Beer Guide Contents

Beer Categories are © American Homebrewers Association

PO Box 1679 * Boulder, CO  80306-1679 * U.S.A.

(303) 447-0816 * AHA@aob.org

Hops in its natural form.

Brewing Styles

ALES

LAGER

HYBRID/MIXED STYLES

MEAD

CIDER

The German (or Bavarian) Beer Purity Law of 1516 (The Reinheitsgebot)

A Brief History of Beer

A Short Glossary of  Some Beer Terms

Beer Care

Note:  The following information is partially from the AHA National Homebrew Competition Rules and Regulations  (Part IV  Category Descriptions).

Also, much thanks to Rich Byrnes, President Fermental Order of Renaissance Draughtsmen for supplying the history, Glossary, and care guide and also for pointing me to the AHA.

American Homebrewers Association, "Zymurgy", and Great American Beer Festival are registered trademarks of the Association of Brewers.  All contents of the Association of Brewers' info e-mail line are copyright © 1995.  All rights reserved.


ALES

Ales are distinguished by the use of top-fermenting Saccharomyces cerevisiae

yeast strains. These strains perform at warmer temperatures, the ferments

are faster and fermentation byproducts are generally more evident. Ales tend

to have a very pronounced palate where esters and fruity qualities are part

of the character.

Barley Wine

Barley Wine

Belgian and French Ale

Flanders Brown/Oud Bruin

Dubbel

Tripel

Belgian-Style Pale Ale

Belgian Strong Ale

White (or Wit)

Biere de Garde

Belgian-Style Lambic

Belgian-Style Lambic

Belgian-Style Gueuze Lambic

Belgian-Style Fruit Lambic

Mild and Brown Ale

English Light Mild

English Dark Mild

English Brown

American Brown

English-Style Pale Ale

Classic English Pale Ale

India Pale Ale

American-Style Ale

American Pale Ale

American Wheat

English Bitter

English Ordinary Bitter

English Best (Special) Bitter

English Strong (Extra Special) Bitter

Scottish Ale

Scottish Light Ale

Scottish Heavy Ale

Scottish Export Ale

Porter

Porter

English and Scottish Strong Ale

English Old Ale/English Strong Ale

Strong Scotch Ale

Stout

Classic Irish-Style Dry Stout

Foreign-Style Stout

Sweet Stout

Oatmeal Stout

Imperial Stout


LAGER

Lagers are produced with bottom-fermenting Saccharomyces uvarum (a.k.a. S.

carlsbergensis) strains of yeast at colder fermentation temperatures than

ales. This cooler environment inhibits the natural production of esters and

other fermentation byproducts, creating a "cleaner-tasting" product.

Bock

Traditional Bock

German-Style Helles Bock/Maibock

Doppelbock

Eisbock

German Dark Lager

Munich Dunkel

Schwarzbier

German Light Lager

Muenchner-Style Helles

Dortmunder/European-Style Export

Classic Pilsener

German Pilsener

Bohemian Pilsener

American Lager

American Lager

American-Style Light Lager

American Lager/Ale or Cream Ale

American-Style Premium Lager

Dry Lager

American Dark Lager

Vienna/Maerzen/Oktoberfest

Vienna

Maerzen/Oktoberfest


HYBRID/MIXED STYLES

The following beers are fermented or aged with mixed traditions. They can be

brewed as an ale or lager, include unusual ingredients, or be made using

unusual techniques or procedures.

German-Style Ale

Koelsch

Duesseldorf-Style Altbier

German-Style Wheat Beer

Berliner Weisse

Weizen/Weissbier

Dunkelweizen

Weizenbock

Smoked Beer

Bamberg-Style Rauchbier

Classic-Style Smoked Beer

Other Smoked Beer

Fruit and Vegetable Beer

Fruit and Vegetable Beer

Classic style Fruit and Vegetable Beer

Herb and Spice Beer

Herb and Spice Beer

Classic-Style Herb and Spice Beer

Specialty Beer

Specialty Beer

Classic-Style Specialty Beer

California Common Beer

California Common Beer


MEAD

Meads are produced by the fermentation of honey, water, yeast and optional

ingredients such as fruit, herbs and/or spices. Their final gravity roughly

determines whether they are: dry - 0.996 to 1.009; medium - 1.010 to 1.019;

Sweet -1.020 to 1.029; or very sweet - 1.030 and higher. Wine, champagne,

sherry, mead, ale or lager yeasts may be used.

Traditional Mead and Braggot

Sparkling Traditional Mead

Still Traditional Mead

Sparkling Braggot

Still Braggot

Fruit and Vegetable Mead

Sparkling Melomel

Still Melomel

Sparkling Cyser

Still Cyser

Sparkling Pyment

Still Pyment

Herb and Spice Mead

Sparkling Metheglin

Still Metheglin

Sparkling Hippocras

Still Hippocras


CIDER

Ciders are produced by the fermentation of apple juices and optional

ingredients such as fruits and spices. Wine, Champagne, ale, lager or

wild yeasts may be used.

Cider

Still

Sparkling

New England-Style

Specialty Cider


Barley Wine

Tawny copper to dark brown in color with a full body and

   high residual malty sweetness. Complexity of alcohols and fruity-ester

   characters are often high and counter-balanced by the perception of low

   to assertive bitterness and extraordinary alcohol content. Hop aroma and

   flavor may be minimal to very high. Diacetyl should be very low. A caramel

   and vinous aroma and flavor is part of the character.


