Brewing

• Milling/Mashing
• Lautering/Boiling​
• Fermentation/Carbonation​
• Bottling/Shipping

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Milling
Malts are turned into a very coarse flour in a process
called milling.

Mashing
Time: 30-120 minutes

• In a “mash tun,” the malt is mixed with hot water and brought to a temperature of 144-158 °F to produce “wort.”
• During this phase, enzymes from base malts become active and convert starches in the malt into sugars (maltos) and dextrins.

Lautering
Once the mash is complete, the solids are separated from
the wort in a process called lautering.

Boiling
Time: 60 - 90 minutes
The wort is transferred to a “brew kettle” or “boil kettle” where it is then brought to a boil. At this phase, hops and, depending on the brewer, other flavors like molasses or fruit are added to the wort. The longer the hops are boiled, the more bitterness is extracted from the hops. For more information on hop usage, refer to the “Hops in the Brewing Process” section. Whirlpooling is a commonly used by commercial breweries to separate solids from the wort.

​Fermentation
Time: Four to six days
The wort is cooled and moved into a fermenter where yeast is added to convert the wort into alcohol and carbon dioxide. Once the fermentation is deemed complete, the beer is “conditioned” by cooling it to approximately 30° F in order to flocculate the yeast (the process of having the yeast settle to the bottom of the fermentation tank) and clarify the beer. The settled yeast is then collected and used in the next ferment.

Carbonation
Once the beer is conditioned, it may be filtered for residual solids before being transferred to a “Bright Tank” where it is carbonated and stored to be kegged, bottled
or canned.

Bottling
Some beer is pasteurized before bottling. Pasteurization
gives beer a longer shelf life, but can neutralize the flavors.

Shipping
Beer may be refrigerated throughout the supply chain
in order to preserve the hop’s aromas.

Malted Barley

In a beer, malted barley (malts) make up the predominant flavor characteristic. It also provides the sugars that are converted by the yeast into alcohol.

• Malting
• ​The Barley Malting Process​
• Types of Malts
• Base Malts/Malts By Origin 

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Malting
The malting process is when barley, the seed of the barley plant, is germinated to activate the enzymes in the barley kernel which:

• Degrade its cell walls which contain starch
• Break down proteins
• Convert starch to sugar

The Barley Malting Process
1. Steeping: Barley is steeped in water. This essentially waters the barley for growth.

2. Germination is the stage at which the barley seed starts growing. During this phase, enzymes become activated.

3. Drying, Color and Flavor Formation:
Barley is dried to stop the germinating seed from becoming a plant. This is done though either kiln drying or roasting. A byproduct of this is adding various flavor profiles depending on the duration of this process.

• The color of malts after kilning or roasting is measured in degrees called Lovibond (°L). The higher the Lovibond, the darker the malt and the more roasted/toasted the flavor. The kiln or roast profile varies by malting company. This means a Vienna Malt from one company can be a Munich Malt at another. Note: Vienna and Munich malts can be made from barley that was grown in any country. It is akin to saying a Guatemala coffee is a French roast.
• Kilns are large rooms with a fan that blows between 120°F to 240° F air over the malts for 24-48 hours. This produces malts between 1.0 and 20°L (according to Briess).
• Roasted malts are made by machines that blow air over a smaller quantity of barley at temperatures which can range from 120°F to 750°F degrees for two to four hours. This can produce malts of over 500° L.

Types of Malts
In a beer there are two general general categories of malts: Base Malts and Specialty Malts. In combination, these malts make up the Grain Bill/ Malt Bill/ Grist Bill.

​Base Malts
Base malts are the predominant contributor of enzymes that convert the starch into fermentable sugars. The two main decisions for a brewer involve using a 2-row versus 6-row malt, and picking the roast profile of the malt.

2-row vs 6 row malt(ted barley)

• 2-row means that there are two rows of grain on the head of barley instead of 6-rows. 2-row barley has plumper more consistent grains because there is more space for each grain to grow.
• The larger grain size of 2-row means that there is a higher starch to husk ratio. This creates a mellower flavor than the more grainy 6-row malt due to the tannins, polyphenols, and proteins in the husk.
• The higher husk ratio of 6-row malts creates more enzymatic activity. This helps convert the starches of adjuncts like corn and rice, making it a good choice for large production breweries. 6-row malt also grows more tonnage per acre than 2-row malt thereby making them cheaper.
• Generally, 2-row malts are standard.

