Friday, November 27, 2015

GERMAN ORIGIN ALE STYLES

Brew these beer styles on your Brew Boss Electric Brewing System www.brew-boss.com
Brewers Association 2015 Beer Style Guidelines February 18, 2015 
GERMAN ORIGIN ALE STYLES
German-Style Kölsch
German-Style Kölschs are straw to gold. Chill haze should be absent. Good, dense head retention is desirable. Fruity-ester aroma should be minimally perceived, if at all. Light pear-apple-Riesling wine-like fruitiness may be apparent, but is not necessary for this style. Hop aroma is low and if evident should express noble hop character. Malt character is a very low to low with soft sweetness. Caramel character should not be evident. Hop flavor is low and if evident should express noble hop character. Hop bitterness is medium. Fruity-ester flavors should be minimally perceived, if at all. Light pear-apple-Riesling wine-like fruitiness may be apparent, but is not necessary for this style. Diacetyl should not be perceived. Wheat can be used in brewing this beer. Kölsch is fermented at warmer temperatures compared to typical lager temperatures but at lower temperatures than most English and Belgian ales, then aged at cold temperatures (German ale or alt-style beer). Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold conditioning process. Body is light to medium-light; it is slightly dry on the palate, yet crisp. Original Gravity (ºPlato) 1.042 -1.048 (10.5 -11.9) ● Apparent Extract/Final Gravity (ºPlato) 1.006 -1.010
(1.5 -2.6) ● Alcohol by Weight (Volume) 3.80% -4.20% (4.80% -5.30%) ● Bitterness (IBU) 18 -28 ● Color SRM (EBC) 3 -6 (6 -12)
German-Style Altbier
German-Style Altbiers are copper to dark brown ales, originally from the Düsseldorf area. No chill haze should be perceived. A variety of malts including wheat may be used to produce medium-low to medium malt aroma. Fruity-ester aroma can be low. No diacetyl aroma should be perceived. Hop aroma is low to medium. A variety of malts including wheat may be used to produce medium-low to medium level malty flavor. Hop flavor is low to medium. Hop bitterness is medium to very high (although the 25 to 35 IBU range is more normal for the majority of Altbiers from Düsseldorf). Fruity-ester flavors can be low. No diacetyl should be perceived. The overall impression is clean, crisp, and flavorful often with a dry finish. Body is medium. Original Gravity (ºPlato) 1.044 -1.052 (11 -12.9) ● Apparent Extract/Final Gravity (ºPlato) 1.008 -1.014 (2.1 -3.6) ● Alcohol by Weight (Volume) 3.60% -4.40% (4.60% -5.60%) ● Bitterness (IBU) 25 -52 ● Color SRM (EBC) 11 -19 (22 -38)
Kellerbier or Zwickelbier Ale
Kellerbier or Zwickelbier Ales are the color of the underlying German ale style. Appearance may or may not be clear, so may appear slightly hazy to moderately cloudy. Exhibiting a small amount of yeast haze is acceptable. These beers are unfiltered, but may be naturally clear due to settling of yeast during aging. Head retention may not be optimal. Kellerbier Ales are unfiltered German-style Altbier and Kölsch. Aromas typical of the underlying beer style are present. Fruity-ester levels should align with the filtered version, but may be perceived at slightly higher or lower levels due to age and presence of yeast. Yeast aroma is desirable, yet should be low to medium without overpowering the balance and character of malt and hops. Low to moderately low levels of yeast-generated sulfur-containing compounds should be apparent in aroma, and low levels of acetaldehyde or other volatiles normally removed during fermentation may or may not be apparent. Hop aroma is sometimes suppressed by the presence of yeast, depending on style. Malt character will vary with style (see individual style descriptions). Hop flavor is sometimes suppressed by the presence of yeast, depending on style. Hop bitterness is sometimes suppressed by the presence of yeast, depending on style. Yeast flavor is desirable, yet should be low to medium without overpowering the balance and character of malt and hops. Low to moderately low levels of yeast-generated sulfur containing compounds should be apparent in flavor, and low levels of acetaldehyde or other volatiles normally removed during fermentation may or may not be apparent. The sulfur and acetaldehyde characters should contribute positively to the beer drinking experience. These unfiltered German-style ales are packaged and/or served intentionally with low to moderate amounts of yeast. Products may be filtered and again dosed with yeast in the package, manifesting themselves as bottle conditioned beers or unfiltered beer with yeast present. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. Body is variable with style. A statement by the brewer explaining the underlying classic German ale style is essential for accurate assessment in competitions.
