BrewWiki - User contributions [en]

Beer Styles

2011-07-19T16:15:56Z

Mihalybaci:

__NOTOC__
{{Portal|name=Beer Styles}}
Beers are categorized into styles such as Stouts, Porters, Weizen, Pilsner, and India Pale Ale. Most beer styles originated in a particular country, region or city. There are literally hundreds of unique styles of beer from around the world. Arguably the best accepted style guide for the homebrewer today is the [http://www.bjcp.org BJCP Style Guideline] which currently contains 28 main style categories and is used to judge most US beer competitions.

==Beer Style Listing==

'''by Category'''

'''1. Light Lager'''
a. [[Lite American Lager]]
b. [[Standard American Lager]]
c. [[Premium American Lager]]
d. [[Munich Helles]]
e. [[Dortmunder Export]]
'''2. Pilsner'''
a. [[German Pils]]
b. [[Bohemian Pilsner]]
c. [[Classic American Pilsner]]
'''3. European Amber Lager'''
a. [[Vienna Lager]]
b. [[Oktoberfest/Marzen]]
'''4. Dark Lager'''
a. [[Dark American Lager]]
b. [[Munich Dunkel]]
c. [[Schwarzbier]]
'''5. Bock'''
a. [[Maibock/Helles Bock]]
b. [[Traditional Bock]]
c. [[Doppelbock]]
d. [[Eisbock]]
'''6. Light Hybrid Beer'''
a. [[Cream Ale]]
b. [[Blonde Ale]]
c. [[Kolsch]]
d. [[American Wheat or Rye]]
'''7. Amber Hybrid Beer'''
a. [[North German Altbier]]
b. [[California Common]]
c. [[Dusseldorf Altbier]]
'''8. English Pale Ale'''
a. [[Ordinary Bitter]]
b. [[Special/Best Bitter]]
c. [[Extra Special/Strong Bitter]]
'''9. Scottish and Irish Ale'''
a/b/c. [[Scottish Light/Heavy/Export 60/70/80]]
d. [[Irish Red]]
e. [[Strong Scotch Ale/Wee Heavy]]
'''10. American Ale'''
a. [[American Pale Ale]]
b. [[American Amber Ale]]
c. [[American Brown Ale]]
'''11. English Brown Ale'''
a. [[Mild]]
b. [[Southern English Brown]]
c. [[Northern English Brown]]
'''12. Porter'''
a. [[Brown Porter]]
b. [[Robust Porter]]
c. [[Baltic Porter]]
'''13. Stout'''
a. [[Dry Stout]]
b. [[Sweet Stout]]
c. [[Oatmeal Stout]]
d. [[Foreign Extra Stout]]
e. [[American Stout]]
f. [[Russian Imperial Stout]]
'''14. India Pale Ale'''
a. [[English IPA]]
b. [[American IPA]]
c. [[Imperial IPA]]
'''15. German Wheat and Rye Beer'''
a. [[Weizen/Weissbier]]
b. [[Dunkelweizen]]
c. [[Roggenbier (German Rye Beer)]]
'''16. Belgian and French Ale'''
a. [[Witbier]]
b. [[Belgian Pale Ale]]
c. [[Saison]]
d. [[Biere de Garde]]
e. [[Belgian Specialty]]
'''17. Sour Ale'''
a. [[Beliner Weisse]]
b. [[Flanders Red]]
c. [[Flanders Brown/Oud Bruin]]
d. [[Straight (Unblended) Lambic]]
e. [[Gueuze]]
f. [[Fruit Lambic]]
'''18. Belgian Strong Ale'''
a. [[Belgian Blond Ale]]
b. [[Belgian Dubbel]]
c. [[Belgian Tripel]]
d. [[Belgian Golden Strong Ale]]
e. [[Belgian Dark Strong Ale]]
'''19. Strong Ale'''
a. [[Old Ale]]
b. [[English Barleywine]]
c. [[American Barleywine]]
'''20. Fruit Beer'''
a. [[Fruit Beer]]
'''21. Spice/Herb/Vegetable Beer'''
a. [[Spice/Herb/Vegetable Beer]]
b. [[Christmas/Winter Specialty Spiced Beer]]
'''22. Smoke-flavored/Wood-aged Beer'''
a. [[Classic Rauchbier]]
b. [[Other Smoked Beer]]
c. [[Wood-aged Beer]]
'''23. Specialty Beer'''
a. [[Specialty Beer]]

'''Alphabetical'''

* [[Amber Ale]]
* [[American Barleywine]]
* [[American Brown Ale]]
* [[American IPA]]
* [[American Pale Ale]]
* [[American Stout]]
* [[American Wheat or Rye]]
* [[Baltic Porter]]
* [[Belgian Blond Ale]]
* [[Berliner Weisse]]
* [[Biere de Garde]]
* [[Blonde Ale]]
* [[Braggot]]
* [[Brown Porter]]
* [[California Common]]
* [[Classic Rauchbier]]
* [[Cream Ale]]
* [[Dark American Lager]]
* [[Doppelbock]]
* [[Dortmunder Export]]
* [[Dry Stout]]
* [[Dunkelweizen]]
* [[Dusseldorf Altbier]]
* [[Eisbock]]
* [[English Barleywine]]
* [[English IPA]]
* [[Extra Special/Strong Bitter]]
* [[Flanders Brown/Oud Bruin]]
* [[Flanders Red Ale]]
* [[Foreign Extra Stout]]
* [[Imperial IPA]]
* [[Irish Red Ale]]
* [[Kolsch]]
* [[Maibock/Helles Bock]]
* [[Pilsner]]
* [Add additional styles here]
----
* [http://www.bjcp.org BJCP Beer Style Guideline] - The style guidelines used for US competition

