Beer Styles Archives – St Louis Brewminati

Belgian Witbier Style

stlbrewminati — Thu, 06 Jan 2022 03:08:17 +0000

An Overview of the Style

The Belgian Witbier style dates back hundreds of years, but the Witbier fell into relative obscurity until it was revived by Belgian brewer Pierre Celis in the 1960s. The style is currently enjoying a renaissance, especially in the American market. Witbier, “Wit”meaning “white”, pays homage, even today, to a history of Belgian beers abounding in the use of other herbs.

2015 BJCP Style Guidelines (Witbier – 24A)

OG	1.044 – 1.052
FG	1.008 – 1.012
ABV	4.5% – 5.5%
IBU	8 – 20
SRM	2 – 4

AppearanceAromaFlavorMouthfeelCharacteristic Ingredients

Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.

Moderate malty sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy-orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. Vegetal, celery-like, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.

Pleasant malty-sweet grain flavor (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low bready wheat flavor. Optionally has a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low, and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate.

Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.

About 50% unmalted wheat and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.

Educational Material For The Belgian Witbier Style

Did you miss getting the handout from our meeting where we discussed the Belgian Witbier style? Download it now or print it out.

Sample Belgian Witbier Recipe

Our March competition is for the Belgian Witbier style. To help you create your own Belgian Witbier recipe, we’ve included a sample recipe as a starting point for those who aren’t sure where to start. This recipe was the 2006 NHC gold medal winner.

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STL Brewminati December 2021 Club Meeting

stlbrewminati — Tue, 30 Nov 2021 23:00:36 +0000

Join us for our December 2021 club meeting on Wed, December 8th, at 7 PM CST at Six Mile Bridge. Our December meeting will be a fun one! We’ll be […]

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STL Brewminati October 2021 Club Meeting

stlbrewminati — Tue, 12 Oct 2021 03:48:43 +0000

Join us for our October 2021 club meeting on Wed, October 13th, at 7 PM CST at Six Mile Bridge. During our October meeting, we’ll be discussing the Scottish Wee […]

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Wee Heavy Scottish Ale Style

stlbrewminati — Wed, 06 Oct 2021 23:00:00 +0000

An Overview of the Style

The Wee Heavy Scottish Ale style (not to be confused with the Scottish Heavy style) is a complex beer characterized by substantial malt-influenced flavors. Originating in Scotland, this style is traditionally served in small, or wee, measures due to it’s strong ABV which ranges from 6.5% to 10.0%. The flavors of the Wee Heavy Scottish Ale style come from high mash temperatures and kettle caramelization rather than from the use of crystal malts.

2015 BJCP Style Guidelines (Wee Heavy Ale – 17C)

OG	1.070 – 1.130
FG	1.018 – 1.040
ABV	6.5% – 10.0%
IBU	17 – 35
SRM	17 – 35

AppearanceAromaFlavorMouthfeelCharacteristic Ingredients

Clear, light copper to dark brown color, often with deep ruby highlights. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.

Deeply malty, with a strong caramel component. Lightly smoky secondary aromas may also be present, adding complexity; peat smoke is inappropriate. Diacetyl should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none, and can be slightly earthy or floral.

Richly malty with significant caramel (particularly in stronger versions). Hints of roasted malt may be present (sometimes perceived as a faint smoke character), as may some nutty character, all of which may last into the finish. Peat smoke is inappropriate. Hop flavors and bitterness are low to medium-low, so the malt presence should dominate the balance. Diacetyl should be low to none. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry, sometimes with a light roasty-grainy note.

Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.

Well-modified pale malt, with roasted barley for color. May use some crystal malt for color adjustment. Slight smoke character may be present in some versions, but derives from roasted grains or from the boil. Peated malt is absolutely not traditional.

Educational Material For The Wee Heavy Scottish Ale Style

Did you miss getting the handout from our meeting where we discussed the Wee Heavy Scottish Ale style? Download it now or print it out.