Original Gravity (ºPlato) Varies with style (Varies with style) ● Apparent Extract/Final Gravity (ºPlato) Varies with style (Varies with style) ● Alcohol by Weight (Volume) Varies with style (Varies with style) ● Bitterness (IBU) Varies with style ● Color SRM (EBC) Varies with style (Varies with style)
Berliner-Style Weisse
Berliner Weissbiers are straw to pale, the lightest of all the German wheat beers. Appearance may be hazy or cloudy from yeast or chill haze. Fruity-ester aroma will be evident at low to medium levels. No diacetyl should be perceived. Hop aroma is not perceived. Malt sweetness is absent. Hop flavor is not perceived. Hop bitterness is not existent to very low. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated. Fruity-ester flavors will be evident at low to medium levels. No Brettanomyces character or diacetyl should be perceived. Berliners are sometimes served with sweet fruit or herbal syrups. Carbonation is high. Body is very low. At competition, subcategories for unfruited and fruited or flavored versions of the style could be created. For unfruited versions, brewer would indicate that no fruit or flavor has been added. Fruited or flavored entries would be accompanied by a very brief description of the fruit/flavor used by the brewer. Original Gravity (ºPlato) 1.028 -1.032 (7.1 -8) ● Apparent Extract/Final Gravity (ºPlato) 1.004 -1.006 (1 ­1.5) ● Alcohol by Weight (Volume) 2.20% -2.70% (2.80% -3.40%) ● Bitterness (IBU) 3-6 ● Color SRM (EBC) 2 -4 (4 -8)
Leipzig-Style Gose
Leipzig-Style Goses are straw to medium amber. Appearance is cloudy/hazy with yeast character, may have evidence of continued fermentation activity. Lemony or other citrus-like aromas are often present. Some versions may have the spicy aroma character of added coriander at low to medium levels. Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Hop aroma is not perceived. Malt sweetness is not perceived to very low. They typically contain malted barley and unmalted wheat, with some traditional varieties containing oats. Hop flavor is not perceived. Hop bitterness is not perceived. Lemony or other citrus-like flavors are often present. Some versions may have the spicy flavor character of added coriander on the palate at low to medium levels. Salt (table salt) character is also traditional in low amounts. Horsey, leathery or earthy flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Traditional examples of Gose are spontaneously fermented, similarly to Belgian-style Gueuze/Lambic beers, and should exhibit complexity of acidic, flavor and aroma contributed by introduction of wild yeast and bacteria into the fermentation. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness. A primary difference between Belgian Gueuze and German Gose is that Gose is served at a much younger age. Gose is typically enjoyed fresh and carbonated. Overall complexity of flavors and aromas sought while maintaining a balance between acidity, yeast-enhanced spice and refreshment is ideal. Body is low to medium-low. At competitions, brewers might provide supplemental information such as whether coriander, salt and/or Brettanomyces is used and/or other information about the brewing process. Original Gravity (ºPlato) 1.036 -1.056 (9 -13.8) ● Apparent Extract/Final Gravity (ºPlato) 1.008 -1.012 (2.1 ­3.1) ● Alcohol by Weight (Volume) 3.50% -4.30% (4.40% -5.40%) ● Bitterness (IBU) 10 -15 ● Color SRM (EBC) 3 -9 (6 -18)
Contemporary Gose
Contemporary Goses are straw to medium amber, or, may take on the hue of added fruits or other ingredients if present. Appearance is cloudy/hazy with yeast character, and may have evidence of continued fermentation activity. A wide variety of herbal, spice, floral or fruity aromas other than found in traditional Leipzig-Style Gose are present, in harmony with other aromas. Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Hop aroma is not perceived. Malt sweetness is not perceived to very low. They typically contain malted barley and unmalted wheat, with some traditional varieties containing oats. Hop flavor is not perceived. Hop bitterness is not perceived. A wide variety of herbal, spice, floral or fruity flavors other than found in traditional Leipzig-Style Gose, are present in harmony with the overall flavor profile. Salt (table salt) character is traditional in low amounts, but may vary from absent to present in Contemporary Gose. Horsey, leathery or earthy flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Contemporary Gose may be fermented with pure beer yeast strains, or with yeast mixed with bacteria. Contemporary Gose may be spontaneously fermented, similarly to Belgian-style gueuze/lambic beers, and should exhibit complexity of acidic, flavor and aroma contributed by introduction of wild yeast and bacteria into the fermentation. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness. A primary difference between Belgian Gueuze and Gose is that Gose is served at a much younger age. Gose is typically enjoyed fresh and carbonated. Overall complexity of flavors and aromas sought while maintaining a balance between acidity, yeast-enhanced spice and refreshment is ideal. Body is low to medium-low. At competitions, brewers might provide supplemental information which can include any herbs, spices, fruit or other added ingredients, and/or information about the brewing process.