==See Also==
* [[References|Brewing References]]

==External Links==
* [http://www.bjcp.org BJCP Style Guideline] - The definitive beer judging style guideline

[[Category:Styles]]
[[Category:Glossary]]

Beer Styles

2011-07-19T16:13:45Z

Mihalybaci:

__NOTOC__
{{Portal|name=Beer Styles}}
Beers are categorized into styles such as Stouts, Porters, Weizen, Pilsner, and India Pale Ale. Most beer styles originated in a particular country, region or city. There are literally hundreds of unique styles of beer from around the world. Arguably the best accepted style guide for the homebrewer today is the [http://www.bjcp.org BJCP Style Guideline] which currently contains 28 main style categories and is used to judge most US beer competitions.

==Beer Style Listing==

'''by Category'''

'''1. Light Lager'''
a. [[Lite American Lager]]
b. [[Standard American Lager]]
c. [[Premium American Lager]]
d. [[Munich Helles]]
e. [[Dortmunder Export]]
'''2. Pilsner'''
a. [[German Pils]]
b. [[Bohemian Pilsner]]
c. [[Classic American Pilsner]]
'''3. European Amber Lager'''
a. [[Vienna Lager]]
b. [[Oktoberfest/Marzen]]
'''4. Dark Lager'''
a. [[Dark American Lager]]
b. [[Munich Dunkel]]
c. [[Schwarzbier]]
'''5. Bock'''
a. [[Maibock/Helles Bock]]
b. [[Traditional Bock]]
c. [[Doppelbock]]
d. [[Eisbock]]
'''6. Light Hybrid Beer'''
a. [[Cream Ale]]
b. [[Blonde Ale]]
c. [[Kolsch]]
d. [[American Wheat or Rye Beer]]
'''7. Amber Hybrid Beer'''
a. [[North German Altbier]]
b. [[California Common]]
c. [[Dusseldorf Altbier]]
'''8. English Pale Ale'''
a. [[Ordinary Bitter]]
b. [[Special/Best Bitter]]
c. [[Extra Special Bitter]]
'''9. Scottish and Irish Ale'''
a/b/c. [[Scottish Light/Heavy/Export 60/70/80]]
d. [[Irish Red]]
e. [[Strong Scotch Ale/Wee Heavy]]
'''10. American Ale'''
a. [[American Pale Ale]]
b. [[American Amber Ale]]
c. [[American Brown Ale]]
'''11. English Brown Ale'''
a. [[Mild]]
b. [[Southern English Brown]]
c. [[Northern English Brown]]
'''12. Porter'''
a. [[Brown Porter]]
b. [[Robust Porter]]
c. [[Baltic Porter]]
'''13. Stout'''
a. [[Dry Stout]]
b. [[Sweet Stout]]
c. [[Oatmeal Stout]]
d. [[Foreign Extra Stout]]
e. [[American Stout]]
f. [[Russian Imperial Stout]]
'''14. India Pale Ale'''
a. [[English IPA]]
b. [[American IPA]]
c. [[Imperial IPA]]
'''15. German Wheat and Rye Beer'''
a. [[Weizen/Weissbier]]
b. [[Dunkelweizen]]
c. [[Roggenbier (German Rye Beer)]]
'''16. Belgian and French Ale'''
a. [[Witbier]]
b. [[Belgian Pale Ale]]
c. [[Saison]]
d. [[Biere de Garde]]
e. [[Belgian Specialty]]
'''17. Sour Ale'''
a. [[Beliner Weisse]]
b. [[Straight (Unblended) Lambic]]
c. [[Gueuze]]
d. [[Fruit Lambic]]
'''18. Belgian Strong Ale'''
a. [[Belgian Blond Ale]]
b. [[Belgian Dubbel]]
c. [[Belgian Tripel]]
d. [[Belgian Golden Strong Ale]]
e. [[Belgian Dark Strong Ale]]
'''19. Strong Ale'''
a. [[Old Ale]]
b. [[English Barleywine]]
c. [[American Barleywine]]
'''20. Fruit Beer'''
a. [[Fruit Beer]]
'''21. Spice/Herb/Vegetable Beer'''
a. [[Spice/Herb/Vegetable Beer]]
b. [[Christmas/Winter Specialty Spiced Beer]]
'''22. Smoke-flavored/Wood-aged Beer'''
a. [[Classic Rauchbier]]
b. [[Other Smoked Beer]]
c. [[Wood-aged Beer]]
'''23. Specialty Beer'''
a. [[Specialty Beer]]

'''Alphabetical'''

