beer 101 presented by dieter neckermann and max effron © 2013 max effron & dieter neckermann

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Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

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Page 1: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Beer 101

Presented byDieter Neckermann and Max Effron

© 2013 Max Effron & Dieter Neckermann

Page 2: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

IntroductionDieter Neckermann

(Mol, Belgium)

• Mechanical Engineering (MSE)– BSE also from Penn

• Love of beer was inspired by my mother

• Favorite style: Belgian Dark Strong Ale (e.g. Chimay Blue)

Max Effron(Brooklyn, NY)

• Mechanical Engineering (MSE)– BSE also from Penn

• Love of beer inspired… by Dieter?! Then my brother, who is an avid home brewer

• Favorite Style: IPA, the hoppier, the better

© 2013 Max Effron & Dieter Neckermann

Page 3: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Overview of Beer 101 Session

• Intro• Brief History• Quick overview of beer industry• The Brewing Process• Beer Metrics• Beer Tasting and Styles

© 2013 Max Effron & Dieter Neckermann

Page 4: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Interact with us!!! And your peers!

• We are also learning, and appreciate input and discussion.

“Beer is proof that God loves us and wants us to be happy”- Benjamin Franklin

© 2013 Max Effron & Dieter Neckermann

Page 5: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Brief History• ~4000 BC: Sumerians• ~3000 BC: Babylonians had up to 20 different types of beer,

with tablets depicting brewing and detailed recipes• 1600 BC: Egyptians were keen brewers• Roman times: considered a drink of the barbarians (as opposed

to wine)• Middle ages: Monks in Northern Europe refined brewing

process. Hops introduced.• 1516: Reinheitsgebot (German Beer Purity Law)

– Only malt, hops, and water

• Industrial revolution greatly increased beer production– Steam Engine, Artificial Cooling

• 1876: Louis Pasteur unraveled secrets of yeast, developed pasteurization © 2013 Max Effron & Dieter Neckermann

Page 6: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

History of breweries in the US

© 2013 Max Effron & Dieter Neckermann

Page 7: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Beer Production in the US

© 2013 Max Effron & Dieter Neckermann

Page 8: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

© 2013 Max Effron & Dieter Neckermann

Page 9: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Country Breweries

United States 2,403

Germany 1,340

England 628

China 500

France 442

Japan 406

Canada 391

Italy 391

Switzerland 360

Australia 243

Austria 170+97

Belgium 123

Czech 55+130

Poland 117

Top countries by # of breweries

© 2013 Max Effron & Dieter Neckermann

Page 10: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Czech > Ireland > Germany > Australia > Austria > UK > Belgium > Denmark > Finland > Luxembourg > Slovakia > Spain > US

Global Beer Consumption

© 2013 Max Effron & Dieter Neckermann

Page 11: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

US:

AB-InBev: Budweiser, Busch, Goose Island, Landshark Lager, Michelob, Natural, Rolling Rock, Shock Top

SABMiller: Blue Moon, Coors Light, Hamm’s, Henry Weinhard, Icehouse, Leinenkugel, Mickey’s Malt Liquor, Miller, Milwaukee’s Best, Olde English 800 Malt Liquor

#3: Heineken #4: Carlsberg-> 50% of global beer market share

#5: Tsingtao Brewery (China)

© 2013 Max Effron & Dieter Neckermann

Page 12: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

The General Brewing Process• Four main ingredients: (1) Water; (2) Malt; (3)

Hops; (4) Yeast

© 2013 Max Effron & Dieter Neckermann

Page 13: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

The General Brewing Process• Four main ingredients: (1) Water; (2) Malt; (3)

Hops; (4) YeastSimplified:

(1) Soak malt to extract flavor and sugars(2) Boil “wort” for extended period of time(3) Add hops throughout process to add aroma and bitter flavor(4) Cool Add yeast, and give time to ferment

© 2013 Max Effron & Dieter Neckermann

Page 14: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Malt• Purpose: provide the fermentable sugars that

are required to make beer, which is later fermented by the yeast.

