Friday, March 12, 2010

22A. Classic Rauchbier

22A. Classic Rauchbier
Aroma: Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt character can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS.
Appearance: This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.
Flavor: Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty and sweet, yet the finish can reflect both malt and smoke. Moderate, balanced, hop bitterness, with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). Noble hop flavor moderate to none. Clean lager character with no fruity esters, diacetyl or DMS. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.
Mouthfeel: Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.
Overall Impression: Märzen/Oktoberfest-style (see 3B) beer with a sweet, smoky aroma and flavor and a somewhat darker color.
History: A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).
Comments: The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany, such as the Bocks, Hefe-Weizen, Dunkel, Schwarz, and Helles-like beers, including examples such as Spezial Lager. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category.
Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.
Vital Statistics: OG: 1.050 – 1.057
IBUs: 20 – 30 FG: 1.012 – 1.016
SRM: 12 – 22 ABV: 4.8 – 6%
Commercial Examples: Schlenkerla Rauchbier Märzen, Kaiserdom Rauchbier, Eisenbahn Rauchbier, Victory Scarlet Fire Rauchbier, Spezial Rauchbier Märzen, Saranac Rauchbier


This is explicitly a catch-all category for any beer that does not fit into an existing style category. No beer is ever “out of style” in this category, unless it fits elsewhere.

The category is intended for any type of beer, including the following techniques or ingredients:
· Unusual techniques (e.g., steinbier, ice/eis beers)
· Unusual fermentables (e.g., maple syrup, honey, molasses, sorghum)
· Unusual adjuncts (e.g., oats, rye, buckwheat, potatoes)
· Combinations of other style categories (e.g., India Brown Ale, fruit-and-spice beers, smoked spiced beers)
· Out-of-style variations of existing styles (e.g., low alcohol versions of other styles, extra-hoppy beers, “imperial” strength beers)
· Historical, traditional or indigenous beers (e.g., Louvain Peetermann, Sahti, vatted Porter with Brettanomyces, Colonial Spruce or Juniper beers, Kvass, Grätzer)
· American-style interpretations of European styles (e.g., hoppier, stronger, or ale versions of lagers) or other variants of traditional styles
· Clones of specific commercial beers that aren’t good representations of existing styles
· Any experimental beer that a brewer creates, including any beer that simply does not evaluate well against existing style definitions

This category can also be used as an “incubator” for any minor world beer style (other than Belgians) for which there is currently no BJCP category. If sufficient interest exists, some of these minor styles might be promoted to full styles in the future. Some styles that fall into this grouping include:
· Honey Beers (not Braggots)
· Wiess (cloudy, young Kölsch)
· Sticke Altbier
· Münster Altbier
· Imperial Porter
· Classic American Cream Ale
· Czech Dark Lager
· English Pale Mild
· Scottish 90/-
· American Stock Ale
· English Strong Ale
· Non-alcoholic “Beer”
· Kellerbier
· Malt Liquor
· Australian Sparkling Ale
· Imperial/Double Red Ale
· Imperial/Double Brown Ale
· Rye IPA
· Dark American Wheat/Rye

Note that certain other specialty categories exist in the guidelines. Belgian Specialties or clones of specific Belgian beers should be entered in Category 16E. Christmas-type beers should be entered in Category 21B (unless they are Belgian Christmas-type beers; these should be entered in 16E). Beers with only one type of fruit, spice, herbs, vegetables, or smoke should be entered in Categories 20-22. Specialty meads or ciders should be entered in their respective categories (26C for meads, 28D for ciders).

Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma, but harmonious with the other components (yet not totally overpowering them). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent.
Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Some ingredients may add color (including to the head), and may affect head formation and retention.
Flavor: As with aroma, the distinctive flavor character associated with the stated specialty nature should be noticeable, and may range in intensity from subtle to aggressive. The marriage of specialty ingredients or nature with the underlying beer should be harmonious, and the specialty character should not seem artificial and/or totally overpowering. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or diacetyl, should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Some ingredients may add tartness, sweetness, or other flavor by-products. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The sugary adjuncts, as well as sugar found in fruit, are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation.
Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style.
Overall Impression: A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability.
Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. The base style may be a classic style (i.e., a named subcategory from these Style Guidelines) or a broader characterization (e.g., “Porter” or “Brown Ale”). If a base style is declared, the style should be recognizable. The beer should be judged by how well the special ingredient or process complements, enhances, and harmonizes with the underlying style.
Comments: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make palatable combinations. THE BREWER MUST SPECIFY THE “EXPERIMENTAL NATURE” OF THE BEER (E.G., TYPE OF SPECIAL INGREDIENTS USED, PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED), OR WHY THE BEER DOESN’T FIT AN ESTABLISHED STYLE. For historical styles or unusual ingredients/techniques that may not be known to all beer judges, the brewer should provide descriptions of the styles, ingredients and/or techniques as an aid to the judges.
Vital Statistics: OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.Commercial Examples: Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard

Brassage amateur les mots

Les 15 premiers sont secret défense.

Les mots les plus cherchés dans l'univers bière

016 33 Export
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Kronenbourg invite le brassage amateur, on aura tout vu ...

Je vous dis un peu plus sur cette soirée : vous participerez à une expérience unique avec Kronenbourg. En effet, vous pourrez découvrir en exclusivité l’Atelier des Brasseurs au 146 rue de Rivoli.

Au menu de cette soirée …

– Vous apprendrez comment la Kronenbourg « Sélection des Brasseurs » est conçue, et ce qui en fait une bière de prestige, fraîche et savoureuse.

C'est ni drôle, ni informatif c'est surprenant.

Friday, February 19, 2010

La variété est le premier facteur de qualité

1. La variété est le premier facteur de qualité
De ce procédé technique découlent naturellement les principaux critères de qualité de l’orge de brasserie : l’orge doit donner un maximum de rendement en extraits solubles (sucres), pouvoir produire un maximum d’enzymes (pouvoir diastasique), avoir un type d’amidon se désagrégeant bien, ne pas contenir de composés indésirables (béta-glucanes, tannins et polyphénols, anthocyanogènes, certaines protéines..), fournir un produit final de qualité et de conservation parfaite. Interviennent ainsi de très nombreux critères technologiques (tableau 1) qu’il n’est pas utile de développer ici parce que critères dépendants essentiellement de la variété et aussi des process techniques de l’industrie.
L’énoncé, même incomplet, des critères définissant la qualité brassicole permet de comprendre que toutes les orges ne sont pas utilisables pour faire une bière de qualité; très peu de variétés intéressent les brasseurs.
Encore faut-il que ces variétés intéressent les producteurs. Intervient ici la recherche agronomique appliquée par la mise en place de réseaux d’essais où sont comparées pour la qualité et la productivité les variétés actuellement appréciées par l’industrie et les nouvelles variétés apparaissant sur le marché. En Europe Occidentale ces essais sont centralisés par l’EBC (European Brewery Convention) qui définit annuellement les variétés à tester, et qui a standardisé également les méthodes d’analyses. Dans ces essais tous les critères de qualité ne sont pas analysés, mais surtout les cinq plus importants du point de vue technologique, critères qui sont affectés d’un coéfficient de pondération permettant de donner une appréciation globale de qualité (tableau 2).