2. 7,000 BC- Evidence of fermented concoctions
3,500 BC- Oldest chemical evidence of beer
3,000 BC- Written beer recipes . Sumerian Tablets
510 BC- Beer was the wine of Barbarians
500 AD- Monks begin brewing beer
1514- German beer purity law
Beer only be made of water, barley, hops, and yeast
1750- Industrial revolution makes beer widely available
1919-1933- U.S. Prohibition
3. Malt (grains)
Barley, wheat, rice, oats, rye, or corn
Hops (Spice of beer)
Aroma
Enhance flavor
Bitter
Water
Yeast
Consume sugar and create alcohol and CO2
4. Ales
Top-fermenting yeast
High temperature yeast
Quick fermenting ~ 2 weeks
Rich and complex
More yeast derived flavor
Lagers (German for “to store”)
Bottom-fermenting yeast
Cold temperature yeast
Longer fermenting
Less flavor from yeast
5. “A beer style is a label given to a beer that describes it’s
overall character and often times it’s origin. It’s a
name badge that has been achieved over many
centuries of brewing, trial and error, marketing, and
consumer acceptance. Styles reflect spin on the
constantly evolving world of beer” – Beer Advocate
Basically there are major beer varieties that most stem
from, but can be variable based on the brewer.
6. Adjunct Lager
Altbier
Amber
Barleywine
Blonde
Bock
Brown
Doppelbock
Dubbel
Dunkelweizen
Extra Special/ Strong Bitter (ESB)
Hefeweizen
IPA
Imperial Stout
Kölsch
Märzen/ Oktoberfest
Oatmeal Stout
Old Ale
Pale Ale
Pilsener
Porter
Quadrupel
Rauchbier
Saison
Schwarzbier
Stout
Tripel
Weizenbock
Witbier
8. German style brown ale
Extended conditioning mellows fruitness
Exceptionally smooth and delicate
Medium carbonation
Amber to medium brown
Balanced hops and malt
ABV- 4-7%
Ex.- Alaskan Amber, (512) Alt, Rahr Gravel Road
9. Catchall for amber to red ales
Focus on malts
Balanced beer
Toasted malts and high fruitiness
ABV- 4-7%
Ex.- Fat Tire, Stone Levitation, Saint Arnold Amber
10. Strongest beer style
Amber to dark brown
Intense fruits/ intense hops
Thick body
Flavors vary
Age like wines
ABV- 8-15%
Ex.- Sierra Nevada Bigfoot, Dogfish Head Olde School,
Stone Old Guardian
11. Pale straw to deep gold
Can be all malt
Subdued fruitiness
Light to medium hop bitterness
ABV- 4-7%
Ex.- Bombshell Blonde, Firemans #4, Bikini Blonde
12. Long storage to smooth out flavor (lagering)
Stronger than typical lager
Robust malts
Dark amber to brown hue
Balanced hops
Most lightly hopped
ABV- 5.5-7.5%
Ex.- Shiner Bock, Sam Adams Winter Lager, Anchor Bock
Beer, St. Arnold Spring Bock
13. Malty and sweet
Full body
Reddish brown to dark brown
Nutty characteristics
Low hop aroma and bitterness
ABV- 4-8%
Ex.-Moose Drool Brown Ale, Abita Pecan Harvest, Clown
Shoes Brown Angel, Sixpoint Brownstone
14. Double bock
Stronger than typical bocks
Considered “meal in a glass”
Full bodied and dark
Higher alcohol than bock
ABV- 6.5-9%
Ex.- Sam Adams Double Bock, Wasatch The Devastator,
Wolfgang Doppelbock
15. Belgian dubbel
Rich & malty
Spicy & phenolic character
Mild hop bitterness
High carbonation
Trappist Ale (Abbey ales emulate Trappist)
ABV- 6.5-9%
Ex.- Chimay (red), Ommegang, Westmalle Trappist
Dubbel, Abbey Belgian Style Ale
16. Dunkel- Dark, Weizen- wheat
Dark German wheat beer
Complex malts
Low bitterness
Brown and murky
Clove and banana character (banana bread)
ABV- 4-7%
Ex.- New Belgium Lips of Faith, Dunkel Weiss, Shiner
Holiday Cheer,
17. Pale malts and more hops
Moderate to assertive bitterness
Dark gold to copper
Low carbonation
Toasty and fruity
ABV- 4-7%
Ex.- Redhook ESB, Souther Tier Harvest Ale, Left Hand
Sawtooth Ale
18. Malt at least 50% wheat
Yeast produces banana and clove flavor
Little hop bitterness
Unfiltered and cloudy
ABV- 4-7%
Ex.- Shiner Hefeweizen, El Hefeweizen, Sunrise Weiss
19. India Pale Ale
Lots of hops
Sometimes dry-hopped
