BA style guidelines flashcards ALE BELGIAN AND FRENCH AND OTHER

Question 1

Belgian-Style Blonde Ales are pale to light amber. Chill haze is allowable at cold temperatures. Malt aroma is low. Low to medium fruity-ester aromas balanced with light malt and spice aromas may be present. Hop aroma is not perceived to low; noble-type hops are commonly used. Malt flavor is low. Hop flavor is not perceived to low. Hop bitterness is very low to low. Overall impression is a beer orchestrated with balanced light sweet, spiced and low to medium fruity-ester flavors. Low yeast-derived phenolic spiciness may be perceived. Diacetyl and acidic character should not be perceived. Body is light to medium.

Answer 1

Belgian-Style Blonde Ale

Question 2

Original Gravity (oPlato) 1.054 - 1.068 (13.3 - 16.6) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.014 (2.1 - 3.6) _ Alcohol by Weight (Volume) 5.00% - 6.20% (6.30% - 7.90%) _ Bitterness (IBU) (15 - 30) _ Color SRM (EBC) 4 - 7 (8 - 14)

Answer 2

Belgian-Style Blonde Ale

Question 3

Belgian-Style Pale Ales are gold to copper. Chill haze is allowable at cold temperatures. Malt aroma is low. Low to medium fruity-ester aromas are evident. Yeast-derived phenolic spiciness may be perceived. Diacetyl aroma should not be perceived. Hop aroma is low but noticeable; noble-type hops are commonly used. Malt aroma is low. Low caramel or toasted malt flavor is acceptable. Hop flavor is low but noticeable. Hop bitterness is low but noticeable. Low to medium fruity-ester flavors are evident. Low levels of yeast-derived phenolic spicy flavors may be perceived. Diacetyl flavor should not be perceived. Body is light to medium.

Answer 3

Belgian-Style Pale Ale

Question 4

Original Gravity (oPlato) 1.044 - 1.054 (11 - 13.3) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.014 (2.1 - 3.6) _ Alcohol by Weight (Volume) 3.20% - 5.00% (4.10% - 6.30%) _ Bitterness (IBU) (20 - 30) _ Color SRM (EBC) 6 - 12 (12 - 24)

Answer 4

Belgian-Style Pale Ale

Question 5

Belgian-Style Pale Strong Ales are pale to copper. Chill haze is allowable at cold temperatures. Hop aroma is medium-low to medium-high. Malt character intensity should be low to medium, often surviving along with a complex fruitiness. Hop flavor is medium-low to medium-high. Hop bitterness is medium-low to medium-high. These beers are often brewed with light colored Belgian “candy” sugar. Very little or no diacetyl should be perceived. Herbs and spices are sometimes used to delicately flavor these strong ales. Low levels of yeast-derived phenolic spiciness may also be perceived. These beers can be malty in overall impression or dry and highly attenuated. They can have a perceptively deceiving high alcoholic character. They can have relatively light body for beers of this alcoholic strength. Some versions may be equally high in alcohol yet more medium in body. Body is very light to medium.

Answer 5

Belgian-Style Pale Strong Ale

Question 6

Original Gravity (oPlato) 1.064 - 1.096 (15.7 - 22.9) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.024 (2 - 6.1) _ Alcohol by Weight (Volume) 5.60% - 8.80% (7.10% - 11.20%) _ Bitterness (IBU) (20 - 50) _ Color SRM (EBC) 3.5 - 10 (7 - 20)

Answer 6

Belgian-Style Pale Strong Ale

Question 7

Belgian-Style Dark Strong Ales are medium-amber to very dark. Chill haze is allowable at cold temperatures. Medium to high malt aroma and complex fruity aromas are distinctive. Very little or no diacetyl aroma should be perceived. Hop aroma is low to medium. Medium to high malt intensity can be rich, creamy, and sweet. Fruity complexity along with soft roasted malt flavor adds distinct character. Hop flavor is low to medium. Hop bitterness is low to medium. These beers are often, though not always, brewed with dark Belgian “candy” sugar. Very little or no diacetyl flavor should be perceived. Herbs and spices are sometimes used to delicately flavor these strong ales. Low levels of phenolic spiciness from yeast byproducts may also be perceived. These beers can be well attenuated, with an alcohol strength which is often deceiving to the senses. Body is medium to full.

