Tag Archives: Charlie Papazian

Brewers Association lists 5 new beer styles in just released 2014 guidelines

BA_logo-185Five new beer styles are contained in the Brewers Association’s (BA) newly revised beer style guidelines.

The guidelines, dated March 10, were announced publicly on April 22 in an Examiner.com blog by BA president Charlie Papazian on April 22, almost two weeks since the conclusion of the annual Craft Brewers Conference in Denver, Colorado. Last year, the guidelines were announced in a BA press release a month prior to annual brewers gathering. The BA is a trade group for America’s small and independent craft brewers

The new styles announced are: Belgian-Style Fruit Beer, Australian-Style Pale Ale (spun off from Australasian-Style Pale Ale), Asian-Style Pale Ale (spun off from Australasian-Style Pale Ale), Dutch-Style Kuit (Kuyt, Koyt), Historical Beer (previous part of Indigenous beer) and Wild Beer

In addition, there were substantial revisions to the guidelines for American-Style Fruit Beer and Herb and Spice Beer.

All of the latest guidelines were rewritten to follow a standard format of appearance, aroma, flavor, body, etc., Papazian wrote in his posting. “This format follows the sensory experience,” he explained. “Many style groups were reorganized within historical groups in an order of roughly increasing original gravity and alcohol content. Also, style origins were clarified

BA  guidelines are often changed and new styles get added to the list with almost regularity. But when the BA published its 2013 guidelines  early that year – prior to the annual Craft Brewers Conference – for the Polish beer style Grodzisz, or Grodziske or Grätzer, they set off a loud public debate over ingredients and origin that ultimately resulted in the BA revisiting the guidelines for that style and rewriting them.

Charlie Papazian

Charlie Papazian

Last year, amid the controversy, Papazian told me that the guidelines, which are used to judge beers at the Great American Beer Festival and the World Beer Cup, are constantly evolving and that in any give year only a couple of style definitions might be tweaked or as many as a dozen. “The trick is to stay relevant,” he said, explaining that the guidelines try to reflect the innovation that is taking place in the brewing community while preserving traditional styles. “That can be a balancing act. People like to tinker around.”

Papazian with assistance from BA director Paul Gatza and BA technical director Chris Swersey using comments from GABF and World Beer Cup judges, essentially, wrote the guidelines as he has since 1979.

The new style definitions can be found in pdf format at the BA’s web site.

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Sips and nibbles at Brewers Association’s NYC SAVOR event

The crowd at Savor 2013 in New York City

The crowd at Savor 2013 in New York City

Two standout beers, Bell’s Raspberry Wild One and Schafly’s Single Malt Scottish Ale, made the event especially memorable along with some unique food pairings. Black dresses, kilts and top hat and tails.

Judging by the crowds, SAVOR, the Brewers Association’s craft beer and food-pairing event, held in New York City last week for the first time, was a success.

For two nights, adjoining high-ceilinged event spaces in Chelsea, the Metropolitan Pavilion and the Altman Building, once respectively the B. Altman Department Store and the other its carriage house, became an upscale beer festival as thousands of beer aficionados and foodies filled the enormous spaces to sample brews from 76 small and independent American breweries and sample gourmet eats paired to match152 brews.

And what an eclectic crowd! More than a few attendees were dressed for a night on the town in suit and tie or black dresses. Others wore blue jeans. One gent on Saturday night had on a kilt and another a top hat and tails.

Obscure brewers from the East, West and center of the country, as well as craft beer royalty, could be found on the floor pouring their wares. Among the industry leaders I spotted were Larry Bell of Bell’s Brewery, Sam Calagione of Dogfish Head, Dick Cantwell of Elysian Brewing, Steve Hindy and Garrett Oliver of Brooklyn Brewery and Kim Jordan of New Belgium. Also there: BA founder Charlie Papazian.

The $175-a-person ticket price, considerably more than an admission to a session of the Great American Beer Festival in which 400 plus breweries participate, may have been a deterrent to larger crowds, I suspect. And salons with guided, small-scale tastings were additional. The price tag was understandable. New York City costs are high.

The edibles by and large, was delectable, though just mouth-sized morsels, some repeated at various tables. Not a surprise since so many of beers represented were similar in style. There were 33 IPAs, 20 Belgian-style ales, 10 Imperial IPAs and 10 saisons. I can’t say I had the time to truly savor many pairings as others behind me waited to get a pour and a nibble of their own.

Bell's Wild OneSchafley ScotchTwo memorable beers stood out from the crowd. The first was Raspberry Wild One from Bell’s Brewing, a complex, flavor-packed Flanders-style red sour. The second, Single Malt Scottish Ale from St. Louis’ Schafly Beer, a 10.2 percent abv wee heavy brewed with Optic malt and aged in used Highland Scotch whisky barrels from the Glen Garioch Distillery.  More like a wee dram than a wee heavy with notes of vanilla, smoky peat and caramel and orange peel.

It’s not easy to design a menu around beer. There’s a need for synergy between the food and the beer. And in many cases the matches were terrific.

Among the notable pairings I enjoyed were Cigar City’s Jose Marti stout with glazed short rib of beer with soft polenta and crispy leeks, Elysian’s Avatar Jasmine IPA with celery shortbread cookie, The Lost Abbey’s Deliverance with seaweed nougat with honey and sesame and Bronx Breweery Belgian Pale Ale with goat cheese cheesecake with crunchy caramel corn.

The SAVOR food menu was planned by the BA’s culinary consultant Adam Dulye, a James Beard Award-semifinalist and chef/owner of The Monk’s Kettle and The Abbot’s Cellar in San Francisco, who worked with a group of chefs and Cicerones specializing in beer and food pairings.