Sample Wee Heavy Scottish Ale Recipe

Our December competition is for the Wee Heavy Scottish Ale style. To help you create your own Wee Heavy Scottish Ale recipe, we’ve included a sample recipe as a starting point for those who aren’t sure where to start. This recipe was featured in the July/August 2017 Zymurgy magazine issue.

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American Amber Ale Style

stlbrewminati — Wed, 07 Jul 2021 22:00:00 +0000

An Overview of the Style

The American Amber Ale style is a modern American craft beer style developed as a variation from American Pale Ales. The American Amber Ale style can overlap in color with darker American pale ales, but with a different malt flavor and balance. Some regional variations exist with some of them being fairly mainstream and others being quite aggressive in hopping. Stronger and more bitter versions are now split into the Red IPA style.

2015 BJCP Style Guidelines (American Amber Ale – 19A)

OG	1.045 – 1.060
FG	1.010 – 1.015
ABV	4.5% – 6.2%
IBU	25 – 40
SRM	10 – 17

AppearanceAromaFlavorMouthfeelCharacteristic Ingredients

Amber to coppery-brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Low to moderate hop aroma with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Moderately-low to moderately-high maltiness (usually with a moderate caramel character), which can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.

Moderate to high hop flavor with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive, but can vary either way. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish.

Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.

Pale ale malt, typically North American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American or New World hops, often with citrusy flavors, are common but others may also be used.

Educational Material For The American Amber Ale Style

Did you miss getting the handout from our meeting where we discussed the American Amber Ale style? Download it now or print it out.

Sample American Amber Ale Recipe

Our September competition is for the American Amber Ale style. To help you create your own American Amber Ale recipe, we’ve included a sample recipe as a starting point for those who aren’t sure where to start. Amber Waves of Grain was a 2011 AHA National Homebrew Competition medal winner.

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STL Brewminati July 2021 Club Meeting

stlbrewminati — Sat, 05 Jun 2021 05:06:59 +0000

Join us for our July 2021 club meeting on Wed, July 14th, at 7 PM CST. During our July meeting, we’ll be discussing the American Amber Ale style for our […]

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American Lager Style

stlbrewminati — Wed, 14 Apr 2021 23:24:59 +0000

An Overview of the Style

The American Lager style is a beer brewed to be a thirst quenching and refreshing beverage with a flavor and aroma that’s barely there. There’s a remarkable amount of skill in making a consistently thirst-quenching American Lager. There’s not an abundance of any flavor – hops, malt, water, alcohol – so any flavor that’s accidentally introduced, either by contamination or fermentation controls, is magnified and screams failure. Your ingredients, process, yeast viability, and your fermentation control all matter. Nothing will test your skills as a brewer more than brewing a clean American Lager.

2015 BJCP Style Guidelines (American Lager – 1B)

OG	1.040 – 1.050
FG	1.004 – 1.010
ABV	4.2% – 5.3%
IBU	8 – 18
SRM	2 – 4

AppearanceAromaFlavorMouthfeelCharacteristic Ingredients

Very pale straw to medium yellow color. A white, frothy head that seldom persits. Very clear.

Low to no malt aroma, although it can be perceived as grainy, sweet, or corn-like if present. Hop aroma may range from none to a light, spicy, or floarl hop presence. While a clean fermentation character is desireable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault..

Relatively neutral palate with a crisp and dry finish
and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.

: Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.

Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.

Educational Material For The American Lager Style

Did you miss getting the handout from our meeting where we discussed the American Lager style? Download it now or print it out.

Sample American Lager Recipe

Our June competition is for the American Lager style. To help you create your own American Lager recipe, we’ve included a sample recipe as a starting point for those who aren’t sure where to start. Champagne Lager was a 2006 AHA National Homebrew Competition medal winner.

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Black IPA Style

stlbrewminati — Tue, 29 Dec 2020 00:31:46 +0000

An Overview of the Style

The Black IPA style, sometimes known as Cascadian Dark Ale (CDA) or American-Style Black Ale (ABA), is a variation of the American IPA style. It was first commercially produced by Greg Noonan as Blackwatch IPA around 1990 and was popularized in the Pacific Northwest and Southern California. However, dark, strong, and hoppy beers aren’t a new thing as the brewing of ales with characteristics similar to those of the modern Black IPA style go back over a hundred years. Importantly, Black IPAs are more than just hoppy beers that are dark in color. The darker malts lend chocolate and roasted flavors that often work in contrast with the floral, citric and piney flavors of the hops.

