Beermaking
The Brewing Process
If you ever wondered how it is done, we hear you. Rollover the brewing steps below to learn more about the brewing process.
Types of Beer
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Malt
Malt
Virtually all beer is made using the same basic ingredients: water, malt, hops and yeast. Malting is a process whereby grain (barley is the most common) is allowed to partially germinate in order to activate starch-converting enzymes before being quickly dried, or kilned.
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Malt
Mash Tun
When the milled malt is mixed with hot water and fed into the Mash Tun, the enzymes instantly go to work converting the starch into sugar. The result is called wort and is heavy with sugar. The wort is then separated from the spent grain and sent to the Boil Kettle in a process called lautering.
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Malt
Boil Kettle
The Boil Kettle boils the wort. It is here that hops and any herbs or spices are added to the beer. Hops are the resinous cone-shaped flowers of Humulus lupulus that give the beer its desired bitterness. A brewer can then take a measurement of the sugar content at the end of the boil (starting gravity).
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Malt
Cooler
After the boil, the wort is cooled by a heat exchanger, a kind of giant radiator.
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Malt
Fermentation
Yeast is added (pitched) to the sweet wort and then transferred to a fermentation tank. During fermentation, the yeast organisms devour the sugar and in the process primarily release CO2 and alcohol.
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Malt
Conditioning
The difference between starting gravity and ending gravity enables the brewer to calculate the beer’s alcohol by volume—ABV). The wort is now beer.
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Malt
Packaging
After harvesting the yeast for reuse, the “green” beer is either filtered or conditioned prior to bottling and kegging. It is then carbonated and packaged in kegs and bottles for your drinking pleasure.
Types of Beer
Lagers
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Honey Lager
These beers are brewed using honey in addition to malted barley. Beers may be brewed to a traditional style or may be experimental. Character of honey should be evident in flavor and aroma and balanced with the other components without overpowering them.
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Pilsner
A pilsner is generally regarded as different from other pale lagers by a more prominent hop character, particularly from the use of Saaz noble hops and spring (soft) water. While pilsner is best defined in terms of its characteristics and heritage, the term is also used by some brewers (particularly in North America) to indicate their "premium" beer, whether or not it has a particular hop character.
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Dark Lager
This beer’s malt aroma and flavor are low but notable. Its color ranges from a very deep copper to a deep, dark brown. It has a clean, light body with discreet contributions from caramel and roasted malts. Non-malt adjuncts are often used, and hop rates are low. Hop bitterness is clean and has a short duration of impact. Hop flavor, and aroma are low. Carbonation is high. Fruity esters, diacetyl, and chill haze should not be perceived.
Porters
A very dark sweet ale brewed from roasted unmalted barley.
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Brown Porter
Brown porters are mid to dark brown (may have red tint) in color. No roast barley or strong burnt/black malt character should be perceived. Low to medium malt sweetness, caramel and chocolate is acceptable along with medium hop bitterness. This is a lightto medium-bodied beer. Fruity esters are acceptable. Hop flavor and aroma may vary from being negligible to medium in character.
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Robust Porter
Robust porters are black in color and have a roast malt flavor, often reminiscent of cocoa, but no roast barley flavor. These porters have a sharp bitterness of black malt without a highly burnt/charcoal flavor. Caramel and other malt sweetness should be present and in harmony with other distinguishing porter characters. Robust porters range from medium to full in body and have a malty sweetness. Hop bitterness is medium to high, with hop aroma and flavor ranging from negligible to medium. Diacetyl is acceptable at very low levels. Fruity esters should be evident, balanced with roast malt and hop bitterness.
Stouts
Stouts dark beers made using roasted malt or barley, Stouts were traditionally the generic term for the strongest or stoutest beers, typically 7% or 8%, produced by a brewery.
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British-Style Imperial Stout
Dark copper to very dark brown, British-style imperial stouts typically have high alcohol content. The extremely rich malty flavor (often characterized as toffee-like or caramel-like) and aroma are balanced with medium hopping and high fruity-ester characteristics. Bitterness should be moderate and balanced with sweet malt character. The bitterness may be higher in the darker versions. Roasted malt astringency is very low or absent. Bitterness should not overwhelm the overall character. Hop aroma can be subtle to moderately hop-floral, -citrus or -herbal. Diacetyl (butterscotch) levels should be absent.
