PRESENTING

BEER

TA ST I N G : H O P P Y & B I T T E R - I PA
PACKAGING/STORING BEER
• Beer has always been packaged
• Egyptians used clay/ceramic jugs or jars
• By 100BC – Gauls are using wooden barrels for storage &
transport of beer
• Romans appropriate this to wine

Today, Beer is packaged in the following formats:

Package: Draft/Draught:
• Bottles • Kegs/Casks
• Individual (~12oz) • Growlers
• Large Format (22oz-750ml)
• Magnum (anything larger than 750ml)
• Cans
PACKAGED BEER – A HISTORY

• Glass Bottles were a 16th – 17th century phenomenon

• Before then, Exploding Bottles! (Remember Dom Perignon?)
• Legend ~1570, Dr. Alexander Knowell (Priest in England),
goes fishing, brings beer to go in a bottle stopped with a cork,
forgets about it. Returns the next day, opens bottle – pops
“like a gun” (sound of CO2 buildup)
• 1879 – Screw top for bottles invented
• 1892 – Crown Cap used today is invented
• 1935 – First beer is commercially canned by Krueger (NJ)
PACKAGED BEER: NOW
• Pasteurization:
• Expose beer to an elevated temperature for a sufficient period of time in
order to kill all microorganisms residing in the liquid (including yeast)
• NOT ALL BEER IS PASTEURIZED
• Types of Pasteurization
• Flash Pasteurization – Beer goes through heat exchanger PRIOR to
packaging
• Tunnel Pasteurization – Beer is packaged then travels through pasteurizer
which heats packaging from outside to pasteurize liquid on the inside
• Sterile Filtration (Not pasteurized):
• Beer is chilled, then filtered to remove proteins/yeast, then packaged
• Bottle Conditioned (Not pasteurized):
• Beer is packaged with live yeast or sugar to undergo secondary fermentation
in the bottle.
BOTTLING LINE
Brief Look at the Bottling Process
CANNING LINE
Brief Look at the Canning Process
BOTTLES VS. CANS
Advantages of Bottles:
• Cheaper Process/Machinery for small brewers
• Beer stays colder in bottle longer
• Better flavor? No Metallic Taste? No BPA?
• Less Oxygen
Advantages of Cans:
• Environmental Benefits* - Cans are lighter, fit more to pallet, lower shipping,
more likely to be recycled, lower Carbon footprint
• Less Light – No Skunk
• All occasions – Goes where the bottle can’t – Beach, Concert, Golf Course
 DRAFT BEER – A HISTORY
• Late 17th Century – John Lofting invents a hand pump to pull
beer out of a cask

• 1797 – Joseph Bramah invents Beer Engine

• Early 19th C. – Draught beer begins using pressurization

• 1936 – Watneys Brewery (London), introduces prototype for

the Keg – a force-carbonated, pasteurized form of draft beer.

• Post WWII – Metal Kegs are widely available

• 1950s/1960s – Draft keg beer becomes commercially available

• Mid 1970’s - 75% of all pub beer is Keg, not Cask

 HOW KEGS WORK
• Today’s common kegs are “Sankey” style
• Valve attached to long metal tube that goes almost to keg bottom
• Introduce CO2/Nitrogen through coupler attached to the keg valve.
• Gas pressure forces beer down to the bottom of the keg and then up through
the metal tube, out through
the other side of the valve,
ultimately dispensing from
the tap.

Text Citation: http://www.probrewer.com/library/kegs/

Image Source: http://www.devilspeakbrewing.co.za/keg/
 KEGS

KNOW THIS:
A U.S. Half Barrel is
15.5 Gallons & will
pour 165 beers (12oz)
Image Source: http://blog.kegoutlet.com/keg-sizes-homebrew-and-commercial-keg-dimensions/
COUPLERS
• D Coupler: Standard American Sankey – Used by Domestic and Craft
Breweries in US/Canada/Mexico/Some Asian countries
• S Coupler: Euro-Sankey – Many European Imports – Stella, Heineken,
Newcastle, Becks
• A Coupler: German Slider – Most German Imports – Paulaner, Spaten
• M Coupler: Other German Slider – Schneider
• U Coupler: Guinness Coupler – Also Harp/Smithwicks
• G Coupler: Bass Coupler – Also Anchor Brewing (US)
• Corny Kegs: Ball Lock (Pepsi); Pin Lock (Coca-Cola)
 CASKS AND CAMRA
• 1971 – With the threat of kegs and the forced pressurization of beer, the
Campaign for Real Ale (CAMRA) begins in England to advocate for the
serving of “real ale”
– “Real Ale” is “a natural product brewed using traditional ingredients and
left to mature in the cask from which it is served in a pub through process
called secondary fermentation”
 CASKS AND CAMRA
A CASK IS NOT A KEG
Another name for a cask is a FIRKIN (10.8Gallons)

CLICK ME!

