Rauchbier, a smokey style of beer

Beer style is a term used to differentiate and categorize beers by various factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin. Image File history File links GravityTap. ... Image File history File links GravityTap. ... Rauchbier (German for smoke beer) is a German beer, typically dark in color and smoky in taste. ... For other uses, see Beer (disambiguation). ...

The modern theory of beer style is largely based on the work done by the late Michael Jackson in his 1977 book The World Guide To Beer in which Jackson categorised a variety of beers from around the world in local style groups suggested by local customs and names. For other persons named Michael Jackson, see Michael Jackson (disambiguation). ...

However, there has been differentiation of beer since around 2000 BCE, which has continued throughout history and within many different cultures. While the systematic study of beer styles is a modern phenomenon, the act of beer differentiation itself is ancient and widespread.

The study of what constitutes a beer's style can be broken down into various elements. These may include the amount of bitterness imparted to a beer from bittering agents such as hops, roasted barley, or herbs; the amount of sweetness from the sugar present in the beer; the strength of the beer from the amount of fermentable material converted into alcohol; the smoothness or viscosity of the beer in the mouth, commonly described as mouthfeel; and the appearance of the beer, including the colour. Viscosity is a measure of the resistance of a fluid to deform under shear stress. ... In many areas related to the testing and evaluating of foodstuffs,such as wine-tasting and rheology, mouthfeel is a product’s physical and chemical interaction in the mouth from initial perception on the palate, to first bite, through mastication to swallowing. ...

History of beer style

The history of beer style would be the history of beer itself. The Alulu Tablet - a receipt for "best" ale found in Ur - shows that even in 2050 BCE there was a differentiation between at least two different types or qualities of ale. While the work of Bedrich Hrozny on translating Assyrian merchants' tablets found in Hattusa, revealed that approximately 500 years later the Hittites had over 15 different types of beer. Alulu Tablet - a receipt for best beer from 2050 BC in the ancient Kingdom of Ur Beer is one of the oldest beverages humans have produced, dating back to at least the 5th millennium BC and recorded in the written history of Ancient Egypt and Mesopotamia. ... For other uses, see Ur (disambiguation). ... Bedřich Hrozn (May 6, 1879 - December 12, 1952) was a Czech orientalist and linguist. ... For other uses, see Assyria (disambiguation). ... Hattusa (URUḪa-at-tu-Å¡a ; ḪattuÅ¡a) was the capital of the Hittite Empire. ... Relief of Suppiluliuma II, last known king of the Hittite Empire The Hittites were an ancient people who spoke an Indo-European language, and established a kingdom centered at Hattusa (Hittite URU) in north-central Anatolia from the 18th century BC. In the 14th century BC, the Hittite empire was...

Documents in various countries over the years reveal comments on different local brewing methods or ingredients. Pliny the Elder in his Naturalis Historia wrote about Celts brewing ale "in Gaul and Spain in a number of different ways, and under a number of different names; although the principle is the same." Anglo-Saxon laws reveal they identified three different ales, while the Normans mention cervisae (ale) and plena cervisia (full bodied ale) in the Domesday Book. Pliny the Elder: an imaginative 19th Century portrait. ... Naturalis Historia Pliny the Elders Natural History is an encyclopedia written by Pliny the Elder. ... This article is about the European people. ... For other uses, see Anglo-Saxon. ... Norman conquests in red. ... A line drawing entitled Domesday Book from Andrew Williamss Historic Byways and Highways of Old England. ...

By the 1400s brewers in Germany and the Low Countries were using hops to flavour and preserve their ale - this new style of ale was called beer. When this trend came to Britain and brewers of beer in Southwark, London, started to take sales away from the traditional brewers of unhopped ale, there were complaints and protests. Various laws were passed favouring either beer or ale for a number of years, until hopped beer became the standard style throughout Europe. It has been suggested that Regents: Low Countries be merged into this article or section. ... Hop umbel (branched floral structure resembling nested-inverted umbrellas) in a Hallertau hop yard Hops are a flower used primarily as a flavouring and stability agent in beer, as well as in herbal medicine. ... For other places with the same name, see Southwark (disambiguation). ... This article is about the capital of England and the United Kingdom. ...