Herbal/ citrus character
High bitterness
ABV- 5.5-7.5%
Ex.- Dogfish Head 60 minute IPA, Stone IPA, Squatters
Hop Rising, Racer 5
20. Mostly barrel aged
Some infused with coffee/ chocolate
High alcohol content
Residual sweetness
Very full bodied and rich
ABV- 7-12%
Ex.- Deschutes The Abyss, Buried Hatchet Stout, Clown
Shoes Vampire Slayer
21. First brewed in Köln Germany
Obscure style
Light to medium body
Very pale color
Medium hop bitterness
Grape like flavor
ABV- 4-6%
Ex.- Sam Adams East-West, Harpoon Summer Beer,
Alaskan Summer Ale
22. Märzen- German for March (when these are brewed)
Full bodied, rich, toasty
Typically dark copper
Medium to high alcohol content
ABV- 4-7%
Ex.- Sam Adams Octoberfest, Shiner oktoberfest, Left
Hand Oktoberfest
23. Oatmeal added to mash
Medium to full body
Unreal smoothness
Touch of sweetness
Hop character will vary
ABV- 4-7%
Ex.- Rogue Shakespeare, Young’s Oatmeal Stout, Alaskan
Stout, Convict Hill Oatmeal Stout
24. Weak beers with high dextrins kept at brewery for long
periods
Full malt body
Near black
Tamed aromatics
Fruity, grape-like, intense malts
Acidic
ABV- 4-12%
Ex.- Old Jubilation, Fuller’s Vintage Ale, Founders
Curmudgeon
25. Good balance of malts and hops
Fruity esters
Varying bitterness
Golden to reddish amber
Good head retention
ABV- 4-7%
Ex.- Sierra Nevada Pale Ale, Dale’s Pale Ale, Stone Pale
Ale
26. Most popular lager beer in Germany
Light straw to gold color
Uses noble hops
Spicy herbal/ floral aroma
Bit coarse on the palate
ABV- 4-5.5%
Ex.- Sixpoint The Crisp, Rogue Uber Pils, St. Arnold
Summer Pils
27. Pale malts and then chocolate/ smoked malts added
Moderate hop bitterness
Brown to black color
Very complex
ABV- 4-7%
Ex.- Black Jack Porter, Ost Porter, Sam Adams Honey
Porter
28. Bolder flavor than dubbel and tripel
Deep red to garnet
Full bodied
Rich and malty
Sweet w/ low bitterness
ABV- 9-13%
Ex.- Trappistes Rochefort 10, Avery The Reverend, St.
Bernardus Abt. 12
29. Rauch- German for smoke
Malts are dried over beech wood
Smoky
Tastes of spiced smoked meat
ABV- 4-7%
Ex.- Sam Adams Cinder Bock, Southern Star Rauchbier
30. Summer ales
Very fruity in aroma and flavor
Earthy yeast tones
Mild to moderate tartness
Lots of spice
Medium bitterness
ABV- 5-8%
Ex.- Tank 7 Farmhouse Ale, Stone Saison, Dogfish Head
Noble Rot, Red Barn Ale
31. German for black beer
Light bodied
Not overly burnt or roasted malts
Light dark beer
ABV- varies
Ex.- Sam Adams Black Lager, Magic Hat Howl, Bohemian
Black Lager
32. Dark brown to pitch black
Roasted barley
Dry character
Huge roasted flavor of burnt coffee to chocolate
Hops vary
ABV- 4-7%
Ex.- Magic Hat Heart of Darkness, Flying Dog Pearl
Necklace
33. Up to 3x amount of malts of a standard Trappist/ Abbey
Bright yellow to gold in color
Big, dense, and creamy head
Complex and spicy flavor
High bitterness
Uses Belgian cane sugar
ABV- 8-12%
Ex.- New Belgium Trippel, Long Strange Tripel, Real Ale
Devil’s Backbone
34. Bock strength dunkelweizen
Pronounced estery alcohol character
Some spiciness
Complex malt character of dark fruits
ABV- 7-10%
Ex.- Aventinus, Live Oak Primus, Left Hand TNT
35. Cloudy due to high levels of wheat
Unfiltered
Always spiced (coriander, orange peel, herbs, etc.)
Crisp
Highly carbonated
White beer
ABV- 4-7%
Ex.- Blue Moon, Avery White Rascal, Clown Shoes
Clementine, Alaskan White
38. American Wild
Ale
Bière de
Champagne /
Bière Brut
Bock
Czech Pilsener
Dortmunder /
Export Lager
Eisbock
Euro Strong
Lager
Faro
Flanders Oud
Bruin
Flanders Red Ale
German Pilsener
Gueuze
Lambic - Fruit
Lambic -
Unblended
Maibock /
Helles Bock
Munich Dunkel
Lager
Munich Helles
Lager
Schwarzbier
Vienna Lager
Weizenbock
Enhances and showcases carbonation. Releases
volatiles quickly for a more intense upfront aroma.