• It is the main ingredient responsible for the flavor profile of beer; large variety of types of malt

© 2013 Max Effron & Dieter Neckermann

Page 15: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Malt Example

• Most brews have combinations of several types of malt, to establish a complex flavor profile

• Base Malt accounts for largest percentage of total grain bill

• Specialty Malts usually account for 10-25% of grain bill

• Roasted Black Malt: roasted at high temperatures, drives off all aromatics. Can contribute to a dry, “burnt” flavor than might be considered bitter– Used in: Black IPA, Porters, Stouts (with addition of

chocolate during roast)

© 2013 Max Effron & Dieter Neckermann

Page 16: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Hops• What are they? They are the female flowers

from the Humulus Lupulus, a vining plant• Used for:

– Bitter flavoring – Aroma– Preservatives Fight wild

bacteria– Stability agent– Head retention– Natural filter, clearing the

beer © 2013 Max Effron & Dieter Neckermann

Page 17: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Hops

• Once again, huge variety of hops, each with distinct aromas and flavors.

• Bittering Hops: Added earlier in the boil. The longer the hops are boiling, the more bitter they become. Aromatic flavors lost, as oils break down

• Aroma Hops: Added near the end of the boil. Contribute more to aroma and flavor, rather than bitterness. Also known as finishing hops

© 2013 Max Effron & Dieter Neckermann

Page 18: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Quick Anecdote

• History of the India Pale Ale: – In 18th century, India was seen as a young growing

market for beer exports– However, most attempts at sending ships full of beer

failed, as the beer went bad by the time it reached its destination

• Solution? Throw in a lot of hops. Acts as a natural preservative, but at the same time makes the beer very bitter. And so, the IPA, or India Pale Ale, was born.

© 2013 Max Effron & Dieter Neckermann

Page 19: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Yeast

• What it does: the yeast converts sugars from malt into:– Alcohol– Carbon dioxide

• Wide variety– Affects aromas and tastes

• Often determines beer style

© 2013 Max Effron & Dieter Neckermann

Page 20: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

• Ales (Top-Fermenting Yeast): ferments between 60 - 75°F (15 - 24°C). Normally rise to surface during fermentation– More fruity and estery– Quick fermentation period – 7 days or so– Examples: ales, porters, stouts, wheat beers

• Lagers (Bottom-Fermenting Yeast): ferments between 44 - 59°F (7 - 15°C). Yeasts grow less rapidly than ale yeasts. Tend to settle out at the bottom as it near completion– Fewer by-product characters than ale yeast– Fermented and stored at cool temperatures– Examples: Pilsners, Nattie, Yuengling, American malt liquors

• Spontaneous Fermentation– Natural yeasts– Belgian Lambics, usually mixed with fruit

Ales vs. Lagersvs. Spontaneous Fermentation

© 2013 Max Effron & Dieter Neckermann

Page 21: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Miscellaneous Ingredients• Besides the standard ingredients, extracts,

spices, and more can be used to flavor beerApricotBlackberryEpsom SaltCoriander

Cinnamon StickOak ChipsOrange PeelBirch Bark

Ginger RootCucumberChipotle PeppersJalapeno Peppers

© 2013 Max Effron & Dieter Neckermann

Page 22: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Homebrewing

• Cheap ~$100 kit~$35 for 50 beers

• Easy• Fun!

Customize taste Create strong beers

© 2013 Max Effron & Dieter Neckermann

Page 23: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

© 2013 Max Effron & Dieter Neckermann

Page 24: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Standardized

Beer MeasurementColor:[°L], [SRM] or [EBC]

• Lovibond by comparison with glass slides

• SRM using spectrophotometer to measure attenuation of light

© 2013 Max Effron & Dieter Neckermann

Page 25: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Strength:[ABV]

• “Plato Scale” expresses density as a % of sucrose by weight

• Hydrometer measures specific gravity before & after

Standardized

Beer Measurement

© 2013 Max Effron & Dieter Neckermann

Page 26: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Bitterness:[IBU] or [EBU]

• Measured by spectrophotometer

• Alternatively, measurement of isomerized α-acids

Perceived bitterness also depends on malt quantity

Standardized

Beer Measurement

© 2013 Max Effron & Dieter Neckermann

Page 27: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Beer Tasting HIGHLY SUBJECTIVE!!

