© 2017 by Ron Downer - Master Brewer - BJCP National Beer Judge - Beer Styles -Part Two- © 2017 by Ron Downer - Master Brewer - BJCP National Beer Judge -

Michael Jackson – Beer Guru 1942 - 2007 We need to say a few words here about Michael Jackson. You can see here what Gordon Strong, President of the BJCP has to say in his tribute to Jackson. In The Oxford Companion to Beer Garret Oliver goes into more detail and says, among many other things, “his voice launched thousands of breweries and helped remake the modern world of brewing.” “In The World Guide to Beer, Jackson postulated the idea that beer could be organized, sometimes clearly, at other times loosely, into styles, and it was through these beer styles that beer’s flavor, culture, and history could be understood. In putting forth this concept, Jackson formed the entire basis for our modern understanding of traditional beer. Although anyone who discusses beer now inevitably refers to beer styles, many are unaware that Jackson essentially invented the concept from whole cloth.” “A man is remembered for the lives he touches and the works he leaves. Michael Jackson was the most influential authority on beer the world has ever known. He has inspired generations of beer judges with his passion, knowledge and gifted prose. His books remain definitive references on beer styles and will forever be found on the bookshelves of anyone serious about beer. But he will be remembered most for living his life on his own terms, doing what he wanted to do in a way that left onlookers feeling a mixture of awe, envy and amazement. Sleep well, Son of Yorkshire and Bard of Beer, you will be missed. Gordon Strong, President BJCP

Michael Jackson at Calhoun’s Microbrewery on Bearden Hill 1994

Problem set #2 will cover these topic areas. Learning Objective – Goals for Today Beer Styles Overview Factors That Determine Beer Styles Problem set #2 will cover these topic areas. Fluid Dynamics Lecture 1- P 4

Beer Styles - Overview When beers of similar character are grouped together, the resulting classifications are called “styles” (or categories). Sub-classifications of similar beers with distinct differences are called “sub-styles” (or sub-categories). Historically, different types of beers were a consequence of the technology, local geography, politics and social attitudes of the brewers and consumers As you can see here, we have added technology as a causal effect in the development of different styles, along with local geography, politics, and social attitudes. Brewers were and continue to be limited to the types of beer they can brew by the technology that have at their disposal. Classic & Craft Beer Styles - P 5

Beer Styles - Overview In most cases, brewers did not set out to develop a specific “style,” or type of beer. For example, the high sulfates in the hard water around Burton-on-Trent resulted in a drier flavor that accentuated the bitterness of well-hopped ales. The soft water in Plzen enabled the brewers to produce a pale lager with a high hop bitterness and soft palate that would not be possible with hard water. Thus these classic styles were determined to a large extent by the water of the region.

Beer Styles - Overview Style guidelines also make distinctions between similar styles. For example, there are a number of Pilsners brewed in Germany, and although there are variations, they can all be broadly classified in the German Pilsner style, but are sufficiently different from the Bohemian Pilsners to deserve a separate classification in the beer taxonomy.

Beer Styles - Overview Beer styles are not static but can change over time as ingredients, brewing technology and consumer demands change. For example, IPA originated in the UK, but is now rarely brewed there due to the high taxes imposed on beers of this strength. Geography, politics and social attitudes have historically had a large impact on the development of brewing and different beer styles, and it is important to understand that these same forces are still at work today. Classic & Craft Beer Styles - P 8

Lagers Ales Mixed Styles Belgian Styles Specialty Styles Beer Styles - Overview Beer styles can be broadly classified into several high-level categories: Lagers Ales Mixed Styles Belgian Styles Specialty Styles We might also add here, Wild beers, which would include spontaneously fermented beers along with beers deliberately inoculated with wild yeasts or bacteria, and Historical Beers, which would include beers that have passed into history but are being revived by the new generation of craftbrewers. Classic & Craft Beer Styles - P 9

