Beer styles differentiate and categorise
beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
s by colour, flavour, strength, ingredients, production method, recipe, history, or origin.
The modern concept of beer styles is largely based on the work of writer
Michael Jackson
Michael Joseph Jackson (August 29, 1958 – June 25, 2009) was an American singer, songwriter, dancer, and philanthropist. Dubbed the "King of Pop", he is regarded as one of the most significant cultural figures of the 20th century. Over a ...
in his 1977 book ''The World Guide To Beer''.
[Michael Jackson's Beer Hunter - How to save a beer style](_blank)
/ref> In 1989, Fred Eckhardt
Otto Frederick Eckhardt (May 10, 1926 – August 10, 2015) was an American brewer, homebrewing advocate, and writer. Eckhardt is best remembered as a pioneer in the field of beer journalism, publishing a series of articles and books on the topic, ...
furthered Jackson's work publishing ''The Essentials of Beer Style''. Although the systematic study of beer styles is a modern phenomenon, the practice of distinguishing between different varieties of beer is ancient, dating to at least 2000 BC.
What constitutes a beer style may involve provenance, local tradition, ingredients, aroma, appearance, flavour and mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is ...
. The flavour may include the degree of bitterness of a beer due to bittering agent
A bittering agent is a flavoring agent added to a food or beverage to impart a bitter taste, possibly in addition to other effects. While many substances are bitter to a greater or lesser degree, a few substances are used specifically for their bi ...
s such as hops, roasted barley, or herbs; and the sweetness from the sugar present in the beer.
Types
Many beer styles are classified as one of two main types, ale
Ale is a Type of beer, type of beer brewed using a Warm fermentation, warm fermentation method, resulting in a sweet, full-bodied and fruity taste. Historically, the term referred to a drink brewed without hops.
As with most beers, ale typicall ...
s and lager
Lager () is beer which has been brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German for "storage" ...
s, though certain styles may not be easily sorted into either category. Beers classified as ales are typically made with yeasts
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
that ferment at warmer temperatures, usually between , and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
s. Lagers utilize yeasts that ferment at considerably lower temperatures, around , and have the ability to process raffinose
Raffinose is a trisaccharide composed of galactose, glucose, and fructose. It can be found in beans, cabbage, brussels sprouts, broccoli, asparagus, other vegetables, and whole grains. Raffinose can be hydrolyzed to D-galactose and sucrose by ...
, a complex sugar created during fermentation. These yeasts collect at the bottom of the fermenting beer and are therefore referred to as bottom-fermenting yeasts. Lagers constitute the majority of beers in production today.
Some beers are spontaneously fermented from wild yeasts, for example the lambic
Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers ...
beers of Belgium.
Additional markers are applied across styles. The terms "imperial" or "double" are used interchangeably for a higher-alcohol version of a particular style. Originally applied to Imperial stout
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.
The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscript ...
s, a high-alcohol style of stout
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.
The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscript ...
brewed in England for export to Imperial Russia
The Russian Empire was an empire and the final period of the List of Russian monarchs, Russian monarchy from 1721 to 1917, ruling across large parts of Eurasia. It succeeded the Tsardom of Russia following the Treaty of Nystad, which ended th ...
, the term imperial can now be applied to any style name to indicate a higher alcohol content. "Double", meaning the same thing, originated with the dubbel
The term dubbel (also double) is a Belgian Trappist beer naming convention. The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861.Jef van den ...
style of Trappist beer
Trappist beer is brewed by Trappist monks. Thirteen Trappist monasteries—six in Belgium, two in the Netherlands, and one each in Austria, Italy, England, France, and Spain—currently produce beer, but the ''Authentic Trappist Product'' label ...
s in the 19th century. Even higher alcohol-content beers can be labeled "triple" (from the Trappist tripel
Tripel is a term used by brewers mainly in the Low Countries, some other European countries, and the U.S. to describe a strong pale ale, loosely in the style of ''Westmalle Tripel''. The origin of the term is unknown, though the main theory is ...
style) or even "quad". Lower-than-standard alcohol content is often indicated by the term " session". For example, while India pale ales often have alcohol content around 6-7% abv
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) o ...
, a "session India pale ale" will often have alcohol content below 5%.
Barrel-aged beer
A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port.[sour beer
Sour beer, also known as Sours, is beer which has an intentionally acidic, tart, or sour taste. Traditional sour beer styles include Belgian lambics, gueuze and Flanders red ale, and German gose and Berliner Weisse.