2015 BJCP Style Guidelines (Specialty IPA: Black IPA – 21D)

OG	1.050 – 1.085
FG	1.010 – 1.018
ABV	5.5% – 9.0%
IBU	50 – 90
SRM	25 – 40

AppearanceAromaFlavorMouthfeelCharacteristic Ingredients

The color ranges from dark brown to black. It should be clear, although unfiltered dry-hopped versions may be a bit hazy; if opaque. It should not be murky. It will have a good head stand with a light tan to tan color that persists.

A moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, piney, berry, or melon character. If dry hopped, can have an additional floral, herbal, or grassy aroma, although this is not required. Very low to moderate dark malt aroma, which can optionally include light chocolate, coffee, or toast notes. Some clean or lightly caramelly, malty sweetness may be found in the background. Fruitiness, either from esters or from hops, may also be detected in some versions, although a neutral fermentation character is also acceptable.

Medium-low to high hop flavor with tropical, stone fruit, melon, citrusy, berry, piney or resinous aspects. Medium-high to very high hop bitterness, although dark malts may contribute to the perceived bitterness. The base malt flavor is generally clean and of low to medium intensity, and can optionally have low caramel or toffee flavors. Dark malt flavors are low to medium-low; restrained chocolate or coffee flavors may be present, but the roasted notes should not be intense, ashy, or burnt, and should not clash with the hops. Low to moderate fruitiness (from yeast or hops) is acceptable but not required. Dry to slightly off-dry finish. The finish may include a light roast character that contributes to perceived dryness, although this is not required. The bitterness may linger into the aftertaste but should not be harsh. Some clean alcohol flavor can be noted in stronger versions.

Smooth, medium-light to medium-bodied mouthfeel without significant hop- or (especially) roasted malt-derived astringency. Dry-hopped versions may be a bit resiny. Medium carbonation. A bit of creaminess may be present, but is not required. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.

Debittered roast malts for color and some flavor without harshness and burnt qualities; American or New World hop varieties that don’t clash with roasted malts. Hop characteristics cited are typical of these type of hops; others characteristics are possible, particularly if derived from newer varietals.

Educational Material For The Black IPA Style

Did you miss getting the handout from our meeting where we discussed the Black IPA style? Download it now or print it out.

Sample Black IPA Recipe

Our March competition is for the Black IPA style. To help you create your own Black IPA recipe, we’ve included a sample recipe as a starting point for those who aren’t sure where to start. Urban UFO was a 2012 AHA National Homebrew Competition medal winner.

The post Black IPA Style appeared first on St Louis Brewminati.

Dunkelweizen – Yeast Pitch Rate Effects

stlbrewminati — Thu, 12 Nov 2020 01:00:00 +0000

Yeast Pitch Rate Effects on the Dunkelweizen Style

The Wyeast 3068 – Weihenstephan Weizen yeast strain is the classic Hefeweizen yeast strain. It is also one of the most popular German wheat beer strains used worldwide. The Weihenstephan Weizen yeast strain is typically used in the production of Hefeweizens, Dunkelweizens, and Roggenbiers. This yeast strain produces a balance of banana esters and clove phenolics. Manipulating the balance towards either ester production or phenolics production can be done with an easy trick. That trick? Change your yeast pitch rate. In this post, we’ll explore how to change the pitch rate and the effects that under- and over-pitching the yeast will have on the finished beer.

Some Quick Background Information On Wyeast 3068

Before we look at the effects of under- and over-pitching, there are a two things to know about this yeast strain. First, the Weihenstephan Weizen yeast strain often produces a sulfur aroma during fermentation. With some conditioning, the sulfur aroma will clear out. Second, this yeast strain will also remain in suspension for an extended period of time following attenuation. For truly clear beer, filtering is required; however, filtering can also reduce the amount of esters and phenolics in the finished beer.

