Classic Beer Styles Thread

**Edcculus** · 08-24-2009, 08:15 PM

As many of you know, I am an avid homebrewer. I met up with Pat earlier in the summer, and he suggested I do some threads on beer. I've tossed the idea around and decided what would benefit the community most is a continuous series of Classic Beer Style threads.

What I intend to do is to choose a style each month. I'm not going to put it up for vote, but I will choose according to season. I will choose a style from the BJCP Guidelines. If I feel a style is similar enough to another style, I'll combine them into one thread. The style thread will discuss the history of the beer, ingredients used to make it, sensory evaluation, how to serve and anything else I can think of.

In each classic style thread, I'll suggest a commercial beer that is deemed a "Commercial Example" by the BJCP. Unless you are in SC or a state with just as stupid alcohol laws, you shouldn't have a problem tracking it down. If anyone has objections with the commercial example(s), they should speak up. Just remember that it needs to be widely available to at the very least our US members. I'll try to avoid styles that do not have commercial examples, like Roggenbier and Scottish 60/-. I'll also lump English and American styles into the same category, and just explain the difference.

If anyone wants to help keep me honest, I'll be drawing most of my info from the BJCP Style Guidelines, Randy Mosher's Tasting Beer, Jamil Zainasheff and John Palmer's Brewing Classic Styles, Jeff Sparrow's Wild Brews (Wild/Spontaneously fermented beer) and Brew Like a Monk (Trappist/Belgian).

Since its summer, and we have already discussed it in length, I'll start out the series with Hefeweizen and Witbier (Late Aug). I will follow that closely with Saison (Early Sept).

Let me know if you have any suggestions, objections or insight!

**MoJoe** · 08-24-2009, 08:21 PM

Looking forward to it. And may King Gambrinus be with you.

**Mr Peat** · 08-24-2009, 08:23 PM

If you decide to do a Smoked style beer, let me know. I can give some great pointers in the use of Peat Smoked Grains.

**gollum83** · 08-24-2009, 08:28 PM

Great idea!

**Luc** · 08-24-2009, 08:35 PM

Brew like a Monk is an excellent read!

**Mr Peat** · 08-24-2009, 08:39 PM

Originally Posted by Luc

Brew like a Monk is an excellent read!

There is a series of books that covered many styles of beer. I have one on the Mild Brown Ales. I forgot who publishes it now but the series is pretty good. I have a few home brew books as I used to home brew beer. But I did my own style and the home brewing community that I was crazy.

**Singapura** · 08-24-2009, 10:15 PM

Last year I applied for a beer brewing licence (yes you need one of those in Singapore) but I haven't gotten around to it yet. Reading this post definitely gets me in the mood again

The cheapest beer here is $3 in the supermarket

**jkh** · 08-24-2009, 10:22 PM

Awesome thread! I've got my very first batch of home brew fermenting in my basement - started it Saturday evening. Since it is summer, I decided to give a wheat beer a whirl.

I am a big fan of IPAs, so I would love to see a month devoted to them

**Mr Peat** · 08-24-2009, 10:25 PM

Originally Posted by Singapura

Last year I applied for a beer brewing licence (yes you need one of those in Singapore) but I haven't gotten around to it yet. Reading this post definitely gets me in the mood again

The cheapest beer here is $3 in the supermarket

We had sat down and ran the numbers. For like a Mild Brown Ale, you can get it for like $0.50 a glass. A recipe that takes more malt, grains and what not is upto $0.80 a glass. If you brew it yourself and thats just in your home.

After you made enough to pay for the start up costs which is like $300 or so.
Also a 5 gallon batch and yeast would cost no more than $35 generally so you can make a profit if it sells.

Edited to add: My friends asked if they ever had a Brew Pub, would I brew for them. Of course I would. I've thought of attending the Siebel Institute of Technology in Chicago here and there. So I can get licensed in Brewing.

**Edcculus** · 08-25-2009, 04:21 AM

Originally Posted by Mr Peat

If you decide to do a Smoked style beer, let me know. I can give some great pointers in the use of Peat Smoked Grains.

I'll probably throw in Smoked Porter into the Robust Porter category. Im not a big fan of Rauchbier, so I might have to call on you for that one.

Originally Posted by Mr Peat

We had sat down and ran the numbers. For like a Mild Brown Ale, you can get it for like $0.50 a glass. A recipe that takes more malt, grains and what not is upto $0.80 a glass. If you brew it yourself and thats just in your home.

After you made enough to pay for the start up costs which is like $300 or so.
Also a 5 gallon batch and yeast would cost no more than $35 generally so you can make a profit if it sells.

Edited to add: My friends asked if they ever had a Brew Pub, would I brew for them. Of course I would. I've thought of attending the Siebel Institute of Technology in Chicago here and there. So I can get licensed in Brewing.

I can brew a 5 gallon batch between $15-20. That is after my $100 malt mill, buying in bulk, washing yeast etc. Unfortunately in the US, all the requirements and laws that are in place, its impossible to make any money off a system any smaller than 1bbl after all the licensing fees, and legal mumbo jumbo. I don't think attending the Siebel Institute will get you a brewing license. It just gives you a skill set to be hired at a brewery.

**Cuttingboard** · 08-25-2009, 01:39 PM

Originally Posted by Luc

Brew like a Monk is an excellent read!

God is a master brewer!! No offense intended!

I would love to learn how to brew a tripple, how do I find this info?

**boboakalfb** · 08-25-2009, 02:05 PM

Great idea, Ed!

