Cork GrindersBaytown,TX

Bier

7,000 BC- Evidence of fermented concoctions3,500 BC- Oldest chemical evidence of beer3,000 BC- Written beer recipes . Sumerian

Tablets510 BC- Beer was the wine of Barbarians500 AD- Monks begin brewing beer1514- German beer purity law

Beer only be made of water, barley, hops, and yeast

1750- Industrial revolution makes beer widely available

1919-1933- U.S. Prohibition

History

Malt (grains)Barley, wheat, rice, oats, rye, or corn

Hops (Spice of beer)AromaEnhance flavorBitter

WaterYeast

Consume sugar and create alcohol and CO2

What’s in (good) beer?

AlesTop-fermenting yeastHigh temperature yeastQuick fermenting ~ 2 weeksRich and complexMore yeast derived flavor

Lagers (German for “to store”)Bottom-fermenting yeastCold temperature yeastLonger fermentingLess flavor from yeast

Styles of Beer

“A beer style is a label given to a beer that describes it’s overall character and often times it’s origin. It’s a name badge that has been achieved over many centuries of brewing, trial and error, marketing, and consumer acceptance. Styles reflect spin on the constantly evolving world of beer” – Beer Advocate

Basically there are major beer varieties that most stem from, but can be variable based on the brewer.

Beer Varieties

Adjunct Lager Altbier Amber Barleywine Blonde Bock Brown Doppelbock Dubbel Dunkelweizen Extra Special/ Strong Bitter (ESB) Hefeweizen IPA Imperial Stout Kölsch

Märzen/ Oktoberfest Oatmeal Stout Old Ale Pale Ale Pilsener Porter Quadrupel Rauchbier Saison Schwarzbier Stout Tripel Weizenbock Witbier

Major Varieties

Light-bodied, pale, fizzyLow bitternessThin maltsABV- 4-6%Adjunct cereal grains (rice & corn)

Ex- Budweiser, PBR, Coors, Miller, Corona, Red Stripe

Adjunct Lager

German style brown aleExtended conditioning mellows fruitnessExceptionally smooth and delicateMedium carbonationAmber to medium brownBalanced hops and maltABV- 4-7%

Ex.- Alaskan Amber, (512) Alt, Rahr Gravel Road

Altbier

Catchall for amber to red alesFocus on maltsBalanced beerToasted malts and high fruitinessABV- 4-7%

Ex.- Fat Tire, Stone Levitation, Saint Arnold Amber

Amber

Strongest beer styleAmber to dark brownIntense fruits/ intense hopsThick bodyFlavors varyAge like winesABV- 8-15%

Ex.- Sierra Nevada Bigfoot, Dogfish Head Olde School, Stone Old Guardian

Barleywine

Pale straw to deep goldCan be all maltSubdued fruitinessLight to medium hop bitternessABV- 4-7%

Ex.- Bombshell Blonde, Firemans #4, Bikini Blonde

Blonde

Long storage to smooth out flavor (lagering)Stronger than typical lagerRobust maltsDark amber to brown hueBalanced hopsMost lightly hoppedABV- 5.5-7.5%

Ex.- Shiner Bock, Sam Adams Winter Lager, Anchor Bock Beer, St. Arnold Spring Bock

Bock

Malty and sweetFull bodyReddish brown to dark brownNutty characteristicsLow hop aroma and bitternessABV- 4-8%

Ex.-Moose Drool Brown Ale, Abita Pecan Harvest, Clown Shoes Brown Angel, Sixpoint Brownstone

Brown

Double bockStronger than typical bocksConsidered “meal in a glass”Full bodied and darkHigher alcohol than bockABV- 6.5-9%

Ex.- Sam Adams Double Bock, Wasatch The Devastator, Wolfgang Doppelbock

Doppelbock

Belgian dubbelRich & maltySpicy & phenolic characterMild hop bitternessHigh carbonationTrappist Ale (Abbey ales emulate Trappist)ABV- 6.5-9%

Ex.- Chimay (red), Ommegang, Westmalle Trappist Dubbel, Abbey Belgian Style Ale

Dubbel

Dunkel- Dark, Weizen- wheatDark German wheat beerComplex maltsLow bitternessBrown and murkyClove and banana character (banana bread)ABV- 4-7%

Ex.- New Belgium Lips of Faith, Dunkel Weiss, Shiner Holiday Cheer,

Dunkelweizen

Pale malts and more hopsModerate to assertive bitternessDark gold to copperLow carbonationToasty and fruityABV- 4-7%

Ex.- Redhook ESB, Souther Tier Harvest Ale, Left Hand Sawtooth Ale

Extra Special/ Strong Bitter (ESB)

Malt at least 50% wheatYeast produces banana and clove flavorLittle hop bitternessUnfiltered and cloudyABV- 4-7%

