Brewing a high‑gravity beer like barleywine is an exciting challenge—it demands more time, ingredients, and patience compared to lighter styles. If you’re brewing all‑grain, be aware that your yield will likely be reduced because of the heavier grain bill.

A homebrewed Barleywine. Titan’s Tribute.

(See our article: Titan’s Tribute Barleywine (Homebrew Recipe) )

1. Grain Bill & Specialty Malts

Start with a substantial base malt—lights such as 2‑row barley or Maris Otter—and add specialty malts (e.g., crystal, caramel) to boost flavor and color. You’ll need much more grain than for standard beers.

2. Extract Brewing Alternative

If you prefer extract brewing, supplement your base malt extract with specialty grains for complexity. This simplifies the process while still producing rich malt flavors.

3. Water & Mash

Use a balanced water profile. For American-style barleywine, consider blending reverse-osmosis and tap water. Adding chloride enhances malt smoothness, while some sulfate (100–200 ppm) can help dry out the finish. Aim for a mash temperature around 152–156 °F to retain fermentable sugars but still allow body.

4. Boil & Hops

A long, vigorous boil (90 minutes or more) intensifies caramelization and concentrates the wort. Hops are essential—not only to balance the massive malt bill but also to define whether your wine leans English (more restrained hops) or American (bold, citrusy hops).

5. Yeast & Fermentation

Choose a robust yeast strain capable of achieving high attenuation. Pitch enough yeast and consider a starter to ensure a healthy fermentation. With high gravity, a secondary fermentation is recommended to clear and mature the beer.

6. Conditioning & Aging

Patience is vital. Barleywine usually takes months to mellow and develop. Many brewers age their beer for 3–12 months, monitoring flavor evolution—oak aging and bottle conditioning are popular enhancement methods.

7. Style & Serving

English barleywine tends to be rich, malty, and less hoppy, while American versions emphasize hop bitterness and aroma. Expect ABVs in the range of 8–12%. Serve it in snifter glasses to fully appreciate its depth.

(See our fun Facebook post about Barleywines here: The Beer Thrillers – Facebook Post.)

Quick Reference Table

Homebrewing Recipes

We are circling back to include more homebrew articles. We have gotten some requests for recipes, so we have decided to write them up and post them here. Be sure to check for other Homebrew articles and recipes as well!

• Brewing a Traditional Lithuanian Farmhouse Beer – Keptinis (Karl Larson)

• Nebula Nectar Hazy IPA (Homebrew Recipe)

• Titan’s Tribute Barleywine (Homebrew Recipe)

• Mad Elf Inspired Clone (Homebrew Recipe)

• Dark Souls Schwarzbier (Homebrew Recipe)
• Quadruple Hopocalypse – Quad IPA (Homebrew Recipe)

More Homebrewing Articles

• The Ultimate Guide to Homebrewing: Tips, Tricks, and Best Practices for 2024
• Brewing a Traditional Lithuanian Farmhouse Beer – Keptinis
• INKBIRD ITC-308 Product Review
• Book Review: The Homebrewer’s Garden: How to Easily Grow, Prepare, and Use Your Own Hops, Malts, Brewing Herbs (Joe Fisher and Dennis Fisher)
• The Beer That Had Medieval Drinkers Seeing Things – Exploring the Surprising History of Black Henbane in Brewing
• How to Brew Barleywine: A Comprehensive Guide

Thank You For Reading

If you like this article, please check out our other many articles, including news, beer reviews, travelogues, maps, and much much more. We greatly appreciate everyone visiting the site!

Cheers.

Thanks again for reading everyone. Take some time to check out the site, we greatly appreciate it. We have affiliates and sponsors with Pretzels.com and Beer Drop.com, which can save you money on their products if you are interested. Check out our articles on them. Make sure to check out our beer reviews, brewery reviews, Amy’s weekly column, book reviews, hike reviews, and so much more.

As always, thank you everyone for reading! Leave your likes, comments, suggestions, questions, etc, in the comments section. Or use the Feedback – Contact Us – page, and we’ll get right back to you! You can also reach out to us at our direct e-mail address: thebeerthrillers@gmail.com

Thank you for visiting our blog. Please make sure to follow, bookmark, subscribe, and make sure to comment and leave feedback and like the blog posts you read. It will help us to better tailor the blog to you, the readers, likes and make this a better blog for everyone.

We are working on a massive project here at The Beer Thrillers. We are creating a map of all of the breweries across the United States. State by state we are adding maps of all of the different states with every brewery in each state. (We will eventually get to the US Territories, as well as the Canadian Provinces, and possibly more countries; as well as doing some fun maps like a map of all the breweries we’ve been to, and other fun maps.) You can find the brewery maps here:

• MAPS OF BREWERIES

We are also working on a project of creating printable and downloadable PDFs and resources to be able to check and keep track of all of the breweries you’ve been to. So stay tuned for that project once we are finished with the Brewery Maps of the US States.

You can check out our different directories here: Beer Reviews, Hike Reviews, Book Reviews, Brewery News, Brewery Openings, Brewer Interviews, and Travelogues.

Please be sure to follow us on our social media accounts – Facebook, Facebook Group, Twitter, Instagram, YouTube, and Influence. As well as our brand new Tumblr page. Please be sure to also follow, like, subscribe to the blog here itself to keep updated. We are also now on BlueSky as well, so make sure to check us out there also. We love to hear from you guys, so be sure to leave a comment and let us know what you think!

You can now find us on our Discord Server here: The Beer Thrillers (Discord Server).

We also now have a SLACK channel – which acts as a hybrid chat room, message board, Reddit style; workspace and posting area for us. You can hang out with us there and chat about all kinds of things – not just beer, but “off topic” things like movies, TV, books, podcasts, hiking, sports, and more! Join us at: The Beer Thrillers on SLACK.

We’ve also joined LinkTree to keep track of all of our social media pages, as well as hot new articles we’ve written. The Beer Thrillers on LinkTree can be found here: The Beer Thrillers LinkTree.

We have partnered with an affiliateship with Beer Drop.com. You can check out that partnership and receive great discounts, coupons, and more here: Beer Drop. Going here and logging in and ordering will help you receive your discounts and coupons as well as help support our page. Thank you for helping to support The Beer Thrillers and to help us maintain the site and blog and to keep it running.

The Beer Thrillers are a blog that prides itself on writing beer reviews, brewery reviews, travelogues, news (especially local to the Central PA brewery scene), as well as covering other topics of our interests – such as hiking, literature and books, board games, and video games which we sometimes stream with our friends over at Knights of Nostalgia. We are currently listed as #5 on FeedSpot’s “Top 100 Beer Blogs” and #9 on FeedSpot’s “Top 40 Pennsylvania Blogs”. (As of May 2025.) Thank you for reading our site today, please subscribe, follow, and bookmark. Please reach out to us if you are interested in working together. If you would like to donate to the blog you can here: Donate to The Beer Thrillers. Thank you!

You can also check out our partnership and affiliation with Pretzels.com, where ordering pretzels and using our affiliate code – AFFILIATE CODE IS THEBEERTHRILLERS20 – will help you get wonderful pretzels and help us maintain and keep this blog running. Thank you!

If you would like to reach out to us for product reviews, beer reviews, press release writing, and other media – please contact us at thebeerthrillers@gmail.com. Thank you.

(Thank you for reading. The opinions, thoughts, and expressions of each article posted on The Beer Thrillers represents the author of the content and only themselves. It does not express the opinions, beliefs, or ideas held by The Beer Thrillers or any company in which the author themselves work for. Each piece of written content is written by the creator(s) listed in the authorial section on each article unless otherwise noted. Their opinions, comments, and words on screen do not represent any company in which they work for and / or are affiliated with or any non – profits that they contribute to. Thank you.)

Ever wondered how much sugar is in your favorite IPA compared to other beers? Whether you’re keeping an eye on your carb intake or just curious about what makes each beer unique, understanding sugar content can shed light on the flavors and characteristics of your brew. In this article, we’ll break down the sugar content in IPA beers and compare it with regular, light, and non-alcoholic beers.

Overlook Hazy IPA by New Trail Brewing (photo courtesy of New Trail Brewing Company’s Instagram account)

Following up on our article yesterday – How Much Sugar is in an IPA? A Deep Dive into the Sugar Content of India Pale Ales – today we present our next article in that series: How Much Sugar Is in IPA Beer? A Full Comparison with Other Beer Types. This article will take a much deeper dive into how much sugar is in IPAs vs other beers, specifically light beers and light lagers that most people are used to (Coors Lite, Miller Lite, Budweiser, Bud Lite, etc.). Enjoy!

Key Takeaways: Comparing Sugar Levels in Beer

• IPA beers typically contain less than 1 gram of residual sugar per 12-ounce serving due to an extensive fermentation process.
• Regular and light beers usually range from 1-6 grams of sugar per 12 ounces, with light beers generally being lower in sugar.
• Non-alcoholic beers can contain significantly more sugar—often between 10-15 grams per 12-ounce serving—due to minimal fermentation.

