Beer Styles Flashcards
1
Q
Name three reasons why we have beer styles?
A
1) Styles communicate what consumers should expect in beer.
2) Styles honor traditions and provide order to a vast selection.
3) Many styles developed spontaneously due to local conditions, others were invented purposely by experimentation or new technology.
2
Q
Name four natural drivers of traditional beer styles.
A
1) The grape/grain line in Europe defined where beer could be easily made.
2) Weather and climate limited when brewing could be done and what fermentation temperatures were before refrigeration.
3) Hops only grow in certain areas due to climate and soil.
4) Local water sources contained different compounds.
3
Q
Name three traditional beer styles that came about at least in part due to limits of weather or climate.
A
A common practice in many parts of Europe was to brew strong beer near the end of the yearly brewing period to store through the hot season and be consumed in the fall before new beer was ready. The Bière de Mars, Oktoberfest/Märzen, and Bock styles come from this tradition.
4
Q
Name five technologies that affected brewing.
A
1) Kilning technology for non-smoky beer and pale malts.
2) Daniel Wheeler’s 1817 patented malt drum roaster allowed for kilning extremely dark malts.
3) The stewing method of kilning allowed for Caramel/Crystal malts.
4) Hydrometers and thermometers allowed brewers more control.
5) Refrigeration allowed year round brewing and shipping.
6) Louis Pasteur’s research on yeast and the development of Pasteurization.
7) Glass bottles.
5
Q
What was the Reinheitsgebot?
A
The famed 1487 Bavarian (German) “purity” law was largely about taxing beer making. It instructed brewers as to what material they were allowed to use in their beer - just malt, hops, and water (and later yeast, they didn’t know about yeast when the law was created).
6
Q
Who catalogues all the beer styles?
A
Two US based organizations catalog beer styles. The BJCP (Beer Judge Certification Program) is a nonprofit volunteer-run organization with the mission of training beer judges who serve at homebrew competitions. The Brewer’s Association (BA) creates their own Beer Style Guidelines for judging the Great American Beer Festival and the World Beer Cup festivals.
7
Q
The primary alcohol in beer.
A
Ethanol is created by brewer’s yeast as it consumes sugar in the wort and processes it into mostly ethanol and CO2. How much ethanol the beer has depends on how much sugar was in the wort to begin with, how attenuative the yeast strain is, what the fermentation temperature was, and so on.
8
Q
What is IBU?
A
International Bittering Units, or IBU, is a measurement of bitterness in beer. It describes how much bitter alpha acid is isomerized and dissolved into the beer in parts per million (ppm). Beers typically range in IBU from about 5 to well over 100 (though 100 is approximately the human threshold).
9
Q
What is SRM?
A
SRM is the Standard Reference Method, called “degrees SRM.” It is the measurement of beer color.
10
Q
A beer with an SRM of 15 is described as? A beer with an SRM of 40 is described as?
A
2 SRM is Pale Straw, 3 is Straw, 4 is Pale Gold, 6 is Deep Gold, 9 Pale Amber, 12 Medium Amber, 15 Deep Amber, 18 Amber-Brown, 20 Brown, 24 Ruby Brown, 30 Deep Brown, 40+ Black.
11
Q
Carbonation is measured as?
A
Volumes of CO2
12
Q
A beer with an SRM of 2 is described as? A beer with an SRM of 6 is described as?
A
2 SRM is Pale Straw, 3 is Straw, 4 is Pale Gold, 6 is Deep Gold, 9 Pale Amber, 12 Medium Amber, 15 Deep Amber, 18 Amber-Brown, 20 Brown, 24 Ruby Brown, 30 Deep Brown, 40+ Black.
13
Q
A beer with an SRM of 4 is described as? A beer with an SRM of 24 is described as?
A
2 SRM is Pale Straw, 3 is Straw, 4 is Pale Gold, 6 is Deep Gold, 9 Pale Amber, 12 Medium Amber, 15 Deep Amber, 18 Amber-Brown, 20 Brown, 24 Ruby Brown, 30 Deep Brown, 40+ Black.
14
Q
What is the typical range of volumes of CO2 for beer?
A
Volumes of CO2 in beer range from about 1.0 for low carbonation beers like British cask ales all the way up to 3.0-4.0+ for some highly carbonated Belgian styles.
15
Q
What is CO2 highly soluble in?
A
CO2 is highly soluble in cold water-based liquids. You can dissolve quite a bit of CO2 in cold beer. CO2 is not very soluble in water-based solutions at room temperature, which is why a glass of warm beer goes flat easily.
16
Q
What are the two ways to get the CO2 into solution to carbonate a beer?
A
1) The CO2 can be naturally produced by yeast and sugar in the bottle, this is called bottle conditioning (also sometimes referred to as “re-fermented in the bottle”).
2) The brewer can force carbonate the beer by adding the CO2 from an outside source. There is no evidence that there is a discernible flavor difference.
