Experts Archive - Beer Star News

Simonmattia Riva

Post author:stella starlight
Post published:25. March 2020
Post category:Experts

ITA | The man from Bergamo, Italy, did already like drinking beer during his studies of philosophy. In 2015 he won the World Championship of Sommeliers for Beer in Saõ…

Ian Pyle

Post author:stella starlight
Post published:25. March 2020
Post category:Experts

Master brewer | GER | After his studies in Weihenstephan, the graduate master brewer from Philadelphia, USA, worked for craft beer pioneer Samuel Adams. Since 2013 Pyle has been working…

Andreas Urban

Post author:stella starlight
Post published:25. March 2020
Post category:Experts

Master brewer | AUT | Born and raised in Vienna, Andreas Urban is Brewery Manager in Schwechat, chairman of the "Bund Österreichischer Braumeister und Brauereitechniker", the Federation of Austrian Brewing Masters and…

Andrea Kalrait

Post author:stella starlight
Post published:25. March 2020
Post category:Experts

GER |  The business economist has been working for NürnbergMesse since 1992 and for BrauBeviale since 1994. "Which means more than a good portion of lifeblood". She has been responsible for…

Horst Dornbusch

Post author:stella starlight
Post published:24. March 2020
Post category:Experts

Journalist | USA | The "pioneer of the new brewing industry" had founded his Microbrew long before Jimmy Carter legalized home brewing in 1978. The author of hundreds of beer…

Analytics
Original gravity:	11.0 – 15.9 °Plato
Apparent extract:	2.5 – 4.5 °Plato
Alcohol:	3.6 – 5.4 % by weight 4.5 – 6.5 % by volume
Bitterness:	20 – 35 IBU

Description
Bottom or top fermented. In this category, both lagers and ales with low to high smoke flavor are permitted. Smoke beer variants of other styles such as Smoke Porter or Smoke Weizen are allowed. A smoke aroma must be clearly recognizable. The taste notes of malt, hops and smoky flavor should be balanced. Especially with cold- hopped beers there should be a harmony between the hop and smoke flavors. Bitterness: low to medium. Hop aroma: low to medium. No diacetyl. Beers in this category can be filtered or unfiltered. Note: Smoke beers, which fit into the Franconian Rauchbier style are to be sent in the designated category “Smoke Beer Franconian-Style”. Hopfenaroma: gering bis mittel. Kein Diacetyl. Eine Trübung ist zugelassen. Anmerkung: Rauchbiere, die dem fränkischen Rauchbier Stil entsprechen, sind in der hierfür vorgesehenen Kategorie „Smoke Beer Franconian-Style“ einzusenden.
Typische Vertreter
Smoke Porter Smoke Stout Rauchweizen

Analytics
Original gravity:	11.0 – 22.0 °Plato
Apparent extract:	2.0 – 7.0 °Plato
Alcohol:	3.7 – 7.5 % by weight 4.6 – 9.5 % by volume


Description
Top fermentation. Color: straw yellow up to dark brown. Intense hop bitterness. Use of both, traditional European (e.g., English, German or Czech) and “modern” flavor hops (e.g., USA, New Zealand, Australia, but also new German flavour hops) could be used in the cold part of the brewery (“dry hopped”). Distinct hop characteristics: Depending on the hop varieties as well fruity, citrusy, floral or resinous aroma are possible. Aroma and flavour: fruity and phenolic. The malt sweetness is balanced by a clove-like, phenolic and fruity banana note. Body: light to full-bodied. Carbon dioxide: high. No Diacetyl. This beer may have a yeast turbidity.

Analytics
Original gravity:	16.0 – 22.0 °Plato
Apparent extract:	4.0 – 7.0 °Plato
Alcohol:	5.5 – 7.5 % by weight 6.0 – 9.5 % by volume
Color:	≥ 30 EBC

Description
Top fermented. Color: strong amber up to dark brown. The sweetness of malt is balanced with a clove-like phenolic and fruity-estery banana notes. Hop flavor and aroma: low to medium. Carbon dioxide: high. Full-bodied. The flavor but not the aroma of Weizenbock Dunkel should show a mild roast malt character. No Diacetyl. Yeast turbidity possible. Please note the color ranges to registration!

Analytics
Original gravity:	16.0 – 22.0 °Plato
Apparent extract:	4.0 – 7.0 °Plato
Alcohol:	5.5 – 7.5 % by weight 6.0 – 9.5 % by volume
Color:	< 30 EBC

Description
Top fermented. Color: golden up to amber. The malt sweetness is balanced with a clove-like phenolic and fruity-estery banana notes. Hop flavor and aroma: low to medium. Body: medium to full. Carbon dioxide: high. No Diacetyl. Yeast turbidity possible. Please note the color ranges to registration!

