Brewers Association

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CRAFT
BEER

.COM

THE BREWERS ASSOCIATION GUIDE

TO AMERICAN CRAFT BEER
 With enticing aromas of malt and hops, and an unlimited range of color, texture and
personality, craft beer offers a wealth of sensations matched by no other drink. Craft beer
inspires such passion that in just a few short decades, brewers and enthusiasts have
transformed American beer from a sea of mass-market beers to a vibrant scene bursting
with creativity and bold, exciting flavors. Today, the United States has the liveliest beer
culture on earth, with more breweries, beers and enthusiasm than anywhere else.
Welcome to the very tasty world of American craft beer.

This guide is a short course in how to understand and appreciate great beer. We’ll
introduce you to some of the many ingredients in craft beer, and how, with the brewer’s
help, they contribute to the fabulous variety of aromas, flavors and textures found in beer.
We’ll also look at some of the specialized terminology used to describe beer, and discuss
the best approaches for presenting and enjoying it. We’ll wind up with a whirlwind tour of
some of the many styles of craft beers and the classics that inspired them.

A bit of knowledge—presented here in this booklet—will help you get the most from every
glass of craft beer. If you sell, serve or just love it, you need to help spread the word. The
future of craft beer depends on educated and enthusiastic advocates. So get reading.
School was never this much fun!

WHAT IS A CRAFT BEER?

The Brewers Association defines American

craft brewers as small, independent and
traditional. Small means brewing less than
6 million barrels per year, the federal limit
for the small brewers excise tax exemption.
Independent means that less than 25% of
the brewery is owned by a non-craft brewer.
Traditional refers to a focus on beers that are
made entirely or mostly from malt, and not
diluted with adjuncts like corn or rice.

But beyond that, craft brewers consider

themselves artists; each beer is an opportunity
to create a unique and pleasurable experience.
American craft brewers look to the great
brewing traditions of the world as inspiration.
Some strive for authenticity; others have a
much more free-spirited approach. Together,
they are reinventing beer in a way that has
never been seen before.
2
THE AMAZING
SENSATIONS OF
GREAT BEER
HEAD
AN ILLUSTRATED GLOSSARY Tiny bubbles filled
with carbon dioxide,
held together by
Craft beer is a delightfully malt proteins.
varied and complex
beverage. Here are some CLARITY
Some beers are
things to consider the next best presented
time you have a favorite clear, but
beer in your hand. other types are
purposefully hazy
or cloudy.

AROMA COLOR
Just what it says— From pale straw
the many different to inky black,
scents coming out beer color comes
of the liquid. from various
shades of kilned
TASTE or roasted malt.
These are the
flavors on your
tongue: sweet, CARBONATION
sour, bitter, Fizziness from
salty, umami. carbon dioxide
gas given off
by yeast during
FLAVOR
fermentation.
A term encompassing
both taste and ar aroma.
BALANCE
MOUTHFEEL Interplay between
Various textures: malt sweetness,
fullness, creaminess, hop bitterness,
astringency. roastiness and
other flavors.

BEER BY THE NUMBERS

Various characteristics of beer can be summarized numerically. As these are sometimes used
on labels and other sources of information, it is helpful to understand the more common ones.

ALCOHOL Measured in percent by volume, alcohol content varies from 2 percent to more
than 25 percent, with the majority of craft beer in the 4 percent to 6 percent range.

GRAVITY The amount of dissolved malt sugars and other solids in the liquid before it is
fermented into beer. Two systems: Degrees (°)Plato, which indicates a percentage (most beers
are between 10 and 16 °P); and Original Gravity (OG), which is the English system that is a ratio
compared to pure water (most beers are between 1.040 and 1.065 OG). Final Gravity (FG) is the
measurement, after fermentation, indicating residual sugar still present in the finished product.

BITTERNESS Expressed in International Bittering Units. Beer ranges from 6 to over 100 IBU,
with most beers in the 15–50 range. Most of the time, hops provide the bitterness.

COLOR In the US; measurements are expressed on a scale called SRM (Standard Reference
Method). For most enthusiast purposes, verbal descriptions are sufficient.
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Am M

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D 5 SR

Br 0 SR

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3
 BREWING AND BEER FLAVOR VOCABULARY
More than any other beverage, the character of beer is determined by the many choices in
recipe, ingredients and process made by the brewer. This is one of the reasons for the huge
range of colors, flavors, aromas and other qualities that can be found in beer.

