Beer style
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[[Image:GravityTap.jpg|thumb|right|[[Rauchbier]], a smokey style of beer]]
'''Beer style''' is a term used to differentiate and categorize [[beer]]s by various factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin.
The modern theory of beer style is largely based on the work done by the late [[Michael Jackson (writer)|Michael Jackson]] in his 1977 book ''The World Guide To Beer'' in which Jackson categorised a variety of beers from around the world in local style groups suggested by local customs and names.<ref name="Jackson">[http://www.beerhunter.com/documents/19133-000233.html Michael Jackson's Beer Hunter - How to save a beer style<!-- Bot generated title -->]</ref> [[Fred Eckhardt]] furthered Jackson's work publishing ''The Essentials of Beer Style'' in 1989.
However, there has been differentiation of beer since around 2000 BCE, which has continued throughout history and within many different cultures. While the systematic study of beer styles is a modern phenomenon, the act of beer differentiation itself is ancient and widespread.
The study of what constitutes a beer's style can be broken down into various elements. These may include the amount of '''bitterness''' imparted to a beer from bittering agents such as hops, roasted barley, or herbs; the amount of '''sweetness''' from the sugar present in the beer; the '''strength''' of the beer from the amount of fermentable material converted into alcohol; the smoothness or [[viscosity]] of the beer in the mouth, commonly described as '''[[mouthfeel]]'''; and the '''appearance''' of the beer, including the colour.
==History of beer styles==
The history of beer style would be the [[history of beer]] itself. The Alulu Tablet – a receipt for "best" ale found in [[Ur]] – shows that even in 2050 BCE there was a differentiation between at least two different types or qualities of ale. While the work of [[Bedrich Hrozny]] on translating [[Assyria]]n merchants' tablets found in [[Hattusa]], revealed that approximately 500 years later the [[Hittites]] had over 15 different types of beer.
Documents in various countries over the years reveal comments on different local brewing methods or ingredients. [[Pliny the Elder]] in his ''[[Pliny's Natural History|Naturalis Historia]]'' wrote about [[Celts]] brewing ale "in Gaul and Spain in a number of different ways, and under a number of different names; although the principle is the same." [[Anglo-Saxons|Anglo-Saxon]] laws reveal they identified three different ales, while the [[Normans]] mention ''cervisae'' (ale) and ''plena cervisia'' (full bodied ale) in the [[Domesday Book]].
By the 1400s brewers in Germany and the [[Low Countries]] were using [[hops]] to flavour and preserve their ale – this new style of ale was called beer. When this trend came to Britain and brewers of beer in [[Southwark]], [[London]], started to take sales away from the traditional brewers of unhopped ale, there were complaints and protests. Various laws were passed favouring either beer or ale for a number of years, until hopped beer became the standard style throughout Europe.
Also in the 1400s, brewers in [[Bavaria]] were storing beer in cool caves during the summer months in order to stop it spoiling. The [[ale yeast]] [[mutated]] into a slow fermenting [[lager yeast]] which allowed the beer to [[drop bright]] and remain stable. The beer became known as [[lager]] from the German name for store: ''lagern''. This clean, light-bodied and stable lager style of beer initially became popular with brewers and drinkers in Germany and the [[Czech lands]], then gradually spread over the globe.
Although beers using naturally-dried [[malt]] would have been pale-coloured, by the 1600s most malts in Europe would have been dried over a fire, resulting in a dark coloured beer. When [[Coke (fuel)|coke]] started to be used for roasting malt in 1642, the resulting lighter coloured beers became very popular. By 1703 the term ''[[pale ale]]'' was starting to be used, though the beer it described was a lightly-hopped ale, very different from modern versions.
However, despite an awareness by commentators, law-makers, and brewers that there were different styles of beer, it wasn't until Michael Jackson's ''World Guide To Beer'' was published in 1977 that there was an attempt to group together and compare beers from around the world.<ref name="Jackson"/>
Jackson's book had a particular influence in North America where the writer [[Fred Eckhardt]] was also starting to explore the nature of beer styles. The wine importing company [[Merchant du Vin]] switched to importing beers mentioned in Jackson's book. Small brewers started up, producing copies and interpretations of the beer styles Jackson mentioned.