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Sweet Stout
Sweet stouts, also referred to as cream stouts, have less roasted bitter flavor and a full-bodied mouthfeel. The style can be given more body with milk sugar (lactose) before bottling. Malt sweetness, chocolate, and caramel flavor should dominate the flavor profile and contribute to the aroma. Hops should balance and suppress some of the sweetness without contributing apparent flavor or aroma. The overall impression should be sweet and full-bodied.
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Oatmeal Stout
Oatmeal stouts include oatmeal in their grist, resulting in a pleasant, full flavor and a smooth profile that is rich without being grainy. A roasted malt character which is caramel-like and chocolate-like should be evident – smooth and not bitter. Coffee-like roasted barley and roasted malt aromas (chocolate and nut-like) are prominent. Color is dark brown to black. Bitterness is moderate, not high. Hop flavor and aroma are optional but should not overpower the overall balance if present. This is a medium- to full bodied beer, with minimal fruity esters. Diacetyl should be absent or at extremely low levels. Original gravity range and alcohol levels are indicative of English tradition of oatmeal stout.
Ale
An ale is a type of beer brewed from malted barley using a warm fermentation with a strain of brewers’ yeast. The yeast will ferment the beer quickly, giving it a sweet, full bodied and fruity taste. Most ales contain hops, which help preserve the beer and impart a bitter herbal flavour that balances the sweetness of the malt.
Pale Ale
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American-Style Pale Ale
Ranges from deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing medium to medium-high hop bitterness, flavor, and aroma. Note that the ―traditional style of this beer has its origins with certain floral, fruity and citrus-like American hop varietals. One or more of these hop characters is the perceived end, but may be a result of the skillful use of hops of other national origins. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.
IPA (or India Pale Ale)
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American-Style India Pale Ale
American-style India pale ales are perceived to have medium-high to intense hop bitterness, flavor and aroma with medium-high alcohol content. The style is further characterized by fruity, floral and citrus-like American-variety hop character. Note that fruity, floral and citrus-like American-variety hop character is the perceived end, but may be a result of the skillful use of hops of other national origins. The use of water with high mineral content results in a crisp, dry beer. This pale gold to deep copper-colored ale has a full, flowery hop aroma and may have a strong hop flavor (in addition to the perception of hop bitterness). India pale ales possess medium maltiness which contributes to a medium body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels. Chill and/or hop haze is allowable at cold temperatures.
Scottish Ale
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Scottish-Style Light Ale
Scottish light ales are light bodied. Little bitterness is perceived, and hop flavor or aroma should not be perceived. Despite its lightness, Scottish light ale will have a degree of malty, caramel-like, soft and chewy character. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. The color will range from golden amber to deep brown Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Chill haze is acceptable at low temperatures. Though there is little evidence suggesting that traditionally made Scottishstyle light ales exhibited peat smoke character, the current marketplace offers many Scottish-style light ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category). Scottish-style light ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
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Scottish-Style Heavy Ale
Scottish heavy ale is moderate in strength and dominated by a smooth, sweet maltiness balanced with low, but perceptible, hop bitterness. Hop flavor or aroma should not be perceived. Scottish heavy ale will have a medium degree of malty, caramel-like, soft and chewy character in flavor and mouthfeel. It has medium body, and fruity esters are very low, if evident. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. The color will range from golden amber to deep brown. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Chill haze is acceptable at low temperatures. Though there is little evidence suggesting that traditionally made Scottish-style heavy ales exhibited peat smoke character, the current marketplace offers many Scottish-style heavy ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category). Scottish-style heavy ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
Red Ales
Red ale can refer to styles of beer which are some shade of red or light brown in hue.
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Irish-Style Red Ale
Irish-style red ales range from light red-amber-copper to light brown in color. These ales have a medium hop bitterness and flavor. They often don’t have hop aroma. Irish-style red ales have low to medium candy-like caramel sweetness and a medium body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl should be absent or at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle-conditioned products.
