Hopslist Hop Style Guide
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Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients
foods Review Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients Nicola De Simone 1 , Pasquale Russo 1, Maria Tufariello 2 , Mariagiovanna Fragasso 1, Michele Solimando 3, Vittorio Capozzi 4,* , Francesco Grieco 2,† and Giuseppe Spano 1,† 1 Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; [email protected] (N.D.S.); [email protected] (P.R.); [email protected] (M.F.); [email protected] (G.S.) 2 Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy; [email protected] (M.T.); [email protected] (F.G.) 3 Rebeers, Microbrewery, Viale degli Artigiani 30, 71121 Foggia, Italy; [email protected] 4 Institute of Sciences of Food Production, National Research Council (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy * Correspondence: [email protected] † Both authors contributed equally to this work. Abstract: Selected biological resources used as raw materials in beer production are important Citation: De Simone, N.; Russo, P.; drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, Tufariello, M.; Fragasso, M.; local/regional ingredients have several benefits, such as strengthening the connection with territories, Solimando, M.; Capozzi, V.; Grieco, F.; enhancing the added value of the final products, and reducing supply costs and environmental Spano, G. Autochthonous Biological impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more Resources for the Production of generally, sensory attributes of the final products. -
Beer and Malt Handbook: Beer Types (PDF)
1. BEER TYPES The world is full of different beers, divided into a vast array of different types. Many classifications and precise definitions of beers having been formulated over the years, ours are not the most rigid, since we seek simply to review some of the most important beer types. In addition, we present a few options for the malt used for each type-hints for brewers considering different choices of malt when planning a new beer. The following beer types are given a short introduction to our Viking Malt malts. TOP FERMENTED BEERS: • Ales • Stouts and Porters • Wheat beers BOTTOM FERMENTED BEERS: • Lager • Dark lager • Pilsner • Bocks • Märzen 4 BEER & MALT HANDBOOK. BACKGROUND Known as the ‘mother’ of all pale lagers, pilsner originated in Bohemia, in the city of Pilsen. Pilsner is said to have been the first golden, clear lager beer, and is well known for its very soft brewing water, which PILSNER contributes to its smooth taste. Nowadays, for example, over half of the beer drunk in Germany is pilsner. DESCRIPTION Pilsner was originally famous for its fine hop aroma and strong bitterness. Its golden color and moderate alcohol content, and its slightly lower final attenuation, give it a smooth malty taste. Nowadays, the range of pilsner beers has extended in such a way that the less hopped and lighter versions are now considered ordinary lagers. TYPICAL ANALYSIS OF PILSNER Original gravity 11-12 °Plato Alcohol content 4.5-5.2 % volume C olor6 -12 °EBC Bitterness 2 5-40 BU COMMON MALT BASIS Pale Pilsner Malt is used according to the required specifications. -
21-08-18 Beermenu Cape
EST. 2010 Weiss Nix Weissbier A classic unfiltered Bavarian-style wheat beer, with an inviting fruity/ spicy aroma reminiscent of banana, citrus, and clove. 14 IBUs 5.3% abv Sister Golden Kölsch Crisp and refreshing German-style golden ale, with classic malt character and just a kiss of noble hops. McLovin Irish Red Ale Uncomplicated and easy-drinking. Our famous red ale boasts a deep copper color and smooth, toasty caramel malt character, with just a touch 20 IBUs 4.9% abv of roasted barley in the finish for an exceptionally easy-drinking pint. 21 IBUs 5.3% abv Diamond Star Halo Kettle Sour Ale Silver Medal - 2014 World Beer Cup® Crisp and quenching, tart and tangy kettle sour with Bronze Medal - 2012 World Beer Cup® notes of sourdough and citrus. Serious pucker-power! 