Upload
colin-goodman
View
228
Download
2
Embed Size (px)
Citation preview
Beer 101
Presented byDieter Neckermann and Max Effron
© 2013 Max Effron & Dieter Neckermann
IntroductionDieter Neckermann
(Mol, Belgium)
• Mechanical Engineering (MSE)– BSE also from Penn
• Love of beer was inspired by my mother
• Favorite style: Belgian Dark Strong Ale (e.g. Chimay Blue)
Max Effron(Brooklyn, NY)
• Mechanical Engineering (MSE)– BSE also from Penn
• Love of beer inspired… by Dieter?! Then my brother, who is an avid home brewer
• Favorite Style: IPA, the hoppier, the better
© 2013 Max Effron & Dieter Neckermann
Overview of Beer 101 Session
• Intro• Brief History• Quick overview of beer industry• The Brewing Process• Beer Metrics• Beer Tasting and Styles
© 2013 Max Effron & Dieter Neckermann
Interact with us!!! And your peers!
• We are also learning, and appreciate input and discussion.
“Beer is proof that God loves us and wants us to be happy”- Benjamin Franklin
© 2013 Max Effron & Dieter Neckermann
Brief History• ~4000 BC: Sumerians• ~3000 BC: Babylonians had up to 20 different types of beer,
with tablets depicting brewing and detailed recipes• 1600 BC: Egyptians were keen brewers• Roman times: considered a drink of the barbarians (as opposed
to wine)• Middle ages: Monks in Northern Europe refined brewing
process. Hops introduced.• 1516: Reinheitsgebot (German Beer Purity Law)
– Only malt, hops, and water
• Industrial revolution greatly increased beer production– Steam Engine, Artificial Cooling
• 1876: Louis Pasteur unraveled secrets of yeast, developed pasteurization © 2013 Max Effron & Dieter Neckermann
History of breweries in the US
© 2013 Max Effron & Dieter Neckermann
Beer Production in the US
© 2013 Max Effron & Dieter Neckermann
© 2013 Max Effron & Dieter Neckermann
Country Breweries
United States 2,403
Germany 1,340
England 628
China 500
France 442
Japan 406
Canada 391
Italy 391
Switzerland 360
Australia 243
Austria 170+97
Belgium 123
Czech 55+130
Poland 117
Top countries by # of breweries
© 2013 Max Effron & Dieter Neckermann
Czech > Ireland > Germany > Australia > Austria > UK > Belgium > Denmark > Finland > Luxembourg > Slovakia > Spain > US
Global Beer Consumption
© 2013 Max Effron & Dieter Neckermann
US:
AB-InBev: Budweiser, Busch, Goose Island, Landshark Lager, Michelob, Natural, Rolling Rock, Shock Top
SABMiller: Blue Moon, Coors Light, Hamm’s, Henry Weinhard, Icehouse, Leinenkugel, Mickey’s Malt Liquor, Miller, Milwaukee’s Best, Olde English 800 Malt Liquor
#3: Heineken #4: Carlsberg-> 50% of global beer market share
#5: Tsingtao Brewery (China)
© 2013 Max Effron & Dieter Neckermann
The General Brewing Process• Four main ingredients: (1) Water; (2) Malt; (3)
Hops; (4) Yeast
© 2013 Max Effron & Dieter Neckermann
The General Brewing Process• Four main ingredients: (1) Water; (2) Malt; (3)
Hops; (4) YeastSimplified:
(1) Soak malt to extract flavor and sugars(2) Boil “wort” for extended period of time(3) Add hops throughout process to add aroma and bitter flavor(4) Cool Add yeast, and give time to ferment
© 2013 Max Effron & Dieter Neckermann
Malt• Purpose: provide the fermentable sugars that
are required to make beer, which is later fermented by the yeast.