Ex.- Shiner Hefeweizen, El Hefeweizen, Sunrise Weiss

Hefeweizen

India Pale AleLots of hopsSometimes dry-hoppedHerbal/ citrus characterHigh bitternessABV- 5.5-7.5%

Ex.- Dogfish Head 60 minute IPA, Stone IPA, Squatters Hop Rising, Racer 5

IPA

Mostly barrel agedSome infused with coffee/ chocolateHigh alcohol contentResidual sweetnessVery full bodied and richABV- 7-12%

Ex.- Deschutes The Abyss, Buried Hatchet Stout, Clown Shoes Vampire Slayer

Imperial Stout

First brewed in Köln GermanyObscure styleLight to medium bodyVery pale colorMedium hop bitternessGrape like flavorABV- 4-6%

Ex.- Sam Adams East-West, Harpoon Summer Beer, Alaskan Summer Ale

Kölsch

Märzen- German for March (when these are brewed)

Full bodied, rich, toastyTypically dark copperMedium to high alcohol contentABV- 4-7%

Ex.- Sam Adams Octoberfest, Shiner oktoberfest, Left Hand Oktoberfest

Märzen/ Oktoberfest

Oatmeal added to mashMedium to full bodyUnreal smoothnessTouch of sweetnessHop character will varyABV- 4-7%

Ex.- Rogue Shakespeare, Young’s Oatmeal Stout, Alaskan Stout, Convict Hill Oatmeal Stout

Oatmeal Stout

Weak beers with high dextrins kept at brewery for long periods

Full malt bodyNear blackTamed aromaticsFruity, grape-like, intense maltsAcidicABV- 4-12%

Ex.- Old Jubilation, Fuller’s Vintage Ale, Founders Curmudgeon

Old Ale

Good balance of malts and hopsFruity estersVarying bitternessGolden to reddish amberGood head retentionABV- 4-7%

Ex.- Sierra Nevada Pale Ale, Dale’s Pale Ale, Stone Pale Ale

Pale Ale

Most popular lager beer in GermanyLight straw to gold colorUses noble hopsSpicy herbal/ floral aromaBit coarse on the palateABV- 4-5.5%

Ex.- Sixpoint The Crisp, Rogue Uber Pils, St. Arnold Summer Pils

Pilsener

Pale malts and then chocolate/ smoked malts added

Moderate hop bitternessBrown to black colorVery complexABV- 4-7%

Ex.- Black Jack Porter, Ost Porter, Sam Adams Honey Porter

Porter

Bolder flavor than dubbel and tripelDeep red to garnetFull bodiedRich and maltySweet w/ low bitternessABV- 9-13%

Ex.- Trappistes Rochefort 10, Avery The Reverend, St. Bernardus Abt. 12

Quadrupel

Rauch- German for smokeMalts are dried over beech woodSmokyTastes of spiced smoked meatABV- 4-7%

Ex.- Sam Adams Cinder Bock, Southern Star Rauchbier

Rauchbier

Summer alesVery fruity in aroma and flavorEarthy yeast tonesMild to moderate tartnessLots of spiceMedium bitternessABV- 5-8%

Ex.- Tank 7 Farmhouse Ale, Stone Saison, Dogfish Head Noble Rot, Red Barn Ale

Saison

German for black beerLight bodiedNot overly burnt or roasted maltsLight dark beerABV- varies

Ex.- Sam Adams Black Lager, Magic Hat Howl, Bohemian Black Lager

Schwarzbier

Dark brown to pitch blackRoasted barleyDry characterHuge roasted flavor of burnt coffee to

chocolateHops varyABV- 4-7%

Ex.- Magic Hat Heart of Darkness, Flying Dog Pearl Necklace

Stout

Up to 3x amount of malts of a standard Trappist/ Abbey

Bright yellow to gold in colorBig, dense, and creamy headComplex and spicy flavorHigh bitternessUses Belgian cane sugarABV- 8-12%

Ex.- New Belgium Trippel, Long Strange Tripel, Real Ale Devil’s Backbone

Tripel

Bock strength dunkelweizenPronounced estery alcohol characterSome spicinessComplex malt character of dark fruitsABV- 7-10%

Ex.- Aventinus, Live Oak Primus, Left Hand TNT

Weizenbock

Cloudy due to high levels of wheatUnfilteredAlways spiced (coriander, orange peel, herbs,

etc.)CrispHighly carbonatedWhite beerABV- 4-7%

Ex.- Blue Moon, Avery White Rascal, Clown Shoes Clementine, Alaskan White

Witbier

http://www.youtube.com/watch?v=Wa5mDRayWH0

How to Pour Beer

Beer Glasses

Flute

American Wild Ale

Bière de Champagne / Bière Brut

Bock Czech Pilsener Dortmunder

/ Export Lager Eisbock Euro Strong La

ger Faro Flanders Oud

Bruin Flanders Red A

le German

Pilsener Gueuze Lambic - Fruit Lambic

- Unblended Maibock /

Helles Bock Munich Dunkel

Lager Munich Helles

Lager Schwarzbier Vienna Lager Weizenbock

Enhances and showcases carbonation. Releases volatiles quickly for a more intense upfront aroma.

