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Beers of the UK

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Nicole Coetzee

on 22 February 2012

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Transcript of Beers of the UK

Beers of the
UK
"In my opinion, most of the great men of the past were only there for the beer."

-A.J.P. Taylor, British historian
CASK ALE
fuggles and goldings
Burtonisation
Scotland
Lack of hops
Lots of malt
Peat
Ireland
Guinness
Stout
Dry Stout

Very dark, roasty, bitter, creamy ale

Irish Stout

Roasted barely or black malts

OG: 1.036 - 1.050
FG: 1.007 - 1.011
IBU: 30 - 45
SRM: 25.0 - 40.0
ABV: 4 – 5%


Evolved from the success of London porters
Originally was fuller, creamier, stronger
Stout Porter
Porter is now usually stronger
History

Coffee-like roasted barley/roasted malt
Slight chocolate, cocoa or grainy back notes
Low to no Hop aroma
Aroma

Jet black to deep brown
Garnet highlights
Can be opaque or clear
Thick, creamy, long-lasting, tan- to brown-coloured head
Appearance

Moderate roasted, grainy sharpness
Sometimes bittersweet or unsweetened chocolate
Medium to high hop bitterness
Medium to no hop flavour
Dry, coffee-like finish
Can have sour tang
Flavours

Medium-light to medium-full
Smooth creamy character
Low to medium carbonation
Body

Oysters
Seafood
Hams
Food pairings
Sweet Stout
Very dark, sweet, full-bodied, slightly roasty ale

Sweetened espresso

British not Irish

Lactose often used

OG: 1.044 - 1.060
FG: 1.012 - 1.024
IBU: 20 - 40
SRM: 30.0 - 40.0
ABV: 4.0 - 6.0

Known as “Milk” or “Cream” stouts but this name is legally no longer permitted in England
History

Mild roasted grain aroma
Often coffee/chocolate notes with cream-like sweetness
Low to medium fruitiness
Low to no hop aroma
Aroma

Very dark brown to black
Can be opaque or clear
Creamy tan to brown head
Appearance

Medium roasted, chocolate, coffee
Medium to high sweetness
Medium hop bitterness
Medium to no hop flavour
Sweet to dry coffee-like finish
Flavours

Medium-full to full
Low to medium carbonation
Creamy
Body

Desserts
Venison
Lamb
Beef
Food pairings
mild
Light-flavoured, malt-accented “session” beer

Often porter-like but widely varies

Generally served on cask

OG: 1.030 - 1.038
FG: 1.008 - 1.013
IBU: 10 - 25
SRM: 12.0 - 25.0
ABV: 2.8 - 4.5%

Precursor to the porter style?
Mild refers to lack of bitterness
May have referred to lack of sourness
History

Low to medium malt aroma
Caramel, grainy, toasted, nutty, chocolate, or light fruitiness
Little to no hop aroma
Aroma

Copper to dark brown or mahogany
Clear but traditionally unfiltered
Low to moderate off-white to tan head
Retention may be poor
Appearance

Malty with very wide range possible flavours
Sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, fruit, licorice, molasses, plum, raisin
Low to medium hop bitterness
Sweet or dry finish
Flavours

Light to medium
Low to medium-low carbonation
Body

Cured meat
Red meat
Game
Cheese
Food pairings
Northern
english brown
Nutty brown ale

Drier, stronger & more hop than southern brown ale

OG: 1.040 - 1.052
FG: 1.008 - 1.014
IBU: 20 - 30
SRM: 12.0 - 22.0
ABV: 4.2 - 5.4%


Popular in 18th century when all brown malt was used
History

Light, sweet malt aroma
Toffee, nutty, caramel notes
Sometimes low fruitiness
Low to no hop aroma
Aroma

Dark amber to reddish-brown colour
Clear
Low to medium off-white to light tan head.
Appearance

Light, malt sweetness
Toffee, nutty, caramel notes
Sometimes low fruitiness
Low to no hop flavour
Medium to medium-low bitterness
Medium-dry to dry finish
Flavours

Medium-light to medium
Medium to medium-high carbonation
Body

Cured meat
Red meat
Game
Cheese
Food pairings
Brown porter
Substantial dark ale with restrained
roasty characteristics