17
Q
How can a brewer enhance a beer’s head using basic brewing ingredients?
A
Brewers can use wheat and other grains such as rye or oats to enhance the beer’s head if they so chose. These grains contain lots of protein, adding a small amount of those grains to the mash will boost the final beer’s head
18
Q
Why does beer have foam?
A
The creation of foam occurs thanks to the proteins in the beer forming a colloid, or loose protein net, throughout the beer. When a beer feels full on your palate, these proteins are part of what is providing that dense mouthfeel. The malt provide most of the proteins, but hops and yeast play a role, foam is a very chemically complex process.
19
Q
What is OG and FG?
A
Original gravity, or OG, is a measurement of how much sugar and other solids are in your wort prior to fermentation. OG is a measurement of density, it is taken using a simple hydrometer. Nearly all the density in wort, beyond the typical density of water, is from malt sugars.
FG, or Final Gravity, is the same measurement of density taken at the end of the fermentation process.
20
Q
What is apparent attenuation?
A
Apparent attenuation is the drop in density between the OG and the FG of the wort during fermentation. Attenuation tells you the percentage of sugar the yeast has consumed. The measurement is referred to as “apparent” attenuation because it’s not as exact as the expensive and time-consuming task of distilling the alcohol out of the solution to get an exact measurement.
21
Q
Why smell a beer immediately upon receiving it?
A
When tasting a beer, smell it immediately upon receiving it. The most volatile aromatics (like sulfur) are only present directly after the beer is poured. Get in there right away for some sniffs, but don’t forget to check in on the aroma again later as the beer is warming up more, it will develop and new aromas come to the fore.
22
Q
What’s the best method for smelling a beer?
A
Long breaths dry out your membranes and floods your receptors. The best approach is to close your eyes and take a few short quick sniffs. Try to match the aromas you smell to foods or other beers. Making aroma connections and linking them with memories is key to becoming an expert taster.
23
Q
How can you reset your aroma detectors?
A
Your own aroma is neutral to you and resets your nose.
24
Q
What is mouthfeel?
A
Mouthfeel is the body and other physical sensations from the beer.
25
Name four aspects of **mouthfeel**.
**Body**, **carbonation**, **warmth**, **creaminess**, **astringency**, and **other palate sensations**.
26
What creates a beer’s body?
The **body of a beer** is largely the result of **dissolved solids** such as **proteins** and **sugars** (that weren't attenuated by the yeast) and **other compounds** that remain in the beer.
27
Name at least five **factors** that affect a consumer’s **perception** of a **beer’s body**.
1) The **grain bill** of the recipe can include **high protein adjunct grains**.
2) **Lower mash temps** create **more fermentable wort** and therefore less body).
3) How **attenuative** was the yeast that fermented the beer?
4) **Colder beer** is perceived as **crisper** and having **less body**.
5) **Astringency**, **bitterness**, **warming** from **alcohol**, or **high carbonation** **lowers** the **perception** of **creaminess**.
28
What is **perceived bitterness** and why is it **different than IBU**?
*Perceived bitterness* is **dependent** not only on the **IBU** of the beer, but on **how sweet** the beer is, which is determined by how much **residual sugar** remains in the beer after fermentation has completed. *IBU* is a **quantitative measurement** for **bitterness**, but it doesn't tell you about the beer's balance without more information.
29
What does the word “**lager**” mean?
It translates into English as “**storage**,” but it has several meanings in the beer world.
## Footnote
1) Lagers are one of the two major **genres** of beer, the other being ale.
2) It’s a family of **cool temp** “**bottom fermenting**” **yeast**.
3) **Lagering** is the process of the **cold storage of beer**.
30
What’s the **purpose of cold lagering** a beer?
The **long fermentation times** and **lagering period** these beers go through allows the yeast to **reabsorb** many **fermentation derived compounds**, which they **convert** into **cleaner smelling and tasting compounds**. *Lagering* also allows **sulfur** and other compounds to **settle out**, resulting in a beer that’s “**clean**” and **smooth**.
31
Small amounts of what two **off flavors** are **considered acceptable in lagers** because lager yeast make so much of them?
A slight amount of **sulfur** and **DMS** is **acceptable** as **byproducts of lager yeasts**. You will often get a whiff of sulfur just after opening a lager, but **sulfur is highly volatile** and disappears quickly. A **very mild vegetal/cooked corn DMS flavor** is an **acceptable characteristic in some lagers**, though it is considered an off-flavor in most beer.
32
Discuss the **Munich Helles** style.
This is **Munich's take** on the **Bohemian Pilsner**. **Munich’s Spaten Brewery** created and first brewed this style in **1894**. It is **less bitter** than the Pilsners, it's a **showcase for pilsner malt**. **Grainy**, **slightly sweet**, **pilsner malt flavor** and **medium-low bitterness** from **noble hops**.
