Pe vremuri, imparteam berea in blonda si bruna. La un moment dat, au aparut nepasteurizatele. Apoi, radler-urile. Cand s-a pus problema de nefiltrate, eram deja in ceatza. Pe vremuri, nu stiam ce/sa bem.
Prezentul e spectaculos, variat, multicolor. Pentru a ne orienta, cat de cat, va propunem o posibila clasificare si o mica lista de traduceri. Iertati-ne eventualul aer didacticist. Nu e cazul de predat notiuni. Cel mult, invatam impreuna.
Asadar si prin urmare, pornind de la premisa ca orice bere e fie ale, fie lager (cu exceptiile enumerate mai jos), iata cum am gandit noi* ca ar sta lucrurile
*Referintele de la care am pornit:Â Webstaurantstore, Beerandbrewing, Ratebeer Či BeerAdvocate.
ALE
Fabricata din drojdie care fermenteaza la suprafata butoiului, la temperaturi medii (16C-24C).
Tipuri de ale (Frazele descriptive intre ghilimele apartin RateBeer)
- Anglo-American Ales:
- Amber Ale – “A style without definition, amber ales range from bland, vaguely caramelly beers to products with a fairly healthy malt and hop balance.”
- American Pale Ale – “light in color, ranging from golden to a light copper color”
- Barley Wine – “strong, top-fermenting ale, with an alcohol content of at least 9% and up to 13% (or more) by volume”
- Brown Ale – “Color ranges from reddish-brown to dark brown”
- English Strong Ale – “Malty, with complex fruity esters;Â Medium amber to very dark red-amber color”
- Golden Ale – wide variety of ales, with ABV typically below 5%
- IPA – “an intense hop flavor, a golden to copper color, and a medium malty body”
- Imperial IPA – “strong, often sweet, intensely hoppy version of the traditional India Pale Ale”
- Session IPA – “hop-dominant flavor profiles at “sessionable” levels of alcohol”
- Smash IPA –
- KĂślsch – “Generally they have a moderate bitterness, but fairly prominent hop flavour”
- Premium Bitter –Â Â “The style […] includes the stronger ( 4.6%-6.0%) examples”
- Scotch Ale – “name given to a strong pale ale from Edinburgh in the 19th century”
- Belgian-Style Ales:
- Abbey Dubbel – “range between 6.5-8% abv, and have a dark brown, cloudy colour, and a palate mixing malt, a lush fruitiness, and yeast”
- Abbey Triple – “strong, yeasty-malty beers”
- Abt / Quadrupel – “name given to ultra-strong Trappist and abbey ales”
- Belgian Ale – “seldom fits neatly into classic beer styles, but this category represents those ales under approximately 7% abv that do not fit other categories”
- Belgian Strong Ale – “The beers are medium to full-bodied and have a high alcoholic character. Types of beers included here include tripels, dubbels and ultra-strong abbey ales.
- Saison – “Fruity esters dominate the aroma”
- Stout & Porter
- Black IPA – “a beer with IPA-level hopping relatively high alcohol and a distinct toasty dark malt character”
- Porter – “Black or chocolate malt gives the porter its dark brown color […]Â in relation to stouts of the same region, are typically more mild and less aggressively hopped”
- Imperial Porter – “They range from around 7.5% upwards, […] but lack the overt roastiness of an imperial stout”
- Stout – “made with dark roasted malts which results in a dark color and a roasted malt flavor”
- Imperial Stout – “extremely dark brown to black in color […]Â generally exceed 8% ABV”
- Sweet Stout – “All of the sweet stouts are noted for their restrained roastiness in comparison with other stouts”
- Chocolate Stout –Â
- Milk Stout – “Milk stouts are made with the addition of lactose”
- Wheat Beer – beer brewed from more wheat than barley
- German Hefeweizen – “Depending on the style can range from pale and light body to dark brown with full body”
- German Kristallweizen – “They are known for their filtered sparkling colour”
- Grodziskie/Gose/Lichtenhainer – Sour wheat beer which wakes you up rather than gets you drunk đ
- Weizenbock – “Strong, dark wheat beer”
- Wheat Ale – “Some hop flavour may be present, but bitterness is low. Not as estery as German or Belgian-style wheats.”
- Witbier – Belgian-style of wheat beer & “generally pale and opaque with a crisp wheat character”
- Sour Beer – Sour to very sour type of ale
- Berliner Weisse – “Very wheaty, very sour style of Berlin”
LAGER
Fabricata din drojdie care fermenteaza in adancul butoiului, la temperaturi joase (7C-13C).
Tipuri de lager:
- Amber Lager/Vienna – “Your typical macrobrewed Dark Lager, […] these beers will not typically resemble other dark lager styles […] due to low amounts of hops, malt and body”
- Bock – German-style, stronger than average, lager
- Dunkler Bock – “The dark Bock has a deep copper to dark brown color”
- Heller Bock – “malty beer from the German brewing tradition […]Â has a little more hops than the standard Bock”
- Dunkel/TmavĂ˝ – “Copper to dark brown lager common in Germany and the Czech Republic”
- India Style Lager – “defined by the prominence of modern hop varietals that contribute significantly to the overall character of the beer”
- Märzen – “lagers of around 5.5 to 6 abv brewed in March (März) and allowed to ferment slowly during the summer months”
- Pale Lager – “The color of pale lager ranges from light bronze to nearly transparent and the alcohol anywhere from 4-6%ABV”
- PolotmavĂ˝ – “amber lager style of the Czech Republic […]Â a hybrid between the dark lager and the pale pilsner”
- Schwarzbier – “Dark brown to black. Medium body. […]Â No fruitiness”
- Pilsner – “Pale, hoppy lager”
- Czech Pilsner – “Bohemian or Czech pilsners are also noted for their rich gold color, fat maltiness and moderate to full body.”
- Radler / Shandy – “A mix of a sweet soft drink or juice […] and beer often in equal parts”
- Zwickel/Keller/Landbier – “Three related lager styles most common in Franconia […]Â lager worldâs answer to real ale”
In afara de ales si lagers, antologia noastra cuprinde:
SMOKEDÂ – Beers employing smoked malt
SPICE / HERB / VEGETABLEÂ – “A catch-all category for ale or lager made with herbs, spices or vegetables”
FRUIT BEER – “Ale or lager made with fruit.”
CIDREÂ –Â “made from fermented apple juice”
- Perry – “made from pressed pears”
Dictionar de termeni
To brew = A fabrica bere
Barley = Orz
Wheat = Grau
Oat = Ovaz
Rye = Secara
Malt = MalČ = Produs obtinut din boabe de cereale incoltite (malted)
Starch = Amidon = Produs de malČ
Hop = Hamei
Yeast = Drojdie