1. By: Nathaniel Sears 1/30/18 - 1-31/18
Beer Styles
By: Nathaniel Sears
1/30/ /18

2. Intro Beer Style Video

3. What are your thoughts about beer styles?
What does the term “beer style” mean to you?
Do you think the concept of grouping beers into styles matter? How much?
How do you think beers are judged at a competition based on style parameters? Do you think a beer can be outside a parameter and still make a style category in a competition?
Discuss………………… :)

4. Why do beer styles exist?
Different factors contribute to development of beer styles.
Geography of the brewery
Politics happening around the brewery
Social attitudes of locals and brewers

5. Geography Think back to Aaron’s class. Why does geography matter?
Water!!!!!!!!
Climate for growing raw materials
Kinds of ingredients that are locally sourced. Is wheat a good crop in the particular region? Barley? Etc…
Other reasons you can think of? Discuss...

6. Geography and Water

8. Politics and Beer Styles
Laws regarding land use for growing crops. This could effect brewing raw materials.
Laws about land use
Laws about environment and pollution
Laws about shipping and distribution
Laws about taxes

9. Taxation
The politics of taxation drove decisions from the 1700’s and up in the brewing industry regarding raw materials and the type of beer. For example, the development of darker ales such as porters and stouts in the UK in the 1700’s was undertaken in part because the government taxed the brewer on what type of malt used.
Essentially porters and stouts were born because the darker malts were taxed less than other malts.

10. Social Attitudes
The German Reinheitsgebot born from social attitudes about brewing beer, which became law.
Classic beer styles developed in Germany under this law were born because they aligned under this law. Other countries embraced different attitudes, so different beers were brewed differently in other areas.

11. Ales Vs. Lagers

12. Ales vs Lagers
Lagers are relatively new to the brewing scene. They first arose in Bavarian breweries in the late 15th or early 16th century, then eventually spread to the rest of Europe (most famously to Plzeň, the birthplace of pilsner) and eventually to the rest of the world. All of those beers you think of as "national" brands -- Heineken, Tsing Tao, Sapporo, Kingfisher, Budweiser to name just a few -- those are all lagers. Lager yeast, Saccharomyces pastorianus, was first isolated and described in 1904 by the Danish mycologist Emil Christian Hansen while working at the Carlsberg brewery in Denmark. He discovered another lager strain in 1908, which he named Saccharomyces carlsbergensis. These two have since been determined to be the same yeast, now called by the oldest name given, S. pastorianus. (I only mention this because you'll run across people talking about S. carlsbergensis occasionally, and I want to make it clear that the name is now synonymous with S. pastorianus.)

13. Ales vs Lagers
If you inquire of the average beer geek about the differences between ale and lager, you will probably be told that ale is brewed with top-fermenting yeast (Saccharomyces cerevisiae) and lager with bottom-fermenting yeast (Saccharomyces pastorianus). End of conversation.
But there’s much more to tell. First of all, ale and lager are both beers; that is, they are fermented from grain. The major difference between these two beer families stems from the temperature at which fermentation is carried out. And the importance of these differences in temperature is that chemical reactions happen more slowly at lower temperatures.

14. Ales vs Lagers
S. cerevisiae is the most common yeast out there. Variants of this yeast are used in bread making, winemaking and other common formulations. We think of it as the original beer yeast, used in the production of all original beer styles dating back to early Babylonian times—the original or natural yeast used in ale beer production. It is the universal yeast, appearing world wide, even into the Antarctic.
We call it “top fermenting” or “ale” yeast: it ferments throughout the body of the beer wort, rising first to the surface. In time, it will sink to the bottom of the fermentation vessel, remaining after the finished beer is removed. This yeast also has greater tolerance to alcohol, hence it is capable of producing stronger (higher alcohol content) beers.