Flanders Brown/Oud Bruin

A light- to medium-bodied, deep copper to brown

   ale characterized by a slight vinegar or lactic sourness and spiciness.

   A fruity-estery character is apparent with no hop flavor or aroma.

   Flanders brown ales have low to medium bitterness.


Dubbel

This medium- to full-bodied, dark amber- to brown-colored ale

   has a malty sweetness and nutty, chocolate, roast malt aroma. A faint hop

   aroma is acceptable. Dubbels also are characterized by low bitterness and

   no hop flavor.


Tripel

Tripels often are characterized by a spicy, phenolic-clove

   flavor. A banana fruity ester also is common. These pale/light-colored

   ales usually finish sweet. The beer is characteristically medium, to

   full-bodied with a neutral hop and malt balance.


Belgian-Style Pale Ale

Belgian-style pale ales are characterized by low,

   but noticeable, hop bitterness, flavor and aroma. Light to medium body and

   low malt aroma are typical. They are golden to deep amber in color.

   Noble-type hops are commonly used. Low to medium fruity esters are evident

   in aroma and flavor.


Belgian Strong Ale

Belgian strong ales often are vinous, with darker

   styles typically colored with dark candi sugar. The perception of hop

   bitterness can vary from low to high, while hop aroma and flavor are very

   low. These beers are highly attenuated and have a highly alcoholic

   character - being medium-bodied rather than full-bodied.


White (or Wit)

Belgian white ales are brewed using unmalted and/or

   malted wheat and malted barley and can be spiced with coriander and orange

   peel. These very pale beers are typically cloudy. The style is further

   characterized by the use of noble-type hops to achieve a low to medium

   bitterness and hop flavor. This dry beer has low to medium body, no

   diacetyl and a low fruity-ester content.


Biere de Garde

Deep golden to deep copper/light brown. Medium to high

   malt flavor. Light to medium body. Medium hop bitterness. Light to medium

   hop flavor and aroma. May have light to medium fruitiness, esteriness.

   Traditionally, a French-style beer that improves with some aging.


Belgian-Style Lambic

Unblended, naturally fermented lambic is intensely

   estery, sour and acetic flavored. Low in carbonation, these hazy beers

   are brewed with unmalted wheat and malted barley. They are very low in

   hop bitterness. These beers are quite dry and light-bodied.


Belgian-Style Gueuze Lambic

These unflavored blended and secondary

   fermented lambic beers may be very dry or mildly sweet and are

   characterized by intensely fruity-estery, sour and acidic flavors. These

   pale beers are brewed with unmalted wheat, malted barley, and stale, aged

   hops. They are very low in hop bitterness.  These beers are quite dry and

   light-bodied.


Belgian-Style Fruit Lambic

These beers, also known by the names

   Framboise, Kriek, Peche, etc., are characterized by fruit flavors and

   aromas. The intense color reflects the choice of fruit. Sourness

   predominates the flavor profile. These flavored Belgian-style lambic

   beers may be very dry or mildly sweet.


English Light Mild

Range from light amber to light brown in color. Malty

   sweet tones dominate the flavor profile with little hop bitterness or

   flavor. Hop aroma can be light. Very low diacetyl flavors may be

   appropriate in this low-alcohol beer. Fruity ester level is very low.


English Dark Mild

English dark milds range from deep copper to dark

   brown (often with a red tint) in color. Malty sweet, caramel, licorice

   and roast malt tones dominate the flavor and aroma profile with very

   little hop flavor or aroma.


English Brown

Range from deep copper to brown in color. They have a

   medium body, and a dry to sweet maltiness dominates with very little hop

   flavor or aroma. Fruity-ester flavors are appropriate.


American Brown

Range from deep copper to brown in color. Evident hop

   aroma and increased bitterness. They have medium body. Estery and fruity-

   ester characters should be subdued, and diacetyl should not be perceived.


Classic English Pale Ale

Golden- to copper-colored and displays English-

   variety hop character. High hop bitterness, flavor and aroma should be

   evident. This medium-bodied pale ale has low to medium maltiness. Low

   caramel is allowable. Fruity-ester flavors and aromas are moderate to

   strong.


India Pale Ale

Characterized by intense hop bitterness with a high

   alcohol content. A high hopping rate and the use of water with high

   mineral content results in a crisp, dry beer. This golden- to

   deep-copper-colored ale has a full, flowery hop aroma and may have a

   strong hop flavor (in addition to the hop bitterness). India pale ales

   possess medium maltiness and body. Fruity-ester flavors and aromas are

   moderate to very strong.

The India Pale style was developed so that the ale would not go bad

   during the 2  3 month voyage by clipper ship to India.  The high alcohol

   content warded off bacteria that otherwise would have spoiled the ale

   during shipping.


American Pale Ale

Range from golden to light copper color. The style is

   characterized by American-variety hops used to produce high hop bitterness,

   flavor and aroma. American pale ales have medium body and low to medium

   maltiness.


American Wheat

This beer can be made using either an ale or lager yeast.

