1. American Beer Styles Meagen Anderson Beer Education Manager

2. SRM Color DescriptorSRM Value Straw2 - 3 Yellow3 - 4 Gold5 - 6 Amber6 - 9 Deep amber / light copper 10 - 14 Copper14 - 17 Deep copper / light brown 17 - 18 Brown19 - 22 Dark brown22 - 30 Very dark brown30 - 35 Black30 + Black, opaque40 +

3. Origin: Originally a diet beer using an added enzyme to break down previously un-fermentable starches into fermentable sugars. The sugar is turned into alcohol and the alcohol can be removed thus eliminating carbohydrates and calories. Known for high adjunct content (up to 40%) and high carbonation. Serve cold to maximize the refreshing sensation (not taste). Aroma & Flavor: Hints of grainy malt, no hop noticed in nose or taste. Clean and refreshing. High carbonation. Color: Pale straw to pale yellow. Head dissipates quickly. Very clear (2-3° SRM) Bitterness: Very low (8-12 IBU) ABV: Low to normal (2.8 -4.2 %) Examples: Miller Lite, Bud Light, Coors Light American INDIGENOUS

4. Origin: The homogenization of American lagers began in the mid 19 th century with the use of adjuncts as German brewers looked for ways to better utilize 6-row barley. Historical events - prohibition, WWII and the consolidation of the industry in the 50’s and 60’s – led to greater and greater use of starch substitutes for better economics and to lighten the product. Cannot exceed 50% rice or corn, in the U.S. and is typically around 20%. Aroma & Flavor: Very light and definitely lean to the malty side (particularly as they relate to the light category, that is, they are slightly maltier than the lights ). Hops are almost unperceived. Corn leaves a hint of palate-coating roundness with a little sweetness while rice tends toward crispness. Color: Pale straw to pale yellow. Head dissipates quickly. Very clear (2-4° SRM) Bitterness: Very low (8-15 IBU) ABV: Normal (4.2 -5.3 %) Examples: Pabst Blue Ribbon, Miller High Life, Budweiser American INDIGENOUS

5. Origin: Premium version of the mass domestic standard but usually with fewer adjuncts. Rice is often substituted for corn. Still has scarcely any hop flavor. Aroma & Flavor: Typically a bit more flavor than the standard. They are crisp and dry with slight grainy or malty sweetness balanced with low levels of hop bitterness. Generally balanced. Color: Pale straw to gold, clear (2-6° SRM) Bitterness: Low to medium (15-25 IBU) ABV: Normal to slightly elevated (4.6 -6 %) Examples: Michelob, Heineken, Stella Artois American INDIGENOUS

6. Origin: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby. Corn was used as an adjunct (to cut the high D.P. of 6 row barley). Aroma & Flavor: Big pilsner similar to Bohemian and German pilsners with malt sweetness (partially from corn) and medium to high hop character. Color: Yellow to deep gold (3-6° SRM) Bitterness: Medium to assertive (25-40 IBU) ABV: Normal to slightly elevated (4.5 -6 %) Examples: Yuengling Tradtional Lager, Saranac Golden Pilsner, Samuel Adams Golden Pilsner American INDIGENOUS

7. Origin: Developed in the 1800s in America as a blend of ale and lager (as lager was catching on). Using both lager and ale yeast that is fermented at warmer temperatures but stored cold. Kräusened to produce high effervescence. Aroma & Flavor : Smooth, creamy malt with a soft bitter finish. Can have slight fruity ester flavor and some DMS (creamed corn). Color: Pale straw to pale gold (2.5-5° SRM) Bitterness: Low to medium (15-20 IBU) ABV: Normal to slightly elevated (4.2-5.6 %) Examples: Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), New Glarus Spotted Cow American INDIGENOUS

