2009_Book_FoodChemistry

904 20 Alcoholic Beverages
7–8%; malt beer (caramel beer), a dark, sweet
and slightly hopflavored full beer; the bitter beers
such as those from Cologne or Duesseldorf (Altbier)
which are strongly hop-flavored full beers;
top fermented plain beers (Jungbier or Frischbier)
with a low stemwort content and often artificially
sweetened; Braunschweig’s mumme, an unfermented,
non-hop flavored malt extract, hence
not a true beer or a beer-like beverage. English
beers have a stemwort content up to 11–13%.
Stout is a very darkly colored and alcohol-rich
beer made from concentrated boiled wort (up to
25% stemwort; alcohol content >6.5%). Milder
varieties of stout are known as Porter beer.
Pale ale is strongly hopped light beer, whereas
mild ale is mildly hopped dark beer. Incorporation
of ginger root essence into these beers yields
ginger-flavored ale.
Top fermented beers from Belgium, which are
stored for a longer time, are called Lambic and
Faro beers.
20.1.8.2 Bottom Fermented Beers
These beers show a significantly increased storage
stability and are brewed as light, mildly colored
or dark beers.
Pilsener beer, an example of a light colored beer,
is typically hop flavored, containing 11.8–12.7%
stemwort. In contrast, Dortmunder-type beer is
made from a more concentrated wort which is
fermented longer and thereby has a higher alcohol
content. Lager beer (North German Lager)
is similar to Dortmunder in hop flavoring, while
the stemwort content is close to a Pilsener beer.
Munich beers are dark, lightly hop flavored and
contain 0.5–2% colored malt and often a little
caramel malt. They taste sweet, have a typical
malt aromatic flavor, and are fermented with
a stemwort content of 11–14%. Beers with a high
content of extract are designated as export beers.
Traditional dark beers and currently produced
special light beers, are the bock beers (Salvator,
Animator, etc.). They are also strong beers with
more than 16% stemwort. The dark Nuernberg
and Kulmbacher beers are even higher in colored
malt extracts and thereby are darker than Munich
beers. An example of mildly colored beer is the
Maerzen beer (averaging 13.8% stemwort). It is
produced from malt of Munich in which the use
of colored malt is omitted.
20.1.8.3 Diet Beers
Diet beers exhibit a high degree of fermentation
and contain almost no carbohydrates, which are
a burden for diabetics. They are produced by special
fermentation processes and contain a relatively
high alcohol content. Subsequently, the alcohol
level is frequently reduced to values typical
of normal beer.
20.1.8.4 Alcohol-Free Beers
In the production of alcohol-free beers, the alcohol
content of normal beer (top or bottom fermented,
light or dark) is largely removed (≤0.5%
by volume) by reverse osmosis (cf. 18.2.10.3) or
distillation under vacuum at ca. 40 ◦ C. The influence
on the aroma is presented in 20.1.7.8.
20.1.8.5 Export Beers
These originate from widely different kinds of
beer. They are mostly pasteurized and additionally
treated with flocculating or adsorption agents
(tannin, bentonite) or with proteolytic enzyme
preparations to remove most of the proteins.
The proteolytic enzymes split the large protein
molecules into soluble products. Such beers are
free of cloudiness or turbidity (chill-proofed
beers) even after prolonged transport and cold
storage.
20.1.9 Beer Flavor and Beer Defects
The taste and odor profile of a beer, including
possible aroma defects, can be described in detail
with the help of 44 terms grouped into 14 general
terms, as shown in Fig. 20.3. Apart from a great
variety of terms for odor notes, the terms bitter,
salty, metallic, and alkaline are used only for taste
and the terms sour, sweet, “body” etc. are applied
to both taste as well as odor.