The
ULTIMATE ALMANAC of
WORLD BEER RECIPES A Practical Guide for the Professional Brewer to the World's Classic Beer Styles from A to Z by Horst Dorribusch with Sonsorshi ! Technical "dits by
Published by Cerevisia Commui!a"os P.O. Box 719 West Newbury, MA 01985 USA
Co#yri$h% & 'ors% Dorbuseh( )*+*
All rights reserved. Without limiting the rights under the copright reserved reserved !"ove# no Prin Printe ted d in B!b B!ber er", ", #er! #er!n nyy 1 0 9 8 7 $ 5 % & ' 1 9 >ouoi
ISBN: 978-0-9844449-08
978098444490812900
mmmmmmmmmmmmmmgmmm
Dis!laimer, ()e re*i+es re*i+es in t)is boo re bsed on t)e ut)or-s ut)or-s nd te*)ni* te*)ni* editorseditors*o!bined intern/on brewin" ex+erien*e stret*)in" oer seer de*des. ()ey )e so beneted 2ro! t)e te*)ni* ex+er/se nd resour*es ibe wit)in t)e t)ree s+onsor *o!+nies, t)e Brt)34s #rou+, S4U6 Brew Syste!s, nd t)e Weyer!nn M/n" o!+ny. o!+ny. ()e re*i+es re t)orou")y reser*)ed to ensure t)eir ut)en/*ity. 4oweer, 4oweer, be*use *ssi* beer styes )e eoed s +rt o2 t)e iin" brewin" +st, t)e ut)or nd te*)ni* editors 2reey nd *)eer2uy d!it t)t t)ere !y be ot)er euy e"i/!te inter+ret/ons inter+ret/ons o2 t)e brew3)istori* re*ord. ()ere2ore, stye s+e*i*/ons, ++ro+rite ++ro+rite in"redients, nd brew3te*)ni* +ro*edures re wys sub:e*t to inter+ret/on inter+ret/on nd debte. ()e re*i+es +resented )ere re +ur+ose2uy d+ted 2or !odern brewery o+er/on, t)t is, 2or te*)noo"i*y dn*ed S4U6 syste!s s we s 2or to+3 uity Weyer!nn !ts nd Brt)34s )o+ +rodu*ts. ()ey re intended 2or use by +ro2ession brewers, w)o underst understnd nd t)e +r/*ur +r/*ur *)r*teris *)r*teris/*s /*s nd *+bii *+bii/es /es o2 t)eir t)eir brew eui+!ent. eui+!ent. ;e+endin" on s+e*i* o* brewery setu+s, t)e re*i+e +r!eters !y need to be d:usted to t exis/n" +)ysi* nd te*)noo"i* *ondi/ons. ()ere2ore, t)ou") t)e re*i+es )e been desi"ned wit) t)e out!ost *re, neit)er t)e ut)or nor t)e te*)ni* editors *n wrrnt t)e su**ess o2 e*) nd eery re*i+e in e*) nd eery brew )ouse nd *er *on"ur/on under *ondi/ons. mmwmmm0
Co#yri$h% & 'ors% Dorbuseh( )*+*
All rights reserved. Without limiting the rights under the copright reserved reserved !"ove# no Prin Printe ted d in B!b B!ber er", ", #er! #er!n nyy 1 0 9 8 7 $ 5 % & ' 1 9 >ouoi
ISBN: 978-0-9844449-08
978098444490812900
mmmmmmmmmmmmmmgmmm
Dis!laimer, ()e re*i+es re*i+es in t)is boo re bsed on t)e ut)or-s ut)or-s nd te*)ni* te*)ni* editorseditors*o!bined intern/on brewin" ex+erien*e stret*)in" oer seer de*des. ()ey )e so beneted 2ro! t)e te*)ni* ex+er/se nd resour*es ibe wit)in t)e t)ree s+onsor *o!+nies, t)e Brt)34s #rou+, S4U6 Brew Syste!s, nd t)e Weyer!nn M/n" o!+ny. o!+ny. ()e re*i+es re t)orou")y reser*)ed to ensure t)eir ut)en/*ity. 4oweer, 4oweer, be*use *ssi* beer styes )e eoed s +rt o2 t)e iin" brewin" +st, t)e ut)or nd te*)ni* editors 2reey nd *)eer2uy d!it t)t t)ere !y be ot)er euy e"i/!te inter+ret/ons inter+ret/ons o2 t)e brew3)istori* re*ord. ()ere2ore, stye s+e*i*/ons, ++ro+rite ++ro+rite in"redients, nd brew3te*)ni* +ro*edures re wys sub:e*t to inter+ret/on inter+ret/on nd debte. ()e re*i+es +resented )ere re +ur+ose2uy d+ted 2or !odern brewery o+er/on, t)t is, 2or te*)noo"i*y dn*ed S4U6 syste!s s we s 2or to+3 uity Weyer!nn !ts nd Brt)34s )o+ +rodu*ts. ()ey re intended 2or use by +ro2ession brewers, w)o underst understnd nd t)e +r/*ur +r/*ur *)r*teris *)r*teris/*s /*s nd *+bii *+bii/es /es o2 t)eir t)eir brew eui+!ent. eui+!ent. ;e+endin" on s+e*i* o* brewery setu+s, t)e re*i+e +r!eters !y need to be d:usted to t exis/n" +)ysi* nd te*)noo"i* *ondi/ons. ()ere2ore, t)ou") t)e re*i+es )e been desi"ned wit) t)e out!ost *re, neit)er t)e ut)or nor t)e te*)ni* editors *n wrrnt t)e su**ess o2 e*) nd eery re*i+e in e*) nd eery brew )ouse nd *er *on"ur/on under *ondi/ons. mmwmmm0
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
*
Table o- Co%e%s Re!i#e Re!i#e Ide/000 Ide/00000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 00000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 0000000000 00000000000 00000000 00
1
Beer S%yles S%yles i A##edi/0 A##edi/000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 00000000000 0000000000000 000000000000 000000000000 000000 A!2o3led$eme%s0000000 A!2o3led$eme%s000000000000000000000 000000000000000000000000000 000000000000000000000000000 000000000000000000000000000 000000000000000000000000000 000000000000000000000000000 000000000000000000000 00000000
+* ++
4ore3ord 4ore3ord by Dr0 Dr0 Wol-$ Wol-$a$ a$ S%em#500 S%em#5000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 00000000000 00000000 00 Abou% Abou% %his Boo200000 Boo20000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 0000000000 0000000000 00000 Abou% Mal%0000000000000000000000 Mal%000000000000000000000000000000000000 000000000000000000000000000 000000000000000000000000000 000000000000000000000000000 00000000000000000000000000 000000000000000000000000000 00000000000000000000 000000 Color....................... Color.................................... ........................... ........................... ........................... ........................... ............................. ................ Moisture Content.................. Content............................... ........................... ........................... ........................... ............................. ............... Extract %DBFG/%DBFG............ %DBFG/%DBFG......................... ........................... ........................... ...................................... ......................... Protein................... Protein................................ ........................... ........................... ........................... ........................................... ............................. !oi"ac# $nex...................... $nex................................... ........................... ........................... ........................... .............................. ................ &omo'eneit(................... &omo'eneit(................................. ........................... .......................... ........................... ........................... .................... ....... Fria"ilit(................. Fria"ilit(.............................. ........................... ........................... .......................... .......................................... ............................. &arton' $nex +,- C....................... C..................................... ........................... ....................................... .......................... Diastac Power 23intner.................... 23intner.................................. ........................... ....................................... .......................... Con4ersion 5ime..................... 5ime.................................. ........................... ........................... ........................................ ........................... +iscosit( Malt................... Malt................................ ........................... ........................... ........................... .............................. ................ Abou% Mashi$00000000000000000000 Mashi$0000000000000000000000000000000000 000000000000000000000000000 000000000000000000000000000 000000000000000000000000000 000000000000000000000000000 000000000000000000000000000 000000000000000 00 Mas# +iscosit(.............. +iscosit(........................... ........................... ........................... ........................... ........................... ...................... ......... En6(mes an 5emeratures..................... emeratures................................... ........................... .................................... ....................... 9in'le:9te $n;usion Mas#in'....................... Mas#in'.................................... ........................... ................................ .................. Mul:9te $n;usion Mas#in'....................... Mas#in'.................................... ........................... ................................. ................... Decocon Mas#in'..................... Mas#in'.................................. ........................... ........................... ........................... ....................... ......... Extract E=cienc(............... E=cienc(............................ ........................... ........................... ............................................. ................................ Grist >ei'#t.............. >ei'#t............................ ........................... ........................... ........................... ....................................... .......................... ................... ............ ............ ............ ............ ............ ............ ............ ............ ............. ............. ............ ............ ............. ........... .... Gra4ies............. &:+alue................ &:+alue............................. ........................... ........................... ........................... ........................... .............................. ................. ?lco#ol................... ?lco#ol................................. ........................... ........................... ........................... .......................................... ............................. Brewin' wit# 9u'ar........................ 9u'ar..................................... ........................... ........................... ................................ ................... Brewin' wit# &one(..................... &one(................................... ........................... ........................... .................................. .................... Abou% Abou% 'o#s0000 'o#s00000000 00000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000000 0000000000000 000000000000 000000000000 00000000 00 Pellets.............. Pellets........................... ........................... ........................... ........................... ........................... ................................... ...................... 5:0/5:- 5:0/5:- Pellets................ Pellets............................. ........................... ........................... ........................... ........................... .................. ..... &o 9u"stuons................ 9u"stuons.............................. ........................... ........................... .......................................... ............................ &o 9eci@caons................ 9eci@caons.............................. ........................... ........................... ........................... ............................ ............... &o Ali6aon.................. Ali6aon............................... ........................... ........................... .......................... ................................ ................... Bier Bier Fla4or ?roma &os De@nions................ .................................... .................................... Bier Anit Calculaons.................. Calculaons............................... ........................... ........................... ........................... ................... ..... 2Down:9tream2 &o Proucts.................... Proucts.................................. ........................... ................................. .................... Abou% Abou% Wa%er000 Wa%er0000000 00000000 00000000 00000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 00000000000 0000000000 0000
+. +6 +7 17 18 18 1 1 1 )0 )0 )0 )0 )1 )) )) ) ) ) )< )7 )8 )8
) 0 1 ) .6 < 7 -0 -1 66
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Brewin' 3iuor ?roun t#e >orl.................. >orl................................ ........................... ............................. ................ Abou% Abou% 8eas%0000 eas%00000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 0000000000 00000000000 00000000 00 Abou% Abou% Bre3 Sys%em Sys%ems0000 s00000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 00000000000 000000000 000 Con@'uraon an 3a(out.......................... 3a(out....................................... ........................... .................................. .................... Brew 9(stem ualit( +aria"les................ +aria"les............................. ........................... .................................... ...................... Brew 9(stems ;or t#e Future........................ Future..................................... ........................... ................................ .................. 5#e EC:Burner.................. EC:Burner................................ ........................... .......................... ........................... ............................... ................. Wha%:s Wha%:s a S%yle Ay3ay;0 Ay3ay;00000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 0000000 000 Beer 9t(les an 5#eir $n'reients.................... $n'reients................................. ........................... ............................. ............... Abou% Abou% %he S#osors0 S#osors00000 000000000 000000000 00000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 0000000000 000000000000 000000000000 000000000000 000000000000 00000000 00 Bart#:&aas Grou......................... Grou...................................... ........................... ........................... ........................... ..................... ....... 9C&A3, Brew 9(stems............. 9(stems.......................... ........................... ..................................................... ....................................... HIe(ermannJ 9ecialt( Maln' Coman(...................... Coman(................................... ......................... ............ Ui% Covers Coversio io Table00000 able000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 000000000 0000000000 000000000000 000000000000 00000000 +*+ Re!i#e Re!i#ess o- %he World World:s :s Classi! Classi! Beer Beer S%yles S%yles A = >0000000 >000000000000 000000000 000000000 000000000 000000000 000000000 0000000000 00000000000 00000 A##edi/, The World:s ?Mior? Beer S%yles S%yles A @ >000000000000000000000000000 >0000000000000000000000000000000000000000 000000000000000000000000 00000000000
- 61 69 -8 - 0 ) <. <7 < 7 8 7* 7+ ).+
Abou% %he Au%hor ad Te!hi!al Edi%ors 0000000000000000000000 00000000000000000000000000000000 0000000000000000000000000000000 000000000000000000000 )66Re!i#e )66Re!i#e Ide/ ?""e( ?le Du""el.............. Du""el............................ ........................... ........................... ........................... .......................... ....................... ..........
<-
.................. ............ ............ ............ ............ ............ ............. ............. ............ ............ ............ .............. .................... ............ ?""e( ?le 5rile 5rile............ .................. ............ ............. ............. ............ ............ ............ ............ ............ ................. ...................... ............... .... ?lt"ier ?lt"ier Diisselor; ............
<< <8
?lt"ier ?lt"ier >est#alian.............. >est#alian........................... ........................... ........................... ........................... ........................... ................... ...... ?m"er ?le ?merican........... ?merican........................ ........................... ........................... ........................... .................................. .................... ?m"er ?le En'lis#............ En'lis#.......................... ........................... ........................... ........................... ........................... ....................... ......... Barle( Barle( >ine En'lis# En'lis# K ?merican.. ?merican...... ........ ........ ........ ......... ......... ......... ......... ......... ......... ......... ......... ........... ............. ...... Berliner Berliner >eisse. >eisse..... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... .......... ............ ........... ..... Biere "lanc#e "lanc#e see >it Beer.... Beer........ ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ........... ............ .......... .... Biere e 'are...... 'are.......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... .......... ............ ............ ............ ............ ........ Biere e mars mars ?lsaan.. ?lsaan...... ........ ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ........... ............ ........ Biere e mars mars Bel'ian Bel'ian see 3am"ic.. 3am"ic....... ......... ......... ......... ......... ......... ......... ........... ............ ............ ............ .......... .... Biere e rintems rintems see Biere e mars mars ?lsaan.. ?lsaan...... ......... ......... ......... ......... ......... ......... ........ ......... ....... Biere e saison... saison....... ........ ........ ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ........... ......... Bier Bier Best..... Best......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... .......... ........... ............ ............ ........ . ........... ........ ........ ........ ........ ........ ........ ........ ........ ........ ........ ........ ........ ........ ........ ........ ........ ......... ........... ............ ........ Bier Extra 9ecial ........ .................. ............ ............ ............ ............ ............. ............. ............ ............ ............ ................ ..................... .............. ... Bier rinar( ............ Blon ?le ?merican. ?merican..... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... .......... ..... Blon ?le Bel'ian... Bel'ian....... ........ ........ ........ ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ........... ............ ............. ......... Blue"err( Blue"err( ?le see Fruit Fruit ?le ?merican ?merican..... ......... ......... ......... ......... ......... ......... ......... ......... ......... .......... ............ ...... BocL"ier. BocL"ier...... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... .......... ........... ............. ............. ........ .. Bra''ot... Bra''ot....... ........ ........ ........ ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... .......... ........... ............ ............ .......... .... Brown ?le ?merican. ?merican...... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ........... ............. ............ ............ .......... .... Brown ?le Bel'ian... Bel'ian........ ......... ........ ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ........... ............. ............ ............ ........ Brown ?le Iort#ern Iort#ern En'lis#... En'lis#........ ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ........ ......... .......... ........ ... Brown ?le 9out#ern 9out#ern En'lis#... En'lis#....... ......... ......... ......... ......... ......... ......... ......... ......... .......... ............ ............ ............. ............ ..... Cali;ornia Common....................... Common.................................... ........................... ........................... ...................................... ......................... Cassis see !rieL........ ............ ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ......... ........... ............. ........... ..... Cream ?le....................... ?le.................................... ........................... ........................... ........................... ........................... ......................... ............ Damier............. Damier........................... ........................... ........................... ........................... ........................... ................................... .....................
< 71 7) 77< ))7 78 80 1) 80 8) 88< 88
8 0 1)< ) < 7 100 101 1-10 10-
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
DarL ?le ?merican....................................................................................... DarL ?le Bel'ian........................................................................................... DarL ?le En'lis#........................................................................................... DinLel"ier....................................................................................................... Doel"ocL.................................................................................................... Dortmuner Exort........................................................................................ Dou"le $P? ?merican see $merial $P? ?merican....................................... Du""el see ?""e( ?le Du""el..................................................................... DunLel Ba4arian............................................................................................ DunLel Bo#emian......................................................................................... DunLel"ocL............ ........................................................................................ DunLelwei6en................................................................................................. Eis"ocL........................................................................................................... Emmer"ier see DinLel"ier............................................................................ E9B see Bier Extra 9ecial.............................................................................. Faro see 3am"ic........................................................................................... Fest"ier see Lto"er;est/Mar6en................................................................. Fram"oise see !rieL..................................................................................... Froa'# see Gruit"ier.................................................................................... Fruit ?le ?merican........................................................................................ Golen ?le Bel'ian........................................................................................ Gueu6e see 3am"ic...................................................................................... Gose 3ei6i'er............................................................................................... Gruit"ier......................................................................................................... &eat#er ?le see Bra''ot.............................................................................. &e;ewei6en see >eiss"ier............................................................................ &elles German/Munic#................................................................................ &one( Beer see Bra''ot.............................................................................. $ce Beer.......................................................................................................... $nia Pale ?le ?merican................................................................................ $nia Pale ?le En'lis#.................................................................................... $merial $P? ?merican................................................................................... !eller"ier....................................................................................................... !olsc#00000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000 !rieL 000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000 3a'er ?merican............................................................................................. 3a'er ?merican 3i'#t.................................................................................... 3a'er ?merican Premium.............................................................................. 3a'er Euroean ?m"er.................................................................................. 3a'er Euroean 3i'#t.................................................................................... 3a'er Euroean Ne...................................................................................... 3am"ic........................................................................................................... Mai "ocL........................................................................................................ Malt 3iuor.................................................................................................... Mil ?le En'lis#.......................................................................................... Lto"er;est/Mar6en...................................................................................... l ?le00000000000000000000000000000000000000000000000000000000 0000000000000000000000000000000000000000000000000 u Bruin see Brown ?le Bel'ian............................................................... Pale ?le ?merican......................................................................................... Pale ?le En'lis#............................................................................................ Pec#e see !rieL............................................................................................
10 107 10 110 11) 111-0 <11< 118 1)0 1)) 1)110 8<
1) 1<0 1-1) 1)< 1)8 1) 10 1) ))1 11 1< 17 1-0 1-1 +6. +66 1-< 1-7 1-8 1- 10 11 1) 1 17 1 1<0 +7. 7 1<1<< 1--
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Pils/Pilsener German.................................................................................... Pilsner ?merican.......................................................................................... Pilsner Classic................................................................................................ Pilsner C6ec# Moern $............................................................................... Pilsner C6ec# Moern $$............................................................................. Pilsner C6ec# Moern $$$........................................................................... Porter Balc.................................................................................................. Porter Classic................................................................................................ Porter Dr(..................................................................................................... Porter German.............................................................................................. Porter 3onon............................................................................................... Porter No"ust................................................................................................ Pu" >#eat ?merican.................................................................................... PumLin ?le.................................................................................................. Nauc#"ier...................................................................................................... Ne ?le Flaners........................................................................................... Ne ?le $ris#................................................................................................. No''en"ier.................................................................................................... N(e ?le ?merican......................................................................................... 9a# 00000000000000000000000000000000000000000000000000000000000000 00000000000000000000000000000000000000000000000 9c#war6"ier Franconian.................................................................... .......... 9c#war6"ier 5#urin'ian.................................................................................. 9cotc# ?le....................................................................................................... 9coOs# ?le..................................................................................................... 9moLe ?le ?merican................................................................ ................... 9elt Beer see DinLel"ier........................................ .................................... 9team Beer2 ?merican see Cali;ornia Common..................................... ... . 9cLe. ............................................................................................................ 9tron' ?le see l ?le.................................................................................. 9tocL ?le see l ?le.................................................................................... 9tout Bel'ian........................................ ....................................................... 9tout Forei'n Exort...................................................................................... 9tout $ris#...................................................................................................... 9tout atmeal............................................................................................... 9tout Nussian $merial................................................................................... 9tout 9weet.................. ............................................................................... 5raist ?le see ?""e( ?le........................................................................... 5rile see Bel'ian ?""e( ?le 5rile.................................... .......................... +ienna 3a'er................. ...................................................... ........................ >iener 3a'er see +ienna 3a'er....................................................... .......... >ee &ea4( see 9cotc# ?le........................................................................... >eiss"ier....................................................................................................... >ei6en"ier see >eiss"ier............................................................................ >ei6en"ocL.................................................................................................. >ei6enole"ocL see >ei6en"ocL........................................................... >ei6eneis"ocL see >ei6en"ocL.......... ........................................................ >iess00000000000000000000000000000000000000000000000000000000000000000000000 0000 0000000000000000000 0000 00000 >it"ier/"iere "lanc#e............................ ................................................ ..... ,oi'l"ier................................................ ........................................................ >3i!2elbier )0 Beer S%yles i A##edi/
1<8 170 171 17 1717 17< 177 178 17 181 18) 1818 187 18 11 1) 1+< 18 )00 )0) )0 )07 $ll 110 )08 1< 1< )10 )1) )1)1< )17 )1 <<<
))0 ))0 )0) ))1 ))1 )) )) )) ))< ))7 ))8
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
?lster/?lsterwasser ?merican >il ?le Bio"ier BlacLK5an 3a Blone 4an +laaneren Bro(#an Beer Canaian ?le C#ama'ne ?le C#ic#a C#ocolate ?le/3a'er C#ristmas Beer Diat "ier Diesel Diest Dunn"ier E"lulum Ernte"ier Fest"ier G;rorns Gin'er Beer Gluten:Free Beer Grat6er Bier Gro6et GriinLern"ier Qoen"ier !amut Beer !e@r !elie !eute"ier !oumiss !rausen"ier !4ass
3an"ier 3eic#t"ier 3ie'e 9aison 3ou4ain Peeterman >it Mal6"ier Mea Millet Beer Molasses Beer Mumme Musa Beer Iear:Beer Lo"ier r'anic Beer 3r'e ?n4ers Potato "eer Potsamer 9tan'en:Bier uinoa Beer Naler/Nalermass Nice >ine Nuss/Nussn 9aLi 9c#le#en"ier 9#an( 9or'#um Beer 9our Beer 9ice Beer 9tein"ier 5exas BocL 5rile BocL Ar"ocL Atoias A(t6et es Flanres >ei#nac#ts"ier >eiPi
%oeg o$ &irlemon
%A!2o3led$eme%s ()e ide 2or *oe*/on o2 re*i+es 2or +ro2ession brewers, in boo 2or!, o2 all t)e word-s beer styes )s been i*in" round in !y )ed 2or !ost two de*des. One o2 t)ese dys, < wys sid, < wi write t)is boo, be*use so!ebody s)oud nd nobody )s...nd t)en < !erriy i*ed t)e *n down t)e rod, "in, nd "in, nd "in.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
So < body su""ested t)t, i2 Weyer!nn s+onsored t)e boo, < woud *tuy be"in wri/n" it.
'010 New n"nd winter see*/n" t)e 101 "retest beer styes in )u!n )istory nd niin" down t)eir s+e*i*/ons, in"redients, nd +ro*esses. Eor +ssionte beer s*ribe, t)is ws bissF < t)ou")t o2 Eit?"erd-s ine 2ro! I got Rhythm, Gw)o *oud s 2or nyt)in" !oreHG < woud ie to "ie s+e*i /+ o2 t)e )t to ;r. )ris/n S*)onber"er o2 t)e Brt)3 4s #rou+I ur"en Bu)r!nn, Oier 4onse, nd Andres Ji*)tero2 t)e Weyer!nn M/n" o!+ny, nd t)e brew en"ineers o2 S4U6 Brew Syste!s 2or t)e t)orou")ness o2 t)eir te*)ni* reiewsI nd to Sie ()o!s o2 t)e Weyer!nn M/n" o!+ny 2or *)+eronin" t)e +ro:e*t t)rou") its +)ysi* +rodu*/on *y*e. < owe s+e*i t)n3you to !y wi2e 2or *)eer2uy suKerin" t)rou") wees o2 ne"e*t durin" !y soitry wri/n" !rt)on nd 2or +roo2redin" t)e en/re !nus*ri+t be2ore it went nyw)ere. As < write t)ese ines, t)e boo is ny bein" redied 2or t)e +rinter in #er!ny. So t)ere is not)in" eD 2or !e to do on t)is +ro:e*t, but to ex+ress !y +ro2ound "r/tude to !y s+onsors. < t)n t)e! 2or t)eir ent)usis! 2or t)e +ro:e*t, 2or t)eir drin" in undertin" it, nd 2or t)eir trust in !e to +u it oK. < ! )onoredF 4orst ;ornbus*) West Newbury Mss*)useCs, USA Mr*) '010
4ore3ord Muni*)3 #r2en" Bri,
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
#er!ny Mr*) '010 #obi?/on is !in" t)e word one, i!+*/n" eery ed o2 )u!n endeor. Brewin" is no ex*e+/on. Wit) beer, brewin" in"redients, nd brew syste!s s)i++ed round t)e "obe, wit) brew edu*/on oKered on "ob s*e, nd wit) our biity to GbuidG ny ty+e o2 brewin" wter nyw)ere in t)e word, beer styes t)t were on*e t)e +roin*e o2 dis/n*t beer *utures wit)in *er "eo"r+)i* boundries, )e now be*o!e uniers. (ody, brewer in t)e United Sttes,
Abou% %his Boo2 As t)e sub/te sttes, 5#e Almate ?lmanac o; >orl Beer Necies is +r*/* "uide to t)e word-s !:or beer styes 2ro! A to .
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Asso*i/on Beer Stye #uideines re*o"ni?e *ose to 150 styes nd sub3styesI t)e uro+en Beer Str re*o"ni?es bout %0. en t)e !ost deti3oriented *ssi*/on !y not ex*eed '00 styes. ()is boo Ce!+ts to *oer GG beer styes in t)e word, +st nd +resent. orl Beer Necies is deibertey *onstru*ted s ui* nd esy re2eren*e "uide 2or t)e +r*/* brewer. As su*), it !y not s/s2y ex+e*t/ons o2 brewers eeryw)ere t /!es. 4ere is w)t t)e boo is not=
&his "oo' pools the com"ined resources !nd technic!l e(perience o$ three m!)or comp!nies in the intern!tion!l "re* industr: &he B!rth-+!!s ,roup o$ Nurem"erg# *hich is the *orlds l!rgest hop processor !nd hop tr!der S/+1% Bre* Sstems o$ B!m"erg# $ounded in 2377 !nd no* the *orlds oldest !nd most innov!tive "re * eui+!ent !nu2*turerI nd t)e Weyer!nn M/n" o!+ny so o2 B!ber", 2ounded in 1879 nd tody t)e word-s r"est nd !ost dierse s+e*ity !t su++ier. A t)e re*i+es in t)is boo re desi"ned 2or use wit) t)e +rodu*ts o2 t)ese t)ree *o!+nies. 4oweer, t)ey *n be d+ted by +ro2essions 2or ny brew syste! nd ny rw !teri. A un//es re isted 2or bt*) si?es o2 + U.S. brre, + )e*toiter, 5
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
U.S. "ons nd 19 iters, 2or esy s*in" u+ or down to suit ny brew )ouse si?e. ()ey re so uni2or!y bsed on ner3+er2e*t no!in extr*t eQ*ien*y o2 80R, w)i*) is *)iebe in !ost !odern brew )ouses 2or !ost beer styes. (o ++y t)e re*i+es to brew )ouses wit) diKerent extr*t eQ*ien*ies, si!+y d:ust un//es +ro+or/ony. Eor esy **u/ons, un//es re +roided in bot) !etri* units de*i! syste! nd U.S.3n"is) units, w)ere ++i*be. A brew3te*)ni* 2or!us )e been see*ted 2or t)eir ese o2 ++i*/on by +r*/* brewers in diy brew )ouse o+er/ons. Si!+i*ity wit) resonbe +re*ision rt)er t)n unwiedy *o!+exity wit) u/!te, bortory3*on2or! ex*/tude )s been t)e *riterion by w)i*) t)ey were *)osen. So!e 2or!us )e t)eir roots in t)e !etri* syste!, ot)ers in t)e A!eri*n>n"is) syste! o2 !esure!ents. A 2or!us, )oweer, *n be used in eit)er syste! o2 !esure!ent by si!+y +u""in" in t)e res+e*/e *onersion 2*tors 2ro! t)e Unit onersion (be t)t *n be 2ound ri")t be2ore t)e re*i+e se*/on.
&he $ollo*ing p!ges cont!in ! list o$ 'e terms !nd $ormul!s the !re !pplied in the recipes in this "oo'# *ith denitions !nd e(pl!n!tions
DID 8OU NOW 000 ; ()e rst wriCen des*ri+/on o2 t)e +reserin" nd )et)2u eKe*ts o2 )o+s in beer is in boo en/ted Physica sacra S*red word by 4ide"rd on Bin"en 1098 31179, Benedi*/ne bbess, brew nun, +)ysi*in, ntur s*ien/st, nd disor to !+eror Erederi* < ... Brbross. 4ide"rd drn beer re"ury nd ied to be 81 yers od, n in*redibe "e 2or t)t /!e.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
.
Abou% Mal% Mt is !de ony 2ro! "rin, ny "rin. (xono!i*y, "rins beon" to t)e "rss 2!iy $Graminae%, nd *eres re t)eir edibe seeds. Mnind-s !ost i!+ortnt *ere "rins re brey, w)et, rye, *orn, sor")u!, !iet, nd ots. B!boo nd reed, in*identy, re "rsses, too. At est sin*e t)e /!e o2 t)e n*ient "y+/ns, !nind )s nown t)t "rins !e beCer beer i2 t)ey re !ted. Brey, o2 *ourse, is t)e brewer-s "rin o2 *)oi*e, !osty be*use it )s +enty o2 en?y!es 2or t)e *ru*i *onersions t)t need to te +*e in t)e !t )ouse nd in t)e brew )ouse be2ore beer *n e!er"e. Brey so )s re/ey 2ew i+ids. W)ie *orn oi is *o!!on nd w)et "er! oi is +o+ur, brey oi is rre.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
()e +ro*edures, in"redients, eui+!ent, nd un//es 2or t)ese ben*)!r !s)es re dened by rious stndrd3!in" or"ni?/ons. Most i!+ortnt !on" t)ese re t)e A!eri*n So*iety o2 Brewin" )e!ists ASB nd t)e uro+en Brewin" onen/on B. ()e units o2 !esure!ent e!+oyed by t)ese or"ni?/ons re not wys iden/*, but, be*use t)ey re stndrdi?ed, *n be *onerted !t)e!/*y. One +r/*ury +ro!inent nd intern/ony re*o"ni?ed stndrd !s) is t)e so3*ed Gon"ress Ms),G dened by t)e B. ()e 2oowin" re ex+n/ons o2 t)e ey !t ribes t)t re o2 i!+ortn*e to brewers. Color 9NM 3 SJM is t)e *rony! 2or Stndrd Jeser*) Met)od. SJM is usuy ++ied to beer *oor, w)ie "rin *oor tends to be ex+ressed in de"rees o2 6oibond L0 Under stndrd bortory *ondi/ons, 1 T6 o2 "rin *oor +rodu*es 1 SJM o2 beer *oor.
()e 2or!u used in t)is boo 2or deter!inin" n beer *oor uses SJM3ues.
W)ereby= T61, T6' ... T6n re t)e 6oibond ues o2 t)e !ts t)t !e u+ t)e "rin bi
or
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
*2+ 6B" ' $*2+ ) -30+% . -1( #R& *2+ 6B" '/-(20+ . -1( #R& *2+ 6B" ' ///10 #R& ' ///+ #R& $round ed%
Note= ()e diKeren*e between 11.' SJM nd 11.15 SJM is t)e resut o2 *u!u/e roundin". Moisture Content ()e !oisture *ontent M o2 brey t )rest /!e is usuy round 1' to 17 +er*ent. On*e turned into !t, de+endin" on t)e ty+e o2 !t, t)e M3ue dro+s to bout 1.5 to %.5 +er*ent. Mts wit) n M ex*eedin" $ +er*ent re +oory ined nd t)us diQ*ut to store wit)out risin" !i*robioo"i* s+oi"e. r!e !ts, w)i*) re stee+ed to +rodu*e "ssy su"rs, tend to )e )i")er M3ues t)n do 2uy dried +e !ts or rosted !ts. Extract %DBFG/%DBCG A !t-s extr*t +oten/ is ex+ressed eit)er s R;BE# extr*t yied, dry bsis, ne "rind or s R;B# extr*t yied, dry bsis, *orse "rind. Aso i!+ortnt 2or t)e brewer is t)e diKeren*e between R;BE# nd R;B#.
()e R;BE# is !esure o2 t)e !xi!u!, t)eore/*y +ossibe, soube *ontent o2 t)e !t, by wei")t, extr*ted under bortory *ondi/ons, re/e to ?ero3+er*ent !oisture *ontent o2 t)e !t be2ore !s)in". A uity bse !t s)oud )e R;BE#3ue o2 t est 78 +er*ent. ()e to+ R;BE# i!it is si")ty beow 85 +er*ent, een 2or t)e best !ts under bortory *ondi/ons. ()e R;B#, by *ontrst, so "enerted under stndrdi?ed bortory *ondi/ons, "ies t)e no"ous extr*t ue 2or "rind t)t !ore *osey rese!bes "rist +rodu*ed by re3i2e brew )ouse !i. Any diKeren*e between t)e !t)e!/* R;B#3ue 2or "ien "rin bed nd t)e *tu extr*t resut o2 bt*) is n indi*/on o2 t)e uity o2 t)e brew syste!, in*udin" t)e !i. E*tors t)t !y inuen*e t)e dei/on between *tu brew )ouse extr*t ues nd R;B#3ues stted by t)e !tster re usuy t)e +er2or!n*e o2 t)e !i, t)e *o!+eteness o2 !t )ydr/on durin" !s)in", t)e !s) re"i!en sin"e in2usion, !u/3 ste+ in2usion, de*o*/on, t)e !s) is*osity, t)e !s) +4, nd t)e +)ysi* *onstru*/on o2 t)e uter tun in ter!s o2 2se boCo! desi"n nd )ei")t3 to3widt) r/o Ke*/n" "rin bed de+t). Eor **u/on o2 *tu brew )ouse eQ*ien*ies, see t)e 2or!u +resented ter in t)is se*/on. ()e diKeren*e between t)e t)eore/* ues 2or R;BE# nd R;B# is !esure o2 t)e !t-s str*) nd +rotein de"rd/on. R;B# diKeren*es in t)e rn"e o2 1 to ' +er*ent"e +oints. Ms)es wit) "rin beds )in" R;BE#> R;B# diKeren*e t)t is "reter t)n '.5 +er*ent"e +oints indi*te si")t under3 !odi*/on o2 "rin str*). Su*) !ts !y not +er2or! we in sin"e3ste+ in2usion re"i!en.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Protein Proteins re *o!+osed o2 nitro"en3bsed *o!+ounds su*) s !ino *ids.
Mt wit) +rotein ues ex*eedin" 1'R 1.9R (N !y *use uterin" +robe!s in t)e brew )ouse nd )?e +robe!s in t)e nis)ed beer. 4i")er3+rotein !t is desirbe, )oweer, i2 +rotein3+oor d:un*ts su*) s ri*e or *orn re used in t)e !s). A "rin bi wit) *o!bined +rotein ee beow 10R, on t)e ot)er )nd, !y be insuQ*ient to +roide t)e beer wit) "ood body nd r! nd stbe )ed. Be*use +roteins re essen/ yest nutrients, ow +rotein>nitro"en ues !y so ed to n in*o!+ete 2er!ent/on. !ol"ac# $nex ()is index indi*tes t)e r/o between soube +rotein nd tot +rotein soube nd insoube *o!bined, w)ereby t)e soube +rotein is ex+ressed s +or/on o2 t)e tot +rotein !esured s dry wei")t. Mt)e!/*y, t)e @ob*)
()ere re no )rd t)res)ods 2or t)e ++ro+rite @ob*)
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
&arton' $nex +, - C ()e 4rton" ! R 1
()e beCer t)e de"rd/on o2 bet3"u*ns in t)e !t ) ouse, t)e ower t)e subseuent is*osity o2 t)e wort in t)e brew )ouse. Wort is*osity, t)ere2ore, is !t s+e*, indire*ty.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
FGDID8OU NOW 000 ; X
Abou% Mashi$ (rdi/ony, s ide ty+es, !ost brewers )e been usin" ony two !s) re"i!ens, wit) 2ew ri/ons on e*) t)e!e= in2usion nd de*o*/on. W)ie in2usion sin"e3 ste+ or !u/3 ste+ )s been st+e o2 Bri/s)3stye e3!in", de*o*/on sin"e, doube, or tri+e )s been st+e o2 on/nent3uro+en "er3!in". Nowdys, )oweer, wit) t)e ibiity o2 !odern, we3!odied !ts, de*o*/on !s)in" is bein" bndoned !ore nd !ore, een in t)e bs/ons o2 trdi/on "er3!in". ()is is be*use de*o*/on !s)in" is !ore /!e3, bor3, ener"y3, nowed"e3, nd eui+!ent3intensie t)n in2usion !s)in". Je"rdess o2 t)e !et)od by w)i*) beer is +resented in t)is boo, )oweer, it *n be !de by eit)er !et)od, t)ou") t)e resuts !y not be iden/* in instn*es. One o2 t)e ey diKeren*es between t)e ty+i* Bri/s) nd t)e ty+i* on/nent3 uro+en !s) !et)od is t)e brew )ouse *on"ur/on. W)ie t)e trdi/on Bri/s) brewin" !et)od reies brody on two3esse syste! *o!+osed o2 !s)3 uter tun nd brew eCe so nown s *o++er, t)e on/nent3uro+en brewin" !et)od reies brody on two3 esse syste! *o!+osed o2 !s)3eCe +us uter tun, or on t)ree3esse syste! *o!+osed o2 !s) tun, uter tun, nd 3eCe. So!e brew )ouse *on"ur/ons een 2eture 2ourt) esse, se+rte *ooer, 2or boiin" de*o*/ons or 2or *ooin" *eres in re*i+es reuirin" r"e !ounts o2 *ere d:un*ts. ()e !ore sin"e32un*/on esses re insted in brew )ouse, obiousy, t)e !ore t)e !ore brew )ouse +ro*esses *n o**ur in +re nd t)e !ore brews *n be +ut t)rou") t)e syste! in dy.
The ULTIMATE ALMANAC o- WORLD BEER RECIPES
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
4ere is su!!ry o2 t)e re/ons)i+s between !s) te!+ertures te!+ertures nd en?y!e */i/es= - G 55 3 = - 3 . , 3 .= Mash EHyme A!"vi%y 1-B - .G . i2H 1F 5emerature 95 TE &5 T
100 V5 TE 10% TE 10% TE 11& TE 11& TE3 1&1 TE 1'' TE 1&1 TE 1&1TE 3 1%5 TE 1%0 TE
En6(me
Bet3"u*nse *ytoy/* P)ytse
&8 V' T %0 TProtese +roteoy/*
Funcon #u! *onersion
?c4it( Strt
Ms) *idi*/on
Strt
Protein *onersion
Strt
%0 T Bet3!y Bet3!yse se dist dist/* /* Str*) Str*) to si!+e si!+e su"r *onersion %5 T Bet3"u*nse #u! *onersion *ytoy/* P)ytse Ms) *idi*/on %5 T3 55T 50 TProtese +roteoy/* Protein *onersion 55 T
Bet3"u*nse *ytoy/* P)ytse
5$ T3 $&T $0 TProtese +roteoy/*
Strt Pe Pe Pe
#u! *onersion
;entured
Ms) *idi*/on
;entured
Protein *onersion
Ween
1%0 TE
$0 T
Str*) to *o!+ex, un2er!entbe su"r *onersion
Strt
1%9 TE
Pe
17$ TE
$5 T Bet3!y Bet3!yse se dist dist/* /* Str*) Str*) to si!+e si!+e su"r *onersion 70 T Bet3!yse dist/* Str*) to si!+e su"r Bet3!yse *onersion 7' T A+)3!yse Str*) to *o!+ex, dist/* un2er!entbe su"r *onersion 80 TProtese +roteoy/* Protein *onersion
17$ TE
80 T
158 TE 1$' TE
A+)3!yse dist/*
A+)3!yse dist/*
Str*) to *o!+ex, un2er!entbe su"r *onersion
;entured Pe
;entured ;entured
Bsed on t)e boe ist, it is obious w)y rests t ++roxi!tey 100 TE &8 TI 1'' TE 50 TI 1%9 TE $5 TI nd 1$' TE 7' T )e be*o!e *ssi* ben*)!rs 2or *o!+ex 19
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
!u/3ste+ !s) re"i!en, w)ie rests t 1'' TE 50 T nd 15' TE $7 T )e be*o!e t)e stndrd 2or two3ste+ !s)in". Eor sin"e3ste+ !s), rest t 15' TE $7 T ++ers to be t)e best *o!+ro!ise. One ee"nt tern/e 2or t)e *u/ous brewer w)o wis)es to ensure t)t en?y!es +er2or! t)eir wor t !xi!u! eQ*ien*y, eQ*ien*y, is to te t)e !s) 2ro! t)i* dou")3in t bout 95 TE &5 T or een ower, ower, t)rou") sow, sow, *on/nuous rise in te!+erture in bout 90 !inutes, to t)e !s)3out t bout 170 TE 77 T. ()is !et)od so ensures !xi!u! )ydr/on )ydr/on o2 t)e !t 2or i!+roed extr*t yied. ()ere is so n inerse re/ons)i+ between !s) te!+ertures 2or +e en?y!e */ity nd !s) is*osity. is*osity. S+e*i*y, en?y!es t)t be*o!e */e t ower te!+erturessu*) s bet3 "u*nse nd +rotese+er2or! !ore eQ*ienty in !ore is*ous t)i*er !s)es, w)ie en?y!es t)t be*o!e */e t )i")er te!+erturessu*) s bet nd +) !yse +er2or! !ore eQ*ienty in ess is*ous t)inner !s)es. Under t)e *orre*t is*osity nd te!+erture *ondi/ons, en?y!es usuy +er2or! t)e bu o2 t)eir wor wit)in t)e rst 15 to '0 !inutes o2 restI nd on"er rest /!es tend to +rodu*e ony di!inis)in" returns. O2 *ourse, *onersion *onersion so o**urs durin" t)e /!e it tes to r!+ u+ !s) 2ro! one rest te!+erture to t)e next. ()e brew )ouse instru*/ons in t)e re*i+es in t)is boo re ri/ons o2 t)ree stndrd brewin" !et)ods= sin"e3ste+ in2usion, !u/3ste+ in2usion, nd de*o*/on. A instru*/ons re ery brie2 nd *oney bsi* "uideines. ery brewer s)oud 2ee 2ree, )oweer, )oweer, to de+rt 2ro! t)ese instru*/ons nd *)rt )is or )er own *ourse. ()ere is no roo! 2or do"!/s! in t)e brew )ouseF 9in'le:9te $n;usion Mas#in' Mny trdi/on Bri/s)>
()i*, sin"e3ste+ in2usion !s)es !y be si!+e, but un2ortuntey t)ey re so t)e est extr*t3eQ*ient extr*t3eQ*ient ones, be*use !u*) o2 t)e str*) 2is to "et *onerted nd !u*) o2 t)e 2er!entbe su"r 2is to "et ws)ed out o2 t)e "rin bed. < n sin"e3in2usion !s) tuns, t)ere2ore, t)e oer uity o2 t)e !ts, es+e*iy wit) res+e*t to !odi*/on nd )o!o"eneity, tes on )ei")tened i!+ortn*e 2or brew )ouse yieds nd beer or. &ul7#tep Infusion &ashing '0
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Jisin" t)e !s) te!+erture 2ro! ow to )i") be*o!es esier t)e !ore ers/e nd so+)is/*ted t)e brew syste! syste! is.
;e*o*/ons need to be ten t)rou") t)eir diKerent te!+erture te!+erture rests, be2ore t)e te!+erture is rised to t)e boi. A de*o*/on boi usuy sts bout 15 to '0 !inutes. ()en t)e )ot de*o*/on is returned to t)e !in !s) or t)e !in !s) to t)e )ot de*o*/on to rise t)e !in3!s) te!+erture.
()e !ount o2 diKeren*e in extr*t eQ*ien*y between n *tu brew )ouse nd n o+/! brew )ouse indi*tes t)e !ount o2 "rin t)t is bein" GwstedG in t)t brew )ouse.
''
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Such s!vings should "e considered *hen c!lcul!ting the !morti6!tion period o$ ! "re* house renov!tion or ! ne* "re* house purch!se# in other *ords# ! che!p "re* house m!de $rom modied d!ir or $oodprocessing euipment c!n "e more e(pensive in the long run th!n ! *ell engineered !nd u!lit-$!"ric!ted!nd !dmittedl more e(pensiveS/+1% sstem
'&
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
.A si!+e ++roxi!/on o2 brew )ouse-s +er*ent"e eQ*ien*y ue R *n be obtined by ++yin" t)e 2oowin" si!+e 2or!u= %E S P *G * +ol/M
W)ereby= TP is t)e str/n" "rity be2ore 2er!ent/on in GPto e."., O# is t)e ori"in "rity be2ore 2er!ent/on in n"is) !e o is t)e net eCe ou!e in iters e."., 100 iters M is t)e tot !ss in io"r!s o2 t)e !t used in t)e "ri x!+e 2or '.53)e*toiter bt*) t n O# o2 1.051$ 1'.9 "rin= <6 ' $/*5 ) /-+/( ) *+-%41051 <6 ' $335/1/%41051 <6 ' 0-01*2-3 The e=tract e>ciency for this ?atch is 0/< rounded Grist >ei'#t ()e !ount o2 "rist reuired 2or !s) de+ends on 2our ribes= ()e desired O#, t)e ex+e*ted E#, t)e ex+e*ted net "reen beer ou!e t)e !ount o2 wort t)t re*)es t)e 2er!enter, s we s t)e no!in extr*t eQ*ien*y +er*ent"e ue o2 t)e s+e*i* !s)3uter syste!. (o deter!ine t)e tot !ount o2 !t reuired t t)e !s)3in, t)is boo uses t)e 2oowin" si!+e 2or!u 2ro! t)e !etri* word= G> S GP * FGP * +net/%E
W)ereby= #W "rist wei")t is t)e tot !ount o2 "rin in io"r! " O#TP is t)e tr"et str/n" "rity in de"rees Pto E#TP is t)e tr"et n or ter!in "rity in de"rees Pto net is t)e net "reen beer ou!e in iters t)t re*)es t)e 2er!enter R is t)e no!in syste! extr*t eQ*ien*y ex+ressed s +er*ent"e x!+e 2or 1003iter beer wit) 1'TP str/n" "rity, &TP ter!in "rity, nd !de in brew )ouse wit) 80R no!in extr*t eQ*ien*y= GW ' /*)3)/--42- @g GW ' 3,(--42- @g GW ' 1+ @g Gra4ies
(o *onert O#3ues to TP nd i*e ers, we use t)e si!+ied 2or!us= P S G :1*)0 G S 1 R P/)0
x!+es= P ' $/-12 7/%)*+P ' --12)*+- P 7 /*
or
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
G ' / . /*4*+G ' / .--12 G ' /-12
()ere is so bortory3+re*ise 2or!u.
+43ues re !esured on s*e wit) 7 s t)e neutr ue. ;is/ed wter is *onsidered neutr sou/on.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
e(ermannJ ?ciulate malt to ro t#e &: +alue "( 0.1. Al!ohol Eor t)e **u/on o2 t)e !ount o2 *o)o by ou!e AB, t)is boo uses t)e si!+e 2or!u= G : FG/0.007 S ?B+ %
x!+e= $/-12 7 /-/*%4---0+3 ' AB: $<% --3(4---0+3 ' AB: $<% 102-20(1 ' AB: $<% A:B ' 12< $rounded%
Eor t)e *onersion o2 AB into *o)o by wei")t ABW nd i*e ers, t)is boo uses t)e 2oowin" si!+e 2or!us= 1% ?B+ S 0.78% ?B> 1% ?B> S 1.)<7% ?B+ x!+es= 12< AB: ' 12)-025< ABW 12< AB: ' 3020*< ABW ABW ' 32< $rounded%
or +< ABW ' +)/*(0< AB: +< ABW ' (33+< AB: AB: ' (3< AB: $rounded%
Note= ()ere re so !ore *o!+ex bortory 2or!us 2or deter!inin" AB nd ABW, but t)ese re we beyond t)e s*o+e o2 t)is boo. Bre3i$ 3i%h Su$ar Mny beer styes, su*) s Be"in Abbey Aes or Bri/s) Brey Wines re*o!!end or reuire t)e ddi/on o2 su"r to t)e wort. Ot)ers, su*) s Br""ot, reuire t)e ddi/on o2 )oney. Su"rs re eit)er 2er!entbe or not, de+endin" on t)eir !oe*ur *o!+exity. Brewers yest #accharomyces cereCisiae% *n 2er!ent !ost !onos**)rides nd dis**)rides sin"e nd two !oe*ue su"rs.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
inert su"r syru+, in*identy, is !ixture o2 "u*ose nd 2ru*tose. io"r!>iter. Eor un//es t)t re !ore !enin"2u to +ro2ession brewers, t)is !ens= + lb #ure su!rose or euivale% dissolved i + bbl 3or% i!reases O by +06.91+ #oi%s a##ro/0 *0**+<0 + 2$ #ure su!rose or euivale% dissolved i + hi 3or% i!reases O by .097. #oi%s a##ro/0 *0**.0
x!+e= The addion of 1+ l?s of fully fermenta?le sugar to / ??l of ort raises the ort G ?y $1(3/ points ) 1+ l?s%43/ gal 1(3/ points ) 1+ l?s%43/ gal ' (0**1 points 1(3/ points ) 1+ l?s%43/ gal ' ++rox. 7 "rity +oints rounded
Eor Be"in Abbey ;ubbe, 2or instn*e, wit) n O# :ust 2ro! :ust "rin o2 1.0$0 15 TP, t)e *o!bined wort "rity 2ro! bot) "rin nd 2ro! %.5 bb su"r, t)ere2ore, is 1.0$0 Z 0.007 1.0$7 1$.75 TP. onsiderin" t)tt n "rity o2 1.010t)is beer-s AB, wit)out t)e su"r, is $.7 +er*ent rounded, it woud be 7.$ +er*ent wit) t)e su"r**uted 2ro! n O# o2 1.0$7 nd t)e s!e E# o2 1.010. Note t)t t)e wort O# *)n"es wit) t)e ddi/on o2 su"r, but t)e wort E# does not, be*use t)e su"r is 2uy 2er!entbe into *o)o nd t)us does not ee ny residu, non3*o)o substn*es t)t woud *ontribute to "rity in t)e nis)ed beer. Bre3i$ 3i%h 'oey A ty+i* su"r nysis o2 )oney is s 2oows= 'oeiF Aalysis by 3ei$h% i #er!e% Com#oe%s 4ru!%ose lu!ose Su!rose Mal%ose 'i$her Sa!!harides Wa%er O%her Par"!ula%e TOTAL
%
R
.90) .+0. +0. 10+
All 4erme%able Su$ars Combied
110
+0<
)+0+
+10) .06
Wa%er ad All No@ 4erme%ables Combied
+**
TOTAL
+**
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
()e wter *ontent o2 indiidu bt*)es o2 )oney ries !r"iny, de+endin" on t)e e+or/on rte o2 t)e )oney in t)e )ie be2ore )res/n". As rue o2 t)u!b, )oweer, we *n use t)e 2oowin" "eneri?/on= 4oney is bout '0 +er*ent wter nd 80R su"r, nd irtuy o2 t)e su"rs re 2er!entbe. ()ere2ore, 2or )oney, we *n use t)e s!e 2or!u s 2or +ure su"r boe. 4oweer, t)e resuts need to be !u/+ied by 80 +er*ent or by 0.8, or by 2our3D). ()ere2ore= + lb hoey dissolved i + bbl 3or% i!reases O by 10+<+ #oi%s a##ro/0 *0**+)0 + 2$ hoey dissolved i + h 3or% i!reases O by .0* #oi%s a##ro/0 *0**.+0 DID 8OU NOW 000 ; Mnind )s been brewin" beer 2or t est 8,000 yers, but orin" beer wit) )o+s, Dumulus lupulus 2ro! t)e 6/n 2or Gwo2 +nt,G is 2iry re*ent deeo+!ent. ()e rst wriCen eiden*e o2 )o+ *u//on *o!es 2ro! t)e !edie Benedi*/ne brew !ons o2 Wei)enste+)n outside Muni*), in Bri. ()ese 2rirs !de ex+i*it !en/on o2 t)eir )o + "rdens s ery s 7&$, ony do?en yers Der t)e 2oundin" o2 t)eir !onstery by t)e Ern*onin !issionry orbinin. By 10%0, Wei)enste+)n re*eied 2ro! Bis)o+ n"ibert o2 Ereisin" t)e oQ*i brew +riie"e nd t)e ri")t to se beer 2or +rot. By t)t /!e, t)e +*e )d "rown into substn/ bbey nd brewery. Sin*e 180&, Wei)enste+)n )s been owned by t)e Stte o2 Bri. At t)t /!e, Bri ws o**u+ied by N+oeon nd, s +rt o2 )is new ii ode, )e de!nded t)e se*uri?/on o2 *)ur*) +ro+er/es. Wei)enste+)n is now )o!e to one o2 #er!ny-s to+ t)ree brew uniersi/es, t)e (e*)ni* Uniersity o2 Muni*), nd it is s/ *o!!er*i brewery. ()is !es Wei)enste+)n t)e odest *on/nuousy o+er/n" brewery in t)e word.
()e rst iterry re2eren*e bout )o+s *o!es 2ro! 4ide"rd on Bin"en 10981179, brew nun, botnist, +)ysi*in, nd disor to !+eror Erederi* < ... Brbross.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
#ale ales0 The i%rodu!"o o- ho#s i Bri%ai( ho3ever( 3as a##are%ly o% 3i%hou% !o%roversy0 As 3e 2o3 -rom a +66*s@maus!ri#%( %he e3=ho##ed= ale be!ame 2o3 as ?beer? %o dis"$uish i% -rom %he %radi"oal u@ho##ed ?ales0? I -a!%( 3hile ho#s 3ere bei$ le$isla%ed into beer o %he Euro#ea !o"e%( i% seems %ha%( a% leas% ii"ally( ho#s 3ere bei$ le$isla%ed out o; beer i Bri%ai0 I %he +<.*s( i$ 'ery III= obviously %a2i$ "me ou% -rom his s%reuous #hiladeri$=-orbade %he use o- ho#s ou%ri$h% a% his !our%0 'e !osidered ho#s a a#hrodisia! %ha% 3ould drive %he #o#ula!e %o si-ul behavior0 Su!h is %he #ious du#li!i%y o- a ruler 3ho( aer all( maa$ed %o $o %hrou$h !ou%less mis%resses=o% %o s#ea2 o- si/ 3ives( %3o o3hom los% %heir heads i %he To3er Abou% 'o#s
()e best )o+s Dumulus lupulus% in t)e word "row ony in two nrrow bnds round t)e "obe, rou")y between /tudes &5 to 50, nort) nd sout), be*use t)is is w)ere t)e +ro+er !ount o2 suni")t +er dy re*)es t)e ert) durin" t)e )o+3 s+e*i* "rowin" seson, w)i*), in t)e nort)ern )e!is+)ere, strts in te Mr*) to ery A+ri nd ends wit) t)e )rest in te Au"ust to te Se+te!ber. ()e )o+ ine is !e!ber o2 t)e )e!+ 2!iy. ()ou") it ies bri")t nd sunny *i!te, it so ies +enty o2 wter 2ro! rin or irri"/on, s we s soi ty+es t)t drin we. ()is *o!bin/on o2 reuire!ents ei!intes !u*) o2 t)e nd wit)in t)e o+/!u! /tude rn"e s unsuitbe 2or )o+ *u//on. (wo *ore )o+3"rowin" re"ions stnd out in i!+ortn*e, t)e #er!n 4ertu re"ion, si")ty nort)est o2 Muni*), nd t)e P*i* Nort)west in t)e United Sttes, e*) o2 w)i*) +rodu*e bout one3t)ird o2 t)e word-s )o+ su++y. )in +rodu*es bout one3tent), nd bout do?en ot)er *ountries *o!bined +rodu*e t)e rest. ()ere re )undreds o2 *o!+ounds in )o+s t)t *ontribute ro!, or, nd +reser/e +ro+er/es to beer.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
!ounts o2 +)3 nd bet3*ids. Jt)er, t)ey )e )i") !ounts o2 )o+ ois, es+e*iy o2 )u!uene. 4o+ owers re so ri*) in tnnins, w)i*) id in t)e re!o o2 ex*ess +rotein 2ro! t)e wort. (nnins so sere s ntur +reser/es by in)ibi/n" t)e deeo+!ent o2 +t)o"ens in t)e beer. Einy, )o+s en)n*e t)e r!ness nd *re!iness o2 beer-s )ed. Nu!eri*y, t)e unit o2 !esure!ent 2or biCerness is t)e s!e in t)e A!eri*n>Bri/s) nd t)e B3syste! nd is ex+ressed s biCer unit BU or intern/on biCerin" unit
()ey re +*"ed in !inted, +s/* or u!inu! 2oi +ou*)es. Be2ore sein", t)e ir in t)e +ou*)es is e*uted to +reent oxid/on o2 t)e )o+ resins nd ois, w)i*) woud "ie t)e )o+s n undesirbe G*)eesiness.G Atern/ey, t)ey !y be +*ed in soD +* *ontiners t)t re b*3us)ed wit) *rbon dioxide or nitro"en "s. 4o+ +eets re s)i++ed in un//es o2 5 " 11 bs., '0 " %% bs., or 150 " &&0 bs.. Uno+ened +*s o2 +eets *n be e+t in *od stor"e 2or bout yer wit)out osin" t)eir biCerness nd ro! +ro+er/esI o+ened +*s s)oud be used in t)eir en/rety i!!editey or re3seed nd stored in 2ree?er.
(3%5 )o+ +eets re !de t)e s!e wy s (390 +eets, ex*e+t t)t t)e )!!er3 !iin" o**urs t ery ow te!+erture o23&1TE 3 &5T , w)i*) +reents t)e s/*iness 2ro! t)e u+uin to
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Ke*t 2urt)er +ro*essin". ()e +owder is t)en sieed to +rodu*e resin3ri*) 2r*/on w)i*) *ontins ony bout )2 t)e ori"in e"etbe !Cer, be2ore t)e (3%5 +owder is sent to t)e +eet die nd t)e +*"in" !*)ine. &o 9u"stuons ;iKerent )o+ rie/es, o2 *ourse, +roide diKerent *)r*teris/*s to beer, in biCerness, or, nd ro!. POPULAR 'OP ARIETIES al#habe"!al Aroma 'o#s
Auror, s*de, itr, st @ent #odin"s, Eirst #od, Eu""es, #odin"s, 4ertuer MiCe2ru), 4ertuer (rdi/on, 4ersbru*er, 6ubin, Mt. 4ood, O+, Pere, S?, S+)ir, See*t, Sde, S!r"d !erd, S+ter, Strisses+ter, Styrin #odin"s, (eCnn"er, Wi!eCe
BiQeri$ 'o#s
uster, #xy, Mryn, Nort)ern Brewer, Pre!int, Pride o2 Jin"wood, (r"et
'i$h Al#ha Ad!ir, )en, )inoo, #en, 4erues, M"nu!, Mienniu!, Nu""et, Su+er 4i") A+), Su+er Pride, (urus, (ii*u!, Wrrior
As "ener rue, t)e erier )o+ is dded to t)e eCe, t)e esier it is to subs/tute, w)i*) is w)y !ny r"e breweries )e swit*)ed to )o+ extr*ts 2or biCerin". 4oweer, s)oud )o+ s+e*ied in t)e re*i+es in t)is boo be not ibe or not +r*/* to obtin 2or ny reson, t)e 2oowin" *)rt *ontins 2ew +ossibe subs/tu/on su""es/ons bsed on t)e diKerent rie/es- +roes= 'OP SUBSTITUTION TABLE al#habe"!al Bre3ers old@Li2e 'o#s 4u$$les@Li2e 'o#s oldi$s@Li2e 'o#s 'aller%au@I00i2e MiQel-ruh 'o#s SaaH@Li2e 'o#s O%her( Di!ul% %o Ma%!h arie"es
Brewers #od, )en, #en, M"nu!, Merur, Mienniu!, Nu""et, Pere, (ii*u! s*de, entenni, Eu""es, Pisde, Sout)ern Brewer, Styrin #odin"s, Wi!eCe Br!in" ross, )inoo, st @ent #odin"s, Eirst #od, 4ori?on, Nort)ern Brewer, (r"et ryst, 4ertuer, 6iberty, Mount 4ood, O+, S+)ir, S!r"d, (rdi/on, Utr, n"urd B*, 6ubin, S?, Sn/!, See*t, S+ter, Sterin", (eCnn"er, )yi A!rio, A)tnu!, itr, uster, #xy, #*ier, 4erues, 4ersbru*er, Neson Suin, Si!*oe, Su!!it, (urus, Wrrior
Bein" ntur +rodu*t, )o+ *)r*teris/*s, o2 *ourse, ry 2ro! one )rest yer to t)e next. ()e 2oowin" ist s)ows t)e er"e ues t)t brewers *n ex+e*t 2ro! diKerent rie/es= arie%y
Al#ha A!idsBe%a A!ids Cohumuloe Oil V mlFlOO$V V \R]
Admiral
1& 31$
Ah%aum
5.73$.&
5.03$.5
&03&5
0.831.'
itrus, Eor
Amarillo
8311
$.037.0
'1 3 '%
1.531.9
Eor, itrus
%.83$.1
&73%5
1.031.7
Aroma
(y+i* n"is) Aro!
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
A#ollo
15 319
Aurora
7.039.0
&.035.0
1%317
&.03%.0
Bravo
Bre3er-s old U 5.5 3 $.5
5.538.0
'%3'8
1.5 3 '.5
Aro!/*, Pesnt
'& 3 '8
0.9 3 1.%
'93&%
1.$3'.%
Eruity, Eor
'.5 3 &.5
%03%8
1.8 3 '.'
B**urrnt, Eruity, S+i*y
Cas!ade
%.5 3 7.0
%.837.0
&&3%0
0.7 3 1.%
Eor, itrus, #r+e2ruit
Ce%eial
9.5311.5
&.53%.5
'93&0
1.5 3 '.&
Mediu!
Challe$er
Mid (o Moderte, S+i*y
$.538.5
%.03%.5
'03'5
1.031.7
Chela
1' 3 1%.5
8.5 3 9.8
&&3&5
1.5 3 1.9
Chioo2
1'31%
&.03%.0
'93&5
1.73'.7
Ci%ra
11 3 1&
&.53%.5
''3'%
'.' 3 '.8
Stron" itrus, Eruity
Clus%er
5.538.5
%.5 3 5.5
&73%&
0.%30.8
Eor, S+i*y
Columbus
1%.5 3 1$.5
%.0 3 5.0
'83&'
'.03&.0
Pun"ent
Crys%al
&.535.5
%.53$.5
'03'$
1.031.5
4irs% old
5.$39.&
'.&3%.1
&'3&%
0.7 3 1.5
S+i*y, Si!ir (o #odin"s
4u$$les
&.035.$
'.0 3 &.0
'53&0
0.7 3 1.%
U@=Mid>PesntIUS=Woody>Eruity
ala/y
1&.5315
5.83$.0
^&5
'.73'.7
alea
11.53 1&.5
7.'38.7
&$3%0
0.9 3 1.&
itrus
la!ier
^5.5
^ 8.'
