Teoria berii

Clasificare & Termeni

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: Webstaurantstore, Beerandbrewing, Ratebeer și 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; 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 –  “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 […] 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 […] generally exceed 8% ABV”
    • Sweet Stout “All of the sweet stouts are noted for their restrained roastiness in comparison with other stouts”
      • Chocolate Stout – 
      • Milk Stout“Milk stouts are made with the addition of lactose”
  • Wheat Beerbeer 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/LichtenhainerSour wheat beer which wakes you up rather than gets you drunk 🙂
    • 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 BeerSour 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”
  • BockGerman-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 […] 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 […] a hybrid between the dark lager and the pale pilsner”
  • Schwarzbier“Dark brown to black. Medium body. […] 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 […] lager world’s answer to real ale”

In afara de ales si lagers, antologia noastra cuprinde:

SMOKED Beers employing smoked malt

SPICE / HERB / VEGETABLE – “A catch-all category for ale or lager made with herbs, spices or vegetables”

FRUIT BEER“Ale or lager made with fruit.”

CIDRE – “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 = Malț = Produs obtinut din boabe de cereale incoltite (malted)
Starch = Amidon = Produs de malț
Hop = Hamei
Yeast = Drojdie

Teoria berii