Beer Flashcards
Porter (Ale; fermentation is fast and warm, producing richly-flavored beers) No roasted barley flavors or strong burnt/black malt character. Medium caramel and cocoa-like sweetness is present, with complementing hop character and malt-derived sweetness.
Ballast Point Victory at Sea
Anchor Porter
Fuller’s London Porter (UK)
Belgian Strong Pale Ale (Ale; fermentation is fast and warm, producing richly-flavored beers) Like Belgian Pale ale, but with a much higher alcohol content that can range from deliciously hidden to devastatingly present.
Delirium ‘Tremens’ (Belgium)
Trappist Ale (Belgian Dubbel) (Ale; fermentation is fast and warm, producing richly-flavored beers) A rich, malty beer with some spicy or phenolic and mild alcoholic characteristics. Not as much fruitiness as a Belgian Strong Dark Ale, but some dark fruit aromas and flavors may be present. Medium amber to deep brown, this style is recognizable for its mild hop bitterness with no lingering hop flavors.
Chimay (Belgium)
Westmalle (Bel)
Rochefort (Bel)
St.-Joseph’s Abbey (Spencer, Massachusetts, certified for production in 2013)
Saison/Farmhouse Ale (fermentation is fast and warm, producing richly-flavored beers) Often bottle-conditioned, with some yeast character and high carbonation. Belgian-style Saison may have Brettanomyces or lactic character, and fruity, horsey, goaty and/or leather-like aromas and flavors. Specialty ingredients, including spices, may contribute a unique and signature character.
Stone Saison Dupont Saison (OG Belgian farmhouse)
IPA (fermentation is fast and warm, producing richly-flavored beers) (American IPA is more flavorful and hoppier than English IPA)
Sculpin | Ballast Point (American IPA) 'Jasmine IPA' Steamworks (Canada / American IPA) Goose IPA (English IPA) Samuel Smith (UK / English IPA)
Cider
Strongbow (UK)
Austin Eastciders (TX)
Eric Bordelet (FR)
Maeloc (SP)
Pale Ale (Top-fermentation; fast and warm, producing richly-flavored beers) A mix of fruity, hoppy, earthy, buttery, and malty aromas and flavors can be found in the sip, not unlike a classic Bitter.
Sierra Nevada Bass / Boddingtons (UK) Steamworks (Canada) Dos Equis (MX) Sam Adams Fosters / Coopers / Lucky Buddha (AUS) Kona (HAW)
Lager (Bottom fermentation; slow and cool; delicate flavors) Hop flavor is significant and of noble varieties, bitterness is moderate, and both are backed by a solid malt body and sweet notes from an all-malt base.
Stella (European Pale Lager; Belgium) Modelo Negro / Does Equis Amber (MX) Labatt / Molson (CN) Birra Moretti / Peroni (IT) Amstel / Heineken (ND) Tsingtao (CH) Full Sail Session (Oregon) Sapporo / Kirin (JP) Beck's 'Amber Lager' (GE) Charlie Wells (UK) Fosters (AUS) Karlovacko (CRO) Imperial Cerveza (Costa Rica) Kona (HAW) Baltika (RUS)
Whitbier / Hefeweizen (Pale and cloudy in appearance due to the high level of wheat, and sometimes oats, used in the mash. Always spiced, generally with coriander, orange peel, and occasionally other spices or herbs in the background. The crispness and slight tang comes from the wheat and the lively level of carbonation.)
Allagash White (Maine) König / Franziskaner (GE) Hoegaarden (Belgium) Kronenbourg (FR) Blue Moon (CO) Pyramid (WA) Widmer (OR)
Weisenbock (a wheat version of a German-Style Bock)
Schneider Weiss
Stout (Ale; fermentation is fast and warm, producing richly-flavored beers) The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character.
Guiness / Killians (IR) Samuel Smith (UK) Modern Times 'Blackhouse' (SD) Avery 'Out of Bounds' (CO) Avery 'Uncle Jacob's' (imperial stout 14.9%)
Lambic (Spontaneously fermented and unblended ale. A large portion of wheat results in crispness, although the flavor is dominated with a unique tartness from the wild yeast and bacteria that inoculate the brew by traveling through the air and through tainted barrels used during fermentation)
Lindeman’s Framboise (Belgium)
Mikkeller (Denmark)
‘7 Day Golden Sour’ Trinity (CO)
Pilsner (a more heavily hopped pale lager, slow and cool fermentation) Straw to pale in color with a malty sweetness that can be perceived in aroma and flavor. Perception of hop bitterness is medium to high.
