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Factors Affecting Beer Style
Lagers
Specialty Beers
The Language of Beer
Ales
100
Yeast
What is the product that eats sugars from malted barley and other fermentatbles, producing carbonation, alcohol and aromatic compounds. The flavor differs based on strain, temperature, time exposed to the beer, oxygen and other variables
100
American-style Lager, Budweiser!
What is brewed using a blend of imported and classic American aroma and bittering hops, a blend of barley malts and rice. The lager undergoes a 30-day brewing process that includes the time-honored methods of “kraeusening” for natural carbonation and Beechwood aging. Fresh and subtle fruit notes, a delicate malt sweetness and balanced bitterness for a clean, snappy finish
100
Barrel-aged Beer
What is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer, that has been aged for a period of time in a wooden barrel or in contact with wood. This beer is aged with the intention of imparting the unique character of the wood and/or the flavor of what has previously been in the barrel. Beer may be aged in wooden barrels (new or previously used to age wine or spirits), or chips, spirals and cubes may be added to the conditioning tanks that normally house beer. A variety of types of wood are used including oak, apple, alder, hickory and more. The interior of most barrels is charred or toasted to further enhance the flavor of the wood.
100
International Bitterness Units (IBU)
What is the measure of the bittering substances in beer. This measurement depends on the style of beer. Light lagers typically have rating between 5-10 while big, bitter India Pale Ales can often have a rating between 50 and 70
100
German Style Kolsch
What is Light in color and malt character, this style’s fermentation process yields a light vinous character which is accompanied by a slightly dry, crisp finish. Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold-conditioning proces
200
Bottle Conditioning
What is a process by which beer is naturally carbonated in the bottle as a result of fermentation of additional wort or sugar intentionally added during packaging
200
German-style Schwarzbier
What is a very dark brown to black beer that has a surprisingly pale-colored foam head (not excessively brown) with good cling quality. They have a mild roasted malt character without the associated bitterness. Malt flavor and aroma is at low to medium levels of sweetness. Sometimes called black lagers, they may remind some of German-style dunkels; but schwarzbiers are drier, darker and more roast-oriented.
200
Pumpkin Beer
What is one of the most popular seasonal beers, this is a lager or ale that is brewed with fresh or processed winter squash. Since the fruit does not have much of a taste by itself, many craft brewers have taken to adding spices typically found in pumpkin pie, like cinnamon and clove. However, these flavors should not overpower the final product. This flavor can be found in everything from stouts, to pale ales and pilseners
200
Pitching
What is the addition of yeast to the wort once it has cooled down to desirable temperatures
200
American Wheat
What is Color is pale to light amber. This beer can be made using either ale or lager yeast. Generally brewed with at least 30 percent malted wheat. These beers are typically served with the yeast in the bottle, and pour cloudy. Traditionally more hoppy than a German hefeweizen, this beer differs in that it should not offer flavors of banana or clove. it is a refreshing summer style. Darker versions of this style also exist but are not as common
300
Carbonation
What is a main ingredient in beer. It lends body or weight on the tongue and stimulates the trigeminal nerves, which sense temperature, texture and pain in the face. This can be detected as an aroma, and it also affects appearance and is what creates the collar of foam common to most beer styles. 
This can be naturally occurring (produced by yeast during fermentation) or added to beer under pressure.
300
Oktoberfest
What is a beer rich in malt with a balance of clean, hop bitterness. Bread or biscuit-like malt aroma and flavor is common. Originating in Germany, this style used to be seasonally available in the spring (‘Marzen’ meaning “March”), with the fest-style versions tapped in October
300
Gluten Free Beer
What is a beer (lager, ale or other) that is made from fermentable sugars, grains and converted carbohydrates but other ingredients do not contain gluten.
300
Ale Yeast
What is a top fermenting yeast, Saccharomyces cerevisiae, that ferments at warm temperatures (60-70 F) and generally produces more flavor compounds
300
Dopplebock
What is a beer originally made by monks in Munich, this style is very food-friendly and rich in mellanoidins reminiscent of toasted bread.Color is copper to dark brown. Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt. These beers are full-bodied, and alcoholic strength is on the higher end
400
Malt
What is what has been called the "soul" of beer. It is the main fermentable ingredient, providing the sugars that yeast use to create alcohol and carbonation. This is converted barley or other grains that have been steeped, germinated, heated, kilned (or roasted in a drum), cooled, dried and then rested. This provides fermentable and non-fermentable sugars and proteins that influence beer’s aroma, alcohol, body, color, flavor and head retention.
400
Vienna-Style Lager
What is a beer that ranges from copper to reddish brown in color. The beer is characterized by malty aroma and slight malt sweetness. The malt aroma and flavor should have a notable degree of toasted and/or slightly roasted malt character. Hop bitterness is low to medium-low.
400
Session Beer
What is a beer defined primarily by refreshment and drinkability. Any style of beer can be made lower in strength than described in the classic style guidelines. The goal should be to reach a balance between the style’s character and the lower alcohol content. Drinkability is a factor in the overall balance of these beers. Beer should not exceed 5 percent ABV.
400
Noble Hops
What are the traditional European hop varieties prized for their characteristic flavor and aroma. Traditionally these are grown only in four small areas in Europe
400
Oatmeal Stout
What is a beer that is smooth, rich body, dark brown to black in color. Roasted malt character is caramel-like and chocolate-like, and should be smooth and not bitter. Coffee-like roasted barley and malt aromas are prominent. This low- to medium-alcohol style is packed with darker malt flavors and a rich and oily body.
500
Dry Hopping
What is the addition of hops late in the brewing process to increase the hop aroma of a finished beer without significantly affecting its bitterness. This may be added to the wort in the kettle, whirlpool, hop back, or added to beer during primary or secondary fermentation or even later in the process.
500
American Amber Lager
What is a widely available, sessionable craft beer style that showcases both malt and hops. These beers are a medium bodied lager with a toasty or caramel-like malt character. Hop bitterness can range from very low to medium-high.
500
Rye Beer
What is a beer that in darker versions, malt flavor can optionally include low roasted malt characters (evident as cocoa/chocolate or caramel) and/or aromatic toffee-like, caramel, or biscuit-like characters. Low-level roasted malt astringency is acceptable when balanced with low to medium malt sweetness. Hop flavor is low to medium-high. Hop bitterness is low to medium. These beers can be made using either ale or lager yeast. Can have a spicy or pumpernickel character to the flavor and finish. Color can also be enhanced and may become more red. The ingredient has come into vogue in recent years in everything from stouts to lagers, but is especially popular with craft brewers in India pale ales. r
500
Original Gravity (OG)
What is the specific gravity of wort (unfermented beer) before fermentation. A measure of the total amount of solids that are dissolved in the wort, it compares the density of the wort to the density of water, which is conventionally given as 1.000 at 60 Fahrenheit
500
Belgian-style Tripel
What is a complex, sometimes mild spicy flavor characterizes this style. Yeast-driven complexity is common, often on the higher end of the ABV spectrum, yet are approachable to many different palates. These beers are commonly bottle-conditioned and finish dry. Similar to Belgian-style golden strong ales, but are generally darker and have a more noticeable malt sweetnes