   Brewed with 30 to 50 percent wheat, hop rates are higher, and carbonation

   is lower than German-style wheat beers. A fruity-estery aroma and flavor

   is typical, but at low levels; however, phenolic, clovelike characteristics

   should not be perceived. Color is usually golden to light amber, and the

   body should be light to medium in character. Diacetyl should be at very

   low levels.


English Ordinary Bitter

Gold- to copper-colored with medium bitterness.

   Light to medium body and low to medium residual malt sweetness. Diacetyl

   and fruity-ester properties should be minimized in this form of bitter.

English Bitters range from golden to copper in color and are well attenuated.

Good hop character and mild carbonation traditionally characterize draft-cask

versions, but in bottled versions a slight increase in carbon dioxide content

is acceptable for all three subcategories.


English Best (Special) Bitter

More robust than ordinary bitter. It has

   medium body and medium residual sweetness. In addition, the special bitter

   has more hop character than ordinary bitter.

English Bitters range from golden to copper in color and are well attenuated.

Good hop character and mild carbonation traditionally characterize draft-cask

versions, but in bottled versions a slight increase in carbon dioxide content

is acceptable for all three subcategories.


English Strong (Extra Special) Bitter

Medium to strong hop qualities in

   aroma, flavor and bitterness. The residual malt sweetness of this richly

   flavored, full-bodied bitter is more pronounced than in other bitters.

English Bitters range from golden to copper in color and are well attenuated.

Good hop character and mild carbonation traditionally characterize draft-cask

versions, but in bottled versions a slight increase in carbon dioxide content

is acceptable for all three subcategories.


Scottish Light Ale

Scottish light represents the mildest form of this

   ale. Little bitterness is perceived. Scottish light ales are light-bodied.

   Very low hop bitterness is acceptable, and hop flavor or aroma should not

   be perceived.

Characterized by a rounded flavor profile, Scottish ales are malty,

caramellike, soft and chewy. Hop rates are low. Yeast characters such as

diacetyl (butterscotch) and sulfuriness are acceptable at very low levels.

Scottish ales range from golden-amber to deep brown in color and may possess

a faint smoky character. Bottled versions of this traditional draft beer may

contain higher amounts of carbon dioxide than is typical for draft versions.


Scottish Heavy Ale

Scottish heavy ale is moderate in strength and

   dominated by a smooth, sweet maltiness balanced with low, but perceptible,

   hop bitterness. It has medium body, and fruity esters are very low, if

   evident.

Characterized by a rounded flavor profile, Scottish ales are malty,

caramellike, soft and chewy. Hop rates are low. Yeast characters such as

diacetyl (butterscotch) and sulfuriness are acceptable at very low levels.

Scottish ales range from golden-amber to deep brown in color and may possess

a faint smoky character. Bottled versions of this traditional draft beer may

contain higher amounts of carbon dioxide than is typical for draft versions.


Scottish Export Ale

Scottish export ale is sweet, caramellike and malty.

   Its bitterness is perceived as low to medium. It has medium body. Fruity-

   ester character may be apparent.

Characterized by a rounded flavor profile, Scottish ales are malty,

caramellike, soft and chewy. Hop rates are low. Yeast characters such as

diacetyl (butterscotch) and sulfuriness are acceptable at very low levels.

Scottish ales range from golden-amber to deep brown in color and may possess

a faint smoky character. Bottled versions of this traditional draft beer may

contain higher amounts of carbon dioxide than is typical for draft versions.


Porter

Porters are medium to dark brown (may have red tint) in color.

   Porters range in flavor from bitter to sweet. The dark color comes from

   the use of black or roasted malt rather than the roasted barley featured

   in stouts. The roast malt flavor and aroma character should be evident

   and can vary from an assertively strong (but not astringent) character

   to suggestively mild. This is a medium-bodied beer. Fruity esters should

   be evident and in proportional balance with roast malt and hop bitterness

   character. Hop flavor and aroma may vary from being negligible to medium

   in character.


English Old Ale/English Strong Ale

Amber to copper to medium in

   color, English strong ales are medium- to full-bodied with a malty

   sweetness. Fruity-ester flavor and aroma, should contribute to the

   character of this ale. Bitterness should be evident and balanced with

   malt and/or caramel sweetness. Alcohol types can be varied and complex.


Strong Scotch Ale

Scotch ales are overwhelmingly malty and full-bodied.

   Perception of hop bitterness is very low. Hop flavor and aroma is very

   low or nonexistent. Color ranges from deep copper to brown. The clean

   alcohol flavor balances the rich and dominant sweet maltiness in flavor

   and aroma. A caramel character is often a part of the profile. Fruity

   esters are generally at medium aromatic and flavor levels. A peaty/smoky

   character may be evident at low levels.


Classic Irish-Style Dry Stout

Dry stouts have an initial malt and

   caramel flavor profile with a distinctive dry-roasted bitterness in the

   finish. Dry stouts achieve a dry-roasted character through the use of

   roasted barley. Some slight acidity may be perceived, but is not necessary.

   Hop aroma and flavor should not be perceived. Dry stouts have medium body.

   Fruity esters are minimal and overshadowed by malt, hop bitterness and

   roasted barley character. Head retention and rich character should be part of its

   visual character.


