Beer Styles Flashcards
1
Q
Where did Flanders Red originate?
A
West Flanders, Belgium
2
Q
Describe
Flanders Red
A
Belgian, sour, fruity, red wine like, with malt flavors and fruit complexity(Sacch/Lacto/Brett/acetobacter), oak tanks, blending young and aged, 20% maise, Burgandy of Belgium, Duchesse de Bourgogne
3
Q
Where did Oud Bruin originate?
A
East Flanders, Belgium
4
Q
What beer is the base for Kriek?
A
Fruit Lambic, Oud Bruin, Flanders Brown
5
Q
Describe
Oud Bruin
What is it a base beer for?
A
Belgium, Flanders Brown, malty, dried fruit and caramel flavors, sourness present, stainless steel, maise, blending of young and aged, base beer for Kriek/Frambozen, Sacch/Lacto/Acetobacter
6
Q
Describe
Fruit Lambic
A
Wild, sour, Belgium wheat beer, spontaneously fermented in oak barrels, aged hops/no hop flavor,
*kriek and framboise
7
Q
Describe
Gueuze
A
Wild, Belgium Wheat beer spontaneously fermented in oak barrels, barnyard, honey, vanilla, oak, *blended lambics
8
Q
Describe
Saison
What beer is the style guideline?
A
Most broadly defined style, Farm ingedients, ferments at higher temps, peppery spice phenols/citrusy esters, dry, crisp, highly carbonated, Saison Dupont
9
Q
Where did Old Ale originate?
A
Britian
10
Q
Describe
Old Ale
What is it called?
A
Brittish, **high alcoholic strenght **(5.5-9%), Impression of age, “keeping beer”, sweet *malt balance, dried fruit esters
11
Q
Where did Altbier originate?
A
Rhine River, Germany
Zum Uerige Brewery
12
Q
Describe
Altbier
A
Top fermented lagered beer, Alt = Old, refers to old style of breweing using top fermenting yeast
13
Q
Describe
Berliner Weisse
How is it served?
A
German wheat beer, low alcohol, assertive lactic acidity, highly carbed, Ale yeast and lactobacillus, woodruff syrups, Napoleon’s troops called it “champagne of the North”
14
Q
What beer is served with Woodruff Syrup?
A
Berliner Weisse
15
Q
Where does Berliner Wessis orginate?
A
Germany
16
Q
Where does Lambic originate from?
A
Senne Valley, Belgium
17
Q
Describe
Lambic
Where is it originated? How is it served?
A
Wild Belgium (Senne Valley) wheat beer, fairly sour, barnyard funky, spontaneously fermented in oak barrels, unblended, served uncarbonated, pale yellow to deep golden
18
Q
Where does Saison originate?
A
French-Belgium, Wallonia
19
Q
What English beers use maise?
A
Ordinary Bitters, Dark Milds
20
Q
Describe
Dark Mild
How is it traditionally served?
A
Traditional Cask, Real Ale, low ABV, malt balanced, low gravity, caramel, toffee, toast, “mild” orginally meant fresh
21
Q
What English beers use flaked oats? Why?
A
Oatmeal Stout, enhance the mouthfeel
22
Q
What beer uses flaked barley?
A
Irish Stouts
23
Q
What adjunct may be considered a grain?
A
Roasted Barley, used for color and flavor
24
Q
Difference between flaked barley and roasted barley?
A
Gelatinized (flaked) vs Roasted
Roasted used for color and flavor
Flaked has no impact on flavor, used for protien which improves head formation and retention
25
What hybrid beer used a lager yeast but fermented at ale temperatures, higher temps
California Common
26
What German beer used ale yeast but are fermented at lager tempertures, cooler temps
Kolsch, Altbier
27
# Describe
Kolsch
| Where did it originate?
Ale yeast that is lagered
Cologne Germany
Stange glass
Kolsch Konvention - protected/resricted to 20/30 breweries around Koln
28
What beers are made with 100% Pilsner malt?
Czech Premium Pale Lager
German Pils
Munich Helles
29
What countries typically use Pale Malt for making ales?
Britian, USA
30
Which base malt is associated with American craft beer?
Pale Ale
31
What beer uses wheat in the grist?
| name 8 styles
Berliner Weisse, Gose, Lambic, Witbier, American Wheat Beer, Weissebier, Dunkel Weissbier, Weizenbock
32
Where did Gose originage?