Answer 7

Belgian-Style Dark Strong Ale

Question 8

Original Gravity (oPlato) 1.064 - 1.096 (15.7 - 22.9) _ Apparent Extract/Final Gravity (oPlato) 1.012 - 1.024 (3.1 - 6.1) _ Alcohol by Weight (Volume) 5.60% - 8.80% (7.10% - 11.20%) _ Bitterness (IBU) (20 - 50) _ Color SRM (EBC) 9 - 35 (18 - 70)

Answer 8

Belgian-Style Dark Strong Ale

Question 9

Belgian-Style Dubbels are brown to very dark. Chill haze is acceptable at low serving temperatures. Slight yeast haze is often evident when bottle conditioned. Head retention is dense and mousse-like. Chocolate-like caramel aroma is present. Fruity-ester aromas (especially banana) are appropriate at low levels. Diacetyl aroma should not be perceived. Hop aroma is low if present. Malty sweetness and chocolate-like character is present. Hop flavor is low if present. Hop bitterness is medium-low to medium. Diacetyl should not be perceived. Fruity-ester flavors (especially banana) are appropriate at low levels.

Answer 9

Belgian-Style Dubbel

Question 10

Original Gravity (oPlato) 1.060 - 1.075 (14.7 - 18.2) _ Apparent Extract/Final Gravity (oPlato) 1.012 - 1.016 (3.1 - 4.1) _ Alcohol by Weight (Volume) 5.00% - 6.00% (6.30% - 7.60%) _ Bitterness (IBU) (20 - 30) _ Color SRM (EBC) 16 - 36 (32 - 72)

Answer 10

Belgian-Style Dubbel

Question 11

Belgian-Style Tripels are pale to medium-amber. Chill haze is acceptable at low serving temperatures. Traditional tripels are bottle conditioned and may exhibit slight yeast haze, but the yeast should not be intentionally roused. Head retention is dense and mousse-like. A complex, sometimes mild spicy aroma characterizes this style. Clove- like phenolic aroma may be very low. Fruity-ester aromas including banana are also common but not necessary. Hop aroma is low if present. Low sweetness from very pale malts is present. Character from roasted or any dark malts should not be present. Hop flavor is low if present. Hop bitterness is medium to medium-high. Complex sometimes mild spicy flavor characterizes this style. Clove-like phenolic flavor may be evident at very low levels. Fruity-ester flavors including banana are also common but not necessary. Traditional Tripels are often well attenuated. Brewing sugar may be used to lighten the perception of body. Alcohol strength and flavor should be perceived as evident. Hop/malt balance is equalizing. The overall beer flavor may finish sweet, though any sweet finish should be light. Oxidative character if evident in aged tripels should be mild and pleasant. Body is medium.

Answer 11

Belgian-Style Tripel

Question 12

Original Gravity (oPlato) 1.070 - 1.092 (17.1 _ 22.0) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.018 (2.1 - 4.6) _ Alcohol by Weight (Volume) 5.60% - 8.00% (7.10% - 10.10%) _ Bitterness (IBU) (20 - 45) _ Color SRM (EBC) 4 - 9 (8 - 18)

Answer 12

Belgian-Style Tripel

Question 13

Belgian-Style Quadrupels are amber to dark brown. Chill haze is acceptable at low serving temperatures. A mousse-like dense, sometimes amber head will top off a properly poured and served quad. Complex fruity aromas reminiscent of raisins, dates, figs, grapes and/or plums emerge, often accompanied with a hint of winy character. Hop aroma is not perceived to very low. Caramel, dark sugar and malty sweet flavors and aromas can be intense, not cloying, while complementing fruitiness. Hop flavor is not perceived to very low. Hop bitterness is low to low- medium. Perception of alcohol can be extreme. Complex fruity flavors reminiscent of raisins, dates, figs, grapes and/or plums emerge, often accompanied with a hint of winy character. Perception of alcohol can be extreme. Clove-like phenolic flavor and aroma should not be evident. Diacetyl and DMS should not be perceived. Quadrupels are well attenuated and are characterized by the immense presence of alcohol and balanced flavor, bitterness and aromas. They are well balanced with savoring/sipping drinkability. Oxidative character if evident in aged examples should be mild and pleasant. Body is full with creamy mouthfeel.

Answer 13

Belgian-Style Quadrupel

Question 14

Original Gravity (oPlato) 1.084 - 1.120 (20.2 - 28) _ Apparent Extract/Final Gravity (oPlato) 1.014 - 1.020 (3.6 - 5.1) _ Alcohol by Weight (Volume) 7.20% - 11.20% (9.10% - 14.20%) _ Bitterness (IBU) (25 - 50) _ Color SRM (EBC) 8 - 20 (16 - 40)

Answer 14

Belgian-Style Quadrupel

Question 15

French-Style Bie_re de Gardes are light amber to chestnut brown/red. Chill haze is acceptable. These beers are often bottle conditioned so slight yeast haze is acceptable. These beers are characterized by a toasted malt aroma. Fruity-ester aromas can be light to medium in intensity. Bie_re de Garde may have Brettanomyces yeast-derived aromas that are slightly acidic, fruity, horsey, goaty and/or leather-like. Earthy, cellar-like and/or musty aromas are acceptable. Diacetyl aroma should not be perceived. Hop aroma is low to medium, from noble-type hops. These beers are characterized by slight malt sweetness in flavor. Hop flavor is low to medium, from noble-type hops. Hop bitterness is low to medium. Bie_re de Garde may have Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty and/or leather-like. Flavor of alcohol is evident. Fruity-ester flavors can be light to medium in intensity. Diacetyl flavor should not be perceived. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. Body is light to medium.

Answer 15

French-Style Bie_re de Garde

Question 16

Original Gravity (oPlato) 1.060 - 1.080 (14.7 - 19.3) _ Apparent Extract/Final Gravity (oPlato) 1.012 - 1.024 (3.1 - 6.1) _ Alcohol by Weight (Volume) 3.50% - 6.30% (4.40% - 8.00%) _ Bitterness (IBU) (20 - 30) _ Color SRM (EBC) 7 - 16 (14 - 32)

Answer 16

French-Style Bie_re de Garde

Question 17

French & Belgian-Style Saisons are pale to light brown. Chill or slight yeast haze is acceptable. There may be quite a variety of characters within these beers. Malt aroma is low to medium-low. Fruity-ester aromas are medium to high. Earthy, cellar-like and/or musty aromas are okay. Diacetyl aroma should not be perceived. Hop aroma is low to medium. Malt flavor is low but provides foundation for the overall balance. Hop flavor is low to medium. Hop bitterness is medium to medium-high. Complex alcohols, herbs, spices, low Brettanomyces character and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Herb and/or spice flavors, including black pepper-like notes, may or may not be evident. Fruitiness from fermentation is generally in character. A balanced small amount of sour or acidic flavors is acceptable when in balance with other components. Diacetyl flavor should not be perceived. These beers are often bottle conditioned with some yeast character and high carbonation. Saison may have Brettanomyces characters that are slightly acidic, fruity, horsey, goaty and/or leather- like. Specialty ingredients (spices, herbs, flowers, fruits, vegetables, fermentable sugars and carbohydrates, special yeasts of all types, wood aging, etc.) may contribute unique and signature character; color, body, malt character, esters, alcohol level and hop character should be in harmony with the general style description. Body is generally light to medium. At competition, specialty ingredient flavored Saisons can be their own categories or subcategories of the main style.

Answer 17

French & Belgian-Style Saison

Question 18

Original Gravity (oPlato) 1.055 - 1.080 (13.6 - 19.3) _ Apparent Extract/Final Gravity (oPlato) 1.004 - 1.016 (1.0 - 4.1) _ Alcohol by Weight (Volume) 3.50% - 6.60% (4.40% - 8.40%) _ Bitterness (IBU) (20 - 40) _ Color SRM (EBC) 4 - 14 (8 - 28)

Answer 18

French & Belgian-Style Saison

Question 19

Belgian-Style Flanders Oud Bruin or Oud Red Ales are copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed using these procedures. Chill haze is acceptable at low serving temperatures. Some versions may be more highly carbonated and, when bottle conditioned, may appear cloudy when served. Roasted malt aromas including a cocoa-like character are acceptable at low levels. Brettanomyces produced aromas may be completely absent or very low. Fruity-estery aroma which is often cherry-like is apparent. Hop aroma is not perceived. Roasted malt flavors including a cocoa-like character are acceptable at low levels. A very low degree of malt sweetness may be present and in balance with the acidity produced by Lactobacillus activity. Hop flavor is not perceived. Hop bitterness is perceived to be very low to medium-low, though acidity and wood aging (if used) may mask higher bitterness unit levels. Overall balance is characterized by slight to strong lactic sourness, and with “Reds” sometimes a balanced degree of acetic acid. Brettanomyces produced flavors may be absent or very low. Fruity-estery flavor which is often cherry-like is apparent. Oak-like or woody characters may be pleasantly integrated into overall palate. Bottle conditioned versions are often blended old with new before packaging in order to create the brewerês intended balance of characters. Body is described as a refreshing mouthfeel.

Answer 19

Belgian-Style Flanders Oud Bruin or Oud Red Ale

Question 20

Original Gravity (oPlato) 1.044 - 1.056 (11 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.016 (2.1 - 4.1) _ Alcohol by Weight (Volume) 3.80% - 5.20% (4.80% - 6.60%) _ Bitterness (IBU) (8 - 25) _ Color SRM (EBC) 12 - 25 (24 - 50)

Answer 20

Belgian-Style Flanders Oud Bruin or Oud Red Ale

Question 21

Belgian-Style White (or Wit)/Belgian-Style Wheats are straw to pale. Unfiltered starch and yeast haze should be part of the appearance. Wits are traditionally bottle conditioned and served cloudy. Coriander and light orange peel aroma should be perceived as such or as an unidentified spiciness. Low to medium fruity-ester aromas are present. Diacetyl aroma should not be perceived. Hop aroma is not perceived. Malt character is very low to low. Hop flavor is not perceived to low. Hop bitterness is low, achieved traditionally by the use of noble-type hops. Wits are spiced with coriander and orange peel. Mild phenolic spiciness and yeast flavors may be evident. Low to medium fruity- ester flavors are present. Mild acidity is appropriate. No diacetyl flavor should be perceived. Wits are brewed using unmalted wheat, sometimes oats and malted barley. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. Body is low to medium, with a degree of creaminess from wheat starch.

Answer 21

Belgian-Style White (or Wit)/Belgian-Style Wheat

Question 22

Original Gravity (oPlato) 1.044 - 1.050 (11 - 12.4) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.010 (1.5 - 2.6) _ Alcohol by Weight (Volume) 3.80% - 4.40% (4.80% - 5.60%) _ Bitterness (IBU) (10 - 17) _ Color SRM (EBC) 2 - 4 (4 - 8)

Answer 22

Belgian-Style White (or Wit)/Belgian-Style Wheat

Question 23

Belgian-Style Lambics are gold to medium-amber. Cloudiness is acceptable. Characteristic horsey, goaty, leathery and phenolic aromas evolved from Brettanomyces yeast are often present at moderate levels. High to very high fruity-ester aromas are present. Hop aroma is not perceived to very low, and can include cheesy or floral lavender- like character. Hop character is achieved by using stale and aged hops at low rates. Lambics are brewed with unmalted wheat and malted barley. Sweet malt characters are not perceived. Hop flavor is not perceived to very low. Hop bitterness is very low. Traditionally Lambics are unblended, naturally and spontaneously fermented, with high to very high levels of fruity esters, bacterial and yeast derived sourness, that sometimes but not necessarily includes acetic flavors. Characteristic horsey, goaty, leathery and phenolic flavors evolved from Brettanomyces yeast are often present at moderate levels. Some modern versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from low to high. Vanillin and other wood-derived flavors should not be evident. Lambics originating in the Brussels area are often simply called lambic. Versions of this beer style made outside of the Brussels area of Belgium cannot be called true lambics. These versions are said to be “Belgian-Style Lambic” and may be made to resemble many of the beers of true origin. Historically, traditional lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Sweet versions may be created through addition of sugars or artificial sweeteners. Body is very light with dry mouthfeel. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet.

Answer 23

Belgian-Style Lambic

Question 24

Original Gravity (oPlato) 1.047 - 1.056 (11.7 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.000 - 1.010 (0.0 - 2.6) _ Alcohol by Weight (Volume) 5.00% - 6.50% (6.30% - 8.20%) _ Bitterness (IBU) (9 - 23) _ Color SRM (EBC) 6 - 13 (12 - 26)

Answer 24

Belgian-Style Lambic

Question 25

Belgian-Style Gueuze Lambics are gold to medium-amber. Cloudiness is acceptable, as Gueuze is always refermented in the bottle. Gueuze is characterized by intense fruity-estery, sour, and acidic aromas. Diacetyl aroma should be absent. Characteristic horsey, goaty, leathery and phenolic aromas evolved from Brettanomyces yeast are often present at moderate levels. Hop aroma is not perceived to very low. Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops. Sweet malt characters are not perceived. Hop flavor is not perceived. Hop bitterness is very low. Old lambic is blended with newly fermenting young lambic to create this special style of lambic. These unflavored blended and secondary fermented lambic beers may be very dry or mildly sweet and are characterized by intense fruity-estery, sour, and acidic flavors. Diacetyl should be absent. Characteristic horsey, goaty, leathery and phenolic flavors evolved from Brettanomyces yeast are often present at moderate levels. Vanillin and other wood-derived flavors should not be evident. Gueuze Lambics whose origin is the Brussels area are often simply called gueuze lambic. Versions of this beer style made outside of the Brussels area of Belgium are said to be “Belgian-Style Gueuze Lambics.” The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional gueuze lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or artificial sweeteners. Some versions often have a degree of sweetness, contributed by sugars or artificial sweeteners. See also Belgian-Style Lambic for additional background information. Body is very light with dry mouthfeel. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet.

Answer 25

Belgian-Style Gueuze Lambic

Question 26

Original Gravity (oPlato) 1.044 - 1.056 (11 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.000 - 1.010 (0.0 - 2.6) _ Alcohol by Weight (Volume) 5.50% - 7.00% (7.00% - 8.90%) _ Bitterness (IBU) (11 - 23) _ Color SRM (EBC) 6 - 13 (12 - 26)

Answer 26

Belgian-Style Gueuze Lambic

Question 27

Belgian-Style Fruit Lambics are hued with color reflecting the choice of fruit. Cloudiness is acceptable. These beers, also known by the names framboise, kriek, peche, cassis, etc., are characterized by fruit aromas. Characteristic horsey, goaty, leathery and phenolic aromas evolved from Brettanomyces yeast are often present at moderate levels. Hop aroma is not perceived. Malt sweetness is absent, but sweetness of fruit may be low to high. Hop flavor is not perceived. Hop bitterness is very low. Fruit lambics are characterized by fruit flavors. Sourness is an important part of the flavor profile, though sweetness may compromise the intensity. These flavored lambic beers may be very dry or mildly sweet. Characteristic horsey, goaty, leathery and phenolic flavors evolved from Brettanomyces yeast are often present at moderate levels. Vanillin and other woody flavors should not be evident. Fruit Lambics whose origin is the Brussels area are often simply called fruit lambic. Versions of this beer style made outside of the Brussels area of Belgium are said to be “Belgian-Style Fruit Lambics.” The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or artificial sweeteners. Some versions often have a degree of sweetness, contributed by fruit sugars, other sugars or artificial sweeteners. See also Belgian- Style Lambic for additional background information. Body is dry to full. Competition organizers may choose to subcategorize this style into A) Traditional and B) Sweet.