Original Gravity (ºPlato) 1.036 -1.056 (9 -13.8) ● Apparent Extract/Final Gravity (ºPlato) 1.008 -1.012 (2.1 ­3.1) ● Alcohol by Weight (Volume) 3.50% -4.30% (4.40% -5.40%) ● Bitterness (IBU) 10 -15 ● Color SRM (EBC) 3 -9 (6 -18)
South German-Style Hefeweizen
South German-Style Hefeweizens are straw to amber. Because yeast is present appearance may appropriately be very cloudy. The aroma of a German Hefeweizen is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeg-like, mildly smoke-like or even vanilla-like. Banana-like ester aroma should be present at low to medium-high levels. Hop aroma is not perceived to very low. Malt sweetness is very low to medium-low. Hop flavor is not perceived to very low. Hop bitterness is very low. These beers are made with at least 50 percent malted wheat. No diacetyl should be perceived. The flavor of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeg-like, mildly smoke-like or even vanilla-like. Banana-like ester flavor should be present at low to medium-high levels. Hefeweizen is very highly carbonated. These beers are typically roused during pouring and because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel. Body is medium to full. During competition, entries will be roused unless instructed otherwise by the entering brewer. Original Gravity (ºPlato) 1.047 -1.056 (11.7 -13.8) ● Apparent Extract/Final Gravity (ºPlato) 1.008 -1.016
(2.1 -4.1) ● Alcohol by Weight (Volume) 3.90% -4.40% (4.90% -5.60%) ● Bitterness (IBU) 10 -15 ● Color SRM (EBC) 3 -9 (6 -18)
South German-Style Kristal Weizen
South German-Style Kristal Weizens are straw to amber. Appearance is clear with no chill haze present. Because the beer has been filtered, yeast is not present. The aroma is very similar to Hefeweizen; the phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. Banana-like ester aroma is often present. Hop aroma is not perceived to very low. Malt sweetness is very low to medium-low. Hop flavor is not perceived to very low. Hop bitterness is very low. These beers are made with at least 50 percent malted wheat. No diacetyl should be perceived. The flavor is very similar to Hefeweizen with the caveat that fruity and phenolic characters are not combined with the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. Banana-like ester flavor is often present. Kristal Weizen is well attenuated and very highly carbonated. The beer will have no flavor of yeast and a cleaner, drier mouthfeel than counterparts served with yeast. Body is medium to full. Original Gravity (ºPlato) 1.047 -1.056 (11.7 -13.8) ● Apparent Extract/Final Gravity (ºPlato) 1.008 -1.016
(2.1 -4.1) ● Alcohol by Weight (Volume) 3.90% -4.40% (4.90% -5.60%) ● Bitterness (IBU) 10 -15 ● Color SRM (EBC) 3 -9 (6 -18)
German-Style Leichtes Weizen
German-Style Leichtes Weizens are straw to copper-amber. If served with yeast appearance may appropriately be very cloudy. The phenolic and estery aromas typical of Weissbiers are more subdued in Leichtes Weizen. No diacetyl aroma should be perceived. Hop aroma is not perceived to very low. Malt sweetness is very low to medium-low. Hop flavor is not perceived to very low. Hop bitterness is very low. These beers are made with at least 50 percent wheat malt. The phenolic and estery flavors typical of Weissbiers are more subdued in Leichtes Weizen. The overall flavor profile is less complex than Hefeweizen due to decreased alcohol content and there is less yeasty flavor present. No diacetyl should be perceived. The German word leicht means light, and as such these beers are light versions of Hefeweizen. These beers are often roused during pouring, and when yeast is present the beer will have yeast flavor and a characteristically fuller mouthfeel. Body is low with diminished mouth feel relative to Hefeweizen. During competition, entries will be roused unless instructed otherwise by the entering brewer.