Germany, Goslar, on Gose River
33
# Describe
Gose
| What is used in the grist?
German wheat beer, tart, fruity, citrus, coriander, salt, highly carbed, lacto, hazy
34
What malt does American Porter use?
Black Patent Malt
35
Raw wheat is used to make which beer style?
Lambic, Witbier
36
What several Continental Euopean Ales use Pilsner malt as their base malt?
| Belgian, French, German
Belgian - Tripel, Blond
French - Bierre de Garde
German - Kolsch, Alt
37
What beers are made with Munich as a base malt?
Marzen, Dunkles, Bocks
38
What beer styles are made with corn?
| name 7 styles
US -American Lager, Cream Ale,
Britan - Bitters,
Scottland - Scottish Ales,
Belgium - Flanders Red, Oud Bruin
39
What beer styles are made with maise?
Flanders Red, Oud Bruin
40
Where did Baltic Porter Originate?
Scandinavia
41
# Describe
Baltic Porter
| Where is it from?
Quite fruity and higher alcohol that other porters, restrained roast, lager or ale yeast, Scandinavia
6.5 - 9.5 ABV
42
# Describe
Oatmeal Stout
a. marketed as healthier and heartier alternative to other beer
b. English brewers threw a handful in mash and called it healthy
43
# Describe
British Brown Ale
| What beer is the style example?
Malty, caramel-centric without the roasted flavors of a porter, some call it a "Nut Brown", Newcastle Brown Ale
44
# Describe
English Porter
Malt balanced, with levels of roastiness, features chocolate with carmel, nutty, toffee flavors
45
Disscuss the history of the English Porter
First Industrialized beer, popular with the London working class, originally made with "brown malt" until 1817 Daniel Wheeler invented Black Patent Malting Drum, 1850's pale bitter beers replaced the porter because of glassware, people wanted pale, sparkling beer
46
# Describe
Foreign Extra Stout
Originally brewed for export, had to be strong and hopped enough to make the trip, popular in British colonies
47
# Describe
Sweet Stout
| What ingredient makes it sweet?
a. Lactose, milk sugar, used to provide rich mouth feel and sweetness
b. Marketed as a tonic for nursing mothers and invalids
48
# Describe
Imperial Stout
a. Russian Imperial Court
b. Traditionally English Style but now more popular in America
49
Irish Stout
| What is it made with? Style example?
a. made with unmalted roasted barley
b. Guinness
50
# Describe
American Porter
Dark Ale made with black Patent Malt. Less roasted barley than Am. Stout, but bigger roastier than Am. Brown or English Porters
51
What German beers use wheat in the grist?
Berliner Weisse, Gose Weissebier, Dunkles Weissebier, Weizenbock
52
# Describe
American Wheat Beer
Similar to German Weisse (Hefe) BUT has cleaner yeast profile (no banana/clove) and higher hopping, often used as a base beer for fruited beers
53
# Describe
American Lager
30-40% corn in grist,1800 German immigrants used native ingredients to brew a Pilsner, beer that appeals to a broad range of people, dif b/t Light Lager is ABV, has more body/flavor
54
# Describe
American Light Lager
40% corn/rice adjuncts, extra enzymes used to convert carbs into sugars for yeast, so low residual sugar, low calorie beer, 1970 marketed to sports fans "tastes great, less filling"
55
# Describe
Cream Ale
| What was it called Pre-Prohibition?
Lawnmower beer, Ale version of Am. Lager, 20-40 corn adjunct, pre-prohibition was "sparkling" or "present use " ale
56
What are American Amber Ales sometimes called?
Red Ales
57
How is an American Amber different that a Am. Pale Ale?
Am. Amber has slightly more malt flavor, more caramel, more balanced
58
# Describe
California Common
| What Hops? What style example? What yeast?
Lager yeast at Ale temps, non- citrus hops usually Northern Brewer ( woody, herbal, minty"), Steam Beer, Coolships before refrigeration, based on 1970 revived Anchor Steam, *Citrus hops inappropriate
59
# Describe
American Pale Ale
| What hop? What beer is the style example?
Similar to Strong Bitter, APA's feature citrusy, Cascade hop flavor and aroma, Sierra Nevada Pale Ale
60
# Describe
American IPA
| What was the first style example?