1131&
0.731.$
oldi$s
%.03$.0
'.03&.0
'&3'8
0.7 3 1.0
'aller%au Mer2ur
1031%
&.5 3 7.0
173''
1.%31.9
S+i*y, Eor
'all0 MiQel-ruh
&.035.5
&.035.0
183'8
0.731.&
Mid, Pesnt
'aller%au Taurus
1'317
%.03$.0
'03'5
0.931.%
Nobe, Aro!/*
&.03$.0
'%3&0
0.5 3 1.0
Eine Nobe
'aller%au Tradi"o %.0 3 7.0
Pesnt itrus Notes S+i*y, Piney, Stron" #r+e2ruit
Mid, S+i*y, Eor
Pesnt 4o++iness Mid, ;ei*te, ssi* n"is)
'er2ules
1' 3 17
%.035.5
&'3&8
1.$3'.%
(y+i* S+i*y
'ersbru!2er
1.5 3 %.0
'.53$.0
173'5
0.5 31.0
Mid (o Mediu!, Pesnt
1131&
$.5 3 8.5
1$319
1.53'.0
Eor, S+i*y
%.03$.5
1.93'.8
'83&'
0.%30.8
#ente, Er"rnt, Pesnt
'oriHo e% oldi$s
&.035.0
&.03%.0
'%3&0
0.$31.'
Mid, Si")ty S+i*y
Lubli
&.03%.5
&.03%.0
'5 3 '8
0.5 3 1.1
ery Eine
Ma$um
11 3 1$
5.037.0
'13'9
1.$3'.$
1%.5 3 1$.5
%.5 3 5.5
'83&'
'.03&.0
Pun"ent
$31'
10.'31&
'$3&&
1.83'.'
Stron" 4o++y
Milleium
1%.5 3 1$.5
%.& 3 5.&
'8 3 &'
1.83'.'
Mid, 4erb, Si!ir (o Nu""et
Mou% 'ood
%.0 3 7.0
5.038.0
'1 3 '&
1.' 3 1.7
Mid, So!ew)t Pun"ent
Nelso Sauvi
1' 3 1&
$.0 3 8.0
'' 3 '$
1.031.'
Uniue Eruity, W)ite Wine
Ne3#or%
1&.5317
7.'39.1
&$3&8
1.$3&.%
Mid
N> 'aller%au
$.538.5
8.039.0
'8 3 &0
0.931.1
Si")t Eor, So!e itrus
Nor%hdo3
7.5 3 9.5
5.035.5
'%3&0
1.53'.5
Mid, Pesnt, ;ei*te
$310
&.035.0
'73&'
1.03 1.$
Mediu! (o Stron"
Liber%y
Mar!o Polo Mary2a
: Nor%her Bre3er
4o++y, Eruity, Eowery
arie%y
Al#ha A!idsBe%a A!ids Cohumulorie Oil mlFlOO$V V V \R]
Nu$$e%
931%
&.035.8
'' 3 &0
0.9 3 '.'
5.038.0
&.535.5
1& 317
0.831.&
Eine, S+i*y
1&315
7.039.0
&73%0
1.131.&
Pesnt B*berry
5.03$.0
5.53$.5
'% 3 '$
0.931.1
itrus, Eor
O#al Pa!iX! em Pa!iX!a
Aroma
Pesnt 4erb
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Palisade
5.539.5
Perle
$.038.0
'%3'9
1.%31.$
#ood
%.039.0
'.53%.5
'93&5
0.531.5
Modertey
Pil$rim
931&
%.&35.0
&$3&8
1.'3'.%
;is/n*/e, Stron"
Premia%
7311
&.53$.0
18 3 '&
0.931.&
7311
%.03$.0
&'3&9
0.93'.0
Pro$ress
5.0 3 7.0
'.03'.5
'53&0
0.$31.'
Pride O- Ri$3ood
Mid, Pesnt Stron", But Not Un+esnt Modertey Stron", #ood Aro!
SaaH
&.03$.0
%.538.0
'&3'$
0.% 3 1.0
Sa"am
5.537.0
7.038.5
'03''
1.& 3 1.7
4erb, Nobe 4o+ Aro!
Sa#hir
'.03%.5
%.037.0
1' 3 17
0.831.%
S+i*y, Eruity, Eor
Sim!oe
1'31%
%.035.0
15 3 '0
'.03'.5
Slade2
5.039.0
8.0311.0
'' 3 '8
0.831.0
Smara$d Emerald
%.03$.0
&.535.5
1& 318
0.%30.8
ery Eine Aro!
Sou%her 'aller%au 5.03$.0
&.835.%
'' 3 '$
0.$30.7
ery Mid And Pesnt
&.0 3 5.0
'& 3 '8
0.5 3 1.1
4erb, S+i*y, Jesinous
Uniue Pine36ie Aro! S+i*y
Sou%her SaaH
%.037.0
Soverei$
%.5 3 $.5
'.13&.1
'$3&0
0.$31.0
Eruity,
S#al%er
'.535.5
&.035.0
''3'9
0.530.9
Mid, Pesnt, Si")ty S+i*y
S#al% Sele!%
&.03$.5
'.535.0
'13'7
0.$30.9
ery Eine, S+i*y, Eor
S%erli$
$.039.0
%.03$.0
''3'8
1.& 3 1.9
4erb, S+i*y, Eor, itrus
S%rissels#al%
&.035.0
&.035.5
''3'5
0.$ 3 0.9
Mediu!
S%yria oldi$s
%.53$.0
'.03&.5
'53&0
0.5 3 1.0
;ei*te, Si")ty S+i*y
Summer SaaH
%.037.0
%.03$.0
'' 3 '5
1.031.&
Bn*ed, Sweet, Eruity
1&.5 3 15.5
%.03$.0
'$3&0
1.5 3 '.5
Stron" itrus, #r+e2ruit
1.5 3 '.5
Si!ir (o #en, itrus
Summi% Su#er alea
1& 3 1$
8.0 3 10.0
&53%0
Su#er Pride
1&315
$.038.0
'7 3 '9 ` 1.0 3 1.%
9.5 3 1'.5
%.&35.7
&5 3%0 1.' 3 1.%
Tar$e%
Pesnt
TeQa$er
'.535.5
&.035.0
'' 3 '8 I 0.5 3 0.9
Mid, Pesnt, Si")ty S+i*y
Tilli!um
1'31%.5
9.&310.5
&13&8 1 1.5 3 1.9
#ood Aro! Eor BiCer 4o+
Tomaha32
1%.5317
%.535.5
'8 3 &5 F '.5 3 &.5
15 3 18
$.0 3 7.0
%7350
To#aH
0.831.7
Pun"ent Stron", Eruity, Pesnt
$.038.0
&.03%.'
^ &5
0.%30.8
Eor, S+i*y
Ul%ra
'.03&.5
&.03%.5
'& 3 &8
0.5 3 1.0
Mid, Pesnt, S?36ie
a$uard
5.5 3 $.0
$.037.0
1%31$
0.931.'
Si!ir (o 4ertu MiCe2ru)
Warrior
1%.5 3 1$.5
%.&35.&
'' 3 '$
1.& 3 1.7
Tsi$dao 4lo3er
WillameQe >eus
%.0 3 $.0
&.0 3 %.5
&03&5
1.031.5
1' 3 1$.5
%.0 3 $.0
'73&5
1.03'.0
ery Mid Mid, Pesnt, Si")ty S+i*y Aro!/*, Pun"ent
&o Ali6aon ()e essen/ ue 2or deter!inin" )o+ u/i?/on o2 )o+ ddi/on wit) nown +)3 *id *ontent AA is t)e en"t) o2 /!e it is ex+osed to t)e )et o2 t)e wort in t)e eCe. 4o+ u/i?/on ues s +er*ent"e o2 tot AA *ontined in )o+ ddi/on 2or +eets re isted beow. ()ey re e!+iri* er"es 2or !ost brew syste!s. ()is boo reies 2or )o+ **u/ons ex*usiey on +eet ues. ?roximate al#a:aci isomeri6aon rates in % ;or ellets rela4e to t#e num"er o; minutes o; t#e #os exosure to #ot wort
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Minutes
% Ali6aon
Decimal
$0Z 55 50 %5 %0 &5
&0 '9 '8 '7 '5 '&
0.&0 0.'9 0.'8 0.'7 0.'5 0.'&
&0 '5 '0 15 10
'1 19 17 1% 10
5
$
0.'1 0.19 0.17 0.1% 0.10 0.0$
0
0
0.00
Note t)t, in u/i?/on 2or!us, +er*ent"e ues 2or iso!eri?/on re/e to /!e re oDen ex+ressed s de*i! ues. Eor instn*e, '5 +er*ent u/i?/on is **uted s 0.'5. Bierin' Fla4or ?roma &os De@nions ()e dis/n*/on between biCerin", or, nd ro! )o+s is +er)+s ny/*y ie"i/!te, be*use irtuy )o+ ddi/ons *ontribute biCerness, or nd ro! to t)e brewbut e*) to diKerent de"rees.
Aso, t)e ter!s t)e!sees re so!ew)t !bi"uous, be*use t)ere is no +re*ise, s*ien/* se+r/on between biCerin", or, nd ro!. ery, biCerness is so Gor.G And it is +robby debtbe, i2 or3)o++y note in beer-s nis) is !ore +ty *ed n Gro!G t)n Gor.G Wit) t)ese +roisos, )ere re t)e *on*e+ts used in t)is bo o. X
BiCerin" )o+s= 4o+s used +ri!riy 2or t)eir +)3*ids. ()ey re inriby dded *ose to t)e be"innin" o2 t)e boi. ;e+endin" on )o+ riety nd en"t) o2 )et ex+osure, or )o+s so *ontributenext to ro! *o!+ounds*ertin !ounts o2 +)3*ids to t)e brew.
X Aro! )o+s= ()ese re )o+s dded ery te in t)e eCe +ro*esss)orty be2ore, t, or Der s)ut3sownI oDen in t)e w)ir+ooI or in )o+ b* be2ore t)e )et ex*)n"er.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
4oweer, t)ere is 2eed3b* re/ons)i+ between t)e !ounts o2 biCerin", or, nd ro! )o+s, be*use o2 t)e Cer-s- !esurbe *ontribu/on so to biCerness=
W)ereby= " is t)e tr"et !ount o2 "reen beer in U.S.3"ons BU is t)e biCerin" ue s+e*ied in t)e re*i+e U is t)e +er*ent )o+ u/i?/on ue s de*i! ue +er )et ex+osure /!e 2ro! t)e tbe boe RAA is t)e +)3*id r/n" o2 t)e )o+ riety used s de*i! ue 7%$' is *o!+ut/on *onstnt x!+e 2or 1 )e*toiter o2 beer wit) tr"et BU o2 %0, biCered wit) )o+ riety o2 %.5R AA, ex+osed to )i") )et 2or $0 !inutes= Amount of ?iFering hops ' $*(1/0*/ )1-%4$-3-)--1+)01(*% o; Amount of ?iFering hops ' /-+((2214/--030 -* Amount of ?iFering hops ' /-125+0+ Amount of ?iFering hops ' /-+ o; or 3-- grams $rounded% ()is 2or!u yieds t)e tot !ount o2 )o+s reuired to *)iee t)e brew-s tr"et biCer ue wit# Uust one V aion o; "ierin' #os t "ien AA3r/n". <2 brew so re*eies or nd>or ro! )o+s ddi/ons, t)is !ount is !erey )y+ot)e/*, be*use it !ust be redu*ed in re/ons)i+ to t)e biCerin" ues *ontributed by t)ese subseuent ddi/ons. or ro! )o+s ddi/ons, i2 ny. Eor t)ose brewers interested in !in" t)eir own )o+s **u/ons, t)e 2or!u 2or deter!inin" t)e Gwei")t euient o2 biCerin" )o+sG t)t needs to be subtr*ted 2ro! t)e no!iny reuired, )y+ot)e/* wei")t ue o2 t)e rst )o+ ddi/on is s 2oows= BA contri"uon ;rom Wa4or or aroma #o S o6 * A * %?? * 7-<)/+'al
W)ereby= " tr"et !ount o2 "reen beer in U.S.3"ons
1
Eor )o+s= 4o+s dded to t)e brew Gin t)e !iddeG o2 t)e eCe /!e. ()ere !y be !ore t)n one or ddi/on, or een none. ()e ter! GorG )o+s ws see*ted !erey to indi*te t)t G!iddeG )o+ ddi/ons tend to ose !ny, t)ou") not , o2 t)eir dei*te, o/e ro!s t)rou") e+or/on.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
O? !ount by wei")t in U.S.3oun*es o2 or or ro! )o+s, res+e*/ey, s s+e*ied in t)e re*i+e U +er*ent )o+ u/i?/on ue s de*i! ue +er )et ex+osure /!e 2ro! t)e tbe on +"e &' RAA +)3*id r/n" o2 t)e )o+ riety used s de*i! ue 7%$' *o!+ut/on *onstnt Notes= X As "ener rue, e2 )o+s )e si")ty ower )o+ u/i?/on ues t)n do euient !ounts o2 +eets t t)e s!e AA3r/n". Uness beCer in2or!/on is ibe, t)e 2oowin" is +ssbe rue o2 t)u!b= (o *)iee t)e s!e extr*/on 2ro! e2 s o++osed to +eet )o+s, si!+y in*rese t)e wei")t o2 t)e **uted )o+ +eet ddi/on by bout '0 to '5 +er*ent. X
Aso, u/i?/on ues de+end on t)e )o+ riety, *ro+ yer, nd t)e +)ysi* *)r*teris/*s o2 t)e brew syste!.
X
()e s! biCerin" ues t)t *o!e 2ro! )o+ bet3*ids re i"nored in BU3 **u/ons in t)e re*i+es in t)is boo.
X
BiCerness deried 2ro! ot)er )o+ substn*es re so not *onsidered in t)is boo.
?Do3@S%ream? 'o# Produ!%s G;own3Stre!G +rodu*ts re +re+r/ons t)t re extr*ted 2ro! ntur )o+s. ()ese +rodu*ts )e seer dnt"es 2or *ertin brew )ouse ++i*/ons= ()ey re o2 bortory3 *ontroed *onsisten*y, t)ey re )i")y s)e23stbe, nd t)ey re ery *o!+*t nd t)us reuire ess stor"e s+*e t)n +eets or bed e2 )o+s. Brt)34s down3stre! +rodu*ts re intended 2or use in nis)ed beer Der 2er!ent/on nd "erin" or *ondi/onin". ;own3stre! )o+ +rodu*ts re diided into biCer +rodu*t nown s
W)ereby
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
BU is t)e !ount o2 biCerin" units t)t re to be re+*ed wit) (etr)o+ #od. 1.'' is *o!+ut/on 2*tor bsed on sou/on o2 9 +er*ent (etr)ydroiso +)3 *ids nd 70 +er*ent +rodu*t u/i?/on. x!+e= Assu!in" it tes 1'' "r!s o2 4ertuer (rdi/on wit) 5.5R AA t &0R u/i?/on to su++y 1 )i o2 beer wit) '0 BU or it tes 5 o?>bb. Je+*in" $ BU wit) (etr)o+ #od, t)ere2ore, reuires= 03 g4hl Dallertauer Tradion $' 3-< less hops%,
+us ()/** g4hl '03 g4hl ' 2( g4??l ' -3 o;4??l Tetrahop Gold
$so#o
W)ereby BU is t)e !ount o2 biCerin" units t)t re to be re+*ed wit) bb. Je+*in" '0 BU wit)
+us *-)-1* g4hl ' 21 g4hl ' 55 g4??l ' -3+ o;4??l Isohop
P&?s P4As down3stre! ro! +rodu*t en)n*es, obiousy, t)e beer-s ro!. But, de+endin" on t)e beer-s *o!+osi/on so en)n*es ot)er tste *o!+onents su*) s t)e beer-s sweetness indire*ty. P4A is ibe 2or )o+ rie/es. ()ey re diided into two ty+es, P4A riet nd P4A (o+note. P4A riets "ie beer )o+ riety3s+e*i* te3)o+ *)r*ter, w)ie P4A (o+notes "ie it riety3s+e*i* dry3 )o+ *)r*ter.
A P4As *n be used s +r/ or en/re re+*e!ents 2or ro! )o+s. rious P4Ps, bot) riets nd (o+notes, *n so be *o!bined wit) e*) ot)er to +rodu*e s+e*i* ro! +roes.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
P4As re dosed into t)e nis)ed beer be2ore or durin" tr/on, or2or *ose to 1003 +er*ent u/i?/onDer tr/on. ()e dos"e is !etered by n in3ine +u!+. ()ey *n so be dded to t)e beer be2ore e""in". ;e+endin" on beer stye, P4As re dded t rte o2 5 to %0 ">) ++rox. $ to %7 ">bb or 0.' to 1.7 o?>bb. A stndrd dos"e re*o!!end/on is 10 ">) beer 1' ">bb or 0.&0 o?>bb. Be"in3 stye Abbey nd (r++ist es, Biere de saison, nd ri/ons o2
Abou% Wa%er ()e er"e beer is bout 90 +er*ent wter, nd trdi/ony brewers )d to rey 2or t)eir brewin" iuor ony on w)t ws o*y ibe. ()is !ent usin" iuid 2ro! t)e o* !uni*i+ wter wors, o* rier or reseroir, or o* we s is, wit)out ny *ontro oer t)e !iner *ontent or t)e i!+uri/es it !y *ontin. ()is 2*t )s )d +ro2ound i!+*t on beer styes nd ors. )e!i*y, +ure wter *onsists o2 two +rts )ydro"en nd one +rt oxy"en, it is +43 neutr +4 7, nd it )s no or. 4oweer, t)ere re !ny tr*e ee!ents t)t *n be dissoed or sus+ended in wter, in*udin" **iu!, *rbonte, *)oride, !"nesiu!, sodiu!, nd su2te, w)i*) inuen*e t)e or +roe o2 t)e nis)ed beer, oDen by re*/n" wit) ot)er beer *o!+ounds t)t re *ontributed by t)e yest, t)e !t, nd t)e )o+s. ()ese tr*e ee!ents nd t)e *o!+ounds t)ey 2or! deter!ine t)e two !ost *ru*i wter ribes 2or t)e +r*/* brewer= )rdness or soDness nd inity or *idity. 4rdness>soDness is deter!ined !osty by t)e !ount o2 **iu! nd !"nesiu! in t)e wter, or t)eir bsen*eI nd by bi*rbonte, or its bsen*e. Wter t)t is )i") in **iu! nd>or !"nesiu! is *idi*I wter t)t is )i") in bi*rbonte is ine. 4rdness *o!es in two rie/es, +er!nent nd te!+orry. Per!nent )rdness is usuy si")ty *idi*, w)ie te!+orry )rdness is stron"y ine. Per!nent )rdness is so re2erred to s su2te or non3*rbonte )rdness, nd is +rodu*ed by **iu! nd !"nesiu! ions, w)ie te!+orry )rdness is so nown s *rbonte )rdness. Wter 2ro! ui2ers surrounded by i!estone tends to be 2iry )rd, be*use i!estone is **iu! *rbonte. rbontes in r"e !ounts *n *ontribute )rs) biCerness in beer w)i*) *n ne"/ey Ke*t t)e or es+e*iy o2 dei*te, +e brew. As brod "eneri?/on, wter wit) 2ewer t)n 100 +rts +er !iion ++! o2 **iu! *rbonte is *onsidered soD. (e!+orry *rbonte )rdness *n be redu*ed by boiin" t)e brewin" iuor, w)i*) *uses **iu! *rbonte 0 & to +re*i+itte into s*es, s it does in )ouse)od te eCe. Per!nent su2te or non3*rbonte )rdness, on t)e ot)er )nd, re!ins in t)e iuor Der boi. orl A!on" t)e word-s 2!ous trdi/on brewin" *enters, Pisen )s extre!ey soD wter, w)i*) *ontins ery ow !ounts o2 **iu!, *rbonte, *)oride, !"nesiu!, sodiu!, nd su2te.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Not 2r 2ro! Pisen, in ienn, wter is 2iry )rd. 4oweer, it )s ow ees o2 sodiu! nd *)oride, w)i*) !es it "ood iuor 2or !ber brews. 6ondon wter *ontins !odest to )i") !ount o2 *rbonte, sodiu!, nd su2te.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
DID 8OU NOW 000 ; ()e ;nis) botnist !i )ris/n 4nsen 18%' 31909, re*o"ni?ed ut)ority on 2un"i $myces%, ws t)e rst +erson to nd +r*/* wy to se"re"te t)e diKerent yest strins nd breed t)e! +ure. Ero! 1879, 4nsen wored s )ed o2 t)e bortory o2 t)e rsber" Brewin" o!+ny in o+en)"en.
+!nsen !lso noted th!t# *ithin the t*o "ro!d cl!sses o$ "eer-$riendl top !nd "ottom $ermenting e!sts# there !re m!n v!ri!tions# e!ch *ith their o*n properties th!t !ect the ultim!te t!ste o$ the "eer the $erment. Alre!d in 288# he dem!nded th!t e!st not onl "e $ree $rom "!cteri!# !s ;!steur h!d insisted# "ut !lso $ree $rom <*ild< e!st# i$ *e *!nt to m!'e good "eer. B 2890# he h!d developed ! pr!ctic!l techniue $or the cultiv!tion o$ pure e!st str!ins $rom ! single cell. ;itching *!s never to "e the s!me !g!in .
Abou% 8eas% ()e re*i+es in t)is boo do not ist s+e*i* yest brnds, ony "eneri* yest ty+es. ()ere re !ny re+utbe yest bortories o+er/n" round t)e word, w)ose +rodu*ts dried or iuidre +er2e*ty suitbe 2or 2er!en/n" t)e beer styes in t)is boo. Eor ex!+e, t)ere re s+e*ity yest strins 2or Atbier, @os*), 4e2ewei?en, Brin 6"ers, ?e*) Pisners, Be"in Oud Bruin, 6!bi*, dry Stout, i2orni o!!on, 6ondon3ty+e es, or )i")3*o)o es nd "ers. Pit*)in" rtes re de+endent on t)e *e *ount o2 t)e +it*)in" surry or strter s we s t)e "rity o2 t)e wort to be 2er!ented. 4oweer, rtes re not *ri/* to +re*ise de"ree. Let, seere under3+it*)in" *n *use dey in t)e strt o2 2er!ent/on nd ed to ex*essie ees o2 *etde)yde, w)i*) "ies t)e nis)ed beer n ro! nd or o2 "reen ++es. A su""is) 2er!ent/on wit)out i"orous 0' 2or!/on !y so be insuQ*ient to *rry ny re!inin" ;MS out o2 t)e brew. Oer3+it*)in", on t)e ot)er )nd, !y *use ow ester +roe t)t is ty+i* 2or *ertin beer styes, or t)e ex*ess yest *es !y utoy?e nd i!+rt n oK3or si!ir to t)e s!e o2 burnt rubber to t)e beer. As rou") "uideine, t 2er!ent/on te!+erture o2 rou")y $0 TE 3 $5 TE rou")y 15 T 3 18T, es reuire bout $ to 10 !iion *es +er !iiiter o2 wort +er de"ree Pto, w)ie "ers, w)i*) re usuy 2er!ented *oder, reuire bout 10 to 15 !iion *es +er !iiiter o2 wort +er de"ree Pto. ()e 2oowin" rue o2 t)u!b is seri*ebe trns/on o2 t)ese un//es 2or t)e +r*/* brewer= Pitc# a"out 0. liters o; t#icL #ealt#( (east slurr( er #ectoliter or a"out 0.< uarts/""l o; wort at a"out G 1.0-8 1) P. Pitc# u to twice as muc# ;or a "rew wit# a 'ra4it( o; G 1.07< 1 PX an itc# a"out 0 ercent more slurr( ;or a la'er t#an (ou woul ;or an ale.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
A r
DID 8OU NOW000 ;
=ven though
yest, sin"e3*e or"nis!, is t)e sole "ent o2 !lcoholic 2er!ent/on, it is not isted s +er!issibe beer in"redient in t)e ori"in 151$ Brin Beer Purity 6w. ()is is be*use, in t)ose dys, brewers nd t)eir re"utors beieed t)t yest sedi!ents were n i!+urity t)t ws ex*reted 2ro! t)e brew durin" 2er!ent/on, residue o2 +utre2*/on. (o t)eir minds# wort redy *ontined *o)o, beit in n duterted 2or!, nd 2er!ent/on ws *ensin" +ro*ess, by w)i*) *o)o ws iberted 2ro! its *ont!innts, in*udin" yest.
$ermented *ith
to+32er!en/n" yest onl ot)erwise it *nnot be *ed Gbeer,G " wF onseuenty, ie nyw)ere ese, t)ere re brey3ony es s we s "ers in #er!ny, but t)ere re ony rye or w)et es, su*) s Jo""enbier nd 4e2ewei?en. ()is #er!n w, o2 *ourse, s)oud not +reent ny brewer outside #er!ny 2ro! aabrewin" GWei?en"er.
The ULTIMATE ALMANAC o- WORLD BEER RECIPES
G
Abou% Bre3 Sys%ems Brew syste!s *n be *te"ori?ed by t)eir *on"ur/on nd yout, by t)eir *+*ity nd ers/ity to brew diKerent beer styes...nd, o2 *ourse, by t)eir est)e/*s. CoX$ura"o ad Layou% Brew syste!s re eit)er !odur, 2or ny si?e brew )ouse, or bo*3!ounted s +re3sse!bed unit *on"ur/on t)t )s obious si?e i!it/ons.
()e !s) esse !ust ensure= 1. Pro+er )ydr/on o2 t)e !ied "rist. '. o!+ete nd )o!o"eneous !ixin" o2 t)e !ied "rist. &. (e!+erture *ontro 2or reuired en?y!/* *onersions. %. ()e +ro+er ou!e 2or "rist nd brewin" iuor in re/on to t)e oer si?e o2 t)e ot)er eui+!ent in t)e brewery, 2or ny beer stye. ()e uter esse !ust ensure= 1. (e!+erture *ontro t)rou")out t)e uterin" +eriod. '. Q*ient nd 2st wort run3oK. &. sy e*u/on o2 s+ent "rin. ()e eCe +ro*ess !ust ensure seer 2un*/ons t)t *ru*iy Ke*t t)e tste o2 t)e nis)ed beer= 1. Wort sterii?/on nd ter!in/on o2 en?y!/* de"rd/on +ro*esses. '.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
wy o2 !u/3ste+ in2usions wit) rest in between. Eor !ore t)rou")3+ut, so!e syste!s )e t)ree3esse *on"ur/on, wit) !s) tun, eCe, nd uter tun e*) s stnd3one units.
Mny *o!+onents o2 brew syste! re so under *onstnt stress 2ro! )i") )et, r+id te!+erture *)n"es, nd )i") +ressure. A syste! *o!+onents, t)ere2ore, !ust be !de ex*usiey o2 stron", 2ood3"rde, uity !ets stiness stee t)t *n "urntee brew syste!-s on" nd troube32ree worin" i2e. ()is reuires su+erior en"ineerin" t t)e desi"n st"e, dii"ent uity wor!ns)i+ durin" 2bri*/on, s we s intei"ent site +nnin" 2or t)e eQ*ient !teri ow in t)e brewery 2ro! t)e sios nd "rin oDs, t)rou") t)e )ot brew )ouse, t)e *od *er, t)e te!+erte +*"in" re, to t)e odin" r!+ 2or +*"ed beer. Einy, brewin" esses !ust be +ro+ery insuted 2or !xi!u! )et reten/on, w)i*) is essen/ 2or ener"y3eQ*ient brewery o+er/ons. Bre3 Sys%ems -or %he 4u%ure Most ex+erts "ree t)t t)e o**urren*e o2 t)e next ener"y *risis is not ues/on o2 Gi2G but Gw)en,G wordwide, be*use t)e !ount o2 2ossi 2ues in t)e ert) ++ers to be nite nd t)eir ibiity is wys sub:e*t to +oi/* un*ertin/es.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
*)en"es, seer brew eui+!ent !nu2*turers re now worin" on new, ener"y3sin" desi"ns. Per)+s t)e !ost +ro"ressie ++ro*) is t)t o2 S4U6 Brew Syste!s o2 B!ber", w)i*) reies, !on" ot)er inno/ons, on reou/onry wort boiin" !et)od, w)i*) is ibe in two ersions, t)e #enterDBoi syste! 2or s! breweries wit) bt*) ou!es s!er t)n %0 )e*toiters ++rox. &% bb, nd t)e #enteBoi syste! 2or r"er breweries wit) bt*) ou!es ex*eedin" %0 )e*toiters. ()ese syste!s re !reted in #er!n s+ein" *ountries under t)e brnd n!es o2 GS*)o@oinoG nd GS*)[email protected] GS*)o@oG is n *rony! 2or GS*)ono*)en,G w)i*) is #er!n 2or G"ente boi.G onen/on wort boiin", w)i*) usuy sts $0 to 90 !inutes, is, o2 *ourse, t)e !ost ener"y3 intensie +ro*ess in t)e en/re +rodu*/on o2 beer, trdi/ony *onsu!in" bout $5 to 70 +er*ent o2 t)e tot ener"y reuire!ents o2 brewery.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
)et ener"y *ontined in t)e e+orted wter is re*oered*ru*iy, wit)out "ener/n" ex*essie !ounts o2 )ot wter. ()ere re ot)er dnt"es to t)e S4U6 #enteBoi inno/on= By not ex+osin" t)e wort to t)e )i") te!+ertures o2 2u boi, t)ere is ess stress on t)e wort, but trdi/on eCe eKe*ts re *)ieed= wort *on*entr/on, wort e+or/on, owerin" o2 *o"ube nitro"en *ontent, nd suQ*ient )o+ iso!eri?/on. Substn*es *ontribu/n" to 2o! stbiity re +resered s we nd t)eir !ounts *n be *ibrted by ryin" t)e dur/on o2 t)e wort-s "ente GeCe /!e.G ) o2 oi or euient in +ri!ry ener"y. <2 t)e syste! is red by dire*t oi or "s burner t)e ener"y reuire!ents een ex*eed %.0 >) o2 oi or euientoDen substn/yF ()e S4U6 #enteBoi nd #enterDBoi te*)noo"ies, by *o!+rison, reuire !u*) ess ener"y to +re+re t)e s!e wort redy 2or 2er!ent/on. ()e #enterDBoi syste! reuires ess t)n '.' iters +er )e*toiter o2 nis)ed wort, w)ie ener"y *onsu!+/on dro+s een beow 1.0 >) 2or #enteBoi syste!s wit) t)e *uu! e+or/on unit. ()is !ens t)e new S4U6 te*)noo"y yieds u+ to 70 +er*ent in ener"y sin"s *o!+red to *onen/on syste!s.
"ner#y Consumtion SCHULZ Wort Boiling Systems
6ow ner"y onsu!+/on
Ummm
SCHULZ GentleBoil < 1.0
SCHULZ GentleCraftBoil < 2.0
: c ` Internal Boiler wit mm ! "ettle #a$or Conenser < &.0
'SS'L ZBiier[.@
iiB
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
'rimary energy (ons)m$tion in liters of f)e l oil $er e(toliter of wort A brewer wit) n nnu out+ut o2 50,000 )e*toiters rou")y %&,000 U.S. bb, 2or instn*e, *n se u+ to 1'5,000 iters !ore t)n &',500 U.S. "ons o2 2ue oi or euient +er yer :ust by re+*in" or retroYn" n exis/n" *onen/on wit) t)e new S4U6 #enteBoi brew syste!. ()e sin"s re bot) e*ono!i* nd eniron!ent=
The la%es% SC'UL> e!o@-riedly eer$y@savi$ ive"o is %he ECO@Burer( a -ully au%oma%ed( 3ood 3as%e@!osumi$ boiler %ha% is !oe!%ed %o a !losed@loo#( ho%@ 3a%er 2eQle hea"$ sys%em0 The ECO@Burer is -ully i%e$ra%ed i%o %he bre3 house #ro!ess !o%rol so3are0 Usi$ shavi$s( #elle%s( or sa3 dus% -rom %he 3ood #ro!essi$ idus%ry as a eer$y sour!e %a2es %he bre3 house !arbo -oo%#ri% do3 %o Hero0 I addi"o %o hea"$ %he bre3 eui#me%( %his !losed@loo# ho%@ 3a%er sys%em !a also su##ly o%her areas o%he bre3ery 3i%h hea% by \us% %yi$ i% i%o buildi$:s hea"$ sys%em( %hus $eera"$ %he ma/imum i sus%aiabiii%y available -or a moder bre3ery %oday0Wha%:s a S%yle Ay3ay; Beer styes re eusie *on*e+ts t)t see! next to i!+ossibe to dene.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
So, )ow !ny styes re t)ereH ()t de+ends en/rey on )ow you *ount.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
()e uest 2or deni/on nd +re*ision in beer styes is undoubtedy exin". Let, in Ce!+/n" to +resent beer stye re*i+es, t)e te! be)ind t)is boo )d to be*o!e s+e*i*. At t)e s!e /!e, we tried to oid do"!/s!, )i")3!inded or ot)erwise. More oDen t)n not, brewers now stye intui/ey w)en t)ey see or tste one, t)ou") t)ey !y not wys "ree on its te*)ni* deni/on.
()e Brt)34s #rou+ sour*es )o+s 2ro! *ross t)e "obe, 2ro! New end, to )in, t)e United Sttes, #er!ny, Pond, Soeni, nd t)e ?e*) Je+ubi*.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
e, +r/"ye Sto* or Od Ae in *on:un*/on wit) Gs!G e, Be"in Abbey (ri+e, to tri+e3de*o*/on ;o++ebo*. Weyer!nn )s e!er"ed, durin" t)e +st urter *entury, s t)e word-s r"est su++ier o2 s+e*ity !ts s we s to+3uity su++ier o2 #er!n3, n"is)3 Be"in3 nd ?e*)3stye bse !ts.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Abou% %he S#osors The BART'@'AAS rou#
#JOUP BAJ(434AASi ()e Brt)34s #rou+ is t)e edin", er/*y3inte"rted, "ob +yer in t)e )o+ industry. ()e "rou+ !intins o+er/ons in eery in in t)e )o+ su++y *)in, 2ro! "rowin" )o+s on Brt)34s #rou+3owned 2r!s, +ur*)sin" t)ird3+rty )o+s, )o+ +ro*essin", )o+ stor"e nd o"is/*s, to *re/n" s+e*ii?ed )o+ ++i*/ons 2or t)e brewin" +ro*ess nd beyond. ()is inoe inoess )o+ J_; in "rono! "rono!yy, +ro*essin +ro*essin", ", brewin" brewin" ++i*/ons, ++i*/ons, +)r!3 nd nutr*eu/*s, nutr*eu/*s, 2ood +ro*essin", nd seer ot)er res.
Brt)34s is */e in eery !:or )o+ "rowin" re in t)e word nd seri*es bot) r"e nd s! brewin" *usto!ers. Eor inuiries bout t)e Brt)34s #rou+, )o+ issues or )o+ +ur*)ses, *ont*t= )C+=>>www.brt))s"rou+.*o! in2ohbrt))s"rou+.*o! P)one= Z%9 911 5%890
o).Brt) Brt) _. _. So)n So )n
. BO(AN
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
<[
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
SC'UL> Bre3 Sys%ems
S4U6 )s been 2bri*/n" brewery +nts sin*e 1$77. (ody, it desi"ns nd !nu2*tures *usto!i?ed, to+3uity brew nd 2er!ent/on>!tur/on syste!s 2or ny reuire!ent 2ro! si!+e, t rdi/on, rdi/on, sin"e3in2usion syste!s to 2uy uto!ted, uto!ted, ers/e brewery 2*ii/es wit) t)e !ost dn*ed, e*ono!i*, nd e*o32riendy te*)noo"ies on t)e !ret. S4U6 syste!s rn"e in si?e 2ro! '.5 to ++roxi!tey &00 )e*toiters. Eor s! breweries, S4U6 !nu2*tures *o!+ete breweries eit)er in se+rte *o!+onents or on bse 2r!e, bo*, redy 2or o+er/on. ()e S4U6 s+e*tru! o2 eui+!ent rn"es 2ro! indiidu tns nd esses o2 s)+es nd desi"ns to *o!+ete turn3ey turn3ey breweries wit) *usto! desi"ns, r*)ite*tur +ns, +nt youts, uto!/on nd *ontro syste!s, )e/n" nd *)iin" +eri+)eries, trns2er in2rstru*ture, ener"y re*oery syste!s, s+ent3"rin nd efuent !n"e!ent syste!s, inst/on !n"e!ent, re*i+e ssistn*e, nd brewer trinin". Eor +ub breweries o2 ny si?e, w)ere est)e/*s re oDen *ru*i, S4U6 brew )ouses re ibe ibe *o++er *d s we. Wit) its on" *o!+ny )istory, S4U6 )s e!er"ed s n intern/on !ret eder in s!3si?e nd +ub breweries, wit) n insted bse o2 ++roxi!tey ++roxi!tey '50 units, in ddi/on to )undreds o2 !id3 to r"e3 si?e inst/ons. ()e odest S4U6 brew )ouse s/ in o+er/on )s been !in" beer 2or oer 150 yers. See )C+=>>www.s+r3s*)u?.de . Eor inuiries in Nort) A!eri*, *ont*t= 4orst ;ornbus*) t s*)u?USAhs+r3s*)u?.*o!I or by +)one t 9873'553'009 or 9783'5531%1'.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
WE8ERMANN SPECIALT8 MALTIN COMPAN8
()e Weyer!nn Weyer!nn S+e*ity M/n" o!+ny ws 2ounded by o)nn B+/st Weyer!nn Weyer!nn in B!ber", #er!ny in 1879, s t)e M<4. WLJMANN MA6( OEE EA(OJL, so3n!ed Der t)e 2ounder-s 2t)er. (ody, Weyer!nn is s/ 2!iy3 owned nd 2!iy3o+erted *o!+ny, !n"ed by t)e 2ourt)3"ener/on des*endnts o2 t)e 2ounder. Ero! s!, o* *o!+ny, Weyer!nn )s "rown to be t)e word-s r"est s+e*ity !t +rodu*er to t)e beer"e beer"e nd 2ood industries.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Weyer!nn e!+oys one o2 t)e !ost ri"id in*o!in" ins+e*/on +ro*edures in t)e !t industry. >www.weyer!nn!t.*o! Weyer!nn +rodu*ts re i!+orted into t)e United Sttes ex*usiey by rosby _ Ber 6td )C+=>>www.*rosby3ber.*o!. ()ey re i!+orted into nd ex*usiey by #ibertson _ P"e nd >www."ibertsonnd+"e.*o!.
Ui% Coversio Table
Mass o? '8.&%95' "r!s " '.'0%$' bs. ib. 0.%5&59'% " +olume 1 US. o?. '9.57&5& !iiiter 1 US. o?. 0.0'957&5& iter 1 ! 0.0&&81%0' U.S. . o?. 1 US +int 0.%7&17$5 iter 1 US urt 0.9%$&5'9 iter 1 iter
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
0.'$%17'1 U.S. "ons 1 iter &&.81%0' . o?. 1 iter '.11&&7$ US +ints 1 iter 1.05$$88 US urts 1 US "on &.785& iters 0.0&''$ brres 1 bb 1.17& )i 1 )i 0.85' bb Eor !edie #er!n re*i+es= 1 i!er bu*et $5 iters ++rox. Grain >ei'#t 1 US bus)e "rin &5,'&8 iter 0.&5'&8 46 1 US bus)e brey %8 bs. 1 US bus)e w)et $0 bs. 1 )i>" brey $1.78$87$$%99 U.S. bus)es US bus)e 3 j3 G)e*toiter3wei")tG nd i*e ers= x )3wei")t y bus)e wei")tk.'88&9& x bus)e wei")t y )i wei")tk0.77$855 5emerature
The ULTIMATE ALMANAC o- WORLD BEER RECIPES
2 > on the /elsius sc!le 9?@ T on the !hrenheit sc!le 2 > on the !hrenheit sc!le @?9 T on the /elsius sc!le C >/ D9 E C >/?@F G H > > D@ E >?9F - H >/
The ULTIMATE ALMANAC o- WORLD BEER RECIPES
Abou% ?Ma\or? Beer S%yles A )o+ nd !t un//es 2or !in" brew wit) t)e isted s+e*i*/ons re **uted 2or brew syste!s wit) no!in, er"e syste! extr*t eQ*ien*y o2 80 +er*ent. ()is ensures esy stndrdi?/on nd *o!+rison *ross brew syste!s o2 ty+es nd si?es. xtr*t eQ*ien*y is essen/y t)e !ount o2 wort you "et 2ro! "ien !ount o2 dry "rist. An 803 +er*ent +er2or!n*e is *onsidered ex*eent. Eor !ost re*i+es, )oweer, t)is to+ +er2or!n*e is *)iebe ony wit) to+3uity in"redients, su*) s Weyer!nn !tsI used in !odern, we3en"ineered brew )ouses, su*) s t)ose su++ied by S4U6 Brew Syste!s. !+iri*y, "ien t)e enor!ous ribiity o2 brew syste!s in use t)rou")out t)e word, extr*t ues !y be !r"iny to substn/y ower t)n +resented )ere. "ittor nd 2se3boCo! desi"ns, nd t)e *)e!i* *o!+osi/on nd +43ue o2 t)e o* wter. <2 your er"e brew )ouse extr*t eQ*ien*y is nown, use its diKeren*e 2ro! 80 +er*ent 2or t)e +ro+or/on d:ust!ent o2 )o+ nd !t un//es isted in t)e re*i+es )ere. A beer *oor **u/ons, ex+ressed in Stndrd Jeser*) Met)od SJM nd uro+en Brewin" onen/on B ues, re bsed on er"e 6oibond r/n"s o2 t)e s+e*ied !ts. A*tu ues, o2 *ourse, ry 2ro! one )rest yer to t)e next. Einis)ed beer resuts, t)ere2ore, !y diKer si")ty 2ro! t)ose s+e*ied )ere. 4o+ +)3*id ues, too, re bsed on ssu!ed er"es. ()e )o+ +nt is ery dei*te nd sus*e+/be to o* nd seson wet)er *ondi/ons s we s t)e "ries o2 +ests nd diseses, soi *ondi/ons, nd *u//on te*)niues. <2 re +)3*id ues diKer 2ro! t)ose stted )ere, si!+y re**ute )o+ un//es **ordin"y. A ues in t)e re*i+es re rounded to no !ore t)n two de*i! +oints. ()e see*ted re*i+es re 2or beer styes t)t t)e ut)or nd te*)ni* editors :ud"ed to be !on" t)e !ost si"ni*nt *ssi* styes. Modern, ex+eri!ent re*i+es were, 2or t)e !ost +rt, not in*uded. Eor *o!+eteness, )oweer, G!inorG *ssi* beer styes re dis*ussed +)be/*y in n A++endix, but wit)out eborte brewin" re*i+es. ()e ut)or nd t)e te*)ni* editors 2reey *nowed"e t)t t)e dis/n*/on between G!:orG nd G!inorG s we s between G*ssi*G nd G!odern, ex+eri!entG beer styes is sub:e*/e nd :ud"!ent *. W)ie t)e erstw)ie ex+eri!ent, !us*ur, in3your32*e, )i")3*o)o )o+ bo!b o2 n A!eri*n ;oube or
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
"ue )istori* styes, too, 2or w)i*) it is ery diQ*ut to *onstru*t re*i+e wit) resonbe *i! o2 ut)en/*ity, su*) t)e Brunswi* Mu!!e 2ro! t)e dys o2 t)e 4nse/* 6e"ue, re "enery :ust *oered in t)e A++endix. Seer +er)+s G!inorG re*i+es, on t)e ot)er )nd, w)i*) re s/ brewed tody, su*) s t)e Einnis) S)/ or t)e Enders @rie, )e been in*uded in t)e G!:orG re*i+e se*/on.()e +ro+er brewin" !et)od 2or "ien stye is not)er e"i/!te +oint o2 debte. 4ow to brew beer is not ony !Cer o2 t)eory, but so o2 t)e +r*/* *+bii/es nd i!it/ons o2 t)e brew syste!, in w)i*) t)e re*i+e is to be +ut into */on. Seer re*i+es in t)is boo !y * 2or *on/nuous in2usion, 2or instn*e, w)i*) is si!+e G!u/G3!s) !et)od t)t oDen +rodu*es ery suitbe nd s/s2*tory, i2 not ex*eent, resuts. 4oweer, t)ese beers *n so to be brewed by t)e !u/3ste+ in2usion or de*o*/on !et)od, or een by sin"e3te!+erture in2usion. As +ro2ession brewer you now )ow to te !Cers 2ro! )ereF s3*ondi/onin" s trdi/on *erin" te*)niue )s not been treted in t)is boo, si!+y be*usesub:e*t to t)e brewer-s dis*re/on nd in*in/onny beer in*uded )ere *n be *ered by t)is !et)odin new or used *ssI in trdi/on n"is) e rinsI in S*ot*), Bourbon, o"n*, or wine *ssI in *ss !de o2 diKerent woodsI in *ss ined wit) +it*)I in *ss tosted to rious de"reesI in untosted *ss...t)e ri/ons re endess. A non3*o)oi* beers nd !ost ow3*o)o beerst)ou") +o+ur)e been o!iCed 2ro! t)is boo, be*use su*) brews s #er!n M?bier nd Ao)o2reies Weissbier or A!eri*n !ss3+rodu*ed N3A beers tend to reuire s+e*i eui+!ent nd +rodu*/on te*)niues to ei!inte *o)o +rodu*ed by t)e yest or to interru+t 2er!ent/on nd ee+ t)e yest 2ro! +rodu*in" *o)o in t)e rst +*e. Su*) beers re treted briey in t)e A++endix. Einy, !ost beer !ixed drins or bended beers, su*) s Jder, Juss or Juss-n, B* _ (n, nd WeiPi, )e been eD out o2 t)e re*i+e se*/on. ()ey, too, re treted briey in t)e A++endix. Eor i t)e resons enu!erted boe, none t)e stye tret!ents in t)is boonot t)eir s+e*i*/ons, not t)eir in"redients, nor t)eir brewin" +ro*eduresre intended s do"!.
DID 8OU NOW 000 ; ()e "y+/n ueen eo+tr nd )er Jo!n oer Mr* Ant)ony inented t)e beer tx to nn*e ny 2or t)eir stru""e wit) t)e Jo!n !+ire ed by O*tin, w)o ter be*!e Au"ustus, t)e rst Jo!n !+eror. At t)e n BCe o2 A*/u! &1 B O*tin *o!+etey routed t)e "y+/n eet, nd drin" eo to"et)er wit) t)e +)inderin" Mr* Ant)ony *o!!iCed sui*ide yer ter. ()e Jo!ns te3oer o2 "y+t *used t)e de*ine o2 "y+/n brewin", be*use t)e "rins t)t were on*e trns2or!ed into t)e brews o2 t)e Nie were now bein" trns2or!ed into t)e breds o2 t)e (iber. "y+t re!ined under Jo!n inuen*e un/ t)e so3*ed Arbi* onuest, w)i*) ws *o!+eted by $%' A;, w)en "y+t be*!e +rt o2 t)e Musi! word. ()is s+eed t)e bsoute end o2 "y+/n brewin", be*use t)e @orn de!nds t)t )oy wrriors +r*/*e sobriety.
Abbey$Traist Dubbel Beer !ul%ure o- ori$i
Be"iu!
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
AA Rela%ed S%yles
A?diH?ier, Biere d!A??aye, Trappisten?ier, Biere des Peres Trappistes Be"in (ri+e>(ri+e Abbey Ae
S%yle Des!ri#"o The ?re7technical parameters of Belgian A??ey or Trappist Ales range so idely that it is Cirtually impossi?le to categori;e them Their alcohol ?y Colume may Cary from 1 to /* percent their original graCity, from /*+ P to *+ P $G /-+- to //--% their Jnal graCity from *+ P to + P $PG /-/- to /-*-% their color, from a pale7 ?lond 3 +R& to a dar@ copper or tany *- #R& The ?a se malt for A??ey4Trappist ?res is usually Pilsner or Pale Ale malt The ?iFerness of a Ku??el may range from almost impercep?le at *- BU to highly aromac at 1+ BU, and the hops can come from almost anyhere, including Ger many $TeFnanger, Dallertauer &iFelfruh, #palt, or Perle%, the ";ech Repu?lic $#aa;%, and #loCenia $#tyrian Goldings% 6Cen such terms as Ku??el $8lemish% or Kou?le $8rench%—meaning dou?le—as opposed to the usually pale to golden7colored Tripel $8lemish% or Triple $8rench%— meaning triple—are potenally misleading, ?ecause a Ku??el4Kou?le from one ?reery may actually ?e more potent than a Tripel4Triple from another Ku??el4Kou?le is usually deep am?er to copper7 colored, hile a Tripel4Triple is usually pale to golden7colored Perhaps the most salient deJnion of an A??ey or Trappist Ale appears to ?e a legal oneL According to a /5(* Belgian court decision, only si= monasc Belgian ?reeries—and one in neigh?oring Dolland—may legally call their ?eers Trappist ales (r++istenbier in 8lemish and Biere des Peres (r++istes in 8rench% These are alpha?ecallyL Achel, "himay rCal, Rochefort, Westmalle, and WestCleteren, as ell as the BroueriH d e MoningshoeCen across the Kutch ?order All other, secular, A??ey ?eers must ?e la?eled Abdi:bier $8lemish% or Biere d-Abbye $8rench% to disnguish them from the ones made ?y mon@s With these proCisos, perhaps the only feature all A??ey4Trappist Ales haCe in common is ?oFle condioning In addion, these ales tend to haCe a ?ig, dense, and creamy head a comple=, yeasty, fruity, and estery NaCor and aroma and somemes a slightly seet Jn ish 6specially the stronger, ell7aged Cariaons oOen haCe notes of sour cherry and oa@ A??ey4Trappist ale ?reers usually add roc@ candy, sugar syrup, or regular ta?le sugar to the ?re @eFle to increase the ?re!s amount oermenta?les and thus of alcohol The sugars may ?e hite or dar@ and are oOen a Caria?le mi=ture of sucrose and glucose The recipe ?elo produces a ?re of /+ P $G /-(-% @eFle graCity ?efore the addion of a?out /0+ @g4hi $1+ l?s4??l% of hite ta?le sugar, hich has Cirtually no inNuence on ?eer color AOer the addion of sugar, the graCity is appro= /(0+ P $G /-(0% The apparent aFenuaon of this ?re at the end of fermentaon is appro= *+ P $8G /-/-%The sugar, therefore, raises the alcohol ?y Colume $AB:% of the Jnished ?eer ?y appro= -2 percentage points from (0 to 0( percent $rounde d CaluesQ%
S#e!iX!a"os be-ore %he addi"o su$ar BU 1.0$0 15o-TP '0 O 4 1.010 '.5 TP Color 11.8 SJM>&0.1 B S#e!iX!a"os aer %he addi"o o- su$ar ail values a##ro/0 O 4
1.0$7 1$.75 TP 1.010 '.5 TP
BU Color
'0 11.8 SJM>&0.1 B
AB
$.7R
ABW
5.'R
AB ABW
7.$R $R
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
% + 'Lrouded lbs + 'L 2$ I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y
+ BBL lbs
MALT
< al lbs
+ BBL
++
2$
2$
Weyer!nn Pe Ae
$5
'8.%8
1'.9'
&&.%1
15.15
5.&9
'.%5
Weyer!nn
Abbey
'0
8.7$
&.97
10.'8
%.$$
1.$$
0.7$
Weyer!nn rbe"e
7.5
&.'9
1.%9
&.85
1.75
0.$'
0.'8
Weyer!nn Muni*) 1
7.5
&.'9
1.%9
&.85
1.75
0.$'
0.'8
100
%&.8'
19.87
51.%0
'&.&1
8.'9
&.77
&.85
1.75
%.5'
AA
+ 'L oH
+ 'L $
+ BBL oH
1&.5
0.$0
17
0.7
'0
0.1
&
4s
%
5.'%
1%9
$.'
17%
1.0
'8
4s
5.'5
&.50
99
%.1
11$
0.7
19
Mt
(ot #rin W)ite tbe su"r
'OPS BiCerin"= Brt)3 4s
'.05
0.7'8
lBBL$
< al oH
0.&&
+ + $
M"nu! Eor= Brt)3 (eCnn"er Aro!=
Brt)3
Styrin #odin"s
8eas%
Be"in
)i")3"rity e yest
Bre3i$ Pro!ess Sin"e in2usion h 15' TE $7 T. Jest 90 !in. Je*ir*ute. S+r"e 90 !in. Boi 1'0 !in. 1st )o+s h 15 !inI 'nd )o+s h 100 !inI &rd )o+s h 110 !in. Add su"r 5 !in be2ore s)ut3 down. W)ir+oo &0 !in. Pri!ry 2er!ent/on 5 3 7 dys h 5$ 3 70 TE 15 3 '1 T, de+endin" on yest strin. J*. Se*ondry 2er!ent/on & 3 5 ws h %$ 3 50 TE 8 3 10 T. ;issoe nd sterii?e bout '50 "r!s>)e*toiter o2 beer rou")y 10 o?.>bb o2 w)ite tbe su"r ' iters ' urts in )ot wter. Add to beer nd re3ino*ute it wit) 2res) yest. ondi/oned in *osed tn 2or dy. P*"e. BoCe3*ondi/on & ws h bout 70 TE '1 T. A"e beer in boCe 2or & 3 % !ont)s in dr *er h %$ 3 5$ TE 10 3 15 T.
Abbey$Traist Triel$Trile Beer !ul%ure o- ori$i
Be"iu!
AA
Abdi:bier, Biere d-Abbye, (r++istenbier, Biere des Peres (r++istes Be"in ;ubbe>;oube Abbey Ae
Rela%ed S%yles
S%yle Des!ri#"o 8or a general style descripon of A??ey4Trappist Ale, see A??ey4Trappist Ku??el The ?ase malt for any A??ey4Trappist ?re is usually Pilsner or Pale Ale malt Tradionally, some of the ?re!s fermenta?les and thus alcohol come from roc@ candy, sugar syrup, or regular ta?le sugar added to the @eFle The recipe ?elo produces a ?re of /++ P $G /-(*% @eFle graCity ?efore the addion of a?out 3+ @g4hi $5 I?s4??l% of hite ta?le sugar, hich has Cirtually no inNuence on ?eer color AOer the addion of sugar, the graCity is appro= /20+ P $G /-0+% The apparent aFenuaon of this ?re at the end of fermentaon is appro= *+ P $8G /-/-%The sugar, therefore, raises the alcohol ?y Colume $AB:% of the Jnished ?eer ?y appro= /0 percentage points from (5 to 2( percent $rounded CaluesQ% S#e!iX!a"os be-ore %he addi"o o- su$ar 1.0$' 15.5 TP O 4 1.010 '.5 TP S#e!iX!a"os aer %he ad! O 1.075 18.75 TP 4 1.010 '.5 TP
BU
&%
Color $.1 SJM>15 B i"o o- su$ar BU &% Color $.1 SJM>15 B
AB
$.9R
ABW
5.5R
AB ABW
8.$R $.8R
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
% + 'L I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L
MALT
lbs
2$
+ BBLlbs
lBBL2$
< al lbs
+ +2$
Weyer!nn Pe Ae
9$
%&.55
19.75
51.08
'&.17
8.'%
&.75
Weyer!nn
'.5
1.1&
0.51
1.&&
0.$0
0.'1
0.10
1.5
0.$8
0.&1
0.80
0.&$
0.1&
0.0$
100
%5.&$
'0.58
5&.'1
'%.1%
8.58
&.91
7.70
&.%9
9.0&
%.10
1.%$
0.$$
Abbey
Mt Weyer!nn rbe"e (ot #rin W)ite tbe su"r
'OPS
AA
BiCerin"= Brt)3 4s
+ 'L $
+ BBLoH
lBBL$
< al oH
1&.5
+ 'LoH 1.01
'9
1.'
&%
0.'
+ + $ 5
%
8.9'
'5&
10.5
'9$
1.7
%8
5.'5
5.9%
1$9
7.0
198
1.1
&'
M"nu! Eor= Brt)3 4s (eCnn"er Aro!=
Brt)3
4s
Styrin #odin"s
8eas%
Be"in )i")3"rity e yest
Bre3i$ Pro!ess Sin"e in2usion h 15' TE $7 T. Jest 90 !in. Je*ir*ute. S+r"e 90 !in. Boi 1'0 !in. 1st )o+s h 15 !inI 'nd )o+s h 100 !inI &rd )o+s h 110 !in. Add su"r 5 !in be2ore s)ut3down. W)ir+oo &0 !in. Pri!ry 2er!ent/on 5 3 7 dys h 5$ 3 70 TE 15 3 '1 T, de+endin" on yest strin. J*. Se*ondry 2er!ent/on & 3 5 ws h %$ 3 50 TE 8 3 10 T. ;issoe nd sterii?e bout '50 "r!s>)e*toiter o2 beer rou")y 10 o?.>bb o2 w)ite tbe su"r ' iters ' urts o2 )ot wter. Add to beer nd re3ino*ute it wit) 2res) yest. ondi/on in *osed tn 2or dy. P*"e. BoCe3*ondi/on & ws h bout 70 TE '1 T. A"e beer in boCe 2or & 3 % !ont)s in dr *er h %$ 3 5$ TE 10 3 15 T.
DID 8OU NOW 000 ; ()e rst !odern in ws deeo+ed ess t)n '00 yers "o, by Bri/s) inentor ;nie W)eeer w)o +tented it in 1817 s n G
()e dryin" +ro*ess in t)e W)eeer in *oud now be +er2e*ty *ontroed, wit)out i!+r/n" ny nsty 2ue ors to t)e "rin nd wit)out s*or*)in" it. <2 t)e !tster wnted to !e dr "rin 2or t)e b* brews, )e *oud now do so deibertey. And brewers *oud now !ix +e !t wit) diKerent !ounts o2 dr or b*, burnt !t to *rete diKerent *oor nd or eKe*ts in t)e beer. W)eeer re+*ed t)e trdi/on dire*t3red in wit) n iron, *yindri* dru!, in w)i*) t)e "rin is bow3dried by *en, )ot ir rt)er t)n +enetrted by dirty, )ot s!oe. ()us t)e !t no on"er +i*ed u+ residues 2ro! *oe or wood 2ues, ors t)t used to be +ssed on to t)e beer. A++renty t)e ide 2or )is in *!e to W)eeer w)ie )e ws wt*)in" so!e *oKee bein" rosted. Wit) W)eeer-s dei*e !tsters *oud, 2or t)e rst /!e, +rodu*e *en3ts/n" !t o2 +redi*tbe *oor.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
do!inted brewin" eer sin*e re t)e Otober2est, Pisner, nd 4ees in t)e uro+en *on/nent nd t)e +e e,
Altbier Beer !ul%ure o- ori$i
#er!ny ;ussedor2 re"ion in t)e J)inend
AA
At, ;usse S/*e AtI 6t?en AtI ;o++es/*e
Rela%ed S%yles
S%yle Des!ri#"o Alt?ier is an unusual, cool7fermented, lagered ale It is copper7colored!, hop7accented $*+71+ BU% and clean tasng It should haCe Cirtually no roasted notes and is ?est made ith plenty of &unich malt The NaCor proJle of Alt?ier is greatly inNuenced ?y the yeast While relaCely arm7fermenng Brish ale yeast giCes a ?re plenty of fruity comple=ity, cool7 fermenng specialty Alt?ier yeasts do e=actly the opposite #palt is ideally suited for this ell7?alanced ?iFer7seet ?re, for ?oth ?iFering and aroma Dallertauer, TeFnanger, Perle and &t Dood are good su?stutes The mouthfeel ought to ?e light and clean, li@e that of a Kun@el lager, ?ut ith a touch more aFenuaon and a more hop7aromac Jnish The original graCity usually Caries ?eteen //+ and /*+P $G /-1(7/-+-%
S#e!iX!a"os BU 1.0%7 1' TP %0 O 4 1.011 '.75 TP Color 11.$ SJM>'9.5 B + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R +rouded 'L + 'L MALT
AB
%.8R
ABW
&.8R
+ BBL 2$
< al lbs
+ +
lbs
2$
$&
'1.&$
9.$9
'5.05
11.&$
%.0%
1.8%
&0
10.17
%.$1
11.9&
5.%1
1.9'
0.88
5
1.70
0.77
1.99
0.90
0.&'
0.15
2$
Weyer!nn Pisner Weyer!nn Muni*) 1 Weyer!nn rred Weyer!nn r2 S+e*i 1
To%al rai 'OPS
0.$8
0.&1
0.80
0.&$
0.1&
0.0$
&&.90
15.&8
&9.77
18.0%
$.%1
'.9'
AA + 'L oH
I'L$
' 100
+ BBL oH
lBBL$
< al oH
+ + $
BiCerin"= Brt)3 4s S+ter
%.5
Eor= None
0
8.0%
''8
0
0
5.'%
1%9
9.% 0
'$7 0
1.5 0
%& 0
Aro!= Brt)34s S+ter
%.5
8eas%
$.'
17%
1.0
'8
;ussedor2er Atbier yest
Bre3i$ Pro!ess Ste+ in2usion t 1'' TE 50 T, 1%8 TE $% T, nd 15$ TE $9 T, wit) 10 !in rest t e*) ste+I or sin"e in2usion h 150 TE $$ T, wit) &0 !in rest. ()en rise te!+ to 170 TE 77 T. 6uter. Boi 75 !in. 1 st )o+s Der 15 !in. 'nd )o+s Der $5 !in. Pri!ry 2er!ent/on 7 dys h boCo! ed"e o2 t)e yest-s +re2erred te!+ rn"e. J*. Jedu*e te!+ by ' TE 1 T
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
+er dy to &' TE 3 %0 TE 0 T 3 % T. J* Der ' ws. 6"er & ws to ' !ont)s. J* nd *ondi/on.
Altbier% Westhalian Beer !ul%ure o- ori$i
#er!ny
AA Rela%ed S%yles
Munster At ;ussedor2 Atbier
S%yle Des!ri#"o The "ity of &unster is deep in the heart of Westphalia, one of the to regions of the modern northestern German #tate of orth7Rhine7Westphalia—hose capital is Kusseldorf &unster is also adHacent to the #tate of Soer7#a=ony to the east These to states as ell as Dolland and Belgium to the est are part of the Cast mountain7 less Great 6uropean Plain that stretches from the Atlanc cean to the Ural &ountains in Russia Beerologically, this region has alays ?een ale country, and ales are sll holding their on there, eCen though BaCarian and ";ech lagers haCe ?y no conEuered the rest of the orld 8rom the descripons aCaila?le to us today, the early medieCal ales of the region, such as the Brunsic@ &um me, ere fairly heaCy, dar@ish, syrupy ales—pro?a?ly from smo@y malts and lo7aFenuang yeasts In the late &iddle Ages, these ales ?ecame a ?it more drin@a?le through the addion of plenty of heat malt The ?res that emerged ?ecame @non as the Meute?ier, forerunner of the modern Alt?ier and, in the /5th7century, of the Wiess of "ologne, hich, in turn spaned the modern Molsch While the copper Alt?iers of Kusseldorf and their ?lond Molsch cousins from "ologne haCe largely shed their heaten he ritage, in &unster and enCirons, the Meute?ier metamorphosed into a type of Alt?ier that retained much of old heaten creaminess The Westphalian Alt?ier recipe ?elo is a modern rendion of such an ale
S#e!iX!a"os BU 1.050 1'.5TP '0 O 4 1.011 '.75TP Color &.% SJM>7.9 B % + 'L 2$ + BBLlbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded + 'L lbs
5.'R
AB
%.1R
ABW + BBL 2$
< al lbs
+ + 2$
MALT %0
1%.%7
$.5$
1$.97
7.70
'.7%
1.'5
Weyer!nn Pisner
&0
10.85
%.9'
1'.7&
5.77
'.05
0.9%
Weyer!nn ienn
&0
10.85
%.9'
1'.7&
5.77
'.05
0.9%
$.8%
&.1'
Weyer!nn
Pe
W)et Mt
(ot #rin
100
'OPS
AA
BiCerin"= Brt)3 4s
%.'5
&$.17
+ 'L oH
1$.%1
+ 'L $
%'.%&
+ BBL oH
19.'%
lBBL$
5.55
157
$.5
185
0
0
0
0
0
< al oH
+ + $
1.1
&0
0
0
0
0
0
0
4ertuer MiCe2ru) Eor= None Aro!= None
8eas%
0
0 0 ;ussedor2er Atbier yest
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Bre3i$ Pro!ess Ste+ in2usion t 1'' TE 50 T, 1%8 TE $% T, nd 15$ TE $9 T, wit) 10 !in rest t e*) ste+I or sin"e in2usion h 150 TE $$ T, wit) &0 !in rest. ()en rise te!+ to 170 TE 77 T. 6uter. Boi $0 !in. 4o+s h 5 !in. Pri!ry 2er!ent/on 7 dys h boCo! ed"e o2 t)e yest-s +re2erred te!+ rn"e. J*. Jedu*e te!+ by ' TE 1 T +er dy to &' TE %0 TE 0 T % T. J* Der ' ws. 6"er & ws to ' !ont)s. J* nd *ondi/on.