Image Source:
http://www.dummies.com/how-to/content/using-casks-to-brew-real-ale.html
 BEER SERVING TEMPERATURES
• Proper serving temperature range for serving beer is 38˚-55˚F
– Warmth makes flavors more perceptible
– Too Cold – aromas are masked
– Too Warm – Hop Bitterness decreases, Loses Carbonation
• General Rule of Thumb:
– Light Body, Lower Alcohol = Colder
– Full Body, High Alcohol = Warmer
• Draft Beer is USUALLY not pasteurized – should be stored at 38˚F to
ensure there is no secondary fermentation
• Cask Ale should be stored and served between 50˚ and 55˚F
GLASSWARE
• Drinking Beer out of a glass is ESSENTIAL!
• Geometry of glass affects how a beer looks, smells,
tastes
Sight:
• Clear is best
• Nucleation Points – Carbonation
• Outward taper – Head Retention
Aroma:
• Narrower top than Middle; inward top holds the aroma inside
Taste:
• Stems reject the transfer of heat from your hand; keeps beer colder.
• Foam/Head may taste more bitter than the actual beer
• Shape of the rim changes part of the mouth where liquid is delivered.
• Narrow opening – encourages sipping, and enjoying all flavors
• Wide opening – encourages gulping – less flavor
 GLASSWARE
Less than Ideal:
• Traditional “Shaker” Pint
• Originally meant for shaking cocktails
• Do Nothing for Aroma or Presentation
• The same glass used to serve soda and water
• “How many bottles of $100 wine are you going to sell, if you serve it in
an iced tea glass?”

JUST SAY NO!

• Frosted Glassware
• Ice crystals causing foaming/carbonation issues
• Cold glass numbs the tongue – less flavor!
• Hampers aromas
• Frosted glasses hold on to the “flavor” of the freezer
Image Source: Thrillist
GLASSWARE

Image Source: http://dailyinfographics.eu/different-types-of-pint-glasses/

PROPRIETARY GLASSWARE
• Developed by Breweries/Glassware makers to showcase/highlight a certain
style or brew’s attributes; some have just a story
• Stylistic: Spiegelau – Wheat Glass/IPA Glass/Stout Glass
• Iconic: Many Belgians; Sam Adams

Belgian:
Kwak

Spiegelau
IPA Glass
 SPATEN LAGER
• Brewery: Spaten – Lowenbrau – Gruppe
– Owned by Anheuser Busch InBev
– Brewery dates to 1397
• Location: Munich, Germany
• Style: German Helles Lager
• ABV: 5.2%; IBU: 21
• Crisp & Clean
• Sweet grain aromas; Light/Effervescent; Spicy hops w/ moderate
bitterness
• $8.99/6pk

Click Here: Hilarious Extra Reading

 FIRESTONE WALKER PIVO PILS
• Brewery: Firestone Walker
– Related to Firestone Winery and Firestone Tires
– Brewery founded in 1996; Logo refers to two brother’s in law that founded the
brewery. David Walker (the Lion) and Adam Firestone (the Bear)
– 2015: Duvel USA “invests in” Firestone Walker
• Location: Paso Robles, CA
• Style: Pilsner
– Dry hopped with German Saphir Hops
• ABV: 5.3% IBU:40
• From the breweries website: Pivo Pils offers
impeccable balance with floral aromatics, spicy
herbal nuances, and bergamot zest &l emongrass
• $10.99/6pk
 BELL’S TWO HEARTED ALE
• Brewery: Bell’s Brewery
• Location: Kalamazoo/Galesburg, Michigan
• Style: American IPA
• ABV: 7%; IBU 55-60
• Name #1 Beer in America by Zymurgy Magazine in 2017
– Official publication of American Home Brewers’ Association
• Made with 100% Centennial hops
• Aromas of Pine and Grapefruit
• Taste: Strong malt balances hop presence; Juicy fruit
bubblegum
• $10.99/6pk
DOGFISH HEAD 90 MINUTE
• Brewery: Dogfish Head Brewing, Milton, DE
• Style: Imperial IPA
• ABV: 9%; IBU: 90
• Esquire once called it “perhaps the best IPA in America”
• An oral history: https://vinepair.com/wine-blog/the-oral-
history-of-dogfish-head-90-minute-ipa/
• First “continuously hopped” beer; hops continuously added
for full 90 minute boil.
• Rich pine and fruity citrus hop aromas; flavors of brandied
fruitcake, raisin, citrus
• $10.99/4pk
 LAGUNITAS SUCKS
• Brewery: Lagunitas Brewing Company, Petaluma, CA
– Now 50% owned by Heineken
• Style: American Double IPA
• ABV: 7.9%; IBU: 63
• Made as a substitute for their popular “Brown Sugga”
• Made with Barley, Rye, Wheat, Oats
• Fruity and balanced: Pineapple, citrus, pepper; long
finish
• $11.49/6pk
KNEE DEEP BREAKING BUD
• Brewery: Knee Deep Brewing, Auburn, CA
• Founded in 2010
• Breaking Bud
– Style: West Coast IPA
– Winner, Bronze Medal – IPA; 2016 Great American
Brew Fest
– ABV: 6.5%; IBU: 50
– Brewed with Mosaic, CTZ, Simcoe hops
• Aromas and flavors of mango, passionfruit, pine
and dank
• $13.99/4pk (16oz Cans)