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Styles of beer
Hi,
I am new to homebrewing and have made 2 batches. I enjoy it very much. My questions is what is the definition of the different styles?
Ales
Lager
Pilsner
Is it defined by the type of yeast used, the tastes of the beer, or method of brewing.
Thanks
hello edgar,
There are only two types of beer
Ales -- top fermenting warmer temp
Lager -- bottom fermenting cooler temp
Types will affect flavor, but styles are more drastically noticed.
Most American commercial beer is American lager
These beers have many adjuncts and use lager yeast to ferment
Pilsner refers more to a style
There are many styles, you can see most of them in the popular recipe sites.
You left out which beer would have the sugar compound. I would guess that the lager would be without, since it tends to be the drier beer, but it sounds like you did the homework.
So which is it?
You guessed it! I was trained by Steve Parks, apprenticed under Dick Cantwell and worked with Charlie McElevy. Here is the importance Steve Parks owns the American Brewers Guild brewing school and has gone back to brewing in Vermont, he also writes for BYO. Dick Cantwell brews here in Seattle, has won numerous awards at the GABF and also writes for the BYO. Charlie McElevey was the first brewer/brewmaster that Paul Shipman hired to start Red Hook back in the eighties.
I see two of these guys on a regular basis and can call any of them if I need to. I have to do my homework!
Good brewing,
hey Micah you are pretty much experianced in brewing !
hoe much you gonna sell ang hope you will have a good clintage
So which one of those are exactly domestic and imported beers?
Domestic/Import is independent of style (Barring a few exceptions limited by region, such as Dortmunder Export). The American "MacroBrews" are lagers, and have actually become their own style due to the use of adjucts in the beers (mainly corn and rice).
Microbreweries can, of course, make any style they want to. That's where the charm lies!
Remember, all beer can be divided into Ales or Lagers. The only real difference is what kind of yeast is used to ferment the wort. Once you make that main division, then you can start dividing into the seperate styles, i.e. Pale Ale, Porter, Stout, etc.
I think though that domestic is alot more tastier even though beer is an acquiared taste.
If you are interested, the Beer Judge Certification Program has a fantastic list of all their beer style guidelines that they use for judging competitions. It can be found here: http://www.bjcp.org/stylecenter.html and has been an excellent source for me for general recipe formulation. I like to use the guidelines as a base and then work out from those points to acheive my desired homebrewed beer style. My beers might not adhere exactly to the guides but they can be close and all I really care about is the final flavor. It is nice to experiment with different stylistic flavors.
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