Beer Categories Flashcards
What are Ales?
5 styles?
fermentation is fast and warm, producing richly-flavored beers.
Brown Ale Pale Ale Scotch Ale Mild Ale Burton Ale Old Ale: Dark, malty beer from England, generally above 5% ABV Belgian Ale Trappist Ale Abbey Beer Stout Porter
What are Lagers?
5 styles?
fermentation is slow and cool, producing delicately flavored beers. Pilsner Bock Märzen/Fest Beer Dunkel Vienna Style Dortmunder Black/Schwartz Munich Helles Pale Lager
What are Lambics
4 styles?
Traditionally it was the idea of not relying on adding yeast to the wort, but allowing spontaneously fermenting yeasts in the air (Brettanomyces bruxellensis, Brettanomyces lambicus, Saccharomyces cerevisiae, Lactobacillus, and others) to take charge of fermentation. Now brewers are fermented by a blend of house yeast and bacteial strains over a long period of time; aged hops provide antibacterial qualities, not bitterness.
Gueuze: blend of one year-old and two year-old lambics, fermentation concludes in the bottle
Mars: A mild lambic produced by reusing the malt from a previous lambic fermentation
Faro: A mixture of lambic and a lighter brewed beer, Belgian candy sugar is added for sweetness
Kreik, Framboise and other fruit lambics
What are Wheat Beers?
4 styles?
produced with up to 60% wheat instead of barley (German law requires at least 50%), wheat beers are typically cloudy and unfiltered
Hefe Weizen- literally, “yeast-wheat”
Dunkel/Dark Weizen
Kristal Weizen-filtered, crystal clear wheat beer
White Beer-often inlcudes additions of orange peel and/or coriander
What are the various styles (strengths) of Trappist Beers? (5) and name examples
—Patersbier “father’s beer”
—Enkel: Enkel and Patersbier often used interchangeably as a weak beer brewed originally to be consumed by the monks themselves
—Dubbel: are understood to be a fairly strong (6–8% ABV) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character; darker, maltier and yeastier than a Tripel.
**Westmalle Dubbel, Chimay Red/Premiere, Koningshoeven/La Trappe Dubbel
—Tripel: traditionally used by Trappist to describe the strongest beer in their range. Generally beers with an alcohol content ranging from 8% to 10% ABV. Lighter malts and more hop presences than in Dubels. Westmalle Tripel is considered to be the foundation’s style, developed in the 1930s.
**Achel 8 Blond, La Trappe Tripel, and Chimay White/Cinq Cents
—Quadrupel: the name Koningshoeven gave to a La Trappe ale they brew which is stronger than their tripel. Rochefort 10 is also an example of a quadrupel. Usually 10+% alcohol.
Trappist Breweries (11)
Number of countries with breweries?
Which countries formerly had breweries?
Who decides on rules for Trappist Breweries?
Belgium:
—Orval (Belgian, est. 1931): “unique” dry hopped 6.2% amber beer
—Chimay (Belgian, est. 1863): Red Label (dark, 7% ABV dubbel), White Label (Blonde, ABV 8%, tripel) and Blue Label (dark, 9% ABV, Christmas), Chimay dorée Gold cap (blonde, 4.8% ABV, enkel).
**Largest Trappist producer with 123000 hL
—Westvleteren (St.-Sixtus, Belgian, est. 1838): Green Cap or Blonde, (5.8% ABV), Blue Cap (dark, 8% ABV) and Yellow Cap (dark, 10.2% ABV).
—Rochefort (Belgian, est. 1595): three dark beers, “6” (7.5% ABV). “8” (9.2% ABV) and “10” (11.3% ABV).
—Westmalle (Belgian, est. 1836): sells Dubbel (7% ABV) and Tripel (9.5% ABV)
—Achel (Belgian, est. 1998): Achel 5 Blonde (5% ABV, draught only), Achel 5 Brune (5% ABV, draught only), Achel 8 Blonde (8% ABV, tripel), Achel 8 Brune (8% ABV, dubbel), Extra Blonde (9.5% ABV.tripel), Extra Brune (9.5% ABV, dubbel).
Netherlands:
—Koningshoeven (produces La Trappe, Netherlands, est. 1884)
—Abdij Maria Toevlucht (Zundert, Netherlands, certified for production in 2013)
Austria:
—Stift Engelszell (Austria, est. 1293, beer production began in 1925, then stopped in 1929. Production began again in 2012)
United States:
—St. Joseph’s Abbey (Spencer, Massachusetts, certified for production in 2013)
Italy:
—Tre Fontane (Abbazia delle Tre Fontane, Rome, Italy, certified for production in 2015)
- **Mont des Cats (France, est. 1826, beer production begain 1848, commercialized in 1896, halted production in 1905. Production began again in 2011, but is now made at Scourmount Abbey/Chimay in Belgium. Beer is sold by Mont des Cats but Abbey has no brewery. Although the beer is produced by another Trappist brewery, Mont des Cats sells it and as such it does not bear the “Authentic Trappist Product” logo.
