All About Beer Festival Beer-Guide

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<ul><li><p>8/8/2019 All About Beer Festival Beer-Guide</p><p> 1/40</p></li><li><p>8/8/2019 All About Beer Festival Beer-Guide</p><p> 2/40</p><p>Grab your friends, your cooler, your camp chairs andmake it official: HOPTOBER is back! Yes, the fivehops and four malts that made this beer a fall timefavorite, is about to harvest more funthan a hula-hoop. If we miss you atthe campfire, meet up with us</p></li><li><p>8/8/2019 All About Beer Festival Beer-Guide</p><p> 3/40</p><p>World Beer Festival Durham</p><p>Now what?</p><p>Okay, youve got your glass, youre through the doors and youre staringa couple hundred beers. Now what?</p><p>With a festival this ecumenical, you really cant lose in your selection ofstrategy. The only way you can go wrong is by sticking with old favoritefor the night. Safe, but missing the whole point of the fest</p><p>You need a strategy.</p><p>First things first. Get to the closest booth with the shortest line and askfor whatever the person behind the booth likes best, and then, ask themwhy. Break the ice. Thereyoure at the fest and you have a great beer.</p><p>Now, give the next few hours of your life some careful thought. Youre room with a few hundred beers and, no, you cant taste them all. Not a</p><p>option. However, there are strategies to employ that will maximize yenjoymentreally simple strategiesand at least one of them wiljust right for you.</p><p>Lets assume you have a favorite beer. Check this Beer Guide anfind your brand or one like it, and note its style. Page through tGuide, looking for beers in the same style, check the booth nuber and start your hunt. Not too shabby, and everyone will bimpressed that youre on a mission.</p><p>Of course, the opposite is equally fun. Seek out beers in stylthat youre not familiar with. For example, if youre a hop hethen try brown ales and porters for a change. Or you might</p><p>check out the wide variety in the wheat beer category.</p><p>Yet a third strategy would be to follow a favorite flavor. Enjoy thesweetness of a malty beer, or the bitterness of pale and India pale alor the tartness of a fruit beer? Look in the style directory for otherstyles in that vein and check out the beer list for beers in those style</p><p>Back and forth through the Beer Guide and youll end up with somwonderful beers to get on your next trip to the store. Frankly, Im a </p><p>of big malt and look to those styles. I tend to hang around with hop hehowever, and theyre great at bird-dogging the IPAs and double IPAs.</p><p>If this is all too structured for you, consider my favorite strategy for mamizing my festival pleasure. Im not such a fan of crowds and extremelycurious about beers I havent had. I tend to stay away from the crowdedbooths and visit booths representing breweries Ive not met or its beenawhile. Once there, I will go up their beer ladder from lightest bodied theaviest.</p><p>So, go forward and conquer. In your hands is yourmap and in front of you is the great unknown,</p><p>beyond which lie monsters.</p><p>Daniel BradfordProducer, World Beer FestivalPublisher,All About Beer Magazine</p><p>PRODUCER</p><p>Daniel Bradford</p><p>EVENT DIRECTOR</p><p>Bill Steigerwald</p><p>BEER ACQUISITION MANAGER</p><p>Angela Campbell</p><p>ALL ABOUT BEER MAGAZINE EDITORand EDUCATION COORDINATOR</p><p>Julie Johnson</p><p>ACCOUNT MANAGER</p><p>Amy Dalton</p><p>ALL ABOUT BEER MAGAZINEMANAGING EDITOR</p><p>Greg Barbera</p><p>ALL ABOUT BEER MAGAZINECIRCULATION MANAGERAndrea Harris</p><p>FESTIVAL PHOTOGRAPHER</p><p>Kinsley Dey, Dey Photography</p><p>ART DIRECTOR</p><p>Don Shannon, Image Navigators</p><p>BREW CREW MANAGERKeith Klemp</p><p>VOLUNTEER COORDINATORS</p><p>Abdul Woods and Adam Lindstaedt</p><p>ALL ABOUT BEER MAGAZINE</p><p>Chautauqua Inc.