What Contributes to Sugar in Beer?

Beer starts with fermentable sugars from malted grains like barley and wheat. These sugars are broken down during the brewing process and consumed by yeast, which converts them into alcohol and carbon dioxide. However, not all sugars are fermented, leaving behind residual sugars that affect the beer’s sweetness and mouthfeel.

Understanding the sugar content in beer is crucial because it influences both the flavor and alcohol content. More sugar typically means a fuller-bodied beer with higher alcohol content, while less sugar results in a drier, crisper finish.

Sugar Content in IPA Beer: Why It’s Low

A bowl of sugar

IPAs (India Pale Ales) are known for their hop-forward flavors and low sugar content. During brewing, malted barley provides fermentable sugars, while hops add bitterness and aroma. The brewing process converts most sugars into alcohol, leaving less than 1 gram of residual sugar per 12-ounce serving in typical IPAs.

To carbonate IPA beers, brewers either add a small amount of priming sugar before bottling or use force carbonation in cans. In both cases, the extra sugar is minimal and doesn’t significantly impact the beer’s sugar content.

How Different IPA Styles Compare in Sugar Content

IPAs come in several variations, each with different sugar levels:

• Regular IPAs: Known for their moderate alcohol content and balanced flavors, regular IPAs generally have less than 1 gram of residual sugar per 12-ounce serving.
• Double IPAs (DIPAs): These boast higher alcohol content and start with more fermentable sugars. While most sugars are converted during fermentation, double IPAs often have slightly higher residual sugar levels, ranging from 2-3 grams per serving.
• Session IPAs: With lower alcohol content, session IPAs typically have very low sugar content (less than 1 gram per serving), offering a lighter, crisper drinking experience.

IPA vs. Other Beers: How Do They Compare?

IPA vs. Regular Beer

Regular beers tend to have a more balanced malt and hop profile, often leaving 2-6 grams of residual sugar per 12-ounce serving, depending on the style. In contrast, IPAs ferment more sugars, resulting in less than 1 gram of sugar per serving. This makes IPAs a slightly better choice for those watching their sugar intake.

IPA vs. Light Beer

Light beers are brewed to be lower in calories and sugars, often containing less than 1 gram of sugar per 12-ounce serving. They achieve this through the use of adjuncts like rice or corn, which provide fermentable sugars without leaving much residual sugar behind.

While light beers may have a similar sugar profile to IPAs, IPAs generally offer more robust flavors due to their higher hop content and more complex malt base.

IPA vs. Non-Alcoholic Beer

Non-alcoholic beers contain significantly more sugar than IPAs, with levels often ranging between 10-15 grams per 12-ounce serving. Because non-alcoholic beers undergo minimal fermentation, fewer sugars are converted into alcohol, leading to higher residual sugar content.

For those monitoring their sugar intake, non-alcoholic beers may not be the best choice, especially when compared to the relatively low sugar levels found in IPAs.

Why Some Commercial Beers Use Corn Syrup

Mass-produced beers from large global brands often use corn syrup as a fermentable sugar to lower costs and speed up brewing. While corn syrup can increase the sugar content, this practice is almost nonexistent in craft IPAs, which focus on traditional brewing methods using malted barley for sugar sources. As a result, craft IPAs tend to have more complex flavors and lower sugar content compared to commercial lagers that may rely on corn syrup.

The Relationship Between Sugar and Alcohol in Beer

There’s a direct relationship between sugar and alcohol in beer: More sugar leads to more alcohol. As yeast consumes sugars during fermentation, the resulting alcohol content increases while residual sugars decrease. However, higher-alcohol beers, like double IPAs, may still contain a slight amount of residual sugar to balance the intense bitterness of hops.

Keep in mind that higher alcohol content means more calories, so while IPAs might be lower in sugar, they can still pack a calorie punch.

FAQs About Sugar in IPA Beer

Does IPA beer have sugar?

Yes, but most of the sugar in IPA beer is converted into alcohol during fermentation. The residual sugar content is typically less than 1 gram per 12-ounce serving.

How much sugar is in a 12 oz IPA?

A typical 12-ounce IPA contains less than 1 gram of residual sugar, thanks to the fermentation process that consumes most of the sugars.

Is IPA healthier than regular beer?

In terms of sugar content, IPAs usually have less sugar than regular beers. However, IPAs often contain more alcohol and calories, so balance and moderation are important.

Is there a lot of sugar in beer?

Sugar content in beer varies widely by style. Light beers and IPAs generally have low sugar levels (less than 1 gram per serving), while non-alcoholic beers can contain 10-15 grams of sugar per serving.

Final Thoughts: Sugar in IPA Beer and Beyond

When it comes to sugar content, IPAs offer a lower-sugar option compared to many regular and non-alcoholic beers, making them a good choice for those who enjoy bold flavors but want to avoid excess sugar. Whether you prefer a classic IPA, a hop-heavy DIPA, or a session IPA for easy drinking, understanding the sugar content helps you make informed choices. Cheers to discovering what’s inside your favorite brew!

How much Sugar is in IPAs?

Key Takeaways: How IPA Beer Stacks Up in Sugar Content

• IPAs have less than 1 gram of sugar per serving.
• Non-alcoholic beers can contain 10-15 grams of sugar.
• Light beers generally have less than 1 gram of sugar, but with fewer complex flavors than IPAs.

More Links and Information

• Craft Beer Hot Toddies
• Raising the Stakes: Gambling and Alcohol Correlation
• Top Popular Beer Brands
• Embark on a Culinary Adventure: Cooking and Craft Beer
• Philosophy and Craft Beer: A Confluence of Thought and Taste
• Craft Beer Meets Keto
• Unraveling the Brews: The Distinctive Worlds of Lager and Bock
• What is Bock Beer? Exploring the Bock Beer Style: A Journey from Einbeck to Munich
• What is Lager Beer? Exploring the World’s Most Popular Beer Style
• Information on Milko Pours
• The Rise of Craft Lagers in Pennsylvania Brewing
• The Craft Beer Conundrum: Navigating the Troubled Waters of the Craft Beer Industry
• Mastering the Art of Craft Beer Tasting: Your Ultimate Guide to Flavor and Aroma – How to Describe Beer Like a Pro
• How Much Sugar is in an IPA? A Deep Dive into the Sugar Content of India Pale Ales
• How Much Sugar Is in IPA Beer? A Full Comparison with Other Beer Types

Articles on the History of Beer

• The Rich History of Beer in Pennsylvania: From Colonial Times to the Craft Beer Revolution
• Hops, History, and Innovation: The Fascinating Tale of the IPA
• The Rise of Craft Lagers in Pennsylvania Brewing
• What is a Lager? Exploring the World’s Most Popular Beer Style
• East Meets West – The Duel of the IPAs: West Coast vs. New England Styles
• Exploring the Bock Beer Style – From Einbeck to Munich
• Unraveling the Brews – The Distinctive Styles and Differences of Lagers and Bocks
• The Lifespan of your IPA – Freshness Counts with Craft Beer
• Unleashing the History of Flying Dog Brewery
• Beer and Philosophy 101 – A Crash Course in Beer and Philosophy (A Confluence of Thought and Taste)
• Unearthing the History of Harrisburg Brewing: From Barnitz to Troegs
• Should We Shrink the Pint? A Study Suggests Smaller Beer Serves Could Improve Public Health

Thank You For Reading

If you like this article, please check out our other many articles, including news, beer reviews, travelogues, maps, and much much more. We greatly appreciate everyone visiting the site!

Cheers.

Thanks again for reading everyone. Take some time to check out the site, we greatly appreciate it. We have affiliates and sponsors with Pretzels.com and Beer Drop.com, which can save you money on their products if you are interested. Check out our articles on them. Make sure to check out our beer reviews, brewery reviews, Amy’s weekly column, book reviews, hike reviews, and so much more.

As always, thank you everyone for reading! Leave your likes, comments, suggestions, questions, etc, in the comments section. Or use the Feedback – Contact Us – page, and we’ll get right back to you! You can also reach out to us at our direct e-mail address: thebeerthrillers@gmail.com

Thank you for visiting our blog. Please make sure to follow, bookmark, subscribe, and make sure to comment and leave feedback and like the blog posts you read. It will help us to better tailor the blog to you, the readers, likes and make this a better blog for everyone.

We are working on a massive project here at The Beer Thrillers. We are creating a map of all of the breweries across the United States. State by state we are adding maps of all of the different states with every brewery in each state. (We will eventually get to the US Territories, as well as the Canadian Provinces, and possibly more countries; as well as doing some fun maps like a map of all the breweries we’ve been to, and other fun maps.) You can find the brewery maps here:

• MAPS OF BREWERIES

We are also working on a project of creating printable and downloadable PDFs and resources to be able to check and keep track of all of the breweries you’ve been to. So stay tuned for that project once we are finished with the Brewery Maps of the US States.

