681 Complex Iron Abbey Gastro Pub & NaBrasa Brazilian Steakhouse Beer Education Manual

1. 681 ComplexIron Abbey Gastro Pub&NaBrasa Brazilian SteakhouseBeer Education Manual

2. Topics of Discussion • Introduction to Beer • Beer Styles • Conclusion * Note: Staff will be provided take-home packets. You will be tested on your knowledge. The results of your examination will determine your place within the Iron Abbey/ NaBrasa establishment.

3. What is Beer? • Century’s old process of converting sugared water to fermented liquid • Some of the oldest recipes ever found have been beer recipes, dating back to at least 5thmillenium BC (take a look at Dogfish Head Ancient Ales series for modern reincarnations). • Beer was a necessity in ancient times due to: • Poor water quality • Its social and medical contributions

4. What is Beer… • BARLEY – the body & soul of beer • YEAST – the life of beer • HOPS – the spice of beer • WATER – the integrity & purity of beer • ADJUNCTS – Additive grains like rice or corn, fruit or spices

5. Barley- Body and Soul • Barley malt gives beer: • NATURALENZYMES to convert starch to sugar needed for fermentation • MALTY sweet flavor • COLOR • FOAMY head • Two row & six row barley malts are used in the brewing process. • Variety of barley malts helps determine the color, consistency and flavor of beer.

6. Yeast- Life of Beer • Yeast is the catalyst of fermentation: • One cell micro-organism • Ingests sugars and produces carbon dioxide and alcohol as a bi-product • Two types of yeast are used to produce beer: - ALE – top fermenting, higher metabolic rate - LAGER – bottom fermenting, lower metabolic rate • There are literally thousands of brewers yeast strains that create a variety beer styles. Brewers can use cultivated yeasts for consistent, well-known flavor profiles, or wild yeasts that can add funky or tart flavor profiles.

7. Hops- Spice of Beer Hop flowers contribute the following the beer: • MICROBIAL STABILIZATION- hops have antiseptic qualities that eliminate bacteria that have adverse effects and favor brewing yeasts • HOP AROMA- citrusy and/or floral characteristics • BITTERNESS- balances malt sweetness • FOAM STABILIZATION- enhances head properties • There are two primary hop styles: - Aroma Hops – Saaz, Fuggle, Hallertua, Amarillo, Cascade, Centennial, Sterling, etc. - Bittering Hops – Brewer’s Gold, Unique, Chinook, Colombus, Nugget, Tomahawk, Warrior, etc. • Hops are grown around the world between the 35th and 55th degrees of latitude and harvested in fall.

8. Water – “Integrity & Purity” Water’s role in beer: • Water makes up 92% of beer • Through filtration or boiling; impurities, aromas & flavor differences can be mitigated • Water styles can effect flavor: - Hard water – helps add crisp cleanness - Soft water – adds smoothness

9. Adjuncts- The Wild Card Adjuncts add to beer: • Adjuncts are added to change the flavor, character or profile of beer. • Used to supplement main starch source to provide better foam retention, color or aroma • Adjuncts fall into two categories: • Grains: Corn, Rice, Wheat, Oats or Rye • Specialty Ingredients: • Sweets – honey, maple, agave, etc. • Fruits – raspberry, cherry, cranberry, pumpkin, etc. • Spices – cinnamon, coriander, clove, etc.

10. What is a Lager? • Lager means “to store” • Bottom fermenting yeasts • Ferment at lower temperatures (50-55°) • Characterized by a crisp-tasting, lighter body and less-fruity aroma – rounded, smooth beer • Over last 150 years or so lagers have become the predominate beer style and dominate the American beer market (Bud, Coors, Miller)

11. Lager Styles/Family

12. What is an Ale? • Ale is synonymous for beer • Top fermenting yeasts • Ferment at higher temperatures (64° – 72 °) • Ferments less fully and less discriminately • Characterized by more-fruity flavors & aromas with a malty, full bodied flavor • Prior to the 1800’s ales were almost universal

13. Ale Styles/Family

14. What is a “Specialty/Craft Beer”? • All Malt Brewing Process • No “filler” adjuncts to lighten beer • Tend to be non-pasteurized, using minimal filtration for clarity if desired • Small Batch Production • Tend to produce beer in smaller vessels • Regional based • Between 15,000 and 2 million BE’s

15. What’s the difference? • Imports= Brewer supplied products for outside USA • Import Companies or holding/distribution companies • Sheldon Brothers, Heineken USA, 12% Imports • Craft /Specialty beers= Regional / National Brewers • Independent or regional distribution networks • Sam Adams, DogFish Head Brewery, Lagunitas Brewery • Micro beers or Nano = Local/Regional Brewers • Independent distribution networks or self distribution • Yards Brewing, Neshaminy Creek, Free Will

16. Opportunities for you as a server/bartender • Profit generators • Higher margins • Incremental sales • Added ring totals • Impulse purchases • Selection • Value add for your consumers • Point of difference from competition • Become more of a destination

