BA style guidelines flashcards LAGER EUROPEAN GERMANIC

Question 1

German-Style Pilseners are straw to pale. There should be no chill haze. The head should be dense, rich, perfectly white, very stable and show a good cling. A malty residual sweet aroma can be perceived. Very low levels of DMS aroma, usually below most beer drinkersê taste thresholds and not detectable except to the trained or sensitive palate, may be present. Other fermentation- or hop-derived sulfur aromas when perceived at low levels may be characteristic of this style. Fruity-ester aromas and diacetyl aroma should not be perceived. Hop aroma is moderate and quite obvious, deriving from late hopping (not dry hopping) noble-type hops. A malty residual sweet flavor can be perceived. Hop flavor is moderate and quite obvious, deriving from late hopping (not dry hopping) noble-type hops. Hop bitterness is medium to high. Similarly very low levels of DMS flavor, usually not detectable to all but well trained palates, may be present. Low levels of other fermentation- or hop-derived sulfur flavors, may be characteristic of this style. Fruity-ester flavors and diacetyl should not be perceived. These are well attenuated beers. Body is medium-light.

Answer 1

German-Style Pilsener

Question 2

Original Gravity (oPlato) 1.044 - 1.055 (11 - 13.6) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.012 (1.5 - 3.1) _ Alcohol by Weight (Volume) 3.60% - 4.20% (4.60% - 5.30%) _ Bitterness (IBU) (25 - 40) _ Color SRM (EBC) 3 - 4 (6 - 8)

Answer 2

German-Style Pilsener

Question 3

Bohemian-Style Pilseners are straw to light amber. There should be no chill haze. Its head should be dense and rich. A toasted, biscuit-like, bready malt aroma with low levels of fermented malt derived sulfur compounds may be evident. Very low diacetyl and DMS aromas, if perceived, are characteristic of this style and both may accent malt aroma. Hop aroma is low to medium-low, deriving from noble-type hops. Slightly sweet malt character is evident. Toasted, biscuit-like, and/or bready malt flavors along with low levels of fermented malt derived sulfur compounds may be evident. Hop flavor is low to medium-low, deriving from noble-type hops. Hop bitterness is medium. Very low levels of diacetyl and DMS flavors, if perceived, are characteristic of this style. Body is medium.

Answer 3

Bohemian-Style Pilsener

Question 4

Original Gravity (oPlato) 1.044 - 1.056 (11 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.014 - 1.020 (3.6 - 5.1) _ Alcohol by Weight (Volume) 3.20% - 4.00% (4.10% - 5.10%) _ Bitterness (IBU) (30 - 45) _ Color SRM (EBC) 3 - 7 (6 - 14)

Answer 4

Bohemian-Style Pilsener

Question 5

Mu_nchner (Munich)-Style Helless are pale to golden. There should be no chill haze. This is a malt aroma and flavor emphasized beer style. Malt aromas and flavors are often balanced with low levels of yeast-produced sulfur aromas and flavors. Malt character is sometimes bread-like yet always reminiscent of freshly and very lightly toasted malted barley. There should not be any caramel character. Hop aroma is not perceived to low. Hop flavor is very low to low, deriving from European noble-type hops, with hop flavor not implying hop bitterness. Hop bitterness is low, deriving from European noble-type hops. Fruity-ester aromas and flavors should not be perceived. Diacetyl aroma and flavor should not be perceived. Body is medium.

Answer 5

Mu_nchner (Munich)-Style Helles

Question 6

Original Gravity (oPlato) 1.044 - 1.050 (11 - 12.4) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.012 (2.1 - 3.1) _ Alcohol by Weight (Volume) 3.80% - 4.40% (4.80% - 5.60%) _ Bitterness (IBU) (18 - 25) _ Color SRM (EBC) 4 - 5.5 (8 - 11)

Answer 6

Mu_nchner (Munich)-Style Helles

Question 7

Dortmunder/European-Style Exports are straw to deep golden. Chill haze should not be perceived. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Sweet malt flavor can be low and should not be caramel-like. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is medium. Fruity-ester flavors and diacetyl should not be perceived. Body is medium.

Answer 7

Dortmunder/European-Style Export

Question 8

Original Gravity (oPlato) 1.048 - 1.056 (11.9 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.010 - 1.014 (2.6 - 3.6) _ Alcohol by Weight (Volume) 4.00% - 4.80% (5.10% - 6.10%) _ Bitterness (IBU) (23 - 29) _ Color SRM (EBC) 3 - 6 (6 - 12)

Answer 8

Dortmunder/European-Style Export

Question 9

Vienna-Style Lagers are copper to reddish brown. Chill haze should not be perceived. Viennas are characterized by malty aroma, which should have a notable degree of toasted and/or slightly roasted malt character. Hop aroma is very low to low, deriving from noble-type hops. They are also characterized by slight malt sweetness, which should have notable toasted and/or slightly roasted malt character. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is low to medium-low, clean and crisp. DMS, diacetyl, and ale-like fruity esters should not be perceived. Body is medium.

Answer 9

Vienna-Style Lager

Question 10

Original Gravity (oPlato) 1.046 - 1.056 (11.4 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.012 - 1.018 (3.1 - 4.6) _ Alcohol by Weight (Volume) 3.80% - 4.30% (4.80% - 5.40%) _ Bitterness (IBU) (22 - 28) _ Color SRM (EBC) 12 - 26 (24 - 52)

Answer 10

Vienna-Style Lager

Question 11

German-Style Ma_rzens are pale to reddish brown. Chill haze should not be perceived. Bread or biscuit-like malt aroma is acceptable. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is low. Sweet maltiness is medium low to medium and dominates over clean hop bitterness. Malt flavors should be light-toasted rather than strongly caramel; low level caramel character is acceptable. Bread or biscuit-like malt flavor is acceptable. Hop flavor is low. Hop bitterness is medium low to medium. Fruity-ester flavors and diacetyl should not be perceived.

Answer 11

German-Style Ma_rzen

Question 12

Original Gravity (oPlato) 1.050 - 1.060 (12.4 - 14.7) _ Apparent Extract/Final Gravity (oPlato) 1.012 - 1.020 (3.1 - 5.1) _ Alcohol by Weight (Volume) 4.00% - 4.70% (5.10% - 6.00%) _ Bitterness (IBU) (18 - 25) _ Color SRM (EBC) 4 - 15 (8 - 30)

Answer 12

German-Style Ma_rzen

Question 13

German-Style Oktoberfest/Wiesns are straw to golden. Chill haze should not be perceived. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low. Sweet maltiness is low. Hop flavor is very low to low. Hop bitterness is very low to low, clean and equalizing the low sweet maltiness. Fruity-ester flavors and diacetyl should not be perceived. Today’s Oktoberfest beers are similar or equal to Dortmunder/European-Style Export. Body is medium.

Answer 13

German-Style Oktoberfest/Wiesn

Question 14

Original Gravity (oPlato) 1.048 - 1.056 (11.9 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.010 - 1.014 (2.6 - 3.6) _ Alcohol by Weight (Volume) 4.00% - 4.80% (5.10% - 6.10%) _ Bitterness (IBU) (23 - 29) _ Color SRM (EBC) 3 - 5 (6 - 10)

Answer 14

German-Style Oktoberfest/Wiesn

Question 15

European-Style Dark/Mu_nchner Dunkels are light brown to dark brown. Chill haze should not be perceived. Malt aroma is low to medium, with chocolate-like, roast malt, bread-like or biscuit-like aromas from the use of Munich dark malt. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Chocolate or roast malts can be used, but the percentage used should be minimal. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is medium-low to medium. Dunkels do not offer an overly sweet impression, but rather a mild balance between malt sweetness and hop character. Fruity-ester and diacetyl flavors should not be perceived. Body is low to medium-low.

