Budweiser Amarillo Budweiser Amarillo Budweiser Amarillo Budweiser Amarillo
Budweiser Amarillo

"BEER is living proof that GOD loves us and wants us to be HAPPY."

- Benjamin Franklin

BEER STYLE GUIDE

Budweiser Amarillo

LAGERS:

Budweiser Amarillo

Lagers are fermented at colder temperatures using bottom-fermenting brewing yeast. Due to the long, cold fermenting and maturing of the yeast, lagers tend to produce less fruity beers that are more crisp. Stylistically, lagers focus on crispness and refreshment.

 

DORTMUNDER/EXPORT

Dortmunder stands out among lagers with its slightly higher alcohol content, pale color and crisp bitterness. It's also known for its light-bodied texture with some malty sweetness.

 

PILSNER

Easily qualified by its pronounced floral and spicy hop aroma, the pilsner is the original golden lager, offering a balanced malt character and a refreshing, dry finish. The two main types are Bohemian pilsner and German pilsner (Bohemian is fuller and maltier while the European is lighter bodied, crisp and hop focused).

MUNICH/MUNCHENER

This beer comes in two main styles: Pale (Helles) and Dark (Dunkel). Munich Helles is a full, malt-focused golden lager with a balanced bitterness, recognized by its full and satisfying body and golden color. The Dunkel is dark amber to deep mahogany with a rich, full body flavor that's more of a toasted malt and caramel.

 

MARZEN/OKTOBERFEST

This robust style is typically a little higher in alcohol, amber to mahogany in color and was traditionally brewed in March (Marz in German) to age all summer for the fall Oktoberfest party. It's characterized by its full, caramel and roasted malt notes with a robust and pronounced bitterness.

 

VIENNA

This amber lager is truly malt focused, with nutty and caramel flavor notes. The style originated in Vienna, but the most popular brands of this style today come from Mexico.

 

AMERICAN LAGER

The world's most popular style - light bodied, crisp, balanced and refreshing. Appreciated for its subtle fruitiness, clean hop aroma and balanced bitterness.

 

BOCK

Bocks range in color depending upon variety; however bocks are all strong beers that are assertively hopped and well balanced.

• Pale Bock is a strong but pale beer, focused on lightly toasted malt character with light caramel notes.   Often quite hoppy, with citrus notes and a crisp bitterness.

• Dark Bock is typically deep amber in color with red hues and nutty caramel flavor notes to balance the big backbone.

• Doppel (double) Bock is typically stronger than the other traditional styles, regarded as a winter warmer with a strong malty character - somewhat sweet and full.

ALES:

Budweiser Amarillo

Ales are typically fermented warmer, with top-fermenting yeast. Ales generally are sweet, nutty, fruity and full. Many types of ales are driven by the fruity character of the warmer fermentation and thus they are brewed to balance this character with full malty and hoppy character.

 

WHEAT BEER

Two major styles are American wheat beer and German (or Bavarian) wheat beer. American wheat beers, unfiltered, cloudy and light in color, have a distinct citrus hop character, crisp bitterness and refreshingly light body. German wheat beers, due to a unique yeast strain, produce banana and clove notes resulting in a spicy character. These can be unfiltered (Hefeweizen) or clear (Kristall Weizen).

 

PORTER

This is the dark black predecessor to stout compromised of roasted black malt, chocolate and coffee flavors. Porter beers offer full and balanced sweetness, with some delivering a pronounced hoppy bitterness.

BELGIAN ALE

This unique brew is very fruity, curiously spicy with a yeast-driven aroma and typically delivers a warming mouth feel.

 

STOUT

Stout is a family unto itself with a variety of styles including oatmeal, dry, sweet and imperial stout. The most popular stout is black in color, contains moderate alcohol and is surprisingly light-bodied with a roasted malt giving it a robust and crisp bitterness with a creamy mouth feel.

 

LAMBIC & SOUR ALE

Brewed by the process of spontaneous fermentation, including wild yeast and naturally occurring bacteria for a tart and crisp finish. Most often blended with fruit for balanced sweetness and character and often matures in the bottle (bottle conditioned).

