Anheuser-Busch InBev © 2015

BEER STYLESC L A S S I C

Geography & Climate

Culture & History

Ingredients

Aroma & Taste Profile

Brewing Technology

Yeast & Fermentation

Beerisbrewedinmanydifferentstyles,definedbysixkeyelements:

Uniquegeographiccircumstancesleadtodevelopmentofastyle.Someexamples:

� AirbornemicrofloraaroundBrusselsforLambic’suniquespontaneousfermentation

� SoftwaterintheCzechcityofPlzeň(Pilsen)allowedthecreationofapalelagerwithsmoothbitterness

� NativeAmericansix-rowbarleyvarieties(highenzyme&protein)arewellsuitedtobrewingwithunmaltedcerealgrains

Ingredientshaveamajorimpactonappearance,aromaandflavorofbeer:

� Themainingredientsforbeermakingarebarley(malt)andhops

� Specialtyingredients:

f Specialtymaltslikechocolatemaltandcaramelmalt

f Specialtyextracts(honey,sugar,etc.)

f Fruitsuchasraspberries,cherriesandcitrusfruits

f Spicesincludingvanillaandnutmeg

Brewingtechnologyhasadirectimpactonthepropertiesofbeer:

� Specializedequipmentcanbeusedtocontrolspecificparametersduringthebrewingprocess

� Temperaturesandresidencytimescanbevarieddependingondesiredoutcome

Yeastandfermentationcanalsodefineabeerstyle:

� Basedontheyeaststrainused,beerscanbeclassifiedaslagersorales

� Thereareafewstylesthathavecharacteristicsofbothlagersandalesandareclassifiedashybrids

� Inadditiontoyeast,somebeersarefermentedusingbacterialikelactobacillustocreateuniqueflavorsandaromas

Ales

� Topfermentingyeast-Saccharomycescerevisiae

�Warmfermentations(~20oC/70oF)

� Short/nomaturation

� 5-20daycycles

� Fruity,robustflavors

Lagers

� Bottomfermentingyeast-Saccharomycesuvarum(carlsbergensis)

� Coldfermentations(~10oC/50oF)

� Coldmaturation

� 10-30daycycles

� Clean,crispflavors

Aromaandtastecombinetocreateawiderangeofflavorprofilesandappearance.Forexample:

�� Stoutshaveroasted,coffeenotes

�� American�Pale�Aleshaveprominenthoppyaromaandflavor

��Munich�Dark�Lagerhasapronouncedmaltcharacterwithlittlehopbitternessandaroma

Beer Styles:

Ales

American Ale: Pale Ale

Popular style based on English pale ale

� BeerwithsignificantNWhopcharacter(Cascade)

� Dryhopped

� Citrusyhoparoma,bitter,malty

� Commercialexamples:

f SierraNevadaPaleAle,DrifterPaleAle

4.5 – 6.0% ABV 30 – 50 IBU

English Ale: Bitter/Pale Ale

Bitter, slightly malty, slightly fruity, floral hop aroma, low CO2

� Types:Ordinary,NutBrown,Special(Best),ESB

� Bittersarecaskconditionedversionsofpaleale

� PaleAlemaltandEnglishhopvarieties,e.g.Fuggles,Goldings

� Commercialexamples:

f Bass,Boddingtons,GooseIslandHonker’sAle

3.2 – 4% ABV25 – 35 lBU

English Ale: India Pale Ale

Higher in alcohol, more bitter with a distinctive hoppy-citrusy signature

� TraditionallyIPAswerebrewedstrongerandwithmorehopsinordertosurvivelongjourneysaboardshipstoIndia

� PaleAle/crystalmalts,English(traditionalIPA)andUS(AmericanIPA)hopvarieties

� Oftendryhopped

� Verybitter,malty,hoppy,strong

� Commercialexamples:

f GooseIslandIPA,LongHammer

6 – 8% ABV50 – 60 lBU

English Ale: Porter

Originally brewed for English laborers in 1700’s; style almost dead in England

� Portersaregenerallylighterbodiedthanstouts

� Dark&caramelmalts

� Caramel,nutty,toffeecharacter

� Commercialexamples:

f BrahmaPorter,AndesPorter

4 – 6% ABV18 – 40 lBU

English Ale: Stout

Opaque, black ale

� Types:Irish,Milk,Imperial,Oatmeal,Oyster

� Brewedwithroastedbarley

� Bitter,roasted/burntflavor

� Commercialexamples:

f QuilmesStout,GooseIslandBourbonCountyStout,RedHookDoubleBlackStout,WidmerMilkStout,Guinness