You can check out our different directories here: Beer Reviews, Hike Reviews, Book Reviews, Brewery News, Brewery Openings, Brewer Interviews, and Travelogues.

Please be sure to follow us on our social media accounts – Facebook, Facebook Group, Twitter, Instagram, YouTube, and Influence. As well as our brand new Tumblr page. Please be sure to also follow, like, subscribe to the blog here itself to keep updated. We love to hear from you guys, so be sure to leave a comment and let us know what you think!

You can now find us on our Discord Server here: The Beer Thrillers (Discord Server). We’ve also joined LinkTree to keep track of all of our social media pages, as well as hot new articles we’ve written.

The Beer Thrillers on LinkTree can be found here: The Beer Thrillers LinkTree.

We have partnered with an affiliateship with Beer Drop.com. You can check out that partnership and receive great discounts, coupons, and more here: Beer Drop. Going here and logging in and ordering will help you receive your discounts and coupons as well as help support our page. Thank you for helping to support The Beer Thrillers and to help us maintain the site and blog and to keep it running.

The Beer Thrillers are a blog that prides itself on writing beer reviews, brewery reviews, travelogues, news (especially local to the Central PA brewery scene), as well as covering other topics of our interests – such as hiking, literature and books, board games, and video games which we sometimes stream with our friends over at Knights of Nostalgia. We are currently listed as #5 on FeedSpot’s “Top 100 Beer Blogs” and #9 on FeedSpot’s “Top 40 Pennsylvania Blogs”. (As of August 2024.) Thank you for reading our site today, please subscribe, follow, and bookmark. Please reach out to us if you are interested in working together. If you would like to donate to the blog you can here: Donate to The Beer Thrillers. Thank you!

You can also check out our partnership and affiliation with Pretzels.com, where ordering pretzels and using our affiliate code – AFFILIATE CODE IS THEBEERTHRILLERS20 – will help you get wonderful pretzels and help us maintain and keep this blog running. Thank you!

If you would like to reach out to us for product reviews, beer reviews, press release writing, and other media – please contact us at thebeerthrillers@gmail.com. Thank you.

(Thank you for reading. The opinions, thoughts, and expressions of each article posted on The Beer Thrillers represents the author of the content and only themselves. It does not express the opinions, beliefs, or ideas held by The Beer Thrillers or any company in which the author themselves work for. Each piece of written content is written by the creator(s) listed in the authorial section on each article unless otherwise noted. Their opinions, comments, and words on screen do not represent any company in which they work for and / or are affiliated with or any non – profits that they contribute to. Thank you.)

An IPA with hops at a craft brewery’s bar

India Pale Ales (IPAs) are beloved for their bold flavors and adventurous spirit, but many beer drinkers wonder: how much sugar is in an IPA? Whether you’re health-conscious or just curious, understanding the sugar content in your favorite IPA can be eye-opening. Spoiler alert—it’s lower than you might think!

Key Takeaways:

• IPAs are low in sugar due to the fermentation process where yeast converts most sugars into alcohol.
• Original Gravity (OG) and Final Gravity (FG) are essential in understanding how much sugar remains in the final product.
• Despite the sugar-rich wort, IPAs end up with very low residual sugar while maintaining bold, complex flavors.

What is the Sugar Content in IPA Beer?

For anyone counting calories or carbs, knowing the sugar content in your IPA matters. The good news is that most IPAs have very little sugar left by the time they reach your glass. But let’s break down why that is and how it happens.

The Fermentation Process Explained

The brewing process of IPAs starts with four main ingredients: malted grains (like barley), hops, water, and yeast. After malting and mashing the grains, a sugar-rich liquid called wort is created. However, during fermentation, yeast consumes most of these sugars and converts them into alcohol and carbon dioxide.

This is why, despite starting with a sugar-rich wort, the final sugar content in an IPA is minimal. Yeast works hard to convert the majority of the sugars into alcohol, leaving behind very little residual sugar.

Original Gravity (OG) vs. Final Gravity (FG)

Two key measurements in brewing tell us a lot about sugar: Original Gravity (OG) and Final Gravity (FG). OG measures the sugar content before fermentation, and FG measures it after fermentation. The larger the difference between these two, the more sugar was converted into alcohol, meaning lower residual sugar in the beer.

The Types of Sugars in IPAs and How They Differ from Other Beers

Wort going through the brewing process

The sugars in beer primarily come from malt, but not all sugars behave the same way during brewing. The main sugar, maltose, is highly fermentable, which is why most of it gets converted into alcohol. Other sugars, like oligosaccharides, are less fermentable, contributing to the beer’s mouthfeel and sweetness.

While IPAs are known for their hop-forward character, they do have slightly more residual sugars than lighter beers, thanks to the brewing process. However, even double IPAs, which start with a higher sugar content, end up with low residual sugar due to efficient fermentation.

Comparing Sugar Content in IPAs vs. Regular and Light Beers

So how do IPAs stack up against other types of beers? Here’s a breakdown:

• Regular Beers: Typically contain moderate amounts of residual sugar, around 10-12 grams of carbs, but with very little sugar remaining after fermentation.
• Light Beers: Often crafted to be low in both calories and carbs, light beers have as little as 2-5 grams of carbs, with very low sugar content.
• IPAs and Double IPAs: Due to their robust hop and malt profiles, IPAs can have around 15-20 grams of carbs per serving. However, the sugar content remains low, generally less than 1 gram of residual sugar per 12-ounce serving.

Why Some Commercial Beers Have More Sugar

It’s important to note that mass-produced beers sometimes use corn syrup as a fermentable sugar to speed up the brewing process and cut costs. This can increase the sugar content, but it’s a practice more common in commercial brands than craft beers like IPAs, which typically rely on traditional ingredients like malted barley.

FAQs About Sugar in IPA Beer

Does IPA Beer Contain Sugar?

Yes, IPA contains sugar, but most of it is consumed by yeast during fermentation, leaving very little residual sugar in the final beer.

How Many Grams of Sugar Are in a 12 oz IPA?

A typical 12 oz IPA contains less than 1 gram of residual sugar due to the fermentation process.

Is IPA a Healthier Beer Option?

IPAs can be considered healthier in terms of sugar content compared to many other alcoholic beverages. However, they may be higher in calories and alcohol content.

What Beer Has the Lowest Sugar Content?

Light beers tend to have the lowest sugar content, with some containing as little as 0 grams of sugar per serving.

Conclusion: IPAs Offer Bold Flavor, Not Sugar

While IPAs may pack a punch in terms of flavor and hops, they don’t pack a sugary punch. The brewing process, particularly fermentation, ensures that most of the sugars in IPA are converted to alcohol. This makes IPAs a low-sugar beer option, especially when compared to mass-produced commercial beers.

The next time you enjoy a pint, you can do so with the knowledge that your IPA isn’t loaded with sugar—just bold, delicious flavors.

More Links and Information

• Craft Beer Hot Toddies
• Raising the Stakes: Gambling and Alcohol Correlation
• Top Popular Beer Brands
• Embark on a Culinary Adventure: Cooking and Craft Beer
• Philosophy and Craft Beer: A Confluence of Thought and Taste
• Craft Beer Meets Keto
• Unraveling the Brews: The Distinctive Worlds of Lager and Bock
• What is Bock Beer? Exploring the Bock Beer Style: A Journey from Einbeck to Munich
• What is Lager Beer? Exploring the World’s Most Popular Beer Style
• Information on Milko Pours
• The Rise of Craft Lagers in Pennsylvania Brewing
• The Craft Beer Conundrum: Navigating the Troubled Waters of the Craft Beer Industry
• Mastering the Art of Craft Beer Tasting: Your Ultimate Guide to Flavor and Aroma – How to Describe Beer Like a Pro

Articles on the History of Beer

• The Rich History of Beer in Pennsylvania: From Colonial Times to the Craft Beer Revolution
• Hops, History, and Innovation: The Fascinating Tale of the IPA
• The Rise of Craft Lagers in Pennsylvania Brewing
• What is a Lager? Exploring the World’s Most Popular Beer Style
• East Meets West – The Duel of the IPAs: West Coast vs. New England Styles
• Exploring the Bock Beer Style – From Einbeck to Munich
• Unraveling the Brews – The Distinctive Styles and Differences of Lagers and Bocks
• The Lifespan of your IPA – Freshness Counts with Craft Beer
• Unleashing the History of Flying Dog Brewery
• Beer and Philosophy 101 – A Crash Course in Beer and Philosophy (A Confluence of Thought and Taste)
• Unearthing the History of Harrisburg Brewing: From Barnitz to Troegs
• Should We Shrink the Pint? A Study Suggests Smaller Beer Serves Could Improve Public Health

Thank You For Reading

If you like this article, please check out our other many articles, including news, beer reviews, travelogues, maps, and much much more. We greatly appreciate everyone visiting the site!

