World of Beers

What is a Style?

Created by Variation in –
– Ingredients
   * Hops Varieties
   * Malt Varieties
   * Yeast
   * Fruit Spices etcs
– Colour
– Alcohol Strength
– Fermentation Method
– Flavour

Beer Styles

Introduction to Ale Beer

Ale is a type of beer brewed using a warm fermentation method resulting in a sweet, full-bodied and fruity taste. Historically the terms “beer” and “ale” respectively referred to drinks brewed with and without hops. Over time, “beer” came to refer to all beers, though – after the development of cold fermented beer (“lager”) – “ale” came to refer to warm fermented beers only.

Ale, as with most beers, typically has bittering agent(s) to balance the sweetness of the malt and to act as a preservative. Ale was originally bittered with gruit, a mixture of herbs (sometimes spices) which was boiled in the wort prior to fermentation. Later, hops replaced the gruit blend in common usage as the sole bittering agent.

Introduction to Lager Beer

Lager (German: storeroom or warehouse) is a type of beer that is conditioned at low temperatures, normally in cold storage at the brewery, before being delivered to the consumer. It may be pale, golden, amber, or dark.Although the defining feature of lager beer is its maturation in cold storage, it is also distinguished by the use of bottom-fermenting lager yeast.

Introduction to Hybrid Beer

Born out of necessity, tradition, or creativity, Hybrid Beers are half  lagers, half ales. Sometimes half ales, half lagers. Either way, they are a unique category that straddles the line separating the two worlds of beer. Hybrid beers can be a good choice for brewers who don’t have the ability to lager, which usually requires refrigeration during secondary. Some hybrid style yeasts can ferment well into the ale yeast temperature range but still retain lager character and cleanness.

Introduction to Cider Beer

Cider is fermented apple juice. Perry is fermented pear juice. There are two categories for cider/perry: Standard and Specialty . The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). The only adjunct permitted in the Standard category, and only in some sub-categories, is a limited addition of sugar to achieve a suitable starting gravity. Note that honey is not a “sugar” for this purpose; a cider made with added honey must be entered either as a Specialty cider or as a Cyser. Other sugar sources that also add significant flavors (brown sugar, molasses) would also create a Specialty cider (such as New England style).

References – BJCP.Org – Wikipedia