Spiced winter beers are popular hybrids among U.S. craft brewers. Typically they are strong lagers that may have had some spice added during the brewing process. True to their name, they make ideal sipping beers with which to ward off winter’s chill and get a dose of seasonal spices.This style is usually brewed before Christmas, and brewers frequently make annual adjustments to their often-secret recipes in an effort to obtain that perfect symbiosis among spices, hops and malt.
The classic amber to red lager that was originally brewed in Austria in the 19th century has come to be known as the Vienna style. These are reddish-amber with a very malty, toasted character and a hint of sweetness. This style of beer was adapted by the Munich brewers and in their hands has a noted malty sweetness and toasted flavor with a touch more richness. The use of the term “Märzen,” which is German for March, implies that the beer was brewed in March and lagered for many months. On a label, the words “fest Märzen” or “Oktoberfest” generally imply the Vienna style. Oktoberfest beers have be- come popular as September seasonal brews among U.S. craft brewers, though they are not always classic examples of the German or Austrian style.
These are the recently popular brews in a figure-conscious society. Essentially, these are pale lager-styled beers with fewer calories. Like all other “diet products,” the objective is to maintain flavor while minimizing calories. That is achieved by some brands, despite the implausibility of the proposition.
Specialty Beer is, practically speaking, a catchall tasting for beers that don't fit neatly in an existing category. However, if enthusiasm for a particular innovation grows, an emerging style may come to warrant its own, new category, as was the case for the Imperial IPA or Barrel-Aged categories. Simply put, Specialty Beers may be flavored with or affected by unusual ingredients (ginger, chipotle peppers) or fermentation agents (Brettanomyces, Lactobacillus), or brewed with unusual fermentables (buckwheat, sweet potatoes, maple syrup). In addition, the base beer may be related to almost any classic beer style. Given the variation possible in this category, there are no established standards for appearance, aroma or flavor. Instead, judges look for a pleasing combination of the beer’s elements, and overall drinkability.
Specialty Beer is, practically speaking, a catchall tasting for beers that don't fit neatly in an existing category. However, if enthusiasm for a particular innovation grows, an emerging style may come to warrant its own, new category, as was the case for the Imperial IPA or Barrel-Aged categories. Simply put, Specialty Beers may be flavored with or affected by unusual ingredients (ginger, chipotle peppers) or fermentation agents (Brettanomyces, Lactobacillus), or brewed with unusual fermentables (buckwheat, sweet potatoes, maple syrup). In addition, the base beer may be related to almost any classic beer style. Given the variation possible in this category, there are no established standards for appearance, aroma or flavor. Instead, judges look for a pleasing combination of the beer’s elements, and overall drinkability.
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.
Specialty Beer is, practically speaking, a catchall tasting for beers that don't fit neatly in an existing category. However, if enthusiasm for a particular innovation grows, an emerging style may come to warrant its own, new category, as was the case for the Imperial IPA or Barrel-Aged categories. Simply put, Specialty Beers may be flavored with or affected by unusual ingredients (ginger, chipotle peppers) or fermentation agents (Brettanomyces, Lactobacillus), or brewed with unusual fermentables (buckwheat, sweet potatoes, maple syrup). In addition, the base beer may be related to almost any classic beer style. Given the variation possible in this category, there are no established standards for appearance, aroma or flavor. Instead, judges look for a pleasing combination of the beer’s elements, and overall drinkability.
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.
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.
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.
