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ALES
Ales are made using the top fermented yeast Saccharomyces cerevisiae.
Top fermenting yeasts.The top fermenting yeasts perform at warmer
temperatures than do yeasts used to brew lager beer, and their
byproducts are more evident in taste and aroma. Fruitiness and esters
are often part of an ale's character.

Barley Wine -- Color is copper to medium brown. Malty sweetness. Ý
Fruity, estery character. Diacetyl (butterscotch flavor) can be low
medium. Bitterness is medium to high. May have hop aroma and flavor.
Alcohol taste.

Belgian-Style Specialties

Flanders Brown -- Color is copper to brown. Slight sourness and
spiciness. Fruity, estery character. Low diacetyl (butterscotch
flavor) is acceptable. Bitterness low to medium. No hop flavor or
aroma.
Dubbel -- Color is dark amber to brown. Sweet, malty, nutty aroma.
Can have low diacetyl (butterscotch flavor). Bitterness low. Medium
to full body. Can have faint hop aroma.
Trippel -- Light, pale color. Light malty and hop aroma; Neutral hop
to malt balance. Finish may be sweet. Medium to full body. Mild
alcohol taste.
Belgian Ale -- Pale color. Bitterness is subdued. Light to medium
body. Low malt aroma. Slight acidity is acceptable, as is low
diacetyl (butterscotch flavor).
BelgianStrong Ale -- Color is pale to dark brown. Alcohol taste. Can
taste vinous. Darker beers are colored with candy sugar. Full body.
Lambic-style Ale -- Intensely and cleanly sour. No hop bitterness,
flavor or aroma. Fruity, estery character, and uniquely aromatic.
Malted barley and unmalted wheat. Stale, old hops used. Cloudiness is
acceptable. Effervescent.
Faro -- A lambic with sugar and sometimes caramel. Pale to light
amber.
Gueuze -- Unflavored lambic. Pale color. Often very dry. Diacetyl
(butterscotch flavor) is very low.
Framboise (rasberry), Kriek (cherry), P&iacuteche (peach) --
Traditional, fermented flavored lambics. Fruity flavor. Aroma and
color intense. Sourness dominates. They are often very dry.
White -- Unmalted wheat and malted barley. Oats are acceptable. May
be spiced with coriander and orange ` peel. Traditional hop flavor
and aroma are desired. Low to medium bitterness. Low to medium body.
Low diacetyl (butterscotch flavor) is acceptable, as are low to
medium esters.

Brown Ale

English Brown -- Color is medium to dark brown. Sweet and malty. Low
bitterness. Hop flavor and aroma are low. Some fruitiness and esters.
Medium body. Low diacetyl (butterscotch flavor) is acceptable.
English Mild -- Medium to very dark brown color. Low hop bitterness,
flavor and aroma. Mild maltiness. Light body. Low alcohol. Low
esters.
American Brown -- Medium to dark brown. High hop bitterness, flavor
and aroma. Medium maltiness and body. Low diacetyl (butterscotch
flavor) is acceptable.


English-style Pale Ale

Classic English Pale Ale --Color is pale to deep amber or copper. Low
to medium maltiness. High hop bitterness. Medium hop flavor and
aroma. Uses English hop such as Goldings, Fuggles, etc. Fruity,
estery character. Low diacetyl (butterscotch flavor) is acceptable.
Medium body.
India Pale Ale --Pale to deep amber or copper color. Medium body.
Medium maltiness. High hop bitterness. Medium to high hop flavor and
aroma. Fruity, estery character. Alcohol strength evident. Low
diacetyl (butterscotch flavor) is okay.

American Style Ale

American Pale Ale -- Color is pale to deep amber, reddish or copper.
Low to medium maltiness. High hop bitterness. Medium hop flavor and
aroma. Use of American hops such as Cascade, Willamette, Centennial,
etc. Fruity, estery character. Low diacetyl (butterscotch flavor) is
acceptable. Medium body.
American Amber Ale -- Color ranges from light copper to light brown.
Uses American varietal hops to produce a high hop bitterness, flavor
and aroma. Medium to high maltiness. Medium to low caramel character.
Medium body. Low levels of fruity-ester flavor and aroma are
acceptable. Diacetyl (butterscotch flavor) should be absent or barely
perceived. Chill haze is allowable at cold temperatures.
American Wheat -- Color is pale to amber. Light to medium body. Low
to medium bitterness. Malt and hop flavor and aroma are okay. Low to
medium fruitiness and esters. Low diacetyl (butterscotch flavor) is
acceptable. Lager yeast may be used.
English Bitter -- Color is gold to copper. Low carbonation. Medium
bitterness. Hop flavor and aroma evident or not. Low to medium
maltiness. Light to medium body. Low to medium diacetyl (butterscotch
flavor) is okay. Fruity, estery character may be present.
English Extra Special -- Strong bitter. Maltiness evident. Hop
bitterness balanced with malt sweetness.


