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List Of Beer Styles
Beer style is a term used to differentiate and categorize beers by various factors, including appearance, flavour, ingredients, production method, history, or origin. The term ''beer style'' and the structuring of world beers into defined categories is largely based on work done by writer Michael James Jackson in his 1977 book ''The World Guide To Beer''. Fred Eckhardt furthered Jackson's work, publishing ''The Essentials of Beer Style'' in 1989. There is no universally agreed list of beer styles, as different countries and organisations have different sets of criteria. Organisers of beer competitions such as the Campaign for Real Ale's (CAMRA) Champion Beer of Britain, the Beer Judge Certification Program (BJCP) local homebrewing competitions, the Brewers Association's World Beer Cup, and the Brewing Industry International Awards have categories in which beers are judged. The categories are varied and include processes or ingredients not usually regarded as defining beer s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roger Protz
Roger Protz (born 5 February 1939) is a British writer, journalist and campaigner. He joined the Campaign for Real Ale (CAMRA) in 1976 and has written several books on beer and pubs. Between 1978 and 1983 and from 2000 to 2018 he was the editor of CAMRA's ''Good Beer Guide''. Biography Protz was born in Deptford, London to a respectable working-class family in 1939.Roger Protz: A Life Through Beer, The Food Programme, BBC Radio 4 His father was a dockworker. During the Blitz he was evacuated with his mother to Norfolk. He grew up in East Ham in the East End of London and left school aged 16. Protz joined the Labour Party Young Socialists and had been appointed as editor of its newspaper, ''New Advance'', by 1961. While in the Labour Party, he joined the Socialist Labour League. In the 1960s, he also worked as a sub-editor on the features desk at the ''Evening Standard''. In 1961, he resigned from ''New Advance'' to become the editor of the SLL's youth newspaper ''Keep Left''. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dortmunder Export
Dortmunder Export or Dortmunder is a pale lager originally brewed by Dortmunder Union in Dortmund, Germany, in 1873. It is a soft-textured beer influenced by the Pilsner lager brewed in Plzeň. History After World War II, Export was the most popular type of beer in Germany until 1970, when it was supplanted by Pils. Its fortunes have revived a little since its low point of the late 1990s. In 2008, just under 10% of the beer sold in German shops was Export. Dortmund style beers Fred Eckhardt in ''A Treatise on Lager Beers'', published in 1969, set out the view that Dortmunder is a distinctive enough pale lager to be classed as a separate beer style. Michael Jackson and Roger Protz continued the trend, although with a certain faint heart, uneasy at pinning down exactly the distinctive nature of the beer. Brewers outside of Germany who brew beers they term Dortmunder will tend to brew a pale lager with a soft, rounded character. See also * Dortmunder Actien Brauerei * Germa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Ale
Cream ale is a style of American beer that is light in color and well attenuated, meaning drier. First crafted in the mid-1800s at various breweries in the United States, cream ale remained a very localized form with different styles until the early 20th century. During Prohibition in the United States, a great number of Canadian brewers began brewing cream ale, refining it to some degree. Following the end of Prohibition, cream ale from Canada sold well in the United States, reigniting the popularity of the beer. Style Cream ale is related to pale lager. They are generally brewed to be light and refreshing with a straw to pale golden color. Hop and malt flavor is usually subdued, but like all beer styles, it is open to individual interpretation, so some breweries give them a more assertive character. Despite the name, cream ales do not contain any dairy products. While cream ales are top-fermented ales, they typically undergo an extended period of cold-conditioning or lag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steam Beer
Steam beer, also known as California common beer, is made by fermenting lager yeast at a higher than normal temperature. Historically steam beer came from Bavaria, Germany, and is associated with San Francisco and the West Coast of the United States. It was an improvised process, originating out of necessity, and was considered a cheap, low-quality beer, as shown by references to it in literature of the 1890s and 1900s. Modern steam beer originated with the Anchor Brewing Company, which trademarked the term in 1981 (and ceased operations in 2023). Although the modern company had corporate continuity with a small brewery which made beer since the 1890s, Anchor Steam was a modern craft-brewed lager. The company did not claim any close similarity between its present-day product and turn-of-the-20th-century steam beer. Etymology There have been various explanations for the use of the name "steam beer". According to Anchor Brewing, the name "steam" came from the fact that the brew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Ale
Brown ale is a Beer style, style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe a lightly hopped ale brewed from 100% Mash ingredients#Malts, brown malt. Brown ale is a type of Ale. History In the 18th century, British brown ales were brewed to a variety of strengths, with gravity (alcoholic beverage), original gravities (OG) ranging from around 1.060 to 1.090. Around 1800, brewers stopped producing these types of beers as they moved away from using brown malt as a base. Pale malt, being cheaper because of its higher yield, was used as a base for most beers, including porter (beer), porter and stout (beer), stout. The term "brown ale" was revived at the end of the 19th century when London brewer Mann introduced a beer with that name. However, the style only became widely brewed in the 1920s. The brown ales of this period were considerably stronger than most modern English versions. In 1926, Manns Brown Ale ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bock
