How to be a Beer Geek | Marty Nachel | Skillshare

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How to be a Beer Geek

teacher avatar Marty Nachel, Beer Me

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Taught by industry leaders & working professionals
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Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

8 Lessons (1h)
    • 1. How to be a Beer Geek Introduction

    • 2. Beer Ingredients

    • 3. Brewing Processes

    • 4. Beer Classification

    • 5. Beer Styles

    • 6. Beer Evaluation

    • 7. Beer Glassware

    • 8. Beer Pronunciations

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About This Class

This seven-part course covers a lot of ground in the world of beer geekery, including Beer Ingredients, Brewing Processes, Beer Classification, Beer Styles, Beer Evaluation, Beer Glassware and Beer Pronunciation.

This course is taught by professional beer judge, beer educator and the author of "Beer for Dummies" and "Homebrewing for Dummies", Marty Nachel

Meet Your Teacher

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Marty Nachel

Beer Me


* Author, "Beer for Dummies", "Homebrewing for Dummies"

* Beer Education Director for Tapville Social 

* Advisory Board member and adjunct instructor, College of DuPage (IL) "Business of Craft Beer" certificate program

* Professional International Beer Judge- Great American Beer Festival, World Beer Cup, Festival of Barrel Aged Beers, Copa Cerveza de Americas 