DID 8OU NOW 000 ; ;urin" t)e 1%t) *entury, t)e #er!n Nort) Se +ort *ity o2 4!bur" ws +robby t)e word-s r"est brew *enter, !osty be*use its beers be*!e one o2 the trdin" st+es o2 t)e 4nse/* 6e"ue. A**ordin" to re*ords s/ in existen*e, in 1&7$, 4!bur" re*orded %57 bur")er3owned breweries, nd by 15'$ t)ere were 5&1. (o"et)er, t)ey brewed !ost '5 !iion iters +er yer !ore t)n '00,000 brres nd e!+oyed !ost )2 t)e *ity-s w"e ernin" +o+u/on. ()eir !ost 2!ous brew ws Meute?ier, )o++ed, reddis) to dr3 brown w)et beer wit) n u+32ront sweetness nd ini2erous Dertste brew t)t ws to be*o!e t)e 2orerunner o2 t)e !odern Atbier nd @os*).
DID 8OU NOW 000 ; ()e Brins re not t)e ony ones wit) Beer Purity 6w.
Amber Ale% American Beer !ul%ure o- ori$i AA Rela%ed S%yles
United Sttes None Pe Ae, ;r Ae
S%yle Des!ri#"o n a scale from pale to ?lac@, this ?re is a@in to an A merican Cersion of a red ale— somehere ?eteen deep golden and dar@ It has more malty notes than a pale ale, ?ut ne=t to no roasted notes of dar@er ?res Unli@e many aggressiCely hopped American pales, this
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
?re ?eneJts from some restraint in the ?iFering department and a greater emphasis in the hop NaCor and aroma departments Any high7alpha American hops are suita?le for ?iFering, hile the selecon of NaCor and aroma hops should lean toard mild citrus notes rather than asserCe spiciness Unli@e ales from the Brish Isles, this American Am?er is lo in diacetyl It Jnishes ith hops and malt in smooth ?alance Plump, healthy, homogeneous to7ro— rather than si=7ro— ?ase malts, therefore, are important in this style
S#e!iX!a"os BU 1.05& 1&.'5 TP &' O 4 1.01% &.5 TP Color 17.75 SJM>%5.8 B % +rouded 'L + 'L + BBL lbs + BBL I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
lbs
2$
AB
5.'R
ABW
%.1R
< al lbs
+ + 2$
2$
Weyer!nn Pe Ae
7%
'8.%5
1'.91
&&.&7
15.1%
5.&8
'.%5
Weyer!nn
'0
7.$9
&.%9
9.0'
%.09
1.%5
0.$$
Weyer!nn rred
5
1.9'
0.87
'.'$
1.0'
0.&$
0.17
Weye r!nn r 2 1
1
0.&8
0.17
0.%5
0.'0
0.07
0.0&
r!ber
(ot #rin
ibo
7.'7
&.&1
'OPS
AF
+ 'LoH
I'L$
+ BBLoH
lBBL$
< al oH
+ + $
1&
1.81
51
'.1
$0
0.&
10
5
15.0'
%'$
17.$
500
'.8
81
&.5
100
0.$
1$
BiCerin"=
Brt)3
4s
&8.%5
17.%%
%5.10
'0.%$
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Brt)34s
Wi!eCe Aro!= entenni
8eas%
10. &.00 85 5 rious A!eri*n3stye e yests
Bre3i$ Pro!ess Sin"e in2usion. ;e+endin" on desired dryness in t)e nis), !s) in h 1%8TE 3 15% TE $%T 3 $8 TI rest $0 !in. Je*ir*ute. Jise te!+ 2or !s)3out h 1$8 TE V ' TE 7$ T V 1 T .
Amber Ale% "n#lish Beer !ul%ure o- ori$i
#ret Britin
AA
None
Rela%ed S%yles
Pe Ae, ;r Ae
S%yle Des!ri#"o It is Cirtually impossi?le to deJne ith certainty the color aC e length at hich a Pale Ale is too am?er to sll ?e called a Pale Si@eiseonce an Am?er Ale g ets too coppery or dar@er, it should ?e called a Red, a Bron, or eCen a Kar@ Ale Those ?reers, therefore, ho disagree ith the color Calues in the speciJcaons ?elo, should feel free to adHust the grain ?ill in either direcon An Am?er Ale should sho a good malt ?ac@?one, ?ut ithout any chocolate or roast character, hich is achieCed in the interpretaon ?elo ?y a good p oron of diastacally acCe Weyermann &unich I malt in the grain ? ill This lends the ?re the reEu ired color ithout adding too much ?ody
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
The 6nglish character is assured ?y the Noral notes of the 6ast Ment Goldings for ?iFering 8laCor and aroma hop selecons are no?le7"onnental, ?ut any Brish hops ould ?e suita?le as ell "itrus accented PaciJc orthest hops, hoeCer, ould ?e out of character A ro?ust Sondon7style yeast should giCe this ?re the reEuired touch of esters and diacetyl
S#e!iX!a"os BU AB 1.050 1'.5 TP '5 %.9R O 4 Color ABW 1.01& &.'5 TP 10.' SJM>'5.8 B &.88R +rouded 'L + BBL lbs + BBL 2$ < al lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R + + + 'L MALT
lbs
2$
$0
'1.70
9.8%
'5.%$
11.55
%.11
1.87
'0
7.'&
&.'8
8.%9
&.85
1.&7
0.$'
15
&.$'
1.
%$%.'%
1.9'
0.$8
0.&1
15 100
&.$' &$.17
1.$% 1$.%1
%.'% %'.%&
1.9' 19.'%
0.$8 $.8%
0.&1 &.1'
2$
Weyer!nn Pe Ae Weyer!nn Muni*) 1 Weyer!nn r!ber Weyer!nn- rred (ot #rin
'OPS
AA
+ 'L oH
I'L$
+ BBL oH
+ BBL $
< al oH
+ + $
BiCerin"= Brt)3 4s #odin"s
5
5.'0
1%7
$.1
17&
1.0
'8
$.5
&.&$
95
&.9
11'
0.$
18
17&
7.'
'0&
1.'
&&
Eor= Brt)34s 4ertuer Pere Aro!= Brt)34s Nort)ern Brewer
8eas%
$.10 8 6ondon3stye e yests
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Bre3i$ Pro!ess Sin"e in2usion. Ms) 7 " brewin" iuor +er 1 bb o2 net eCe ou!e h 15% TE $8 T. Jest %5 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. Ad:ust s+r"e te!+, i2 needed. Boi 70 !in. 1st )o+s h 55 !inI 'nd )o+s h $5 !in. &rd )o+s h strt o2 w)ir+oo. W)ir+oo &0 !in. Pri!ry32er!ent h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry32er!ent bout 1% dys. J* "in, *ondi/on 2or w. P*"e.
D 8OU NOW 000 ; Ar*)i!edes '873'1' B ++renty ws redy so 2!iir wit) t)e +rin*i+es o2 t)e )ydro!eter, w)i*) is s/ one o2 t)e !ost eQ*ient instru!ents 2or !esurin" t)e density o2 iuids, su*) s wort.
()e odest des*ri+/on o2 t)e )ydro!eter, )oweer, dtes to bout %00 B, in eCer by t)e #ree bis)o+ Synesios o2 yrene *. &7& 3 *. %1% A; to )is te*)er 4y+/ o2 Aexndri &703%15 A;, s*ien/st nd du")ter t)e #ree !t)e!/*in ()eon o2 Aexndri &&5 3 *. %05 A;. #ieo 15$%31$%', too, !en/oned t)e )ydro!eter, in 1$1', in eCer to 2riend.
Barley Wine% "n#lish ! American Beer !ul%ure o- ori$i
n"nd
AA Rela%ed S%yles
None None
S%yle Des!ri#"o Barley ine is ?oth an old and a young style Its origins lie in the ancient Brish custom of pargyle7fermenng seCeral runnings from the same mash separately Its modern name, hoeCer, eColCed only in the early *-th century, hen the large commercial ?reeries in Britain started to moCe into ?ig7ale ?reing The su>= 9ine9 is, of course a, misnomer, ?ecause ?arley ine has nothing to do ith fermented fruit Huice There is nothing deJnite a?out this style—e=cept for its 9?igness9 It is usually ?lond to ?ron and fermented ith alcohol7tolerant ale yeast It can ?e hopped any hich ay 8or a
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
more 96nglish9 NaCor, use 6ast Ment Goldings or 8uggles throughout for a more 9American9 NaCor replace the TeFnanger ith Si?erty As a high7alcohol ?re, ?arley ine ort reEuires plenty of fermenta?les from ?eta amylase, hich ?ecome acCe at roughly /-18 $1-"% and pea@ at /158 $(+"% Song mash rests at loer temperatures, therefore, are essenal Barley ine reaches its full potenal only aOer aging li@e a good grap e ine #i= months in the ?oFle is considered a minimum a Euarter century, a ma=imum
S#e!iX!a"os BU 1.100 '5TP 95 O 4 1.0&9 9.75TP Color &'.' SJM>8%.1 B % + 'L + BBLlbs $redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded + 'L MALT Weyer!nn ienn
80
+ BBL
AB
8.1R
ABW
$.%R
< al lbs
+ +
lbs
2$
$0.$&
'7.50
51.$5
%%.01
8.&&
5.''
2$
2$
Weyer!nn Pe Ae
11.5
8.7'
&.95
7.%&
&.&7
1.'0
0.75
7
5.&0
'.%1
%.5'
&.85
0.7&
0.%$
Weyer!nn Menoidin Weyer!nn r2 II (ot #rin
'OPS
1.5
1.1%
0.5'
0.97
0.8&
0.1$
0.10
100
75.78
&%.&7
$%.57
5'.05
10.%1
$.5&
+ 'L $
+ BBLoH
+ BBL $
< al oH
BiCerin"= Auror
AA 8
+ 'LoH 10.&1
'9'
1'.1
&%&
'.0
+ + $ 55
Eor= Brt)34s (eCnn"er
%
9.81
'78
11.5
&'$
1.9
5&
5.75
9.81
'78
11.5
&'$
1.9
5&
Aro!= Brt)34s s*de
8eas%
Bri/s), A!eri*n, Be"in Abbey, S*oYs), eu3de3ie, or ot)er *o)o3 toernt e yest
Bre3i$ Pro!ess Mu/3ste+ in2usion= Ms) in h 99 TE &7 TI rise te!+ to 1'' TE 50 TI rest 15 !inI rise te!+ to 1%5 TE $& TI rest %5 !inI rise te!+ to 15% TE $8 TI rest 5 !inI rise te!+ to 1$' TE 7' TI rest '0 !inI rise te!+ to !s)3out h 171 TE 77 T. Atern/ey e!+oy sin"e in2usion h 150 TE $$ T, wit) $0 !in rest. ()en rise te!+ to 171 TE 77 T. 6uter. Boi 90 !in. 1st )o+s Der &0 !in. 'nd )o+s Der 75 !in. &nd )o+s Der 85 !in. Pri!ry 2er!ent/on 1% dys h $$ 3 70 TE 19 3 '1 TE. J*. Aow to sedi!ent 2or % ws. J* "in. ondi/on. P*"e.
Sour Beer Pro!ess Advisory,
Sour beer3!in" is ony 2or t)e brest o2 t)e bre nd de!nds "ret de o2 *u/on. (rdi/ony, nd oDen s/ tody, !ny sour beer styes re s+ontneousy 2er!ented by irborne !i*robes. ()ese !y in*ude BreCno!y*es bruxeensis, BreCno!y*es !bi*us, *tob*ius debru*ii, +edio*o**us, nd ot)er ssorted wid yests nd b*teri.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Sourin" !i*robes re inriby *onsidered de2e*ts in re"ur beers. As beer s+oiers, t)ey re e+t in *)e* by )ost o2 *enin", sni/?in", nd disin2e*/n" "ents, es+e*iy on t)e *od3wort side o2 t)e brewery. Breweries Ce!+/n" to !e sour beers, t)ere2ore, need to ensure t)t t)ere is no *ross3*ont!in/on between t)eir sour nd t)eir re"ur brews. ()t is w)y !ny breweries t)t +rodu*e bot) sour nd re"ur beers )e se+rte 2er!enters, trns2er )ose, +u!+s nd een ers :ust 2or sour beers. Brewers w)o wis) to !e sour beers, but +re2er not to ris errnt !i*robe in2e*/ons, *n re+*e so!e o2 t)e bse !t wit) u+ to +er)+s 10 +er*ent Weyer!nn A*iduted Mt, w)i*) *ontins bioo"i*y +rodu*ed, Beer Purity 6w3*on2or!in", ntur */* *id. (rdi/ony, sourin" !i*robes seCe into brews durin" wort *ooin" in od3 2s)ioned, t, *o++er *oo3s)i+s t)t re +*ed in we ented roo!s, w)ere t)e "reen beer is ex+osed to 2res) bree?e. ()e ty+e or *o!bin/on o2 !i*robes res+onsibe 2or sourin" +r/*ur brews )e oDen be*o!e +ro+rietry !i*roors t)t re do!innt ony in +r/*ur re"ion or een brewery, t)us "iin" beer styeeen beer brndits si"nture *)r*ter.
Berliner Weisse Beer !ul%ure o- ori$i
#er!ny
AA
None
Rela%ed S%yles
None
S%yle Des!ri#"o Berliner Weisse is an e=tremely refreshing, eerCescent, dry, tart, stra7colored, sour ?re that is usually serCed 9mit #chuss9 $ith a shot% of rasp?erry7NaCored or oodru7NaCored syrup In a sense, Berliner Weisse is the German eEuiCalent of a Belgian Sam?ic Because of its Jne7pearly, champagne7li@e eerCescence, apoleon referred to the ?re as the "hampagne of the orth during his occupaon of Berlin in /2-5 Bre7technically, Berliner Weisse is a sour heat ale It is ?est fermented ith a clean7 Jnishing German Alt?ier yeast as ell as a special Berliner Weisse ?acterium, lacto?acillus del?ruc@ii German Defeei;en4Weiss?ier yeasts, on the other hand, are rong for this styleQ The heat poron of a Berliner Weisse is usually ell ?elo +- percent $in a BaCarian Defeei;en4Weiss?ier it must ?e at least +- p ercent, ?y la% &ore than half the grist is usually regular, ell modiJed, *7ro Pilsner malt Because of its sour characteriscs, this ?re ?eneJts from a lengthy, eCen oCernight, phytase acid rest at a?out 5+ 8 $3+ "% as ell as an addion of some Weyermann Acidulated &alt The ?iFer7hop loading in this ?re is almost non7e=istent and hoCers Hust a?oCe most people!s taste threshold The only dose of hops is generally added to the empty @eFle r ight ?efore lautering There are no NaC or or aroma hops at all The ?oil is e=tremely short, mostly to coagulate proteins and to sterili;e the ?re, not to e=tract many alpha7acids or to eCaporate grain Colales To preCent the lacto?acillus del?ruc@ii from ?ecome dominant at the start of fermentaon, hich ould create too acidic an enCironment for the ale yeast to deCelop properly, the yeast
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
should get a head start This is ?est achieCed ?y preparing a yeast starter ahead of me, ?ut adding the ?acteria to the starter only right ?efore pitching Immediately ?efore pac@aging, the ?eer is @rausened for ?oFle7condioning This produces the poerful eerCescence already noted ?y apoleon Berliner Weisse has an unusually long shelf life for a German ?eer If stored cool, in the dar@, it may @eep for up to + years
S#e!iX!a"os BU 1.0&0 7.5 TP 5 O 4 1.00$ 1.5 TP Color '.& SJM>%.9 B + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R +rouded 'L MALT
AB
&.'R
ABW
'.5R
+ BBL
< al lbs
+ + 2$
lbs
2$
57
1'.1&
5.50
1%.'&
$.%$
'.&0
1.05
&0
$.&9
'.90
7.%9
&.%0
1.'1
0.55
10
'.1&
0.97
'.50
1.1&
0.%0
0.18
& 100
0.
%$0.'9
0.75
0.&%
0.1'
0.0$
'1.'9
9.$$
'%.97
11.&&
%.0&
1.8&
AA + 'L oH
I'L$
2$
Weyer!nn We3 Modied Pisner Weyer!nn Pe W)et Mt Weyer!nn A*iduted Weyer!nn r!ber
To%al rai 'OPS
+ BBL oH
lBBL$
< al oH
+ + $
BiCerin"= Brt)3 4s 4ertuer MiCe2ru)
%.'5
Eor= none
0
Aro!= none
8eas%
'.%5
$9
'.9
81
0.5
1&
*0** *0**
0
0.0
0
0.0
0
0.0
0
0.0 * 0 0 #er!n3stye e yest su*) s n Atbier yest +us 6*tob*ius debru*ii
Bre3i$ Pro!ess ()ree dys be2ore brew dy, +re+re sterie, we3erted strter 2or t)e #er!n3 stye e yest 2ro! rou")y 5 iters 5 urts o2 wter +er )e*toiter o2 beer ++rox. $ urts>bb +us ++rox. 500 "r!s 17 3 18 o?. o2 +e iuid !t extr*t 6M su*) s Weyer!nn Pisner 6M. Atern/ey use n euient !ount o2 +e, +re2erby un)o++ed wort. On brew dy, dd t)e *tob*ius debru*ii to t)e strter.
;ou") in wit) %0 iters o2 brewin" iuor +er ex+e*ted )e*toiter o2 nis)ed beer ++rox. 1' "ons>bb h rou")y 95 TE &5 T. A*id nd )ydr/on rest o2 t est ' )rs on"er is beCerI *n be oerni")t. )e*toiter or '.5 "ons>bb o2 sterie wort nd re2ri"erte or 2ree?e 2or rusen nd boCe3*ondi/onin" ter. 4et3ex*)n"e to $& TE 3 $5TE 17 T 3 18T. Add strter. Eer!ent bout % dys to ++rox. & TP or 1.01' or &TP ++rox. 75R Cenu/on. J* nd redu*e te!+ to 50 TE 10 T, w)i*) is beow t)e *tob*ius- suri te!+erture. @ee+ t t)t te!+ 2or two dys to ensure t)t *tob*ius b*teri re ded. J* "in. Wr! u+ rusen to roo! te!+ nd dd to r*ed beer. BoCe i!!editey. 6"er boCed beer h 59 TE 3 $1 TE 15 3 1$T 2or ' ws, nd h %$ TE 3 50 TE 8 T 3 10 T 2or not)er ' ws to & !ont)s.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Biere de #arde Beer !ul%ure o- ori$i
Nort)ern Ern*e
AA
Eren*) Er!)ouse Ae Be"in biere de sison
Rela%ed S%yles
S%yle Des!ri#"o Biere de "rde, as the name implies, is a 9lagered9 ale "rder is 8rench for to @eep, to atch, to care for, to reserCe% In that respect, it resem?les an Alt?ier Biere de "rde is at home in the northern 8rench proCinces of ord7Pas d e "alais, Artois and Picardie, right across the ?orde r from Belgium Kepending on the grain ?ed composion, the color of a biere de sison may ?e ?lond bonde,, ?ron lrune: and am?er 2!bree:. It is ?reed either from a ll ?arley malt or, in the Belgian fashion, ith a small amount of sugar added to the ?re @eFle The recipe ?elo is an a II7malt one If you add sugar to the @eFle, / l? raises the G ?y appro= /+ graCity points ' ---/+% per ??l / @g ?y appro= 35 graCity points $' ---35% per hi ote that the addion of fully fermenta?le sugar raises the G, ?ut not the 8G Tradionally, a biere de "rde used to ?e ?r eed ea@ or strong at dierent mes of the year, and the alcohol ?y Colume of this farmhouse ale may range idely from a ea@ 3 to a mighty 2 percent The stronger Cersions ere usually ?reed in the spring, ?efore the start of the or@ing season on the farm #uch a biere de "rde of &arch as consumed unl ell into early fall The last drop in a cas@ of biere de "rde, therefore, might haCe aged for as much as
ith the season!s ne eight months ?efore it as drun@ Breing on the farm usually resumed only aOer the harCest, grain
S#e!iX!a"os rouded1.0$$ 3i%hou% su$ar BU 1$.5 TP '5 O 4 Color 1.01% &.5 TP 1$.9 SJM>%&.5 B % + 'L + 'L 2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
lbs
+ BBL
AB
$.9R
ABW
5.5R
< al lbs
+ +2$
2$
Weyer!nn Pisner
$8.5
&&.'0
15.0$
&8.95
17.$7
$.'8
'.8$
Weyer!nn
10
%.85
'.'0
5.$9
'.58
0.9'
0.%'
1'.5
$.0$
'.75
7.11
&.''
1.15
0.5'
7.5
&.
%$1.$5
%.'$
1.9&
0.$9
0.&1
1.5
0.7&
0.&&
0.85
0.&9
0.1%
0.0$
100
%8.%7
'1.99
5$.8$
'5.79
9.17
%.18
'.'0
+0**
'.58
1.17
0.%'
0.19
ienn Weyer!nn Muni*) << Weyer!nn r!uni*) << Weyer!nn rro!
To%al rai O+/on brown su"r
'OPS
AA
+ 'L oH
+ 'L $
+ BBL oH
lBBL$
< al oH
+ + $
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
BiCerin"= Brt)3 4s
8
1.$5
%7
1.9
55
0.&
9
%
7.$&
'1$
8.9
'5%
1.%
%1
&.81
108
%.5
1'7
0.7
'0
Nort)ern Brewer Eor= Brt)3 4s S+ter Aro!= Brt)3 4s
&.'5
S+)ir
8eas%
Sison3 or Abbey3stye yest
Bre3i$ Pro!ess Ste+3in2usion. Ms) in t bout 150 TE 3 15% TE $$ T 3 $8 T wit) bout one3D) t)e net eCe ou!e. Jest %5 !in. Jise te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. 6uter 2or 90 !in. Add o+/on brown su"r. Boi $0 !in. s )o+s h 5 !inI 'nd )o+s h %5 !in. &rd )o+s h 5. Min. W)ir+oo &0 !in. Pri!ry32er!ent h $0 TE 3 $5 TE 1$ T 3 18 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry3 2er!ent bout 1% dys. J*. ondi/on 2or w. P*"e.
DID 8OU NOW 000 ;
Aon" *!e t)e #er!n +)ysioo"ist nd )istoo"ist ()eodor S*)wnn 1810 3 188'. S*)wnn dis*oered t)t t)e *e is t)e buidin" bo* o2 +nt nd ni! /ssue. 4e ws so t)e rst to re*o"ni?e, in 18&7, t)t t)e yest *e, w)i*) ws rst seen by t)e ;ut*) !i*ros*o+e3!er Antony n 6eeuwen)oe in 1$71, is iin" or"nis!. No/n" t)t t)e iCe *riCer )d sweet toot), S*)wnn *ed it Gsu"r 2un"usG, )en*ea)e 6/n n!e #accharomyces S*)wnn so dis*oered t)t t)e !un*)in" o2 su"rs by #accharomyces, w)i*) we * 2er!ent/on, o**urs ony w)en t)ere is no ir, i.e., t)t 2er!ent/on is n nerobi* +ro*ess.
Biere de mars% Alsatian Beer !ul%ure o- ori$i
Ern*e As*e re"ion
AA
Biere de printemps beer o2 s+rin"I usuy re2ers to boCed ?iere de mars% Biere de saison but wit)out s+i*es, ?iere de garde
Rela%ed S%yles
S%yle Des!ri#"o Biere de !rs shares its name ith a Belgian second7runnings Sam?ic, ?ut the to ?eer styles haCe nothing in common Thin@ of the Alsaan biere de !rs as an amalgam ?eteen a BaCarian Defeei;en4Weiss?ier, a BaCarian @to?erfest7 &ar;en $?oth Mr?en and !rs
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
mean &arch in 6nglish%, and a Belgian biere de sison. There are a fe similaries to, and a fe dierences from, either style, though While the Belgian biere de sison is ?reed in &arch and lagered for months throughout the summer to ?e consumed through the fall, ell into the harCest season, the Alsaan biere de !rs is ?reed in the fall, right aOer the hops harCest, and is lagered for months in ?reery cellars throughout the inter for consumpon in the spring The proper hop for ?iere de mars from Alsace is, of course, the local, slightly Noral #trisselspalt If unaCaila?le, the mildly spicy TeFnanger hops from Hust across the Rhine from Alsace, in Germany, is an e=cellent replacement Because there is plenty of me ?eteen ?re day and consumpon day, a biere de !rs is fermented Cery sloly at the lo end of the yeast!s temperature tolerance, hich ma@es for a parcularly clean7tasng ?eer ith Cery fe esters It should not ?e fruity at all Perhaps the ?est yeast for a tradional rendion of this ?re is a Belgian saison specialty strain Though biere de !rs is noadays considered p rimarily an Alsaan seasonal specialty ?eer, its historical roots are in Arras, the capital of the Pas7de7"alais region in northern 8rance, here its Jrst menon dates to /351 &odern Alsaan Cersions of this ?eer are ?reed inCaria?ly as a lager ithout heat, at a strength of +1 to (+ percent alcohol ?y Colume #ome 8rench sources indicate, hoeCer, that, in the old days, this ?re as more li@ely an ale, and it may also haCe ?een made ith a small poron of heat An old7style biere des !rs should ?e light am?er in color and at or a?oCe ++ percent alcohol ?y Colume, hich puts this ?eer!s strength more in line ith a BaCarian &ar;en and a biere de sison than ith a BaCarian Defeei;en or its second7 runnings Belgian namesa@e
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
O# 1.05$ 1% TP &0 B + 'Lrouded lbs + 'L 2$ 1 BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% R e!ie!y MALT
AB ABW + BBL
5.8R %.$R
< al lbs
+ + 2$
2$
Weyer!nn Pe Ae
$5
'$.%8
1'.01
&1.0$
1%.09
5.01
'.'8
Weyer!nn
'0
8.15
&.70
9.5$
%.&%
1.5%
0.70
10
%.07
1.85
%.78
'.17
0.77
0.&5
5
'.0%
0.9'
'.&9
1.08
0.&9
0.17
Menoidin Weyer!nn
Pe
W)et Mt Weyer!nn S!oed Mt 100
To%al rai 'OPS
%0.7%
18.%8
%7.79
'1.$8
7.71
+ BBL $
< a l oH
&.51
AA
+ 'L oH
I'L$
+ BBL oH
+ + $
BiCerin"= Brt)3 4s (eCnn"er
%
'.8&
80
&.&
9%
0.5
15
Eor= None
0
0.00 %.'9
5.0
0 1%&
0.0
%
0 1''
0.0
Aro!= Brt)3 4s
0.8
0 '&
Strisses+t
8eas%
Be"in biere des sison s+e*ity yest
Bre3i$ Pro!ess Ste+3in2usion. Ms) in t bout 1%% TE $' T. Jest &0 !in. Jise te!+ to 1$8 TE Z ' TE 7$ T V 1 T 2or !s)3out. Je*ir*ute. 6uter. Boi $0 !in. 1st )o+s h 5 !inI 'nd )o+s h %5 !in. W)ir+oo, 2or &0 !in. Eer!ent t t)e ow end o2 t)e te!+erture rn"e o2 t)e see*ted yest strin 2or u+ to % ws. J*. ondi/on h *er te!+ o2 %0 TE 3 %% TE % T 3 $ T, or ower, 2or t est & !ont)s. P*"e untered.
DID 8OU NOW 000 ; ()e t)er!o!eter ws not inented un/ !ere '50 yers "o. ()e rst usbe t)er!o!eters were deeo+ed by #er!n n!ed #brie ;nie E)ren)eit, in 171%, by Eren*)!n n!ed Jene Antoine Eer*)ut de Jeu!ur, in 17&1, nd by Swede n!ed Anders esius, in 17%'. ()is new iCe "d"et ny owed brewers to *ontro t)e 3 i!+ortnt !s) te!+erture 2or t)e en?y!/* *onersion o2 str*)es into su"rs nd t)e euy i!+ortnt 2er!ent/on te!+erture 2or t)e yest-s *onersion o2 t)ese su"rs into *o)o nd *rbon dioxide.
Biere de safson Beer !ul%ure o- ori$i
Be"iu!, Woni
AA Rela%ed S%yles
Be"in Er!)ouse Ae Eren*) biere de "rde
S%yle Des!ri#"o Biere de sison is o farmhouse ale f rom southern Belgian proCince of Wallonia %s a ?eer ith home?re roots, its range of speciJcaons is fairly ide and it is oOen di>cult to disnguish
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
it from the other farmhouse a le ?reed on the 8rench side of the 8ranco7Belgian ?order, the biere de "rde $see entry% A biere de sison tends to ?e ?reed ith a pale malt ?ase $oOen Pilsner malt% as ell as some reddish color malt $:ienna is a good choice% In addion, it usua lly contains a good poron of malted or unmalted heat ust a touch of dar@er color malts oOen adds NaCor comple=ity and depth of color This ?re may or may not ?e forJed ith ?re sugar, it may ?e dry7hopped or not, and, in typical Belgian fashion, it may ?e made ith or ithout spices If spices are u sed, these may ?e anise, coriander, cumin, ginger, grains of paradise, ?iFer orange "uracao peel, or some com?inaon of these The spices can ?e added to the @eFle at the ?eginning of the ?oil or as late as the hirlpool and their amounts may Cary from a fe grams to a fe ounces per ?arrel or hectoliter To create Gt)eG recipe for a biere de sison, therefore, is praccally impossi?le The Cersion presented ?elo is a typical, middle7of7the7road interpretaon of the style, ithout dry7 hopping and ithout sugar It can ?e ?reed ith or ithout an oponal mi=ture of roughly *+ grams each of coriander and "uracao $appro=imately * o; per U# ?arrel% of Jnished ?eer, added start of hirlpooling 1.0$% 3i%hou% 1$ TP '$ S#e!iX!a"os -or all@mal% bre3( su$ar BU O# 10.$ SJM>'$.9 B E# 1.01' & TP oor 1 46 1 BB6 bs % I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded1 46 MA6(
$.9R
AB
5.5R
ABW 1 BB6 "
5 # bs
19 1
bs
"
%7.5
''.'8
10.11
'$.1%
11.8$
%.''
1.9'
Weyer!nn ienn
''.5
10.5$
%.79
1'.&8
5.$'
'.00
0.91
Weyer!nn Pe W)et Mt
''.5
10.5$
%.79
1'.&8
5.$'
'.00
0.91
Weyer!nn rw)etG-
7.5
&.5'
1.$0
%.1&
1.87
0.$7
0.&0
100
%$.91
'1.'8
55.0&
'%.9$
8.88
%.0%
0.10$5
0.0%8&
0.1'%9
0.05$7
0.0'01
0.009'
AA
+ 'L oH
+ 'L $
+ BBL oH
4s (eCnn"er
%
5.78
1
%$$.8
Eor= None
0
0.00
0
0.0
''5
9.&
Weyer!nn Pe
"
Ae
(ot #rin
O+/on s+i*es in w)ir+oo= 50>50 !ix o2 "round *orinder nd biCer ur*o orn"e +ee
'OPS
lBBL$
< al oH
+ + $
19'
1.1
&1
0
0.0
0
'
%$1.5
%&
BiCerin"= Brt)3
Aro!= Brt)3 4s Styrin #odin"s
8eas%
5.'5 7.9% Sison3stye yest
Bre3i$ Pro!ess Ste+3in2usion. Ms) in t bout 1%% TE $' T. Jest &0 !in. Jise te!+ to 1$8 TE V ' TE 7$ T Z 1 T 2or !s)3out. Je*ir*ute. 6uter. Boi $0 !in. 1st )o+s h 5 !inI 'nd )o+s h %5 !in. S+i*es, i2 used, t strt o2 w)ir+oo, 2or &0 !in. ;e+endin" on see*ted yest strin, 2er!ent h 7' TE 3 80 TE '' T 3 '7 T 2or u+ to ' ws. J*, *ondi/on, +*"e untered. Brew i!+roes i2 !tured in +*"e 2or bout & !ont)s h ++rox. 7& TE '& T.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
DID 8OU NOW 000 ;
The ULTIMATE ALMANAC o- WORLD BEER RECIPES
Bre3i$ s!ie!e 3as adva!i$ The mil2y by@#rodu!% omedieval #u%re-a!"o had by o3 be!ome Xrmly es%ablished as a livi$( si$le@!ell !rea%ure %ha% !over%ed su$ars i%o al!ohol ad !arbo dio/ide ad %hus %urs %he bre3er:s 3or% i%o beer0 Bre3ers !ould !o%rol %he !olor o- %he $rai %ha% %hey -ed %he yeas%( %hey !ould measure %he yeas%:s %em#era%ure 3hile i% 3as a% 3or2 i order %o #redi!% i- %hey 3ere #rodu!i$ a la$er or a ale( ad %hey !ould !he!2 %he #ro$ress o- %he yeas%:s labors 3i%h a hydrome%er0 Bu% i- %hey 3a%ed %o %ame %he yeas%( %hey had %o Xd ou% 3ha% made i% "!20 The 4re!h !hemis% Louis Pas%eur 3as %he oe %o -urish
Bitter% Best
%ha% Beer !ul%ure o- ori$i
n"nd
AA Rela%ed S%yles
None Ordinry BiCer, Burton Ae, Pe Ae, SB xtr S+e*i BiCer
S%yle Des!ri#"o Dops ere introduced to 6ngland ?y 8lemish immigrants as late as the /1--s and they ere slo to catch on Perhaps the Jrst truly hop7?iFer 6nglish ale as the India Pale Ale $IPA%, Jrst ?reed in the /05-s in Son don and later in Burton7on7Trent for the Brish colonies in hat are no India, Pa@istan, Bangladesh, and #ri San@a In the /23-s, the large 6nglish ? reeries adopted the IPA style also for the domesc mar@et, for hich they reduced its hop loading, renamed it 9BiFer4 and oered it in three strengthsL 9BiFer9 at roughly 5 P $appro= mid7/-3-s% 9Best BiFer9 at roug hly // 9P $appro= G mid7 /-1-s% and 96=tra #pecial BiFer9 $6#B%, a strong BiFer at roughly /3 P 7/1 P $lo to mid7 /-+-s% #tarng in the /2(-s, ?oFled BiFers entered the Brish mar@et, and they came to ?e called 9Pale Ales9 $ithout the preJ= 9India9%, hile only BiFers ser Ced in cas@s in pu?s @ept their tradional name ld7style BiFers are slightly fruity, mildly estery, single7infusion ?res ith mild Brish7style hop notes and a dry Jnish They are fermented ith fairly 9dusty9 $not Cery Nocculent% yeast
S#e!iX!a"os 1.0%% 11 TP O 4 1.011 '.75 TP
BU
''
AB
%.%R
Color
11.& SJM>'8.7 B
ABW
&.5R
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
+ 'L I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded R + 'L MALT
lbs
2$
+ BBL lbs
+ BBL
< al lbs
+ + 2$
2$
Weyer!nn Pe Ae
79
'5.00
11.&%
'9.&&
1&.&0
%.7&
'.15
Weyer!nn trred
10
&.1$
1.%%
&.71
1.$8
0.$0
0.'7
Weyer!nn r)e
10
&.1$
1.%%
&.71
1.$8
0.$0
0.'7
Weyer!nn r2 <<
1
0.&'
0.1%
0.&7
0.17
0.0$
0.0&
(ot #rin
100
'OPS
AA
&1.$5
1%.&5
l'LoH
I'L$
&7.1'
+ BBLoH
1$.8%
+ BBL0 $
5.99
< al oH
'.7&
+ + $
5
&.19
90
&.7
10$
0.$
17
Eor= Brt)34s Eu""es
%.&
5.19
1%7
$.1
17&
1.0
'8
A ro ! =
5
5.19
1%7
$.1
17&
1.0
'8
BiCerin"=
Brt)34s
#odin"s
B r t) 34 s
#odin"s
8eas%
6ondon3stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 ex+e*ted net eCe ou!e or 1 t>1 b o2 "rist, dry wei")t h 1%8 TE 3 150 TE $% T 3 $$ TI rest $0 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE Z ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi $0 !in. 1st )o+s h 5 !inI 'nd )o+s h 55 !in. W)ir+oo &0 !in. &rd )o+s h strt o2 w)ir+oo. Pri!ry 2er!ent/on h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry 2er!ent/on bout 1% dys. J* "in, *ondi/on 2or w. P*"e.
i ie wunu b uiuebi @nown +ie*e o2 iterturet)e Su!erin e+i* o2 @in" #i"!es) !en/ons beer.
The ULTIMATE ALMANAC o- WORLD BEER RECIPES
nidu, s it is +rt o2 i2eF ;rin beer s it is t)e *usto! o2 t)e nd.G ()en t)e e+i* *on/nued= G()e wid best nidu te bred un/ )e ws sted. 4e t)en drn beer, seen *ro*s 2u. 4is s+irit rexed nd be*!e 2ree. 4e strted to t in oud oi*e. We3bein" ed )is body nd )is 2*e turned bri")t. 4e ws)ed )is !Ced ee*e wit) wter nd rubbed )is body wit) oi, nd nidu be*!e )u!n.G
Bitter% "&tra Secial Beer !ul%ure o- ori$i
n"nd
AA Rela%ed S%yles
SB Ordinry BiCer, Best BiCer, Burton Ae, Pe Ae
S%yle Des!ri#"o 6=tra #pecial BiFer $6#B%, though called 9?iFer9 is not all that ?iFer ?y modern standards Rather it is a Cery ?alanced ?re ith a good malt ?ase and a typical 6nglish citrus hop aroma of tangerine and orange in the Jn ish Tradionally, all BiFers—from rdinary BiFer, to Best BiFer, to 6#B—are Hust single7infusion7mashed in a mash7lauter tun The mash is fairly thic@ and the rise from the mash temperature to the mash7out temperature occurs through sparging, usually ith Hust the hot sparge liEuor as the heat source "lassic BiFers tend to ?e fermented ith fairly 9dusty9 $not Cery Nocculent% yeast strains 6#B is a Cery comple= ale ith slightly fruity NaCors as ell as some ?uFery diacetyl notes 6#B emerged in the /5th century and as one of the styles faCored for serCing as cas@7condioned ales dran ?y ?eer engines Authenc 6#Bs, therefore, are relaCely lo in eerCescence S#e!iX!a"os BU 1.05$ 1% TP &% O 4 Color 1.01' & TP 11.7 SJM>'9.8 B % 'L + 'L 2 $ + BB L lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y+rouded MALT
lbs
AB
5.8R
ABW
%.$R
+ BBL
< al lbs
2$
+ + 2$
Weyer!nnG- Pe Ae
80
&'.59
1%.78
&8.'&
17.&%
$.17
'.81
Weyer!nn rred
10
%.07
1.85
%.78
'.17
0.77
0.&5
Weyer!nn
10
%.07
1.85
%.78
'.17
0.77
0.&5
r!uni*) +
To%al rai 'OPS BiCerin"=
100
%0.7%
18.%8
%7.79
'1.$8
< al oH
&.51
+ 'LoH
+ 'L $
+ BBLoH
4s
5
7.%%
'11
8.7
'%7
1.%
%0
Brt)34s
5
%.15
118
%.9
1&8
0.8
''
Brt)34s
5
8.&0
'&5
9.7
'7$
1.$
%5
Brt)3
+ BBL $
7.71
AA
+ + $
#odin"s Eor= #odin"s Aro!= #odin"s
8eas%
Bre3i$ Pro!ess
6ondon3stye e yest
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Si$le i-usio0 Mash i 3i%h 1 $al o- bre3i$ liuor #er a + bbl o- e/#e!%ed e% 2eQle volume or + %F+ lb o$ris%( dry 3ei$h% ] +69 4 @ +<* 4 76 C @ 77 C res% 7* mi0 Re!ir!ula%e0 S#ar$e 3i%h +9*4 9 C bre3i$ liuor %o raise mash %em# %o +79 4 ^ ) 4 17 C ^ + C -or mash@ou%0 'old mash %em# a% %ha% level0 Ad\us% s#ar$e 3a%er %em#( i- eeded0 Boil 7* mi0 + s% ho#s ] < mi )d ho#s ] << mi0 . rd ho#s ] s%ar% o- 3hirl#ool0 Whirl#ool .* mi0 Primary@-erme% ] 7* 4 @ 1* 4 +7 C @ )+ C( de#edi$ o yeas%( -or abou% 1 days0 Ra!20 Se!odary@-erme% abou% +6 days0 Ra!2 a$ai( !odi"o -or a 320 Pa!2a$e0DID 8OU NOW 000 ; Un/ t)e te Midde A"es, t)e understndin" o2 yest s iin" or"nis! bein" res+onsibe 2or *o)oi* 2er!ent/on ws *o!+etey unnown.
At)ou") Antony n 6eeuwen)oe 1$&'317'& ++ers to )e )d no interest in 2er!ent/on, )e ws, wit)out rei?in" it, t)e instru!ent 2or t)e reser*) t)t woud u/!tey soe its !ystery. n 6eeuwen)oe ws dr+er3turned3ntur3s*ien/st3nd3!i*ros*o+e3 !er. As dr+er ++ren/*e in A!sterd!, in 1$%8, youn" Antony oDen )d to *)e* t)e uity o2 *ot) under ens. ()is )e+ed s+r )is interest in o+/*s. By 1871, )e )d *onstru*ted )is rst !i*ros*o+e. 4e sse!bed t est '%' o2 t)e! in )is i2e/!e, so!e wit) !"ni*/on o2 s "ret s '70 /!es. We now t)t *)ris nssen, ;ut*) s+e*t*e !er, )d t)eori?ed bout !"ni*/on be2ore n 6eeuwen)oe nd )d !de +ri!i/e !ode o2 t)e
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
!i*ros*o+e round 1590 s )d #ieo in 1$10, but n 6eeuwen)oe-s ws t)e rst truy usbe dei*e.
Bitter% rdinary
Beer !ul%ure o- ori$i
n"nd
AA
None
Rela%ed S%yles
Ordinry BiCer, Burton Ae, Pe Ae, SB xtr S+e*i BiCer
S%yle Des!ri#"o rdinary 9BiFer9 is the loest7strength 6nglish BiFer It has a graCity of roughly 5 P $appro= G mid7/-3-s% 9Best BiFer9 is slightly stronger and hoppier at roughly // P $appro= G mid7/-1-s% 96=tra #pecial BiFer9 $6#B% is the strongest and hoppiest BiFer at roughly /3 P 7/1 P $lo to mid7/-+-s% BiFers are slightly fruity and mildly estery, ith mild Brish7style hop notes and a dry Jnish They are inCaria?ly single7 infusion ?reed and fermented ith fairly 9dusty9 $not Cery Nocculent% yeast S#e!iX!a"os 1.0&$ 9 TP '0 BU O 4 1.010 '.5 TP Color 8.1 SJM>'0.& B + 'L 2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R + rouded 'L MALT
AB
&.5R
ABW
'.7R
+ BBL
lbs
< al lbs
2$
+ + 2$
Weyer!nn Pe Ae
59.75
15.&5
$.9$
18.01
8.17
'.90
1.&'
'0
5.1%
'.&&
$.0&
'.7&
0.97
0.%%
'0
5.1%
'.&&
$.0&
'.7&
0.97
0.%%
Weyer!nn rred Weyer!nn r)e Weyer!nn r2 <<
0.'5 (ot #rin
'OPS
100
AA
0.0$ '5.$9
0.0&
0.08
11.$5
&0.1%
+ BBLoH
0.0&
0.01
0.01
1&.$7
%.8$
'.'1
+ 'LoH
l'L$
lBBL$
< al oH
+ + $
5
%.88
1&8
5.7
1$'
0.9
'$
%.&
%.7'
1&%
5.5
157
0.9
'5
1&%
5.5
157
0.9
'5
BiCerin"= Brt)3 4s #odin"s Eor= Brt)34s Eu""es Aro!= Brt)34s #odin"s
8eas%
%.7' 5 6ondon3stye e yest
81
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 net eCe ou!e or 1 t>1 b o2 "rist, dry wei")t h 1%8 TE 3 150 TE $% T 3 $$ TI rest $0 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3 out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi $0 !in. 1st )o+s h 5 !inI ' nd )o+s h 55 !in. & rd )o+s h strt o2 w)ir+oo. W)ir+oo &0 !in. Pri!ry3 2er!ent h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry32er!ent bout 1% dys. J* "in, *ondi/on 2or w. P*"e.
Blond Ale% American Beer !ul%ure o- ori$i
United Sttes
AA Rela%ed S%yles
None Pe Ae n"is),
S%yle Des!ri#"o Perhaps the ?est ay to characteri;e an American Blond Ale is ?y calling it an ale Cersion of the American #tandard Sager, a@in to a Molsch, ?ut ith clearly American accents in the hop and malt department It is oOen ?reed as an easy7drin@ing summer seasonal The grain ?ill is simple and of good diastac strength #ome heat $used ?elo% and a fe adHuncts $not used ?elo% are accepta?le The ?eer is oOen ?rilliantly stra ?lond, li@e a &unich Delles Unli@e many Brish pale to ?lond ales, though, the American Cersion tends to ?e lo in diacetyl, ith only a hint of mild, fruity esters The hopping is American, ?ut restrained Any American yeast is accepta?le, ?ut a clean7fermenng Molsch or Alt?ier yeast giCes e=cellent results, too 1.0%' 11.5 TP '0 S#e!iX!a"os BU O &.& SJM>7.5 B 4 1.010 '.5 TP Color + 'L 2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% R e!ie!y+ 'L rouded MALT
AB
%R
ABW
&.1R
+ BBL
lbs
< al lbs
2$
+ + 2$
Weyer!nn Pe Ae
75
''.$1
10.'$
'$.5&
1'.0&
%.'8
1.95
'0
$.0&
'.7%
7.07
&.'1
1.1%
0.5'
5 100
1.51
0.$8
1.77
0.80
0.'9
0.1&
&0.15
1&.$8
&5.&7
1$.0%
5.70
'.$0
< al oH
+ + $
Weyer!nn ;ist/* Brey Mt Weyer!nn Pe W)et Mt
To%al rai 'OPS
AA
+ 'L oH
I'L$
+ BBL oH
lBBL$
4s Wrrior
15.5
1.%8
%'
1.7
%9
0.&
8
Eor= none
0 %.5
*0**
0 %5
0.0
0 5'
0.0
0
0.&
8
BiCerin"= Brt)3
Aro!= ryst
8eas%
1.58
1.8
Any A!eri*n3stye e yestI or @os*) or Atbier yest
8'
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 ex+e*ted net eCe ou!e or 1 t>1 b o2 "rist, dry wei")t h 15' TE $7 TI rest $0 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi $0 !in. 1st )o+s h 5 !inI 'nd )o+s h 55 !in. & rd )o+s h strt o2 w)ir+oo. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry 2er!ent/on bout 1% dys. J* "in, *ondi/on 2or w. P*"e.
Blond Ale% Bel#ian Beer !ul%ure o- ori$i
Be"iu!
AA
Blonde Eren*)
Rela%ed S%yles
Be"in #oden Ae
S%yle Des!ri#"o The Belgian Blond Ale is a more restrained Cersion of the stronger Belgian Golden Ale, and it is generally ?reed ?y a similar, or the same, process Vou can use a mul7step infusion, a single decocon, or, as suggested ?elo, a connuous infusion The Belgian Blond has a ?it more malt aroma from the comple= grain ?ill, ?ut much less hop aroma 8or a stra7?lond Cersion, replace it ith Weyermann 6=tra Pale Pilsner Because of the long maturaon period during hich the ?re mellos in the condioning tan@ on the yeast, it Jnishes fairly dry and clean, almost li@e an Alt?ier or a German ?lond lager 1' TP '% S#e!iX!a"os be-ore %he 1.0%8 addi"o o- LME BU O 1.011 '.75 TP 4 Color 8.' SJM<>'0.$ B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y + rouded 'L l'L2$ + BBL lbs R MALT
AB
%.9R
ABW
&.9R
+ BBL
lbs
< al lbs
+ +
2$
2$
Weyer!nn Pisner
7%
'5.$5
11.$&
&0.08
1&.$5
%.85
'.'1
Weyer!nn ienn
15
5.'0
'.&$
$.10
'.77
0.98
0.%5
Weyer!nn rbe"e
9
&.1'
1.%1
&.$$
1.$$
0.59
0.'7
Weyer!nn
'
0.$9
0.&1
0.81
0.&7
0.1&
0.0$
100
&%.$$
15.7'
%0.$5
18.%%
$.5$
'.99
rro!
To%al rai 'OPS BiCerin"=
Brt)3
S? Eor= None Aro!= None
8eas%
4s
AA %.5 0
+ 'L oH
I'L$
$.'9 0
0 0 Be"in Abbey3stye e yest
+ BBL oH
+ BBL $
< al oH
7.%
'09
1.'
&%
0
0
0
0
0
0
0
0
0
0
178
8&
+ + $
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Bre3i$ Pro!ess on/nuous in2usion. ;ou") in s t)i* s +ossibe h 90 TE &' T or ower. ()en r!+ u+ te!+ sowy nd *on/nuousy oer & 3 % )rs to !s)3out te!+ o2 bout 170 TE 77 T. 6uter sowy 2or & )rs. Boi 2or 90 !inutes. 4o+s h 15 !in. W)ir+oo &0 !in. Eer!ent 2or 1 w. h $% TE 3 70 TE 18 T 3 '1 T, de+endin" on yest strin. J* nd 2er!ent 2or not)er 10 dys. Jedu*e te!+ to ++rox. &%TE 1TI "er 2or 1' ws. J*, *ondi/on, +*"e
8%
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
0DID 8OU NOW 000 ; By Eebrury3Mr*), wit) winter dr""in" on in Bri nd As) Wednesdy +uYn" so!ber sto+ to t)e !erri!ent o2 Mrdi #rs, it-s /!e 2or so!e serious *onso/on=
Out *o!es t)e ;o++ebo*, beer t)t ws rst brewed by Puner !ons t oister Neude* ob der Au in Muni*). ()e Benedi*/ne order o2 Puners )d rried in Muni*) 2ro!
Q Boc(bier Beer !ul%ure o- ori$i
#er!ny
AA
Bo*
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
;o++ebo*, Mibo*, isbo*, Wei?enbo*
Rela%ed S%yles
S%yle Des!ri#"o Boc@?iers are BaCaria!s tradional strong lagers They ran@ among the heaCiest and malest, yet smoothest, ?res in the orld The ?iFerness of a Boc@?ier is Ce ry gentle, usually ithin a range of *- 7*+ IBU, and there is ne=t to no hop aroma in the nose or in the Jnish &ost Boc@?iers $though not allQ% are slightly dar@ in appearance, somehere ?eteen dar@ copper and ?urnt am?er Kepending on Boc@?ier type, h oeCer, the color can Cary greatly, from am?er pale to fairly dar@ S#e!iX!a"os BU 1.0$$ 1$.5 TP '& O 4 1.01& &.'5 TP Color 18 SJM>%$.$ B + 'L 2 $ . 0 BB L lb s I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R +rouded 'L MALT
lbs
AB ABW + BBL
7R 5.$R < al lbs
2$
+ + 2$
Weyer!nn Pisner
&0
1%.5%
$.$0
17.0$
7.7%
'.75
1.'5
Weyer!nn Muni*) <<
'7.5
1&.&&
$.05
15.
%$7.09
'.5'
1.15
Weyer!nn
'5
1'.1'
5.50
1%.'1
$ .%5
'.'9
1.0%
r2o! Weyer!nn Menoidin
1'.5
$.0$
'.75
7.11
& .''
1.15
0.5'
Weyer!nn
5
'.%'
1.10
'.8%
1 .'9
0.%$
0.'1
r!uni*) <<< (ot #rin
100
'OPS BiCerin"=
AA
%8.%7
+ 'LoH
'1.99
I'L$
5$.8$
+ BBL oH
'5.79
+ BBL $
9.17
< al oH
%.18
+ + $
4s
8.5
77
&.'
91
0.5
15
'.7&
Brt)34s
5.5
&$
1.5
%'
0.'
7
1.'8
Brt)34s
5
18
0.7
'1
0.1
&
0.
%$Brt)3
(urus Eor= (rdi/on Aro!=
S!r"d>!erd
8eas%
Brin3stye "er yest
Bre3i$ Pro!ess Co"uous I-usio ;ou") in 2or ery t)i* !s) h ++rox, 90 TE &' T. Jest &0 !in.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
;rw 'nd de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 5 3 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !in. Boi de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1$' TE 7' T 2or 10 !in. Jise te!+ o2 !in !s) to 171 TE 77 T. Jest 15 !in. Je*ir*ute 5 !in. Strt uterin" nd s+r"in" sowy F 2or bout & )rs un/ eCe 2u. Boi 90 !in. 1st )o+s h &0 !in. 'nd )o+s h 75 !in. &rd )o+s h 85 !in. W)ir+oo &0 !in. Eer!ent h 50 TE 10 T 2or & ws. J*. 6"er *ose to 2ree?in" +oint 2or t est 5 ws. J* "in, *ondi/on, +*"e.
DID 8OU NOW 000 ; Bo*bier seson in Bri runs rou")y 2ro! ;e*e!ber to My. As t)e te!+erture dro+s, t)e Bo*s "et drer, nd i*e ers. W)ie )rist!s Bo*s nd ;o++ebo*s re t)e !ost o+ue o2 t)e Bo*s, Mibo*s re t)e bondest. 4ere is t)e ried no!en*ture o2 Brin Bo*s, in +)be/* order= Do##elbo!2, 6itery Gdoube bo*,G it is 2ored o2 t)e 6enten seson. A ;o++ebo* n!es end on t)e suQx Gtor.G Du2elbo!2, A re"ur Bo*bier, but brewed wit) +enty o2 rosted !ts 2or extr *oor. Eisbo!2, A ;o++ebo* t)t is 2ro?en in t)e tn un/ !u*) o2 t)e wter be*o!es sus). ()e beer drined oK t)e sus) is isbo*, itery Gi*eG Bo*. 4as%ebo!2, G6enten bo*G is not)er n!e 2or t)e ;o++ebo*s o2 6ent. 4riihli$sbo!2, GS+rin"/!e bo*G is not)er n!e 2or GMibo*.G :-rores, Ern*onin ern*ur 2or GEro?en t)in"G in Ern*onin die*t. An isbo* 2ro! t)e *ity o2 @u!b*in. 'eller Bo!2F'elles Bo!2, Anot)er n!e 2or GMibo*.G Maibo!2, ()e bond Bo* o2 te s+rin". Urbo!2, A non3Brin Bo* 2or! t)e nort)ern #er!n *ity o2 inbe*. WeiHebo!2, A Bo*bier brewed s n e wit) t est 50R !ted w)et. WeiHedo##elbo!2, A ;o++ebo* brewed s n e wit) t est 50R !ted w)et. WeiHeeisbo!2, A Wei?endo++ebo* brewed s n e nd treted ie brey3bsed isbo*. Weiha!h%sbo!2 G)rist!s Bo*,G dr Bo* brewed 2or )rist!s. Wi%erbo!2, A winter s+e*i oDen brewed t ;o++ebo* stren"t).
Bra##ot Beer !ul%ure o- ori$i AA Rela%ed S%yles
S*otnd 4oney Ae Med
S%yle Des!ri#"o Broggot is an ancient #cosh ale that allegedly dates ?ac@ to the mes ?eteen the Roman inCasion of the Brish Isles under "aesar a liFle oCer *,--- years ago and the :i@ing conEuest of #cotland a?out /,--- years ago
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
ot much is @non for sure a?out this ?re, e=cept that it as apparently C ery strong from ?eing forJed ith plenty of honeyand it o?Ciously had no hops &any modern craO7?reers noadays ma@e ?res they call Braggot , ?ut they cannot lay claim to any measure of authencity, nor can the recipe presented ?e lo All Braggot recipes are of necessity fanciful—?ut nonetheless inspiraonal7 interpretaons of the anEue original—as is the recipe ?elo, hich contains a small, anachronisc amount of ?iFering hops The aCerage honey is a?out 2- percent fermenta?le sugars and *- percent ater The addion of / pound of honey, therefore, to / ?arrel of ort increases the G ?y //5+/ points $appro= ---/*% In the metric system, the addion of / @ilogram of honey to / hectoliter of ort increases the G ?y 3-5 points $appro= ---3/% The recipe ?elo features a heOy dose of a?out +- l?s of honey per ?arrel $a?out /533 @g4hi% This should add appro= +50+ graCity points $' --(- or /+ P%, hich raises the alcohol content ?y Colume from +/ to a hopp ing /3 percentQ BU S#e!iX!a"os -rom $rai bill oly( 3i%hou% addi"o o- hoey 1.05' 1& TP O 4
Color 1.01% &.5 TP BU S#e!iX!a"os-rom $rai bill #lus addi"o o- hoey 1.11' '8 TP !ombied
10
AB
5.1R
%8.& SJM>1'$.8 B
ABW
%R
10
AB
1&R
ABW
10.&R
O 4
Color es%0 1.01% &.5 TP 55 SJM>1%0 B % + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L + BBL 1 'L MALT bs " "
< al lbs
19 1"
Weyer!nn Pe Ae
75
'8.'7
1'.8'
&&.1$
15.0%
5.&5
'.%%
Weyer!nn r rye
15
5.$5
'.5$
$.$&
&.01
1.07
0.%9
Weyer!nn
Josted
5
1.88
0.85
'.'1
1.00
0.&$
0.1$
S!oed
5
1.88
0.85
'.'1
1.00
0.&$
0.1$
Brey un!ted Weyer!nn Mt (ot #rin
100
4oney
'OPS
&7.$9
17.09
%%.'.1
'0.05
7.1&
&.'5
%'.$&
19.&&
50.00
''.$8
8.0$
&.$7
lBBLoH
lBBL$
AA
+ 'LoH
< al oH
+ + $
5
'.&$
$7
'.8
78
0.%
1&
Eor= None
0
0
0
0
0
0
0
Aro!= None
0
0
0
0
0
0
0
BiCerin"=
Brt)3
4s
I'L$
Nort)ern Brewer
8eas%
A*o)o3toernt S*oYs)>S*ot*)3Stye yest, !ed yest, or *)!+"ne yest
Bre3i$ Pro!ess Sin"e3ste+ in2usion= Ms) in h 158 TE 70 TI rest 90 !in. Je*ir*ute. S+r"e sowy wit) 180TE 8 T iuor to rise !s) te!+ to 17' TE 78 T 2or !s)3out. Ad:ust s+r"e te!+ i2 needed. Boi $0 !in. Add )oney to eCe h &0 !in. Periodi*y si! s*u! oK wort sur2*e.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
4o+s h 5 !in. W)ir+oo &0 !in. Eer!ent h $0 TE 1$ T, 2or bout 1 !ont). J*. ondi/on. P*"e. A"e in +*"e 2or 1 w.
DID 8OU NOW 000 ; ()e ori"in Br""ot brewers re beieed to )e been t)e Pi*ts, rou"), s)dowy +eo+e t)t in)bited w)t is now S*otnd round t)e be"innin" o2 t)e rst !ienniu! B. ()ey see! to )e !oed t)ere 2ro! t)e nort)ern +rts o2 t)e uro+en on/nent or 2ro! t)e
W)en t)e Jo!ns under uius esr rried in t)e Bri/s)
Brown Ale% American Beer !ul%ure o- ori$i
United Sttes
AA Rela%ed S%yles
None Brown Ae n"is), ;r Ae, Bond Ae, Pe Ae
S%yle Des!ri#"o This Bron Ale is an Americani;ed Cersion of the Brish original It is strongly malty, ith a good caramel ?ase, some chocolate and toasty oCertones, ?ut no smo@iness hatsoeCer The ?reer is free to choose the hop selecon from any num?er of citrus, Noral, her?al, pungent, resiny, or sp icy hops The yeast shou ld ?e clean7 fermenng ith relaCely liFle diacetyl or ester This ?eer originated in the late *- th century, hen "ascade as t)e American hop to use In the recipe ?elo, "ascade is used for ?iFering, NaCor, and aroma
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
S#e!iX!a"os BU 1.051 1'.75 TP &0 O 4 1.01& &.'5 TP Color &&.8 SJM>88.% B MALT e!ie!y + BBL lbs + BBL I$redie%s ] omial 9* sys%em e/%ra!% R rouded + 'L + 'L
AB
5.1R
ABW
%R
< al lbs
+ +2$
lbs
2$
$5
'%.00
10.89
'8.1$
1'.77
%.5%
'.07
'0
7.&9
&.&5
8.$$
&.9&
1.%0
0.
%$1&
%.80
'.18
5.$&
'.55
0.91
0.%1
' 100
0.7%
0.&%
0.87
0.&9
0.1%
0.0$
&$.9&
1$.75
%&.&'
19.$5
$.99
&.18
AA + 'L oH
I'L$
2$
Weyer!nn Pe Ae Weyer!nn r!uni*) <<< Weyer!nn rred Weyer!nn r2 S+e*i << (ot #rin
'OPS
+ BBL oH
+ BBL "
< al oH
+ + $
BiCerin"= Brt)3 4s s*de
5.75
8.'%
'&%
9.7
'7%
1.$
%%
5.75
&.18
90
&.7
10$
0.$
17
5.75
$.&7
181
7.5
'1'
1.'
&%
Eor= Brt)34s s*de Aro!= Brt)34s s*de
8eas%
Any A!eri*n3stye yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 ex+e*ted net eCe ou!e or 1 t>1 b o2 "rist, dry wei")t h 15' TE $7 TI rest %5 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi $0 !in. 1 st )o+s h 5 !inI 'nd )o+s h %0 !in. W)ir+oo &0 !in. &rd )o+s h strt o2 w)ir+oo. Pri!ry 2er!ent/on h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry 2er!ent/on bout 1% dys. J* "in, *ondi/on 2or w. P*"e.
Brown Ale% Bel#ian Beer !ul%ure o- ori$i
Be"in
AA Rela%ed S%yles
Oud Bruin, Enders Brown Ae Enders Jed Ae, 6!bi*
S%yle Des!ri#"o 8landers Bron Ale or ud Bruin, hich is 8lemish for ld Bron, is one of Belgium!s classic sour ales 8landers nderen in 8lemish or Endre in 8rench%, the mostly 8lemish7 spea@ing region around Brussels, is the center of Belgian sour ?eer7ma@ing This region has also spaned such styles as 8landers Red Ale as ell as Sam?ic in all its Cariaons— including Gueu;e, 8aro, &ars, and the fruit Sam?ics $Mrie@, Peche, 8ram?oise, and "assis% The ?res of 8landers ar e generally golden to redd ish7?ron, rarely dar@er, not unli@e an 6nglish Bron Ale, Irish Red Ale, or Ku sseldorf Alt?ier Roasted notes are not accepta?le In typical Belgian free7style ?reing fashion, 8landers ?eers are strong or mild, and they are drun@ young or ell aged #omemes they are eCen ?lended from young and old ?eer, reminiscent of the fa?led 9Xthreads9 that allegedly composed the original Sondon Porter #omemes they are NaCored ith sour fruit
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
The ud Bruin has a rich caramel malt ?ase and plenty oruiness and esters, ith comple= oCertones of phenol and sherry7li@e o=idaon products, ?ut relaCely liFle hop NaCor The hops are no?le and restrained The Jnish is tart
S#e!iX!a"os BU 1.05$ 1% TP '0 O 4 1.01% &.5 TP Color 17.1 SJM>%%.1 B % + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L MALT
lbs
2$
+ BBL
AB
5.$R
ABW
%.%R
< al lbs
+ +2$
2$
Weyer!nn Pe Ae
&0
1'.''