</p><p>501 Washington St., Suite H</p><p>Durham, NC 27701</p><p>tel: 919.530.8150</p><p>fax: 919.530.8160</p><p></p><p>W O R L D B E E R F E S T I V A L S T A F F</p></li><li><p>8/8/2019 All About Beer Festival Beer-Guide</p><p> 4/40</p><p>2 World Beer Festival Durham</p><p>The world of beer has changed dramatically. Thirtyyears ago, virtually every beer sold in the worldbelonged to a single category: the international</p><p>light lager style, a pale, highly carbonated, clean and deli-cately flavored beer that is served very cold. Rival beerscould be differentiated by their marketing, but rarely bytheir taste.</p><p>After nearly a century of consolidation, only 15 percentof the 2,300 American breweries of the nineteenth centurywere still operating. The statistics were no different inEurope. Local and regional breweries were being swallowedby national brands and the decline in beer diversity andcharacter was accelerating.</p><p>Then the renaissance began. As has happened with wine,cheese, bread, coffee, chocolate and numerous other foods,traditional, locally-produced alternatives began to capturethe beer drinking publics imagination. In country aftercountry, grass roots organizations moved to protect theirfavorite breweries and beers.</p><p>In the United States, beginning in the 1960s, antiquarianFritz Maytag took over the failing Anchor Brewery in SanFrancisco, reviving nineteenth century styles. A few yearslater, merchant marine Jack McAullife, who missed the aleshe had encountered in Scotland, started the first new alebrewery in a century, also in California. Hop salesman BurtGrant, tired of the timid hop flavors, opened the first mod-ern brewpub, featuring the hoppiest beers brewed in theStates. Two physicists in Boulder, CO began the BoulderBrewery to make the British-style ales that they had enjoyedin England.</p><p>And that was just the beginning. Homebrewers-turned-entrepreneurs decided that going pro with their home-made beer wasnt such an outlandish idea. The giants (rela-tively speaking) of todays craft beer worldbreweriesincluding Samuel Adams, Sierra Nevada, New Belgium, andRoguewere all launched during the era of the hobbyist,when beer enthusiasts walked away from on-going careersto brew professionally.</p><p>Today, U.S. cities boast a diversity of beer, both domesticand imported, unmatched anywhere else in the world. Froman all-time low of 41 in 1981, this country now boasts over1,500 breweries of all sizes. With a cry of Drink local!</p><p>microbrewers and pubbrewers produced over nine millionbarrels of handcrafted beer last year, permanently changingthe beer landscape. Light lagers still dominate our shelves,but our brewers are crafting more than 70 other beer styles,some traditional, others entirely new creations, each with itsown distinctive character and profile.</p><p>The Revolution Goes On</p><p>Craft brewing itself has changed over the past thirty yearcraft brewers rebelled first against the reigning brewing pdigm but then went on to innovate new styles all their ow</p><p>English-style ales, the original beers on these shoresGeorge Washington was especially fond of porterweresupplanted in the nineteenth century by lager beers fromthe brewing traditions of Germany, Austria and the CzecRepublic. It was the sparkling, pale beer of Bohemian thainspired brewery owners called Pabst, Schlitz, Busch orSchmidt to build their empires.</p><p>So, in the earliest days of the beer revolution, craftbrewers reacted against the mainstream lager tradition</p><p>Central Europe, and embraced the ale-brewing heritage Britain. Pale ale, India pale ale, porter and stout are stillprominent in the style rotation at any brewpub.</p><p>The next wave brought wheat beersrefreshing, fruiinfused, and thought to appeal especially to female drinkAmerican-style wheat beers reinvented the authenticGerman-styled originals, with their characteristic bananclove and bubblegum notes. American wheat beer was cbeer, but it was safe.