33
What kinds of **hops** are typically used in **German and Czech lagers**? Describe them.
**German and Czech noble hops are typically used**. They are **low alpha acid** (not very bitter) but are **highly aromatic**. There are only **four noble hop varieties**. **German Hallertauer** is known for its **herbal** and **minty** **aroma**, while **German Spalt** and **Tettnanger** are noted for their **similar but spicier aromas**. **Czech Saaz** is described as “**grassy**,” one of the **primary differences between a Czech and German Pils**.
34
What’s the **difference** between a **German** and a **Czech Pilsner**?
The *German Pils* is similar to the original Bohemian Pilsner but is **drier**, **crisper**, and **hoppier** due to the **harder water** found in Germany (contains **sulfates**), the use of a **higher attenuation German strain of lager yeast**, and **slightly higher carbonation**. Also, the **Czech** version uses the “**grassier**” **Saaz hop**.
35
Discuss the **Vienna Lager** style.
This **malty amber lager** was invented in Vienna around **1840**. It's a **malt-balanced lager** with a **caramel** and **light toast malt character**. It is typically made solely using **Vienna** or **Munich base malt**.
36
Rank the **dark German lagers** from lightest to darkest.
*Darker German lagers* range in color from **gold-amber Vienna Lagers** and **Maibocks**, to **deep amber Dunkels**, to **copper-brown Bocks** and **Doppelbocks** and **Eisbocks**, all the way to the very dark **Schwarzbier** (which is usually not quite black!).
37
Discuss the **Märzen**/**Oktoberfest** style.
Associated with the city of **Munich**, in its modern form this is a **slightly stronger** take on the **Vienna Lager** style. these beers were **originally brewed at the end of the brewing season** in **Springtime** with the remaining hops and malt, left to **lager in cool cellars during the Summer**, and then were **consumed in the Fall**. They’re **malt balanced**, **caramelly** and **toasty**.
38
Discuss the **Munich Dunkel** style.
**Descended from ancient dark beers** made in **southern Germany**, this was the **first lager style** and was **first produced in the 1500s**. Typically made with up to 100% **Munich malt**. It has a **copper color** and **rich caramel flavor**. Sometimes **darker grains** are used to **darken the color** and add **minor roasty**, **nutty**, or **brown bread crust melanoidin character**.
39
Discuss the **Schwarzbier** style.
These are **Germany's darkest lagers**. Generally they are **dark brown with ruby highlights**. They feature a **low level of dry**, **bittersweet**, **roasty coffee-like flavor**. They should **never taste burnt** and do not have the strong levels of roast that a porter or stout does. They are **quite smooth** and have **moderate hop bitterness**.
40
Discuss the **Bock** style.
**Originated in Einbeck in southern Germany by the 1600s**. They are **associated with spring**. Often, you'll see a **goat** on the label. This is a **strong** and **rich copper lager** made with **copious amounts** of **Munich** and **Vienna malts**. **Heavily balanced toward the malt**, features **rich caramel** and **toast**. **Decoction mash** and **long boil** traditional for developing **melanoidins**.
41
Discuss the **Maibock** style.
This is a **gold** to **amber lager** at **bock strength**. **Very full** and **rich** from **lots of pilsner malt**, plus some **melanoidin** and **toast** from **small amounts of Munich or Vienna malt**. It has **very little caramel character**. This is essentially a **Munich Helles** brewed to **bock size**.
42
Discuss the **Doppelbock** style.
**Created in 1629** by the **Paulaner monks** in **Munich** to **sustain them during lent**. They named it "**Salvator**." It is nicknamed "**liquid bread**." It is essentially an **even stronger bock**. It tends to be **rich** and have **lots of caramel** and **melanoidin character** (traditionally from a **decoction mash**).
43
Discuss the **Eisbock** style.
These **German lagers** have a **huge** and **intensely rich malt character**. They can be **sweet** and will have a **definite alcohol presence**. The **alcohol** should be **smooth**, rather than harsh and fusel. They’re **deep copper** to **dark brown** in color and feature **rich melanoidins** of **toast**, **caramel**, and **dark fruit** flavors.
44
Discuss the **Rauchbier** style.
These beers are **malty** and the flavor and aroma are dominated by **smoke**. They have **very little hop presence**. The **base beer style** is **Märzen/Oktoberfest**. **Schlenkerla** is the most famous modern example, from the traditional home of *Rauchbier* in **Bamberg**.
45
What’s the difference between Germany’s **Hefeweizen**, **Weizen**, & **Weiss** ales?
**Nothing**, these are all names for the same style commonly referred to as **Hefeweizen** (“**yeasty wheat beer**”).
46
Discuss the **Hefeweizen** style.