Base Malts by Place of Origin

• American Base Malt: Mild and fairly neutral
  
  
• British Malts: Bready, and biscuit-like
  
  
• German Malts: Mild, malty and sometimes a slightly medicinal phenolic in character.
  
  
• Approach to choosing base malts: Typically, if trying to replicate a style, malts from the country of origin will be used. E.g., British malts being used in a British Brown Ale.

​Base Malt Styles

• Pilsen Malt
• Pale Ale
• Vienna​
• Munich​

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Pilsen Malt
​​Color: ~1°L to 2°L
Also known as Lager Malt, Pilsen malt is traditionally found in Czech and German Pilsners

Pale Ale
Color: ~2°L to 4°L
Pale Ale Malt is most common base malt. Another name this style may be the barley variety ie Maris Otter or 2-Row

Vienna
Color: ~3°L to 7°L
Vienna malts have enough enzymatic ability to be a base malt, or can be used as a “specialty malt”

Munich
Color: ~ 6°L to 30°L
There are light and dark Munich malts with light Munich malts have more enzymes intact than dark Munich Malts

​SPECIALTY MALTS

Specialty malts are used to modify the malt’s base malt and contribute color, flavor, and other characteristics to the beer. Specialty malts are used in relatively small quantities compared to base malts.

• ​Caramelized Malts
• ​Roasted Malts
• ​Unmalted Barley
• ​Smoked Malt (Rauchmalt)

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Caramelized Malts are used to impart a deeper color and a fuller malt flavor and aroma than using base malt alone. They come in a range of colors and are produced by kiln drying malted barley between 180° to 350° F, a higher temperature than base malts. Due to their high drying temperature, they contain fewer enzymes than base malts. There are general and proprietary styles of caramelized malts. These are:

• Caramel Malt comes in a range of color profiles between 10-120° L. The specific color profile is typically in the name of the malt. For example, Cara20 for example is 20 degrees lovibond.
  
  
• Caramelized malts have various proprietary names that typically indicate their color profile including: BestMalz Caramel Munich I (31° L to 38° L) BestMalz Caramel Munich III (50°L to 71°L), Briess’ CaraPils (4° to 8°L)

Carmel Munich I

Carmel Munich III

Roasted Malts are produced by kilning at very high temperatures followed by roasting. Styles of roasted malts include:

• ​Crystal Malts which are named for their crystal like, glassy kernels. Crystal malts are generally used to add sweetness and color to both extract and all-grain brews. Lighter-colored crystal malts are generally more "sweet," while darker crystal malts also add a roasty or nutty flavor to the sweetness. Occasionally, roasted malts are called Caramel Malts, which can lead to confusion. It should be known: All Crystal Malts are Caramel Malts, but not all Caramel malts are Crystal malts.
  
• Biscuit Malts are roasted to 23° to 26° L. They contribute a biscuit or "saltine cracker" flavor.
  
• Amber Malt is roasted to 15°L to 25°L imparts color and bready flavor to darker ales.
  
• Chocolate Malt is roasted to 350-420° L. It adds chocolate flavor to a beer.
  
• Black Malt is roasted to 500° L.

Chocolate Malt

Black Malt

Unmalted Barley is barley that has not been malted and therefore has no enzymes. There are two main types of unmalted barley used in beer.

• Roasted Barley, which is roasted to approximately 300° L, contributes color and a bitter roast flavor with coffee notes to the beer.
  
• Black Barley, which is roasted to approximately 500° L, imparts bitter coffee notes to the beer.

Rauchmalt is a malt dried using beechwood smoke and is typically used to make German Bamberger Rauchbier. This is different from the malt used in Scotch Whisky which uses peat smoke.

​Adjunct Grains

Adjuncts are unmalted and starchy cereals that do not have enzymes. This means that they need to be mashed with base malts to extract their sugars. Examples of adjunct grains include faked oats, flaked barley, wheat, and rye.

• Corn and rice are typically used to lighten flavors. For this reason, they are popular for usage in light lagers.
  
  
• Wheat is used to produce a raw grain flavor and cloudy appearance as typified by Belgain White Beer
  
  
• Oats are used to add a smoothness and enhance mouthfeel.
  
  
• Rye is used to impart a spice characteristic to beer.
  
  
• For more on the difference between Crystal Malt and Caramel Malt: blog.brewingwithbriess.com/is-it-crystal-or-caramel-malt

​Hops

Hops provide aromatic flavors to beer. They are the flowers of the hop bine (not vine) Humulus lupulus. Historically, hops were added directly to the cask after fermentation to keep the beer fresh during transport. As the understanding of microbial fermentation and food science has improved, hops have become predominantly used for flavor. Recently, the science of “hop analytics,” which is the research and analysis by laboratories of flavor compounds in hops, has
created a major source of innovation in the field.

