What makes a beer world class?

[p_p]

When my interest turned to beer and brewing beer not long ago, I decided to broaden up my experience by picking up commercial examples of different styles. The aim was not only to better understand flavour (which is in my opinion the most difficult part of brewing) but also decide which one or two styles I was going to stick to and brew over and over until my expectations would be met or exceeded.

In the process I have come across commercial examples even my inexperienced palate has found sub-standard ... On the flip side, I have tasted beers that have wow me beyond expectations. So what goes into making a world class beer?

Let's take a Sierra Nevada Torpedo, one of the beers I have placed on my hall of fame (very difficult to get where I am). I know the people at SN have the equipment, expertise and discipline required for this and their attention to detail on their process and evaluation of ingredients quality are at their most, but what else is required to make a top of the class beer?

 

[unionrdr]

Quality of process as well as quality of ingredients. Besides a good, well balanced recipe to start with. That always takes some experimentation to get right. But when you do, you'll know straight away.

 

[Wiscohio_brewer]

As said above, the process and ingredients must be top notch. A world class beer to me is one that stands out from all others in it's style. For example, I absolutely love wheat beers. American wheats, Belgian wits, and German weiss beirs, I love them all. I've had many different kinds. When I moved to Columbus, I went to a small brewery called Zauber brewery, which features mostly German-style beers. The first thing I ordered was a hefeweizen (of course) called Vertigo. It blew me away. Everything was well balanced with the banana flavor and wheat being a bit more pronounced in the beer, something one of the brewers told me was intentional. A world class beer is one that stands out from the thousands of others, is brewed well, and you know it when you taste it.

 

[joshesmusica]

In the process I have come across commercial examples even my inexperienced palate has found sub-standard ... On the flip side, I have tasted beers that have wow me beyond expectations.

What I'm reading here is that you're finding styles you really don't like, and some you really do.

What makes a world class beer is if it is a prime example of its style. You can't compare a IIPA and a bohemian Pilsner and expect them to taste the same.

Until you have the experience of comparing tons of different styles to themselves and not necessarily to other styles, what a true judge of a beer does, taste for any flaws due to fermentation, etc. then you can't really tell what a world class beer is and isn't.

 

[Grannyknot]

beer advocate ratings.

 

[geoffm33]

You also need to try the same beers you are interested in from a few sources.

On the Brewing with Style podcast they taste commercial examples and discuss them/rate them in order of what best represents the style. Quite often they will taste a beer that has a flaw from a bad or old batch.

 

[ArkotRamathorn]

It depends on what you are looking for.

World class example of a ***style***? Then you are going to want to taste the commercial versions listed as the classic examples. For example, Belgian Golden Strong Ale, you would want to walk out and purchase a Duvel and taste that.

If we are talking about world class beer that tastes good, then go out and try beers until you find good tasting beer. Good beer doesn't necessarily conform to a rigid style guideline.

For example look at all the historical documents coming out now about the original IPAs not necessarily being hoppy-hop-hop-hop bombs. Its good to start with a general direction, "I want to make a pale hoppy beer" or "I want to make a pale malty beer" and pick a style that goes with the general direction you want to go in. But commercial beers don't necessarily need to follow a style to be good tasting beer, they maybe wouldn't score well in a BJCP competition under their intended style, but would still do really well commercially just for being a good tasting beer.

 

[raysmithtx]

In my opinion, tasting the best examples of a style does not equate to the best 'tasting' beer in the style. For my personal tastes, I find a beer that tastes the best to me and that does not always equate to the best example of the style.

Along those lines, I look for the "Best in Show" recipes from competitions because that award is generally is a great tasting beer and it is within the submitted style guidelines.

Just one man's opinion.

 

[hunter_le five]

I brewed it.

 

[Remmy]

The hype.

 

[j1n]

Spiced ale

 

[SmokeyMcBong]

Malt likker...

 

[philosofool]

Harmony and nuance.

I tend to think of beer flavor as having three stages: initial flavor, mid-palate and finish. When the flavor evolves through those, showing complementary but different flavors at each stage, it's getting close to world class. Obviously, the best beers are also delicious in every stage.

Of course, if by "what makes" you mean what's the process, the answer is that there's no unique process for great beer. The key elements for the best IPA are not really a thing for the best Belgians, and the keys for the Belgians would make bad IPAs.

 

[MaddBaggins]

I brewed it.

I disagree. I make a beer world class.

 

[hunter_le five]

I disagree. I make a beer world class.

 

[iijakii]

Beechwood aging.

 

[joshesmusica]

Beechwood aging.

Winner!

 

[Weezy]

...the hype train gets so long that it doesn't matter what it tastes like.

 

[p_p]

What I'm reading here is that you're finding styles you really don't like, and some you really do.

What makes a world class beer is if it is a prime example of its style. You can't compare a IIPA and a bohemian Pilsner and expect them to taste the same.

Until you have the experience of comparing tons of different styles to themselves and not necessarily to other styles, what a true judge of a beer does, taste for any flaws due to fermentation, etc. then you can't really tell what a world class beer is and isn't.

Thanks for that.
I have indeed put UK and American pale ales, bitters and IPAs in the same bag, you are right. I haven't gone as far as mixing in a Belgian or Pilsner, but you have a point.
Again you have a point regarding personal taste. I often write off anything that tastes too grassy, too sweet, like burnt caramel or when a flavour overwhelms me.
Unfortunately I can't pick up off flavours unless shoved on my face... So I guess just because I dislike certain flavours it doesn't make that beer any lesser in the world class category.

I'll keep drinking and learning.

Thanks everybody for your answers

 

[FloppyKnockers]

Beechwood aging.

Dammit!

I was going to say cold filtering and the glass-lined tanks of old Latrobe.