Scottish Ale

Scottish Light -- Color is gold to amber. Low carbonation. Low
bitterness. Hop flavor and aroma evident or not. Medium maltiness.
Medium body. Low to medium diacetyl (butterscotch flavor) is okay as
is fruity, estery character. May be faintly smoky.
Scottish Heavy -- Gold to amber or dark brown color. Low carbonation.
Low bitterness. Hop flavor and aroma. Medium body. Low to medium
diacetyl (butterscotch flavor) is okay, as is fruity, estery
character acceptable, as is faint smoky character.
Scottish Export -- Gold to amber or dark brown color. Low
carbonation. Low to medium bitterness. May or may not have hop flavor
and aroma. High maltiness. Medium to high body. Low to medium
diacetyl (butterscotch flavor) is okay. Fruity, estery character
acceptable, as is faint smoky character.

Porter

Robust Porter -- Black color. No roasted barley character. Sharp
bitterness of black malt, without much burnt or charcoal-like flavor.
Medium to full body. Malty sweetness. Hop bitterness medium to high.
Zero to medium hop flavor and aroma. Fruity, estery character is
okay, as is low diacetyl (butterscotch flavor) .
Brown Porter -- Medium to dark brown color. No roasted barley or
strong burnt malt character. Light to medium body. Low to medium malt
sweetness. Medium hop bitterness. No to medium hop flavor and aroma.
Fruity, estery character is okay, as is low diacetyl (butterscotch
flavor).


English and Scottish Strong Ale

English Old Ale/ Strong Ale -- Light amber to deep amber or copper
color. Medium to full body. Malty. Hop bitterness apparent but not
aggressive; flavor and aroma can be assertive. Fruitiness and esters
are high. Alcohol strength recognizable. Low diacetyl (butterscotch
flavor) is okay.
Strong " Scotch " Ale -- Similar to English Old/Strong Ale. Deep
copper to very black. Stronger, malty character. Hop bitterness low.
Diacetyl (butterscotch flavor) medium to high.

Stout

Classic Dry Stout -- Black opaque color. Light to medium body. Medium
to high hop bitterness. Roasted barley (coffeelike) character
required. Sweet maltiness and caramel malt evident. No hop flavor or
aroma. Slight acidity/sourness is okay. Low to medium alcohol.
Diacetyl (butterscotch flavor) low to medium.
Sweet Stout -- Black opaque color. Overall sweet character. Medium to
full body. Hop bitterness low. Roasted barley (coffeelike) character
mild. No hop flavor or aroma. Sweet malty and caramel evident. Low to
medium alcohol. Low diacetyl (butterscotch flavor) okay.
Imperial Stout -- Color is dark copper to black. Hop bitterness,
flavor and aroma medium to high. Alcohol strength evident. Rich
maltiness. Fruity, estery character is okay. Full bodied. Low
diacetyl (butterscotch flavor) is okay.



LAGERS
Lager beers are produced with bottom fermenting yeast strains,
Saccharomyces uvarum (or carlsbergensis) at colder fermentation
temperatures than ales. This cooler environment inhibits the natural
production of esters and other byproducts, creating a crisper tasting
product.

Bock

Traditional German Bock -- Copper to dark brown color. Full body.
Malty sweet character predominates in aroma and flavor with a hint of
total chocolate. Low bitterness. Low hop flavor; traditional type is
okay. No hop aroma. No fruitiness or esters. Low to medium diacetyl
(butterscotch flavor) is okay.
Helles (Light) Bock -- Pale to amber color. Other characters same as
dark bock without the chocolate character.
Doppelbock -- Color is light to very dark, amber to dark brown. Very
full body. Malty sweetness evident in aroma and flavor can be
intense. High alcohol flavor. Slight fruitiness and esters are okay,
but not desirable. Low bitterness. low hop flavor of a traditional
type is okay. No hop aroma. Low diacetyl (butterscotch flavor) is
okay.