 

PALE ALE

This fruity copper-colored ale offers a good balance of malt and hops. American brewed pale ales focus on piney and citrus hop notes and are often "dry hopped" (cold-hopped during filtration or maturation) while English (or traditional style) is malt-focused.

 

ENGLISH BITTER

This beer is amber to mahogany in color, mild and sweet with toasted malt character and low to moderate alcohol with moderate to assertive hop bitterness.

 

SCOTTISH ALE

Rich, sweet and full with toffee and caramel aroma and flavor, sometimes with a hint of peat or smoke.

 

BROWN ALE

Deep mahogany in color, brown ale offers a toasted nutty, malty and full-flavor with a pronounced hop bitterness.

 

BARLEY WINE

A strong ale with a robust alcohol content and powerful body, aromas of figs and other dry fruits tend to dominate this style. It's known to have a full, sweet and malty character. They are often generously hopped with aromatic varieties that can change as the beer ages over the years.

HYBRID/MIXED STYLES:

Budweiser Amarillo

With hybrids the distinction between ales and lagers is less defined. These are brewed with specialty ingredients or they incorporate a unique brewing process.

 

SMOKED BEER

A lager or an ale, smoked beer is brewed with smoked malt for a pronounced peat, smoky aroma and flavor. This style of beer is driven by the use of smoked malts in the brewing process (smoked with either peat, alder wood, beech wood, hickory or other wood).

 

CREAM ALE

Brewed with a blend of lager and ale yeast or warm-fermented with ale yeast but "krausened" with lager yeast, cream ale is typically lightly hopped and fruity.

 

CALIFORNIA COMMON (STEAM BEER)

Traditionally fermented with lager yeast at ale temperatures, then cold matured with a unique yeast strain. The beer takes on a fruity character with a crisp finish.

ALT

An ale with long, cold lager-style maturation phase delivers a fruitier aroma, a malty body from the use of roasted malts, and high hopping for a slightly sweet taste, then bitter with a crisp finish. Usually copper to brown in color.

 

KOLSCH

From the Cologne (Koln) appellation, fermented warmer than a lager and cold matured, kolsch tastes malty with a medium body and is typically a beautiful pale golden color.

BEER EXPERIENCE

How do you pour it?

Servers must use this four-step process to deliver the Signature Experience.

Budweiser Amarillo
Budweiser Amarillo
Budweiser Amarillo

THE RINSE

Invert the Signature glass and rinse it.

THE PULL

Hold the glass at a 45° angle and pull the tap forward

THE PUSH

Straighten and push the tap in the opposite direction.

THE CROWN

Top it off with a 1.5-inch velvety collar of foam.

Properly poured draught beer has a 1" head of foam to release the natural carbonation, which allows the aromas to escape, resulting in a more flavorful, smooth-tasting, and less-filling beer.

THE PERFECT BOTTLE POUR

POUR IT LIKE YOU MEAN IT!

Budweiser Amarillo
Budweiser Amarillo
Budweiser Amarillo

Popular way to drink, but taste is trapped. Natural carbonation remains “bottled up”. Customer feels bloated.

Pouring down the side minimizes foam, trapping natural carbonation. Beer may look flat, taste gassy. Customer feels bloated.

Pouring down the middle allows beer to agitate, releasing natural carbonation. Aromas escape so customers taste true flavor.

Lowering angle of bottle as it’s poured reduces flow and creates a perfect 1 ̋ head of foam.

SERVING PACKAGED BEER

Serving Temperature

Bottles and cans taste best when served at 38˚ to 40˚ F.

 

Opening the Bottle or Can

• Hold bottle at the shoulder, not at the bottom when opening, or it may foam over Rough handling causes beer to foam or gush when opened

• Check for worn bottle openers to prevent damaging the bottle lip.