Let’s start with ingredients. Even something as basic as water has an effect, although these
days, any good water source can be adapted to brew excellent beer. Barley, a cereal grain,
is beer’s main ingredient, but only after it has been sprouted and kilned dry, a process that
turns it into malt. There are dozens of different types of malt, from super-pale to espresso-
black. Malt is responsible for all those great flavors we love in beer: bready, malty, nutty,
caramel, toffee, toasty, roasty, chocolate, coffee and more. Other grains like wheat or oats,
which may be malted or not, are sometimes used in special types of beer. Mainstream lagers
get their light body from corn or rice, which contribute little flavor of their own.

Hops are the papery, cone-like flowers of a climbing vine. For more than one thousand years,
hops have provided their bitter counterpoint to the sweetness of malt. Hops have beautiful
aromas as well: floral, herbal, spicy, grassy, citrus, pine and more.

Specialty beers may incorporate other ingredients. Fruit, spices, exotic sugar, chile peppers,
honey, pumpkin, smoked malt and more have all made their way into beer.

Yeast is not an ingredient in beer, but these single-cell organisms do the hard work of turning
sugars into alcohol and carbon dioxide gas, the source of beer’s fizz. Yeast also yields a range
of appetizing aromas like fruity and spicy notes. Hundreds of different yeast strains are used
in breweries; some are specific to particular beer styles.

In addition to ingredients, other decisions a brewer makes affect the beer in important ways.
Small differences in time, temperature and technique can make profound differences in a
beer’s personality. Just a few degrees difference in fermentation temperature, for example,
can have a huge impact on the aroma of a beer.

THE STAGES OF BREWING

MALTING MASHING BOILING

Turns raw barley (or wheat) A cooking process that uses This sterilizes the sugary wort,
into malt by sprouting and enzymes in malt to convert and allows bitterness from
then drying. Malt is available in starches into fermentable the hops to be incorporated.
dozens of different shades and sugars. The sugar-rich After about an hour it is
flavors, which differ depending liquid, called “wort,” is run chilled quickly and moved to
on the degree to which the off into the brew kettle. the fermenter.
malt is kilned or roasted.
4
 APPRECIATING BEER
Getting the most out of every beer means involving all your
senses and concentrating on the aromas, flavors and other
sensations each beer offers. It can be a life-long quest, but a
small effort will quickly pay big rewards.

To start, we need a beautifully presented beer, in a very clean

glass, at the proper temperature, poured with a nice creamy
head of foam, and with some headspace to allow the aromas to
collect. A stemmed glass with an incurved rim (like a wine glass) is
best for critical tasting.

Before anything else, check the aroma. Several short sniffs work
better than one long one. Try to describe specific aromas; make
some notes if you wish. Sometimes the memories triggered by
particular scents can be enough to help us identify them. Look
especially for malt and hops. Are there bready, nutty or caramel
notes? Or does the malt tend toward cocoa or espresso? Are
there floral, herbal or spicy notes from the hops, yeast or other
source? Can you detect fruitiness or spicy notes from the yeast?

Now, check the appearance. Note the color and clarity. Is the
head tight and creamy? Long lasting or vanishing quickly?

Then, take a sip. Note the sweetness and level of carbonation.

Pay attention as the bitterness builds. How is the mouthfeel:
full, dry, heavy, oily? Think about the balance. What are the main
flavors that counter each other and keep the beer centered? As
the flavors fade, focus on the aftertaste. Is it clean, smooth, dry,
bitter? Think of a taste as a little movie that’s constantly changing,
rather than a single snapshot.

FERMENTATION CONDITIONING PACKAGING

Yeast is added and begins The fermented beer undergoes The finished beer is
vigorously consuming sugar aging to reduce unwanted packaged in bottles, cans,
and making alcohol and byproducts of fermentation kegs or casks. Carbonation
carbon dioxide gas. This and acquire a smooth, mature may be natural or forced.
stage can take anywhere from flavor. Beyond this, most beer
a few days to several weeks. is not meant to age.

5
 PRESENTING BEER
Beer relies on us to present it at its very best. This requires attention to a few important
points such as glassware, temperature, pouring method and more. Getting it right really
does make a difference and is well worth the effort.

Temperature matters. Although this can sometimes be difficult to achieve, each style of
beer tastes best at a certain temperature. In general, pale lagers should be served coldest,
at 38° to 40°F (3 to 5°C). Dark lagers can be a little warmer at 45° to 50°F (7 to 10°C).
English-inspired ales can be at cellar temperatures of 50° to 55°F (10 to 13°C). More
specific serving temperatures are given with style descriptions later in this book.

Through the ages, an endless variety of different drinking vessels has been used for beer,
ranging from delicate tapered flutes to huge crockery mugs. Most classic styles have
specific historical vessels associated with them. These can be a lot of fun to drink from, but
don’t always present beer at its best.

Pale lagers do work well in the tall, tapered “Pilsener” glass. The outward taper helps
support the head as well. The common tapered “shaker pint” glass does little to enhance
beer’s flavor or aroma. A glass with an inwardly curved rim (like a wine glass) enhances
aroma. A “tulip” glass enhances aroma and supports the head. Strong beers should be
served in smaller glasses according to their alcoholic strength. Brandy snifters make great
glasses for these intense sipping beers.

Whatever the glass, it should be absolutely clean. A patch of bubbles clinging to the side
of a glass is a telltale sign the glass is not “beer clean,” as bubbles won’t stick to clean
glass. Improperly rinsed soap or sanitizer can kill the head and cause off-aromas.

Draught systems require meticulous maintenance. Spoilage bacteria can contaminate beer
lines and cause sour, buttery aromas or haze in beer. A rigorous program of cleaning is
absolutely necessary to serve beer in great condition. See DraughtQuality.org.

GLASSWARE
GLASS ML Oz
A “Nonick” Imperial Pint 600 20
B American “Shaker” Pint 470 16
C Stemmed Abbey Goblet 330 11
D Large Tulip Glass 500 17
E Small Tulip or Snifter 330 11
F Irish Imperial Pint 600 20
G French “Jelly” Glass 360 12
H Weissbier “Vase” 500 17
I Classic Pilsner Flute 360 12
J Handled Glass Stein 500 17
K Stemmed “Pokal” 330 11

6
BEER STYLES
As should be clear by now, beer comes in an amazing range of colors, strengths and
flavors. Understanding the big picture of styles goes a long way to making sense out of the
amazing array of choices available today on the American craft beer scene.

A style is a collection of sensory, historical, technological and other characteristics that

describe a particular type of beer. Most classic styles originated in Europe, although
America has a few of its own. American craft brewers vary in their attitude toward styles.
Some embrace authentic versions of the classics, while others use styles as inspiration but
reinterpret them based on available methods, materials or the statement they want to
make. Some brewers ignore styles altogether and prefer to brew beers that stand on their
own, with no stylistic reference at all. These are all valid approaches. Diversity is part of the
joy of American craft beer.

The beer world is most often divided into ales and lagers. Each of these great traditions has
its own history and range of products, but the main distinguishing feature is fermentation
temperature. Lager beer uses a type of yeast adapted to cold and does its work on
the bottom of the fermenter, hence the term “bottom-fermented” beer. At colder
temperatures—45° to 50°F (5 to 10°C) for fermentation and near freezing for conditioning—
yeast produces little of its own flavor. As a result, lagers tend to emphasize the clean
pure flavors and aromas of malt and hops. Ales, on the other hand, are fermented and
conditioned most often between 60° and 70°F (16° to 21°C). At these warmer temperatures,
ale yeast works on the surface, giving rise to the term “top-fermented.” At these
temperatures, ale yeast produces a host of complex fruity, spicy aromas that give ales their
complex bouquet.

ABOUT THE CHARTS

The next six pages list a number of the classic beer styles as well as some American
reinventions of them and some exciting new trends in brewing.
Most of the columns are self-explanatory. Here’s a key to the symbols that describe a few of
beer’s qualities.
The inner and outer circles indicate minimum and maximum for those qualities.

STYLE ABOUT ABV QUALITIES FLAVORS

COLOR/GLASSWARE The range HOP IMPACT The color of the green BODY The color of the
is shown by graduated color in the circle indicates the intensity of hop brown circle indicates
shape of the preferred glassware. bitterness and/or aroma. fullness and/or sweetness.
Less Bitter More Bitter Less Bold More Bold
7
 CLASSIC Ale has been brewed in the British Isles for at least 2,000 years. Today the focus
ENGLISH, IRISH is on quaffable session beers, although stronger styles exist. Top-fermentation
AND SCOTTISH gives spicy and fruity aromas; nutty, woody notes are also common. Hop character
STYLE ALES comes through in paler beers; English hops may add grassy, spicy or floral notes.

THE PALE ALE FAMILY

Pale is a relative term. When these beers emerged long ago, they were pale relative to the common black
beers then widely drunk.
STYLE ABOUT ABV QUALITIES FLAVORS
PALE ALE A large family of golden- 3.5- Brisk English hop nose
to-amber ales; traditionally 4.2 with some fruitiness on top
applied to bottled beer, of bready, nutty or lightly
but may be draught. caramelly malt. Bitter; dry, crisp,
often minerally finish.
• ORDINARY Terms for draught (Real 3.0- Soft to serious hop aromas plus

• BEST BITTER
BITTER Ale) versions of pale ale, 5.8 fruitiness on top of malty, nutty

• ESB
but may be bottled. Often woody flavors. Often light-
made in several strengths. bodied, with a dry, crisp finish.
INDIA PALE Originally an exported 5.0- Moderately to massively hoppy.
ALE type of pale ale, generally 7.0 Bready, caramelly malt character
stronger, paler and hoppier with fruity and/or nutty flavors.
than those above. Crisp, bitter finish.
BROWN AND BLACK ALES
Brown beers are the descendants of the ancient English unhopped ales featuring toasted and/or
roasted malts and hopping that varies from light to fairly bitter.

MILD ALE Lower alcohol 3.2- Crisp and dry with delicate
session beer. 4.0 roasty/malty aroma.
BROWN ALE Amber-to-brown beers 4.0- Light nutty maltiness with hints
with malty personalities. 5.5 of toast. Crisp to medium-
bodied. Lightly hopped.
PORTER The original black beer of 4.5- Soft roastiness in nose. Lightly
England, of which stout 6.5 or firmly hopped, dryish or
was a stronger variation. slightly rich. Paler than stout.
STOUT Varieties include: dry Irish 4.0- Roasted malt always dominates
stout, sweet London stout 5.0 the nose. Flavor may be sweet,
and oatmeal stout. creamy, dry and/or bitter.

RUSSIAN High-gravity black beer 7.0- Massively roasty, often with

IMPERIAL once popular in the 12.0 considerable hopping. Intense,
STOUT Imperial court of Russia. sipping-style beer.
STRONG BRITISH-STYLE ALES
Varying in strength, bitterness and color, these are all rich, full-bodied and suitable for fireside sipping.

STRONG ALE A loosely defined group 7.0- Light to strong caramel, often
of strong amber-to-brown 11.0 with hints of toast, leather,
ales. wood. Varying hoppiness.
OLD ALE Strong beers that have 6.0- Like the style above, but
been aged, often in 9.0 possibly with wood-aged
wood, then blended character that may be earthy,
with fresh beer. barnyard, even a touch tart.
BARLEY WINE Broad term for very strong 8.4- Plenty of caramel, dried fruit, nuts,
ale. Intense, sippable. 12.0 toast, leather, and usually, hops.

SCOTTISH AND IRISH ALE

IRISH RED ALE Very malt focused with 4.0- Caramel and toffee notes com-
less emphasis on bitter- 6.0 mon. Roasted barley addition
ness. will create dryer finish.
SCOTCH ALE This strong mahogany- 6.2- A huge malty nose, often with
(WEE HEAVY) colored beer is the Scots’ 8.0 hints of roastiness. A full, sweet
unique specialty. palate with very little hops.
8
AMERICAN Although originally inspired by
CRAFT- European—especially British—ales,
BREWED ALES American craft brewed ales have
become very much their own
thing. Compared to their European
cousins, they are usually maltier and
more aggressively hopped. Hop
aroma character in US versions is
also untraditional, featuring citrus,
pine and floral notes.

STYLE ABOUT ABV QUALITIES FLAVORS

AMERICAN Robust, amber colored 4.5- Lightly to strongly malty
PALE ALE ales, usually with a 5.5 (toasted caramel), more than
generous dose of a counter balanced by the
classic American hop like citrusy, resiny, floral character of
Cascade. American hops.
AMERICAN Another pale ale, this one 6.3- Light-to-moderate maltiness
INDIA PALE invariably stronger, paler 7.5 nearly overwhelmed by resiny,
ALE (IPA) and more hoppy that its grapefruity American hops.
pale ale cousin.
AMBER ALE Moderate strength ale, 4.5- Usually a fair amount of a
not consciously based 6.0 caramelly maltiness. May be
on any particular classic lightly to moderately hopped,
style. A wide range usually with American hop
of interpretations are varieties.
possible.
RED ALE A deep amber style that 4.5- Usually a burnt sugar quality,
has become stronger and 6.0 from crystal malt, which may
more bitter in the last few be balanced with discreet or
years. enthusiastic amounts of hops.
AMERICAN Deeper, richer, and 4.0- Very rich caramelliness with
BROWN ALE generally far more 6.4 a fair amount of toasty, even
hoppy than its English lightly roasty aromas. May be
inspiration. moderately to highly hopped.
AMERICAN Parker ales that feature 4.5- Lots of variety, but always
PORTER & varying degrees of color 8.8 plenty of roastiness, sometimes
STOUT (brown to black porter) a touch caramelly, and balanced
(brown to black stout) and to one degree or another by
varying degrees of roast American hops.
and bitterness.
IMPERIAL OR Although the original 7.5- Simple idea. Just take an
DOUBLE INDIA meaning was connected 10.5 IPA and brew it a good deal
PALE ALE to stout, “Imperial” has stronger. Breathtakingly bitter,
been used for more than dripping with resiny hop aromas
a century to designate a and highly alcoholic, these are
strong, bold beer. beers for special occasions.
OTHER See above. 7.5- Craft brewers have adapted
IMPERIALS 11.0 the idea to red, porter, pilsener,
brown ale, blonde ale and just
about everything else.
AMERICAN A showcase of malt and 8.0- Massive quantities of caramelly,
BARLEY WINE American hops delivering 12+ burnt-sugar malt more than
maximum flavor and balanced by fresh, citusy resiny
aroma impact. American hops.

