Pilsner styles of beer originate from Bohemia in the Czech Republic. They are medium- to medium-full bodied and are characterized by high carbonation and tangy Czech varieties of hops that impart floral aromas and a crisp, bitter finish. The hallmark of a fresh pilsner is the dense, white head. The alcohol levels must be such as to give a rounded mouthfeel, typically around 5 percent ABV. Classic pilsners are thoroughly refreshing, but they are delicate and must be fresh to show their best. Few beers are as disappointing to the beer lover as a stale pilsner. German pilsner styles are similar, though often slightly lighter in body and color. Great pilsners are technically difficult to make and relatively expensive to produce.
Pale lagers are the standard international beer style, as personified by products from Miller to Heineken. This style is the generic spin-off of the pilsner style. Pale lagers are generally light- to medium-bodied with a light-to-medium hop impression and a clean, crisp malt character. Quality, from a flavor point of view, is very variable within this style and many examples use a proportion of non-malt additives such as rice or corn. Alcohol content is typically between 3.5-5 percent ABV, with the upper end of the range being preferable if one is to get a true lager mouthfeel.
In a distant bowling alley, I remember bowling with my grandfather while he enjoyed his beer of choice, a beer
Includes young lambics, gueuze lambic, fruit lambic, faro. Lambic beers are perhaps the most individualistic style of beer in the world. Lambics are produced in tiny quantities immediately south of the Belgian capital, Brussels. Lambic brewers use native wild yeasts in the open-air fermentation process to produce these specialties. This unusual fermentation, in conjunction with extended aging in oak barrels, imparts a unique vinous character with a refreshing sourness and astonishing complexity. Lambics labeled as gueuze are a blend of young and old beers. Such blending results in a sharp champagne-like effervescence and tart, toasty flavors. Those labeled as faro have had sugar, caramel or molasses added in order to impart a note of sweetness. Lambic beers, however, are more often seen in the United States when they have been flavored with fruits. Kriek (cherry) and framboise (raspberry) are the most popular and traditional fruits employed. Other exotic fruits are widely used in juice form in the more commercial examples of lambic beer, much to the consternation of purist connoisseurs.
Includes young lambics, gueuze lambic, fruit lambic, faro. Lambic beers are perhaps the most individualistic style of beer in the world. Lambics are produced in tiny quantities immediately south of the Belgian capital, Brussels. Lambic brewers use native wild yeasts in the open-air fermentation process to produce these specialties. This unusual fermentation, in conjunction with extended aging in oak barrels, imparts a unique vinous character with a refreshing sourness and astonishing complexity. Lambics labeled as gueuze are a blend of young and old beers. Such blending results in a sharp champagne-like effervescence and tart, toasty flavors. Those labeled as faro have had sugar, caramel or molasses added in order to impart a note of sweetness. Lambic beers, however, are more often seen in the United States when they have been flavored with fruits. Kriek (cherry) and framboise (raspberry) are the most popular and traditional fruits employed. Other exotic fruits are widely used in juice form in the more commercial examples of lambic beer, much to the consternation of purist connoisseurs.
These are lagers or ales to which fruits have been added in order to impart flavor or color. Depending on whether or not the seasonings have been used in the fermentation or as an addition of juice or extract, the beer will have more or less of the desired character. These beers are highly individualistic, and allow the brewers great creativity in their formulations. They will range from mild aromatic overtones to intense and pungently flavored concoctions.
The Barrel-Aged Beer category, which also has some crossover with the Specialty Beer, is at its basic definition beers that are aged in non-neutral wood. This can to produce an intentional wood-influenced flavor effect (vanillin, caramel, toast), or flavors derived from the alcohol previously aged in the wood if any (bourbon, scotch whisky, sherry), as well as the action of microorganisms living in the wood. A wide variety of base beer styles can benefit from barrel aging, although darker or more alcoholic styles have been popular choices.
The origins of rauchbier lie with breweries in the region of Franconia in northern Bavaria, which traditionally dried the barley over fires fueled by beech trees from local forests. The resulting pungent malt imparted an assertively smoky aroma and flavor to the beer from which it was made. These smoked lagers generally feature a very malty framework on which the intensely smoky character will not become overbearing. Rauchbiers are still brewed in the traditional manner by many of the breweries centered around the town of Bamberg, though enterprising brewers in other parts of the world have begun to make similarly styled beers.
The Flavored Beer category has some potential overlap with Specialty Beer, and the determination of category is the brewery’s decision. Entries in this category are beers flavored with either conventional (fruit, honey, chocolate) or sometimes unconventional ingredients (chilies, peanut butter). The base beer may be related to almost any classic beer style, and the union of the base beer’s character with the flavoring element is a critical aspect of the beer’s success.
The Flavored Beer category has some potential overlap with Specialty Beer, and the determination of category is the brewery’s decision. Entries in this category are beers flavored with either conventional (fruit, honey, chocolate) or sometimes unconventional ingredients (chilies, peanut butter). The base beer may be related to almost any classic beer style, and the union of the base beer’s character with the flavoring element is a critical aspect of the beer’s success.