Analytics
Original gravity:	11.0 – 14.0 °Plato
Apparent extract:	2.0 – 4.0 °Plato
Alcohol:	3.7 – 4.7 % by weight 4.6 – 5.9 % by volume
Bitterness:	10 – 20 IBU

Description
Top fermented. Color: light to dark yellow. Aroma and taste: slightly fruity and phenolic. The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like. The percentage of wheat malt is at least 50 %. Hop rates are quite low. Hop flavor and aroma are not noticeable. Well attenuated and highly carbonated. Contains no more yeast, so that almost no yeasty taste is noticeable. No chill haze. No Diacetyl. Beer is filtered.

Analytics
Original gravity:	14.5 – 21.9° Plato
Apparent extract:	3.6 – 7.6° Plato
Alcohol:	5.0 – 7.2 % by weight 6.3 – 9.1 % by volume
Bitterness:	30 – 65 IBU
Color:	10 – 60 EBC
Description
Top fermentation. Color: gold-colored to brown. Character: bulky body with dominant sweet maltiness and pronounced malt aromas. Aromas of nuts, caramel and toffee are just as typical as a clearly recognizable but balanced alcohol aroma. Roasted malt flavours should be absent or only slightly pronounced. Depending on the style, fruity ester aromas of the yeast or due to a longer storage can support the malt character. Hop aroma rather low, hop bitterness low to medium, but always harmoniously integrated. Diacetyl: slight expression allowed. Traditional Scotch Ales can have a peat-smoke character. Turbidity allowed.
Typical Examples
Wee Heavy Scotch Ale Old Ale Strong Golden Ale

Analytics
Original gravity:	12,0 – 17,0 °Plato
Apparent extract:	1,0 – 4,5 °Plato
Alcohol:	4,0 – 6,0 % by weight 5,0 – 7,5 % by volume
Bitterness:	> 50 IBU

Description
Based on American IPAs, numerous new interpretations are created, which that stand out clearly in terms of sensory. The differences to classical IPAs can appear visually as well as be due to the flavour. Typical examples: New England India Pale Ale (NEIPA): An orange-colored milky cloudiness paired with a pronounced fruity sensation and a rather creamy mouthfeel. Black India Pale Ale: very dark to black colour and dark roasted malt aromas and flavours. Brut / Dry India Pale Ale: The very dry character with no recognizable sweetness should put the focus on fruitiness. Glitter India Pale Ale: A metallic look is achieved by adding food-safe glitter particles. Despite all the optics in this category, a good representative should primarily convince with a pronounced sensory harmony. Turbidity allowed.
Typical Examples
New England Style IPA Hazy IPA Brut oder Dry IPA Glitter IPA.

Analytics
Original gravity:	11,0 – 14,0 °Plato
Apparent extract:	2,0 – 4,0 °Plato
Aldohol:	3,5 – 4,7 % by weight 4,5 – 6,5 % by volume
Bitterness:	20 – 40 IBU

Description
Color: gold to copper. Hop bitterness, -flavor and aroma: Medium to high, however, not too dominant. Utilisation of small quantities of traditional European (English, German or Czech) aroma hops in the cold part of the brewery (“dry hopped”) is admissible. Body: Medium. Malt flavor and aroma: Low to medium, a slight caramel character is permissible. Low to medium fruity ester notes. Chill haze acceptable in case of cold serving temperatures. Very small quantities of diacetyl are permissible. Turbidity allowed.

Analytics
Original gravity:	10,0 – 20,0 °Plato
Apparent extract:	1,5 – 3,5 °Plato
Alcohol:	5,1 – 6,7 % by weight 4,7 – 8,5 % by volume
Bitterness:	20 – 60 IBU

Description
Color: light yellow to orange. Turbidity allowed, the beers become a second fermentation in the bottle. Fruit flavors derived from the ale-yeasts, especially citrus-like notes, are readily perceptible. Especially when orange peels are used these aromas are sometimes dominant. Spicy aromas, especially after coriander, spicy peppery and peppery aromas are also recognizable. When spices are added, these aromas are sometimes dominant. When honey is added, honey-flavors and a light sweetness are allowed. A characteristic horse odor (similar to a wet horse’s blanket) of Brettanomyces yeasts can be present (also very pronounced). Earthy and cellar-like aromas are also permitted. Very sparkling and refreshing. Medium to strong body / Moderate to evident bitterness. Aroma hops can be added in the cold part of the brewery (“dry hopped”). A clear acidity in the taste increases the refreshing character of the beer. No diacetyl.

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