From the HBD Archive
From: dsbaer@EBay.Sun.COM (David Baer)
Subject: The beer continuum
Date: 1989-04-11 15:17:17 GMT

Gary Benson asks the insightful question:

>>What exactly is ale, beer, malt liquor, porter, bitter, stout?
What qualities do [stouts share] that their makers can...put "stout"
on the label? Are pilsner and lager similar -- both are light-colored,
right? And Lager is aged, but is that it? How about Bock and dupplebock? <<

In very brief, each of these styles of beers has a starting gravity,
specific ingredient, or certain type of yeast that allows each
to be classified with other beers. The problem lies when styles of
beer are very similar: ie Porter and Stout. There the line of
distinction blurs and the words often become interchangeable.

Michael Jackson has a book "The Simon and Schuester Pocket Guide
to Beer" that will give alot of details about what the differences
are between different beer styles.

>>I understand that bock is the season's dregs,<<

I have a different understanding of bock. Without my pocket
guide I don't have an exact definition, but I think bock beers
are usually brewed in the fall for consumption in the spring,
they have relatively high starting gravities: ie 1055-1065(dopplebocks
are 1070-1080) and are called bock beer because the original bock
was brewed in Einbeck, Germany. The reason many bock beers have a goat
as their mascot is "bock" is goat in German. I don't speak German and
can't verify my last statement at this moment, but I think its true.

Welcome aboard, Gary,

Dave Baer
(Sun Microsystems, Inc. in lovely Milpitas,CA)

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.