Overview. Welcome to the beverage study guide -Beer

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1 Overview Here at Handcrafted Restaurants, our passion for providing an exciting, unique, handcrafted Hawaiian experience extends beyond the kitchen to our beverage program. Our goal is to provide our guests with delicious beer, wine and spirits, served with enthusiasm, passion and aloha. Welcome to the beverage study guide -Beer Our focus is on serving handcrafted beers, without competition from mass produced brands. We feel these beers are superior in character and flavor and are a better fit for our brand. However, it is not our place to judge anyone for their preferences and it is against our concept to be pretentious. If a guest asks for a Budweiser or Heineken, gracefully suggest a handcrafted alternative with a similar profile (Longboard and Good Chit would be good suggestions, respectively). While we are committed to serving only handcrafted beers, it is also important to be patient and understanding with our guests that are perhaps unfamiliar (and perhaps intimidated) with our craft beers. Pretentiousness is one of our brand felonies, so if a guest orders a mass-produced beer that does not fit into our concept, be careful not to inadvertently offend them or their beverage choices. Simply tell them that we specialize in craft beer and try to suggest something comparable. Beer has been around for about as long as people have settled in agricultural societies. Soon after human beings started cultivating grains to make bread, they made beer, which had a longer shelf life, provided vital nutrients, was safer to drink than many water sources and, thankfully, gave a nice little buzz. Beer is made from four basic ingredients: malt, water, hops and yeast. The basic idea is to extract the sugars from grains (usually barley) so that the yeast can eat it up and spit out alcohol and CO2 thus making beer. Malting The brewing process starts with grains, usually barley (although sometimes wheat, rye or other such things.) The grain is harvested and processed. This is done by heating, drying out and cracking the grain. At this stage the malt is kiln-dried to the desired specifications, ranging from pale malts to chocolate malts (this is where beer gets most of its color).

2 What is achieved by malting the grains is to isolate the enzymes so that it s ready for mashing. Mashing The grains then go through a process known as mashing, in which they are steeped in hot, but not boiling, water for about an hour, sort of like you were making tea. This activates enzymes in the grains, which causes it to begin to break down and release the sugar inside of it. Once this is accomplished you drain the hot water from the mash that s full of the sugar from the grains. You ve now got a hot, sticky sweet liquid called wort which is basically unmade beer, sort of like dough is unmade bread Boiling The wort is boiled for about an hour during which time hops are added at various points. Hops are small, green cone-like flowers from a vine that is a relative of cannabis. They provide bitterness to balance out all the sugar in the wort and provide flavors of pine and citrus. They also act as a natural preservative, which is what they were first used for. Fermentation Once the hour-long boil is up the wort is cooled, strained and filtered. It s then put in a sealed container and yeast is added to it. The brewing is now complete and fermentation begins. The yeast eats up all that sugar from the grains that s in the wort and spits out CO2 and alcohol as waste products. Bottling You ve now got alcoholic beer, however it is still flat and uncarbonated. The flat beer is bottled, at which time it is either artificially carbonated like a soda, or if it s going to be bottle conditioned it s allowed to naturally carbonate via the CO2 the yeast produces. After allowing it to age for anywhere from a few weeks to a few months you drink the beer, and it s delicious! Beer Styles Beer is broken up into two basic categories, ales and lagers. Beyond that there are dozens of different sub categories and anomalies. The primary difference between ales and lagers are in the types of yeasts that they use. Ales use top-fermenting yeasts and are brewed at room temperature, usually for a couple weeks. Lagers use bottom fermenting yeasts and are brewed at cold temperatures for many more weeks.lagers tend to be brighter and crisper, while ales tend to be richer and more flavors, but that is painting in very broad strokes.

3 Lagers Many light styles of beers and nearly all mass-produced beer are lagers. Bud light, Paabst, Corona, Pacifico, etcetera are a type of beer called an adjunct lager, meaning that cereal grains such as rice and corn are used as inexpensive additives that essentially water down beer at the cost of flavor. Light beers basically just have more adjuncts. These are almost always mass-produced, which is why we do not carry any in the restaurant. American Pale Lagers use 100% malted barley and serve as better quality alternatives to mass-produced adjunct lagers. Pilsner is a popular style of lager, characterized by pale yellow color, smooth drinkability and a pleasantly hoppy bite. Other styles of lagers include Munich Helles Lager, a slightly more malty style of pale lager, Dunkel, a dark lager that is smooth and rich, and Dopplebock, a strong, malty dark lager with aromas of chocolate and coffee. One anomaly is the Steam Beer or California Common. This style of beer uses a special bottom fermenting lager yeast that ferments at higher temperatures, producing beers with a bit more fruitiness. Anchor Steam, from Anchor Brewing, actually trademarked the term Steam Beer, so all other breweries making that style have to label their beers California Common. Wheat Beers Wheat beers are beers that are brewed with wheat in addition to malted barley. The two main styles are Hefeweissens and Witbiers. Hefeweissens originated in Germany and typically contain at least 50% wheat and are unfiltered, resulting in a cloudy appearance. Hefe means with yeast and Weissen or Weissebier means wheat beer. Specialized yeast give these beers distinct aromas of banana, clove and bubble gum, often with a bright lemony kick. Witbiers, also known as white beers, are also unfiltered beers with a high proportion of wheat, but this style originated in Belgium and uses various spices added, most commonly coriander and orange peel. These beers are crisp and refreshing with high levels of carbonation. Some people like to garnish wheat beers with a lemon, but beer purists will say that it compromises flavor and head retention. Please serve these beers with lemon only by request.