Interpretation/version of British IPA but with Am. ingredients and attitude, 1975 Anchor Liberty Ale using Casdcade hops, first single hop/dry hopped ale that started a revolution
61
# Describe
English IPA
Fairly strong (5-7%), East Kent Goldings hops of herbal, earthy, floral flavor and aroma, balanced malt flavors of bisquit and toast
62
History of English IPA
1800's prepared for shipment to India colonies, realized that hoppier beer could make the trip
63
How is an American Pale Ale different than an American IPA?
Less bitterness in the balance and alcohol strength than an American IPA
64
How is an English IPA different than a American IPA?
English style will have less hop character and more malt flavor
65
# Describe
Hazy IPA
| What was the first style example?
New England IPA, haziness comes from dry hopping not yeast or starch, Biotransformation of hop oils during fermentation, Alchemest Heady Topper believed to be inspiration in 2010, high fruity hop flavors
66
What is an American Barleywine similar to?
Double (Imperial) IPA
67
How is a Double IPA different from and Imperial IPA?
Double IPA is arbitary and simply implies a stronger version of IPA, Imperial, Extra, Extreme are equally valid
68
How is an American Barleywine different from a Double IPA
American Barleywine is *more malty, fuller body, richer, hops less extreme
69
# Describe
English Barleywine
Richest and strongest of modern English Ales, intense, complex flavors with fruity intrest, 8-12%
70
# Describe
American Stout
Bolder, roasted malt flavors and hopping than traditional stouts
71
# Describe
American Brown
a version of English Brown, malt focused, hoppy, *citrusy, fruity tropical hop character
72
How is American Blonde Ale different than a Cream Ale or Pale Ale?
More flavor that Am Larger or Cream Ale, less bittered than Am. Pale Ale
73
What is the ABV of a Scottish Light?
2.5 - 3.3 %
60 shilling
ordinary bitter, Dark Mild 3 -3.8%
74
What is the ABV of a Scottish Heavy?
| Compare it to?
3.3 - 3.9%
70 shilling
Best Bitter
75
What is the ABV of a Scottish Export?
3.9 -6% ABV
80 Shilling
76
What is another name for a Wee Heavy? ABV?
Scotch Ale
6.5 - 10% ABV
90 or 120 shilling
caramel
77
# Describe
German Pils
| What hops?
German's copy of a Czech Premium Pale Lager, but adapted to Germany's brewing ingredients and conditions,
a. harder, higher sulphate water means more bittering,
b. higher hopping with Nobel Hops, Sazz less
c. higher attenuating German yeast, drier
78
How is a German Pils different than a Czech Premuim Pale Lager?
a. German Pils is slighly paler in color
b. lighter in body
c. more highly attenuated, drier
d. more highly carbonated
e. drier, crisper, hoppier
79
# Describe
Czech Premuim Pale Lager
1842 Josef Grou, Bavarian brewer made after people of Pilsen were dissatisfied with the beer, Pilsner malt, Sazz Hops, soft water - gives hops a soft, rounded character
80
How is Czech Premium Pale Lager different from a German Pils?
Czech is
a. deeper color
b. maltier
c. less bitter
81
What is a Schwarzbier often called? What style is it related to?
Black Pils
Munich Dunkel
82
# describe
Munich Dunkle
Dark, Munich malt, malt balanced
83
# describe
Helles Bock
| What is is also called?
Munich Helles brewed to bock strenght, "Maibock"
84
# Describe
Doppelbock
| What is the style guideline name?
Liquid bread, Paulener Monks, Salvator, 7-10 ABV
85
# Describe
Dunkles Bock
| Where did it originate?
Einbeck, goats on labels, 6-7%ABV
86
What style is a Maibock?
Helles Bock
87
# Describe
Festbier
| What is it's color?
Prince Ludwig, Paulener, Golden Not Amber
88
# Describe
Marzen
| What color is it?
March, Munich Malt, Amber-Copper, Not golden, Octoberfest in US
89
# Describe
Munich Helles
Germany, Pale, Lager, Pilsner malt
Munich's take on the pale lager,
1894 created by Spaten
90
How is a Munich Helles different that a Czech Premium Pale Lager or a German Pils?
less bitter, more grainy sweet malt
91
# Describe
Rauchbier
Marzen base, smoked Bamberg, Beechwood
92
# Describe
Eisbock
Frozen dopplebock and removing water content, 9 -14% ABV
93
# Describe
Vienna Lager
| How does ABV compare to Marzen or Festbier?