5.5%
1%.&%
$.50
'.&1
1.05
Weyer!nn Pisner we
&0
1'.''
5.5%
1%.&%
$.50
'.&1
1.05
Weyer!nn ienn
'0
8.15
&.70
9.5$
%.&%
1.5%
0.70
Weyer!nn rbe"e
'0
8.15
&.70
9.5$
%.&%
1.5%
0.70
100
%0.7%
!odied
To%al rai 'OPS BiCerin"=
Brt)3
4s
AA + 'L oH
18.%8
%7.79
I'L$
+ BBL oH &.&
%.'5
'.81
80
0 %.5
*0**
*
0.0
157
$.5
'1.$8
7.71
&.51
< al oH
+ + $
9&
0.5
15
0 185
0.0 1.1
0 &0
+ BBL $
4ertuer MiCe2ru) Eor= none Aro!= Brt)34s S?
8eas%
5.55
Be"in e yest +us Be"in 6*tob*ius b*teri
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Bre3i$ Pro!ess Ms) in h bout 1'5 TE 5' TI '03!in )ydr/on, bet3"u*n nd +rotein rest. Jise te!+ to 1%% TE $' TI %03!in bet3!yse rest. Jise te!+ to 1$' TE 7' TI %03!in +)3 !yse rest. Je*ir*ute 15 3 '0 !in. 6uterin". Boi 90 !in. BiCerin" )o+s h 15 !inI ro! )o+s h 75 !in. ADer s)ut3down, rest brew 2or &0 !in be2ore w)ir+ooin" 2or not)er &0 !in. Pri!ry 2er!ent/on te!+ h bout $8TE '0T. Pit*) eu !ounts o2 yest nd b*teri. Be*use b*teri )e on"er " /!e, yest wi !etboi?e !ost o2 t)e su"rs be2ore b*teri be*o!e */e. J* Der ' ws, t)en "in Der % ws. ondi/on 2or $ ws. P*"e.
Sour Beer Pro!ess Advisory, Sour beer3!in" is ony 2or t)e brest o2 t)e bre nd de!nds "ret de o2 *u/on. (rdi/ony, nd oDen s/ tody, !ny sour beer styes re s+ontneousy 2er!ented by irborne !i*robes. ()ese !y in*ude BreCno!y*es bruxeensis, BreCno!y*es !bi*us, *tob*ius debru*ii, +edio*o**us, nd ot)er ssorted wid yests nd b*teri.
Sourin" !i*robes re inriby *onsidered de2e*ts in re"ur beers. As beer s+oiers, t)ey re e+t in *)e* by )ost o 2 *enin", sni/?in", nd disin2e*/n" "ents, es+e*iy on t)e *od3wort side o2 t)e brewery. Breweries Ce!+/n" to !e sour beers, t)ere2ore, need to ensure t)t t)ere is no *ross3 *ont!in/on between t)eir sour nd t)eir re"ur brews. ()t is w)y !ny breweries t)t +rodu*e bot) sour nd re"ur beers )e se+rte 2er!enters, trns2er )ose, +u!+s nd een ers :ust 2or sour beers. Brewers w)o wis) to !e sour beers, but +re2er not to ris errnt !i*robe in2e*/ons, *n re+*e so!e o2 t)e bse !t wit) u+ to +er)+s 10 +er*ent Weyer!nn A*iduted Mt, w)i*) *ontins bioo"i*y +rodu*ed, Beer Purity 6w3*on2or!, ntur */* *id. (rdi/ony, sourin" !i*robes seCe into brews durin" wort *ooin" in od32s)ioned, t, *o++er *oo3s)i+s t)t re +*ed in we ented roo!s, w)ere t)e "reen beer is ex+osed to 2res) bree?e. ()e ty+e or *o!bin/on o2 !i*robes res+onsibe 2or sourin" +r/*ur brews )e oDen be*o!e +ro+rietry !i*ro3ors t)t re do!innt ony in +r/*ur re"ion or een brewery, t)us "iin" beer stye3 een beer brndits si"nture *)r*ter.
Brown Ale% )orthern "n#lish Beer !ul%ure o- ori$i
Nort)ern n"nd
AA Rela%ed S%yles
Nut Brown Ae BiCer, Pe Ae, SB xtr S+e*i BiCer
S%yle Des!ri#"o Perhaps the ?est7@non interpretaons of the tradional orthern 6nglish Bron Ale are the halloed?ut no mass7produced ecastle Bron Ale and the craO7 ?reed #amuel #mith!s
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
ut Bron Ale orthern Brons are NaCorful, malt7accented ales ith su?tle notes of nuness, ?iscuit and caramel Si@e southern 6nglish Brons, they range in color from dar@ am?er to a reddish7?ron, ?ut they are ?reed slightly stronger and haCe a liFle ?it more residual seetness in the Jnish, ith a Cery restrained hop ?iFerness and only mild hop NaCors and aromas The classic hop proJle of the orthern Bron is decidedly 96nglish,9 calling for 8uggles or 6ast Ment Goldings While the southern rendion may haCe a slight chocolate malt note, eCen a touch of roasness and smo@iness, the northern edion does not
S#e!iX!a"os BU 1.051 1'.75 TP '% O 4 1.01& &.'5 TP Color 15.8 SJM>%0.$ B % + 'L + 'L 2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded MALT
lbs
5.1R
AB ABW + BBL
%.0R
< al lbs
+ +
2$
2$
Weyer!nn Pe Ae
85
&1.&9
1%.'%
&$.8'
1$.70
5.9%
'.71
Weyer!nn
5
1.85
0.8%
'.17
0.98
0.&5
0.1$
%
1.%8
0.$7
1.7&
0.79
0.'8
0.1&
%
1.%8
0.$7
1.7&
0.79
0.'8
0.1&
'
0.7%
0.&%
0.87
0.&9
0.1%
0.0$
10 0
&$.9&
1$.75
%&.&'
19.$5
$.99
&.18
AA
+ 'L oH
+ + $
r!uni*) <<< Weyer!nn r!ber Weyer!nn r!uni*) << Weyer!nn rro! <<
To%al rai 'OPS BiCerin"=
Brt)3
4s
Eu""es Eor= none Aro!= none
8eas%
%.&
* *
+ BBL oH
lBBL$
< al oH
$.81
I'L$ 19&
8.0
''7
1.&
&7
*0** *0**
*
0.0
*
0.0
*
0
0.0
0
0.0
0
6ondon3stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 ex+e*ted net eCe ou!e or 1 t>1 b o2 "rist, dry wei")t h 150 TE 3 15% TE $$ T 3 $8 TI rest %5 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE Z ' TE 7$ T Z 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi $0 !in. 1st )o+s h 5 !inI 'nd )o+s h 55 !in. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $0 TE 3$5 TE 1$ T 3 18 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry 2er!ent/on bout 1% dys. J* "in, *ondi/on 2or w. P*"e.
Brown Ale% Southern "n#lish Beer !ul%ure o- ori$i
n"nd
A Rela%ed S%yles
None BiCer, Pe Ae, Nort)ern n"is) Brown Ae, SB
S%yle Des!ri#"o The original 6nglish ?ron ale dates from the &iddle Ages or earlier Its 9?ronness9 as the direct result of unpredicta?le malng techniEues In the old days, the malted grist as @iln7dried oCer open coal or ood Jres, hich caused all ?reing grains to ?e somehat dar@, smo@y, and roasted That is the reason for the comple= grain ?ill ith modern malts Pale malt as simply not aCaila?le then The color of ?eer made from such medieCal malt ould inCaria?ly ?e some shade of ?ron Inially, this ?eer as made ithout hops, hich as introduced to the Brish Isles ?y 8lemish immigrants only in the /+th century The hopped Brish eCeryday ale ?ecame hat e no @no as ?ron ale—?reed a ?it stronger in the
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
north than in the south of 6ngland The loer7graCity Brons eCentually eColCed into &ilds the dar@er ones, into #touts and Porters and the hoppier ones, into IPAs, BiFers, and Pale Ales Today, the typical southern 6nglish Bron is dar@7am?er, ith a copper hue or ru?y nge
S#e!iX!a"os BU 1.0%8 11 TP O 4 Color 1.01' '.5 TP % rouded I$redie%s ] omial 9* sys%em MALT e/%ra!% e!ie!y + 'L
'% '&.' SJM>$0.& B + 'L 2 $
+ BB L lb s
lbs
AB
%.8R
ABW
&.8R
+ BBL
< al lbs
2$
++ 2$
er!nn Pe
$0
'0.79
9.%&
'%.&9
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6ondon 3stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " +er 1 bb net eCe ou!e h 15% TE $8 T. Jest %5 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to ++rox. 1$8 TE 7$ T 2or !s)3out. 4od te!+ t t)t ee. Boi $0 !in. 1 st )o+s h 5 !inI ' nd )o+s h 55 !in. &rd )o+s h strt o2 w)ir+oo. W)ir+oo &0 !in. Pri!ry3 2er!ent h $0 TE 3 70 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry32er!ent bout ' ws. J*, *ondi/on 2or 1 w. P*"e.
California Common Beer !ul%ure o- ori$i
USA
AA
Ste!beer None
Rela%ed S%yles
S%yle Des!ri#"o "alifornia "ommon is one of Cery fe indigenous tradional American ?eer styles It is a Eua>ng ?re for the common man and oman that dates ?ac@ to the rough and tum?le days of the Alas@a Gold Rush of the /25-s, hen many of the mostly male inha?itants of #an 8rancisco lined up on the doc@s aing to ?e transported to the riches of the northern froner GiCen its froner history, this ?eer style has a fairly ?roa d range of speciJcaons The ?eer as a lager, made, in those days, mostly ?y German immigrants The ?eer as also @non as steam ?eer, a name, hich—according to one theory7 as giCen to it ?y a ?reery that oned one of the Jrst steam engines at the me The Anchor Breing "ompany of #an 8rancisco has since trademar@ed that n ame
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
The early ?reers of "alifornia "ommons o?Ciously ?reed ith hateCer ingredients ere handy and fermentaon as inCaria?ly fairly arm for a lager, hich is hy this ?re reEuires a arm7tolerant specialty lager yeast for authencity The ?eer Jnishes dry, ith a slight fruiness and an asserCe, lingering hoppiness from tradional $not modern, citrus% American hops
S#e!iX!a"os BU 1.05' 1& TP &5 O 4 1.01' & TP Color '8.8 SJM>&5 B + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R +rouded 'L MALT
5.&R
AB
%.'R
ABW + BBL
< al lbs
+ + 2$
lbs
2$
'9.77
1&.51
&%.9'
15.8%
5.$&
'.57
2$
Weyer!nn Pe Ae
79
Weyer!nn rred
1'.5
%.71
'.1%
5.5&
'.51
0.89
0.%1
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7.5
1.'8
0.58
1.50
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0.11
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0.&8
0.17
0.%%
0.'0
0.07
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100
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7
5.1$
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$$ T. Jest $0 !in. Jise te!+ to Mut 1$8 )o+s de+ e 2or Bre3i$ Pro!ess i3ste+ in2usion. Ms) in h 1%8 3 150 TE $% E 7$ T 2or !s)3out. Je*ir*ute. 6uter. Boi 75 !in. 1st )o+s h 15 !inI 'nd h 70 !in. W)ir+oo. Eer!ent 2or 10 dys h 58 TE 3 7' TE 1% T 3 '' T, nin" on yest see*/on. J*. Jest 2or 1 w. to 10 dys. J* "in. ondi/on 2ew dys nd +*"e.
>-die
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
DID 8OU NOW 000 ;
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Cream Ale Beer !ul%ure o- ori$i
USA
AA
None None
Rela%ed S%yles
S%yle Des!ri#"o "ream Ale is one of Cery fe indigenous tradional American ?eer styles It can ?e fermented as an ale, a lager, or a hy?rid of the to The recipe ?elo uses a +-4+- mi=ture of #an 8rancisco7style lager yeast and "hico7style ale yeast "ream Ales are pale7golden, highly aFenuated, ell car?onated!, pre7Prohi?ion American ?res, generally made at the froner ith hateCer grain as at hand, hich more li@ely than not included corn adHuncts It is lo in diacetyl, esters, hop ?iFerness, and malness Oen made ith si=7 ro malt, it has some grainy seetness 8or a to7 ro mash use some ?iscuit Belgian malt, such as Weyermann "ara?eige, for color and mouthfeel In the "ream Ale recipe ?elo, a?out -5 percent of the alcohol is deriCed from 15+ l?s of hite ta?le sugar per ?arrel $/0+ @g per hectoliter% S#e!iX!a"os be-ore %he addi"o o- su$ar BU 1.0%5 11.'5 TP 18 O 4 1.010 '.5 TP Color &.7 SJM>9.1 B S#e!iX!a"os aer %he addi"o o- su$ar O 1.05' 1& TP BU 18 4 1.010 '.5 TP Color &.7 SJM>9.1 B + 'L + 'L 2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% % e!ie!y rouded MALT
+ BBL
lbs
AB
%.7R
ABW
&.7R
AB ABW
5.$R %.%R
< al lbs
+ + 2$
$.0%
'.75
2$
Weyer!nn Pe Ae
98.5
&1.91
1%.%7
&7.%&
1$.98
Weyer!nn rbe"e (ot #rin
1.5
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0.09
0.0%
100
&'.%0
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&.85
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AA
1.75
+ 'L oH
%.5'
+ 'L $
+ BBL oH
$9
'.8
'.05
lBBL$
< al oH
+ + $
BiCerin"= Brt)3 4s uster
7
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0
'.%& 0
0
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81
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0
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&.0& 8$ &.$ 101 7 50>50 !ix o2 Sn Ern*is*o3stye "er yest nd dry G)i*oG3stye e yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1%8 3 150 TE $% 3 $$ TI rest $0 !in. Jise te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. Je*ir*ute 15 3 '0 !in. 6uter. Boi 75 !in. 1st )o+s h 15 !inI 'nd )o+s nd su"r h 70 !in. W)ir+oo. Eer!ent h 70 TE '1 T or si")ty beow. Brew s)oud re*) ter!in "rity o2 '.5 TP 1.010 in & to % dys. Jest ' dys 2or sedi!ent/on. J* nd *ondi/on h ++rox. %0 TE 5 T 2or 10 dys. J* "in nd +*"e.
Damfbier Beer !ul%ure o- ori$i
Bri, #er!ny
AA Rela%ed S%yles
None None
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
S%yle Des!ri#"o KampYier is German for steam ?eer Though no rarely ?reedit as Euite common toards the end of the /5th century in the BaCarian 8orest—then an economically depressed region—near the ";ech ?order The ?reeries ere fairly anEuated and sll ithout refrigeraon yet It as ?reed mostly in the summer as a medium7?odied, Cery gently hopped $only a?out /1 IBU%, lo7eerCescence, all7 ?arley ale It as fairly arm7fermented, ?y German standards, at roughly 0-8 $*/"%, ith top7fermenng yeast scrounged from ?eFer7to7do Weiss?ier ?reeries But German or 6nglish ale yeasts or@, too Apparently, the ?re!s name comes from the copious amounts of ?u??les produced during a fast and Cigorous primary fermentaon ithout temperature control 41s these surface ?u??les ?urst, they giCe the appearance—at least to the uniniated—of a ferment ?oiling and giCing o 9steam9 riginally, KampYier as a dar@ ?re, li@e a &unich Kun@el Today, it is gene rally deep golden to light am?er in color It may ?e Jltered or not S#e!iX!a"os BU 1.0%8 1' TP 1% O 4 1.010 '.5 TP Color %.' SJM>10.1 B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded MALT
R
+ 'L lbs
+ 'L
+ BBL lbs
+ BBL
2$
AB
5.1R
ABW
%R
< al lbs
++ 2$
2$
Weyer!nn Pisner
70
'%.'$
++0**
'8.%$
1'.91
%.59
'.09
Weyer!nn Muni*) 1
&0
10.%0
%.7'
1'.'0
5.5&
1.97
0.90
To%al rai 'OPS
100
AA
&%.$$
+ 'LoH
15.7'
I'L$
%0.$5
+ BBLoH
18.%%
lBBL$
$.5$
'.99
< al oH
+ + $
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11$
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Brin 4e2ewei?en>Weissbier yestI so @os*) yest or n"is) e yest
Bre3i$ Pro!ess ()in sin"e in2usion !s) h 15'TE $7T. Jest $0 !in. S+r"e $0 !in, eYn" "rin3bed te!+ rise to 1$8 TE 7$ T. Boi $0 !in. 1st )o+s t 15 !in. 'nd )o+ in w)ir+oo. ADer s)ut3down, si+)on oK bout 5 iter>)i ++rox ' ">bb o2 )ot wort into sterie, sebe *ontiner, nd re2ri"erte or 2ree?e s rusenin" un/ boCin". Pit*) h 70TE '1T. J* Der % dys. Add rusen. Mintin +ressure t 7 3 8 +si 2or ' ws. J* nd "e 2or % ws. P*"e.
Dar( Ale% American Beer !ul%ure o- ori$i AA Rela%ed S%yles
United Sttes None A!ber Ae, Porter,
S%yle Des!ri#"o American Kar@ Ale is a Caguely deJned style and there is liFle consensus as to its idenfying criteria It is perhaps ?est e=plained ?y ha t it is not American Kar@ Ale, un li@e its adHacent styles on the color and Na Cor scale, Porter and Am?er, sets itself apart ?y haCing a ?ac@ground of ?iscuity notes that—in the Cie of the author and technical editors—are ?est achieCed through the addion of a small amount of unmalted roasted ?arley to the grist "hocolate notes, too, should ?e present, ?ut not dominant
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
The hop component should ?e nocea?le and non7no?le, unli@e in a dar@ 6uropean lager such as &unich or Bohemian Kun @el Perhaps a com?inaon of Galena and WillameFe, rather than the grapefruity orthest stand?y "ascade, giCe a more ?alanced result The Jnish should haCe some residua l seetness, unli@e that of a dry Irish #tout, for instance The single7 infusion temperature should faCor alpha7a mylase, not Hust ?eta7amylase A mash7in temperature of /+1 98 $(2 "% should achieCe this goal 8or yeast, Cirtually any American7style yeast appears suita?le The recipe ?elo is only on e possi?le interpretaon of this style
S#e!iX!a"os 1.050 1'.5 TP O 4 1.01& &.'5 TP
BU
&0
AB
%.9R
Color
&7.% SJM>98 B
ABW
&.9R
I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded+ 'L R + 'L lbs MALT
+ BBL lbs
+ BBL 2$
< al lbs
2$
+ + 2$
Weyer!nn Pe Ae
80
'8.9%
1&.1'
&&.9%
'8.9'
5.%7
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15
5.%&
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1.0&
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%
1.%5
0.$$
1.70
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0.1'
Weyer!nn r!ber Weyer!nn un!ted rosted brey Weyer!nn r2 1 (ot #rin
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0.07
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0
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0
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9%
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1 100
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1% 0
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8eas%
'.8' 80 5 rious A!eri*n3stye e yests
15
Bre3i$ Pro!ess Sin"e in2usion. ;e+endin" on desired dryness in t)e nis), !s) in h 15% TE $8 TI rest $0 !in. Je*ir*ute. Jise te!+ 2or !s)3out h 1$8 TE V ' TE 7$ T Z 1 T .
DID 8OU NOW 000 ;
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
*
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Dar( Ale% Bel#ian Beer !ul%ure o- ori$i AA Rela%ed S%yles
Be"iu! ;r Stron" Ae None
S%yle Des!ri#"o The Belgian Kar@ Ale ?elongs to the category of Belgian 9strong9 ales—those ith an alcohol ?y Colume content starng at around ( percent and seemingly haCing n o top limit as long as the yeast is cooperaCe The ?ase malt is usually a Pilsner malt The ?eer also needs plenty of aromac malts as ell as some color malts DoeCer, strongly roastedBrish7style, dar@ malts are not part of this style The hops in a Belgian Kar@, as in many Belgian ?eers, are no?le and Pilsner7li@e— #tyrian Goldings and #aa; a re suita?le for ?iFering and NaCor, respecCely Because the Belgian Kar@ needs to ?e ?reed to a high alcohol content of at least 2 percent $usually much morel%, it reEuires a slo and e=tensiCe mash regimen that ensures ?oth proper hydraon of the grain ?ed as ell as the e=tracon of anything that is fermenta?le ne eecCe method —chosen ?elo—is to dough in at a lo 5- 8 $3* "% and ramp the temperature up gradually through a connuous infusion process oCer a three7 to four7hour period to the mash7out temperature of a?out /0- 98 $00 "% This ensures the proper ?rea@don of proteins and ?eta7glucans as ell as the conCersion of starches mostly to mono7 and disaccharides for plenty of alcohol and a dry Jnish 8or the e=tra alcohol, a proper Belgian #trong Kar@ Ale also needs a dose of dar@ sugar in the @eFle for addional, clean7tasng fermenta?les and addional alcohol Roughly /0+ @g of pure sugar per hectoliter $roughly 1+ l?s4??l% of Jnished ?eer ?umps up the amount of alcohol ?y Colume ?y a?out -5 percent A more NaCorful alternaCe to dar@ sugar is the sugar7eEuiCalent amount of an unh opped, pale, liEuid malt e=tract $S&6% Added to the @eFle, S&6 instead of sugar giCes the ?re an enhanced malt intensity ur choice ?elo is roughly 3 @g per hectoliter $appro= 3(( l?s4??l% of dar@ ?ron, smooth Weyermann BaCarian Kun@el S&6, hich is made enrely from a to7step decocon of Weyermann &unich I, Weyermann " a r a mu n ic h a n d Weyermann Pilsner This S&6 has 0* to 05 percent of fermenta?le sugars ?y eight and giCes the ?re a ell ?alanced slightly seet, malt7aromac Jnish &athemacally, therefore, the S&6 raises the alcohol content ?y Colume $AB:% ?y a?out /3 percent The recipe ?elo produces a ?re of */ P $G /-21% @eFle graCity ?efore the addion of S&6, and of *3+ P $G /-51% @eFle graCity aOer the addion of S&6 The apparent aFenuaon of this ?re at the end of fermentaon is appro= 3+ P $8G /-/1% At that aFenuaon leCel, the malt alone is responsi?le for a?out 53 percent A B:, and the mash a nd S&6 com?ined generate a?out /-( percent The esmated color Calue of the Jnished ?eer is appro= /1+ #R& $30* 6B"%
S#e!iX!a"os be-ore %he addi"o o- LME O 1.08% '1 TP BU 4 1.01% &.5 TP Color S#e!iX!a"os aer %he addi"o o- LME O 1.09% '&.5 TP BU 4 A++rox. 1.01$ % TP Color es%0
'' 15.1 SJM>&8.9 B
AB ABW
9.&R 7.&R
'' 1$ SJM>%1.' B
AB ABW
10.%R 8.'R
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded %
MALT
+ 'L
+ 'L
lbs
2$
+ BBL lbs
+ BBL
< al lbs
2$
+ + 2$
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$1
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1.081
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10
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1.187
0.5%1
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$
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1.71
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&
1.88
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100
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7.81
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5.5
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0.$
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8eas%
Be"in Abbey3stye e yest
Bre3i$ Pro!ess on/nuous in2usion. ;ou") in s t)i* s +ossibe h 90 TE &' T or ower. ()en r!+ u+ te!+ sowy nd *on/nuousy oer & 3 % )rs to !s)3out te!+ o2 bout 170 TE 77 T. 6uter sowy 2or & )rs. Boi 2or 90 !inutes. 1st )o+s h 15 !inI ' nd )o+s h $0 !inI &rd )o+s h 85 !in. W)ir+oo &0 !in. Eer!ent 2or 1 w. h $% TE 3 70 TE 18 T 3 '1 T, de+endin" on yest strin. J* nd 2er!ent 2or not)er 10 dys. Jedu*e te!+ to ++rox. &%TE 1T. 6"er 2or 1' ws. J*, *ondi/on, +*"e.
Dar( Ale% "n#lish Beer !ul%ure o- ori$i AA Rela%ed S%yles
n"nd None Brown Ae, S*oYs) Ae, Od Ae, Porter, Stout
S%yle Des!ri#"o 9Kar@9 is ?y deJnion a Cague term, and it is truly de?ata?le here e=actly one should place the ?orders for Kar@ Ale speciJcaons Cis7a7Cis Bron Ale, #cosh Ale, Porter, or #tout There appears to ?e only one guideline this ?reL GiCen the rough malng techniEues of the &iddle Ages, during hich many @ernels pro?a?ly failed to sprout and many other @ernels got inadCertently roasted in the smo@y @iln, part of the dar@ ale grist as pro?a?ly more a@in to roasted ?arley than malt Perhaps the tradional Kar@ Ale reNects this aspect of medieCal Brish ?eer7ma@ing more so than a ny other style Therefore, the author and technical editors consider the Kar@ Ale primarily a dar@er Cersion of the classic Brish Bron Ale, ?ut ?ased on a Cery uneCen grist, ith ?oth a slightly toaser NaCor and a cheier te=ture than the Bron S#e!iX!a"os BU AB 1.050 1'.5 TP '8 %.8R O 4 1.01% &.5 TP Color ABW %' SJM>110.1 B &.8R % + 'L + BBL lbs + BBL 2$ < al lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L MALT
lbs
2$
+ + 2$
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Weyer!nn Pe Ae
$0
'1.70
9.8%
'5.%$
11.55
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1.87
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15
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10
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S!oed
Mt Weyer!nn r2 <<< Weyer!nn
Josted
Brey un!ted
To%al rai 'OPS BiCerin"= Brt)3 #odin"s Eor= none
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8eas%
100
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+ 'L oH
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1$.'%
5
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8.0
0
0
0
0
0
0
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19.05
lBBL$ ''7
$.77
&.09
< al oH
+ + $
1.&
&7
0
0
0
0
0
0
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " brewin" iuor +er 1 bb o2 net eCe ou!e h 15% TE $8 T. Jest %5 !in. Je*ir*ute. S+r"e wit) 180 TE 8 T b rewin" iuor to rise !s) te!+ to 1$8 TE 7$ T 2or !s)3out. Boi $0 !in. 1st )o+s h 5 !inI 'nd )o+s h 55 !in. &rd )o+s h strt o2 w)ir+oo. W)ir+oo &0 !in. Pri!ry32er!ent h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry3 2er!ent bout 1% dys. J*. ondi/on 2or 1 w. P*"e.
Din(elbier Beer !ul%ure o- ori$i
#er!ny
AA
S+etbier 4e2ewei?en>Weissbier, !!erbier, inornbier
Rela%ed S%yles
S%yle Des!ri#"o Kin@el (ri/*u! s+et: is German for spelt It is a hard7grained heirloom heat, ith genes going ?ac@ to culCars planted in eolithic mes in the 8erle "rescent of the &iddle 6ast, here ?eer ?reing or iginated The #umerians almost certainly made ?eer from Kin@el Kin@el is the result of a cross ?eteen 6mmer >(ri/*u! di*o**u!: and ild grasses in &esopotamia some /-,--- years ago 6mmer, in turn, is a cross ?eteen 6in@orn (ri/*u! !ono*o**u!:, hich is an eCen older heat Cariety, and also ild grasses In 6urope, Kin@el is @non to haCe ?een culCated at least since the late Bron;e Age, some 3,--- years ago, mostly in the regions inha?ited ?y the Alemans, a Germanic tri?e in hat is no the German #tate of Baden7WurFem?erg and the German7 spea@ing part of #it;erland In the &iddle Ages, Kin@el as also @non as S*)wbenorn $#a?ia grain%, ?ecause the southestern German region of #a?ia $part of Baden7WurFem?erg% as then the center of Kin@el culCaon #pelt places fe demands on soil Euality and climate, hich means that it can gro here modern heat (ri/*u! es/u!: cannot &alt from this cereal is a?out /5 9Sto *2 S in color Kin@el is fairly high in protein content $up to /0< compared to modern heat, hich has a?out /*+< to /1+<% Therefore, the Kin@el poron of the mash seldom e=ceeds +- percent In ad dion, Kin@el @ernels are ?est de7hus@ed in the malt house therise, Kin@el?ier ould taste Cery rough and astringent
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
The recipe ?elo is ?ased on (2 percent ell modiJed Weyermann Pilsner malt and a?out 3- percent Weyermann #pelt malt It also contains an oponal, small amount of Weyermann "hocolate #pelt malt for add ional color, hich you can omit AOer fermentaon, Kin@el?ier needs to mello out during a maturaon period of seCeral months around the free;ing point Because ?eer foam is mostly protein, Kin@el?ier thros a Cery thic@ head hen it is poured into a glass Its alcohol content ?y Colume tends to ?e a?out 1+< When ?reing a Kin@el?ier thin@ of it as ma@ing an heirloom Defeei;en
S#e!iX!a"os O 1.050 1'.5 TP IBU 15 4 1.01$ % TP Color 8.5 SJM>'1.% B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded MALT
%
+ BBL lbs
AB ABW
+ BBL 2$
< al lbs
%.5R &.$R
+ 'L lbs
+ 'L
$8
'%.$0
11.1$
'8.85
1&.09
%.$5
'.1'
&0
10.85
%.9'
1'.7&
5.77
'.05
0.9%
' 100
0.7'
0.&&
0.85
0.&8
0.1%
0.0$
&$.17
1$.%1
%'.%&
19.'%
$.8%
&.1'
AA + 'L oH
+ 'L $
+ + 2$
2$
Weyer!nn Pisner Weyer!nn S+et Mt Weyer!nn )o*ote S+et Mt
To%al rai 'OPS
+ BBL oH
+ BBL $
< al oH
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BiCerin"= Brt)3 4s 4ertuer MiCe2ru) or euient
%.'
Eor= None
0
%.'1
119
%.9
0
0
0
%.'0
150
$.1
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0.8
0
0
175
0.9
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Aro!= Brt)34s 4ertuer MiCe2ru) or euient
8eas%
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Brin 4e2ewei?en>Weissbier Lest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in wit) ++rox. $5R o2 ex+e*ted net eCe ou!e o2 brewin" iuor h 99 TE &7 TI rise te!+ to 11& TE %5 TI rest 2or 10 !inI rise te!+ to 1'$ TE 5' TI rest 10 !inI rise te!+ to 1%% TE $' TI rest &0 !inI rise te!+ to 1$' TE 7' TI rest &0 !inI rise te!+ to !s)3out h 17'TE 78T. S+r"e>uter 100 !in. Boi $0 !in. BiCerin" )o+s Der 15 !in. Aro! )o+s in w)ir+oo. Eer!ent in o+en 2er!enter h $% 3 75 TE 18 3 '% T, de+endin" on see*ted yest strin. J* Der bout ' ws nd "in Der % ws. Pu t)e te!+ down to t)e 2ree?in" +oint nd !ture 2or & 3 ' !ont)s. J*, *ondi/on, +*"e.
DID 8OU NOW 000 ; ()e ery rst 2rei")t *rried by #er!n trin ws two *ss o2 beer. ()ey were brewed by t)e 6ederer Brewery o2 Nure!ber"F ()e *ss treed 2ro! Nure!ber" to Eurt) on uy 11, 18&$, on t)e
'8
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
rst #er!n ri in, !ere seen !ont)s Der it )d been o+ened. aa555554M4BB4444B444S4nB4BB4aa
Doelboc( Beer !ul%ure o- ori$i
#er!ny
A F Rela%ed S%yles
None Bo*, Mibo*, isbo*, Wei?enbo*
S%yle Des!ri#"o Koppel?oc@ is the strong Cersion of the already strong B oc@?ier Koppel is dou?le in German It is made essenally the same ay as a Boc@?ier ith Cirtually the same ingredients, e=cept ith a ?it of de7hus@ed Weyermann "arafa I for addional color The ort!s starng graCity seems to ?e limited only ?y the geometry of the mash tun and the alcohol leCel, only ?y the yeast!s a?ility to meta?oli;e all that is fermenta?le in this ?re The starng graCity is usually a?oCe /2 9P $G /-0-% and may eCen approach *+ P $G //--% the alcohol ?y Colume leCel may e=ceed /- percent Dop dosage, hoeCer, is restrained
S#e!iX!a"os O 1.09' '& TP BU '& 4 Color 1.018 %.5 TP '&.& SJM>$0.$ B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded R
MALT
+ 'L
+ 'L 2$
+ BBL lbs
lbs
AB ABW + BBL
< al lbs
2$
9.8R 7.75R ++ 2$
Weyer!nn Pisner
&'
''.15
10.05
'5.98
11.78
%.19
1.91
Weyer!nn Muni*) <<
&0
'0.7$
9.%'
'%.&$
11.05
&.9&
1.79
Weyer!nn r2o!
'7.5
19.0&
8.$&
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10.1&
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%$Weyer!nn Menoidin
8
5.5%
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$.50
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0 .7%
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0 .18
0.07
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r!uni*) <<< Weyer!nn r2 1 S+e*i
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100
$9.'1
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81.19
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1&.09
1 46 o?
1 46 "
1 BB6 o?
4s
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'.%$
70
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< al o?
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(urus Eor= (rdi/on
Aro!=
S!r"d>!erd
8eas%
Brin3stye "er yest
Bre3i$ Pro!ess Co"uous i-usio ;ou") in 2or t)i* !s) h ++rox. 90 TE &' T. Jest &0 !in.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
;rw 1st de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 10 3 15 !in. Jest de*o*/on h 1%9 TE $5 T 2or &0 !in. 4et de*o*/on 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !in. Boii de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1%9 TE $5 T 2or 10 !in. ;rw 'nd de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 5 3 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !in. Boii de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1$' TE 7' T 2or 10 !in. Jise te!+ o2 !in !s) to 171 TE 77 T. Jest 15 !in. Je*ir*ute 5 !in. Strt uterin" nd s+r"in" sowy F 2or bout & )rs un/ eCe 2u. Boi 90 !in. 1st )o+s h &0 !in. 'nd )o+s h 75 !in. &rd )o+s h 85 !in. W)ir+oo &0 !in. Eer!ent h 50 TE 10 T 2or & ws. J*. 6"er *ose to 2ree?in" +oint 2or t est 5 ws. J* "in, *ondi/on, +*"e.
DID 8OU NOW 000 ; ()e odest de+i*/on o2 beer3!in" in t)e word *o!es 2ro! Meso+ot!i in w)t is now sout)ern
Dortmunder "&ort Bee r !ul%ure o- ori$i
#er!ny
A@> i% Rela%ed S%yles
None Brin 4ees, uro+en Pisner
S%yle Des!ri#"o Kortmund is the largest city in hat as once the coal7mining and steel7ma@ing Ruhr Kistrict Germany!s industrial heartland, in the northest of the country Kortmund has ?een an ale7 ?reing center eCer since /*53, hen the German Ming Adolf of assau conferred the ?re right upon its ?urghers The ?eers made in Kortmund throughout the &iddle Ages ere mostly Alt?ier7li@e ?res, called Meute?ier, mashed from a mi=ture of ?arley and heat malts The modern Kortmunder 6=port, ?y contrast, is a ?lond lager that eColCed in the laFer part of the /5th century, during the heyday of the Industrial ReColuon, as an adaptaon of the Bohemian Pilsner In Germany, ?eers called 96=port9 generally haCe an alcohol ?y Colume content in the JCe7percent range The K ortmunder is no e=cepon Kortmund ater is e=ceponally high in ?oth car?onate and non7car?onate hardness If need ?e, adHust your ?reing liEuor accordingly 1 tradional Kortmunder 6=port is a deep golden ?re ith a solid malt ?a c@?one, a su?stanal mouthfeel, a comple= hoppiness, a crisp,
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
medium7dry Jnish, and ne=t to no esters or diacetyl The yeast, therefore, must ?e Cery clean7 fermenng, such as a Kanish7type
S#e!iX!a"os BU 1.05' 1& TP '5 O 4 1.01' & TP Color %.& SJM>10.& B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded MA6( Wey
R
1 BB6 bs
AB
5.&R
ABW
%.'R
5 # bs
19 1"
1 46 bs
"
'8.'7
1'.8'
&&.1$
15.0%
5.&5
'.%%
1 46
1 BB6
"
er!nn er
75
er!nn 2o!
1'.5
%.71
'.1%
5.5&
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0.89
0.%1
er!nn )e
1'.5
%.71
'.1%
5.5&
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0.89
0.%1
Pisn Wey r Wey r
(ot #rin
100
4OPS
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BiCerin"= Brt)3 (eCnn"er
4s
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&7.$9
17.09
1 46 o?
46N"
%%.'1
%
5.'$
1%9
$.'
175
1.0
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%.'5
'.95
8%
&.5
98
0.$
1$
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7.&8
'09
8.7
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1.%
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'0.05
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&.'5
1 BB6 N"
5 # o?
19 1 "
4ertuer MiC:e2ru) Aro!= Brt)34s S?
Lest
#er!n or ;nis) dry32er!en/n" "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 TI rest &0 !inutesI rise te!+ to 1%8 TE $% TI rest '0 !in. Jise te!+ to !s)3out h 17' TE 78 T. 6uter 90 !in. Boi 2or 75 !inutes. 1st )o+s h 15 !inI 'nd )o+s h $0 !inI &rd )o+s in w)ir+oo. Eer!ent h %8 TE 9 T 2or 1 w. J* nd 2er!ent/on 2or not)er 10 dys. Jedu*e te!+ to &%TE 1TI "er 2or % ws. J*, *ondi/on, +*"e.
>a;< DID 8OU NOW 000 ; (ody, it-s +ossibe to en:oy beers 2ro! breweries oer t)e word. But 800 yers "o, t)e brewers- !ret ws *onned to ony t)eir o* re.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
!ore t)e str+ *)oed it. ()e ri"id *or *)n"ed t)t.
Duri(el% Ba+arian Beer !ul%ure o- ori$i A F Rela%ed S%yles
#er!ny Muni*) ;une Bo)e!in ;une, S*)wr?bier
S%yle Des!ri#"o Kun@el is malt7accented dar@ lager fr om BaCaria It is a di>cult ?eer to ma@e ell, ?ecause— Hust as in the eCen dar@er #char;?ier—the reEuirements of color and NaCor in this ?re are at odds The ?eer must ?e opaEue, ?ut it must not haCe any of the roasted notes that are so typical of the dar@ ales of the Brish Isles "hocolate and roasted malts, therefore, are not appropriate The Kun@el is also argua?le the orld!s Jrst and oldest true ?eer style It emerged aOer to feudal decrees changed BaCarian ?re pracces The BaCarian Beer Purity Sa of /+/( mandated that, in BaCaria, ?eers could ?e made, henceforth, only from ?arley, hops and ater—the e=istence of yeast as sll un@non then The BaCarian summer ?reing prohi?ion of /++3—un@non to the medieCal ?reers— caused all BaCarian ?eers to ?e lagers, ?ecause ale yeasts simply ent dormant during the ?reing season in the cold BaCarian inters The dar@ish lager that eCery?ody started to ma@e aOer these to decrees had ?een passed Euic@ly ?ecame t)e staple ?eer of BaCarians Inially called red ?eer, it acEuired the name Kun@el in the /5th century oadays, the Kun@el grain ?ill is composed primarily of &unich malt, somemes ith a poron of Pilsner malt, as ell as a fe dar@er specialty malts for color and NaCor Alays decocted in the old days, it is no usually Hust mul7step infusion7 mashed Dops in the Kun@el are alays no?le They are gentle up front, ith lingering aromas in the Jnish
1.05' 1& TP S#e!iX!a"os O 4
1.01& &.'5 TP
BU
'%
AB
5.'R
Color
1$.9 SJM>%&.% B
ABW
%.1R
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
MALT e!ie!y + 'L I$redie%s ] omial 9* sys%em e/%ra!% < rouded
+ 'L
lbs
2$
Wey
+ BBL lbs
+ BBL
< al lbs
++ 2$
2$
er!nn i*) 1
55
'0.7&
9.%0
'%.&1
11.0&
&.9'
1.79
er!nn 11 i*) li
&0
11.&1
5.1&
1&.'$
$.0'
'.1%
0.97
10
&.77
1.71
%.%'
'.01
0.71
0.&'
5
1.88
0.85
'.'1
+0**
0.&$
0.1$
100
&7.$9
17.09
%%.'1
'0.05
7.1&
&.'5
Mun Wey
Mun Weyer!nn r!uni*) <<< Wey
er!nn 2o!
r
To%al rai 'OPS BiCerin"=
Brt)3
AA 4s
+ BBL oH
+ BBL $
< al oH
+ + $
5.5
+ 'L oH %.%9
I'L$ 1'7
5.&
1%9
0.8
'%
%.'5
1.7'
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'.0
57
0.&
9
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$
(rdi/on Eor= Brt)34s 4ertuer MiCe2rii) Aro!= Brt)34s 4ertuer MiCe2rii)
8eas%
Brin3stye "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. ;ou") in t)i* 2or n o+/on 153&0 !in. *id rest h t 100 V 5 TE &8 Z ' T. Jise te!+ to 1'' TE 50 T. Jest &0 !in. Jise te!+ to 1%$ V ' TE $& V 1 T. Jest &0 !in. Jise te!+ to 15$ V ' TE $9 V 1 T. Jest &0 !in. Jise te!+ to !s)3out te!+ h 170 TE 77 T. Je*ir*ute. 6uter 2or bout 9031'0 !inutes. Boi 90 !in. 1 st )o+s h 15 !in. 'nd )o+s h 70 !in. &rd )o+s in w)ir+oo. Eer!ent h 50 TE 3 59 TE 10 T 315 T. ADer 7 V ' dys Pri!ry 2er!ent/on, r*. Se*ondry 2er!ent/on 2or ' ws. 6"er h 3' T '8 TE, i2 +ossibe, 2or % 3 $ ws. J*, *ondi/on, +*"e.
DID 8OU NOW 000 ; We *onsider t)e dwn o2 !n-s re*orded )istory to be t)e dwn o2 Su!erin *uture so!e 10,000 yers "o, nd t)ere is sound reson to t)in t)t beer nd )u!n *iii?/on be"n t rou")y t)e s!e /!e. ()e Su!erins were Stone A"e +eo+e o2 )unters nd "t)erers, w)o wndered t)e !ountin re"ions o2 Persi +resent3 dy
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
B, t)ey used )2 t)eir nnu "rin )rest 2or bred, t)e ot)er )2 2or w)et nd brey beer. aaot)u
Dun(el% Bohemian Beer !ul%ure o- ori$i AA Rela%ed S%yles
?e*) Je+ubi* Bo)!is*) ;une, ?e*) ;r 6"er ?e*) PisnerI Brin ;une
S%yle Des!ri#"o Perhaps the most famous Bohemian dar@ lager is the ?re serCed at the U 8le@u pu? and micro?reery in Prague, ";ech Repu?lic The roots of Bohemian ?eer can ?e traced ?ac@ to /*5+, hen Ming Wenceslas II of Bohemia conCinced Pope Boniface :III in distant Rome to reCo@e a papal ?an on secular ?eer7ma@ing in Wenceslas! @ingdom AOer this reCersal of papal policy, the @ing granted *(- ?urgher families in Pilsen the right to ma@e their on ?eer And the ?eer they made as dar@ und possi?ly an ale, a forerunner of the modern Bohemian Kun@el lager It is generally referred to noadays as Bohemian Kun @el or Bohmisch Kun@el The German designaon comes from a me hen Bohemia as part of the German7 spea@ing Austro7Dungarian 6mpire The Bohemian Kun@el is to ";ech Pilsner ha t BaCarian Kun@el is to BaCarian Delles It is rich and dar@, and, li@e the ?lond Pilsner, it reEuires a Cery malt7aromac grain ?ill as ell as aromac #aa; hops The ?re has a slight residual seetness, hich is oset ?y some roasness from a small addion of chocolate7NaCored caramel malt
S#e!iX!a"os 1.0%8 1' TP
BU
AB
'1
O 4
Color 1.01' & TP &'.% SJM>8%.5 B % +rouded 'L I'L2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
lbs
%.8R
ABW + BBL
&.8R < al lbs
2$
++ 2$
%0
1&.8$
$.'9
1$.'$
7.&8
'.$'
1.19
Weyer!nn Muni*) <<
%0
1&.8$
$.'9
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1.19
Weyer!nn
18
$.'%
'.8&
7.&'
&.&'
1.18
0.5%
'
0.$9
0.&1
0.81
0.&7
0.1&
0.0$
Weyer!nn Eoor3Mted Bo)e!in Pisner
rbo)e!in Weyer!nn
r2
S+e*i 1
To%al rai 'OPS BiCerin"=
Brt)3
4s
S? Eor= None Aro!= Brt)34s S?
8eas%
100
AA
&%.$$
15.7'
%0.$5
+ 'L oH
I'L$
+ BBL oH
%.5
'.9%
8&
&.%
0 %.5
0 5.51
0 15$
0 $.5
18.%%
lBBL$ 98 0 18&
$.5$
< al oH
'.99
+ $
0.$
1$
0 1.0
0 &0
?e*) Pisner yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 TI rest &0 !inutesI rise te!+ to 1%% TE $' TI rest '0 !in. Jise te!+ to 1$' TE 7' TI rest '0 !in. Jise te!+ to !s)3 out h 17' TE 78 T. 6uter 90 !in. Boi 2or 75 !inutes. 1st )o+s h 15 !inI 'nd )o+s h $0 !in. Eer!ent/on te!+ h 5%TE 1'T. J* w)en "rity h bout %.5 TP 1.018. Jedu*e te!+ to &%TE 1TI "er 2or & 3 % ws. J* nd *ondi/on 2or ' dys.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
DID 8OU NOW 000 ; ()e odest *on/nuy o+er/n" brew+ub in t)e word is r"uby U Ee*u in Pr"ue in t)e ?e*) Je+ubi*. stbis)ed in 1%99, t)is r"e nd !"ni*enty desi"ned tern *osed 2or ony 2or 2ew !ont)s in 1$'0 Der t)e BCe o2 t)e W)ite Mountin w)i*) too +*e on )iside :ust outside t)e *ity. (ody it is bustin" estbis)!ent 2reuented by o*s nd tourists ie. Ony one beer is brewed Eeosy t!y e? 1&T, dr, !ost b* "er %.5R AB, O# 1.05'.
Dun(elboc( Beer !ul%ure o- ori$i AA Rela%ed S%yles
#er!ny ;uner Bo*, ;unes Bo* ;o++ebo*, Mibo*, isbo*, Wei?enbo*
S%yle Des!ri#"o &ost Boc@?iers $though not allQ% are slightly dar@ in appearance, somehere ?eteen dar@ copper and ?urnt am?er #ome Boc@?iers, hoeCer, are mashed ith a parcularly large poron of chocolate and roasted caramel malt, hich ma@es them more a@in to a super7 strong #char;?ier than a Boc@?ier 8or a ?asic Boc@?ier descripon, see entry S#e!iX!a"os BU 1.0$$ 1$.5 TP &5 O %&.8 SJM>11%.8 B 4 1.01& &.'5 TP Color % +rouded 'L + 'L + BBL lbs + BBL I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
AB
0<
5.$R
ABW < al lbs
+ + 2$
lbs
2$
Weyer!nn Pisner
&0
1%.5%
$.$0
17.0$
7.7%
2$ '.75
1.'5
Weyer!nn Muni*) <<
'7.5
1&.&&
$.05
15.
%$7.09
'.5'
1.15
Weyer!nn r2o!
'5
1'.1'
5.50
1%.'1
$.%5
'.'9
1.0%
Weyer!nn Menoidin
1'.5
$.0$
'.75
7.11
&.''
1.15
0.5'
Weyer!nn
5
'.%'
1.10
'.8%
1.'9
0.%$
0.'1
9.17
%.18
r2 1 S+e*i
To%al rai 'OPS BiCerin"=
100
RAA
%8.%7
+ 'L oH
'1.99
I'L$
5$.8$
'5.79
+ BBL oH
+ BBL $
< al oH
+ + $
4s
8.5
%.1$
118
%.9
1&8
0.8
''
Brt)34s
5.5
1.9%
55
'.&
$5
0.%
10
Brt)34s
5
0.97
'8
1.1
&'
0.'
5
Brt)3
(urus Eor= (rdi/on Aro!=
S!r"d>!erd
8eas%
Brin3stye "er yest
Bre3i$ Pro!ess Co"uous I-usio ;ou") in 2or t)i* !s) h ++rox. 90 TE &' T. Jest &0 !in.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
;rw 1st de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 10315 !in. Jest de*o*/on h 1%9 TE $5 T 2or &0 !in. 4et de*o*/on 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !in. Boi de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1%9 TE $5 T 2or 10 !in. ;rw 'nd de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 5 3 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !in. Boi de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1$' TE 7' T 2or 10 !in. Jise te!+ o2 !in !s) to 171 TE 77 T. Jest 15 !in. Je*ir*ute 5 !in. Strt uterin" nd s+r"in" sowy F 2or bout & )rs un/ eCe 2u. Boi 90 !in. 1st )o+s h &0 !in. 'nd )o+s h 75 !in. &rd )o+s h 85 !in. W)ir+oo &0 !in. Eer!ent h 50 TE 10 T 2or & ws. J*. 6"er *ose to 2ree?in" +oint 2or t est 5 ws. J* "in, *ondi/on, +*"e.
- DID Jw 2I
8OU NOW 000 ; By 2r t)e bi""est !onstery brewery o2 t)e Midde A"es, w)i*) does not exist ny on"er, ws t)e Benedi*/ne Monstery o2 Snt #ien St. # in Swit?ernd.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Dun(elwei,en Beer !ul%ure o- ori$i
#er!ny Bri
A[ Rela%ed S%yles
;unes Weissbier, ;unes Wei?en 4e2ewei?en>Weissbier, Wei?enbo*, Wei?endo++ebo*
Des!ri#"o Kun@elei;en is the dar@ Cersion of the pale creamy BaCarian Defeei;en, Wei;en?ier, or Weiss?ier 8or a ?asic descripon, see Weiss?ier Kun@elei;en has pron ounced cloCe, Canilla, ?anana, apple, ?u??le7gum, and somemes nutmeg NaCors Kun@el means dar@ in German $as opposed to eiss, hich means hite% and Wei;en means heat In Germany, the modern Beer Purity Sa spulates that any ?re called heat ?eer must contain at least +- percent heat malt It must also ?e an ale Because heat has a relaCely high glucan and protein content and Cery liFle hus@ material, hich ma@es for di>cult lautering, German heat ?eer mashes rarely contain more than 0- percent hea t malt They are alays malt7accented, ith hop notes remaining in the ?ac@ground A delicate no?le hop, such as Dallertauer &iFelfruh, therefore, is ideal for ?oth ?iFering and aroma Authenc German heat ales are usually fermented in open Cessels for easy yeast cropping They are also unJltered and ?oFle7 or @eg7condioned 8or this, the fully fermented ?re is inoculated, Hust ?efore pac@aging, ith #peise $fresh ort for priming% and fresh yeast The yeast can ?e pitched into the #peise If no #peise is aCaila?le, an am?er liguid malt e=tract $S&6% can ?e used as a su?stute priming agent
S#e!iX!a"os All values be-ore %he addi"o S#eiseF#rimi$ a$e% IBU 1.05%o1&.5 TP 1% O 4 1.01& &.'5 TP Color 1%.7 SJM>&8.8 B % + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L + 'L + BBL MALT We ye r! n n W)et Mt Weyer!nn
; r
'5
AB
5.%R
ABW
%.&R
< al lbs
+ + 2$
lbs
2$
9.80
%.%5
11.50
5.''
1.85
0.8%
2$
15
5.88
'.$7
$.90
&.1&
1.11
0.51
Weyer!nn Pisner
&5
1&.7'
$.'&
1$.10
7.&0
'.$0
1.18
Weyer!nn
5.88
'.$7
$.90
&.1&
1.11
0.51
Weyer!nn Muni*) <<
7
'.7%
1.'5
&.''
1.%$
0.5'
0.'%
Weyer!nn A*iduted
&
1.18
0.5&
1.&8
0.$&
0.''
0.10
7.1&
&.'5
rw)et
(ot #rin
100
'OPS
AA
BiCerin"=
Brt)3
4s
&7.$9
17.09
+ 'LoH
I'L$
+ BBL oH
%%.'1
%.'
0
0
0
0
0
0
0
'0.05
lBBL$
< al oH
19 1 "
0
0
0
0
0
0
4ertuer MiCe2ru) or euient Eor= None
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Aro!=
Brt)34s
%.'
0.0
0.0
0.0
0.0
0.0
0.0
4ertuer MiCe2ru) or euient
Lest
Brin 4e2ewei?en Lest
Bre3i$ Pro!ess Mu/3ste+ in2usion, Ms) in wit) ++rox. $5R o2 ex+e*ted net eCe ou!e o2 brewin" iuor h 99 TE &7 TI rise te!+ to 11& TE %5 TI rest 2or 10 !inI rise te!+ to 1'$ TE 5' TI rest 10 !inI rise te!+ to 1%% TE $' TI rest &0 !inI rise te!+ to 1$' TE 7' TI rest &0 !inI rise te!+ to !s)3out h 17'TE 78T. S+r"e>uter 100 !in. Boi 75 !in. BiCerin" )o+s ter 15 !in. Aro! )o+s in w)ir+oo. Eer!ent in o+en 2er!enter h $% 3 75 TE 18 3 '% T, de+endin" on see*ted yest strin. S+eise>+ri!in"= h ++rent "rity o2 '.85 TP 1.011 +it*) 2res) Brin 4e2ewei?en yest nd dd enou") 2res) ;unewei?en wort or Weyer!nn Muni*) A!ber 6iuid Mt xtr*t ++rox. %.'8 bs 6M>bbI &.$5 bs 6M>)I 1.$$ " 6M>)I or 0.1% bs 6M>" to rise "rity to % TP 1.01$. P*"e +ri!ed brew i!!editey into e"s, boCes, or serin" tn. Wr!3*ondi/on +*"ed beer 7 3 8 dys h ++rox. $8 TE '0 T. Pressure s)oud not ex*eed '.$ br &7.7 +si. Einy, *od3*ondi/on +*"ed beer h %1 TE 5 T 2or not)er ' ws.
DID 8OU NOW 000 ; ()e odest eiden*e o2 beer3!in" in entr uro+e is o2 ty+e o2 ;unewei?en.
"isboc( Beer !ul%ure o- ori$i
#er!ny
AA
None ;o++eibo*, Bo*, Mibo*, Wei?enbo*
Rela%ed S%yles
S%yle Des!ri#"o 6is?oc@ is the strong Cersion of the Koppei?oc@, hich is the strong Cersion of the already strong Boc@?ier To ma@e this ?eer, ?re as strong a Koppei?oc@ as your eEuipment allos and let it ferment to the Jnish Then free;e the ?re in the tan@ to at least *11 8 $71 "% and drain the sll7liEuid poron of the slush that forms at this temperature ote, not a ll ?reeries haCe the eEuipment to ma@e this ?eerQ #eparang the ice from the liEuid has a similar eect as disllingL The more ice you remoCe, the greater ?ecomes the alcohol concentraon in the ?eer that!s leO ?ehind The @ey taste dierence ?eteen disllaon and free;ing is in the amount of NaCor that remains in the Jnished ?eCerage In disllaon for #cotch Whis@ey, for instance, you leaCe not only ater ?ut
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
also some of the malt aroma ?ehind, and you drin@ hat you ta@e out of the ?re In free;ing, on the other hand, you discard hat you ta@e out $ater% and drin@ hat is leO ?ehind, and that includes most of the malt NaCor s Because free;ing also creates a cold ?rea@ of proteins and tannins, h ich clings to the ice crystals, a ?eer produced ?y this method is not Hust stronger ?ut also Cery smooth Therefore, the malt aroma in this ?eer is e=tremely pronounced and oOen seet The color deepens as ell, hile Cirtually all hop percepon fades aay The alcoholic leCel may reach as much a s /1 to /+ percent Because this ?eer is not strictly 9?reed9 ?ut free;e7processed, the speciJcaons ?elo are merely appro=imate
S#e!iX!a"os BU AB A++rox. 1.100 '5 TP U+ to &5 O 4 Not ++i*be Color U+ to 50 SJM>100 B ABW I$redie%s, Same as -or Do##eibo!20 See e%ry0 Bre3i$ Pro!ess Brew nd 2er!ent ;o++eibo*. See entry.
U+ to 1%.5R U+ to 11.'R
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Aer %he Xal ra!2i$( -reeHe %he %a2 !o%e% u"l %he 3a%er i %he bre3 be$is %o !rys%alliHe( 3hi!h o!!urs a% a %em#era%ure o- belo3 )606 4 @6 C0 I% is O %o se% %he %em# eve lo3er0 'o3ever( %he lo3er %he %em#( %he more i!e !rys%als 3ill -orm( ad -as%er0 De#edi$ o %he !hilli$ sys%em:s %hermal !a#a!i%y( %his may %a2e several days0 No% all bre3eries may have %his !a#abili%y0 The u-roHe beer ad al!ohol !a o3 be draied or Xl%ered o %he slush0 This !rea%es a hi$hly !o!e%ra%ed -ull@ 5avored bre3( as i- i% had bee made -rom a 3or% u# %o )< P O +(+**( eve more Codi"o %his !o!e%ra%e -or a very mild eerves!e!e0 Pa!2a$e0 A$e %he #a!2a$ed Eisbo!2 -or u# %o mo%hs i a !ool( dar2 !ellar0DID 8OU NOW 000 ;
A**ordin" to t)t tH te, brewery dDer on" dy o2 toi in 2ront o2 t)e !s) tun ws too /red in t)e eenin" to ro t)e *ss o2 nis)ed Bo*bier 2ro! t)e brewery yrd b* into t)e *er, s t)e brew !ster )d tod )i! to. 4e "ured t)t t)ere woud be no )r! in ein" t)e! outside un/ !ornin". ()t ni")t, )oweer, turned out to be biCer *od, nd t)e beer inside t)e *ss 2ro?e soid. By t)e /!e t)e brew *rew returned t)e 2oowin" !ornin", t)e stes o2 t)e *ss )d burst o+en.
United Sttes
AA Rela%ed S%yles
)erry Ae, Bueberry Ae, et*. Pe Ae n"is),
S%yle Des!ri#"o American fruit ales may ?e made ith any num?er of fruit The recipe ?elo is an e=ample made ith a?out +- I?s4??l $appro= *+ @g4hi% of Cery ripe, dar@, sou r cherries, macerated, placed ith the pits into a heat7resistant hop ?ag, then loered Jrst ?rieNy into the hot @eFle for sterili;ing, then into the primary fermenter for NaCoring "herries $and most fruit% contain pecn $car?o=ymethyl cellulose%, hich is a NaCorless starch that starts to gel at around /1+7/++8 $(37(2"% 8ining the hot ort ith 2 grams of Irish &oss per hectoliter $-33 o;4??l%, therefore, is highly recommended There are no Jr m rules for ma@ing fruit ales, e=cept that they are Caguely ?uilt on American pale to dar@ ales and are ?est fermented ith a clean7Jnishing yeast (te that all numerical
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
S#e!iX!a"os 3i%hou% !osideri$ %he addi"o BUo- -rui%55 AB O 1.0$% 1$ TP 4 1.01$ % TP Color ABW 91 SJM>'%0 B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded R
MALT
+ 'L
+ 'L
lbs
2$
+ BBL lbs
+ BBL
$.%R 5R < al lbs
+ + 2$
2$
Weyer!nn Pe Ae
80
&7.5&
17.0'
%%.0'
19.97
7.10
&.' =i
Weyer!nn r)e
10
%.$9
'.1&
5.50
'.50
0.89
0.% *
Weyer!nn
r2
5
'.&5
1.0$
'.75
1.'5
0.%%
0.' *
Josted
5
'.&5
1.0$
'.75
1.'5
0.%%
0.' ;
%$.91
'1.'8
55.0&
'%.9$
8.88
%.0 %
50.00
''.$8
58.$5
'$.$0
9.%$
%.& 1
AA + 'L oH
+ 'L $
S+e*i <<< Weyer!nn Un!ted Brey
To%al rai
100
ery ri+e, sour, +re2erbe dr *)erries
'OPS BiCerin"=
Brt)3
4s
)inoo Eor= none Aro!=
Brt)34s
1&
5.55
157
0
0
0
%
1.55
%%
+ BBL oH $.5 0 1.8
lBBL$
< al oH
+ + $
18%
1
&j
0
0
0.&
+
5'
(eCnn"er
8eas%
Bre3i$ Pro!ess Ms) in h 1'' TE 50T. Jest &0 !in. Jise te!+ to 15% TE $8 T. Jest '0 !in. S+r"e to re*) !s)3out h 1$8 TE V ' TE 7$ T V 1 T. Boi $0 !in. 1st )o+s h 15 !in.
Menw)ie, ws) *)erries in *od wter nd re!oe ste!s nd ees. M*erte 2ruit in bow wit) !s)er. StuK *)erry +u+, in*udin" +its, into stee+in" b"s. oe*t *)erry :ui*es oo?in" out o2 b"s in bows. ADer s)ut3down, si+)on oK bout 5 iter>)i ++rox ' ">bb o2 )ot wort into sterie, sebe *ontiner, nd re2ri"erte or 2ree?e s rusenin" un/ boCin". ()is is o+/on. ()e brew *n so be *ondi/oned t)e *onen/on wy. Add
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
r DID 8OU NOW 000 ; ()e word G@os*)G )s t)ree !enin"s in t)e o* die*t o2 t)e *ity o2 @on oo"ne in t)e J)inend o2 #er!ny. As n d:e*/e, it !ens Go2 oo"ne.G As noun it is t)e n!e 2or bot) t)e o* die*t itse2 nd 2or t)e o* beer. ()t-s w)y +trons in t)e +ubs round t)t 2!ous *t)edr :oe t)t @os*) is t)e ony n"u"e in t)e word t)t you *n so drin.