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American-Style Amber/Red Ale
American amber/red ales range from light copper to light brown in color. They are characterized by American-variety hops used to produce the perception of medium hop bitterness, flavor, and medium aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high body. The style may have low levels of fruityester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle-conditioned products.
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Imperial or Double Red Ale
Imperial or Double Red Ales have intense hop bitterness, flavor and aroma. Alcohol content is also very high and of notable character. They range from deep amber to dark copper in color and may exhibit a small amount of chill haze at cold temperatures. The style may use any variety of hops. Though the hop character is intense it’s balanced with complex alcohol flavors, moderate to high fruity esters and medium to high caramel malt character. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.
Brown Ale
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English-Style Brown Ale
English brown ales range from deep copper to brown in color. They have a medium body and a dry to sweet maltiness with very little hop flavor or aroma. Roast malt tones may sometimes contribute to the flavor and aroma profile. Low to medium-low levels of fruity-ester flavors are appropriate. Diacetyl should be very low, if evident. Chill haze is allowable at cold temperatures.
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American-Style Brown Ale
American brown ales range from deep copper to brown in color. Roasted malt caramel-like and chocolate-like characters should be of medium intensity in both flavor and aroma. American brown ales have evident low to medium hop flavor and aroma, medium to high hop bitterness, and a medium body. Estery and fruity-ester characters should be subdued. Diacetyl should not be perceived. Chill haze is allowable at cold temperatures.
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German-Style Brown Ale/Düsseldorf-Style Altbier
Copper to brown in color, this German ale may be highly hopped and intensely bitter (although the 25 to 35 IBU range is more normal for the majority of Altbiers from Düsseldorf) and has a medium body and malty flavor. A variety of malts, including wheat, may be used. Hop character may be low to medium in the flavor and aroma. The overall impression is clean, crisp, and flavorful often with a dry finish. Fruity esters can be low. No diacetyl or chill haze should be perceived.
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Belgian-Style Flanders Oud Bruin or Oud Red Ales
This light- to medium-bodied deep copper to brown ale is characterized by a slight to strong lactic sourness, and with ― Reds sometimes a balanced degree of acetic acid. Brettanomyces produced flavors and aromas are not part of character. A fruity-estery character which is often cherry-like is apparent with no hop flavor or aroma. Flanders brown ales have low to medium bitterness and a cocoa-like character from roast malt. Roasted malt character in aroma and flavor is acceptable at low levels. A very low degree of malt sweetness may be present and in balance with the acidity produced by lactobacillus activity. Oak-like or woody characters may be pleasantly integrated into overall palate. Chill haze is acceptable at low serving temperatures. Some versions may be more highly carbonated and, when bottle conditioned, may appear cloudy (yeast) when served. These final beers are often blended old with new before packaging in order to create the brewer’s intended balance of characters.
Wheat Ale
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Light American Wheat Ale or Lager with Yeast
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent wheat malt, and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery aroma and flavor are typical but at low levels however, phenolic, clove-like characteristics should not be perceived. Color is usually straw to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. These beers are typically served with the yeast in the bottle, and are cloudy when served.
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Light American Wheat Ale or Lager without Yeast
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent wheat malt, and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. A fruity-estery aroma and flavor are typical but at low levels however, phenolic, clove-like characteristics should not be perceived. Appearance can be clear or with chill haze, golden to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma.
Blonde Ale
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Golden or Blonde ales
are straw to golden blonde in color. They have a crisp, dry palate, light to medium body, and light malt sweetness. Low to medium hop aroma may be present but does not dominate. Bitterness is low to medium. Fruity esters may be perceived but do not predominate. Diacetyl should not be perceived. Chill haze should be absent.
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Belgian-Style Blonde Ale
Belgian-style blond ales are characterized by low yet evident hop bitterness, flavor, and sometimes aroma. Light to medium body and low malt aroma with a sweet, spiced and a low to medium fruity-ester character orchestrated in flavor and aroma. Sugar may be used to lighten perceived body. They are blonde to golden in color. Noble-type hops are commonly used. Low levels of phenolic spiciness from yeast byproducts may be perceived. Diacetyl should not be perceived. Acidic character should not be present. Chill haze is allowable at cold temperatures.
Smoked
A smoked beer is a type of beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame.