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| Find Your Inner Beer Snob Get your MBE* here. (*Master of Beer Enjoyment) |
Styles of Beer
Beer styles are broken down into two basic categories: Ales and Lagers.
The styles are significantly different from one another. Ales are brewed
at warmer temperatures and characteristically have more estery or
fruity flavors than do lagers. Lagers, which represent the majority of
the market, are brewed at cooler temperatures and, as a consequence,
produce more of the sulfur-like flavors associated with lagers. Wheat
beers can be considered a third style as they are brewed at warm
temperatures, warmer even than normal ales, and are known for their
rich bouquets and banana esters.
Lazy Magnolia Brewing Company specializes in ales, but we have tailored
our processes and recipes in order to cater to the local South Mississippi
Market. Our beers tend to be drier and less hoppy than most commercial
ales. We also have a light ale specifically brewed for the hot and humid
south.
Color and Flavor. Separating Bitterness and Color
The color and flavor of beer are only weakly linked to one another. The
color of the beer is related to the amount of darker malts used in the
brewing process. Malts range in color from very pale at one end of the
spectrum, medium brown or red in the middle with lots of caramel
flavors, and at the other end are the black and roasted malts that have
chocolate and coffee overtones. The brewing industry uses the
Lovibond scale for quantifying the color of beer. An example of the
scale is printed below.
Beer styles are broken down into two basic categories: Ales and Lagers.
The styles are significantly different from one another. Ales are brewed
at warmer temperatures and characteristically have more estery or
fruity flavors than do lagers. Lagers, which represent the majority of
the market, are brewed at cooler temperatures and, as a consequence,
produce more of the sulfur-like flavors associated with lagers. Wheat
beers can be considered a third style as they are brewed at warm
temperatures, warmer even than normal ales, and are known for their
rich bouquets and banana esters.
Lazy Magnolia Brewing Company specializes in ales, but we have tailored
our processes and recipes in order to cater to the local South Mississippi
Market. Our beers tend to be drier and less hoppy than most commercial
ales. We also have a light ale specifically brewed for the hot and humid
south.
Color and Flavor. Separating Bitterness and Color
The color and flavor of beer are only weakly linked to one another. The
color of the beer is related to the amount of darker malts used in the
brewing process. Malts range in color from very pale at one end of the
spectrum, medium brown or red in the middle with lots of caramel
flavors, and at the other end are the black and roasted malts that have
chocolate and coffee overtones. The brewing industry uses the
Lovibond scale for quantifying the color of beer. An example of the
scale is printed below.
Often people make the mistake of associating dark color with bitterness.
This is a false assumption. Bitterness in beer is provided principally by
the hops used in brewing the beer and when the hops are used in the
process. Large amounts of hops used early in the boiling process will
make a very bitter beer, whereas hops used during fermentation, a
process known as dry-hopping, will produce a very aromatic beer but
won’t substantially change the bitterness of the beer.
The bitterness of a beer is typically held in proportion with the other
flavors. Hops are used in beer production for several purposes: the first
reason is to aid in the clarification of the beer; the second reason is to
help with the biological stability of the beer (prevent spoilage); and the
third reason is to appropriately balance the sweetness of the malt. The
brewing industry also has a scale for bitterness known as the International
Bitterness Units Scale or IBU Scale. In general, the more flavor
components from malts, the more hops that are used to balance the
sweetness. In general, the perceived bitterness is unchanged because the
two flavors are in balance.
This is a false assumption. Bitterness in beer is provided principally by
the hops used in brewing the beer and when the hops are used in the
process. Large amounts of hops used early in the boiling process will
make a very bitter beer, whereas hops used during fermentation, a
process known as dry-hopping, will produce a very aromatic beer but
won’t substantially change the bitterness of the beer.
The bitterness of a beer is typically held in proportion with the other
flavors. Hops are used in beer production for several purposes: the first
reason is to aid in the clarification of the beer; the second reason is to
help with the biological stability of the beer (prevent spoilage); and the
third reason is to appropriately balance the sweetness of the malt. The
brewing industry also has a scale for bitterness known as the International
Bitterness Units Scale or IBU Scale. In general, the more flavor
components from malts, the more hops that are used to balance the
sweetness. In general, the perceived bitterness is unchanged because the
two flavors are in balance.
| We don't tell people what to like, we just give them great choices! |