Foreign-Style Stout

Foreign-style stouts have an initial malt sweetness

   and caramel flavor with a distinctive dry-roasted bitterness in the

   finish. Some slight acidity is permissible and a medium- to full-bodied

   mouthfeel is appropriate. Hop aroma and flavor should not be perceived.

   The perception of fruity esters is low. Head retention is excellent.


Sweet Stout

Sweet stouts, also referred as to cream stouts, have less

   roasted bitter flavor and more full-bodied mouthfeel than dry stouts. The

   style can be given more body with milk sugar (lactose) before bottling.

   Malt sweetness, chocolate and caramel flavor should dominate the flavor

   profile. Hops should balance sweetness without contributing apparent

   flavor or aroma.


Oatmeal Stout

Oatmeal stouts typically include oatmeal in their grist,

   resulting in a pleasant, full flavor and smooth profile that is rich

   without being grainy. Roasted malt character of caramel and chocolate

   should be evident, smooth and not bitter. Bitterness is moderate - not

   high. Hop flavor and aroma are optional but should not overpower the

   overall balance. This is a medium- to full-bodied beer with minimal

   fruity esters.


Imperial Stout

Dark copper to very black, imperial stouts typically

   have alcohol contents exceeding 8 percent. The extremely rich malty

   flavor and aroma is balanced with assertive hopping and fruity-ester

   characteristics. Perceived bitterness can be moderate, balanced with malt

   character, to very high in the darker versions. Roasted malt astringency

   and bitterness can be perceived moderately, but should not overwhelm the

   overall character. Hop aroma can be subtle to overwhelmingly floral.


Traditional Bock

Traditional bocks are made with all malt and are

   strong, malty, medium- to full-bodied, bottom-fermented beers with

   moderate hop bitterness that should increase proportionately with the

   starting gravity. Hop flavor should be low, and hop aroma should be very

   low. Bocks can range in color from deep copper to dark brown.


German-Style Helles Bock/Maibock

The German word "helles" means light

   colored, and, as such, a helles bock is light in color. Maibocks also are

   light-colored bocks. The malty character should come through in the aroma

   and flavor. Body is medium to full. Hop bitterness should be low while

   "noble-type" hop aroma and flavor may be at low to medium levels.

   Bitterness increases with gravity.


Doppelbock

Malty sweetness is dominant but should not be cloying.

   Doppelbocks are full-bodied and deep amber to dark brown color.

   Astringency from roast malts is absent. Alcoholic strength is high and

   hop rates increase with gravity.


Eisbock

Deep copper to black. Very alcoholic. Aroma and flavor profile

   is similar to doppelbock. Traditionally brewed by freezing a doppelbock

   and removing the resulting ice to concentrate the beer and increase the

   alcohol content.


Munich Dunkel

These beers have a pronounced malty aroma and flavor that

   dominates over the clean, crisp moderate hop bitterness. A classic

   Muenchner dunkel should have a chocolatelike, roasted malt, breadlike aroma

   that comes from the use of Munich dark malt. Chocolate or roast malts can

   be used, but the percentage should be minimal. "Noble-type" hop flavor and

   aroma should be low, but perceptible. Diacetyl is acceptable at very low

   levels. Fruity esters and chill haze should not be perceived.


Schwarzbier

Dark brown to black. Medium body. Roasted malt evident. Low

   sweetness in aroma and flavor. Low to medium bitterness. Low bitterness

   from roast malt. Hop flavor and aroma, "noble-type" OK. No fruitiness,

   esters.


Muenchner-Style Helles

This beer has a relatively low bitterness. It is

   a medium-bodied malt-emphasized beer, however certain versions can

   approach a balance of hop character and maltiness. There should not be

   any caramel character. Color is light straw to golden. Fruity esters and

   diacetyl should not be perceived.


Dortmunder/European-Style Export

Both starting gravity and medium

   bitterness are somewhat higher than a Muenchner helles. Hop flavor and

   aroma are perceptible, but low. The color of this style may be slightly

   darker, and the body will be more full, but still medium bodied. Fruity

   esters, chill haze and diacetyl should not be perceived.


German Pilsener

A classic German Pilsener is very light straw/golden

   color and well hopped. Hop bitterness is high. Hop aroma and flavor are

   moderate and quite obvious. It is a well-attenuated and medium-bodied beer,

   but a malty accent can be perceived. Fruity esters and diacetyl should not

   be perceived. There should be no chill haze. The head should be dense

   and rich.


Bohemian Pilsener

Pilseners in this subcategory are similar to German

   Pilseners, however they are slightly more full-bodied and can be as dark

   as light amber. This style balances moderate bitterness, and "noble-type"

   hop aroma and flavor with a malty, slightly sweet medium body. Diacetyl

   may be perceived in very low amounts. There should be no chill haze.

   The head should be dense and rich.


American Lager

Very light in body and color, American lagers are very

   clean and crisp and aggressively carbonated. Malt sweetness is absent.

   Corn, rice or other grain or sugar adjuncts are often used. Hop aroma is

   absent. Hop bitterness is slight, and hop flavor is mild or negligible.

   Chill haze, fruity esters and diacetyl should be absent.


American-Style Light Lager

According to Food and Drug Administration

   regulations, when used in reference to caloric content, "light" beers

   must have at least 25 percent fewer calories than the "regular" version

   of that beer. These beers are extremely light colored, light in body and

   high in carbonation. Flavor is mild, and bitterness is very low. Chill

   haze, fruity esters and diacetyl should be absent.