Also in the 1400s, brewers in Bavaria were storing beer in cool caves during the summer months in order to stop it spoiling. The ale yeast mutated into a slow fermenting lager yeast which allowed the beer to drop bright and remain stable. The beer became known as lager from the German name for store: lagern. This clean, light-bodied and stable lager style of beer initially became popular with brewers and drinkers in Germany and the Czech lands, then gradually spread over the globe. For other uses, see Bavaria (disambiguation). ... It has been suggested that this article or section be merged with Yeast (baking). ... In biology, mutations are changes to the genetic material (usually DNA or RNA). ... Binomial name Saccharomyces uvarum Nguyen & Gaillardin ex. ... Typical filtered beer Filtered beer is beer which has been cleaned of significant contact with yeast. ... Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ... Bohemia, Moravia, Austrian Silesia - 1892, then part of Austria-Hungary Bohemia and Moravia-Silesia within Czechoslovakia in 1928 The Czech lands (Czech: České země) is an auxiliary term used mainly to describe the combination of Bohemia, Moravia and Czech Silesia. ...

Although beers using naturally-dried malt would have been pale-colored, by the 1600s most malts in Europe would have been dried over a fire, resulting in a dark coloured beer. When coke started to be used for roasting malt in 1642, the resulting lighter coloured beers became very popular. By 1703 the term pale ale was starting to be used. In the mid 1800s Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and made the first pale lager. Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Coke Coke is a solid carbonaceous material derived from destructive distillation of low-ash, low-sulfur bituminous coal. ... A typical pale ale Pale ale is a term used to describe a variety of beers which use ale yeast and predominantly pale malts. ... Spaten Brewery is a Munich brewery now owned by Spaten-Löwenbräu-Gruppe. ...

However, despite an awareness by commentators, law-makers, and brewers that there were different styles of beer, it wasn't until Michael Jackson's World Guide To Beer was published in 1977 that there was an attempt to group together and compare beers from around the world.^{[citation needed]}

Jackson's book had a particular influence in North America where the writer Fred Eckhardt was also starting to explore the nature of beer styles. The wine importing company Merchant du Vin switched to importing beers mentioned in Jackson's book. Small brewers started up, producing copies and interpretations of the beer styles Jackson mentioned. Merchant Du Vin is a beer importer founded by American Charles Finkel in 1978. ...

While North America developed beer styles into a serious study with fixed parameters of bitterness, colour, aroma, yeast, ingredients and strength, other countries continued to mainly categorise beers loosely by strength and colour, with much overlapping of naming conventions. The International Bitterness Units scale, or simply IBU scale, provides a measure of the bitterness of beer, which is provided by the hops used during brewing. ... Standard Reference Method or SRM is a system modern brewers use to measure color intensity or a beer. ...

Elements of beer style

Beers may be categorized based on a number of factors.

Aroma

The aroma in a beer may be formed from the malt and other fermentables, the strength and type of hops, the alcohol, esters, and various other aromatic components that can be contributed by the yeast strain, and other elements that may derive from the water and the brewing process. A carboxylic acid ester. ...

Flavour

The taste characteristics of a beer may come from the type and amount of malt used, flavours imparted by the yeast, and strength of bitterness. Bitterness can be measured on an International Bitterness Units scale, and in North America a number of brewers record the bitterness on this scale as IBUs. Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... The International Bitterness Units scale, or simply IBU scale, provides a measure of the bitterness of beer, which is provided by the hops used during brewing. ...

Appearance

The visual characteristics that may be observed in a beer are colour, clarity, and nature of the head. Colour is usually imparted by the malts used, notably the adjunct malts added to darker beers, though other ingredients may contribute to the colour of some styles such as fruit beers. Colour intensity can be measured by systems such as EBC, SRM or Lovibond, but this information is rarely given to the public. Standard Reference Method or SRM is a system modern brewers use to measure color intensity, roughly darkness, of a beer or malted grain. ... Standard Reference Method or SRM is a system modern brewers use to measure color intensity or a beer. ... This article does not cite any references or sources. ...