7 IBUs 4.8% abv Mosasaur (aka “Mosey”) IPA We make gratuitous use of Mosaic hops, noted for Woodshed Oaked IPA tropical, citrus, and berry fruit notes in this India pale ale. Bitterness is mellow, hop flavor is abundant. Our flagship beer walks the line between tradition and invention. Inviting floral/citrus hop aromas and vanillin- 68 IBUs 6.9% abv rich French oak notes accent this perfectly balanced, Honored as one of Top 3 Wisconsin IPAs at the 2017 distinctive India pale ale. Wisconsin IPA Fest! 65 IBUs 6.5% abv Scaredy Cat Dedication Oatmeal Stout Abbey 'Extra' Dubbel A hearty and full-bodied dark beer with rich malt flavors Brewed in the tradition of the Trappist brewing monks of of molasses, cocoa, caramel, and espresso. -
Bitterbar Menu 07222016
5-8 pm HAPPY HOUR mon-fri $6 COCKTAILS bourbon, lemon, elderflower liqueur, tin man gingerale blanco tequila, lime, triple sec silver coin gin, domaine de canton, lavender syrup, kiss the sky lemon vodka, cucumber, aperol, lemon that pink drink mai tai dark rum, lime, triple sec, orgeat $4 DRAFT BEER & ORION CANS $5 HOUSE RED & WHITE WINE $5 ROSÉ BRUT SMALL BITES marinated olives $6 castelventrano, green & black, kalmata, cerignola charcuterie platter $16 stone ground mustard, house pickled vegetables, bread sticks napolitana salami salumeria biellese, ny wild boar salami creminelli, ut alto aldige speck recla, italy artisan cheese board $16 seasonal fruit, nuts, crackers delice mon sire (cow) bourgogne, france white cheddar (cow) longview creamery, co ewephoria (sheep) cheeseland, Holland crunchy pretzel bits & dip $7 crunchy pretzel bites served with mustard $9 COCKTAILS ON TAP $6 DRAFT BEER pivo pils modus hoperandi ipa vodka/gin & tonic firestone walker ska brewing house made tonic on tap! tropic king saison nitro milk stout tin man funkwerks lefthand bourbon, lemon, elderflower liqueur, gingerale BOTTLES kiss the sky gin, domaine de canton, lavender syrup, dawn of the red $7 lemon ninkasi brewing pale 31: california pale ale $6 that pink drink firestone walker vodka, cucumber, aperol, lemon little mo’ porter $6 elevation beer co. mai tai hitachino nest white ale $10 dark rum, lime, triple sec, orgeat kiuchi brewer la fin du monde: trippl-style golden ale $7 unibroue COCKTails here gose nothin: wild sour $10 destihl brewery fire and ice $9 howdy pilsner $6 bourbon and a ginger post brewing co. beer ice cube orion rice lager orion beer co. -
Full+Alcohol+List+8.30.17+Copy Copy
CRAFT BEERS Our Own Craft Beers are made here on-site. From the following list, we always have 6 beers on rotation. Please note the chalkboards which depict "What's on Tap" right now! Also, check the chalkboards for new and seasonal beers that haven't made this list. CREAM van BEAN Beer, Save the Queen Cream Ale, brewed with whole vanilla beans. Light, ESB English Ale, brewed with caramel malts and creamy and subtle vanilla flavor. 4.6% ABV. traditional hops. Sweet malt flavors are balanced by hop bitterness. 5.6% ABV LEGGY BLONDE Imperial Blonde Ale, deep blonde color, C4 big alcohol on the nose, sweet and malty, American Double IPA, brewed with multiple with a light hop character. Approx. 7% ABV. hop additions for complex citrus and tropical fruit flavors and lingering bitter finish. 7.5% ABV PASSIVE AGGRESSIVE PALE ALE , AKA "PAPA" Beach Front American Pale Ale, copper colored, a touch of White IPA, strong IPA with distinctive Belgian yeast and orange peel. Lots of orange flavor accentuated by caramel with aggressive hop character. 5.5% ABV. amarillo hops 8.3% ABV. "PAPA" Simcoe - variation with SIMCOE aroma UNKLE JOE'S FUNKY hops, piney and resinous DUNKLE WEISS "PAPA" Citra - variation with CITRA aroma hops, citrus and fruity hop character German-Style Dunkle Weiss, dark wheat beer, spicy, clove, banana, light caramel. 5% ABV. SMALL TOWN BROWN PROJECT "Y" Brown Ale, dark brown to almost black, toasty, chocolate, malt forward, smooth despite its dark color. Amber Ale, our harvest beer, dry-hopped with our Not Hoppy. -