4 Pale Ales & IPAs Pale Ale is a style of beer that originated in England and has become very popular in the US. Pale ales tend to be very drinkable, well-balanced beers with fruity, malty aromas and a pleasantly hoppy bite. India Pale Ales (often referred to as IPAs ) were created in the late 1700s in England. By adding more hops (a natural preservative for beer) and more malt (thus increasing alcohol levels), these beers could withstand the long trip to India to supply English troops and nobles. This stronger, more assertive style of pale ale has become very popular and is characterized by a distinct hoppiness, giving aromas of pine and citrus with some bitterness on the palate. An Imperial IPA (also known as a Double IPA) is one that has extra hops and malt, usually resulting in an extremely intense and assertive beer with a higher alcohol content. English Bitter English Bitter is a mild, easy drinking style of beer with fruity, malty flavors, low alcohol, light carbonation and moderate hops. These beers aremeant to be mild and, contrary to the name, are not especially bitter. English Special (or Strong) Bitters, ESBs, are similar, but will tend to have a bit more hops and alcohol. Golden Ales Golden Ales, also known as Blonde Ales, are light in color and body, with a malty fruitiness and moderate hoppy. They are generally light, refreshing and in many ways, are the ales that most closely resemble lagers. Amber Ales Also known as Red Ales, this style is typically balanced and malty and somewhat reddish in color. Use of hops tends to be variable. Brown Ales Brown Ales originated in England and tend to be decidedly malty and full bodied with aromas of nuts, coffee and chocolate. Bitterness and alcohol are generally held to a minimum. Porters and Stouts Porter, allegedly named after the transportation workers who enjoyed them, is a style of beer that became very popular in London in the 1700s and is the first beer that was really created

5 to cater to consumer demand after the industrial revolution. Porters are dark, sometimes almost black, and typically use a combination of pale and dark malts with moderate hoppiness and chocolatey notes. Sweetness levels vary, but Porters are generally very drinkable. Stouts are similar to porters and are typically close to black in color. Many brewers use roasted barley (unmalted barley that is kilned to the point of being charred) in their beers to give them a roasted nut and coffee aroma. Typically they are pretty dry and are often low in carbonation. In many instances (Guinness is the most notable example), stouts are served on a nitrogen tap to give the beer a distinctive creaminess. A Russian Imperial Stout is a style that was created in the 1800 s to impress the Russian Czars and is a more intense style of stout, withhigher alcohol, plenty of chocolate and roasted malt flavors. Belgian Ales For centuries, monks in Belgium have sustained their monasteries with sales from their unique, handcrafted beers, though commercial sales of these beers did not begin until the late 1800s.Some beers in Belgium are still made by monks in Cistercian monasteries and these are called Trappist Ales, though styles vary (Chimay is one of six Trappist breweries in Belgium). There is another classification of Abbey Ales, which implies a connection tothe monastic style of brewing, but with much looser affiliations. There are many different styles of Belgian beers, though much of what makes them distinctive are their specialized yeasts.here are some of the types of beers found in Belgium Belgian Pale Ales, also referred to as Belgian Blond e or Golden Ales, are generally lighter in color and fruity with distinctly malty character. Strong Belgian Pale/Blonde/Golden Ales are higher in alcohol, more complex and can contain more hops. Duvel (which means Devil ) is the archetype of this style and many beers of this style often are named, in some way or another, after the Devil. Belgian Dark Ales and Belgian Strong Dark Ales, follow a similar pattern. The Dark Ales are typically malty and smooth with little hop influence, and can range in color from amber to dark brown. Belgian Strong Dark Ales are higher in alcohol and complexity with dried fruit and spice notes.

6 Belgian Dubbel is brown in color and very similar to a Strong Dark Ale, but with less fruitiness and more caramel notes. They typically use 2x the normal amount of malt, hence the name Dubbel. Belgian Tripel is golden in color and very similar to a Strong Pale Ale, but often higher in alcohol and sweetness. They typically use 3x the normal amount of malt, hence the name Tripel. Lambics are sour beers, meaning that they are made with wild yeasts and bacteria. These beers are typically aged and often brewed with fruits such as raspberry (framboise), cherry (kriek), peach (peche) or black currant (cassis). These beers can range in sweetness and some of them can seem very strange and funky at first, but can become thrilling and strangely addicting once you get used to them.