Bavarian Dark

Munich Dunkel -- Copper to dark brown color. Medium body. Nutty,
toasted, chocolatelike, malty sweetness in aroma and flavor. Medium
bitterness. Hop flavor and aromas of a traditional type is okay. No
fruitiness or esters. Low diacetyl (butterscotch flavor) is okay.
Schwarzbier -- Dark brown to black color. Medium body. Roasted malt
evident. Low sweetness in aroma and flavor. Low to medium bitterness.
Low bitterness from roast malt. Hop flavor and aroma of a traditional
type is okay. No fruitiness, esters or diacetyl (butterscotch
flavor). Alcohol warmth is evident.
Dortmund/Export -- Pale to golden color. Medium body. Medium, malty
sweetness. Medium bitterness. Hop flavor and aroma of a traditional
type is okay. No fruitiness, esters or diacetyl (butterscotch
flavor). Alcohol warmth is evident.
Munich Helles -- Color is pale to golden. Medium body. Medium, malty
sweetness. Low bitterness. Hop flavor and aroma of a traditional type
is okay. No fruitiness or esters. Low diacetyl (butterscotch flavor)
is okay.

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Classic Pilsner

German -- Color is pale to golden. Light to medium body. High hop
bitterness. Medium hop flavor and aroma, traditional type. Low
maltiness in aroma and flavor. No fruitiness or esters. Very low
diacetyl (butterscotch flavor) is okay.
Bohemian -- Pale to golden color. Light to medium body. medium to
high bitterness. Low to medium hop flavor and aroma of a traditional
type. Low to medium ,maltiness in aroma and flavor. No fruitiness or
esters. Low diacetyl (butterscotch flavor) is okay.

American Lager

American Standard -- Very pale color. Light body. Very low
bitterness. Low malt aroma and flavor. Low hop aroma and flavor is
okay. No fruitiness, esters or diacetyl (butterscotch flavor).
Effervescent.
American Light Lager -- Title used in reference to caloric
content, "light" beers must have at least 25% fewer calories than the
regular version of that beer, according to FDA regulations. Must
comply with packaging labeling standards. Extremely pale. Light body.
Highly effervescent. Very low bitterness. Low malt aroma and flavor.
Low hop aroma and flavor is okay. No fruitiness, esters or diacetyl
(butterscotch flavor).
American Premium -- Very pale to golden color. Light body. low to
medium bitterness. Low malt aroma and flavor is okay. Low hop flavor
or aroma is acceptable. No fruitiness, esters or diacetyl
(butterscotch flavor). Effervescent.
Dry -- Color is pale to golden. Light body. Low to medium bitterness.
Low malt aroma and flavor. Low hop aroma and flavor. No fruitiness,
esters or diacetyl (butterscotch flavor). Effervescent. No lingering
bitterness.
Cream Ale/Lager -- Very pale color. Light body. Low to medium
bitterness. Low hop flavor or aroma is okay. Low fruitiness and
esters is acceptable. Effervescent. May utilize ale or lager yeasts
or a combination of both.
American Dark -- Color is deep copper to dark brown. Light to medium
body. Low bitterness. Low malt aroma or flavor is okay as is low hop
flavor or aroma. No fruitiness or esters. Very low diacetyl
(butterscotch flavor) is okay. Effervescent.

Vienna/Oktoberfest/M&aumlrzen



Vienna -- Color is amber to deep copper or light brown. Toasted malt

aroma and flavor. Low malt sweetness. Light to medium body. Hop

bitterness of a traditional type is low to medium. Low hop flavor and

aroma of a traditional type is okay. No fruitiness or esters. Low

diacetyl (butterscotch flavor) is okay.

Oktoberfest/M&aumlrzen -- Amber to deep copper or orangish color.

Malty sweetness, toasted malt aroma and flavor dominant. Medium body.

Low to medium bitterness. Low hop flavor and aroma of a traditional

type is okay. No fruitiness, esters or diacetyl (butterscotch flavor).





MIXED STYLES

Beers of these styles are fermented and/or aged with a mixed

tradition of ale or lager and can be brewed as either.





California Common -- Color is pale to deep amber. Bitterness is

medium to high. Medium to high hop flavor with medium hop aroma. Dry.

Moderately effervescent. Toasted caramellike maltiness in aroma and

flavor. Typically fermented warm (ale temperatures) using lager

yeasts. Slight esters are acceptable. Often fermented in shallow

vessels.



German Style Ale



Dusseldorf-Style Altbier -- Color is copper to dark brown. Bitterness

is medium to high. Very low hop flavor, and no hop aroma. Light to,

medium body. Low fruitiness and esters. Traditionally fermented warm

but aged at cold temperatures. Very low diacetyl is okay. ( Another

definition: German Altbier uses a top-fermenting yeast; has

pronounced hop aroma obtained with noble aroma hops; has medium to

high body and a fruity, estery flavor because of the top yeast and

warm fermenting temperature.)