Evenly balanced with Maillard rich complexity, 4.7-5.5% ABV, lower ABV than Marzen(5.6-6.3%) or Festbier(5.8-6.3%)
94
# Describe
Weissbier
| What is this beer called in US?
pale, highly carbed, dry finish,
banana-clove phenols
called Hefewisen in US
not Reinheitsgebot so only brewed for Bavarian roalty
50 -70 % Wheat
| Hefeweizen
95
# Describe
Dunkles Weissbier
| What is this beer called in US?
dark, highly carbed, dry finish,
banana-clove phenols
called Dunkelwisen in US
not Reinheitsgebot so only brewed for Bavarian roalty
50 -70 % Wheat
96
# Describe
Weizenbock
| What must it have to be called a Weizenbock?
To be a "weizen" must contain 50% wheat and OG at 16* Plato
Pale or Dark
never roasty
6.5 -9%ABV
97
# Describe
Ordinary Bitter
"Real Ale", 3.5 ABV, low carbonation, malty backbone but balanced towards the bitter, fruity esters, session beer
98
# Describe
Best Bitter
3.8 - 4.6% ABV, more malt balanced that Ordinary, low carbonation, high fruity esters with bready/biscuit malt
99
# Describe
Strong Bitter
4.6 - 6.2% ABV, more malt and hop character than lower strength, "ESB" is a Fuller's trademark, derived from English IPA style, but for local consumption, rather than the trip to India
100
# Describe
Biere de Garde
| Where did it originate?
"Beer that has been stored", Northern France, "farmhouse" style, 6.8 - 8.5% ABV, malt focused with clean yeast character, range in color blond, amber, brown
101
# Describe
Witbier
Crisp, pale, hazy wheat ale, bready malt, no hop flavor, mix of coriander, grains of Paradise, and orange peel
102
Discuss the History of the Witbier
A 400 year old Belgiaan beer that died out in the 1950s, revived by Pierre Celis at Hoegarden in 1966, single handedly, brewery burnt down, sold to AB Inbev, started Celis Breweing, since has closed down
103
# Descibe
Belgian Pale Ale
| Where did it originate?
Antwerp, easy drinking amber to copper with a Belgian twist, biscuit malt, moderately fruity, fairly balanced
104
What are some Belgium Farmhouse styles?
Saison, Biere de Garde
105
# Describe
Belgian Golden Strong
7.5-10.5% ABV, developed by Moortgat makers of Duvel, refrences the devil because of drinkability despite the strength, marriage of fruity, spicy, alcohol flavors supported by a soft malt character, effervescent
106
How is a Belgian Golden Strong different from a Tripel?
Resembles a Tripel but paler, lighter body, drier
107
Why is a Belgian Golden Strong so light, dry and strong?
It's brewed with up to 20% white sugar the rest is Pilsner malt, the sugar, Belgian yeast and moderate level of hop bitterness gives it a very dry, hoppy finish
108
# Describe
Belgian Dubbel
| What color?
6 -7.6% ABV, DARK, deep reddish-copper color, rich malty flavors, dark/dried fruit, spicy clove/pepper phenols, finishes dry
109
What ingredient provides the light body and dry finish despite the high ABV for a Belgian Dubbel?
Dark Candi Sugar
110
# Describe
Belgian Tripel
7.5 - 9.5% ABV, LIGHT deep yelow to gold, Westmalle in 1930's to compete with pale Pilsners, peppery phenols, citrus fruit esters, tradionally bottle conditioned
111
How is a Belgian Tripel different that a Belgian Golden Strong?
Triple is slighly darker, fuller bodied with more emphasis on phenolics and less on esters
112
# Describe
Belgian Dark Strong
8 - 12% ABV, DARK amber to copper-brown
Malt - bread, caramel
Yeast Esters- raisin, plum, cherry
Yeast Phenols - peppery
113
# Describe
Belgian Blond Ale
6 -7.5% ABV, gold color, high carbonation, cleaner than most Belgians, subtle spicy phenols, sweet bready Pilsner malt flavors
114
How is a Belgian blond different than a Golden Strong or Tripel?
Belgian Blonds are similar strenght as a Dubbel
Cleaner, slighly sweeter than a Tripel