These are made with **50-70% wheat** with the rest being **pilsner malt**. They have a **unique yeast character** of **spicy fruity flavors** not found in other beers. **Yeast esters** include **banana** and **bubble gum**. **Yeast phenols** include **clove-like** (**4-vinyl guaiacol**) aromas and flavors. **Little or no hop** **aroma** or flavor is common for these beers, **German noble hops** are used for bitterness. They are crisp and have a dry finish and high carbonation.
47
Discuss the history of the **Hefeweizen** style.
*Hefeweizens* were originally only allowed to be brewed by **specially licensed brewers** connected to the **German royal family**, as **wheat was not in accordance** **with the** **Reinheitsgebot** beer purity law. In **1872 Georg Schneider** **negotiated** **rights** to brew a wheat beer, thus breaking the restriction. **Schneider-Weisse** is still made today.
48
What’s the difference between **Hefeweizen** and **Kristal Weizen**?
*Kristal Weizen* is the same as a hefeweizen, but without the cloudy yeast. They’re **filtered** and **crystal clear**. A *Kristal Weizen* may be perceived as having **slightly less body** due to the lack of yeast.
49
What’s the difference between **Hefeweizen** and a **Dunkelweizen**?
*Dunkelweizen* is very similar to *Hefeweizen* but with some **dark malt** added, typically **Munich** or **Vienna** **malt**. The darker malt gives the *dunkelweizen* an **amber color** and adds **caramel** and **bread crust character** in the aroma and flavor.
50
Discuss the **Weizenbock** style.
This is a **big** **strong** **version** of a **dunkelweizen**, essentially it’s a **dunkelweizen** brewed to **bock strength**. It has the same **fruit** **and** **spice character** as the other German wheat beers but with **deep malt flavors** of **caramel**, **melanoidins**, **dark fruit**, and **toast** (**not roasty**). **Aventinus** was world's first, **created in 1907** by **Georg Schneider** in **response to the doppelbock**.
51
Discuss the **Berliner Weisse** style.
This is a **tart acidic beer**. It’s **very pale**, **dry**, **high carbonation**, and has **very low alcohol**. In addition to the **lactic sourness**, it has a bready **pilsner malt character** and **no hop flavor**. In Germany it is **often served with raspberry or woodruff syrup** to mix into the beer for flavor and to **balance out the tart acidity**. It is **fermented by both regular brewer's yeast** and **Lactobacillus for the lactic sourness**.
52
What are Germany’s two **Rhine Valley ales** and why are they special?
**Dusseldorf Alt** and **Kölsch**. They’re “**hybrid**” beers that are **fermented with ale yeast** but then **cold stored** (**lagered**).
53
Discuss the **Alt** style.
This beer’s name refers to the **older style of German beer making**, which was done using **ale yeast**. This **hybrid style** is **fermented with ale yeast** and is then **lagered** for a **clean yeast profile** and **crisp mouthfeel**. Only a **subtle fruity ester character** from the ale yeast remains after lagering. They’re **amber** to **deep copper** in color and have an **assertive noble hop bitterness** that is **well balanced** with **rich malt**.
54
Discuss the **Kölsch** style.
This **hybrid style** originated in **Cologne** (**Köln**), Germany. It is are **fermented cool using ale yeast** and is **lagered for at least a month**. They are **very pale**, **dry**, and **crisp** but can have a **soft maltiness**.
55
What’s the difference between **Trappist** and **Abbey** beers?
*Trappist* is an **appellation and trademark** won in a **lawsuit** filed by **Chimay** in the **1960s**. Only breweries that fit a **strict set of rules** are allowed to use the Trappist designation. *Abbey* beers are **similar in style** but are **brewed by secular breweries**. **Sometimes** they are **made under license from an Abbey**, but often they're just breweries making *Abbey* styles that **copy the Trappist styles**.
56
Name the ten **Trappist breweries** and what country they are located in.
**Achel** (*Belgian*), **Chimay** (*Belgian*), **Orval** (*Belgian*), **La Trappe**/**Koningshoeven** (*Dutch*), **Rochefort** (*Belgian*), **Westmalle** (*Belgian*), **Westvleteren** (*Belgian*), **Abdij Maria Toevlucht** (*Austria*), **St. Joseph’s Abbey** (*USA*), **Stift Engelszell** (*Austria*)
57
Discuss the **Tripel** style.
Originally **developed by Westmalle** in the **1930s**. **Similar to Strong Belgian Goldens**, but **slightly darker** and **fuller bodied**, with a **more rounded malt flavor**. They're **highly carbonated**, have a **peppery spice** and **citrusy fruit yeast character**, and a **soft alcohol flavor** supported by **soft bready pilsner malt flavor**. **Very dry finish** and **light body** due to the **use of white sugar** for up to **20%** **of the wort’s sugars**.
58
Discuss the **Dubbel** style.
