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    The Beer Journal
    The Beer Journal
    The Beer Journal
    Ebook130 pages58 minutes

    The Beer Journal

    By Chris Wright

    ()

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    About this ebook

    Explore beer styles and log your tastings in this compact journal.
    The Beer Journal is more than just a journal. This compact guide is a crash course in the many styles of beer and how to approach them in a tasting. Perfect for newcomers to the craft beer scene as well as longtime fans of the beverage, this book is an excellent way to learn about styles you've yet to try. These pages are filled with useful information on the beers themselves and tips to having the best tasting experience possible. Author Chris Wright even includes examples of beers on the market to help readers as they navigate the beer aisle. Packed with useful information, this informative guide will teach readers all about:
  • The many styles of beer
  • Their taste profiles
  • What sets one style apart from another
  • Origin stories
  • Glassware
  • Suggested food pairings

    • The comprehensive tasting logs enable readers to keep track of the details of each particular beer they try—from brewer, beer name, and style to color, flavor, and body. Other worksheets give readers the opportunity to journal their brewery tours and food pairing experimentations. From lagers and wheat beers to sours and stouts, The Beer Journal is your guide to a complete tasting experience.
    LanguageEnglish
    PublisherSkyhorse
    Release dateMar 21, 2017
    ISBN9781510714632
    The Beer Journal
    Author

    Chris Wright

    Chris Wright is a young author who enjoys reading and is keen to share this joy with others. He lives in England, but he grew up in a small village in Hampshire. He wants to inspire young readers with his tales of a simpler time, outside among nature.

    Read more from Chris Wright

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      Book preview

      The Beer Journal - Chris Wright

      Beer Styles

      BEER STYLES HAVE been around almost as long as beer itself. In the early days of brewing, the act of classifying beers was relatively simple and basic (such as bitter, mild, stout, or simply lager or ale). In recent years, several people and organizations have formalized beer styles. While there is a sizeable debate over the use of beer styles, there is little question of the importance of style to frame the expectation of the beer drinker. In this setting, they should be seen as loose guidelines and groupings; this book is written from the perspective of the beer drinker and not for a beer contest. It is certainly possible and acceptable for some beers to not fit any style or be a blend of multiple styles. The most basic classification for beer is based on the type of yeast: lager or ale. Lagers use bottom-fermenting yeast strains, take longer to ferment and clarify, and (typically) ferment at lower temperatures. In fact, the term lager comes from the German word to store. Ales use top-fermenting yeast strains, have a shorter fermentation cycle, and ferment at higher temperatures. The taste is the most important difference. Lagers are crisp and may have a slight sulfur component that is almost never fruity. Ale yeast produces more rounded and fruitier flavor components.

      Beer Terroir: The Basis of Styles

      Wine has regions known for producing wines with distinct personalities. This terroir explains the influence of soil, drainage, microclimate, and sun exposure in a particular wine. Beer also has a terroir (or flavor impact from the local environment), most commonly from the water. In modern brewing, salts and other chemicals can, and often are, added to the water to mimic the water profile of historical brewing cities. The water can have an unmistakable impact on the flavor profile of a beer. One of the classic examples of beer terroir is the original English IPA. Using water from Burton-on-Trent (England), which is high in calcium and sulfate, this water profile accentuates the hop bitterness. The water profile is derived from the river Trent, which passes over large banks of gypsum (calcium sulfate). In brewing circles, adding gypsum to the water is known as Burtonizing the water. Try a Bass Pale Ale to taste the influence of the local water on beer. Minerals in the water play a crucial role in the finished beer flavor. Different styles of beer require different water. Water good for brewing a pilsner will typically brew a less-than-desirable stout. In fact, brewing a beer with water stripped of any minerals (de-ionized) will result in off flavors, rendering the beer almost undrinkable. Before the ions and minerals in the water were well understood and could be duplicated, breweries from different cities brewed beers in which the local resources complimented the flavor. This gave rise to the different styles of beer and defined the classic brewing centers of the world.

      Pilsen (Plzeň): The birthplace of the pilsner, Pilsen, Czech Republic, has some of the softest water in the world. The low concentration of all ions subdues the hop presence, allowing for a malty and bready taste.

      Vienna: The brewers in Vienna, Austria, tried to brew the Dortmund Export with their own water with unsuccessful results. They began toasting malt, which lowered the pH, and the famous style was born.

      Burton-on-Trent: The original India Pale Ale was created here in England due to the gypsum-rich water found in the river Trent, which emphasizes hop flavor.

      Dublin: Dublin, Ireland, has a high concentration of bicarbonate in its water, which allows brewers there to use a large amount of dark malts in the beers, giving rise to the famous Irish stout.

      Munich: The low pH of the water in Munich smoothes the malt flavors of the Oktoberfest, Märzen, and Dunkel beers.

      West Coast: This region refers to the West Coast of the United States. It is a beer center with a distinct profile due to the use of hops. The Pacific Northwest is one of the largest hop-growing regions in the world. Thus, it was a natural place to develop extremely hoppy styles of beer. A West Coast beer will have a hop profile that is very prominent, much more so than any historical style of beer.

      Saisons: Beer terroir can be seen in the style saison as well. Historically, the brewer would use ingredients that were local and fresh to complement their beer.

      Spontaneous Local Fermentation: A more localized version of beer terroir can be found in the spontaneous fermentation techniques historically used in Belgium. Each brewery would leave the beer outside (or exposed to outside air). Local varieties of yeast and bacteria would convert the sugars to alcohol, carbon dioxide, lactic acid, 4-ethylphenol (barnyard, horse blanket), 4-ethylguaiacol (bacon, cloves), and many other chemical compounds. The result was a unique flavor to the beer

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