KEY
COLOR/GLASSWARE The range is HOP IMPACT The color of the green BODY The color of the brown
shown by graduated color in the shape circle indicates the intensity of hop circle indicates fullness and/or
of the preferred glassware. bitterness and/or aroma. sweetness.

Less Bitter More Bitter Less Bold

Less Bold More Bold
9
 BELGIAN & These brewing traditions offer a huge range of strengths, colors and flavors, and
FRENCH- many beers do not fit any preconceived style. Strong or weak, light or dark, sour
INSPIRED or sweet, there are always highly distinctive yeasts adding aromas of pepper, fruit,
ALES spice and much more. Spices such as orange peel and coriander may be used.

CLASSIC BELGIAN-STYLE ALES

Complex, yet approachable ales featuring high alcohol combined with a high degree of drinkability.
STYLE ABOUT ABV QUALITIES FLAVORS
ABBEY A slightly strong reddish- 6.5- A strong, lightly hopped, deep
DUBBEL brown ale, whose body 7.5 amber ale with a dry to modest
is thinned by the use of body. Complex caramel, raisin,
sugar in the recipe. fruity flavors. Crisp finish.
ABBEY A strong and sophisticated 7.0- Strong golden ales with sugar
TRIPEL group of beers with 11.0 added for drinkability. Lightly to
(AND STRONG Trappist origins in the mid- moderately hopped, with fruity,
GOLDEN) twentieth century. honeyish aromas. Lighter in
color than dubbel.
BELGIAN Wide category defined 7.0- A wide variety of deep rich
STRONG DARK simply by its title, often 11.0 flavors: Chocolate, raisins,
with monastic connections. caramel, burnt sugar. Rarely any
hop character.

WITBIER & FARMHOUSE ALES

Belgium and Northern France have a long tradition of simple, earthy beers, sometimes brewed in small
breweries in remote villages or farms, but often (especially with witbier) on a larger scale as well. Some
contain wheat and other unmalted adjunct grains.

WITBIER An ancient type of white 4.8- Witbier is light, but elegantly

WHITE ALE ale made from malt, oats 5.2 fruity, with a creamy milkshake
and a large proportion of texture. Spiced with coriander,
unmalted wheat. orange peel and other spices.
Low bitterness.
SAISON A softly hazy ale said to 4.5- Dry, crisp, and complex with
originate from farmhouse 8.0 plenty of fruitiness, hints of
breweries of Northwest earth, and often refreshing hop
Belgium. aroma and bitterness.
BIÈRE DE Rustic interpretations 4.5- Blonde to amber in color, these
GARDE of blondes and bocks 8.0 are well-balanced beers, a bit
originating in Northern malty and slightly sweet, with
France. Earthy and more low to moderate hopping.
malt than saison.
SOUR & WILD-FERMENTED ALES
Although the classics are limited to a certain areas of Belgium, adventurous craft brewers are working
with yeasts and other microbes to produce beers with many of the same characteristics.