• It is the main ingredient responsible for the flavor profile of beer; large variety of types of malt
© 2013 Max Effron & Dieter Neckermann
Malt Example
• Most brews have combinations of several types of malt, to establish a complex flavor profile
• Base Malt accounts for largest percentage of total grain bill
• Specialty Malts usually account for 10-25% of grain bill
• Roasted Black Malt: roasted at high temperatures, drives off all aromatics. Can contribute to a dry, “burnt” flavor than might be considered bitter– Used in: Black IPA, Porters, Stouts (with addition of
chocolate during roast)
© 2013 Max Effron & Dieter Neckermann
Hops• What are they? They are the female flowers
from the Humulus Lupulus, a vining plant• Used for:
– Bitter flavoring – Aroma– Preservatives Fight wild
bacteria– Stability agent– Head retention– Natural filter, clearing the
beer © 2013 Max Effron & Dieter Neckermann
Hops
• Once again, huge variety of hops, each with distinct aromas and flavors.
• Bittering Hops: Added earlier in the boil. The longer the hops are boiling, the more bitter they become. Aromatic flavors lost, as oils break down
• Aroma Hops: Added near the end of the boil. Contribute more to aroma and flavor, rather than bitterness. Also known as finishing hops
© 2013 Max Effron & Dieter Neckermann
Quick Anecdote
• History of the India Pale Ale: – In 18th century, India was seen as a young growing
market for beer exports– However, most attempts at sending ships full of beer
failed, as the beer went bad by the time it reached its destination
• Solution? Throw in a lot of hops. Acts as a natural preservative, but at the same time makes the beer very bitter. And so, the IPA, or India Pale Ale, was born.
© 2013 Max Effron & Dieter Neckermann
Yeast
• What it does: the yeast converts sugars from malt into:– Alcohol– Carbon dioxide
• Wide variety– Affects aromas and tastes
• Often determines beer style
© 2013 Max Effron & Dieter Neckermann
• Ales (Top-Fermenting Yeast): ferments between 60 - 75°F (15 - 24°C). Normally rise to surface during fermentation– More fruity and estery– Quick fermentation period – 7 days or so– Examples: ales, porters, stouts, wheat beers
• Lagers (Bottom-Fermenting Yeast): ferments between 44 - 59°F (7 - 15°C). Yeasts grow less rapidly than ale yeasts. Tend to settle out at the bottom as it near completion– Fewer by-product characters than ale yeast– Fermented and stored at cool temperatures– Examples: Pilsners, Nattie, Yuengling, American malt liquors
• Spontaneous Fermentation– Natural yeasts– Belgian Lambics, usually mixed with fruit
Ales vs. Lagersvs. Spontaneous Fermentation
© 2013 Max Effron & Dieter Neckermann
Miscellaneous Ingredients• Besides the standard ingredients, extracts,
spices, and more can be used to flavor beerApricotBlackberryEpsom SaltCoriander
Cinnamon StickOak ChipsOrange PeelBirch Bark
Ginger RootCucumberChipotle PeppersJalapeno Peppers
© 2013 Max Effron & Dieter Neckermann
Homebrewing
• Cheap ~$100 kit~$35 for 50 beers
• Easy• Fun!
Customize taste Create strong beers
© 2013 Max Effron & Dieter Neckermann
© 2013 Max Effron & Dieter Neckermann
Standardized
Beer MeasurementColor:[°L], [SRM] or [EBC]
• Lovibond by comparison with glass slides
• SRM using spectrophotometer to measure attenuation of light
© 2013 Max Effron & Dieter Neckermann
Strength:[ABV]
• “Plato Scale” expresses density as a % of sucrose by weight
• Hydrometer measures specific gravity before & after
Standardized
Beer Measurement
© 2013 Max Effron & Dieter Neckermann
Bitterness:[IBU] or [EBU]
• Measured by spectrophotometer
• Alternatively, measurement of isomerized α-acids
Perceived bitterness also depends on malt quantity
Standardized
Beer Measurement
© 2013 Max Effron & Dieter Neckermann
Beer Tasting HIGHLY SUBJECTIVE!!