- **Mariawald (German, ceased production in 1956)
—Beers brewed under strict rules set by the ITA (International Trappist Association)
What is Biere de Garde?
Flemish and Northern French often bottle-conditioned beer with some yeast character.
Biere de Garde translates as “beer for keeping.” Blond, amber and brown versions exist. This style is characterized by a toasted malt aroma and slight malt sweetness. Flavor of alcohol is evident.
EMP has:
—Importerd: BFM, L’Abbaye de St. Bon Chien, Like a VirJin, Jura, Switzerland
—Domestic: Oxbow Brewing, Oxtoberfest, Newcastle, Maine
What is California Common?
What brewery is most associated with this style?
—brewed with lager yeast but fermented at warmer ale fermentation temperatures. There is a noticeable degree of toasted malt and/or caramel-like malt character in flavor and often in aroma. Often referred to as “steam beer” and made famous by San Francisco’s Anchor Brewing Company. Seek out woody and mint flavor from the Northern Brewer hops
What is Kölsch?
Ale from Cologne (Germany) fermented at cooler than normal temperatures
Emp has: Reissdorf out of Cologne
What is Kvass?
Rye-based Russian beer usually fermented with fruit juices.
What is Rauchbier?
Smoked lager, famously produced in Bamberg (Franken, Germany)
EMP has: Professor Fritz Briem, Grodziskie, Bavaria, Germany
What is Saison?
Belgian as a pale ale that is generally 7% ABV, highly carbonated, fruity, spicy, and often bottle conditioned; brewed in cooler, less active months in farmhouses of Belgium. From Hainaut Province in Belgium (wiki says Wallonia; look up which is fact)
EMP has:
imported: Blaugies, La Moneuse, Wallonia, Belgium
Domestic: Transmitter Brewery S6 Rye Saison in Long Island City and Other Half “Brett Saison” in Brooklyn
What two beer styles do not benefit from draft dispense?
Belgian-style Abbey Ales and Hefeweizens. These feature higher volumes of dissolved CO2, with recipes calibrated toward bottle conditioning and the intentional lack of filtration.
Describe German Kölsch.
What city is it traditionally associated with?
Warm fermented beer (55-70 F), then conditioned by lagering at cold temperatures.
Cologne, Germany
*”You can lager a beer with Ale yeast, but S. Cervisiae derivative yeasts perform better/more efficiently/with more classic flavor profiles at slightly warmer temperatures. Kolsh is a style with Ale yeast that is lagered, that is, stored and fermented slowly with cooler temperatures.“
What style of beer is often bottle-conditioned?
Belgian/Saisons.
Match the following beer styles to their historical country of origin:
ESB
Kölsch
Saison
Pilsner
ESB-England
Kölsch-Germany
Saison-Belgium
Pilsner-Czech Republic
What is a Vienna Lager?
Name two types
Austrian brewers who emigrated to Mexico in the late 19th century took the style with them, Vienna lager is a reddish-brown or copper-colored beer with medium body and slight malt sweetness. The malt aroma and flavor may have a toasted character.
Examples: Dos Equis Amber and Negra Modelo.
What is a Rauchbier?
Franken (Bamberg) specialty beer, malted barley is smoked before being brewed.
Match the following beers to the country of origin:
Skol Tusker Kornenburg 1664 Moretti Kingfisher
Skol-Brazil Tusker-Kenya Kornenburg 1664-France Moretti-Italy Kingfisher-India
What is ESB?
ESB stands for “extra special bitter”
-known for its balance and the interplay between malt and hop bitterness. English pale ales display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor and aroma should be evident. The yeast strains used in these beers lend a fruitiness to their aromatics and flavor, referred to as esters.
Place the following beer styles in order from lowest to highest alcohol content (1=lowest, 4=highest)
Barley wine, California Common, Berliner Weisse, Doppelbock
—Berliner Weisse (around 3%)
—California Common (4.5-5.5%)
—Doppelbock (6.5-8%)
—Barley Wine (7-12%)
What are the four noble hops?
—Hallertauer Mittelfrüh
—Tettnang
—Spalt
—Saaz
***Noble hops are classic European varieties that are responsible for the signature flavors of pilsner and other Continental lagers
What is a Witbier?
A Belgian-style ale brewed with coriander, grains of paradise, and/or citrus peel.
What is an Eisbock?
beer style produced by freezing a doppelbock base and removing a portion of the frozen water in order to concentrate the final product.
Where do the following beers come from?
Altbier Rauchbier Export Lager Gose Helles Lager
—Altbier: Dusseldorg —Rauchbier: Bamburg —Export Lager: Dortmund —Gose: Leipzig —Helles Lager: Munich
Ayinger Celebrator, Paulaner Salvator, Spaten Optimater, and Birra Moretti La Rossa are all examples of what style?
Describe the style
Doppelbock
—meaning “double,” this style is a bigger and stronger version of the lower-gravity German-style bock beers. Originally made by monks in Munich, the doppelbock beer style is very food-friendly and rich in melanoidins reminiscent of toasted bread. Color is copper to dark brown. Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt. Doppelbocks are full-bodied, and alcoholic strength is on the higher end (6.6% - 7.9%)
The American Adjunct Lager commonly includes small amounts of what two ingredients?