Many beers are transparent, but some beers, such as hefeweizen, may be cloudy due to the presence of yeast making them translucent. A third variety is the opaque or near-opaque color that exists with stouts, porters, schwarzbiers (black beer) and other deeply colored styles. Thickness and retention of the head and the lace it can leave on the glass, are also factors in a beer's appearance. See: transparency (optics) alpha compositing GIF#Transparency transparency (overhead projector) market transparency transparency (telecommunication) transparency (computing) For X11 pseudo-transparency, see pseudo-transparency. ... A pint of American Hefeweizen Hefeweizen, is a variety of wheat beer in which the yeast is not filtered out. ... In optics, transparency is the property of being transparent, or allowing light to pass. ... A substance or object that is opaque is neither transparent nor translucent. ... This article does not cite its references or sources. ... Porter is a beer with a dark colour. ... Schwarzbier, or black beer, is a German dark lager beer with an opaque, black color and a full, chocolatey flavor. ... The foam on top of beer is called a head. ...

Mouthfeel

The feel of a beer in the mouth, both from thickness of the liquid and from carbonation, may also be considered as part of a beer's style. A more dextrinous beer feels thicker in the mouth. The level of carbonation (or nitrogen, in "smooth" beers) varies from one beer style to another. For some beers it may give the beer a thick and creamy feel, while for others it contributes a prickly sensation.

Strength

The strength of the beer can refer to three variables: original gravity, final gravity, and alcohol concentration.

Original gravity, abbreviated OG, is the density of the wort before the beer has begun fermentation. Roughly, it corresponds to the amount of fermentable material in the beer and can be measured in several ways, such as the Plato scale, Baumé scale, Balling scale, Brix scale, or gravity, with Plato and gravity being the most common contemporary measures. Original gravity (OG) usually refers to the density of wort, unfermented beer, usually expressed as a ratio to the density of water (thus for instance 1. ... The exterior of the WORT studio building. ... For other uses, see Fermentation. ... An empirically derived hydrometer scale developed in 1843 by German scientist Karl Balling, and improved by Fritz Plato to measure density of beer wort in terms of percentage of extract by weight. ... A hydrometer scale developed by French pharmacist Antoine Baumé to measure density of various liquids. ... It has been suggested that Öchsle scale and Baumé scale be merged into this article or section. ... Original gravity (OG) usually refers to the density of wort, unfermented beer, usually expressed as a ratio to the density of water (thus for instance 1. ...

The original gravity of a beer was the basis for determining taxation in both England and Scotland from the Industrial Revolution until 20th century, and a legacy of that system remains in the largely arbitrary division of bitter into "bitter", "best bitter", and "extra special bitter" substyles; as well as in the classification of beers by shillings in Scotland. Original gravity (OG) usually refers to the density of wort, unfermented beer, usually expressed as a ratio to the density of water (thus for instance 1. ... For other uses, see England (disambiguation). ... This article is about the country. ... The Industrial Revolution was a major shift of technological, socioeconomic, and cultural conditions that occurred in the late 18th century and early 19th century in some Western countries. ... (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999... Bitter is a British term for a type of beer or pale ale. ... This article is about coinage. ...

In continental Europe, the strength of a beer in degrees Plato is sometimes used by the brewery to distinguish a particular beer produced in a line. For example, Rochefort Brewery produces three beers, all dissimilar in color, flavor, and aroma; and sells them as Rochefort 6, Rochefort 8, and Rochefort 10, the numbers referring to the original gravities of the beers. Westvleteren Brewery, meanwhile, produces three beers, and calls them Blonde, 8, and 12. Continental Europe, also referred to as mainland Europe or simply the Continent, is the continent of Europe, explicitly excluding European islands and, at times, peninsulas. ... The beers of Rochefort Rochefort Brewery (Brasserie de Rochefort) is a Belgian trappist brewery. ... The Westvleteren Brewery (Brouwerij Westvleteren) is a Belgian brewery founded in 1838 inside the Trappist Abbey of Saint Sixtus of Westvleteren in the Belgian municipality of Westvleteren, not far from the hops-producing town of Poperinge. ...