* Draught Master and former trainer for the Heineken brand



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1. How to be a Beer Geek Introduction: hello and welcome to how to be a beer gate. I'll be your instructor for this course. My name is Marty Natural. I've been a certified beer judge for well over 30 years. I do have international credentials. I'm the author of Beer for Dummies and Home Brewing for Dummies. I'm an adviser for the Business of Craft Beer Certificate Programme at the College of DuPage, Glen Ellyn, Illinois. I am also an instructor for the 1st 2 prerequisite courses that lead into the program regarding the course objective here. It's my objective to teach you a Zeman about beer. It's possible so you can fully appreciate it and enjoy it. And after all, isn't that what being a beer geek is all about? Students must create a beer tasting logbook. They must purchase and taste various beer styles in order to gain a better understanding how the styles differ in flavor and character. And as far as the different beer styles that exists for you to choose from, we will be talking about beer style guidelines in Chapter four. So be sure to come back for that and regarding the tasting sheet that you would be using for your logbook. This is an example of what you might use in your beer tasting love book. I would strongly recommend, if not using this one specifically that you pattern whichever one you use after this one as closely as possible. Obviously, you'd want to note the beer name. What Brewer? It's from what style it is on. Then you would discuss basically the appearance of the beer, the aroma, the taste putting aftertaste. And why not scored as well? That's again. That's what beer geeks do. So grab a beer and get ready to learn cheers. 2. Beer Ingredients: welcome back to how to be a beer geek. Part one. We'll be talking about beer ingredients. Now. Surely you have heard about the various ingredients that go into making beers up his yeast , hops, water and grain. These air what's considered the four primary ingredients needed to make beer. The grain may consist of various different types of grains. Hops, of course. Ah, the spiciness and bitterness to the dear yeast is what performs the necessary function of fermentation and water. Of course, you can make beer without water gonna take a closer look at all four of these primary ingredients as we move along. When we talk about all the grains that go into beer, we speak of them collectively as cereal grains because simply these other grains that are used to make breakfast cereal starting at the top. We have barley, which is the number one grain used to make pretty much all beers around the world, with the exception of just a small handful. Next in line would be wheat, followed by oats, rye, corn and rice. Now wheat is not considered a base grain. It's only used in lesser quantities in certain beer styles, Oates is typically used in relatively small quantities, and it's really nuts. It doesn't give much to beer in the way of flavor. It's always used, in a sense, to create more mouth. Billy creates a different feel to the beer on the palate. Rice is one of those graves that is somewhat spicy and can give beer a an additional flavor profile based on its use. And it's also used in relatively small amounts. Corn and rice, those air both used primarily by the large corporate brewers around the world. The idea is the corner rights are both less expensive and say the other rays on the list. They also result in a beer that is lighter in color and later in body, which really is the intent of those large brewers. Looking at this slide. If you If you were to focus on the main Centre column of the slide, the pay list grain in the middle there, that and the other three grain columns to left. Those are all different bar lease now. The one in the middle would be considered a bass green simply because it's very pale. That's what would be used in very large quantities to make the base of just about any beer style in the world. Now, depending on if the brewer wanted to add more flavor and especially color, then you would move towards the grain columns towards the left. There, you'll see that they get a little bit progressively darker as you go. That's a matter of the monster, uh, roasting those grains to the extent that they make them dark, and they would then imbue the beer with their color and their flavors based on that roasting. Now we move to the right of the Mets Center column that next one to the right would be that is wheat malt, and you can see that the kernels look a little bit different from barley. They're not as elongated. They're a little bit more round and plump, then are released. So that's how you can distinguish them. To the right of that is an altogether different look, ingrained in that it's even more elongated, very skinny, very thin that is rye and then to the right of the rye is a green. It's also barley, but it's been flicked, so it has a slightly different, different appearance simply because it has been flake. It's not in its original form. So what does grain provide to the beer? Well, if you see look right here on the side, you'll see that it gives it its color. Imbues the beer with the color based on the grains roasted level. It gives it the flavor, the main character of the beer. What you taste is primarily that which comes to us from the green. Grain also provides mall toes, which is a very specific sugar that comes from multi grain and then decks. Trends. These are larger sugar chains that are not broken down during the mashing process, and they cannot be consumed by Berries so they remain in beer until the beer is consumed. Uh, the Dextre ins end up giving the beer a fuller must feel. So the more dextrous czar, the bigger body the beer is going to be. And then, finally, the proteins are the constituent of the grain that helps in both creating and sustaining the head on the beer. So again, the more proteins are the bigger fluff here, the head is going to be as well. Next come the hops. Hops are considered the flowers of the female cumulus populace plant. They're more often referred to as cones simply because they look for that comes. They provide aroma, flavour and bitterness that balances out the sweetness of the mall. All told, there are well over 200 different varieties of hops run around the world. Here's a very good picture of what haps look like on the vine. Now, as I mentioned, hops are refining plant. They typically grow vertically. In this situation. They it shows that they can also grow laterally or horizontally. The hops in this picture for perspective there probably about an inch to an inch and 1/2 long so you get an idea of how big they grow, basically about the size of your last knuckle of your thumb. Here we have a cutaway of ah ha plant and the part two, uh, focus in On here is the yellow Luke Elin plans. That's really the where all the goodies in the hops are. If you see the little insect there, it mentions that the