While North America developed beer styles into a serious study with fixed parameters of [[IBUs|bitterness]], [[Standard Reference Method|colour]], aroma, yeast, ingredients and strength, other countries continued to mainly categorise beers loosely by strength and colour, with much overlapping of naming conventions.
==Elements of beer style==
Beers may be categorized based on a number of factors.
===Aroma===
The aroma in a beer may be formed from the malt and other fermentables, the strength and type of hops, the alcohol, [[ester]]s, and various other aromatic components that can be contributed by the yeast strain, and other elements that may derive from the water and the brewing process.
===Flavour===
The taste characteristics of a beer may come from the type and amount of [[malt]] used, flavours imparted by the [[yeast]], and strength of bitterness. Bitterness can be measured on an [[International Bitterness Units scale]], and in North America a number of brewers record the bitterness on this scale as IBUs.
===Appearance===
The visual characteristics that may be observed in a beer are colour, clarity, and nature of the head. Colour is usually imparted by the malts used, notably the adjunct malts added to darker beers, though other ingredients may contribute to the colour of some styles such as fruit beers. Colour intensity can be measured by systems such as [[European Brewery Convention|EBC]], [[Standard Reference Method|SRM]] or [[degrees Lovibond|Lovibond]], but this information is rarely given to the public.
Many beers are [[Transparency (optics)|transparent]], but some beers, such as [[hefeweizen]], may be cloudy due to the presence of yeast making them [[translucent]]. A third variety is the [[Opacity (optics)|opaque]] or near-opaque colour that exists with [[stout]]s, [[Porter (beer)|porter]]s, [[schwarzbier]]s (black beer) and other deeply coloured styles. Thickness and retention of the [[Beer head|head]] and the lace it can leave on the glass, are also factors in a beer's appearance.
===Mouthfeel===
The feel of a beer in the mouth, both from thickness of the liquid and from carbonation, may also be considered as part of a beer's style. A more dextrinous beer feels thicker in the mouth. The level of carbonation (or nitrogen, in "smooth" beers) varies from one beer style to another. For some beers it may give the beer a thick and creamy feel, while for others it contributes a prickly sensation.
===Strength===
The strength of the beer can refer to three variables: original gravity, final gravity, and alcohol concentration.
[[Original gravity]], abbreviated OG, is the density of the [[Wort (brewing)|wort]] before the beer has begun [[Fermentation (food)|fermentation]]. Roughly, it corresponds to the amount of fermentable material in the beer and can be measured in several ways, such as the [[Plato scale]], [[Baumé scale]], [[Balling scale]], [[Brix|Brix scale]], or [[Gravity (beer)|gravity]], with Plato and gravity being the most common contemporary measures.
The [[original gravity]] of a beer was the basis for determining taxation in both the [[UK]] and [[Ireland]] from 1880 until the late 20th century, and a legacy of that system remains in the largely arbitrary division of [[bitter (beer)|bitter]] into "bitter", "best bitter", and "special bitter" substyles.
In [[continental Europe]], the strength of a beer in degrees Plato is sometimes used by the brewery to distinguish a particular beer produced in a line. For example, [[Rochefort Brewery]] produces three beers, all dissimilar in colour, flavour, and aroma; and sells them as Rochefort 6, Rochefort 8, and Rochefort 10, the numbers referring to the original gravities of the beers. [[Westvleteren Brewery]], meanwhile, produces three beers, and calls them Blonde, 8, and 12.
