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The Four Main Ingredients of Beer
Malted Barley
is barley that has been allowed to germinate (sprout) to a certain point, and
is then dried. The barley is slowly dried in a kiln at temperatures gradually
rising to 122 F for lighter malts and 220 F for darker malts. This kiln drying
takes about 30 hours. The degree of
drying or toasting in a kiln brings various flavors to the beer. A medium roasted malt will have caramel flavors, while a dark roasted malt will have chocolate or coffee flavors. Other grains such as wheat and rye can also be
used instead of or in combination with barley to create specific styles of
beer.
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Hops are the
cone-like flowers of the female hop vine. Hops were originally introduced by
brewers to help inhibit the growth of beer spoiling bacteria, to maintain flavor
stability, and to help retain the head of the beer. They not only provide bitterness as a
counter-point to the relatively sweet malted barley, but they bring various
aromas flavors to the beer depending on the type(s) of hops used. Citrus, pineapple, green
grass, pepper and pine are just some examples of what one might taste and smell. There are over 50 different varieties of hops
which are grown commercially.
Yeast are
tiny one-celled organisms that turn sugar from the malted barley into alcohol
and carbon dioxide in a process called fermentation. In other words, yeast are what makes beer a
bubbly, alcoholic beverage. Yeast also
greatly contributes to the flavor of the beer, and specific yeast are used for
specific styles. The top-fermenting yeast
are used for making ales and stouts, and can lend fruit,
butterscotch and buttery flavors. Yeast in German wheat
beers provide clove and banana flavors, while yeast in farmhouse-style beers lend flavors of earth, cheese, hay and horse-blanket.
Water is a
very substantial ingredient of beer, composing of 90-95 percent of beer by
mass. The taste and chemistry of water
is a big factor of what caused different styles of beer to be created in
different regions. The hard, mineral-laden water of
And a Fifth (or sixth or seventh…)
Spices, fruit and other flavorings may be added to beer in ways only
limited by a brewer’s imagination. Chili beers provide a kick, while cinnamon, orange peel and cloves can be warming in the cold winter months. Even exotic spices such as cardamom, star anise and grains
of paradise are not
that uncommon in beer. Raspberries, cherries, peaches, apricots and currants are among many fruits traditionally used in Belgian
lambics. And pumpkin has become an autumn favorite of
American brewer
The Great Divide: Ale vs. Lager
Much like
the wine world which is primarily divided between Reds & Whites, most of
the beer world falls into the categories of either Ales or Lagers. The
basic difference is that ales use top fermenting yeast, are
fermented for a relatively short time (1-2 weeks) at warmer temperatures, and
result in what is typically a darker, fruitier brew. Stouts, Porters and Dubbels are all ales. Lagers
use bottom fermenting yeast,
are fermented for several weeks at cold temperatures, resulting in a clearer,
often lighter colored and crisper brew.
Most popular American beers (Budweiser, Miller and Coors) are all
lagers.
Alcohol content
Beers come
in varying strengths. While most
mass-market American beers are typically 3% to 5% A.B.V. (alcohol by volume),
there are some strong styles and varieties of beer that can reach 8% A.B.V. or
more. For comparison, wines typically range between 8%-12% alcohol
content. To figure out the alcohol content of hard liquor, simply divide
the proof by two. For example, an 80
proof vodka is 40% alcohol.
Beer Styles - Ales
Pale Ale
The English
Pale Ale can be traced back to the city of
Common
examples of Pale Ales: Bass
Ale, Sierra Nevada Pale Ale,
IPA –
This
typically very hoppy ale originated in
Common
examples of IPA’s: Dogfish
Head 60 Minute IPA, Magic Hat Blind Faith
ESB – Extra Special (or Strong) Bitter
A
historically British style of Ale, the Bitter style came from brewers who
wanted to differentiate these ales from other mild brews, with pale malts and
more hops. Extra Special Bitters are
essentially more aggressive and more balanced Bitters, both in alcohol and hop
character, but nothing overpowering. The
malts tend to be more pronounced, often leading to toasty and fruity flavors,
Common
examples of ESB’s: Fuller’s
ESB, Young’s Special
Porters
Porter is said
to have been popular with transportation workers of
Modern-day Porters
are typically just a single brew rather than a blend, but are similar in flavor
to their ancestors. Hop bitterness is
moderate on the whole and color ranges from brown to black. Overall they remain
very complex and interesting beers.
