Historical Beer â Other
-Beers in this category include established historical beers and/or brewing traditions
from any era or part of the world that donât fit within another beer style defined within these guidelines.
-This category pays tribute to beers that incorporate unique brewing ingredients and/or techniques that were used in the past. Within the framework of these guidelines,
examples of Historical Beers include South American Chicha, Nepalese Chong/Chang, African sorghumbased beers and others.
-7 subcategories from other Countries - Mainly the Baltic region
-Color, Clarity, Aroma, Hop Aroma/Bitterness, Body and ABV varies
Subcategory: Dutch-Style Kuyt (âKowtâ) Beer
-This style of beer was popular in the Netherlands from 1400-1550
-
-Color: Gold to copper
-Clarity: Slight chill haze is acceptable
-Malt Aroma & Flavor â The aroma is grainy or grainy-bready. The distinctive character of this beer is derived from the use of at least 45 percent oat malt, at least 20 percent wheat malt with pale malt making up the remainder of the grain bill.
-Hop Aroma and Flavor and Bitterness â Very low to low
-Body: Low to medium
-ABV: 4.7%-7.9%
-Subcategory: Grodziskie
-Grodziskie is an ale style of Polish origin. Historic versions were
often bottle conditioned and highly carbonated. The beer was nicknamed "Polish Champagne" because of its high carbonation levels, and because it was valued as a high-quality beverage to be used for special occasions.
-Color: Straw to golden
-Clarity: Slight chill haze is acceptable
-Malt Aroma â Oak-smoked wheat malt comprises the entire grain bill. Assertive smoked
wheat malt aromas and flavors are medium to medium-high with aroma dominated by oak smoke.
-Hop Aroma and Flavor and Bitterness â Not perceived to low
-Body: Low to medium low
-ABV: 2.7%-3.7%
-Glassware - Tall, conical glasses
Subcategory: Adambier
-The style originated in Dortmund, Germany and is a strong, dark, ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness.
-Color: Light brown to very dark
-Clarity: Beer color may be too dark to perceive
Malt Aroma & Flavor â Toast and caramel malt aroma and flavor may be evident.
Hop Aroma and Flavor and Bitterness - Hop aroma and flavor is low.
-Body: Medium to full
-ABV: 9.0%-11.0%
Subcategory: Finnish-Style Sahti
-A farmhouse ale with roots in Finland, Sahti was first brewed by peasants in the 1500s. Juniper aroma and flavor should be evident due to the use of juniper boughs/branches (instead of hops) and berries in the brewing process.
-Color: Pale to copper
Clarity: Chill haze, yeast haze is acceptable.
Malt Aroma & Flavor â Medium-low to medium - Bread/bakersâ yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenols and banana fruitiness.
-Hop Aroma and Flavor and Bitterness - Not perceived to low
-Body: Medium to full
-ABV: 7.0%-8.5%
Glassware: Pint Glass
Subcategory: Swedish-Style Gotlandsdricke
Same as Sahti, these beers are characterized by juniper and birchwood smoked malt. Bread/bakersâ yeast is traditionally used for fermentation like Sahti
-Color: Pale to copper
Clarity: Chill haze, yeast haze is acceptable.
Malt Aroma & Flavor â Medium-low to medium - Birchwood smoke
character, derived from the malting process, should be present.
-Hop Aroma and Flavor and Bitterness - Not perceived to low
-Body: Medium to full
-ABV: 5.5%-6.5%
Glassware: Pint Glass
Subcategory: Breslau-Style Pale Schoeps
Traditional German wheat beer yeast is not used in this style of beer. These beers are fermented with ale yeast as opposed to wheat beer yeast.
-Color: Straw to light amber
-Clarity: Slight chill haze is acceptable
Malt Aroma & Flavor â Malt sweetness is medium to medium-high. A high proportion of pale wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale specialty malts. They may have a bready, aromatic biscuit malt aroma, but should not display caramel character.
-Hop Aroma and Flavor and Bitterness - Very low
-Body: Full (Wheat)
-ABV: 6.0%-7.0%
Subcategory: Breslau-Style Dark Schoeps
Same as Pale Schoeps - Traditional German wheat beer yeast is not used in this style of beer. These beers are fermented with ale yeast as opposed to wheat beer yeast.
-Color: Dark brown to black
-Clarity: Beer color may be too dark to perceive
Malt Aroma & Flavor â Malt sweetness is medium to medium-high. A high proportion of dark wheat malt (as much as 80%) is used to brew these beers as along with other specialty toasted and dark specialty malts. They have a pronounced malt character with aromas of toasted or nutty malt, but lack caramel character.
-Hop Aroma and Flavor and Bitterness - Very low
-Body: Full (Wheat)
-ABV: 6.0%-7.0%
Subscribe to Craft Beer Storm Podcast iTunes:
https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NH
Michael Potorti
Founder/Brewer
Host of "Craft Beer Storm" Podcast
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