3.5 – 10% ABV25 – 60 lBU

English Ale: Barley Wine

High gravity, high alcohol ales

� Canbeagedforlongperiods,likewine

� Sometimeswineyeastsorrousingneededtocompletethefermentation

� Strong,malty,chewy,bitter

� Commercialexamples:

f OldEmbalmer,JohantheBarleywine

8 – 12% ABV35 – 65 lBU

German Ale: Kölsch

Smooth, fruity, slightly sweet/bitter, tart

� Cologne(Köln)appellation

� Fermentedwarm,agedcold

� Paleand(sometimes)wheatmalts

� Commercialexamples:

f Dom,Früh

f Küppers

f Reissdorf

f GooseIslandSummertime

4 – 5% ABV20 – 30 lBU

German Wheat Ale: Weissbier

Also brewed as “Dunkle Weizen” and filtered versions called “Kristall Weisse”

� Hefeweizen=unfilteredwheatbeer

� Specialaleyeast,<50%wheatmalt

� Spicy,clove&bananaesters(4-VG,isoamyl-acetate),lowbitterness,highCO2

� Commercialexample:

f Franziskaner

4 – 5.5% ABV8 – 15 lBU

German Wheat Ale: Berliner Weisse

“Champagne of the North”

� Intentionallactobacillusactivity

� Oftenservedwithdashoffruitsyrup(raspberry,woodruff)

� Sour,tart,fruity,highcarbonation

� Commercialexamples:

f BerlinerKindl

f Schultheiss

2.8 – 4% ABV3 – 8 lBU

Belgian Ale: Abbey or Trappist

Proven links to a specific abbey

� TrappistbeersareabbeybeersbrewedinaTrappistmonestary

� House,Dubbel,Trippelstrengths

� Wildyeastandbacterialactivity

� Estery,phenolic,malty

� Commercialexamples:

f Leffe,Chimay

f Orval(involveswildyeastandbacteriafermentation)

5 – 9% ABV25 – 40 lBU

Belgian Ale: Lambic

The oldest surviving brewing technique

� Agedhops(Surannes),unmaltedwheat,fruit

� Spontaneousfermentation

� Varieties:

f Gueuze:BlendedLambic(bottleconditioned)

f Fruit:Raspberry(Framboise),Cherry(Kriek)

f Faro:candysugaraddedtoGueuzeTart,fruity,sour,highCO2

� Commercialexample:

f Belle-Vue

5 – 8.5% ABV5 – 10 lBU

Belgian Ale: WitBelgian white or wheat beer

� Unmaltedwheatupto50%ofgrist

� Spicedwithcoriander/Curaçao

� Extendedmashcycles

� Unfiltered,(usually)bottleconditioned

� Crisp,fruity,refreshing

� Commercialexamples:

f Hoegaarden

f RedHookWit

4.5 – 5.5% ABV3 – 8 lBU

Belgian Ale: Many Others

� Variousstyles:

f FlandersRed:sweet/sourfromWestFlanders

f FlandersBrown:“Zuur”(sour)

f Saison:sweet,tart,summertimebeers

f StrongAles:complex,strongAle

� Widevarietyofattributes

� Commercialexample:

f HertogJanGrandPrestige

Beer Styles:

Lagers

German Lager: German Pilsner

Drier, lighter color and body than Bohemian Pilsner

� Germanmaltsandnoblehops

� AdherestoGermanReinheitsgebot

� Hoppy,crisp,clean

� Commercialexamples:

f Spaten

f Beck’s

4 – 5.5% ABV 25 – 35 IBU

German Lager: Münchener Helles

Created in Munich in 1895 by G. Sedlmayer at the Spaten Brewery

� Pale,everydaybeerofMunich(“hell”inGerman=pale)