The ULTIMATE ALMANAC o- WORLD BEER RECIPES
Golden Ale% Bel#ian Beer !ul%ure o- ori$i AA Rela%ed S%yles S%yle Des!ri#"o
Be"iu! Be"in Stron" Ae None
a, The Belgian Golden Ale eColCed in the late /5 century as the Belgian ?reers! anser to ce the golden Pilsner lager from Bohemia, hich as gaining mar@et shart against Belgium!s local ?res at the me In appearance, malness and hoppinesi the Belgian Golden as designed to resem?le the foreign competor from Bohem, ?ut, in typical ; Belgian fashion, it as ?reed as an ale, not a lager and almost ti as strong as a Pilsner —hence the ?re!s other name of Belgian #trong Ale th
The hops in a Belgian Golden are no?le and Pilsner7li@e—#tyrian Goldings and #ad are or suita?le for ?iFering and NaCor, respecCely The malt for this ?re is the rich and aromac Weyermann 6=tra Pale Pilsner &alt Because the Belgian Golden is ? reed to a high alcohol content of 2 7 /- percent more%, it reEuires o slo and e=tensiCe mash regimen that ensures ?oth proper hydraon of the grain ?ed as ell as the e=tracon of anything that is fermenta?le ne eecCe method —chosen ?elo—is to dough in at a lo 5- 8 $3* "% and ramp the temperature up gradually through a connuous infusion process oCer a three7 to four7hour period to the mash7out temperature of a?out /0- 8 $00 "% This ensures the proper ?rea@don of proteins and ?eta7glucans as ell as the conCersion of starches mostly to mono7 and disaccharides for plenty of alcohol and a dry Jnish
, 8or the e=tra alcohol, a proper Belgian Golden Ale also needs a dose of sugar in the @eFle for addional, clean7tasng fermenta?les Roughly /0+ @g of pure sugar per hectoliter $roughly 1+ I?s4??l% of Jnished ?eer ?umps up the amount of alcohol ?y Colume ?y a?out -5 percent, ithout contri?ung much NaCor An alternaCe to relaCely NaCorless sugar is a sugar7eEuiCalent amount of unhopped, pale, liEuid malt e=tract $S&6% Added to the @eFle, S&6 instead of sugar giCes the ?re an enhanced malt intensity ur choice ?elo is roughly 3 @g per hectoliter $appro= 3(( I?s4??l% of Weyermann BaCarian Pilsner S&6, hich is made enrely from a decocon mash of Weyermann Pilsner &alt and Weyermann "arafoam This S&6 has 0* to 05 percent of fermenta?le sugars ?y eight &athemacally, therefore, the S&6 raises the alcohol content ?y Colume $AB:% ?y a?out /3 percent The recipe ?elo produces a ?re of /0*+ 9P $G /-(5% @eFle graCity ?efore the addion of S&6, and of /50+ P $G /-05% @eFle graCity aOer the addion of S&6 The apparent aFenuaon of this ?re at the end of fermentaon is app ro= /*+ P $8G /-/1% At that aFenuaon leCel, the malt alone is responsi?le for a?out 03 percent AB:, and the mash and S&6 com?ined generate a?out 2+ percent The esmated color Calue of the Jnished ?eer is appro= +0 to +2 #R& $/1 6B"%
The ULTIMATE ULTIMATE ALMANAC o- WORLD E.EER RECIPES
S#e!iX!a"os be-ore be-ore %he 1.0$9 addi"o o- LME BU 17.'5 TP O 4 Color S#e!iX!a"os aer %he addi"o o- LME O 1.079 19.75 TP BU 1.01% &.5 TP 4 Color es%0 -
R
MALT
'5
AB
7.&R
%.% SJM>10.% B
ABW
5.8R
'5 5.5 SJM>1&.& B
AB ABW
8.$R $.8R
+ BBL lbs
+ BBL
< al lbs
+ + 2$
+ 'L
+ 'L
lbs
2$
95
%8.'8
'1.90
5$.$&
'5.$9
9.1&
%.1$
Abbey Abbey
'.5
1.'7
0.58
1.%9
0.$8
0.'%
0.11
Weyer!nn rbe"e
'.5
1.'7
0.58
1.%9
0.$8
0.'%
0.11
100
50.8'
'&.05
59.$1
'7.0%
9.$1
%.&8
$.$$
&.0'
7.81
&.5%
1.'$
0.57
Weyer!nn Weyer!nn xtr Pe
2$
Pisner Weyer Weyer! !nn nn Mt
To%al rai Weyer!nn Brin Pisner 6M
'OPS BiCeri BiCerin"= n"=
Brt) Brt)33
AA 4s 4s
+ 'L oH
I'L$
5.5
&.77
107
+ BBL oH %.%
lBBL$ 1'5
< al oH 0.7
+ + $ '0
%.'5
'.81
80
&.&
9&
0.5
15
%.'5
'.81
80
&.&
9&
0.5
15
Styrin #odin"s Eor= Brt)34s 4ertuer MiCe2ru) Aro!= Brt)34s 4ertuer MiCe2ru)
8eas%
Be"in Abbey3stye e yest
$redie%s ] omia
9* sys%em e/%ra!% e!ie!y rouded
Bre3i$ Pro!ess on/nuous in2usion. ;ou") in s t)i* s +ossibe h 90 TE &' T or ower. ower. ()en r!+ u+ te!+ sowy nd *on/nuousy oer & 3 % )rs to !s)3out te!+ o2 bout 170 TE 77 T. 6uter sowy 2or & )rs. Boi 2or 90 !inutes. 1st )o+s h 15 !inI 'nd )o+s h $0 !inI &rd )o+s h 85 !in. W)ir+oo &0 !in. Eer!ent Eer!ent 2or 1 w. h $% TE 3 70 TE 18 T 3 '1 T, de+endin" on yest strin. J* nd 2er!ent 2or not)er 10 dys. Jedu*e te!+ to ++rox. &%TE 1TI "er 2or 1' ws. J*, *ondi/on, +*"e.
Gose% -ei,i#er Beer !ul%ure o- ori$i AA
#er!ny, Sxony None
Rela%ed S%yles
None
S%yle Des!ri#"o Seip;iger Gose is a mostly molted heat7?ased ?re of medieCal origin that Nourished in the early *-th century in and a round the #a=on capital of Seip;ig But it faded from consciousness aOer the #econd World War, War, hen #a=ony ?ecame part of "ommunist 6ast Germany DoeCer, it has seen a reCiCal aOer the 8all of the Berlin Wall on oCem?er 5, /525 It is a rare German ?re, ?ecause it contains salt as ell as spices, hich are technical Ciolaons of the German Beer Purity Sa DoeCer, that la, in its modern Cersion, also allos for e=cepons in the case of tradional, indigenous, heirloom ?res that predate the Jrst proclamaon of the Purity Sa in BaCarian, in /+/( Gose apparently ta@es its name from the riCer Gose hich Nos through the ton of Goslar in the German #tate of Soer #a=ony, a?out /-- miles est of Seip;ig Goslar rose to prominence in the //th century not only as one of the ealthiest and most important copper, copper, lead, ;inc, salt, and silCer mining tons in the German 6mpire, ?ut also as a ?re center It is li@ely that the original source of salness in Gose as the naturally saline ater from some of the mineral7rich aEuifers in and around Goslar, hich supplied much of the liEuor for the old Goslar ?re houses The coriander helps diuse some of that salness on the palate
The ULTIMATE ULTIMATE ALMANAC o- WORLD E.EER RECIPES
S#e!iX!a"os BU 1.0%$ 11.5 TP O 4 1.011 '.75 TP Color % e!ie!y I$redie%s ] omial 9* sys%em e/%ra!% + 'L MALT Weyer!nn Pe W)et
$0
1&
AB
&.9 SJM>9.' B + 'L
ABW
%.7R &.7R
+ BBL lbs
+ BBL 2$
< al lbs
+ +
lbs
2$
19.89
9.0'
'&.&&
10.58
&.7$
1.71
2$
Mt Weyer!nn Pisner
17.5
5.80
'.$&
$.80
&.09
1.10
0.50
Weyer!nn Muni*) <<
15
%.97
'.'$
5.8&
'.$5
0.9%
0.%&
Weyer!nn A*iduted
7.5
'.%9
1.1&
'.9'
1.&'
0.%7
0.'1
To%al rai
..0+<
+<0*6
.9099
+1076
70)1
0.10$5
0.0%8&
0.1'%9
0.05$7
0.0'01
Se or os)er st
0.1'00
0.05%%
AA + 'L oH
+ 'L $
'OPS BiCeri BiCerin"= n"=
100
"round *orinder
Brt) Brt)33
4s 4s
%.'5
'.55
7'
0.1%08
+ BBL oH &.0
0.0$&8
lBBL$ 85
)097 0.009'
0.0''7
< al oH
0.010&
+ + $
0.5
1%
4ertuer MiCe2ru) Eor= None Aro! Aro!= =
0 Brt Brt)3 )34 4s s
$.5
0 &.7&
0 10$
0
0
0
0
%.%
1'%
0.7
'0
4ertuer Pere
8eas%
#er!n 4e2ewei?en>Weissbier yest
Bre3i$ Pro!ess P*e "round *orinder seeds in stee+in" b" on strin" 2or esy i!!ersion i!!ersion in nd re!o 2ro! eCe. Ste+3in2usion. Ste+3in2usion. Ms) in t bout 1%8 TE3 150 TE $% T3 $$ T. Jest 1'0 !in or on"er. Jise te!+ to 1$0 TE 71 T 2or !s)3out. Add se or os)er st to t)e eCe. Boi $0 !in. 1st )o+s h 5 !inI 'nd )o+s nd *orinder h 55 !in. S)ut down. Je!oe *orinder. *orinder. Je*ir*ute. Je*ir*ute. 6uter. 6uter. W)ir+oo %5 !in. Eer!ent h $& TE 3 75 TE 17 T 3 '% T, de+endin" on yest strin, 2or ++rox. 7 dys. J*. Mture 2or & ws. J*. ondi/on 2or ' ws. P*"e.
DID 8OU NOW 000 ; 6ouis Psteur 18'' 3 1895 be*!e interested in t)e 2er!ent/on o2 wine, ine"r nd beer w)ie )e ws +ro2essor t uniersi/es in ;i:on, Strsbour" nd 6ie. By 18$', we nd )i! t t)e 6cole normale in Pris, w)ere )e is +oised to nis) oK t)e !yt) o2 s+ontneous 2er!ent/on 2or "ood. 4e dis*oered t)t )e/n" iuids to bout 1%5TE 2or &0 !inutes is ny b*teri or ot)er or"nis!s t)t it !y *ontin +steuri?/on, +steuri?/on, nd t)t, i2 t)e iuid is eD )er!e/*y )er!e/*y seed, no !i*robi */ity3s+ontneous */ity3s+ontneous or ot)erwise3re*urs. ot)erwise3re*urs. Awys e"er to in*rese t)e s)e2 i2e o2 t)eir beers, breweries were !on" t)e rst industries to +steuri?e t)eir +rodu*ts.
Sin*e in2e*tnts *nnot suddeny ++er in sterie eniron!ent, eniron!ent, but !ust be introdu*ed 2ro! t)e outside, Psteur so d!onis)ed brewers to ex!ine yest *es under t)e !i*ros*o+e be2ore ddin" t)e! to t)e beer +it*)in" in order to deter!ine w)et)er t)e yest ws in2e*ted or )et)y.
The ULTIMATE ULTIMATE ALMANAC o- WORLD E.EER RECIPES
obsered, *o!!en*es i"orous 2er!ent/on. 2er!ent/on. ()is rue is now nown s t)e Psteur eKe*t= Oxy"en su++resses 2er!ent/on, its bsen*e s/!utes it. Sin*e Psteur, we *n !n"e t)e !etboi* i2e o2 yest t)rou") wort er/on Der +it*)in" nd t)rou") subseuent oxy"en str/on. We so now t)t, i2 we strt out wit) sterie wort nd *ontro t)e !i*robes we +it*) into t)e brew, we *n *ontro t)e resut nd !e "ood beer. ()ns to Psteur, )y"iene )s be*o!e one o2 t)e !ost i!+ortnt toos in t)e brewer-s re+ertoire.
Gruitbier Beer !ul%ure o- ori$i
Medie on/nent on/nent uro+e nd Bri/s)
AA Rela%ed S%yles
4erb Ae S*oYs) 4et)er Ae, Ero")
S%yle Des!ri#"o Gruit?ier is a medieCal ?eer made ?efore the uniCersal acceptance of hops as a ?eer NaCoring It as made ?oth on the Brish Isles and on the "onnent Gruit is old7 Germanic for her? The modern German ort Mraut $also meaning her?% is deriCed from this etymological root, as is the ord #auer@rau t, 9sour her?,9 hich is ?acterially fermented ca??age "ommon her?s used in Gruit?ier included, among many others, ?og myrtle, gale, heather Noers $in #cotland%, Huniper ?erries $sll used in 8innish #ah today%, mugort, rosemary, oodru $especially popular in Germany%, and yarro In fact, the name mugort is deriCed from the use of this her? in ?eerL It turns an ordinary ale into one that!s truly a mug!s orth Before the introducon to 6ngland of h ops ?y 8lemish immigrants in the /+th century, ho seFled in Ment, here they gre 6ast Ment Goldings, all ?eer as called 9ale9 there >%s hops ?egan to conEuer ale ?reing, hoeCer, the ne, hopped ale as giCen the name 9?eer,9 to disnguish it from the older unhopp ed ale Today, of course, ?eer is the um?rella category, ith ale and lager, ?oth hopped, as its su?categories The ?ase ?re of Gruit?ier may haCe contained any num?er of grains, ne=t to ?arley, including heat, oats, rye and spelt GiCen uncertain malng methods at the me, the ?re ould li@ely haCe ?een somehat ?ronish or dar@er, ?ut rarely pale A Gruit?ier!s strength may haCe Caried greatly, too, especially considering considering the then popular pargyle method of ?reing seCeral threads from the same mash There ere pro?a?ly Gruit #toc@ Ales from the Jrst runnings and Gruit &ild Ales from the Jnal runnings GiCen this Cague deJnion of a Gruit?ier, the modern ?reer has great freedom in composing one The indeterminate nature of the Gruit?ier!s speciJcaons, hoeCer, ought not to ?e a reason not to ?re one Belo is one possi?le interpretaon, ?reed a ?it on the strong side, as a Cariaon of a classic 6nglish ?ron ale ote that there appear to ?e no Gruit7NaCored lagers in ?reing history, pro?a?ly ?ecause, in the cradle of lager7 ma@ing, such poons ould Ciolate the Beer Purity Sa Kepending on your taste preferences, the com?ined eight of her?s should n ot e=ceed +- to /-- grams $/0+ to 3+ o;% per ? arrel or hectoliter, added to the @eFle and ?est suspended in a steeping ?ag from a string for no more than /+ minutes ?efore shut7don 8or a stronger her? NaCor, increase the amount of her?s an d4or the length of me they are e=posed to the hot ort
S#e!iX!a"os O 1.0$% 1$ TP 4 1.01' & TP
BU Color
'$ 10.$ SJM>'$.9 B
AB ABW
$.9R 5.5R
The ULTIMATE ULTIMATE ALMANAC o- WORLD E.EER RECIPES
I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded %
MALT
+ 'L lbs
+ 'L 'L 2$ 2$
+ BBL BBL lbs lbs
+ BBL
< al lbs
+ +
2$
2$
Weyer!nn Pisner
%7.5
''.'8
10.11
'$.1%
11.8$
%.''
1.9'
Weyer!nn ienn
''.5
10.5$
%.79
1'.&8
5.$'
'.00
0.91
Weyer!nn Weyer!nn Pe W)et
''.5
10.5$
%.79
1'.&8
5.$'
'.00
0.91
7.5
&.5'
1.$0
%.1&
1.87
0.$7
0.&0
Mt Weyer!nn rw)et 100
To%al rai
670+
)+0)9
<<0*.
)607
9099
0.1500
0.0$80
0.17$0
0.0798
0.0'8%
AA + 'L oH
I'L$
i BBL oH
lBBL$
A !ixed !ixed Gbouuet Gbouuet "rniG o2 :uni+er :uni+er berries berries,,
!u"wo !u"wort, rt,
wood woodruK ruK,,
60*6 0.01'9
nd nd
rose!ry
'OPS
r
< al oH
+ + $
BiCerin"= None
0
0
0
0
0
0
0
Eor= None
0
0
0
0
0
0
0
0
0
0
0
0
Aro!= None
8eas%
0 0 Any n"is)3stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 ex+e*ted net eCe eCe ou!e or 1 t>1 b o2 "rist, dry wei")t h 150 TE 3 15% TE $$ T 3 $8 T. Jest %5 !in. Je*ir*ute. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi $0 !in. Add s+i*es in stee+in" b" on strin" in eCe h %5 !in. S)ut down, Je!oe s+i*es. W)ir+oo &0 !in. Pri!ry 2er!ent/on 2er!ent/on h $0 TE 3 $5 TE 1$ T 3 18 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry 2er!ent/on bout 1% dys. J* "in, *ondi/on 2or 1 w. P*"e.
DID 8OU NOW 000 ;
W)en #er!ny stret*)ed its *ooni !bi/ons in t)e nineteent) *entury, its e!issries o+ened breweries breweries in !ost eery nd t)ey *onuered. en tody t)e breweries o2 (o"o nown s #er!n West A2ri* in *ooni /!es +rodu*e "ret bonde "ers. (sin"to ws #er!n *oony between 1897 nd 191%, nd s/ tody t)e (sin"to breweryestbis)ed in 190& nd now t)e bi""est brewery in )in !es Muni*)3 stye "er, w)i*) is st+e oKerin" o2 )inese resturnts t)rou")out t)e "obe.
Helles Beer !ul%ure o- ori$i
#er!ny
AA Rela%ed S%yles
4e, Mun*)ener 4ees, Muni*) 4ees x+ort 4e, ;ort!under x+ort, uro+en Pisner
S%yle Des!ri#"o The Jrst cas@ of Delles eCer as released on &arch */, /251, ?y the style!s inCentor, inCentor, the #paten Breery of &unich as a BaCarian competor to the Pilsner from neigh?oring Bohemia Dell or Delles is German for 9light,9 in color, color, not in calories or alcohol Delles has an AB: of 10 to +1 percent, ith C ersions a?oCe + percent usually called 6=port Delles If a ?reery calls a Delles 9Urhell9 or 9Urtyp,9 it tries to emphasi;e the ?re!s authencity $9urtyp9 means original type in German% A 9#pe;ial Delles9 is a seasonal Delles, h ile an 96del7Dell9 is oOen a ?re of special Euality $9edel9 means no?le%
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
S#e!iX!a"os O 1.0%7 11.75 TP BU '0 4 1.011 '.75 TP Color %.1 SJM>9.$ B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded %
MALT
+ 'L lbs
+ 'L
50
1$.95
%'
Weyer!nn r)e Weyer!nn r2o!
Weyer!nn Pisner Weyer!nn xtr Pe
%.8R &.8R
AB ABW
+ BBL lbs
+ BBL 2$
< al lbs
7.$9
19.88
9.0'
&.'1
1.%$
1%.'%
$.%$
1$.70
7.58
'.$9
1.'&
5
1.70
0.77
1.99
0.90
0.&'
0.15
&
1.0'
0.%$
1.19
0.5%
0.19
0.09
+ +
2$
2$
Pre!iu! Pisner
To%al rai 'OPS BiCerin"=
Brt)3
4ss
100
&&.90
15.&8
AA + 'L oH
I'L$
&9.77
18.0%
$.%1
'.9'
+ BBL oH
+ BBL $
< al oH
+ + $
5.5
%.%9
1'7
5.&
1%9
0.8
'%
%.'5
1.7'
%9
'.0
57
0.&
9
%.'5
1.07
&0
1.&
&$
0.'
$
4ertuer (rdi/on Eor= Brt)34s 4ertuer MiCe2ru) Aro!= Brt)34s 4ertuer MiCe2ru)
8eas%
Brin3stye "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 T. Jest &0 !in. Jise te!+ to 1%8 TE $% T. Jest '0 !in. Jise te!+ to !s)3out h 17' TE 78 T. 6uter 90 !in. Boi 75 !in. 1st )o+s h 15 !inI 'nd )o+s h $0 !inI &rd )o+s in w)ir+oo. Eer!ent h %8 TE 9 T 2or 1 w. J*. Eer!ent not)er 10 dys. Jedu*e te!+ to &%TE 1T. 6"er 2or % ws. J*, *ondi/on, +*"e.
.ce Beer Beer !ul%ure o- ori$i
nd
AA Rela%ed S%yles
<*e 6"er A!eri*n Pre!iu! 6"er>Pisner, A!eri*n 6i")t 6"er
S%yle Des!ri#"o Ice ?eer as Jrst introduced ?y Sa?aF of "anada in /553 Si@e BaCarian 6is?oc@, it is fully fermented and then chilled to at least *11 8 $71 "%, hen ice crystals form RemoCing the slush increases the ?eer!s alcoholic strength ?y perhaps as much as -+ percent AB: 8ree;ing also remoCes some of the p roteins and tannins in the ?ee r, ma@ing its NaCor fairly su?dued Because of the eects of free;ing on the ?re, all speciJcaons ?elo are appro=imate S#e!iX!a"os BU 1.05% 1&.5 TP 1% O 4 1.01' & TP Color &.% SJM>7.8 B % +rouded 'L + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
+ BBL
AB
$.'R
ABW
%.9R
< al lbs
++2$
lbs
2$
8'.5
&'.&5
1%.$7
&7.95
17.'1
$.1'
'.79
Weyer!nn Pe Ae
7.5
'.9%
1.&&
&.%5
1.5$
0.5$
0.'5
Weyer!nn A*iduted
5
1.9$
0.89
'.&0
1.0%
0.&7
0.17
We ye r! nn Muni *) < <
5
1.9$
0.89
'.&0
1.0%
0.&7
0.17
'0.8$
7.%'
&.&8
+ BBL $
< al oH
Weyer!nn xtr Pe
2$
Pre!iu! Pisner
To%al rai 'OPS
100
AA
&9.''
17.79
+ 'L oH
+ 'L $
%$.00
+ BBL oH
+ + $
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES BiCerin"=
Brt)3
4s
(urus Eor= none Aro!= Brt)34s S?
15.5
&.$'
10&
%.'
1'0
0.7
19
0 %.5
0 0.'7
0
0 0.&
0
0 0.1
0
8
9
1
A!eri*n "er yest
8eas%
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 TI rest &0 !inutesI rise te!+ to 1%% TE $' TI rest '0 !in. Jise te!+ to 1$' TE 7' TI rest '0 !in. Jise te!+ to !s)3 out h 17' TE 78 T. 6uter 90 !in. Boi 2or 75 !inutes. 1st )o+s h 15 !inI 'nd )o+s h 70 !in. Eer!ent/on te!+ h 5%TE 1'T. J* w)en "rity h bout %.5 TP 1.018. Jedu*e te!+ to &%TE 1T. ADer t)e n r*in", 2ree?e t)e tn *ontent un/ t)e wter in t)e brew be"ins to *rysti?e, w)i*) o**urs t te!+erture o2 beow '%.% TE 3% T.
.ndia Pale Ale% American Beer !ul%ure o- ori$i
United Sttes
AA Rela%ed S%yles
S%yle Des!ri#"o American India Pale Ale $IPA% is an adaptaon of the original Brish IPA While the classic Brish Cersion oOen had a n original graCity of /-0- or greater, American Cersions tend to ?e Hust a tad less strong But li@e the ld World model, e World IP As are aggressiCely hopped, oOen ith in7your7face ?iFering Calues from Noral7 citrus PaciJc orthest hops including the signature "ascade ith notes of grapefruit peel ne interesng hop com?inaon is #imcoe for ?iFering, Amarillo for NaCor, and a half7and7half mi=ture of "ascade and "rystal for aroma The pungent "olum?us, Tomaha@ and Zeus, and the citrus Galena and #ummit are also good choices for this style 8or ?alance, this hop7 accented ?re needs a solid malt ?ac@?one ith good underpinnings of pale caramel malts for ?ody and mouthfeel and melanoidin malt for depth of NaCor A single infusion mash is Euite su>cient for this ?re S#e!iX!a"os BU 1.0$0 15 TP 5$ O 1.01% &.5 TP 17 SJM>%&.9 B 4 Color + 'L + BBL lbs % I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L MALT
lbs
2$
AB ABW
$.1R %.8R
+ BBL 2$
< al lbs
+ + 2$
Weyer!nn Pe Ae
55
'%.10
10.9&
'8.'7
1'.8'
%.5$
'.08
Weyer!nn Menoidin
'0
8.7$
&.97
10.'8
%.$$
1.$$
0.7$
Weyer!nn rred
17.5
7.$7
&.%8
8.99
%.08
1.%5
0.$$
Weyer!nn r2o!
7.5
&.'9
1.%9
&.85
1.75
0.$'
0.'8
100
%&.8'
To%al rai 'OPS
AA + 'L oH
19.87
I'L$
51.%0
'&.&1
8.'9
+ BBL oH
+ BBL $
< al oH
&.78
+ + $
4s
1&
%.71
1&%
5.5
157
0.9
'5
Brt)34s
9.5
'.5%
7'
&.0
85
0.5
1%
Aro!= s*de
Brt)34s
5.75
'.5%
7'
&.0
85
0.5
1%
Aro!=
Brt)34s
%.5
'.5%
7'
&.0
85
0.5
1%
BiCerin"=
Brt)3
Si!*oe Eor= A!rio
ryst
8eas%
A!eri*n G)i*oG3Stye e yest
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Bre3i$ Pro!ess Ms) in wit) 7 "i o2 brewin" iuor +er 1 bb o2 net eCe ou!e h 1%8 TE 3 150 TE $% T 3 $$ T. Jest $0 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi 75 !in. 1 st )o+s h 15 !inI 'nd )o+s h 70 !in. W)ir+oo &0 !in. &rd )o+s h strt o2 w)ir+oo. Pri!ry 2er!ent/on h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry 2er!ent/on bout 1% dys. J* "in, *ondi/on 2or 1 w. P*"e.
DID 8OU NOW 000 ; Beer3!in" in *ooni Nort) A!eri* ws not :ust n n"is) wy o2 i2e, but Eren*) one s we, u+ nort) in uebe*, on" t)e bns o2 t)e Sint 6wren*e Jier. Eounded s 2ur trdin" out+ost by S!ue de )!+in in 1$08, uebe* ws t)e rst +er!nent Eren*) seCe!ent in Nort) A!eri*. By 1$15, t)e rst esuit !issionries o2 t)e Je*oet order )d rriedsent into t)e widerness by @in" 6ouis [< to *onert )et)en
()is ws t)e s!e yer, in*identy, w)en "rou+ o2 Pi"ri!s set oK 2ro! Py!out), n"nd, in s)i+ *ed t)e Myower to strt *oony in ir"ini, but ended u+ in w)t is now Mss*)useCs. ()e Pi"ri!s )d to *ut t)eir oy"e s)ort 2or * o2 i*tus nd e. And Der t)ey nded nd buit t)eir GPi!out) Pnt/on,G one o2 t)e rst stru*tures t)ey ere*ted Der *)ur*) ws... brewery. By 1$%$, t)e uebe* !issionries "ot rey serious bout t)eir t)irst= ()ey !oed t)eir brewery to t)e outsirts o2 uebe*, to +*e nown s Siery. 4oweer, t)ey e+t t)e beer t)ey +rodu*ed :ust 2or t)e!sees. Pre*)in" *)rity nd brot)ery oe ws one t)in", but s)rin" your brew ws *ery uite not)er. ()e ordinry *oonists )d to be *ontent wit) !ere *o"n* i!+orted 2ro! Ern*eF By 1$70, t)e +o+u/on o2 uebe* )d "rown to bout 5,000, nd it be*!e eer !ore diQ*ut nd ex+ensie 2or t)e ut)ori/es t t)e *ourt in Pris to ee+ t)t !ny bodies in *o"n*. en (on, t)e
.ndia Pale Ale% "n#lish Beer !ul%ure o- ori$i
n"nd
AA Rela%ed S%yles
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
S%yle Des!ri#"o India Pale Ale $IPA% is the original Brish pale ale It as Jrst ?reed in the /05-s Hust for e=port to the Brish colonies run ?y the 6ast India "ompany hence its name Inially a ?re from Sondon, it as soon ?reed primarily in Burton7on7Trent, here the ater from deep aEuifers is rich in gypsum, hich enhances the perceiCed ?iFerness of hops and produces a drin@ oOhrrst7Euenchirrg7dryness "as@s of IPA, preserCed ?y plenty of alcohol and hop7 ?iFerness, ere loaded into the holds of sailing ships on their si=7ee@ Coyages, tice across the eEuator, to the 8ar 6ast These original IP As oOen had an original graCity of /0+ P $G /-0-% or greater, they Jnished at a?out 30+ P $8G /-/+%, and contained at least 0< AB: By the *-th century, aOer steamships and the #ue; and Panama canals had made the Coyage to the 8ar 6ast shorter and more predicta?le, and aOer the conEuest of almost eCery ?eer mar@et in the orld ?y the golden Pilsner Sager and its imitaons, the original IPA faded almost into o?liCion Today, hoeCer, this classic style has ?een rediscoCered, principally ?y orth American craO ?reers, ho are inclined to ?iFer their IP As ith a Cengeance, usually ith PaciJc orthest hops
S#e!iX!a"os 1.07017.5 TP
_ BU
%5
O 4
+ Color 1.01$ % TP 1&.' SJM>&% B % + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L + 'L MALT
+ BBL
AB
7.'R
ABW
5.7R
< al lbs
+ + 2$
lbs
2$
%$.18
'0.95
5%.17
'%.57
8.7%
&.98
s
'.58
1.17
&.0&
1.&7
0.%9
0.''
5
'.58
1.17
&.0&
1.&7
0.%9
0.''
0.'$ 51.$0
0.1' '&.%1
0.&0 $0.5&
0.1% '7.%$
0.05 9.7$
0.0' %.%5
AA + 'L oH
I'L$
+ BBL oH
+ BBL$
< al oH
+ + $
5
$.78
19'
8.0
''$
1.&
&$
%.&
'.81
80
&.&
9&
0.5
15
80
&.&
9&
0.5
15
2$
Weyer!nn Pe Ae
89
Weyer!nn rred Weyer!nn r)e Weyer!nn r2 << (ot #rin
'OPS
0.5 100
BiCerin"= Brt)3 4s #odin"s Eor= Brt)34s Eu""es Aro!= Brt)34s #odin"s
8eas%
'.81 5 6ondon3stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 ex+e*ted net eCe ou!e h 1%8 TE 3 150 TE $% T 3 $$ T. Jest $0 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or
DID 8OU NOW 000 ; As t)e n!e i!+ies, t)e ey !ret 2or
ss o2 1PA were oded into t)e )ods o2 siin" s)i+s o2 t)e st
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
ws dissoed nd t)e rown itse2 too oer t)e d!inistr/on nd de2ense o2 t)e *oony. ()e o+enin" o2 do!es/* Bri/s) !ret 2or t)e biCer
.merial .PA% American Beer !ul%ure o- ori$i
United Sttes
AA Rela%ed S%yles
;oube
S%yle Des!ri#"o Imperial IPA is one of America!s signature 9e=treme9 ?res Also @non as Kou?le or 6=tra IPA, it pushes the limits of ?reing speciJcaons—and somemes of the tolerance of a drin@er!s palate as ell The recipe ?elo pushes these limits in ?oth graCity and the solu?ility of alpha7acids in ort To secure the reEuisite amount of fermenta?les for a high alcohol content, the malt ?ase for this ?re nee ds to ?e highly aFentuaCe $therefore, the large amount of diastac ?arley malt%, and the mash temperature must faCor ?eta amylase The hop ?iFering is oOen aggressiCe and mouth7puc@ering, and the hop NaCor reCer?eraons, long lasng The ?re is pale, ?ut its precise color Calue is almost irreleCant #u?tlees are not a hallmar@ of this ?reQ ote that the AB:7Calue of /-5 percent is ?ased on a nominal 2- percent e=tract e>ciency, hich may not ?e achieCa?le ith the grain loading for this ?reQ S#e!iX!a"os BU 1.100 '5 TP 95 O 4 1.018 %.5 TP Color 7.8 SJM>19.% B % + 'L 2 $ + BBL l bs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L MALT
+ BBL
lbs
AB
10.9R
ABW
8.$R
< al lbs
2$
+ + 2$
Weyer!nn Pe Ae
55
%1.$8
18.91
%8.89
''.18
7.89
&.59
Weyer!nn ;ist/* Brey Mt
To%al rai 'OPS BiCerin"= ou!bus
%5
&%.10
15.%7
%0.00
18.1%
$.%5
'.9%
100
75.78
&%.&7
88.89
%0.&'
1%.&%
$.5&
AA
+ 'L oH
I'L$
+ BBL oH
+ BBL $
< al oH
+ + $
15.5
$.70
190
7.9
''&
1.&
&$
5.75
7.'&
'05
8.5
'%1
1.%
&9
9.5
7.'&
'05
8.5
'%1
1.%
&9
Eor= Brt)34s s*de Aro!= Brt)34s A!rio
8eas%
A!eri*n G)i*oG3Stye e yest
Bre3i$ Pro!ess Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 ex+e*ted net eCe ou!e h 1%8 TE 3 150 TE $% T 3 $$ TJest 90 !in 2or +ro+er )ydr/on. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi 75 !in. 1st )o+s h 15 !inI 'nd )o+s h $0 !in. &rd )o+s h strt o2 w)ir+oo. W)ir+oo &0 !in. Pri!ry32er!ent h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 to 10 dys. J*. Se*ondry32er!ent bout 1% to '1 dys. J* "in. ondi/on 2or 1 w. P*"e.
/ellerbier Beer !ul%ure o- ori$i
#er!ny
AA
None
Rela%ed S%yles
wi*ebier, oi"bier
S%yle Des!ri#"o Meller?ier, literally 9cellar ?eer,9 ran@s among the most popular summer ?eer garden ?res in its region of origin, in 8ranconia, in northeastern BaCaria It is closely related to to other ?eer styles from region, Zic@el?ier and Zoigl?ier $see entry% Tradionally, Meller?ier is a lo7eerCescent unJltered!, cas@7condioned $?ut un7 Jned% lager that reEuires slo, cool maturaon in oa@, a t atmospheric pressure, at a cellar temperature of perhaps +- 8 7 ++ 8 $/- "7 /3 "%, for months The tan@ pressure for a modern Meller?ier should not e=ceed 3 psi When ser Ced on tap, Meller?ier is usually Hust graCity7poured It is ?reed to classic &ar;en strength $+- 7 ++ percent AB:% and has a pronounced, lingering hop aroma from Dallertauer or Ders?ruc@er The grain ?ill and color are &ar;en7li@e, too, ith plenty of &unich malt The color is light to deep am?er ith a reddish or orange nge
S#e!iX!a"os 1.055 1&.75 TP O 4 1.01% &.5 TP
BU
&5
AB
5.%R
Color
1'.7 SJM>&'.% B
ABW
%.&R
I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R +rouded 'L + 'L MALT
lbs
2$
+ BBL lbs
+ BBL
< al lbs
+ +2$
2$
Weyer!nn Pisner
%$'5.58
11.$0
&0.01
1&.$1
%.8%
'.'0
Weyer!nn Muni*) <<
'8
11.19
5.08
1&.1&
5.9$
'.1'
0.9$
Weyer!nn
8
&.'0
1.%5
&.75
1.70
0.$1
0.'8
r!uni*) <<<
To%al rai 'OPS BiCerin"=
Brt)3
4ersbru*er Eor= None Aro!= Brt)34s 4ertuer
4s
&9.98
18.1&
AA + 'L oH
100
I'L$
%$.89
+ BBL oH
'1.'7
lBBL$
7.5$
&.%5
< al oH
+ + $
1%.5
'.85
81
&.&
95
0.5
15
0 %.'5
0.00
0 81
0.0 &.&
0 95
0.0
'.85
0.5
0 15
MiCe2ru)
8eas%
Brin "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 T. Jest &0 !in. Jise te!+ to 1%8 TE $% T. Jest 15 !in. Jise te!+ to 15$ TE $9 T. Jest 15 !in. Jise te!+ to 170 TE 77 T. Je*ir*ute. 6uter. Boi 90 !in. 1 st )o+s h &0 !in. 'nd )o+s in w)ir+oo. Eer!ent h %8 TE 9 T in un+ressurised tn. Eer!ent to nis) 2or bout & ws. Wr! u+ to roo! te!+ 2or '3dy di*ety rest. J*. ondi/on, ee+in" +ressure h & +si. (rdi/ony, brew s)oud be trns2erred to oen oDen un3tosted *ss nd "ed t *er te!+ o2 bout 50 3 55 TE 10 3 1& T 2or ' !ont)s. <2 e+t in tn insted, do not r* "in. P*"e yest3turbid.
Brewers w)o +re2er not to *s3*ondi/on t)is beer *n i!itte t)e brriue3in" by !in" n o3*)i+ te s 2oows=
()e dy be2ore brew dy, usin" urt3 or iter3si?e si?e it*)en !esurin" *ontiner, te t)ree s*oo+s bout & urts or iters o2 o *)i+s +er brre or )e*toiter o2 beer nd !ix t)e *)i+s wit) bout 5 "ons 19 iters o2 rou")y 180 TE 80 T wter. oer t)e *ontiner nd et it *oo oK oerni")t. Eor "reter o+/on de+t) o2 or, be2ore stee+in", i")ty tost t)e o *)i+s in n oen t '50TE ++rox. 1'0T 2or bout n )our, un/ t)e *)i+s re si")ty brownis), but not *)rred. On brew dy, strin t)e iuid oK t)e o *)i+s nd dd to t)e wort t t)e strt o2 w)ir+ooin". ()e *o!bin/on o2 nobe )o+ ro!, o or nd Weyer!nn Muni*) !t !es 2or sur+risin"y *o!+ex, but re2res)in" su!!er brew.
/olsch Beer !ul%ure o- ori$i
#er!ny oo"ne re"ion in t)e J)inend
AA
None Atbier
Rela%ed S%yles
S%yle Des!ri#"o Molsch, li@e Alt?ier is an unusual, cool7fermented, lagered ale The specialty Molsch yeast ferments cleanest at around +5 8 7(+ 8 $/+ "7/2 "% This ale is ?rilliantly stra7?lond li@e a &unich Delles, mildly no?le7hop7accented at *- 73- BU from TeFnanger or #palter, for instance, and clean tasng Tradionally, it is step7mashed ith Hust Pilsner ?ase malt and no specialty malts In a sense, Molsch is to Alt?ier ha t Pale Ale is to Bron Ale The Molsch is a fairly recent stylisc deCelopment Si@e the Alt?ier from Kusseldorf *+ miles $1+ @m% don the RiCer Rhine from "ologne, the Molsch deriCes from a medieCal northern German ?re called Meute?ier, hich as made form a mi=ture of oOen dar@ $Kun@el% ?arley and heat
malts In the early *-th century, the heat as dropped, the malt ? ecame pale, and the Molsch style as J=ed in its modern interpretaon
S#e!iX!a"os BU 1.0%8 1' TP '$ O 4 1.010 '.5 TP Color 1.9 SJM>&.9 B + ' L 2$ + B BL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y < +rouded 'L MALT
%.7R
AB
&.7R
ABW + BBL
lbs
< al lbs
2$
+ + 2$
Weyer!nn xtr Pe Pisner
77
'%.95
11.&'
'9.'$
1&.'7
%.7'
'.15
15
%.8$
'.'0
5.70
'.59
0.9'
0.%'
5
1.$'
0.7&
1.90
0.8$
0.&1
0.1%
& 100
0.97
0.%%
1.1%
0.5'
0.18
0.08
&'.%0
1%.70
&8.00
17.'%
$.1&
'.79
Weyer!nn Pe W)et Mt Weyer!nn r2o! Weyer!nn A*iduted
To%al rai 'OPS
AA
+ 'L oH \
I'L$
+ BBL oH
lBBL$
< al oH
+ + $
BiCerin"= Brt)3 4s (eCnn"er
%
5.75
1$&
$.7
191
1.1
&1
1$&
$.7
191
1.1
&1
0
0
0
Eor= Brt)34s (eCnn"er
%
5.75
Aro!= None
0
0
8eas%
0
0
@os*) yest
Bre3i$ Pro!ess Ms) in t)i* h 110 TE %& T.
/rie( Beer !ul%ure o- ori$i AA Rela%ed S%yles
Be"in, Enders None 6!bi*, Pe*)e, Er!boise, ssis
S%yle Des!ri#"o Mrie@ is a Sam?ic $see entry% that is re7fermented ith fresh sour cherries It is a sour specialty ?eer from the #enne RiCer Calley in the PaHoFenland, hich is part of 8landers, outside Brussels Tradionally, the cherries for this ?re ere uniEuely local They are an e=tremely sour Cariety called #chaar?ee@ cherries they are indigenous to only a Cery limited area around Cillage of #chaar?ee@ oadays #chaar?ee@ cherries are also gron in a fe other parts of 6urope, especially in Poland If unaCaila?le, other sour cherry Cariees, such as &oreno, may serCe as su?stutes "herries are added to Sam?ic aOer the main fermentaon is Jnished, during the aging period The amount of fruit is enrely up to the ?reer!s preference A good rule of thum? is *- @ilogram $11 l?s% of fruit per / hectoliter $*(1* gal% of Jnished ?eer $or appro= +- I?s4??l% The fruit can ?e added macerated or crushed Tradionally, cherries are added ith the pits The dormant yeast and ?acteria in the Sam?ic ferment the fruit sugars for some eerCescence nce secondary fruit fermentaon starts, the ?re should ?e rac@ed o the pulp and pac@aged for condioning in ?oFles or @egs
"herries can ?e replaced ?y other fruit to ma@e other forms of fru it Sam?ic called 8ram?oise $rasp?erry Sam?ic%, Peche $peach Sam?ic%, or "assis $?lac@ curra nt Sam?ic%The process for ma@ing these ?eers is analogous to ma@ing Mrie@ &odern ?reers, especially in the e World, haCe e=perimented ith addional, less tradional Sam?ic fruits, including cran?erries, ?lue?erries, eCen grapes 8or speciJcaons and ingredients, other than fruit, see the entry for Sam?ic
Bre3i$ Pro!ess A##lies also %o Cassis( 4ramboise( ad Pe!he N
Me re"ur 6!bi* s des*ribed in t)e 6!bi* entry nd ow t)e beer to 2er!ent en/rey to t)e nis) Der +er)+s % 3 $ ws. Now you )e two *)oi*es 2or ddin" t)e 2ruit= Eoow trdi/on, w)i*) !y not be +r*/* in eery brewery o+er/on, or "o 2or !odern i!+rois/on. (rdi/ony, t)e 6!bi* is "ed 2or t est yer, be2ore t)e 2ruit is introdu*ed to t)e !tured brew. ()e 2ruit is eD t)ere 2or 2ew !ont)s to yer, be2ore t)e beer is r*ed nd +*"ed. A #ra!"!al( %hou$h o% au%he"!( !om#romise may be more sui%able -or a moder bre3ery or bre3#ub o#era"o 3i%h o !as2 !ellari$ #ossibili%y ad a e!oomi!ally@drive %a2 u"liHa"o reuireme%( 3hi!h #reve%s a si$le bre3 %o blo!2 a %a2 -or a year or %3o0 Le% %he Lambi! -erme% %o %he Xish0 The #la!e %he ma!era%ed -rui%( i!ludi$ %he #i%s( i%o a !lea %a2 ad ra!2 %he s"ll bre3 over %he -rui%0 A -resh dose o- yeas% ad Lambi! mi!robes may hel# a% %his #oi% as 3ell0 Ra!2 %he bre3 o %he -rui% aer abou% 7 @ 9 32s( !odi"o mildly ad #a!2a$e i%o boQles( 2e$s( or a servi$ %a20DID 8OU NOW 000 ; ()e As/n Biere de mars ou")t not to be *on2used wit) t)e Be"in brew o2 t)e s!e n!e. A Be"in Biere de mars is Gs!G 6!bi* !de 2ro! t)e se*ond, ow3"rity runnin"s o2 t)e !s) 6!bi* is t)e stron"er o2 t)e two, !de 2ro! t)e rst, )i")3"rity runnin"s, t bout 1'.5 TP>O# 1.050. 6!bi* nd>or ?iere de mars is !de 2ro! !s) o2
rou")y %0R un!ted +e w)et nd $0R +e brey !t, w)ereby 6!bi* re*eies bout twi*e s !u*) biCerin" )o+s 1' 3 '' BU s does ?iere de mars ()e )o+s re usuy n"is), su*) s Eu""es. DID 8OU NOW 000 ; A 6!bi*s ori"inte 2ro! t)e Senne Jier ey in t)e P:oCennd, +rt o2 Enders, outside Brusses. A beer !de 2ro! bendin" 6!bi* nd Biere de !rs )23nd3)2, in*identy, is *ed EroI nd bend o2 one3t)ird youn" 6!bi* nd two3t)irds od 6!bi*, #ueu?e. 6!bi* re3 2er!ented, be2ore boCin", wit) 2res) 2ruit, re *ed @rie *)erry 6!bi* 2er!ented wit) sour S*)rbee *)erries, indi"enous to t)e i"e o2 S*)rbee outside BrussesI Er!boise rs+berry 6!bi*, Pe*)e +e*) 6!bi*, or ssis b* *urrnt 6!bi*. A 6!bi*s re sour, s+ontneousy 2er!ented es wit) su*) irborne !i*ro3or s BreCno!y*es bruxeensis nd BreCno!y*es !bi*us GwidG yest strins *ontribu/n" to t)e 2er!ent/on +ro*ess, next to e yests S**)ro!y*es *ereisie. (rdi/ony, t)e beer3sourin" !i*ro3or re*)ed t)e wort Der t)e boi, w)en it rested in r"e, s)ow, *o++er *oos)i+s ex+osed to 2res) bree?e. Nowdys, brewers *n +ur*)se 6!bi* !i*robe !ixes 2ro! *o!!er*i yest bs
-a#er% American
0 Beer !ul%ure o- ori$i
United Sttes
AA
None
Rela%ed S%yles
A!eri*n 6i")t 6"er, A!eri*n Pre!iu! 6"er, #er!n Pis or Pisener, ?e*) Pisner, Brin 4ees, uro+en Pisner
S%yle Des!ri#"o American Sager is the classic American adaptaon of the original ";ech Pilsner and its glo?al Cariaons It may ?e ? reed as an all7malt ?eer, ith to7ro or si=7ro ?arley, as ell as ith or ithout such adHuncts as rice and4or corn as Na@es, torriJed, or u nprocessed The recipe ?elo is for a top7Euality a ll7malt Cersion 8eel free to su?stute the to7ro ?ase malt ith si=7ro ?ase malt and4or ith up to 1- percent adHuncts The ?iFering and aroma Calues should ?e @ept Cery lo, Hust a?oCe the taste threshold S#e!iX!a"os I BU 1.0%5 11.'5 TP 1' O 4 1.009 '.75 TP Color '.7 SJM>5.8 B % + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L MALT
AB
%.8R
ABW
&.8R
+ BBL
< al lbs
+ + 2$
lbs
2$
85
'7.5%
1'.%9
&'.&0
1%.$5
5.'1
'.&7
Weyer!nn Pe Ae
10
&.'%
1.%7
&.80
1.7'
0.$1
0.'8
We ye r! n n A *i du te d
5
1.$'
0.7&
1.90
0.8$
0.&1
0.1%
$.1&
'.79
Weyer!nn
We3
2$
Modied Pisner
100
To%al rai 'OPS BiCerin"=
Brt)3
4s
(urus Eor= none Aro!= Brt)34s S?
8eas%
&'.%0
AA + 'L oH
1%.70
&8.00
I'L$
+ BBL oH
17.'%
lBBL$
< al oH
+ + $
15.5
&.10
88
&.$
10&
0.$
17
0 %.5
0.00
0
0.0
0
0.0
0
0.'&
$
0.&
8
0.0
1
A!eri*n "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 TI rest &0 !inutesI rise te!+ to 1%% TE $' TI rest '0 !in. Jise te!+ to 1$' TE 7' TI rest '0 !in. Jise te!+ to !s)3 out h 17' TE 78 T. 6uter 90 !in. Boi 2or 75 !inutes. 1st )o+s h 15 !inI 'nd )o+s h 70 !in. Eer!ent/on te!+ h 5%TE 1'T. J* w)en " rity h bout %.5 TP 1.018. Jedu*e te!+ to &%TE 1TI "er 2or & 3 % ws. J* nd *ondi/on 2or ' dys. Note= <2 d:un*ts re used, t)ey need to be *ooed se+rtey nd dded to t)e !s) t !s)3in.
-a#er% American -i#ht Beer !ul%ure o- ori$i AA Rela%ed S%yles
United Sttes None A!eri*n 6"er, A!eri*n Pre!iu! 6"er, #er!n Pis or Pisener, ?e*) Pisner, Brin 4ees, uro+en Pisner
S%yle Des!ri#"o American Sight Sager is a lo7calorie and oOen lo7car?ohydrate adaptaon of the standard American Sager It has a Cery light ?ody, a stra7yello color, and Cery liFle NaCor or aroma— either from malt or hops—?ut can ?e refreshing and thirst7 Euenching It is high in adHuncts and may haCe notes of acetaldehyde $green apples% and K&#, ?ut not of diacetyl It is usually seCerely Jltered and may haCe a slight residual seetness The recipe ?elo is for an all7malt Cersion #u?stute the malt ith up to 1- percent rice and4or corn adHuncts, if desired S#e!iX!a"os BU 1.0&' 8 TP 9 O 4 1.007 1.75 TP Color 1.$ SJM>&.1 B % + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L MALT
+ BBL
AB
&.&R
ABW
'.$R
< al lbs
+ + 2$
lbs
2$
90
'0.%8
9.'9
'%.0'
10.89
&.87
Weyer!nn Pe Ae
5
1.1%
0.5'
1.&&
0.$1
0.''
0.10
Weyer!nn A*iduted
5
1.1%
0.5'
1.&&
0.$1
0.''
0.10
Weyer!nn xtr Pe
2$ 1.7$
Pre!iu! Pisner
To%al rai 'OPS BiCerin"=
Brt)3
4s
(urus Eor= none Aro!= Brt)34s S?
8eas%
100
''.75
AA + 'L oH
%.&0
1.9$
I'L$
10.&'
+ BBL oH
'$.$9
lBBL$
1'.11
< al oH
+ + $
15.5
'.&&
$$
'.7
77
0.%
1'
0 %.5
0.00
0
0.0
0
0.0
0
0.17
5
0.'
$
0.0
1
A!eri*n "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 TI rest &0 !inutesI rise te!+ to 1%% TE $' TI rest '0 !in. Jise te!+ to 1$' TE 7' TI rest '0 !in. Jise te!+ to !s)3 out h 17' TE 78 T. 6uter 90 !in. Boi 2or 75 !inutes. 1st )o+s h 15 !inI 'nd )o+s h 70 !in. Eer!ent/on te!+ h 5%TE 1'T. J* w)en " rity h bout %.5 TP 1.018. Jedu*e te!+ to &%TE 1TI "er 2or & 3 % ws. J* nd *ondi/on 2or ' dys. Note= <2 d:un*ts re used, t)ey need to be *ooed se+rtey nd dded to t)e !s) t !s)3in.
-a#er% American Premium Beer !ul%ure o- ori$i AA
United Sttes None
Rela%ed S%yles
A!eri*n 6"er, A!eri*n 6i")t 6"er, #er!n Pis or Pisener, ?e*) Pisner, Brin 4ees, uro+en Pisner
S%yle Des!ri#"o American Premium Sager is Cery similar in NaCor, a roma, mouthfeei, and appearance to American standard or light lagers, e=cept the hops is more nocea?le, there are feer adHuncts $if used% in the mash, and the alcohol ?y Colume is higher—reaching as much as ( percent The American Premium is more li@ely to ?e made from an all7 malt ?ase than the other to American lagers If adHuncts are desired, su?stute up to *+ percent of the ?ase malt ith rice and4corn
S#e!iX!a"os BU 1.05% 1&.5 TP '0 O 4 1.01' & TP Color &.% SJM>7.8 B % + 'L lbs + 'L 2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded
5.$R
AB
%.%R
ABW + BBL
MALT
< al lbs
+ + 2$
2$
Weyer!nn xtr Pe
8'.5
&'.&5
1%.$7
&7.95
17.'1
$.1'
'.79
7.5
'.9%
1.&&
&.%5
1.5$
0.5$
0.'5
5
1.9$
0.89
'.&0
1.0%
0.&7
0.17
5
1.9$
0.89
'.&0
1.0%
0.&7
0.17
7.%'
&.&8
Pre!iu! Pisner Weyer!nn
Pe
Ae Weyer!nn A*iduted Weyer!nn Muni*) << (ot #rin
100
'OPS BiCerin"= Brt)3 4s (urus Eor= none Aro!= Brt)3 4s
&9.''
17.79
I'L$
%$.00
AA
+ 'L oH
15.5
5.17
1%7
$.1
0 %.5
0.00
0 11
0.0 0.%
0.&8
+ BBL oH
'0.8$
lBBL$
< al oH
+ + $
17'
1.0
'8
0 1&
0.0
0
0.1
'
S? A!eri*n "er yest
8eas%
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 TI rest &0 !inutesI rise te!+ to 1%% TE $' TI rest '0 !in. Jise te!+ to 1$' TE 7' TI rest '0 !in. Jise te!+ to !s)3 out h 17' TE 78 T. 6uter 90 !in. Boi 2or 75 !inutes. 1st )o+s h 15 !inI 'nd )o+s h 70 !in. Eer!ent/on te!+ h 5%TE 1'T. J* w)en " rity h bout %.5 TP 1.018. Jedu*e te!+ to &%TE 1TI "er 2or & 3 % ws. J* nd *ondi/on 2or ' dys. Note= <2 d:un*ts re used, t)ey need to be *ooed se+rtey nd dded to t)e !s) t !s)3in.
-a#er% "uroean Amber Beer !ul%ure o- ori$i
Uniers
AA Rela%ed S%yles
None ;ort!under x+ort, ienn 6"er, uro+en Jed 6"er
S%yle Des!ri#"o This is a Cery simple, single7infusion7mashed, deep am?er, German7style lager of 6=port strength $[ + percent AB:% ith a medium, ?ut nocea?le, Jne, spicy and Noral hop ?iFerness and hop aroma It is Hust a shade dar@er than an 6nglish Bron Ale and a shade lighter than an 6nglish Kar@ Ale It Jnishes ith a touch of residual seetness The yeast should ?e a clean7fermenng Cariety that produces ne=t to no esters or diacetyl This ?eer is an ideal choice for a generic fall or mid7spring ?re7 pu? lager S#e!iX!a"os BU 1.05$ 1% TP &0 O 4 1.01% &.5 TP Color 9.8 SJM>'%.7 B + 'L + 'L + BBL lbs + BBL I$redie%s ] omial 9* sys%em e/%ra!% Re!ie!y rouded MALT
lbs
2$
&'.59
1%.78
AB
5.$R
ABW
%.%R
< al lbs
+ +2$
$.17
'.81
2$
Weyer!nn ienn Weyer!nn
80
&8.'&
17.&%
rred
'0
8.15
&.70
9.5$
%.&%
1.5%
0.70
(ot #rin
100
%0.7%
18.%8
%7.79
'1.$8
7.71
&.51
'OPS
AA
+ 'L oH
I'L$
+ BBL oH
lBBL$
< al oH
+ + $
'51
10.%
'9%
1.7
%7
0
0
1.7
%7
BiCerin"= Brt)3 4s S+ter
%
8.85
Eor= None
0
0
0
0
0
Aro!= Brt)3 4s S+)ir
&.'5
8.85
'51
10.%
'9%
#er!n, Brin, or ;nis) dry32er!en/n" "er yest
8eas%
Bre3i$ Pro!ess Sin"e3ste+ in2usion. Ms) in h 15% TE $8 TI rest %5 !inutesI rise te!+ to !s)3 out h 17' TE 78 T. 6uter 90 !in. Boi 2or 90 !inutes. 1st )o+s h &0 !inI 'nd )o+s in w)ir+oo. Eer!ent h %8 TE 9 T 2or 1 w. J* nd 2er!ent 2or not)er 10 dys. Jedu*e te!+ to &%TE 1TI "er 2or % ws. J*, *ondi/on, +*"e.
-a#er% "uroean -i#ht Beer !ul%ure o- ori$i AA Rela%ed S%yles
Uniers 6ei*)tbier, 6ow3A*o)oi* 6"er 4ees
S%yle Des!ri#"o This is a Cery simple, single7infusion7mashed, ?rilliantly ?lond, German7style, lo7 alcohol lager ith and a Cery delicate Jne, spicy, and Noral hop ?iFerness and a gentle hop aroma It is roughly in the color range of a &unich Delles It Jnishes fairly dry The yeast should ?e a clean7fermenng Cariety that produces ne=t to no esters or diacetyl This ?eer is an ideal choice for a generic, mid7summer, ?re7pu?, Eua>ng lager for 9starter9 patrons generally accustomed to mass7produced industrial ?res S#e!iX!a"os BU 1.0&1 7.75 TP 18 O 4 1.011 '.75 TP Color '.' SJM>%.$ B % + ' L 2$ + B BL l bs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L MALT
lbs
'.7R
AB
'.1R
GABW + BBL
< al lbs
2$
+ + 2$
Weyer!nn xtr Pe Pre!iu! Pisner
77
1$.95
7.$9
19.89
9.0'
&.'1
1.%$
&.&0
1.50
&.87
1.7$
0.$'
0.'8
5
1.10
0.50
1.'9
0.59
0.'1
0.09
& 100
0.$$
0.&0
0.77
0.&5
0.1'
0.0$
''.0'
9.99
'5.8&
11.7'
%.17
1.90
Weyer!nn r2o! Weyer!nn rred Weyer!nn A*iduted
To%al rai 'OPS
AA
+ 'L oH
+ 'L $
+ BBL oH
+ BBL $
< a l oH
+ + $
BiCerin"= Brt)3 4s S+ter
5.&1
Eor= None
0
151 0
$.'
177
0
0
&.1
88
1.0 0
'8 0
5.&1 0
Aro!= Brt)34s S+)ir
'.$$
8eas%
75
;nis) dry32er!en/n" "er yest
0.5
1%
'.$$
Bre3i$ Pro!ess Sin"e3ste+ in2usion. Ms) in h 15% TE $8 TI rest %5 !inutesI rise te!+ to !s)3 out h 17' TE 78 T. 6uter 90 !in. Boi 2or 90 !inutes. 1 st )o+s h &0 !inI 'nd )o+s in w)ir+oo. Eer!ent h %8 TE 9 T 2or 1 w. J* nd 2er!ent 2or not)er 10 dys. Jedu*e te!+ to &%TE 1TI "er 2or % ws. J*, *ondi/on, +*"e.
-a#er% "uroean 0ed Beer !ul%ure o- ori$i
Uniers
AA Rela%ed S%yles
None ;ort!under x+ort, ienn 6"er, uro+en Jed 6"er
S%yle Des!ri#"o This is a Cery simple, single7infusion7mashed, German7style lager of ith a reddish hue, and a delicate Jne, spicy, and Noral hop ?iFerness and hop aroma It is roughly in the color range of a :ienna Sager It Jnishes ith a touch of residual seetness The yeast should ?e a clean7fermenng Cariety that produces ne=t to no esters or diacetyl This ?eer is an ideal choice for a generic early7fall or late7spring ? re7pu? lager S#e!iX!a"os O 1.0%$ 11.5 TP BU '' 4 1.011 '.75 TP Color 1%.7 SJM>&7.8 B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded MALT
%
+ 'L 2$
+ 'L
+ BBL lbs
AB ABW + BBL
lbs
< al lbs
2$
%.7R &.7R + + 2$
Weyer!nn ienn
75
'%.8$
11.'8
'9.1$
1&.'&
%.70
'.1%
15
%.97
'.'$
5.8&
'.$5
0.9%
0.%&
5
1.$$
0.75
1.9%
0.88
0.&1
0.1%
Weyer!nn r!uni*) << Weyer!nn rred Weyer!nn Menoidin
To%al #rin 'OPS
5 100
AA
1.$$ &&.15
+ 'L oH
0.75
1.9%
0.88
0.&1
0.1%
15.0%
&8.88
17.
%$$.'7
'.8$
I'L$
+ BBL oH
lBBL$
< al oH
7.$
'1$
1.'
+ + $
BiCerin"= Brt)
4s S+ter
%
$.%9
18%
Eor= None
0
0
0
0
0
0
&5 0
Aro!= Brt)34s S+)ir
&.'5
8eas%
$.%9
18%
#er!n, Brin,
7.$
'1$
1.'
&5
or ;nis) dry32er!en/n" "er yest
Bre3i$ Pro!ess Sin"e3ste+ in2usion. Ms) in h 15% TE $8 TI rest %5 !inutesI rise te!+ to !s)3 out h 17' TE 78 T. 6uter 90 !in. Boi 2or 90 !inutes. 1st )o+s h &0 !inI 'nd )o+s in w)ir+oo. Eer!ent h %8 TE 9 T 2or 1 w. J* nd 2er!ent 2or not)er 10 dys. Jedu*e te!+ to &%TE 1TI "er 2or % ws. J*, *ondi/on, +*"e.
-ambic Beer !ul%ure o- ori$i
Be"in, Enders
AA
None
Rela%ed S%yles
Enders Brown Ae>Oud Bruin, Enders Jed Ae, Ero, #ueu?e, @rie, Pe*)e, Er!boise, ssis, Biere de mars
Plai$ a Lambi! Bre3 Day A tradional Sam?ic is a pargyle ?re, here?y only the Jrst runnings of a mash ?ecome true Sam?ic—at a @eFle graCity of a?out /*+ P4G /-+-—hile /-+-—hile the second runnings ?ecome a 9small9 Sam?ic of indeterminate @eFle graCity, called biere de !rs. The lo7 graCity biere biere de !rs receiCes only a?out half as much ?iFering hops as does the full7?lon Jrst7runnings Sam?ic Use the recipe ?elo to compose your Sam?ic mash and then lauter it unl the desired @eFle graCity is reached Then you haCe a choiceL 8ollo the pargyle tradion and connue lautering for a biere de !rs into a separate holding Cessel, or Hust drain the remaining ea@ ort aay If you chose to ma@e a biere de !rs consider the e=tra Cessel reEuirementsL Because y ou need to ?oil and ferment to gyles from the same mash separately, you need a receiCing Cessel for the second runnings, h ile the Jrst runnings are ?oiling Vou also need to fermenters, one for the Sam?ic and one for the biere de !rs. If no biere de !rs holding Cessel is aCaila?le in the ?re house, you can use the fermenter that ill ulmately receiCe the biere de !rs for fermentaon In this case, ma@e sure you shut o that tan@!s glycol system ?efore Jlling it ith hot ort Turn it ?ac@ on to cool the tan@ hile the biere de !rs is ?oiling Kepending on the relaCe si;e of your ?re house and your tan@s, using the pargyle method may Jll to fermenters only halfay each In this case, consider ma@ing to Sam?ic ?atches on to consecuCe day s, hich results in complete capacity uli;aon of the occupied tan@age
S%yle Des!ri#"o Sam?ics are sour Belgian ales that are drun@ young or old, ?lended or not, pure or re7 fermented ith fruit They are related to 8landers ud Bruin and 8landers Red Ale Sam?ics originate from the #enne RiCer Calley in the PaHoFenland, part of 8landers, outside Brussels Tradional Sam?ics are made from a mash of up to 1- percent unmalted pale heat and ( percent pale—oOen a Cery pale—?arley malt Dops for Sam?ics are usually aged for three years ?efore they are added to the ?re By that me, they haCe lost all Colale aroma &uch of their alpha7acids content, too, has ?ecome o=idi;ed and thus ort7insolu?le A good calculated ?iFering target is a?out /- BU, hoeCer, ?ecause the true state of the hops is di>cult to Hudge, precise dosage calculaons are not feasi?le $and not necessary% for Sam?ic &ild, lo7alpha hops such as 8uggles from 6ngland or a German no?le Cariety are tradional for this ?re A ?eer made from ?lending Sam?ic and Biere Biere de !rs half7and7half is called 8aro #ome 8aro interpretaons are re7fermented ith Belgian dar@ and4or light ?reing sugar A ?lend of one7third young Sa m?ic and to7thirds old Sam?ic $at least ( months old% is called Gueu;e Sam?ics that are re7fermented ith fresh fruit a re called Mrie@ $cherry Sam?ic%, 8ram?oise $rasp?erry Sam?ic%, Peche $peach Sam?ic%, or "assis $? lac@ currant Sam?ic%
In their home enCironment, all Sam?ics are spontaneously fermented ith a Cerita?le coc@tail of air?orne micro7Nora hich usua lly include BreFanomyces ?ru=ellensis and BreFanomyces lam?icus as ell other ?reer!s an d ild yeasts, including #accharomyces cereCisiae oadays, ?reers can purchase Sam?ic micro?e mi=es from commercial yeast la?s "lassic Sam?ics are fermented in open ooden Cats and aged in oa@ cas@s, hich impart strong NaCors to the sour ?eer as ell as a llo it to parally o=idi;e The result of aging is oOen a @ind of ?a rnyard NaCor reminiscent of goats, hay, and seaty horse ?lan@ets, ith a ?ac@ground of ra cereal, citrus, apple, rhu?ar?, and honey aromas, as ell as a slight malness Dop NaCors, hoeCer, are completely lac@ing, as is hop aroma Because Sam?ic is fermented completely to the Jnish ?y yeasts and ?acteria, there is no residual seetness leO, and the Jnish is e=ceponally tart and of mouth7puc@ering dryness Sam?ics haCe ne=t to no eerCescence and no head
S#e!iX!a"o s -or a Xrs%@rui $s Lambi!( o% a "iere BU 1.051 1'.75 TP e mars 10 O 4 1.009 '.'5 TP Color '.' SJM>%.7 B % + 'L + BBL lbs I$redie%s c$[ omial 9* sys%em e/%ra!% e!ie!y + rouded 'L MALT
lbs
2$
+ BBL
AB
5.$R
ABW
%.%R
< al al l lb lbs
+ + 2$ 2$
2$
Weyer!nn xtr Pe Pre!iu! Pisner
$0
''.1$
10.05
'5.99
11.79
%.19
1.91
Un!ted w)et
%0
1%.77
$.70
17.&&
7.8$
'.79
1.'7
100
&$.9&
To%al rai 'OPS
AA + 'L oH
1$.75
I'L$
%&.&'
19.$5
+ BBL oH
+ BBL $
$.99
< al oH
&.18
+ + $
BiCerin"= Brt)3 4s Eu""es
%.&
5$
'.&
0.%
11
EorI none
0
0
0
0
0
0
0
0
0
0
0
0
0
0
Aro!= none
8eas%
1.97
$5
Be"in e yest +us one to o2 t)e 2oowin"= BreCno!y*es bruxeensis, BreCno!y*es !bi*us, *tob*ius b*teri, nd +edio*o**us b*teri
Bre3i$ Pro!ess Ms) in h bout 1'5 TE 5' TI '03!in )ydr/on, bet3"iu*n nd +rotein rest. Jise te!+ te!+ to 1%% TE $' TI %03rnin bet3!yse bet3!yse rest. Jise te!+ to 1$' TE 7' TI %03!in +)3 !yse rest. Je*ir*ute 15 3 '0 !in. 6uter. Boi 90 !in. BiCerin" )o+s h &0 !in. ADer s)ut3 down, rest brew 2or &0 !in be2ore w)ir+ooin" 2or not)er &0 !in. Pri!ry 2er!ent/on te!+ h bout $8TE '0T. Pit*) eu !ounts o2 ery )et)y e yest nd *o!!er*i 6!bi* bend or !ixture o2 *usto!3see*ted sourin" !i*robes. Be*use b*teri )e on"er " /!e t)n do yests, t)e Cer wi !etboi?e !ost o2 t)e s!3!oe*ur su"rs be2ore t)e b*teri be*o!e */e. J* Der ' ws, t)en "in Der % ws. ondi/on 2or t est 8 ws, +re2erby !u*) on"er. Best "ed 2or $ !ont)s u+ to $ yers in o. Used *ss t)t +reiousy *ontined Port, S)erry, or wine *n be used. P*"e.
