Beer Styles

Question 1

Pilsner

Answer 1

APPEARANCE: Pale straw to gold; clear.

AROMA/FLAVOR: Mild hop bitterness with a clean malt character. Light, snappy and refreshing. Czech versions tend to be sweeter, while German version are more bitter.

ABV: 4-6%

HISTORY: The birth of Pilsner beer can be traced back to its namesake, the ancient city of Plzen (or Pilsen) which is situated in the western half of the Czech Republic in what was once Czechoslovakia and previously part of the Bohemian Kingdom. Pilsner beer was first brewed back in the 1840’s when the citizens, brewers and maltsters of Plzen formed a brewer’s guild and called it the People’s Brewery of Pilsen.

Question 2

Helles

Answer 2

APPEARANCE: light straw to gold, clear

AROMA/FLAVOR: Crisp lager character. Similar to a Pilsner, though less hoppy and more malty.

ABV: 4-6%

HISTORY: When the Pilsner became all the rage in the mid-1800’s, brewers in Munich, Germahy feared that Germans would start drinking the Czech beer vs. their own. Munich Helles Lager was their answer to meet the demand.

Question 3

Dunkel

Answer 3

APPEARANCE: Amber to dark brown.

AROMA/FLAVOR: Bready, chocolatey, soft roast. Hop character is very low.

ABV: 4-6%

HISTORY: Brewed in Munich, this is a version of Helles brewed with more heavily roasted malts.

Question 4

Hefeweizen

Answer 4

APPEARANCE: Cloudy, unfiltered; usually golden to deep orange.

AROMA/FLAVOR: Pronounced banana and clove from yeast along with fruity wheat, bubblegum and apples.

ABV: 4-6%

HISTORY: A south German style of wheat beer (weissbier) made a mash of about 60 percent wheat. Bottles must be rolled before pouring to redistribute settled particles.

Question 5

Dunkelweizen

Answer 5

APPEARANCE: Cloudy and unfiltered; amber to dark brown.

AROMA/FLAVOR: Clove and banana yeast notes; bready, caramelly and sometimes even roasty malt character.

ABV: 4-6%

HISTORY: A darker version of a hefeweizen. . Most are brown and murky (from the yeast). The usual clove and fruity (banana) characters will be present, some may even taste like banana bread.

Question 6

Kolsch

Answer 6

APPEARANCE: pale straw to gold; clear

AROMA/FLAVOR: light, dry malt flavor with a subtle apple yeast character; very light and crisp

ABV: 4-6%

HISTORY: Born in Köln, Germany, this is a hybrid style fermented with ale yeast at low lager temperatures. Only a version of the style brewed in Köln can be called a true Kölsch; all others must be known as “Kölsch-style ales”.

Question 7

Schwarzbier

Answer 7

APPEARANCE: dark brown to black

AROMA/FLAVOR: mild roasty flavor and bitterness

ABV: 4-6%

HISTORY: Schwarzbier is simply German for black beer. Usually very light in body, these lagers are subtly flavored and can be great introductions to dark beer.

Question 8

Rauchbier

Answer 8

APPEARANCE: varies

AROMA/FLAVOR: varies

ABV: varies

HISTORY: Not a style so much as a designation, rauchbier is a specialty of the German city of Bamberg. The malt used to make these beers is dried over an open wood fire, which imbues the malt with a meaty, oily smoke flavor. “Rauch” is German for “smoke.”

Question 9

Marzen/Oktoberfest

Answer 9

APPEARANCE: light amber to dark copper; usually clear

AROMA/FLAVOR: Rich caramel malt; sometimes toasty

ABV: 4-6%

HISTORY: Before refrigeration, it was nearly impossible to brew beer in the summer due to the hot weather and bacterial infections, so these beers were usually brewed in March (“Marz” in German), lagered over the hot summer months and popped open around the yearly celebration of Oktoberfest.

Question 10

Bock

Answer 10

APPEARANCE: copper to brown

AROMA/FLAVOR: malt-focused, with notes of toast, nuts or baked bread

ABV: 5-7%

HISTORY: A dark lager originating from the German city of Einbeck. The name comes from a mispronunciation of this city, but Bock also means “ram” in German, which is why versions of the beer of have depictions of rams on their labels.

Question 11

Doppelbock

Answer 11

APPEARANCE: dark amber to deep brown

AROMA/FLAVOR: rich and malty, with flavors that range from toast and chocolate to dark fruits such as prune, plum or raisin.

ABV: 7-9%, can get as high as 14%

HISTORY: First brewed by monks to drink during Lent, this beer was made to be high in carbs, which may be why it’s also sometimes called “liquid bread.” Most versions of the style will have names that end in “-ator,” an homage to the first doppelbock: Paulaner Salvator.

Question 12

Wit

Answer 12

APPEARANCE: Pale yellow to deep orange; cloudy

AROMA/FLAVOR: soft, fruity wheat; can be slightly herbal and citrusy; usually crisp and dry

ABV: 4-6%

HISTORY: Revived by Pierre Celis and Hoegaarden in the 1950s, this wheat-based style is traditionally spiced with coriander (cilantro seeds) and orange peel.

Question 13

Saison

Answer 13

APPEARANCE: pale straw to gold

AROMA/FLAVOR: fruity, with spicy yeast tones. Mostly dry; sometimes mildly tart.

ABV: 5-7%

HISTORY: Traditionally brewed by and for seasonal farm workers, Saisons are also known as “farmhouse ales.”

Question 14

Lambic

Answer 14

APPEARANCE: Pale straw to gold if brewed without fruit; color can range from pale green to blue to deep ruby for fruit lambics.

