Date: Special Issue: 30 Great Beer Styles
Maibock
Digital and Plus Members Onlyby the numbers OG: 1.064–1.072 (15.7–17.5 °P) FG: 1.011–1.018 (2.8–4.6 °P) SRM: 6–11 IBU: 23–35 ABV: 6.3–7.4% I have always been a fan of German-style lagers. In fact, my love of the always-present clean malt character in these beers is what made me choose the nickname Mr. Malty. Everything from the crisp Pilsners to the
Kölsch
Digital and Plus Members Onlyby the numbers OG: 1.044–1.050 (11–12.4 °P) FG: 1.007–1.011 (1.8–2.8 °P) SRM: 3.5–5 IBU: 20–30 ABV: 4.4–5.2% My first time wandering the streets of Cologne was a magical moment. In between dramatic cathedrals and luscious chocolate factories, I slipped from one brewery/pub/restaurant to another sampling Kölsch, the beer of Cologne. The waiters (or Köbes as
Irish Red
Digital and Plus Members Onlyby the numbers OG: 1.044–1.060 FG: 1.010–1.014 SRM: 9–18 IBU: 17–28 ABV: 4.0–6.0% Fritz Maytag, of Anchor Brewing fame, during a speech many years ago, explained how the “story” around something is a big part of the experience. An interesting tale can even make something taste better. It was an idea new to me at
Imperial/Double IPA
Digital and Plus Members Onlyby the numbers OG: 1.070–1.090 (17–21.6 °P) FG: 1.010–1.020 (2.6–5.1 °P) SRM: 8–15 IBU: 60–120 ABV: 7.5–10% Like many people, when I was new to craft beer I favored beers with a maltier balance, ones that were not so bitter. At that time a homebrew shop owner told me that most people start out preferring
German Pils
Digital and Plus Members Onlyby the numbers OG: 1.044–1.050 (11–12.4 °P) FG: 1.008–1.013 (2.1–3.3 °P) SRM: 2–5 IBU: 25–45 ABV: 4.4–5.2% German Pilsner recipes seem so simple, but brewing a perfect example is a challenge that many brewers never master. A big part of the challenge is getting a dry, crisp finish to the beer. Historically, German Pilsner was
German Hefeweizen
Digital and Plus Members Onlyby the numbers OG: 1.044–1.052 (11–12.9 °P) FG: 1.010–1.014 (2.6–3.6 °P) SRM: 2–8 IBU: 8–15 ABV: 4.3–5.6% Most people seem to either love or hate German wheat beers based on early taste experiences. Those that love hefeweizen probably had the chance to try a great example with the proper level of fermentation-derived esters and phenols.
Flanders Red
Digital and Plus Members Onlyby the numbers OG:1.048–1.057 (11.9 – 14.0 °P) FG:1.002–1.012 (0.5 – 3.1 °P) SRM:10–16 IBU:10–25 ABV:4.6–6.5% Don’t tell me you hate sour beers. If you are a regular reader of this column, you know what I am going to say next: You don’t like poorly made sour beers. I run into lots of people that
Extra Special Bitter (ESB)
Digital and Plus Members Onlyby the numbers OG: 1.048–1.060 (11.9–14.7 °P) FG: 1.010–1.016 (2.6–4.1 °P) SRM: 6–18 IBU: 30–50 ABV: 4.6–6.2% Extra special bitter, often referred to as English pale ale or strong bitter (ESB is a beer from Fuller’s that has come to typify the style) is an average to moderate strength English ale. An ESB should be
English IPA
Digital and Plus Members Onlyby the numbers OG: 1.050–1.075 (12.4–18.2 °P) FG: 1.010–1.018 (2.6–4.6 °P) SRM: 8–14 IBU: 40–60 ABV: 5.0–7.5% India pale ale was first created when an enterprising brewer crafted a beer to better survive the long sea voyage from England to India in the late 18th century. It is said that the beer had more hop
English Barleywine
Digital and Plus Members Onlyby the numbers OG: 1.080–1.120 (19.3–28.1 °P) FG: 1.018–1.030 (4.6–7.6 °P) SRM: 8–22 IBU: 35–70 ABV: 8.0–12.0% One of the classic examples of English barleywine is Thomas Hardy’s Ale. Some years ago a friend invited me to a vertical tasting of Thomas Hardy’s Ale. He had been purchasing and cellaring each vintage since 1988. More
Irish Dry Stout
Digital and Plus Members Onlyby the numbers OG: 1.036–1.050 (9.1–12.4 °P) FG: 1.007–1.011 (1.8–2.8 °P) SRM: 25–40 IBU: 30–45 ABV: 4.0–5.0% Several months ago I was enjoying an evening out at a local brew pub with several non-beer geek friends. One friend asked me what I would recommend from the pub’s beer list. I began describing the various beers
Doppelbock
Digital and Plus Members OnlyWhen new homebrewers come into the hobby, it seems that they often focus on pale ale, IPA and stout. I think I was really lucky when I started homebrewing, because many of the homebrewers I met had already moved on from those common styles. That early exposure really helped my beer knowledge blossom. For example,