Generally, five categories are used: A-S-T-M-O

Appearance: Color, carbonation, head & retention, clear/cloudy

Smell: Malts: sweet, roasty, smoky, toasty, chocolaty, nutty, caramelly, biscuity Hops: dank/resiny, herbal, perfumy, spicy, leafy, grassy, floral, piney, citrusy Yeast: fruity, flowery (esters)

Taste Similar to descriptors for smell Balance

Mouthfeel Light, heavy, chewy, thin/watery, smooth, coarse Flat or overcarbonated

Overall © 2013 Max Effron & Dieter Neckermann

Page 28: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Beer Tasting

Recommended serving temperature varies by style! Cold temperatures numbs tastebuds and masks flavors and aromas 40-50°F: paler or lower ABV 50-60°F: darker or higher ABV

Color has nothing to do with strength of beer!

Tasting order: ↓ABV & IBU ↑ABV & IBU⟹

Cleanse the palate – water, bread, crackers, popcorn

Pouring beer is an art!© 2013 Max Effron & Dieter Neckermann

Page 29: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Glassware ☞ It matters!

Showcases color Captures aroma

Foam acts as net for volatiles CO2 nucleation point Wide-mouthed for deeper sips

In Belgium, each and every beer has its own glass!

Flute glass, Goblet, Stein/Mug, Pilsner Glass, Pint Glass, Snifter, Stange, Tulip, Weizen Glass

Chalice

© 2013 Max Effron & Dieter Neckermann

Page 30: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

BEER

© 2013 Max Effron & Dieter Neckermann

Page 31: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Czech PilsnerName: Czechvar / Budvar (5.00% ABV)

Brewed in Ceske Budejovice, Czech Republic

Light straw to golden color, crystal clear

Very prevalent Saaz hops

Soft water with low mineral content

Moravian malted barley

Czech lager yeast

Lager © 2013 Max Effron & Dieter Neckermann

Page 32: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Czech PilsnerName: Czechvar / Budvar (5.00% ABV)

Brewed in Ceske Budejovice, Czech Republic

Appearance: Bright yellow amber, few suspended particles, soft & fluffy head

Smell: Saaz hop aroma: pungent, grassy, lemony

Taste: Light sweet maltiness, followed by grassy Saaz hops & bitterness. Minor hint of lemon.

Mouthfeel: Light-bodied, medium carbonation

Lager © 2013 Max Effron & Dieter Neckermann

Page 33: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Bavarian SchwarzbierName: Sprecher Black (6.00% ABV) Brewed in Milwaukee, Wisconsin

Dark German lager

Generally lighter body (despite being dark!)

Roasted yet smooth malt

Moderate (German) hop bitterness

German lager yeasts

Lager © 2013 Max Effron & Dieter Neckermann

Page 34: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Bavarian SchwarzbierName: Sprecher Black (6.00% ABV) Brewed in Milwaukee, Wisconsin

Appearance: Simple black body topped with a slim light beige head

Smell: Roasted grainy malts, dull coffee-ish tone, touches of chocolate and caramel

Taste: Blackened barley malts with a steady roasted grain quality. Chocolate & caramel presence at the beginning. Hint of plum.

Mouthfeel: Medium light body, medium light carbonation. Moderately dry finish.

Lager © 2013 Max Effron & Dieter Neckermann

Page 35: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Belgian WitbierName: Lakefront White (4.60% ABV) Brewed in Glendale, Wisconsin

Ale

~50% unmalted wheat + ~50% pale barley malt

Pale and cloudy, unfiltered

Typically with spices of freshly-ground coriander and Curaçao

Sweet orange peel is common

Additional spices are common as well

© 2013 Max Effron & Dieter Neckermann

Page 36: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Belgian WitbierName: Lakefront White (4.60% ABV) Brewed in Glendale, Wisconsin

Ale

Appearance: Clear yellow body, thin fizzy white head

Smell: Zesty citrus and spices overlaying a light malt aroma

Taste: Light pale maltiness with sweet tangy wheat malt character. Hint of vanilla, lemon juice, cloves, cardamom.

Mouthfeel: Medium-thin body, medium-high carbonation. Dry finish.

