Beer 101

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Beer 101

• Lets Have Some Fun

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Beer Quote

• Some Americans have forgotten to have fun. To
  me, brewing and drinking beer is part of having a
  good time. This is especially true of quality
  beer.
• Connoisseurship isnt about snobbism, but about
  having fun! The more you know, the more fun you
  can have! Everyone has a good palate all that is
  lacking, sometimes, is education.
• -- Garrett Oliver
• The Brooklyn Brewery

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Beer Challenge
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Beer Quiz

• Q. Bock beer comes from cleaning out vats at the
  end of spring?
• A. False. Bock is a style of beer brewed
  originally in the Northern Germany town of
  Einbeck.
• Canadian or European beers are higher in alcohol
  than American?
• A. False. American beers were typically measure
  abw Canadian and European beers abv. 4 abw
  5 abv.
• Anheuser-Busch is the oldest active brewery in
  the U.S.
• A. D.G. Yuengling Son has been brewing beer at
  Pottsville, Pennsylvania since 1829, ranking it
  as America's oldest brewery.
• What was the first American brewery to sell beer
  in cans?
• A. In 1935, the G. Krueger Brewing Company of
  Newark, New Jersey became the first brewer to
  market beer in steel cans.

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Beer Quiz

• Q. The word bridal -- as in bridal shower or
  party -- comes from the tradition of brewing a
  beer for the bride at her wedding?
• A. True. Brides ale.
• Drinking unfiltered beer helps prevent hangovers?
• A. True and False. The yeast in unfiltered beer
  contains Vitamin B, which drinking alcohol
  strips. Drinking unfiltered craft beers can help
  replenish some of the Vitamin B.
• Ales are served flat and at room temperature?
• A. False. Ales, especially British styles, are
  served at cellar temp (50-55F) and are commonly
  cask conditioned with lower volumes of
  carbonation.

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Beer Quiz

• Q. Michael Jackson is known as a world-wide beer
  authority?

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Beer Quiz

• Michael Jackson is known as a world-wide beer
  authority?
• A. True.

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I. What Is Beer?
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In A Word
Egyptian Hieroglyph

• Beer (bier, bière, birra, bjor, etc) probably
  derives from Latin bibere (to drink) or biber (a
  drink)

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In A Word

• Afrikaans bier
• Arabic beereh (biræ)
• Bulgarian bira
• Czech pivo
• Danish øl
• Esperanto biero
• Estonian õlu
• Faeroese øl, bjór
• Finnish olut, kalja
• Flemish bier
• French bière
• Irish (Gaeilge) beoir
• Italian birra
• Japanese biiru
• Korean mek-ju
• Kurdish bîre

• Lappish (Sámi) vuola
• Latin cerevisia, cervisia
• Latvian alus
• Spanish cerveza
• Swahili bia, pombe
• Swedish öl
• Tagalog (Pilipino) serbesa
• Thai bia
• Turkish bira
• Ukrainian pivo
• Vietnamese bia
• Volapük bil
• Welsh cwrw
• Xhosa ibhiye
• Yiddish bir
• Zulu utshwala

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• Beer is traditionally made from malted grains
  (typically barley), water, hops, and yeast.
• Some beer styles call for wheat to be mixed with
  the barley.
• Some breweries even use corn and/or rice mixed
  with barley because they are cheaper than barley.

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Fermentable Grains Starches World Beer
Influence
Different grains were used in different cultures

• Africa used millet, maize and cassava.
• North America used persimmon although agave was
  used in Mexico.
• South America used corn although sweet potatoes
  were used in Brazil.
• Japan used rice to make sake.

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Fermentable Grains Starches World Beer
Influence

• China used wheat to make samshu.
• Other Asian cultures used sorghum.
• Russians used rye to make quass or kvass.
• Egyptians used barley and may have cultivated it
  strictly for brewing as it made poor bread.

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Fermentable Grains Starches World Beer
Influence
Beer Factoid In English pubs, ale is ordered by
pints and quarts, so in old England, customers
got unruly, the bartender would tell them to mind
their own pints and quarts and settle down. That
is where we get the phrase "mind your P's and
Q's."
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Barley

• Primary grain used in brewing
• Two row and six row varieties
• U.S. 80 million bushels used for beer

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Malted Barley

• Barley seed that has been sprouted and dried.