Cheers.

Thanks again for reading everyone. Take some time to check out the site, we greatly appreciate it. We have affiliates and sponsors with Pretzels.com and Beer Drop.com, which can save you money on their products if you are interested. Check out our articles on them. Make sure to check out our beer reviews, brewery reviews, Amy’s weekly column, book reviews, hike reviews, and so much more.

As always, thank you everyone for reading! Leave your likes, comments, suggestions, questions, etc, in the comments section. Or use the Feedback – Contact Us – page, and we’ll get right back to you! You can also reach out to us at our direct e-mail address: thebeerthrillers@gmail.com

Thank you for visiting our blog. Please make sure to follow, bookmark, subscribe, and make sure to comment and leave feedback and like the blog posts you read. It will help us to better tailor the blog to you, the readers, likes and make this a better blog for everyone.

We are working on a massive project here at The Beer Thrillers. We are creating a map of all of the breweries across the United States. State by state we are adding maps of all of the different states with every brewery in each state. (We will eventually get to the US Territories, as well as the Canadian Provinces, and possibly more countries; as well as doing some fun maps like a map of all the breweries we’ve been to, and other fun maps.) You can find the brewery maps here:

• MAPS OF BREWERIES

We are also working on a project of creating printable and downloadable PDFs and resources to be able to check and keep track of all of the breweries you’ve been to. So stay tuned for that project once we are finished with the Brewery Maps of the US States.

You can check out our different directories here: Beer Reviews, Hike Reviews, Book Reviews, Brewery News, Brewery Openings, Brewer Interviews, and Travelogues.

Please be sure to follow us on our social media accounts – Facebook, Facebook Group, Twitter, Instagram, YouTube, and Influence. As well as our brand new Tumblr page. Please be sure to also follow, like, subscribe to the blog here itself to keep updated. We love to hear from you guys, so be sure to leave a comment and let us know what you think!

You can now find us on our Discord Server here: The Beer Thrillers (Discord Server). We’ve also joined LinkTree to keep track of all of our social media pages, as well as hot new articles we’ve written.

The Beer Thrillers on LinkTree can be found here: The Beer Thrillers LinkTree.

We have partnered with an affiliateship with Beer Drop.com. You can check out that partnership and receive great discounts, coupons, and more here: Beer Drop. Going here and logging in and ordering will help you receive your discounts and coupons as well as help support our page. Thank you for helping to support The Beer Thrillers and to help us maintain the site and blog and to keep it running.

The Beer Thrillers are a blog that prides itself on writing beer reviews, brewery reviews, travelogues, news (especially local to the Central PA brewery scene), as well as covering other topics of our interests – such as hiking, literature and books, board games, and video games which we sometimes stream with our friends over at Knights of Nostalgia. We are currently listed as #5 on FeedSpot’s “Top 100 Beer Blogs” and #9 on FeedSpot’s “Top 40 Pennsylvania Blogs”. (As of August 2024.) Thank you for reading our site today, please subscribe, follow, and bookmark. Please reach out to us if you are interested in working together. If you would like to donate to the blog you can here: Donate to The Beer Thrillers. Thank you!

You can also check out our partnership and affiliation with Pretzels.com, where ordering pretzels and using our affiliate code – AFFILIATE CODE IS THEBEERTHRILLERS20 – will help you get wonderful pretzels and help us maintain and keep this blog running. Thank you!

If you would like to reach out to us for product reviews, beer reviews, press release writing, and other media – please contact us at thebeerthrillers@gmail.com. Thank you.

(Thank you for reading. The opinions, thoughts, and expressions of each article posted on The Beer Thrillers represents the author of the content and only themselves. It does not express the opinions, beliefs, or ideas held by The Beer Thrillers or any company in which the author themselves work for. Each piece of written content is written by the creator(s) listed in the authorial section on each article unless otherwise noted. Their opinions, comments, and words on screen do not represent any company in which they work for and / or are affiliated with or any non – profits that they contribute to. Thank you.)

Mastering Craft Beer: The Art of Tasting Beer Like a Pro

How to Describe Beer Like a Pro

The craft beer scene has exploded into a vibrant landscape, offering an astounding variety of flavors. From the bold bitterness of West Coast IPAs to the tropical and citrusy explosion of Hazy IPAs, the choices are spectacular.

However, with such a wide array of options, it’s crucial to know how to describe beer effectively. This skill not only enhances your personal enjoyment but also enriches your conversations with fellow beer lovers. Being adept at articulating the nuances of your pint allows you to share experiences, recommendations, and critiques more effectively.

So, grab a beer, and let’s embark on this flavorful adventure, one sip at a time!

Key Takeaways

• Identifying and articulating a beer’s appearance, aroma, mouthfeel, and taste is fundamental to understanding its complexity.
• Relating beer flavors and aromas to familiar experiences can significantly expand your beer-tasting vocabulary.

The Basics of Beer Tasting

Beer tasting is a journey where every detail counts. Before the beer even touches your lips, the adventure begins with its appearance and aroma. Understanding these elements is key to appreciating the craft beer in front of you.

Appearance

Appearance is where the story starts. A beer’s appearance can reveal much about its style and quality. From the thick white head of a freshly poured pilsner to the dense, almost opaque darkness of a stout, each visual cue hints at the flavors waiting to be discovered.

Aroma

Aroma takes the experience deeper. Before taking a sip, a deep inhale can uncover layers of beer vocabulary, from the citrusy punch of American hops to the subtle, banana-like sweetness suggested by certain yeasts.

Mouthfeel

Mouthfeel is about how the beer feels in your mouth, a precursor to taste that shouldn’t be overlooked. It ranges from the light carbonation and crispness of a classic lager to the velvety, creamy texture of a stout with low carbonation.

Describing Beer Like a Brewer

A craft brewer looking at and tasting his beer.

For those looking to refine their beer description skills, the Beer Judge Certification Program (BJCP) guidelines offer a structured and comprehensive approach. It’s a globally recognized program that sets the standard for evaluating and describing beer, helping both brewers and enthusiasts articulate the complexities of their brews with precision and clarity.

Appearance

The BJCP emphasizes visual evaluation. Note the beer’s color, the behavior and quality of its head, and its clarity. These visual cues are the first hints of the beer’s style and craftsmanship.

Aroma

Shift focus to the symphony of scents. Identify the source of aromas—be it the malt, hops, or the unique characters introduced by fermentation. Pinpointing these scents is akin to deciphering the beer’s DNA.

Mouthfeel

The texture, or mouthfeel, examines the beer’s body and carbonation level, detecting nuances from creamy to astringent textures. This analysis lays the groundwork for taste exploration.

Overall Impression

Finally, assess the beer’s balance and harmony. Reflect on how the elements interplay, crafting a memorable or sometimes challenging drinking experience.

Flavor and Aroma Descriptors

When you enter the beer world, your senses embark on an adventure through a kaleidoscope of flavors and aromas. Understanding how to describe beer—its taste, smell, and the lingering notes it leaves behind—can transform a simple drink into an immersive experience.

Describing Malt Flavors

Malts provide the foundation of beer’s flavor profile. From the light, crisp sweetness of a pilsner to the deep, rich complexity of darker beers, describing malt flavors starts with recognizing a range of descriptors:

• Biscuity/Bready: Think of freshly baked bread or the crisp, toasted edges of a biscuit.
• Caramelly: Captures the sweet, rich essence of caramel, from light burnt cream to deep molasses.
• Toffee-like: Offers a buttery, sweet complexity reminiscent of toffee candy.
• Roasted Malts: Evoke coffee and dark chocolate, with a range from mild to intense bitterness.

Describing Hop Flavors

Hops

Hops infuse beer with aromas and flavors, balancing the sweetness of the malt:

• Citrusy: Notes of lemon, orange, or grapefruit.
• Spicy: Warmth and kick of spices like black pepper or clove.
• Floral: Delicate aromas similar to a blooming garden.
• Piney/Resinous: Fresh scent of pine needles or aromatic resin.
• Earthy: Aromas reminiscent of a newly mown lawn or rich forest floor.

Fermentation: The Wildcard of Flavors

Fermentation introduces unique flavors thanks to yeast:

• Fresh-baked Bread: Highlights yeast’s fundamental role.
• Fruity Esters: Flavors like apple, pear, and banana.
• Spicy Phenols: Clove-like warmth or peppery zest.
• Wild Yeast Characters: Flavors like barnyard or horse blanket, indicative of wild or sour beers.
• Warm Ethanol: The sensation of alcohol warmth, often found in stronger beers.

Conditioning and Body in Beer Descriptors

Understanding conditioning and body is key to appreciating beer’s overall profile.

Conditioning

Conditioning, related to carbonation, imparts beer with its sparkle and fizz:

• Effervescent: Lively and vibrant carbonation.
• Soft: Gentle carbonation smoothing out the drinking experience.
• Prickly: Sharp carbonation enhancing bitterness and aroma.
• Flat: Minimal to no carbonation, often a flaw unless stylistically appropriate.