**Lucius** · 08-25-2009, 02:21 PM

Originally Posted by Mr Peat

I've thought of attending the Siebel Institute of Technology in Chicago here and there. So I can get licensed in Brewing.

I considered that at one point too, but I don't want to spend the rest of my life eating Ramen Noodles.

**Edcculus** · 08-25-2009, 03:42 PM

Originally Posted by Cuttingboard

God is a master brewer!! No offense intended!

I would love to learn how to brew a tripple, how do I find this info?

I like to listen to The Jamil Show podcast at The Brewing Network when I'm about to brew a new style. As of a few months ago, he covered every BJCP style. The book Brewing Classic Styles I mentioned earlier also covers how to brew every BJCP style.

A tripel is a very simple grain bill. It can even be 100% Pilsner malt. Mash low and long (150) for fermentable wort. You have to add in sugar to dry it out. They sell Belgian Candi sugar, but its just an expensive form of invert sugar. Even using table sugar will work well. Use a Belgian yeast for the right character.

**Cuttingboard** · 08-25-2009, 06:51 PM

Has anyone gone to a Brewery that allows you to make your own beer? If so, what's you experience?

I'm thinking about going to a local brewery that allows anyone to make their own brew. I'm thinking of making either a: 1) Belgian Dubbel; 2) Belgian Trippel; 3) German Hefeweizen; or 4) German Dunkelweizen. Any suggestions? My favorite beers are Belgian (Orval, Chimay, Saison Dupont, Kwak, and Kasteel Tripple) and German style (Ayinger Brau-Weisse, Ayinger Celebrator Doppelbock, Schneider Weisse).

Here's a link to their recipe page: Shenandoah Brewing Co

**Mr Peat** · 08-25-2009, 07:03 PM

Originally Posted by Edcculus

I'll probably throw in Smoked Porter into the Robust Porter category. Im not a big fan of Rauchbier, so I might have to call on you for that one.

I can brew a 5 gallon batch between $15-20. That is after my $100 malt mill, buying in bulk, washing yeast etc. Unfortunately in the US, all the requirements and laws that are in place, its impossible to make any money off a system any smaller than 1bbl after all the licensing fees, and legal mumbo jumbo. I don't think attending the Siebel Institute will get you a brewing license. It just gives you a skill set to be hired at a brewery.

Rauchbier isn't that good. In my opinion. If you are serious and want to do a smoked beer, just send me a PM and I will point you in the right direction. I should have said a Certificate than a license. They cover a lot of things that can go wrong and what not. So once you graduate, then you are a prepared brewer. You still need to get experience either way.

I've looked into all different scenario's for brewing...whether it be a Brew Pub or just being able to distribute it in the State. Its a real PITA and there isn't a guarantee that you will even get the permits to do it. Like everything else in life, its a risk. Of course my friends ask me if they did a Brew Pub if I would take up the position of being the Brew Master for the Pub. Of course I would in a heart beat. I wouldn't mind on a smaller scale. But taking something like what Budweiser has done, I wouldn't want a part of.

I got a chance to tour O'Fallons Brewery and it was a blast. They let a bunch of us home brewers in for a tour. We had an all day party there and they even let us sample fresh beer in the fermentors. Great experience.

Which was a cool coincidence at a local Beer Fest they had in the KC, Mo the one year. They showed up and they remembered me. So we didn't have to wait in line and the brewery next to them my friends knew. So we poured our own while shooting the bs with both breweries.

**Mr Peat** · 08-25-2009, 07:11 PM

Originally Posted by Cuttingboard

God is a master brewer!! No offense intended!

I would love to learn how to brew a tripple, how do I find this info?

Just search the internet. You should be able to get a good hit on how to do them. There was a nice book called "Farmhouse Ales" and a more advanced one called, "Designing Great Beer." I have the latter one and its definitely for the advanced brewer aka All-grain.

But its still helpful even if you are not into All-grain.

**Edcculus** · 08-25-2009, 07:24 PM

I've never been to a brew on premises. I doubt I ever would since I have a lot of money in my homebrewing equipment. I've heard good things. They are a little pricey, but its a good introduction to the brewing process.

**Edcculus** · 08-25-2009, 07:32 PM

Originally Posted by Mr Peat

Rauchbier isn't that good. In my opinion. If you are serious and want to do a smoked beer, just send me a PM and I will point you in the right direction.

I actually just ordered my ingredients for the smoked porter. Do you have any specific advice? The most advice I've heard is to keep the smoked malt at 35% minimum, or it won't really show up. Here is my recipe.

22b Other Smoked Beer (Smoked Porter)
Batch Size: 5 gallons
OG: 1.056
IBU: 34

5lb smoked malt
3lb munich
1lb cara pils
.75lb Crystal 40
.75 chocolate

.5oz NB
.75 Willamette

Nottingham yeast
Single infusion mash @ 154. Double batch sparge, no mashout.

I have it entered in a competition where the due date is Oct 3. Its kind of a quick turnaround for a beer like this, so I'm keeping the gravity lower and using a clean fast yeast.

**Cuttingboard** · 08-26-2009, 09:43 AM

Originally Posted by Mr Peat

Just search the internet. You should be able to get a good hit on how to do them. There was a nice book called "Farmhouse Ales" and a more advanced one called, "Designing Great Beer." I have the latter one and its definitely for the advanced brewer aka All-grain.

But its still helpful even if you are not into All-grain.

Thanks for the heads-up, I found them on Amazon and the Farmhouse Ale book seems to be very interesting. I found another book called "Clone Brews" which claims to have the recipes of many of the worlds greatest beers. Has anyone tried one of their recipes? Link