Brewing
Unlike modern brewing, ...]
by adding additional cultures such as ''Brettanomyces
''Brettanomyces'' is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name ''Dekkera'' is used interchangeably with ''Brettanomyces'', as it describes the teleomorph ...
'' or ''Lactobacillus
''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...
''.
History of beer styles
Styles of beer go back at least to Mesopotamia. The Alulu Tablet, a Sumer
Sumer () is the earliest known civilization in the historical region of southern Mesopotamia (south-central Iraq), emerging during the Chalcolithic and early Bronze Ages between the sixth and fifth millennium BC. It is one of the cradles of c ...
ian receipt for "best" ale written in Cuneiform
Cuneiform is a logo-syllabic script that was used to write several languages of the Ancient Middle East. The script was in active use from the early Bronze Age until the beginning of the Common Era. It is named for the characteristic wedge-sha ...
found in Ur, suggests that even in 2050 BC there was a differentiation between at least two different types or qualities of ale. The work of Bedrich Hrozny on translating Assyria
Assyria (Neo-Assyrian cuneiform: , romanized: ''māt Aššur''; syc, ܐܬܘܪ, ʾāthor) was a major ancient Mesopotamian civilization which existed as a city-state at times controlling regional territories in the indigenous lands of the A ...
n merchants' tablets found in Hattusa
Hattusa (also Ḫattuša or Hattusas ; Hittite: URU''Ḫa-at-tu-ša'', Turkish: Hattuşaş , Hattic: Hattush) was the capital of the Hittite Empire in the late Bronze Age. Its ruins lie near modern Boğazkale, Turkey, within the great loop of t ...
, revealed that approximately 500 years later the Hittites
The Hittites () were an Anatolian people who played an important role in establishing first a kingdom in Kussara (before 1750 BC), then the Kanesh or Nesha kingdom (c. 1750–1650 BC), and next an empire centered on Hattusa in north-centra ...
had over 15 different types of beer.
Documents reveal comments on different local brewing methods or ingredients. Pliny the Elder
Gaius Plinius Secundus (AD 23/2479), called Pliny the Elder (), was a Roman author, naturalist and natural philosopher, and naval and army commander of the early Roman Empire, and a friend of the emperor Vespasian. He wrote the encyclopedic '' ...
in his ''Naturalis Historia
The ''Natural History'' ( la, Naturalis historia) is a work by Pliny the Elder. The largest single work to have survived from the Roman Empire to the modern day, the ''Natural History'' compiles information gleaned from other ancient authors. ...
'' wrote about Celts
The Celts (, see pronunciation for different usages) or Celtic peoples () are. "CELTS location: Greater Europe time period: Second millennium B.C.E. to present ancestry: Celtic a collection of Indo-European peoples. "The Celts, an ancien ...
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
The Anglo-Saxons were a Cultural identity, cultural group who inhabited England in the Early Middle Ages. They traced their origins to settlers who came to Britain from mainland Europe in the 5th century. However, the ethnogenesis of the Anglo- ...
laws reveal they identified three different ales, while the Normans
The Normans (Norman language, Norman: ''Normaunds''; french: Normands; la, Nortmanni/Normanni) were a population arising in the medieval Duchy of Normandy from the intermingling between Norsemen, Norse Viking settlers and indigenous West Fran ...
mention ''cervisae'' (ale) and ''plena cervisia'' (full bodied ale) in the Domesday Book
Domesday Book () – the Middle English spelling of "Doomsday Book" – is a manuscript record of the "Great Survey" of much of England and parts of Wales completed in 1086 by order of King William I, known as William the Conqueror. The manusc ...
.
By the 15th century brewers in Germany and the Low Countries
The term Low Countries, also known as the Low Lands ( nl, de Lage Landen, french: les Pays-Bas, lb, déi Niddereg Lännereien) and historically called the Netherlands ( nl, de Nederlanden), Flanders, or Belgica, is a coastal lowland region in N ...
were using hops
Hops are the flowers (also called seed cones or strobiles) of the hop plant ''Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to whi ...
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
Southwark ( ) is a district of Central London situated on the south bank of the River Thames, forming the north-western part of the wider modern London Borough of Southwark. The district, which is the oldest part of South London, developed ...
, London
London is the capital and largest city of England and the United Kingdom, with a population of just under 9 million. It stands on the River Thames in south-east England at the head of a estuary down to the North Sea, and has been a majo ...