Body

The body of a beer refers to its weight and fullness on the palate:

• Light: Easy and refreshing, often highly drinkable.
• Medium: Balanced and more substantial.
• Full: Rich and dense, carrying intense flavors.
• Watery: Lacking in substance and depth.

Sensory Exercises for Enhancing Beer Descriptions

Home brewing is a wonderful way to broaden your beer tasting knowledge.

Mastering beer description is a skill that improves with practice and exposure.

Broaden Your Beer Horizons

Taste a wide array of beers to enhance your descriptive skills. Explore new styles beyond your go-to favorites.

Focus Tastings

Organize tastings focused on a single aspect of beer, such as hop flavor or malt complexity.

Compare and Contrast

Select two beers that differ in one key aspect and taste them side by side.

Keep a Beer Journal

Document your tasting experiences, noting flavors, aromas, carbonation, and body. This record will become a valuable resource over time.

Sip, Describe, Explore: Your Next Adventure Awaits

Ready to put your newfound beer description skills to the test? Begin with ours. Each New Trail Brewing Co. beer is a homage to the wild, untamed beauty of the outdoors, designed to be the perfect companion on any adventure.

Visit our tasting room or take our beers with you. Whether you’re scaling a peak, winding down a trail, or just enjoying the sunset, our beers are crafted to enhance every moment.

Discover the beer that speaks to your spirit of adventure. Here’s to finding new paths and the ideal beers to journey with you. Raise a glass to your next adventure with New Trail Brewing!

For any questions you may have, get in touch with us!

Frequently Asked Questions

How would you describe the taste of beer?

The taste of beer can range widely, from the bold bitterness of West Coast IPAs to the sweet, malty flavors of ambers and the tartness of sours. It’s a complex blend of hops, malt, yeast, and additional flavors like citrus or spice, depending on the beer style.

How do you write a good beer description?

A good beer description captures the appearance, aroma, taste, and mouthfeel of the beer. Use vivid, specific language that evokes familiar tastes and smells, and mention the beer style and any unique ingredients or brewing techniques.

What describes beer?

Beer is described by its style (IPA, stout, lager, etc.), flavor profile (bitter, sweet, sour, etc.), aroma (citrusy, floral, earthy, etc.), appearance (color, clarity, foam), and mouthfeel (light, medium, full-bodied). These elements combine to give each beer its unique character.

How do you describe the aroma of beer?

The aroma of beer can include a wide range of scents, from hop-derived notes like pine, citrus, and floral to malt-driven aromas like bread, caramel, and chocolate, as well as yeast-contributed fragrances such as banana, clove, or barnyard. Describing beer aroma involves identifying these specific scents.

Recommended Resources for Craft Beer Enthusiasts

To enhance your journey into the world of craft beer, we’ve compiled a list of essential resources that offer valuable information, tips, and community support. Whether you’re a seasoned beer lover or just starting, these links will help deepen your understanding and appreciation of craft beer.

Beer Advocate

A comprehensive resource for beer reviews, ratings, and community discussions.

• Beer Advocate

Brewers Association

Offers a wealth of information on craft beer, brewing techniques, and industry news.

• Brewers Association

BJCP (Beer Judge Certification Program)

Provides guidelines and resources for beer judging and description.

• BJCP

CraftBeer.com

A site by the Brewers Association, featuring articles, guides, and resources on craft beer.

• CraftBeer.com

American Homebrewers Association

Offers resources and tips for homebrewing and beer appreciation.

• American Homebrewers Association

Untappd

A social platform for discovering and sharing beer reviews and ratings.

• Untappd

The Brewing Network

A resource for podcasts, videos, and articles on brewing and beer tasting.

• The Brewing Network

Zymurgy Magazine

A publication by the American Homebrewers Association with in-depth articles on brewing and beer tasting.

• Zymurgy Magazine

By exploring these resources, you’ll find yourself well-equipped to delve deeper into the fascinating world of craft beer, enhancing both your knowledge and your tasting experience. Cheers to your continued adventures in craft beer!

People having fun drinking at their local brewery (stock photo)

Conclusion

Diving into the world of craft beer is more than just a hobby; it’s an enriching journey that engages all your senses. By honing your ability to describe beer, you open up a deeper appreciation for the craftsmanship that goes into every pint. This skill not only enhances your personal enjoyment but also allows you to communicate your experiences more effectively with fellow beer enthusiasts. Whether you’re a seasoned connoisseur or a curious newcomer, mastering the art of beer tasting is a rewarding endeavor.

Remember, the beauty of craft beer lies in its diversity and complexity. Each beer tells a story through its appearance, aroma, mouthfeel, and taste. By taking the time to observe and articulate these elements, you gain a greater understanding of what makes each brew unique. This deeper connection transforms each sip into an adventure, making every tasting session a memorable experience.

Furthermore, expanding your beer vocabulary by relating flavors and aromas to familiar experiences enriches your sensory lexicon. This practice not only sharpens your descriptive abilities but also fosters a deeper connection with the beers you enjoy. Keeping a beer journal, participating in focus tastings, and comparing different brews side by side are practical steps that can significantly enhance your tasting skills and broaden your appreciation for the craft.

As you continue your exploration, remember that the journey of beer tasting is ever-evolving. There’s always something new to discover, whether it’s a rare hop variety, an innovative brewing technique, or a unique flavor profile. Embrace this adventure with an open mind and a keen palate, and let each beer you encounter deepen your passion for the craft. Cheers to your ongoing journey in the vibrant world of craft beer!

More Links and Information

• Craft Beer Hot Toddies
• Raising the Stakes: Gambling and Alcohol Correlation
• Top Popular Beer Brands
• Embark on a Culinary Adventure: Cooking and Craft Beer
• Philosophy and Craft Beer: A Confluence of Thought and Taste
• Craft Beer Meets Keto
• Unraveling the Brews: The Distinctive Worlds of Lager and Bock
• What is Bock Beer? Exploring the Bock Beer Style: A Journey from Einbeck to Munich
• What is Lager Beer? Exploring the World’s Most Popular Beer Style
• Information on Milko Pours
• The Rise of Craft Lagers in Pennsylvania Brewing
• The Craft Beer Conundrum: Navigating the Troubled Waters of the Craft Beer Industry

Thank You For Reading

If you like this article, please check out our other many articles, including news, beer reviews, travelogues, maps, and much much more. We greatly appreciate everyone visiting the site!

Cheers.

Thanks again for reading everyone. Take some time to check out the site, we greatly appreciate it. We have affiliates and sponsors with Pretzels.com and Beer Drop.com, which can save you money on their products if you are interested. Check out our articles on them. Make sure to check out our beer reviews, brewery reviews, Amy’s weekly column, book reviews, hike reviews, and so much more.

As always, thank you everyone for reading! Leave your likes, comments, suggestions, questions, etc, in the comments section. Or use the Feedback – Contact Us – page, and we’ll get right back to you! You can also reach out to us at our direct e-mail address: thebeerthrillers@gmail.com

Thank you for visiting our blog. Please make sure to follow, bookmark, subscribe, and make sure to comment and leave feedback and like the blog posts you read. It will help us to better tailor the blog to you, the readers, likes and make this a better blog for everyone.

We are working on a massive project here at The Beer Thrillers. We are creating a map of all of the breweries across the United States. State by state we are adding maps of all of the different states with every brewery in each state. (We will eventually get to the US Territories, as well as the Canadian Provinces, and possibly more countries; as well as doing some fun maps like a map of all the breweries we’ve been to, and other fun maps.) You can find the brewery maps here:

• MAPS OF BREWERIES

We are also working on a project of creating printable and downloadable PDFs and resources to be able to check and keep track of all of the breweries you’ve been to. So stay tuned for that project once we are finished with the Brewery Maps of the US States.

You can check out our different directories here: Beer Reviews, Hike Reviews, Book Reviews, Brewery News, Brewery Openings, Brewer Interviews, and Travelogues.

Please be sure to follow us on our social media accounts – Facebook, Facebook Group, Twitter, Instagram, YouTube, and Influence. As well as our brand new Tumblr page. Please be sure to also follow, like, subscribe to the blog here itself to keep updated. We love to hear from you guys, so be sure to leave a comment and let us know what you think!

You can now find us on our Discord Server here: The Beer Thrillers (Discord Server). We’ve also joined LinkTree to keep track of all of our social media pages, as well as hot new articles we’ve written.

The Beer Thrillers on LinkTree can be found here: The Beer Thrillers LinkTree.

We have partnered with an affiliateship with Beer Drop.com. You can check out that partnership and receive great discounts, coupons, and more here: Beer Drop. Going here and logging in and ordering will help you receive your discounts and coupons as well as help support our page. Thank you for helping to support The Beer Thrillers and to help us maintain the site and blog and to keep it running.