• Hop Styles
• ​Hop Analytics
• Parts Of A Hop
• Hop Forms
• Hop Schedule

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Hops are generally divided into two categories:

• Bittering Hops provide bitterness to beer. These typically have a high Alpha Acid content of 10% by weight or higher. Some brewers will say that when choosing bittering hops, bitter
is bitter and due to other flavor compounds degrading in the boil, that high alpha acid content is their primary concern.

​• Aroma Hops provide aroma to beer. They typically have an Alpha Acid content of 4% to 8%. Given the large variations of flavor that aroma hops are able to provide, much of the current
hop research and development is focused on creating new aroma hops. The Hop Breeding Company (hopbreeding.com), a partnership between two Global hop giants, Yakima Chief Hops and Barth-Haas, for example was established in 2003. From a classic beer style perspective, a common subcategory of aroma hops used in European styles of beer including pilsner and continental lagers are Noble hops. These classic European varieties have low alpha acids and subtle aromatic qualities. The noble varieties share their names with their town of origin: Hallertauer, Tettnang, Spalt, and Saaz

Beyond the perceived flavor characteristics, hops have measurable characteristics that brewers look for. These are:
​
​Flavor compounds

• Alpha acids (α acids), in particular humulone, cohumulone and adhumulone, are the primary source of bitterness in beer. To unlock the bitterness of alpha acids, heat is required to denature the hop oils in a process called isomerization.
• Cohumulone (CO_H) is the primary alpha acid. It contributes a rough, harsh bitterness to beer, which is preferable in a West Coast IPA. Conversely, traditional aroma hops are typically low in cohumulone.
• Beta Pinene: spicy, pine, resin
• Farnesene: floral, woody, herbal, citrus aroma
• Myrcene: herbal, piney
• β-Caryophyllene: cedar, spicy, floral, turpentine
• Humulene: grassy, floral, spicy, woody, herbal
• Linalool: floral, orange oil
• Geraniol: floral, geranium, rose

Strig, Bracteoles, Bract (Vegetative part of the plant): These parts contain essential oils of hops.
Lupulin Glands: Stores the pollen of the hop flowers. This pollen is known as lupulin. The lupulin glands ultimately contribute both hard and soft resins, all of the hop oils, and some polyphenols.

After hops are picked, their essential oils may start to degrade within 24 hours of harvest. To preserve these essential oils, hops are typically processed through kiln drying. However, this is not always the case. The most common forms of hops are:

• Wet Hops are fresh, unprocessed hops. They impart a fresh aroma to beer; however, they are not commonly used because their flavor quickly degrades. If they are used, a company like Yakima Chief Hops will get the hops to the brewer within 36 hours of picking. Due to the costs associated with these supply chain logistics and its short shelf life, wet hopped beers are rare.
  
  
• Dry Hops are hops that have been dried by hot air after being picked. After the drying process, the hops can either remain whole cones, or be shredded and pressed into pellets.
  
  
• Whole cone hops retain more essential oils, are easier to remove from beer when dry hopping, and have a slightly fresher flavor.
  
  
• Pellet hops have a higher extraction efficiency when boiled than whole cone hops. They also require significantly less storage space.
  
  
• Dry hopping is a verb whereas dry hops is a noun. Dry hoping is the integration of hops into beer post boil. Hop Extracts are produced by a process that uses CO2 to extract the soft resins and essential oils from the hops. This provides consistency across beers, and the extracts are more stable than whole hops; however, due to the heavy processing nature of this method, there is some flavor loss.
  
  
• Cryo Hops by Yakima Chief uses a cryogenic process where the vegative matter of the hops (bract) are separated from the lupin. Cryohops are the concentrated lupulin, which are great for very hoppy beers, whereas “American Noble Hops” are the bract that still contain essential oils and contribute mild aromas to the beer.
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• Hop Oil
  Hop oil is the essential oil from the hops.  This historically was produced by using steam distillation or extraction using hexane or methylene chloride, however it is now common for extraction to be done by Supecritical Carbon Dioxide (CO2) extraction.  CO2 extraction is now more common because steam distillation will degrade or vaporize the hop aroma compounds and using hexane or methylene chloride requires removal by heating. 
  