© 2013 Max Effron & Dieter Neckermann

Page 37: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Wheat Fruit BeerName: Ithaca Apricot Wheat (4.90% ABV)

Brewed in Ithaca, New York

Ale

Fruit beers can vary in underlying beer style

Fruit chosen to complement beer flavor

Many fruit beers based on spontaneous-combustion Lambics

© 2013 Max Effron & Dieter Neckermann

Page 38: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Wheat Fruit BeerName: Ithaca Apricot Wheat (4.90% ABV)

Brewed in Ithaca, New York

Appearance: Clear, light golden body, with small fizzy white head. Lightly effervescent.

Smell: Perfumy aroma of apricot and malted wheat.

Taste: Juicy apricots and wheat malts, with modest sweetness. Slight bitterness before abrupt finish.

Mouthfeel: Medium-thin body, fizzy carbonation.

Ale © 2013 Max Effron & Dieter Neckermann

Page 39: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Old Gueuze (Lambic)Name: Oude Gueuze Tilquin

à L’Ancienne (6.40% ABV) True Lambics are brewed exclusively in the Zenne river valley, Belgium

Spontaneous Fermentation: only wild yeasts (including “Brett” yeasts)

Grains: barley malt and wheat

Hops: old, used primarily for anti-bacterial properties

Placed in open/porous oaken barrels for years.

Mix of young + old: 1-, 2-, and 3-year blends of Lambics.

Young blend provides sugar forbottle conditioning (several more years)

Side note: “Fruit-Lambics” are the same as Gueuze, but fruits (cherry, raspberry, apricot) is added before secondary fermentation.

!! Many “Lambic” beers add artificial sweetening !!© 2013 Max Effron & Dieter Neckermann

Page 40: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Old Gueuze (Lambic)Name: Oude Gueuze Tilquin

à L’Ancienne (6.40% ABV) Brewed in Rebecq-Rognon, Belgium (near Brussels)

Appearance: Hazy orange color, big white head, good retention

Smell: Sour, fruity, musty, cidery, earthy, funk

Taste: Complex. Similar to smell, acetic and lactic acid, fruity, “Barnyard-like”

Mouthfeel: very dry, zesty carbonation, light-to-medium body

Spontaneous Fermentation © 2013 Max Effron & Dieter Neckermann

Page 41: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Belgian Abbey DubbelName: Brewer’s Art Resurrection

(7.00% ABV)

Brewed in Baltimore, Maryland

Belgian yeast

Bottle conditioned

Complex grain bill, malt-heavy

May have hints of chocolate, caramel, toast

Moderate dark fruity esters

Mild hop bitterness

Medium to full body

Ale © 2013 Max Effron & Dieter Neckermann

Page 42: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Belgian Abbey DubbelName: Brewer’s Art Resurrection

(7.00% ABV)

Brewed in Baltimore, Maryland

Appearance: Amber color with short-lived off-white head.

Smell: Toffee, caramel, candy sugar. Mix of fruits incl. apples, pears, plums, and slight clove

Taste: Sweet malts & sugar notes. Belgian yeast character. Dark fruits, pears, apples, caramel, candy sugar. Subtle spice.

Mouthfeel: Medium body, high level creamy and smooth carbonation.

Ale © 2013 Max Effron & Dieter Neckermann

Page 43: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Belgian SaisonName: Ommegang Hennepin

(7.70% ABV)

Brewed in Cooperstown, New York

Also called “Farmhouse Ale”

Belgian yeast

High fruitiness

Wide variety of herbs and spices

Pilsner malts

Sometimes dry hopped

Varying degrees of acidity and sourness

Ale © 2013 Max Effron & Dieter Neckermann

Page 44: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Belgian SaisonName: Ommegang Hennepin

(7.70% ABV)

Brewed in Cooperstown, New York

Appearance: Golden straw color. Lots of white foam, great lacing.

Smell: Great yeast smell, light citrus, possible hints of apple.

Taste: Slight sweetness, green fruits, Belgian yeast and spice.

Mouthfeel: Medium body, good amount of carbonation.