Modern strength classification for tax and regulatory purposes often discriminates by alcohol by volume, abbreviated ABV; or the directly-related measure alcohol by weight. Before the development of modern brewing practices and the understanding of the biochemistry of yeast, the final ABV of a beer could not be controlled to great precision and therefore ABV was useless as a determinant for revenue. Contemporarily, though, ABV is used in Great Britain to determine the duty on beer and cider, and sales of beer and cider above a certain ABV is restricted or prohibited; for example, in the US state of Alabama the sale of beer over 6% ABV is illegal; meanwhile, in Texas, beers below 4% ABV cannot be sold as stout regardless of other stylistic considerations.[1] Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. ... Biochemistry is the study of the chemical processes and transformations in living organisms. ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... This article is about the U.S. State. ... It has been suggested that the section United States from the article Liquor store be merged into this article or section. ... Official language(s) No official language See languages of Texas Capital Austin Largest city Houston Largest metro area Dallas–Fort Worth Metroplex Area  Ranked 2nd  - Total 261,797 sq mi (678,051 km²)  - Width 773 miles (1,244 km)  - Length 790 miles (1,270 km)  - % water 2. ... This article does not cite its references or sources. ...

The final measure of strength, final gravity of the beer, refers to the density of the beer when fermentation has completed. This is a function of the original gravity of the beer, the recipe of the mash and the attenuation of the yeast and determines a large portion of the feel of the beer in the mouth, particularly whether the beer is sweet or dry. The distinction between English and Irish stouts is usually drawn by this, with Irish stouts considered drier; however, absolute final gravity is not so much a determiner as is the final gravity compared to the alcohol content.

Yeast

A variety of different yeasts are used in making beer, most of which are strains of either ale yeast or lager yeast. Different strains impart different flavour and aroma characteristics, and may vary in which complex sugars they can ferment and how high their alcohol tolerance is, both of which are factors in attenuation. Some styles use other microbe types in addition to one of these, such as Lactobacillus or Brettanomyces. For example, the distinctive flavour and aroma of Belgian Abbey ales largely result from the yeast strains used to ferment the beer. There are a few styles, notably lambics, where spontaneous fermentation is used. Top-fermenting yeast, saccharomyces cerevisiae, is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it rises to top of the fermentation vessel. ... Bottom-fermenting yeast, usually of the species saccharomyces uvarum (also known as saccharomyces carlsbergensis), is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it settles to the bottom of the fermentation vessel. ... Traditional wooden Lambic barrels; the L on the barrel indicates the brewery. ...

Grains

For more details on grains as style determinors, see Mash ingredients.

Most beers use barley malt as their primary source of fermentable sugars, and some beer styles mandate it be used exclusively, such as those German styles developed under Reinheitsgebot. Some beer styles can be considered varietals, in the same sense as wine, based on their malt bill.^[1] In brewing, the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain is called mashing. ... The Reinheitsgebot (literally purity requirement) is a regulation that originated in the city of Ingolstadt in the duchy of Bavaria in 1516, concerning standards for the sale and composition of beer. ... Wikipedia does not yet have an article with this exact name. ...

Kilned pale malts form the basis of most beer styles now in production, with styles using other grains as a base, for example bock, which uses Munich malt as a base, distinguished by that. The Rauchbier and Alaskan smoked porter styles are distinguished by the use of smoked malt. Charcoal Kilns, California Gold Kiln, Victoria, Australia Hop kiln. ... In brewing, the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain is called mashing. ... Paulaner Salvator, a doppelbock Bock is a strong lager which has origins in the Hanseatic town Einbeck, Germany. ... Rauchbier (German for smoke beer) is a German beer, typically dark in color and smoky in taste. ...

Some styles use one or more other grains as a key ingredient in the style, such as wheat beer, rye beer, or oatmeal stout. Other grains such as corn and rice make less of a flavour contribution and are used primarily as an added source of fermentable sugars. It has been suggested that Kristall Weissbier be merged into this article or section. ... Rye beer refers to any beer in which rye (generally malted) is substituted for some portion of the barley malt. ... Oatmeal stout has oats added to it during the brewing process. ... Binomial name L. Corn (Zea mays L. ssp. ... For other uses, see Rice (disambiguation). ...