These are **deep red** to **copper** in color, they're **moderately strong**, **malt balanced** but **dry**, **very complex Belgian ales**. They have **rich malty sweetness** (but a **dry finish**, **never cloying**), **caramel**, **toast**, never has roast or burnt flavors. The Belgian **yeast** provides **dark raisin** and **prune fruit esters**, **spicy clove** or **pepper-like phenols**, and **soft spicy alcohol**. **Dark candi sugar** provides a **light body** and **dry finish**. Created by **Westmalle**.
59
Discuss the **Belgian Dark Strong** style.
These **big dark beers** include several **Trappist** and **Abbey** versions. Most are **unique in character to the specific brewery**. Generally, these have a **rich malty sweetness** with **bread**, **caramel**, and **toast**. They typically feature **significant yeast esters** of **dried fruit**, **raisin**, **plum**, **cherry**, or **fig**. They can also have **spicy peppery** **phenols**. A **soft spicy perfume alcohol** is common.
60
Discuss the **Lambic** style.
These **spontaneously fermented sour ales** originate from **ancient farmhouse brewing traditions** of the **Senne Valley around Brussels**. They are made from **30- 40% unmalted wheat**, **pilsner malt**, and have **little hop aroma or flavor** from the use of **aged hops**. They are traditionally served **nearly uncarbonated**. You will typically only find these **on tap** in the **Brussels area**.
61
Discuss the **Fruited Lambics** styles.
These are **carbonated lambics** with **fruit added**. Cherry is added to make a **Kriek**, raspberry for a **Framboise**. Others include peach, apricot, and Muscat or merlot grapes. These are **moderately sour** and often **highly acidic** beers, **some times with barnyard characteristics**.
62
Discuss the **Gueuze** style.
This is a **blend of one, two, and three year old lambics**. The **youngest lambic** still contains **fermentable sugars which carbonates the beer** as those sugars are consumed as the beer bottle conditions. **Older lambics** in the blend have developed the **wild barnyard Brettanomyces flavors** synonymous with the **Senne Valley microbiota**. These possess a **sharp sour** and **fruity aroma** and are **highly carbonated**.
63
Discuss the **Flanders Red** style.
These are **complex sour ales** from **West Flanders**. They are **aged** for **up to two years** in **oak barrels** containing **bacteria** and **yeast** that **sour** the beer. The final beer is **often** **blended** with a **fresher beer** to get the **right level** of **acidity**, which can range from **moderate to intensely acidic** like a **red wine**. They are **very dry** and **sometimes acetic**.
64
Discuss the **Flanders Brown**/**Oud Bruin** style.
These are **complex sour ales** that originated from **East Flanders**. They were **originally** brewed as **a provision beer** that **developed some sourness**. These are **typically aged in steel**. They’re **dark red** to **brown** in color. They feature a **dark malty fruitiness** and in **some cases** a **caramel**, **toffee**, or even **chocolate character**. The **fruit character** generally comes from the **malt** and may include flavors such as **raisin**, **plum**, **fig**, and **dates**.
65
Discuss the **Saison** style.
**Farmers** in the **French-Belgian border** area **brewed these during the cool season** to **last through summer**. The **modern version** is a fairly **recent invention**. This style is dominated by it’s **unique peppery yeast profile**. They’re **crisp** and **dry**, made with **pilsner malt**, sometimes **sugar**, and are **hoppier than most Belgian styles**, **some are even dry hopped.** Some are **acidic**, a **sour funk is optional for the style**.
66
Discuss the **Biere de Garde** style.
This beer’s name means "**beer that's been stored or lagered**." They come in a **range of colors** from **pale** to **amber** to **brown**. It is a **malt-focused** style with a **clean yeast character** considering its **artisanal farmhouse French origins**. It has a unique **mushroom-like**"**cellar character**” from **indigenous bacteria** and **mold**.
67
Discuss the **Wit** style.
These are **refreshing**, **crisp**, **pale**, and **hazy wheat ales**. They’re **lightly sweet** and often have a **tart citrus fruitiness** and **crisp finish**. They have a **bready wheat malt flavor**, **no hop flavor**, and a mix of **spice character** from **spices** including **coriander**, **pepper-like grains of paradise**, and **Curaçao orange peel**. **Usually 50% unmalted wheat and 50% pilsner malt.**
68
Discuss the **Belgian Blond Ale** style.
These are **strong ales** of **gold color** and a **high level of carbonation**. They are **cleaner in yeast character than most Belgian ales,** featuring only **subtle spicy phenols**. They also have a **sweet bready pilsner malt flavor**. **Well-balanced**, **slightly malty sweetness**, and a **very dry finish** thanks to **highly attenuative yeast** and **plain sugar**. They are like a **cleaner**, **sweeter**, and **weaker** version of a **Strong Golden** or **Tripel**.
69
Discuss the **Belgian Pale Ale** style.
These are **easy drinking** pale beers with a **slight Belgian twist**, **good balance** is important to the style. They’re **amber** to **copper** in color, have a **sweet toasty biscuity malt aroma**, and are usually **moderately fruity** and sometimes are very **lightly peppery**. They generally have **little to no hop flavor**, though **drier versions can have more hop bitterness**. **German noble** or **British hops** are appropriate.