* [[Amber Ale]]
* [[American Barleywine]]
* [[American Brown Ale]]
* [[American IPA]]
* [[American Pale Ale]]
* [[American Stout]]
* [[American Wheat or Rye]]
* [[Baltic Porter]]
* [[Belgian Blond Ale]]
* [[Berliner Weiss]]
* [[Biere de Garde]]
* [[Blonde Ale]]
* [[Braggot]]
* [[Brown Porter]]
* [[California Common]]
* [[Classic Rauchbier]]
* [[Cream Ale]]
* [[Dark American Lager]]
* [[Doppelbock]]
* [[Dortmunder Export]]
* [[Dry Stout]]
* [[Dunkelweizen]]
* [[Dusseldorf Altbier]]
* [[Eisbock]]
* [[English Barleywine]]
* [[English IPA]]
* [[Extra Special/Strong Bitter]]
* [[Flanders Brown Ale]]
* [[Flanders Red Ale]]
* [[Foreign Extra Stout]]
* [[Imperial IPA]]
* [[Irish Red Ale]]
* [[Kolsch]]
* [[Maibock/Helles Bock]]
* [[Pilsner]]
* [Add additional styles here]
----
* [http://www.bjcp.org BJCP Beer Style Guideline] - The style guidelines used for US competition

==See Also==
* [[References|Brewing References]]

==External Links==
* [http://www.bjcp.org BJCP Style Guideline] - The definitive beer judging style guideline

[[Category:Styles]]
[[Category:Glossary]]

Beer Styles

2011-07-19T16:12:46Z

Mihalybaci:

__NOTOC__
{{Portal|name=Beer Styles}}
Beers are categorized into styles such as Stouts, Porters, Weizen, Pilsner, and India Pale Ale. Most beer styles originated in a particular country, region or city. There are literally hundreds of unique styles of beer from around the world. Arguably the best accepted style guide for the homebrewer today is the [http://www.bjcp.org BJCP Style Guideline] which currently contains 28 main style categories and is used to judge most US beer competitions.

==Beer Style Listing==

'''by Category'''

'''1. Light Lager'''
a. [[Lite American Lager]]
b. [[Standard American Lager]]
c. [[Premium American Lager]]
d. [[Munich Helles]]
e. [[Dortmunder Export]]
'''2. Pilsner'''
a. [[German Pils]]
b. [[Bohemian Pilsner]]
c. [[Classic American Pilsner]]
'''3. European Amber Lager'''
a. [[Vienna Lager]]
b. [[Oktoberfest/Marzen]]
'''4. Dark Lager'''
a. [[Dark American Lager]]
b. [[Munich Dunkel]]
c. [[Schwarzbier]]
'''5. Bock'''
a. [[Maibock/Helles Bock]]
b. [[Traditional Bock]]
c. [[Doppelbock]]
d. [[Eisbock]]
'''6. Light Hybrid Beer'''
a. [[Cream Ale]]
b. [[Blonde Ale]]
c. [[Kolsch]]
d. [[American Wheat or Rye Beer]]
'''7. Amber Hybrid Beer'''
a. [[North German Altbier]]
b. [[California Common]]
c. [[Dusseldorf Altbier]]
'''8. English Pale Ale'''
a. [[Ordinary Bitter]]
b. [[Special/Best Bitter]]
c. [[Extra Special Bitter]]
'''9. Scottish and Irish Ale'''
a/b/c. [[Scottish Light/Heavy/Export 60/70/80]]
d. [[Irish Red]]
e. [[Strong Scotch Ale/Wee Heavy]]
'''10. American Ale'''
a. [[American Pale Ale]]
b. [[American Amber Ale]]
c. [[American Brown Ale]]
'''11. English Brown Ale'''
a. [[Mild]]
b. [[Southern English Brown]]
c. [[Northern English Brown]]
'''12. Porter'''
a. [[Brown Porter]]
b. [[Robust Porter]]
c. [[Baltic Porter]]
'''13. Stout'''
a. [[Dry Stout]]
b. [[Sweet Stout]]
c. [[Oatmeal Stout]]
d. [[Foreign Extra Stout]]
e. [[American Stout]]
f. [[Russian Imperial Stout]]
'''14. India Pale Ale'''
a. [[English IPA]]
b. [[American IPA]]
c. [[Imperial IPA]]
'''15. German Wheat and Rye Beer'''
a. [[Weizen/Weissbier]]
b. [[Dunkelweizen]]
c. [[Roggenbier (German Rye Beer)]]
'''16. Belgian and French Ale'''
a. [[Witbier]]
b. [[Belgian Pale Ale]]
c. [[Saison]]
d. [[Biere de Garde]]
e. [[Belgian Specialty]]
'''17. Sour Ale'''
a. [[Beliner Weisse]]
b. [[Straight (Unblended) Lambic]]
c. [[Gueuze]]
d. [[Fruit Lambic]]
'''18. Belgian Strong Ale'''
a. [[Belgian Blond Ale]]
b. [[Belgian Dubbel]]
c. [[Belgian Tripel]]
d. [[Belgian Golden Strong Ale]]
e. [[Belgian Dark Strong Ale]]
'''19. Strong Ale'''
a. [[Old Ale]]
b. [[English Barleywine]]
c. [[American Barleywine]]
'''20. Fruit Beer'''
a. [[Fruit Beer]]
'''21. Spice/Herb/Vegetable Beer'''
a. [[Spice/Herb/Vegetable Beer]]
b. [[Christmas/Winter Specialty Spiced Beer]]
'''22. Smoke-flavored/Wood-aged Beer'''
a. [[Classic Rauchbier]]
b. [[Other Smoked Beer]]
c. [[Wood-aged Beer]]
'''23. Specialty Beer'''
a. [[Specialty Beer]]

