Term
Lite american lager
lite lager color |
|
Definition
| Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. 1040 3 |
|
|
Term
Standard American Lager
lite lager |
|
Definition
| Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. 1050 4 |
|
|
Term
Premium American Lager
lite lager |
|
Definition
| Two- or six-row barley with up to 25% rice or corn as adjuncts |
|
|
Term
|
Definition
| Moderate carbonate water, Pilsner malt, German noble hop varieties |
|
|
Term
Dortmunder Export
lite lager |
|
Definition
| Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast |
|
|
Term
|
Definition
| Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast. |
|
|
Term
|
Definition
| Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast. |
|
|
Term
|
Definition
| Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters |
|
|
Term
|
Definition
| Vienna malt hco3 water Can use some caramel malts and/or darker malts to add color and sweetness |
|
|
Term
|
Definition
| Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile. |
|
|
Term
Dark American Lager
dark lager |
|
Definition
| Two- or six-row barley, corn or rice as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents palest of the dark lager category |
|
|
Term
Schwarzbier (Black Beer
dark lager |
|
Definition
| German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts (such as Carafa) for the dark color german hops |
|
|
Term
|
Definition
| German Munich malt (up to 100% noble hops |
|
|
Term
Maibock/Helles Bock
stronger lager alcohol |
|
Definition
| of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Noble hops. Soft water preferred so as to avoid harshness. Clean lager yeast. Decoction mash is typical, but boiling is less than in traditional bocks to restrain color development. |
|
|
Term
Traditional Bock
stronger lager alcohol |
|
Definition
| Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich. same sg as helles bock just darker |
|
|
Term
Doppelbock
stronger lager alcohol |
|
Definition
Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager yeast. Decoction mashing is traditional
same ingredents as maibock or t bock
just double strenght sg 1075 |
|
|
Term
Eisbock
the strongest lager alcohol |
|
Definition
| Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). |
|
|
Term
Cream Ale
LIGHT HYBRID BEER color |
|
Definition
| A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft water preferred. Any variety of hops can be used for bittering and finishing |
|
|
Term
Blonde Ale
LIGHT HYBRID BEER |
|
Definition
| all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. |
|
|
Term
|
Definition
| German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used |
|
|
Term
American Wheat or Rye Beer
LIGHT HYBRID BEER |
|
Definition
| Clean American ale yeast, but also can be made as a lager. Large proportion of wheat malt (often 50% or more, but this isn’t a legal requirement as in Germany). American or noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the Specialty Beer category (23). |
|
|
Term
Northern German Altbier
amber hybrid |
|
Definition
| Pils base and colored with roasted malt or dark crystal. May include small amounts of Munich or Vienna malt. Noble hops attenuative lager yeast |
|
|
Term
California Common Beer
ibu 40 |
|
Definition
| Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. |
|
|
Term
Düsseldorf Altbier
ibu 40 |
|
Definition
| vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts |
|
|
Term
| Standard/Ordinary Bitter 1035 |
|
Definition
| Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used |
|
|
Term
| Special/Best/Premium Bitter 1045 |
|
Definition
| Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used. |
|
|
Term
Extra Special/Strong Bitter (English Pale Ale) 1055
ibu 40 |
|
Definition
| Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used. |
|
|
Term
Scottish Light 60 70 80
1035 40 50 |
|
Definition
| : Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts. |
|
|
Term
|
Definition
| : May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast. |
|
|
Term
|
Definition
| Well-modified pale malt, with up to 3% roasted barley. May use some crystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization. A small proportion of smoked malt may add depth, though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Hop presence is minimal, although English varieties are most authentic. Fairly soft water is typical. |
|
|
Term
. American Pale Ale
ibu 40 |
|
Definition
| Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity |
|
|
Term
|
Definition
Pale ale malt, typically American two-row. Medium to dark crystal malts
more malt focus than the am pale which is hoppier |
|
|
Term
|
Definition
| : Well-modified pale malt, either American or Continental, plus crystal and darker malts should complete the malt bill. American hops are typical, but UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity. |
|
|
Term
|
Definition
| Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast. |
|
|
Term
|
Definition
| English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt. Moderate to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used. |
|
|
Term
|
Definition
| : English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water. |
