Talk:Beer style

Change in Alabama's alcohol law

This article cites Alabama law as prohibiting the sale of beer containing more than 6% alcohol. Law has since changed, as http://en.wikipedia.org/wiki/Alcohol_laws_of_the_United_States_by_state points out. —Preceding unsigned comment added by 68.17.148.174 (talk) 01:36, 24 January 2010 (UTC)

 Fixed CTJF83 pride 05:33, 4 June 2010 (UTC)

Edit request from Ricciaj, 4 June 2010

{{editsemiprotected}}

In the alcohol concentration section, it mentions AL law says 6%ABV is the max. It has been raised, thanks to a grassroots group "Free The Hops" after years of intensive lobbying to 14%. Please change this, there was a lot of hard work and the law has been on the books over a year! Ricciaj (talk) 02:32, 4 June 2010 (UTC)

 Removed I removed it all together, as it was worded, it was pointing out Alabama's low AVB limits, now that is it 13.9%, it isn't necessary to mention ref CTJF83 pride 05:19, 4 June 2010 (UTC)

Edit request from 78.145.66.3, 16 December 2010

{{edit semi-protected}} ‘These yeasts collects’ → ‘ These yeasts collect’ 78.145.66.3 (talk) 14:55, 16 December 2010 (UTC)

 Done Algebraist 22:15, 16 December 2010 (UTC)

Edit request from Osoroco, 11 April 2011

Links to "spontaneous fermentation" in the Beer_style article should link to: http://en.wikipedia.org/wiki/Brewing#Spontaneous_fermentation

Spontaneous fermentation link appears under the "Yeast" section http://en.wikipedia.org/wiki/Beer_style#Yeast

Also take the opportunity to make http://en.wikipedia.org/wiki/Spontaneous_fermentation go to http://en.wikipedia.org/wiki/Brewing#Spontaneous_fermentation Osoroco (talk) 18:03, 11 April 2011 (UTC)

Done — Bility (talk) 19:02, 11 April 2011 (UTC)

ABW

ABW seems an incredibly dubious practice; could some examples be provided. I live in the UK and am yet to identify any, beer, lager, ale, mild, etc which stoops to said method. If it is a practice (which I hope) is only limited to some countries, could they be listed by the aficianardos who've put together this fine work.

Many thanks in advance.

Cheers. — Preceding unsigned comment added by 91.125.180.9 (talk) 20:53, 11 October 2011 (UTC)

Edit request on 14 April 2012

Phrase "have the ability of to process" should be "have the ability to process"

74.171.211.97 (talk) 15:08, 14 April 2012 (UTC)

Done Thanks, Celestra (talk) 19:07, 14 April 2012 (UTC)

Edit request on 22 July 2012

Under the section "Types", could you add the equivalent of Fahrenheit in Celsius (SI units).? Thanks

Juaurib (talk) 10:34, 22 July 2012 (UTC)

 Not done That may need consensus. I know a lot about making alcohol and have never seen C used even in Canada where we have used C since the 70s. It may be an international standard to use F only in brewing beer.--Canoe1967 (talk) 00:16, 23 July 2012 (UTC)

A quick Google search on "temperature in beer brewing" gave the top two hits that used both F and C - [1] [2]. It also showed that we use both at Beer. Taking into consideration that in many countries nobody has ever heard of F, I suggest that there is a strong case to comply with this request and not reject it. --Bduke (Discussion) 10:37, 23 July 2012 (UTC)

addition request

This article is missing some pretty significant history to beer style because it omits the industrialization of the yeast that produces lager. To my knowledge JC Jacobson procured some yeast from Germany to create the Saccharomyces pastorianus. Before his discovery, lager couldn't be created in large batches and was highly inconsistent. I'm posting this information here because I have no sources, I learned it while touring the Carlsberg brewery in Denmark. The articles for JC Jacobson and Saccharomyces pastorianus make reference to it. — Preceding unsigned comment added by 2602:306:3741:DAC0:6D65:F799:4575:655B (talk) 23:02, 9 October 2012 (UTC)

edit request: Study of beer styles

Suggest either a reference is needed to "systematic study of beer styles" (I know of very few except perhaps Steiner, Robin Thomas. 2009. A Phenomenology of Taste: Brewmasters and the production of lived taste experience. The University of Arizona. http://hdl.handle.net/10150/193394

"...a modern phenomenon, the practice of distinguishing between different varieties of beer is ancient, dating to at least 2000 BC." This refers not to "study" of beer styles but "classification"

Suggested edit: change to "systematic classification of beer styles"

LancsSteve

Beer by style

Ale, Lager and Steam/Common are the styles that should be listed.

"Two other types of beer styles include beer of spontaneous fermentation" -- the yeast that spontaneously ferments is in fact another ale yeast.

"Beers of spontaneous fermentation are mainly produced in Belgium using wild strains of yeast" --Were mainly produced in Belgium, they are very common in the the states. It is not spontaneous if they are "using" wild strains, once it is used or "pitched" it is no longer spontanesous

"Beers of mixed origin include Altbier and Kölsch." -- both ALT and Kölsch beers are ALES, both ferment at ale temp with ale yeast!

STEAM or Common, also know as California Common is in fact the third style of beer.

This is a style of beer using lager yeast at ale temps.  — Preceding unsigned comment added by Austin1702 (talk • contribs) 21:51, 23 August 2013 (UTC) 

Semi-protected edit request on 19 November 2016

Dear,

Under: Beer styles

We like to add a new style of beer called "Novel Beer" style.

"Novel Beer" uses extracted and dried insect proteins (Novel food) to flavor the beer during the brewing process. The insect proteins gives an exceptional flavor, an unique taste and a beautiful color to the beer. The first brewed beer was developed in Belgium by Patrick Fiore and Jarne Gilgemyn.

kind regards 2A02:A03F:10A0:1E00:FC44:31DA:2122:19BF (talk) 20:12, 19 November 2016 (UTC)

Not done: as you have not cited reliable sources to back up your request, without which no information should be added to, or changed in, any article. - Arjayay (talk) 18:36, 20 November 2016 (UTC)

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Inconsistency in section on Alcohol Concentration

The section on Alcohol Concentration concludes with the text

"Contemporarily, though, abv is often used to determine the duty on beer and cider, and sales of beer and cider above a certain abv is sometimes restricted or prohibited. For example, in Texas, beers below 4% abv cannot be sold as stout regardless of other stylistic considerations".

The second sentence ("For example...") does not, in fact, illustrate the point made in the first; if anything, this sentence should start "Conversely...", as it provides an example of restrictions placed on beers below a certain ABV, rather than above a certain ABV.

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