17. Opportunity Selling? • Food Pairings • Beer is an excellent complement to food • Amber Ales – wild game, meats & cheesesIA Examples: Cheese Board, Lamb Shank, • Hefeweizens – salads, summer fairIA Examples: Farmer’s Salad, Salmon Wrap, Artichoke Appetizer • IPA – spicy foods (Mexican or Asian)IA Examples: Guillo Shrimp, The “Original Sin” and Wings • Porters – dessertsIA Examples: Chocolate Mousse, Molten Cake, Brazilian Parfait, PB Bomb, etc • Cooking with beer (educate yourself on which dishes we currently cook with beer) • Adds depth and flavor • Versatility

18. Bottled Beers- Do’s and Don'ts Always pour bottle beer into a glass • Drinking from the bottle traps carbonation and flavor which can leave your customer feeling bloated, which means less food AND drink sales • Pouring into a glass releases carbonation, flavor and aroma of the beer • Pour beer down the center of glass to release carbonation and flavor • Pouring down the side of the glass minimizes foam and traps carbonation leaving the beer flat looking and gassy tasting.

19. Beer Styles

20. Ales The first style of beer ever made. Top fermenting Yeast is what separates this from the Lager (which uses bottom fermenting Yeast). These beers are clean and hoppy but differ from region to region. Examples: Belhaven Scottish Ale, Yards Extra Special Ale, Bell’s Amber Ale

21. Pale Ales The higher proportion of pale malts results in a lighter color. The term "pale ale" was being applied around 1703 for beers made from malts dried with coke, which resulted in a lighter color than other beers popular at that time. Different brewing practices and hop levels have resulted in a range of taste and strength within the pale ale family. Examples: Yards PPA, Stone PA, Sierra Nevada PA, Samuel Smith PA, Founders All Day Session IPA

22. Indian Pale Ales (IPA’s) When English settlers went looking for the Indies, they needed to preserve their beer for the long voyage. This meant the addition of a massive amount of hops to their regular pale ales, imparting that bitter flavor and cold, crisp finish. These beers tend to be loaded with hops and hive a big bitter bite. This is the most common and most popular style of beer brewed in the American micro-breweries. Now you even see breweries trying to push the limits with this style of beer and producing beers such as Double IPA’s or Imperial IPA’s, this just means they are adding even more hops to the brew to make it burst with hop flavor and cause the ABV’s to rise to 10+ percent. Examples: Dogfish Head 60 & 90, Green Flash West Coast, Wyerbacher Simcoe, Bell’s Two Hearted Ale, Bear Republic Racer 5, Sierra Nevada Torpedo, Thornbridge Jaipur

23. Belgian Style Ales • Belgian ales were initially brewed to compete with German Pilsners during WWII. They’re a little different than other ales, being less bitter and using malts to lend a sweetness to the flavor. Some have natural spice flavors from the yeast and hops, while others have spices added during the brewing process They are broken up into several different sub-categories. • When talking about Belgian ales you often hear the terms Abbey Style, and Trappist Ale. A trappist Ale is a beer that is still brewed in a trappist monastery by monk’s. These beers have been brewed the same way for over a hundred years and there are only 7 true trappist breweries left in the world: Chimay, Konigshoven, Westmalle, Rochefort, Orval, Westvleteren, and Sint-Benidictusabdij.

24. Belgian Style Ales II • BLONDE/GOLDEN ALES- Range in color from that of straw to golden blond. They are clear, crisp, and dry, with low-to-medium bitterness and aroma from hops, and some sweetness from malt. Fruitiness from esters may be perceived but do not dominate the flavor or aroma. Examples: Leffe Blonde, Moinette Blonde, Duvel, La Couffe, Piraat, • DUBBEL- Today, some commercial brewers using abbey names call their strong brown beers "Dubbel". Typically, a dubbel is between 6 and 8% abv. Dubbels are noted for having a rich malty flavor, with hints of candy sugarExamples: Chimay Premiere, KonigshovenDubbel, WestmalleDubbel, Ommegang Abbey Dubbel • TRIPLE - The name "Tripel" actually stems from part of the brewing process, in which brewers use up to three times the amount of malt than a standard Trappist "Simple". Traditionally, Tripels are bright to gold in color, which is a shade or two darker than the average pilsner. ABV 8-10% Examples: ChimayCing Cents, KasteelTripel, Victory Golden Monkey, KonigshovenTripel, Wyerbacher Merry monks, Unibroue La Fin Du Monde, Abbaye Val-DieuTripel • QUAD -a Belgian style ale of great strength with bolder flavor compared to its Dubbel and Tripel sister styles. Typically a dark creation that ranges within the deep red, brown and garnet hues. Full bodied with a rich malty palate. Phenols are usually at a moderate level. Sweet with a low bitterness yet a well perceived alcohol. ABV 10+% Examples: Chimay Grand Reserve, St BernardusAbt 12, KonigshovenQuadrouple, Rochefort 10

25. Saisons The name originally given to low-alcohol pale ales brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium, for farm workers during harvest season. These beers are not too sweet, but come with a lot of flavor. They make a wonderful alternative to wheat beers during the dog days of the season. Examples:Ommegang Hennepin, Saison Dupont, Slyfox Saison VOS

