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Training for Bitter Day 2

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by

Nicole Coetzee

on 15 August 2012

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Transcript of Training for Bitter Day 2

"Beer will always have a definite role in the diet of an individual and can be considered a cog in the wheel of nutritional foods."
- Bruce Carlton
Welcome Back
The Plan for Today...
Recap... do you remember anything from yesterday?

More beer styles

Beer makes food better and vice versa

The best way to serve a beer... any beer

Quiz... do you really remember?

More beer drinking
BEER =
water
barley
hops
yeast
adjuncts
additives
=
anything that doesn't add fermentable sugars
=
corn, rice, etc.
Recap!
Milling
Mashing
Resting
Lautering
Boiling
Cooling
Fermentation
Conditioning
BrewinG

Dark reddish strong ale

Rich malty sweetness, chocolate, caramel, toast

Raisins, plums, dried cherries, notes of banana or apple

Yeast/alcohol spice common

Trappist in origin but cloned at other abbeys

Sugar is often added to boost the alcohol butleave the body light

Often bottle conditioned and capable of cellaring

Traditionally bottle-conditioned
Dubbel

Trappist pale strong ale near 9% ABV

Spicy, peppery, clove-like

Citrus fruits, oranges, but sometimes mild banana or bubble gum

Alcohol hidden with carbonation and dryness

Often bottle conditioned and capable of cellaring

Coriander may be added

Sugar is added to increase alcohol and dryness

Rounded malt flavour but should not be sweet

Trappist versions 30+ IBUs and are very dry
Trippel
Easy-drinking session beer

Fruity with balanced malt notes

Hints of spice

Well balanced
Belgian Pale Ale
Very Dry

Slightly tart, often bottle conditioned

Very carbonated

Higher acidity than most Belgian styles

Sour flavour varies

Complex spice notes
Belgian Saison
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
Bitter
Average strength English ale

Drinkability is a critical component of the style

Can range from malty to hoppy

5.4% ABV

American styles “bigger and badder”
Extra Special
Bitter
Refreshing and hoppy

Citrusy american hops usually used

Balanced supporting malt

Hoppiest of the pale ales
American Pale Ale
Moderately strong pale ale showcasing hops

Less hoppy than American versions

5 – 7.5% ABV
English
India Pale Ale
Strong, hoppy, bitter American pale ale

Usually strong American hop presence

40 – 70 IBU

6.5%ABV
American
India Pale
Ale
Intensely hoppy, very strong pale ale

Hop but minimal malt complexity

Drinkability important

A showcase for hops

“double”, “extra”, “extreme”

60 – 120 IBU

7.5 – 10%ABV
Imperial India
Pale Ale
Spontaneously fermenting style of sour wheat ale

Unmalted wheat is used

Wild yeasts enters the beer while it waits in rooftop 'cool ships'



Fully dry unless sweetened

Very complex

Barrel aged for several years

Fresh lambic and older lambic are often blended to make Gueuze

Fruit can be added to the barrels
Lambic
Barrel fermented and aged with a blend of yeasts

Sour in taste hints of sherry and sweet raisin

Red wine-like

Dark in colour with a round body

Restrained hops/bitterness

Complex and often a blend of ages

The Burgundy of Belgium
Flanders
Red
Break time!
"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you the wheel was also a fine invention but it does not go nearly as well with pizza"
-Dave Barry
Pairing Beer with Food






 
Can be sour or bitter
Carbonation
Scrubs the palate clean of greasy or spicy foods
Why beer is great with food...
Bready and roasted flavours
Relatively low in alcohol compared to other alcoholic beverages allowing for spicier food
Compliment
Contrast
Stout with molten chocolate cake
Stout with creme brulee 

Imperial stout
with flourless chocolate cake
Classic Pairings
Dry stout with oysters
Wheat beer with green salad
IPA with blue cheese
Pouring the perfect pint...
1.) Select a glass that will hold the entire bottle plus 2-3
fingers of head. 650/750ml bottles are the exception

2.) Pour along the glass first and then move to the center
to build head

3.) If need be, stop and repeat until all the beer is in

4.) For beers with yeast in bottle, ask the customer if it
should be added to the glass or not

5.) Never let the tap be immersed in the glass
Keeping it crisp!
Proper Beer Storage
Beer is meant to be consumed fresh

Non-pasteurized draft beer lasts 45-60 days
Pasteurized draft beer lasts 90-120 days

Strong 7+% ABV or interesting flavoured beers may safely age and develop over time
Light, heat and oxygen will damage beer
Light struck is most noticeable in aroma

Clear glass is worst for storage
Green glass barely better
Cans are superior
Clean glassware is important!
Grease or soap residue will destroy good head.
VERY
Using the correct glass is also important...
Styles we covered...
Pilsner
Dunkel
Wit
Hefeweizen
Swartzbier
Stout
Porter
Barley Wine
Cut!
The effervescence cuts both fat and spice while offer balance to sweeter or savoury elements in a dish.

The small bubbles brush spicy oils and cream off of the tongue, leaving the palete refreshed.
What they often lack in carbonation sour beers make up with acid to cut through fat.
Avoid pairing sour beers with cheeses however as acid is a poor match for the milk fat in cheese.
Carbonation
Acid
Herby hops -
Herbs, rubs
Citrus hops -
Vinegar, citrus, pepper

Roast malts -
coffee, chocolate, smoked meats
Caramel malts –
bbq, vegetables, stronger cheese
Honey malt -
light caramelization, fruits, softer cheeses
For complimentary or contrasting pairings, look to the
hop
and
malt
profile of the beer:
The 3 C's
QUIZ! DUN DUN DUN!
Full transcript