BA style guidelines flashcards ALE GERMAN
German-Style Ko_lsch/Ko_ln-Style Ko_lschs are straw to gold. Chill haze should be absent. Good, dense head retention is desirable. Fruity-ester aroma should be minimally perceived, if at all. Light pear-apple-Riesling wine- like fruitiness may be apparent, but is not necessary for this style. Hop aroma is low and if evident should express noble hop character. Malt character is a very low to low with soft sweetness. Caramel character should not be evident. Hop flavor is low and if evident should express noble hop character. Hop bitterness is medium. Fruity-ester flavors should be minimally perceived, if at all. Light pear-apple-Riesling wine-like fruitiness may be apparent, but is not necessary for this style. Wheat can be used in brewing this beer. Ko_lsch is fermented at warmer temperatures compared to typical lager temperatures but at lower temperatures than most English and Belgian ales, then aged at cold temperatures (German ale or alt-style beer). Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold conditioning process. Body is light to medium-light; it is slightly dry on the palate, yet crisp.
German-Style Ko_lsch/Ko_ln-Style Ko_lsch
Original Gravity (oPlato) 1.042 - 1.048 (10.5 - 11.9) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.010 (1.5 - 2.6) _ Alcohol by Weight (Volume) 3.80% - 4.20% (4.80% - 5.30%) _ Bitterness (IBU) (18 - 28) _ Color SRM (EBC) 3 - 6 (6 - 12)
German-Style Ko_lsch/Ko_ln-Style Ko_lsch
German-Style Altbiers are copper to dark brown ales, originally from the Du_sseldorf area. No chill haze should be perceived. A variety of malts including wheat may be used to produce medium-low to medium malt aroma. Fruity- ester aroma can be low. No diacetyl aroma should be perceived. Hop aroma is low to medium. A variety of malts including wheat may be used to produce medium-low to medium level malty flavor. Hop flavor is low to medium. Hop bitterness is medium to very high (although the 25 to 35 IBU range is more normal for the majority of Altbiers from Du_sseldorf). Fruity-ester flavors can be low. No diacetyl should be perceived. The overall impression is clean, crisp, and flavorful often with a dry finish. Body is medium.
German-Style Altbier
Original Gravity (oPlato) 1.044 - 1.052 (11 - 12.9) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.014 (2.1 - 3.6) _ Alcohol by Weight (Volume) 3.60% - 4.40% (4.60% - 5.60%) _ Bitterness (IBU) (25 - 52) _ Color SRM (EBC) 11 - 19 (22 - 38)
German-Style Altbier
Kellerbier (Cellar beer) or Zwickelbier - Ales are the color of the underlying German ale style. Appearance may or may not be clear, so may appear slightly hazy to moderately cloudy. Exhibiting a small amount of yeast haze is acceptable. These beers are unfiltered, but may be naturally clear due to settling of yeast during aging. Head retention may not be optimal. Kellerbier Ales are unfiltered German-style Altbier and Ko_lsch. Aromas typical of the underlying beer style are present. Yeast aroma is desirable, yet should be low to medium without overpowering the balance and character of malt and hops. Low to moderately low levels of yeast-generated sulfur-containing compounds should be apparent in aroma, and low levels of acetaldehyde or other volatiles normally removed during fermentation may or may not be apparent. Hop aroma is sometimes suppressed by the presence of yeast, depending on style. Malt character will vary with style (see individual style descriptions). Hop flavor is sometimes suppressed by the presence of yeast, depending on style. Hop bitterness is sometimes suppressed by the presence of yeast, depending on style. Yeast flavor is desirable, yet should be low to medium without overpowering the balance and character of malt and hops. Low to moderately low levels of yeast-generated sulfur containing compounds should be apparent in flavor, and low levels of acetaldehyde or other volatiles normally removed during fermentation may or may not be apparent. The sulfur and acetaldehyde characters should contribute positively to the beer drinking experience. These unfiltered German-style ales are packaged and/or served intentionally with low to moderate amounts of yeast. Products may be filtered and again dosed with yeast in the package, manifesting themselves as bottle conditioned beers or unfiltered beer with yeast present. 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 variable with style. The brewer must indicate the classic style on which the entry is based to allow for accurate judging. Beer entries not accompanied by this information will be at a disadvantage during evaluation.
Kellerbier (Cellar beer) or Zwickelbier - Ale
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)
Kellerbier (Cellar beer) or Zwickelbier - Ale
Berliner-Style Weisses (Wheats) are straw to pale, the lightest of all the German wheat beers. May be hazy or cloudy from yeast or chill haze. Fruity-ester aroma will be evident. No diacetyl should be perceived. Hop aroma is not perceived. Malt sweetness is absent. Hop flavor is not perceived. Hop bitterness is not existent to very low. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic and highly attenuated. Fruity-ester flavors will be evident. No diacetyl should be perceived. Berliners are sometimes served with sweet fruit or herbal syrups. Carbonation is high. Body is very light. At competition, subcategories for unfruited and fruited or flavored versions of the style could be created. For unfruited versions, brewer would indicate that no fruit or flavor has been added. Fruited or flavored entries would be accompanied by a very brief description of the fruit/flavor used by the brewer.