Beer Styles - Overview Lagers Lagers are produced using bottom-fermenting lager yeasts, Saccharomyces pastorianus (formerly known as S. uvarum or S. carlsbergensis). This family of yeasts works well at lower temperatures, generally between 45° and 55 °F. This colder fermentation reduces or eliminates the production of esters and other flavor components, generally resulting in a cleaner tasting beer. During the fermentation and lagering process, at temperatures down to approximately 32 °F, the lager yeast remains active, continuing to reduce fermentation by-products, resulting in a cleaner, mellower flavor in the finished beer. Lagers are a relatively new beer style, only produced commercially after the introduction of mechanical refrigeration in the 1800s. Classic & Craft Beer Styles - P 10

Beer Styles - Overview Ales Ales are produced using top fermenting ale yeast, Saccharomyces cerevisiae. These strains of yeast works at warmer temperatures (generally between about 65 and 75 °F) and ferment out faster than their lager counterparts. Fermentation byproducts such as fruity, estery flavors are usually evident and make up a significant part of the ale profile. Ale yeasts are usually temperature-sensitive and will flocculate and become dormant when lagered at cool temperatures for extended periods of time, or even if shocked by crash-cooling. Classic & Craft Beer Styles - P 11

Beer Styles - Overview Mixed Styles Mixed styles use one or more variations of temperature and yeasts, such as fermentation with ale yeast at colder temperatures, use of ale and lager yeasts in combination, use of lager yeasts at warmer, ale-like temperatures, or use of special yeast strains. Although the Germans refer to Kölsch as a top-fermented lagered beer, it is historically an ale fermented at colder temperatures (48 - 56° F) before being lagered. Today many Kölsch brewers ferment at a higher temperature (64 - 68°F), lager for a shorter period of time, and serve the beer very fresh. Use of ale and lager yeast in combination – the only clear example I can think of is when the German Weizen brewers filter or centrifuge the yeast out prior to bottling and then use a lager yeast instead of the weizen yeast for bottle-conditioning their beer. Can anyone name a style of beer that might be a good example of using lager yeasts at warmer, ale-like temperatures? - California Common (Anchor Steam Beer). Classic & Craft Beer Styles - P 12

Beer Styles - Overview Belgian Styles Belgian Styles are generally ales, but with sufficient differences in process and taste profile to warrant their inclusion as a separate style section. Some Belgian styles, such as the Lambics, use a combination of wild yeasts and various bacteria in their fermentation process. These are now included in a style category called European Sour Ale. Belgian Styles are now broken up into Belgian Ale, Strong Belgian Ale, and Trappist Ale. Trappist Ales are not all produced in Belgium. A Trappist Ale must be produced in a Trappist Monastery under the direction of the Monks. There are currently 11 Trappist Breweries operating – 6 in Belgium, 2 in the Netherlands, and one each in Austria, the United States, and Italy. Classic & Craft Beer Styles - P 13

Beer Styles - Overview Specialty Styles Specialty styles can be ales, lagers, mixed styles, or Belgians. Specialty styles incorporate more exotic, unexpected or unusual ingredients into a base beer. Beers in this style category may include beers made with fruits, vegetables (e.g. pumpkin), herbs, spices, or other things that produce a pronounced and distinctive flavor within the beer in a way that is not possible using more “standard” ingredients. This style category is perhaps a bit less “rigorous” than the others (i.e. is a chocolate stout a stout, or is it a specialty beer? Or is it both?) Classic Styles are represented by Categories 1 through 27 in the BJCP 2015 Style Guidelines with Category 27 being Historical Beers. And then we have Specialty Styles covering Categories 28 through 34.. Classic & Craft Beer Styles - P 14

Any Questions So Far? Beer Styles - Overview Classic & Craft Beer Styles - P 15

Beer Styles - Overview O.K., let’s dive deeper and discuss the factors that determine beer styles……. Classic & Craft Beer Styles - P 16

Beer Styles – Factors That Determine Beer Styles The Beer Judge Certification Program (BJCP) has done perhaps the most definitive job of describing and categorizing beer (and mead and cider) styles. The BJCP 2015 Style Guidelines will be used as the primary basis for discussion going forward in this class. The BJCP style guidelines and other excellent beer-style-related study materials are available at their website: The 2008 Style Guidelines are still available at the BJCP website, and I recommend that you download them and use them as reference. If you want to download Beer Style apps to your cell phone there are several available for free. One app has both 2015 and 2008 guidelines available, so if you are using that app be sure you are accessing the correct year. www.bjcp.org BJCP 2015 Style Guidelines Classic & Craft Beer Styles - P 17