local and gland contains the resins and oils. Resins translate to the primarily to the bitterness and the flavor of the hop, and the oils are what translate to the aromas of the house. In this slide, we're looking at two different columns of hops on the left hand side. I mentioned some hops that are domestically grown. These are very popular here. In the year 2019 Amarillo was aka Cascade Citra Mosaic Simcoe. A lot of very popular beers here in the United States at least, are made with these hops. Now. The other half sit appear occasionally are imported from other countries, but the fungal in the east can't Golden hop are important to us from the UK Holler Town has grown in northern Bavaria. SATs comes to us from the Czech Republic, and Nelson, Sylvan and Motor Waka both come to us from New Zealand just to give you an idea where perhaps are grown. Next, we're going to talk about beer yeast. It is from the genus Seccuro, my sees, and if you break up that word, the first part Seccuro means sugar. And the last part, my sees means that it actually is in the fungus family. So we could say that various is a sugar fungus broken down into sub categories. Ale used is sectoral. My sees Servizi A. It's considered a top fermenting yeast, which means that it typically floats on top of the beer as it's fermenting the beer lager yeast, on the other hand, is sacrifices Pistorio honest. It is considered a bottom fermenting, meaning that it drops to the bottom of the fermenter and does its fermentation from at the bottom. And here is a close up of what beer used looks like in all its glory. During fermentation, the use cells consumed those multiple sugars that were provided by the grain. And in return, the years produces alcohol, carbon dioxide in fermentation flavors such as fruitiness and the alcohol itself. Here we have a range of different yeasts and bacteria is that you often find in beer. So the left is the one that we discussed earlier. This is the aliens. Second, my see Servizi. A. Next to that is sacrifices. But story Anderson, by the way that name historian is That is a tribute to Louis Pasture, who was part of the team that isolated this ustream in the middle. There on the Green column is Britain. Oh, my sees. This is another type of use is considered a wild yeast, and it gives a different character to beer than the other two Servizi and pass story honest . Next to that on the right, we have a bacterium called Lactobacillus. This is the same bacterium that also spoils. Milk causes milk to go on, but it's often found in certain beer styles. As you can see down towards the bottom of that comment, says Goes A of Inter Vice and Flanders Red and Flanders Brown. Next to that, we see P A caucus, which is a much more aggressive bacterium. And this is this will sour beer to a greater degree and you'll see that it's found in beer such Islamic goods on, uh, tolerance. It's more hops, Allerton, lack of the solicits also found in Flanders, Red and Flanders Brown beers. Finally, we're gonna talk about water. Since beer is 90 to 95% water, it's imperative that brewers start working with quality water. If you don't start with quality water, you can't make quality beer. Now. All water is not the same, depending on its location and source from around the world, it could have differing levels of dissolved minerals. When we talk about hard water, that means it has more dissolved minerals in it. When we talk about software, that means it has less dissolved minerals in it. Now again going back to geographical location hundreds of years ago, Brewer simply used whatever water source was close to them, whether it was ocean, water, lake water, river water, ah, glacial meltwater or underground aquifers. And all of these different sources had different levels of dissolved minerals. Fortunately, today, brewers have the opportunity and the ability to alter the chemical makeup of their water. They can change the hardness or softness as needed to make different beer styles. Last but not least, we're gonna talk about additional beer ingredients that are not considered part of the primary. Four brewers will occasionally ad at junk sugars something like brown sugar or lack tose. They often add fruits or vegetables to their beer. They may add herbs and spices, or they may even add miscellaneous flavorings such as vanilla, which seems to be very popular at this time. So that brings to a close the end of part one, assuring tune in for Part two when we talk about brewing processes, chairs 3. Brewing Processes: welcome back to how to be a beer geek were now in Part two. We're going to discuss brewing processes in this first screen. I'm just going to walk you through the various processes that are involved. Being brewing first is milling. This is where the brewer will take the grain he's going to use to make the beer, and he's gonna run it through a mill. He's not making flour at this point. That's not the idea. He just needs to crack open the outer husk of the grain in order to expose the starchy interiors to the water that will happen in the mashing face, which comes next. Of course, the grist, which is what the cracked grain is now called, is transferred over to the wrestle called Mash Tun. They're the grist is infused with water, making it like a very, ah thin porridge, like a watery oatmeal kind of. And so the mix will be in this mash tun for about an hour to an hour and 1/2 depending on the system, depending on the beer being made. The idea is that the maltose sugar is provided by the green. They're being broken down and liquefied in the water, and so the water is becoming very thick and sugary during this process. At some point in time, when the mash process is over, the liquid has to be drained away from all the grain in the mass time. This happens in the lowering phase of brewing the worked as it's now called W O. R T. It's a German word for unfermented beer. The work is drained away from the grain, and it's transferred over to the brew kettle A. To this point in time, Werth is raised up to boiling temperature, and while it's in the brew kettle, it's going to be infused with whatever haps are called for. In that recipe is, well, different varieties of perhaps perhaps a different points in time throughout the boiling phase, which is typically again an hour to an hour and 1/2 depending on the style, depending on the system being used. So once the boiling is over the beer will, the words will be passed through a world pool, and what this accomplishes is it removes all of the hop solids, perhaps that were introduced to the brew kettle and any other organic material that might be in the beer at that point. If you're fully with world pulling, there is a relatively comb center at the world cool, and that's where all the, uh, the the solid materials from the beer are collected. So after the war, pulling the work is going to be run through a cooling device on different breweries have different methods of cooling their beer. But it's important at this