American Lager/Ale or Cream Ale

This mild, pale, light-bodied ale is made

   using a warm fermentation (top or bottom) and cold lagering or by blending

   top- and bottom-fermented beers. Hop bitterness and flavor are very low.

   Hop aroma often is absent. Sometimes referred to as cream ales, these

   beers are crisp and refreshing. A fruity or estery aroma may be

   perceived. Diacetyl and chill haze should not be perceived.


American-Style Premium Lager

Similar to the American lager, this style

   is a more flavorful, medium-bodied beer and may contain few or no adjuncts.

   Color may be deeper than the American lager, and alcohol content and

   bitterness may be greater. Hop aroma and flavor are low or negligible.

   Chill haze, fruity esters and diacetyl should be absent.


Dry Lager

 This straw-colored lager lacks sweetness and is reminiscent

   of an American-style light lager. However, its starting gravity and

   alcoholic strength are greater. Hop rates are low and carbonation is

   high. Chill haze, fruity esters and diacetyl should be absent.


American Dark Lager

This beer's maltiness is less pronounced, and its

   body is light. Non-malt adjuncts often are used and hop rates are low.

   Hop bitterness flavor and aroma are low. Carbonation is high and more

   typical of an American-style light lager than a European dark lager.

   Fruity esters, diacetyl and chill haze should not be perceived.


Vienna

Beers in this category are reddish-brown or copper colored. They

   are light to medium in body. The beer is characterized by malty aroma,

   slight malt sweetness and clean hop bitterness. "Noble-type" hop aromas

   and flavors should be low to medium. Fruity esters, diacetyl and chill

   haze should not be perceived.


Maerzen/Oktoberfest

Maerzens are characterized by a medium body and

   broad range of color. Oktoberfests can range from golden to reddish-brown.

   Sweet maltiness should dominate slightly over a clean, hop bitterness.

   Malt character should be toasted rather than strongly caramel. Hop aroma

   and flavor should be low but notable. Fruity esters are minimal, if

   perceived at all. Diacetyl and chill haze should not be perceived.


Koelsch

Koelsch is warm-fermented and aged at cold temperatures (German

   ale or alt-style beer). Koelsch is characterized by a golden color and a

   slightly dry, winy and subtly sweet palate. Caramel character should not

   be evident. The body is light. This beer has low hop flavor and aroma

   with medium bitterness. Wheat can be used in brewing this beer which is

   fermented using ale or lager yeasts. Fruity esters should be minimally

   perceived, if at all. Chill haze should be absent or minimal.


Duesseldorf-Style Altbier

Copper to brown in color, this German ale may

   be highly hopped (though the 25 to 35 IBU range is more normal for the

   majority of altbiers from Duesseldorf) and has a medium body and malty

   flavor. A variety of malts, including wheat, may be used. Hop character

   may be evident in the flavor. The overall impression is clean, crisp and

   flavorful. Fruity esters should be low. No diacetyl or chill haze should

   be perceived.


Berliner Weisse

This is the lightest of all the German wheat beers. The

   unique combination of a yeast and lactic acid bacteria fermentation yields

   a beer that is acidic, highly attenuated and very light-bodied. The

   carbonation of a Berliner weisse is high, and hop rates are very low. Hop

   character should not be perceived. Fruity esters are evident. No

   diacetyl should be perceived.


Weizen/Weissbier

The aroma and flavor of a weissbier is decidedly fruity

   and phenolic. The phenolic characteristics are often described as clove or

   nutmeg and can be smoky or even vanillalike. These beers are made with at

   least 50 percent malted wheat, and hop rates are quite low. Weissbier is

   well-attenuated and very highly carbonated, yet its relatively high

   starting gravity and alcohol content make it a medium- to full-bodied beer.

   Bananalike esters are often present. If yeast is present, the beer will

   appropriately have yeast flavor and a characteristically fuller mouthfeel.

   No diacetyl should be perceived.


Dunkelweizen

This beer style is characterized by a distinct sweet

   maltiness, and roasted malt and chocolatelike character, but the estery

   and phenolic elements of a pale weissbier still prevail. Color can range

   from copper-brown to dark brown. Carbonation and hop bitterness are

   similar to a pale South-German-style weissbier. Usually dark barley malts

   are used in conjunction with dark cara or color malts, and the percentage

   of wheat malt is at least 50 percent. No diacetyl should be perceived.


Weizenbock

This style can be either pale or dark and, like a bottom-

   fermented bock, has a high starting gravity and alcohol content. The

   malty sweetness of a weizenbock is balanced with a clovelike phenolic and

   fruity-estery banana element to produce a well-rounded aroma and flavor.

   As is true with all German wheat beers, hop rates are low, and carbonation

   is high. It has a medium to full body. If dark, a mild roast malt

   character should emerge in flavor and, to a lesser degree, in the aroma.

   No diacetyl should be perceived.


Bamberg-Style Rauchbier

Rauchbier should have smoky characters

   prevalent in the aroma and flavor. The beer is generally toasted malty

   sweet and full bodied with low to medium hop bitterness. "Noble-type" hop

   flavor is low, but perceptible. Low "noble-type" hop aroma is optional.

