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• American Brown Ale
  ...ompasses American versions of [[English Brown Ale]] and [[Porter]]. These beers usually feature more hop character than their English counterparts, and oft ...are not as aggressive as the original homebrewed versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in the Specialty
  4 KB (564 words) - 00:21, 22 October 2007
• American Pale Ale
  One of the standard beers of West Coast American craft brewers, '''American Pale Ale''' or '''APA''' is a light-colored ale with a ...ste. This equilibrium is in large part a function of the ingredients. When craft brewing started to gain some ground on the West Coast, brewers wanted to gi
  5 KB (763 words) - 20:29, 25 November 2009
• Conditioning the Beer
  ...] or other beers that require specialized conditioning for their first few beers. ...aring stage typically lasts 2 to 3 weeks for ales, although higher gravity beers may require longer time periods for conditioning. Lower temperatures (60 to
  6 KB (952 words) - 05:46, 4 August 2011
• Malt Liquor
  ...uality. However, craft brewers occasionally do attempt to produce quality beers in this style as well. ...ably labeling laws in some states that would not allow particularly strong beers to be marketed as "beer".
  2 KB (258 words) - 14:55, 21 September 2007
• Pilsner
  ...style that is distinguishable from other light colored, bottom-fermenting beers such as [[Munich Helles]] and American [[Pale Lager]]. ...variations. It also provided the inspiration for many other light-colored beers. The most famous of these, Budweiser, took its name from a Bohemian Pilsne
  12 KB (1,804 words) - 23:45, 17 September 2008
• Wyeast
  0 bytes (0 words) - 21:25, 25 August 2014
• Commercial Brewing
  ==Craft Brewer / Brew Pub / Microbreweries== There has been a major surge in craft breweries in the United States in the last couple decades.
  1 KB (199 words) - 01:51, 28 November 2008
• Great American Beer Festival
  ...]]. It features both a show floor for attendees to learn about and sample craft beer, and a tasting competition for commercial breweries. ...n by hundreds of American breweries, which pour one-ounce samples of their beers (free with admission). There are also demonstrations, seminars, and other
  1 KB (195 words) - 18:39, 11 September 2007
• Charlie Papazian
  ...pulin Filled Journey to the Heart and Flavor of the World's Greatest Craft Beers'', ISBN 0-06-075814-7 ==Other writings and appearances== {{sectionStub}} ==
  4 KB (553 words) - 11:16, 22 July 2014
• Mashing procedures
  .... It is also well suited for the two vessel brew houses that most American craft brewers or home brewers use. The two two vessel "brew house" for the home b ...wheat beer yeasts convert to 4VG, the phenolic character of Bavarian Wheat beers.
  12 KB (2,114 words) - 18:26, 5 December 2007
• American Blonde Ale
  ...sertive flavors of an [[American Pale Ale]]. Many West Coast brewpubs and craft brewers feature a Blonde Ale as their lightest offering. |overall=Easy-drinking, approachable, malt-oriented American craft beer.
  4 KB (636 words) - 23:37, 23 February 2008
• Amber Lager
  ...t recognize this style; however, because of its popularity with commercial craft brewers, the [[GABF]] defines competition categories for both regular and " |description=These beers are pale golden to amber in color, light to medium-light in body, and high
  2 KB (305 words) - 14:09, 26 October 2007
• Stout
  '''Stout''' is the name given to a broad category of dark, [[top-fermented]] beers, usually featuring some roasted flavors, which originally evolved as a dark ...is undoubtedly Guinness, one of the few internationally recognizable dark beers. Guinness were among the first to add [[roasted barley]] to a dark, strong
  31 KB (4,799 words) - 01:25, 1 April 2009
• Lambic
  ...wing the wild yeasts and airborne bacteria of the Senne valley where these beers are brewed to inoculate the beer. The characteristic sour, barnyard taste '''Lambic''' developed from traditional, open-fermented beers that have been brewed in Belgium for nearly 2,000 years. Its direct precur
  19 KB (2,939 words) - 14:27, 22 September 2007
• Specialty Aged Beer
  ...k vessels, which contribute unique character to the beer. These wood-aged beers are sometimes then blended to achieve the desired flavor. ...especially lighter [[Session beer styles]], are best drunk fresh, stronger beers with more alcohol and more hops can keep well for long periods, and some ev
  19 KB (3,119 words) - 05:18, 8 December 2008
• Mild Ale
  ...end on reducing the gravity of ale, as the Hop is also a preservative, and beers had to be brewed very strongly to try to help preserve them. The hop also s ...ABV in the 3% to 3.5% range, with of course some notable exceptions. Many craft examples of milds have higher alcohol content. Historically, mild wasn't al
  12 KB (1,852 words) - 14:57, 25 May 2015
• Hop chemistry
  0 bytes (0 words) - 17:56, 17 August 2014
• Pumpkin Beer
  ...home brewers of brewing '''Pumpkin Beer''' as an autumn specialty. These beers are almost always ales and are sometimes also referred to as '''Pumpkin Ale |description=Pumpkin beers are any beers using pumpkins (Cucurbito pepo) as an adjunct in either mash, kettle, prima
  2 KB (322 words) - 14:18, 29 October 2007
• American Strong Ale
  ...atch-all term used to describe a diverse group of beers brewed by American craft brewers. ...e any strong beer that does not fit into an existing style. However, many beers in this style share certain characteristics; they are generally dark brown
  1 KB (190 words) - 15:43, 24 October 2007
• Infusion mashing
  ...wort will be. This is the most common mash schedule among home brewers and craft brewers because it is well suited for American and British 2-row malts whic ...wheat beer yeasts convert to 4VG, the phenolic character of Bavarian Wheat beers.
  11 KB (1,921 words) - 21:31, 15 November 2011

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