Modern strength classification for tax and regulatory purposes often discriminates by [[alcohol by volume]], abbreviated ABV; or the directly-related measure [[alcohol by weight]]. Before the development of modern brewing practices and the understanding of the [[biochemistry]] of yeast, the final ABV of a beer could not be controlled to great precision and therefore ABV was useless as a determinant for revenue. Contemporarily, though, ABV is used in [[Great Britain]] to determine the [[duty (taxation)|duty]] on beer and [[cider]], and sales of beer and cider above a certain ABV is restricted or prohibited; for example, in the US state of [[Alabama]] the [[Alcohol laws of the United States by state|sale of beer over 6% ABV is illegal]]; meanwhile, in [[Texas]], beers below 4% ABV cannot be sold as [[stout]] regardless of other stylistic considerations.<ref>[http://www.beerscribe.com/labels.html Andy Crouch's BeerScribe.com - Beer Labels and Packaging<!-- Bot generated title -->]</ref>
The final measure of strength, final gravity of the beer, refers to the density of the beer when fermentation has completed. This is a function of the original gravity of the beer, the recipe of the [[mashing (beer)|mash]] and the attenuation of the yeast and determines a large portion of the feel of the beer in the mouth, particularly whether the beer is sweet or dry. The distinction between English and [[Ireland|Irish]] stouts is usually drawn by this, with Irish stouts considered drier; however, absolute final gravity is not so much a determiner as is the final gravity compared to the alcohol content.
===Yeast===
A variety of different yeasts are used in making beer, most of which are strains of either [[top-fermenting yeast|ale yeast]] or [[bottom-fermenting yeast|lager yeast]]. Different strains impart different flavour and aroma characteristics, and may vary in which complex sugars they can ferment and how high their alcohol tolerance is, both of which are factors in attenuation. Some styles use other microbe types in addition to one of these, such as Lactobacillus or Brettanomyces. For example, the distinctive flavour and aroma of Belgian Abbey ales largely result from the yeast strains used to ferment the beer. There are a few styles, notably [[lambic]]s, where spontaneous fermentation is used.
===Grains===
{{details|Mash ingredients|grains as style determinors}}
Most beers use barley malt as their primary source of fermentable sugars, and some beer styles mandate it be used exclusively, such as those German styles developed under [[Reinheitsgebot]]. Some beer styles can be considered [[varietals]], in the same sense as wine, based on their malt bill.<ref>{{cite book
| last = Richman
| first = Darryl
| title = [[Bock]]
| publisher = Brewers Publications
| date = 1994
| location = [[Boulder, Colorado]], [[USA]]
| pages = 162
| isbn = 0-937381-39-X }}</ref>
[[Kiln]]ed [[pale malt]]s form the basis of most beer styles now in production, with styles using other grains as a base, for example [[bock]], which uses Munich malt as a base, distinguished by that. The [[Rauchbier]] and [[Alaskan smoked porter]] styles are distinguished by the use of smoked malt.
Some styles use one or more other grains as a key ingredient in the style, such as [[wheat beer]], [[rye beer]], or [[oatmeal stout]]. Other grains such as [[corn]] and [[rice]] make less of a flavour contribution and are used primarily as an added source of fermentable sugars.
===Hops===
[[Hops]] contribute bitterness, flavour and aroma to a beer in different ways depending on when they are added during the brewing process. How much hop bitterness and aroma is appropriate varies considerably between different beer styles. There are many varieties of hops, some of which are associated with beers from specific regions. For example, Saaz hops are associated with Czech Pilsners, Hallertau and Tettnanger are two of the "noble" hop varieties one expects to find in German beers, and Kent Goldings are an English variety.
===Water===
Water is the main ingredient in beer, and, though water itself is flavourless, the [[Water_%28molecule%29#Chemical_and_physical_properties|chemical composition]] can have an influence on the finished taste; indeed, some brewers regard it as "the most important ingredient in beer".<ref>[http://www.wellsandyoungs.co.uk/wellsandyoungs/beers/ales/wells-bombardier Wells Bombardier Bitter - Wells & Young's Brewing Company Ltd - www.wellsandyoungs.co.uk<!-- Bot generated title -->]</ref> In particular, two styles of beer are especially noted for their water chemistry: [[pale ale]], for which the process of [[Burtonisation]] is widespread; and [[Pilsener]].
