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    Beer Tasting Quick Reference Guide
    Beer Tasting Quick Reference Guide
    Beer Tasting Quick Reference Guide
    Ebook60 pages30 minutes

    Beer Tasting Quick Reference Guide

    By Jeff Alworth

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    About this ebook

    Here's a fun guide to discover the nuances of artisan beers from lagers and ales to porters and stouts. Tasting profiles from the booklet get the ball rolling—they break down beer into style categories and include information on each variety's background, flavors, aromas, and unique character.
    LanguageEnglish
    PublisherChronicle Books Digital
    Release dateJan 27, 2012
    ISBN9781452113951
    Beer Tasting Quick Reference Guide
    Author

    Jeff Alworth

    Jeff Alworth is a beer writer living in Portland, Oregon. He is the author of The Beer Bible, Cider Made Simple, Beer Tasting Tool Kit, and The Secrets of Master Brewers. His books have been honored by the North American Guild of Beer and the International Association of Culinary Professionals. His articles have appeared in several publications, including Draft Magazine and All About Beer. Jeff’s passion for and knowledge of beer has yielded opportunities to teach classes at the Portland Cider Company and the Multnomah Athletic Club. He also cohosts the Beervana Podcast and writes about beer on his Beervana blog.

    Read more from Jeff Alworth

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      Book preview

      Beer Tasting Quick Reference Guide - Jeff Alworth

      COPYRIGHT

      INTRODUCTION

      There are two kinds of beer drinkers in the world—those who believe they know everything they need to know about beer, and those who believe they’ll never know enough. The former group—by far the largest—usually wants their beer, like their favorite barstool, to be comfortingly the same every time: fizzy, yellow, and ice cold. The second, rapidly growing group seeks to experience the vast diversity beer has to offer. Some may have just started venturing into the broader world of weizens, lambics, and stouts, while others may have been brewing for decades. But with every new release, every revival of a lost style, every use of a new and unexpected ingredient, there’s more to learn.

      If you are in that second group, this guide will help you on your explorations. It describes the basic composition and central flavor elements of beer, the different styles, and the methods you need to analyze and discuss good beer. Once you understand why some beers are tart and others spicy, why some taste like lemons and others like bananas, and why some are still and others as lively as champagne, you’ll soon be evaluating every pint like a professional brewer. You may never learn everything there is to know about beer, but you’ll have a fantastic time trying.

      Cheers!

      WHAT IS BEER?

      Despite all the types and styles—ale, lager, bock, barleywine, and so on—beer is a simple beverage: fermented grain, usually spiced. The earliest brewers discovered the basic recipe by chance, when some sprouted grain was left alone in water and fermented, producing beer. Over time, people learned how to control the malting process, figured out that adding spices helped balance the sweetness of the grains (usually barley, but sometimes wheat or other grains), and ultimately (millennia later) realized that yeast was the magic ingredient that made the whole thing go. Despite all the categories and styles to distinguish the recipes that make up all the different beers, these are nothing more than variations on a theme first developed over six thousand years ago.

      How Beer Is Made

      Raw grain is indigestible to yeasts, so before it even arrives at a brewery, the grain must be converted to malt—a process of germination and drying that converts the starches within each seed to sugar. The first step in the brewing process

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