Beer Style Sheets ABV = Alcohol by Volume
Beer Style Sheets ABV = Alcohol by Volume Whynot Wheat (Wheat): American Style Wheat Non-Filtered Avg. ABV: 4.5-5.2% Our best selling beer. Characterized by a yellow color and cloudiness from the yeast remaining in suspension after fermentation. It has low hop bitterness, and a fruity aroma and flavor. Raider Red (Amber, Red): American Style Amber Ale Filtered Avg. ABV: 4.6-5.5% Our house amber. This amber ale is characterized by a copper to amber color and is very clear. Raider Red has a malt sweetness balanced by a hop bitterness. The aroma you will notice is hoppy. Black Cat Stout (Stout): Oatmeal Stout Non-Filtered Avg. ABV: 4.4-5.2% Our house dark beer. Like you would expect a stout to be; Black Cat Stout is black in color with a creamy head. Roasted barley and coffee notes are offset by slight hop bitterness. Medium bodied with a smooth finish. Big Bad Leroy Brown: American Brown Ale Filtered Avg. ABV: 5.2-5.8% Leroy Brown is brown in color with a nice maltiness offset by hop bitterness and hop flavor. American Pale Ale (APA): American Pale Ale Either Avg. ABV: 5.2-5.8% Our APA is golden in color and quite bitter with a high hop aroma. Very crisp and refreshing. Porter: Porter Non-Filtered Avg. ABV: 4.4-5.2% Our porter is black in color and medium in body. It has a roasted malt flavor and a dry finish with a taste of coffee. Give ‘Em Helles: Munich Style Helles Filtered Avg. -
Beer Polyphenols—Bitterness, Astringency, and Off-Flavors
beverages Review Beer Polyphenols—Bitterness, Astringency, and Off-Flavors Kristina Habschied 1,* , Iztok Jože Košir 2 , Vinko Krstanovi´c 1 , Goran Kumri´c 3 and Krešimir Mastanjevi´c 1 1 Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, F. Kuhaˇca20, 31000 Osijek, Croatia; [email protected] (V.K.); [email protected] (K.M.) 2 Slovenian Institute of Hop Research and Brewing, Cesta Žalskega Tabora 2, 3310 Žalec, Slovenia; [email protected] 3 European Food Safety Authority, Via Carlo Magno 1a, 43126 Parma, Italy; [email protected] * Correspondence: [email protected]; Tel.: +385-31-224-300 Abstract: The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will be mentioned in this paper. However, the aftertaste is an important component of the beer-tasting experience and acceptance. The aftertaste, including astringency, may largely influence consumers’ consumption preference and behavior. Bitterness is one of the main, desirable characteristics of beer, but to an untrained consumer, it can often be mistaken with astringency. This review aims to describe the differences between these two properties. Both attributes derive from the same beer components, polyphenols from barley and hop, but there is a distinctive difference between them. To understand the complexity of bitterness and astringency, polyphenols behavior, characteristics, and stability during the brewing process are also described in this review. Citation: Habschied, K.; Košir, I.J.; Keywords: bitterness; beer; aftertaste; off-flavor Krstanovi´c,V.; Kumri´c,G.; Mastanjevi´c,K. -
“Off” Flavors in Beer Their Causes & How to Avoid Them a Moremanual ™ Morebeer.Com 1–800–600–0033