70
Discuss the **Belgian Golden Strong Ale** style.
These are similar to **Tripels** but **cleaner**, **simpler**, **lighter**, and **drier** than their Trappist/Abby cousin. It's **yellow-gold** in color and features **soft bready pilsner malt**, **fruity** **esters** of **pear**, **apple**, and **citrus**, **spicy peppery phenols**, and **perfumey alcohol**. It can have a **moderate to high level of hop bitterness**. **Very high carbonation**. Made with **up to 20% white sugar**, **very light** and **pale**.
71
Discuss general trends in the hop and yeast flavor and carbonation levels of British ales.
**British yeasts** tends to be quite **fruity** compared to **cleaner American ale strains**. British beers are typically **not highly carbonated**. **British hops** typically have an **earthy**, **grassy**, or **floral** aroma and flavor. Some famed aromatic British hops include **Fuggles**, **East Kent** **Goldings**, and **Goldings**. British brewers often use **adjuncts** (sources of sugar other than malted grains) in their beers.
72
What flavor that is general considered an off flavor in beer is considered to be OK at very small levels in British beers and why?
Beer made with **British strains of yeast** often feature **low levels of diacetyl** (buttery) because the yeast is **highly flocculent**, meaning that it readily clumps together and falls out of solutions, sometimes before fully cleaning up all the diacetyl.
73
Discuss the **British Mild** style.
These are **low ABV**, **malt balanced** beers similar to **low gravity brown porters**. This is not a tightly defined style, there is room for interpretation, except that it is generally **malt balanced** and **copper** to **brown** in color. They usually only have **enough hop bitterness to provide some balance**. Its name originally meant that a beer was fresh rather than aged and soured.
74
What are the three **English Pale Ale styles** and how are they different from each other?
**Ordinary/Standard Bitter**, **Special** **Bitter**, and **Extra Special Bitter** (**ESB**). They gain complexity, flavor, and ABV as they get stronger. Bitters can have a **malty backbone**, but the **balance is to the bittering hop addition**. **Moderate fruity esters** from the yeast and a **caramel malt** flavor are typical of the style. Bitters feature **low levels of typical English hop flavors** – **earthy**, **grassy**, or **floral**.
75
Discuss the **English IPA** style.
This is a **hoppy**, **moderately strong** British pale ale. Often brewed with just **pale malt** and **sometimes sugar**, they're generally **paler** in color and have **less caramel** and **malt** characteristics than a British ESB. The **hop flavor** and **aroma** will be greater than in an ESB. Typical English hops are used, such as **East Ken Goldings**, for a **floral**, **earthy**, **fruity**, and **grassy** character. **Finish dry** with a **lingering bitterness**.
76
Discuss the **English** (**Northern**, **Nut**) **Brown** style.
This British style is a **dry** and **well balanced brown ale** with a **nutty character**, rather than caramel. They’re **amber** to **reddish brown** in color, have a **little malt sweetness** and a **dry finish**. The malt may have a **nutty**, **toasted**, **biscuity**, or **toffee-like** character, it will be **balanced** very **evenly** with the **hop bitterness**. **Some** **fruity yeast esters** and a **low** **level** of **diacetyl** is acceptable.
77
Discuss the **Brown Porter** style.
This **British style** is **light** to **dark brown** in color, often with **ruby highlights**. They are **malt-balanced** beers that may have a **mild level of roastiness**, and often feature **chocolate character** with **caramel**, **nutty**, and **toffee** flavors. **They do not have burnt roast black patent malt character**. They have **low levels of English hop flavor** and **hop bitterness to balance**.
78
Discuss the **history** of **Porter**.
The **brown porter** was the **first industrialized beer**. Popular with the London working class. Brown porters were originally made with “**brown malt**” in the **1700s**, but were later replaced by a porter made with **black patent** in the **early** **1800s**, which was later largely **replaced in popularity by stout**. Dark beers became much less popular in the **mid-1800s** with the **rise of pale ales** from the **Burton** area of England.
79
Discuss the **Robust Porter** style.
These are more **substantial**, **darker**, and **more roasty** than brown porters. The **milder version** is often **British** in character (**sweeter**, **fruitier**, **less hoppy**) while the **American** **version** is often quite **aggressive** (**intense** **roastiness**, **no fruitiness**, **very hoppy**). They usually feature **lightly burnt black patent malt** and **chocolate** or **coffee** flavors. They can be quite **highly hopped**. Often have a **dry finish**.
80
Discuss the **Baltic Porter** style.
These originate from the E**nglish Brown Porter style** but have been influenced by the **Russian Imperial Stout style**. They are essentially very **big Brown Porters** with a touch of **Schwarzbier-like smooth roastiness**. **Complex malt profile** with **caramel**, **nuttiness**, **toast**, **toffee**, and **licorice**. The modern version is typically **fermented with a lager yeast** or can be **cold fermented with an ale yeast**.