Answer 27

Belgian-Style Fruit Lambic

Question 28

Original Gravity (oPlato) 1.040 - 1.072 (10.0 - 17.5) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.016 (2.1 - 4.1) _ Alcohol by Weight (Volume) 4.50% - 7.00% (5.70% - 8.90%) _ Bitterness (IBU) (15 - 21) _ Color SRM (EBC) Color takes on hue of fruit (Color takes on hue of fruit)

Answer 28

Belgian-Style Fruit Lambic

Question 29

Other Belgian-Style Ales are of varying color. Hop aroma may vary depending on style. Recognizing the uniqueness and traditions of several other styles of Belgian ales, the beers entered in this category will be assessed on the merits that they do not fit existing style guidelines, and information that the brewer provides explaining the history and tradition of the style. Balance of character is a key component when assessing these beers. Barrel or wood-aged entries in competitions may be directed to other categories by competition director. In competitions the brewer must provide the historical or regional tradition of the style, or his interpretation of the style, in order to be assessed properly by the judges.

Answer 29

Other Belgian-Style Ale

Question 30

Original Gravity (oPlato) Varies with style (Varies with style) _ Apparent Extract/Final Gravity (oPlato) Varies with style (Varies with style) _ Alcohol by Weight (Volume) Varies with style (Varies with style) _ Bitterness (IBU) (Varies with style) _ Color SRM (EBC) Varies with style (Varies with style)

Answer 30

Other Belgian-Style Ale

Question 31

Belgian-Style Table Beers are gold to black, with caramel color sometimes added to adjust color. Spices (such as orange and lemon peel, as well as coriander) may be added for barely perceptible aroma, but this is not common. Diacetyl aroma should not be perceived. Hop aroma is not perceived to very low. Mild malt character could be evident. These beers may contain malted barley, wheat and rye, as well as unmalted wheat, rye, oats and corn. Hop flavor is very low to low. Hop bitterness is very low to low. Spices (such as orange and lemon peel, as well as coriander) may be added in amounts barely perceptible for flavor, but this is not common. Diacetyl flavor should not be perceived. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions of this beer can incorporate sweeteners such as sugar and saccharine added post fermentation to sweeten the palate and add to perception of smoothness. The mouth feel is light to moderate, though higher than one might anticipate, usually because of unfermented sugars/malt sugars. Body is light with relatively low carbonation and aftertaste. Competition directors may choose to break out subcategories of Traditional and Modern.

Answer 31

Belgian-Style Table Beer

Question 32

Original Gravity (oPlato) 1.008 - 1.038 (2.1 - 9.5) _ Apparent Extract/Final Gravity (oPlato) 1.004 - 1.034 (1 - 8.5) _ Alcohol by Weight (Volume) 0.40% - 2.80% (0.50% - 3.50%) _ Bitterness (IBU) (5 - 15) _ Color SRM (EBC) 5 - 50 (10 - 100)

Answer 32

Belgian-Style Table Beer

Question 33

Grodziskies are straw to golden colored. Chill haze is allowable at cold temperatures. Aroma is dominated by oak smoke notes. Fruity-ester aroma can be low. Diacetyl and DMS aromas should not be perceived. Hop aroma is not perceived to very low European noble hop aroma notes. Distinctive character comes from 100% oak wood smoked wheat malt. Overall balance is a sessionably medium to medium-high assertively oak-smoky malt emphasized beer. Hop flavor is very low to low European noble hop flavor notes. Hop bitterness is medium-low to medium clean hop bitterness. Ale fermentation temperatures are managed to lend a crisp overall flavor impression. Low fruity-ester flavor may be present. Sourness, diacetyl, and DMS should not be perceived on the palate. Grodziskie (also known as Gra_tzer) is a Polish ale style. Historic versions were most often bottle conditioned to relatively high carbonation levels. Body is low to medium low.

Answer 33

Grodziskie

Question 34

Original Gravity (oPlato) 1.028 - 1.036 (7.1 - 9) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.010 (1.5 - 2.6) _ Alcohol by Weight (Volume) 2.10% - 2.90% (2.70% - 3.70%) _ Bitterness (IBU) (15 - 25) _ Color SRM (EBC) 3 - 6 (6 - 12)

Answer 34

Grodziskie

Question 35

Adambiers are light brown to very dark. Toast and caramel-like malt aroma may be evident. Hop aroma is low. Astringency of highly roasted malt should be absent. Toast and caramel-like malt flavors may be evident. Hop flavor is low. Hop bitterness is low to medium. Adambier may or may not use wheat in its formulation. Traditional and non-hybrid varieties of European hops were traditionally used. A Ko_lsch-like ale fermentation is typical. Extensive aging and acidification of this beer can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic character. The style originated in Dortmund, and is a strong, dark, hoppy sour ale extensively aged in wood barrels. Traditional versions may have a low or medium low degree of smokiness. Smoke character may be absent in contemporary versions. Body is medium to full.