Common
examples of Porters: Otter Creek Porter,
For more
information on porters, click here
Stouts
An
extra-dark, almost black, top-fermenting brew, made with highly roasted malts.
Sweet stout, an English style, usually contains milk sugars (lactose) resulting
in a sweet & creamy brew. Dry stout, the Irish style, is typified by
Guinness, contains roasted unmalted barley and only a small amount of hops,
which leads to a coffee-like roasted and slightly bitter dry brew. Imperial
Stout, originally brewed as a winter warmer, for sale in the Tsarist Russian
Empire, is medium dry and distinguished by its great strength: anything from 7%
to more than 10% ABV. Oatmeal Stouts
are yet another variation, where the oats not only add a lot of smoothness to
the mouth feel but give a touch of sweetness that is unlike any other type of
stout.
Average
alcohol by volume (abv) range: 4.0-7.0%
Common
examples of Stouts: Guinness (Dry Stout), Mackeson’s XXX (Milk Stout),
Barley Wine
Despite its
name, a Barleywine is very much a beer, albeit a very strong and often intense
beer! In fact, it's one of the strongest of the beer styles. Lively and fruity,
sometimes sweet, sometimes bittersweet, but always alcoholic. A brew of this
strength and complexity can be a challenge to the palate. Expect anything from
an amber to dark brown colored beer, with aromas ranging from intense fruits to
intense hops.
Most
Barleywines can be cellared for years and typically age like wine, becoming
both more mellow (in terms of alcohol content) and more complex (in terms of
flavor).
Average
alcohol by volume (abv) range: 7.0-12.0%
Common
examples of this style: J.W. Lees
Vintage Harvest Ale, Insanity (Weyerbacher Brewing Co.)
Abbey Ales – Dubbels, Trippels, Quads
The
Trappist Abbeys of Belgium are notorious for their wonderful distinctive
beer. They are only six such breweries
which are allowed to say Trappist on their label: Westmalle, Westvleteren,
Chimay, Rochefort, Orval and Achel.
These are still all brewed in the tradition of, and with the supervision
of, the brothers of their respective monasteries. The popularity of these beers has lead many
brewers to copy their unique styles.
These are generically referred to as Abbey-Style Ales, of which there
are four distinct types: Dubbels, Tripels and Quads.
Beer Styles - Lagers
Pilsner
The birth
of Pilsner beer can be traced back to its namesake, the ancient city of
Common
examples of Pilsners: Gilde Pilsener, Jever Pilsener
Lager
Lager is a
catch-all term that is used on labels of various styles of beer, all of which
use bottom fermenting yeast and are brewed at cooler temperatures. Budweiser and Coors Original are both
examples of American Adjunct Lagers, meaning lagers that use grains other than
barley (mainly corn and rice). These
tend to have a very mild flavor, and are pale in color. To differentiate themselves from Adjunct
Lagers brewed by major breweries, the lagers brewed by craft breweries are
often referred to as All-Malt Lagers, meaning no added grains are used. The true malt character and taste comes
through in these examples.
Sam Adams Boston
Lager and Dos Equis are both Vienna Style Lagers. These tend to be reddish in color, and have a
richer flavor and more prevalent hops.
Many other traditional German styles such as Oktoberfest, Dunkel, Bock
and Helles fall into the Lager category.
A wide variety of colors, aromas and flavors are all possible within
this broad style.
Common
examples of Lagers: Brooklyn Lager (All-Malt Lager), Negro Modelo (
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