81
Discuss the **Sweet Stout** (**Milk Stout**) style.
The body of this beer is often **intensified** and made **richer** by the use of **lactose**, or **milk sugar**, hence the name. **Lactose is not fermentable by regular brewer's yeast**, so it serves to provide a **rich mouthfeel** and to give the impression of a **sweeter beer**. They’re **very dark brown** or **black** in color. Malt flavors are dominated by **roasty dark malt**, it can taste like **sweetened espresso**.
82
Discuss the (**Russian**) **Imperial Stout** style.
This style was originally **created in England** with a **high gravity and hopping level** for **export to Russia** and the Baltic countries. A **big and intense dark ale**. **British** versions tend to be **milder** and more **complex**, **American** versions are often **bigger** and more **intense** in their **burnt** character. Always has a **roasty**, **bittersweet**, and **burnt** **malt** profile.
83
Discuss the **Old Ale** style.
This is a **strong British ale** with a **sweet malt balance**. It's **bigger than a brown porte**r but **not as big as a barleywine**. Usually has a **rich malt character** that is **caramelly** and **nutty**. As with all British yeast strain fermented beers, it can have **fruity esters**, which in this beer may be like **dried fruit**. **Often aged with** **Brettanomyces** to achieve **slight tart lactic** and **earthy** **flavors**.
84
Discuss the **English Barleywine** style.
This is the **richest strongest English Ale** and is commonly associated with and released by breweries in **winter**. This beer is all about **complex malt character**, but **without any burnt roastiness**. **English** versions are typically **richer** and have **much less hop bitterness** than the American style.
85
What are the **three Scottish session beer styles** and their profiles?
The **60**, **70**, and **80** **Shilling** (or /-) beers. They **differ mainly in strength**. They’re **amber** to **dark** copper in color. They are **malty** but have a **dry grainy finish** due to the use just enough **unmalted roasted barley** to give it that character. **Kettle caramelization** during the boiling process is thought to be important for achieving the color and flavor of Scottish Ales.
86
Discuss the **Scotch Ale** (**Wee Heavy**) style.
This is the equivalent of a **120 Shilling**. These are **very rich malty beers** that can be **quite sweet**. They're **fermented cool** so the **yeast character is clean**. In combination with the **low hopping rate**, malt plays the lead role. They are **copper** to **dark brown** with **ruby highlights**. **Kettle caramelization** is important to the flavor development.
87
Discuss the **Dry Stout** style.
These are **very dark**, **roasty**, **bitter**, and **creamy** ales. They include **unmalted roasted barley** in the recipe, providing an **acidic coffee flavor** and a **tan head**. They can also have a **touch of acidic sourness**, a nod to the tradition of blending aged “stale” porter into fresh batches to add complexity. **Malt balanced**, have **bittersweet**, **chocolate**, and **coffee flavors**. There is usually **no hop or yeast flavor**.
88
Discuss the **Foreign Extra Stout** style.
This is the **export** or **tropical version** of the **Dry Stout** or **Sweet Stout**. It was **originally brewed for export to settlers in English colonies**, often in the tropics, they had to be **strong enough to make the trip intact** (or to be sold as a luxury beer at home). They are **black roasty ales**, but the “**export**” version tends to be much **roastier** while the “**tropical**” version is **sweeter**.
89
Discuss the **Irish Red** style.
This is an Irish **malt-balanced** beer with a **sweet body** and a **roasty dry finish**. They're **amber** or **deep red** in color and have a **caramel malt character** as well as **graininess**, **toffee**, and **touch of roast** to dry it out. **Hops are used only to provide balance.** **Should not be fruity**.
90
Discuss general trends in the hop and yeast flavor in American beer.
**American versions** of European styles typically have a **cleaner yeast character** and **more hop bitterness, aroma, and flavor**. Typical **US ale yeast is very neutral**, not the characterful fruity British yeast or estery and phenolic Belgian strains. Typical **American hop** varietals tend to be **citrusy**, **piney**, and **resiny** (like marijuana), though there are many American varietals with different characteristics.
91
Discuss the three **American Lager** styles.
**Light**, **Standard**, and **Premium**. The difference is **strength** and **amount of adjuncts** used. **Light**, **refreshing**, **thirst quenching**, **high carbonation**. **Light** & **Standard** versions **up to 40%** **corn** or **rice adjuncts** for added **lightness** of **body** and **flavor**. The **Premium** version uses **up to 25% adjuncts**. These are **mass** **produced** **lagers**, by far the best selling beers in the world, it is a truly international style.
92
Discuss the history of the **American Lager** style.