Goblet (Chalice)Belgian IPABelgian Strong Dark

AleBerliner WeissbierDubbelQuadrupel (Quad)Tripel

Eye candy. Designed to maintain head. Wide-mouthed for deep sips.

Mug American

Amber / Red Ale

American Amber / Red Lager

American Black Ale

American Blonde Ale

American Brown Ale

American Dark Wheat Ale

American IPA

American Malt Liquor

American Pale Ale (

APA) American

Pale Wheat Ale

American Porter

American Stout

American Strong Ale

Baltic Porter

Black & Tan

Bock California

Common / Steam Beer

Chile Beer Cream Ale Czech

Pilsener Doppelboc

k English Bi

tter English Br

own Ale English D

ark Mild Ale

English India Pale Ale (IPA)

English Porter

English Stout

English Strong Ale

Euro Dark Lager

Extra Special / Strong Bitter (ESB)

Fruit / Vegetable Beer

German Pilsener

Herbed / Spiced Beer

Irish Dry Stout

Irish Red Ale

Keller Bier / Zwickel Bier

Maibock / Helles Bock

Märzen / Oktoberfest

Milk / Sweet Stout

Oatmeal Stout

Rauchbier Roggenbie

r Sahti Scottish A

le Scottish

Gruit / Ancient Herbed Ale

Smoked Beer

Vienna Lager

Witbier

Easy to drink out of. Holds plenty of volume.

Pilsner Glass American Adj

unct Lager American Am

ber / Red Lager

American Double / Imperial Pilsner

American Malt Liquor

American Pale Lager

Bock California Co

mmon / Steam Beer

Czech Pilsener

Doppelbock Dortmunder

/ Export Lager

Euro Dark Lager

Euro Pale Lager

Euro Strong Lager

German Pilsener

Happoshu Japanese Rice

Lager Light Lager Low Alcohol B

eer Maibock /

Helles Bock Munich

Dunkel Lager Munich Helles

Lager Schwarzbier Vienna Lager Witbier

Showcases color, clarity and carbonation. Promotes head retention. Enhances volatiles.

Pint Glass (tumbler) American

Adjunct Lager

American Amber / Red Ale

American Amber / Red Lager

American Barleywine

American Black Ale

American Blonde Ale

American Brown Ale

American Dark Wheat Ale

American Double / Imperial Stout

American I

PA American

Malt Liquor

American Pale Ale (APA)

American Pale Wheat Ale

American Porter

American Stout

American Strong Ale

Baltic Porter

Berliner Weissbier

Black & Tan

California Common / Steam Bee

r Chile Beer Cream Ale English

Barleywine English Bit

ter English Br

own Ale English Da

rk Mild Ale English In

dia Pale Ale (IPA)

English Pale Ale

English Pale Mild Ale

English Porter

English Stout

English Strong Ale

Euro Dark Lager

Extra Special / Strong Bitter (ESB)

Foreign / Export Stout

Fruit / Vegetable Beer

Happoshu Herbed / S

piced Beer Irish Dry S

tout Irish Red A

le Low Alcoh

ol Beer Märzen

/ Oktoberfest

Milk / Sweet Stout

Oatmeal Stout

Old Ale Pumpkin A

le Russian Im

perial Stout

Rye Beer Sahti Saison / Fa

rmhouse Ale

Scotch Ale / Wee Heavy

Scottish Ale

Scottish Gruit / Ancient Herbed Ale

Smoked Beer

Winter Warmer

Witbier

Cheap to make. Easy to store. Easy to drink out of.

Snifter American

Barleywine American Do

uble / Imperial IPA

American Double / Imperial Stout

American Strong Ale

Belgian Dark Ale

Belgian Pale Ale

Belgian Strong Dark Ale

Belgian Strong Pale Ale

Braggot Eisbock English

Barleywine Flanders

Oud Bruin Flanders Re

d Ale Foreign / Ex

port Stout Gueuze Lambic

- Fruit Old Ale Quadrupel

(Quad) Russian Imp

erial Stout Scotch Ale /

Wee Heavy Tripel Wheatwine

Captures and enhances volatiles.

Stange (Slender Cylinder)AltbierBockCzech PilsenerFaroGoseGueuzeKölschLambic - FruitLambic - UnblendedRauchbierRye Beer

Tighter concentration of volatiles.