Answer 35

Adambier

Question 36

Original Gravity (oPlato) 1.070 - 1.090 (17.1 - 21.6) _ Apparent Extract/Final Gravity (oPlato) 1.010 - 1.020 (2.6 - 5.1) _ Alcohol by Weight (Volume) 7.10% - 8.70% (9.00% - 11.00%) _ Bitterness (IBU) (30 - 50) _ Color SRM (EBC) 15 - 35 (30 - 70)

Answer 36

Adambier

Question 37

Dutch-Style Kuits (Kuyt, Koyt) are gold to copper colored ale. Chill haze and other haze is allowable. The overall aroma character of this beer is grain emphasized with a grainy-bready accent. Hop aroma is very low to low from noble hops or other traditional European varieties. The distinctive character comes from use of minimum 45% oat malt, minimum 20% wheat malt and the remainder pale malt. Hop flavor is similar to aroma very low to low from noble or other traditional European varieties. Hop bitterness is medium-low to medium in perceived intensity. Esters may be present at low levels. Very low levels of diacetyl are acceptable. Acidity and sweet corn-like DMS (dimethylsulfide) should not be perceived. This style of beer was popular in the Netherlands from 1400-1550. Body is low to medium.

Answer 37

Dutch-Style Kuit (Kuyt, Koyt)

Question 38

Original Gravity (oPlato) 1.050 - 1.080 (19.3 - 12.4) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.015 (3.7 - 1.5) _ Alcohol by Weight (Volume) 3.80% - 6.30% (7.90% - 4.70%) _ Bitterness (IBU) (25 - 35) _ Color SRM (EBC) 5 - 12.5 (10 - 25)

Answer 38

Dutch-Style Kuit (Kuyt, Koyt)

Question 39

Australian-Style Pale Ales are light amber to light brown. Chill or hop haze may be evident. Hop aroma is often reminiscent of tropical fruit such as mango, passion fruit and other tropical fruit character. Intensity can be low to medium-high. Malt character has a perceived low to medium caramel-candy sweetness. Hop flavor is aligned with aroma; tropical fruit such as mango, passion fruit and other tropical fruit character. Intensity can be low to medium- high. Hop bitterness is low to medium. Fruity-ester aroma should be perceived. Diacetyl should be very low if present. DMS aroma should not be present. Body is low to medium.

Answer 39

Australian-Style Pale Ale

Question 40

Original Gravity (oPlato) 1.040 - 1.052 (10 - 12.5) _ Apparent Extract/Final Gravity (oPlato) 1.004 - 1.008 (1 - 2) _ Alcohol by Weight (Volume) 3.50% - 5.20% (4.20% - 6.20%) _ Bitterness (IBU) (20 - 40) _ Color SRM (EBC) 5 - 14 (10 - 28)

Answer 40

Australian-Style Pale Ale

Question 41

International-Style Pale Ales are gold to light brown. Chill haze is allowable at cold temperatures. Low caramel malt aroma is allowed. Hop aroma is absent to high. Very low to medium maltiness is present. Low caramel malt flavor is allowable. Hop flavor is very low to high, highlighted by a wide range of hop characters unlike those typical of fruity, floral, citrus-like or other American-variety characters, tropical fruity Australian varieties and/or earthy, herbal English-varieties. Hop bitterness is medium to high. Fruity-ester flavor and aroma should be low to high. Diacetyl should be absent or present at very low levels. DMS should not be present. Body is light to medium.

Answer 41

International-Style Pale Ale

Question 42

Original Gravity (oPlato) 1.040 - 1.060 (10 - 14.7) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.014 (1.5 - 3.6) _ Alcohol by Weight (Volume) 3.50% - 5.20% (4.40% - 6.60%) _ Bitterness (IBU) (20 - 42) _ Color SRM (EBC) 5 - 14 (10 - 28)

Answer 42

International-Style Pale Ale