Hops

Hops contribute bitterness, flavour and aroma to a beer in different ways depending on when they are added during the brewing process. How much hop bitterness and aroma is appropriate varies considerably between different beer styles. There are many varieties of hops, some of which are associated with beers from specific regions. For example, Saaz hops are associated with Czech Pilsners, Hallertau and Tettnanger are two of the "noble" hop varieties one expects to find in German beers, and Kent Goldings are an English variety. Species Humulus lupulus L. Humulus japonicus Siebold & Zucc. ...

Water

Water, according to many brewers, is "the most important ingredient in beer"[2]. In particular, two styles of beer are especially noted for their water chemistry: pale ale, for which the process of Burtonisation is widespread; and Pilsener. A typical pale ale Pale ale is a term used to describe a variety of beers which use ale yeast and predominantly pale malts. ... Burtonisation is the act of adding sulphate, often in the form of gypsum, to the water used for the brewing of beer, in order to bring out the flavour of the hops. ... Original Pilsner Urquell Pilsener or pilsner is a pale lager, developed in the 19th century in the city of Pilsen, Bohemia (Plzeň in the Czech Republic). ...

Other ingredients

Fruits and spices are key ingredients in some beer styles. While fruit beers and herb beers are often listed as style categories unto themselves, fruits and spices are sometimes used to contribute to the flavour and aroma profile of other styles. Vegetables have also been used in beers. Honey, molasses, candy sugar, or other fermentable sugars may be added to impart their distinct flavours to a beer. While not an ingredient per se, some brewers have experimented with aging their beer in barrels previously used for bourbon or other distilled spirits, imparting the flavour of both the wood and the spirit to the beer. Bourbon bottle, 19th century Bourbon is an American form of whiskey made from (pursuant to U.S. trade law) at least 51% corn, or maize, (typically about 70%) with the remainder being wheat and/or rye, and malted barley. ...

Alcoholic beverages made from the fermentation of sugars derived from non-grain sources are generally not called "beer," despite being produced by the same yeast-based biochemical reaction. Fermented honey is called mead, fermented apple juice is called cider, fermented pear juice is called perry (sometimes, pear cider) , and fermented grape juice is called wine. Chinese jiu and Japanese sake are made using much the same process as beer with one additional step in the fermentation as well as using rice instead of primarily barley malt. Typical divisions Ascomycota (sac fungi) Saccharomycotina (true yeasts) Taphrinomycotina Schizosaccharomycetes (fission yeasts) Basidiomycota (club fungi) Urediniomycetes Sporidiales Yeasts are a growth form of eukaryotic microorganisms classified in the kingdom Fungi, with approximately 1,500 species described. ... Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... Traditional perry (poiré in French) is bottled champagne-style in Normandy Perry or pear cider is an alcoholic beverage made of fermented pear juice. ... For other uses, see Wine (disambiguation). ... Jiu (Chinese: ; pinyin: ) is the Chinese word that refers to all alcoholic beverages. ... Sake barrels at Itsukushima Shrine. ...

Beer Styles

Standard Reference Method or SRM is a system modern brewers use to measure color intensity or a beer. ... Standard Reference Method or SRM is a system modern brewers use to measure color intensity or a beer. ... Original Pilsner Urquell Pilsener or pilsner is a pale lager, developed in the 19th century in the city of Pilsen, Bohemia (Plzeň in the Czech Republic). ... This article or section does not cite any references or sources. ... Bass is the name of a former brewery and the brand name for several English beers originally but no longer brewed in Burton upon Trent. ... A typical pale ale Pale ale is a term used to describe a variety of beers which use ale yeast and predominantly pale malts. ... Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ... This article does not cite its references or sources. ... Imperial stout, also known as Russian Imperial Stout or Imperial Russian Stout, is a variety of ale that was originally brewed in England for export to the court of the Tsar of Russia. ...