16. Ales vs Lagers vs Hybrid/Mixed
Ales and Lagers are the two categories which most every beer style will fall into. The other category is a blanket hybrid/mixed style.
From there, beer is split up into styles and substyles of lagers, ales, and hybrids/mixed beers.
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17. Beer Style Guidelines
Competitions can be judged in other ways, but styles serve as convenient tools to compare apples to apples and more importantly, to limit the number of beers in a category. With competitions now judging thousands of entries, you either split them up by styles or deal with sheer chaos. The two most widely recognized guidelines are those of the Brewers Association’s Great American Beer Festival (GABF), which also serve as the guidelines for the World Beer Cup, and those of the Beer Judge Certification Program (BJCP), the homebrewing competition organization. Both post their guidelines online, and they are worthy aids in understanding the many styles that form the universe of beer today.
When you read a style guideline, it seems definitive, even immutable. In reality, it’s anything but. Some styles are pretty stable—think about a pilsner for example—but others change rapidly in response to consumer demand. GABF styles are updated annually with feedback from judges and brewers. The BJCP maintains a somewhat more historical point of view and makes changes less frequently.

18. BA vs BJCP Brewers Association:
Serves for guidelines for professional breweries
Nationally recognized association that most breweries are members of
Styles will change more frequently with input from brewers, judges, and industry people
BJCP:
Homebrewing style guideline
Styles do not change as often.
Interesting web link to show points

19. Read this article about styles

20. Focus on Styles: IPA
Pages: 482, 483, and 484 in Oxford Companion to Beer and discuss birth of IPA.

21. Modern Day IPA
Let’s dive into what the Brewers’ Association and the BJCP say about the India Pale Ale (IPA.)

22. BJCP IPA definition 21A. American IPA
Overall Impression: A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop- forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Aroma: A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style. Appearance: Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry- hopped versions may be a bit hazy. Medium-sized, white to off- white head with good persistence.
Flavor: Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and

23. BJCP IPA continued...
grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character.
Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop- derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.
Comments: A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.
History: The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples. Characteristic Ingredients: Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt,

24. BJCP IPA continued...
but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.
Style Comparison: Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.
Vital Statistics:
OG:
FG:
ABV: %
IBUs: 40 – 70
SRM: 6 – 14
Commercial Examples: Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA Tags: high-strength, pale-color, top- fermented, north- america, craft-style, ipa-family, bitter, hoppy

25. Brewers Association aka GABF IPA
American-Style India Pale Ale Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature. Perceived Malt Aroma & Flavor: Medium maltiness is present in aroma and flavor
Perceived Hop Aroma & Flavor: Hop aroma and flavor is high, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic- catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
Perceived Bitterness: Medium-high to very high Fermentation Characteristics: Fruity-estery aroma and flavor may be low to high. Diacetyl should not be perceived.
Body: Medium

26. BA/GABF IPA continued...
Additional notes: The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Hops of varied origins may be used for bitterness or for approximating traditional American character.
Original Gravity (°Plato) ( °Plato) • Apparent Extract/Final Gravity (°Plato) ( °Plato) • Alcohol by Weight (Volume) 5.0%- 6.0% (6.3%-7.5%) • Hop Bitterness (IBU) • Color SRM (EBC) 6-12 ( EBC)

27. Differences in BA and BJCP IPA
BJCP is overly descriptive
BA is less descriptive
BJCP vs BA stats:
BJCP BA
IBU: IBU:
SRM: SRM: 6-12
ABV: ABV:

28. Interesting Notes about IPA category in BA vs BJCP
Brewers’ Association IPA categories:
American Style IPA
Session IPA
Imperial or Double IPA
BJCP IPA categories:
American IPA
Speciality IPA category
Belgian IPA
Black IPA
Brown IPA
Red IPA
Rye IPA
White IPA
Double IPA

29. Tasting... Sweetwater IPA 6.3 ABV 50 IBU’s
Does this fit the IPA category in BA and BJCP?
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30. Let’s take a trip to Germany

31. Beer Styles in Germany
We’re going to break down some confusing words and what they mean from the lovely country we know as Germany.

32. Breaking confusing things down
Dunkelweizen - What is it? Ale? Lager? Dark? Light? Is it all malted barley?

33. Breaking confusing things down
Dunkel - German word that simply means “Dark”.
Beer style:
Dunkel - Dunkel is a german style, dark lager with a balance between malt and dark malt sweetness and mild hop character.
Dunkelweizen - Dark, german ale made with at least 50% wheat malt. Distinct sweet maltiness and chocolate-like character from roasted malt characterize this beer style.
2 beer styles with “Dunkel” in name. Two completely different beers. One a lager and one an ale.