“Off” Flavors In Beer Their Causes & How To Avoid Them A MoreManual ™ MoreBeer.com 1–800–600–0033 Acetaldehyde puckering sensation, may feel powdery or metallic in the mouth, like sucking on a grape skin or a tea bag • Tastes/Smells Like: Green apples, rotten-apples, freshly cut pumpkin. • Possible Causes: Astringency can be caused by many different factors. Polyphenols or tannins are the • Possible Causes: Acetaldehyde is a naturally occurring number one cause of such flavors. Tannins are found chemical produced by yeast during fermentation. It is in the skins or husks of the grain as well as in the skin usually converted into Ethanol alcohol, although this of fruit. Steeping grain for too long or grain that has process may take longer in beers with high alcohol been excessively milled or crushed can release tan- content or when not enough yeast is pitched. Some nins. When mashing, if the pH exceeds 5.2–5.6, as- bacteria can cause green apple flavors as well. tringent flavors can be produced. Over-hopping can • How to Avoid: Let the beer age and condition over also lend a hand in creating astringent qualities. a couple months time. This will give the yeast time • How to Avoid: Avoid grain that has been “over-milled”. to convert the Acetaldehyde into Ethanol. Always use Grain should be cracked open but not crushed or high quality yeast and make sure you are pitching the shredded. When sparging, pay close attention to correct amount for the gravity of the wort or make a the temperature and the amount of the water used. -
Hops, Humulus Lupulus, Are Fast-Growing, Herbaceous Perennial Vines That Can Grow from the Ground to 25’ in the Span of One Season
Hops, Humulus lupulus, are fast-growing, herbaceous perennial vines that can grow from the ground to 25’ in the span of one season. They provide a fast seasonal screen and decorative flowers. In addition to these qualities, hops flowers are an ingredient in the beer brewing process. The alpha-acid content provides bitterness to beer, and the natural antibiotics lupulon and humulon keep bacteria from growing during brewing. Provide strong support & ample space, rich soil & full sun; vines die back to the ground in winter, so plan on annual cleanup. USDA zones 4-8. CASCADE Alpha acid 4-7%. Excellent taste which adds a powerful aroma. Elongated cone structure, high yielding. Matures mid-season. Used in Pale Ales, IPAs and Lager. Resistant to downy mildew. Developed at OSU. CENTENNIAL Alpha acid 9 - 11%. This hop has a pungent, citrus flavor and aroma, but is less floral than Cascade. Perfect for Ales and IPAs. CHINOOK Alpha acid 11-13%. High bittering cultivar boasts alluring woodsy aroma with undertones of spice and citrus. Suitable for most beers: Pale Ale to Lager. COLUMBUS Alpha acid 14-17%. Highly bittering with sharp herbal notes, prized for high oil content. Great multipurpose hop suitable for IPAs, Pale Ales, Stout, and Lager. CRYSTAL Alpha acid 3-5%. Delicate blend of spices and flowers with low bittering value. Perfect for German-style Pilsner, Lager, Kölsch, ESB, and Belgian Ales. GOLDING Alpha Acids 4-6%, Beta Acids 2-3%. Refined older English variety with flowery tones that has produced some of England’s best bitters. MAGNUM Alpha acid 10-12%. -
Hops Infographic
HOP USE &HARVEST IN THE UNITED STATES THE 4 Cs These 4 hops are considered the 4 most important hops in American Craft Beer history. They have all had their own unique impact on the industry. CASCADE CENTENNIAL First Hop grown from the Bred from at least 4 USDA ARS dierent hop varieties Released in 1972 Released in 1990 Most used hop in the history of Often called “Super Cascade,” US craft beer. Coors was one Centennial helped pave the of its earliest adopter but way for the first IPA craze of Anchor released the first beer, the 90s and early 2000s. Liberty Ale, using all Cascade Try it in: Try it in: Sierra Nevada – Pale Ale Bell’s – Two Hearted Ale COLUMBUS CITRA® Dual purpose hop, Most used hop in modern extremely versatile brewing Released in 1990s Released in 2007 Also known as Tomahawk®, Very bright, unique citrus Zeus or CTZ (acronym of all aromas. Citra® has overtaken three names) because multiple hop fields and is now the most growers tried to patent this grown US hop. hop at the same time. Try it in: Try it in: Fat Head’s – Head Hunter IPA Almost every NEIPA HARVEST BY STATE IN 2019 Hops can be grown in any state in the US. Any homebrewer that grows their own hops will tell you that within 5 minutes of meeting them. But in the US, hops grow best in the Pacific Northwest, where nearly all of the domestic commercial hop crop is produced. Before prohibition New York was actually the largest producer of hops in the US. -