39. Belgian IPA
Belgian Strong Dark Ale
Berliner Weissbier
Dubbel
Quadrupel (Quad)
Tripel
Eye candy. Designed to maintain head.
Wide-mouthed for deep sips.
40. American Amber
/ Red Ale
American Amber
/ Red Lager
American Black
Ale
American Blonde
Ale
American Brown
Ale
American Dark
Wheat Ale
American IPA
American Malt
Liquor
American Pale Ale
(APA)
American Pale
Wheat Ale
American Porter
American Stout
American Strong
Ale
Baltic Porter
Black & Tan
Bock
California
Common / Steam
Beer
Chile Beer
Cream Ale
Czech Pilsener
Doppelbock
English Bitter
English Brown Ale
English Dark Mild
Ale
English India Pale
Ale (IPA)
English Porter
English Stout
English Strong
Ale
Euro Dark Lager
Extra Special /
Strong Bitter
(ESB)
Fruit / Vegetable
Beer
German Pilsener
Herbed / Spiced
Beer
Irish Dry Stout
Irish Red Ale
Keller Bier /
Zwickel Bier
Maibock / Helles
Bock
Märzen /
Oktoberfest
Milk / Sweet
Stout
Oatmeal Stout
Rauchbier
Roggenbier
Sahti
Scottish Ale
Scottish Gruit /
Ancient Herbed
Ale
Smoked Beer
Vienna Lager
Witbier
Easy to drink out of. Holds plenty of volume.
41. American Adjunct
Lager
American Amber /
Red Lager
American Double
/ Imperial Pilsner
American Malt
Liquor
American Pale
Lager
Bock
California
Common / Steam
Beer
Czech Pilsener
Doppelbock
Dortmunder /
Export Lager
Euro Dark Lager
Euro Pale Lager
Euro Strong Lager
German Pilsener
Happoshu
Japanese Rice
Lager
Light Lager
Low Alcohol Beer
Maibock / Helles
Bock
Munich Dunkel
Lager
Munich Helles
Lager
Schwarzbier
Vienna Lager
Witbier
Showcases color, clarity and carbonation.
Promotes head retention. Enhances
volatiles.
42. American Adjunct
Lager
American Amber / Red
Ale
American Amber / Red
Lager
American Barleywine
American Black Ale
American Blonde Ale
American Brown Ale
American Dark Wheat
Ale
American Double /
Imperial Stout
American IPA
American Malt Liquor
American Pale Ale
(APA)
American Pale Wheat
Ale
American Porter
American Stout
American Strong Ale
Baltic Porter
Berliner Weissbier
Black & Tan
California Common /
Steam Beer
Chile Beer
Cream Ale
English Barleywine
English Bitter
English Brown Ale
English Dark Mild Ale
English India Pale Ale
(IPA)
English Pale Ale
English Pale Mild Ale
English Porter
English Stout
English Strong Ale
Euro Dark Lager
Extra Special / Strong
Bitter (ESB)
Foreign / Export Stout
Fruit / Vegetable Beer
Happoshu
Herbed / Spiced Beer
Irish Dry Stout
Irish Red Ale
Low Alcohol Beer
Märzen / Oktoberfest
Milk / Sweet Stout
Oatmeal Stout
Old Ale
Pumpkin Ale
Russian Imperial Stout
Rye Beer
Sahti
Saison / Farmhouse
Ale
Scotch Ale / Wee
Heavy
Scottish Ale
Scottish Gruit /
Ancient Herbed Ale
Smoked Beer
Winter Warmer
Witbier
Cheap to make. Easy to store. Easy to drink
out of.
43. American
Barleywine
American Double
/ Imperial IPA
American Double
/ Imperial Stout
American Strong
Ale
Belgian Dark Ale
Belgian Pale Ale
Belgian Strong
Dark Ale
Belgian Strong
Pale Ale
Braggot
Eisbock
English
Barleywine
Flanders Oud
Bruin
Flanders Red Ale
Foreign / Export
Stout
Gueuze
Lambic - Fruit
Old Ale
Quadrupel (Quad)
Russian Imperial
Stout
Scotch Ale / Wee
Heavy
Tripel
Wheatwine
Captures and enhances volatiles.