Sour Beer Pro!ess Advisory,
Sour beer3!in" is ony 2or t)e brest o2 t)e bre nd de!nds "ret de o2 *u/on. (rdi/ony, nd oDen s/ tody, !ny sour beer styes re s+ontneousy 2er!ented by irborne !i*robes. ()ese !y in*ude BreCno!y*es bruxeensis, bruxeensis, BreCno!y*es BreCno!y*es !bi*us, *tob*ius debru*ii, +edio*o**us, nd ot)er ssorted wid yests nd b*teri. Sourin" !i*robes re inriby *onsidered de2e*ts in re"ur beers. As beer s+oiers, t)ey re e+t in *)e* by )ost o2 *enin", sni/?in", nd disin2e*/n" "ents, es+e*iy on t)e *od3wort side o2 t)e brewery. Breweries Ce!+/n" to !e sour beers, t)ere2ore, need to ensure t)t t)ere is no *ross3 *ont!in/on between t)eir sour nd t)eir re"ur brews. ()t is w)y !ny breweries t)t +rodu*e bot) sour nd re"ur beers )e se+rte 2er!enters, trns2er )ose, +u!+s nd een ers :ust 2or sour beers. Brewers w)o wis) to !e sour beers, but +re2er not to ris errnt !i*robe in2e*/ons, *n re+*e so!e o2 t)e bse !t wit) u+ to +er)+s 10 +er*ent Weyer!nn A*iduted Mt, w)i*) *ontins bioo"i*y +rodu*ed, Beer Purity 6w3*on2or!, ntur */* *id. A*iduted !t *n so be used in ddi/on to sourin" !i*robe +re+r/ons. (rdi/ony, sourin" !i*robes seCe into brews durin" wort *ooin" in od32s)ioned, t, *o++er *oo3s)i+s t)t re +*ed in we ented roo!s, w)ere t)e "reen beer is ex+osed to 2res) bree?e. bree?e. ()e ty+e or *o!bin/on o2 !i*robes res+onsibe 2or sourin" +r/*ur brews )e oDen be*o!e +ro+rietry !i*ro3ors t)t re do!innt ony in +r/*ur re"ion or een brewery, t)us "iin" beer styeeen beer brndits si"nture *)r*ter.
1aiboc( Beer !ul%ure o- ori$i AA Rela%ed S%yles
#er!ny 4eer Bo*, 4ees Bo*I Eru)in"sbo* Bo*bier, Bo*bier, ;o++ebo*, isbo*, Wei?enbo* Wei?enbo*
S%yle Des!ri#"o Mi is German for the month of &ay, the me of year hen, in BaCaria, it is sll too cool to sit out in the open air in a ?eer garden and already too ?right and spring7li@e to hide indoors in the ?eer halls This is hen BaCarians turn to &ai?oc@, a real Boc@?ier, ?ut ?reed almost as golden7yello as a Delles, the BaCarians! summer Eua>ng lager Because of its ?lond color, the &ai?oc@ is also oOen called a Deller or Delles Boc@ )e is German for light in color, not in strength% Breing a &ai?oc@ is almost idencal to ?reing any other Boc@?ier e=cept that the &ai?oc@ reEuires a dierent grain ?ill and much more hops
S#e!iX!a"os O 1.0$8 17 TP BU && 4 Color 1.01& &.'5 TP 7.9 SJM>19.8 B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded MALT
%
+ 'L
+ ' L 2$ 2$
+ BB BB L lb lbs
lbs
7.&R 5.8R
AB ABW + BBL
< al lbs
2$
+ + 2$
Weyer!nn Pisner
%'
&0.0'
1&.$'
&5.'1
15.97
5 .$8
'.59
Weyer!nn r)e
15
7.51
&.%0
8.80
&.99
%'
0.$5
Weyer!nn r2o!
10
5.00
'.'7
5.87
'.$$
0.95
0.%&
Weyer!nn Muni*) 1
10
5.00
'.'7
5.87
'.$$
0.95
0.%&
Weyer!nn Menoidin
&
1.50
0.$8
1.7$
0.80
0,'8
0.1&
Weyer!nn ienn
'
1.00
0.%5
1.17
0.5&
0.19
0.09
To%al rai 'OPS BiCerin BiCerin"= "=
Brt) Brt)33
4s 4s
100
AA
50.0&
+ 'L oH
''.$9
I'L$
58.$9
+ BBL oH
'$.$'
9.%7
+ BBL $
< a a l oH oH
%.&1
+ + $ $
8.5
&.9'
111
%.$
1&0
0.7
'1
5.5
1.8&
5'
'.1
$1
0.&
10
5
0.9'
'$
1.1
&0
0.'
5
(urus Eor= Brt)34s 4ertuer (rdi/on Aro! Aro!= =
Brt Brt)3 )34 4s s
S!r"d>!erd
8eas%
Brin3stye "er yest
Bre3i$ Pro!ess Co"uous I-usio ;ou") in 2or t)i* !s) h ++rox. 90 TE &' T. Jest &0 !in.
;rw 1 st de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 10 3 15 !in. Jest de*o*/on h 1%9 TE $5 T 2or &0 !in. 4et de*o*/on 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !in. Boi de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1%9 TE $5 T 2or 10 !in. ;rw ' nd de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 5 3 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !in. Boi de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1$' TE 7' T 2or 10 !in. Jise te!+ o2 !in !s) to 171 TE 77 T. Jest 15 !in. Je*ir*ute 5 !in. Strt uterin" nd s+r"in" sowy F 2or bout & )rs un/ eCe 2u. Boi 90 !in. 1st )o+s h &0 !in. 'nd )o+s h 75 !in. &rd )o+s h 85 !in. W)ir+oo &0 !in. Eer!ent h 50 TE 10 T 2or & ws. J*. 6"er *ose to 2ree?in" +oint 2or t est 5 ws. J* "in, *ondi/on, +*"e.
Mibo* is so nown s 4eer Bo* or 4ees Bo*, !enin" +e Bo*. But w)y t)e diKerent endin"s in 4eer nd 4eesH ()e reson is !Cer o2 "r!!r=
1alt -i2uor Beer !ul%ure o- ori$i
United Sttes
AA Rela%ed S%yles
None A!eri*n 6"er
S%yle Des!ri#"o American &alt SiEuor is a uniEue ?re It is not intended as an elegant ?eer, ?ut more as a generic, ro?ust, slightly harsh, usually high7alcohol or@ing man!s drin@ &ade ith ne=t to no hops and usually Hust si=7ro ?re malt and plenty of adHuncts $usually corn%, this ?re is a heOy, single7step infusion aair designed to ?e lo7price in terms of ?oth ingredients for the ?reer and Jn ished ?eer for the consumer At /- BU, ?iFering is @ept Hust a?oCe the taste threshold The adHuncts should not e=ceed 1 percent of the grain ?ill ?y eight "orn is added to the mash, ?ut it has no en;ymes and relies on ?arley en;ymes for conCersion It adds alcohol to the ?re hile lightening its color and contri?ung no NaCor, e=cept for some residual seetness Ra, milled corn needs to ?e decocon7coo@ed ?efore it can ?e added to the mash If you do not ish to mill your on corn, purchase pre7ground corn meal &illed corn or corn meal should ?e coo@ed $or heated to a?oCe /5- 8 or 22 "% for a?out an hour to ensure for proper starch gelani;aon #tarch that has not gelani;ed ill not conCert en;ymacally to sugar AlternaCely, you can purchase conCeniently pre7processed corn adHuncts in the form of pre7 gelani;ed $hich means pre7coo@ed and dried% ?reers Na@ed corn These can ?e added to
the mash ithout any ado There is also torriJed corn, hich is corn treated li@e popcorn, ?ut ithout the oil Torrifying causes the moisture in the fresh corn to turn into steam, hich, in turn, gelani;es the starches The recipe ?elo features to d ierent mashes ne is a classic malt liEuor mash made ith si=7ro ?arley malt and a?out *2 percent pre7gelani;ed Na@ed corn The other mash is a 9gentriJed9 grain ?ill that may ?e more appealing to ?repu? patrons It is made ith a single gr ist ?ase of top7Euality Weyermann Pale Ale malt, ithout adHuncts 8or either Cersion, "luster $1+ 7 2+
S#e!iX!a"os 3i%h !or ad\u!%s 1.07' 18 TP O 4 1.010 '.5 TP R
MALT $3row brew !t +re3"e/ni?ed
brewers
BU
10
AB
8.'R
Color
%.% SJM>10.% B
ABW
$.5R
+ 'L
+ 'L lbs
+ BBL lbs
2$
+ BBL
< al lbs
+ + 2$
2$
7'
&8.'9
17.&7
%%.91
'0.&7
7.'%
&.&0
'8
1%.89
$.75
17.%$
7.9'
'.8'
1.'8
100
5&.18
'%.1'
AA + 'L oH
+ 'L $
ed *orn
To%al rai 'OPS BiCerin"= Brt)3 uster Eor= None
4s
Aro!= None
7
1.$9
0
0
0 0 i2orni3ty+e "er yest
8eas%
$'.&7
+ BBL oH
'8.'9
+ BBL $ 5$
10.0$
%.58
< al oH
+ + $
0.&
9
%8
'.0
0
0
0
0
0
0
0
0
0
0
I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y( 3i%h !or ad\u!%s rouded S#e!iX!a"os all mal%18 TP BU AB 1.07' 10 8.1R O 4 Color ABW 1.011'.75 TP $ SJM>1%.8 B $.%R + 'L rouded + BBL lbs + BBL < al lbs + + 2$ I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y( all mal% R + 'L MALT Weyer!nn Pe Ae
To%al rai 'OPS BiCerin"= uster
Brt)3
Eor= None Aro!= None
8eas%
4s
100 100
AA 7 0
lbs
2$
5&.18
'%.1'
5&.18
+ 'L oH 1.$9 0
0 0 i2orni3ty+e "er yest
'%.1'
I'L$ %8
2$ $'.&7 $'.&7
+ BBL oH
'8.'9 '8.'9
lBBL$
10.0$ 10.0$
< al oH
%.58 %.58
+ + $
'.0
5$
0.&
9
0
0
0
0
0
0
0
0
0
0
Bre3i$ Pro!ess Sin"e3ste+ in2usion. <2 rw *orn d:un*ts re used, de*o*t t)e! h 190 TE 3 '1' TE 88 " 7 100 T $0 !in nd trns2er to !s) tun. Add *oo wter to redu*e d:un*t te!+ to !s)3in te!+ o2 ++rox. 15% TE $% T. Jest &0 !inutesI Jise te!+ to !s)3out h 17' TE 78 T. Je*ir*ute. 6uter. Boi 75 !in. 4o+s h strt o2 boi. Pri!ry32er!ent h $5TE 18T 2or ' ws. J*. Se*ondry32er!ent h $5TE 18T 2or ' ws. J*. ondi/on 2or 1 w. J*. P*"e.
DID 8OU NOW 000 ;
1ild Ale% "n#lish Beer !ul%ure o- ori$i AA Rela%ed S%yles
n"nd None Ordinry BiCer, Burton Ae, Pe Ae, S
S%yle Des!ri#"o 9&ild ale9 as the ?eCerage of choice of the rough nec@s of Brish heaCy industry, a real or@ing man!s drin@, consumed in copious Euanes ?y the steel or@ers and coal miners of the &idlands and Wales The roots of mild ale, hoeCer, date ?ac@ to ell ?efore the Industrial ReColuon of the /5th century, perhaps to as early as the /(th century, hen milder, ea@er Cersions of the regular ?ron ale as the drin@ of the 9fairer9 se= and of the serCants Bre7technically, mild ale as oOen made from the Jnal runnings of a pargyle ?re S#e!iX!a"os BU 1.0&$ 9 TP 1' O 4 1.011 '.75 TP Color 11.9 SJM>&0.1 B % +rouded 'L + 'L + BBL lbs + BBL I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
lbs
2$
AB
&.&R
ABW
'.$R
< al lbs
+ +2$
2$
Weyer!nn Pe Ae
88
''.$1
10.'$
'$.5'
1'.0&
%.'8
1.95
Weyer!nn Muni*) <<
10
'.57
1.17
&.01
1.&7
0.%9
0.''
Weyer!nn r2 <<
'
0.51
0.'&
0.$0
0.'7
0.10
0.0%
To%al rai 'OPS BiCerin"=
Brt)3
#odin"s Eor= none Aro!= none
8eas%
4s
10&
'5.$9
AA
+ 'L oH
%.& 0
11.$5
I'L$
1&.$7
%.8$
'.'1
+ BBL oH
&0.1%
+ BBL $
< al oH
+ + $
%.0
11&
0.$
18
&.%1
97
0
0
0
0
0
0
0
0
0
0
0
0 0 6ondon3stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 net eCe ou!e h 15% TE $8 T. Jest &0 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi $0 !in. 4o+s h 5 !in. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout % 3 7 dys. J*. Se*ondry 2er!ent/on bout 10 31% dys. J* "in, *ondi/on 2or w. P*"e.
(toberfest$1ar,en Beer !ul%ure o- ori$i
#er!ny
None ienn 6"er
AA Rela%ed S%yles
S%yle Des!ri#"o The &ar;en as deCeloped in /21* ?y the #paten Breery of &unich, the year that the Kreher Breery near :ienna released a similar style, the :ienna Sager &ar;en means &arch in German Before the inCenon of refrigeraon, the ?eer as originally ?reed, in late spring as a strong lager, aged in ooden cas@s in cellars and caCes for the hot summer months, hen am?ient7temperature lager7ma@ing as not possi?le in BaCaria In /20/, the #paten ?reery introduced its &ar;en for the Jrst me at that year!s &unich @to?erfest This is ho the ?re acEuired its long dou?le name The ?eer is Cery malty, ?ased on a grain ?ill of mostly :ienna and &unich malts Pilsner and light caramel malts may also ?e used, ith a small Euanty crustal for depth of NaCor and some color &any ?reeries sll ?elieCe in decocng this ?eer for addional malt aroma If decocon is used, as ?elo, dough in as thic@ as possi?le at the acid rest temperature Then gradually raise the temperature to the mash7out hile reducing mash Ciscosity simultaneously The hops ta@e a second seat to the malt in this ?eer, and hop aroma predominates oCer hop ?iFerness The recipe ?elo uses a fe recently deCeloped hop races to good aromac eect
S#e!iX!a"os BU 1.05$ 1% TP '& O 4 1.01% &.5 TP Color 9.5 SJM>'&.9 B +rouded 'L + 'L + BBL lbs I$redie%s ] omia 9* sys%em e/%ra!% e!ie!y R MALT
lbs
2$
+ BBL
AB
5.$R
ABW
%.%R
< al lbs
+ + 2$
2$
Weyer!nn ienn
70
'8.5'
1'.9%
&&.%5
15.17
5.%0
'.%$
Weyer!nn Muni*) <<
'0
8.15
&.70
9.5$
%.&%
1.5%
0.70
Weyer!nn r)e
5
'.0%
0.9'
'.&9
1.08
0.&9
0.18
Weyer!nn Menoidin
5
'.0%
0.9'
'.&9
1.08
0.&9
0.18
'1.$8
7.71
&.51
+ BBL $
< al oH
(ot. #rin
100
'OPS
AA
BiCerin"=
Brt)3
4s
%0.7%
+ 'L oH
18.%8
+ 'L $
%7.79
+ BBL oH
+ + $
8.5
'.7&
77
&.'
91
0.5
15
5.5
1.'8
&$
1.5
%'
0.'
7
5
0.
%$18
0.7
'1
0.1
&
(urus Eor= Brt)34s 4ertuer (rdi/on Aro!=
Brt)34s
S!r"d>!erd
8eas%
Brin3stye "er yest
Bre3i$ Pro!ess ;ou") in 2or t)i* !s) h ++rox. 90 TE &' T. Jest &0 !in.
a ri
*
>a;<; DID 8OU NOW 000 ; Un/ t)e te 19t) *entury, breweries used ntur i*e, )rested in winter to ee+ t)eir 2er!ent/on nd stor"e *ers *od durin" t)e su!!er. Eor t)is t)ey used to *ut i*e 2ro! 2ro?en es or s+ryed wter on so3*ed i*e "ows to !e i*i*es. <2 you brewed in *i!te w)ere 2ree?in" ws no *o!!on, you )d to !e wr!3 2er!en/n" es nd drin t)e! 2st.
ld Ale Beer !ul%ure o- ori$i AA Rela%ed S%yles
n"nd Sto* Ae, Stron" Ae, Winter Wr!er Wee 4ey, S*ot*) Ae, Brey Wine, Be"in Stron" Ae
S%yle Des!ri#"o Si@e Barley Wine, ld Ale $AMA #toc@ Ale or #trong Ale% is tradionally fermented from the Jrst, high7graCity runnings from the same mash in a pargyle ?reing process, ith plenty of grain insolu?les in the ort #toc@ Ale as one of the tree threads from hich Porter as allegedly composed A long recirculaon me and a slo sparge usually improCe the NaCor Euality and e=tract Calue of the ort An ld Ale usually improCes ith four to si= months of aging, in ooden cas@s in the old days It tends to ?e less dry in the Jnish than the eEually alcoholic Barley Wine Therefore, the sacchariJcaon rest should faCor alpha7amylase for the producon of a good amount of unfermenta?le sugars The addion of ?reing sugar is oponal The NaCor of an ld Ale should ?e earthy and comple=, perhaps reminiscent of an old Port Dopping rates can Cary from Cery mild to Cery ?iFer—from *- to (- BU, ith Cery liFle hop aroma 8or ?ase malt, a poron of Noor malt ma@es the ?re more authenc Interesng NaCor CariaonL Age in toasted Port, #cotch, or Bour?on cas@s
S#e!iX!a"os BU 1.08' '0.5TP 50 O 4 Color 1.0'0 5TP %7.& SJM>1'5 B + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R +rouded 'L MALT
+ BBL
AB
8.'R
ABW
$.5R
< al l bs
++2$
lbs
2$
%0
'%.%5
11.09
'8.$8
1&.01
%.$&
'.11
%0
'%.%5
11.09
'8.$8
1&.01
%.$&
'.11
8
%.89
'.''
5.7%
'.$0
0.9&
0.%'
8
%.89
'.''
5.7%
'.$0
0.9&
0.%'
&
1.8&
0.8&
'.15
0.98
0.&5
0.1$
2$
Weyer!nn Pe Ae Weyer!nn Bo)e!in Pisner Eoor Mt Weyer!nn r bei"e Weyer!nn S!oed Mt Weyer!nn Josted Brey un!ted Weyer!nn r2 <<
To%al rai 'OPS
1 100
0.$1
0.'8
0.7'
0.&&
0.1'
0.05
$1.1&
'7.7&
71.70
&'.5'
11.5$
5.'7
AA
+ 'L oH
I'L$
+ BBL oH
+ BBL $ZG
< al oH
+ + $
BiCerin"= Brt)3 4s #odin"s
S
11.80
Eor= none
0
0
&&5 0
1&.8 0
&9'
'.'
$&
0
0
0
19$
1.1
&'
Aro!= Brt)34s #odin"s
8eas%
Bre3i$ Pro!ess
5.90 5 6ondon3Stye yest
1$7
$.9
Mu/3ste+ in2usi on= Ms) in h 15% 4 $8 TI rest $0 !in. Je*ir*uteF. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE Z ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi 90 !in. 1st )o+s h &0 !in. 'nd )o+ t strt o2 w)ir+oo. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 310 dys. J*. Se*ondry 2er!ent/on bout 1% 3 '1 dys. J* "in, *ondi/on DID 8OU NOW 000 ; ()e #er!ns )e t)eir Beer Purity 6w, w)i*) ws rst de*reed in 151$, in Bri. But, w)en it *o!es to beer w!in", t)e Brits re no sou*)es eit)er.
Britin, by @in" t)ebert, ruer o2 @ent, in )is *+it *ity o2 nterbury, in $1$ A.;. t)ebert-s ws not ony *ontined *ode o2 !or *ondu*t t)t ex+ressed )is ision o2 :ust so*i order, it so s+e*ied w)i*) be)ior ws not +er!iCed in e)ouses. One su*) s/+u/on isted t)e +y!ents troube!ers )d to !e in res/tu/on, i2 t)ey *used nybody n in:ury w)ie intoxi*ted. 6iewise, @in"
ws to be +unis)ed by bein" duned +ubi*y into trou") o2 wter, nd )er e ws to be "ien to t)e +oor, 2ree o2 *)r"e. S!ue o)nson, wrote !ost o2 )is se!in Kiconary of the 6nglish Sanguage, in 1775, in n e)ouse on" t)e ()!es *ed The Anchor Inn ()is inn is s/ t Bnside, on Pr Street, in t)e Sout)wr ;istri*t, stone-s t)row 2ro! t)e 6ondon Brid"e nd t)e od 6ondon 4o+ x*)n"e. ()ere, o)nson boo?ed it u+ wit) )is 2riend Boswei.
Pale Ale% American Beer !ul%ure o- ori$i
W@A Rela%ed S%yles
United Sttes None Pe Ae n"is),
S%yle Des!ri#"o ne of the @ey disncons ?eteen 6nglish and American pale ales is the types of hops used for ?iFering and aroma While ld World Pale Ale relies on such 6nglish stalarts as 6ast Ment Goldings and 8uggles, e World Pale Ales rely on PaciJc orthest hops At the start of the American craO ?re moCement, that meant inCaria?ly "ascade But Ahtanum, Amarillo, "hinoo@, "luster, "olum?us, Galena, Warrior, and WillameFe, among others, are suita?le, too, in either their ?iFering or aroma capacies A parcularly interesng Cariaon of an American session Pale Ale is the recipe ?elo ?reed ith Galena for ?iFering and WillameFe for aroma The American Pale Ale is a popular ta@e7o pla\orm for e=perimentaon in malt and hop NaCors as ell as alcoholic strength 8reguently, it is also the ?asis for seasonal specials, including spiced ales and fruit ales
S#e!iX!a"os BU 1.0%$ 11.5 TP &% O 4 Color 1.010 '.5 TP 7 SJM>17.% B +rouded 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R + 'L MALT
+ BBL
AB
%.8R
ABW
&.8R
< al lbs
+ + 2$
lbs
2$
2$
70
'&.'0
10.5&
'7.''
1'.&5
%.&9
'.00
10
&.&1
1.50
&.89
1.7$
0.$&
0.'9
10
&.&1
1.50
&.89
1.7$
0.$&
0.'9
10
&.&1
1.50
&.89
1.7$
0.$&
0.'9
100
&&.15
15.0%
&8.88
17.
%$$.'7
'.8$
Weyer!nn Pe Ae Weyer!nn Muni*) 1 Weyer!nn ;ist/* Brey Mt Weyer!nn r!ber
To%al rai 'OPS
AA
+ 'L oH
I'L$
+ BBL oH
+ BBL $
< al oH
+ +$
BiCerin"= Brt)3 4s s*de Eor= none
S.75
%.75 0.00
1&5
0
0.9 0.0
'5
0
5.$ 0.0
158
0 9.5
7.''
'05
8.5
'%0
1.%
&9
0
Aro!= Brt)34s A!rio
8eas%
A!eri*n G)i*oG3Stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 ex+e*ted net eCe ou!e or 1 t>1 b o2 "rist, dry wei")t h 15% TE $8 TI rest $0 !in . Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE Z ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi $0 !in. 1 st )o+s h 5 !inI 'nd )o+s h 55 !in. W)ir+oo &0 !in. &rd )o+s h strt o2 w)ir+oo. Pri!ry 2er!ent/on h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry 2er!ent/on bout 1% dys. J* "in, *ondi/on 2or w. P*"e.
DID 8OU NOW 000 ; ()e stru""e 2or t)e +*e o2 *o)o in A!eri*n so*iety +it*)ed t)e breweries "inst *rusdin" teetoters. 4ere re t)e !iestones o2 t)e stru""e=
18'$= Eoundin" o2 t)e A!eri*n (e!+ern*e So*iety 187&= Eoundin" o2 t)e Wo!en-s )ris/n (e!+ern*e Union 1881= @nss is t)e rst stte to "o dry 189&= Eoundin" o2 t)e An/3Soon 6e"ue 6te 1800s= A!ost %,000 breweries in A!eri* Ji")t be2ore Pro)ibi/on= Brey 500 breweries in A!eri* 19'0= On nury 17, +ss"e o2 t)e 18t) A!end!ent !ndtes Pro)ibi/on nd 2or*es t)e n/on to be dry, by w. A*o)o +rodu*/on nd distribu/on "oes under"round nd be*o!e t)e +roin*e o2 t)e !ob. 19&&= On ;e*e!ber, 5, re+e o2 t)e 18t) by t)e '1st A!end!ent !es *o)o e" "in. ADer Pro)ibi/on= Eewer t)n '00 breweries eD in A!eri* 19&5= Pss"e o2 t)e Eeder A*o)o Ad!inistr/on A*t ins/tutes t)e t)ree3/er syste! nd !ny sttes en*t t)eir own Gbue wsG 19&5 to 1975= Pro"ressie *onsoid/on o2 brew industry 1978= %' breweries eD in A!eri* 1980s= Strt o2 t)e *rD brew !oe!ent in A!eri* '010= A++rox. 1,500 !osty s!, inde+endent breweries
# k 1,000 o2 t)ose re brew+ubs 1 3mmmmmmmmmmmmmmmmmmmmmmmm
mmmmmmmmmmmmmmmmmmmmmmmmmmm>
Pale Ale% "n#lish Beer !ul%ure o- ori$i
n"nd
AA Rela%ed S%yles
None Ordinry BiCer, Burton Ae, Pe Ae, SB xtr S+e*i BiCer
S%yle Des!ri#"o Dops ere introduced to 6ngland ?y 8lemish immigrants only in the /1--s, hile on the "onnent, hops had ?een in use as a ?eer NaCoring for seCeral centuries The Brish ere slo to catch on to the marCels and potenal of hops Perhaps the Jrst truly hop7?iFer 6nglish ale as the India Pale Ale $IPA%, Jrst ?reed in the /05-s in Sondon and later in Burton7on7Trent for the Brish colonies in hat are no India, Pa@istan, Bangladesh, and #ri San@a In the /23-s, the large 6nglish ?reeries adopted this style also for the domesc mar@et, for hich they reduced its hop loading, renamed it 9BiFer,9 and oered it in three strengthsL 9BiFer9 at roughly 5 P $appr o= G mid7/-3-s% 9Best BiFer9 at roughly // P $appro= G mid7/-1-s% and 96=tra #pecial BiFer9 $6#B%, a strong BiFer at rou ghly /3 P 7/1 P $G lo to mid7/-+-s% #tarng in the /2(-s, ?oFled ?eer e ntered the Brish mar@et, and ?oFled BiFers
came to ?e called 9Pale Ales9 $ithout 9India9 preJ=%, hile only BiFers serCed in cas@s in pu?s @ept their tradional name 6nglish Pale Ales are slightly fruity, mildly estery, single7infusion ?res ith delicate Brish7 style hop notes and a dry Jnish They are fermented ith fairly 9dusty9 $not Cery Nocculent% yeast
S#e!iX!a"os BU 1.05' 1& TP %0 O 4 1.01& &.'5 TP Color 7 SJM>17.% B + 'L 2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R +rouded 'L MALT
lbs
AB
5.&R
ABW
%.'R
+ BBL
< al lbs
2$
+ + 2$
Weyer!nn Pe Ae
9'.5
&%.$7
15.7&
%0.$7
18.%5
$.5$
'.99
Weyer!nn r!ber (ot #rin
'OPS
7.5
&.0'
1.&7
&.5%
1.$0
0.57
0.'$
100
&7.$9
17.09
%%.'1
'0.05
7.1&
&.'5
+ BBL oH
+ BBL $
< al oH 1.$
AA + 'L oH
I'L$
+ + $
BiCerin"= Brt)3 4s #odin"s
5
8.$5
'%5
10.'
'88
Eor= none
0
0
0
0
0
5
5.&7
15'
$.&
0
%$ 0
Aro!= Brt)34s #odin"s
8eas%
179
1.0
'9
6ondon3stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 net eCe ou!e h 15% TE $8 T. Jest %5 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise te!+ o 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi $0 !in. 1st )o+s h 5 !inI 'nd )o+s h 55 !in. &rd )o+s h strt o2 w)ir+oo. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry 2er!ent/on bout 1% dys. J* "in. ondi/on 2or 1 w. P*"e.
DID 8OU NOW 000 ;
()e n"is) e+i* Beowu2, *o!+osed by n An"i*n brd in t)e ery 8t) *entury, tes )ow serious boo?in" ws *onsidered n inte"r +rt o2 i2e!ost rei"ious ritu durin" t)e Midde A"es, w)en e boot)s ined t)e od Jo!n rods o2 Britin, nd t)e )ris/n in"s +ssed +ious e" *odes in in Ce!+t to re"ute t)e )erty drinin" o2 t)eir sub:e*ts. By t)e end o2 t)e rst !ienniu!, drunenness )d be*o!e so r!+nt t)t @in" d"r )e rei"ned between 959 nd 975 de*reed, on t)e di*e o2 Ar*)bis)o+ ;unstn o2 nterbury, t)t ny i"e or town ws i!ited to ony one e)ouse. 4e so ordered t)t e !y be sered ony in drinin" )orns wit) +ins 2stened on t)e inside t +res*ribed inters so t)t, t)e w red, Gw)oeer s)oud
drin beyond t)ese !rs t one dru")t s)oud be obnoxious to seere +unis)!ent.G Wit) t)e Nor!n onuest o2 Britin, in 10$$, by t)e wine3 drinin" Eren*), t)in"s did not *)n"e !u*). (rue, wine be*!e t)e +oison o2 *)oi*e 2or t)e nobes, but beer re!ined t)e 2ored uK o2 t)e toiin" ower orders, t)e now3sub:u"ted An"o3Sxons. A tein" uote 2ro! t)e s*)ory Wii! o2 M!esbury, wriCen in t)e ery 1100s, !ents t)e de+orbe * o2 sobriety !on" t)e *o!!oners= G;rinin" in +r/*ur ws uniers +r*/*e, in w)i*) t)ey \t)e Britons] +ssed en/re ni")ts s we s dys. ()ey *onsu!ed t)eir w)oe substn*e in !en nd des+i*be )ouses, unie t)e Nor!ns nd Eren*), w)o in nobe nd s+endid !nsions ied wit) 2ru"ity ... ()ey t)e Britons be*!e **usto!ed to et un/ t)ey be*!e sur2eited, nd to drin un/ t)ey were si*.G
Pils$Pilsener% )orthern German #er!ny de+is
Beer !ul%ure o- ori$i AA Rela%ed S%yles
?e*) Pisner, ;ort!und x+ort, Brin 4ees, uro+en Pisner, A!eri*n 6"er
S%yle Des!ri#"o A northern German Pils is mostly characteri;ed ?y its stra7?lond appearance—a ?eer simply could not get much paler ithout the use of adHuncts The classic Cersion has an asserCe citrus7li@e, up7front, no?le7hop @ic@ from as many as 1- BU &any mass7produced modern Cersions, on the other hand, no haCe a much reduced ?iFerness $most ?eteen *2 and 3( BU, ith some as lo as *3 BU% A Pils is ell7aFenuated and has a Cery dry, crisp and refreshing Jnish, ith a sprit;y eerCescence and ne=t to no fruiness, esters or diacetyl It has a sturdy, long7lasng head The orthern German Pils is an adaptaon of the original ";ech Pilsner UrEuell of /21* The Jrst Pilsner7style ?eer in Germany as ?reed in /20*, ?y the A@en?rauerei Zum Bier@eller of Rade?erg near Kresden, the capital of the German #tate of #a=ony, hich ?orders the ";ech Repu?lic This ?reery has since ?een renamed Rade?erger In line ith German grammar, the adHecCe 9Pilsner9—ithout the middle 9e9— refers to anything made in Pilsen, hereas 9Pilsener9—ith the middle 9e9—denotes anything that is li@e a thing from Pilsen ?ut not made there ot all German ?reeries, hoeCer, la?el their Pilseners $or Pils% in line ith this etymological disncon
S#e!iX!a"os BU 1.0%8 1' TP %% O 4 Color 1.010 '.5 TP ' SJM>%.' B +rouded 'L + 'L 2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R MALT
lbs
AB ABW + BBL
5R %R < al lbs
2$
+ + 2$
Weyer!nn xtr Pe Pre!iu! Pisner
90
&1.19
1%.15
&$.59
1$.$0
5.90
'.$9
10
&.%7
1.57
%.07
1.8%
0.$$
0.&0
100
&%.$$
15.7'
%0.$5
18.%%
$.5$
Weyer!nn r2o!
To%al rai 'OPS BiCerin"= Brt)3
AA
+ 'L oH
I'L$
+ BBL oH
lBBL$
< al oH
'.99
+ + $
4s (eCnn"er
%
%.
%$1&'
5.%
15%
0.9
'5
%
$.%9
18%
7.$
'1$
1.'
&5
%.'5
$.%9
18%
7.$
'1$
1.'
&5
Eor= Brt)34s (eCnn"er Aro!= Brt)34s 4ertuer MiCe2ru)
8eas%
#er!n or ;nis) dry32er!en/n" "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 TI rest &0 !in. Jise te!+ to 1%% TE $' T. Jest '0 !in. Jise te!+ to 1$' TE 7' T. Jest '0 !in. Jise te!+ to !s)3out h 17' TE 78 T. 6uter 90 !in. Boi 2or 90 !in. 1st )o+s h 10 !inI 'nd )o+s S &0 !inI &rd )o+s h 75 !in. Eer!ent/on te!+ h 50 TE 3 59 TE 10 T 3 15 T, de+endin" on yest strin. J* h ter!in "rity. Jedu*e te!+ to &%TE 1T. 6"er 2or 1' ws. J*. ondi/on. P*"e.
- DID i 1a%3I
8OU NOW 000 ; Un/ t)e 1$t) *entury, "oern!ent re"u/ons ie t)e Reinheitsge?ot nd t)e su!!er brewin" +ro)ibi/on were t)e driin" 2or*es be)ind t)e *)n"es in brewin" +r*/*es, +r/*ury in Bri. But een Der 151$, w)en ony brey, )o+s nd wter were used, t)e resut o2 t)e brewin" +ro*ess ws s/ !Cer o2 u*. Eer!ent/on ws *o!!ony re"rded s !ys/* nd s+ontneous +ro*ess, 2or! o2 +utre2*/on. ()e !iy substn*e t)t seCed out t t)e boCo! o2 t)e 2er!enter or 2or!ed o**uent yer t t)e to+ o2 t)e brew ws not re*o"ni?ed 2or w)t it ws yest.
As ny brewers *n "uess, in +r*/*e, ny nu!ber o2 irborne yest strins, 2ro! "er yests $#accharomyces uarum% to e yests $#accharomyces cereCisiae% to wid yests, *oud bend +robby were +resent in ny "ien brew nd, !ost iey, were in2e*ted wit) b*teri. W)i*) yest be*!e do!innt nd dened t)e *)r*ter o2 t)e beer de+ended r"ey on t)e !bient te!+erture. ()e wr!er t)e *er, t)e !ore iey t)e beer woud be n e. OK3ors in beer nd s)ort s)e2 i2e were +robby t)e rue rt)er t)n t)e ex*e+/on, es+e*iy 2or beers brewed durin" t)e )ot su!!er !ont)s. A t)eore/* understndin" o2 t)e !etbois! o2 yest, o2 t)e diKeren*es between wr! nd *od 2er!en/n" yests3nd o2 t)e diKeren*es between t)e beers t)ey +rodu*e3)d to wit un/ t)e te 19t) *entury.
Pilsner% American Beer !ul%ure o- ori$i
United Sttes None
G AA Rela%ed S%yles
A!eri*n 6"er, A!eri*n 6i")t 6"er, #er!n Pis or Pisener, ?e*) Pisner, Brin 4ees, uro+en Pisner
S%yle Des!ri#"o American Pilsner is similar to a 6uropean Pilsner, e=cept it is oOen made ith a?out 3 percent adHuncts $corn and4or rice% The recipe ?elo is for an all7malt Cersion If adHuncts are desired, replace a poron of the ?ase malts accordingly Dop ?iFerness is nocea?le and usually no?le Aroma hops is somemes added to hirlpool S#e!iX!a"os BU 1.05% 1&.5 TP &5 O 4 1.01' & TP Color & SJM>$.7 B % + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L MALT
+ BBL
AB
5.$R
ABW
%.%R
< al lbs
+ + 2$
lbs
2$
80
&1.&7
1%.'&
&$.80
1$.$9
5.9&
'.70
15
5.88
'.$7
$.90
&.1&
1.11
0.51
2$
Weyer!nn xtr Pe Pre!iu! Pisner Weyer!nn Pe Ae Weyer!nn A*iduted
To%al rai 'OPS
5 100
1.9$
0.89
'.&0
1.0%
0.&7
0.17
&9.''
17.79
%$.00
'0.8$
7.%'
&.&8
AA + 'L oH
I'L$
+ BBL oH
lBBL$
< al oH
10.8
&05
+ + $
BiCerin"= 4ertuer Brt)3 4s (urus
15.5
Eor= none
0
9.18 0
'$0 0
0
1.7
%9
0
0
0
$$
0.%
11
Aro!= Brt)34s (eCnn"er
8eas%
%.5
'.00
57
'.&
A!eri*n "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 T.Jest &0 !inutes. Jise te!+ to 1%% TE $' T. Jest '0 !in. Jise te!+ to 1$' TE 7' T. Jest '0 !in. Jise te!+ to !s)3 out h 17' TE 78 T. 6uter 90 !in. Boi 2or 75 !inutes. 1 st )o+s h 15 !in. 'nd )o+s in w)ir+oo. Eer!ent/on te!+ h 5%TE 1'T. J* w)en "rity h bout %.5 TP 1.018. Jedu*e te!+ to &%TE 1TI "er 2or & 3 % ws. J* nd *ondi/on 2or ' dys. Note= <2 d:un*ts re used, t)ey need to be *ooed se+rtey nd dded to t)e !s) t !s)3in.
Pilsner% Classic Beer !ul%ure o- ori$i AA Rela%ed S%yles
?e*) Je+ubi*, Bo)e!i None Modern ?e*) Pisner, #er!n Pis or Pisener, ;ort!und x+ort, Brin 4ees, uro+en Pisner, A!eri*n 6"er
S%yle Des!ri#"o The original Bohemian Pilsner as ?r eed ?y osef Groll, BaCarian ?re master, in /21* Groll as then in the employ of the &est!ans@y PiCoCar $Burgher Breery% in Pl;eh $Pilsen%, Bohemia The ne ?eer, the orld!s Jrst ?lond lager, as called Pl;ehs@y Pra;droH, or, more commonly, ?y its German name of Pilsner UrEuell, ?ecause Bohemia as then part of the
German7spea@ing Austro7Dungarian 6mpire $it is no part of the ";ech Repu?lic% 9Ur9 is German for 9original,9 and 9]uell,9 for 9source,9 9spring,9 or 9ell9 This 9original source9 has since ?ecome the foundaon ?re not only for the modern ";ech Pilsner, ?ut also for many adaptaons throughout the orld, including the BaCarian Delles, the orthern German Pils or Pilsener, the Kortmund 6=port, the #candinaCian and Kutch ?lond lagers, eCen the mass7produced American lagers In fact, Pilsners in one form or another are the most common ?eers in the orld, pro?a?ly ith a glo?al mar@et share of a?out 5 percent The Jrst Pilsner—here called 9"lassic9—diered slightly ?ut signiJcantly from all modern ";ech and glo?al Pilsners in four respectsL The enre grist as Noor malted and made only from indigenous, to7ro, ";ech Dand spring ?arley Today, the Dana ?arley of the mid7/5th century is no longer aCaila?le in its pure form DoeCer, Dand has giCen its genes to many of the ?est modern ?reing ?a rleys, including BoHos and Tolar, to ";ech Cariees used to h and7 ma@e Weyermann Bohemian Pilsner 8loor &alt in a /5 th7century Noor maltery ith an /25-s, to7er, indirect7Jred @iln GiCen the li@ely uneCen composion of the malt used ?y Groll, the grain ?ill in this recipe includes a?out 3+ percent of Weyermann "ara?ohemian Because of the e=tremely soO, lo7pD, lo7 car?onate, lo7sulfate Pilsner ater, it also contains a?out JCe percent of Weyermann Acidulated &alt The yeast in that original ?re as BaCarian The BaCarian yeast ofGroll!s days has since mutated in its ne home into a d isnct ";ech strain that ferments at a slightly higher temperature and produces slightly more diacetyl than its BaCarian progenitor strain A modern ";ech Pilsner yeast, therefore, ould ?e an anachronism in an a uthenc classic ";ech Pilsner recipe The Groll mash as a triple decocon, a method that is no rarely employed Vet, the authenc recipe ?elo is formulated for a triple decocon mash The /21* ?eer as ?reed ith more #aa; hops for ?iFering and aroma than is no common The ?iFering in the recipe ?elo, therefore, is a su?stanal 1- BU
S#e!iX!a"os 1.05' 1& TP
BU
%0
O 4
Color 1.01' & TP $.& SJM>15.5 B % +rouded 'L + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
+ BBL
AB
5.&R
ABW
%.'R
< al lbs
++ 2$
lbs
2$
91.5
&%.%8
15.
%$%0.%5
18.&5
$.5'
'.97
Weyer!nn A*iduted
5
1.88
0.85
'.'1
1.00
0.&$
0.1$
Weyer!nn
&.5
1.&'
0.$0
1.55
0.70
0.'5
0.11
'0.05
7.1&
&.'5
+ BBL $
< al oH
Weyer!nn Bo)e!in
2$
Pisner Eoor Mt
rbo)e!in
To%al rai 'OPS
100
&7.$9
17.09
%%.'1
+ 'L oH
+ 'L $
+ BBL oH
%.5
1.9'
55
'.&
%$0.%
10
S? Eor= Brt)34s
%.5
$.98
198
8.'
'&'
1.&
&7
S? Aro!= Brt)34s
%.5
&.%1
97
%.0
11&
0.$
18
BiCerin"=
Brt)3
4s
AA
+ + $
S?
8eas%
Brin "er yest
Bre3i$ Pro!ess (ri+e de*o*/on. ;e+endin" on t)e *o!+osi/on o2 t)e o* wter, boi t)e brewin" iuor to +re*i+itte so!e *rbonte )rdness. J* t)e iuor, ein" bout 10 +er*ent o2 t)e wter
be)ind. ()is i!ittes t)e soD, ow3+4, ow3*rbonte, ow3 su2te wter o2 t)e Pisner re"ion. Ms) in t)e !in !s) t h 100 TE &8 TI rest &0 !inutes 2or +ro+er "rist )ydr/on nd *//on o2 +)ytse 2or so!e !s) *idi*/on. ;rw 1st de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 10315 !in. Jest de*o*/on h 1%9 TE $5 T 2or &0 !in. 4et de*o*/on 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !iri. Boi de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1%9 TE $5 T 2or 10 !in. ;rw 'nd de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 5 3 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !in. Boi de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1$' TE 7' T 2or 10 !in. ;rw &rd de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 10 !in. Boi de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 171 TE 77 T 2or 15 !in. Je*ir*ute 5 !in. Strt uterin" nd s+r"in" sowy F 2or bout & )rs un/ eCe 2u. @eCe /!e= 90 !in. BiCer )o+s Der 10 !inI or )o+s Der &0 !inI ro! )o+s Der 75. W)ir+oo &0 !in. Pri!ry 2er!ent/on in o+en 2er!enter 2or % dys h ++rox. 55 TE 1& T. (rns2er to *osed tn 2or +ressure buid3u+ 2or & to 5 dys. J* into )ori?ont tn on dy 7 or 8. 6"er 2or % ws h &0.5 TE 30,8 T. P*"e.
Pilsner% C,ech% 1odern 3.4 Beer !ul%ure o- ori$i AA
?e*) Je+ubi*, Bo)e!i None
Rela%ed S%yles
#er!n Pis or Pisener, ;ort!und x+ort, Brin 4ees, uro+en Pisner, A!eri*n 6"er
S%yle Des!ri#"o The original Bohemian Pilsner, ?reed in /21* in the Bohemian "ity of Pl;en $Pilsen%, no in the ";ech Repu?lic, as the orld!s Jrst ? lond lager A?out nine out of /- ?eers today are deriCed from this reColuonary ?re The recipe ?elo is a simple modern adaptaon of this ?re, ith a small addion of Weyermann Acidulated &alt in the grist to simulate the soO, acidic ?reing liguor of Pilsen S#e!iX!a"os 1.0%7 11.75 TP O 4 1.011 '.75 TP I$redie%s ] omial %
MALT Weyer!nn Bo)e!in
BU
'7
AB
%.8R
Color
'.&5 SJM>5 B
ABW
&.8R
i* sys%em e/%ra!% e!ie!y rouded + BBL lbs
+ BBL
*
+ 'L
+ 'L
lbs
2$
< al lbs
95
&'.'1
1%.$1
&7.78
17.1%
$.09
'.78
5
1.70
0.77
1.99
0.90
0.&'
0.15
$.%1
'.9'
2$
+ + 2$
Pisner Weyer!nn A*iduted
To%al rai 'OPS BiCerin"=
Brt)3
4s
S? Eor= none Aro!= Brt)34s S?
8eas%
100
AA
&&.90
+ 'L oH
15.&8
I'L$
&9.77
18.0%
+ BBL oH
+ BBL $
< al oH
+ + $
%.5
5.%&
15%
$.%
181
1.0
'9
0 %.5
0 &.5%
0 100
0 %.'
0 118
0 0.7
0 19
?e*) "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in ^ /** TE 50 TI rest &0 !in. Jise te!+ to 1%% TE $' TI rest '0 !in. Jise te!+ to 1$' TE 7' TI rest '0 !in. Jise te!+ to !s)3out h 17' TE 78 T.
6uter 90 !in. Boi 2or 75 !inutes. 1st )o+s h 15 !inI 'nd )o+s h $0 !in. Eer!ent/on te!+ h 5%TE 1'T. J* w)en "rity h bout %.5 TP 1.018. Jedu*e te!+ to &%TE 1TI "er 2or & 3 % ws. J* nd *ondi/on 2or ' dys.
//////////////////////////////////////////////////////////////////////////////////////////// DID 8OU NOW000 ; ()e Bri/s) *)e!ist orneius O-Suin ws t)e rst to "ure out )ow en?y!es wor. As bio*)e!i* *tysts, en?y!es *onert, under t)e inuen*e o2 !oisture nd wr!t), un2er!entbe str*)es into 2er!entbe su"rs. O-Suin +ubis)ed )is ndin"s in 1890 nd, t)us, de!ys/ed t)e ridde o2 t)e !s). 4e su++ied us wit) t)e st !issin" in in our understndin" o2 t)e *rbon *)in 2ro! t)e *rbon dioxide in t)e ir, to t)e str*) in t)e "rin, to t)e su"r in t)e wort, to t)e *o)o in t)e 2er!ented beer
Pilsner% C,ech% 1odern 3..4 Beer !ul%ure o- ori$i
?e*) Je+ubi*, Bo)e!i
AA
None
Rela%ed S%yles
#er!n Pis or Pisener, ;ort!und x+ort, Brin 4ees, uro+en Pisner, A!eri*n 6"er
S%yle Des!ri#"o The original Bohemian Pilsner, ?reed in /21* in the Bohemian "ity of Pl;eh $Pilsen%, no in the ";ech Repu?lic, as the orld!s Jrst ?lond lager A?out nine out of /- ?eers today are deriCed from this reColuonary ?re The recipe ?elo is a modern adaptaon of this ?re, ith a fe specialty grains for a deep7golden hue as ell as a small addion of Weyermann Acidulated &alt to simulate the soO, acidic ?reing liEuor of Pilsen S#e!iX!a"os O 1.0%7 11.75 TP BU '% 4 1.011 '.75 TP Color &.& SJM>7.$ B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded MALT
%
+ 'L
+ 'L 2$
+ BBL lbs
lbs
AB ABW + BBL
< al lbs
2$
%.8R &.8R + + 2$
$0
'0.&%
9.'&
'&.8$
10.8'
&.85
1.75
Weyer!nn r2o!
'0
$.78
&.08
7.95
&.$1
1.'8
0.58
Weyer!nn Muni*) 1
15
5.09
'.&1
5.97
'.71
0.9$
0.%%
We ye r! n n A* id u t ed
5
1.70
0.77
1.99
0.90
0.&'
0.15
Weyer!nn Bo)e!in Pisner Mt
To%al rai 'OPS BiCerin"= Brt)3 4s S? Eor= none Aro!= Brt)34s S?
8eas%
100
AA
&&.90
+ 'L oH
15.&8
I'L$
&9.77
18.0%
$.%1
+ BBL oH
lBBL$
< al oH
'.9'
+ + $
%.5
%.8&
1&7
5.7
1$0
0.9
'$
0 %.5
0 &.15
0 89
0 &.7
0 105
0 0.$
0 17
?e*) "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 TI rest &0 !in. Jise te!+ to 1%% TE $' TI rest '0 !in. Jise te!+ to 1$' TE 7' TI rest '0 !in. Jise te!+ to !s)3out h 17' TE 78 T. 6uter 90 !in. Boi 2or 75 !inutes. 1st )o+s h 15 !inI 'nd )o+s h $0 !in. Eer!ent/on te!+ h 5%TE 1'T. J* w)en "rity h bout %.5 TP 1.018. Jedu*e te!+ to &%TE 1TI "er 2or & 3 % ws. J* nd *ondi/on 2or ' dys.
The ULT
, $J re*i+es
Pilsner% C,ech% 1odern 3...4 Beer !ul%ure o- ori$i
?e*) Je+ubi*, Bo)e!i
AA Rela%ed S%yles
None #er!n Pis or Pisener, ;ort!und x+ort, Brin 4ees, uro+en Pisner, A!eri*n 6"er
S%yle Des!ri#"o The original Bohemian Pilsner, ?reed in /21* in the Bohemian "ity of Pl;eh $Pilsen%, no in the ";ech Repu?lic, as the orld!s Jrst ? lond lager A?out nine out of /- ?eers today are deriCed from this reColuonary ?re The recipe ?elo is a modern adaptaon similar to seCeral mass7produced ";ech Pilsners aCaila?le orldide today The grain ?ill is made up Hust of ?ase malt and the hop ?iFerness and aroma are Cery restrained for an easy Eua>ng ?re Instead of Weyermann Bohemian Pilsner 8loor &alt you can also use Weyermann Bohemian Pilsner &alt, Weyermann Well7&odiJed Pilsner &alt, or, for a stra7?lond ?re, Weyermann 6=tra Pale Premium Pilsner &alt S#e!iX!a"os BU 1.0%7 11.75 TP '% O 4 1.011 '.75 TP Color ' SJM>%.1 B 'L + 'L I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y+rouded
AB
%.8R
ABW
&.8R
+ BBL
MALT %
lbs
2$
+ BBL lbs
2$
< al lbs
+ + 2$
Weyer!nn Bo)e!in Pisner Eoor Mt
To%al rai 'OPS
100
&&.90
15.&8
&9.77
18.0%
$.%1
'.9'
100
&&.90
15.&8
&9.77
18.0%
$.%1
'.9'
AA
+ 'L oH
I'L$
+ BBL oH
lBBL$
< al oH
+ + $ 1
%.7
1&%
0.8
''
0
0
0
0
87
0.5
1%
BiCerin"= Brt)3 4s S?
%.5
Eor= none
0
%.0' 0
11% 0
Aro!= Brt)34s S?
%.5
8eas%
'.$'
7%
&.1
?e*) "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 TI rest &0 !in. Jise te!+ to 1%% TE $' TI rest '0 !in. Jise te!+ to 1$' TE 7' T. Jest '0 !in. Jise te!+ to !s)3out h 17' TE 78 T. 6uter 90 !in. Boi 2or 75 !inutes. 1 st )o+s h 15 !inI 'nd )o+s h $0 !in. Eer!ent/on te!+ h 5%TE 1'T. J* w)en "rity h bout %.5 TP 1.018. Jedu*e te!+ to &%TE 1TI "er 2or & 3 % ws. J* nd *ondi/on 2or ' dys.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Porter% Baltic Beer !ul%ure o- ori$i
n"nd
AA Rela%ed S%yles
None Jobust Porter, Jussin
S%yle Des!ri#"o The Balc Porter is one of to Br ish ?res deCeloped speciJcally for trade ith #candinaCia Poland the Balc states of SatCia, Sithuania, and 6stonia and the Russian 6mpire of the ";ar The other northern trading ?re is the Russian Imperial #tout Balc Porter as ?reed a ?it stronger than a Bron Porters desned for Brish home consumpon—usually ?eteen ++ and 0+ percent alcohol ?y Colume It is also a ?it hoppier and a ?it toaser to ?eFer surCiCe the long, rough ocean Coyage 8or ?iFering and NaC or, the recipe ?elo uses 6ast Ment Goldings for aroma, #tyrian Goldings S#e!iX!a"os BU 1.0$9 17.'5 TP &5 O 4 Color 1.015 &.75 TP $'.7 SJM>1$%.9 B % +rouded 'L + 'L + BBL lbs + BBL I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
AB ABW < al lbs
7.'R 5.7R + + 2$
lbs
2$
2$
$0
&&.0&
1%.98
&8.75
17.57
$.'5
'.85
15
7.$'
&.%$
8.9%
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8eas%
6ondon3stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 net eCe ou!e h 15% TE $8 T. Jest %5 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T Z 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi $0 !in. 1 st )o+s h 5 !inI 'nd )o+s h 55 !in. &rd )o+s h strt o2 w)ir+oo. W)ir+oo &0 !in. Pri!ry32er!ent @ $0 TE 3 70 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry32er!ent bout 1% dys. J* "in, *ondi/on 2or 1 w. P*"e.
Porter% Classic Beer !ul%ure o- ori$i AA Rela%ed S%yles
n"nd n/re BuC, 4istori*>Ori"in Porter Brown>6ondon Porter, Jobust Porter, B/* Porter
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
S%yle Des!ri#"o Porter emerged in 6ngland in the early /0*-s, allegedly as a 9three7thread9 ?lend of three ales from dierent cas@s, in the pu? The threads ere usually a strong, 9topenny9 ld or #toc@ Ale a ell7hopped ale and a 9small,9 usually lo7hopped ale from the Jnal runnings of a pargyle ?re When ?reery made this ?re as a single un?lended ale, it as referred to as an enre ?uF, meaning that it could ?e serCed in a pu? enrely from one cas@ The ?re as Cery popular among Sondon doc@ or@ers and porters, ho gaCe the ?re its name At the ?eginning, this rough7nec@ Porter as much stronger than the Sondon Porters made today The original graCity as pro?a?ly ?eteen /+ P and /0+ P $G /-(- and /-0-% They are also somehat rough and smo@y, ?ecause they ere made from the standard ?ron malt of the day, also @non as 9?lon9 malt, hich as @ilned oCer an open ooden Jre, imparng the some ?urnt roasness to the grain and the ?e er A modern grain ?ill that aFempts to replicate this classic Porter, therefore, ought to contain some r oasted malt, such a Weyermann "arafa III as ell as some smo@ed malt S#e!iX!a"os BU 1.0$8 17 TP '% O 4 1.01& '.75 TP Color %5 SJM>118.1 B % + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L + BBL MALT
lbs
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Porter% Dry Beer !ul%ure o- ori$i
AA Rela%ed S%yles
Brown Porter, Jobust Porter,
S%yle Des!ri#"o Which came Jrst, the chic@en or the egg_ The #tout or the Porter_ While the anser to the chic@en7and7egg riddle sends most people into metaphysical nirCana, the #tout Cs Porter issue is clear7cut anserL The 6nglish Porter came Jrst It as then made 9stouter4! hich is ho the #tout got its name But in another adaptaon, it ?ecame ?oth leaner and drier instead of stouter—hich is ho it is presented ?elo Kry Porter is essenally a Cery simple 6nglish Porter from the start of the Industrial ReColuon, ith clean notes of chocolate and roasted malt, ?ut less alcohol
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
S#e!iX!a"os
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8'
'5.95
11.77
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DID 8OU NOW 000 ; ... it ws durin" t)e iin" +eriod in Britin nd , 2ro! w)i*) deries t)e !odern n"is) ter! 9ale_9
Porter% German Beer !ul%ure o- ori$i AA Rela%ed S%yles
#er!ny None S*)wr?bier
S%yle Des!ri#"o Ves, there is such a ?re os a German Porter, ?ut it is e=tremely rare It originated in the early *-th century, hen a fe German ?reers tried to create an indigenous competor to the Sondon Porter hich as then g aining friends on the "onnent A Oer the #econd World War, the ?re surCiCed mostly in hat ?ecame 6ast Germany, here many ?reeries let the ?eer undergo a secondary fermentaon ith BreFanomyces In West Germany, on the other hand, Porter as fermented ith yeast only The original 6nglish Porter is, of course, a dar@ ale that as Jrst created in Sondon in the /2th century It is fairly dry, slightly acrid, and made in part from r oasted malts The German Cersion, ?y contrast, is decidedly 9GermaniJed9 Instead of an ale, it is a lager In ?oth NaCor and ?reing process, it resem?les more a #char;?ier than the 6nglish model The German Porter should haCe ?eteen +2 an d 0* percent alcohol ?y Colume, hich is stronger than Cirtually all 6nglish Porters 8or ?iFering, NaCor, and aroma, the German Cersion relies on ;esty no?le instead of instead of Noral 6nglish hops The recipe ?elo uses Der@ules $/* 7/0
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
an interesng, ?ut Cery rare com?inaon of Brish7ale comple=ity and German7lager drin@a?ility
S#e!iX!a"os BU 1.057 1%.'5 TP &0 O 4 1.01& &.'5 TP Color 57 SJM>150 B % + BBL lbs + BBL 2$ I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded+ 'L + 'L lbs MALT
AB
5.8R
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%.$R
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5%
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Brin3stye "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 T. Jest '0 !in. Jise te!+ to 1%7 TE $%T. Jest 100 !in. Jise te!+ to 1$' TE 7'T Jest &0 !in. Jise to 1$9 TE 7$T. Jest 5 !in. 6uterin" 2or ' )rs. Boi ' )rs. 1st )o+s h $0 !in. 'nd )o+s h 105 !in. &rd )o+s h 115 !in. Pit*) h %8 TE 9T. (ot +ri!ry 2er!ent/on $ 3 7 dys. At 1.0'$ $.5 TP, *ose tn, rise tn te!+ to 5' TE 11 T, nd !intin +ressure h 0.$ br 8 +si. At 1.018 j5 TP, rise tn to di*ety rest te!+ o2 55 TE 1&T 2or & dys. J*. rs) te!+ in '% )rs to &0 TE 31 T. od3*ondi/on 2or 10 dys. P*"e on dy '8.