Beer types

Beer styles all fall into two broad types, determined by the time and temperature of the primary fermentation as well as where the yeast sits during fermentation: ales and lagers. As the terminology of brewing arose before the advent of the science of microbiology, "yeast" in this context may refer not only to fungi but to some bacteria, for example Lactobacillus in Berliner Weisse. Divisions Chytridiomycota Zygomycota Ascomycota Basidiomycota The Fungi (singular: fungus) are a large group of organisms ranked as a kingdom within the Domain Eukaryota. ... Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ... Species L. acidophilus L. brevis L. delbrueckii subsp. ... Berliner Weiße is a wheat and barley beer variant brewed exclusively in the area of Berlin, Germany. ...

Ale

Main article: Ale

Ale is beer that is brewed using only top-fermenting yeasts, and is typically fermented at higher temperatures than lager beer (15–23°C, 60–75°F). Ale yeasts at these temperatures produce significant amounts of esters and other secondary flavour and aroma products, and the result is a flavourful beer with a slightly "flowery" or "fruity" aroma resembling but not limited to apple, pear, pineapple, grass, hay, banana, plum or prune. This article does not cite any references or sources. ... This article does not cite any references or sources. ... Top-fermenting yeast, saccharomyces cerevisiae, is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it rises to top of the fermentation vessel. ... Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). ... For other uses, see Fahrenheit (disambiguation). ... A carboxylic acid ester. ... Binomial name Borkh. ... This article does not cite any references or sources. ... For other uses, see Pineapple (disambiguation). ... Cut grass growing on in the Hudson River Park Tall grass growing wild at Lyme Park Grass covered house in Iceland. ... For other uses, see Hay (disambiguation). ... This article or section does not cite its references or sources. ... Species See text. ... Prune refers to any of more than 125 varieties of fruit, most grown for drying. ...

Principal styles of ale include Barley Wine, Belgian Trippel, Belgian Dubbel, Bitter, Amber Ale, Brown Ale, Pale Ale, Porter, Stout, and Wheat beer. Barley wine or Barleywine is a style of strong ale originating in England in the nineteenth century (derived from the March or October beers of the 18th century) but now brewed worldwide. ... Belgian beer comprises the most varied and numerous collection of beers in the world. ... Belgian beer comprises the most varied and numerous collection of beers in the world. ... Bitter is a British term for a type of beer or pale ale. ... North American amber ales are beers which range from light copper to light brown in color (with some termed red ales if the color warrants). ... North American brown ales trace their heritage to American home brewing adaptations of certain northern English beers. ... A typical pale ale Pale ale is a term used to describe a variety of beers which use ale yeast and predominantly pale malts. ... Porter is a beer with a dark colour. ... This article does not cite its references or sources. ... It has been suggested that Kristall Weissbier be merged into this article or section. ...

Spontaneous fermentation

Main article: Lambic

Beers of spontaneous fermentation are ales which use wild yeasts, rather than cultivated ones. All beer was once brewed this way, but by the Middle Ages brewers had learned to crop the yeast from one brew and use it in the next. Only in a few isolated regions were wild yeasts still used. The best-known region where spontaneous fermentation is still the Senne Valley in Belgium, where lambic is produced. Traditional wooden Lambic barrels; the L on the barrel indicates the brewery. ... Traditional wooden Lambic barrels; the L on the barrel indicates the brewery. ...

Lager

Main article: Lager

Lagers are the most commonly consumed type of beer in the world. Lagers are of Central European origin, taking their name from the German lagern ("to store"). Lager yeast is a bottom-fermenting yeast, and typically begins fermentation at 7-12°C (45-55°F) (the "fermentation phase"), and then stored at 0-4°C (30-40°F) (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "crisper" tasting beer. Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ... Lager is a well attenuated beer brewed in cool conditions using a slow-acting brewers yeast, known as a bottom-fermenting yeast, and then stored (or lagered) for a period in cool conditions to clear away particles and certain flavour compounds to produce a clean taste. ... Central Europe The Alpine Countries and the Visegrád Group (Political map, 2004) Central Europe is the region lying between the variously and vaguely defined areas of Eastern and Western Europe. ... Bottom-fermenting yeast, usually of the species saccharomyces uvarum (also known as saccharomyces carlsbergensis), is one of the two types of yeast used in the brewing of beer, so called because when the fermentation process is complete it settles to the bottom of the fermentation vessel. ... A carboxylic acid ester. ...