   The aroma should strike a balance between malt, hop and smoke. Fruity

   esters, diacetyl and chill haze should not be perceived.


Classic-Style Smoked Beer

Any classic style of beer can be smoked. The

   goal is to reach a balance between the style's character and the smoky

   properties.


Other Smoked Beer

Any beer to which smoke flavors have been added.


Fruit and Vegetable Beer

Any beers using fruits or vegetables as an

   adjunct in either primary or secondary fermentation, providing obvious,

   yet harmonious, fruit and vegetable qualities. Fruit and vegetable

   qualities should not be overpowered by hop character. If a fruit or

   vegetable (such as juniper berry or chili pepper) has an herbal or spice

   quality, it is more appropriate to enter it in the Herb and Spice Beer

   category.


Classic style Fruit and Vegetable Beer

Any classic-style beer using

   fruits or vegetables as part of the flavor profile and providing obvious,

   yet harmonious, fruit and vegetable qualities.


Herb and Spice Beer

Use of herbs or spices (derived from roots, seeds,

   fruits, vegetables, flowers, etc.) other than hops to create a distinct

   character. Under-hopping allows the spice or herb to contribute to the

   flavor profile.


Classic-Style Herb and Spice Beer

Any classic-style beer using herbs or

   spices as part of the flavor profile and providing obvious, yet

   harmonious, herb and spice flavor.


Specialty Beer

Any non-classic style fitting the following description.

Any ale or lager brewed using unusual techniques and/or ingredients other

than (or in addition to) malted barley as a unique contribution to the

overall character of the beer. Examples of specialty beers include (but are

not limited to) beers brewed with honey, maple sap or syrup; worts heated

with white-hot stones (Steinbier); and low- or non-alcoholic beers. Examples

do not include the use of fruit or herbs, although they can be used to add

to the character of other ingredients.


Classic-Style Specialty Beer

Any classic ale or lager to which special

   ingredients have been added or a special process has been used, (e.g.,

   honey Pilsener, maple porter, sorghum stout, pumpkin pale ale). Brewer to

   specify classic style.

Any ale or lager brewed using unusual techniques and/or ingredients other

than (or in addition to) malted barley as a unique contribution to the

overall character of the beer. Examples of specialty beers include (but are

not limited to) beers brewed with honey, maple sap or syrup; worts heated

with white-hot stones (Steinbier); and low- or non-alcoholic beers. Examples

do not include the use of fruit or herbs, although they can be used to add

to the character of other ingredients.


California Common Beer

Light amber to copper. Medium body. Toasted or

   caramellike maltiness in aroma and flavor. Medium to high hop bitterness.

   Hop flavor medium to high. Aroma medium. Fruitiness and esters low. Low

   diacetyl OK. Uses lager yeast. Fermented at warm temperatures, but aged at

   cold temperatures.


Sparkling Traditional Mead

Effervescent. Dry, medium or sweet. Light to medium body. No flavors other than

   honey. Honey character in aroma and flavor. Low to medium fruity acidity.

   Color depends on honey type. Absence of harsh and/or stale character.


Still Traditional Mead

Not effervescent. Dry, medium sweet or very

   sweet. Light to full body. Honey character in

   aroma and flavor. Low to medium fruity acidity. Color depends on honey

   type. Absence of harsh and/or stale character.


Sparkling Braggot

Effervescent. Made with malt. Dry, medium or sweet. Light to medium

body. Honey flavors predominate.


Still Braggot

Not effervescent. Made with malt. Dry, medium or sweet. Light to medium body.

Honey flavors predominate.


Sparkling Melomel

Effervescent. Light to medium body. Dry, medium or sweet.

Melomel is made with any fruit. Cyser is made with apples and/or apple juice.

Pyment is made with grapes. Ingredients should be expressed in aroma and

flavor. Color should represent ingredients. Honey character apparent in aroma

and flavor. Absence of harsh and/or stale character.


Still Melomel

Not effervescent. Light to full body. Dry, medium, sweet

   or very sweet.

Melomel is made with any fruit. Cyser is made with apples and/or apple juice.

Pyment is made with grapes. Ingredients should be expressed in aroma and

flavor. Color should represent ingredients. Honey character apparent in aroma

and flavor. Absence of harsh and/or stale character.


Sparkling Cyser

Effervescent. Light to medium body. Dry, medium or

   sweet.

Melomel is made with any fruit. Cyser is made with apples and/or apple juice.

Pyment is made with grapes. Ingredients should be expressed in aroma and

flavor. Color should represent ingredients. Honey character apparent in aroma

and flavor. Absence of harsh and/or stale character.


Still Cyser

Not effervescent. Light to full body. Dry, medium, sweet

   or very sweet.

Melomel is made with any fruit. Cyser is made with apples and/or apple juice.

Pyment is made with grapes. Ingredients should be expressed in aroma and

flavor. Color should represent ingredients. Honey character apparent in aroma

and flavor. Absence of harsh and/or stale character.


Sparkling Pyment

Effervescent. Light to medium body. Dry, medium or

   sweet.


Still Pyment

Not effervescent. Light to full body. Dry, medium, sweet

   or very sweet.


Sparkling Metheglin

Effervescent. Light to medium body. Dry, medium

   or sweet.