, started to take sales away from the traditional brewers of unhopped ale, there were complaints and protests. Laws were passed favouring either beer or ale for a number of years, until hopped beer became the standard style throughout Europe. At the same time, brewers in Bavaria
Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...
were storing beer in cool caves during the summer months in order to stop it spoiling. The beer became known as lager
Lager () is beer which has been brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German for "storage" ...
from the German word ''lagern'', meaning "to store".
Although beers using naturally dried malt
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malted grain is used to make beer, wh ...
would have been pale-coloured, by the 17th century 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
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. Diff ...
'' was starting to be used, though the beer it described was a lightly hopped ale, very different from more bitter modern versions.
However, despite an awareness by commentators, law-makers, and brewers that there were different styles of beer, it was not 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. Jackson's book had a particular influence in North America where the writer Fred Eckhardt
Otto Frederick Eckhardt (May 10, 1926 – August 10, 2015) was an American brewer, homebrewing advocate, and writer. Eckhardt is best remembered as a pioneer in the field of beer journalism, publishing a series of articles and books on the topic, ...
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 described.
While North America developed beer styles into a serious study with fixed parameters of bitterness, colour
Color (American English) or colour (British English) is the visual perceptual property deriving from the spectrum of light interacting with the photoreceptor cells of the eyes. Color categories and physical specifications of color are associ ...
, aroma, yeast, ingredients and strength, other countries continued to mainly categorise beers loosely by strength and colour, with much overlapping of naming conventions.
Elements of beer style
Beers may be categorised based on a number of factors.
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.
Many beers are transparent
Transparency, transparence or transparent most often refer to:
* Transparency (optics), the physical property of allowing the transmission of light through a material
They may also refer to:
Literal uses
* Transparency (photography), a still, ...
, but some beers, such as hefeweizen
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild ye ...
, may be cloudy due to the presence of yeast making them translucent
In the field of optics, transparency (also called pellucidity or diaphaneity) is the physical property of allowing light to pass through the material without appreciable scattering of light. On a macroscopic scale (one in which the dimensions a ...
. A third variety is the opaque
Opacity or opaque may refer to:
* Impediments to (especially, visible) light:
** Opacities, absorption coefficients
** Opacity (optics), property or degree of blocking the transmission of light
* Metaphors derived from literal optics:
** In lingu ...
or near-opaque colour that exists with stout
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.
The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscript ...
s, porter
Porter may refer to:
Companies
* Porter Airlines, Canadian regional airline based in Toronto
* Porter Chemical Company, a defunct U.S. toy manufacturer of chemistry sets
* Porter Motor Company, defunct U.S. car manufacturer
* H.K. Porter, Inc., ...
s, schwarzbier
, black beer, is a dark lager that originated in Germany. It has an opaque, black colour with hints of chocolate or coffee flavours, and is generally around 5% ABV. It is similar to stout in that it is made from roasted malt, which gives it its da ...
s (black beer) and other deeply coloured styles. Thickness and retention of the head
A head is the part of an organism which usually includes the ears, brain, forehead, cheeks, chin, eyes, nose, and mouth, each of which aid in various sensory functions such as sight, hearing, smell, and taste. Some very simple animals may ...
and the lace it can leave on the glass, are also factors in a beer's appearance.
Aroma
The aroma in a beer may be formed from the malt and other fermentables, the strength and type of hops, the alcohol, ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides ar ...
s, 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.
Flavour
The taste characteristics of a beer may come from the type and amount of malt
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malted grain is used to make beer, wh ...
used, flavours imparted by the yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
, and strength of bitterness. Bitterness can be measured on an International Bitterness Units scale
When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more ...
, and in North America a number of brewers record the bitterness on this scale as IBUs.
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 beer is a general term for the amount of alcohol
Alcohol most commonly refers to:
* Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom
* Alcohol (drug), an intoxicant found in alcoholic drinks
Alcohol may also refer to:
Chemicals
* Ethanol, one of sev ...
present. It can be quantified either indirectly by measurement of specific gravity
Relative density, or specific gravity, is the ratio of the density (mass of a unit volume) of a substance to the density of a given reference material. Specific gravity for liquids is nearly always measured with respect to water (molecule), wa ...
, or more directly by other methods.
Gravity
Measurement of the specific gravity
Relative density, or specific gravity, is the ratio of the density (mass of a unit volume) of a substance to the density of a given reference material. Specific gravity for liquids is nearly always measured with respect to water (molecule), wa ...
of the beer has been used to estimate the strength of beer by measuring its density. Several different scales have been used for the measurement of gravity, including the Plato
Plato ( ; grc-gre, Πλάτων ; 428/427 or 424/423 – 348/347 BC) was a Greek philosopher born in Athens during the Classical period in Ancient Greece. He founded the Platonist school of thought and the Academy, the first institution ...