Generally, five categories are used: A-S-T-M-O
Appearance: Color, carbonation, head & retention, clear/cloudy
Smell: Malts: sweet, roasty, smoky, toasty, chocolaty, nutty, caramelly, biscuity Hops: dank/resiny, herbal, perfumy, spicy, leafy, grassy, floral, piney, citrusy Yeast: fruity, flowery (esters)
Taste Similar to descriptors for smell Balance
Mouthfeel Light, heavy, chewy, thin/watery, smooth, coarse Flat or overcarbonated
Overall © 2013 Max Effron & Dieter Neckermann
Beer Tasting
Recommended serving temperature varies by style! Cold temperatures numbs tastebuds and masks flavors and aromas 40-50°F: paler or lower ABV 50-60°F: darker or higher ABV
Color has nothing to do with strength of beer!
Tasting order: ↓ABV & IBU ↑ABV & IBU⟹
Cleanse the palate – water, bread, crackers, popcorn
Pouring beer is an art!© 2013 Max Effron & Dieter Neckermann
Glassware ☞ It matters!
Showcases color Captures aroma
Foam acts as net for volatiles CO2 nucleation point Wide-mouthed for deeper sips
In Belgium, each and every beer has its own glass!
Flute glass, Goblet, Stein/Mug, Pilsner Glass, Pint Glass, Snifter, Stange, Tulip, Weizen Glass
Chalice
© 2013 Max Effron & Dieter Neckermann
BEER
© 2013 Max Effron & Dieter Neckermann
Style: Czech PilsnerName: Czechvar / Budvar (5.00% ABV)
Brewed in Ceske Budejovice, Czech Republic
Light straw to golden color, crystal clear
Very prevalent Saaz hops
Soft water with low mineral content
Moravian malted barley
Czech lager yeast
Lager © 2013 Max Effron & Dieter Neckermann
Style: Czech PilsnerName: Czechvar / Budvar (5.00% ABV)
Brewed in Ceske Budejovice, Czech Republic
Appearance: Bright yellow amber, few suspended particles, soft & fluffy head
Smell: Saaz hop aroma: pungent, grassy, lemony
Taste: Light sweet maltiness, followed by grassy Saaz hops & bitterness. Minor hint of lemon.
Mouthfeel: Light-bodied, medium carbonation
Lager © 2013 Max Effron & Dieter Neckermann
Style: Bavarian SchwarzbierName: Sprecher Black (6.00% ABV) Brewed in Milwaukee, Wisconsin
Dark German lager
Generally lighter body (despite being dark!)
Roasted yet smooth malt
Moderate (German) hop bitterness
German lager yeasts
Lager © 2013 Max Effron & Dieter Neckermann
Style: Bavarian SchwarzbierName: Sprecher Black (6.00% ABV) Brewed in Milwaukee, Wisconsin
Appearance: Simple black body topped with a slim light beige head
Smell: Roasted grainy malts, dull coffee-ish tone, touches of chocolate and caramel
Taste: Blackened barley malts with a steady roasted grain quality. Chocolate & caramel presence at the beginning. Hint of plum.
Mouthfeel: Medium light body, medium light carbonation. Moderately dry finish.
Lager © 2013 Max Effron & Dieter Neckermann
Style: Belgian WitbierName: Lakefront White (4.60% ABV) Brewed in Glendale, Wisconsin
Ale
~50% unmalted wheat + ~50% pale barley malt
Pale and cloudy, unfiltered
Typically with spices of freshly-ground coriander and Curaçao
Sweet orange peel is common
Additional spices are common as well
© 2013 Max Effron & Dieter Neckermann
Style: Belgian WitbierName: Lakefront White (4.60% ABV) Brewed in Glendale, Wisconsin
Ale
Appearance: Clear yellow body, thin fizzy white head
Smell: Zesty citrus and spices overlaying a light malt aroma
Taste: Light pale maltiness with sweet tangy wheat malt character. Hint of vanilla, lemon juice, cloves, cardamom.
Mouthfeel: Medium-thin body, medium-high carbonation. Dry finish.