  

Hop Schedule
The hop schedule, or when to add hops, is just as important as what hops and what quantity to add. This occurs because alpha acids isomerize and add bitterness with heat, however, essential oils and aromas can denature with heat. It should be noted that one type of hop can be both a bittering hop and an aroma hop if integrated into the wort at different times. The following are some general hop schedule guidelines:

• Bittering hops are added towards the beginning of the boil to isomerized the alpha acids to create bitter isoalpha acids.
  
  
• Flavoring hops are added during the remaining 15 to 30 minutes of the boil. Adding hops at this juncture extracts some bitterness while imparting crisp, hoppy flavors.
  
  

• Aroma hops are added during the last few minutes of the boil to preserve all of the aroma compounds and minimize the bitterness. Aroma hops may also be added after the boil while the wort is still warm. This is sometimes known as whirlpool hops. Dry hopping is when hops are added post boil. This preserves the hop aroma with a minimal impact to its bitterness. It should be noted that you can dry hop a beer with wet hops.

​Major Hop Growing Regions

Hops have an affinity for growing between 35-55 degrees north or south of the Equator in temperate, wet climates. Let’s take for example the wine-grape growing industry; some grapes grow only in certain regions like South Africa’s Pinotage while others, like Cabernet
Sauvignon, grow in multiple regions. However, Cabernet Sauvignon expresses different terroir (like Bordeaux Cabernet Sauvignon vs Napa Cabernet Sauvignon) due to temperature and soil characteristics.

Similarly, the differences in growing conditions for hops also create differences in hop terroir.
In particular these growing conditions involve climate (including temperature and precipitation), soil, and daylight hours (solar irradiation). Research by J. Kucera and Krofta found that increased rainfall during May to July helped increase the alpha acids in hops; heat had
a negative effect on alpha acid content.

For more temperature and rainfall's impact on hops read:
Kucera J., Krofta K. (2009): Mathematical model for prediction of yield and alpha acid contents from meteorological data for Saaz aroma variety. Acta Horticulturae, 848: 131–139 https://doi.org/10.17660/ ActaHortic.2009.848.14

(Percentage of global production by kilogram) info from 2020 International Hop Convention

• United States/Germany
• China/Czech Republic
• United Kingdom/New Zealand
• Australian/Other growing areas

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United States
•39% of the world's hop production
•Major Regions: Yakima (Washington), Willamette Valley (Oregon), Western Canyon County (Idaho), Michigan

Germany
•38% of the world's hop production
•Major Regions: Hallertau (where almost 90% of all German hops are grown), Tettnang, Spalt

China
•6% of the world's hop production
•Region: Northern China
•All hops consumed domestically

Czech Republic
•6% of the world’s hop production
•Regions: Žatec (Saaz)
•Czech hops are a requisite for authentic Bohemian-style lagers.

United Kingdom

• 1.4% of the world’s hop production
• Regions: Kent, Sussex, Herefordshire, Worcestershire

United Kingdom

• 1.4% of the world’s hop production
  
• Regions: Kent, Sussex, Herefordshire, Worcestershire

Australian 

• 1% of the world's hop production
• Regions: Victoria, Tasmania

Other Hop Growing Countries
(each producing less than 1% of the world’s hop crop): Belgium, Slovenia, Poland, France, Japan, South Africa

Hop Bines

Hop Drying

Yeast

Yeast produces alcohol and flavor compounds including esters and phenols. Only recently, relative to the history of beer, did Louis Pastuer’s research into microbial fermentation provide insight on how to manipulate flavors produced by these microscopic organisms. Even more recently, advancements in genetic testing have allowed for further isolation of specific yeasts. This has resulted in the ability to fine tune the characteristic flavor notes produced by the microbes in each beer.

• Yeast Types
• Yeast Flavor Compounds

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Yeast Types
There are two main types of the isolated yeast strains: Ale yeast, Saccharomyces cerevisiae and Lager yeast, Saccharomyces pastorianus.

Ale Yeast (Saccharomyces cerevisiae)

• Fermentation Temperature: Typically 60–75°F (16–24°C) Some saison strains require a temperature as high as 95–100°F (35–38°C).
• Characteristics
  • Produces fruity characteristics from the development of esters.
  • Saccharomyces cerevisiae is the same species of yeast used tobake bread and ferment distilled spirits.
    