point to cool down the beer as quickly as possible as it's on its way to the fermenters, because this is where the use is being introduced and it has to be the appropriate temperatures for the East. Okay, so it's going to sit in the fermenters for given. Given the beer style and the type of system that's being used. It maybe five days, seven days, maybe even 10 days, depending eventually, the beer is going to be moved on to the aging vessels, sometimes called bright beer tanks. After that, after spending weeks in the ageing tanks, I will undergo a filtration of some sort again, depending on the brewer in their their means of filtering on its way to packaging, whether it's bottles, cans or kegs. So they have In a nutshell. We're gonna take a look at a couple of different the schematics of the brewing process. Keep in mind that not all breweries air 100% the same different breweries. First of all, they're different sizes. Some of them cost millions of dollars. Some of them might only cost a couple 100,000. So they're not gonna have as, uh, as large. Equal met the same capacity as other Bruce Summer. Large summer, small, some brew only Ailes Summer capable of brewing ales and lagers. So again, depending on the brewery there, there may be small differences between them. But the process is generally the same from brewery to brewery. So I'm just gonna walk you through the schematic. I'm going to use my broom. They, uh, my mouse cursor here, starting way on the left side. You see where it says barley? This would refer to any grain. It's being used in the beer according to the recipe. In addition to probably make reit malted me oats rye. Uh, whatever. And those grains are going to be milled. Run through the Milliman. They're gonna be ordered up to the top of the mash time. This is called a grist case. Remember that the mill grain is now called wrist, so there's Gris case home. All the grist has until it's slowly allowed into the mash tun. At this point, it's also being infused with very warm water. Um, boiling never takes place in the mash Tun. You never want a boil grain. That's well, that's a no no in beer brewing. That boiling takes place in the kettle, but, um, so the grain is infused or the grist is infused with warm water inside the mash Tun. This process takes about an hour to an hour and 1/2 depending on the beer style. In this system, Um, eventually, all the sugars the multiple sugars in the grain is going to are going to be liquefied. So the water that was infused in the grain it's gonna become extremely thick and sugary, and eventually it's going to be drained away from the the spent grain going to be transferred over to the brew kettle, leaving all the spent grain behind, which will then be, uh, just disposed of. Once the word is in the brew kettle, they will bring it up to boiling temperature, and you can see where it says here perhaps are introduced again. Different varieties of hops, depending on the beer style and their infused at different points in time about the mashing pursued. I'm sorry they breading procedure, depending on the beer sounds. Spices may or may not, he added to the beer. Now what you don't see here. It should occur right about here in the middle between the brew kettle and the fermenter. This is the point where the war pooling would take place, removing all of the hop solids and all the organic materials. It would also be chilled down, coming from a a boiling temperature in the cattle down to about room temperature or lower with the fermenter in order to add the yeast. Now, yeast is what starts fermentation and very permutation. Alcohol and carbon dioxide are created by the yeast about a week later, maybe a week and 1/2 to 2 weeks, depending on beer style. The beer should be done fermenting, and eventually it will be transferred out of the fermenter through some filtration units, eventually onto the bright beer tanks, where we will spend a further couple of weeks 1234 weeks, depending on the style, and eventually it will make its way to the packaging department, where it will be files canned and check. So that about does it for this schematic. I'm going to share another one with you and I'll walk you through it again. Just this is very similar to the 1st 1 Slightly different, though, and you'll see how they all fit together, starting with the base grain and a specialty agrees. Whatever is in the recipe, the brewer will gather those up, run it through the mill. You see, it's now that's, says Miller grain, or grist that will be transferred over to the mash Tun, where he will be infused with the hot water. The mashing procedures will leach out the shooters. The liquefied sugars. Eventually, the what's called work now is loud, erred way from the grain. All of the spent grain is either disposed of or shared with local farmers with livestock, he's still hot. Works is going to be transferred over to the brew cattle, where hops are added according to recipe. It's boiled for an hour, hour and 1/2. Eventually the world the works will be world pool to remove half solids and other organic materials. The hard work will need to be cool down by sending it through some form of cooling device. The cool weren't will be transferred to the fermenter, at which point the yeast is added and any, perhaps, or spices. If spices are being used, the beer will ferment or the appropriate amount of time. When it's done, it will be sent through a filtration device over to the right beer tank, where it will sit for a week to several weeks. It will be properly carbonated, and it will eventually be packaged cans, bottles and kegs. What you see down here that you didn't see the first schematic is Occasionally a brewer may decide to set aside a portion of the beer and put it into barrels for further barrel aging . That would take place at this point in time. All right, so there you have it. That is the brewing process. In a nutshell that brings us to the end of part two. Be sure and come back for part three. Cheers 4. Beer Classification: welcome back to how to be a beer geek. Part three. We're not talking about beer classifications now of all the different beer styles in the world that can very neatly be defined by their classifications. This goes down to how they are fermented. We have ales, we have loggers and we have hybrids. Let's take a closer look at Ales and Ailes date back into antiquity, and what this means is that any beer that was that has been brewed since beer was first brood. Hundreds and hundreds, if not thousands of years ago, all the way up to modern day. Those are hills on duty that they compose about 2/3 of all the beer styles known to man. We know that Ailes, air fermented and aged, warm at ambient temperature or misters, call it room temperature. They are fermented and aged for shorter periods of time, typically 3 to 4 weeks and their fermented and aged using top fermenting used. And if you have lingering questions about the but that means you can go back to the beer ingredients section of this