Original Gravity (ºPlato) 1.028 -1.044 (7.1 -11) ● Apparent Extract/Final Gravity (ºPlato) 1.004 -1.008 (1 ­2.1) ● Alcohol by Weight (Volume) 2.00% -2.80% (2.50% -3.50%) ● Bitterness (IBU) 10 -15 ● Color SRM (EBC) 3.5 -15 (7 -30)
South German-Style Bernsteinfarbenes Weizen
South German-Style Bernsteinfarbenes Weizens are amber to light brown; the German word bernsteinfarben means amber colored. If served with yeast appearance may appropriately be very cloudy. The phenolic and estery aromas typical of Weissbiers are more subdued in Bernsteinfarbenes Weissbier. No diacetyl aroma should be perceived. Hop aroma is not perceived. Distinct sweet maltiness and caramel or bready character from the use of medium colored malts characterize this beer style. Hop flavor is not perceived. Hop bitterness is low. These beers are made with at least 50 percent malted wheat. The phenolic and estery flavors of this Weissbier should be evident but subdued. Bernsteinfarbenes Weissbier should be well attenuated and very highly carbonated. No diacetyl should be perceived. These beers are typically roused during pouring and because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel. Body is medium to full. During competition, entries will be roused unless instructed otherwise by the entering brewer. Original Gravity (ºPlato) 1.048 -1.056 (11.9 -13.8) ● Apparent Extract/Final Gravity (ºPlato) 1.008 -1.016
(2.1 -4.1) ● Alcohol by Weight (Volume) 3.80% -4.30% (4.80% -5.40%) ● Bitterness (IBU) 10 -15 ● Color SRM (EBC) 9 -13 (18 -26)
South German-Style Dunkel Weizen
South German-Style Dunkel Weizens are copper-brown to very dark. If served with yeast appearance may appropriately be very cloudy. The phenolic and estery aromas typical of Weissbiers are more subdued in Dunkel Weissbier. No diacetyl aroma should be perceived. Hop aroma is not perceived. Distinct sweet maltiness and a chocolate-like character from roasted malt characterize this beer style. Usually dark barley malts are used in conjunction with dark cara or color malts. Hop flavor is not perceived. Hop bitterness is low. These beers are made with at least 50 percent malted wheat. The phenolic and estery flavors of Dunkel Weissbier should be evident but subdued. Dunkel Weissbier should be well attenuated and very highly carbonated. No diacetyl should be perceived. These beers are typically roused during pouring and because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel. Body is medium to full. During competition, entries will be roused unless instructed otherwise by the entering brewer. Original Gravity (ºPlato) 1.048 -1.056 (11.9 -13.8) ● Apparent Extract/Final Gravity (ºPlato) 1.008 -1.016
(2.1 -4.1) ● Alcohol by Weight (Volume) 3.80% -4.30% (4.80% -5.40%) ● Bitterness (IBU) 10 -15 ● Color SRM (EBC) 10 -25 (20 -50)
South German-Style Weizenbock
South German-Style Weizenbocks are gold to very dark. If served with yeast appearance may appropriately be very cloudy. Balanced clove-like phenolic and fruity-ester banana elements produce a well-rounded aroma. If dark, a mild roast malt character should emerge to a lesser degree in the aroma. No diacetyl aroma should be perceived. Hop aroma is not perceived. Medium malty sweetness is present. If dark, a mild roast malt flavor should emerge. Hop flavor is not perceived. Hop bitterness is low. Balanced clove-like phenolic and fruity-ester banana-like elements produce a well-rounded flavor. Carbonation is high. No diacetyl should be perceived. These beers are typically roused during pouring and because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel. Body is medium to full. During competition, entries will be roused unless instructed otherwise by the entering brewer. Original Gravity (ºPlato) 1.066 -1.080 (16.1 -19.3) ● Apparent Extract/Final Gravity (ºPlato) 1.016 -1.028