    
• Substyle: Belgain Abbey and Trappist Ale Style Yeast
  • Belgain Ale Abbey and Trappist Ale yeast are Saccharomyces cerevisiae with the gene POF+ or PAD+ the production result of phenolic overtones reminiscent of clove, nutmeg and white pepper, and esters which can produce banana and bubblegum notes.
  • This style of yeast is also used to create Saisons and Witbiers.
  • It should be noted that Belgian Pale Ale yeast is fairly neutral.
  • For more on Belgain Yeast: beerandbrewing.com/ask-theexperts-belgian-yeast-strains/

Lager Yeast (Saccharomyces pastorianus)

• Fermentation Temperature
  Typically 45–55°F (7–13°C), but capable of fermenting in the ale temperature range.
• Characteristics
  S. pastorianus unlike S. cerevisiae has the ability to metabolize two complex sugars, melibiose and raffinose, found in very small amounts in wort. Given their small quantities, this does not hugely affect the flavor of the beer.
• Lager yeast is sometimes called “bottom-fermenting” yeast.

Wild Fermentation Yeast and Bacteria Fermentation
Wild fermentation is when beer is let to naturally develop its own yeast, or when specific bacteria is used as an inoculant to replicate a wild fermentation. Listed below are the various bacteria inoculants.

• Brettanomyces Yeast creates flavors including horseblanket and two flavor-active esters (Ethyl caproate and ethyl caprylate) that have fruity pineapple aromas and floral, apricot, and tropical fruit aromas, respectively. Brettanomyces is commonly used in conjunction with other brewers’ yeast.
• Lactobacillus Bacteria produces acidity, specifically lactic acid, which also produces the sour notes in Kimchi.
• Pediococcus Bacteria produces sour notes and is thus used to make sour-style beers.
• Acetic acid bacteria is a family of bacteria, including acetobacter, that oxidizes ethanol to create acetic acid.
  
  

Fermentation Temperature Typically 45–55°F (7–13°C), but capable of fermenting in the ale temperature range.

Characteristics

• S. pastorianus unlike S. cerevisiae has the ability to metabolize two complex sugars, melibiose and raffinose, found in very small amounts in wort. Given their small quantities, this does not hugely affect the flavor of the beer.
• Lager yeast is sometimes called “bottom-fermenting” yeast.
  
• More on funky yeast: milkthefunk.com

The Flavor Compounds Produced by Yeast

Esters
Esters are more prevalent in ale yeast than in lager yeast. There are many types of esters, which generally give fruity flavors to beer. These include isoamyl acetate, which tastes like
banana-flavored Runts, ethyl acetate, which tastes like nail polish remover, ethyl caprylate and caproate, which tastes like apples, pears, or anise.

Phenols

• 4-vinyl guaiacol: Hefeweizen clove notes
• 4-ethyl phenol: produced by Brettanomyces to create a "horse blanket," Band-Aid or "barnyard" character in a beer.
• Off-Flavors (flavors brewers typically try to avoid)
  • Acetaldehyde has the flavors of green apple, latex paint.
  • Diacetyl gives a buttery, butterscotch-like flavor to beer.
  • Dimethyl Sulfide (DMS) has the flavor or aroma of sweet corn or cooked veggies.

Water

Beer is primarily composed of water. Naturally, the flavor of the water used in the brewing process will influence how the beer will taste. In fact, many famous beer styles were developed based on the water from its respective region. The Cezch town of Pilsen, where Pilsner originated, is known for its very soft water that is very low in bicarbonates. Similarly, Burton-upon-Trent is famous for its IPAs. Even the hop-forward nature of San Diego’s West Coast IPA’s is partially attributed to the higher ratio of sulphate to chloride in the municipal water. Due to water’s impact on beer, brewers may adjust water chemistry with brewing salts to match the ionic composition of the water of a particular style of beer that belongs to a specific region.

According to John Palmer, the author of the essential homebrewing
book “How to Brew,” the ions that contribute the most to
water chemistry are:

• Calcium (Ca+2), the main ion that determines the hardness of water, helps to promote the clarity, flavor, and stability in the finished beer.
• Magnesium (Mg+2), contributes to hardness of water and affects the mash pH, but to a lesser extent than the calcium.
• Sodium (Na+1) does not contribute to water hardness, and in small amounts (<100 ppm) it is benign. However, at larger concentrations, it may cause the beer to taste minerally or metallic.
• Carbonate (CO3–2) and Bicarbonate (HCO3–1) are elements that determine the total alkalinity of the water and raise the pH of the mash and beer.
• Sulfates (SO4–2) promotes hop bitterness and can cause the beer to be drier and crisper.
• Chloride (Cl–1) adds a fuller and sweeter profile to beer. It has the opposite effect of sulfate.
• The sulfate to chloride ratio can be used to gauge the effect of the brewing water on the balance of the beer. For example, a sulfate to chloride ratio of 2:1 or higher gives beer a
• drier, more assertive hop balance, while a beer with a ratio of 1:2 bears a less bitter, rounder, and maltier balance.

