1. Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

2. Introduction Dieter Neckermann (Mol, Belgium) Mechanical Engineering (MSE) – BSE also from Penn Love of beer was inspired by my mother Favorite style: Belgian Dark Strong Ale (e.g. Chimay Blue) Max Effron (Brooklyn, NY) Mechanical Engineering (MSE) – BSE also from Penn Love of beer inspired… by Dieter?! Then my brother, who is an avid home brewer Favorite Style: IPA, the hoppier, the better © 2013 Max Effron & Dieter Neckermann

3. Overview of Beer 101 Session Intro Brief History Quick overview of beer industry The Brewing Process Beer Metrics Beer Tasting and Styles © 2013 Max Effron & Dieter Neckermann

4. Interact with us!!! And your peers! We are also learning, and appreciate input and discussion. “Beer is proof that God loves us and wants us to be happy” - Benjamin Franklin © 2013 Max Effron & Dieter Neckermann

5. Brief History ~4000 BC: Sumerians ~4000 BC: Sumerians ~3000 BC: Babylonians had up to 20 different types of beer, with tablets depicting brewing and detailed recipes ~3000 BC: Babylonians had up to 20 different types of beer, with tablets depicting brewing and detailed recipes 1600 BC: Egyptians were keen brewers 1600 BC: Egyptians were keen brewers Roman times: considered a drink of the barbarians (as opposed to wine) Roman times: considered a drink of the barbarians (as opposed to wine) Middle ages: Monks in Northern Europe refined brewing process. Hops introduced. Middle ages: Monks in Northern Europe refined brewing process. Hops introduced. 1516: Reinheitsgebot (German Beer Purity Law) 1516: Reinheitsgebot (German Beer Purity Law) – Only malt, hops, and water Industrial revolution greatly increased beer production Industrial revolution greatly increased beer production – Steam Engine, Artificial Cooling 1876: Louis Pasteur unraveled secrets of yeast, developed pasteurization 1876: Louis Pasteur unraveled secrets of yeast, developed pasteurization © 2013 Max Effron & Dieter Neckermann

6. History of breweries in the US © 2013 Max Effron & Dieter Neckermann

7. Beer Production in the US © 2013 Max Effron & Dieter Neckermann

9. CountryBreweries United States2,403 Germany1,340 England628 China500 France442 Japan406 Canada391 Italy391 Switzerland360 Australia243 Austria170+97 Belgium123 Czech55+130 Poland117 Top countries by # of breweries © 2013 Max Effron & Dieter Neckermann

10. Czech > Ireland > Germany > Australia > Austria > UK > Belgium > Denmark > Finland > Luxembourg > Slovakia > Spain > US Global Beer Consumption © 2013 Max Effron & Dieter Neckermann

11. US: AB-InBev: Budweiser, Busch, Goose Island, Landshark Lager, Michelob, Natural, Rolling Rock, Shock Top SABMiller: Blue Moon, Coors Light, Hamm’s, Henry Weinhard, Icehouse, Leinenkugel, Mickey’s Malt Liquor, Miller, Milwaukee’s Best, Olde English 800 Malt Liquor #3: Heineken #4: Carlsberg -> 50% of global beer market share #5: Tsingtao Brewery (China) © 2013 Max Effron & Dieter Neckermann

12. The General Brewing Process Four main ingredients: (1) Water; (2) Malt; (3) Hops; (4) Yeast © 2013 Max Effron & Dieter Neckermann

13. The General Brewing Process Four main ingredients: (1) Water; (2) Malt; (3) Hops; (4) Yeast Simplified: (1) Soak malt to extract flavor and sugars (2) Boil “wort” for extended period of time (3) Add hops throughout process to add aroma and bitter flavor (4) Cool  Add yeast, and give time to ferment © 2013 Max Effron & Dieter Neckermann

14. Malt Purpose: provide the fermentable sugars that are required to make beer, which is later fermented by the yeast. It is the main ingredient responsible for the flavor profile of beer; large variety of types of malt © 2013 Max Effron & Dieter Neckermann