34. Breaking confusing things down
The term “Dunkel” means dark. The term “weizen” means wheat.
Brewers Association beers with “weizen” in the name. All these beers require 50% wheat of the grain bill to be considered true to style.
German Style Leichtes Weizen
German Style Dunkel Weizen
South German Style Bernsteinfarbenes Weizen
South German Style Kristal Weizen
South German Style Hefeweizen
Etc, etc, etc...

35. Breaking confusing things down
In the last slide we saw the word “kristal” in the title of a beer. What does “kristal” mean?
The term kristal, kristall, or crystal in german beer terms refer to the beer being filtered.

36. Kristallweizen
On the left is an example of a Kristallweizen, which is a filtered wheat beer.
On the right is a cloudy, true to style hefeweizen, which is an unfiltered wheat beer.

37. Breaking confusing things down
Some highlights to note:
Though some changes seem minor, but in reality, minor changes can drastically affect a beer. Small changes can change the style it’s grouped in and change the taste.
Mouthfeel is something we don’t talk about a lot. Comparing a filtered wheat beer from Germany to a traditional hefeweizen is night and day. The hefeweizen has a thickness to it, that adds to the drinking experience compared to a filtered version, which makes it clean, and crisp on the palate.

38. While we are in Germany
German Style Kolsch - Traditional examples often display persistent head retention. Small amounts of wheat can be used in brewing beers of this style. Koelsch- style beers are fermented at warmer temperatures than is typical for lagers, but at lower temperatures than most English and Belgian-style ales. They are aged cold. Ale yeast is used for fermentation.
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39. While we are in Germany
Berliner Style Weiss - Notes: Carbonation is high. Berliners are sometimes served with sweet fruit or herbal syrups. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Subcategories for unfruited and fruited or flavored versions of the style could be created. For unfruited versions, brewer would indicate that no fruit or flavor has been added. Fruited or flavored entries would be accompanied by a very brief description of the fruit/flavor used by the brewer. (BA 2017 Beer Style Guidelines)

40. While we are in Germany
Leipzig Style Gose - Notes: These beers typically contain malted barley and unmalted wheat, and may contain oats. Lemon or other citrus flavors are often present. Some versions may have the spicy flavor of coriander at low to medium levels. In traditional versions, small additions of salt may be perceivable at low levels. (BA 2017 Beer Style Guidelines).

41. While we are in Germany German Style Marzen Oktoberfest Wiesn (Weizen)
These are two separate styles listed in Brewers Association guidelines. Which one is the traditional Oktoberfest style beer we are familiar with?

42. Marzen
Read pages 573, and 574 about Marzen in Oxford Companion

43. Oktoberfest Story
Oktoberfest in Alabama story...

44. 15 minute break

45. Sidebar: Beer glasses
Do different style glasses matter in beer?

47. Glasses
Glasses matter depending on the style of beer. Certain glasses are better for releasing aromas. One thing you need to watch out for. Never drink a craft beer from a frosty glass or mug. It mutes the flavors and aromas.
Why do you think places serve in these cold, frosty glasses?

48. Back to styles!
Stouts. Read page 770 in Oxford Companion to Beer.

49. Stouts Sweet Stout or Cream Stout Color: Black Clarity: Opaque
Perceived Malt Aroma & Flavor: Medium to medium-high. Malt sweetness, chocolate and caramel should contribute to the aroma and should dominate the flavor profile. Roast flavor may be perceived. Low to medium-low roasted malt-derived bitterness should be present.
Perceived Hop Aroma & Flavor: Should not be perceived
Perceived Bitterness: Low to medium-low and serves to balance and suppress some of the sweetness without contributing apparent flavor and aroma
Fermentation Characteristics: Fruity-estery flavors, if present, are low. Diacetyl should not be perceived. Body: Full-bodied. Body can be increased with the addition of milk sugar (lactose).

50. Sweet Stout
BJCP does not have a designation for a sweet stout, milk stout, etc. Brewers Association has a designation for Sweet Stout.