'''Alphabetical'''

* [[Amber Ale]]
* [[American Barleywine]]
* [[American Brown Ale]]
* [[American IPA]]
* [[American Pale Ale]]
* [[American Stout]]
* [[American Wheat or Rye]]
* [[Baltic Porter]]
* [[Belgian Blond Ale]]
* [[Berliner Weiss]]
* [[Biere de Garde]]
* [[Blonde Ale]]
* [[Braggot]]
* [[Brown Porter]]
* [[California Common]]
* [[Classic Rauchbier]]
* [[Cream Ale]]
* [[Dark American Lager]]
* [[Doppelbock]]
* [[Dortmunder Export]]
* [[Dry Stout]]
* [[Dunkelweizen]]
* [[Dusseldorf Altbier]]
* [[Eisbock]]
* [[English Barleywine]]
* [[English IPA]]
* [[Extra Special/Strong Bitter]]
* [[Flanders Brown Ale]]
* [[Flanders Red Ale]]
* [[Foreign Extra Stout]]
* [[Imperial IPA]]
* [[Irish Red Ale]]
* [[Koelsch]]
* [[Mailbock/Helles Bock]]
* [[Pilsner]]
* [Add additional styles here]
----
* [http://www.bjcp.org BJCP Beer Style Guideline] - The style guidelines used for US competition

==See Also==
* [[References|Brewing References]]

==External Links==
* [http://www.bjcp.org BJCP Style Guideline] - The definitive beer judging style guideline

[[Category:Styles]]
[[Category:Glossary]]

Beer Styles

2011-07-19T15:52:49Z

Mihalybaci:

Beer Styles

2011-07-19T15:51:50Z

Mihalybaci:

Beer Styles

2011-07-19T15:50:57Z

Mihalybaci:

Beer Styles

2011-07-19T15:49:34Z

Mihalybaci:

Beer Styles

2011-07-19T15:49:02Z

Mihalybaci: /* Beer Style Listing */

Beer Styles

2011-07-19T15:48:13Z

Mihalybaci:

Beer Styles

2011-07-19T15:47:02Z

Mihalybaci:

Beer Styles

2011-07-19T15:46:31Z

Mihalybaci: /* Beer Style Listing */

Chinook Hops

2011-07-19T14:59:39Z

Mihalybaci: Created page with "Chinook (pronounced shin-ook) hops are a high-alpha variety of around 13% AA. Chinook hops has a strong and distinctive pine-like aroma and flavor that is not common among other ..."

Chinook (pronounced shin-ook) hops are a high-alpha variety of around 13% AA. Chinook hops has a strong and distinctive pine-like aroma and flavor that is not common among other varieties. They are also somewhat spicy with a mild fruitiness similar to that of other Northwest hops (Cascade, Columbus, Centennial), though definitely not as strong. Al Korzonas, author of "Homebrewing: Volume I", describes Chinook hops as "a cross between Saaz and a pine forest." The distinctive aroma and flavor make these hops best suited for hoppy American ales, but may be used as bittering hops for English or European beers.

===Specifications===
* Typical Use : All-Purpose
* Alpha Acid : 12 - 14%
* Beta Acid : 3 - 4%
* Cohumulone : 29 - 34%
* Origination : Northwest USA
* Commercial Examples : Mikkeller Nelson Chinook Single Hop IPA
* Characteristics : Pine, Resiny, spicy, mild citrus
* Styles : American Pale/Brown Ale, American IPA
* Similar Hops : Southern Cross, Sticklebracht, Nugget

==See Also==
* [[Hops]]

==External links==
*http://beeradvocate.com/beer/profile/13307/56835
[[Category:Ingredients]]

Flanders Red Ale

2011-04-15T19:04:37Z

Mihalybaci: /* Ingredients */

__NOTOC__
'''Flanders Red Ale''' originally was derived from early Porters, but is distinct in its use of yeasts such as Saccharomyces cerevisiae and Lactobacillus that produce a distinctively sour taste.

==History==
Flanders Red Ale was originally derived from early Porters, but was open fermented using sour yeasts that are native to certain regions in Belgium. The result is a distinctively sour ale with a slightly fruity pallet.

==Description==
Medium body. Malty, sweet fruity flavor with complex sourness. Plum, orange, cherry or red currant flavors. Low to no hop flavor and aroma. Like a well aged red wine. Deep red, burgundy to red-brown in color. Moderate carbonation.
Sour, tart, fruity, red beer made with up to 20 strains of yeast. Often blended young/old beers. Red color from Vienna malt. Aged in oak barrels. Similar to Oud Bruins, but redder in color and slightly more sour.