 

Pouring Packaged Beer

A 1" head of foam allows the natural carbonation to escape, enhancing the flavor and drinkability, and keeps the customer from filling up too fast

To produce a proper head or collar of foam:

• Place the neck of the bottle or lip of the can over the edge of a “beer-ready” glass

• Quickly raise the bottom of the bottle or can to a high angle, causing the beer to agitate in the glass

– Don’t pour the beer by the “down-the-side” method It minimizes the foam, making the beer look flat and taste gassy

• Lower the bottom of the bottle or can to reduce the flow until the foam rises to the rim A 1" head of foam is ideal

• Open bottles or cans where they are served, whether bar or tableside, to prevent foaming over when walking to the customer

STORING PACKAGE BEER

There are five key points to remember when storing cases of packaged beer

1. KEEP IT FRESH

• Rotate your stock—always sell oldest packages first

– Don’t stack new deliveries in front of or on top of cases already in your storeroom or cooler Restock coolers to always sell the older beer first

 

2. Keep it Clean

• Keep all storage areas clean and dust free

– If a can or bottle looks dirty, the customer

may think the beer tastes bad

– Cases stored in dirty areas can absorb odors that customers may notice when drinking directly from the package

Cans may be affected more than bottles

– Avoid storing food items that emit odors near beer stock

 

3. Keep it Dry

• Consider stacking your cases on pallets or racks to protect them from damp floors

– Damp storage coolers may cause labels to soften or shred, making bottles look less appetizing.

 

4. Keep it Cool

• Store packaged beer between 36 degree to 38 degree F and consider restocking the bar coolers at day’s end to ensure proper chilling of the beer

– Warm storage should not exceed 70 degree F High temperatures can cause the

flavor of beer to degrade quickly

– Avoid cold storage below 28 degree F

If bottles or cans should freeze:

• Fix any malfunctioning thermostat or cooler

• Let the case thaw, but avoid temperatures

higher than 70 degree F

• Gently turn the cans or bottles over end-to-end to remix the beer

• Open the package to check for clarity If flakes are present, do not sell

Cold... Warm... Cold Again?

Bottles and cans may be refrigerated, allowed to warm, and then be rechilled without sacrificing quality Just be sure the temperature range isn’t extreme—colder than 28 degree F or warmer than 70 degree F Warmer temperatures can accelerate off taste.

 

5. Keep it Dark

• Draw shades in storerooms to prevent sunlight from penetrating bottled beer, which can make beer smell bad or skunky Most beers are brewed with hops that are sensitive to light Brown glass helps protect the taste, but too much light can still be harmful.

GLASSWARE SELLS BEER

• Glassware sets the stage: beer style, drinking occasion, and setting

• It should engage the senses and have great eye appeal

• Proper glassware should fit in the hand, have correct thickness, and allow the aroma to reach the nose

• The shape and size of the glass impacts the beer’s taste and aroma

• The glass is the “vessel” that delivers the fresh brew to the drinker; the glass choice is second only to the beer choice

 

Elevate the image of Anheuser-Busch draught beers by using special, iconic glassware that heightens the appearance, taste, aroma, and overall drinking experience.

Here are some great examples of signature glassware that are as distinct as the beers they hold.

The proper glassware is almost as important as the beer itself.

Budweiser Amarillo
Budweiser Amarillo

Flute

Elegant look Long and narrow design maintains carbonation and showcases sparkle Moves bouquet upward Historically served with light lagers

Budweiser Amarillo

Tulip

Room to swirl and support large, foamy head Wider body design showcases fuller body/malt character Historically served with Belgian ales

Budweiser Amarillo

Snifter / Goblet

Opens up maltiness and sweetness of full-bodied beers Historically served with full-bodied ales and heavier-style lagers

 

Budweiser Amarillo

Mug / Stein

Traditional toasting glass Historically served with dark lagers, Müncheners, and Märzens

Budweiser Amarillo

Pilsner

Shaped to channel hop aroma to the nose Showcases the color and clarity while capturing head retention Historically served with Pilsner-style and other lager beers