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Malting

• Ranges from very pale (pilsners) to dark,
  espresso-like brown (stouts) and gives the beer
  its 'mouth-feel' and sweetness.
• It is then kilned or roasted to varying degrees
  of darkness.

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Water

• The mineral content of the local water gave the
  old breweries specific qualities.
• Soft water in Pilsen gave Pilsners a nice soft
  character.
• Hard water in Burton on Trent gave English Pale
  Ales a more aggressive character.
• Dublin water lends itself to great dry stouts.
• Today's brewers treat the water to achieve the
  desired characteristics for the beer style they
  brew.

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Hops

• Member of the cannabis family --gives beer its
  floral nose, flavors and bitterness.
• Two main types aroma bittering (high alpha
  acid)
• Bitterness is measured in International
  Bitterness Units (IBU).
• There are many varieties of hops such as
  Willamette, East Kent Goldings, Cascade, Saaz,
  etc.

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• Hops grow over twenty feet tall
• 1 foot per day at their peak

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Hops
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Yeast

• Converts fermentable sugar into alcohol and,
  produces the carbonation in a naturally fermented
  brew.
• Yeast has a tremendous effect on the flavor of
  beer
• Every brewery has at least one "house strain"
  that they protect and propagate (except for
  lambics).

God is Good
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Yeast

• Ales
• Saccharomyces cerevisiae
• Top fermenting typified by a rich, full-bodied
  profile with a fruity nose and taste.
• Torulaspora delbrueckii is also commonly known as
  Weiss or weizen bier yeast. T. delbrueckii
  produces a spicy, clove-like (phenolic) flavor.

• Lager
• Saccharomyces uvarum
• Bottom fermenting beers are typically lighter
  and dryer than ales with a crisp finish.
• Lager yeast generally produce significant amounts
  of sulfur during cooler fermentation, which
  dissipates with aging.

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The BrewerThe Most Important Ingredient
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Beer Factoid

• In the Middle Ages, "nunchion" was the word for
  liquid lunches. It was a combination of the words
  "noon scheken", or noon drinking. In those days,
  a large chunk of bread was called lunch. So if
  you ate bread with your nunchion, you had what we
  today still call a luncheon.

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II. Beer History
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Ancient History

• Historians speculate that prehistoric nomads may
  have made beer from grain water before learning
  to make bread.
• Beer became ingrained in the culture of
  civilizations with no significant viticulture.
• Noah's provisions included beer on the Ark.

• Sumerian
• Babylonian
• Assyrian
• Egyptian
• Hebrew
• Chinese
• and Inca cultures.

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Ancient History

• 4300 BC, Babylonian clay tablets detail recipes
  for beer.

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Ancient History

• Beer was sometimes used to pay workers as part of
  their daily wages.
• Early cultures often drank beer through straws to
  avoid grain hulls left in the beverage.
• Egyptians brewed beer commercially for use by
  royalty.

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Ancient History

• Beer was so important that in the Code of
  Hammurabi (18th century B.C.) owners of beer
  parlors who overcharged customers were to be put
  to death by drowning.
• And you thought du Lac was bad!

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Beer Factoid

• It was the accepted practice in Babylon 4,000
  years ago that for a month after the wedding, the
  bride's father would supply his son-in law with
  all the mead he could drink. Mead is a honey
  beer, and because their calendar was lunar based,
  this period was called the "honey month", or what
  we know today as the "honeymoon".

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Religion Beer

• St. Arnold, Gambrinus, Augustine of Hippo, Luke
  the Apostle, Nicholas of Myra (also known as
  Saint Nicholas, or Santa Claus) and the Good King
  Wenceslas

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Witches Beer

• The last known burning of a "brew witch" took
  place in 1591. The end of this superstitious era
  came when the use of hops caught on.

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Modern History

• 1810 Munich establishes Oktoberfest as an
  official celebration.
• 1842 the first golden lager is produced in
  Pilsen, Bohemia.
• 1850's German immigrant brewers introduced cold
  maturation lagers to the US (Anheuser-Busch,
  Miller, Coors, Stroh, Schlitz, and Pabst roots
  begin here).
• The modern era of brewing in the US began with
  commercial refrigeration (1860), automatic
  bottling, pasteurization (1876), and railroad
  distribution.