, Baumé, Balling, and Brix scale
Degrees Brix (symbol °Bx) is a measure of the dissolved solids in a liquid, and is commonly used to measure dissolved sugar content of an aqueous solution. One degree Brix is 1 gram of sucrose in 100 grams of solution and represents the strengt ...
s, with the Plato scale being the most common modern measure.
This approach relies on the fact that dissolved sugars and alcohol each affect the density of beer differently. Since sugars are converted to alcohol during the process of fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
, gravity can be used to estimate the final alcohol. In beer brewing, a distinction is made between the ''original gravity'', the gravity of the wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort ...
before fermentation has begun, and the ''final gravity'' of the product when fermentation has completed. Since the concentration of sugars is directly proportional to the gravity, the original gravity gives a brewer an idea of the potential alcoholic strength of the final product. After fermentation, the differences between the final and original gravities indicates the amount of sugar converted into alcohol, allowing the concentration of alcoholic strength to be calculated.
The original gravity of a beer was the basis for determining taxation in both the UK and Ireland from 1880 until the late 20th century, and a legacy of that system remains in the largely arbitrary division of bitter
Bitter may refer to:
Common uses
* Resentment, negative emotion or attitude, similar to being jaded, cynical or otherwise negatively affected by experience
* Bitter (taste), one of the five basic tastes
Books
* '' Bitter (novel)'', a 2022 nove ...
into "bitter", "best bitter", and "special bitter" substyles. In continental Europe
Continental Europe or mainland Europe is the contiguous continent of Europe, excluding its surrounding islands. It can also be referred to ambiguously as the European continent, – which can conversely mean the whole of Europe – and, by ...
, the density of a beer in degrees Plato is sometimes used by a brewery to distinguish a particular beer produced in a line. For example, Rochefort Brewery
Rochefort Brewery (Brasserie de Rochefort) is a Belgian brewery which produces four beers designated as Trappist beers. The brewery is associated with the Rochefort Abbey, a Trappist monastery which originated in the 13th century. The current br ...
produces three beers, all dissimilar in colour, flavour, 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
Westvleteren ( nl, Brouwerij Westvleteren) is a brewery founded in 1838 at the Trappist Abbey of Saint Sixtus in Vleteren, Belgium.
The brewery's three beers have acquired an international reputation for taste and quality; Westvleteren 12 is c ...
, meanwhile, produces three beers, and calls them Blonde, 8, and 12.
Alcohol concentration
Modern classification of the strength of alcoholic beverages for the purposes of taxation and regulation typically discriminates according to the percentage of alcohol by volume
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) o ...
, generally abbreviated as abv. Additionally, although less common, some brewers throughout the world use also alcohol by weight
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) o ...
(abw), particularly on low-point versions of popular domestic beer brands. At the relatively low alcohol concentrations of beer, the alcohol percentage by weight is roughly 4/5 of the abv (e.g., 3.2% abw is equivalent to 4.0% abv), but this becomes increasingly inaccurate as the alcohol concentration increases.
Before the development of modern brewing practices and the complete understanding of the biochemistry
Biochemistry or biological chemistry is the study of chemical processes within and relating to living organisms. A sub-discipline of both chemistry and biology, biochemistry may be divided into three fields: structural biology, enzymology and ...
of yeast, the final abv of a beer could not be precisely controlled, making its value inconsistent and therefore unsuitable as a determinant for taxation or regulation. Contemporarily, though, abv is often used to determine the duty
A duty (from "due" meaning "that which is owing"; fro, deu, did, past participle of ''devoir''; la, debere, debitum, whence "debt") is a commitment or expectation to perform some action in general or if certain circumstances arise. A duty may ...
on beer and cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, ...
, and sales of beer and cider above a certain abv is sometimes restricted or prohibited. For example, in Texas
Texas (, ; Spanish language, Spanish: ''Texas'', ''Tejas'') is a state in the South Central United States, South Central region of the United States. At 268,596 square miles (695,662 km2), and with more than 29.1 million residents in 2 ...
, beers below 4% abv cannot be sold as stout
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.
The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscript ...
regardless of other stylistic considerations.
Yeast
A variety of yeasts are used in making beer, most of which are strains of either top-fermenting yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
or bottom-fermenting 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 beers use other microbes in addition to yeasts, such as ''Lactobacillus
''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...