===Other ingredients===
Fruits and spices are key ingredients in some beer styles. While fruit beers and herb beers are often listed as style categories unto themselves, fruits and spices are sometimes used to contribute to the flavour and aroma profile of other styles. Vegetables have also been used in beers. Honey, molasses, candy sugar, or other fermentable sugars may be added to impart their distinct flavours to a beer. While not an ingredient per se, some brewers have experimented with aging their beer in barrels previously used for [[Bourbon whiskey|bourbon]] or other distilled spirits, imparting the flavour of both the wood and the spirit to the beer.
Alcoholic beverages made from the fermentation of sugars derived from non-grain sources are generally not called "beer," despite being produced by the same [[yeast]]-based biochemical reaction. Fermented honey is called ''[[mead]]'', fermented apple juice is called ''[[cider]]'', fermented pear juice is called ''[[perry]]'' (sometimes, ''pear cider'') , and fermented grape juice is called ''[[wine]]''. Chinese ''[[Chinese wine|jiu]]'' and Japanese ''[[sake]]'' are made using much the same process as beer with one additional step in the fermentation as well as using rice instead of primarily barley malt.
==Beer Styles==
{| align="right"
|+[[Standard Reference Method]] beer colours
|{{Beer color}}
|}
===Beer types===
Beer styles all fall into two broad types, determined by the time and temperature of the primary fermentation as well as where the yeast sits during fermentation: ales and lagers. As the terminology of brewing arose before the advent of the science of microbiology, "yeast" in this context may refer not only to [[fungi]] but to some [[bacteria]], for example ''[[Lactobacillus]]'' in [[Berliner Weisse]].
====Ale====
{{main|Ale}}
[[Ale]] is beer that is brewed using only [[top-fermenting yeast]]s, and is typically fermented at higher temperatures than lager beer (15–23[[celsius|°C]], 60–75[[fahrenheit|°F]]). At these temperatures, ale yeasts produce significant amounts of [[ester]]s and other secondary flavours and aromas, often resembling those of apple, pear, pineapple, grass, hay, banana, plum or prune.
Principal styles of ale include [[Barley wine|Barley Wine]], [[Belgian ale|Belgian Trippel]], [[Belgian ale|Belgian Dubbel]], [[Altbier]], [[Bitter (beer)|Bitter]], [[Amber Ale]], [[Brown Ale]], [[Pale Ale]], [[Kölsch (beer)|Kölsch]], [[Porter (beer)|Porter]], [[Stout]], and [[Wheat beer]].
====Lager====
{{main|Lager}}
[[Lager]]s are the most commonly consumed type of beer in the world. Lagers are of [[Central Europe]]an origin, taking their name from the [[German language|German]] ''lagern'' ("to store"). Lager yeast is a [[bottom-fermenting yeast]], and typically begins fermentation at 7-12°C (45-55°F) (the "fermentation phase"), and then stored at 0-4°C (30-40°F) (the "lagering phase"). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of [[ester]]s and other byproducts, resulting in a "crisper" tasting beer.
Modern methods of producing lager were pioneered by [[Gabriel Sedlmayr]] the Younger, who perfected dark brown lagers at the [[Spaten Brewery]] in [[Bavaria]], and [[Anton Dreher]], who began brewing a lager, probably of amber-red colour, in [[Vienna]], Austria, in 1840–1841. With modern improved fermentation control, most lager breweries use only short periods of cold storage, typically 1–3 weeks.
Most of today's lager is based on the [[Pilsner]] style, pioneered in 1842 in the town of Pilsen ([[Plzen|Plzeň]]), in an area of the Austrian monarchy now located in the [[Czech beer|Czech Republic]]. The modern Pilsner lager is light in colour and high in carbonation, with a strong hop flavour and an alcohol content of 3–6% [[alcohol by volume|by volume]]. The [[Pilsner Urquell]] or [[Heineken]] brands of beer are typical examples of pilsner beer.