51. Coffee Beer Coffee Beer
Color: Pale to black depending on the underlying style
Clarity: Clear to hazy is acceptable
Perceived Malt Aroma & Flavor: Medium-low to medium malt sweetness provides balance with coffee flavor and aroma
Perceived Hop Aroma & Flavor: Low to high depending on the underlying style
Perceived Bitterness: Varies with underlying style Fermentation Characteristics: Coffee character should be apparent and other flavors may be present.
Body: Reflective of the underlying beer style Additional notes: Coffee beers incorporate coffee in any form. Coffee character can range from subtle to intense, and should be in harmony with other attributes of the underlying beer.
When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type or form of coffee used or other factors which influence perceived sensory outcomes.
Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) Varies with style • Hop Bitterness (IBU) Varies with style • Color SRM (EBC) Varies with style

52. https://wiseacrebrew.com/beer/gotta-get-up-to-get-down/

53. Tasting Styles Sweet Stout or Coffee Beer??? Blurred Lines
Gotta Get Up to Get Down
Tasting notes: Do you get the lactose? The coffee?
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54. Smoked Beer
What makes the beer taste “smoky?”

55. Smoked Beer
Smoke Beer
Color: Any beer of any style incorporating smoke, and therefore may range from very light to black Clarity: Varies with underlying beer style
Perceived Malt Aroma & Flavor: Varies with underlying beer style
Perceived Hop Aroma & Flavor: Varies with underlying beer style
Perceived Bitterness: Varies with underlying beer style
Fermentation Characteristics: Any style of beer can be smoked; the goal is to reach a balance between the style's character and the smoky properties.
Body: Varies with underlying beer style
Additional notes: Any smoke beer that does not fit other smoke beer categories would be appropriately considered here

56. What does that tell us?
Smoked beer guidelines in Brewers Association. What do they tell us? Not much other than the beer will be smoky.

57. Activity Time
Take five minutes. Write down your top five beers and what style you think they are.

58. 2016 Top Craft Beer Styles
The following chart shows the total dollar numbers of craft beer sold in all supermarkets in the year 2016, which represents the popularity.

60. Saisons
Allagash talks saisons.

61. Saisons (Brewers Association guidelines) Color: Gold to light amber
Clarity: Chill haze or slight yeast haze is acceptable Perceived Malt Aroma & Flavor: Low, but providing foundation for the overall balance.
Perceived Hop Aroma & Flavor: Low to medium and characterized by European-type hops: floral, herbal and/or woody traits are common.
Perceived Bitterness: Medium-low to medium, but not assertive.
Fermentation Characteristics: Fruity-estery aromas and flavors are medium to high. Diacetyl should not be perceived. Very low levels of Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty and/or leather-like, may be evident but are not required. Fruitiness and spicy black pepper derived from Belgian yeast is common. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation
Body: Very low to low
Original Gravity (°Plato) ( °Plato) • Apparent Extract/Final Gravity (°Plato) ( °Plato) • Alcohol by Weight (Volume) 3.5%-5.4% (4.4%-6.8%) • Hop Bitterness (IBU) • Color SRM (EBC) 5-7 (10-14 EBC

62. Saisons
Read page 711and 712 from Oxford Beer Companion

63. Saison tasting! Blackberry Farm Saison.
Tasting notes. What do you taste? Do you like it?
Interesting notes. Fermentation temperature

64. Do professional breweries make not true to style beers???
Discuss…
Sometimes beers are made and the lines are blurred between styles. Somtimes they just go off the beaten path down their own road to what may be someday a new style.

65. Answer: All the time.

66. Tasting...blurred lines
Out of style beer tasting: Orpheus Tart Plum Saison. Technically this beer doesn’t fall into the saison beer category because of the plums, it falls into the sour beer category.
This beer blurs the lines between the saison world venturing into the sour world when we are talking about professional guideline styles.

67. Tomorrow
Tomorrow we will be looking at sour beer, wild beers, barrel aged beers, and much much more!

68. Review from 1/29/2018
Questions?

69. Yesterday’s highlights
2 main governing bodies of beer styles in the USA.
2 main styles of beer?
Differences in these two styles?
Did geography affect beer styles?
Are beer glasses important?
Dunkel, weizen, etc?
Is smoked beer a style?
Where did saisons originate?