LAMBIC An ancient family of sour 5.0- Pale, often hazy and unbelievably
(SPONTANE- beers fermented with 6.3 aromatic with earthy, fruity and
OUSLY- wild yeasts and bacteria. barnyard notes and almost no
FERMENTED Gueuze, the most common hop bitterness or aroma. Lambics
ALE) form, is a bottled blend are always bone dry and very
GUEUZE of young and old lambics. refreshing, although they vary
Fruit is often added. from softly to seriously sour.
FLEMISH OUD Classic ruby-colored ales 4.8- Fully tart or sweet-and-sour,
BRUIN SOUR aged up to two years in 5.2 often with vinegary aromas on
RED AND oak then blended with top of caramelly, burnt sugar
BROWN ALES unaged beer. flavors and profound fruitiness.
AMERICAN BELGO STYLE ALES
While some Belgian-inspired beers clearly do fit into neat categories,
many do not. It is an almost defining characteristic of Belgian brewing
that its brewers do not want to be constrained by the boundaries
of what they see as arbitrary style definitions. Look for boundary-
breaking reinterpretations of styles like witbier and saison, or creatively
constructed beers in any shade, strength or approach brewed to suit
10 the season, the mood or for absolutely no reason at all.
OTHER ALES These beers come from several different traditions. Despite their focus on lagers, the
& HYBRIDS German tradition does encompass a few top-fermented styles. Many of them are justly
famous. As with all the other traditional styles, American craft brewers have created
their own unique versions of these classics, and they are well worth seeking out.
WHEAT BASED ALES
Wheat, in malted form is used in 40 – 60 percent of the recipe. This adds a smooth, slight citrusy tang, a
dry palate and a very creamy texture.
STYLE ABOUT ABV QUALITIES FLAVORS
BAVARIAN Pale or amber, weissbier is 4.9- This classic from Southern
HEFEWEISSE almost always packaged 5.5 Germany features a unique
WEIZEN/ with yeast (Hefe) in the yeast that adds fruity
WEISSBIER bottle, although filtered bubblegum and banana notes
(Kristal) versions exist. along with characteristic clove
aromas. No hop character. Dark
versions available.
WEIZENBOCK Strong deep-amber version 6.9- Smooth and rich, with a spicy
of hefeweisse. 9.3 banana bread aroma and
toasted caramel finish. No hop
character.
BERLINER A light session beer once 2.8- Very crisp and tart, with some
WEISSE drunk in huge quantities 3.4 creaminess from the wheat.
in Berlin, and still brewed Usually served with flavored
there. syrup added.
AMERICAN Originating in the Pacific 3.5- Crisp and refreshing, with light
WHEAT ALE Northwest, these hazy, 5.5 to moderate hopping. Wheat
wheat ales are fermented adds a soft, creamy texture.
with normal ale yeast. Fruit versions are also popular.
RHINE VALLEY ALES
This pair of crisp, everyday session beers attests to the diversity and ancient brewing traditons in
the North of Germany. There are top-fermented warm, then cold-conditioned, which makes them
intermediate between ales and lagers.

KÖLSCH A highly drinkable 4.8- Kölsch is a well-balanced beer

golden-colored ale 5.3 with a delicate, fruity aroma,
from the German city of clean, soft maltiness and subtle
Cologne (Köln). hopping.
DÜSSELDORFER A darker session ale from 4.3- A refreshing copper colored beer.
ALTBIER Düsseldorf. “Alt” means 5.5 May be more or less malty, but
“old,” a reference to the Alt is always assertively hopped.
antiquity of top-ferment- The stronger seasonal version is
ing beers in Germany. called Sticke.
NORTH AMERICAN HYBRID ALES
Hybrid ales are those that share lager and ale characteristics and include a couple of beers that were
popular a century ago, although new creations continue to appear on the scene.

CREAM ALE Originally a blend of 4.8- A very light bodied ale, usually
stock (pale) ale and lager 5.3 with a touch of sweetness and a
popular in the Eastern US, kiss of hops. Craft versions offer
cream ale usually offers a slightly more robust flavor than
more flavor than mass- mainstream versions.
market lagers.
CALIFORNIA “Steam” is now the 4.3- A hybrid fermented with lager
COMMON BEER trademark of the Anchor 5.5 yeast, but at warmer ale tem-
(originally Brewing Company, the peratures. It has a rich, lightly
known as last surviving maker of caramelly maltinesss balanced by
“Steam Beer”) the style that was once firm hopping. It is topped off with
widespread in the West. soft, fruity aromas.

KEY
COLOR/GLASSWARE The range is HOP IMPACT The color of the green BODY The color of the brown
shown by graduated color in the shape circle indicates the intensity of hop circle indicates fullness and/or
of the preferred glassware. bitterness and/or aroma. sweetness.

Less Bitter More Bitter Less Bold

Less Bold More Bold

11
 CLASSIC Lager beer developed in Southern Germany about the sixteenth century. A particular
LAGER yeast adapted to cold temperatures, working on the bottom of the beer gave rise
STYLES to the term “bottom fermented.” Extended cold-aging gives a smooth, clean flavor
profile and emphasizes the malt and hops that are the traditional ingredients.
PALE LAGERS
This is a family of beers that share a pale color and lager heritage, but that differ in their hop/malt
balance and in the personalities of the aroma hops used. US craft versions tend to stick pretty close
to the original models, but are often slightly bolder in all their flavor aspects.

STYLE ABOUT ABV QUALITIES FLAVORS

BOHEMIAN The first pale lager, now 4.0- Fresh maltiness, hints of
(CZECH) widely imitated around 5.0 caramel, plus plenty of aroma
PILSENER the world. and bitterness from the spicy
Czech hop, Saaz.
GERMAN Crisp, austere pale 4.0- Clean, bready maltiness
PILSENER/ lagers widespread across 5.0 balanced and perfumed with
PILS Germany and now German noble hops like the
worldwide. herbal Hallertau.
DORTMUNDER A slightly stronger pale 5.0- Clean maltiness evenly
EXPORT lager now all but vanished 6.0 balanced by dry hoppiness.
in its homeland. Crisp finish, sometimes with
mineral notes.