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Modern History

• Presidents Washington and Jefferson brew their
  own beer.
• WWII and Prohibition impact brewing
• Prohibition (Volstead Act) Amendment XVIII
  (effective January 27, 1920)
• Prohibition Repealed Amendment XXI (effective
  December 5, 1933)
• Post WWII --American Pilsner and Light beer
  dominate the market

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Modern History

• 1976 -- Jimmy Carter signs bill allowing
  homebrewing starts the grass roots craft beer
  revolution.
• U.S. Breweries Operating in November 2003
• 48 Regional Specialty Breweries
• 358 Microbreweries
• 920 Brewpubs
• 1,326 Total Craft Breweries
• 19 Large Breweries
• 20 Regional Breweries
• 1,365 Total U.S. Breweries

• Overall U.S. Brewing Industry Dollar Volume
  58.7 billion
• Jobs created by beer 1,662,800
• Wages created by beer 47.4 billion
• Taxes created by beer 27.5 billion
• Economic impact created by beer 144.5 billion
• includes business, personal and consumption
  taxes

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World Per Capita Consumption

• In liters per person for 2000 (Top 5)
• Germany 123.9
• United Kingdom 97.5
• United States 83.5
• Spain 70.5
• South Africa 58.7

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U.S. Beer Market - 2000
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Beer Factoid

• Despite the month implied by its name, Munich's
  annual 16-day Oktoberfest actually begins in
  mid-September (Autumnal Equinox) and ends on the
  first Sunday in October.

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Beer Quote
You can't be a Real Country unless you have a
BEER and an airline - it helps if you have some
kind of a football team or some nuclear weapons,
but at the very least you need a BEER. --
Frank Zappa
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III. The Brewing Process
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Brewery Diagram
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Industrial Brewing
Beer Factoid The Budweiser Clydesdales weight
up to 2,300 pounds and stand nearly 6 feet at the
shoulder.
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Milling
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Mashing, Sparging Boiling
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Fermentation

• Fermentation is the process by which fermentable
  carbohydrates are converted by yeast into
  alcohol, carbon dioxide, and numerous
  by-products.
• The by-products have a considerable effect on the
  taste, aroma, and other characteristic properties
  of the beer.
• Fermentation is dependent upon the composition of
  the wort, the yeast, and fermentation conditions.

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Fermentation
Burton Union
Cylindroconical
Yorkshire Squares
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Beer Factoid

• Studying the experimentally induced intoxicated
  behavior of ants in 1888, naturalist John Lubbock
  noticed that the insects that had too much to
  drink were picked up by nest mates and carried
  home. Conversely, drunken strangers were
  summarily tossed in a ditch.

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IV. Beer Styles
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Ales

• Amber / Red Ale
• Barley Wine
• Belgian / French Ales
• Abbey Dubbel
• Abbey Tripel
• Belgian Dark Ale
• Belgian Pale Ale
• Belgian Strong Dark Ale
• Belgian Strong Pale Ale
• Flanders Red / Oud Bruin
• Lambic, Faro
• Lambic, Fruit
• Lambic, Gueuze
• Lambic, Straight

• Saison / Biere de Garde
• Witbier / White or Wit
• Bitters and Pale Ales
• Bitter
• Blonde / Golden Ale
• Extra Special / Strong Bitter (ESB)
• Imperial / Double IPA
• India Pale Ale (IPA)
• Pale Ale
• Brown, Dark and Mild Ales
• Brown Ale
• Dark Ale

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Ales

• Mild Ale
• German Ales
• Altbier
• Gose
• Kölsch
• Weizen / Weissbier, Berliner
• Weizen / Weissbier, Dunkel
• Weizen / Weissbier, Hefe
• Weizen / Weissbier, Kristal
• Weizenbock / Weissbock
• Porters and Stouts
• Porter
• Porter, Baltic / Strong

• Stout
• Stout, Foreign / Export
• Stout, Imperial
• Stout, Milk / Cream / Sweet
• Stout, Oatmeal
• Scottish Ales
• Scotch Ale / Wee Heavy (strong)
• Scottish Ale
• Strong / Old Ale
• Wheat Ale, Dark
• Wheat Ale, Pale

Beer Factoid There are over 19 versions of
Guiness brewed worldwide.
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Lagers

• California Common (Steam)
• German Lagers
• Bock
• Doppelbock
• Dortmunder / Export Lager
• Eisbock
• Kellerbier / Zwickel Bier (unfiltered)
• Lager, Dunkel / Dark
• Maibock / Helles Bock / Pale Bock