'' or ''Brettanomyces
''Brettanomyces'' is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name ''Dekkera'' is used interchangeably with ''Brettanomyces'', as it describes the teleomorph ...
''. 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 modern styles, notably lambic
Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers ...
s, where spontaneous fermentation
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, ...
is used — that is, rather than being inoculated in a controlled fashion with a nurtured yeast, the unfermented wort is allowed to be colonised by microorganisms present in the environment.
Grains
The specific grains used in a particular beer is called the "grain bill". While just about any grain can be used, most beers use barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
malt
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malted grain is used to make beer, wh ...
as their primary source of fermentable sugars, and some beer styles mandate it be used exclusively, such as those German styles developed under Reinheitsgebot
The ''Reinheitsgebot'' (, literally "purity order") is a series of regulations limiting the ingredients in beer in Germany and the states of the former Holy Roman Empire. The best known version of the law was adopted in Bavaria in 1516 (by Will ...
. Some beer styles can be considered varietals
A varietal wine is a wine made primarily from a single named grape variety, and which typically displays the name of that variety on the wine label.The American Heritage Dictionary of the English Language, Fourth Edition, 2000.winepros.com.au. ...
, in the same sense as wine, based on their malt bill.
Kiln
A kiln is a thermally insulated chamber, a type of oven, that produces temperatures sufficient to complete some process, such as hardening, drying, or chemical changes. Kilns have been used for millennia to turn objects made from clay int ...
ed pale malt
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor co ...
s form the basis of most beer styles now in production, with styles that use other grains as a base distinguished by those grains (for example 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 an ...
, which uses Munich malt as a base). The Rauchbier and Grätzer
Grodziskie (; other names: Grätzer, Grodzisz) is a historical beer style from Poland made from oak-smoked wheat malt with a clear, light golden color, high carbonation, low alcohol content, low to moderate levels of hop bitterness, and a stro ...
styles are distinguished by the use of smoked malt.
Some styles use one or more other grains as a key ingredient in the style, such as wheat beer
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild ye ...
, rye beer
Rye beer is a beer in which rye is substituted for some portion of the malted barley.
''Roggenbier'' is a beer produced with up to 60% rye malt. The style originated in Bavaria, southern Germany, and is brewed with the same type of yeast as ...
, or oatmeal stout
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.
The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscri ...
.
The inclusion of some grains such as corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
and rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima
''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...
is often viewed as making less of a flavour contribution and more of an added source of fermentable sugars. Rice in particular "is considered by many raft
A raft is any flat structure for support or transportation over water. It is usually of basic design, characterized by the absence of a hull. Rafts are usually kept afloat by using any combination of buoyant materials such as wood, sealed barrel ...
brewers what the nasty industrial brewers use to water down their beer".[
, quoted in "Craft brewers rethink rice in beer", Jenn Garbee, LA Times,
September 30, 2009 http://www.latimes.com/features/food/la-fo-beer30-2009sep30,0,2785799.story]
This is due in large part to the use of rice by large scale American breweries. While it is commonly held that these breweries introduced these grains to their formulas during war shortages, author Maureen Ogle states "The mythology is that these giant beer makers began adding rice and corn to their beer after World War II to water it down, but that's simply not true. The American brewing industry was built in the late 19th century by first-generation German American immigrants such as Adolphus Busch, Adolph Coors and Frederick Miller. Although these men, craft brewers themselves, initially re-created the full-bodied beers of their homeland, many Americans had not developed a taste for the malt-heavy style. They needed a domestic ingredient that would make the beers more effervescent, bubbly and lighter. Rice and corn did that – it was a desired flavor, not inexpensive filler."
Bittering agents
Throughout history, a wide variety of flavoring agents have been added to beer to impart complexity and bitterness to the final product. Historically, these spice adjuncts were known as gruit
Gruit (alternately grut or gruyt) is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. The terms gruit and grut ale may also refer to the beverage produced using gruit.
Historically, gruit is the te ...
. Most modern beer is flavored with hops
Hops are the flowers (also called seed cones or strobiles) of the hop plant ''Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to whi ...
, the immature flowers of a specific species of hemp
Hemp, or industrial hemp, is a botanical class of ''Cannabis sativa'' cultivars grown specifically for industrial or medicinal use. It can be used to make a wide range of products. Along with bamboo, hemp is among the fastest growing plants o ...
plant, to contribute bitterness, flavour and aroma to a beer. How much hop bitterness and aroma is appropriate varies between 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
This is a list of Plant variety (law), varieties of Hops, hop (''Humulus lupulus'').