� AdherestoGermanReinheitsgebot

� Maltyflavorsdominate

� Slightlysweet,malty,hoppy

� Commercialexample:

f Löwenbräu

4.7 – 5.4% ABV 16 – 22 IBU

German Lager: Märzen / Oktoberfest

German amber lager, first brewed in the early 1800’s

� Brewedinspringtoageinsummer(März=March)

� AdherestoGermanReinheitsgebot

� Malty,mediumbitterness

� Commercialexample:

f SpatenMärzen

4.8 – 5.7% ABV 16 – 22 IBU

German Lager: Münchener Dunkel

Classic style from Munich

� “Dunkel”=dark

� AdherestoGermanReinheitsgebot

� Verymalty,complex

� Balancedhopbitterness

� Commercialexamples:

f LöwenbräuDunkel

f Beck’sDark

4.5 – 5.6% ABV18 – 28 lBU

Originated in Einbeck Germany –1300’s

� Strong,malty,complexbeer

� AdherestoGermanReinheitsgebot

� Germanlaw:>16oBOG

� Commercialexamples:

f HertogJanBockbier

f QuilmesBock

6.3 – 7.4% ABV23 – 35 lBUGerman Lager:

Bock

Strong German lager originally brewed by Bavarian monks

� Strong,rich,malty,complex

� Germanlaw:>18oBOG

� Namesendin“-ator”

� Specialversion:Eisbock-icecrystalsremovedduringcoldmaturation

� Commercialexample:

f Triumphator

7 – 14% ABV25 – 35 lBUGerman Lager:

Doppelbock

Belgian LagersSlightly less bitter and dryer than

their German cousins

� HoppynotescomingfromtheclassicalnobleEuropeanhopvarieties(Saaz)

� Usesahighproportionofbarleymaltandsomeunmaltedcerealstodeliveracrispierfinish

� Commercialexample:

f StellaArtois

4.5 – 5.5% ABV3 – 8 lBU

Lager: American Lager

Most popular beer style in the world

� BasedonPilsnerstyle,butwithadditionalunmaltedcerealstocreateasmoothroundfinish

� Mostdifficultstyletobrew

� Crisp,refreshing

� Commercialexamples:

f Budweiser

f Michelob

f Busch

4.2 – 5.1% ABV8 – 15 lBU

Lager: American Light LagerLower calorie version of American Lager

� Differentregulatoryrequirementsmaydictatethedefinitionof“Light”

� Mostdifficultstyletobrewbecauseofanextendedandcomplexmashingprocessnecessaryafterfermentation

� Light,crisp,dry

� Commercialexamples:

f BudLight,BuschLight,MichelobUltra

3.2 – 4.2% ABV6 – 12 lBU

Beer Styles:

Specialties

Non-Alcohol Varieties

Great beer taste profiles without the alcohol

� Maltbasedbeverages

� Caneitherbenon-fermentedorfermentedwithalcoholremovalduringlaterstagesofproduction

� Insomecountries,cannotbelabeled“beer”

� Commercialexamples:

f O’Doul’s,O’Doul’sAmber,BuschNA,Hoegaarden0.0,JupilerForce,QuilmesLieber,StellaArtoisNA,SiberianCrownNA,FranziskanerHefe-WeissbierNA

0.5% or less ABV by law

Smoked Beers

Smoking adds complex flavor notes

� Maltssmokedoverpeat(Scotland)orBeechwood/Alderwood(Franconia,Germany)

� Strongsmoky(oftenmeta-cresol)note

� Commercialexamples:

f GooseIslandBourbonCountySmoke

Herb/Spice Beer

Seasonal twists, and more

� Ingredientsusedinclude:

f nutmegf vanillaf cinnamonf corianderf chilif ginger

� Someweretraditionalingredientsbeforehopsbecamepopular

Miscellaneous Flavors & Ingredients

The sky is the limit

� Alternativeadjunctsand/orflavoringingredientscanbeusedinbeer

� Commercialexamplesshowthewiderangeofapproaches:

f Shock-TopPumpkinWheat,Ed’sCaveCreekChiliBeer,SanAndreasWoodruffAle,LeftHandJuJuGingerAle,BisonCorianderRye