==Characteristics==
* Color Range: 10.0-16.0 SRM
* Original Gravity Range: 1.046-1.054 SG
* Final Gravity Range: 1.008-1.016 SG
* Bitterness Range: 15.0-25.0 IBU
* Alcohol by Volume Range: 5.0-5.5 %
* Carbonation Range: 2.2-2.7 vols
* [[BJCP]] Style Number: 17 B

==Ingredients==
* Base of Vienna or Munich malts and sometimes small amounts of Special B or crystal
* Low alpha Continental or British hops for bitterness only
* Saccharomyces ale yeast is the primary fermenter. A combination of microbes, which may include Brettanomyces, Lactobacillus, Pediococcus, and acetobacters, contribute the sourness.

==Examples==
* Rodenbach Grand Cru, Rodenbach Kassiek, New Belgium La Folie, Petrus Old Bruin, Southampton Publick House Red Ale, Bellegems Bruin, Duchesse de Bourgogne

==See Also==
* [[Styles]]

==External Links==
* [http://en.wikipedia.org/wiki/Flanders_red_ale Wikipedia Entry]

[[Category:Styles]]

Flanders Red Ale

2011-04-15T18:59:44Z

Mihalybaci: /* Ingredients */

__NOTOC__
'''Flanders Red Ale''' originally was derived from early Porters, but is distinct in its use of yeasts such as Saccharomyces cerevisiae and Lactobacillus that produce a distinctively sour taste.

==History==
Flanders Red Ale was originally derived from early Porters, but was open fermented using sour yeasts that are native to certain regions in Belgium. The result is a distinctively sour ale with a slightly fruity pallet.

==Description==
Medium body. Malty, sweet fruity flavor with complex sourness. Plum, orange, cherry or red currant flavors. Low to no hop flavor and aroma. Like a well aged red wine. Deep red, burgundy to red-brown in color. Moderate carbonation.
Sour, tart, fruity, red beer made with up to 20 strains of yeast. Often blended young/old beers. Red color from Vienna malt. Aged in oak barrels. Similar to Oud Bruins, but redder in color and slightly more sour.

==Characteristics==
* Color Range: 10.0-16.0 SRM
* Original Gravity Range: 1.046-1.054 SG
* Final Gravity Range: 1.008-1.016 SG
* Bitterness Range: 15.0-25.0 IBU
* Alcohol by Volume Range: 5.0-5.5 %
* Carbonation Range: 2.2-2.7 vols
* [[BJCP]] Style Number: 17 B

==Ingredients==
* Base of Vienna or Munich malts and sometimes small amounts of Special B or crystal
* Low alpha Continental or British hops for bitterness only
* Unique ale yeasts (Saccharomyces, Lactobacillus, Brettanomyces (and acetobacters) for sourness.

==Examples==
* Rodenbach Grand Cru, Rodenbach Kassiek, New Belgium La Folie, Petrus Old Bruin, Southampton Publick House Red Ale, Bellegems Bruin, Duchesse de Bourgogne

==See Also==
* [[Styles]]

==External Links==
* [http://en.wikipedia.org/wiki/Flanders_red_ale Wikipedia Entry]

[[Category:Styles]]

Flanders Red Ale

2011-04-15T18:59:00Z

Mihalybaci: /* Examples */

__NOTOC__
'''Flanders Red Ale''' originally was derived from early Porters, but is distinct in its use of yeasts such as Saccharomyces cerevisiae and Lactobacillus that produce a distinctively sour taste.

==History==
Flanders Red Ale was originally derived from early Porters, but was open fermented using sour yeasts that are native to certain regions in Belgium. The result is a distinctively sour ale with a slightly fruity pallet.

==Description==
Medium body. Malty, sweet fruity flavor with complex sourness. Plum, orange, cherry or red currant flavors. Low to no hop flavor and aroma. Like a well aged red wine. Deep red, burgundy to red-brown in color. Moderate carbonation.
Sour, tart, fruity, red beer made with up to 20 strains of yeast. Often blended young/old beers. Red color from Vienna malt. Aged in oak barrels. Similar to Oud Bruins, but redder in color and slightly more sour.

==Characteristics==
* Color Range: 10.0-16.0 SRM
* Original Gravity Range: 1.046-1.054 SG
* Final Gravity Range: 1.008-1.016 SG
* Bitterness Range: 15.0-25.0 IBU
* Alcohol by Volume Range: 5.0-5.5 %
* Carbonation Range: 2.2-2.7 vols
* [[BJCP]] Style Number: 17 B

==Ingredients==
* Base of Vienna or Munich malts and sometimes small amounts of Special B or crystal
* Low alpha ontinental or British hops for bitterness only
* Unique ale yeasts (Saccharomyces, Lactobacillus, Brettanomyces (and acetobacters) for sourness.

==Examples==
* Rodenbach Grand Cru, Rodenbach Kassiek, New Belgium La Folie, Petrus Old Bruin, Southampton Publick House Red Ale, Bellegems Bruin, Duchesse de Bourgogne

==See Also==
* [[Styles]]

==External Links==
* [http://en.wikipedia.org/wiki/Flanders_red_ale Wikipedia Entry]

[[Category:Styles]]

Amarillo Hops

2011-04-08T19:40:38Z

Mihalybaci:

Amarillo hops were bred by Virgil Gamache Farms Inc. in Washington State. The company trademarked the name "Amarillo" and is the exclusive grower of the variety. The aroma and flavor profile is very fruity and floral, with strong citrus-like (orange) characteristics. Due to its low cohumulone content, Amarillo hops are a good choice for bittering with alpha acids in the range of 8-11%. They are best used in American style ales due to their distinctive aroma and flavor.