Falls between brown ale and robust porter

OG: 1.040 - 1.052
FG: 1.008 - 1.014
IBU: 18 - 35
SRM: 20.0 - 30.0
ABV: 4.0 - 5.4%
Evolved from a blend of beers or gyles known as “Entire”
Precursor to stout
Favoured by porters and other physical labourers
Popularity encouraged mechanization and modernization

History

Malt aroma with mild roastiness
Can show caramelly, grainy, bready/nutty, toffee, chocolatey
Medium to no hop aroma
Aroma

Light brown to dark brown
Ruby highlights
Good clarity but can be opaque
Medium off-white to light tan head with good retention
Appearance

Low to medium roastiness/chocolate
Can show caramelly, grainy, bready/nutty,
toffee, coffee, licorice
Medium to no hop flavour
Medium-low to medium hop bitterness
Malty to bitter finish
Flavours

Medium-light to medium
Medium-low to medium-high carbonation
Body

Shellfish
Grilled meats
Burgers Chocolate
Food pairings
Robust porter
Substantial, malty dark ale

Complex/flavourful roasty character

Less roasty than stout but stronger/roastier than brown porter

OG: 1.048 - 1.65
FG: 1.012 - 1.016
IBU: 25 - 50
SRM: 22.0 - 35.0
ABV: 4.8 - 6.5%

Historical throwback or an American interpretation of the style
History

Medium to strong rich roasty sometimes burnt aroma
May show grainy, bready, toffee-like, caramelly, chocolate, coffee
Low to high hop aroma
Aroma

Medium brown to very dark brown or near black
Red hues
Clear but opaque
Full, tan-coloured head with good retention
Appearance

Medium strong malt sometimes burntish or coffee or chocolate
Medium to high bitterness
Low to medium-high hop flavour
Dry to medium-sweet finish
Flavours

Medium to medium-full
Medium-low to medium-high carbonation
May have slight alcohol warmth
Body

Shellfish
Grilled meats
Burgers
Chocolate
Creamy/fruit desserts
Food pairings
standard/ordinary
bitter

Low gravity, low alcohol, low carbonation session beer

Drinkability is a critical component of the style

The lightest of the bitters

Export/bottled version not accurate

OG: 1.032 - 1.040
FG: 1.007 - 1.011
IBU: 25 - 35
SRM: 4.0 - 14.0
ABV: 3.2 - 3.8


Draught ale served very fresh under no pressure at cellar temperatures
Popularized after burtonization was discovered
History

Malty often with a caramel quality
Mild to medium fruitiness
Medium to no hop aroma
Aroma

Light yellow to light copper
Good clarity
Low to medium white to off-white head
Appearance

Low to medium maltiness/caramel
Medium-low to medium-high fruity notes
Medium to low hop flavour
Medium to high hop bitterness
Dry finish
Flavours


Light to medium-light
Low carbonation
Body

Fish
Bangers & Mash
Pork
Fried/roasted poultry
Food pairings
extra special/
strong bitter
Average strength English ale

Drinkability is a critical component of the style

Can range from malty to hoppy

Export/bottled version not accurate

OG: 1.048 - 1.060
FG: 1.010 - 1.016
IBU: 30 - 50
SRM: 6.0 - 18.0
ABV: 4.6 - 6.2%

In England today, “ESB” is a brand unique to Fullers
History

Medium to medium-high malty often with a caramel quality
Medium-high to medium-low fruitiness
Medium-high to medium-low hop aroma
Aroma

Golden to deep copper
Good clarity
Low to medium white to off-white head
Appearance

Low to medium maltiness/caramel
May have some nutty/biscuity
Medium-low to high fruity notes
Medium to high hop flavour
Medium to medium-high hop bitterness
Medium to dry finish
Flavours

Medium-light to medium-full
Low to medium carbonation
Body

Roasted meats
Indian
Cajun
Creole
Sandwiches
Food pairings
english ipa
Indian pale ale

Moderately strong pale ale showcasing hops

Less hoppy than American versions

OG: 1.050 - 1.075
FG: 1.010 - 1.018
IBU: 40 - 60
SRM: 8.0 - 14.0
ABV: 5.0 - 7.5

Brewed to survive the voyage from England to India
Other pale ales evolved from this style
Historical versions are far hoppier and bitter
History