26. Lagers A lager is a bottom fermenting beer made from malted barley that is brewed and stored at low temperatures. There are many types of lager; pale lager is the most widely-consumed and commercially available style of beer in the world; Pilsner, Bock, Dortmunder Export and Märzen are all other styles of lager. There are also dark lagers, such as Dunkel and Schwarzbier. Philadelphia was the first city in the united states to have a lager brewery. Examples:AyingerJarhundt, PaulanerMunchin Lager, Spaten Lager, Yuengling Lager,

27. Categories of Lagers Carried By The Iron Abbey • PILSNERS Pilsner is a bottom fermenting beer and is kept at lower temperatures while going through the fermentation process. German style pilsners are light to amber in color, medium bodied, have a hoppy aroma to them, and may be sweet. Examples: Stella Artois, Carlsberg, Grolsch, Peroni, Molson Canadian, Victory Prima Pils • BOCKS Traditional bock is a sweet, relatively strong 6.3%–7.2% by volume, lightly hopped (20-27 IBUs) lager. The beer should be clear, and color can range from light copper to brown, with a bountiful and persistent off-white head. Examples Rouge Dead Guy, SpatenOptimator, • DOPPLEBOCKSDoppelbock or double bock is a stronger version of traditional bock. doppelbock was high in alcohol and sweet, thus serving as "liquid bread" for the monks during times of fasting, when solid food was not permitted. Today, doppelbock is still strong—ranging from 7%–12% or more by volume. Examples: Ayinger Celebrator, PaulanerSalvator

28. Stouts and Porters A dark-colored style of beer. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts. The name "stout" for a dark beer is believed to have come about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840. Porters have a much smoother and less intense flavor than stouts. Also stouts have several different types such as, Imperial, Oatmeal, Milk, Dry, and Irish. Examples: Samuel Smith Taddy Porter & Oatmeal Stout, Fuller’s London Porter, Rogue Shakespeare Stout, Young’s Double Chocolate Stout

29. Barley Wine Despite its name, a Barleywine (or Barley Wine) is very much a beer, albeit a very strong and often intense beer! In fact, it's one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but always alcoholic. Expect anything from an amber to dark brown colored beer, with aromas ranging from intense fruits to intense hops. Body is typically thick, alcohol will definitely be perceived, and flavors can range from dominant fruits to palate smacking, resiny hops. Examples: Anchor Old Foghorn, Sierra Nevada Bigfoot, Wyerbacher Blithering Idiot, Dogfish Head Olde School Barleywine

30. Wheat Beers Wheat beer is a beer that is brewed with a large proportion of wheat. Wheat beers often also contain a significant proportion of malted barley. The flavor of wheat beers varies considerably, depending upon the specific style. But for the most part these are light crisp beers with hints of coriander and citrus. There are two main styles of wheat beers, German Weiss beers and Belgian Wit Bier

31. Weiss Beers/ Wit Bier • Weiss Beers - a Bavarian specialty beer in which a significant proportion of malted barley is replaced with malted wheat: a wheat beer. • Hefeweiss(in short "Hefe"; literally, "yeast white"): the yeast is not filtered out, giving the beer a cloudy appearance. Also known as Hefeweizen ("yeast wheat") Example: Franziskaner • DunklesHefeweiss(literally, "dark yeast white"): Produced with dark malts and consequently darker in colour, known for their malty, bread-like flavors. Examples:FranziskanerDunkel, AyingerAltbairischDunkel • Weizenbock is a strong variety usually enjoyed during colder months. To be labeled as such in Germany, the wort must be at least 16 Plato, making it a Starkbier (strong beer). Usually unfiltered and bottle conditioned. Example: Schneider Aventinus • Wit Bier - Belgian Style ale that's very pale and cloudy in appearance due to it being unfiltered and the high level of wheat, and sometimes oats, that's used in the mash. Always spiced, generally with coriander, orange peel and other oddball spices or herbs in the back ground.Examples:Hoegarden, Kira, Allagash White, Ommegang Witte

32. Fruit/Vegetable Beers A generic form of flavored beer, some breweries actually use real fruit or veggies, though most use an extract, syrup or processed flavor to give the effect of a particular fruit or vegetable. Examples:UnibroueEphemere, Kasteel Rouge, Abita Purple Haze

33. Conclusion • The styles discussed in this presentation are just some of the most common. • The beer market today is ever-changing. These questions will be common in any service interview, therefore this knowledge is valuable to any experienced server or bartender. • The rotating draft list provides a small description for all 40 beers on draft. Make sure you keep up-to-date on the beers to have the ability to describe them to your customers. • As the seasons change, so will some of the styles of beer that you will see on draft or on our seasonal bottle list. We will continue to provide you with as much information as possible on our products, but we still expect you to research on your own, and get behind our food, beer and spirits.

34. Do your research Beeradvocate.comRatebeer.comAllAboutBeer.comPhillyBeerScene.comRealBeer.com* Be sure to Friend the Iron Abbey and NaBrasa on Facebook. The marketing department posts events, information and specials DAILY. Stay informed. - Management