|
|
Term
|
Definition
| English ingredients are most common. May contain several malts, including chocolate and/or other dark roasted malts and caramel-type malts. Historical versions would use a significant amount of brown malt. Usually does not contain large amounts of black patent malt or roasted barley. English hops are most common, but are usually subdued. London or Dublin-type water (moderate carbonate hardness) is traditional. English or Irish ale yeast, or occasionally lager yeast, is used. May contain a moderate amount of adjuncts (sugars, maize, molasses, treacle, etc.). |
|
|
Term
|
Definition
| May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties. |
|
|
Term
|
Definition
| Generally lager yeast (cold fermented if using ale yeast). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops. May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes. |
|
|
Term
|
Definition
| The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish. |
|
|
Term
|
Definition
| The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common. |
|
|
Term
|
Definition
| Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) Water source should have some carbonate hardness |
|
|
Term
Foreign Extra Stout
upto 1075
ibu 40 |
|
Definition
| Similar to dry or sweet stout, but with more gravity |
|
|
Term
American Stout
upto 1075
ibu 40 |
|
Definition
| A hoppy, bitter, strongly roasted Foreign-style Stout |
|
|
Term
Russian Imperial Stout
1075 + ibu 75 |
|
Definition
| Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast. |
|
|
Term
|
Definition
| : Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined sugar may be used in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will exhibit the strong sulfate character. |
|
|
Term
|
Definition
| : Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. |
|
|
Term
|
Definition
| : Pale ale malt (well-modified and suitable for single-temperature infusion mashing); can use a complex variety of hops (English, American, noble). American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. |
|
|
Term
|
Definition
By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt.Weizen yeast
noble hops |
|
|
Term
|
Definition
: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt Weizen yeast
noble hops |
|
|
Term
|
Definition
| A high percentage of malted wheat is used (by German law must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts. A traditional decoction mash gives the appropriate body |
|
|
Term
|
Definition
| A high percentage of malted Rye is used (by German law must be at least 50%, although it may contain up to 70%), with the Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. |
|
|
Term
|
Definition
| About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist |
|
|
Term
|
Definition
| Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used |
|
|
Term
|
Definition
| Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian |
|
|
Term
|
Definition
| . Base malts vary by beer color, but usually include pale, Vienna and Munich types. Kettle caramelization tends to be used more than crystal malts, when present. Darker versions will have richer malt |
|
|
Term
Berliner Weiss
1030 lowest |
|
Definition
| malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, low hop bitterness |
|
|
Term
Flander red ale
1050 srm 15 |
|
Definition
| : A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor. |
|
|
Term
Flanders Brown ale
1050 srm 20 |
|
Definition
| A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus |
|
|
Term
|
Definition
| A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus |
|
|
Term
|
Definition
| Gueuze is traditionally produced by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. |
|
|
Term
|
Definition
kriek cherries use 25% all other 10-30% fruit
framboise raspberry
peche peach |
|
|
Term
|
Definition
| Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains |
|
|
Term
|
Definition
| Belgian Pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraVienne or CaraMunich for dried fruit flavors, other specialty grains for character. Dark caramelized sugar syrup or sugars for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable. |
|
|
Term
|
Definition
| using Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings |
|
|
Term
Belgian Golden Strong
1075 |
|
Definition
| Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier. The drier finish and lighter body also serves to make the assertive hopping and spiciness more prominent Pilsner malt and up to 20% white sugar. Noble hops or Styrian Goldings |
|
|
Term
Belgian Dark Strong ale
1075 |
|
Definition
| Belgian Pils or pale base malt, Munich-type malts for maltiness, other Belgian specialty grains for character. Caramelized sugar syrup or unrefined sugars lightens body and adds color and flavor (particularly if dark sugars are used). Noble-type, English-type or Styrian Goldings hops commonly used |
|
|
Term
|
Definition
| : Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) |
|
|
Term
|
Definition
| Well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint English hops and yeast |
|
|
Term
|
Definition
| Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. Citrusy American hops and yeast |
|
|