DID 8OU NOW 000 ;
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
ood o2 brew *rus)ed eeryt)in" in its +t), swee+in" on" )ouses, )orses, w"ons, nd +eo+e. On*e t)e ow )d s+ent itse2, ei")t +eo+e were 2ound ded. Seen )d drowned in beer, w)ie one died 2ro! *o)o +oisonin" s )e )eedessy drn wit)out i!it 2ro! t)e rier o2 +re*ious ib/on. ()e brewery ws torn down in 19'', nd tody, t)eter is on
Porter% -ondon Beer !ul%ure o- ori$i
n"nd
AA
Brown Porter Brown Ae, S*oYs) Ae, Od Ae, Porter, Stout
Rela%ed S%yles
S%yle Des!ri#"o Porter emerged in 6ngland in the early /0*-s, Hust ?efore the Industrial ReColuon It rose to ?ecome the ?iggest selling 6nglish ?eer style at the height of the Brish 6mpire near the end of the /5th century But ?y the /53-s, it had all ?ut disappeared It as only reCiCed ?y the orth American craO ?re moCement in the late *-th century Thus is the rise, and fall, and rise again, of the Porter through a tur?ulent three centuries, during hich its chara cter changed dramacally, as ?reing ingredients, malng and ?reing technology, and consumer tastes eColCed To spea@ of Porter in the singular, therefore, is not meaningful Rather there are seCeral clearly disnguisha?le Cariaons on the Porter theme, @non under such names as Bron, Sond on, Irish, Ro?ust, Kou?le, Balc, Imperial, and Kry, not to menon its orth American Kou?le, Imperial and Kou?le Imperial interpretaons Belo is a Porter hich as popular around the turn of the /2th to the /5th century S#e!iX!a"os 1.05% 1&.5 TP O 4 1.01' & TP
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2$
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Weyer!nn Pe Ae
$0
1'.9%
5.87
15.18
$.88
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1.1'
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15
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5.87
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17.79
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6ondon3stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in wit) 7 " o2 brewin" iuor +er 1 bb o2 net eCe ou!e h 15% TE $8 TJest %5 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 1$8 TE V ' TE 7$ T V 1 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+, i2 needed. Boi 70 !in. 1st )o+s h 15 !inI 'nd )o+s h $5 !in. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $0 TE 370 TE 1$ T 3 '1 T, de+endin" on yest, 2or bout 7 dys. J*. Se*ondry 2er!ent/on bout 1% dys. J* "in, *ondi/on 2or w. P*"e.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Porter% 0obust Beer !ul%ure o- ori$i AA Rela%ed S%yles
n"nd None Brown Porter, Stout
S%yle Des!ri#"o ear the end of ]ueen :ictoria!s long reign, as the /5th century as coming to a close, the Ro?ust Porter split o from the standard Sondon or Bron Porter The Porter, long a ?re of or@ing class lineage and faCored ?y the rough, hearty, and ro?ust strand of the Brish social fa?ric, seemed to ?e Hust a touch too rough for the more genle deni;ens of reJned :ictorian society A gentleman might ant his dar@ ale, ?ut it had to ?e a ?it more upscale #trang e then that the upper7crust Porter that eColCed came to ?e @non as 9ro?ust,9 a term more or @man7 than gentleman7li@eQ The Ro?ust Porter is rich and coee7accented Its Jnish is slightly seet, not dry In spite of the dar@ malts in the mash, this ? eer should neCer Jnish li@e an Irish stout A single infusion is su>cient, ?ut the sacchariJcaon rest temperature should ?e closer to /++8 $(2"% than, say, to /12 8 7 /+* 8 $(1 "7(0 "%, at hich most Brish ales are mashed 8or ?iFering, the recipe ?elo uses the high7alpha &agnum But a tradional, loer7alpha 6nglish hop Cariety ould ?e suita?le as ell 8or NaCor, #anam adds a slight note of citrus to the ?re It can ?e su?stuted ith TeFnanger or 8uggles 8or aroma, the recipe ?elo uses Glacier in the hirlpool It can ?e replaced it ith 8uggles, #tyrian Goldings, or WillameFe
S#e!iX!a"os BU 1.058 1%.5 TP &' O 4 Color 1.01% &.5 TP &%.% SJM>90 B % +rouded 'L l'L2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
lbs
+ BBL
AB
5.8R
ABW
%.$R
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2$
Weyer!nn Pe Ae
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9
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BiCerin"= Brt)3
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8eas%
6ondon3stye e yest
Bre3i$ Pro!ess Sin"e in2usion. Ms) in h 155 TE $8 TI rest %5 !in. Je*ir*ute. S+r"e wit) )ot iuor to rise te!+ to t)e !s)3out h 1$8 TE 7$ T. Boi 75 !in. 1st )o+s h 15 !inI 'nd )o+s h 55 !in. &rd )o+s h strt o2 w)ir+oo. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $0 TE 370 TE 1$ T 3 '1 T 2or bout 7 dys. J*. Se*ondry 2er!ent/on bout '1 dys wit)out +ressure. J*, *ondi/on, +*"e.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Pub Wheat% American Beer !ul%ure o- ori$i
United Sttes
AA Rela%ed S%yles
W)et Ae 4e2ewei?en>Weissbier
S%yle Des!ri#"o American Pu? Wheat is an ale ith perhaps /- to 3- percent—usually ?ut not alays enrely pale—heat malt, compared to German Defeei;en4Weiss?ier, hich must contain at least +- percent heat malt ?y la The non7heat poron of the mash can ?e Pilsner or Pale Ale malt as ell as a fe specialty malts The recipe ?elo contains a?out *-< pale heat malt, * percent caramel heat for a ? it of color, and pale ale malt as the diastac ?ase The hop proJle in the recipe ?elo is @ept deli?erately mild and no?le for a sprit;y7spicy and refreshing taste e=perience 8or a more ro?ust orthest character, use, for instance, "ascade and 4or "luster instead 8iltraon is oponal S#e!iX!a"os 1.05' 1& TP O 4 1.01' & TP
BU
'5
AB
5.&R
Color
5.' SJM>1'.5 B
ABW
%.'R
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
% + 'L I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L
MALT
lbs
2$
+ BBL lbs
+ BBL
< al lbs
+ + 2 $
2$
Weyer!nn Pe Ae
78
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1&.&&
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'0
7.5%
&.%'
8.8%
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0.&%
0.88
0.%0
0.1%
0.0$
7.1&
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100
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17.09
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Wrrior Eor= Brt)34s Mount 4ood Aro!=
Brt)34s
A!rio
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A!eri*n w)et yest, @os*) yest, Atbier yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. ;ou") in h ++rox. 11& TE %% T. Jest '0 !in.
Pum(in Ale Beer !ul%ure o- ori$i
n"nd _ United Sttes
AA
None None
Rela%ed S%yles
S%yle Des!ri#"o Pump@in Ale is an old ?re ith great Cariaons in ingredients and processes The recipe here uses ?oth ld World and e World hopsL 8uggles a nd 6ast Ment Goldings for ?iFering and American WillameFe for aroma 8eel free to use other hop com?inaons, 6nglish or American The color of pump@in ale is orange to am?er it has a ?iscuit malt aroma and a arming pump@in aroma If properly condioned, it has a dry and Cery eerCescent Jnish It is NaCored not Hust ith hops, ?ut also ith spices 8or a?out a ?arrel or hectoliter, use a spice mi=ture of a?out * teaspoons each of ground cloCes and allspice, 3 crushed cinnamon sc@s, and a?out +- grams of fresh, peeled, and Jnely diced ginger root Pump@in preparaon for ?reing Caries greatlyL &ost ?reers ?a@e their pump@ins ?efore adding them to the ?re ?ut some use them ra #ome use the seeds, others don!t #ome press the pump@ins li@e apples and Hust add the Huice to the @eFle or the fermenter #ome cut the pump@ins into *7inch cu?es, others macerate them li@e mashed potatoes #ome add the pump@ins to the mash $hich creates less tur?idity and allos the mash en;ymes to conCert the pump@in starches%, others, to the @eFle #ome add the spices only ?rieNy into the @eFle or hirlpool, others to the fermenter, hich creates as rougher NaCor #ome eCen steep the spices in Cod@a and add the strained Cod@a at the end of fermentaon in the fermenter The recipe ?elo uses a?out /320 I?s4??l $+30+ @g4hi% of fresh, ?a@ed, mashed pump@in meat ithout the peel and the seeds, added to the mash
S#e!iX!a"os 1.100 '5TP O 4 1.01' &TP
BU
'$
AB
5.%R
Color
$.7 SJM>1$.$ B
ABW
$.%R
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
% I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded+ 'L + 'L lbs
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Weyer!nn r2o!
10
Weyer!nn rred
10 100
+ + 2$
'7.77
80
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< al lbs
1%.78
Weyer!nn Pe Ae
Eres) +u!+in es), seeded, bed,
+ BBL 2$
+eeed, !s)ed
'OPS BiCerin"=
Brt)3
AA + 'L oH 4s
Eu""es Eor= none Aro!=
Brt)34s
8
10.&1
I'L$
+ BBL oH
+ .BL $
< al oH
'9'
1'.1
&%&
'. ;
55
%
9.81
'78
11.5
&'$
1.9
5&
5.75
9.81
'78
11.5
&'$
1.9
5&
Wi!eCe
8eas%
+ + $
A!eri*n G)i*oG3stye yest or euient
The ULTIMATE ALMANAC o- WORLD BEER RECIPES
Pum#2i Pre#ara"o Je!oe +u!+in ste!s nd *ut e*) +u!+in into ' 3 & +ie*es. Je!oe seeds. P*e on *ooie s)eets sin3side u+. Be 2or bout 90 !in in &75 TE 190 T oen un/ +u!+in is !us). 6et *oo oK nd s*r+e es) 2ro! +ee. Usin" +otto !s)er, !*erte +u!+in es) t)orou")y un/ s!oot). Bre3i$ Pro!ess Mu/3ste+ in2usion= Ms) in h 1%0 TE $0 T. Add nd !ix in +u!+in. Jest $0 !in. Jise te!+ to 1$5 TE 7% T. Jest 10 !in. Jise te!+ to !s)3out h 1$9 TE 7$ T. Je*ir*ute. 6uter. Boi 75 !in. b )o+s h 15 !in. Wr+ s+i*es in *)eese *ot) sus+ended 2ro! strin" nd dro+ into eCe h $0 !in )od on to s/n"F. 'nd )o+s nd ) or bb h 70 !in. Pu out s+i*e h s)ut3down. W)ir+oo t est &0 !in. Eer!ent h 70 TE '1 T 2or 10 3 15 dys. J*, *ondi/on, +*"e untered. Beer i!+roes i2 owed to !ture in
\ +*"e 2or bout ' 3 % ws.
A F DID 8OU NOW 000 ; X
Pu!+ins ori"inted in entr A!eri*. X
()ey beon" to t)e 2!iy o2 *u*u!bers nd !eons, t)e "ucur?itaceae
X
Pu!+ins re ri*) in str*)es nd su"rs, w)i*) !e t)e! ide 2or
X
()e odest wriCen !en/on o2 pompion dtes 2ro! 15%7.
X
Pu!+in Ae ws inented by n"is) *oonists in A!eri*.
X
ry brewers in t)e New Word, :ust s !edie brewers in t)e Od Word
brewin". ()e od3n"is) word 2or +u!+in is pumpion or pompion
in*udin" Brins be2ore t)e Beer Purity 6w o2 151$brewed wit) nyt)in" t)t ws ibe nd 2er!entbe. X
ADer t)e introdu*/on o2 +u!+ins 2ro! t)e New Word to n"nd +u!+in ws used t)ere s we 2or brewin" beer.
:
X ()e odest, nony!ous re*i+e 2or +ure +u!+in e, t)t is, n e wit)out "rin, ws +ubis)ed in Eebrury 1771 by t)e American
Philosophical #ociety, 2ounded in P)ide+)i by Ben Ernin. ()e GJe*ei+t 2or Po!+ion AeG red s 2oows=
9Set the Pompion ?e ?eaten in a Trough and pressed as Apples The e=pressed uice is to ?e ?oiled in a "opper a considera?le Time and carefully s@immed that there may ?e no Remains of the J?rous Part of the Pulp AOer that Intenon is ansered let the SiEuor ?e hopped cooled fermented `c as &alt Beer9
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
0auchbier Beer !ul%ure o- ori$i
#er!ny B!ber" re"ion o2 Ern*oni, Bri
AA
S!oed Mr?en
Rela%ed S%yles
None
S%yle Des!ri#"o Rauch?ier is German for 9smo@ed ?eer,9 a smo@y7tasng, ?arley7?ased, opaEue, usua lly unJltered lager that is ?reed and aged similar to a &ar;en4@to?erfest ?eer &odern Rauch?ier is parcularly common in the "ity of Bam?erg in BaCaria In the days of indirect7 Jred malt @ilns, many ?eers had a smo@y NaCor Today, this style is made from Carious unsmo@ed ?ase malts plus a?out *+< to7ro #mo@ed &alt that is @iln7dried oCer aged local ?eech ood logs, similar to the ay #cotch Whis@ey is dried oCer peat moss The smo@iness from the ?eech ood imparts a ?acony NaCor to the ?eer A Rauch?ier!s color usually ranges ?eteen *- and 3- #R& $appro= +/ 7 02 6B"% Because of the strong smo@e7NaCor, the ?eer does not reEuire aroma hops, Hust a dose of ?iFering hops BiFer Calues, hoeCer, may range idely—from /+ to more than 3- BU BaCarian no?le hops is tradional S#e!iX!a"os BU 1.051 1'.75TP '0 O 4 1.011 '.75TP Color '$.& SJM>$8.% B + BBL lbs + BBL I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R +rouded 'L + 'L MALT
lbs
2$
AB
5.'R
ABW
%.1R
< al lbs
2$
++ 2$
Weyer!nn Muni*) <<
57
'1.05
9.55
'%.$9
11.'0
&.98
1.81
Weyer!nn
'7
9.97
%.5'
11.70
5.&0
1.89
0.8$
10
&.$9
1.$8
%.&&
1.9$
0.70
0.&'
&
1.11
0.50
1.&0
0.59
0.'1
0.10
&
1.11
0.50
1.&0
0.59
0.'1
0.10
S!oed
Mt Weyer!nn r!uni*) << Weyer!nn
r2
S+e*i (y+e 1 Weyer!nn A*iduted
To%al rai 'OPS
&$.9&
1$.75
AA + 'L oH
100
I'L$
BiCerin"= (rdi/on
5.5
Eor= None
0
Aro!= None
8eas%
%&.&'
19.$5
+ BBL oH
lBBL$
5.0
1%&
$.99
< al oH 0.8
&.18
+ + $
%.'9
1''
0
0
0
0
0
'& 0
0 0 0 Brin>Muni*)3Stye 6"er Lest
0
0
0
0
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in wit) ++rox. $5R o2 ex+e*ted net eCe ou!e o2 brewin" iuor h 1%0 TE $0 TI rest '0 !inI rise te!+ to 1%7 TE $% TI rest 2or '0 !inI rise te!+ to 1$' TE 7' TI rest &0 !inI rise te!+ to !s)3out h 17' TE 78 T. S+r"e 90 !in. Boi $0 !inI biCerin" )o+s Der 15 !in. Eer!ent/on in unitn 1% dys h 50 TE 3 5% TE 10 T 3 1' TI tn *++ed h %.5 TP 1.018I trns2er to )ori?ontI "er t est ' ws h ++rox. &% TE 1 T .
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
DID 8OU NOW 000 ; ()e odest G!odernG brewery wit) t)e 2*ii/es 2or !/n" nd brewin" is...o2 n*ient Jo!n ori"in.
r*)eoo"i* nd. ()e si"n t t)e di" !erey iden/es it eni"!/*y s Wirts*)Ds"ebude n Ge*ono!i* buidin"G. A &032oot wwy eds 2ro! t)e si"n to o*ed +iion, ++roxi!tey '$ by %& 2eet 8 by 1& !eters, ere*ted in 198&, wit) "ss ws on t)ree sides, t)rou") w)i*) isitors *n iew t)e ex*/ons. ()e buidin" *ontins n obon" set o2 stone 2ound/ons in w)i*) re rrn"ed dee+ we, wter3/")t bsin t "round ee, in wit) ue, nd stone3rin"ed re +*e, bout t)ree 2eet in di!eter. ()e +robbe dte o2 t)e site-s *onstru*/on is 179 A;. At t)t /!e, Je"ensbur" ws t)e r"est Jo!n !iitry *!+ in w)t is now Bri, )ousin" !+eror Mr*us Aureius- ()ird
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
0ed Ale% 5landers Beer !ul%ure o- ori$i
Be"iu!, Enders
AA Rela%ed S%yles
Enders Sour Ae Enders Brown Ae>Oud Bruin, 6!bi*
S%yle Des!ri#"o A 8landers Red Ale has many characteriscs of the 8landers ud Bruinonly more so Si@e the ud Bruin, the Red is Cer y tart and sour, ?ut its other NaCor components are eCen more comple= There is a strong ?lac@ cherry7li@e fruiness ith notes of currants, red grapes, and plums, ith mild phenol, Canilla, and chocolate undercurrents These comple= NaCors are ?alanced ?y a nocea?le residual seetness Dop NaCors are Cery su?dued While the ud Bruin relies on central 6uropean no?le hops, the signature hops for the fruier Red is more Brish, such as Breers! Gold 8ermentaon is ?y Belgian ale yeast strains as ell as lacto?acillus and BreFanomyces—and occasionally eCert ?y Cinegar7ma@ing aceto?acter, hich uses o=ygen dissolCed in the ?re to conCert ethanol into acec acid $not used here% S#e!iX!a"os BU 1.05' 1& TP '0 O 4 1.01& &.'5 TP Color 1&.% SJM>&%.& B % +rouded 'L + 'L + BBL lbs + BBL I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
AB
5.'R
ABW
%.1R
< al lbs
+ + 2$
lbs
2$
'5
9.%'
%.'7
11.05
5.01
1.78
0.81
Weyer!nn ienn
'5
9.%'
%.'7
11.05
5.01
1.78
0.81
Weyer!nn Muni*) 1
'0
7.5%
&.%'
8.8%
%.01
1.%&
0.$5
Weyer!nn rbe"e
'0
7.5%
&.%'
8.8%
%.01
1.%&
0.$5
Weyer!nn A*iduted
10
&.77
1.71
%.%'
'.01
0.71
0.&'
7.1&
&.'5
Weyer!nn
Abbey
2$
Mt
To%al rai 'OPS BiCerin"=
Brt)3
4s
Brewer-s #od Eor= none Aro!=
Brt)34s
100
AA
&7.$9
+ 'L oH
17.09
+ 'L $
%%.'1
+ BBL oH
$
'.10
59
'.5
0
0 &.9&
0 11'
0 %.$
$
'0.05
lBBL$ 70 0 1&1
< al oH
+ + $
0.%
11
0 0.7
0 '1
Brewer-s #od
8eas%
Be"in e yest +us BreCno!y*es bruxeensis nd Be"in *tob*iusba!%eria
Bre3i$ Pro!ess Ms) in h bout 1'5 TE 5' TI '03!in )ydr/on, bet3"u*n nd +rotein rest. Jise te!+ to 1%% TE $' TI %03!in bet3!yse rest. Jise te!+ to 1$' TE 7' TI %03!in +)3 !yse rest. Je*ir*ute 15 3 '0 !in. 6uterin". Boi 90 !in. BiCerin" )o+s h 15 !inI ro! )o+s h 75 !in. ADer s)ut3down, rest brew 2or &0 !in be2ore w)ir+ooin" 2or not)er &0 !in. Pri!ry 2er!ent/on te!+ h bout $8TE '0T. Pit*) eu !ounts o2 e yest, BeCno!y*es nd *tob*ius. Be*use b*teri
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
)e on"er " /!e, yest wi !etboi?e !ost o2 t)e su"rs be2ore b*teri be*o!e */e. J* Der ' ws, t)en "in Der % ws. ondi/on 2or $ ws or on"er. P*"e.
r Sour Beer Pro!ess Advisory,
Sour beer3!in" is ony 2or t)e brest o2 t)e bre nd de!nds "ret de o2 *u/on. (rdi/ony, nd oDen s/ tody, !ny sour beer styes re s+ontneousy 2er!ented by irborne !i*robes. ()ese !y in*ude BreCno!y*es bruxeensis, B reCno!y*es !bi*us, *tob*ius debru*ii, +edio*o**us, nd ot)er ssorted wid yests nd b*teri. Sourin" !i*robes re inriby *onsidered de2e*ts in re"ur beers. As beer s+oiers, t)ey re e+t in *)e* by )ost o2 *enin", sni/?in", nd disin2e*/n" "ents, es+e*iy on t)e *od3wort side o2 t)e brewery. Breweries Ce!+/n" to !e sour beers, t)ere2ore, need to ensure t)t t)ere is no *ross3*ont!in/on between t)eir sour nd t)eir re"ur brews. ()t is w)y !ny breweries t)t +rodu*e bot) sour nd re"ur beers )e se+rte 2er!enters, trns2er )ose, +u!+s nd een ers :ust 2or sour beers. Brewers w)o wis) to !e sour beers, but +re2er not to ris errnt !i*robe in2e*/ons, *n re+*e so!e o2 t)e bse !t wit) u+ to +er)+s 10 +er*ent Weyer!nn A*iduted Mt, w)i*) *ontins bioo"i*y +rodu*ed, Beer Purity 6w3*on2or!, ntur */* *id. A*iduted !t *n so be used in ddi/on to sourin" !i*robe +re+r/ons. (rdi/ony, sourin" !i*robes seCe into brews durin" wort *ooin" in od3 2s)ioned, t, *o++er *oo3s)i+s t)t re +*ed in we ented roo!s, w)ere t)e "reen beer is ex+osed to 2res) bree?e. ()e ty+e or *o!bin/on o2 !i*robes res+onsibe 2or sourin" +r/*ur brews )e oDen be*o!e +ro+rietry !i*ro3 ors t)t re do!innt ony in +r/*ur re"ion or een brewery, t)us "iin" beer styeeen beer brndits si"nture *)r*ter.
ro3or re now *o!!er*iy ibe 2ro! !ny yest bs.
60ed Ale% .rish Beer !ul%ure o- ori$i
AA Rela%ed S%yles
None Brown Ae, A!ber Ae
S%yle Des!ri#"o The Irish Red Ale, similar to the 6nglish Bron Ale, is an outgroth of the late7 medieCal ale tradion of the Brish Isles, ?ut, much li@e the :ienna Sager of central 6urope, it ha s almost disappeared There is eCen some de?ate as to its true characteriscs, and some mass7 produced commercial Cersions of this ale are eCen fermented as lagers Its AB: may Cary ?eteen perhaps 1* and +* percent, it Jnishes dry, has ne=t to no fruiness, an d relaCely liFle hops It has a fe roasted notes, hich are reminiscent of the old d irect7Jred @ilns that inCaria?ly scorched a fe grains and pro?a?ly also steeped rather than Hust dried a fe of the grains, giCing them a slightly crystalline acrospire 8inally, during the hand7 or@ed Noor7 malng process of yore, some @ernels may not haCe ?een a?le to sprout and they thus turned into unmalted roasted ?arley rather than malt These historical roots are the ?asis for the ingredients and process selecon ?elo S#e!iX!a"os BU 1.0%% 11 TP '% O 4 1.011 '.75 T Color 17.$ SJM>%5.5 B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded MALT
0> >o
+ 'L
+ 'L 2$
+ BBL l bs
lbs
+ BBL
AB
%.%R
ABW
&.5R
< al lbs
+ + 2$
2$
Weyer!nn Pe Ae
50
15.8'
7.18
18.5$
8.%'
'.99
1.&$
&0
9.%9
%.&1
11.1%
5.05
1.80
0.8'
10
&.1$
1.%%
&.71
1.$8
0.$0
0.' 7
9
'.85
1.'9
&.&%
1.5'
0.5%
0.' 5
1 100
0.&'
0.1%
0.&7
0.17
0.0$
&1.$5
1%.&5
&7.1'
1$.8%
5.99
AA
+ 'L oH
O. & '.7 & + "
Weyer!nn ienn Weyer!nn Menoidin Weyer!nn r!uni*) <<< Weyer!nn Josted Brey
To%al rai 'OPS
I'L$
+ BBL oH
+ BBL $
< al oH
+ BiCerin"= Brt)3 4s Eu""es
%.&
$.%0
Eor= none
0
0
%.&
1.70
Aro!= Brt)34s Eu""es
8eas%
18'
7.5
0
0
%8
'.0
'1& 0 57
1.'
&
0
0
0.&
9
Bre3i$ Pro!ess
&=1 by dry wei")t h 15& TE Sin"e in2usion. Ms) in h iuor3to3"rist r/o o2 bout $7 T. Jest %5 !in. Je*ir*ute. Jise te!+ to 1$8 TE 7$ T. S+r"e sowy wit) 170 TE 77 T wter un/ eCe 2u. Boii $5 !in. 1st )o+s h 5 !inI 'nd )o+s h $0 !in. W)ir+oo &0 !in. Eer!ent/on h rou")y $$ T E 19 T 2or bout 7 dys. J* nd *ondi/on 2or bout 1% dys. P*"e.
0o##enbier Beer !ul%ure o- ori$i AA Rela%ed S%yles
#er!ny #er!n Jye Ae A!eri*n Jye Ae
S%yle Des!ri#"o Rye $#ecale cereale%, or Roggen in German, as much more common as a malt source in the &iddle Ages than it is today, especially in the German7spea@ing orld This is in part, ?ecause the BaCarian Beer Purity Sa of /+/(, hich has hence ?ecome a la in all of Germany, restricted ?eer ingredients to Hust ater, hops, and ?arley All other cereals ere 9out,9 reserCed for the people!s solid rather than liguid ?read Rye malt is Cery hard and has smaller @ernels than ?arley Therefore, it should ?e milled separately ith a narroer gap seng Its protein content is roughly ?eteen that of ?arley and heat Si@e heat and unli@e ?arley, rye has no hus@s and thus a?sor?s ater comparaCely Euic@ly, hich means the maltster must ta@e e=tra care not to oCer7steep the rye at the ?e ginning of the malng process The elongated shape of rye @ernels, compared to the rounder shape of ?arley @ernels, results in poorer No characteriscs and greater compacon in the germinaon cham?er This turns aeraon into a challenge and can loer the germinaon rate 8or these reasons, it is Cirtually impossi?le to ma@e an all7rye ?eer, ?ecause the mash ould ?e di>cult to lauter Also, rye has a relaCely high ?eta7glucan content, hich can ma@e the run7o agoni;ingly slo Rye ?eers, therefore, commonly contain a large amount of ?arley malt $Pilsner%, and oOen some heat malt a nd a fe specialty malts $dar@ &unich and acidulated malts% as ell The share of rye in a commercial mash Caries ?eteen roughly 3and (- percent for a Roggen?ier and ?eteen roughly /- and 3- percent for a orth American Rye Ale Alays employ a mul7step mash that allos for the en;ymac degradaon of as many of the unconCerted ?eta7glucans and proteins as possi?le Beta7glucanase reach their pea@ acCity at roughly //38 $1+"% protease, at r oughly /**8 $+-"% Rye ?eers are noadays almost alays ales—eCen in BaCaria the cradle of lager ?reing In 6urope, they are usually fermented ith a strain of heat ?eer yeast The addion of rye giCes the ?re a nocea?le crispness and dryness on the palate #o as not to conNict ith the rye!s slight spiciness, select hops that are re laCely lo in cohumulone, such as Dallertauer &iFelfruh, Ders?ruc@er, &agnum, pal, Premiant, #maragd $6merald%, #anam, #aphir, #pa It, or TeFnanger Rye ales sho mild up7front fruiness, some yeasness and ?readiness in the middle, and an almost smo@y, spicy, faintly sour, eCen tangy7tart Jnish #imilar to a Defeei;en, a Roggen?ier is usually leO unJltered Roggen?ier as an old style from ?efore the inCenon of ?eer Jltraon in /202, it is more authenc to pac@age the ?eer in its yeast7tur?id state Roggen?ier can ?e a pleasing and refreshing summer Eua>ng ?eer
S#e!iX!a"os 1.0%8 1' TP O 4 1.008 ' TP
BU
18
AB
5.&R
Color
1$.% SJM>%'.& B
ABW
%.'R
+rouded 'L I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R + 'L MALT
lbs
+ BBL lbs
2$
+ BBL
< al lbs
+ +2$
2$
Weyer!nn Pisner
%5
15.$0
7.07
18.'9
8.&0
'.95
1.&%
Weyer!nn Jye
&0
10.%0
%.7'
1'.'0
5.5&
1.97
0.90
'0
$.9&
&.1%
8.1&
&.$9
1.&1
0.$0
'.5
0.87
0.&9
1.0'
0.%$
0.1$
0.07
Weyer!nn ienn Weyer!nn r2 1 S+e*i Weyer!nn rrye
To%al rai 'OPS
'.5
0.87
0.&9
1.0'
0.%$
0.1$
0.07
100
&%.$$
15.7'
%0.$5
18.%%
$.5$
'.99
< al oH
+ + $
AA
+ 'L oH
4s 4ersbru*er
'.75
%.9'
Eor= None
0
+ 'L $
1 BBL oH
+ BBL $
BiCerin"= Brt)3
Aro!= Brt)34s S!r"d>!erd
8eas%
0
1&9 0
7.7' '19 5 Brin3stye 4e2ewei?en>Weissbier yest
5.8 0 9.1
1$& 0 '57
0.9
'$
0
0
1.5
%1
Bre3i$ Pro!ess Mu/3ste+ in2usion. ;ou") in h ++rox. 11& TE %% T. Jest '0 !in.
DID 8OU NOW 000 ; Bu*w)et is not "rin but n )erb, t)e 8agopyrum 2!iy, w)i*) ori"inted in Asi.
0ye Ale% American Beer !ul%ure o- ori$i AA Rela%ed S%yles
United Sttes None Jo""enbier
S%yle Des!ri#"o American Rye Ales contain perhaps /- to 3- percent rye malt compared to German Roggen?iers, hich may contain as much as (- percent Rye malt is Cery hard and has smaller @ernels than ?arley Therefore, it should ?e milled separately ith a narroer gap seng Its protein content is roughly ?eteen that of ?arley and heat Si@e heat and unli@e ?arley, rye has no hus@s, hich ould ma@e it ne=t to impossi?le to lauter an all7rye ?eer The non7rye poron of the mash can ?e Pilsner or Pale Ale malt as ell as some heat
and a fe specialty malts Because rye has a large amount of ?eta7glucans, it is ?est to employ a mul7step mash The addion of rye giCes the ?re a nocea?le crispness and dryness on the palate, hich is hy it is prefera?le to use only hops lo in cohumulone #uita?le hop Cariees are, for instance, Amarillo, &ount Dood, and Warrior"luster and "ascade, on the other hand, ould ?e less ideal
S#e!iX!a"os BU 1.0%8 1' TP '5 O 4 1.008 ' TP Color %.9 SJM>11.7 B % +rouded 'L + 'L 2$ + BB L lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
lbs
5.&R
AB
%.'R
ABW + BBL
< al lbs
2$
++ 2$
Weyer!nn Pe Ae
77.'5
'$.77
1'.1%
&1.%0
1%.'%
5.07
'.&1
Weyer!nn Jye
1'.50
%.&&
1.9$
5.08
'.&0
0.8'
0.&7
10
&.%7
1.57
%.07
1.8%
0.$$
0.&0
Weyer!nn Pe W)et Mt Weyer!nn r2 1 S+e*i
To%al rai 'OPS
0.'5
0.09
0.0%
0.10
100
&%.$$
15.7'
%0.$5
+ 'L oH
I'L$
+ BBL oH
0.05
0.0'
0.01
18.%%
$.5$
'.99
lBBL$
< al oH
+ + $
BiCerin"= Brt)3 4s Wrrior
15.5
9.'5
'$'
10.9
&08
1.8
50
5.5
0.95
'7
1.1
&'
0.'
5
8.5
0.95
'7
1.1
&'
0.'
5
Eor= Brt)34s Mount 4ood Aro!= Brt)34s A!rio
8eas%
A!eri*n w)et yest, @os*) yest, Atbier yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. ;ou") in h ++rox. 11& TE %% T. Jest '0 !in.
Sahti Beer !ul%ure o- ori$i AA Rela%ed S%yles
Einnd None None
S%yle Des!ri#"o #trangely, the 8innish ord #ah appears to deriCe from the German ord #aO, meaning Huice, eCen the though the modern 8innish ord for ?eer is olut, a deriCaCe of ale #ah ?reing instrucons are enshrined in a?out 1-- stan;as of the **,05+ stan;as of the MaleCaia, the ancient 8innish naonal epic, hich, incidentally, deCotes only a?out *-stan;as to the creaon of the u niCerse—o?Ciously a su?Hect of lesser importance than ?eer The MaleCaia emerged at least *,--- years ago and as ora lly transmiFed Because #ah is sll ?reed today, largely according to ancient methods, ?y seCeral 8innish specialty ?reeries, #ah is one of the oldest, if not the oldest, connuously ?reed ?eer style in the orld 8or this reason, though a 9minor9 style ?y some standards, it is included here ith a complete recipe The MaleCaia, incidentally, as Jrst riFen don ?y a 8innish physician, 6lias Sonnrot, in /23(
This tradional 8innish 9Huice9 comes in to pargyle strengths from separate runnings of the same mash 9Tupulisah9 means 9strong #ah9 from the Jrst ru nnings, hile the ?re from the ea@ runnings is called 9al@iHuoma,9 literally 9nose drops9 In the recipe ?elo are speciJcaons for ?oth full7strength Tupulisah and ea@ al@iHuoma Tradionally, #ah as made from malted ?arley, steeped in sac@s in a cold stream, spread out to germinate, and then 9@iln7dried9 in a smo@y sauna #ah may also contain some rye and4or oats Tradional #ah mashing — usually in an elongated ooden tun carCed from a tree trun@— inColCes the gradual heang of the mash for seCeral hours ith hot ater and stones made red7hot oCer a sauna Jre The eect is similar to that of a modern connuous infusion mash uniper tigs ith or ithout ?erries as ell as hole, old $Q% hops are placed at the ?oFom of the mash to impart ?iFer NaCors to the ort during lautering The modern adaptaon of the #ah recipe ?elo, therefore, includes some rye malt, #mo@ed &alt, and roasted caramel malt nce the grain ?ed has run dr y, if you chose to ma@e a al@iHuoma as ell, ash it again ith fresh hot ater and ferment these runnings separately #ah ort, unli@e modern ort, is not ?oiled, ?ut fermented directly aOer lautering &odern ?reers, hoeCer, ould ?e ell adCised to raise the ort temperature in the @eFle to a?out /2- 98 $2* "% to sterili;e it Tradional #ah fermentaon as in open ooden Ca ts, ?y ?read yeast, as is sll done today in 8inland Bread yeast is a poor aFenuator that Euits long ?efore modern ?reers yeast does nce fully aFenuated, tradional #ah as stored in ooden cas@s in root cellars at a?out 1- 8 $1 "%for Euic@ consumpon The result as a ha;y coppery ale of around 2 percent alcohol ?y Colume $Tupulisah% ith a ?uFery to tangy aroma and a refreshing iney to spicy palate al@iHuoma had a?out 3 percent AB:, unless it as forJed ith honey during fermentaon oadays, commercial #ahs tend to ?e ea@er than their tradional for?earers, haCing an AB: of a?out + 7 (+ percent, half ay ?eteen tradional Tupulisah9 and al@iHuoma The recipe ?elo is for a #ah of tradional strength ote that, ?ecause of the mur@y origins of #ah, the speciJcaons for our reconstrucon of this style ith modern ingredients and eEuipment reNect necessarily more educated guessor@ than Jrm ?re7historical certaintyQ onetheless, this could ?e an interesng and unusual summer ?re to aFempt in a ?repu?
S#e!iX!a"os=Tu#ulisah" BU es%0 1.080 '0 TP O 4 1.0'0 5 TP Color es%0 S#e!iX!a"os=_al2i\uoma es%0 O 4
1.0&0 7.5 TP 1.009 '.'5 TP
BU Color
AB
8R
8.5 SJM>'1 B
ABW
$.&R
AB ABW
'.8R '.'R
H SJM>H B
+ 'L + ' L 2$ I$redie%s=Tu#ulisah" ] omial 9* sys%em e/%ra!% e!ie!y rouded < MALT
1$
+ B BL lbs
lbs
Weyer!nn Pe Ae Weyer!nn Jye
+ BBL
< al lbs
84
50.00
''.$8
58.$5
+ + 2$
2$ '$.$0
9.%$
%.&1
10
5.95
'.70
$.98
&.17
1.1&
0.51
S!oed
S.75
&.%'
1.55
%.01
1.8'
0.$5
0.'9
Weyer!nn r2 1
0.'5
0.15
0.07
0.17
0.08
0.0&
0.01
100
59.5'
'7.00
$9.8'
11.'$
5.1&
0.&0
0.1%
0.&5
0.0$
0.0&
Weyer!nn Mt S+e*i
To%al rai rus)ed dried :uni+er berries uni+er or *edr bou")s
'OPS
&1.$7 0.1$
nou") to *oer 2se boCo! o2 uter tun
AA
+ 'L oH
+ 'L $
+ BBL oH
GBBL$
< al oH
+ + $
%
7
198
!s) Eor= None
0
0
Aro!= None
0
0
BiCerin"=
Brt)3
4s
8.'
'&'
1.&
&7
0
0
0
0
0
0
0
0
0
0
(eCnn"er owers in t)e
8eas%
Bers bred yest
Bre3i$ Pro!ess on/nuous in2usion. P*e :uni+er bou")s or *edr bou")s oer 2se boCo! o2 !s) tun. 6y b se iuor. Ms) in t bout 1'0 TE %9 T usin" !ied "rins, :uni+er berries nd e2 )o+s !ixed to"et)er. Note t)t rye !t needs to be !ied se+rtey t nrrower "+ seYn", Jest !s) &0 !in. Jise te!+ oer 90 !in to 1$0 TE 71 T 2or !s)3out. Je*ir*ute. 6uter. Jise wort te!+ to 180 T E 8' T to sterii?e it. Me bred yest strter wit) wort 2ro! +reious bt*) or wter sou/on wit) su"r, ;M, or 6M. 4et3ex*)n"e wort to roo! te!+ into o+/ony o+en 2er!enter. Pit*) yest. Eer!ent to nis). J* into +ressure tn. ondi/on i")ty. P*"e untered into boCes, e"s, or serin" tn. Brew )s ony s)ort s)e2 i2eI *onsu!e wit)in 2ew wees. DID 8OU NOW 000 ; Eor *enturies in uro+e2ro! n/uity to t)e Midde A"es3 :uni+er $uniperus communis% ws 2orite beer orin". (ody, we now :uni+er !osty 2ro! "in, w)i*) is essen/y not)in" but :uni+er3ored od. uni+er is *oni2erous s)rub or *ou!nr tree t)t "rows we t)rou")out !ost o2 t)e Nort)ern 4e!is+)ere.
Sah" i Li%era%ure, #he, the maid ho ?eer concocted, Gathered si= of grains of ?arley, #eCen hop tassels ne=t she gathered, And eight ladles of ater, Then upon the Jre she placed it, And alloed it there to simmer, And she ?oiled the ale of ?arley, Through the Neeng da ys of summer, Poured it then in ooden ?arrels, And in tu?s of ?irch ood stored it 4rom !ale4ala %he a!ie% 4iish a"oal e#i! #er!n trns/on= MaleCala, Kas Jnnische 6pos des 6lias Sonnrot, Mrix er" #!b4, Wiesbden '005. n"is) trns/on= Bosey, @eit), MaleCala Ox2ord Uniersity Press, Ox2ord 1989. #ah as made for centuries as part of the natural ay of rural life $in 8inland% Ro$er Pro%H( 5#e Almate Enc(cloeia o; Beer +<0 The only 9primiCe9 ?eer to surCiCe in Western 6urope is the #ah of 8inland Mi*)e *son, 5#e Iew >orl Guie to Beer 1988
Schwar,bier% 5ranconian Beer !ul%ure o- ori$i
#er!ny, Bri
AA Rela%ed S%yles
@u!b*)er S*)wr?bier ()urin"in>@ostrit?er S*)wr?bier, ;une
S%yle Des!ri#"o #char; means ?lac@ in German #char;?iers are opaEue, Cery dar@ mahogany lagers, almost li@e 9U?er97Kun@els There is a Thuringian Cersion, ith Cery slight chocolate7toasty notes, as ell as a 8ranconian Cersion from northern BaCarian, ith a?solutely no toasty or astringent notes at all Both Cersions Jnish fairly dry, ?ut the BaCarian Cersion may haCe some residual seetness In ?oth Cersions, hop ?iFerness, NaCor, and aroma are restrained and no?le In a #char;?ier—Hust as in a Kun@el— the reEuirements of color and NaCor are ?re7technically opposed to each other The ?eer gets its dar@ness f rom dar@ malt, ?ut the malt must not ?e too roasted A good ay to achieCe this is through small addions of Weyermann de7hus@ed "arafa I, II, or III #pecial malts The ?ase malts for ?oth Cersions are Pilsner and &unich 8or a milder NaCor, you can replace the roasted malt ith more Pilsner malt and some #IA&AR SiEuid &alt "olor added to the @eFle 8or Euanes, use a?out /+ ounces $?y eight% or /*+ Nuid ounces of #IA&AR to dar@en / ?arrel of ort ?y / #R& In the metric system, the eEuiCalent Calues are /1 grams or //5 milliliters of #IA&AR! to dar@en / hectoliter of ort ?y / 6B"
S#e!iX!a"os BU 1.0%8 1' TP '% O 4 1.01' & TP Color %0.7 SJM>10$.7 B % + 'L 2 $ + BB L lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L + BBL MALT
lbs
AB
%.8R
ABW
&.8R
< al lbs
2$
+ + 2$
Weyer!nn Pisner
%&
1%.5$
$.$0
17.07
7.7%
'.75
1.'5
'0
$.9&
&.1%
8.1&
&.$9
1.&1
0.$0
'0
$.9&
&.1%
8.1&
&.$9
1.&1
0.$0
10
&.%7
1.57
%.07
1.8%
0.$$
0.&0
Weyer!nn Muni*) 1 Weyer!nn Muni*) << Weyer!nn r2o! Weyer!nn r2 1 S+e*i
To%al rai 'OPS
8 100
'.77
1.'$
&.'5
&%.$$
15.7'
%0.$5
1 AA
+ 'L oH
I'L$
+ BBL oH
1.%8
0.5'
0.'%
18.%%
$.5$
'.99
lBBL$
< al oH
+ + $
BiCerin"= Brt)3 4s 4erues
15.5
1.75
50
'.0
58
0.&
9
5.5
0.&7
10
0.%
1'
0.1
'
%.'5
0.&7
10
0.%
1'
0.1
'
Eor= Brt)34s (rdi/on Aro!= Brt)34s 4ertuer MiCe2ru)
8eas%
Brin3stye "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. ;ou") in t)i* 2or n o+/on 153&0 !in. *id rest h t 100 V 5 TE &8 V ' T. Jise te!+ to 1'' TE 50 T. Jest &0 !in. Jise te!+ to 1%$ V '. TE $& V 1 T. Jest &0 !in. Jise te!+ to 15$ V ' TE $9 V 1 T. Jest &0 !in. Jise te!+ to !s)3out te!+ h 170 TE 77 T. Je*ir*ute. 6uter 2or bout 90 3 1'0 !inutes. Boi 90 !in. 1 st )o+s h 15 !in. 'nd )o+s h $5 !in. &rd )o+s h 5 !in. W)ir+oo. Pit*) h %8 TE 9T. (ot +ri!ry 2er!ent/on
10 31% dys. J* h ter!in "rity. 6"er h &0 TE 31 T 2or & ws. J*, *ondi/on, +*"e.
DID 8OU NOW 000 ; ... )ow t)e Bo*bier *uired its n!eH ()e story o2 Bo*bier strts not in Bri but in t)e nort)ern #er!n town o2 inbe*, in t)e !idde o2 t)e 1&t) *entury. inbe* ws t)en n i!+ortnt !e!ber *ity o2 t)e 4nse/* 6e"ue, n intern/on trdin" e!+ire run by )undreds o2 +ower2u !edie !er*)nts. inbe*-s s+e*ity ex+ort ws stron" dr e !de 2ro! w)et nd brey. A!ost eery in)bitnt o2 inbe* ws dire*ty or indire*ty en""ed in t)e brewin" trde ... nd, !u*) to t)e *)"rin o2 Muni*)-s brewers, one o2 t)e "retest *usto!ers o2 inbe* beer ws t)e 4ouse o2 WiCesb*), t)e ruin" dynsty o2 Bri. entuy, t)e Brin ;ues nd t)eir entour"e uKed so !u*) o2 t)e inbe* e t)t t)eir drinin" )bits strted to i!+*t Bri-s bn*e o2 +y!ents. Beer i!+orts )d be*o!e !Cer o2 Brin s* +oi*y.
Schwar,bier% Thurin#ian Beer !ul%ure o- ori$i
#er!ny
AA Rela%ed S%yles
None Ern*onin>Brin>@u!b*)er S*)wr?bier, ;une
S%yle Des!ri#"o #char; means ?lac@ in German #char;?iers are opaEue, Cery dar@ mahogany lagers, almost li@e 9U?er97Kun@els There is a Thuringian Cersion, ith Cery slight chocolate7toasty notes, as ell as a 8ranconian Cersion from northern BaCarian, ith a?solutely no toasty or astringent notes at all Both Cersions Jnish fairly dry, ?ut the BaCarian Cersion may haCe some residual seetness Dop ?iFerness, NaCor, and aroma ar e restrained and no?le
In a #char;?ier—Hust as in a Kun@el—the reEuirements of color and NaCor are ?re7 technically opposed to each other The ?eer gets its dar@ness from dar@ malt, ?ut the malt must not ?e too roasted A good ay to achieCe this is through small addions of Weyermann de7hus@ed "arafa I, II, or III #pecial malts The ?ase malts for ?oth Cersions are Pilsner and &unich 8or a milder NaCor, you can replace the roasted malt ith more Pilsner malt and some #IA&AR SiEuid &alt "olor added to the @eFle 8or Euanes, use a?out /+ ounces $?y eight% or /*+ Nuid ounces of #IA&AR to dar@en / ?arrel of ort ?y / #R& In the metric system, the eEuiCalent Calues are /1 grams or //5 milliliters of #IA&AR to dar@en / hectoliter of ort ?y / 6B"
S#e!iX!a"os BU 1.0%7 11.75 TP '$ O 4 1.01& &.'5 TP Color %0.7 SJM>10$.5 B % + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L + BBL MALT
lbs
2$
AB
%.5R
ABW
&.7R
< a ll l bs
+ + 2 $
2$
Weyer!nn Pisner
%5
15.'$
$.9'
17.90
8.1'
'.89
1.&1
Weyer!nn Muni*) <<
50
1$.95
7.$9
19.88
9.0'
&.'1
1.%$
Weyer!nn r2 <<<
5
1.70
0.77
1.99
0.90
0.&'
0.15
18.0%
$.%1
'.9'
+ BBL $
< al oH
S+e*i
To%al rai 'OPS
100
&&.90
AA + 'L oH
15.&8
I'L$
&9.77
+ BBL oH
+ + $
1&.5
$.'8
178
7.%
'09
1.'
&%
Eor= Brt)34s Nort)ern Brewer
8
0.%5
1&
0.5
15
0.1
'
Aro!= Brt)3 4s
8
0.%5
1&
0.5
15
0.1
'
BiCerin"= Brt)3
4s
M"nu!
Nort)ern Brewer
8eas%
Brin3stye "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 T. Jest '0 !in. Jise te!+ to 1%7 TE $%T. Jest 100 !in. Jise te!+ to 1$' TE 7'T Jest &0 !in. Jise to 1$9 TE 7$T. Jest 5 !in. 6uterin" 2or ' )rs. Boi ' )rs. 1st )o+s h $0 !in. 'nd )o+s h 105. rd &rd )o+s h 115 !in. Pit*) h %8 TE 9T. (ot +ri!ry 2er!ent/on $ 3 7 dys. At 1.0'$ $.5 TP, *ose tn, rise tn te!+ to 5' TE 11 T, nd !intin +ressure h 0.$ br 8 +si. At 1.018 j5 TP, rise tn to di*ety rest te!+ o2 55 TE 1&T 2or & dys. J*. rs) te!+ in '% )rs to &0 TE 31 T. od3*ondi/on 2or 10 dys. P*"e on dy '8.
r DID 8OU NOW 000 ;
)ouse)od te eCe. Sodiu! in !oderte !ounts dds 2uness nd sweetness to beer, in r"e !ounts, s/ness. Su2te in*reses t)e +er*e+/on o2 )o+ biCerness. )oride de*reses t)e +er*e+/on o2 )o+ biCerness. 6ie sodiu!, it so dds 2uness nd !out)2ee to t)e nis)ed beer.
Scotch Ale Beer !ul%ure o- ori$i
S*otnd
AA Rela%ed S%yles
1'0>3 90>3, 1%0>3, x+ort, Wee 4ey, S*oYs) Ae
S%yle Des!ri#"o #cotch Ales ore the strong Cersions of #cosh Ales They come in strengths of 5-7 to /1-7 shillings A typical 5-7shilling #cotch Ale has a graCity of /30+ P 7/5*+ P $/-++ 7 /-0+% a /*-7shilling, of /5*+ P 7 *30+ P $/-0+ 7/-5+% and a /1-7 shilling, of *30+ P73*+ P $/-5+ 7//3-% The ?ase malt for #cotch Ale is Pale Ale malt ith Carying amounts of pale caramel malt and unmalted roasted ?arely The recipe ?elo contains a small amount of Weyermann #mo@ed &alt to imitate the NaCor that peat7Jred @ilns might haCe imparted to the ?re The ?ase malt for all #cosh4#cotch ales is Pale Ale malt ith Carying amounts of pale caramel malt and unmalted roasted ?arley The recipe ?elo also contains a small amount of Weyermann #mo@ed &alt to imitate the peat NaCor that peat7Jred @ilns haCe tradionally imparted to the ?re 8or a more modern Cersion of a #cosh or #cotch Ale, you can replace the grain ?ill presented here ith the folloing grain ?ed composion, adHusted for the desired graCiesL Weyermann Pale Ale &alt $+-<%, Weyermann :ienna &alt $*-<%, Weyermann "arared $/-<% Weyermann "aramunich I $/-<%, Weyermann "araaroma $52<%, plus Weyermann "arafa I $-*<% #cotch Ale is mashed in thic@ for a rest of (- 7 5- minutes at a relaCely high /+2 8 $0- "% for a sacchariJcaon that faCors ?eta7 instead of alpha7amylase acCity Tradionally, the mash7 out temperature is achieCed through sparging ith hot ?reing liEuor at /2- 8 $2* "% The sparge temperature is reduced, once the mash reaches /0* 8 $02 "% #cotch Ales ere usually made only from the Jrst runnings of to consecuCe ?atches, here?y the ea@ runnings of the to ?atches ere fermented separately for a loer7graCity and loer7alcohol ale $oOen called a To7Penny Ale% The recipe ?elo is for a /*-7shilling ale Digher or loer graCies can ?e achieCed ?y simply increasing or decreasing all grain amounts proporonally 8or the heaCiest #cotch Ale, though, it may ?e conCenient to add some unhopped liEuid malt e=tract $S&6% to the @eFle rather than ris@ing an oCerNoing mash tun or a stuc@ mash BU7leCels generally range from ap pro=imately 3- to 1- BU, though some #cotch Ales may ?e ?reed to a ?iFer7Calue of (- BU Boiling me is at least 5- minutes, and there are to hop addions in #cotch ales, at (- minutes and 1+ minutes into the ?oil The yeast should ?e a #cosh strain or ale yeasts that yield lo leCels of esters and fusel alcohols
S#e!iX!a"os O 1.090 ''.5 TP
BU
&$
AB
9.&R
4 1.0'' 5.5 TP Color '&.5 SJM>$1.1 B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded MALT
+ 'L
+ 'L
lbs
2$
75
50.$9
''.99
11.5
7.77
&.5&
1.5
1.01
0.%$
<
+ BBL lbs
7.1R
ABW
< al lbs
+ + 2$
'$.97
9.59
%.&7
9.1'
%.1%
1.%7
0.$7
1.19
0.5%
0.19
0.09
+ BBL 2$
Weyer!nn Pe Ae
59.%$
Weyer!nn r2o! Weyer!nn Josted Brey un!ted Weyer!nn S!oed Mt
To%al rai 'OPS
10
$.7$
&.07
7.9&
&.$0
1.'8
0.58
100
$7.59
&0.$$
79.'8
&5.9$
1'.79
5.8'
AA
+ 'L oH
+ 'L $
+ BBL oH
lBBL$
< al oH
+ + $
BiCerin"= #odin"
5
%.$7
1&'
5.5
155
0.9
'5
Eor= none
0
0 %.'5
0 1'0
0 5.0
0 1%1
0 0.8
0 '&
Aro!= #odin"
8eas%
5
S*oYs)>S*ot*)3Stye yest
Bre3i$ Pro!ess Sin"e3ste+ in2usion= Ms) in s t)i* s +ossibe h 158 TE 70 T. Jest 90 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 17' TE 78 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+. Boi 90 !in. 1 st )o+s h &0 !in. 'nd )o+ h %5 !in. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $0 TE 1$ T, 2or bout 1' dys. J*. Se*ondry 2er!ent/on bout '1 dys h %0 T E 3 50 TE % T% 3 10 T. J* "in, *ondi/on 2or 1 w. P*"e.
- DID 8OU NOW000 ; ()e rst New Word brewer +robby s/rred t)e !s) in t)e n"is) *oony o2 !estown, estbis)ed in ir"ini in 1$07.
f
This X/es %he be$ii$ o- bre3i$ i Nor%h Ameri!a %o %he year +7*( a% _ames%o3DID 8OU NOW 000 ; (ody, +eo+e t)in o2 S*ot*) !osty s w)isey, not beer. But S*ot*) w)isey be*!e +o+ur ony in t)e nineteent) *entury. Be2ore t)t /!e, it ws beer t)t ws t)e S*ots!n-s n/on beer"e. And w)t is S*ot*) nywyH
brey oer o+en res.
#
But interes/n"y, t)e ery stron" es 2ro! S*otnd, t)ose t)t irt wit) n *o)o by ou!e ee o2 nine to ten +er*ent, )e wys been re"rded s beon"in" to *ss by t)e!sees. Unie t)e ordinry S*oYs) brews, t)e )eies wys 2ound !u*) 2or !on" t)e dis*ri!in/n" beer *onnoisseurs. (o set t)e! +rt 2ro! ordinry es !de in S*otnd, t)ese Gwee )eiesG re usuy re2erred s S*ot*)
es, rt)er t)n S*oYs) es. s
yScottish Ale Beer !ul%ure o- ori$i
S*otnd
AA
70>3
Rela%ed S%yles
$0>3, 80>3, 90>3, x+ort, Wee 4ey, S*ot*) Ae
S%yle Des!ri#"o #cosh Ale comes in three ?asic strengths $ith a fe Cariaons%L (-7, 0-7, and 2-7 shillings #tronger #cosh Ales are usually called #cotch Ales or Wee DeaCy Ales These come in strengths of 5-7 to /1-7shillings A typical (-7shilling ale from #cotland has a graCity of 0+ P 7 20+ P $/-3- 7 /-3+% a 0-7 shilling, of 20+ P 7 /- P $/-3+ 7 /-1-% an 2-7shilling, of /- P7 /30+ P $/-1- 7 /-++% a 5-7 shilling, of /30+ P 7 /5*+ P $/-++ 7 /-0+% a /*-7 shilling, of /5*+ P 7 *30+ P $/-0+ 7 /-5+% and a /1-7shilling, of *30+ P 7 3*+ P $/-5+ 7//3-% The ?ase malt for all #cosh4#cotch ales is Pale Ale malt ith Carying amounts of pale caramel malt and unmalted roasted ?arely The recipe ?elo also contains a small amount of Weyermann #moc@ed &alt to imitate the peat NaCor that peat7 Jred @ilns haCe tradional imparted to the ?re 8or a more modern Cersion of a #cosh or #cotch Ale, you can replace the grain ?ill presented here ith the folloing grain ?ed composion, adHusted for the desired graCiesL Weyermann Pale Ale &alt $+-<%, Weyermann :ienna &alt $*-<%, Weyermann "arared $/-<% Weyermann "aramunich I $/-<%, Weyermann "araaroma $52<%, plus Weyermann "arafa I $-*<% All #cosh or #cotch ales are mashed in thic@ for a rest of (- 7 5- minutes at a relaCely high /+2 8 $0- "% for a sacchariJcaon that faCors ?eta7 instead of alpha7 amylase acCity Tradionally, the mash7out temperature is achieCed through sparging ith hot ?reing liEuor at /2- 8 $2* "% The sparge temperature is reduced, once the mash reaches /0* 8 $02 "% Ales in #cotland—especially the stronger ones—ere oOen made only from the Jrst runnings of to consecuCe ?atches, here?y the ea@ runnings of the to ?atches ere used to produce a ea@ ale, called a To7Penny Ale The recipe ?elo is for a 0-7shilling ale Digher or loer graCies can ?e achieCed ?y simply increasing or decreasing all grain amounts proporonally 8or the heaCiest #cotch Ale, though, it may ?e conCenient to use the addion of an unhopped liEuid malt e=tract $S&6% in the @eFle, rather than ris@ing an oCer Noing mash tun or a stuc@ mash BU7leCels range from appro=imately *+ for the ea@er #cosh Ales to 1- BU for the heaCier ones #ome #cotch Ales ere ?reed to a ?iFer7Calue of (- BU Boiling me is at least 5-
id lo leCels of esters and
minutes, and there are to hop addions in #cosh4#cotch alesL (- minutes and 1+ minutes into the ?oil The yeast should ?e a #cosh strain or ale yeasts that yie fusel alcohols
S#e!iX!a"os BU 1.0&8 '0.5TP '7 O 4 1.01' 5TP Color 9.5 SJM>'% B + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R +rouded 'L MALT
+ BBL 2$
AB
&.5R
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lbs
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11.5
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0.59
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1.5
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0.18
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Weyer!nn Pe Ae
77
Weyer!nn r2o! Weyer!nn Josted Brey un!ted Weyer!nn S!oed Mt
To%al rai 'OPS
10
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1.'&
&.19
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0.51
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5
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99
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117
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19 0 17
S*oYs)>S*ot*)3Stye yest
Bre3i$ Pro!ess Sin"e3ste+ in2usion= Ms) in s t)i* s +ossibe h 158 TE 70 T. Jest 90 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 17' TE 78 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+. Boi 90 !in. 1st )o+s h &0 !in. 'nd )o+ h %5 !in. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $0 TE 1$ T, 2or bout % 3 5 dys. J*. Se*ondry 2er!ent/on bout '1 dys h %0 T E 3 50 TE % T% 3 10 T. J* "in, *ondi/on 2or w. P*"e.
DID 8OU NOW 000 3here ho#s !ome -rom; ()e )o+ +nt is *in"in" ine t)t )s been "rown irtuy w)ereer beers )e been !de ... nd t)t !ens= eeryw)ere.
Smo(ed Ale% American Beer !ul%ure o- ori$i AA Rela%ed S%yles
United Sttes None Ju*)bier
S%yle Des!ri#"o This is a simple, smo@ed Eua>ng ?eer reminiscent of a 8ranconian &ar;en7strength Rauch?ier $see entry%, ?ut ith less alcohol It has a disnctly American NaCor and aroma ?alance of PaciJc orthest hops, slightly roasted malts, and smo@e 41s an ale, it also has a slight fruiness from the yeast, hich is completely a?sent from the German Rauch?ier, the laFer ?eing made ith a Cery clean fermenng, lo7 temperature lager yeast The color of this ale is deep red to copper S#e!iX!a"os BU O# 1.0%8 1' TP '0 Color E# 1.01' & TP &%.& SJM>89.7 B I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded MALT
%
+ 'L lbs
+ 'L
+ BBL lbs
2$
AB ABW + BBL
< al lbs
%.8R &.8R + + 2$
2$
Weyer!nn Muni*) 1
$&
'1.8&
9.90
'5.$1
11.$'
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1.88
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8
'.77
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0.7%
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'.99
S!oed
Mt Weyer!nn r!uni*) <<< Weyer!nn r2 <<
To%al rai 'OPS BiCerin"=
Brt)3
4s
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15.7'
AA + 'L oH
100
1 46 $
+ BBL oH
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1'.5
1.51
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1.8
50
0.&
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Wi!eCe
8eas%
A!eri*n e yest, su*) s G)i*oG3stye
Bre3i$ Pro!ess Sin"e3ste+ in2usion. Ms) in h ++rox. 150 TE $$ T. Jest $0 !in. Jise te!+ to !s)3out h nd
17' TE 78 T. Je*ir*ute. 6uter. Boi 70 !in. 1st )o+s h 10 !in. ' )o+s h$0 !in. W)ir+oo. Eer!ent h 58 TE '0 T 2or 10 dys. J*. ondi/on 2or 1% dys. J*. P*"e untered.
Stic(e Beer !ul%ure o- ori$i
#er!ny ;ussedor2 re"ion in t)e J)inend
AA Rela%ed S%yles
6t?enbier Atbier, ;o++es/*e
S%yle Des!ri#"o #c@e is to Alt?ier $see entry% hat Boc@?ier is to Delles, or Imperial #tout is to #tout It is the strongest and scarcest Alt?ier Its strange name deriCes from a mangled Cer sion of the lo7 German ord 9sc@um,9 meaning secret in 6nglish The ?re eColCed at the Zum Uerige, one of the four tradional Kusseldorf Alt?ier ?repu?s It is ?reed only tice a year, ready for tapping on the third Tuesday in anuary and the third Tuesday in cto?er, respecCely #eCeral other Alt?ier ma@ers, too, produce a Cersion of #c@e, also Hust a fe mes a year In the past, some of them eCen @ept the ?re dates secret and announced the aCaila?ility of the specialty ?eer as a surprise #c@e is essenally ?reed li@e a regular Alt?ier, only its graCity and ?iFer Calues are much higher, as is its alcohol content ?y Colume The #c@e is a much under appreciated ?ut easy7to7 ma@e ?eer that ould ma@e a perfect addion on any ?repu? inter ?eer menu
S#e!iX!a"os BU 1.058 1%.5TP $0 O 4 Color 1.01& ,'5TP 1$.8 SJM>%&.1 B +rouded 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R + 'L MALT
lbs
2$
+ BBL
AB
$R
ABW
%.'R
< al lbs
2$
+ + 2$
Weyer!nn Pisner
5%.'5
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10.%0
'$.90
1'.'0
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1.98
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9.9'
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1.$0
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Weyer!nn Pe W)et
5
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0.18
0.75
0.&'
0.1%
0.&7
0.17
0.0$
0.0&
Mt Weyer!nn r2 <<< S+e*i
To%al rai 'OPS BiCerin"=
%'.'7$&
+ 'L oH
19.18
I'L$
%9.59
+ BBL oH
''.%9
+ BBL $
8.00
< al oH
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S+ter Eor= None Aro!=
100
AA
S+ter
8eas%
;ussedor2er Atbier yest
Bre3i$ Pro!ess Ste+ in2usion t 1'' TE 50 T, 1%8 TE $% T, nd 15$ TE $9 T, wit) 10 !in rest t e*) ste+I or sin"e in2usion h 150 TE $$ T, wit) &0 !in rest. ()en rise te!+ to 170 TE 77 T. 6uter. Boi 75 !in. 1 st )o+s Der 15 !in. 'nd )o+s Der $5 !in. Pri!ry 2er!ent/on 7 dys h boCo! ed"e o2 t)e yest-s +re2erred te!+ rn"e. J*. Jedu*e te!+ by ' TE 1 T +er dy to &' TE %0 TE 0 T % T. J* Der ' ws. 6"er & ws to ' !ont)s. J* nd *ondi/on.
DID 8OU NOW 000 ; ()e ori"in o2 S/*e, **ordin" to o* ore, dtes 2ro! /!e w)en beer in"redients were s/ !esured rt)er )+)?rdy by t)e bu*et32us. <2 t)e brew !ster !de G!isteG nd !s)ed in too "enerous n !ount o2 !t 2or n O# o2 +er)+s 1.05$ or 1%TP, )e so )d to dd n extr dose o2 )o+s. ()e nis)ed beer 2ro! su*) bt*) woud be stron" nd substn/ beer"e3 one not to be !issed by t)e Atbier stwrts. Be*use t)e S/*e strted out s !iste, it ws rrey brewed t)e s!e wy twi*e. ()e news o2 brew !ster-s !iste, o2 *ourse, nor!y woud "et round ui*y !on" t)e ini/ted, w)o woud +ss t)e se*ret by word o2 !out), be)ind *u++ed )nds, in Gs/*u!G or Gs/*eG wy to t)eir 2riends. (o be in on t)e se*ret ws uite +riie"e.
Stout% Bel#ian AA
Be"iu! B* Be"in Stout
Rela%ed S%yles
n"is)>
Beer !ul%ure o- ori$i
S%yle Des!ri#"o Belgium has alays ?een at the crossroads of to great ?re cultures, the German culture across its eastern ?order and the Anglo7#a=on culture across the "hannel to the est As a result Belgian ?eers haCe a?sor?ed inNuences from ?oth and then mi=ed these ith indigenous ?reing concepts The Belgian #tout is no e=cepon It is a?out as opaEue as any #tout from the Brish Isles, yet ithout any harsh, ?urnt, or acrid notes that are inCaria?le associated ith Brish ?lac@ patent malts The ?eer Jnishes almost as clean as a German #char;?ier, almost lager7li@e The yeast for this ?re must ?e a high aFenuator, giCing the ?re a typically Belgian high alcohol content of 0 to 2 percent ?y Colume, ?ut ithout the fruity, estery, or high molecular alcohol underpinnings of many Brish strong ales In spite of its strength, a Belgian #tout should haCe no syrupiness or heaCiness Instead, it should ?e of a medium ?ody To achieCe an easy7drin@ing ?re in spite of the seeming contradicon of ?lac@ness and crispness, the interpretaon of this style ?elo relies on de7hus@ed Weyermann "arafa III, mostly for color, as ell as Weyermann "araheat for ?oth color and smoothness The diastac poer in the mash comes from Weyermann Pilsner malt #ome e=tra ?ody is supplied ?y Weyermann A??ey and "ara?eige malts The ?re is formulated for an AB: of 03 percent, hich is similar in strength to a Golden Belgian Ale
Those ho ish to ?ump up the AB: eCen further can add some Belgian dar@ sugar
S#e!iX!a"os 1.0$9 17.'5 TP BU &0 O# E# 1.01% &.5 TP oor 51.' SJM>1&%.$ B % + BBL lbs + BBL 2$ I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y +rouded 'L + 'L MALT
lbs
2$
AB
7.&R
ABW
5.8R
< al lbs
+ + 2$
Weyer!nn Pisner
50
'5.%1
11.5&
'9.80
1&.5'
%.81
'.19
Weyer!nn rbe"e
'5
1'.70
5.7$
1%.90
$.7$
'.%0
1.09
Weyer!nn
1'
$.10
'.77
7.15
&.'%
1.15
0.5'
10
5.08
'.&1
5.9$
'.70
0.9$
0.%%
&
1.5'
0.$9
1.79
0.81
0.'9
0.1&
Abbey
Mt Weyer!nn rw)et Weyer!nn r2 <
Toc,al rai 'OPS
100
AA
50.8'
+ 'L oH
'&.05
I'L$
59.$1
+ BBL oH
'7.0%
lBBL$
9.$1
%.&7
< al oH
+ + $
5.5
5.81
1$5
$.8
19&
1.1
&1
#odin"s Eor= None
%.'5
Aro!= Brt)34s S?
