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Cicerone Exam > Beer Styles > Flashcards

Beer Styles Flashcards

1
Q

What two US organizations maintain comprehensive and detailed lists of beer styles, including qualitative descriptions and quantitative data like original gravity and color?

A

BJCP and Brewers Association

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2
Q

Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of a beer?

A

Brix, Balling, Sugar level

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3
Q

The property of beer that corresponds to milligrams per liter of isomerized alpha acids is known by what name? (Please spell out each word.)

A

IBU International Bitterness Units

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4
Q

What beer trait do measurements in degrees SRM or degrees EBC represent?

A

Color of Beer

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5
Q

Carbonation levels in beer are commonly represented by what measure?

A

Volumes of CO2

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6
Q

The qualitative beer trait represented by the texture and weight of the beer during tasting is known by what name?

A

Body

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7
Q

Pale lager created and consumed in Munich:

A

Munich Helles

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8
Q

Amber lager named for Austrian capital:

A

Vienna Lager

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9
Q

Dark German lager style whose name translates as “black”:

A

Schwartzbeir

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10
Q

Often pale and hoppier variation of a 16° P lager associated with Spring:

A

Maibock

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11
Q

The style dubbed “liquid bread,” created to sustain fasting monks:

A

Doppelbock

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12
Q

Specialty lager made from malt dried directly over a wood fire:

A

Classic Rauchbier

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13
Q

Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style:

A

Dusseldorf Altbier

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14
Q

The city of Cologne gives a blonde ale known by what style name:

A

Kolsch

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15
Q

Munich beer style known for flavor of 4-vinyl guiacol:

A

Weizen or Weissebier

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16
Q

German style known for distinct tartness produced by lactobacillus?

A

Berliner Weisse

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17
Q

Of the two sub-categories of European pilsner, which is the often-paler and drier version?

A

German Pilsner

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18
Q

Drier and crisper than Bohemian Pils and adapted for Germany?

A

German Pilsner

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19
Q

Brewed by Germans that moved to America, making a crisp german style lager with American Ingredients.

A

Classic American Pilsner

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20
Q

Strong (>8% abv) pale Belgian-style ale of monastic origin?

A

Belgian Dark Strong Ale

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21
Q

Brown Trappist or Abbey-style ale around 6 to 7% abv?

A

Belgian Dubbel

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22
Q

Straight, unblended spontaneously fermented wheat-containing ale from Brussels region:

A

Staight Unblended Lambic

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23
Q

Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat- containing ale?

A

Gueze

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24
Q

Spontaneously fermented Belgian-style ale aged with cherries?

A

Kreik

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25
Q

With red and brown sub-styles, these lactic-acid flavored beers derive their name from the northern region of Belgium:

A

Flanders Red Ale and Flanders Brown Ale

26
Q

Belgian-style ale that may be flavored with Curacao orange peel, coriander and grains of paradise:

A

Witbier

27
Q

Malt-accented Belgian-style ale that often displays “cellar” notes and originates near the French border:

A

Biere de Garde

28
Q

Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruit-spice aroma and some earthy notes?

A

Saison

29
Q

Very pale ales with 7.5 to 10.5% abv made by secular Belgian brewers?

A

Belgian Strong Gold Ale

30
Q

A ~3.5% abv draught pale ale consumed in British pubs?

A

Standard English Bitter

31
Q

English Midlands ale, often dark and nearly always less than 3.5% abv?

A

British Mild Brown Ale

32
Q

Dark ale consumed daily by London working classes circa 1750?

A

Porter

33
Q

Best-known Irish beer style made with roast barley?

A

Dry Stout

34
Q

Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?

A

Scottish Ale

35
Q

Sub-style of stout made in England using lactose?

A

Milk Stout, Sweet Stout

36
Q

Style name used for the strongest stouts?

A

Russian Imperial Stout

37
Q

Nickname for a strong Scotch ale?

A

Wee Heavy

38
Q

In modern times, style name for stouts made for routine export?

A

Foreign Extra Stout

39
Q

Modern Irish style that is not a stout?

A

Irish Red Ale

40
Q

Well-hopped and pale British ale style created for export but became popular domestically in the mid-1800s?

A

Indian Pale Ale

41
Q

A draught pale ale with a bit more flavor than ordinary but still generally less than 4.0% ABV:

A

Premium Bitter

42
Q

A beer that contains no roast or black malts and is often the strongest of English ales:

A

English Pale Ale or English Extra Special Bitter

43
Q

Style of dark ale rare in Britain except for a Newcastle export well-known in the US:

A

Northern English Brown

44
Q

Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration:

A

Californian Common

45
Q

A very pale 20th century American style that may be either a mixture of ale and lager or fermented using an ale yeast at cooler temperatures?

A

Cream Ale

46
Q

Lager made with a grist of 30 to 50 percent corn or rice?

A

American Standard Lager

47
Q

Similar to American Pale Ale but with slightly more malt character?

A

American Amber Ale

48
Q

Name (s) for stronger, more highly hopped versions of IPA?

A

Imperial IPA

49
Q

Black ale style whose first name comes from the non-barley grain it contains?

A

Oatmeal Stout

50
Q

Well-bittered all-malt pale lager?

A

Vienna Lager

51
Q

Often malt-balanced ale with a color between that of amber and stout:

A

American Brown Ale

52
Q

Discuss the range of flavors you might expect to find in wood- or barrel-aged beers. Please cite commercial examples to illustrate.

A

Bourbon, vanilla and sherry.

  • Goose Island Bourbon County Stout
  • Firestone Walker Double Barrel Aged Stout
53
Q

Describe an IPA.

A

Color: gold to copper
Taste: high hop profile
Body: medium
Additional: British Troops stationed in India….returned home and wanted “India Beer”

54
Q

Describe a California Common.

A

Color: pale to light amber
Body: medium
Additional: lager fermented at ale temperature

55
Q

Describe an English Pale Ale.

A

Color: light in color
Taste: earthy hops
Body: medium
Additional: low ABV

56
Q

Describe an Imperial Stout.

A

Color: black/opaque
Taste: roasted, coffee, sometimes slight fruity notes (fig)
Additional: low carbonation, high alcohol

57
Q

Describe a Doppelbock.

A

Taste: highly malty, often sweet and thick
Pale: have malt characters of being bready and toasty Dark: show toffee and chocolate flavors
Additional: Originally brewed by monks as “liquid bread” for sustanance during fasts.
Alcoholic warmth may be apparent.

58
Q

What styles are related to a Doppelbock?

A

Traditional Bock

Maibock/Hellesbock

59
Q

Describe a Traditional Bock.

A

Formulated like a darker version of a doppelbock, but with less alcoholic strength (6-7%).
Strong, dark lager from Germany.

60
Q

Describe a Maibock/Hellesbock.

A

Color: gold to light amber version of bock
Taste: bready, toasty flavors of a pale doppelbock, but with less alcoholic strength (6-7%) and more hops in flavor, aroma and bitterness.
Additional: seasonal strong pale lager

61
Q

What are the related styles to Maibock/Hellesbock?

A

Bock

Doppelbock

Cicerone Exam (5 decks)

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