• Munich Helles Lager
• Märzen / Oktoberfest
• Pilsener, German
• Rauchbier
• Schwarzbier
• Vienna / Red / Amber Lager
• Lager or Pilsener, Strong Pale
• Lager, Light
• Lager, Pale
• Pilsener, Bohemian / Czech

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Specialty(Ales or Lagers)

• Black Tan
• Chocolate / Coffee / Nut Beer
• Cream Ale
• Fruit / Vegetable Beer
• Herbed / Spiced Beer
• Non-Alcoholic Beer
• Rye Beer / Roggenbier
• Smoked Beer

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V. Tasting Enjoying
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Beer Hedonism

• TIME OF TASTING
• SEQUENCE OF SAMPLES
• EFFECT OF TEMPERATURE
• GLASSWARE
• LIGHTING
• POURING
• SMELL

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Glassware
Wheat Beer Glass
Classic Pilsener Glass
Pint Glass
Goblets Thistles
Tulip Glass
Mass Krug
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GlasswareCleaning

• Do not wash beer glasses together with glasses
  that have contained milk or any other fatty
  substance. Lipstick is a fatty substance, be sure
  it is removed from the glass.
• Eating greasy foods while drinking beer can cause
  this too.
• Wash glasses thoroughly with a good detergent do
  not use soap.

• Do not dry-wipe glasses. Allow glasses to air
  dry.
• Rinse in fresh cold water just before serving
  beer. It is best to serve beer in a wet glass.
• Beer Glasses should be used for beer and nothing
  else but beer.

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Pouring a DraughtOr Bottled Beer
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Beer Storage Handling

• Enemies of Beer
• Heat
• Light
• Air
• Spoilers bacteria, molds, wild yeast.
• Note There are no known pathogens that grow in
  beer.

• Storage
• Store between 36-40F do not freeze
• Do not expose bottles to light, especially
  fluorescent lights
• Filtered and pasteurized beer
• Unfiltered beer

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Beer Serving Temperatures

• Serve fruit beers at 40-50 F.
• Serve wheat beers and pale lagers at 45-50 F.
• Serve pale ales and amber or dark lagers at
  50-55 F.
• Serve strong ales, such as barley wines and
  Belgian ales, at 50-55 F.
• Serve dark ales, including porters and stouts, at
  55-60 F.
• Only freeze glassware if you are serving a beer
  you do not want to taste.

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Tasting Beer

• Low Carb Low Taste
• Drink less of higher quality beer, exercise and
  enjoy life

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Tasting Beer
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Beer Food Pairing

• Think of ale as red wine and lager as white wine.
  In other words, when red meat or any dish that
  you would normally pair with red wine is on the
  menu, select an ale to serve with it. Conversely,
  if the main course is fish or poultry, try a
  lager.

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Beer Food Pairing

• Hoppiness in beer acidity in wine. Anytime you
  would seek a wine with high acidity, such as with
  spicy or oily food, choose a beer with
  significant hoppiness or bitterness. The more
  acidic you would want the wine, the hoppier you
  will want the beer.

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Beer Food Pairing

• Complement or Contrast. Try to match foods to
  beers with complementary characters, such as a
  robust stew with a full-bodied ale. Or try a
  contrasting flavor, such as a crisp, refreshing
  lager with a heavy cream soup.

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Beer Food Pairing

• Keep the beer sweeter than the dessert. Nothing
  kills the flavor of a beer like the overpowering
  sweetness of a dessert, so try to keep the sugar
  contents of both beer and dessert balanced. (An
  exception to this rule can be made for chocolate,
  which pairs well even with dry stout.)

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V. Myths, Legends and Facts
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Beer Factoid

• Beer Factoid
• After consuming a bucket or two of vibrant brew
  they called aul, or ale, the Vikings would head
  fearlessly into battle often without armor or
  even shirts. In fact, the term "berserk" means
  "bare shirt" in Norse, and eventually took on the
  meaning of their wild battles.

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Cheers

• British - Cheers!
• Chinese - Wen Lie!
• French - A votre sante!
• German - Prosit!
• Greek - Yasas!
• Hebrew - L'Chayim!
• Hungarian - Ege'sze'ge're!

• Irish - Slainte!
• Italian - Alla Salute!
• Japanese - Kanpai!
• Polish - Na Zdrowie!
• Russian - Za vashe zdorovye!
• Spanish - Salud!
• Swedish - Skal!