The Beer Thrillers are a blog that prides itself on writing beer reviews, brewery reviews, travelogues, news (especially local to the Central PA brewery scene), as well as covering other topics of our interests – such as hiking, literature and books, board games, and video games which we sometimes stream with our friends over at Knights of Nostalgia. We are currently listed as #7 on FeedSpot’s “Top 100 Beer Blogs” and #8 on FeedSpot’s “Top 40 Pennsylvania Blogs”. (As of January 2023.) Thank you for reading our site today, please subscribe, follow, and bookmark. Please reach out to us if you are interested in working together. If you would like to donate to the blog you can here: Donate to The Beer Thrillers. Thank you!

You can also check out our partnership and affiliation with Pretzels.com, where ordering pretzels and using our affiliate code – AFFILIATE CODE IS THEBEERTHRILLERS20 – will help you get wonderful pretzels and help us maintain and keep this blog running. Thank you!

If you would like to reach out to us for product reviews, beer reviews, press release writing, and other media – please contact us at thebeerthrillers@gmail.com. Thank you.

(Thank you for reading. The opinions, thoughts, and expressions of each article posted on The Beer Thrillers represents the author of the content and only themselves. It does not express the opinions, beliefs, or ideas held by The Beer Thrillers or any company in which the author themselves work for. Each piece of written content is written by the creator(s) listed in the authorial section on each article unless otherwise noted. Their opinions, comments, and words on screen do not represent any company in which they work for and / or are affiliated with or any non – profits that they contribute to. Thank you.)

A wide range of craft beer styles and selections.

In the ever-evolving tapestry of global cuisine and beverages, craft beer has carved out a vibrant, innovative, and deeply cultural niche that resonates with a diverse audience spanning continents. The craft beer movement, once a whisper among small circles of brewing enthusiasts, has crescendoed into a full-throated roar of creativity, community, and commerce. This renaissance of the ale, stout, lager, and more isn’t just about the resurgence of ancient brewing traditions or the defiance of mass-market homogeneity; it’s a testament to the human spirit’s unyielding desire to create, share, and enjoy the richness of life’s flavors. This exploration dives into the heart of the craft beer revolution, uncovering its roots, celebrating its achievements, and anticipating its future directions.

The Fermentation of a Movement

The craft beer movement’s genesis is a tale of revival and rebellion. In the late 20th century, the global beer market was dominated by a handful of colossal breweries, producing vast quantities of relatively similar-tasting beers. However, nestled within this landscape of uniformity, a counterculture began to bubble. Small-scale brewers, often hobbyists turned entrepreneurs, started experimenting with ancient recipes, unconventional ingredients, and artisanal brewing techniques. These pioneers weren’t just brewing for the sake of beverage production; they were crafting liquid art, imbued with local flavors, personal stories, and a palpable sense of place.

The Anatomy of Craft Beer

To truly appreciate craft beer, one must understand its components – the alchemy of water, malt, hops, and yeast – and how variations in each contribute to the symphony of flavors, aromas, and textures that characterize these beverages.

• Water: The unsung hero of beer, water’s mineral content can significantly affect the beer’s taste, influencing everything from the sweetness of the malt to the bitterness of the hops.
• Malt: Generally derived from barley, malt is the backbone of beer, providing the sugars needed for fermentation, contributing to the beer’s color, and influencing its flavor profile from sweet to nutty or toasty.
• Hops: The soul of many a craft beer, hops impart bitterness to balance the sweetness of the malt, but they also add a plethora of flavors and aromas ranging from floral to citrus, pine to spice.
• Yeast: The magic microorganism that turns wort (the sweet infusion of ground malt and water) into beer, yeast not only ferments the sugars into alcohol and carbon dioxide but also adds unique flavors and aromas, from fruity to funky.

Craft brewers manipulate these elements like artists, often incorporating additional ingredients such as fruits, spices, and even more unconventional additives like oysters or chilies, to create complex, surprising, and delightful beers.

The Cultural Ferment: Craft Beer’s Impact on Society

Craft beer has transcended the boundaries of a mere beverage; it has fostered communities, driven economic growth, and even influenced social change. Breweries often serve as communal hubs, places where people of diverse backgrounds gather, united by their shared appreciation for the craft. These establishments often support local artists, musicians, and businesses, weaving themselves into the fabric of their communities.

Moreover, the craft beer revolution has been a boon for local economies, generating jobs, attracting tourism, and inspiring a new generation of entrepreneurs. Its rise has also paved the way for a greater emphasis on sustainability within the brewing industry, with many craft breweries leading the charge in implementing environmentally friendly practices.

Global Brews: The Worldwide Spread of Craft Beer

While the craft beer movement has its roots in the United States and the United Kingdom, it has since become a global phenomenon. From the hop fields of New Zealand to the monastic breweries of Belgium, from the bustling cities of Japan to the emerging markets of South America, craft beer has found a receptive audience worldwide. Each region brings its unique ingredients, traditions, and perspectives to the brewing table, enriching the global craft beer tapestry.

The Future of Craft Beer: Trends and Innovations

As we look to the horizon, several trends and innovations promise to shape the future of craft beer. The ongoing exploration of local and ancient ingredients offers new flavors and stories. The fusion of beer with technology, through apps and blockchain, is enhancing the consumer experience, from personalized recommendations to transparent sourcing. Moreover, the push for inclusivity and diversity within the craft beer community is not only expanding its audience but also enriching the ecosystem of ideas and flavors.

In Conclusion: A Toast to the Craft Beer Renaissance

The craft beer movement is more than a mere trend; it’s a dynamic, evolving narrative of creativity, community, and culture. As we raise our glasses to the artisans who brew with passion and purpose, we also celebrate the bonds formed over shared pints and the endless possibilities that lie within a humble glass of beer. The craft beer renaissance invites us all to explore, to taste, and to connect, reminding us that within the complexity of flavors lies the simple joy of discovery. Cheers to the journey ahead!

More Beer Information and Education Series Articles

• What is Bock Beer? Exploring the Bock Beer Style: A Journey from Einbeck to Munich
• What is Lager Beer? Exploring the World’s Most Popular Beer Style
• What is the Difference Between Bock and Lager Beer? Unraveling the Brews: The Distinctive Worlds of Lager and Bock
• Information on Milko Pours
• The Rise of Craft Lagers in Pennsylvania Brewing
• Brewing Prosperity: The Economic Impact of Craft Beer
• The Rise Of Hazy IPAs: Exploring The Juicy Trend In Craft Beer
• Hops, History, and Innovation: The Fascinating Tale of the IPA
• 14 Great High Grade Octane IPAs You Should Be Trying
• The Lifespan of an IPA: Navigating the Freshness of Your Favorite Craft Beers
• East Coast vs. West Coast IPAs: New England Hazy IPAs and How They Differ From West Coast Bitter IPAs
• Embracing the Dark Side: A Guide to Stouts

Thank You For Reading

If you like this article, please check out our other many articles, including news, beer reviews, travelogues, maps, and much much more. We greatly appreciate everyone visiting the site!

Cheers.

Thanks again for reading everyone. Take some time to check out the site, we greatly appreciate it. We have affiliates and sponsors with Pretzels.com and Beer Drop.com, which can save you money on their products if you are interested. Check out our articles on them. Make sure to check out our beer reviews, brewery reviews, Amy’s weekly column, book reviews, hike reviews, and so much more.

As always, thank you everyone for reading! Leave your likes, comments, suggestions, questions, etc, in the comments section. Or use the Feedback – Contact Us – page, and we’ll get right back to you! You can also reach out to us at our direct e-mail address: thebeerthrillers@gmail.com

Thank you for visiting our blog. Please make sure to follow, bookmark, subscribe, and make sure to comment and leave feedback and like the blog posts you read. It will help us to better tailor the blog to you, the readers, likes and make this a better blog for everyone.

We are working on a massive project here at The Beer Thrillers. We are creating a map of all of the breweries across the United States. State by state we are adding maps of all of the different states with every brewery in each state. (We will eventually get to the US Territories, as well as the Canadian Provinces, and possibly more countries; as well as doing some fun maps like a map of all the breweries we’ve been to, and other fun maps.) You can find the brewery maps here:

• MAPS OF BREWERIES

We are also working on a project of creating printable and downloadable PDFs and resources to be able to check and keep track of all of the breweries you’ve been to. So stay tuned for that project once we are finished with the Brewery Maps of the US States.

You can check out our different directories here: Beer Reviews, Hike Reviews, Book Reviews, Brewery News, Brewery Openings, Brewer Interviews, and Travelogues.

Please be sure to follow us on our social media accounts – Facebook, Facebook Group, Twitter, Instagram, YouTube, and Influence. As well as our brand new Tumblr page. Please be sure to also follow, like, subscribe to the blog here itself to keep updated. We love to hear from you guys, so be sure to leave a comment and let us know what you think!

