Beer Styles

Question 1

English Pale Ale

Answer 1

Referred to as “Bitter” when on draft
ABV 3-7.5%
Produced from well modified malt, kilned to a relatively high temp to impart a copper color

Question 2

India Pale Ale

Answer 2

Bitter, hoppy, fruity

Double, triple, west coast vs east coast, black, brut (dru)

Question 3

Mild Ale

Answer 3

“Old-fashioned”
Sweeter, darker color, less bitter
Low ABV <3.5%
Called Brown Ale when bottled

Question 4

Scotch Ales

Answer 4

Sweeter and darker than English Ales

Heavy and Light versions refer to alcohol content, not calories

Question 5

Barley Wines

Answer 5

Fermented at very high gravities
High ester/fruity character
High ABV >10%

Question 6

Alt Ale

Answer 6

Means “old”

Dark copper color, relatively bitter, and ~5% ABV

Question 7

Kolsch

Answer 7

From Cologne
A much lighter beer
~5% ABV
Uses Vienna Malt
Uses ale yeast but ferments under lager conditions

Question 8

Porter

Answer 8

Very dark due to roasted malt

~5% ABV

Question 9

Stout

Answer 9

Originated in Ireland
Intense color and burnt smoky flavors due to roasted barley adjuncts
High bitterness
Harsh flavor tempered by use of nitrogen gas
4-7% ABV

Question 10

Sweet (Milk) Stout

Answer 10

British variant
Low ~4% ABV
Caramel color
Uses addition of lactose sugar to make sweet

Question 11

Witbier

Answer 11

Flavors of orange peel and coriander seeds

Uses top fermenting yeast

Question 12

Trappist beer

Answer 12

Strong fruity notes
Up to 12.5% ABV
Varieties include enkel, dubbel, tripel, and quadrupel
Referred to as Abbey Ale if not brewed by a Trappist Monk

Question 13

Lambic and Gueuze

Answer 13

Complex flavor due to microflora above brewing yeast
Tend to be quire sour and low pH
Frequently not clear
Kriek = cherries, Framboise = raspberries, Cassis = blackcurrants, Peche = peaches, Pomme = apples

Question 14

Saison

Answer 14

Originates in France
Pale ale
Highly carbonated due to bottle conditioning
Very fruity and spicy

Question 15

Weizenbier

Answer 15

Made from grist comprising of at least 50% wheat malt
Relatively high carbonation
Fruity and phenolic (clove-like) character
Straw colored
5-6% ABV
Uses hefe yeast and mashes at lower temp to form ferulic acid
Femented in open square fermentor to allow ester development

Question 16

Kristallweizen

Answer 16

Weizenbier that has been filtered to remove the yeast

Question 17

Hefeweizen

Answer 17

Cloudy due to yeast
Bottle conditioned
High clove and banana flavor

Question 18

Weissbier

Answer 18

Made from grist of less than 50% wheat malt
Addition of lactic acid bacteria to generate a low pH of 3.2-3.4
Low ABV ~2.8%
Quite sour

Question 19

Pilsner

Answer 19

Originates from the Bohemian city of Pilsen
Bottom fermenting yeast
Straw to golden color
Light flavor

Question 20

Bock

Answer 20

Style of lager
6-8% ABV
Sulfury and malty flavors
Colors range from straw to dark brown

Question 21

Doppelbock

Answer 21

Dark lager

ABV up to 12%

Question 22

Marzen

Answer 22

Brewed in March for consumption during Oktoberfest
ABV up to 6.5%
Pale and dark versions
“Middle of the road” character, easy drinking

Question 23

Helles

Answer 23

Pale lager
4.5-5.5% ABV
Very malty
Low bitterness and hop character

Question 24

Dunkel

Answer 24

Dark lager
4.5-5.5% ABV
Copper brown
Uses caramelized malts to achieve color

Question 25

Schwarzbier

Answer 25

Black lager
Dry character
3.8-5% ABV

Question 26

Malt liquor

Answer 26

Alcoholic product originated in USA
6-7.5% ABV
Very pale
Very lightly hopped
Malt and sweet character

Question 27

Steam beer

Answer 27

Bottom fermenting yeast used at warmer fermentation temps in shallow vessels
Now called California Common beer

Question 28

Rauchbier

Answer 28

Malts smoked with burning beechwood

Very smoky/burnt flavor

Question 29

Fruit beer

Answer 29

Called Shandy in Britain

Called Radler in Germany