AMBER LAGERS
A category encompassing a number of specialties, mostly with the emphasis on malt. Amber lagers
tend to be especially versatile beers to pair with food.

OKTOBERFEST Common Fall season 5.0- Clean malt, modestly caramelly,

for many of today’s U.S. 6.0 just barely balanced by a
Craft Brewers. Growing touch of noble hops. Some
paler in recent years, Oktoberfests are still authentic
per public taste. Märzens (darker, heavier).
MÄRZEN Originally a Bavarian copper- 5.3- Rich, creamy maltiness barely
colored export-strength 5.9 balanced by hops, with a
lager from Germany. smooth but slightly toasty finish.
VIENNA The original amber- 4.8- Malty aroma with modest
colored lager, created in 5.4 body and clean crisp finish,
Austria, but uncommon hints of hops. Lighter than
there now. Oktoberfest/Märzen.
AMERICAN Craft-brewed versions of 4.8- Big, caramel-accented flavor
AMBER LAGER classic full-flavored all- 5.4 balanced by plenty of noble
malt lagers. hop aroma.

DARK LAGERS
A small family of malty beers with varying caramel/toasty/roasty profiles and subtle hopping. Dark lagers
were much more popular a hundred years ago, although they still have their following.

MUNICH The original Bavarian- 4.5- Smooth, soft and malty lager,
DUNKEL style lager beer. Dunkel 5.0 with a big, sweetish body and
simply means “dark.” a gentle roasty finish, with very
little hops.

SCHWARZBIER Famed in the towns of 3.8- Nice roasty-malty nose,

Kulmbach and Köstritz, 5.0 moderate body and an
this roasty-malty lager enjoyable chocolatey
is in many respects a bittersweet finish.
German version of Porter.

KEY
COLOR/GLASSWARE The range is HOP IMPACT The color of the green BODY The color of the brown
shown by graduated color in the shape circle indicates the intensity of hop circle indicates fullness and/or
of the preferred glassware. bitterness and/or aroma. sweetness.

Less Bitter More Bitter Less Bold

Less Bold More Bold
12
 BOCK (STRONG LAGERS)
These strong, springtime lagers were originally conceived as a dodge around the fasting rules of Lent,
the traditional Christian penance period, or so the story goes. Bocks are always strong and malty, and the
stronger, darker ones are often fairly sweet.
STYLE ABOUT ABV QUALITIES FLAVORS
HELLER BOCK An amber-colored strong 6.0- Strong amber lagers with a
OR MAIBOCK lager, now the most 8.0 smooth malty flavor profile,
common form of bock. and sometimes a hint of hops
as well.
BOCK (DARK) A deep ruby-colored 6.3- Super malty aroma and flavor
strong lager. 7.5 nearly balanced by roastiness
and a tiny touch of hops. Rich
carmel malt.
DOPPELBOCK An extra-strong dark 6.5- Massive caramel aroma,
lager (although blonde 8.0 often with a gentle toasty
versions exist). bittersweet finish.

SPECIALTY Beyond the classic style categories is a whole other range of possibilities. Some are
BEERS based on historical rarities, but most are just examples of pure American ingenuity. These
go beyond the range of familiar flavors and aromas in beer and forge off into unexplored
territory. Despite their boldness, they can be as subtle and enjoyable as any beers.

FRUIT BEER This is a variable style, which can be whatever the brewer wants it to be. Raspberries,
cherries, apricots and blueberries are the most common, but many variations are possible.
HONEY BEER Honey is added to the wort, which somewhat counter-intuitively creates a dry, crisp
beer with honey aromas.
PUMPKIN BEER A popular fall seasonal, pumpkin is added in the mash, but most of the flavor is from
the familiar mix of spices found in pie.
CHILE BEER From subtle tickle to a serious burn, there are many ways to make a chile beer, but all
include peppers in the brew or fermenter.
HERB/SPICE BEER This includes a whole spice cupboard of possibilities. Perhaps the most popular is the
spiced holiday beer, often loosely based on English “wassail” traditions. These are
typically strong, dark and have a complex, “spice cake” nose.
SMOKED BEER In ages past, most beer had some smokiness and the tradition continues in the
Franconia region of Northern Bavaria. American craft brewers have their own ideas,
including smoked porter and Scotch ale made with peat-smoked malt.
BARREL-AGED Most typically, a barley wine or strong stout is aged for a few months in a spirit, wine or
BEERS new Bourbon barrel, where it picks up delicious, creamy vanilla and toasted coconut
aromas. The beer also may be influenced by resident microflora existing in the barrel.
Many other possibilities exist.