===Specifications===
* Typical Use : All-Purpose
* Alpha Acid : 8 - 11%
* Cohumulone : 21 - 24%
* Beta Acid : 6 - 7%
* Origination : USA
* Commercial Examples : Mikkeller Amarillo Single Hop IPA, Stone Levitation Ale
* Characteristics : Floral, Citrus Fruit, Oranges
* Styles : American Pale Ale, American IPA
* Similar Hops : Cascade, Centennial, Columbus

==See Also==
* [[Hops]]

==External links==
*[http://www.usahops.org/index.cfm?fuseaction=hop_info&pageID=8 USA Hop Descriptions]
*[http://www.amarillohops.com/ Amarillo Hop Page]
*[http://beeradvocate.com/beer/profile/13307/55288 Mikkeller Amarillo Single Hop IPA Reviews]

[[Category:Ingredients]]

Nelson Sauvin

2011-04-08T19:40:19Z

Mihalybaci: Created page with "Nelson Sauvin, named after the Sauvignon Blanc grape, is a variety of hop developed and grown in New Zealand. It has a strong fruity flavor and aroma that is described as resembl..."

Nelson Sauvin, named after the Sauvignon Blanc grape, is a variety of hop developed and grown in New Zealand. It has a strong fruity flavor and aroma that is described as resembling white wine, or fresh crushed grapes or gooseberries. Some reviewers of this hop perceive the fruitiness as being very tropical with descriptions including passion fruit, tangerines, and grapefruit. The distinctive character of these hops limit its aroma/flavor usage to American ales and specialty beers. As a bittering hop, its low cohumulone content imparts a very smooth bitterness.

===Specifications===
* Typical Use : All-Purpose
* Alpha Acid : 12 - 13%
* Cohumulone : 24%
* Beta Acid : 6 - 8%
* Origination : New Zealand
* Commercial Examples : Mikkeller Nelson Sauvin Single Hop IPA
* Characteristics : White wine, gooseberries, tropical fruit, passion fruit
* Styles : American Pale Ale, American IPA
* Similar Hops : N/A

==See Also==
* [[Hops]]

==External links==
*[http://www.nzhops.co.nz/varieties/nelson_sauvin.html NZ Hops]
*[http://www.brew-dudes.com/nelson-sauvin-hops/855 Brew Dudes Review]
*[http://beeradvocate.com/beer/profile/13307/48458 Mikkeller Nelson Sauvin Single Hop IPA Reviews]

[[Category:Ingredients]]

Hops

2011-04-08T19:27:19Z

Mihalybaci: /* Hop Varieties */

__NOTOC__'''Hops''' provide bitterness to balance the sweetness of [[Malt]] when making beer, adds flavoring oils and aromas, and also helps to stabilize and preserve beer. Hops used in brewing comes from the flowers of a plant called ''Humulus lupulus''. The hop plant is a perrenial spiraling vine that requires most soil. The flowers of the hops, called ''cones'' are dried before use. These flowers are usually green in color with yellow ''lupulin'' glands between the petals that provide many of the oils.

===Types of Hops===
* '''Loose or Leaf Hops''' - Hops in its most natural form. Leaf hops float, provide a nice filter bed when siphoning, and are excellent when fresh. Unfortunately these hops are also most susceptible to exposure to air and oxidization, which means their quality will decline more rapidly unless vacuum sealed in a oxygen barrier bag.
* '''Plug Hops''' - Dried and compressed hop cones. When hydrated these are essentially the same as whole hops, but will store better.
* '''Pellet Hops''' - Perhaps the most widely available to the home brewer, these hops are dried, chopped and compressed into tiny pellets. They store well, and are easy to measure in small quantities. The chopping and compressing can release some of the lupulin glands to burst losing some aromatic oils.

===Measuring Bitterness===
Hop bitterness is measured in [[International Bitterness Units]] or ''IBU's''. One IBU is one part per million of ''isohumulone'' which is a bittering (alpha) acid. IBU's can be estimated when brewing a beer by several different formulas, the most popular of which are the ''Tinseth'', ''Rager'' and ''Garetz'' formulas. IBU's for light beers are generally in the 10-20 range, while dark flavorful beers such as stouts may have an IBU as high as 50. Some barley wines have IBU values of 100 or more to offset the extreme malty sweetness of the beer. See the [[Beer Styles]] BJCP guide for some typical IBU ranges for different styles of beer.

===Bittering Oils===
Bittiness in beer is provided by oils released by the hops. The bittering oils of the hops are isomerized (rearranged) during the boil. Insoluable alpha acids (α-acids) are isomerized by the boil into more soluble and stable alpha acids. As the boil time increases, the bitterness released also increases. These alpha acids provide the majority of the bitterness in finished beer. A second component called beta acid also provides some bitterness. Additional compounds in hops provide both aroma and preservative qualities.