For more on brewing water by John Palmer: https://beerandbrewing.com/brewing-water/

Beer Service

• Beer Storage
• Beer Glassware

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Proper storage is critical to maintaining hop flavor, as light and heat and light easily
degrade flavor. For this reason, many brands put an emphasis on refrigeration
across the entire supply chain. Here are some general guidelines on storage:

• Temperature changes caused by moving beer from cold storage to room temperature are not inherently damaging to a beer’s flavor.
• Temperatures in excess of 77 °F (25 °C) lead to rapid flavor degradation.
• Hoppy styles like IPAs, even when refrigerated, may show flavor changes in as few as three months.

Draft beer

• Non-pasteurized draft beer can remain fresh for about 45–60 days (refrigerated).
• Pasteurized draft beer can remain fresh for about 90–120 days (refrigerated)

Bottled Beer

• If kept refrigerated, bottled/canned beer can remain fresh for up to six months.
• When not refrigerated or if subjected to other stresses, bottled/canned beer may be noticeably off after three months.
• “Lightstrike,” or the exposure of beer to light for any amount of time can cause skunky flavors. Bottled beers are the most susceptible to skunking; brown glass providing the most protection, green glass providing nominal protection, and clear glass providing no protection. It should be noted that, if the beer is in a box shielded from light, then the bottle color is irrelevant.

Beyond aesthetics, glassware impacts a beer’s aroma perception. When choosing
a glass for a beer, here are some general guidelines:

• Higher alcohol beers should be served in smaller glasses.
• A glass should provide room for an appropriately sized head.
• Cultural and historical traditions connect certain glasses to specific styles.

Beer Style Guidelines

• Guideline Approach
• Table Columns Explained
• How to use the Style Guide

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The following style guideline is an abbreviated version of the 80 styles found on the Brewers Association consumer focused website: Craft-Beer.com. The CraftBeer.com outline is an abbreviated version of the Brewers Association style guideline which is used for professional
brewing competitions like The Great American Beer Festival and the World Beer Cup. This guideline consists of approximately 170 styles and continues to grow yearly. It should also be noted “The Beer Judge Certification Program” (BJCP), also has a style guideline which is
very similar except it is used for home brewing competitions. These guidelines are especially similar because the Beer Judge Certification Program is curated by the American Homebrewers Association, which is part of the Brewers Association.

Creating hierarchies and beer categories is completely based upon personal perspective. For example, beer can be classified by:

• Yeast: larger vs ale vs brettanomyces fermentation
• Color: light to dark
• Beer can be categorized by color (or roast profile) and then flavor profile. This would group many ales and lagers together; as many brewers would tell you, they can brew an ale that tastes like a lager and vice versa.
• Place of Origin: England, North American, Belgium, France, Ireland, Germany, and others
• Sans temperature controlled fermentation, sorting by lagers and ales naturally separates styles by region of origin based on climate. That is, lager strains come from cooler regions whereas ales come from the warmer southern regions.
• Similarly, English-style beers may use dry hopping techniques, whereas German-style beers predominantly use hops in the boil.​

• Alcohol By Volume (ABV) is the unit of measurement for the quantity of alcohol in a beverage.
• International Bittering Units (IBU) is the unit of measurement for how bitter a beer is. However, perceived bitterness can be relative. Beers with dark malts mask bitterness. Beers with high carbonation are perceived as more bitter.
• Standard Reference Method (SRM) is the unit of measurement for the color of Beer not typically found on a menu.

​The following Style Guide was organized to answer the following questions:

1) Do you want a beer that is hop-forward like an IPA, malt-forward like a Brown Ale, or yeast-forward like a Belgain Golden Ale?

2) How dark of a beer do you want?

3) How bitter of a beer do you want?

To answer these questions, the Hawaii Beverage Guide Chart does the following:

• Includes a general flavor descriptor like on the BJCP guidelines indicating if the style  is malt, hop, or yeast-driven.
• Provides the malt types and toast/roast profile of the malts (in Lovibond) and the color of the beer (verses describing the flavors of a beer because flavor perception and description are subjective).​

Table Colors from: https://www.brewersfriend.com/color-calculator/

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