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List Of Beer Styles
Beer style is a term used to differentiate and categorize beers by various factors, including appearance, flavour, ingredients, production method, history, or origin. The term ''beer style'' and the structuring of world beers into defined categories is largely based on work done by writer Michael James Jackson in his 1977 book ''The World Guide To Beer''. Fred Eckhardt furthered Jackson's work, publishing ''The Essentials of Beer Style'' in 1989. There is no universally agreed list of beer styles, as different countries and organisations have different sets of criteria. Organisers of beer competitions such as the Campaign for Real Ale's (CAMRA) Champion Beer of Britain, the Beer Judge Certification Program (BJCP) local homebrewing competitions, the Brewers Association's World Beer Cup, and the Brewing Industry International Awards have categories in which beers are judged. The categories are varied and include processes or ingredients not usually regarded as defining beer style ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BJCP
The Beer Judge Certification Program (BJCP) is a non-profit organization formed in 1985 to recognize beer tasting and evaluation skills. The BJCP certifies and ranks beer judges through an examination and monitoring process. Purpose The BJCP has three functions within the US beer community. First, it provides a standards-based organization supplying qualified judges to both amateur and commercial brewing competitions designed to promote the appreciation of beer styles and their accurate production by brewers. The BJCP tracks members' participation as judges, organizers, or stewards in BJCP-sanctioned brewing competitions and awards continuing education units for participation. The BJCP also publishes style guidelines categorizing beer, mead, and cider styles. These guidelines are used in both the examination of Judges by the BJCP and, voluntarily, by brewing competition organizers; the BJCP also encourages prospective test-takers to study the available literature on styles and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doppelbock
Bock is a strong beer in Germany, usually a dark lager. Several substyles exist, including: *Doppelbock (''Double Bock''), a stronger and maltier version *Eisbock (''Ice Bock''), a much stronger version made by partially freezing the beer and removing the ice that forms *Maibock (''May Bock''), a paler, more hopped version generally made for consumption at spring festivals. Due to its lighter color, it is also referred to as Heller Bock; from German ''hell'' (bright, light in color). *Weizenbock (''Wheat Bock''), a wheat beer made from 40–60% wheat History The style now known as ''Bock'' was first brewed in the 14th century in the Hanseatic town of Einbeck in Lower Saxony. The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "Bock". A goat often appears on bottle labels. Bock is historically associated with specia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dortmunder Export
Dortmunder Export or Dortmunder is a pale lager originally brewed by Dortmunder Union in Dortmund, Germany, in 1873. It is a soft-textured beer influenced by the Pilsner lager brewed in Pilsen. History After World War II, Export was the most popular type of beer in Germany until 1970, when it was supplanted by Pils. Its fortunes have revived a little since its low point of the late 1990s. In 2008, just under 10% of the beer sold in German shops was Export. Dortmund style beers Fred Eckhardt in ''A Treatise on Lager Beers'', published in 1969, set out the view that Dortmunder is a distinctive enough pale lager to be classed as a separate beer style. Michael Jackson and Roger Protz continued the trend, although with a certain faint heart, uneasy at pinning down exactly the distinctive nature of the beer. Brewers outside of Germany who brew beers they term Dortmunder will tend to brew a pale lager with a soft, rounded character. See also *Dortmunder Actien Brauerei *German ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Ale
Cream ale is a style of American beer which is light in color and well attenuated, meaning drier and with a somewhat higher alcohol content than regular beer. First crafted in the mid-1800s at various breweries in the United States, cream ale remained a very localized form with different styles until the early 20th century. During Prohibition in the United States, a great number of Canadian brewers took up brewing cream ale, refining it to some degree. Following the end of Prohibition, cream ale from Canada became popular in the United States and the style was produced anew in both nations. Style Cream ale is related to pale lager. They are generally brewed to be light and refreshing with a straw to pale golden color. Hop and malt flavor is usually subdued but like all beer styles it is open to individual interpretation, so some breweries give them a more assertive character. Despite the name, cream ales do not contain any dairy products. While cream ales are top-fermente ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steam Beer
Steam beer is a highly effervescent beer made by fermenting lager yeasts at warmer ale yeast fermentation temperatures. It has two distinct but related meanings: *Historic steam beer produced in California, and in the East at the James River Steam Brewery in Richmond, Virginia from the mid-19th century to the mid-20th century; *Modern California common beer, a competition category name for the beer family, which includes steam beers such as Anchor Steam beer. Historic steam beer comes from Bavaria Germany 1830, popularly associated with San Francisco and the U.S. West Coast, was brewed with lager yeast without the use of true refrigeration (by ice or mechanical means). It was an improvised process, originating out of necessity, perhaps as early as the Gold Rush and at least 1860 in Nevada. It was considered a cheap and low-quality beer, as shown by references to it in literature of the 1890s and 1900s. Modern steam beer, also known as ''California common beer'', was originate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Ale
Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, though the term has a rather different meaning today. 18th century brown ales were lightly hopped and brewed from 100% brown malt. Today there are brown ales made in several regions, most notably England, Belgium and America. Other than being top-fermented and having a darker colour than pale beers, brown ales share little in common in terms of flavour profile. Beers termed brown ale include sweet, low alcohol beers such as Manns Original Brown Ale, medium strength amber beers of moderate bitterness such as Newcastle Brown Ale, and malty but hoppy beers such as Sierra Nevada Brown Ale. History In the 18th century, British brown ales were brewed to a variety of strengths, with original gravities (OG) ranging from around 1.060 to 1.090. Around 1800, brewers stopped producing these types of beers as th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bock
Bock is a strong beer in Germany, usually a dark lager. Several substyles exist, including: *Doppelbock (''Double Bock''), a stronger and maltier version *Eisbock (''Ice Bock''), a much stronger version made by partially freezing the beer and removing the ice that forms *Maibock (''May Bock''), a paler, more hopped version generally made for consumption at spring festivals. Due to its lighter color, it is also referred to as Heller Bock; from German ''hell'' (bright, light in color). *Weizenbock (''Wheat Bock''), a wheat beer made from 40–60% wheat History The style now known as ''Bock'' was first brewed in the 14th century in the Hanseatic town of Einbeck in Lower Saxony. The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "Bock". A goat often appears on bottle labels. Bock is historically associated with spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blonde Ale
Pale ale is a golden to amber coloured beer style brewed with pale malt. The term first appeared around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop quantities have resulted in a range of tastes and strengths within the pale ale family. History Coke had been first used for dry roasting malt in 1642, but it was not until around 1703 that the term ''pale ale'' was first applied to beers made from such malt. By 1784, advertisements appeared in the ''Calcutta Gazette'' for "light and excellent" pale ale. By 1830, the expressions ''bitter'' and ''pale ale'' were synonymous. Breweries tended to designate beers as "pale ales", though customers would commonly refer to the same beers as "bitters". It is thought that customers used the term ''bitter'' to differentiate these pale ales from other less noticeably hopped beers such as porters and milds. By the mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitter (beer)
Bitter is an English style of pale ale that varies in colour from gold to dark amber, and in strength typically from 3% to 5.5% alcohol by volume. History The term "bitter" has been used in England to describe pale ale since the early 19th century. Although brewers used the term "pale ale", before the introduction of pump clips, customers in public houses would ask for "bitter" to differentiate it from mild ale; by the end of the 19th century, brewers had begun to use the term as well. During the 20th century, bitter became the most popular type of draught beer sold in British pubs and has been described as "the national drink of England". In Scotland, bitter is known as either "light" or "heavy" depending on the strength, colour and body. Bitter is traditionally cask conditioned and either dispensed by gravity through a tap in the cask or by a beer engine at "cellar temperature" of 11° to 14° Celsius (50° to 55° Fahrenheit). The popularity of craft brewing in North Amer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bière De Garde
Bière de Garde ("beer for keeping") is a strong pale ale or keeping beer traditionally brewed in the Nord-Pas-de-Calais region of France. These beers were originally brewed in farmhouses (they are known as Farmhouse ales) during the winter and spring, to avoid unpredictable problems with the yeast during the summertime. Farmhouse production is now supplemented by commercial production, although most Bière de Garde brewers are small businesses. Typically, beers of this tradition are of a copper colour or golden colour, and as the name suggests the origins of this style lies in the tradition that it was matured or cellared for a period of time once bottled (and most sealed with a cork), to be consumed later in the year, akin to a Belgian Saison. Most varieties are top-fermented and unfiltered, although bottom-fermented and filtered versions exist. Particularly authentic products, using only regional ingredients, are entitled to use the ''Appellation d'origine contrôlée'', "Pas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berliner Weisse
Berliner Weisse (German: Berliner Weiße, ) is a cloudy, sour beer of around 5% alcohol by volume. It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century. It can be made from combinations of malted barley and wheat, with the stipulation that the malts are kilned at very low temperatures or even air-dried to minimise colour formation. The fermentation takes place with a mixture of yeast (Saccharomyces cerevisiae and Brettanomyces) and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of Berliner Weisse.Annemüller, Gerolf. Die Berliner Weisse: ein Stück Berliner Geschichte. VLB Berlin, 2008. By the late 19th century, Berliner Weisse was the most popular alcoholic drink in Berlin, with up to fifty breweries producing it. By the late 20th century, there were only two breweries left in Berlin producing the beer. History Most beer authorities trace the origins of Berliner We ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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