15. Malt Example Most brews have combinations of several types of malt, to establish a complex flavor profile Base Malt accounts for largest percentage of total grain bill Specialty Malts usually account for 10-25% of grain bill Roasted Black Malt: roasted at high temperatures, drives off all aromatics. Can contribute to a dry, “burnt” flavor than might be considered bitter – Used in: Black IPA, Porters, Stouts (with addition of chocolate during roast) © 2013 Max Effron & Dieter Neckermann

16. Hops What are they? They are the female flowers from the Humulus Lupulus, a vining plant Used for: – Bitter flavoring – Aroma – Preservatives  Fight wild bacteria – Stability agent – Head retention – Natural filter, clearing the beer © 2013 Max Effron & Dieter Neckermann

17. Hops Once again, huge variety of hops, each with distinct aromas and flavors. Bittering Hops: Added earlier in the boil. The longer the hops are boiling, the more bitter they become. Aromatic flavors lost, as oils break down Aroma Hops: Added near the end of the boil. Contribute more to aroma and flavor, rather than bitterness. Also known as finishing hops © 2013 Max Effron & Dieter Neckermann

18. Quick Anecdote History of the India Pale Ale: – In 18 th century, India was seen as a young growing market for beer exports – However, most attempts at sending ships full of beer failed, as the beer went bad by the time it reached its destination Solution? Throw in a lot of hops. Acts as a natural preservative, but at the same time makes the beer very bitter. And so, the IPA, or India Pale Ale, was born. © 2013 Max Effron & Dieter Neckermann

19. Yeast What it does: the yeast converts sugars from malt into: – Alcohol – Carbon dioxide Wide variety – Affects aromas and tastes Often determines beer style © 2013 Max Effron & Dieter Neckermann

20. Ales (Top-Fermenting Yeast): ferments between 60 - 75°F (15 - 24°C). Normally rise to surface during fermentation – More fruity and estery – Quick fermentation period – 7 days or so – Examples: ales, porters, stouts, wheat beers Lagers (Bottom-Fermenting Yeast): ferments between 44 - 59°F (7 - 15°C). Yeasts grow less rapidly than ale yeasts. Tend to settle out at the bottom as it near completion – Fewer by-product characters than ale yeast – Fermented and stored at cool temperatures – Examples: Pilsners, Nattie, Yuengling, American malt liquors Spontaneous Fermentation – Natural yeasts – Belgian Lambics, usually mixed with fruit Ales vs. Lagers vs. Spontaneous Fermentation © 2013 Max Effron & Dieter Neckermann

21. Miscellaneous Ingredients Besides the standard ingredients, extracts, spices, and more can be used to flavor beer Apricot Blackberry Epsom Salt Coriander Cinnamon Stick Oak Chips Orange Peel Birch Bark Ginger Root Cucumber Chipotle Peppers Jalapeno Peppers © 2013 Max Effron & Dieter Neckermann

22. Homebrewing Cheap  ~$100 kit  ~$35 for 50 beers Easy Fun!  Customize taste  Create strong beers © 2013 Max Effron & Dieter Neckermann

24. Standardized Beer Measurement Color: [°L], [SRM] or [EBC] Lovibond by comparison with glass slides SRM using spectrophotometer to measure attenuation of light © 2013 Max Effron & Dieter Neckermann

25. Strength: [ABV] “Plato Scale” expresses density as a % of sucrose by weight Hydrometer measures specific gravity before & after Standardized Beer Measurement © 2013 Max Effron & Dieter Neckermann

26. Bitterness: [IBU] or [EBU] Measured by spectrophotometer Alternatively, measurement of isomerized α-acids Perceived bitterness also depends on malt quantity Standardized Beer Measurement © 2013 Max Effron & Dieter Neckermann