45. American Double / Imperial IPA
American Wild Ale
Belgian Dark Ale
Belgian IPA
Belgian Pale Ale
Belgian Strong Dark Ale
Belgian Strong Pale Ale
Bière de Garde
Flanders Oud Bruin
Flanders Red Ale
Gueuze
Lambic - Fruit
Quadrupel (Quad)
Saison / Farmhouse Ale
Scotch Ale / Wee Heavy
Captures and enhances volatiles, while it
induces and supports large foamy heads.
46. American Dark Wheat
Ale
American Pale Wheat
Ale
Dunkelweizen
Gose
Hefeweizen
Kristalweizen
Weizenbock
Specifically produced to take on volume and
head, while locking in the banana-like and
phenol aromas associated with the style.
47. American Black Ale
American Double / Imperial IPA
American Double / Imperial Stout
American Wild Ale
Belgian Dark Ale
Belgian IPA
Belgian Pale Ale
Belgian Strong Dark Ale
Belgian Strong Pale Ale
Bière de Garde
Braggot
Eisbock
English Barleywine
Old Ale
Saison / Farmhouse Ale
Wheatwine
Replacement for a Tulip or Goblet.
Conversational.
49. When beer is too cold it:
Tingles taste buds and numbs them
Hides flavor
Hides aroma
Excess carbonation
50. 40⁰-45⁰
Pilsener
Wheats
Blondes
Other light beers
50⁰-55⁰
Ambers
Imperial Stout
IPA
Other dark beers
51.
52. General rule of thumb: the more hop bitterness the beer has, the heartier or livelier the meal needs to
be to hold its own. Don't overwhelm your palate or meal and ruin what the chef was trying to achieve.
Another general rule is keep sweet with sweet, and tart with tart. Try to keep your beer sweeter or
tarter than the sweet or tart food on the plate. There are exceptions, like pairing drier robust beers
with sweet chocolates.
Throw all of the rules out the window and experiment with contrasting and complimentary pairings.
Match foods with complimentary flavors, or try contrasting them and create a slew of unique results.
For those of you who are bound to the wine pairing school of thought, think of ale as red wine and
lager as white wine. Hoppy beers can also be used in place of a pairing that calls for an acidic wine.
Though it honestly doesn't matter, these tips might help you to convert your taste buds over to beer—
or those of a friend —over to beer.
If someone attempts to tell you how to pair, tell them to go to hell. Taste is very subjective and what
works for one person might not work for another. If it tastes good to you, then go for it. However, also
be open to suggestions, as these tend to come with some knowledge and possible palate
enlightenment.
Source: Beer Advocate (www.beeradvocate.com)
53.
54.
55. Brewster- a female brewer
Cenosillicaphobia- fear of an empty glass
Oktoberfest starts in September
Hop flowers are in same plant family as marijuana
Speakeasy- club that sold beer during Prohibition
IPA is the most popular beer style in the U.S.
4 of the founding fathers were home brewers
California has the most craft breweries
Cerevisaphile- a lover of beer
56. Traced back to the Vikings
High alcohol beers possibly made with hallucinogenic
plants
Were sometimes stored for years
First runs of mash with subsequent runs getting
weaker for the children to drink
57. In Medieval times German monasteries would brew a
hearty beer during the winter. This beer would be
drank during the Lenten fasting periods when they did
not eat food. The beer was a virtual liquid food that
sustained them.
This beer is a symbol of better times to come and an
end to Winter.
58. During the middle ages Germanic tribes began to use
wheat. This was the most abundant grain during this
time.
Believed to be one of the oldest styles of beers
Would be brewed by farmers from the grains on hand
Unfiltered wheat beer with yeast
59. Style originated in England in 1774
Beer would be heavily hopped (for preservation) prior
to sending to British troops in India
Preservation allowed this beer to be shipped longer
distances and still retain freshness and flavor
Typically use pale malts
Can be dry hopped, where hops are added to
fermented beer in addition to the hops added during
the boil
60. October 1810- Prince Ludwig of Bavaria celebrated his
marriage by inviting the general public to a
celebration. Approx. 40,000 people showed up.
This celebration has been celebrated annually from
mid-September to October
These beers are brewed in the Spring to keep until Fall,
due to the summer making the grains for making beer
very hard to grow.
61. Popular amongst transportation workers of London in
1700’s
Brewed with 3 types of beer (old ale, weak ale, new ale)
that formed an ale that was neither old nor new.
This is the first style that was created based on the
desires of the public.
62. Trappist order originated in the Cistercian monastery of La
Trappe, France
8 Trappist breweries
6- Belgium
1- Netherlands
1- Germany
Beer was originally made to sustain the brewery. Then they
started to make beer to sell the public to further support
the good that the monastery does.
All Trappist beers must be brewed within the monastery.
Other breweries emulate Trappist by making Abbey ales.
Trappist’s cultivate their own yeast that provides the
distinctive Trappist beer