===Hops Storage===
The alpha and beta acids in hops are both vulnerable to oxidation which will decrease their effectiveness. Hops will degrade faster at temperatures above freezing. Hops should be refrigerated in your freezer, and sealed in an airtight container (ideally vacuum packed foil oxygen barrier container) to prevent oxidation.

===Hops Usage===
Hops can be used at many stages in the brewing process:
* '''Boil Hops''' - Hops used during the main boil to add bitterness and flavor to the beer.
* '''Aroma Hops''' - Hops added at the end of the boil to release aroma. Many aromatic oils in hops will boil off after a period of time, so hops added at the end of the boil maintain many aromatic qualities.
* '''Dry Hops''' - Hops added in the secondary fermentation, usually a day or two before bottling, primarily for aroma.
* '''Mash Hops''' - Hops added to the mash tun, effectively get steeped and can add some flavor though they usually contribute little to the bitterness of the beer.
* '''First Wort Hops''' - Hops added to the boiler as the wort is first being sparged. These hops effectively get steeped and then boiled with the main boil. First wort hopping results in a better blending of hops flavor with the wort though it generally reduces hop utilization slightly when compared to traditional boiled hops.

==Hop Varieties==
* [[Ahtanum Hops]]
* [[Amarillo Hops]]
* [[Apollo Hops]]
* [[Brewers Gold Hops]]
* [[Cascade Hops]]
* [[Centennial Hops]]
* [[Chinook Hops]]
* [[Citra Hops]]
* [[Columbus Hops]]
* [[Crystal Hops]]
* [[Eroica Hops]]
* [[Galena Hops]]
* [[Glacier Hops]]
* [[Horizon Hops]]
* [[Liberty Hops]]
* [[Mount Ranier Hops]]
* [[Nelson Sauvin]]
* [[Nugget Hops]]
* [[Saaz Hops]]
* [[Simcoe Hops]]
* [[Sterling Hops]]
* [[Styrian Goldings Hops]]
* [[Summit Hops]]
* [[Vanguard Hops]]
* [[Warrior Hops]]
* [[Zeus Hops]]

==See Also==
* [[Ingredients]]
* [[International Bitterness Units]]
* [[Technical|Technical Reference]]
* [[Beer Styles]]

==External Links==
* [http://www.beersmith.com/hops_table.htm BeerSmith Hops Reference Table]
* [http://www.beersmith.com/blog/2008/04/25/brewing-hops-10-tips-for-surviving-the-hops-shortage/ Brewing Hops: 10 Tips for Surviving the Hops Crisis]
* [http://www.realbeer.com/hops/FAQ.html Norm Pyle's Hops FAQ]
* [http://realbeer.com/hops/ Glenn Tinseth's Hop Page]
[[Category:Ingredients]]
[[Category:Glossary]]
[[fr:houblon]]

Amarillo Hops

2011-04-08T19:26:16Z

Mihalybaci: Created page with "Amarillo hops were bred by Virgil Gamache Farms Inc. in Washington State. The company trademarked the name "Amarillo" and is the exclusive grower of the variety. The aroma and fl..."

Ahtanum Hops

2011-04-08T17:59:24Z

Mihalybaci:

'''Ahtanum Hops'''

'''Characteristics'''

Ahtanum is an aroma/flavoring hop variety that is similar to Cascade or Amarillo. It has a citrus and floral character much like cascade with the addition of some piney or earth notes. Grapefruit quality is more forward in than in cascade as well. Alpha acids are lower than cascade at 4 to 6.5% AAU making Ahtanum a good choice for a flavor addition when you do not want to impart quite the bitterness of cascade or amarillo.
Beer styles suited for Ahtanum include American APA, American IPA, Light lagers. I also think they would be nice in a brown ale, but have not tried this out myself.

'''Specifications'''
*Typical Use : Aroma/Flavor
*Alpha Acid : 4 to 6.5% AAU
*Origination : USA ?
*Characteristics : Floral, citrus, piney, Sharp
*Styles : American Ales & Lagers
*Similar Hops : Cascade, Amarillo
*Commercial Examples : Stone Brewing - Arrogant Bastard, Sierra Nevada - Celebration

Ahtanum Hops

2011-04-08T17:57:57Z

Mihalybaci: Created page with "Ahtanum Hops Characteristics Ahtanum is an aroma/flavoring hop variety that is similar to Cascade or Amarillo. It has a citrus and floral character much like cascade with the a..."

Ahtanum Hops

Characteristics

Ahtanum is an aroma/flavoring hop variety that is similar to Cascade or Amarillo. It has a citrus and floral character much like cascade with the addition of some piney or earth notes. Grapefruit quality is more forward in than in cascade as well. Alpha acids are lower than cascade at 4 to 6.5% AAU making Ahtanum a good choice for a flavor addition when you do not want to impart quite the bitterness of cascade or amarillo. Beer styles suited for Ahtanum include American APA, American IPA, Light lagers. I also think they would be nice in a brown ale, but have not tried this out myself.

