6-15 IBU 40-70 O.G. 13-18ºP

27Beer Sommelier

American Amber AleAmerican Amber Ale(a.k.a. American Red Ale)(a.k.a. American Red Ale)

Typical appearance and flavor characteristics:Typical appearance and flavor characteristics:– Light to intense amber to reddish colorLight to intense amber to reddish color– Distinct Distinct caramelcaramel notes, tinged with floral hop aromas notes, tinged with floral hop aromas– Can show low roasted malt notes, like cocoaCan show low roasted malt notes, like cocoa– Full, rounded bodyFull, rounded body– Distinct bitterness in the finishDistinct bitterness in the finish– Similar to APA, but with more caramel character and overall balanceSimilar to APA, but with more caramel character and overall balance

• Very popular in the 1990’s and early 2000’sVery popular in the 1990’s and early 2000’s• Originated in Pacific NorthwestOriginated in Pacific Northwest• Can be brewed to Imperial Strength Can be brewed to Imperial Strength • Examples – Ballast Point Calico, Coronado Mermaid’s Red, Examples – Ballast Point Calico, Coronado Mermaid’s Red,

Bell’s Amber, Anderson Valley Boont Amber Bell’s Amber, Anderson Valley Boont Amber

ABV 4.5-6.2% SRM 10-17 IBU 25-40 O.G. 11-15ºP


American Craft BrewingAmerican Craft Brewing:: Bleeding EdgeBleeding Edge

– Coffee BeerCoffee Beer– Honey BeerHoney Beer– Imperial IPAImperial IPA– Barrel‑aged beers (several Barrel‑aged beers (several

subcategories)subcategories)– Sour fermentationsSour fermentations

29Beer Sommelier

American “Double / Imperial”:American “Double / Imperial”:

Phrases “double” and “imperial” are interchangeablePhrases “double” and “imperial” are interchangeable ““Amplified”Amplified” examples of lower-strength styles examples of lower-strength styles Most common are Double/Imperial Stout, IPA, Red. These Most common are Double/Imperial Stout, IPA, Red. These

are official BA recognized styles, but other styles can be are official BA recognized styles, but other styles can be “doubled”“doubled”

Extreme examples at 18% or higher – Dogfish 120 Min. Extreme examples at 18% or higher – Dogfish 120 Min. I.P.A., Dogfish World Wide StoutI.P.A., Dogfish World Wide Stout

Sam Adams Utopias at 27%Sam Adams Utopias at 27%


American StylesAmerican StylesDouble/Imperial IPA:Double/Imperial IPA:Origin: About 1990. Pure wretched excessLocation: U.S. micro-brewers, especially CaliforniaFlavor: Plenty of malt, but massively hoppyAroma: Huge hit of American hops + a nice backup of rich caramelly maltBalance: Rich and bold, but always ultra hoppy; dries out as it agesSeasonality: Year-roundGreat with: Too hoppy for most food;perfect w/ sweet desserts like carrot cake.


Imperial or Double India Pale AleImperial or Double India Pale Ale

IntenseIntense hop bitterness, flavor and aroma (Any hop bitterness, flavor and aroma (Any variety, not harsh)variety, not harsh)

Alcohol content very highAlcohol content very high Notable Golden to amber in colorNotable Golden to amber in color Moderate-high esters Moderate-high esters Medium to high malt characterMedium to high malt character Medium‑high to full bodyMedium‑high to full body

ABV 7.5 - 12.5% SRM 6 - 10 IBU 65 - 100 O.G. 19.5 - 23.5ºP

American StylesAmerican StylesSTYLE COMPARISONSTYLE COMPARISON

Imperial IPAImperial IPA Imperial Red AleImperial Red AleOG: 19.5‑23.5OG: 19.5‑23.5ººPP 19.5‑23.519.5‑23.5ººPPFG: 5‑7FG: 5‑7ººPP 5‑75‑7ººPPABV: 7.5‑12.5%ABV: 7.5‑12.5% 7.9‑12.5%7.9‑12.5%IBU: 65‑100IBU: 65‑100 65‑10065‑100SRM: 6‑10SRM: 6‑10 10-1510-15

33Beer Sommelier


Specialty Beers:Specialty Beers:

Influenced by tradition, specialized ingredients and brewer creativity

Pumpkin Ale brewed as long as 200 years ago, very popular seasonal beer.

Chili beers evolved in the Southwest, add heat to the sensory experience

Barrel aged beers are very popular, varying from Bourbon barrel aged stouts to wine barrel aged sour Saisons


Current Trends:Current Trends: Barrel-Aged BeersBarrel-Aged Beers

– Used Bourbon barrels, mostlyUsed Bourbon barrels, mostly– Strong, dark beers like barley wine, stout, imperial stoutStrong, dark beers like barley wine, stout, imperial stout– Sour beers also - usually in wine barrelsSour beers also - usually in wine barrels

Hyper-BeersHyper-Beers– Super-gravity beers up to 25% alcoholSuper-gravity beers up to 25% alcohol– As much as $100/bottle!As much as $100/bottle!– Sam Adams Millennium, Dogfish 120 MinuteSam Adams Millennium, Dogfish 120 Minute

Dry-Hopped BeersDry-Hopped Beers– Addition of hops at end-of-fermentation/maturationAddition of hops at end-of-fermentation/maturation– Creates unique aroma qualitiesCreates unique aroma qualities– Very distinct “grassy/green/piney/resinous” notes impartedVery distinct “grassy/green/piney/resinous” notes imparted– Varietal dependentVarietal dependent

Wet-Hopped AlesWet-Hopped Ales– Fresh-picked hops used without dryingFresh-picked hops used without drying


Current Trends:Current Trends: Single-Varietal Hop AlesSingle-Varietal Hop Ales

– Single (usually new or uncommon) variety usedSingle (usually new or uncommon) variety used– Typically around harvestTypically around harvest

New Belgian-American AlesNew Belgian-American Ales– Inspired by artistic freedom, styles of BelgiumInspired by artistic freedom, styles of Belgium– But uniquely AmericanBut uniquely American– Wild microorganisms…sometimesWild microorganisms…sometimes

Blended BeersBlended Beers– Old w/ newOld w/ new– Barrel-aged w/ freshBarrel-aged w/ fresh– Belgian w/ AmericanBelgian w/ American– Creating NEW and ever changing productsCreating NEW and ever changing products


Current Trends:Current Trends: Fruit BombsFruit Bombs

– Strong beers with large amountsStrong beers with large amountsof fruitof fruit

– Inspired by Belgians, but U.S. characterInspired by Belgians, but U.S. character Sessionable BeersSessionable Beers

– How to get great flavor with <5% alcohol?How to get great flavor with <5% alcohol? Specialty Seasonal LinesSpecialty Seasonal Lines

– Limited-editions in special packagingLimited-editions in special packaging– More exotic styles, higher pricesMore exotic styles, higher prices


American Craft BrewingAmerican Craft Brewing……

This This isis the frontier the frontier Huge opportunitiesHuge opportunities Unique time in beer culture internationallyUnique time in beer culture internationally Creativity on stylesCreativity on styles Have fun!Have fun!

1 Beer Sommelier USA Beer Styles Past and Present.

Documents

Transcript of 1 Beer Sommelier USA Beer Styles Past and Present.