Metheglin is made with any herbs or spices. Hippocras is made with spices

and grapes (spiced pyment). Ingredients should be expressed in aroma and

flavor. Color should represent ingredients. Honey character must be apparent

in aroma and flavor. Absence of harsh and/or stale character.


Still Metheglin

Not effervescent. Light to full body. Dry, medium,

   sweet or very sweet.

Metheglin is made with any herbs or spices. Hippocras is made with spices

and grapes (spiced pyment). Ingredients should be expressed in aroma and

flavor. Color should represent ingredients. Honey character must be apparent

in aroma and flavor. Absence of harsh and/or stale character.


Sparkling Hippocras

Effervescent. Light to medium body. Dry, medium

   or sweet.

Metheglin is made with any herbs or spices. Hippocras is made with spices

and grapes (spiced pyment). Ingredients should be expressed in aroma and

flavor. Color should represent ingredients. Honey character must be apparent

in aroma and flavor. Absence of harsh and/or stale character.


Still Hippocras

Not effervescent. Light to full body. Dry, medium,

   sweet or very sweet.

Metheglin is made with any herbs or spices. Hippocras is made with spices

and grapes (spiced pyment). Ingredients should be expressed in aroma and

flavor. Color should represent ingredients. Honey character must be apparent

in aroma and flavor. Absence of harsh and/or stale character.


Still

Not effervescent. Less than 5.5 percent alcohol by weight

   (7 percent by volume). Can be dry or sweet. Pale yellow color, must be

   clear or brilliant. Apple aroma. Light-bodied and crisp apple flavor.


Sparkling

Effervescent but not foamy. May be force carbonated. No head.

   Less than 6.3 percent alcohol by weight (8 percent by volume). Dry or

   sweet. Light to medium body, crisp apple taste.


New England-Style

Still or sparkling dry cider. Carbonation must be

   natural. Between 6.3 and 11 percent alcohol by weight (8 and 14 percent

   by volume). Pale to medium yellow color. Pronounced apple aroma. Medium

   to full body. Balanced by drying tannins, but never hot because of excess

   alcohol. Adjuncts include white and brown sugars, molasses or raisins.


Specialty Cider

Any and all adjuncts and yeasts may be used. Alcohol

   content must be below 11 percent alcohol by weight (14 percent by

   volume).


Purity Law

Beer brewing has been regulated by law in Germany for over 800 years. A long-standing tradition to which all German brewers still remain true today:

Some rulings and decrees before the Purity Law

*  In 1165 a fine was levied in Augsburg for serving "inferior" beer.

*  In 1487 Duke Albrecht IV proclaimed a regulation establishing a uniform beer price. "One measure winter beer shall cost one pfennig and a measure summer beer shall cost two pfennigs." Each brewer was required to, from that time on, swear a "PREU-AID" (Brew oath) before the ducal treasurer, whereby he would "use only barley, hops and water for the beer, knowledgeably simmer it and add nothing else nor allow anyone else to add anything." This regulation was originally only decreed for Munich. In 1987 this 500 year old regulation was renewed by the Munich brewers.

*  1493 George the Rich of Bayers-Landshut proclaimed a regulation which was extended to all of Bavaria in 1516 by Duke Wilhelm IV. This regulation is well-known as the

German Beer Purity Law:

How beer should be served and brewed in summer and winter in the principality

"Herewith, we decree, order, express and wish, together with the Privy Council, that from this day forth everywhere in the Principality of Bavaria, in the countryside as in the towns and marketplaces, wherever no other specific ordinance applies, from St. Michael's Day until St. George's Day a measure or head of beer shall not be sold for more than one pfennig Munich currency and from St. George's Day until St. Michael's Day a measure shall not be sold for more than two pfennigs of the same currency, nor a head for more than three haller. Violators of this decree shall be punished as prescribed below. Whoever should brew a beer other than Maerzen, is forbidden, under any circumstances, to serve or sell a measure for more than one pfennig. We especially wish that, from this point on and everywhere in the countryside as well as in the towns and marketplaces, nothing is to be added to or used in beer other than barley, hops and water. Whosoever knowingly disobeys this decree will be severely punished by the court having jurisdiction over him by having his barrel of beer confiscated whenever this offense occurs. Whenever an innkeeper buys beer at the prescribed price from any brewery in the countryside as well as in the towns and marketplaces, he is allowed to resell it privately to the lowly peasantry for one haller more than the price of the measure or head of beer stipulated above."

 (Translator's note: "measure" and "head" were units of volume and "pfennig" and "haller" were monetary units in use at that time. "Maerzen" was a somewhat stronger beer brewed in late winter, which is still brewed today.)

Also note that yeast is not mentioned since its existence was not known at the time.

The gist of this decree has been carried forward to the present and is incorporated in the

German Beer Tax Law which, in addition to tax regulations, also contains the demands on the brewers of beer stemming from in the German Beer Purity Law of 1516

Not even a decision of the European Court dated 12 March 1987 has been able to change this. This decision can be summarized as follows:

"To ensure the free movement of goods within the European Union, beer may also be sold in Germany that does not conform to the German Beer Purity Law. Non-German beer may contain other raw materials, such as unmalted barley, corn, rice or millet, or perhaps additives, but if so, this must be clearly stated on the label."

