Styles, beer

Guinard, J. X.- Lambic, Classic Beer Style Series 3, Brewers Publications Book, Boulder, Colorado, pp. 25-32. 

Eckhardt, Fred. The Essentials of Beer Styles. Portland, OR Fred Eckhardt Associates, 1989. 

Smith, Quentin B. Matching Hops with Beer Style. in Zymurgy, Special Hops Issue, Vol. 13, no. 4 (1990), p. 55. 

Top- fermenting Low flocculation German wheat beer, ale, stouL koelsch, alt, Belgian special beer styles (Witheer, Trapist heer), African indigenous hear styles, etc. S. cerevisiae... 

Flavor note/indicator compound (generic and specific names) General flavor descriptors Typical concentration (ppm) found in beer Typical threshold mg/L (ppm) (thresholds vary with beer style) General notes and example associated microorganisms capable of producing the flavor note (see also Tables 18.1 and 18.2)... 

Wheat beers utilize raw or malted wheat, rather than malted barley, as their primary raw material base. Fermentation may be spontaneous (natural flora of the brewery, Belgian Lambic beers [see below]) or with a top fermentation yeast strain. South German wheat beers (weissbier) utilize a top fermenting yeast strain that produces a characteristic phenolic flavor (4-vinyl-guaiacol, dove-like see Table 18.3 Anderson et al., 2000 McMurrough et al., 1996 Stewart Russell, 1998 Vanbeneden, Gils, Delvaux, Delvaux, 2008). Certain wild yeasts can produce phenohc off-flavors in nonwheat beer styles and as such would be regarded as contaminants. 

Another new class of beers emerging, as well as an understanding of early traditional wooden and cask-aged beers, will require sensory studies based on the effect of the microflora present in such barrels. This topic involves understanding a unique set of flavor notes derived also from the wood itself. New flavor wheels describing wood-and barrel-aged flavors are available, and a lot of current research into the production of such beers is underway. Sensory programs as described in Part 2 can be initiated to study these unique beer styles. 

Acetic acid is generally considered an off-flavor in beer. However, a very few sour beer styles feature it as a desirable flavor characteristic, notably Flanders Red Ale and Oud Bruin. However, most sour mash beers, such as Berliner Weisse, depend on the different souring action of lactic acid bacteria a vinegar character is generally considered undesirable in these beers. In contrast to conventional beers, which are fermented by carefully cultivated strains of brewer s yeasts. Lambic beer is produced by spontaneous fermentation. An acetic acid bacterium was isolated from fermenting Lambic beer, and the strain was proposed to be a new species, Acetobacter lambici sp. nov. (Spitaels et al. 2014). 

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