course. Here are just some examples of the more popular ales in the world this is not a complete list by any means. Um, I think it goes without saying that any beer style that has the word alien it qualifies as an ale. So obviously pale ale. India Pale Ale or I P. A. Brownell. Those air, very obviously, the ale family. But ah, lot of people are not aware that Porter is an ale. Stout is a nail German fights and Vera wheat beer that's ail its top fermented Berliner vice, which is altogether different from my spirit from the very A that's also tapped, fermented or nail goes a relatively new style, relatively new to the market place that's been around hundreds of years. That's a nail, Um, all traditional Belgian beer styles such as the Trappist double triple quadruple. Those are all ales gnomic. Visit Flanders, Red Planet around. Those are all ales. So among the world's oldest beer styles, you can assume that they are all hails. So now to take a look at Waters. These are relatively new, dating back to the late 18 hundreds when I say relatively new, there are only a couple of 100 years old, at least in terms of their being on record as lagers, the Yuste that differentiates lighters from Ailes. I was isolated and identified back in the late 18 hundreds. Ah, a couple of actually four prominent brewing scientists gathered at the Carlsberg brewery in Denmark, and they were the ones who I found this Houston identified it and basically all beers brewed using that yeast or similar yeasts. They are obviously now considered lagers because it's relatively new. They composed only about 1/3 of all beer styles known right now and their fermented and aged pretty cold, typically 38 F, about 50 F. And there's there's a little the way on that, most to the colder and end of the warmer, and they're typically fermented and aged for longer periods of time. About 6 to 8 weeks is common and their fermented and aged using bottom fermenting yeast. And if you have any lingering questions about meaning of that, you can again you can go back to the beer ingredients section two kids up on that. Here are some examples of prominent lager beer styles in the world, and again, this is by no means a full list. It's only the more obvious ones. Um, the top of the list. Bach and all of its substance such as Hell is back. My backed up about case back All Loggers Garden under a style that's not extremely prominent in the world but nevertheless has been popular for a couple of 100 years. Lager merchant beer otherwise known as the Kober Fest. That's a lager. The Munich, Ellis and Munich broken, both brewed in and around Munich. Bavarian styles hellis meeting pale local meaning dark obviously lagers. Pilsner from the town of Pills in in Czechoslovakia, 18 42 was first brewed, that busy lager Schwartz beer, a style that's not all that well known, at least not on a worldwide basis, but certainly in Germany being black beer. It's a black style lager. And last but not least, on this list is beer, which is smoked beer from the town of bomb bag in Germany. Lastly, we have what are called hybrids. Now I'm just gonna revert back quickly to ales and lagers. We know that Ailes are produced with top fermenting yeast at warm temperatures, and lagers are produced with bottom fermenting yeast. That's cold temperatures Well, somewhere somewhere along the line, a brewer or some Brewers got the wild idea that they were going to kind of mix things up a little bit, and they decided to use a lottery. Houston Warm temperatures or a ale use that cold temperatures so they what they used was mixed fermentation techniques, and they created these hybrids. I have worn fermented liken ale using bottom fermented yeast like a lager. There's one form of hybrid. If it's cold, fermented like a yacht lager, using top fermenting yeast like a nail. It is also a type of hybrid, and here are all of the world's known hybrid styles are recognized. Hybrid styles out here is closely associated with Dusseldorf in Germany. Baltic Porter. He is closely associated with the Baltic states. The North Atlantic Um Cream Ale is uniquely American, as is California Common and coast beer from the city of cousin in Germany, otherwise known as cologne in the French tongue that is uniquely German. Now you see that I have an asterisk after a Baltic porter. This veer actually started out as an ale like the British Brown Porter and the American robust porter. But because of the colder temperatures in the Baltic states, Ah and the fact that they already were producing lagers, they decided to start producing. This particular porter has a bottom fermented beer or a lager beer. You may still find it. Depending on where you are in the world. You still may still find it as an ale, but the vast majority of Baltic porters that come to the United States are bottom fermented . Therefore, they are, uh, true hybrids. And last but not least, California common is the more usable term or a beer style that used to be known as steam beard. It was popularized by a brewery in San Francisco called Anchor Brewing Company, but they have since trademarked the steam beer name, and therefore no other breweries can use it. And so we revert to the old term California common to describe that. All right, so that brings us to the end of part three beer classifications. Be sure to come back for part or when we talk about beer styles. Cheers 5. Beer Styles: welcome back to how to be a beer geek. Or now, in Part four, we're gonna be talking about beer styles before I move on. I need to make clear that the topic of beer styles is a very in depth one. This is not something that could be adequately covered in the matter of a couple of slides or a couple of minutes Spent an online course this to learn about beer styles in any meaningful way. There's is going to require some homework done on the part of this student. There's no way that that I could teach you something in a matter of minutes. What really takes days, weeks and months to learn. So what I can do is talk to you as much as I can about beer styles in a very general fashion, and I can also point you in the direction of additional resource is that will allow you to continue this exploration on your own. So here we go there. We know that there are about 100 different beer styles, and this kind of contributes to the difficulty in discussing all of them in a short period of time. About 25% of the different beer styles. What we consider major styles there headliners and another 75 or so are considered sub styles. Those would fall underneath the headliners, and I'm going to give you an example here in the next slide. Here, we see a couple of examples of major beer styles. On the left hand column, we see Doc Beer, which happens to be a lager. And on the right hand side you see stock, which happens to be a nail. And I'm just using these as examples of where you and recognize major beer styles and the fact that those major bills beer styles have sub styles on the left back. Beer has traditional box. Hell