Answer 15

European-Style Dark/Mu_nchner Dunkel

Question 16

Original Gravity (oPlato) 1.048 - 1.056 (11.9 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.014 - 1.018 (3.6 - 4.6) _ Alcohol by Weight (Volume) 3.80% - 4.20% (4.80% - 5.30%) _ Bitterness (IBU) (16 - 25) _ Color SRM (EBC) 15 - 20 (30 - 40)

Answer 16

European-Style Dark/Mu_nchner Dunkel

Question 17

German-Style Schwarzbiers are very dark brown to black, with a surprisingly pale colored head (not excessively brown) with good cling quality. Medium malt aroma includes a mild roasted malt character. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Malt sweetness is low to medium, and incorporates mild roasted malt character without the associated bitterness. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is low to medium. Fruity-ester flavors and diacetyl should not be perceived. Body is medium-low to medium, not full bodied.

Answer 17

German-Style Schwarzbier

Question 18

Original Gravity (oPlato) 1.044 - 1.052 (11 - 12.9) _ Apparent Extract/Final Gravity (oPlato) 1.010 - 1.016 (2.6 - 4.1) _ Alcohol by Weight (Volume) 3.00% - 3.90% (3.80% - 4.90%) _ Bitterness (IBU) (22 - 30) _ Color SRM (EBC) 25 - 30 (50 - 60)

Answer 18

German-Style Schwarzbier

Question 19

European Low-Alcohol Lager/German Leichtbiers are straw to pale. Chill haze is not acceptable. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is low to medium. Malt sweetness perceived at low to medium levels. Hop flavor is low to medium. Hop bitterness is medium. These beers should be clean. Fruity-ester flavors and diacetyl should not be perceived. Very low levels of sulfur related compounds are acceptable. Body is very light.

Answer 19

European Low-Alcohol Lager/German Leicht(bier)

Question 20

Original Gravity (oPlato) 1.026 - 1.034 (6.6 - 8.5) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.010 (1.5 - 2.6) _ Alcohol by Weight (Volume) 2.00% - 2.90% (2.50% - 3.70%) _ Bitterness (IBU) (16 - 24) _ Color SRM (EBC) 2 - 4 (4 - 8)

Answer 20

European Low-Alcohol Lager/German Leicht(bier)

Question 21

Bamberg-Style Helles Rauchbiers are light pale to golden. Chill haze should not be perceived. This is a malt- emphasized beer, with malt aromas reminiscent of freshly and very lightly toasted sweet malted barley present. Beech wood smoky malt character ranging from very low to medium should be present in the aroma. Smoke aroma characters are not harshly phenolic, but rather very smooth. Malt aromas are often balanced with low level character of yeast produced sulfur compounds. Caramel aroma should not be present. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Malt flavors reminiscent of freshly and very lightly toasted sweet malted barley is present. Beech wood smoky malt flavors ranging from very low to medium should be present. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness to this style of beer. Malt flavors are often balanced with low level character of yeast produced sulfur compounds. Caramel flavor should not be present. Hop flavor is very low to low, deriving from noble-type hops, with hop flavor not implying hop bitterness. Hop bitterness is low to medium. Fruity-ester and diacetyl flavors should not be perceived. Body is medium.