8. Origin: Indigenous to the San Francisco Bay area in the latter half of the 19 th century, these are lager beers brewed at the low end of the ale temperature scale. Lager is fermented in large, shallow open air pans called cool ships. Exposing a greater surface area to the cool San Fran air kept the process from overheating in an environment without refrigeration. Today, Anchor Steam has a trademark on the term. Aroma & Flavor: Malty – toast and caramel - with a pronounced Northwest (piney, citrus, woody) hop bitterness. Crisp finish. Light fruity esters are acceptable. Color: Generally clear, light copper to amber (10-14° SRM) Bitterness: Medium to high (30-45 IBU) ABV: Normal to slightly elevated (4.5 – 5.5 %) Examples: Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager American INDIGENOUS

9. Prep beer for off tasting

10. Adopted Styles: If anything, the American craft beer renaissance has taken classic European styles and made them “bigger,” that is maltier, if the beer showcases malt and hoppier (especially hops) if the European representation is on the hoppy side. In the most recent decade, craft brewers are branching out and experimenting more and inventing new styles like Utopias. American ADOPTED STYLES

11. Origin: Like the German wheat beers but made with standard ale yeast – SO NO BANANNA OR CLOVE! Can have up to 50% malted wheat which bolsters the body (creamy) and crispness of the beer. Aroma & Flavor: Crisp from the wheat, also flour and bread notes. Tends to be a little hoppier than the German wheats. Esters present in soft fruitiness or tartness Color: Cloudy, straw to gold (3-6° SRM) Bitterness: Low to Medium (15-30 IBU) ABV: Low to slightly elevated (4-5.5 %) Examples: Boulevard Unfiltered Wheat, Widmer Hefeweizen, Samuel Adams Hefeweizen (Summer Ale as well, with the addition of lemon zest), Harpoon UFO American ADOPTED STYLES

12. Origin: Easy-drinking, craft beer. Part of the craft revolution but designed to bring drinkers into the category. It can include some wheat malt and adjuncts to lighten the body. Aroma & Flavor: Sweet malty aroma and taste (bread, toast, biscuit). Medium hop aroma, low bitterness. Some fruitiness. Color: Light yellow to deep gold. Clear to brilliant (3-6° SRM) Bitterness: Low to medium (15-28 IBU) ABV: Low to slightly elevated (3.8 -5.5 %) Examples: Rogue Oregon Golden Ale, Widmer Blonde Ale, Redhook Blonde American ADOPTED STYLES

13. Origin: This style has come to define American craft beer – particularly in the early days. It is an American adaptation of English pale ale and is, of course, a little hoppier. All malt caramel flavors with classic American hop varieties – bold piney and citrus attributes. Aroma & Flavor: Fresh bold Northwest hops in aroma and taste balanced against toasty, caramel malt backbone. Color: Pale gold to dark amber, usually clear (5-14° SRM) Bitterness: Medium to high (30-45 IBU) ABV: Normal to elevated (4.5 – 6.2 %) Examples: Sierra Nevada Pale Ale, Deschutes Mirror Pond, Boulder Brewing Hazed & Infused American ADOPTED STYLES

14. Origin: These are fuller bodied beers – meant to be drinkable but not bland, were born on the west coast and gained popularity as session beers in the craft movement. They are truly American in that they are not copied from some historical European style Aroma & Flavor: Evident caramel, deep toasty malt backbone with American hops varieties to balance. Both malt and hops are medium to high in impact. Balance typically on the malt side. Color: Amber to coppery brown, usually clear (10-17° SRM) Bitterness: Medium to high (25-40 IBU) ABV: Normal to elevated (4.5 – 6.2 %) Examples: Mendocino Red Tail Ale, Bell's Amber, North Coast Red Seal Ale American ADOPTED STYLES

15. Origin: The American take on this classic English pale ale. Assertive Northwest hops are showcased. Aroma & Flavor: Resinous, bold citrus (grapefruit) dominate both the nose and flavor. Color: Clear but can be cloudy, gold to amber / copper (6-15° SRM) Bitterness: High (40-70 IBU) ABV: Slightly elevated to high (5.5 – 7.5%) Examples: Samuel Adams Latitude 48, Bell’s Two-Hearted Ale, Three Floyds Alpha King, Great Divide Titan IPA, Sierra Nevada Celebration Ale, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA American ADOPTED STYLES