is Bach, Mai Bock, DARPA back and icebox. All this sub styles of the major beer style understood. We see that there is dry, stout, sweet stout hope you'll start Tropical Stout, an imperial stout, all sub styles of the original and traditional stout. So that's how that works. Whenever you see a major beer style and its sub styles, it happens quite a bit about your world now. This is also very important when you're looking at beer style guidelines or when you're looking at menus at a let's say, for instance, a beer bar. Or maybe at a brewery tap room, you might see these terms. Um, it's facing you, and you may not know what they mean. If you see I bu, that means international bitter units. And what that the notes. It's a measure of the beers perceived bitterness below that you can see as our M that stands for standard reference method. That's simply a measure of the beer's color. We know that tears come in all different colors on the Earth tone spectrum, all the way from pale yellow to very dark brown or black and everything in between. And those are all scientifically measured by S. R. And finally we come to a B V, which stands for alcohol by volume. Again, a measure of the beers alcohol content. These three things. Bitterness, color and alcohol content. These air what form the three beer style parameters. This is how we can tell the various beer styles from one another, and when you are exploring beer styles, this is one thing that's going to help you understand what differentiates between them, and it's going to help you to understand what what they are made up of. So I've mentioned guidelines a couple of times. Now here are the guidelines I keep referring to these other beer style guidelines produced by the B. J. C. P or Beer Judge certification program. You can simply go to the link that I provide here in this slide. If you click on that link, it will take you directly to the 2015 guidelines, which, by the way, are the most recent ones provided by the B J. C. P. These are very, very complete and for the most part, up to date. Um, when you go to this link, you can simply read them online on the B, J. C P website, or you could down that download them to your computer and read them at your convenience. Or you can print them out, which I wouldn't necessarily recommend you do simply because it's about 97 pages. Um, it's a lot of paper and a lot of ink. However, if you own a smartphone, I think this is the best thing you can do for yourself on your smartphone. Go to your own app store, do a search on B J. C. P. 2015 beer style guidelines. It will pull up a couple of different versions of the beer style guidance. First of all, make sure that 2015 of those of the most recent And, of course, make sure that you see the logo it is you see right here on this slide, you want to make sure that these are official guidelines and not somebody else version of them. So once you see these guidelines, you can use them any time you're drinking a beer at whole at a restaurant at a bar at a brewery by drinking that beer while simultaneously looking at the beer style guidelines, you'll get a much better understanding of what it is. You're drinking it and what makes it what it is and differentiations between all the different beers that exist. So that's about as far as I could go on this. You need to do your homework, but keep in mind that it is a lot of fun. So with that, we are now at the end of part for, uh, please come back for Part five when we talk about beery evaluation, Cheers 6. Beer Evaluation: hello and welcome back to how to be a beer geek. Part five. We're going to talk about beer evaluation now. One of the first things that I would like to make very clear is you should never drink beer directly from the package. Beer was really not meant to be consumed directly from the bottle or can. So it's recommended that you always decant the beer, meaning pouring it into a clean glass. Uh, you know, beer clean is a legitimate industry term. It means the highest level of cleanliness you can achieve. So beer, clean glass, something that was odor free. Um, it's very helpful to take notes when you're when you're tasting beer. Obviously, when you're when you're out socializing, that's that's not the most, Um, that's not the sort of thing that you would do on a regular basis. But if you're with friends talking about Biersdorfer at home and you're, uh, working on your project within, yes, take those Bellamy's, And it's also very helpful to compare the beer to its beer style guidelines. If you're not familiar with beer that you're drinking, whether it's brand or whether it's C style if you compare it with beer style guidelines, you'll get a better understanding and appreciation of that beer. So when you're tasting the beer is really the more of your senses that you get involved, the better. It's meant to be a full sensory experience, so the sequence that you should use every single time that you taste the beer you should assess the smell of the beer. You should assess the look. You should assess the taste, assess the aftertaste and assess the mouth feeling. I'll talk about these in greater detail here on this next slide. The reason why you should assess your room first. It's important to smell the beer first because the aromatics and the beer are fleeting, meaning they will just walked off into the air. If you are having difficulty assessing the beer, Romo, Or maybe the bouquet is not particularly big. Try agitating appeared to swirling the glass. I agitating it. You're bringing the CEO to out of solution, and they C 02 coming out of the beer actually brings the aromatics with it, so it helps you to smell a little bit more of beer. Okay, so next you would want to assess the appearance any time you're assessing the appearance of a very you want to talk about three different things. Number one is the color of the beer, and that is beer style based. In other words, whatever the style is, dictates what the color of the beer should be. Likewise, with the clarity the vast majority of beers our or tend to be very, very clear, However, there are certain beer styles out there, such as traditional, the very in half invites in or North New England I p. A. These beers are obviously hazy or cloudy, so you can expect that the clarity will not be as good on those. And then finally, in the appearance, you're looking at the head retention. You're paying attention to how much head there is or isn't how well it's holding it together and how long it's lasting as you're drinking that beer. Um, thirdly, you want to assess the taste, and this is basically trying to discern all the flavor characteristics of the ingredients and the fermentation characteristics. Obviously, you want to look for the ingredients that went into the beer multi. The halfs used ah, and even the water. Yes, you can assess the water quality of the beer, depending on what style it is. And then, during fermentation used actually creates some of what we call for imitation characteristics