BEER BASICSBY CHRISTINA MCROBERTS

CRAFT BEER A beer made in a traditional or non-mechanized way by a small brewery.

THE TWO MAIN TYPES ALES •USE A YEAST THAT IS BEST

FERMENTED IN WARMER CONDITIONS.• TOP FERMENTATION PRODUCES A

ROBUST FLAVOR.

LAGERS• THE YEAST IS BEST FERMENTED

IN COOLER TEMPERATURES.•BOTTOM FERMENTATION

PRODUCES CLEAN, SHARP FLAVORS.

ALES • Stouts • Brown Ales • Wit Bier• Porter

LAGERS •PALE LAGERS •PILSNER •LIGHT LAGERS•DARK LAGERS

COLOR

• THE COLOR OF THE BEER ALSO HAS NOTHING TO DO WITH THE ABV ( ALCOHOL BY VOLUME)• SOME DARK LAGERS ARE JUST 4.2 %

ABV • COLOR PROVIDES NO CLUE ABOUT

BITTERNESS OR ABV.

• COLOR HAS NOTHING TO DO WITH THE TYPE OF BEER. • YOU CAN HAVE DARK ALES OR LIGHT

LAGERS. • COLOR COMES FROM THE TYPES OF

MALTS USED.

INGREDIENTS • WATER • BARLEY • YEAST • HOPS

HOPS : HUMULUS LUPULUS•HOPS WERE ORIGINALLY ADDED AS A

PRESERVATIVE • IN THE 18TH CENTURY BREWERS

USED ROSEMARY, CORIANDER, AND OTHER SPICES. • YOU CAN STILL FIND A FEW BEERS

THAT USE SPICES AS A PRESERVATIVE TODAY.

HOP TYPES •CASCADE VERY POPULAR U.S VARIETY, MODERATE BITTERNESS WITH AN FLORAL AROMA. USED IN MOST WEST COAST ALES.

•GOLDING THE PREMIER ENGLISH AROMA HOPUSED IN ENGLISH STYLE ALES AND UNIQUE LAGERS. SPICY AROMA WITH A REFINED FLAVOR

IPA • In the 18th century Brewers added hops to their beer as a

preservative that would help keep the brew fresh during voyages to India.

• Thus the name Indian Pale Ale. • Double IPAs are a stronger variant of IPAs that typically have a

alcohol content above 7.5%.

IBU• International Bitterness Unit is a scale used to measure the level of

bitterness a beer has.• The scale ranges from 0-120 units

BREW FACTS • Beer has been produced in Scotland for 5,000 years

• In 1509 most of the brewing was done by women

• In the 1900s there was a shilling system, the higher the ABV the more the beer cost.

CHEERS!!!