Berliner-Style Weisse (Wheat)
Original Gravity (oPlato) 1.028 - 1.032 (7.1 - 8) _ Apparent Extract/Final Gravity (oPlato) 1.004 - 1.006 (1 - 1.5) _ Alcohol by Weight (Volume) 2.20% - 2.70% (2.80% - 3.40%) _ Bitterness (IBU) (3 - 6) _ Color SRM (EBC) 2 - 4 (4 - 8)
Berliner-Style Weisse (Wheat)
Leipzig-Style Goses are straw to medium amber. Appearance is cloudy/hazy with yeast character, may have evidence of continued fermentation activity. Lemony or other citrus-like aromas are often present. Some versions may have the spicy aroma character of added coriander at low to medium levels. Horsey, leathery or earthy aromas contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Hop aroma is not perceived. Malt sweetness is not perceived to very low. They typically contain malted barley and unmalted wheat, with some traditional varieties containing oats. Hop flavor is not perceived. Hop bitterness is not perceived. Lemony or other citrus-like flavors are often present. Some versions may have the spicy flavor character of added coriander on the palate at low to medium levels. Salt (table salt) character is also traditional in low amounts. Horsey, leathery or earthy flavors contributed by Brettanomyces yeasts may be evident but have a very low profile, as this beer is not excessively aged. Modern German Gose breweries typically introduce only pure beer yeast strains for fermentation. Traditional examples of Gose are spontaneously fermented, similarly to Belgian- style gueuze/lambic beers, and should exhibit complexity of acidic, flavor and aroma contributed by introduction of wild yeast and bacteria into the fermentation. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness. A primary difference between Belgian Gueuze and German Gose is that Gose is served at a much younger age. Gose it typically enjoyed fresh and carbonated. Overall complexity of flavors and aromas sought while maintaining a balance between acidity, yeast-enhanced spice and refreshment is ideal. Body is low to medium-low. At competitions, brewers might provide supplemental information such as modern or traditional version, spices used if any and/or information about the brewing process.
Leipzig-Style Gose
Original Gravity (oPlato) 1.036 - 1.056 (9 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.012 (2.1 - 3.1) _ Alcohol by Weight (Volume) 3.50% - 4.30% (4.40% - 5.40%) _ Bitterness (IBU) (10 - 15) _ Color SRM (EBC) 3 - 9 (6 - 18)
Leipzig-Style Gose
South German-Style Hefeweizen/Hefeweissbiers are straw to amber. Because yeast is present appearance may appropriately be very cloudy. The aroma of a German Hefeweizen is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeg-like, mildly smoke-like or even vanilla-like. Banana-like ester aroma should be present at low to medium-high levels. Hop aroma is not perceived to very low. Malt sweetness is very low to medium-low. Hop flavor is not perceived to very low. Hop bitterness is very low. These beers are made with at least 50 percent malted wheat. No diacetyl should be perceived. The flavor of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeg- like, mildly smoke-like or even vanilla-like. Banana-like ester flavor should be present at low to medium-high levels. Hefeweizen is very highly carbonated. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel. 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 medium to full.
South German-Style Hefeweizen/Hefeweissbier
Original Gravity (oPlato) 1.047 - 1.056 (11.7 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.016 (2.1 - 4.1) _ Alcohol by Weight (Volume) 3.90% - 4.40% (4.90% - 5.60%) _ Bitterness (IBU) (10 - 15) _ Color SRM (EBC) 3 - 9 (6 - 18)
South German-Style Hefeweizen/Hefeweissbier
South German-Style Kristal Weizen/Kristal Weissbiers are straw to amber. Appearance is clear with no chill haze present. Because the beer has been filtered, yeast is not present. The aroma is very similar to Hefeweizen; the phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. Banana-like ester aroma is often present. Hop aroma is not perceived to very low. Malt sweetness is very low to medium-low. Hop flavor is not perceived to very low. Hop bitterness is very low. These beers are made with at least 50 percent malted wheat. No diacetyl should be perceived. The flavor is very similar to Hefeweizen with the caveat that fruity and phenolic characters are not combined with the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. Banana-like ester flavor is often present. Kristal Weizen is well attenuated and very highly carbonated. The beer will have no flavor of yeast and a cleaner, drier mouthfeel than counterparts served with yeast. Body is medium to full.
South German-Style Kristal Weizen/Kristal Weissbier
Original Gravity (oPlato) 1.047 - 1.056 (11.7 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.016 (2.1 - 4.1) _ Alcohol by Weight (Volume) 3.90% - 4.40% (4.90% - 5.60%) _ Bitterness (IBU) (10 - 15) _ Color SRM (EBC) 3 - 9 (6 - 18)
South German-Style Kristal Weizen/Kristal Weissbier
German-Style Leichtes Weizen/Weissbiers are straw to copper-amber. If served with yeast appearance may appropriately be very cloudy. The phenolic and estery aromas typical of Weissbiers are more subdued in Leichtes Weizen. No diacetyl aroma should be perceived. Hop aroma is not perceived to very low. Malt sweetness is very low to medium-low. Hop flavor is not perceived to very low. Hop bitterness is very low. The phenolic and estery flavors typical of Weissbiers are more subdued in Leichtes Weizen. The overall flavor profile is less complex than Hefeweizen due to decreased alcohol content and there is less yeasty flavor present. No diacetyl should be perceived. The German word leicht means light, and as such these beers are light versions of Hefeweizen. 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 with diminished mouth feel relative to Hefeweizen.
German-Style Leichtes Weizen/Weissbier