Bock () is a strong German beer, usually a dark lager. History The style now known as ''Bock'' was first brewed in the 14th century in the Hanseatic town of Einbeck in Lower Saxony. The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "Bock". A goat often appears on bottle labels. Bock is historically associated with special occasions, often religious festivals such as Christmas, Easter, or Lent ('). Bock has a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting. Styles Substyles of Bock include: *Maibock (''May Bock''), a paler, more hopped version generally made for consumption at spring festivals. Due to its lighter colour, it is also referred to as Heller Bock; from German ''hell'' (bright, light in colour). *Doppelbock (''Double Bock''), a stronger and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blonde Ale
Pale ale is a golden to amber coloured beer style brewed with pale malt. The term first appeared in England around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop quantities have resulted in a range of tastes and strengths within the pale ale family. Pale ale is a kind of ale. History Coke had been first used for dry roasting malt in 1642, but it was not until around 1703 that the term ''pale ale'' was first applied to beers made from such malt. By 1784, advertisements appeared in the ''Calcutta Gazette'' for "light and excellent" pale ale. By 1830, the expressions ''bitter'' and ''pale ale'' were synonymous. Breweries tended to designate beers as "pale ales", though customers would commonly refer to the same beers as "bitters". It is thought that customers used the term ''bitter'' to differentiate these pale ales from other less noticeably hopped beer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitter (beer)
Bitter is an English style of pale ale that varies in colour from gold to dark amber, and in strength typically from 3% to 5.5% alcohol by volume. History The term "bitter" has been used in England to describe pale ale since the early 19th century. Although brewers used the term "pale ale", before the introduction of pump clips, customers in pubs would ask for "bitter" to differentiate it from mild ale; by the end of the 19th century, brewers had begun to use the term as well. During the 20th century, bitter became the most popular type of draught beer sold in British pubs and has been described as "the national drink of England". In Scotland, bitter is known as either "light" or "heavy" depending on the strength, colour and body. Bitter is traditionally cask conditioned and either dispensed by gravity through a tap in the cask or by a beer engine at "cellar temperature" of 11°C-14°C (50°F-55°F). The popularity of craft brewing in North America has led to British-st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bière De Garde
Bière de Garde ("beer for keeping") is a strong pale ale or keeping beer traditionally brewed in the Nord-Pas-de-Calais region of France. These beers were originally brewed in farmhouses (they are known as farmhouse ales) during the winter and spring, to avoid unpredictable problems with the yeast during the summertime. Farmhouse production is now supplemented by commercial production, although most Bière de Garde brewers are small businesses. Typically, beers of this tradition are of a copper colour or golden colour, and as the name suggests the origins of this style lies in the tradition that it was matured or cellared for a period of time once bottled (and most sealed with a cork), to be consumed later in the year, akin to a Belgian Saison. Most varieties are top-fermented and unfiltered, although bottom-fermented and filtered versions exist. Particularly authentic products, using only regional ingredients, are entitled to use the ''Appellation d'origine contrôlée'', ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berliner Weisse
Berliner Weisse (, ; "Berlin White") is a cloudy, sour ale of around 3.5% alcohol by volume. It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century. It can be made from combinations of malted barley and wheat, with the stipulation that the malts are kilned at very low temperatures or even air-dried to minimise colour formation. The fermentation takes place with a mixture of yeast (''Saccharomyces cerevisiae'' and '' Brettanomyces'') and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of Berliner Weisse.Annemüller, Gerolf. ''Die Berliner Weisse: ein Stück Berliner Geschichte''. VLB Berlin, 2008. By the late 19th century, Berliner Weisse was the most popular alcoholic drink in Berlin, with up to fifty breweries producing it. By the late 20th century, there were only two breweries left in Berlin producing the beer. History Most beer authorities trace the origins of Berl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Wine
Barley wine is a strong ale from 6–12% alcohol by volume."Barley wine" Michael Jackson (writer), Michael Jackson History The first beer to be marketed as barley wine was Bass Brewery, Bass No. 1 Ale, around 1870. The Anchor Brewing Company introduced the style to the United States in 1976 with its Old Foghorn Barleywine Style Ale. Old Foghorn was styled as "barleywine" (one word) out of fear that occurrence of the word "wine" on a beer label would displease regulators. In 1983, Sierra Nevada Brewing Company, Sierra Nevada Brewing released Bigfoot Barleywine, becoming the second barley wine label in the United States.Characteristics Barley wine typically reaches an ethanol, alcohol strength of 6 to 12% by volume and is brewed from Gravity (beer), specific gravi ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