Such beer, however, has not been able to make a dent in the German market because the consumer is not willing to buy much of it, but some beers imported into Germany do still contain maize or rice. Most big international brewers, however, have orientated themselves to the desires of the German consumer by brewing according to the Beer Purity Law, at least for the German market.

"We could be happy if the air was as pure as the beer"
 - Richard von Weizsaecker, former President of the German Federal Republic

Source: German Brewing Industry Public Relations Association (Gesellschaft fuer Oeffentlichkeitsarbeit der Deutschen Brauwirtschaft e.V.)


A Brief History of Beer

The origins of beer are older than recorded history, extending into the mythology of ancient civilizations. Beer, the oldest alcohol beverage, was discovered independently by most ancient cultures - the Babylonians, Assyrians, Egyptians, Hebrews, Africans, Chinese, Incas, Teutons, Saxons and the various wandering tribes that were found in Eurasia. These ancient peoples have left records to indicate they not only enjoyed their beer, but considered brewing to be a serious and important job.

In recorded history, Babylonian clay tablets more than 6,000 years old depict the brewing of beer and give detailed recipes. An extract from an ancient Chinese manuscript states that beer, or kiu as it was called, was known to the Chinese as early as the 23rd century BCE. Beer was enjoyed by ancient peoples at all levels of society. Of course, some drank with more style than others. For example, the University of Pennsylvania Museum displays a golden straw used by Queen Shubad of Mesopotamia for sipping

beer.

With the rise of commerce and the growth of cities during the Middle Ages, brewing became more than a household activity. Municipal brew houses were established, which eventually led to the formation of the brewing guilds. Commercial brewing on a significantly larger scale began around the 12th century in Germany.

Although native Americans had developed a form of beer, Europeans brought their own version with them to the New World. Beer enjoys the distinction of having come over on the Mayflower and, in fact, seems to have played a part in the Pilgrims decision to land at Plymouth Rock instead of farther south, as intended. A journal kept by one of the passengers - now in the Library of Congress - states, in an entry from 1620, that the Mayflower landed at Plymouth because We could not now take time for further search or consideration, our victuals being much spent, especially our beer...

The first commercial brewery in America was founded in New Amsterdam (New York) in 1623. Many patriots owned their own breweries, among them Samuel Adams and William Penn. Thomas Jefferson was also interested in brewing and made beer at Monticello. George Washington even had his own brew house on the grounds of Mount Vernon, and his handwritten recipe for beer  dated 1757 and taken from his diary - is still preserved!

- Rich Byrnes, President Fermental Order of Renaissance Draughtsmen


BEER TERMS

ALE - From the Norse -oel-. Fermented at a higher temperature than lager,

it has a higher alcohol content, tends to be more full-bodied, and have

more bitterness. Primarily English. At one time, most beers were ales. Top

fermented.

AROMA - Fragrance that derives from the ingredients. May be flowery, sweet,

spicy.

BALANCE- Harmony of various flavors and aromas.

BARLEY - The only grain ever used by brewing purists. The barley of

preference, two-row barley, is more flavorful, and more expensive than

six-row barley.

BEER - Any fermented drink made from malted barley or other grains, plus

hops, yeast, and water.

BITTER - Tangy or sharp taste produced by the hops. Without bitterness,

beer has no zest.

BOUQUET - Portion of odor caused by fermentation.

BRIGHT - To describe a beers appearance (clarity) or taste.

CARBON DIOXIDE - What the bubbles in your beer are made of. Occurs

naturally as a by-product of fermentation.

CREAMY - The mouth-feel of beer that is infused with small bubbles of

natural carbonation.

DRY - Not sweet.

FERMENTATION - The breakdown of malt, by the yeast, into alcohol and carbon

dioxide.

HOPS - The flowers of a perennial vine, they add flavor, aroma, and a

pleasantly bitter finish to beer. Hops also acts as a natural preservative.

LAGER - Beer that is aged. Tends to be lighter, more effervescent in this

country. From the German word -lagern- meaning -to rest-. Bottom fermented.

MALT - Barley steeped in water until enzyme action converts its starches

into sugars. Then it is dried and/or roasted to varying degrees.

NOSE - The total sensation of aroma and bouquet.

PILSNER - A very pale golden beer invented in the town of Pilsn in Bohemia.

PORTER - Similar to Stout but sweeter, darker and maltier. First made in

England.

STOUT - A very dark brew that gets its color from roasted malt. Creamier,

sweeter and maltier than standard ale.

WORT - Unfermented beer in its early stages.

- Rich Byrnes, President Fermental Order of Renaissance Draughtsmen


Beer Care

.	In order to protect beers fresh taste, do not store beer above 80 degrees for an extended period of time.

.	Do not drink beer that cold. If you really want to taste your beer, let it warm up to 45 degrees before drinking. And do not add ice to the glass, it just adds water.

.	Do not sneak beer into the glass on a slant. Pour your beer straight into the glass from a height of 12 inches or so. The high pour beats some of the carbon dioxide out of the brew, giving it a smoother taste. Need I mention that drinking straight out of the bottle is a great waste, unless you want to get drunk.

.	What do you do if your glass runneth over? A little fatty acid will cut the foam down to size. We all have fatty acids on our fingers. In other words, dip your finger into the beer.

-	Rich Byrnes, President Fermental Order of Renaissance Draughtsmen