Specifications

Typical Use : Aroma/Flavor
Alpha Acid : 4 to 6.5% AAU
Origination : USA ?
Characteristics : Floral, citrus, piney, Sharp
Styles : American Ales & Lagers
Similar Hops : Cascade, Amarillo
Commercial Examples : Stone Brewing - Arrogant Bastard, Sierra Nevada - Celebration

Hops

2011-04-08T17:56:51Z

Mihalybaci:

__NOTOC__'''Hops''' provide bitterness to balance the sweetness of [[Malt]] when making beer, adds flavoring oils and aromas, and also helps to stabilize and preserve beer. Hops used in brewing comes from the flowers of a plant called ''Humulus lupulus''. The hop plant is a perrenial spiraling vine that requires most soil. The flowers of the hops, called ''cones'' are dried before use. These flowers are usually green in color with yellow ''lupulin'' glands between the petals that provide many of the oils.

===Types of Hops===
* '''Loose or Leaf Hops''' - Hops in its most natural form. Leaf hops float, provide a nice filter bed when siphoning, and are excellent when fresh. Unfortunately these hops are also most susceptible to exposure to air and oxidization, which means their quality will decline more rapidly unless vacuum sealed in a oxygen barrier bag.
* '''Plug Hops''' - Dried and compressed hop cones. When hydrated these are essentially the same as whole hops, but will store better.
* '''Pellet Hops''' - Perhaps the most widely available to the home brewer, these hops are dried, chopped and compressed into tiny pellets. They store well, and are easy to measure in small quantities. The chopping and compressing can release some of the lupulin glands to burst losing some aromatic oils.

===Measuring Bitterness===
Hop bitterness is measured in [[International Bitterness Units]] or ''IBU's''. One IBU is one part per million of ''isohumulone'' which is a bittering (alpha) acid. IBU's can be estimated when brewing a beer by several different formulas, the most popular of which are the ''Tinseth'', ''Rager'' and ''Garetz'' formulas. IBU's for light beers are generally in the 10-20 range, while dark flavorful beers such as stouts may have an IBU as high as 50. Some barley wines have IBU values of 100 or more to offset the extreme malty sweetness of the beer. See the [[Beer Styles]] BJCP guide for some typical IBU ranges for different styles of beer.

===Bittering Oils===
Bittiness in beer is provided by oils released by the hops. The bittering oils of the hops are isomerized (rearranged) during the boil. Insoluable alpha acids (α-acids) are isomerized by the boil into more soluble and stable alpha acids. As the boil time increases, the bitterness released also increases. These alpha acids provide the majority of the bitterness in finished beer. A second component called beta acid also provides some bitterness. Additional compounds in hops provide both aroma and preservative qualities.

===Hops Storage===
The alpha and beta acids in hops are both vulnerable to oxidation which will decrease their effectiveness. Hops will degrade faster at temperatures above freezing. Hops should be refrigerated in your freezer, and sealed in an airtight container (ideally vacuum packed foil oxygen barrier container) to prevent oxidation.

===Hops Usage===
Hops can be used at many stages in the brewing process:
* '''Boil Hops''' - Hops used during the main boil to add bitterness and flavor to the beer.
* '''Aroma Hops''' - Hops added at the end of the boil to release aroma. Many aromatic oils in hops will boil off after a period of time, so hops added at the end of the boil maintain many aromatic qualities.
* '''Dry Hops''' - Hops added in the secondary fermentation, usually a day or two before bottling, primarily for aroma.
* '''Mash Hops''' - Hops added to the mash tun, effectively get steeped and can add some flavor though they usually contribute little to the bitterness of the beer.
* '''First Wort Hops''' - Hops added to the boiler as the wort is first being sparged. These hops effectively get steeped and then boiled with the main boil. First wort hopping results in a better blending of hops flavor with the wort though it generally reduces hop utilization slightly when compared to traditional boiled hops.

==Hop Varieties==
* [[Ahtanum Hops]]
* [[Amarillo Hops]]
* [[Apollo Hops]]
* [[Brewers Gold Hops]]
* [[Cascade Hops]]
* [[Centennial Hops]]
* [[Chinook Hops]]
* [[Citra Hops]]
* [[Columbus Hops]]
* [[Crystal Hops]]
* [[Eroica Hops]]
* [[Galena Hops]]
* [[Glacier Hops]]
* [[Horizon Hops]]
* [[Liberty Hops]]
* [[Mount Ranier Hops]]
* [[Nugget Hops]]
* [[Saaz Hops]]
* [[Simcoe Hops]]
* [[Sterling Hops]]
* [[Styrian Goldings Hops]]
* [[Summit Hops]]
* [[Vanguard Hops]]
* [[Warrior Hops]]
* [[Zeus Hops]]

==See Also==
* [[Ingredients]]
* [[International Bitterness Units]]
* [[Technical|Technical Reference]]
* [[Beer Styles]]

==External Links==
* [http://www.beersmith.com/hops_table.htm BeerSmith Hops Reference Table]
* [http://www.beersmith.com/blog/2008/04/25/brewing-hops-10-tips-for-surviving-the-hops-shortage/ Brewing Hops: 10 Tips for Surviving the Hops Crisis]
* [http://www.realbeer.com/hops/FAQ.html Norm Pyle's Hops FAQ]
* [http://realbeer.com/hops/ Glenn Tinseth's Hop Page]
[[Category:Ingredients]]
[[Category:Glossary]]
[[fr:houblon]]