Date: Special Issue: 30 Great Beer Styles

by 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

by 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

by 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

by 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.

by 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

by 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

by 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

by 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