“When it comes to pairings, one of the key aspects that sets craft beer apart is the fact that there are multiple beer styles to complement and contrast nearly any food or flavor profile,” Julia Herz, BA craft beer program director, said in a statement. “This is evident both in the broad variety of styles that craft brewers served at SAVOR 2013 and in the palate expanding experience from the pairing menu.”

SAVOR 2013 marked the first time the event has been held outside of Washington, D.C., its home since 2008. It returns to the nation’s capital on May 9 and 10, 2014.  Who’s going?



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Grätzer and Adambier new to Brewers Association’s Beer Style Guidelines

New beer style guidelines issued by the Brewers Association take note of two once-extinct beer styles, Adambier and  Grätzer, which have been revived by American craft brewers. The trade group also made technical adjustments to the guidelines, often used in beer competitions.

Have you had a Grätzer lately?  How about an Adambier?

These hard-to-find beers are the newest additions to the Boulder, Colo.-based Brewers Association list of Beer Style Guildlines.

The 2013 guidelines, released March 4, define 142 styles of beer, up from 140 in 2012.  The first guidelines were issued in 1979.

The new additions, says Chris Swersey, the association’s technical brewing projects coordinator and competition manager, reflect feedback that the trade group received from brewers, beer competition judges and beer aficionados—and, to a large measure, Brewers Association founder and president Charlie Papazian, who has the final say on what’s in and what’s out. The 2013 version incorporates more than 100 suggestions from the U.S. and abroad.

Both Adambier and Grätzer are historic pre-Reinheitsgebot styles that are making a slow revival among U.S. and international brewers. Adambier and Grätzer are historically smoky ales, with the former thriving in and around Dortmund, Germany.

Grätzer, also indigenous to Poland, where it was known as grodziskie, is a sour wheat ale brewed with smoked malt. Until it was revived in the U.S. it had been a largely extinct style not made commercially since the 1990s. The guidelines note: “The distinctive character comes from at least 50 percent  oak wood smoked wheat malt with a percentage of barley malt optional. The overall balance is a balanced and sessionably low to medium assertively oak-smoky malt emphasized beer. It has a low to medium low hop bitterness; none or very low European noble hop flavor and aroma.”

“Last year, two Grätzers were entered at the Great American Beer Festival,” Swersey said, noting that craft brewers tend to be ahead of the association in terms of defining styles.

Label for Vlad the Inhaler, Blind Bat Brewery's grodziskie, a smoked wheat ale

Label for Vlad the Inhaler, Blind Bat Brewery’s grodziskie, a smoked wheat ale

On Long Island, Blind Bat Brewery, a nano brewery in Centerport, produces a smoky, lemony version in the Polish style that it calls Vlad the Inhaler.  It’s a hazy golden brew with a dense white head. But that’s where the similarity to a wheat beer ends.  Vlad’s nose is autumn leaves burning and on the palate the smokiness melds with a tart sour character.

Paul Dlugokencky, owner of Blind Bat, said, ?I’m glad the style is being officially recognized and getting some attention. I’ve been brewing the Grodziskie at least since 2008, and always have had to explain it to people. But, he added that he would’ve preferred that the style be called by the original Polish, Grodziskie, rather than the German Grätzer. “The Polish have at least this one beer style; the Germans have created enough on their own. The Poles created this style. The Germans moved in and appropriated it, along with everything else they took and renamed.”

Deschutes Brewery, of Bend, Ore., once brewed a Grätzer and Burnside Brewing Co. of Portland, Ore., offers Grätzer as a seasonal brew. Choc Beer Co. of Krebs, Okla., also brews a Grätzer.

In Germany, Weyermann Versuchsbrauerei, an experimental brewery in Bamberg, Bavaria, affiliated with the maltster, offers a limited-distribution Weyermann Polnisches Grätzer Bier.

And what’s an Adambier? According to the guidelines:  “It is originally a style from Dortmund.

Adambier is a strong, dark, hoppy, sour ale extensively aged in wood barrels.”

Label for Hair of the Dog Brewing's Adam.

Label for Hair of the Dog Brewing’s Adam.

There appears to be only one commercial example of an Adambier. That’s Adam, produced by Hair of the Dog Brewing Co. in Portland, Ore.,

Swersey says the interest among craft brewers worldwide in reviving old European styles may be just beginning. “It’s an intriguing proposition,” he says, noting that many brewers have no context with which to judge their beer—a situation reminiscent of the 1980’s and 1990s when brewers were introduced to never-before-heard of beer styles by the late Michael Jackson.

He noted that another emerging style, one not listed in the new guidelines, white India Pale Ale, is also in a way a throwback to the 1900s, when English brewers made IPAs with pale malts. He noted that Stone Brewing brewmaster Mitch Steele, who wrote the book on IPAs, will discuss historic IPA styles at the Craft Brewers Conference in Washington, D.C., later in March.

Other guideline changes include new advice about for American wheat ale, reflecting a growing trend in the craft brewing and homebrewing communities by which all-wheat grists are used in the brewing process.

The association’s new guidelines also focus on the descriptive text used to judge beers. The guidelines now focus first on appearance, aroma, flavor and finish, in that order. They also include vital statistics on each of the 142 styles including ranges for: original gravity/plato; apparent extract/final gravity; alcohol by weight/volume; bitterness and color.

“These guidelines are first and foremost an educational tool, but they also help to illustrate the United States’ role as a leading beer nation,” said Charlie Papazian, president of the Brewers Association. “The Brewers Association toasts America’s small and independent brewers, including home brewing enthusiasts, who continue to push the evolution of style guidelines with their innovative brewing and ingredients.”


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