70. Tonight’s topics. Bourbon facts Video on bourbon
Barrel Aging sour beers and stouts
Carbonation and its relation to beer styles
Odd flagship beers for production breweries

71. History of Bourbon
Distilling probably was brought to present-day Kentucky in the late 18th century by Scots, Scots-Irish, and other settlers (including English, Irish, Welsh, German and French) who began to farm the area in earnest. The origin of bourbon as a distinct form of whiskey is not well documented. There are many conflicting legends and claims, some more credible than others.
For example, the invention of bourbon is often attributed to Elijah Craig, a Baptist minister and distiller credited with many Kentucky firsts (e.g., fulling mill, paper mill, ropewalk) who is also said to have been the first to age the product in charred oak casks, a process which gives bourbon its reddish color and distinctive taste.[5] Across the county line in Bourbon County, an early distiller named Jacob Spears is credited with being the first to label his product as Bourbon whiskey. Spears' home, Stone Castle, warehouse and spring house survive; one can drive by the Spears' home on Clay-Kiser Road.
Although still popular and often repeated, the Craig legend is apocryphal. Similarly, the Spears story is a local favorite, rarely repeated outside the county. There likely was no single "inventor" of bourbon, which developed into its present form only in the late 19th century. Essentially any type of grain can be used to make whiskey, and the practice of aging whiskey and charring the barrels for better flavor had also been known in Europe for centuries.[6] The late date of the Bourbon County etymology has led Louisville historian Michael Veach to dispute its authenticity. He proposes that the whiskey was named after Bourbon Street in New Orleans, a major port where shipments of Kentucky whiskey sold well as a cheaper alternative to French cognac.[1]
Another proposed origin of the name is the association with the geographic area known as Old Bourbon (this consisted of the original Bourbon County of Virginia as organized in 1785, a region that included much of today's Eastern Kentucky – including 34 of today's counties in Kentucky).[7] This area included the current Bourbon County of Kentucky, which became a county of Kentucky when Kentucky was separated from Virginia as a new state in 1792.[8][9][10]

72. What makes Bourbon...Bourbon???

74. Interesting Bourbon fact
There is more barrels of bourbon in the state of Kentucky than there is people.

76. Bourbon, barrels, and beer
I wanted to show a snapshot of bourbon and how world’s collide between the distilling world and the beer world and how they join when we have barrel aged beers using barrels from making bourbon and other spirits.

77. Tasting Oskar Blues Bourbon Barrel Aged Ten Fidy
Tasting Notes: Bourbon background. Thick. Is the beer hot? (alcohol heat, not spice)

79. The World of Barrel Aging Beers
When you think of barrel aging beer, our first thought is bourbon or whiskey barrels and aging a stout in them. But, the world of barrel aging is much more than that.
Another kind of barrel aging is used to make sour/wild beers. These beers can be made and fermented in a foeder (pronounced fooder), which is just a large wooden fermenter, or in wine or various other barrels. The possibilities are endless.
Officially there is 5 different barrel aging categories in the Brewers Associaiton, a sour category, and a couple different brett categories. So, there is plenty of room to fit your sour or traditional barrel aged beer in the competition.

80. Barrel Aging Sour Beers
So, when you think of buying a true sour beer, barrel aged with fruit you may wonder why they cost so much. The following video may help understand why these beers cost so much money. There is a lot of work, raw materials, man hours, time, etc associated with each beer.
So, when you are looking at purchasing these beers, you can’t look at them as “just a beer.” They aren’t, they are much more.

81. Barrel Aging Sour Beers

82. Brewers Association category
Wood- and Barrel-Aged Beer
Color: Varies with underlying style
Clarity: Varies with underlying style
Perceived Malt Aroma & Flavor: Varies with underlying style
Perceived Hop Aroma & Flavor: Varies with underlying style
Perceived Bitterness: Varies with underlying style Fermentation Characteristics: Typical of underlying style of beer being aged
Body: Varies with underlying style
Additional notes: These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood. These beers are aged with the intention of developing unique attributes imparted by the wood and/or liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of flavor, aroma and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. Wood-Aged Beers may or may not have Brettanomyces character.

83. Tasting a barrel aged sour beer/

84. Barrel Aged Sours
Tasting notes on Angel of Darkness

85. Discuss barrel aging sours
Like a lot of artistic things, there is not really a set of strict rules and guidelines to follow for making these sours. Here are some of the differences I’ve noticed.
Different breweries add fruit at different times. During fermentation, after fermentation when it’s condiitioning, etc.
Brewers add house, propriety yeast blends. No sour from brewery to brewery will taste the same.
Different wood will effect the beer and the yeast
Aging different lenghts, blending, etc. It will all be different.
If making the perfect pilsner is a science, consider this where creativitiy and art meet science.