Tulip American Double / Imperial IPA American Wild Ale Belgian Dark Ale Belgian IPA Belgian Pale Ale Belgian Strong Dark Ale Belgian Strong Pale Ale Bière de Garde Flanders Oud Bruin Flanders Red Ale Gueuze Lambic - Fruit Quadrupel (Quad) Saison / Farmhouse Ale Scotch Ale / Wee Heavy

Captures and enhances volatiles, while it induces and supports large foamy heads.

Weizen GlassAmerican Dark Whea

t AleAmerican Pale Wheat

AleDunkelweizenGoseHefeweizenKristalweizenWeizenbock

Specifically produced to take on volume and head, while locking in the banana-like and phenol aromas associated with the style.

Oversized Wine Glass American Black Ale American Double / Imperial IPA American Double / Imperial Stout American Wild Ale Belgian Dark Ale Belgian IPA Belgian Pale Ale Belgian Strong Dark Ale Belgian Strong Pale Ale Bière de Garde Braggot Eisbock English Barleywine Old Ale Saison / Farmhouse Ale Wheatwine

Replacement for a Tulip or Goblet. Conversational.

No blue mountains here!

Serving Beer

When beer is too cold it:Tingles taste buds and numbs themHides flavorHides aromaExcess carbonation

Temperature

40⁰-45⁰PilsenerWheatsBlondesOther light beers

50⁰-55⁰AmbersImperial StoutIPAOther dark beers

Serving Temperature

Beer Pairing

General rule of thumb: the more hop bitterness the beer has, the heartier or livelier the meal needs to be to hold its own. Don't overwhelm your palate or meal and ruin what the chef was trying to achieve.

Another general rule is keep sweet with sweet, and tart with tart. Try to keep your beer sweeter or tarter than the sweet or tart food on the plate. There are exceptions, like pairing drier robust beers with sweet chocolates.

Throw all of the rules out the window and experiment with contrasting and complimentary pairings. Match foods with complimentary flavors, or try contrasting them and create a slew of unique results.

For those of you who are bound to the wine pairing school of thought, think of ale as red wine and lager as white wine. Hoppy beers can also be used in place of a pairing that calls for an acidic wine. Though it honestly doesn't matter, these tips might help you to convert your taste buds over to beer or those of a friend over to beer. � �

If someone attempts to tell you how to pair, tell them to go to hell. Taste is very subjective and what works for one person might not work for another. If it tastes good to you, then go for it. However, also be open to suggestions, as these tend to come with some knowledge and possible palate enlightenment.

Source: Beer Advocate (www.beeradvocate.com)

Beer Pairing

Beer Info

Brewster- a female brewerCenosillicaphobia- fear of an empty glassOktoberfest starts in SeptemberHop flowers are in same plant family as

marijuanaSpeakeasy- club that sold beer during

ProhibitionIPA is the most popular beer style in the U.S.4 of the founding fathers were home brewersCalifornia has the most craft breweriesCerevisaphile- a lover of beer

Beer Facts

Traced back to the VikingsHigh alcohol beers possibly made with

hallucinogenic plantsWere sometimes stored for yearsFirst runs of mash with subsequent runs

getting weaker for the children to drink

Barleywine

In Medieval times German monasteries would brew a hearty beer during the winter. This beer would be drank during the Lenten fasting periods when they did not eat food. The beer was a virtual liquid food that sustained them.

This beer is a symbol of better times to come and an end to Winter.

Bock Beer

During the middle ages Germanic tribes began to use wheat. This was the most abundant grain during this time.

Believed to be one of the oldest styles of beers

Would be brewed by farmers from the grains on hand

Unfiltered wheat beer with yeast

Hefeweizen

Style originated in England in 1774Beer would be heavily hopped (for

preservation) prior to sending to British troops in India

Preservation allowed this beer to be shipped longer distances and still retain freshness and flavor

Typically use pale maltsCan be dry hopped, where hops are added to

fermented beer in addition to the hops added during the boil

IPA (India Pale Ale)

October 1810- Prince Ludwig of Bavaria celebrated his marriage by inviting the general public to a celebration. Approx. 40,000 people showed up.

This celebration has been celebrated annually from mid-September to October

These beers are brewed in the Spring to keep until Fall, due to the summer making the grains for making beer very hard to grow.

Oktoberfest

Popular amongst transportation workers of London in 1700’s

Brewed with 3 types of beer (old ale, weak ale, new ale) that formed an ale that was neither old nor new.

This is the first style that was created based on the desires of the public.

Porter

Trappist order originated in the Cistercian monastery of La Trappe, France

8 Trappist breweries6- Belgium1- Netherlands1- Germany

Beer was originally made to sustain the brewery. Then they started to make beer to sell the public to further support the good that the monastery does.

All Trappist beers must be brewed within the monastery. Other breweries emulate Trappist by making Abbey ales.Trappist’s cultivate their own yeast that provides the

distinctive Trappist beer

Trappist