© 2013 Max Effron & Dieter Neckermann
Style: Wheat Fruit BeerName: Ithaca Apricot Wheat (4.90% ABV)
Brewed in Ithaca, New York
Ale
Fruit beers can vary in underlying beer style
Fruit chosen to complement beer flavor
Many fruit beers based on spontaneous-combustion Lambics
© 2013 Max Effron & Dieter Neckermann
Style: Wheat Fruit BeerName: Ithaca Apricot Wheat (4.90% ABV)
Brewed in Ithaca, New York
Appearance: Clear, light golden body, with small fizzy white head. Lightly effervescent.
Smell: Perfumy aroma of apricot and malted wheat.
Taste: Juicy apricots and wheat malts, with modest sweetness. Slight bitterness before abrupt finish.
Mouthfeel: Medium-thin body, fizzy carbonation.
Ale © 2013 Max Effron & Dieter Neckermann
Style: Old Gueuze (Lambic)Name: Oude Gueuze Tilquin
à L’Ancienne (6.40% ABV) True Lambics are brewed exclusively in the Zenne river valley, Belgium
Spontaneous Fermentation: only wild yeasts (including “Brett” yeasts)
Grains: barley malt and wheat
Hops: old, used primarily for anti-bacterial properties
Placed in open/porous oaken barrels for years.
Mix of young + old: 1-, 2-, and 3-year blends of Lambics.
Young blend provides sugar forbottle conditioning (several more years)
Side note: “Fruit-Lambics” are the same as Gueuze, but fruits (cherry, raspberry, apricot) is added before secondary fermentation.
!! Many “Lambic” beers add artificial sweetening !!© 2013 Max Effron & Dieter Neckermann
Style: Old Gueuze (Lambic)Name: Oude Gueuze Tilquin
à L’Ancienne (6.40% ABV) Brewed in Rebecq-Rognon, Belgium (near Brussels)
Appearance: Hazy orange color, big white head, good retention
Smell: Sour, fruity, musty, cidery, earthy, funk
Taste: Complex. Similar to smell, acetic and lactic acid, fruity, “Barnyard-like”
Mouthfeel: very dry, zesty carbonation, light-to-medium body
Spontaneous Fermentation © 2013 Max Effron & Dieter Neckermann
Style: Belgian Abbey DubbelName: Brewer’s Art Resurrection
(7.00% ABV)
Brewed in Baltimore, Maryland
Belgian yeast
Bottle conditioned
Complex grain bill, malt-heavy
May have hints of chocolate, caramel, toast
Moderate dark fruity esters
Mild hop bitterness
Medium to full body
Ale © 2013 Max Effron & Dieter Neckermann
Style: Belgian Abbey DubbelName: Brewer’s Art Resurrection
(7.00% ABV)
Brewed in Baltimore, Maryland
Appearance: Amber color with short-lived off-white head.
Smell: Toffee, caramel, candy sugar. Mix of fruits incl. apples, pears, plums, and slight clove
Taste: Sweet malts & sugar notes. Belgian yeast character. Dark fruits, pears, apples, caramel, candy sugar. Subtle spice.
Mouthfeel: Medium body, high level creamy and smooth carbonation.
Ale © 2013 Max Effron & Dieter Neckermann
Style: Belgian SaisonName: Ommegang Hennepin
(7.70% ABV)
Brewed in Cooperstown, New York
Also called “Farmhouse Ale”
Belgian yeast
High fruitiness
Wide variety of herbs and spices
Pilsner malts
Sometimes dry hopped
Varying degrees of acidity and sourness
Ale © 2013 Max Effron & Dieter Neckermann
Style: Belgian SaisonName: Ommegang Hennepin
(7.70% ABV)
Brewed in Cooperstown, New York
Appearance: Golden straw color. Lots of white foam, great lacing.
Smell: Great yeast smell, light citrus, possible hints of apple.
Taste: Slight sweetness, green fruits, Belgian yeast and spice.
Mouthfeel: Medium body, good amount of carbonation.
