1. Light Hybrid Beer Presentation BJCP Light Hybrid Beer Styles Sample Classic Commercial Examples Homebrewing Light Hybrids

2. BJCP Light Hybrid Beer Styles Cream Ale (6a) Blonde Ale (6b) Kölsch (6c) American Wheat or Rye Beer (6d)

3. Cream Ale Style An ale version of the American Lager Style – clean crisp flavorful light ale with low esters American ingredients with up to 20% flaked maize and up to 20% glucose OG: 1.042-1.055FG: 1.006-1.012 ABV: 4.2-5.6%SRM: 2.5-5.0 IBU: 15-20

4. Pizza Port Carlsbad Cream Ale A soft drinking summer beer with a touch of pilsner malt Different versions at each brewpub 1.042 O.G1.008 F.G. 4.4% ABV

5. Blonde Ale Style A clean light soft malty beer with an un-agressive hop balance. Designed as entry level craft beer. American malt, hops and yeast are typical. OG: 1.038-1.054FG: 1.008-1.013 ABV: 3.8-5.5%SRM: 3.0-6.0 IBU: 15-28

6. Hollywood Blonde Great Beer Company Started by homebrewers Steve Casselman and Maribeth-Raines-Casselman Contract Brewed By Skyscraper Brewing for Great Beer Company Uses Cologne Kolsch yeast ABV: 4.5%

7. Eel River California Blonde Ale Founded 1995 in Fortuna, California World’s first certified organic brewery OG: 1.050 IBU: 10 ABV: 5.8%

8. Kölsch Style A crisp delicately balanced beer with subtle fruit flavors and aromas German pils malt and noble hops with select attenuative ale yeast OG: 1.044-1.050FG: 1.007-1.011 ABV: 4.4-5.2%SRM: 3.5-5.0 IBU: 20-30

9. Reissdorf Kölsch Founded in 1894 in Cologne, Germany 90% Destroyed during WWII Kolsch Convention “Protected Geographical Indication” for Cologne in 1985 3 products: Kölsch, non-alcoholic Kölsch and Beer Shnapps ABV: 4.8%

10. Gaffel Kölsch Brewery recorded at site in 1302 Gaffel brewery founded in 1903 in Cologne Over 70% of Kölsch served in kegs at local pubs and restaurants 3 products: Kölsch, Light and Non-alcoholic ABV: 4.8%

11. American Wheat or Rye Beer Refreshing wheat or rye beer with less phenolic and ester character than German wheat styles American malt with large proportion of wheat malt is typical OG: 1.040-1.055FG: 1.010-1.016 ABV: 4.0-5.5%SRM: 3-6 IBU: 15-30

12. Brewery founded in 1984 in Washington Hefeweizen created in 1993 60% Malted Wheat 39% 2-Row 1% Caramel OG: 1.050 ABV: 5.2% IBU: 18 Pyramid Hefe-Weizen

13. Widmer Hefeweizen Founded in 1984 in Oregon Created first unfiltered American Hefeweizen OG: 1.047FG: 1.010 ABV: 4.9%SRM: 8 IBU: 26 Malts: Pale, Munich, Wheat, Extra Special Hops: Alchemy, Willamette, Cascade

14. Brewing Light Hybrids – Malt German Pilsner Malt base for Kölsch American Malts for other styles Minimize crystal malts (undesirable residual sweetness) Use light mild un-hopped malt extracts

15. Brewing Light Hybrids – Adjuncts Use flaked maize and glucose to lighten body and create dry finish for Cream Ales Use American 2-row malt base for Blonde Ales Use Pilsner malt for Kölsch Use a 40-60% malted wheat for American Wheat Beer Substitute rye for some or all of the wheat for American Rye Beer

16. Brewing Light Hybrids – Hops Use low alpha acid noble hops or noble derivatives for Kölsch (Hallertau, Tettnang, Spalt, Hersbrucker, Mt. Hood) Any hop variety can be used sparingly for other Light Hybrids Finishing hops should be minimal if any

17. Brewing Light Hybrids– Water Soft water preferred for Cream Ales (RO Water + 1.5 tsp/5gal CaSO4) Water for other hybrids can vary San Diego filtered water okay – could be blended with RO water to soften the water

18. Brewing Light Hybrids– Yeast Use attenuative ale yeast – BJCP guidelines result in 76-84% attenuation Create a large yeast starter – Re-pitching from a previous fermentation is recommended for larger yeast pitch

19. Brewing Light Hybrids Mashing – Mash at low temperatures (149F) for dryer beer Boil – Minimize boil to avoid carmelization

20. Fermenting Light Hybrids Cool wort to fermentation temperature Aerate the wort vigorously – 100% oxygen Low fermenation temp for Kölsch (59-65F)