Modern methods of producing lager were pioneered by Gabriel Sedlmayr the Younger, who perfected dark brown lagers at the Spaten Brewery in Bavaria, and Anton Dreher, who began brewing a lager, probably of amber-red color, in Vienna, Austria, in 1840–1841. With modern improved fermentation control, most lager breweries use only short periods of cold storage, typically 1–3 weeks. Spaten Brewery is a Munich brewery now owned by Spaten-Löwenbräu-Gruppe. ... For other uses, see Bavaria (disambiguation). ... This article lacks information on the subject matters importance. ... “Wien” redirects here. ... 1840 is a leap year starting on Wednesday (link will take you to calendar). ... 1841 is a common year starting on Friday (link will take you to calendar). ...

Most of today's lager is based on the Pilsner style, pioneered in 1842 in the town of Pilsen (Plzeň), in an area of the Austrian monarchy now located in the Czech Republic. The modern Pilsner lager is light in colour and high in carbonation, with a strong hop flavour and an alcohol content of 3–6% by volume. The Pilsner Urquell or Heineken brands of beer are typical examples of pilsner beer. Pilsener or pilsner is a type of lager beer. ... The title given to this article is incorrect due to technical limitations. ... Alcohol by volume (ABV) is an indication of how much alcohol (expressed as a percentage) is included in an alcoholic beverage. ... This article or section does not cite any references or sources. ... Heineken (or Heineken Brouwerijen) is a Dutch beer brewer, established in 1863 when Gerard Adriaan Heineken purchased a brewery in Amsterdam. ...

Principal styles of lager include American-style lager, Bock, Dunkel, Helles, Märzen, Oktoberfest, Pilsner, Schwarzbier and Vienna lager. American-style lager beer is a common variety of beer, a type of pale lager, traditionally made and drunk in North America, but also popular in much of the rest of the world. ... Paulaner Salvator, a doppelbock Bock is a strong lager which has origins in the Hanseatic town Einbeck, Germany. ... Dunkel (or dunkles) is a style of dark German lager beer. ... Helles is a Bavarian style beer, a type of lager, and the most popular beer in Munich. ... Märzen is a traditional bottom fermented Austrian Lager based on the Schwechater Lagerbier developed in 1837 by Anton Dreher. ... This article needs additional references or sources for verification. ... Pilsener or pilsner is a type of lager beer. ... Schwarzbier, or black beer, is a German dark lager beer with an opaque, black color and a full, chocolatey flavor. ... Vienna lager is a style of lager beer. ...

Hybrid beers

Hybrid or mixed style beers use modern techniques and materials instead of, or in addition to, traditional aspects of brewing. Although there is some variation among sources, mixed beers generally fall into the following categories:

• Steam beers were invented by German immigrants living in California and are made with bottom-fermenting (lager) yeasts, but fermented at warmer (ale) temperatures. The name "steam beer" is a trademark of the Anchor Brewing Company, though other brewers brew this beer under the designation "California common".

• Fruit and vegetable beers are mixed with some kind of fermentable fruit or vegetable adjunct during the fermentation process, providing obvious yet harmonious qualities.
• Herb and spiced beers add herbs or spices derived from roots, seeds, fruits, vegetables or flowers instead of, or in addition to hops.
• Wood-aged beers are any traditional or experimental beer that has been aged in a wooden barrel or have been in contact with wood (in the form of chips, cubes or "beans") for a period of time (Oak is the most common). Often, the barrel or wood will be treated first with some variety of spirit or other alcoholic beverage--bourbon, scotch and sherry are common.
• Smoked beers are any beer whose malt has been smoked. A smoky aroma and flavour is usually present. The most traditional examples of this style are the Rauchbiers of Bamberg, Germany. However, many brewers outside of Germany--most notably American craft brewers--have been adding smoked malt to porter beers, Scotch ale and a variety of other styles.