Beer Styles – Factors That Determine Beer Styles Sensory Descriptors and Vital Statistics Beer styles are defined by many flavor, odor and other sensory components which are all collectively referred to as Sensory Descriptors. Beer style definitions are also comprised of Vital Statistics which attempt to quantify certain characteristics of beer using things that can be physically measured. Classic & Craft Beer Styles - P 18

Sensory Descriptors Beer Styles – Factors That Determine Beer Styles Classic & Craft Beer Styles - P 19

Beer Styles – Factors That Determine Beer Style Sensory Descriptors include words that try to describe the perceived taste, aroma and mouthfeel that is experienced when drinking a particular beer, and include words like: Fruity Roasty Floral Bitter Caramel As you might imagine, there are many, MANY sensory descriptors Attempts to categorize sensory descriptors have been made over the years, but original credit goes to Dr. Meilgaard. Classic & Craft Beer Styles - P 20

We previously discussed this Beer Flavor Wheel in the class on Flavor Development. The Wheel was developed using research by Dr. Morten Meilgaard. Classic & Craft Beer Styles - P 21

Beer Styles - Factors That Determine Beer Style The advantage of using sensory descriptors to help establish beer style categories is that there are an abundance of descriptors available (i.e. all of the adjectives in a person’s native language…) The obvious disadvantage of using sensory descriptors is that there is a large amount of variation between individuals regarding how to describe a taste or aroma, and there is also a large difference between individuals in the ability to perceive different tastes & aromas. Classic & Craft Beer Styles - P 22

Vital Statistics Beer Styles – Factors That Determine Beer Styles Classic & Craft Beer Styles - P 23

Beer Styles - Factors That Determine Beer Style Vital Statistics used for defining beer styles attempt to quantify certain characteristics of beer using things that can be physically measured, and include things like Bitterness (IBUs) Color (SRM) Alcohol Content (ABV) Original Gravity (OG) Final Gravity (FG) There are obviously fewer of these that there are sensory descriptors. Let’s look at each of these Vital Statistics in a bit more depth. Classic & Craft Beer Styles - P 24

Beer Styles - Factors That Determine Beer Style Bitterness The standard measurement of bitterness is the International bitterness unit or IBU. IBU is a standardized measure of the bitterness of beer set by the European Brewing Convention (EBC). The bitterness of beer comes from alpha acids found in hops; the concentration of alpha acids is directly proportional to the theoretical bitterness of the beer. The concentration of isomerized alpha-acids can be measured in a laboratory and an IBU value can be assigned to the bitterness of the beer. A typical light lager might have a bitterness that measured around 5-15 IBU. A very hoppy IPA could easily have an IBU measurement of 70+ BU's Classic & Craft Beer Styles - P 25

Beer Styles - Factors That Determine Beer Style Bitterness But as with many things, perception is not necessarily reality. The perceived bitterness of beer determined by the tongue will be somewhat offset by the sensation of sweetness from residual sugar also found in the beer. The balance between sweetness and bitterness determines the balance of the beer, and this is part of the brewers art. A very light beer like Corona might have a bitterness of about 10 IBUs which balances the very small amount of residual sugar. If you were to have 50 IBUs in a Corona it would be perceived as so bitter as to be undrinkable, however 50 IBUs in a high gravity IPA would be very palatable. Classic & Craft Beer Styles - P 26

Beer Styles - Factors That Determine Beer Style Color Beer color is often determined using the Standard Reference Method (SRM). The Standard Reference Method is one of several systems modern brewers use to specify beer color, but it is widely accepted around the world. Determination of the SRM value involves measuring the attenuation of light of a particular wavelength (430 nm) passing through 1 cm of the beer. The more light that is absorbed, the darker the beer. The attenuation is expressed as an absorption, and the absorption amount is scaled by a constant (12.7 for SRM; 25 for the European EBC method) in order to define the SRM color of the beer. Classic & Craft Beer Styles - P 27