that are also notable, such as warm fermentation. Create more fruitiness. So you're ales are gonna tend to be a little bit more fruity, certainly than your lagers. And if a beers of, ah, particularly high A B veer high alcohol content, you're going to be able to potentially smell that alcohol and tasted okay, following the taste, you're going to assess the aftertaste. Um, here you're looking for the balance of the flavors and the intensity of the flavors. A lot of times, beer aftertaste might be throat a little bit out of balance because one particular ingredients overwhelms the other one. So you're looking for balancing balanced and intensity of the flavors. Finally, there is the concept of mouth feel. This is, very literally the tactile sensations of the beer in your mouth and on your palate. You're checking the feel of the beer. We could talk about the carbonation that's a mosque, feel the viscosity or thickness that's also a mouth feel, Um, alcohol warmth. If let's say it's above 8% and you're feeling the warmth in your throat That is also must go. So this is a good time to assess all of those not feels. And then you put all these things together and you come up with a, uh, an impression of the beer was a good Was it not so good? And exactly why? So when you get to doing this a lot, you might want to share your observations with others, as true beer geeks do. These are some online beer rating sites you can access if you haven't heard of them already . They're very popular among the craft beer crowd at the top. There you see rapier dot com. Very, very popular has been around many, many years, and you notice I haven't parentheses app. They also do have a phone. Absolutes is something that you can download and do when you're away from home. Away from your computer below, that is beer Advocate. Also a very active site, has been around many, many years, another great opportunity to add your impressions in ratings of beers to that site. I could not find a phone app for this. There may or may not be one. I was not able to find it. Lastly, there is the newest of the three. This is called untapped. They do have a website, but their app is much more popular than as far as I'm aware. So you can download the untapped happy. And this What? What makes this very helpful and useful is that it helps you to keep tracks. Keep track of beers that you have had. Every time you go to a bar or to a brewing, you taste the new beer. You can enter it into your on tap account and keep track so you can remind yourself weeks for months later. Did I have that or did I not? It's a good way to keep track. So online Buring sites and APS value beer gigs out there. And that brings to an end this section. That's end of part five. Be sure to come back for part 61 We're gonna talk about beer. Last wear cheers 7. Beer Glassware: welcome back to how to be a beer geek. This is part six. We're gonna talk about beer. Last wear we talked before about how there are over 100 different beer styles in the world . And many of those styles have a dedicated beer glass just for that particular style. And some of them, uh, enhance beer drinking experience to a certain extent that some of them are really nothing more than a marketing effort. So we're gonna take a look at a handful of different beer glasses and we're gonna discuss them in a little bit of greater detail here. I'm going to start in the column on the left and just take it top to bottom and we'll move our way towards the rights. Let's start with the upper left. We see a sniff there, and we know that snifters are usually associate ID with brandy, but they have become very popular within the craft of your world. Now, especially for certain kinds of beer styles that higher alcohol beers or the barrel age products Um, very handy. Very useful glass inappropriate for beer drinking. Yeah, depending on the style below that we see another very popular glass been around a long time , especially in the UK It's called a no nick Imperial pint. First, I'm going to address the fact that it's an imperial pint. That means it's 20 ounces as opposed to only 16 standard ounces. And it's pronounced no Nick. I know a lot of people announces gnomic. The fact is that that's a conjunction of two words. No, Nick, if you take a look at the 2/3 of the way up the glass, you see there's that bulge running the outside of the glass. That bulge allows bartenders and bar backs to stack these glasses one inside the other or sleeve them, and that bulge keeps them from nicking one another. Therefore the name No Nick. Find classes below that, we see the handle glass Stein um, otherwise known as a dimpled mug. You can see all the dip ALS Rhonda mug. Um, the fact that this is made out of glass and the referring to it as a stein is a little bit oxymoronic. In German. The word stein means stone, and it refers to clay or earth and where so, obviously glass and earth and word they're not quite the same. So Eglash Stein is head oven, actually more on there. Uh, the The mug itself does not do a whole lot to enhance beer drinking experience. I think it's more of a visual than anything. So if we go to the next column at the tap, we see a stem Co called glass. There's nothing particularly noteworthy about that glass. I don't think it doesn't not to enhance the big drinking experience, I think, unless it was branded with a particular logo or something. Other than that, it's not particularly impressive, although that you see the vice beer vibes. What's impressive about this is these are typically made in 22 24 ounce sizes. Um, Vice beer in Bavaria is considered a very quaffable, summary kind of drink. People drink it in rather large quantities, so they order it in fairly large quantities. And it just seemed to make sense to create this oversized glass or people to quench their thirst with moving over to the middle column. There at the tap, you see the classic pilsner loot. I'm a very unique item of glass were in the beer world. Don't see it that often. It's considered very elegant. Um, what's interesting is that when you look at the history of this glass and how it it coincides with the history of the Pilsner style of beer, it's pretty interesting. In 18 42 is when the first pilsner beer was brewed and because it was a clear golden beer, they thought that it was would be most appropriate to show it off in a in a certain style of grass. Um, at about that same time, glassmakers were just starting to, um, work with silica sand, which was which allowed them to make glass where there was extremely clear and transparent . So the glassmakers came up with this particular style that they felt showed off the Pilsner style very well. And of course it does. Below that, you see a large tulip glass so named because it actually looks like a tulip from the profile. Um, you see this use quite a bit, especially now in the craft beer industry, a lot of veer bars and breweries utilizing this class. I have seen it coming a lot of different sizes. Six cents eight hours, 