Beck's / Bitburger (GE) Pilsner Urquell (Czech) Mikkeller (Denmark) Labatt / Steamworks (CAN) Oskar Blues (CO) Karlovacko (CRO)
Dortmunder Export Lager (malt-forward flavor and sweetness of a German-style Maibock, but the bitter base of a German-style Pilsner)
Dortmunder Gold | Great Lakes Brewing Co.
DAB (GE)
Brown Ale (Roasty malt notes give this style complexity, but almost every example has both a minimal amount of hop aroma and low degree of hop bitterness. As with most historical English styles, alcohol levels are kept low to promote drinkability.)
Newcastle / Sam Smith's (UK) Leffe (Bel) Avery 'Ellies' (CO) Alesmith 'Nut Brown' (CA) Whistler (CAN) Baird (JAP)
Scotch Ale/ Wee Heavy (Strong Ale) overwhelmingly malty, with a rich and dominant sweet malt flavor and aroma. A caramel character is often part of the profile. Some examples feature a lightly smoked peat flavor.
‘Wee Heavy’ Belhaven (Scot)
Arrogant Bastard
Oskar Blues ‘Old Chub’
Bock (lager, slow and cool fermentation) (a bottom fermenting lager that generally takes extra months of lagering (cold storage) to smooth out such a strong brew. Bock beer, in general, is stronger than your typical lager, more of a robust malt character with a dark amber to brown hue.)
Spaten / Schneider Weiss (GE)
Mikkeller ‘Trippelbock’ (Den)
Rogue ‘Dead Guy’ (Maibock ‘Pale Bock’) (OR)
Birra Moretti ‘La Rossa’ DoppelBock (IT)
Kölsch (Ale yeast fermented at warm temps and then cold-conditioned or ‘lagered’) Light to medium in body with a soft mouthfeel and a straw yellow or pale gold color, Kölsch has a spicy, herbal Noble hop bitterness that is medium to slightly assertive—less than a Pilsner, but not by much. A somewhat fruity or vinous (grape-y from malts) quality and a crisp, dryish finish make up the rest of the flavor profile
‘Summertime’ Goose Island (Illinois)
‘California Kölsch’ Ballast Point
Reissdorf (GE)
California Common (Lager yeast fermented at warmer temps like an ale) Light amber to tawny red in color, medium bodied, and possess a malty character. Some mild fruitiness along with an herbal yet assertive hop bitterness is also typical.
Anchor Steam
‘Steamhead’ Aviator Brew Co (NC)
Marzen “March Beer” (Bavarian Pale Lager; OG Oktoberfest beer)
Avery 'The Kaiser' (CO) Spaten Oktoberfest (GE)
American Amber/ Red Ale (named after the golden to amber color this American version of English pale ale exhibits. The color is derived from the use of caramel and crystal malt additions, which are roasted.)
‘Fat Tire’ New Belgium Brew Co. (CO)
‘Boont Amber Ale’ Anderson Valley (CA)
Berliner Weisse Ale (Bitterness, alcohol and residual sugar are very low, allowing the beer’s acidity, white bread and graham cracker malt flavors to shine. Carbonation is very high, adding to the refreshment factor this style delivers. Many examples of this style contain no hops and thus no bitterness at all.)
‘Sour Wench’ Ballast Point
1809 | Professor Fritz Briem
Leipzig Gose (cloudy from suspended yeast. A wide variety of herbal, spice, floral or fruity aromas other than found in traditional Leipzig-Style Gose are present, in harmony with other aromas. Salt (table salt) character is traditional in low amounts, but may vary from absent to present. Body is low to medium-low. Low to medium lactic acid character is evident in all examples as sharp, refreshing sourness.)
‘El Gose’ Avery
‘Otra Vez’ Sierra Nevada
‘Leipziger Gose’ Gasthaus & Gosebrauerei Bayerischer Bahnhof (OG German Gose)
English Bitter (The Bitter style came from brewers who wanted to differentiate these ales from other mild brews—enter pale malts and more hops. Usually gold to copper in color, most examples are light bodied and low in carbonation. Intended to be sessionable, alcohol should be low and not perceived on the palate. The hop bitterness meanwhile, is moderate to assertive.)
Honker’s Ale | Goose Island Beer Co.
Fuller’s London Pride | Fuller Smith & Turner PLC
Foster’s | Australia
