BASIC GUIDE TO BEER STYLESDescriptions provided below are for general guidance and are not absolute criteria. Beers may vary from the specific features or have their own peculiar balances and still be classed as true to style. However, a beer, which is different in a number of criteria is likely to be best considered as a different style or as a speciality beer. When judging look for specific faults. Some of these such as the impression of wet cardboard are undesirable in any beer. Other faults such as sulphur flavours may be permissible in some style such as Burton bitters but not in others. A spicy characteristic is generally unacceptable in most British styles but is expected in continental wheat beers. STYLE: Bitter Ordinary bitters are typically straw to copper coloured with medium to strong bitterness, light to medium malt character and a light to medium body, which is generally dry on the aftertaste. Hop character should be evident in aroma and on taste and diacetyl (butterscotch) limited. Fruit flavours may be present but would not typically distract from hop character. STYLE: Best Bitter Best bitters are more robust than ordinary beers. They are typically straw to copper coloured with medium to strong bitterness, light to medium body but with a more evident residual maltiness. A strong hop character should be evident. Diacetyl properties should be minimised in this form of bitterness and fruit should be light to medium in intensity. STYLE: Strong Bitter Strong bitters are full bodied and possess assertive hop qualities. They are typically straw to copper coloured with medium to strong bitterness. The residual maltiness of this sub style may be more pronounced than in other bitters and fruitiness may be medium to strong. Aftertaste is often pronounced may be richly bitter and dry or a complex balance of bitterness and residual malt with a strong, often smooth mouthfeel. STYLE: MILDS English milds range from pale amber to dark brown or black in colour. Malty and possibly sweet tones dominate the flavour profile with light to medium hop flavour or aroma. Bitterness is typically low. Slight diacetyl flavours are not inappropriate in this typically low alcohol beer. Light milds have a lightly fruity aroma and gentle hoppiness. Dark milds often show a caramel or liquorice character on aroma and taste. STYLE: PORTER Porters are bitter in flavour and are typically dark brown, red or black in colour. The darkness in colour comes from the use of black malts rather than roasted barley featured in stouts and coffee and chocolate flavours are common. This medium bodied beer attains a full mouthfeel and a pronounced finish through bitter hopping although this may be balanced by body and residual gravity providing a smoothness of palate. STYLE: STOUT Dry stouts have an initial malt and caramel flavour with a distinctive dry-roasted bitterness in the finish. Dry stouts achieve a dry roasted character by use of roasted barley which dominates the flavour profile often limiting the impact of other flavours. Some astringency and a medium to rich mouthfeel are appropriate although lower alcohol stouts may end dry with a watery finish. Sweet stouts are distinctively sweet in taste and aftertaste through a high finishing gravity and the use of lactose and may also have a cloying body. STYLE: OLD ALES, STRONG MILDS Old ales are full bodied with a malty richness and complex character. Fermentation characters such as fruity-estery flavours should contribute to the flavour profile but considerable variation is evident within the style. Some old ales are very light in colour but may still show a solid body. Others are darker and show notable malt features or strong bitterness. Strong milds may be richer in caramel character and taste smooth with a confectionery or liquorice dominance. STYLE: BARLEY WINES Barley wines range from copper and tawny to dark brown in colour and may have a high residual sweetness due to residual sugars. Alternatively some may be fermented to dryness. Either way look to see how the characters balance to provide a strong overall impression. In many barley wines estery and fruity characteristics are counter-balanced by medium to assertive bitterness and extraordinary alcohol content. |