16. Origin: Whacking out the regular IPA with extreme hop bitterness and flavor. The term imperial has come to be defined by American craft brewers as anything brewed stronger or bigger. Aroma & Flavor: Assertive hops up front balanced with a big creamy malt backbone. Bitter finish. Color: Golden amber to reddish copper; sometimes an orange tint. Clear (8-15° SRM) Bitterness: Very high (60-120 IBU) ABV: High (7.5-10 %) Examples: Dogfish Head 90-minute IPA, Stone Ruination IPA, Great Divide Hercules Double IPA, Victory Hop Wallop American ADOPTED STYLES

17. Origin: American version of the classic English Brown Ale. In true American fashion, it is hoppier and maltier and browner! Aroma & Flavor: Rich, toasty, caramel and chocolate maltiness with low to medium Northwest hop balance. Color: Clear, dark amber to dark brown (18-35° SRM) Bitterness: Medium to high (20-40 IBU) ABV: Normal to elevated (4.3-6.2 %) Examples: Dogfish Head Indian Brown Ale, Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Avery Ellie's Brown Ale American ADOPTED STYLES

18. Origin: Porter is the first industrial beer and so has been around in America all the way back to the revolution. Made with American hop varieties, might have a little more assertive hop and malt character, and may be a bit darker than their English cousins, other than that, they tend to be pretty close. (Hard to distinguish). Aroma & Flavor: Roasty, toasty, chocolate malt. Can get some coffee, black licorice. Hop to balance. Color: Stats are same as English Brown Porter Light brown to dark brown (20-30 °SRM) Bitterness: Low to medium (18-35 IBU) ABV: Normal to slightly elevated (4- 5.4 %) Examples: Great Lakes Edmund Fitzgerald Porter, Avery New World Porter, Deschutes Black Butte Porter American ADOPTED STYLES

19. Origin: Same story as American Porter, it’s an American version of English Foreign- style stout; it has a little more assertive hop (American) and malt character, and may be a bit darker than their English cousins. Aroma & Flavor: Roasted malt flavors, coffee, burnt, dark or bittersweet chocolate, balanced with moderate hop grapefruity American varieties. Color: Dark brown to jet black (30-40+ °SRM) Bitterness: Medium to high (35-75 IBU) ABV: Slightly elevated to elevated (5-7 %) Examples: Sierra Nevada Stout, North Coast Old No. 38, Avery Out of Bounds Stout American ADOPTED STYLES

20. Origin: Oats, in either malted or raw form, is a 20 th century addition, particularly in America, which adds a creamy, thickness to the beer. In England, these beers were a variant to sweet stout, with the same full body but less sweet. Aroma & Flavor: Roasty, full bodied, silky, creamy – like coffee and cream. The oats also add just a slight nuttiness. Color: Medium brown to black (22-40 °SRM) Bitterness: Medium to assertive (25-40 IBU) ABV: Normal to slightly elevated (4.2-5.9 %) Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, Goose Island Oatmeal Stout American ADOPTED STYLES

21. Origin: Historically barley wine was the strongest ale and could be aged since the alcohol is very high at 7 to 12% (the top range of where yeast can perform). American versions have (surprise) more hop assertiveness (Northwest varieties) than the English adaptation and can be higher in alcohol. They differ from Imperial IPAs in that the hops are not as extreme, the malt is more forward, and the body is richer. Aroma & Flavor: Strong, intense, sweet malt, dark fruit flavor with noticeable bitterness, chewy. Aged examples can have a sherry-like quality. Color: Clear, light amber to dark amber (10-19° SRM) Bitterness: High (50-120 IBU) ABV: High (8-12 %) Examples: Sierra Nevada Bigfoot, Great Divide Old Ruffian, Stone Old Guardian, Anchor Old Foghorn, Flying Dog Horn Dog American ADOPTED STYLES