%.'5
0 7.08
0 '01
0 8.&
0 '&5
0 1.&
0 &8
BiCerin"=
Brt)3
8eas%
4s
Be"in Abbey3stye e yest
Bre3i$ Pro!ess on/nuous in2usion. ;ou") in s t)i* s +ossibe h 90 TE &' T or ower. ()en r!+ u+ te!+ sowy nd *on/nuousy oer & 3 % )rs to !s)3out te!+ o2 bout 170 TE 77 T. 6uter sowy 2or & )rs. Boi 2or 90 !inutes. 1st )o+s h 15 !inI 'nd )o+s h 85 !in. W)ir+oo &0 !in. Eer!ent 2or 1 w h $% TE 3 70 TE 18 T 3 '1T, de+endin" on yest strin. J* nd 2er!ent 2or not)er 10 dys. Jedu*e te!+ to ++rox. &%TE 1TI "er 2or 1' ws. J*, *ondi/on, +*"e.
DID 8OU NOW 000 ; W)t is Be"iu!H W)ere does t)e n!e *o!e 2ro!H ()ose w)o )d to study 6/n in s*)oo !y re* t)e rst ine in esr-s #i* Wrs= 9Gallia est omnis diCisa in partes tres, Euorum unam incolunt Belgae, aliam AEuitanl, teramGalli9 A o2 #u is diided into t)ree +rts, one in)bited by t)e Be"ins, not)er by t)e Auitins, t)e t)ird...by t)e #us. (o esr, eerybody w)o ied nort) t)e rier Seine nd west o2 t)e rier J)ine, ws Be"innd it is t)t Jo!n desi"n/on o2 t)e o*s t)t is t t)e root o2 t)e n!e o2 t)e !odern *ountry o2 Be"iu!. ()us we *n u/!tey b!e Jo!n e!+eror 2or t)e +rex o2 t)e !ny beer styes t)t t)e Belgae )e s+wned.
Subseuenty in t)e ;r A"es, s t)e Jo!n !+ire ws bein" re+*ed by t)e #er!ni* !edie 2eud syste!, esr-s nd o2 t)e Belgae, dis++ered *o!+etey 2ro! t)e !+, bot) in n!e nd in 2*t. Eor bout t)ousnd yers, t)e nds t)t were eentuy to be*o!e t)e *ountry o2 Be"iu! were rued by ot)er *ountries, rst, in t)e 8t) *entury s +rt o2 )re!"ne-s e!+ire, nd, by t)e by t)e 15t) *entury, s +rt o2 Bur"undy.
Stout% 5orei#n "&ort Beer !ul%ure o- ori$i
AA
ES n"is) Stout
Rela%ed S%yles
S%yle Des!ri#"o This is a #tout that dates from the ?eginnings of the style in the late /2th century, in Sondon and Ku?lin, hen a #tout as sll a 9stout9 Porter, and the study of micro?iology had not ?een inCented yet It as a strong ?re ith plenty of da r@, unmalted adHuncts, fermented ?y a yeast culture, the composion of hich e can only guess today Apparently, the ?eer had certain sour, horse7?lan@et notes on the palate, hich suggests the presence of BeFanomyces in the fermentaon Cats In fact, there is speculaon that the agents of fermentaon for that ?re may haCe included some lager y east strains as ell The recipe ?elo is a 9conserCaCe9 interpretaon of the style, formulated enrely for fermentaon ?y a pure Irish dry ale yeast strain The more adCenturous ?reers, hoeCer, may ish to pitch this ?re ith a melange of ale and lager strains as ell as a BreFanomyces preparaon BarriEue7ing a ?re thus fermented in a his@ey ?arrel, could add eCen more interesng notes to the Jnished ?eer
S#e!iX!a"os 1.07& 18.'5TP BU $5 O# E# 1.018 %.5TP oor 75.7 SJM>'00 B + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y rouded < + 'L + BBL + 'L MALT Weyer!nn Pe Ae Weyer!nn
Josted
AB
7.&R
ABW
5.8R
< al lbs
+ + 2$
lbs
2$
75
%0.%7
18.&$
%7.%8
'1.5&
7.$$
&.%9
17
9.17
%.1$
10.7$
%.88
1.7%
0.79
8
%.&'
1.9$
S.0$
'.&0
0.8'
0.&7
10.'1
%.$5
2$
Brey un!ted Weyer!nn rro! (ot #rin
'OPS BiCerin"=
Brt)3
4s
#odin"s Eor= none Aro!= #odin"s Lest
Brt)34s
100
5&.9$
'%.%8
$&.&0
'8.71
AA
+ 'L oH
I'L$
1 BB6 o?
lBBL$
5.9'
1$8
11
$.9
197
0
0
0
0
0
5
$.97
198
8.'
'&'
< al oH
+ + $
1.1
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0
0
1.&
&7
Bre3i$ Pro!ess Sin"e3ste+ in2usion= Ms) in s t)i* s +ossibe h 151 TE $$ T. Jest 90 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 17' TE 78 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+. Boi 90 !in. 1st )o+s h &0 !in. 'nd
)o+s h 80 !in. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $5 TE 18 T 2or bout 1 w. J*. Se*ondry 2er!ent/on bout & ws h s!e te!+. J* "in, *ondi/on 2or w. P*"e.
DID 8OU NOW000; ()ou") beer styes re 2iry re*ent deeo+!ent, )istori*y, be*use it )s been ony bout '00 yers sin*e brewers )e been be to x t)eir brews in ter!s o2 s*ien/* +r!eters nd re+etbe +ro*esses. But t)e ori"ins o2 beer styes )e t)eir roots in !u*) erier +r*/*es, es+e*iy !on" t)e !edie brew !ons nd brew nuns, oDen edu*ted +eo+e nd t)e ony ones in t)eir *o!!uni/es w)o *oud red nd write.
Eor t)e !onstery-s bbot nd )is inner *ir*e s we s 2or dis/n"uis)ed "uests t)e brew !ons !de beer t)ey *ed celia
Stout% .rish Beer !ul%ure o- ori$i AA Rela%ed S%yles
S%yle Des!ri#"o If there is one outstanding characterisc of an Irish #tout, it is its dryness The @ey to ma@ing a dry stout —or a dry ?eer in general, ale or a lager —is the mash temperature, hich should faCor ?eta7 oCer alpha7amylase A dry #tout, therefore, is ?est mashed in at a single infusion temperature of a?out /+- 98 $(( "% #tout is a delicate ?eer, in spite of its dar@ appearance The ?ase malt should not ?e too rough In the recipe ?e lo, the soluon is a?out /+ percent of Weyermann 6=tra Pale Pilsner malt
8or a ?it of ?ody the ?alance an Irish #tout!s dryness, the ?re reEuires a small poron of dar@ unmalted adHuncts, such as Weyermann roa sted ?arley The "araaroma contri?utes a smooth chocolate character for a ell7rounded taste There is only one hop addion, for ?iFering Too comple= a hop regiment ith strong NaCors and aromas ould conNict ith the predominance of dar@ malt NaCors Therefore, Target ith its 5+ to /*+ percent alpha7acids—hich are relaCely h igh ?iFering Calues for a Brish7style hop—is a good choice, ?ut the old stand?ys of 8uggles and 6ast Ment Goldings are suita?le as ell 1.0%0 10TP &5 S#e!iX!a"os BU O 57.5 SJM>151.' B 4 1.008 'TP Color % + BBL lbs I$redie%s <; omial 9* sys%em e/%ra!% e!ie!y +rouded 'L + 'L MALT
%.&R
ABW:
&.%R
< al lbs
+ +2$
lbs
2$
70
'0.0$
9.10
'&.5&
10.$7
&.80
1.7&
Pe
15
%.&0
1.95
5.0%
'.'9
0.81
0.&7
Josted
10
'.87
1.&0
&.&$
1.5'
0.5%
0.'5
5
1.%&
0.$5
1.$8
0.7$
0.'7
0.1'
15.'5
5.%'
'.%7
+ BBL $
< al oH
Weyer!nn Pe Ae Weyer!nn
+ BBL
AB
xtr
2$
Pisner Weyer!nn Brey un!ted We ye r!nn r ro!
To%al rai 'OPS B iC er in "=
B r t) 3
4s
'8.$$
1&.00
AA + 'L oH
100
I'L$
11
&&.$'
+ BBL oH
&.75
10$
%.%
1'5
0
0
0
0
0
0
0
0
+ + $
0.7
'0
0
0
0
0
0
0
#odin"s Eor= none A ro ! =
B r t) 34 s
#odin"s
8eas%
Bre3i$ Pro!ess Sin"e3ste+ in2usion= Ms) in s t)i* s +ossibe h 151 TE $$ T. Jest 90 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 17' TE 78 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+. Boi 90 !in. 4o+s h &0 !in. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $5 TE 18 T 2or bout 1 w. J*. Se*ondry 2er!ent/on bout & ws h s!e te!+. J* "in, *ondi/on 2or w. P*"e.
DID 8OU NOW 000 ; (ody, we *onsider !onstery brewin" stri*ty on/nent uro+en wy o2 beer 3 !in". Eew +eo+e, )oweer, now t)t t)e +ious brew !ons nd nuns "ot t)eir strt in t)e brewin" trde 2ro!
()e
uro+e, t)ey set u+ strin" o2 s! !onsteriest)e rst eer on t)e on/nent s )ubs 2ro! w)i*) t)ey s+red t)e "os+e into t)e st, )et)en 2orests. One o2 t)e !ost *onseuen/ 2ounders o2
Stout% atmeal Beer !ul%ure o- ori$i
n"nd
AA
None n"is) Stout, Sweet Stout, Mi S tout
Rela%ed S%yles
S%yle Des!ri#"o Along most speciJcaon Caria?les, atmeal #tout range s roughly ?eteen dry and seet stouts, though it oOen has a ?it more alcoholic strength It is Cery lo in diacetyl and hop NaCor and aroma, hich leaCes room for the almost oily sil@iness a nd smoothness of oats to haCe their eect on the palate The simplest source for oats is your local grocery store ]uic@ oats are Jne, instant oats are ?eFer ?ecause they are more thoroughly pre7 gelani;ed S#e!iX!a"os 1.05% 1&.5 TP BU &5 O# E# 1.01% &.5 TP oor 105.9 SJM>'79.5 B % +rouded 'L + 'L 2 $ + BBL l bs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y + BBL MALT
lbs
AB
5.&R
ABW
%.'R
< al lbs
+ +
2$
2$
Weyer!nn1- Pe Ae
55
'1.57
9.78
'5.&0
11.%7
%.08
1.8$
15
5.88
'.$7
$.90 X
&.1&
1.11
0.51
15
5.88
'.$7
$.90
&.1&
1.11
0.51
5
1.9$
0.89
'.&0
1.0%
0.&7
0.17
5
1.9$
0.89
'.&0
1.0%
0.&7
0.17
5 100
1.9$
0.89
'.&0
1.0%
0.&7
0.17
&9.'1
17.79
%$.00
'0.8$
7.%'
&.&8
< al oH
+ + $
Weyer!nn r!uni*) <<< Weyer!nn rro! Weyer!nn r2 1 ui* or instnt ots 2ro! "ro*ery store Weyer!nn Josted Brey un!ted (ot #rin
'OPS
AA
+ 'L oH
I'L$
+ BBL oH
lBBL$
BiCerin"= Brt)3 4s (r"et
11
&.$1
Eor= None
0
0
0
10'
0.9%
'7
%.'
1'0
0
0
1.1
&1
0.7
19
0
0
0.'
5
Aro!= Brt)34s #odin"s
5 n"is)3
8eas%
or S*oYs)3stye yest
Bre3i$ Pro!ess Sin"e3ste+ in2usion= Ms) in s t)i* s +ossibe h 151 TE $$ T. Jest 90 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 17' TE 78 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+. Boi 90 !in. 1st )o+s h &0 !in. 'nd )o+s h 80 !in. W)ir+oo &0 !in. Eer!ent h $0 TE 1$ T 2or bout % ws to ee+ t)e di*ety ee in *)e*. J*. ondi/on bout & ws h s!e te!+. J*. Mture 2or & 3 % !ont)s. P*"e.
Stout% 0ussian .merial Beer !ul%ure o- ori$i
n"nd
AA Rela%ed S%yles
xtr ;oube Stout n"is) Stout
S%yle Des!ri#"o In the late /5th century the Brish Isles produced a plethora of #touts, ranging in graCies from perhaps /-P $G /-1-% for ?oth the dry and seet #touts, to a?out /( 9P $G /-(1% for the single #touts all the ay to a?out *+ P $G //--% or more for the cron of them all, the Russian Imperial #tout—mature, inscruta?ly ?lac@, strong, eighty, rich, and aesome— the ?asso in the matri= of #touts This super7 #tout for the Balc e=port trade as ?reed to an e=traordinary strength of 2 to // percent alcohol ?y Colume, and condioned for months, eCen years It as mashed from a grain ?ill of pa le ale, Pilsner, am?er and ?lac@ malts and preserCed ith oOen four mes the hops of a regular ale 8aCored eCen at the ?a nEuets of the ";ar!s Imperial Winter Palace in #aint Peters?urg—hence it imperial name—this stout is a harmonious marriage ?eteen the incredi?le Jnesse of Brish dar@7ale ?reing and the som?er melancholy of the Russian soul Its grain ?ill is so heOy that it may push the capacity limits of most mash tuns Kepending on the si;e of your mash tun , it might ?e necessary to diCide the massiCe grain ?ill into to p orons, mash each of them sep arately, and Jll the fermenter on to consecuCe ?re days To ensure proper aFenuaon, the yeast pitch must ?e healthy and plenful An 6nglish7style yeast may deliCer the correct NaCor, ?ut it may not ?e a? le to go the distance to full aFenuaon Also suita?le is a #cosh7style yeast, hich may ?e more ro?ust A Belgian A??ey7style yeast may ?e the safest ?et, ?ecause of its high alcohol tolerance Perhaps the ?est pitch is a com?inaon of a ll three yeasts
S#e!iX!a"os 1.110 '7.5TP BU 80 O# E# 1.0'' 5.5TP oor '0$ SJM>5%5 B % +rouded 'L + 'L 2$ + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
lbs
+ BBL
AB
11.7R
ABW
9.''R
< al lbs
2$
+ + 2$
Weyer!nn Pe Ae
%&
&$.17
1$.%1
%'.%&
19.'5
$.8%
&.1'
Weyer!nn Pisner
1'.5
10.5'
%.77
1'.&&
5.59
1.99
0.91
Weyer!nn r!uni*)
1'.5
10.5'
%.77
1'.&&
5.59
1.99
0.91
Weyer!nn rro!
1'.5
10.5'
%.77
1'.&&
5.59
1.99
0.91
Weyer!nn r!ber
1'.5
10.5'
%,77
1'.&&
5.59
1.99
0.91
III
Weyer!nn r2 <<<
%
&.&$
1.5&
&.95
1.79
0.
%$0.'9
Weyer!nn
&
'.5'
1.1%
'.9$
1.&%
0.%8
0.''
100
8%.1'
&8.1$
98.$7
%%.7$
15.91
7.'5
AA
+ 'L oH
+ 'L $
+ BBL oH
+ BBL $
< al oH
11
7.'8
'0$
8.5
'%'
1.%
&9
0
0 8.58
0 '%&
0 10.1
0 '85
0 1.$
0 %$
Josted
Brey un!ted
To%al rai 'OPS BiCerin"=
Brt)3
4s
(r"et Eor= None Aro!=
5
Brt)34s
+ + $
#odin"s
8eas%
n"is)3, S*oYs)3, nd Abbey3stye yest
Bre3i$ Pro!ess Sin"e3ste+ in2usion= Ms) in s t)i* s +ossibe h 151 TE $$ T. Jest 90 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 17' TE 78 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+. Boi 90 !in. 1st )o+s h &0 !in. 'nd )o+s h 80 !in. W)ir+oo &0 !in. Eer!ent h $0 TE 1$ T 2or bout % ws to ee+ t)e di*ety ee in *)e*. J*. ondi/on bout & ws h s!e te!+. J*. Mture 2or & 3 % !ont)s. P*"e.
DID 8OU NOW 000 ;
Ots re usuy dded to t)e !s) un!ted, t no !ore t)n 10 +er*ent o2 t)e tot "rin bi. Ots "ie t)e nis)ed beer dded body, !out) 2ee, nd )ed reten/on, but *n so *rete *)i )?es, w)i*) is one reson w)y t)ey re used !osty in dr beers. Ots !ust wys be !s)ed wit) ot)er "rins, be*use t)ey )e no dist/* +ower 2or * o2 !yse en?y!es. ()eir reent s+e*i*/ons re= Color, 1 T6>1.%5 B Dias%a"! Po3er, 0.0 G6indner Ma/imum #or"o i $rai bed, 10.0 R DB4FDBC Di, 1.5 R To%al Pro%ei, 9.0 R
v
DID 8OU NOW 000 ; ()e ori"in o2 t)e n!e Oyster Stout 2or Sweet or Mi Stout does not *o!e 2ro! t)e +r*/*e o2 +uYn" rw oysters into *s or ddin" oyster :ui*e to it s orin". Jt)er, nouris)in" Sweet Stout )s on" been 2orite beer"e to drin wit) oysters, es+e*iy in Bri/s) +ubs. P*in" in Stout ws rst tried not in n"nd, but in New end in 19'9.
Stout% Sweet Beer !ul%ure o- ori$i
n"nd,
AA
x+ort Stout, Mi Stout, Oyster Stout
Rela%ed S%yles
n"is) Stout
S%yle Des!ri#"o While the classic Irish #tout e=cels in dryness and a complete lac@ of residual seetness, the fruity7creamy #eet #tout—also @non as 6=port #tout or &il@ #tout—e=cels in residual seetness and a full7?odied Jnish The term &il@ #tout deriCes from the fact that some Cariees achieCe their seetness from the ad dion of unfermenta?le lactose, the sugar found in mil@ In the recipe ?elo, the seetness is achieCed through the addion of a su?stanal amount of chocolate and caramel malts to the gra in ?ill The alcohol content may Cary ?eteen a lo of 3 and a high of 1( percent ?y Colume The interpretaon ?elo is formulated for a loer7alcohol Cersion n the Brish Isles, this #tout as once considered ?eneJcial for lactang ladies and thus freEuently prescri?ed for young mothers S#e!iX!a"os 1.0%1 10.'5TP O 4 1.01$ %TP
BU
'$
AB
&.&R
Color
9'.% SJM>'%&.7 B
ABW
'.$R
$redie%s ] omial +* sys%em e/%ra!% e!ie!y rouded R
MALT
+ 'L
+ 'L
lbs
2$
+ BBL lbs
+ BBL
< al lbs
+ + 2$
2$
Weyer!nn Pe Ae
50
1%.70
$.$7
17.'5
7.8'
'.78
1.'7
Weyer!nn rro!
'0
5.88
'.$7
$.90
&.1&
1.11
0.51
Weyer!nn r!uni*)
10
'.9%
1.&&
&.%5
1.5$
0.5$
0.'5
Weyer!nn r!ber
10
'.9%
1.&&
&.%5
1.5$
0.5$
0.'5
Weyer!nn
10
'.9%
1.&&
&.%5
1.5$
0.5$
0.'5
<<<
Josted
Brey un!ted
To%al rai
100
4OPS
RAA
BiCerin"= (r"et
11
Eor= None
0
Aro!= None
8eas%
'9.%0 1 46 o?
1&.&% <46"
'.79
&%.%9
15.$5
1 BB6 o?
lBBL"
79
5.5$
< al oH
'.5&
+ + $
&.&
9&
0.5
15
0
0
0
0
0
0
0 0 6ondon e yest
0
0
0
0
0
Bre3i$ Pro!ess Sin"e3ste+ in2usion= Ms) i n s t)i* s +ossibe h 151 TE $$ T. Jest 90 !in. Je*ir*ute. S+r"e wit) 180TE 8 T brewin" iuor to rise !s) te!+ to 17' TE 78 T 2or !s)3out. 4od !s) te!+ t t)t ee. Ad:ust s+r"e wter te!+. Boi 90 !in. 4o+s h &0 !in. W)ir+oo &0 !in. Pri!ry 2er!ent/on h $5 TE 18 T 2or bout 1 w. J*. Se*ondry 2er!ent/on bout & ws h s!e te!+. J* "in, *ondi/on 2or w. P*"e,
*ienna -a#er Beer !ul%ure o- ori$i
#er!ny
AA Rela%ed S%yles
None Otober2est>Mr?en
S%yle Des!ri#"o In many respects, the :ienna Sager, hich is no rarely ?reed, resem?les the &ar;en7 @to?erfest, a close stylisc relaCe It as Jrst introduced in /21/ ?y the Kreher Breery in
#chechat, near :ienna The :ienna!s ?ody is medium and malty its Jnish is slightly, ?ut not cloyingly, seet Its hop loading, li@e that of a &ar;en7 @to?erfest, emphasi;es aroma more so than ?iFerness, and its alcohol ?y Colume is usually around + percent—more in line ith hat &unich ?reers call an 6=port than ith a &ar;en7@to?erfest, hich tends to haCe an alcohol ?y Colume leCel closer to (< 8inally, the :ienna lager is a touch more reddish in color than the more golden7 am?er typical &ar;en7@to?erfest
S#e!iX!a"os BU 1.050 1'.5 TP '5 O 4 1.01& &.'5 TP Color 1&.1 SJM>&&.5 B +rouded 'L + BBL lbs + BBL I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R + 'L MALT
AB ABW
%.9R &.9R
< al lbs
+ + 2$
lbs
2$
2$
50
18.08
8.'0
'1.'1
9.$'
&.%'
1.5$
%0
1%.%7
$.5$
1$.97
7.70
'.7%
1.'5
5
1.81
0.8'
'.1'
0.9$
0.&%
0.1$
5 100
1.81
0.8'
'.1'
0.9$
0.&%
0.1$
&$.17
1$.%1
%'.%&
19.'%
$.8%
&.1'
+ 'L oH
+ 'L $
+ + $
Weyer!nn ienn Weyer!nn Muni*) << Weyer!nn r!uni*) 1 Weyer!nn Menoidin (ot #rin
'OPS
AA
+ BBL oH
lBBL$
< al oH
$.'
177
1.0
%.1
11$
0.7
19
0
0
BiCerin"= Brt)3 4s (rdi/on Eor= Brt)34s
5.5
5.&1
151
%.'5
&.%9
99
'9
4ertuer MiCe2ru) Aro!= None
8eas%
0 0 Brin3stye "er yest
0
0
0
Bre3i$ Pro!ess ;ou") in 2or t)i* !s) h 1''TE 50T. Jest &0 !in.
Weissbier Beer !ul%ure o- ori$i
#er!ny Bri
AA Rela%ed S%yles
Wei?enbier, Wei?en, 4e2ewei?en @ristwei?en tered, ;unewei?en, Wei?enbo*, Wei?endo++ebo*
S%yle Des!ri#"o Weiss?ier or Defeei;en eColCed in BaCaria in the /(th century Its signature NaCor7 oOen descri?ed as phenolic spicy, tart, and fruity, ith notes of cloCe, ?anana, nutmeg, Can illa, apple, eCen ?u??legu m—comes e=clusiCely from special Weiss?ier yeast strains A mash7in temperature of 55 8 $30 "% is parcularly faCora?le to the formaon of ferulic acid, a precursor compound in malt for 17Cinyl guaiacol, a type of phenol, hich is largely responsi?le for the cloCe7?anana Weiss?ier NaCor In Germany, the modern Beer Purity Sa spulates that any ?eer called Weiss?ier on the la?el must contain at least +- percent heat malt It must also ?e an ale Because heat has a relaCely high glucan and protein content and Cery liFle hus@ material, hich ma@es for di>cult lautering, Weiss?ier mashes rarely contain more than 0- percent heat malt
Weiss?iers are alays malt7accented, ith hop notes remaining in the ?ac@ground A delicate no?le hop, such as Dallertauer &iFelfruh, therefore, is ideal for ?oth ?iFering and aroma Weiss?iers are usually fermented in open Cessels for easy yea st cropping Weiss?ier is alays unJltered $the Jltered Cersion is called Mristallei;en%, and usually ?oFle7 condioned 8or this, a fully fermented Weiss?ier is inoculated, Hust ?efore ?oFling, ith #peise $fresh ort for priming% and fresh yeast The yeast can ? e pitched into the #peise If no #peise is aCaila?le, an am?er liEuid malt e=tract $S&6% can ?e used as a su ?stute priming agent
S#e!iX!a"os All values be-ore %he addi"o o- S#eise as a #rimi$ a$e%0 1% IBU 1.050 1'.5 TP O 4 1.01' & TP Color %.& SJM>10.15 B % +rouded 'L + BBL lbs + BBL 2$ I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y + 'L MALT
AB
5.'R
ABW
%.1R
< al lbs
+ + 2$
lbs
2$
55
'0.7&
9.%0
'%.&1
11.0&
&.9'
1.79
Weyer!nn Pisner
'0
7.5%
&.%'
8.8%
%.01
1.%&
0.$5
Weyer!nn r)e
15
5.$5
'.5$
$.$&
&.01
1.07
0.%9
Weyer!nn Muni *) <<
7
1.1&
0.51
1.&&
0.$0
0.'1
0.10
Weyer!nn A*iduted
&
'.
%$1.'0
&.09
1.%0
0.50
0.'&
100
&7.$9
17.09
%%.'1
'0.05
7.1&
&.'5
RAA
+ 46 oH
+ 46 $
+ BB6 oH
< al oH
+ + $
Weyer!nn Pe W)et Mt
To%al rai
4OPS
6BB6$
BiCerin"= Brt)3 4s 4ertuer MiCe2ru) or euient Eor= None
%.' 0
&.9&
11'
%.$
1&1
0.7
'1
0
0
0
0
0
0
5.'5
150
$.1&
175
0.9&
'8
Aro!= Brt)34s 4ertuer MiCe2ru) or euient
8eas%
%.'
Brin 4e2ewei?en Lest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in wit) ++rox. $5R o2 net eCe ou!e o2 brewin" iuor h 99 TE &7 TI rise te!+ to 11& TE %5 TI rest 2or 10 !inI rise te!+ to 1'$ TE 5' TI rest 10 !inI rise te!+ to 1%% TE $' TI rest &0 !inI rise te!+ to 1$' TE 7' TI rest &0 !inI rise te!+ to !s)3out h 17'TE 78T. S+r"e>uter 100 !in. Boi $0 !in. BiCerin" )o+s Der 15 !in. Aro! )o+s in w)ir+oo. Eer!ent in o+en 2er!enter h $% 3 75 TE 18 3 '% T, de+endin" on see*ted yest strin.
S+eise>+ri!in"= At ter!in "rity, w)i*) is iey to o**ur round '.85 TP 1.011, +it*) 2res) Brin 4e2ewei?en yest nd dd enou") 2res) Weissbier wort ++rox. 8R 3 9R o2 nis)ed beer ou!e to rise "rity to ++rox. % TP 1.01$. Atern/ey, dd Weyer!nn Muni*) A!ber 6iuid Mt xtr*t to +ri!e t)e brew. ()e ++roxi!te un//es o2 6M re= %.'8 bs 6M>bb o2 nis)ed beerI &.$5 bs 6M>) o2 nis)ed beerI 1.$$ " 6M>) o2 nis)ed beerI or 0.1% bs 6M>" o2 nis)ed beer. P*"e +ri!ed brew i!!editey into e"s, boCes, or serin" tn. Wr!3 *ondi/on +*"ed beer 7 3 8 dys h ++rox. $8 TE '0 T. Pressure s)oud not ex*eed '.$ br &7.7 +si. Einy, *od3*ondi/on +*"ed beer h %1 TE 5 T 2or not)er ' ws.
FGDID 8OU NOW 000 ; On its )o!e tur2 in Bri, +ro+ery brewed w)et e is usuy re2erred to s Weissbier #er!n 2or Gw)ite beer or Wei?enbier Gw)et beerG, w)ie
Wei,enboc( Beer !ul%ure o- ori$i
#er!ny
AA
None Weissbier>4e2ewei?en, Bo*bier
Rela%ed S%yles
S%yle Des!ri#"o While Boc@?ier is a ?arley7only strong BaCarian lager, Wei;en?oc@ is a heat7and7 ?arely strong BaCarian ale Bre7technically Wei;en?oc@ can ?e infusion7mashed li@e a Defeei;en4Weiss?ier or decocon7mashed li@e a ?arley7?ased Boc@?ier The recipe ?elo contains instrucons for either method "ompared to the pale Defeei;en4Weiss?ier grain ?ill, the Wei;en?oc@ grain ?ill is slanted slightly toards dar@er malts Si@e a Defeei;en4Weiss?ier, a Wei;en?oc@ is usually ?oFle7condioned 8or this, a fully fermented Wei;en?oc@ is inoculaon, Hust ?efore ?oFling, ith #peise $fresh ort for priming% and fresh yeast The yeast can ?e pitched into the #peise If no #peise is aCaila?le, an am?er liEuid malt e=tract $S&6% can ?e used as a su?stute priming agent 8or a Wei;endoppel?oc@, simply increase the grain ?ill proporona lly to your heart!s content 8or a Wei;eneis?oc@, ma@e a Wei;endoppel?oc@, then follo the analogous instrucons for a ?a rley7?ased 6is?oc@ $see entry%
S#e!iX!a"os 1.0$$ 1$.5 TP BU '& O# E# 1.01& &.'5 TP oor 11.' SJM>'8.5 B +rouded 'L + 'L + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R + BBIL MALT
AB
7R
ABW
5.$R
< al lbs
+ + 2$
lbs
2$
55
'$.$$
1'.09
&1.'7
1%.18
5.0%
'.&0
Weyer!nn Pisner
'0
9.$9
%.%0
11.&7
5.1$
1.8&
0.8%
Weyer!nn r)e
7.5
&.
%$1.$5
%.'$
1.9&
0.$9
0.&1
We ye r! n n
7.5
&.
%$1.$5
%.'$
1.9&
0.$9
0.&1
7.5
&.
%$1.$5
%.'$
1.9&
0.$9
0.&1
'.5
1.'1
0.55
1.%'
0.
%$0.'&
0.10
Weyer!nn Pe W)et
2$
Mt
; r
W)et Weyer!nn rw)et Weyer!nn A*iduted
To%al rai 'OPS BiCerin"=
Brt)3 4s
4ertuer MiCe2ru) or euient
100
AA %.'
%8.%7
+ 'L oH $.%$
'1.99
I'L$ 18&
5$.8$
+ BBL oH 7.$
'5.79
lBBL$ '15
9.17
%.18
< al oH
+ + $
1.'
&5
Eor= None Aro!=
Brt)34s
0 %.'
0 5.'5
4ertuer MiCe2ru) or euient
8eas%
Brin 4e2ewei?en Lest
0 150
0 $.1
0 175
0 0.9
0 '8
The ULTIMATE ALMANAC o- WORLD BEER RECIPES
Bre3i$ Pro!ess I-usio Ms) in wit) ++rox. $5R o2 ex+e*ted net eCe ou!e o2 brewin" iuor h 99 TE &7 TI rise te!+ to 11& TE %5 TI rest 2or 10 !inI rise te!+ to 1'$ TE 5' TI rest 10 !inI rise te!+ to 1%% TE $' TI rest &0 !inI rise te!+ to 1$' TE 7' TI rest &0 !inI rise te!+ to !s)3out h 17'TE 78T. S+r"e>uter 100 !in. Boi $0 !in. BiCerin" )o+s Der 15 !in. Aro! )o+s in w)ir+oo. Eer!ent in o+en 2er!enter h $% 3 75 TE 18 3 '% T, de+endin" on see*ted yest strin.
S+eise>+ri!in"= At ter!in "rity, +it*) 2res) Brin 4e2ewei?en yest nd dd enou") 2res) Weissbier wort ++rox. 8R 3 9R o2 nis)ed beer ou!e to rise "rity to ++rox. % TP 1.01$. Atern/ey, dd Weyer!nn Muni*) A!ber 6iuid Mt xtr*t to +ri!e t)e brew. ()e ++roxi!te un//es o2 6M re= %.'8 bs 6M>bb o2 nis)ed beerI &.$5 bs 6M>) o2 nis)ed beerI 1.$$ " 6M>) o2 nis)ed beerI or 0.1% bs 6M>" o2 nis)ed beer. P*"e +ri!ed brew i!!editey into e"s, boCes, or serin" tn. Wr!3 *ondi/on +*"ed beer 7 3 8 dys h ++rox. $8 TE '0 T. Pressure s)oud not ex*eed '.$ br &7.7 +si. Einy, *od3*ondi/on +*"ed beer h %1 TE 5 T 2or not)er ' ws. Bre3i$ Pro!ess Double De!o!"o Ms) in !in !s) t 99 TE &7 TI rest &0 !inutes 2or +ro+er "rist )ydr/on nd *//on o2 +)ytse 2or so!e !s) *idi*/on.
;rw 1st de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 10 3 15 !in. Jest de*o*/on h 1%9 TE $5 T 2or &0 !in. 4et de*o*/on 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !in. Boi de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1%9 TE $5 T 2or 10 !in. ;rw 'nd de*o*/on one3t)ird o2 !in !s). 4et de*o*/on 5 3 10 !in. Jest de*o*/on h 1$' TE 7' T 2or 10 !in. 4et de*o*/on 10 !in. Boi de*o*/on h '1' TE 100 T 2or 10 !in. Jeintrodu*e de*o*/on to !in !s). Jest !in !s) h 1$' TE 7' T 2or 10 !in. Jise te!+ o2 !in !s) to 171 TE 77 T. Jest 15 !in. Je*ir*ute 5 !in. Strt uterin" nd s+r"in" sowy F 2or bout & )rs un/ eCe 2u. BiCerin" )o+s Der 15 !in. Aro! )o+s in w)ir+oo. Eer!ent in o+en 2er!enter h $% 3 75 TE 18 3 '% T, de+endin" on see*ted yest strin. S+eise>+ri!in"= At ter!in "rity, +it*) 2res) Brin 4e2ewei?en yest nd dd enou") 2res) Weissbier wort ++rox. 8R 3 9R o2 nis)ed beer ou!e to rise "rity to ++rox. % TP 1.01$. Atern/ey, dd Weyer!nn Muni*) A!ber 6iuid Mt xtr*t to +ri!e t)e brew. ()e ++roxi!te un//es o2 6M re= %.'8 bs 6M>bb o2 nis)ed beerI &.$5 bs 6M>) o2 nis)ed beerI 1.$$ " 6M>) o2 nis)ed beerI or 0.1% bs 6M>" o2 nis)ed beer. P*"e +ri!ed brew i!!editey into e"s, boCes, or serin" tn. Wr!3 *ondi/on +*"ed beer 7 3 8 dys h ++rox. $8 TE '0 T. Pressure s)oud not ex*eed '.$ br &7.7 +si. Einy, *od3*ondi/on +*"ed beer h %1 TE 5 T 2or not)er ' ws.
Wiess Beer !ul%ure o- ori$i
#er!ny oo"ne re"ion in t)e J)inend
AA
None
Rela%ed S%yles
@os*), Atbier, s we s !edie @eutebier nd Mu!!e
S%yle Des!ri#"o Wiess—meaning 9hite9 in the Soer Rhineland German d ialect—is a type of unJltered Molsch that as once common in "ologne, especially in the late /5th century The style ?ecame praccally e=nct hoeCer, at the ?eginning of the *-th century, hen the easy7drin@ing, ?rilliantly ?lond, and seCerely Jltered modern Molsch completely replaced it as the default
i
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Eua>ng and session ?eer of the locals While the Molsch is an all7?arley ?ased ale, the Wiess as an unJltered ale, made from a ?ase of pale ?arley malt and up to *- percent $rarely more% pale heat malt Distorically, the Wiess is an eColuonary lin@ ?eteen the modern Molsch and the medieCal Meute?ier, a heat7and7?arley ale that eColCed from the &umme, a strong, ?ron, lo7 aFenuaon, high7graCity trading ale from the "ity of Brunsic@ $Braunscheig in German% The &umme as once the most common ?eer in the orld, ?ecause, ?eteen the /3th and /(th centuries, it as transported in @etches of the Danseac Seague to all the far corners on the then7@non orld Meute?ier is the common an cestor of the modern Alt?ier and, through the Wiess, of the modern Molsch as ell With the resurgent interest in heirloom ?eer styles, Wiess is no ?eing reCiCed, especially in ?repu?s The recipe ?elo is ?ased on a regular Molsch ?reing process, ith a connuous infusion mash and a 5-7minute ?oil
S#e!iX!a"os 1.0%$ 11.5 TP BU '' O# E# 1.010 '.5 TP oor '.1 SJM>%.'5 B % +rouded 'L + 'L + BBL lbs $redie%s ] omial 9* sys%em e/%ra!% e!ie!y MALT
lbs
2$
+ BBL
AB
%.8R
ABW
&.8R
< al lbs
+ +2$
2$
Weyer!nn Pisner
80
'$.5'
1'.0&
&1.11
1%.11
5.0'
'.'9
Weyer!nn Pe W)et Mt
'0
$.$&
&.01
7.78
&.5&
1.'5
0.57
To%al rai 'OPS BiCerin"=
100
AA
&&.15
+ 'L oH
15.0%
+ 'L $
$.'7
'.8$
+ BBL oH
&8.88
lBBL$
17.
%$< al oH
+ + $
$.5
'.0'
57
'.%
$7
0.%
11
Brt)34s
%
&.00
85
&.5
100
0.$
1$
Brt)34s
'.'5
1.80
51
'.1
$0
0.&
10
Brt)3
4s
4ertuer Pere Eor= S+ter Aro!= 4ersbru*er
8eas%
ols!h yeas%
Bre3i$ Pro!ess Ms) in t)i* h 110 TE %& T.
DID 8OU NOW 000 ; W)et beer )s ++renty been brewed in Bri nd +robby in Bo)e!i, too sin*e t)e Bron?e A"e. Proo2 o2 t)is is ',8003 yer od ert)enwre 2er!ent/on !+)or dis*oered in 19&% in e/* trib buri !ound ner t)e s! i"e o2 @sendor2, outside @u!b*), in nort)ern Bri. ()e !+)or *n now be seen in t)e @u!b*) Beer Museu!. S*ien/sts )e deter!ined t)t t)e residues in t)e !+)or re 2ro! dr w)et beer ored wit) o ees.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
wit) t)e ex*usie +riie"e, in +er+etuity, to brew nd se Gw)ite beerG Weissbier in t)is )internd re"ion. Per)+s unex+e*tedy, t)e ;e"enber"s were be to !e uite +rot 2ro! t)eir new !ono+oy. ()ey t)us roused t)e :eousy o2 t)eir erstw)ie bene2*tor. Under 2eud w, )oweer, +riie"e on*e "ien *oud not be reoed.
Witlbier$Biere blanche Beer !ul%ure o- ori$i
Be"iu!
AA
Be"in W)ite Ae Biere de saison Eren*) ?iere de mars
Rela%ed S%yles
S%yle Des!ri#"o Wit?ier or biere bn*)e in 8rench is the Belgian eEuiCalent of a German Defeei;en4Weiss?ier, ?ut ithout the cloCe, ?anana, and ?u?? legum notes that come from the Defeei;en yeast It also has a @inship ith an Alsaan ?iere de mars This ?re is fermented cleanly ith a Belgian Wit?ier yeast and then spiced ith coriander and ?iFer orange "uracao peel, ?oth ground ?efore ?eing immersed in a steeping ?ag in the hot @eFle ort The ?eer is nicely eerCescent and ma@es a refreshing summer Eua>ng ale, especially hen serCed chilled at a cellar temperature of a?out +1 8 $/* "% S#e!iX!a"os 1.0%8 1' TP
BU
15
oor
'.7 SJM>5.9 B
%.8R
AB
O#
1.01' & TP
E#
+rouded 'L I'L2$ I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R MALT
+ BBL lbs
lbs
&.8R
ABW + BBL
< al lbs
2$
+ + 2$
Weyer!nn Pisner
55
19.0$
8.$5
''.&$
10.1%
&.$1
1.
%$%5
15.$
7.07
18.'9
8.&0
'.95
1.&%
100
&%.$$
15.7'
%0.$5
18.%%
$.5$
'.99
0.17
0.077
0.199
0.091
0.0&'
0.015
0.08&
0.0&8
0.097
0.0%%
0.01$
Weyer!nn Pe W)et Mt
To%al rai
"round *orinder biCer ur*o orn"e +ee
'OPS
AA
+ 'L oH
+ 'L $
5
1.'&
&5
%.5
&.$$
10%
+ BBL oH
+ BBL $
< al oH
0.007
+ + $
BiCerin"= Brt)3 4s Styrin #odin"
1.%
%1
0.'
7
%.&
1''
0.7
'0
0
0
Eor= Brt)34s S? Aro!= None
8eas%
0 0 Be"in Witbier yest
0
0
0
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Bre3i$ Pro!ess Ste+3in2usion. Ms) in t bout 1%% TE $' T. Jest &0 !in. Jise te!+ to 1$% TE 7& T 2or !s)3out. Je*ir*ute. 6uter. Boi 75 !in. 1 st )o+s h 15 !inI 'nd )o+s h &0 !in. S+i*es in stee+in" b" on strin" h $0 !in. ;e+endin" on see*ted yest strin, 2er!ent h 70 TE '1 T 2or u+ to ' ws. J*. ondi/on 2or ' ws h 5% TE 1' T. P*"e untered.
Zoi#lbier Beer !ul%ure o- ori$i A ? Rela%ed S%yles
#er!ny, Brin None
wi*ebier, @eerbier
S%yle Des!ri#"o Zoigl?ier is Cery similar to Meller?ier and Zic@el?ier $see entries%, ?ut it is tradionally more eerCescent than Meller?ier and less than Zic@el?ier ear the end of its maturaon ith acCe yeast in cas@s $or, today modern tan@s% the ?re is ?un ged or capped $9gespund et9 in German% Zoigl?ier li@e Zic@el?ier, has an alcohol content ?elo + percent ?y Colume Its color is also roughly half7ay ? eteen Meller?ier and Zic@el?ier It is the least hoppy of the three ?res, and noada ys is ?reed e=clusiCely ith Dallertauer &iFelfruh While Meller?ier is aged for months, Zoigl?ier is usually aged for only a fe ee@s Zoigl?ier has its origin in medieCal 8ranconian home?res 9Zoigl9 is the 8ranconian Cernacular for 9sign9 In 8ranconian medieCal h ome7 and farm7?reing, a Zoigl as a si=7 pointed hite7and7?lue star, made from to triangles of ooden slats and assem?led into a shape that is similar to the #tar of KaCid Inside the star as usually a cutout of a ?eer mug or a pine ?ranch Burghers and farmers used to hang a Zoigl in front of their doors heneCer they had home?re ready to drin@ It as an inCitaon to the neigh?ors to come oCer and haCe a fe ne triangle of a Zoigl sym?oli;ed the three elements inColCed in ?reingL Jre, ater, and air The other triangle sym?oli;ed the three ingredients of ?reingL malt, hops and ater
S#e!iX!a"os 1.055 1&.75 TP BU '' O# E# 1.01% &.5 TP oor 1'.7 SJM>&'.% B % + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y + 46 rouded lbs + BBL + 'L MA6(
AB ABW
5.%R %.&R
< al lbs
+ + 2$
2$
2$
Weyer!nn Pisner
%$.75
1$.5$
7.51
19.%'
8.81
&.1&
1.%&
Weyer!nn Muni*) <<
5'
18.%1
8.&5
'1.$0
9.80
&.%8
1.59
Weyer!nn r2 1
1.'5
0.%%
0.'0
0.5'
0.'%
0.08
0.0%
(ot #rin
100
&5.50
1$.10
4OPS
RAA
+ 'L oH
I'L$
1%.5
1.79
51
BiCerin"=
Brt)3
4s
4ersbru*er Eor= None
0
Aro!= Brt)34s
%.'5
0
0
0.7'
'0
%1.
%$+ BBL oH '.1 0 0.8
18.89
+ BBL $ $0 0 '%
$.7'
&.0$
< al oH
+ + $
0.&
10
0
0
0.1
%
4ertuer MiCe2ru)
8eas%
Brin "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 T. Jest &0 !in. Jise te!+ to 1%8 TE $% T. Jest 15 !in. Jise te!+ to 15$ TE $9 T. Jest 15 !in. Jise te!+ to 170 TE 77 T. Je*ir*ute. 6uter. Boi 90 !in. 1st )o+s h &0 !in. 'nd )o+s in w)ir+oo. Eer!ent h %8 TE 9 T to t)e
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
nis) 2or bout & ws. Wr! u+ to roo! te!+ 2or '3 dy di*etyi rest. J*, *ondi/on, nd +*"e yest3turbid.
A DID 8OU NOW 000 ; ()e #er!n Beer (x 6w eies dues on brewers bsed on t)e eCe "rity o2 t)eir beers, be2ore t)ey re 2er!ented. ()ere re 2our su*) *te"ories= Ei-a!hbier, ()e word itery !ens Gsi!+eG or G+inG beer.
Zwic(elbier Beer !ul%ure o- ori$i
#er!ny, Brin
AA Rela%ed S%yles
None @eerbier, oi"bier
S%yle Des!ri#"o Zic@el?ier is Cery similar to Meller?ier $see entry%, ?ut it is tradionally more eerCescent ?ecause, unli@e Meller?ier, during its maturaon ith acCe yeast in cas@s $or, today, modern tan@s% the ?re is ?unged or capped $9gespundet9 in German% This allos for Hust enough
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
car?on dio=ide to ?uild up, giCing the Zic@el?ier a nice creamy head h en poured into a glass Zic@el?ier is also less hop7 accented than Meller?ier, as ell as a ?it dar@er than Meller?ier ?ecause of a small addion of h ighly @ilned caramel malts &ilder Cersions of Zic@el?ier are somemes ?reed ith de7hus@ed malt, as is featured in the recipe ?elo With an alcohol content of usually ?elo + per cent ?y Colume, it is slightly ea@er that the &ar;en7 strength Meller?ier 8inally, hile Meller?ier is aged for months, Zic@el?ier does not haCe any ?arriEue characteriscs, ?ecause it tends to ?e serCed as soon as its fermentaon is Jnished Dence its nameL Zic@el means sampling coc@ in German
S#e!iX!a"os 1.0%9 1'.'5 TP BU '5 O# E# 1.01& &.'5 TP oor 1%.'5 SJM>$&.1 B + BBL lbs I$redie%s ] omial 9* sys%em e/%ra!% e!ie!y R +rouded 'L + BBL + 'L MALT
lbs
2$
AB
%.8R
ABW
&.8R
< al lbs
+ + 2$
2$
Weyer!nn Pisner
58
'0.5%
9.&'
'%.09
10.9&
&.89
1.77
Weyer!nn Muni*) <<
&8
1&.%$
$.10
15.78
7.1$
'.55
1.1$
Weyer!nn r2 1
%
1.%'
0.
%$1.$$
0.75
0.'7
0.1'
$.70
&.05
To%al rai 'OPS BiCerin"=
100
1$.0$
+ 'L $
%1.5%
+ BBL oH
18.8%
lBBL$
< all oH
+ + $
4s
1%.5
'.0&
58
'.%
$8
0.%
11
0 %.'5
0 1.''
0 &5
0 1.%
0 %1
0 0.'
0
Brt)34s
Brt)3
4ersbru*er Eor= None Aro!=
&5.%1
AA + 'L oH
7
4ertuer MiCe2rii)
8eas%
Brin "er yest
Bre3i$ Pro!ess Mu/3ste+ in2usion. Ms) in h 1'' TE 50 T. Jest &0 !in. Jise te!+ to 1%8 TE $% T. Jest 15 !in. Jise te!+ to 15$ TE $9 T. Jest 15 !in. Jise te!+ to 170 TE 77 T. Je*ir*ute. 6uter. Boi 90 !in. 1st )o+s h &0 !in. 'nd )o+s in w)ir+oo. Eer!ent h %8 TE 9 T to t)e nis) 2or bout & ws. Wr! u+ to roo! te!+ 2or '3 dy di*ety rest. J*, *ondi/on, nd +*"e yest3turbid.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Sele!"o Cri%eria -or ?Mior? Beer S%yles ()e beer styes see*ted 2or t)is ++endix re t)ose, w)i*) t)e ut)or nd te*)ni* editors :ud"ed to be o2 interest, )istori*y or ot)erwise, but did not !erit +*e !on" t)e 101 G!:orG styes 2etured in t)is boo wit) 2u3bown re*i+e. ()ey re isted in t)is A++endix wit) brie2 des*ri+/ons or deni/ons !osty be*use, to +r+)rse Sir d!und 4iry, t)e rst *i!ber o2 Mount erest, Gt)ey re t)ere.G 4ere is n ex+n/on o2 t)e "rou+s o2 styes you *n nd in t)e A++endix=
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
X
Styes bout w)i*) not !u*) is nown, ex*e+t t)t t)ey on*e existed. ()ese in*ude 6 Bonde n nderen nd 6ouin Peeter!n Wit, 2or instn*e. onstru*/n" re*i+es 2or t)ese brews wit) ny *i! o2 ut)en/*ity woud be diQ*ut i2 not 2u/e.
X
Seer ot)er )istori* styes re in*uded )ere een t)ou") +enty o2 in2or!/on is ibe bout t)e!. 4oweer, t)ese beers re )rdy !de tody. (y+i* ex!+es o2 t)is "rou+ re Mu!!e, @eutebier, nd Broy)n Bier, w)i*) were truy ubiuitous beer styes t t)eir /!e, w)en Nort)ern uro+e s we s intern/on beer *o!!er*e ws do!inted by t)e 4nse/* 6e"ue, +rite !er*)nt trdin" e!+ire t)t ws 2ounded in 6ube* in 1'%1 nd 2or!y dissoed in 1$$9.
X
()en t)ere re styes w)ose ey in"redients re diQ*ut to i!+ossibe to nd or t)eir +ro*esses re so obs*ure t)t 2ew brewers woud enture to !e t)e!.
X
Ot)er beer desi"n/ons, t)ou") in use tody, su*) s 6ndbier, rntebier, or @rusenbier, re rey !ore !re/n" ter!s t)n ?ona Jde beer styes. ()eir deni/ons re in*uded in t)is A++endix.
X
Seer beer !ix drins su*) s Jder or S)ndy re isted in t)e A++endix, s re B*_(n nd WeiPi, two beer bends !ixed 2ro! beer t)t re *oered in t)e re*i+e se*/on.
X
Einy, 2or ter!inoo"i* *o!+eteness, t)ere re 2ew ery brie2 re2eren*es to 2er!ented beer"es t)t te*)ni*y re not GbeersG t , su*) s @ou!iss or @er. Als%er or Als%er3asser Nort)ern #er!n ersion o2 Brin Jder or Jder!ss see entry. Ameri!a Wild Ale
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Broyha Beer N!ed Der 4noerin brew !ster ord Broy)n, w)o ied in t)e ery +rt o2 t)e 1$ t) *entury. 4is beer ws 2or! o2 Mu!!e see entry, we3)o++ed i")t brown e !s)ed 2ro! one3t)ird w)et nd two3t)irds brey. Caadia Ale A beer t)t is diQ*ut to dene. #enery it re2ers to n e !de in nd, wit) re/ey iCe )o+s nd re/ey !ore *o)o +er)+s 5 AB.
See @rie, 6!bi*. Cham#a$e Ale Usuy Be"in bond, stron" e t)t is nis)ed ie *)!+"ne.
A re*ent A!eri*n ex+eri!ent brew, inoin" t)e "in" o2 beer on *o*o *)its. Chris%mas Beer
A s+e*ity beer oDen brewed wit) s+i*es 2or t)e winter )oidy seson. One o2 t)e *ssi* )rist!s beers is *ed Winter Wr!er. Dia%bier 6itery Gdiet beer,G t)is is t)e #er!n desi"n/on o2 beer ty+e brewed s+e*i*y 2or +eo+e suKerin" 2ro! dibetes, *ondi/on t)t is *)r*teri?ed by t)e body-s inbiity to
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
+ro*ess "u*ose, ty+e o2 su"r. ;itbier is 2er!ented *o!+etey to t)e nis), wit)out ny residu su"rs eD.
An obs*ure dr nd )ey Be"in brew. Not !u*) is nown bout it. ;unnbier 6itery Gt)in beer>- t)is is #er!n desi"n/on 2or re/ey ow3*o)o beer bout %.5 to 5.5R extr*t ue nd rou")y ' &R *o)o by ou!e.
See 6!bi*. 4es%bier A #er!n s+e*ity brew, usuy Bo* o r ;o++ebo*, oDen dr. More oDen t)n not, it is ie n Otober2estbier see entry.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
S*oYs) )et)er e. See #ruitbier. #-2rorns 6iterry Gso!et)in" 2ro?en,G ter! in t)e Ern*onin ern*ur 2or isbo*. ()e s+ein" in 4i") #er!n woud be G#e2rorenes.G #in"er Beer Not beer, but soD drin ori"iny 2ro! !i*. n"is) S)ndy see entry is *onen/ony !ixture o2 +e beer oDen n e nd "in"er beer. #uten @4ree Beer Beers brewed +ri!riy 2ro! sor")u! see A++endix entry nd>or bu*w)et s we s !iet, uino, or ri*e, 2or instn*e, w)i*) do not *ontin "utenunie brey, w)et, rye, s+et, ots, nd !ut. #uten is ty+e o2 "rin +rotein t)t *uses d!"e to t)e intes/nes o2 +eo+e di"nosed wit) ei* ;isese. Su*) ei* suKerers, t)ere2ore, *nnot drin re"ur beer. ra%Her Bier #rt? is t)e #er!n n!e 2or t)e Pois) town o2 #rod?is, t)e ori"in o2 ow3"rity, +e, )i")y3)o++ed e !de !osty 2ro! s!oed w)et !t. roHe% A 2or! o2 #ruitbier see entry. ()e ter! *o!es 2ro! t)e #ei* G#roseid,G brew !de by S*oYs) !ons nd ewies 2ro! brey nd w)et !t nd ored wit) bo" !yrte, )o+s, nd !edowsweet.
()e U6(
A )i")y )o++ed ty+e o2 Mu!!e see entry, ori"iny 2ro! 4!bur". ()is beer ws +r/*ur +o+ur in t)e 1$) nd 17t) *enturies. ;n?i"er o+enbier 2ro! w)t is now t)e Pois) ity o2 #dns, ws so we nown t t)e /!e.@!ut Beer @!ut is s*ien/*y nown s @377.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
()e #er!n ter! 2or i")t beer. 6ouin outside Brusses is w)ite e !de 2ro! t)ree3urters ir3dried !t nd one3urter un!ted w)et or t)ree3urters ir3dried !t nd one3 urter un!ted ots.
More oDen t)n not, M?bier is brewed s n e, not "er.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
9To &a@e #mall BeerL Ta@e a large sierfull of ?ran hops to your taste—?oil these 3 hours Then strain our 3- galln into a cooler put in 3 galln molasses hile the ?eer is scalding hot or rather dra the molasses into the cooler #train the ?eer on it hile ?oiling hot, let this stand ll it is liFle more than ?lood arm Then put in a Euart of yest if the eather is Cery cold coCer it oCer ith a ?lan@ let it or@ in the cas@— SeaCe the ?ung open ll it is almost done or@ing—BoFle it that day ee@ it as ?reed9
Mu!!e ()is !edie e ws on*e t)e !ost +o+ur beer in t)e word.
One o2 two #er!n ter!s 2or or"ni* beer. ()e ot)er is Biobier. See Or"ni* Beer. Or$ai! Beer
Pe!he See @rie, 6!bi*. Pee%erma Beer See 6ouin Peeter!n Beer.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Po%a%o Beer Beer 2ro! t)is tuber, too, ou")t not to be *ed beer. 4oweer, t)e +otto, :ust ie t)e "rins we use in our !s) tuns, *ontins str*) nd so!e en?y!es. s+e*iy i2 !ixed wit) !yse3ri*) dist/* "rins, +ottoes *n in*rese t)e *o)oi* stren"t) o2 t)e drin t)t resuts 2ro! it. <2 dis/ed, it is *ed odt)ou") tody !ost od is w)et3bsed. Po%sdamer S%a$e@Bier A ty+e o2 )i")y eKeres*ent, e""ed3ony, #er!n @rusenbier see A++endix entry 2ro! t)e re"ion round Berin.
Jder or Jsder!ss ()is is Brin beer !ixed drin !de in t)e "ss o2 )2 4ees or si!ir bond "er nd )2 e!onde. Nowdys, !ny breweries +re!ix Jder +re3+*ed. Weissbier nd )2 6e!onde. Eor *er Juss-n use tered 4e2ewei?en, *ed @ristwei?en. Juss-n !ens Jussins in t)e Brin3#er!n die*t. ()e !ix ++renty "ot its n!e in t)e 19'0s, w)en it be*!e +o+ur !on" !e!bers o2 t)e Muni*) o!!unist Prty durin" +oi/* beer ) !ee/n"s. Stret*)in" t)e +re*ious 4e2ewei?en wit) e!onde ws wy to so stret*) t)e +rty-s !e"er nn*i resour*es. Juss-n *n be !ixed in t)e "ss or, nowdys, +ur*)sed redy3!ixed, +re3+*"ed. Sa2e +nese ri*e3bsed 2er!ented beer"e. Se is te*)ni*y beer, be*use it is !de 2ro! "rin, nd is not dis/ed. ()e *onersion o2 ri*e str*) to 2er!entbe su"rs o**urs by t)e */on o2 +r/*ur !od *ed @opi7@in or Aspergillums ory;ae See so Ji*e Wine. S!hlehebier 6itery Gsoe beer,G n od3stye #er!n brew ored wit) soe berries, t)e 2ruit o2 t)e b*t)orn.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Sor$hum Beer ()is beer o2 A2ri*n ori"in is !de 2ro! sor")u!, !e!ber o2 t)e "rss 2!iy. Beer !de 2ro! !ted sor")u! is si")ty o+ue *o!+red to n iden/* beer !de 2ro! !ted brey insted. Sor")u!, unie brey, *n be *u/ted in rid s we s tro+i* re"ions Sor")u! is "uten32ree "rin. Beer !de 2ro! it is, t)ere2ore, not )r!2u to +eo+e wit) *ei* disese.
Sour Beer Any nu!ber o2 brews, usuy 2ro! Be"iu! or bsed on Be"in3stye brewin" !et)ods, 2er!ented wit) b*teri in ddi/on to yest. S+i*ed Beer Any ty+e o2 beer, e or "er, ored wit) s+i*es in ddi/on to or insted o2 )o+s. Steinbier 6itery Gstone beerG in #er!n, t)is brew "ets it its n!e 2ro! t)e !edie te*)niue o2 boiin" wort in t)e brew eCe by dro++in" su+er3)eted stones into it. ()is ws ne*essry w)en brew eCes were !de o2 wood nd obiousy *oud not be dire*t3red. Beer boied t)is wy tstes diKerent 2ro! re"ur beer, be*use t)e ro*s, w)en dro++ed into t)e brew, s*or*) nd *r!ei?e so!e o2 t)e !t su"rs. ()e resut is s!oy3ts/n" de+osit t)t itery su"r3*oted t)e ro*s. On*e t)e beer is in t)e 2er!enter, t)e *oted ro*s re +*ed t)ere so t)t t)e yest *n !etboi?e t)e su"r *o/n". ()is dds +esnty s!oy or nd si")ty sweet, !t3*ndy3ie nis) to Steinbier. Te/as Bo!2 A stron", Bo*bier3ie e t)t ori"intes in t)e Stte o2 (exs, w)ere Stte w de!nds t)t ny beer wit) n AB ex*eedin" $ +er*ent !ust be beed GeG een i2 it is brew3 te*)ni*y "er. Tri#le Bo!2 (ri+e Bo* is ter! *oined by t)e Boston Beer o!+ny 2or brew stron"er t)n G!ereG ;o++ebo* GdoubeG Bo*. ()e rst (ri+e Bo* ws reesed in 199%.
See (ri+e Bo*. Uy%He% des 4ladres An obs*ure )istori* dr nd )ey Be"in brew. Wee 4ey Anot)er n!e 2or stron" S*ot*) Ae Wei)n*)tsbier #er!n 2or )rist!s Beer WeiPi ()e bbrei/on stnds 2or GWeissbier+is.G
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
oe" o2 (ire!ont An obs*ure, )istori*, ow3"rity, ery sweet Be"in brew.
The ULTIMATE ALMANAC o- WORLD E.EER RECIPES
Abou% t)e Au%hor nd (e*)ni* ditors 4orst ;ornbus*), Aut)or 4orst ;ornbus*) ws born nd rised in ;ussedor2, #er!ny. 4e )ods de"rees in so*ioo"y nd +oi/*s 2ro! Jeed oe"e in Ore"on nd Brndeis Uniersity in Mss*)useCs. ADer '03yer *reer s :ournist nd editor, )e 2ounded *rD brewery in Mss*)useCs. Sin*e '001, )e )s been *onsutnt in t)e intern/on brew industry. 4e is 2or!er Eubri")t S*)or, n wrd3winnin" brewer, nd n ut)or o2 seer boos nd )undreds o2 r/*es bout beer, +ubis)ed in uro+en nd Nort) A!eri*n trde :ourns.
;r. )ris/n S*)onber"er, Mn"er o2 (e*)ni* Seri*es, Brt)3 4s #rou+ )ris/n S*)onber"er is n en"ineer in brewin" nd beer"e te*)noo"y. S)e "rduted 2ro! t)e (e*)ni* Uniersity o2 Muni*)3Wei)enste+)n in 1999. S)e *o!+eted )er interns)i+ t t)e Suntory Brewin" o!+ny, +n, in '000.
Asso*i/on. S)e )s been wit) t)e Brt)3 4s #rou+ sin*e '005, s Mn"er o2 (e*)ni* Seri*es.
o)nnes S*)u?34ess, O, S4U6 Brew Syste!s o)nnes S*)u?34ess is t)e 10 t)3"ener/on O o2 S4U6 Brew Syste!s, *o!+ny d/n" 2ro! 1$77. S4U6 is not ony B!ber"-s odest *on/nuousy o+er/n" industri enter+riseI it is so t)e word-s odest !nu2*turer o2 brew eui+!ent. @nown s edin" innotor in its ed, S4U6 2bri*tes 2u rn"e o2 brew )ouse nd *er inst/ons 2ro! sin"e esses to *o!+ete turn3ey breweries. o)nnes S*)u?34ess is n r*)ite*t wit) "rdute de"ree in en"ineerin" 2ro! t)e Uniersity o2 StuC"rt.
Sbine Weyer!nn, ()o!s @rus3Weyer!nn, o3Os, Weyer!nn M/n" o!+ny
