I've carefully picked some beers

Some revision before we get startedBeer terminology and basics

Beer is made from four ingredients

Water

Malt

Hops

Yeast

Making beer

The malt is steeped in hot water to

make wort

wort == sugary water

The wort is boiled and hops are added

according to the recipe

The newly concentrated wort

is cooled

And yeast is added

Give it 'me and it becomes beer

Five variables

1. Water

2. Malt

3. Hops

4. Yeast

5. Process

Almost any beer can be produced by changing one or more of these variables…

And now, beer!

Ayinger Jahrhundert Bier

• Style: Lager

• Dortmunder

• German Export

• BJCP: 5C: German Helles Exportbier

• Country: Germany

• ABV: 5.5 %

Probably WLP833 German Bock Lager Yeast. Grain bill of

mostly pilsner malt. Hopped with Hallertau

hops (around 40g)?

Ayinger Jahrhundert Bier

Pours a vibrant gold color, with a thick, white head that lasts and leaves nice lacing behind once it finally subsides. Scents of fresh grass and bready grain

dominate the bouquet, with a slightly tart yeasty note—almost like sourdough bread—adding some zip. The palate offers a bit more complexity, with earthy flavors of subtle hop spice and citrus zest fleshing

out the malty core and keeping the weight in balance. The finish closes clean and crisp, with a slight drying sensaDon.

— WineEnthusiast magazine

Saison Dupont• Style: Saison

• Farmhouse ale

• BJCP style: 25B - Saison

• Country: Belgium

• ABV: 5.5 %

Belgian Saison yeast (WLP565/Wyeast 3724). Grain bill of mostly pilsner malt, possibly some candi sugar. East Kent and Styrian Golding hops

(around 50g)?

Saison DupontThe Saison bio is a very thirst-

quenchening beer with an outspoken bi8erness and dryness. You will discover a touch of citrus (especially pomelo) which

even is a strenghtening of this thirst-quenchening aspect.

— La Brasserie Dupont

BrewDog Punk IPA• Style: American IPA

• BJCP style: 21A - American IPA

• Country: Scotland

• ABV: 5.6 %

With BrewDog we don't need to guess

the ingredients

2 BREWDOG RECIPES: DIY DOG

#2

PACKAGING

PUNK IPA 2010 � CURRENT

INGREDIENTS

Punk IPA. Amplified. In 2010 we finally got our paws on the equipment we needed to dry hop our beers. We focused all our energy on dry hopping, amping up the aroma and flavour of our flagship beer to create a relentless explosion of tropical fruits, and adding a hint of Caramalt to balance out the insane amount of hops.

THIS BEER IS

YEAST

Wyeast 1056 � American Ale�

BASICS

VOLUME 20L 5gal

BOIL VOLUME 25L 6.6gal

ABV 5.6%

TARGET FG 1011

TARGET OG 1053

EBC 15

SRM 7.6

PH 4.4

ATTENUATION LEVEL 78%

To get the best possible profile from the dry hops we recommend dry hopping post fermentation for 5 days. Dry hops should be added at cellar temperature. We find 14�C results in the most aromatic dry hop profile.

BREWER�S TIP

METHOD / TIMINGS

MASH TEMP

66�C 152�F 75 mins

FERMENTATION

19�C 66�F

MALT

Extra Pale 4.38kg 9.6lb

Caramalt 0.25kg 0.55lb

ABV IBU OG5.6% 40 1053POST MODERN CLASSIC. SPIKY. TROPICAL. HOPPY.

FOOD PAIRING

Spicy carne asada with a pico de gallo sauce

Shredded chicken tacos with a mango chilli lime salsa

Cheesecake with a passion fruit swirl sauce

FIRST BREWED OCTOBER 2010

HOPS

(g) Add Attribute

Chinook 20 Start Bitter

Ahtanum 12.5 Start Bitter

Chinook 20 Middle Flavour

Ahtanum 12.5 Middle Flavour

Chinook 27.5 End Flavour

Ahtanum 12.5 End Flavour

Simcoe 12.5 End Flavour

Nelson Sauvin

12.5 End Flavour

Chinook 47.5 Dry Hop Aroma

Ahtanum 37.5 Dry Hop Aroma

Simcoe 37.5 Dry Hop Aroma

Nelson Sauvin

20 Dry Hop Aroma

Cascade 37.5 Dry Hop Aroma

Amarillo 10 Dry Hop Aroma

Pale malt grain bill, some 300g of hops all told, American

Ale yeast

BrewDog Punk IPALayered with new world hops to create an

explosion of tropical fruit and an all-out riot of grapefruit, pineapple and lychee

before a spiky bi:er finish, this is transatlan<c fusion running at the fences

of lost empires.

— BrewDog

Samuel Smith's Taddy Porter

• Style: English Porter

• BJCP style: 13C - English Porter

• Country: England

• ABV: 5.0 %

Mostly pale malt (Maris O0er), 5-10% dark

malts? Hopped with East Kent Goldings and Fuggle (around 50g)? Ringwood Ale yeast

(Wyeast 1187)?

Samuel Smith's Taddy Porter

So# roasted scents contrast wa#s of caramel laced with dark cherry, signaling

this porter’s malt tendency. Toasted bread couples with a creamy texture to engulf

the tongue, though dark roast sharpens the profile and cuts through the thicker malt

flavors. Chocolate weaves light sweetness through the swallow, drawing out muted, sweet dark fruiBness, while so# nuCness adds complexity to the profile. Pleasant biEerness dries out the mouth as grainy

malts remain on the tongue.

— Dra& magazine

Boon Oude Geuze Black Label

• Style: Geuze (or Gueuze)

• BJCP style: 23E - Gueuze

• Country: Belgium

• ABV: 7.0 %

Some might describe it as

“weird”.

“this isn't even beer”

Boon Oude Geuze Black Label

Appearance: Hazy copper/gold, beige head, great reten5on.

Aroma: Gooseberries, lemon pith, straw, fruity, citrus zest, mild green apples, light

undertones of funk, grapefruit juice.Taste: Gooseberries, ruby grapefruit, light lemon tones, green apple, mild funkiness.Overall Impression: Like all Boon beers, Black Label is balanced and elegant with

firm but delicate tartness. It has a medium-long finish that lingers pleasantly

and refreshingly.

— I Think About Beer blog

Today's beers were…Checklist

Ayinger Jahrhundert Bier

BEER | GERMANY

3.95 € 0.50 l

3

Boon Oude Geuze Black Label

SALE-TO-ORDER SELECTION | BEER | BELGIUM

12.99 € 0.75 l

2

BrewDog Punk IPA

BEER | SCOTLAND

3.39 € 0.33 l

4

Saison Dupont Biologique

BEER | BELGIUM

3.51 € 0.25 l

5

Samuel Smith Taddy Porter

BEER | ENGLAND

4.31 € 0.355 l

3