Hard Ciders, Fruit Ales & Sours Lagers Pilsner Pale
HARD CIDERS, FRUIT ALES & SOURS EPIC TART ‘N JUICY SOUR® IPA Clean, puckering tartness of kettle souring combined with juicy, citrus-driven hops ABV 4.5% Denver, CO 6.5 DRY DOCK APRICOT BLONDE A crisp, clean finish and just enough apricot to make this a favorite ABV 5.1% Aurora, CO 6 NEW BELGIUM SOUR SAISON Sweet with a strong sour initially that fades. Light bitterness ABV 7% Fort Collins, CO 6.5 CRISPIN HARD APPLE CIDER Untraditional hard apple cider with fruit forward flavors ABV 5.0% Colfax, CA 6 ANGRY ORCHARD CRISP APPLE CIDER Fuji apple aroma, slightly sweet apple flavor ABV 5.0% Cincinnati, OH 6 DOGFISH HEAD SEAQUENCH SESSION SOUR Thirst quenching beer brewed with sour lime juice, lime peel, black limes and sea salt ABV 4.9% Milton, DE 7 *LINDEMANS FRAMBOISE Raspberry Lambic, tart fruit, well-structured body and bright acidity ABV 2.5% Belgium 8.75 LAGERS UPSLOPE CRAFT LAGER Premium American lager brewed entirely of malted barley ABV 4.8% Boulder, CO 6 COORS LIGHT Pale straw in color, light body and subtle hop profile ABV 4.2% Golden, CO 5 COORS BANQUET American adjunct lager that is light bodied, crisp and smooth ABV 5% Golden, CO 5.75 PABST BLUE RIBBON Traditionally brewed since 1844, smooth and full bodied ABV 4.7% Los Angeles, CA 4.5 BUD LIGHT Light gold in color, unpretentious, crisp & refreshing ABV 4.2% St. Louis, MO 5 MICHELOB ULTRA Crisp, refreshing low carb light beer ABV 4.2% St. Louis, MO 5.75 SHINER BOCK Brewed with rich roasted barley malt and German specialty hops ABV 4.4% Shiner, TX 6 MILLER LITE Great tasting, less -
View Article
MBAA TQ vol. 56, no. 4 • 2019 • pp. 141–148 PEER-REVIEWED SUBMISSION First Steps Toward Understanding the Regional Identity of Hops Grown in the Willamette Valley, Oregon Elizabeth Verhoeven,1 Liz Coleman,2 Garrett Weaver,2 Shaun Townsend,1 Andy Gallagher,3 and Thomas H. Shellhammer1 1. Oregon State University, Corvallis, OR, U.S.A. 2. Coleman Agriculture, St. Paul, OR, U.S.A. 3. Red Hill Soils, Corvallis, OR, U.S.A. ABSTRACT Regional identity, or terroir, is the concept whereby the unique flavor ferences among the sites. The hops harvested from each site were ex- and quality characteristics of different crops or products relate to their amined via ASBC standard methods for hop acids, total oil, and oil place of origin, and it is well-studied in winemaking. This study pre- composition. The same hops were used in brewing trials, and the re- sents preliminary evidence of regional differences in two hop culti- sulting beers were subjected to sensory analysis by a panel of profes- vars, Centennial (two locations) and Sterling (three locations), that sional brewers and hop growers as well as a panel of trained sensory were managed similarly in the Willamette Valley during 2018 via a assessors. Differences were observed in soil and local weather char- collaborative effort among Oregon State University (OSU) (Corvallis acteristics, plus chemistry and sensory qualities of both the hops and campus and Marion County Extension), the Indie Hops-OSU Aroma the resultant beers. These results point to the potentially important Hop Breeding Program, Coleman Agriculture, and Red Hill Soils. effects of soil and weather on hop characteristics and open the door Soil chemistry and morphology, local weather data during the grow- to a broader discussion and further inquiry of the regional distinctive- ing season, and regional climate data were gathered to quantify dif- ness of hops.