You can now find us on our Discord Server here: The Beer Thrillers (Discord Server). We’ve also joined LinkTree to keep track of all of our social media pages, as well as hot new articles we’ve written.

The Beer Thrillers on LinkTree can be found here: The Beer Thrillers LinkTree.

We have partnered with an affiliateship with Beer Drop.com. You can check out that partnership and receive great discounts, coupons, and more here: Beer Drop. Going here and logging in and ordering will help you receive your discounts and coupons as well as help support our page. Thank you for helping to support The Beer Thrillers and to help us maintain the site and blog and to keep it running.

The Beer Thrillers are a blog that prides itself on writing beer reviews, brewery reviews, travelogues, news (especially local to the Central PA brewery scene), as well as covering other topics of our interests – such as hiking, literature and books, board games, and video games which we sometimes stream with our friends over at Knights of Nostalgia. We are currently listed as #7 on FeedSpot’s “Top 100 Beer Blogs” and #8 on FeedSpot’s “Top 40 Pennsylvania Blogs”. (As of January 2023.) Thank you for reading our site today, please subscribe, follow, and bookmark. Please reach out to us if you are interested in working together. If you would like to donate to the blog you can here: Donate to The Beer Thrillers. Thank you!

You can also check out our partnership and affiliation with Pretzels.com, where ordering pretzels and using our affiliate code – AFFILIATE CODE IS THEBEERTHRILLERS20 – will help you get wonderful pretzels and help us maintain and keep this blog running. Thank you!

If you would like to reach out to us for product reviews, beer reviews, press release writing, and other media – please contact us at thebeerthrillers@gmail.com. Thank you.

(Thank you for reading. The opinions, thoughts, and expressions of each article posted on The Beer Thrillers represents the author of the content and only themselves. It does not express the opinions, beliefs, or ideas held by The Beer Thrillers or any company in which the author themselves work for. Each piece of written content is written by the creator(s) listed in the authorial section on each article unless otherwise noted. Their opinions, comments, and words on screen do not represent any company in which they work for and / or are affiliated with or any non – profits that they contribute to. Thank you.)

Speaking of that, things are progressively re-opening here in Central PA area, as well as in the nation as a whole. We’ll see how that goes, and with fingers crossed, maybe soon we’ll be sharing a pint together at a brewery.

As I said from the beginning of the series, I was doing this class without the certificate, so all of the ‘verified track learner’ pages and assessments were off limits to me. I would love to hear from anyone in the comments section who took the full version of the class, and paid for the certificate and got to see the verified track learner’s content pages. My take on that is this though – the certificate would be NICE to have, and would LOOK good… but, it is ultimately unneeded. The information learned is the real value, and any brewery that you are looking to use this for, will most likely be happy with you having the knowledge over the piece of paper. (Of course, the piece of paper would help a bit more, but I don’t think its a massive jump in ‘helping’ or value.) Brewing, and brewery industry jobs, are kind of still in a medieval sense, or in a ‘wild west’ kind of territory. Most breweries are opened with the owner being the head brewer (for craft breweries in America), and most of them got their start home brewing. So you have a lot of basically self-taught people opening their own businesses who learned by home brewing, not professionally. Now, this isn’t always the case, but it seems to happen frequently enough to bear out the point.

Thats not to take away from getting the certificate. Doing so will be an addition, and will help you in jobs. But so is just taking this class. Just show some proof of doing it, and answer questions and show your knowledge. There is other free (and pay-for) resources and certificates online, getting some of them will help as well.

So lets recap the course a bit. There was ten modules, not counting assessments and all that, there was ten modules with different topics for each. In each module was segments, but lets broadly just look at the modules.

• Module One: The History of Beer Brewing
• Module Two: Barley and Malting
• Module Three: Water
• Module Four: Hops and Spices
• Module Five: Yeast
• Module Six: The Steps of the Brewing Process
• Module Seven: Fermentation and Maturation
• Module Eight: Filtration and Packaging
• Module Nine: Beer Quality and Stability
• Module Ten: Beer Assessment and Tasting

In all of the discussion pages, so far, I’ve received two comments / replies back in the actual modules. I will post my comment and the responses here.

First:
My comment: “I find it in interesting in America that especially in the last few years there has been a greater move to go from bottle to can. Likewise from growler to crowler. I actually tend to prefer bottles for the 12oz and 16oz varieties, but prefer crowler (32oz) over the growler (32oz). Can’t exactly place why, perhaps because of a taste difference. Though I’m told by many there is no taste difference, and The Alchemist brewery even says to drink their IPAs from the can rather than from the glass. (I do typically pour into glasses from either can or glass; unless busy grilling or mowing or whatever, then I drink straight from the can or glass.)

Curious what other’s thoughts are on the glass bottle vs. can debate.”

The response:

“By: kr3846

In my opinion cans are the way to go 100% of the time. They are basically mini-kegs. They protect better against light and oxygen way better than crown/ bottles ever could. Which is a good enough reason to deem them the winner out-right. They are lighter weight which cuts down on shipping cost, both as a raw material and as a finished product. This also means they can be packed more cans per truck/ boat which ultimately leads to less consumption of fossil fuels. They are also 1000 times more recyclable than glass. In America, very few if any breweries (if any) are doing glass bottle returns. Plus, with cans you do not have the concerns with breaking glass around swimming pools, patios, backpacking, camping, etc.

I think (in America at least) there is still a stigma about drinking from a can. As if it is ubiquitous with large crappy breweries like AB-InBev. People seem to see drinking from a bottle as the “craft” or “artisanal” option. I wish we would move past this and accept cans as the clearly superior form of packaging they are for all the reasons listed above.

That being said, in the growler/ crowler debate, I think growlers are the way to go for the simple fact that they are re-usable. The single use aspect of crowlers, while convenient, is not very environmentally friendly. I do not have nearly the strong opinions in this debate than I do in the can vs bottle debate.

As for Heady Topper, they say to drink from a can because the beer looks like shit. Or the more “scientific” reason would be to keep the hop compounds contained in the can rather than losing them to the volatility of pouring into a glass.

Cheers!”

Second:
My comment: “Another great module. I have really been enjoying this course! I am learning a lot!

-B. Kline
https://thebeerthrillers.home.blog/“

The response: “By: StijnS (Staff)

Hi Ben,

Thanks for these nice words. We also appreciate that you keep a blog on your progress throughout the MOOC.

Have fun with the last module of the MOOC,

Stijn”

Overall, I really enjoyed the MOOC and the modules were all well done and very informative. The various expert clips were especially interesting and educational. For those, looking to further their beer or brewery knowledge, or looking for something to do (most modules were very quick and not extremely time consuming), or for someone looking for a foot in the door at a brewery or just hoping to better themselves for a brewery position (or one they already have), I would highly recommend this course.

I will be posting more information on possible other classes I do, and others that I’ve done in the past, when I get to the next beer education series, so be on the alert for that. And as we enter June, be ready to see a lot more beer reviews and brewery reviews as places start to open back up.

Until then, please stay safe and healthy, we’re almost there! Cheers!

-B. Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview

As per usual, the first page is an introduction video for the module. This one is a minute and twenty-eight seconds, and she discusses the module, fermentation, maturation, and that they have the head brewer of Orval as one of the guests for this module.

Our next page is a text overview page. It has a list of terms and definitions.

• Fermentation – The process by which yeast cells convert sugars present in wort into ethanol, carbon dioxide and flavor compounds.
• Green Beer – Immature beer. After fermentation but before maturation.
• Maturation – Can also be called conditioning or secondary fermentation (most notably in the US). (There is also WARM CONDITIONING and COLD CONDITIONING.)
• Bottle refermentation – Commonly called bottle conditioning. How most home brewers finish carbonation of their beers.

After the list of vocab words there’s a diagram explaining the steps. Starting with cooled wort and propagated yeast, to pitching, pitched wort, fermentation, green beer, maturation, beer, and finally ending at ‘possible bottle refermentation’.

Moving on, our next page is propagation. “To obtain good fermentation results, both quantity and quality of yeast cells is important. This can be achieved during propagation. To ensure a sufficient quantity of yeast cells for fermentation, all yeast propagation regimes consist of different steps where yeast cultures are grown in progressively increasing volumes.” (Edx: The Science of Beer Brewing. Module Seven.)

The steps of propagation are usually as follows: isolation of desired yeast cells, propagation in the lab, and propagation in the brewery.

The next page is a discussion page about yeast propagation. Their question: “Thinking back about what you have learned about yeast in Module 5 of this MOOC, why do you think these factors are important? You can discuss with your fellow students on the discussion forum!”

My post: Yeast is one of the biggest driving force behind flavor in a beer. You need the right requirements and factors to keep the yeast well and good for brewing. Sufficient temperature is always a big issue. Keeping the yeast right insures flocculation and FLO and makes sure you get no off flavors in your beer. (A common one being a ripe banana taste.)