As there are male and female plants, the flowers (cones) of the female plant are fertilized by the pollen of the male flowers with the result that the female fl ...
one expects to find in German beers, and Kent Goldings are an English variety.
Water
Water is the main ingredient in beer, and, though water itself is flavourless, the chemical composition
A chemical composition specifies the identity, arrangement, and ratio of the elements making up a compound.
Chemical formulas can be used to describe the relative amounts of elements present in a compound. For example, the chemical formula for ...
can have an influence on the finished taste; indeed, some brewers regard it as "the most important ingredient in beer". In particular, two styles of beer are especially noted for their water chemistry: pale 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. Diff ...
, for which the process of Burtonisation
Beer is produced through steeping a sugar source (commonly Malted cereal grains) in water and then fermenting with yeast. Brewing has taken place since around the 6th millennium BC, and archeological evidence suggests that this technique was ...
is widespread; and Pilsner
Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Plzeň (german: Pilsen), where the world's first pale lager (now known as Pilsner Urquell) was produced in 1842 by Pilsner Urquell Brewe ...
.
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 ageing
Ageing ( BE) or aging ( AE) is the process of becoming older. The term refers mainly to humans, many other animals, and fungi, whereas for example, bacteria, perennial plants and some simple animals are potentially biologically immortal. In ...
their beer in barrels previously used for bourbon Bourbon may refer to:
Food and drink
* Bourbon whiskey, an American whiskey made using a corn-based mash
* Bourbon barrel aged beer, a type of beer aged in bourbon barrels
* Bourbon biscuit, a chocolate sandwich biscuit
* A beer produced by Bras ...
or other distilled spirits, imparting the flavour of both the wood and the spirit to the beer.
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
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
-based biochemical reaction. Fermented honey is called ''mead
Mead () is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining character ...
'', fermented apple juice is called ''cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, ...
'', fermented pear juice is called ''perry
Perry, also known as pear cider, is an alcoholic beverage made from fermented pears, traditionally the perry pear. It has been common for centuries in England, particularly in Gloucestershire, Herefordshire, and Worcestershire. It is also made ...
'' (sometimes, ''pear cider''), fermented plum juice is called ''plum jerkum
Plum jerkum is an alcoholic drink produced from plums. It has been variously described as made in the same way as ciderHart-Davis, D. ''Country Matters, 1988, p.165 and as a fruit wine,Archer, F. ''Farmers, craftsmen and music makers: life in a W ...
'', and fermented grape juice is called ''wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...
''. Chinese '' jiu'' and Japanese ''sake
Sake, also spelled saké ( ; also referred to as Japanese rice wine), is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indee ...
'' 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.
Beer styles
Most beer styles fall into types roughly according to the time and temperature of the primary fermentation and the variety of yeast used during fermentation. As the terminology of brewing arose before the advent of the science of microbiology, "yeast" in this context may refer not only to fungi
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from ...
but to some bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among ...
, for example ''Lactobacillus
''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...
'' in 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 combination ...
.
Top-fermenting yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
typically ferments at higher temperatures , producing significant amounts of ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides ar ...
s and other secondary flavours and aromas, often resembling those of apple, pear, pineapple, grass, hay, banana, plum or prune.
Top-fermented beers include 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 br ...
, Mild Ale
Mild ale is a type of ale. Modern milds are mostly dark-coloured, with an alcohol by volume (ABV) of 3% to 3.6%, although there are lighter-hued as well as stronger milds, reaching 6% abv and higher. Mild originated in Britain in the 17th century ...
, Old Ale
Old ale is a form of strong ale. The term is commonly applied to dark, malty beers in England, generally above 5% ABV, and also to dark ales of any strength in Australia. It is sometimes associated with ''stock ale'' or, archaically, ''keeping ale ...
, Pale 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. Diff ...
, Stout
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout.
The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscript ...
and Wheat beer
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild ye ...
.
Pale lager
Pale lager is a very pale-to-golden-colored lager beer with a well- attenuated body and a varying degree of noble hop bitterness.