Beer Styles - Factors That Determine Beer Style Color The SRM number represents a single point in the absorption spectrum of beer. As such it cannot convey full color information (i.e. it doesn’t measure “redness” or “brownness”, it just makes an overall statement regarding light vs dark) Classic & Craft Beer Styles - P 28

Beer Styles - Factors That Determine Beer Style Color Classic & Craft Beer Styles - P 29

Beer Styles - Factors That Determine Beer Style Color Classic & Craft Beer Styles - P 30

Beer Styles - Factors That Determine Beer Style Alcohol Content In the U.S, the standard measure of alcohol content is % alcohol by volume, or ABV. ABV is a standard measure of how much ethanol is contained in an alcoholic beverage, expressed as a % of total volume. It is defined as the number of milliliters of pure ethanol present in 100 milliliters of solution at 20°C (68°F). The number of milliliters of pure ethanol is the mass of the ethanol divided by its density at 20°C, which is 0.78924 g/ml. Many other countries express alcohol content as % by weight. Classic & Craft Beer Styles - P 31

Beer Styles - Factors That Determine Beer Style Alcohol Content Key thing to remember: ABV = volume of pure alcohol / volume of solution ABW = weight pure alcohol / weight of solution Classic & Craft Beer Styles - P 32

Beer Styles - Factors That Determine Beer Style Original Gravity (OG) & Final Gravity (FG) Original gravity (OG) is a measure of the specific gravity of the wort before it is fermented to produce beer. The measured value of OG is dependent on the quantity of fermentable sugars in solution and is regarded as a guide to the potential alcoholic strength of the finished beer Final gravity (FG) is a measure of the specific gravity of the beer after the wort has been fermented. The measured value of FG is dependent on the original OG of the wort, and on the extent of fermentation that has occurred. The difference between OG & FG is an indication of the alcohol content in the finished beer. Original Gravity and Final Gravity are two Vital Statistics that can be measured in the brewery with inexpensive equipment and no extensive training of personnel. Classic & Craft Beer Styles - P 33

Beer Styles - Factors That Determine Beer Style Vital Statistics Summary Bitterness (IBUs) = bitterness from hops (but not malt…). Color (SRM) = color (light to dark only….). Alcohol Content (ABV) = % ethanol by volume. Original Gravity (OG) = initial specific gravity of the unfermented wort. Final Gravity (FG) = final specific gravity of the fermented beer. Classic & Craft Beer Styles - P 34

Beer Styles - Factors That Determine Beer Style The advantage of using vital statistics to help establish beer style categories is that the vital statistics can be well-defined, measurable things, and can be relatively easily quantified. The obvious disadvantage of using vital statistics is that there is some expense and difficulty associated with making accurate measurements, and in training people to roughly estimate the values associated with a specific measurement (e.g. “knowing what 4% ABV tastes like vs. what 7% ABV tastes like). Classic & Craft Beer Styles - P 35

Beer Styles - Factors That Determine Beer Style Using Sensory Descriptors and Vital Statistics both have advantages and disadvantages in terms of categorizing beer styles, so the BJCP has chosen the balanced approach of using both. Sensory Descriptors are called out as “Style Components” by BJCP, and combined with Vital Statistics to allow robust description and classification of beer styles and sub-styles Classic & Craft Beer Styles - P 36

Color, clarity, head retention Body, carbonation, astringency, etc. Beer Styles - Factors That Determine Beer Style Style Component Comments Aroma Malt aroma, hop aroma, yeast character, diacetyl or ester presence, DMS, etc. Appearance Color, clarity, head retention Flavor Sweet & malty, hop character/bitterness, carbonation-bite, acidity, diacetyl presence, fruity, clean, estery, etc. Mouthfeel Body, carbonation, astringency, etc. Overall Impression General impression that one should have regarding the style (e.g. “Malty but fully attenuated” for a Munich Helles)   Vital Statistics IBUs Bitterness SRM Color OG Original Gravity FG Final Gravity ABV Alcohol by Volume Classic & Craft Beer Styles - P 37