Moving forward, we come to: “Dried Yeast – a Special Case”. Most home brewers (in the US especially) will be familiar with dry yeast. A lot of home brew shops sell dry and wet yeast packets from a variety of companies. This text page details how dry yeast is produced, and how you rehydrate it.

Clicking next, we have another text page about pitching yeast. This is when yeast is added to wort. The number of yeast cells added to a wort (at a specific volume) is called the pitch rate or pitching rate. The higher the pitching rate (the more yeast cells) the less fermentation time. The page then has a chart about different pitching methods. Such as: pitching freshly propagated yeast, pitching active dry yeast, re-pitching from a previous fermentation, and drauflassen.

The next page is about fermentation. “During fermentation, yeast converts fermentable sugars, present in wort, into CO₂ and ethanol. At the same time, hundreds of secondary metabolites that influence the aroma and taste of beer are produced. Variation in these metabolites across different yeast strains is what allows yeast to so uniquely influence beer flavor.” (EdX: The Science of Beer Brewing). (See also: Module Five: Yeast.) This is then followed by a very large diagram.

Fermentation can be done in an open or closed vessel. Most home brewers and craft breweries in the US ferment with closed vessels. Throughout the fermentation process, brewers can keep track of the fermentation progress by taking samples, they then analyze its wort gravity. (Similar to that of original gravity and final gravity.)

Moving on, we get to conditioning. Not altogether unlike an athlete, conditioning is final fermentation (or secondary fermentation). Where fermentation is the heavy lifting, conditioning is the cardio and toning. This is when green beer matures (primarily in flavor) and can be carbonated more. Two (of several) types of conditioning are warm and cold conditioning.

“Warm conditioning is sometimes also called diacetyl rest or VDK stand. This is a period where the green beer is stored at warm temperatures for final flavor and colloidal stability. During warm conditioning, yeast cells can take up the diacetyl from the green beer and convert it into acetoin and subsequently 2,3-butanediol.” (EdX: The Science of Beer Brewing. Module Seven.)

“Cold conditioning is sometimes also called lagering. When fermentation is finished, and often after a period of warm conditioning, the green beer is cooled (either in the fermentation tank or in a separate lagering tank) and stored at low temperatures (-1 to 5°C) for several days (ale beers) or up to several weeks (lager beers). These low temperatures cause yeast cells to further sediment and also cause precipitation of proteins (a so-called chill haze, due to the formation of protein-polyphenol complexes). Together, this results in clarification of the beer. Lagering also allows for flavor maturation of the green beer – acetaldehyde levels (green apple, solventy) and sulphur compound levels (rotten egg, garlic) drop, amongst others due to CO₂ gas stripping. For lager beers, this ultimately results in their characteristic clean, crisp taste.” (EdX: The Science of Beer Brewing. Module Seven.)

“Conditioning of beers in wooden barrels deserves a special mentioning here. After fermentation, the beer is further matured in wooden barrels. These wooden barrels are often made of oak and are often re-purposed from bourbon, whisky, wine, brandy, sherry or port production. The toasting of the oak affects the type of flavors that are imparted by the wood to the beer. Toasting is a process whereby the wood is brought to a specific temperature (often between 150-240°C) for a certain time. This heat causes complex thermal degradation reactions of for example polysaccharides present in the wood to take place – resulting in the production of aroma-active volatile compounds. Lightly toasted oak will impart a spicy flavor, whereas more heavier toasted oak can result in smoky and coffee-like flavors (Doesn’t this remind you of what is happening during the kilning of malt? In fact, toasting also creates furfural and HMF!). Vanilla and caramel are two other wood-derived flavors. The beer will also absorb the flavors of whatever was stored in the barrel before, such as wine or bourbon. Additionally, the microbes present on the wood can also contribute additional flavor compounds to the beer. These barrels can be re-used for several maturation rounds. Conditioning in wooden barrels can take several months. To give these wood-derived flavors to their beers, some brewers work with wood chips instead of full wooden barrels.” (EdX: The Science of Beer Brewing. Module Seven.)

Up next is a text page on bottle refermentation. Priming sugar and yeast cells are added to the bottle when the wort (now beer) – beer is transferred from the fermenting vessel to the bottle. (Home brewers will add just the priming sugar.)

Next is an expert clip from Anne-Francoise Pypaert, head brewmaster for Orval; it is a 7:14 minute video. In the clip, she talks about yeast, fermentation, conditioning, and how they do all of that at the Orval Brewery.

This is followed by a quick three-question quiz. (Drag and drop, and two multiple checkboxes.)

The next two pages are about fermentation vessels. The first page about what you can use. The second page about different types of vessels. Starting with open vessels and discussing coolships (used for lambics). Then discussing closed vessels. Fermentation vessels can be horizontal or cylindroconical. Cylindroconicals (or conicals) have a few advantages: easy to clean and sanitize, possibility to recover CO2 produced during fermentation, possibility to recover and easily remove (and thus reuse) [yeast] cells at end of fermentation, and possibility to install and use specific fermentation temperature devices and techniques.

After this is a three and a half minute video about the changes during the fermentation process. Notable changes in pH and Nitrogen. There is also changes in beer color, beer flavor, and acids. Due to the drop in pH the precipitation of polyhenols begins.

There is some factors affecting fermentation. They are:

• Extract content
• Ethanol levels
• Trace elements and other nutrients
• Oxygen
• Temperature
• Pressure

Moving on in the module, we come to a text page about the intro to yeast handling after fermentation. “In almost all breweries, yeast cells are used for a number of cycles, or in other words, a number of fermentations. Hence, yeast is collected at the end of a fermentation round so that it can be used in a subsequent fermentation. This process of inoculating a new batch of fermentations with yeast cells from the previous fermentation batch is also called repitching or backslopping and this practice has been used by brewers for centuries. ” (EdX: The Science of Beer Brewing. Module Seven.)

Yeast recycling passes through two phases:

• Yeast Cropping
• Yeast Purification

First up is yeast cropping. This is when yeast cells are collected from the fermentation vessel. Most conicals allow for easy retrieval from the bottom of the vessel, before the beer is even removed. For top-fermentation systems, the yeast will be on the top and you just skim them off the surface / top.

You can also do yeast centrifugation. “At the end of primary fermentation, the entire yeast crop can also be removed by centrifugation. A second, more frequently used option, is to first remove the main yeast crop by skimming or plug removal and then centrifuge the green beer to remove any remaining yeast cells. ” (EdX: The Science of Beer Brewing. Module Seven.)

After cropping the yeast cells (and prior to repitching) you must purify the yeast. This can be done either by sieving or acid wash.

Sieving – As you have seen in the previous part on yeast cropping, collecting yeast from the correct layer of your fermentation will already reduce contamination of the yeast crop with trub particles.

Acid Wash – This is done using phosphoric, sulphuric or citric acid. The yeast crop is chilled before washing and this yeast slurry is gently stirred while the acid is being added.

The next page is about yeast storage. The most common ways of storing yeast are ‘yeast cakes’ and ‘yeast slurry’. (Neither sounds too appetizing.) Kveik yeast strains get stored differently. (Kveik is Norwegian for yeast.) “Farmhouse brewers would only brew a couple of times a year, implying that the yeast they used needed to be stored in-between these brews. This was traditionally done using a so-called kveik ring or kveikstokker – a wooden structure in the shape of a ring or log. This structure was dragged through the fermentation, in this way collecting yeast cells from the fermentation. Next, the ring or log was put up to dry. When it was time to start the next brew, this ring was simply dipped in the wort (that was often still very warm: 30-40°C – this also explains perhaps why Kveik yeasts do so well at higher temperatures). In this way, Norwegian farmhouse brewers were backslopping their yeasts from one fermentation to the next!” (EdX: The Science of Beer Brewing. Module Seven.)

The following page is a ‘do it yourself’ about other food fermentations and page discussion. The next page is a verified track content page (practical tips for brewers). We’ve now come to the overview and end-of-module checklist, as well as the assessment for verified track learners. As usual, this is followed up with the feedback and questions page, and then the end of module page. So another module done! Clicking next will take you to the intro age for module eight, which is where we will pick up next time.

Another long module worked through and done. I hope you all are learning as much as I am and enjoying this as much as I am.

Cheers!

-B.Kline

The Beer Education Series:
** EdX: The Science of Beer Brewing
* Beer Education: Series
* Beer Education: Syllabus
* Beer Education: Introduction
* Beer Education: Module One: The History of Beer Brewing
* Beer Education: Module Two: Barley and Malting
* Beer Education: Module Three: Water
* Beer Education: Module Four: Hops and Spices
* Beer Education: Module Five: Yeast
* Beer Education: Module Six: The Steps of the Brewing Process
* Beer Education: Module Seven: Fermentation and Maturation
* Beer Education: Module Eight: Filtration and Packaging
* Beer Education: Module Nine: Beer Quality and Stability
* Beer Education: Module Ten: Beer Assessment and Tasting
* Beer Education: Series Overview