Steam beer may be defined as a highly effervescent beer made by brewing lager yeasts at ale fermentation temperatures. ... Anchor Steam Beer 12 oz. ... Magic Hat #9 fruit beer in a mug. ... For other uses, see Fruit (disambiguation). ... A plate of vegetables Vegetable is a culinary term which generally refers to an edible part of a plant. ... In beer making and homebrewing, an adjunct is an ingredient other than water, barley, hops, and yeast. ... Spiced beer is a beer containing the flavors of one or more spices. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... For other uses, see Spice (disambiguation). ... ROOT is an object-oriented software package developed by CERN. It was originally designed for particle physics data analysis and contains several features specific to this field, but it is also commonly used in other applications such as astronomy and data mining. ... A ripe red jalapeño cut open to show the seeds For other uses, see Seed (disambiguation). ... Look up flower in Wiktionary, the free dictionary. ... Species Humulus lupulus L. Humulus japonicus Siebold & Zucc. ... Traditional wooden barrels in Cutchogue Modern stainless steel beer barrels—also called casks or kegs—outside the Castle Rock microbrewery in Nottingham, England For other uses, see Barrel (disambiguation). ... Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus (from Latin oak tree), and some related genera, notably Cyclobalanopsis and Lithocarpus. ... Smoked beer is a type of beer, named for its distinctive smoke flavor. ... Bamberg is a town in Bavaria, Germany. ... Malted barley Malting is a process applied to cereal grains, in which the grains are made to germinate and then are quickly dried before the plant develops. ... Porter is a beer with a dark colour. ... Scotch Ale is the name given to a Strong Pale Ale believed to have originated in Edinburgh in the 19th century. ...

Beer style chart

There is currently no global agreement on how many different beer styles there are, nor which styles belong in which family, but here is a diagram of some styles.

Image File history File links Beer_types_diagram. ...

Other fermented drinks based on cereals

• Bouza
• Boza
• Bozo
• Cauim
• Chhaang
• Chicha
• Gruit
• Kvass
• Oshikundu
• Pulque
• Sahti
• Sulima

A glass of boza. ... Cauim is a traditional alcoholic beverage of the Native American populations of Brazil, since pre-Columbian times. ... Chhaang or chang (Nectar of Gods)is a popular alcoholic beverage in the eastern Himalayas. ... Chicha is a Spanish word for any variety of fermented beverage. ... Gruit (or sometimes grut) is an old fashioned herb mixture used for bittering and flavouring beer, before the extensive use of hops. ... A glass of mint kvass. ... Pulque, or octli, is an alcoholic beverage made from the fermented juice of the maguey, and is a traditional native beverage of Mesoamerica. ... Finlandia Sahti, finnish sahti label Sahti is a traditional beer from Finland made from a variety of grains, malted and unmalted, including barley, rye, wheat, and oats; sometimes bread made from these grains is fermented instead of malt itself. ...

Bibliography

• Jackson, Michael - The World Guide To Beer 1977
• Cornell, Martyn - Beer - The Story of the Pint 2003
• Arnold, John - Origin and History of Beer and Brewing 1911
• Almqvist, Bo - The Viking Ale and the Rhine Gold 1965
• Eckhardt, Fred - The Essentials of Beer Style: A Catalog of Classic Beer Styles for Brewers and Beer Enthusiasts 1989
• Rhodes, Christine P. - The Encyclopedia of Beer 1995

See also

• History of beer

Alulu Tablet - a receipt for best beer from 2050 BC in the ancient Kingdom of Ur Beer is one of the oldest beverages humans have produced, dating back to at least the 5th millennium BC and recorded in the written history of Ancient Egypt and Mesopotamia. ...

References

Paulaner Salvator, a doppelbock Bock is a strong lager which has origins in the Hanseatic town Einbeck, Germany. ... The City of Boulder ( , Mountain Time Zone) is a home rule municipality located in Boulder County, Colorado, United States. ...

External links

• The history of British beer styles
• The history of lager styles
• Michael Jackson's Beer Styles Index