10 hours, 14 hours, 16 hours. Whatever the case, eso it's adaptable to any different beer styles, depending on its alcohol content. Next column over top will see a French jelly glass. I am. I don't know exactly what the jelly refers to, but it is interesting in that it is faceted it has. Those six flat panels are on the site, so it is somewhat interesting to look at, But again, I other than that, I don't think it's no worthy. I don't think it does a lot, too. Enhance the beer drinking experience. Although that is the stemmed Abby Govett. This seems to be associated most closely with Belgian beers and Trappist beers, specifically, or Trappist Abbey beers. You see, that's like the word like that, the tail says. It is stem. It appears to be a very wide, most wine glass. Eso. It's somewhat impressive to look at sitting in front of you, but again, I don't think it does a lot to enhance the experience outside of visuals. Below that is the specialty beer glass. This is not an item that I have seen used widely. It looks to me to be an unusual combination of the stem co call in the French jelly glass with the facets, but again. I don't think it does much to enhance the beer drinking experience Moving over to the Last column At the top, we see the American Shaker Point. This is a glass that is very, very widely used throughout the industry, um, at restaurants and bars and really tap rooms. Even this glass really does nothing to enhance your beer drinking experience. And in fact, a lot of beer geeks like to shun the use of this glass because of its the fact that it it does nothing for the beer drinking experience. Um, I don't know how many people are aware of it, but this is called a Shaker pipe because it was designed to be used by bartenders in aiding them to create cocktail. They actually use it with a shaker and ice they would like. The name says, It's you to shake liquid or be drink. So that's the name Shaker. Lastly, we see the Irish Imperial Pint again. This is a 20 ounce glasses of posting the standard 16 ounce. It does have some interesting, elegant shape leaders to it used widely by Guinness and other stout producers. It does, or it may enhance the bed Ricky experience somewhat, but not to a great degree. So moving on from that, we'll see that I have chosen three different classes, and it's pretty obvious that they have something in common on the far left side. You'll see that that's a snifter, relatively small size glass on the right side, we have the tools, and in the middle we see an item that much resembles a wine glass that is, that all three of them are stemmed and footed. But unlike the one on the left and the right, the one in the middle is more wine like in its appearance. But it does still enhance the beer drinking experience. One thing they all have in common is that they're somewhat bulbous, down towards the bottom and as they move upward their shape inward and then slightly backs straight again. What that does is it captures and concentrates the aromas of the beer, especially the aromatics, the hop aromatics of the beer. So these are very, very useful and very evaluation and strongly encouraged or very evaluation at home, and and also for just plain consumption in public. So that brings us to the end of part six and, uh, be sure and come back for the last part. Part seven when we will discuss beer pronunciations. Cheers. 8. Beer Pronunciations: welcome back to how to be a beer geek, Heart seven and the shortest. Ah, part of this course. We're gonna talk about beer pronunciation. Now, if it's your intense to be a true beer gate that it's important you learn how to properly pronounce various beer styles. It could be somewhat embarrassing to walk up to a buyer and order the beer using the wrong pronunciation or whatever the case may be. So I'm going to run through. I picked out about 11 different beer styles here that I know that our mispronounced on a regular basis, So this should be a little bit of help to you. At the top, we see the Belgian Dugal beer. A lot of people just pronounced double, which is acceptable, but the true pronunciation is doable. Next below, that is from Woz. A lot of people produce this as if it there was no e m u n n the words jambois. That would be incorrect. It is indeed from Woz, and that means raspberry. And when you or a friend Waas, who are ordering a raspberry beer, although that is go za German style, a lot of people just say goes taking. It's a one syllable word when in fact it is. Two syllables goes up low, that similar to goes there but still different in spelling and pronunciation. This is a Belgian blended Lum Vic beer, so it is pronounced again, depending on where in Belgium you are. If you're going to pronounce it like the French pronounce it, it would be good. If you are going to pronounce it like the Flemish people do, it would be more so. Either way, I think it's a lot easier to say it like the French on the flu mission. Go with Guzzi. Below that is the German word for Pale, and that describes a a pale lager from Munich known as Munich. Hellis again, two syllable, although that is a appeal. Hybrid beer from the town of who in Germany, and so therefore the beer is pronounced push crunch. Okay, there is a loves over the O, although that is the one is the beer that I mentioned before. Uh, goose is made from a blend of different vintages of numb beak. Now that's how it is said in Belgium. Most English speakers with the same gnomic eso, whatever you're most comfortable with Mandic. Landeck Big below that is the what is otherwise known as Octoberfest beer. It was originally called Milson. This is a beer that's brewed in the month of March. Therefore the first syllables. And they are Z the German word for the month of March. Nexon Although that is the German smoke beer from down there, it's called you. A lot of people say root beer. Roush Beer. More appropriately it is. Oh, yeah, And below that, we have the German black beer. The first silver there the S C H w a r z is pronounced smarts so altogether that be shots of you. And that is the German black beard below that we have All right, what is basically a wheat beer from the various and depending on who you're talking to, a what brand it is, it may be alternately referred to as a vice there. Perhaps it ws if it were a vice here. And that means white here, um, it otherwise you would pronounce it as a fight severe. And Weizman means wheat, which I think is more appropriate for a week here. And then ultimately you have a hit for Weizman which is a wheat beer, a German or Bavarian wheat beer that still contains the yeast in the bottle or in the liquid. So, hey, for means yeast. Weizman means wheat. So essentially you're saying Hey for fights and which is used wheat. So there you have it. Good luck with all those I know its not easy, but it is fun. So that brings us to the end of art seven as well as the online course How to be a beer geek. I hope this was helpful to you. Enjoy your beer geekiness and cheers to all.