I recently posted one of my favorite recipes it seems only fitting that I should put up a post for the style profile that I love so much.

Ordinary Bitter is a low alcohol well balanced brew, where neither the malt nor the hops compete for attention on the palate.  Ordinary bitter defines the term Session Beer.  This beer falls under the English Pale Ale category.

Typically, the aroma of Ordinary Bitter is malt focused, but it is a mild aroma.  Somewhat bready and maybe lightly sweet from English yeast strains used.  A little bit of hop aroma is acceptable, but I prefer the malt forward aromas.

The color can be a light yellow to a solid copper in color depending on how much and how dark a crystal style malt is used in the grist.  I like using some mid-range (40L-60L) crystal malt in this style because I think the mild caramely sweetness pairs well with the biscuit/bready qualities of the necessary English Pale malt used as a base malt.
Hops should be English based as well and East Kent Goldings (EKG) are the best choice.  However, using a higher AA variety for the bittering portion of the bill is fine, but I still prefer to follow up with some EKG for flavor hop additions.  Overall, the beer seems bitter despite the small amount of hops to be used which is due, in part, to the low starting gravity (typically less than 1.040SG).

Ordinary Bitter is one of my favorite drinking beers.  The type of brew you can have several servings of with friends and still maintain your “uprightedness”.  So start your night with your favorite full flavored stout or porter, but keep you session moving forward with a good Ordinary Bitter.  I always like to have this one on draft ready to go.

I have ignored this category of post for too long.  It’s time to get back into examining beer styles.  Today I am writing about the alluring Baltic Porter.  Being of Baltic descent (I’m 1/4 Lithuanian), I have had an interest in this beer for a while.

I’m a quarter Irish too…for what it’s worth.

The Baltic Porter was bred in England.  Back in the 1700 and 1800s, England brewers were producing barrels and barrels of stouts and porters.  When they wanted to expand their customer base, they took to the seas and shipped their beers east.  To survive the long journey, the beers were brewed strong…increasing the amounts of malt and hops they would normally use.  The results:  Imperial Stouts and Baltic Porters.

Baltic Porters have sweet malty flavor profiles.  Complex notes of raisins and licorice dance on the tongue.  Coffee and bitter chocolate are sometimes present too.

From what I read, hops play a small role in this malt party.  These beers are high in alcohol and it can be a prominent part of their aroma and flavor.

Smoothness was a defining character of these beers.  I can imagine a velvety mouthfeel for these beers.

One last thing I found interesting, and probably is related to the call for smoothness, is the use of lager yeast for this style.  With Porters, I assume they are all ales.  Some, if not most. Baltic Porters are brewed using lager yeasts and techniques.

Thanks for reading.  Please read our other beer style profiles.

Now someone go get me a Utenos Porter. 

The BJCP (Beer Judge Certification Program) has completed an update to the 2004 style guidelines.
The style guidelines are meant to put some quantitative and qualitative information on each beer style. While some brewers do not like the strict use of style monikers per se; I find that having style guidelines are a beneficial way to communicate beer characteristics.

I think that even the non-brewer would find the style guidelines quite interesting.

After reviewing the new guidelines there aren’t a lot of glaringly obvious changes. However the good folks at the BJCP put together a one paged document that lists the changes quite nicely.

I suggest you go out a download or bookmark a copy for yourself as a reference tool.

You can get to the guidelines through this link (and find the changes document):
BJCP Style Center Web Page

My favorite page is the web “quick index” which you can get to here:
BJCP Web Look Up Page

Now read up on your favorite category and BREW SOMETHING!

So – I am impatient and I have decided that, even though the poll isn’t officially closed, Oktoberfest style beer is the one most people who read this blogging are looking forward to drink this autumn.  I voted for Porter, and the peeps who want a wine cooler can call up Bartles and/or Jaymes.

I like Oktoberfest.  I really do.  The only issue I have with it is as a homebrewer is that it is a hard style to brew correctly.

It is a lager.  The definition of a lager means it’s a beer that to ferments at lower than room temperatures.  We’re talking 45 to 50 degrees Fahrenheit.  Unless you have a fridge with a thermostat hooked up to it, you can’t really make lagers…unless you have a sweet cave in your back yard.

Read what Beer Advocate says about Oktoberfest.

Here are the Beer Judge Certification Program’s guidelines for an Oktoberfest.

It is interesting to note that this style shares guidelines with another one called Marzen.  I think the Oktoberfest moniker came later (probably after the original public celebration of the marriage of Crown Prince Luitpold I and Princess Theressa of Bavaria on October 17, 1810…which was the birth of Oktoberfest – the festival).  Marzens were brewed in March and then stored in caves all summer to keep cool.  In the late summer/early fall, they were enjoyed….I guess that’s what they had on tap when the Prince got hitched.

In my opinion, Oktoberfests are good because:

• They are malty
• They are smooth
• They have a little more alcohol content than the standard 4% by volume

They just aren’t beginner homebrewer beer.   Maybe next year.

Hope to raise a pint with you soon.