Ale © 2013 Max Effron & Dieter Neckermann
Style: Extra Special/Strong BitterName: Bittersweet Symphony
(~8.50% ABV)
Brewed at 4019 Locust Street
“Bitters” were used to differentiate from milder brews, by adding more hops and pale malts
ESBs are more aggressive and more balanced bitters (alcohol & hops)
Dark golds to copper
Low carbonation
Pronounced hops, toasty and fruity
Not that bitter (balance is key)
Ale © 2013 Max Effron & Dieter Neckermann
Style: Extra Special/Strong BitterName: Bittersweet Symphony
(~8.50% ABV)
Brewed at 4019 Locust Street
Appearance: Cloudy, amber, good head and retention
Smell: Fruity/Estery, piney, sweet
Taste: Sweet, mellow herbal hops, piney
Mouthfeel: Smooth and fizzy, crisp, evenly carbonated, medium body
Overall: One-of-a-kind masterpiece
Ale © 2013 Max Effron & Dieter Neckermann
Style: Russian Imperial StoutName: Brooklyn Black Chocolate
Stout (10.00% ABV)
Brewed in Brooklyn, New York
English style, inspired in 1800’s to win over the Russian Czar
High alcohol
Plenty of malt character: roasted, chocolate and burnt flavors
Often dry
Hop character varies widely
Ale © 2013 Max Effron & Dieter Neckermann
Style: Russian Imperial StoutName: Brooklyn Black Chocolate
Stout (10.00% ABV)
Brewed in Brooklyn, New York
Appearance: Beautiful, viscous jet black, with a thin layer of tan floam.
Smell: Intense nose. Chocolate, coffee, black licorice, roasted malt, alcohol. Hint of maple?
Taste: Similar to nose – chocolate, coffee, licorice, roasted malt.
Mouthfeel: Full, low carbonationAle © 2013 Max Effron & Dieter Neckermann
Style: Belgian Abbey TripelName: Bersalis Tripel (9.50% ABV)
Brewed in Oud Beersel, Belgium
“Tripel” refers to three times amount of malt than standard Trappist monastery “Simple”
Bright yellow to gold in color
Big head, dense and creamy
Belgian yeast
Sweetness from malts
Fruity/estery
Belgian candy sugar Ale © 2013 Max Effron & Dieter Neckermann
Style: Belgian Abbey TripelName: Bersalis Tripel (9.50% ABV)
Brewed in Oud Beersel, Belgium
Appearance: Cloudy pale color, large white head.
Smell: Sweet, bready, yeasty, mild spiciness, light fruits, some alcohol.
Taste: Banana yeast ester, sturdy wheat malt backbone, slightly floral with white pepper finish.
Mouthfeel: Creamy, slightly buttery, dry finish
Ale © 2013 Max Effron & Dieter Neckermann
Style: American IPA (West Coast)Name: Stone IPA (6.9% ABV)
Brewed San Diego, California
Pale Ale with more malt, alcohol and generous hopping
Intense (American) hop aroma
American yeast
Ale © 2013 Max Effron & Dieter Neckermann
Style: American IPA (West Coast)Name: Stone IPA (6.9% ABV)
Brewed San Diego, California
Appearance: Golden straw color, minimal white foam
Smell: Lots of citrus, esp. lemon. Mild pine, not overly bitter
Taste: Powerful bitterness, piney, lemony, orange, tangerine
Mouthfeel: Smooth, crisp, clean, refreshing
Ale © 2013 Max Effron & Dieter Neckermann
© 2013 Max Effron & Dieter Neckermann
Beer Info Resources
• BeerAdvocate.com , RateBeer.com
• Beer Judge Certification Program (BJCP)
• iPhone apps: BeerBuddy
© 2013 Max Effron & Dieter Neckermann
Thank you
• Thanks to Charity, Bruce and Andrea for organizing and supervising
• Questions?
• Interested in more beer info, or organizing another event? Feel free to contact us at:– [email protected]– [email protected]
© 2013 Max Effron & Dieter Neckermann