How to Change the Yeast Pitch Rate

According to Wyeast, the typical pitch rate for the Weihenstephan Weizen yeast strain (Wyeast 3068) is 125 ml of yeast slurry and nutrient to a 5 gallon batch of wort. Decreasing that amount will under-pitch, while increasing that amount will result in over-pitching. Depending upon just how much you under- or over-pitch, the effects will range from subtle to drastic. The extreme ends of under- or over-pitching could potentially result in flaws with the finished beer or even worse issues.

The Effects of Under-Pitching and Over-Pitching

Understanding the effects of the yeast pitch rate on the Dunkelweizen style will allow you to tailor the finished beer to your desired tastes.

Under-Pitching

Increasing The Ester Production (Banana)

Decreasing the pitch rate will contribute to increased ester production, yielding more banana notes to the beer. You can achieve additional ester production by increasing the fermentation temperature and increasing the wort density (wort density = specific gravity).

Concerns When Under-Pitching

A low pitch rate can lead to:
– Excess levels of diacetyl
– Increase in higher/fusel alcohol formation
– Increase in ester formation
– Increase in volatile sulfur compounds
– High terminal (finishing) gravities
– Stuck fermentations
– Increase risk of infection

Over-Pitching

Increasing The Phenolics Production (Clove)

Increasing the pitch rate will contribute to increased phenolics production. This can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived.

Concerns When Over-Pitching

A high pitch rate can lead to:
– Very low ester production
– Very fast fermentations
– Thin or lacking body/mouthfeel
– Autolysis (Yeasty flavors due to lysing of yeast cells)

Dunkelweizen Yeast Pitch Rate Educational Material

Keep the handout readily available for the next time you brew a Dunkelweizen and you are looking to manipulate the esters and phenolics in your Dunkelweizen.

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German-Style Dunkelweizen

stlbrewminati — Sat, 10 Oct 2020 05:30:00 +0000

An Overview Of The German-Style Dunkelweizen

The German-style Dunkelweizen can be considered a cross between a German-style Dunkel and a Hefeweizen. It is distinguished by its sweet maltiness and slight chocolate-like character. A Dunkelweizen is balanced against the banana esters and clove phenolics from the weizen ale yeast. Dunkelweizens are highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking.

2015 BJCP Style Guidelines (Dunkeles Weissbeer – 10B)

OG	1.044 – 1.056
FG	1.010 – 1.014
ABV	4.3% – 5.6%
IBU	10 – 18
SRM	14 – 23

AppearanceAromaFlavorMouthfeelCharacteristic Ingredients

Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. May be hazy due to the high protein content of wheat in this traditionally unfiltered style, alothough the level of haze is somewhat variable. Suspended yeast sediment can contribute to cloudiness.

Moderate phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary, but the best examples are reasonably balanced. Optionally, a low to moderate vanilla character and/or faint bubblegum notes may be present, but should not dominate. Hop aroma ranges from low to none, and may be lightly floral, spicy, or herbal. A light to moderate wheat aroma (which might be perceived as bready, doughy, or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma. The malt aroma may moderate the phenols and esters somewhat.

Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary, but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness, and roundness; neither should be dominant if present. The soft, somewhat bready, doughy, or grainy flavor of wheat is complimentary, as is a richer caramel, toast, or bread crust flavor. The malty richness can be low to medium-high, and supports the yeast character. A roasted malt characteristic is inappropriate. A spicy, herbal, or floral hop flavor is low to none, and hop bitterness is very low to low. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish.

Medium-light to medium-full body. The texture of wheat as well as yeast in suspension, imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation effervescent.

By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich, Vienna, or dark or caramel wheat malts, or pilsner malt with color malt. A decoction mash is traditional, but infrequently used today. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can effect the balance and produce off-flavors.

Educational Material For The German-style Dunkelweizen

Did you miss getting the handout from our meeting where we discussed the German-style Dunkelweizen? Download it now or print it out.

The post German-Style Dunkelweizen appeared first on St Louis Brewminati.