13
 BEER FAQ

IS DARK BEER HEAVIER OR HIGHER IN ALCOHOL

THAN PALE? The color of a beer is determined by how
much dark-colored malt is added to a recipe, and this has
nothing to do with the beer’s overall strength. While there
are heavy dark beers, many dark beers are as crisp and
light on the palate as pale beers.

WHAT IS REAL ALE? This is the English method of serving

ale in which live, fermenting beer is put in casks (or bottles)
and allowed to carbonate naturally. Many American craft
breweries are producing them. Real ales should be served
at cellar temperatures of 50°–55°F (10°–13°C), and should
be lightly carbonated, but not flat.

WHAT DOES “BOTTLE CONDITIONED” MEAN? These

are beers that have live yeast in the bottle, and have
undergone a secondary fermentation right in the bottle,
which naturally produces carbonation. While the yeast is
not harmful, it is best to pour carefully to avoid disturbing
the yeast if a crystal clear beer is desired.

SHOULD BEER BE AGED? Most beer should be consumed

as fresh as possible. However, some stronger beers may age
gracefully. Beers over 7 percent alcohol may be aged a year
or two; stronger beers may still be tasty after a decade or
more. Cool, dark conditions are best.

HOW MANY KINDS OF BEER ARE THERE? Well, the

Brewers Association has more than 100 (when you count
the subcategories) for its World Beer Cup and GABF
competitions. When you consider that each brewer brings
something unique to every beer, the possibilities are endless!

WHAT’S THAT LEMON DOING IN MY BEER? A slice of

lemon is often served on the glass rim of a Hefeweisse;
sometimes an orange slice decorates a witbier. These are
mainly there to liven up the presentation. Not everybody
likes fruit in their beer. If you don’t want it, be sure to order
it “without.”

WHICH IS BETTER WITH FOOD, WINE OR BEER? Beer

excels in a number of categories that wine struggles with.
From salad to soup, from cheese to chocolate, there’s no
food that the amazing variety of craft beer can’t match.

IS IT OK TO DRINK GOOD BEER RIGHT OUT OF THE

BOTTLE? Well, we wouldn’t want to tell you what to
do, but if you do, you’ll be missing out on much of the
delicious aroma and flavor that makes craft beer so great.
Maybe that’s why wine is always drunk from a glass.
14
FURTHER RESOURCES
For more information on the exciting world of craft beer, please visit
CraftBeer.com. The site offers recipes, beer and food pairings, brewery news, AMERICAN
CRAFT BEER
AND FOOD:

a culinary curriculum, an events calendar and much more. PERFECT

COMPANIONS

The Brewers Association Guide to American Craft Beer and Food is a handy
12-page booklet detailing the basics of beer and food pairing, and includes
a popular chart detailing 28 styles with pairing guidelines for main dishes,
cheeses and deserts.

Brewers Publications (BP) offers over 40 titles that outline styles, enhance
brewing education and further the homebrewing hobby.

One of BP’s most popular titles, How to Brew by John Palmer, introduces
brewing in an easy step-by-step review that covers the essentials of making
good beer.

The Best of American Beer and Food by Lucy Saunders captures the
creative energy of chefs, craft brewers and other food artisans who cook
with beer and pair flavorful beers with hand-crafted food.

Randy Mosher’s book, Tasting Beer, is the most comprehensive book on

the sensory aspects of beer appreciation. Find these books and more at
BrewersPublications.com.

For the ultimate beer sampling experience, visit the Great American Beer
Festival®. Held every fall in Denver, Colo., it is the world’s best and biggest
celebration of craft beer. GreatAmericanBeerFestival.com.

Nothing furthers your understanding of craft beer more than brewing

your own. Join the American Homebrewers Association® and
receive Zymurgy® magazine, the best resource for the homebrewer
and beer lover, plus access to eZymurgy, Zymurgy apps and more.
HomebrewersAssociation.org.

Support small and independent craft brewers! Join the network of beer
enthusiasts at CraftBeer.com/SYLB.

The Brewers Association’s Draught Beer Quality Manual and the website
DraughtQuality.org cover topics including line cleaning, draught system
components and design, gas dispense and balance, proper pouring and
sanitation, and facts about growlers.

To place an American Craft Beer Guide order, go to

members.brewersassociation.org/store or call 303-447-0816.
10 pack $10 for members/ $12 for non-members
50 pack $45 for members / $55 for non-members

CRAFTBEER.COM 15
© 2011, Brewers Association Text, design & photography by Randy Mosher and the Brewers Association.

Brewers Association
www.BrewersAssociation.org
CRAFTBEER.COM