Answer 21

Bamberg-Style Helles Rauchbier

Question 22

Original Gravity (oPlato) 1.044 - 1.050 (11 - 12.4) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.012 (2.1 - 3.1) _ Alcohol by Weight (Volume) 3.80% - 4.40% (4.80% - 5.60%) _ Bitterness (IBU) (18 - 25) _ Color SRM (EBC) 4 - 5.5 (8 - 11)

Answer 22

Bamberg-Style Helles Rauchbier

Question 23

Bamberg-Style Ma_rzen Rauchbiers are pale to light brown. Chill haze should not be perceived. Aroma should strike a balance between malt, hop and smoke. Sweet toasted malt aroma is present. Beech wood smoky malt character ranging from very low to medium should be present in the aroma. Smoke aroma characters are neither harshly phenolic nor acrid, but rather very smooth. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Medium-low to medium toasted malt sweetness is present. Very low to medium beech wood smoky malt flavors are very smooth, not harshly phenolic or acrid. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is low to medium. Fruity-ester and diacetyl flavors should not be perceived. Body is full.

Answer 23

Bamberg-Style Ma_rzen Rauchbier

Question 24

Original Gravity (oPlato) 1.050 - 1.060 (12.4 - 14.7) _ Apparent Extract/Final Gravity (oPlato) 1.012 - 1.020 (3.1 - 5.1) _ Alcohol by Weight (Volume) 4.00% - 4.70% (5.10% - 6.00%) _ Bitterness (IBU) (18 - 25) _ Color SRM (EBC) 4 - 15 (8 - 30)

Answer 24

Bamberg-Style Ma_rzen Rauchbier

Question 25

Bamberg-Style Bock Rauchbiers are dark brown to very dark. Chill haze should not be perceived. Medium to medium-high malt aroma is present, with very low to medium-high beech wood smoky aromas. Smoke character is not harshly phenolic, but rather very smooth. Fruity-ester aromas should be minimal if present. Diacetyl aroma should not be perceived. Hop aroma is very low. Medium to medium-high malt flavor is present, with very low to medium-high beech wood smoky characters. Smoke flavor is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness. Hop flavor is low. Hop bitterness is perceived as medium, increasing proportionately with starting gravity. Fruity-ester flavors should be minimal if present. Diacetyl flavor should not be perceived. Body is medium to full.

Answer 25

Bamberg-Style Bock Rauchbier

Question 26

Original Gravity (oPlato) 1.066 - 1.074 (16.1 - 18) _ Apparent Extract/Final Gravity (oPlato) 1.018 - 1.024 (4.6 - 6.1) _ Alcohol by Weight (Volume) 5.00% - 6.00% (6.30% - 7.60%) _ Bitterness (IBU) (20 - 30) _ Color SRM (EBC) 20 - 30 (40 - 60)

Answer 26

Bamberg-Style Bock Rauchbier

Question 27

German-Style Heller Bock/Maibocks are pale to light amber. The German word helle means light colored, and as such a Heller Bock is relatively pale. Chill haze should not be perceived. Malty aroma as a lightly toasted and/or bready aroma is often evident. Roast or heavy toast/caramel malt aromas should be absent. Fruity-ester aromas may be low if present. Diacetyl aroma should not be perceived. Hop aroma is low to medium-low, deriving from noble- type hops. Sweet malty character as a lightly toasted and/or bready malt character is often evident. Roast or heavy toast/caramel malt flavors should be absent. Hop flavor is low to medium-low, deriving from noble-type hops. Hop bitterness is low. Fruity-ester flavors may be low if present. Diacetyl should be absent. Body is medium to full.

Answer 27

German-Style Heller Bock/Maibock

Question 28

Original Gravity (oPlato) 1.066 - 1.074 (16.1 - 18) _ Apparent Extract/Final Gravity (oPlato) 1.012 - 1.020 (3.1 - 5.1) _ Alcohol by Weight (Volume) 5.00% - 6.40% (6.30% - 8.10%) _ Bitterness (IBU) (20 - 38) _ Color SRM (EBC) 4 - 9 (8 - 18)

Answer 28

German-Style Heller Bock/Maibock

Question 29

Traditional German-Style Bocks are dark brown to very dark. Traditional bocks are made with all malt, and have high malt character with aromas of toasted or nut-like malt, but not caramel. Fruity-ester aromas should be minimal if present. Diacetyl aroma should not be perceived. Hop aroma is very low. Traditional bocks have high malt sweetness. Malt flavor character should be a balance of sweetness and toasted or nut-like malt, but not caramel. Hop flavor is low. Hop bitterness is perceived as medium, increasing proportionately with starting gravity. Fruity-ester flavors should be minimal if present. Diacetyl flavor should be absent. Body is medium to full.