27. Beer Tasting  HIGHLY SUBJECTIVE!!  Generally, five categories are used: A-S-T-M-O  Appearance:  Color, carbonation, head & retention, clear/cloudy  Smell:  Malts: sweet, roasty, smoky, toasty, chocolaty, nutty, caramelly, biscuity  Hops: dank/resiny, herbal, perfumy, spicy, leafy, grassy, floral, piney, citrusy  Yeast: fruity, flowery (esters)  Taste  Similar to descriptors for smell  Balance  Mouthfeel  Light, heavy, chewy, thin/watery, smooth, coarse  Flat or overcarbonated  Overall © 2013 Max Effron & Dieter Neckermann

28. Beer Tasting  Recommended serving temperature varies by style!  Cold temperatures numbs tastebuds and masks flavors and aromas  40-50°F: paler or lower ABV  50-60°F: darker or higher ABV  Color has nothing to do with strength of beer!  Tasting order: ↓ABV & IBU ↑ABV & IBU  Cleanse the palate – water, bread, crackers, popcorn  Pouring beer is an art! © 2013 Max Effron & Dieter Neckermann

29. Glassware ☞ It matters!  Showcases color  Captures aroma  Foam acts as net for volatiles  CO2 nucleation point  Wide-mouthed for deeper sips In Belgium, each and every beer has its own glass! Flute glass, Goblet, Stein/Mug, Pilsner Glass, Pint Glass, Snifter, Stange, Tulip, Weizen Glass Chalice © 2013 Max Effron & Dieter Neckermann

30. BEER © 2013 Max Effron & Dieter Neckermann

31. Style: Czech Pilsner Name: Czechvar / Budvar (5.00% ABV) Brewed in Ceske Budejovice, Czech Republic  Light straw to golden color, crystal clear  Very prevalent Saaz hops  Soft water with low mineral content  Moravian malted barley  Czech lager yeast Lager © 2013 Max Effron & Dieter Neckermann

32. Style: Czech Pilsner Name: Czechvar / Budvar (5.00% ABV) Brewed in Ceske Budejovice, Czech Republic  Appearance: Bright yellow amber, few suspended particles, soft & fluffy head  Smell: Saaz hop aroma: pungent, grassy, lemony  Taste: Light sweet maltiness, followed by grassy Saaz hops & bitterness. Minor hint of lemon.  Mouthfeel: Light-bodied, medium carbonation Lager © 2013 Max Effron & Dieter Neckermann

33. Style: Bavarian Schwarzbier Name: Sprecher Black (6.00% ABV) Brewed in Milwaukee, Wisconsin  Dark German lager  Generally lighter body (despite being dark!)  Roasted yet smooth malt  Moderate (German) hop bitterness  German lager yeasts Lager © 2013 Max Effron & Dieter Neckermann

34. Style: Bavarian Schwarzbier Name: Sprecher Black (6.00% ABV) Brewed in Milwaukee, Wisconsin  Appearance: Simple black body topped with a slim light beige head  Smell: Roasted grainy malts, dull coffee-ish tone, touches of chocolate and caramel  Taste: Blackened barley malts with a steady roasted grain quality. Chocolate & caramel presence at the beginning. Hint of plum.  Mouthfeel: Medium light body, medium light carbonation. Moderately dry finish. Lager © 2013 Max Effron & Dieter Neckermann

35. Style: Belgian Witbier Name: Lakefront White (4.60% ABV) Brewed in Glendale, Wisconsin Ale  ~50% unmalted wheat + ~50% pale barley malt  Pale and cloudy, unfiltered  Typically with spices of freshly-ground coriander and Curaçao  Sweet orange peel is common  Additional spices are common as well © 2013 Max Effron & Dieter Neckermann

36. Style: Belgian Witbier Name: Lakefront White (4.60% ABV) Brewed in Glendale, Wisconsin Ale  Appearance: Clear yellow body, thin fizzy white head  Smell: Zesty citrus and spices overlaying a light malt aroma  Taste: Light pale maltiness with sweet tangy wheat malt character. Hint of vanilla, lemon juice, cloves, cardamom.  Mouthfeel: Medium-thin body, medium-high carbonation. Dry finish. © 2013 Max Effron & Dieter Neckermann