22. Origin: Putting beer in barrels goes way back, obviously, but they were phased out in the 1950’s because of the difficulty of cleaning and maintaining them. Aside from Belgium beers being purposely aged in wood (think Samuel Adams Barrel Aged Collection), many craft brewers are experimenting with wood and the flavor it imparts. Chemicals dissolve in the beer over time imparting woody, oaky, vanilla, toasted coconut or hints of sherry and other flavors. These are different than the bacteria’s that can live in the wood and the flavors they can contribute. Wood aging is typically done to an underlying style (brown ale, stout, Double IPA or Barley Wine, for instance), and the wood can be added as chips or in barrels (Bourbon Barrel-aged Imperial Stout, American Barleywine in an Oak Whiskey Cask are examples). Examples: Great Divide Oak Aged Yeti Imperial Stout, Goose Island Bourbon County Stout, Dogfish Head Palo Santo Marron American SPECIALTIES

23. Origin: The result of the craft industry taking an underlying style and adding a spices, herbs and or vegetable to it. The style should be enhanced with the addition. Some examples of what is added would include chile pepper, coffee, chocolate, nuts, nutmeg, wintergreen, ginger, etc. Does not typically include the addition of fermentable sugars in this category (like maple syrup, molasses, etc.). Examples: Bell’s Java Stout, Rogue Hazelnut Nectar, Samuel Adams Chocolate Bock (and Pumpkin Ale) American SPECIALTIES

24. Origin: Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer. Examples: Harpoon Winter Warmer, Goose Island Christmas Ale, Samuel Adams Winter Lager American SPECIALTIES

25. Origin: Another result of the American craft industry taking an underlying style and adding a fruit flavor to it (either real fruit or flavoring). Certainly there is a precedence of using fruit with Belgian style lambics, but this has more to do with experimentation and has little historical provenance. Examples: Bell’s Cherry Stout, Great Divide Wild Raspberry Ale, Samuel Adams Cherry Wheat American SPECIALTIES

26. Describe in full detail the origin and history of the American Pale Ale What influenced its development? Describe any unique brewing techniques or ingredients to the style. Describe the characteristics of the style (ie. SRM range, IBU range, ABV range, taste profile, etc). Go into detail regarding any innovators. List 3 commercial examples using a variety of geographies. – (These pieces were all weighted) American Beer Styles (ESSAY)

27. Origin: This style has come to define American craft beer – particularly in the early days. It is an American adaptation of English pale ale and is, of course, a little hoppier. All malt caramel flavors with classic American hop varieties – bold piney and citrus attributes. Aroma & Flavor: Fresh bold Northwest hops in aroma and taste balanced against toasty, caramel malt backbone. Color: Pale gold to dark amber, usually clear (5-14° SRM) Bitterness: Medium to high (30-45 IBU) ABV: Normal to elevated (4.5 – 6.2 %) Examples: Sierra Nevada Pale Ale, Deschutes Mirror Pond, Boulder Brewing Hazed & Infused American ADOPTED STYLES

28. Q: What type of beer is known for using rice and corn, and the best known examples come from mid-western breweries? Standard (mass domestic standard) A: American Standard (mass domestic standard) Also American Light American Beer Styles

29. Q: What beer styles are indigenous to America? A: Steam, cream, American Standard, fruit beers. American Beer Styles

30. Q: What is the low end of IBUs for American Pale Ale? A: Medium to high (30-45 IBU) American Beer Styles

32. American TASTE 4 beers / blind These will all be American intrepetations You can use your notes What do you think it is? Why? Would you serve it? Yes / no and why?

33. American TASTE

34. Beer #1: Brooklyn / AM BROWN ALE – Rich, toasty, caramel and chocolate maltiness with low hop Beer #2: Sierra Nevada / AM PALE ALE – Bold Northwest hops balanced against toasty, caramel malt Beer #3: Avery Out of Bounds / AM STOUT – Roasted malt flavors, coffee, burnt, dark or bittersweet chocolate, balanced with moderate hop citrusy or resiny American varieties. Beer #4: Odell Easy Street / AMERICAN WHEAT – Crisp, slight acidic, flour and bread notes, hoppier than German wheats, NO BANANA / CLOVE American TASTE 10-4-12