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Beer Judge Entrance Exam > Beer Characteristics > Flashcards

Beer Characteristics Flashcards

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1
Q

This compound has the taste and aroma of fresh-cut green apples, and sometimes notes of grass, green leaves or latex paint.

A

Acetaldehyde

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2
Q

What may reverse the process of reducing acetaldehyde to ethanol?

A

Oxidation

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3
Q

In what beer style is it acceptable to have a low level of acetaldehyde in aroma and flavor?

A

Kellerbiers

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4
Q

What flavor may be detected as spicy, and if often accompanied by a warm or prickly mouthfeel?

A

Alcohol (Alcoholic)

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5
Q

What is present if yeast is underpitched, or there are low levels of oxygen or FAN?

A

Fusel alcohols

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6
Q

Name two (2) beer styles in which alcoholic characteristics are desired?

A

Eisbock, Imperial Stout, and English and American Barleywines

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7
Q

What flavor is a mouth-puckering sensation, that is comparable to steeping black tea leaves for an extended period of time?

A

Astringency

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8
Q

Low levels of astringency are acceptable in what beer styles?

A

American IPAs (heavily hopped), American Porters (roasted malts), and Flanders Red Ale

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9
Q

Excessive levels of this are perceived as a harsh, dry taste, mostly on the back of the tongue.

A

Bitterness

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10
Q

Bitterness can be caused by over-hopping, or what other hop attribute?

A

Aged hops

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11
Q

If a beer is both excessively bitter and astringent, was is a likely cause?

A

Oxidation or contamination by wild yeast

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12
Q

Name two (2) beer styles in which high levels of bitterness are appropriate.

A

IPAs, American Barleywine, American Porter, Imperial Stout

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13
Q

What is characterized as a beer’s fullness, viscosity, or thickness on the tongue and palate?

A

Body

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14
Q

Name two (2) beer styles in which light body is appropriate.

A

American Light Lagers and Lambics

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15
Q

What acid’s perceived aroma is compared to aged hard cheese, or as goaty or sweaty?

A

Isovaleric Acid (Cheesy)

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16
Q

Isovaleric acid (cheesy) originates from the use of old hops or hops that have been what?

A

Improperly dried or stored at high temperatures in the presence of oxygen

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17
Q

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.

A

English Old Ales

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18
Q

What compound is responsible for an artificial butter, butterscotch or toffee-like aroma and taste?

A

Diacetyl

19
Q

Name two (2) styles where Diacetyl is permissible in low levels.

A

Czech Lagers, English Bitters, Brown and Dark British Beers and Irish Red Ale.

20
Q

Name two (2) styles where Diacetyl is not appropriate.

A

German Lagers (except Kellerbier), Irish Stout, American or Belgian Ales

21
Q

What produces that aroma and taste of cooked vegetables, notably corn, celery, cabbage, onion or parnips?

A

DMS (Vegetal)

22
Q

Low levels of DMS are acceptable in what lagers?

A

American Lager, Cream Ale, International Lager, Munich Helles and German Pils

23
Q

DMS is not appropriate in all ales, and what lager styles (3 in total)?

A

Czech Lagers, Amber Lagers, and Dark Lagers

24
Q

What aroma and taste recalls bananas, strawberries, pears, apples, plums, papayas, and/or other fruits?

A

Estery

25
Q

Ester flavors are desirable in what types of beer? What regions?

A

Ales, particularly Belgian and British styles.

26
Q

The most common esters in beer smell like tropical fruits, bubble gum, and what two (2) fruits?

A

Bananas (German Weissbier) and red apples

27
Q

Most hop varieties will produce what notes if they are left in contact with beer for too long?

A

Grassy

28
Q

Low levels of grassy flavors and aromas are acceptable in American Pale ales, and what other style of beer?

A

IPA (both English and American)

29
Q

In well-brewed and conditioned beers, how long should it take for the head of beer to collapse to half of its initial height?

A

One (1) minute

30
Q

Name two (2) beer styles that should have good head retention.

A

German Pils, Witbier, and Belgian Blond Ale

31
Q

Name two (2) beer styles that may have low or impaired head retention.

A

Eisbock, Imperial Stout, and English and American Barleywines

32
Q

Name two (2) pale lagers and two (2) dark beer styles in which a grainy character is acceptable.

A

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)

33
Q

What off-flavor smells like a skunk or freshly-roasted coffee beans?

A

Lightstruck

34
Q

To remedy musty off-flavors, brewers should use fresh ingredients, store open bags of malt in a cool, dry environment, and what?

A

Sanitize brewing equipment prior to use.

35
Q

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?

A

American IPA and Double IPA

36
Q

What characteristics are perceived as cut cucumbers, recycled paper, or lipstick, and are a result from oxidation?

A

Paper/Cardboard

37
Q

Phenolic flavors and aromas produce the signature clove-like character in what beer style?

A

German Weissbier

38
Q

Phenolic flavors from wild yeast, such as the leathery or horse blanket characteristic are found in what two (2) beer styles?

A

Lambic and American Wild Ale

39
Q

What character is not appropriate at any level in lighter, low-gravity beer styles?

A

Sherry-like

40
Q

Sour and acidic flavors are important for what two types of beer?

A

Gose and European Sour Ales (Berliner Weiss, Flanders Red Ale, Oud Bruin and Lambic)

41
Q

Low levels of sulfury characteristic (burning match or rotten eggs) are acceptable in which beer style?

A

German lagers

42
Q

A high level of sweetness is inappropriate in dry styles, including American Lager, Berliner Weiss, Gueuze and what?

A

Saison

43
Q

Unless explicitly noted in an individual style description, all beer styles are assumed to be cleanly fermented and free from what?

A

Technical faults (acetaldehyde, astringency, chlorophenols, diacetyl, DMS, fusel alcohol, and phenolics)

44
Q

All beer styles are assumed to be free of what, which includes oxidation, light-struck, sour, and musty characteristics?

A

Packaging and handling faults

Beer Judge Entrance Exam (9 decks)

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