</p><p>As American brewers made traditional styles their owtheir tendency was to increase the intensity of every traitparticular, escalating hop bitterness and high alcohol camto characterize the boldest U.S. offeringssometimes at expense of balance. The double or imperial India pale alewas born, followed shortly by the imperialization of arange of other styles. Alcohol content records wereandcontinue to bebroken by so-called extreme beers.</p><p>Meanwhile, the brewing styles of another great brewination, Belgium, moved into prominence. A few U.S. breeriesNew Belgium, Allagash, Ommegangcommittedbrewing entirely in the Belgian vein, but its a rare micro-brewery or brewpub that doesnt offer a witbier, dubbel osaison, all thanks to the Belgians.</p><p>Two new trends vie for dominance at the cutting edgAmerican brewing today: barrel aged beers, that take flavfrom wooden casks already used to house wine or spiritsand deliberately soured beers, which offer a completely dferent palate from almost any other convention. Both styare gaining in popularity.</p><p>On decade into the new millennium, the Americanbrewing community is diverse, professional, adventurousand an accepted part of the landscape. Specialty beers arno longer an oddity: even beer drinkers who stick to themainstream styles realize that their choices are much wid</p><p>With convenience stores and gas stations including pales and Belgian-style wit beers in their coolers, theres ngoing back on beer diversity.</p><p>BEER EDUCATION</p><p>The Renaissance in Beer</p></li><li><p>8/8/2019 All About Beer Festival Beer-Guide</p><p> 5/40</p><p>THE WHOLE WORLD OF</p><p>BEER!Make your 2011 plans!Put these FOUR fantastic festivals on yourcalender for 2011:COLUMBIA, SC</p><p>January 22, 2011</p><p>RALEIGH, NCApril 9, 2011</p><p>RICHMOND, VAJune 11, 2011</p><p>DURHAM, NCOctober 1, 2011</p><p>World Beer Festival Tickets</p><p>Check our web site for the</p><p>on-sale date and ticketoutlet locations.</p><p></p><p>4Citi</p><p>es!</p><p>ONE YEAR. 4 FESTIVALS.</p><p>S o m e P a s t P a r t i c i p a t i n g B r e w e r i e s :Abita Brewing Co. Ace Cider Co. Allagash Brewing Co. Anheuser-Busch APIS Meadery Arcobru Brauhaus Asahi Beer Asheville Brewing Co. Aspall Cyders Atlanta Brewing Avery Brewing Co. Azalea Coast Brewing Co. Batemans Brewery Bavaria Brewery Becks Brewery Belgoo Beer Belhaven Brewery Big Boss Brewing Co. Birra Amarcord BlackSheep Brewery Blackthorn Blue Moon Brewing Co. Boddingtons Bosteels Brewery Boston Beer Co. Brasserie dAchouffe Breckenridge Brewery Brewery Ommegang BrooklyBrewery Carolina Beer Co. Carolina Brewery Charleston Brewing Co. Chimay Trappist Brewery Clausthaler Clipper City Brewing Co. D.G. Yuengling &amp; Sons De Koninck Brouw De Proef Brouwerij Deschutes Brewery Dogfish Head Craft Brewery and many, many more!</p></li><li><p>8/8/2019 All About Beer Festival Beer-Guide</p><p> 6/40</p><p>4 World Beer Festival Durham</p><p>Abbey brewery. Founded by monasteries in France,Belgium and Switzerland, abbey breweries are still sometimeson the original site, but most often are names licensed to acommercial brewery.</p><p>Adjunct. Unmalted grain, such as rice, corn, maize andwheat used in addition to malted barley to make a beer. Theytend to stabilize and lighten the flavor of a beer.</p><p>Alcohol. An intoxicating by-product of fermentation, theresult of a process by which yeast acts on the sugars in themalt. Alcohol content is expressed as a percentage of the vol-ume or weight.</p><p>Ale. One of the two major families of beers, produced byyeast strains that operate at warm temperatures, and at the topof the brewing vessel (hence top-fermented). Quick fermen-tation at relatively warm temperatures produces typical fruityand spicy notes in ales. The traditional beer styles in Englandand Belgium, although lager-loving Germany also producessome spectacular ales.</p><p>Aroma. The particular combination of smells from malt,hops, yeast and any unusual or distinctive characteristics inthe beer.</p><p>Barrel. One U.S. barrel equals 31 gallons.