37. Style: Wheat Fruit Beer Name: Ithaca Apricot Wheat (4.90% ABV) Brewed in Ithaca, New York Ale  Fruit beers can vary in underlying beer style  Fruit chosen to complement beer flavor  Many fruit beers based on spontaneous-combustion Lambics © 2013 Max Effron & Dieter Neckermann

38. Style: Wheat Fruit Beer Name: Ithaca Apricot Wheat (4.90% ABV) Brewed in Ithaca, New York  Appearance: Clear, light golden body, with small fizzy white head. Lightly effervescent.  Smell: Perfumy aroma of apricot and malted wheat.  Taste: Juicy apricots and wheat malts, with modest sweetness. Slight bitterness before abrupt finish.  Mouthfeel: Medium-thin body, fizzy carbonation. Ale © 2013 Max Effron & Dieter Neckermann

39. Style: Old Gueuze (Lambic) Name: Oude Gueuze Tilquin à L’Ancienne (6.40% ABV) True Lambics are brewed exclusively in the Zenne river valley, Belgium  Spontaneous Fermentation: only wild yeasts (including “Brett” yeasts)  Grains: barley malt and wheat  Hops: old, used primarily for anti-bacterial properties  Placed in open/porous oaken barrels for years.  Mix of young + old: 1-, 2-, and 3-year blends of Lambics.  Young blend provides sugar for bottle conditioning (several more years) Side note: “Fruit-Lambics” are the same as Gueuze, but fruits (cherry, raspberry, apricot) is added before secondary fermentation. !! Many “Lambic” beers add artificial sweetening !! © 2013 Max Effron & Dieter Neckermann

40. Style: Old Gueuze (Lambic) Name: Oude Gueuze Tilquin à L’Ancienne (6.40% ABV) Brewed in Rebecq-Rognon, Belgium (near Brussels)  Appearance: Hazy orange color, big white head, good retention  Smell: Sour, fruity, musty, cidery, earthy, funk  Taste: Complex. Similar to smell, acetic and lactic acid, fruity, “Barnyard-like”  Mouthfeel: very dry, zesty carbonation, light-to- medium body Spontaneous Fermentation © 2013 Max Effron & Dieter Neckermann

41. Style: Belgian Abbey Dubbel Name: Brewer’s Art Resurrection (7.00% ABV) Brewed in Baltimore, Maryland  Belgian yeast  Bottle conditioned  Complex grain bill, malt-heavy  May have hints of chocolate, caramel, toast  Moderate dark fruity esters  Mild hop bitterness  Medium to full body Ale © 2013 Max Effron & Dieter Neckermann

42. Style: Belgian Abbey Dubbel Name: Brewer’s Art Resurrection (7.00% ABV) Brewed in Baltimore, Maryland  Appearance: Amber color with short-lived off- white head.  Smell: Toffee, caramel, candy sugar. Mix of fruits incl. apples, pears, plums, and slight clove  Taste: Sweet malts & sugar notes. Belgian yeast character. Dark fruits, pears, apples, caramel, candy sugar. Subtle spice.  Mouthfeel: Medium body, high level creamy and smooth carbonation. Ale © 2013 Max Effron & Dieter Neckermann

43. Style: Belgian Saison Name: Ommegang Hennepin (7.70% ABV) Brewed in Cooperstown, New York  Also called “Farmhouse Ale”  Belgian yeast  High fruitiness  Wide variety of herbs and spices  Pilsner malts  Sometimes dry hopped  Varying degrees of acidity and sourness Ale © 2013 Max Effron & Dieter Neckermann

44. Style: Belgian Saison Name: Ommegang Hennepin (7.70% ABV) Brewed in Cooperstown, New York  Appearance: Golden straw color. Lots of white foam, great lacing.  Smell: Great yeast smell, light citrus, possible hints of apple.  Taste: Slight sweetness, green fruits, Belgian yeast and spice.  Mouthfeel: Medium body, good amount of carbonation. Ale © 2013 Max Effron & Dieter Neckermann

