Beer Styles Flashcards
English Pale Ale
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
India Pale Ale
Bitter, hoppy, fruity
Double, triple, west coast vs east coast, black, brut (dru)
Mild Ale
“Old-fashioned”
Sweeter, darker color, less bitter
Low ABV <3.5%
Called Brown Ale when bottled
Scotch Ales
Sweeter and darker than English Ales
Heavy and Light versions refer to alcohol content, not calories
Barley Wines
Fermented at very high gravities
High ester/fruity character
High ABV >10%
Alt Ale
Means “old”
Dark copper color, relatively bitter, and ~5% ABV
Kolsch
From Cologne A much lighter beer ~5% ABV Uses Vienna Malt Uses ale yeast but ferments under lager conditions
Porter
Very dark due to roasted malt
~5% ABV
Stout
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
Sweet (Milk) Stout
British variant
Low ~4% ABV
Caramel color
Uses addition of lactose sugar to make sweet
Witbier
Flavors of orange peel and coriander seeds
Uses top fermenting yeast
Trappist beer
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
Lambic and Gueuze
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
Saison
Originates in France
Pale ale
Highly carbonated due to bottle conditioning
Very fruity and spicy
Weizenbier
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
Kristallweizen
Weizenbier that has been filtered to remove the yeast
Hefeweizen
Cloudy due to yeast
Bottle conditioned
High clove and banana flavor
Weissbier
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
Pilsner
Originates from the Bohemian city of Pilsen
Bottom fermenting yeast
Straw to golden color
Light flavor
Bock
Style of lager
6-8% ABV
Sulfury and malty flavors
Colors range from straw to dark brown
Doppelbock
Dark lager
ABV up to 12%
Marzen
Brewed in March for consumption during Oktoberfest
ABV up to 6.5%
Pale and dark versions
“Middle of the road” character, easy drinking
Helles
Pale lager
4.5-5.5% ABV
Very malty
Low bitterness and hop character
Dunkel
Dark lager
4.5-5.5% ABV
Copper brown
Uses caramelized malts to achieve color
Schwarzbier
Black lager
Dry character
3.8-5% ABV
Malt liquor
Alcoholic product originated in USA 6-7.5% ABV Very pale Very lightly hopped Malt and sweet character
Steam beer
Bottom fermenting yeast used at warmer fermentation temps in shallow vessels
Now called California Common beer
Rauchbier
Malts smoked with burning beechwood
Very smoky/burnt flavor
Fruit beer
Called Shandy in Britain
Called Radler in Germany