86. Shifting gears
One of the things that help make a beer true to style is carbonation levels. Carbonation levels are measured at volumes of CO2 in the beer.
Some styles tend to be more what we know as “flat”, or less volumes of CO2 or highly carbonated. Both are important to what the brewer is trying to portray about their style.

87. Personal Experience
When we were packaging Sawworks Brown Ale, we used to package it at 2.7 volumes of carbonation. It was a bit over carbed for everyone’s taste. We had a panel discussion about it and ultimately we agreed to drop it to 2.5 volumes of CO2.
This did a couple things.
First, it mellowed out the carbonation, and more of the malt breadiness and hop character shined through.
Made it easier to package into cans. When you have higher volumes of CO2, it is harder to package into cans, because when the beer hits the can, it can be more foam, and you can short fill or under fill the can. This results in a couple things...

88. Personal Experience
5. It can create more waste of beer because you have cans you can’t sell to the public.
6. It can create waste of cans. You now have cans you have to throw away.
7. Simply by having the right carbonation it can affect more than just the liquid itself.

89. How to carbonate beer
2 ways to carbonate beer. Here is the quickest, most efficient method.
Carbonation stone in the bright tank.

90. Carbonation Stone

91. How to carbonate beer Second method is to naturally carbonate.
Essentially you put the beer in the tank and turn the CO2 up on the tank and head pressure is put on the beer in the bright tank. You keep the pressure high and the CO2 slowly dissolves over a period of days into the beer.
Then, you can test it to check your volumes of CO2.

92. Carbonating Beer
Which process sounds better if you are a production brewery?

93. Tool to test Carbonation
Zahm and Nagel CO2 Volume Tester

94. http://www.zahmnagel.com/wp-content/uploads/2017/04/Zahm- Nagel-CO2-in-Beer-Chart.pdf

95. Qustions on the Zahm?

96. How it relates Volumes of CO2 and how it relates with beer styles.
Next is a chart showing the parameters for most general beer styles and their carbonation levels.

98. Different Breweries and their flagship beers.
Talking about styles we have learned quite a few things. But, one of the main constants is that IPA’s rule in sales in the USA. IPA’s are a lot of breweries flagship beers that draw consumers in. But, in some cases there is some odd styles that lead the way for a brewery.

99. New Glarus Brewing #14 largest brewery in the United States
Their flagship beer, Spotted Cow, accounts for 40% of the company’s sales. It is a farmhouse ale.
New Glarus brews more spotted cow per year than most craft breweries even brew total per year.

100. New Glarus Brewing

101. New Glarus Brewing Spotted Cow
The company's best-selling brand is Spotted Cow, first brewed in 1997,Spotted Cow is a cask-conditioned farmhouse ale, sweetened with corn. New Glarus brews about 45,000 barrels of the beer a year, which accounts for about 40% of all the beer New Glarus makes a year. Spotted Cow has been the best-selling draft beer in the state for a number of years and is considered one of the most well-known beers in Wisconsin. Spotted Cow is one of New Glarus' unfiltered brews, meaning the brewer's yeast is still in it. The brewer's yeast will sometimes settle at the bottom of bottles. Spotted Cow has a 4.8% ABV. New Glarus owners Deborah and Dan Carey said the name Spotted Cow was actually inspired by sheep on a trip to England. The beer reached #1 on the list of the top 100 beers of all time by the Cold Cans podcast.

102. Orpheus Brewing
In the Summer of 2014 a new brewery in Atlanta took the area by storm. But they did it differently than any other brewery had did by then. They came out with an odd flagship beer to lead the way. A tart plum saison, named Atalanta helped launch the brewery as one of the hip, new craft breweries to emerge in Georgia’s brew scene.
It was a bit of a gamble, because breweries in Georgia were staying safe, and not producing that many sour beers at the time.

103. Atalanta

104. Atalanta
Let’s taste it.
Tasting notes...

105. Links www.bjcp.org for BJCP rules
content/uploads/2017/05/2017-BA-Beer-Style-Guidelines.pdf
Direct link for Brewers Association

106. Questions