Ale © 2013 Max Effron & Dieter Neckermann

Page 45: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Extra Special/Strong BitterName: Bittersweet Symphony

(~8.50% ABV)

Brewed at 4019 Locust Street

“Bitters” were used to differentiate from milder brews, by adding more hops and pale malts

ESBs are more aggressive and more balanced bitters (alcohol & hops)

Dark golds to copper

Low carbonation

Pronounced hops, toasty and fruity

Not that bitter (balance is key)

Ale © 2013 Max Effron & Dieter Neckermann

Page 46: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Extra Special/Strong BitterName: Bittersweet Symphony

(~8.50% ABV)

Brewed at 4019 Locust Street

Appearance: Cloudy, amber, good head and retention

Smell: Fruity/Estery, piney, sweet

Taste: Sweet, mellow herbal hops, piney

Mouthfeel: Smooth and fizzy, crisp, evenly carbonated, medium body

Overall: One-of-a-kind masterpiece

Ale © 2013 Max Effron & Dieter Neckermann

Page 47: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Russian Imperial StoutName: Brooklyn Black Chocolate

Stout (10.00% ABV)

Brewed in Brooklyn, New York

English style, inspired in 1800’s to win over the Russian Czar

High alcohol

Plenty of malt character: roasted, chocolate and burnt flavors

Often dry

Hop character varies widely

Ale © 2013 Max Effron & Dieter Neckermann

Page 48: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Russian Imperial StoutName: Brooklyn Black Chocolate

Stout (10.00% ABV)

Brewed in Brooklyn, New York

Appearance: Beautiful, viscous jet black, with a thin layer of tan floam.

Smell: Intense nose. Chocolate, coffee, black licorice, roasted malt, alcohol. Hint of maple?

Taste: Similar to nose – chocolate, coffee, licorice, roasted malt.

Mouthfeel: Full, low carbonationAle © 2013 Max Effron & Dieter Neckermann

Page 49: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Belgian Abbey TripelName: Bersalis Tripel (9.50% ABV)

Brewed in Oud Beersel, Belgium

“Tripel” refers to three times amount of malt than standard Trappist monastery “Simple”

Bright yellow to gold in color

Big head, dense and creamy

Belgian yeast

Sweetness from malts

Fruity/estery

Belgian candy sugar Ale © 2013 Max Effron & Dieter Neckermann

Page 50: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: Belgian Abbey TripelName: Bersalis Tripel (9.50% ABV)

Brewed in Oud Beersel, Belgium

Appearance: Cloudy pale color, large white head.

Smell: Sweet, bready, yeasty, mild spiciness, light fruits, some alcohol.

Taste: Banana yeast ester, sturdy wheat malt backbone, slightly floral with white pepper finish.

Mouthfeel: Creamy, slightly buttery, dry finish

Ale © 2013 Max Effron & Dieter Neckermann

Page 51: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: American IPA (West Coast)Name: Stone IPA (6.9% ABV)

Brewed San Diego, California

Pale Ale with more malt, alcohol and generous hopping

Intense (American) hop aroma

American yeast

Ale © 2013 Max Effron & Dieter Neckermann

Page 52: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Style: American IPA (West Coast)Name: Stone IPA (6.9% ABV)

Brewed San Diego, California

Appearance: Golden straw color, minimal white foam

Smell: Lots of citrus, esp. lemon. Mild pine, not overly bitter

Taste: Powerful bitterness, piney, lemony, orange, tangerine

Mouthfeel: Smooth, crisp, clean, refreshing

Ale © 2013 Max Effron & Dieter Neckermann

Page 53: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

© 2013 Max Effron & Dieter Neckermann

Page 54: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Beer Info Resources

• BeerAdvocate.com , RateBeer.com

• Beer Judge Certification Program (BJCP)

• iPhone apps: BeerBuddy

© 2013 Max Effron & Dieter Neckermann

Page 55: Beer 101 Presented by Dieter Neckermann and Max Effron © 2013 Max Effron & Dieter Neckermann

Thank you

• Thanks to Charity, Bruce and Andrea for organizing and supervising

• Questions?

• Interested in more beer info, or organizing another event? Feel free to contact us at:– [email protected][email protected]

© 2013 Max Effron & Dieter Neckermann