Principal styles of lager include [[American-style lager]], [[Bock]], [[Dunkel]], [[Helles]], [[Märzen]], [[Oktoberfestbier|Oktoberfest]], [[Pilsner]], [[Schwarzbier]] and [[Vienna lager]].
====Spontaneous fermentation====
{{main|Lambic}}
Beers of spontaneous fermentation are ales which use wild yeasts, rather than cultivated ones. All beer was once brewed this way, but by the Middle Ages brewers had learned to crop the yeast from one brew and use it in the next. Only in a few isolated regions were wild yeasts still used. The best-known region where spontaneous fermentation is still used is the [[Senne Valley]] in [[Belgium]], where [[lambic]] is produced.
===Hybrid beers===
Hybrid or mixed style beers use modern techniques and materials instead of, or in addition to, traditional aspects of brewing. Although there is some variation among sources, mixed beers generally fall into the following categories:
* [[Steam beer]]s were invented by German immigrants living in California and are made with bottom-fermenting (lager) yeasts, but fermented at warmer (ale) temperatures. The name "steam beer" is a trademark of the [[Anchor Brewing Company]], though other brewers brew this beer under the designation "California common".
* [[Fruit and vegetable beer]]s are mixed with some kind of fermentable [[fruit]] or [[vegetable]] [[adjunct (beer)|adjunct]] during the fermentation process, providing obvious yet harmonious qualities.
* [[Herb beer|Herb]] and [[spiced beer]]s add [[herb]]s or [[spice]]s derived from [[root]]s, [[seed]]s, fruits, vegetables or [[flower]]s instead of, or in addition to [[hop (plant)|hops]].
* Wood-aged beers are any traditional or experimental beer that has been aged in a wooden [[barrel]] or have been in contact with wood (in the form of chips, cubes or "beans") for a period of time ([[Oak]] is the most common). Often, the barrel or wood will be treated first with some variety of spirit or other alcoholic beverage--bourbon, scotch and sherry are common.
* [[Smoked beer]]s are any beer whose malt has been smoked. A smoky aroma and flavour is usually present. The most traditional examples of this style are the Rauchbiers of [[Bamberg]], [[Germany]]. However, many brewers outside of Germany--most notably American craft brewers--have been adding smoked [[malt]] to [[porter beer]]s, [[Scotch ale]] and a variety of other styles.
==Other fermented drinks based on cereals==
*Bouza
*[[Boza]]
*Bozo
*[[Cauim]]
*[[Chhaang]]
*[[Chicha]]
*[[Gruit]]
*[[Kvass]]
*[[Oshikundu]]
*[[Pulque]]
*[[Sahti]]
*Sulima
==Bibliography==
* {{cite book |last = Jackson |first = Michael |authorlink=Michael_Jackson_(writer) |title = The World Guide to Beer |publisher = Prentice-Hall |location = Englewood Cliffs |year = 1977 |isbn = 9780139680571}}
* {{cite book |last = Cornell |first = Martyn |title = Beer: the Story of the Pint |publisher = Headline |location = London |year = 2004 |isbn = 9780755311651}}
* Arnold, John (1911). ''Origin and History of Beer and Brewing''.
* Almqvist, Bo (1965). ''The Viking Ale and the Rhine Gold''.
* {{cite book |last = Eckhardt |first = Fred |authorlink=Fred Eckhardt |title = The Essentials of Beer Style |publisher = Fred Eckhardt Communications |year = 1989 |isbn = 9780960630271}}
* {{cite book |last = Rhodes |first = Christine |title = The Encyclopedia of Beer |publisher = Henry Holt |location = New York |year = 1995 |isbn = 9780805037999}}
==See also==
* [[History of beer]]
==References==
{{reflist}}
==External links==
* [http://www.europeanbeerguide.net/beerale.htm The history of British beer styles]
* [http://www.europeanbeerguide.net/lager19.htm The history of lager styles]
* [http://www.beerhunter.com/beerstyles.html Michael Jackson's Beer Styles Index]
{{Beer Styles}}
[[Category:Beer styles|*]]
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