Medium to medium high hop aroma
Floral, earthy, fruity nature
Caramel/toasty malt notes
Low to medium fruitiness
Can have a sulfury note
Aroma

Golden amber to light copper
Orangeish hue
Bright and clear if filtered
Firm off-white head
Appearance

Floral, earthy, fruity/slightly grassy hop notes
Medium-low to medium-high malt
Bready, biscuit-like, toasty, toffee/caramel
Medium to high hop flavour & bitterness
Medium to dry finish
Lingering bitterness
Flavours

Medium-light to medium
Medium to medium-high carbonation
Smooth alcohol warming in stronger versions
Body

Roasted meats
Indian
Cajun
Creole
Sandwiches
Big cheeses
Food pairings
english
barleywine
Richest and strongest of the English Ales

Can be often aged for sometime

Darker, maltier, fruitier than American Barleywines

OG: 1.080 - 1.120
FG: 1.018 - 1.030
IBU: 35 - 70
SRM: 8.0 - 22.0
ABV: 8.0 - 12.0

Usually the strongest ale offered by a brewery
Often associated with the winter or holiday season
Vintage dated
History

Very rich and very malty
Caramel bready, toasty, molasses/treacle notes
Medium to high dried-fruitiness character
Low to medium alcohol
Low to medium hop aroma
Aged versions may have a sherry-like port-like aromatics quality
Aroma

Rich gold to very dark amber to dark brown
Clear though it may be hazy when chilled
Can have a red hue
Low to moderate off-white head with possibly low retention
Will often have “legs”
Appearance


Strong, intense, complex, malt
Bready/biscuity, nutty, dark caramel, toffee/molasses, dried fruit
Medium to high malt sweetness upfront
Complex alcohol
Low to high hop bitterness & flavour
Medium sweet to medium dry finish
Flavours

Full-bodied
Chewy, luscious texture may decline with aging
Smooth alcohol warmth
Low to moderate carbonation
Body

Big cheese
Foie gras
Lamb
Vension
Food pairings
Irish red ale
Malt-focussed session beer

Initial sweetness leading to a roasted dry finish

Can be a lager

OG: 1.044 - 1.060
FG: 1.010 - 1.014
IBU: 17 - 28
SRM: 9.0 - 18.0
ABV: 4.0 - 6.0%

Blank
History

Low to medium malt aroma
Caramel or occasionally toasty/toffee
Can be lightly buttery
Low to no hop aroma
Aroma

Amber to deep reddish copper colour
Clear
Low off-white to tan coloured head
Appearance

Clean and smooth
Medium caramel malt flavour and sweetness
Can be buttered toast or toffee-like
No hop flavours
Medium-low hop bitterness
Medium-dry to dry finish
Flavours

Medium-light to medium body
Moderate carbonation
Smooth
Can have some slickness
Body

Cream pasta
Sandwiches
Ham
Roast poultry
Food pairings
Scottish Export 80/-
Clean malty ale with a drying finish

Faint bit of peaty earthiness

OG: 1.040 - 1.054
FG: 1.010 - 1.016
IBU: 15 - 30
SRM: 9.0 - 17.0
ABV: 3.9 - 5.0%

Traditional Scottish session beers
Reflects the indigenous ingredients (water, malt), and cool fermentation
Hops needed to be imported so were used sparingly
History

Low to medium malty sweetness
Can have low hop aroma/peaty aroma/low fruitiness
Aroma

Deep amber to dark copper
Very clear
Low to medium, creamy off-white to light tan-coloured head
Appearance

Primarily malty sweetness and caramel
Can be fruity, earthy, smoky
Low to no hop flavour
Low to medium hop bitterness
Dry finish
Flavours

Medium-low to medium body
Low to medium carbonation
Body

Butter/cream heavy dishes
Lamb
Game birds
Salads
Food pairings
Wee Heavy/
Strong Scotch Ale
Rich, malty and usually sweet

Intense malt flavours

Dessert like

OG: 1.070 - 1.113
FG: 1.018 - 1.056
IBU: 17 - 35
SRM: 14.0 - 25.0
ABV: 6.5 - 10.0
History
Blank

Deeply caramel malty
Traces of peaty, earthy, smoky & fruit
Low to no hop aroma
Aroma

Light copper to dark brown colour
Red highlights
Clear
Large tan head, which fades in strong versions
Appearance