Budweiser Amarillo

Pub

Versatile glass, designed for durability and stacking Historically served with stouts, porters, and English ales

Budweiser Amarillo

Tumbler

Cross between a pint and a Weiss-shaped glass Historically served with lagers and English pale ales

Budweiser Amarillo

Weizenbeer

Large in size, designed to hold volume and fluffy heads Captures the fruity aromas of wheat beer Historically served with Hefeweizens and other wheat beers

Budweiser Amarillo

Chalice

Narrow lip allows for a tight, pristine head Stem offers a place for the thumb and forefinger to keep the beer from warming as it’s consumed Perfect for demonstrating the nine-step Belgian pouring ritual

THE IMPORTANCE OF THE "BEER READY" GLASS

Budweiser Amarillo

 A “beer-ready” glass ensures no invisible film, odor, or bacteria.

• FILM can be caused by several factors: the wrong sanitizer or lanolin-based soap, grease- based residues (lipstick), food in the wash water, fingerprints, or smoke from cigarettes

• ODORS may be left on glasses when detergents and sanitizers are used improperly, from contact with bar towels, or from stale air in refrigerated areas

• BACTERIA can contaminate your glassware if your sanitizer is measured incorrectly, not changed at recommended intervals, or is incompatible with your detergent

If any of these conditions exist, the beer you serve can be flat, produce a false head, or have an off taste

 

It is critical that draught beer is served in a “beer-ready” glass

• Use “beer-ready” glasses for beer only

– It is important to have “beer-ready” glasses that are free from any residue that will affect the beer’s flavor or appearance

• Properly chill glasses to 33 degree F

– Freezing glassware is not recommended

– Frost on glasses may contain sanitizer that can affect taste

– The temperature difference between glass and beer may cause a bad pour

– The frozen glass may cause the beer to freeze and separate

Budweiser Amarillo
Budweiser Amarillo
Budweiser Amarillo

Flat Beer

Film or grease residues actually attack the head, which rapidly disappears, causing the beer to look and taste flat, requiring bartenders to then fill the glass again

False Head

A film or soap on the glass produces a head formed from overly large bubbles that quickly disappear

Off Taste

Because of the close relationship between taste and smell, a glass with a residual odor can actually give the beer an off taste

TROUBLE SHOOTING

DRAUGHT TROUBLE SHOOTING

90% of all draught problems are temperature related.

 

Wild/Foamy Beer

• Warm draught cooler

• Frozen glasses

• Beer line systems not properly refrigerated or insulated

• Beer drawn improperly

• Tap/faucets broken, leaking, or dirty

• Too much pressure

 

Flat Beer

• Beer too cold

• Glasses are not “beer-ready”

• Not enough CO2 pressure on barrel

• Sluggish (broken) pressure regulator

• Air compressor used for pressure

• Pressure required does not correspond to beer temperature

 

Cloudy Beer

• Beer frozen in dispensing system • Beer has been frozen in barrel

• Old beer hose in poor condition • Beer lines not properly cleaned • Contaminated pressure source

 

Off-Tasting Beer

• Air compressor used for pressure

• Sanitizer remains on glasses

(often when frozen)

• Beer lines not properly cleaned

• Oily air; greasy kitchen air

• Old draught, kegs not rotated

• Glasses not “beer-ready”

• Contaminated pressure source

 

No Pour

• Keg is not tapped properly • Keg is empty

• The gas is turned off

• The lines are frozen

• The gas supply is exhausted

 

DrAUGHT BEEr IS BEST SErvED AT 38 degree TO 40 degree f.

Budweiser Amarillo

PICNIC UNIT HANDLING AND CLEANING GUIDE

Temperature - Draught beer is a perishable product and must be kept cold at all times so it doesn't spoil or pour improperly. The ideal temperature is 36°-38°F, which can be achieved by adding ice if a refrigerator is not available.

