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Cali-Com

Jun 222013

Alcohol by Volume (ABV): 5.4%
Brewed By The Bobcat Café & Brewery
5 Main St
Bristol (VT)
Vermont
USA
North America
(802) 453-3311
www.bobcatcafe.com

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California Common – Steam Beer Traits

Click the below buttons for a more detailed description of California Common – Steam Beer style traits

Beer Style Description

California Common Beer is light amber to amber in color and is medium bodied. There is a noticeable degree of caramel-type malt character in flavor and often in aroma. Hop bitterness impression is medium to medium high and is balanced with a low to medium- ow degree of fruity esters and malt character and give an impression of balance and drinkability. Hop flavor and aroma is low to medium-low. California Common Beer is a style of beer brewed with lager yeasts but at ale fermentation temperatures. Diacetyl and chill haze should be absent. A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. This style is narrowly defined around the prototypical Anchor Steam example. Superficially similar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.

Alcohol By Volume Range

4.5-5.5

IBU's Range

30-45

Aroma

Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.

Appearance

Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.

Flavor

Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.