</p><p>Bitter. One of the British ales almost exclusively served ondraft in pubs.</p><p>Body. The particular viscosity of a beer is described as full-bodied, medium-bodied, or light-bodied, depending on thesense of thickness or thinness in your mouth. Also calledmouthfeel.</p><p>Bottle-conditioned beer. Beer with live yeast left in oradded to the bottle, so that the beer continues to ferment anddevelop. It is the bottled equivalent of cask-conditioned orreal ale.</p><p>Bottom-fermenting yeast or lager yeast. Theyeast used to make lagers is activeit fermentsat coldertemperatures and on the bottom of the fermentation vessel.</p><p>Bouquet. The collection of smells, usually floral and spicy,that a drinker smells before tasting the beer. Produced by thecombination of malt, hops, yeast, and other additives such asfruit.</p><p>Brewpub. A bar, restaurant or tavern that makes its ownbeer on the premises and rarely distributes it to other venues.Considered the earliest form of commercial brewing.</p><p>Cask conditioned. The essence of the real ale revolutioEngland, cask conditioning an ale delivers a beer that ialive and evolving with delicate complex flavors. Very tive, it requires the ministrations of a talented brewer larman.</p><p>Craft beer. A controversial term, it generally refersbeers brewed in traditional styles, without adjuncts or cals, made in small batches by small brewing compani</p><p>Esters. Esters are chemical compounds that result frinteraction of acids and alcohol, causing fruity flavors amas, such as banana, blueberry and pear, that intentiounintentionally occur in some beers.</p><p>Fermentation. The process of producing alcohol abon dioxide through the actions of yeast on sugars.</p><p>Fining. A process of producing a bright beer by clethe beer of unwanted haze through the addition of ingsuch as isinglass or Irish moss, which takes particles ousolution.</p><p>Homebrew. Beer made at home. Conservative estimhave over two million Americans homebrewing. Hopsthe four principal ingredients in beer, hops are flowersthe vine Humulus lupulus, added to beer as a preservatering agent and aromatic.</p><p>Keg. A vessel for serving beer in large quantities, var</p><p>size from five to 10 gallons.</p><p>Kraeusening. A German technique for adding fresyoung beer to a fully fermented batch, kraeusening is esive and complex but adds character to lagers.</p><p>Lager. One of the two major families of beers, produyeast strains that operate at cooler temperatures, and abottom of the brewing vessel (hence bottom-fermenteLonger fermentation at relatively cool temperatures prbeers that are typically clean and free of side flavors. Tditional beer styles in Germany and central Europe.</p><p>Malt or Malted barley. The basis of beer, maltedresults from sprouting and germinating barley for opti</p><p>starch content.Malt extract. Malt extract, either a powder or syruresults from evaporating excess water from mashed mbarley.</p><p>Mashing. The preparation of the wort or liquid basemashing converts starches to sugars by heating malted</p><p>BEER EDUCATION</p><p>Glossary of Beer Terms</p></li><li><p>8/8/2019 All About Beer Festival Beer-Guide</p><p> 7/40</p><p>World Beer Festival Durham</p><p>with water. Microbrewery. Defined by industry associations as abrewery that produces less than 15,000 barrels a year (105,000cases).</p><p>Mouthfeel. A sensory way of evaluating the body of a beer,mouthfeel describes the texture of beer on the palate ranging fromfull to light.</p><p>Primary fermentation. After pitching the yeast (adding theyeast to the wort) and during the first five days on average, fermen-tation converts the sugars to alcohol, and produces carbonation inthe process of this conversion.</p><p>Pint. In the United States, a pint contains sixteen ounces.However, in England it means a serving that is 20 ounces.</p><p>Priming. Priming is the process of adding sugar to the brew atthe begi...</p></li></ul>