Page 31 - GBC Fall Eng 2016

STEp #1: CATEgoRIzE YoUR BEER
Forget the official categories of beer! The proper definitions are becoming more blurred with more creative inventions, so it might be easier for your club and staff to take Roger Mittag, Owner of Prud’homme Beer School’s approach, and categorize them on the overall impression the beer provides to your customer.
This automatically has your staff talking like a guest and using vocabulary everyone understands. For example, ‘Refreshing Beers’ include wheat beers that are slightly cloudy, have hints of coriander and citrus, and have very little detectable bitterness.
‘Thirst Quenching’ includes standard lager beers and cream ales that are usually mellow and crisp with lower hop character. ‘Smooth’ beers have more malt and bitterness character and include Pilsners and Amber Ales.
As you get into darker beers, like a porter or stout, that is now your ‘Robust’ category. Then come
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