Answer 29

Traditional German-Style Bock

Question 30

Original Gravity (oPlato) 1.066 - 1.074 (16.1 - 18) _ Apparent Extract/Final Gravity (oPlato) 1.018 - 1.024 (4.6 - 6.1) _ Alcohol by Weight (Volume) 5.00% - 6.00% (6.30% - 7.60%) _ Bitterness (IBU) (20 - 30) _ Color SRM (EBC) 20 - 30 (40 - 60)

Answer 30

Traditional German-Style Bock

Question 31

German-Style Doppelbocks are copper to dark brown. Dominant malt aromas are reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt character. Some elements of caramel and toffee can be evident in aroma and contribute to complexity, but the predominant malt aroma is an expression of toasted barley malt. Hop aroma is absent. Malty sweetness is dominant but should not be cloying. Malt flavor character is primarily fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt character. Some elements of caramel and toffee can be evident, but predominant malt character is toasted barley malt. Astringency from roast malts is absent. Hop flavor is perceived as low. Hop bitterness is perceived as low. Alcoholic strength is high. Fruity-ester flavors are commonly perceived but at low to moderate levels. Diacetyl should be absent. Body is full.

Answer 31

German-Style Doppelbock

Question 32

Original Gravity (oPlato) 1.074 - 1.080 (18 - 19.3) _ Apparent Extract/Final Gravity (oPlato) 1.014 - 1.020 (3.6 - 5.1) _ Alcohol by Weight (Volume) 5.20% - 6.20% (6.60% - 7.90%) _ Bitterness (IBU) (17 - 27) _ Color SRM (EBC) 12 - 30 (24 - 60)

Answer 32

German-Style Doppelbock

Question 33

Original Gravity (oPlato) 1.074 - 1.116 (18 - 27.2) _ Apparent Extract/Final Gravity (oPlato) N/A (N/A) _ Alcohol by Weight (Volume) 6.80% - 11.30% (8.60% - 14.30%) _ Bitterness (IBU) (26 - 33) _ Color SRM (EBC) 18 - 50 (36 - 100)

Answer 33

German-Style Eisbock

Question 34

Kellerbier (Cellar beer) or Zwickelbier - Lagers are the color of the underlying German lager 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 Lagers are unfiltered lagered versions of Germanic lager beer styles such as Mu_nchner Helles and Dunkel, Dortmunder/ Export, Bohemian Pilsener and German Pilsener. Aromas typical of the underlying beer style are present. Low to medium levels of yeast-generated sulfur aromas should be apparent in aroma. Low levels of acetaldehyde or other volatiles normally scrubbed during fermentation may or may not be apparent. Subtle or low fruity-ester aromas may be apparent. Diacetyl aroma should be absent. Hop aroma is variable with style, with dry hopped characters acceptable. Malt character will vary with style (see individual style descriptions). Hop flavor is variable with style, with dry hopped characters acceptable. Hop bitterness is variable with style. Kellerbier Lagers have low to medium carbonation. Subtle or low fruity-esters flavors may be apparent. Low to medium levels of yeast-generated sulfur flavors should be apparent, and low levels of acetaldehyde or other volatiles normally scrubbed during fermentation may or may not be apparent. Diacetyl should be absent. The sulfur and acetaldehyde characters should contribute positively to the beer drinking experience. These unfiltered German lager styles 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.

Answer 34

Kellerbier (Cellar beer) or Zwickelbier - Lager

Question 35

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 35

Kellerbier (Cellar beer) or Zwickelbier - Lager