Beer Characteristics Flashcards
This compound has the taste and aroma of fresh-cut green apples, and sometimes notes of grass, green leaves or latex paint.
Acetaldehyde
What may reverse the process of reducing acetaldehyde to ethanol?
Oxidation
In what beer style is it acceptable to have a low level of acetaldehyde in aroma and flavor?
Kellerbiers
What flavor may be detected as spicy, and if often accompanied by a warm or prickly mouthfeel?
Alcohol (Alcoholic)
What is present if yeast is underpitched, or there are low levels of oxygen or FAN?
Fusel alcohols
Name two (2) beer styles in which alcoholic characteristics are desired?
Eisbock, Imperial Stout, and English and American Barleywines
What flavor is a mouth-puckering sensation, that is comparable to steeping black tea leaves for an extended period of time?
Astringency
Low levels of astringency are acceptable in what beer styles?
American IPAs (heavily hopped), American Porters (roasted malts), and Flanders Red Ale
Excessive levels of this are perceived as a harsh, dry taste, mostly on the back of the tongue.
Bitterness
Bitterness can be caused by over-hopping, or what other hop attribute?
Aged hops
If a beer is both excessively bitter and astringent, was is a likely cause?
Oxidation or contamination by wild yeast
Name two (2) beer styles in which high levels of bitterness are appropriate.
IPAs, American Barleywine, American Porter, Imperial Stout
What is characterized as a beer’s fullness, viscosity, or thickness on the tongue and palate?
Body
Name two (2) beer styles in which light body is appropriate.
American Light Lagers and Lambics
What acid’s perceived aroma is compared to aged hard cheese, or as goaty or sweaty?
Isovaleric Acid (Cheesy)
Isovaleric acid (cheesy) originates from the use of old hops or hops that have been what?
Improperly dried or stored at high temperatures in the presence of oxygen
Isovaleric acid is accepted in low levels in which beer style? And may be encountered in higher levels in some European Sour Ales and American Wild Ales.
English Old Ales
What compound is responsible for an artificial butter, butterscotch or toffee-like aroma and taste?
Diacetyl
Name two (2) styles where Diacetyl is permissible in low levels.
Czech Lagers, English Bitters, Brown and Dark British Beers and Irish Red Ale.
Name two (2) styles where Diacetyl is not appropriate.
German Lagers (except Kellerbier), Irish Stout, American or Belgian Ales
What produces that aroma and taste of cooked vegetables, notably corn, celery, cabbage, onion or parnips?
DMS (Vegetal)
Low levels of DMS are acceptable in what lagers?
American Lager, Cream Ale, International Lager, Munich Helles and German Pils
DMS is not appropriate in all ales, and what lager styles (3 in total)?
Czech Lagers, Amber Lagers, and Dark Lagers
What aroma and taste recalls bananas, strawberries, pears, apples, plums, papayas, and/or other fruits?
Estery
Ester flavors are desirable in what types of beer? What regions?
Ales, particularly Belgian and British styles.
The most common esters in beer smell like tropical fruits, bubble gum, and what two (2) fruits?
Bananas (German Weissbier) and red apples
Most hop varieties will produce what notes if they are left in contact with beer for too long?
Grassy
Low levels of grassy flavors and aromas are acceptable in American Pale ales, and what other style of beer?
IPA (both English and American)
In well-brewed and conditioned beers, how long should it take for the head of beer to collapse to half of its initial height?
One (1) minute
Name two (2) beer styles that should have good head retention.
German Pils, Witbier, and Belgian Blond Ale
Name two (2) beer styles that may have low or impaired head retention.
Eisbock, Imperial Stout, and English and American Barleywines
Name two (2) pale lagers and two (2) dark beer styles in which a grainy character is acceptable.
Pale lagers: International Pale Lager, German Pils and German Helles Exportbier
Dark styles: Dark Mild, Scottish Ales, Oatmeal Stout and American Porter
(Also OK in Altbier and Irish Red Ales)
What off-flavor smells like a skunk or freshly-roasted coffee beans?
Lightstruck
To remedy musty off-flavors, brewers should use fresh ingredients, store open bags of malt in a cool, dry environment, and what?
Sanitize brewing equipment prior to use.
Onion-like or catty flavors and aromas are formed by yeast, and are also found in some New World hop oils. What two (2) beer styles, if dry-hopped, may exhibit this characteristic?
American IPA and Double IPA
What characteristics are perceived as cut cucumbers, recycled paper, or lipstick, and are a result from oxidation?
Paper/Cardboard
Phenolic flavors and aromas produce the signature clove-like character in what beer style?
German Weissbier
Phenolic flavors from wild yeast, such as the leathery or horse blanket characteristic are found in what two (2) beer styles?
Lambic and American Wild Ale
What character is not appropriate at any level in lighter, low-gravity beer styles?
Sherry-like
Sour and acidic flavors are important for what two types of beer?
Gose and European Sour Ales (Berliner Weiss, Flanders Red Ale, Oud Bruin and Lambic)
Low levels of sulfury characteristic (burning match or rotten eggs) are acceptable in which beer style?
German lagers
A high level of sweetness is inappropriate in dry styles, including American Lager, Berliner Weiss, Gueuze and what?
Saison
Unless explicitly noted in an individual style description, all beer styles are assumed to be cleanly fermented and free from what?
Technical faults (acetaldehyde, astringency, chlorophenols, diacetyl, DMS, fusel alcohol, and phenolics)
All beer styles are assumed to be free of what, which includes oxidation, light-struck, sour, and musty characteristics?
Packaging and handling faults