The brewing process for this beer developed in the mid-19th century, when Gabriel Sedlmayr took pale ale brewing ...
s are the most commonly consumed type of beer in the world. Lagers are of Central Europe
Central Europe is an area of Europe between Western Europe and Eastern Europe, based on a common historical, social and cultural identity. The Thirty Years' War (1618–1648) between Catholicism and Protestantism significantly shaped the area' ...
an origin, taking their name from the German
German(s) may refer to:
* Germany (of or related to)
**Germania (historical use)
* Germans, citizens of Germany, people of German ancestry, or native speakers of the German language
** For citizens of Germany, see also German nationality law
**Ger ...
''lagern'' ("to store"), and normally use a bottom-fermenting yeast which begin fermenting at (the "fermentation phase"), and then stored at (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of ester
In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides ar ...
s and other byproducts, resulting in a "crisper" tasting beer.
Modern methods of producing lager were pioneered by Gabriel Sedlmayr the Younger, who perfected dark brown lagers at the Spaten Brewery in Bavaria
Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...
, and Anton Dreher
Anton Dreher (7 May 1810 in Schwechat near Vienna – 27 December 1863 in Schwechat) was an Austrian brewer, business magnate, philanthropist of Danube Swabian ancestry, the founder of the Dreher Breweries who was an important figure in the devel ...
, who began brewing a lager in Vienna
en, Viennese
, iso_code = AT-9
, registration_plate = W
, postal_code_type = Postal code
, postal_code =
, timezone = CET
, utc_offset = +1
, timezone_DST ...
, Austria, in 1840–1841. With modern improved fermentation control, most lager breweries use only short periods of cold storage, typically 1–3 weeks.
Most of today's lager is based on the original Pilsner
Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Plzeň (german: Pilsen), where the world's first pale lager (now known as Pilsner Urquell) was produced in 1842 by Pilsner Urquell Brewe ...
style, pioneered in 1842 in the town of Pilsen (Plzeň
Plzeň (; German and English: Pilsen, in German ) is a city in the Czech Republic. About west of Prague in western Bohemia, it is the Statutory city (Czech Republic), fourth most populous city in the Czech Republic with about 169,000 inhabita ...
), in an area of the Austrian monarchy now located in the Czech Republic
The Czech Republic, or simply Czechia, is a landlocked country in Central Europe. Historically known as Bohemia, it is bordered by Austria to the south, Germany to the west, Poland to the northeast, and Slovakia to the southeast. The ...
. The modern pale lager that developed from Pilsner is light in colour and high in forced carbonation
Carbonation is the chemical reaction of carbon dioxide to give carbonates, bicarbonates, and carbonic acid. In chemistry, the term is sometimes used in place of carboxylation, which refers to the formation of carboxylic acids.
In inorganic ch ...
, with an alcohol content of 3–6% by volume. The Pilsner Urquell
Pilsner Urquell (; cs, Plzeňský prazdroj ) is a lager beer brewed by the Pilsner Urquell Brewery in Plzeň (German name: Pilsen), Czech Republic. Pilsner Urquell was the world's first pale lager, and its popularity meant it was much copied, ...
or Heineken
Heineken Lager Beer ( nl, Heineken Pilsener), or simply Heineken () is a pale lager beer with 5% alcohol by volume produced by the Dutch brewing company Heineken N.V. Heineken beer is sold in a green bottle with a red star.
History
On 15 Febr ...
brands of beer are typical examples of pale lager, with the Pilsner Urquell brand having a hop presence more associated with the pilsner style. Principal styles of lager include pale lager
Pale lager is a very pale-to-golden-colored lager beer with a well- attenuated body and a varying degree of noble hop bitterness.
The brewing process for this beer developed in the mid-19th century, when Gabriel Sedlmayr took pale ale brewing ...
, 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 an ...
, Dunkel
Dunkel, or Dunkles, is a word used for several types of dark German lager. ''Dunkel'' is the German word meaning ''dark'', and dunkel beers typically range in color from amber to dark reddish brown. They are characterized by their smooth malty f ...
, Helles
Helles or hell is a traditional German pale lager beer, produced chiefly in Southern Germany, particularly Munich. The German word ''hell'' can be translated as "bright", "light", or "pale".
Flavour profile
Helles-style beers typically are f ...
, Oktoberfestbier / Märzen, Pilsner
Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Plzeň (german: Pilsen), where the world's first pale lager (now known as Pilsner Urquell) was produced in 1842 by Pilsner Urquell Brewe ...
, Schwarzbier
, black beer, is a dark lager that originated in Germany. It has an opaque, black colour with hints of chocolate or coffee flavours, and is generally around 5% ABV. It is similar to stout in that it is made from roasted malt, which gives it its da ...
and Vienna lager
Lager () is beer which has been brewed and conditioned at low temperature. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. The term "lager" comes from the German for "storag ...
.