Rice and corn.
What beer style was known as “liquid bread” as it was created in order to sustain fasting monks.
Doppelbock
What’s a brown ale?
Name a producer?
Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, though the term had a rather different meaning than it does today. 18th-century brown ales were lightly hopped and brewed from 100% brown malt.
Newcastel, Sam Adams, Brooklyn
What style of beer is known as “Wee Heavy”?
Scotch Ale
—traditionally go through a long boil in the kettle for a caramelization of the wort. Produces a deep copper to brown colored brew. Compared to Scottish Ales, they are sweeter and fuller-bodied. Close to the flavor of Barley wine, but more roasted malt toffee (peaty malt).
What is a Burton ale?
—type of Strong Ale; Rich, strong, dark amber ale, probably as much as 11% ABV, sometimes used as a synonym for Old ale
—“IPA’s Shadowy Cousin”
—Burton-on-Trent is famous as the home of England’s most famous beer style, India Pale Ale.
*Ballantine Burton Ale (brewed by Pabst Brewing Company)
What are the rules to be labeled a Trappist beer?
For a beer to qualify for Trappist certification:
- -must be brewed within the walls of a Trappist monastery, either by the monks themselves or under their supervision.
- -must be of secondary importance within the monastery and it should witness to the business practices proper to a monastic way of life
- -must not be intended to be a profit-making venture. The income covers the living expenses of the monks and the maintenance of the buildings and grounds. Whatever remains is donated to charity for social work and to help persons in need.
What is an Abbey beer?
The designation “abbey beers” originally applied to any monastic or monastic-style beer. After introduction of an official Trappist beer designation by the International Trappist Association in 1997, it came to mean products similar in style or presentation to monastic beers. In other words, an Abbey beer may be:
- -produced by a non-Trappist monastery — e.g. Benedictine; or
- -produced by a commercial brewery under commercial arrangement with an extant monastery; or
- -branded with the name of a defunct abbey by a commercial brewer
What is a Flanders “Flemish” Brown and Flanders “Flemish” Red and who best characterizes the style?
What is it also known as?
Flanders Brown
Flanders Red, typified by Rodenbach, the eponymous brand that started this type over a century ago, distinguished by a specially carmelized roasted malt (where the reddish color comes from), fermentation by a mixture of several ‘ordinary’ top-fermenting yeasts and a lactobacillus culture (the same type of bacteria yoghurt is made with) and maturation in oak. This style is closely related to Oud bruin.
**Also known as “Burgundy of Belgium”
What is Flanders Brown Ale?
What is it also known as?
Examples?
Flanders sour brown ale: aged in wooden casks, it is a cousin to the sour “Flemish Red” style.
Examples include Liefmans, Goudenband and Petrus.
**known as “Oud bruin”
What is the difference between a Porter and a Stout?
Historically, stout was just a stronger version of a porter. The only main difference that can be agreed upon today is the kind of malt used. Porters use malted barley and stouts use roasted, unmalted barley.
What’s an American Amber Ale?
Food Pairings?
Producers?
Glassware?
—Named after the golden to amber color this American version of English pale ale exhibits’ derived from the use of caramel and crystal malt additions, which are roasted to provide amber beers with the color, body and flavor
—characterized by American-variety hops, which lends notes of citrus, fruit and pine to balance the sweetness of the malt.
—ferment at warmer temperatures for what is typically a much shorter amount of time than lager style beers.
**versatile with foods that are grilled or barbecued, as roasted malts complement seared, charred and caramelized protein; favorite at backyard cookouts; medium cheddar, banana poundcaked
**Troegs Brewing Co. HopBack Amber
**North Coast Brewing Co. Red Seal
—Tulip glass
Difference between an English Pale Ale and an American Pale Ale?
English-Style Pale Ale:
Producers?
Food Pairing?
Glassward?
American Pale Ale:
Producers?
Food Pairing?
Glassware?
English-Style Pale Ale (ESB) “extra special bitter”
- Known for its balance between malt and hop bitterness.
- display earthy, herbal English-variety hop character. Medium to high hop bitterness, flavor and aroma should be evident.
- yeast strains used in these beers lend a fruitiness to their aromatics and flavor, referred to as esters. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is medium to medium-high.
- *Odell Brewing Co. 5 Barrel Pale Ale
- *Great Lakes Brewing Co. Moondog Ale
Cheese: English Style Cheeses.
Entree: Roasted Chicken, Fish and Chips
Dessert: Maple Bread Pudding
The American pale ale beer was inspired by the English pale ale, replacing its English earthy, herbal hops with generous additions of boldly citrus and pine-like American varieties.
**Sierra Nevada Pale Ale
Cheese: Mild or medium cheddar
Entree: Roasted or Grilled meats
Dessert: Apple Pie
What is Geuze?
Nickname?
A style produced by mixing one-year-old lambics with beers that have aged for two to three years. The blend is then refermented with aged hops in the bottle, giving the beer its sparkle.
It’s sparkle has led to the moniker “Brussels Champagne”