The modern American lager styles originate with the "**Classic American Pilsner**" style. This was a pre- prohibition American lager created by German immigrants who used native American ingredients to recreate German Pils. Classic American Pils was **slightly darker** and **fuller** than today's American lagers, they were made with **six-row barley**, **up to 30% maize**, and **native American hop** **varietals** such as **Cluster** (not the citrusy hops common today).
93
Discuss the **Cream Ale** style.
This was American ale brewers' attempt to make an ale to compete with the American lager styles. They’re **very clean**, **pale**, and **light bodied**. Some are even made with **lager yeast** or a **blend of ale and lager yeasts** and **some versions are cold aged**. **Low levels of hop and malt flavor**, **even balance**. A **sweet corn-like flavor** from **corn adjuncts**.
94
Discuss the **California Common** (**Steam Beer**) style.
One of the most narrowly defined styles, it’s based on a single surviving example. They’re **mildly fruity amber** beers with some **toasty**, **caramel malt flavor**. They feature the **woody**, **minty** **aromas** and **flavors** of the **Northern Brewer** hop varietal. It is a **hybrid beer style** fermented with a **lager yeast** at a **warmer temperature** usually used with ale yeast.
95
Discuss the **American Wheat Beer** style.
This American beer is very **similar** to **German Hefeweizen** but with a **clean yeast profile** and **higher hopping**. Usually **well balanced**, leaning slightly to the **sweet malt**. The **hops** are typically **citrusy** or **floral**. The **malt** has a **bready wheat flavor**. These beers are typically **hazy** and have a **big head**, like the German version.
96
Discuss the **American Blonde Ale** style.
This American ale is **light bodied**, **malt balanced**, and **pale** in color. They are typically **all malt** but can include **up to 25% adjuncts** to **lighten** the body. It is a **hybrid** beer style, some versions are made with **lager yeast** or with an **ale yeast and then lagered**.
97
Discuss the **American Pale Ale** style.
The **American version** of the **British Pale Ale** or **ESB**. Typically features **hop flavor** and **aroma** of **citrusy NW US hop varieties** that come from adding **hops late in the boil** and from **dry hopping**. **Supportive malt** is an important element and can be substantial, but it is **balanced** to the hops. **Clean yeast profile**.
98
Discuss the **American Amber Ale** style.
Typically has a **big hop character** similar to an American Pale. A **citrusy NW style hop character** is common. The **malt flavors** are **more prominent** than in an APA. This tends to be **fuller**, **sweeter**, and have **more caramel flavor** from the use of **caramel malts**. As with most American ales, the **yeast character should be clean**.
99
Discuss the **American IPA** style.
A **strong**, **bitter**, and **hoppy** American ale. **Gold** to **copper** in color. They have **big hop flavor** **and aroma** of American hops from **middle** and **late additions** and **dry** **hopping**. The **hops** are often **citrusy** or **piney**, **fruity**, **dank**, or **resinous**. They have a **high level of bittering hops** with **just enough malt backbone and body to support the balance**.
100
Discuss the **American Imperial IPA** style.
A **very strong** and **extremely hoppy** American ale. They feature **huge hop character**. The **bitter balance**, **high attenuation**, and **low level of malt** body makes them **very drinkable** despite their high gravity. Easily confused with American Barleywines by taste, but lacks the malt body and malt complexity.
101
Discuss the **American Brown Ale** style.
This is a **medium strength**, **hoppy**, **brown** beer. It's similar to the American Pale and Amber, but has more of a malt focus. The same **citrusy hop character** of the other common American styles, but also has a **strong malt character** of **caramel**, **toast**, and sometimes **chocolate**.
102
Discuss the **American Stout** style.
This is a **hoppy**, **bitter**, and **very roasty black** American ale. They feature **big roasty malt** flavors of **coffee**, **burnt coffee grounds**, and **bittersweet chocolate**, but these shouldn't be overly harsh. They’re **bitter** from **high hopping** and have **citrusy or resiny American hop character**. They finish **dry** with a **lingering burnt character**.
103
Discuss the **Oatmeal Stout** style.
This is essentially a **slightly roastier Sweet Stout** made with an adjunct other than lactic sugars. Sweet stout is a British style, this is an Americanized version. This adjunct added is **protein rich** and lends a **silky smooth mouthfeel**, a **big long lasting head**, and a **nutty earthy flavor** to the beer.
104
Discuss the **American Barleywine** style.
Like most American versions of a British style, this big American ale is **hoppier** than the British Barleywine. They're otherwise similar. Look for the typical **piney** and **citrusy** **American hop characteristics** and a **high level of bitterness** in addition to a **very deep** and **complex malt profile**, **moderate fruity esters**, and **spicy perfumey alcohol**.
105
Discuss the **American Imperial Stout** style.
This is not a BJCP category, but American craft brewers predictably brew versions that are **bigger**, **bolder**, and **hoppier** than the British version of this **huge dark roasty style**. Americans also use a variety of additional processes such as **wood aging** for this style.