Kolsch -- Pale gold color. Low hop flavor and aroma. Medium

bitterness. Light to medium body. Slightly dry, winy palate. Malted

wheat is okay. Lager or ale yeast or a combination is used.

Fruit Beer -- Any ale or lager made with fruit. The character of the

fruit should be evident in the beer's color, flavor and aroma. Body,

color, hop character, and strength can vary greatly to.



Wheat Beer (ale)



Berliner Weisse -- Color is pale. Light body. Dry. Sharp lactic

sourness. Fruity, estery character. Utilizes between 60 to 70 percent

malted wheat. Very low bitterness. No hop flavor or aroma. No

diacetyl (butterscotch flavor). Effervescent.

German-Style Weizen/Weissbier -- Pale to golden color. Light to

medium body. About 50 percent wheat malt. Clovelike, slightly banana

character. Fruity, estery tones. Phenolics tasting like clove,

vanilla, nutmeg, smoke and cinnamon are acceptable. Mild sourness is

okay. Cloudiness is okay. Low bitterness. Low hop flavor and aroma

are okay. No diacetyl (butterscotch flavor). Highly effervescent.

Dunkelweizen -- Color is rusty brown to dark brown. Medium body. At

least 50% wheat malt. Estery tones and phenolic character are

present. Mild sourness okay. Low hop flavor and aroma. No diacetyl

(butterscotch flavor). Highly effervescent. Usually uses dark barley

malts in conjunction with dark cara or color malts.

Weizenbock -- Commonly brewed for the holiday season. Color can be

pale or dark. High starting specific gravity and alcohol content.

Medium malt sweetness balanced by medium phenolic and estery

elements. Low hop flavor and bitterness. Highly effervescent.

MEAD

Meads are produced by the fermentation of honey, water, yeast and

optional ingredients such as fruit, herbs, and/or spices. According

to final gravity, they are categorized as: dry (0.996 to 1009);

medium (1010 to 1019); or sweet (1020 or higher). Wine, Champagne,

sherry, mead, ale or lager yeasts may be used.





Traditional Mead



Sparkling --Effervescent. Dry, medium or sweet. Light to medium body.

No flavors other than honey, which gives a honey character and aroma.

Low to fruity acidity. Color depends on honey type. Absence of harsh

and stale character.

Still --No effervescence. Dry, medium sweet or very sweet. Light to

full body. Honey character in aroma and flavor. Low to fruity

acidity. Absence of harsh or stale character.







Beer Ingredients



Malt

Malt is the heart and soul of a beer, the determining factor in its

essential character -- its color, body, flavor, and strength. Like

spinning straw into gold, the malting process transforms barley into

aromatic malt, full of the fermentable sugars needed to feed hungry

yeast cells.



Barley

The process itself has been the same for nearly six millennia: the

barley is soaked in water until germination occurs, the partially

sprouted grain is then kiln-dried and roasted. The finished product --

the grains of roasted malt -- look like tiny coffee beans. The heat

used to dry the malted grain creates the final aroma, flavor, and

color of the malt. Depending on the heat and duration of the

roasting, the final malt product could produce anything from a straw

gold pilsner to an opaque black stout. As a general principle, the

more malt used in the brewing, the more flavorful the beer.



Hops

Hops contribute to a beer's flavor and aroma and serve as a natural

preservative. The acids contained in the hop flowers give beer its

bitterness; their oils endow a delicate floral aroma. Over 100 hop

varieties are grown throughout the world, but if you're searching for

a heady aroma and a spicy taste, look for a beer brewed with the

choicest hops in the world - hop varieties known as Noble hops.



Growing hops for beer is much like growing grapes for wine -- the

soil, the climate, and the farmer's care of the vines greatly affect

the taste and aroma of the delicate hop flowers. Noble hops have been

cultivated for centuries, defining beer through the ages.



Yeast

Yeast plays a very important role in the brewing of beer -- it

defines whether a brew is classified as a lager or an ale. A yeast

strain called

Saccharomyces carlsbergensis produces smooth, elegant lagers; another

strain, Saccharomyces cerevisiae, makes hearty, robust ales.



Yeast is responsible for producing the alcohol contained in the beer,

as well as its natural carbonation. The yeast consumes the sugars

from the malt and converts them into carbon dioxide and alcohol. In

fact, you could say that brewers merely make food for yeast -- the

yeast makes the beer.



Water

Contrary to popular belief, water is actually the least important

ingredient in beer. As long as it is clean, it is fine for brewing.

Historically, the water supply available to brewers determined which

styles of beer they could brew. However, with modern water treatment

capabilities, the mineral content in water can be tuned to meet the

needs of any style of beer.