"BEER is living proof that GOD loves us and wants us to be HAPPY."
- Benjamin Franklin
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 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.
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).
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.
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.
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.
The world's most popular style - light bodied, crisp, balanced and refreshing. Appreciated for its subtle fruitiness, clean hop aroma and balanced bitterness.
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 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.
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).
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.
This unique brew is very fruity, curiously spicy with a yeast-driven aroma and typically delivers a warming mouth feel.
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).
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.
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.
Rich, sweet and full with toffee and caramel aroma and flavor, sometimes with a hint of peat or smoke.
Deep mahogany in color, brown ale offers a toasted nutty, malty and full-flavor with a pronounced hop bitterness.
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.
With hybrids the distinction between ales and lagers is less defined. These are brewed with specialty ingredients or they incorporate a unique brewing process.
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).
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.
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.
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.
Invert the Signature glass and rinse it.
Hold the glass at a 45° angle and pull the tap forward
Straighten and push the tap in the opposite direction.
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.
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.
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
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.
Elevate the image of Anheuser-Busch draught beers by using special, iconic glassware that heightens the appearance, taste, aroma, and overall drinking experience.
Elegant look Long and narrow design maintains carbonation and showcases sparkle Moves bouquet upward Historically served with light lagers
Room to swirl and support large, foamy head Wider body design showcases fuller body/malt character Historically served with Belgian ales
Snifter / Goblet
Opens up maltiness and sweetness of full-bodied beers Historically served with full-bodied ales and heavier-style lagers
Mug / Stein
Traditional toasting glass Historically served with dark lagers, Müncheners, and Märzens
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
Versatile glass, designed for durability and stacking Historically served with stouts, porters, and English ales
Cross between a pint and a Weiss-shaped glass Historically served with lagers and English pale ales
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
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
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
A film or soap on the glass produces a head formed from overly large bubbles that quickly disappear
Because of the close relationship between taste and smell, a glass with a residual odor can actually give the beer an off taste
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.
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.
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.
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.
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.
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.