Beers of spontaneous fermentation use wild yeasts rather than cultivated ones. 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 used is the Senne Valley in Belgium where lambic
Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers ...
is produced.
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:
* Altbier
Altbier (German: ''old beer'') is a style of beer brewed in the Rhineland, especially around the city of Düsseldorf, Germany. It is a copper coloured beer whose name comes from it being top-fermented, an older method than the bottom ferme ...
and Kölsch, both of which are top fermented before being cold conditioned, i.e. lagered.
* 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 St ...
s were invented by German immigrants living in California and are made with a type of bottom-fermenting yeast that can ferment at warmer temperatures. The name "steam beer" is a trademark of the Anchor Brewing Company
Anchor Brewing Company is an American alcoholic beverage producer, operating a brewery on Potrero Hill in San Francisco, California. The brewery was founded in 1896 and was purchased by Frederick Louis Maytag III in 1965, saving it from closure. ...
, though other brewers brew this beer under the designation "California common".
* Fruit and vegetable beer
In brewing, adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cut ...
s are mixed with some kind of fermentable fruit
In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.
Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particu ...
or vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...
adjunct during the fermentation process, providing obvious yet harmonious qualities.
* Herb and spiced beers include herb
In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...
s or spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...
s derived from root
In vascular plants, the roots are the organs of a plant that are modified to provide anchorage for the plant and take in water and nutrients into the plant body, which allows plants to grow taller and faster. They are most often below the sur ...
s, seed
A seed is an embryonic plant enclosed in a protective outer covering, along with a food reserve. The formation of the seed is a part of the process of reproduction in seed plants, the spermatophytes, including the gymnosperm and angiospe ...
s, fruits, vegetables or flower
A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae). The biological function of a flower is to facilitate reproduction, usually by providing a mechani ...
s instead of, or in addition to hops
Hops are the flowers (also called seed cones or strobiles) of the hop plant ''Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to whi ...
.
* Wood-aged beers are any traditional or experimental beer that has been aged in a wood
Wood is a porous and fibrous structural tissue found in the stems and roots of trees and other woody plants. It is an organic materiala natural composite of cellulose fibers that are strong in tension and embedded in a matrix of lignin th ...
en barrel
A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, ...
or have been left in contact with wood chips or cubes. Often, the barrel or wood will be treated first with some variety of spirit
Spirit or spirits may refer to:
Liquor and other volatile liquids
* Spirits, a.k.a. liquor, distilled alcoholic drinks
* Spirit or tincture, an extract of plant or animal material dissolved in ethanol
* Volatile (especially flammable) liquids, ...
or other alcoholic beverage; bourbon Bourbon may refer to:
Food and drink
* Bourbon whiskey, an American whiskey made using a corn-based mash
* Bourbon barrel aged beer, a type of beer aged in bourbon barrels
* Bourbon biscuit, a chocolate sandwich biscuit
* A beer produced by Bras ...
, scotch and sherry
Sherry ( es, jerez ) is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versi ...
are common.
* Smoked beers use malt that has been treated by Smoking (cooking), exposing it to smoke from burning or smoldering wood so that a smoky aroma and flavour is present. The best known examples of this style are the Rauchbiers of Bamberg, Germany. Brewers outside Germany have also used smoked malt
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malted grain is used to make beer, wh ...
in porter beer, porters, Scotch ale and other styles.
* Champagne (wine), Champagne-style beers are finished "à la méthode originale", mainly in Beer in Belgium, Belgium, and include Grottenbier, Deus and Malheur Bière Brut.
Other fermented drinks based on cereals
* Boza
* Cauim
* Chhaang
* Chicha
* Gruit
* Kvass
* Oshikundu
* Pulque
* Sahti
* Sato (rice wine), also called (jug alcohol) when home-brewed in jugs
* Sulima, made by the Mosuo people in the Lijiang region of Yunnan, ChinaWorld of Beer
\
References
Bibliography
*
*
*
*
*
*
External links
Brewers Association 2014 Beer Style Guidelinein German
Beer Stylesby Campaign for Real Ale
A founder of the first Belgian beer consumers groupin Dutch
Danish beer consumers groupin Danish
Translation
;Homebrewing competition categories
2015 BJCP Style Guidelines index used by the Beer Judge Certification Program for categorising beers in home-brewing competitions
Categories Accepted categories used by the Bristol Homebrew Competition
{{DEFAULTSORT:Beer Style
Beer styles,
de:Bier#Bierarten nach Sorte der verwendeten Hefe