 

Icing your Draught Beer - Approximately 50 pounds of ice are needed to maintain proper dispensing temperature. Since beer is drawn from the bottom of the barrel, approximately 20 pounds of ice must be placed on the bottom of the tub. Place the barrel in the tub on top of the ice. Add the remaining ice up the sides of the tub. Replace ice as needed.

 

Tapping the Barrel - Place tap (A) into opening at the top of barrel (B). Turn tap 1/4 turn clockwise until firmly in place.

 

If it is a lever-handled tap (C), pull handle out and press downward until it locks in place (shown).

If it is a T-handled tap, turn handle clockwise until it locks into place (not shown).

 

YOU ARE NOW READY TO DRAW A BEER!

 

Troubleshooting - If beer pours slowly, pump a few times. Only pump when flow of beer begins to slow.

 

If your beer is foamy, it is an indication that your beer is too warm. Check barrel and add more ice if needed.

 

Cleaning the Tap - After each use, the tap will require cleaning. To clean, invert tap and place it under warm, running water. Open beer faucet. Let water thoroughly rinse inside and outside of tap while simulating tapping and untapping action.

Budweiser Amarillo
Budweiser Amarillo
Budweiser Amarillo

PAIRING

HERE'S TO BEER

One of the most versatile beverages to enjoy with food.

 

Cultures around the world enjoy the refreshing taste of beer. From burgers, chops, barbecue and pizza to entrees featuring the latest food flavor trends - Latin American, Caribbean, Asian, and African and Middle Eastern - nothing compliments the variety of food flavors better than beer. So toast your chef as you bring out even more flavor from your favorite foods with the perfect beer pairing.

 

** A twelve-ounce beer has fewer calories than two slices of bread, and contains no fat.

Budweiser Amarillo

Malt and Hop notes traditionally aren't as strong in these beers, giving them the distinction of being more thirst quenching. These beers are recommended for spicy-hot foods such as blackened jerk chicken or the local "five-alarm" hot wings as well as Mexican and spicy Thai dishes.

Blonde Ales, Wheat Ales Lightly Hopped Lagers

Budweiser Amarillo
Budweiser Amarillo

These beers are characterized by caramel, toffee, and toasted malt flavors thus making them perfectly suited for grilled meats, poultry and fish where the malty character plays off the caramelization of the meat itself. However, because these are crisp and refreshing lagers they also make a perfect compliment to salted and cured meats as well as the salty, spicy dance of pretzels and hot mustard.

Dark Lagers, Bock, Maerzen, Oktoberfest

Budweiser Amarillo
Budweiser Amarillo

These hop-focused beers are the perfect contrast to rich sauces and oil-rich foods such as marbled steaks, salmon and dishes finished with cream or butter sauces as well as fried fish and citrus-acidic/vinegar based condiments. The hop aroma and flavor can stand up to a wide variety of robust and smoked foods.

Ales (Bitter, Pale, IPA) and German Pilsners

Beer Caig Troubleshooting | Budweiser Amarillo
Budweiser Amarillo

The malty, caramel body and balanced hop aroma of these beers make for a great compliment to barbecued food with its range of caramelized and spicy flavors. Flavorful but also thirst quenching, Amber Ales are great to pair with Thai and Mexican cuisine as well.

Amber Ales

Budweiser Amarillo
Budweiser Amarillo

Porters and Stouts can be quite varied from sweet and full to dry and bitter. The roasted coffee and chocolate notes in this style of beer play beautifully off of grilled meats and heavily sauced Kansas City-style Barbecue. Another classic pairing for stouts is oysters, where the earthy brine flavor is cut by the roasted character and dry bitterness of these beers.

Porters and Stouts

Budweiser Amarillo
Budweiser Amarillo

These very unique beers are often bone-dry and slightly tart or acidic, lack hop bitterness and are sometimes blended with fruit or younger beers for sweetness and balance. It's these special qualities that make Lambics ideal for seafood, poultry and cream and butter sauces. The increasingly popular Fruit Lambics appear destined to become the drink preference enjoyed with pastries and chocolate- or fruit-based desserts.

Lambic-style beers

Budweiser Amarillo

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