Richly caramel malty
Hints of roasted, peaty, nutty, plums, raisinated fruit
Low to medium-low hop flavour & bitterness
Sweet to medium-dry finish
Flavours


Medium-full to full-bodied
A smooth, alcoholic warmth
Medium carbonation
Body

Butter/cream heavy dishes
Lamb
Game birds
Desserts
Food pairings
Examples:
Guinness Draught Stout, Murphy's Stout,
Beamish Stout, Russian River O.V.L. Stout,
Dorothy Goodbody’s Wholesome Stout,
Goose Island Dublin Stout,
Brooklyn Dry Stout
Examples:
Farson’s Lacto Stout, St. Peter’s Cream Stout, Marston’s
Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout,
Samuel Adams Cream Stout, Left Hand Milk Stout,
Widmer Snowplow Milk Stout
Examples:
Moorhouse Black Cat, Gale’s Festival Mild,
Theakston Traditional Mild, Highgate Mild,
Sainsbury Mild, Brain’s Dark,
Greene King XX Mild,
Motor City Brewing Ghettoblaster
Examples:
Newcastle Brown Ale, Samuel Smith’s Nut
Brown Ale, Wychwood Hobgoblin,
Tröegs Rugged Trail Ale,
Alesmith Nautical Nut Brown Ale,
Avery Ellie’s Brown Ale, Samuel
Adams Brown Ale
Examples:
Fuller's London Porter, Samuel Smith Taddy Porter,
Nethergate Old Growler Porter,
Hambleton Nightmare Porter,
Salopian Entire Butt English Porter,
St. Peters Old- Style Porter,
Flag Porter,
Wasatch Polygamy Porter
Examples:
Great Lakes Edmund Fitzgerald Porter,
Meantime London Porter, Anchor Porter,
Smuttynose Robust Porter,
Deschutes Black Butte Porter,
Boulevard Bully! Porter,
Rogue Mocha Porter,
Avery New World Porter,
Bell’s Porter

Examples:
Fuller's Chiswick Bitter,
Young's Bitter, Brains Bitter,
Tetley’s Original Bitter, Brakspear Bitter,
Boddington's Pub Draught
Examples:
Fullers ESB, Samuel Smith’s Old Brewery Pale Ale,
Bass Ale, Whitbread Pale Ale, Marston’s Pedigree,
Black Sheep Ale, Morland Old Speckled Hen,
Greene King Abbot Ale, Ushers 1824 Particular Ale,
Hopback Summer Lightning,
Anderson Valley Boont ESB,
Avery 14’er ESB
Examples:
Meantime India Pale Ale, Fuller's IPA,
Ridgeway Bad Elf, Summit India Pale Ale,
Samuel Smith's India Ale,
Hampshire Pride of Romsey IPA,
Burton Bridge Empire IPA,
Goose Island IPA,
Brooklyn East India Pale Ale
Examples:
Thomas Hardy’s Ale, Burton Bridge Thomas Sykes Old Ale,
J.W. Lee’s Vintage Harvest Ale, Fuller’s Golden Pride,
AleSmith Old Numbskull,
Young’s Old Nick , Old Dominion Millenium,
North Coast Old Stock Ale (when aged),
Weyerbacher Blithering Idiot
Examples:
Great Lakes Conway’s Irish Ale (a bit strong at 6.5%),
Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale,
Caffrey’s Irish Ale,
Goose Island Kilgubbin Red Ale,
Murphy’s Irish Red (lager),
Harpoon Hibernian Ale
Examples
Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven Scottish Ale , Southampton 80 Shilling, Broughton Exciseman’s 80/-,
Belhaven St. Andrews Ale,
Inveralmond Lia Fail, Broughton Merlin’s Ale,
Arran Dark, Caledonian 70/-, Belhaven 70/-,
Orkney Raven Ale, Maclay 70/-,
Tennents Special, Broughton Ale
Examples
Traquair House Ale, Belhaven Wee Heavy,
McEwan's Scotch Ale, Founders Dirty Bastard,
MacAndrew's Scotch Ale, AleSmith Wee Heavy,
Orkney Skull Splitter, Inveralmond Black Friar,
Broughton Old Jock,
Gordon Highland Scotch Ale,
Dragonmead Under the Kilt
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