(4.1 -7.1) ● Alcohol by Weight (Volume) 5.50% -7.50% (7.00% -9.50%) ● Bitterness (IBU) 15 -35 ● Color SRM (EBC) 4.5 -30 (9 -60)
German-Style Rye Ale
German-Style Rye Ales are pale to very dark, with darker versions running dark amber to dark brown. Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy. Low to medium banana–like fruity-ester aroma is typical; phenolic, clove-like aromas should also be perceived. In darker versions malt aromas can optionally include low roasted malt characters evident as cocoa/chocolate or caramel, and/or aromatic toffee-like, caramel, or biscuit-like characters. Diacetyl aroma should not be perceived. No yeast aroma should be evident in versions without yeast. Low to medium yeast aroma should not overpower the balance and character of rye and barley malt and hops in versions with yeast. Hop aroma is not perceived. Malt sweetness will vary from low to medium. In darker versions malt flavor can optionally include low roasted malt characters evident as cocoa/chocolate or caramel, and/or aromatic toffee-like, caramel, or biscuit-like characters. Low level roast malt astringency acceptable when balanced with low to medium level malt sweetness. Versions packaged and served without yeast will not have yeast flavor or fuller mouthfeel caused by yeast. Versions packaged and served with yeast will have low to medium yeast flavor and a characteristically fuller mouthfeel, which should not overpower the balance and character of rye and barley malt and hops. Hop flavor is not perceived. Hop bitterness is very low to low. Grist should include at least 30 percent rye malt. Low banana-like fruity-ester flavor is typical; phenolic, clove-like characteristics should also be perceived. Diacetyl flavor should not be perceived. Body is low to medium. At competition beers will be poured as instructed by entering brewer. During registration brewer may specify pouring instructions, choosing normal pouring, quiet pouring or intentional rousing of yeast. Original Gravity (ºPlato) 1.047 -1.056 (11.7 -13.8) ● Apparent Extract/Final Gravity (ºPlato) 1.008 ­
1.016 (2.1 -4.1) ● Alcohol by Weight (Volume) 3.90% -4.40% (4.90% -5.60%) ● Bitterness (IBU) 10 -15 ● Color SRM (EBC) 4 -25 (8 -50)
Bamberg-Style Weiss Rauchbier
Bamberg-Style Weiss Rauchbiers are a range of color from pale to chestnut brown. Because yeast is present appearance may appropriately be very cloudy. Smoky malt character ranging from low to high should be present in the aroma. The aroma of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeg-like, mildly smoke-like or even vanilla-like. Banana-like ester aroma is often present at low to medium-high levels. Hop aroma is not perceived. In darker versions a detectable degree of roast malt may be present without being robust. Smoky malt flavor ranging from low to high is present. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness. Hop flavor is not perceived. Hop bitterness is low. These beers are made with at least 50 percent malted wheat. No diacetyl should be perceived. The flavor of a Weissbier is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. Banana-like esters are often present. Weissbier is well attenuated and very highly carbonated. These beers are typically roused during pouring and because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel. Body is medium to full. During competition, entries will be roused unless instructed otherwise by the entering brewer. Original Gravity (ºPlato) 1.047 -1.056 (11.7 -13.8) ● Apparent Extract/Final Gravity (ºPlato) 1.008 -1.016

(2.1 -4.1) ● Alcohol by Weight (Volume) 3.90% -4.40% (4.90% -5.60%) ● Bitterness (IBU) 10 -15 ● Color SRM (EBC) 4 -18 (8 -36) 

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