45. Style: Extra Special/Strong Bitter Name: Bittersweet Symphony (~8.50% ABV) Brewed at 4019 Locust Street  “Bitters” were used to differentiate from milder brews, by adding more hops and pale malts  ESBs are more aggressive and more balanced bitters (alcohol & hops)  Dark golds to copper  Low carbonation  Pronounced hops, toasty and fruity  Not that bitter (balance is key) Ale © 2013 Max Effron & Dieter Neckermann

46. Style: Extra Special/Strong Bitter Name: Bittersweet Symphony (~8.50% ABV) Brewed at 4019 Locust Street  Appearance: Cloudy, amber, good head and retention  Smell: Fruity/Estery, piney, sweet  Taste: Sweet, mellow herbal hops, piney  Mouthfeel: Smooth and fizzy, crisp, evenly carbonated, medium body  Overall: One-of-a-kind masterpiece Ale © 2013 Max Effron & Dieter Neckermann

47. Style: Russian Imperial Stout Name: Brooklyn Black Chocolate Stout (10.00% ABV) Brewed in Brooklyn, New York  English style, inspired in 1800’s to win over the Russian Czar  High alcohol  Plenty of malt character: roasted, chocolate and burnt flavors  Often dry  Hop character varies widely Ale © 2013 Max Effron & Dieter Neckermann

48. Style: Russian Imperial Stout Name: Brooklyn Black Chocolate Stout (10.00% ABV) Brewed in Brooklyn, New York  Appearance: Beautiful, viscous jet black, with a thin layer of tan floam.  Smell: Intense nose. Chocolate, coffee, black licorice, roasted malt, alcohol. Hint of maple?  Taste: Similar to nose – chocolate, coffee, licorice, roasted malt.  Mouthfeel: Full, low carbonation Ale © 2013 Max Effron & Dieter Neckermann

49. Style: Belgian Abbey Tripel Name: Bersalis Tripel (9.50% ABV) Brewed in Oud Beersel, Belgium  “Tripel” refers to three times amount of malt than standard Trappist monastery “Simple”  Bright yellow to gold in color  Big head, dense and creamy  Belgian yeast  Sweetness from malts  Fruity/estery  Belgian candy sugar Ale © 2013 Max Effron & Dieter Neckermann

50. Style: Belgian Abbey Tripel Name: Bersalis Tripel (9.50% ABV) Brewed in Oud Beersel, Belgium  Appearance: Cloudy pale color, large white head.  Smell: Sweet, bready, yeasty, mild spiciness, light fruits, some alcohol.  Taste: Banana yeast ester, sturdy wheat malt backbone, slightly floral with white pepper finish.  Mouthfeel: Creamy, slightly buttery, dry finish Ale © 2013 Max Effron & Dieter Neckermann

51. Style: American IPA (West Coast) Name: Stone IPA (6.9% ABV) Brewed San Diego, California  Pale Ale with more malt, alcohol and generous hopping  Intense (American) hop aroma  American yeast Ale © 2013 Max Effron & Dieter Neckermann

52. Style: American IPA (West Coast) Name: Stone IPA (6.9% ABV) Brewed San Diego, California  Appearance: Golden straw color, minimal white foam  Smell: Lots of citrus, esp. lemon. Mild pine, not overly bitter  Taste: Powerful bitterness, piney, lemony, orange, tangerine  Mouthfeel: Smooth, crisp, clean, refreshing Ale © 2013 Max Effron & Dieter Neckermann

54. Beer Info Resources BeerAdvocate.com, RateBeer.com Beer Judge Certification Program (BJCP) iPhone apps: BeerBuddy © 2013 Max Effron & Dieter Neckermann

55. Thank you Thanks to Charity, Bruce and Andrea for organizing and supervising Questions? Interested in more beer info, or organizing another event? Feel free to contact us at: – DieterNeck@gmail.com DieterNeck@gmail.com – Maxwell.Effron@gmail.com Maxwell.Effron@gmail.com © 2013 Max Effron & Dieter Neckermann