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.
