On food and cooking the science and lore of the kitchen ( PDFDrive ) 1417

Qualities Spicy, sweet Beer Style Gueuze Alcohol Content, Percent by 4.7– Volume 5.8 Unusual Ingredients Blends of several ages Qualities Tart, fruity, complex Beer Style Fruit Alcohol Content, Percent by 4.7– Volume 5.8 Unusual Cherry, raspberry, other Ingredients fruits Qualities Tart, fruity, complex Beer Style Barley wine Alcohol Content, Percent by Volume 8–12+ Unusual Ingredients Qualities Malty, fruity, full-bodied Adapted from “Guide to Beer Styles,” Beer Judge Certification Program 2001, and other sources Wheat Beers German wheat beers differ from the usual Bavarian brew in four ways First, a large fraction of the barley malt is replaced by wheat malt, which carries more protein, produces a more foamy and hazy brew, and lightens the typical malt flavor Second, wheat beers are top-fermented like ales, and so develop more tartness and fruitiness Third, the culture often includes an unusual yeast (Torulaspora) that produces aroma compounds not usually found in beer These volatile phenols (vinyl guaiacol, p 738) may suggest cloves and similar spices, but also a medicinal quality like that of plastic bandages, or an animal quality reminiscent of the barnyard or stable Finally, some wheat beers are not fully clarified, and retain some of their yeast, which gives them a cloudy appearance and yeasty flavor German wheat beers may be called Weizen for “wheat,” Hefe-weizen for “yeast-wheat,” or Weissen for ... produces a more foamy and hazy brew, and lightens the typical malt flavor Second, wheat beers are top-fermented like ales, and so develop more tartness and fruitiness Third, the culture often includes an unusual yeast... medicinal quality like that of plastic bandages, or an animal quality reminiscent of the barnyard or stable Finally, some wheat beers are not fully clarified, and retain some of their yeast, which gives them a cloudy...other sources Wheat Beers German wheat beers differ from the usual Bavarian brew in four ways First, a large fraction of the barley malt is replaced by wheat malt, which carries more protein,