AROMA/FLAVOR: varies; most are characterized by pronounced lemony acidity and funky tones sometimes described as “barnyard,” “hay” or “horse blanket.”

ABV: 3-7%

HISTORY: Indigenous to the Senne Valley of Belgium, these sour ales are brewed with a large portion of wheat and spontaneously fermented with wild yeast and bacteria. Often aged for a period of several years, sometimes with fruit.

Question 15

Gueuze

Answer 15

APPEARANCE: Pale straw to gold; often cloudy

AROMA/FLAVOR: characterized by pronounced lemony acidity and funky tones sometimes described as “barnyard,” “hay” or “horse blanket.”

ABV: 3-7%

HISTORY: A traditional Belgian blend of aged lambics. Because lambics become more acidic as they age, brewers will combine young, mild versions with the more intensely sour aged versions for balance.

Question 16

Trappist

Answer 16

Not a beer style, but a designation given to beers that meet certain criteria. To be considered a Trappist product, a beer must be :

• Brewed within the walls of a Trappist monastery, either by the monks themselves or under their supervision.
• Not intended as a profit-making venture. The income covers the living expenses of the monks and the maintenance of the buildings and grounds. Whatever remains is donated to charity for social work and to help persons in need.

Question 17

Dubbel

Answer 17

APPEARANCE: copper to dark maroon

AROMA/FLAVOR: caramel, chocolate, dried dark fruit – raisins, figs.

ABV: 4-6%

HISTORY: Born in Belgium’s monasteries and revived in the mid-1800s, Dubbels are usually brewed with Belgian Candi Sugar.

Question 18

Tripel

Answer 18

APPEARANCE: golden

AROMA/FLAVOR: complex yeast character full of fruity esters (pear, banana) and some spice; honey-like malt sweetness; usually noticeable alcohol.

ABV: 6-9%

HISTORY: A style that originated originated within the halls of the Westmalle Trappist monastery. Usually brewed with white sugar for extra alcohol content, Tripels are similar to Belgian golden strong ales, though are darker and fuller-bodied.

Question 19

Quadrupel

Answer 19

APPEARANCE: crimson to dark brown

AROMA/FLAVOR: packed with caramelized malt flavors – toffee, brown sugar and maple syrup are common.

ABV: 9-11%

HISTORY: Often the strongest beers a Belgian brewery produces, quadrupels are similar to Belgian Strong Dark Ales, but are usually less fruity.

Question 20

Belgian Golden Ale

Answer 20

APPEARANCE: golden, usually clear

AROMA/FLAVOR: fruit-forward, with note of pear, orange and apple; may contain spicy yeast phenols as well.

ABV: 7-10%

HISTORY: A style popularized by Belgium’s Browerij Moortgat in the form of Duvel. Similar to a Tripel, but usually drier and lighter on the palate. Many examples of the style have devilish names in homage to the original.

Question 21

Belgian Strong Dark Ale

Answer 21

APPEARANCE: crimson to dark brown.

AROMA/FLAVOR: malty and fruity, with notes of brown sugar, maple and caramel along with dark fruits like prunes, dates and raisins.

ABV: 8-11%

HISTORY: A style very similar to the Belgian Quadrupel in character, though the Belgian Strong Dark tends to be sweeter and more fruit-forward.

Question 22

Flemish Red/Brown

Answer 22

APPEARANCE: scarlet to dark brown

AROMA/FLAVOR: dark cherry, fig, orange; sometimes chocolate or vanilla; usually acidic; balsamic vinegar

ABV: 5-8%

HISTORY: Originally from Belgium’s Flanders region, these sour ales are often much more palatable and less jarring than other sour beers from the country. They are deep red to brown and aged in oak (Flanders brown ales are usually sweeter and are aged in steel). Often compared to red wines, these ales are sometimes referred to as the “burgundy of Belgium.”

Question 23

Pale Ale

Answer 23

APPEARANCE: pale gold to deep amber

AROMA/FLAVOR: Hop-forward, with pronounced citrusy or floral notes depending on the hop variety used; usually have a bready malt character

ABV: 4-6%

HISTORY: A style originating in the English town of Burton-on-Trent, where well-water heavy in sulfates accentuated hop character when used in beer.

Question 24

India Pale Ale

Answer 24

APPEARANCE: pale gold to copper

AROMA/FLAVOR: Hop-forward, with notes of citrus, pine, flowers and fruit; usually very bitter. A clean malt backbone should provide some balance, but aggressive hops should overtake the swallow.

ABV: 5-7%

HISTORY: Accounts of its origins vary, but most agree that what became known as IPA was a version of pale ale prepared for shipment from England to India in the late 1700s and early 1800s. Today, IPA is the most popular style of craft beer in the U.S.

Question 25

Black IPA

Answer 25

APPEARANCE: dark brown to black

AROMA/FLAVOR: Pronounced hop character (citrus, grass, pine) with chocolate, coffee or toast from roasted malts

ABV: 5-7%

HISTORY: Also known as “Cascadian Dark Ale” and “American Black Ale,” the black IPA is simply an IPA brewed with a percentage of roasted malts.

Question 26

Imperial IPA

Answer 26

APPEARANCE: Deep gold to copper

AROMA/FLAVOR: extremely hoppy, with flavors ranging from grass and flowers to pine, citrus and dank weed. Flavors should go heavy on the hops with a commanding bitterness and, usually, dryness. A malt backbone should help to prop up the hops, but shouldn’t have much grain flavor or sweetness.

ABV: 7-10%

HISTORY: A heavier, more intense and higher-alcohol version of IPA. These beers—also sometimes called “double” or “extra” IPAs—are powerfully hopped.

Question 27

Amber/Red Ale

Answer 27

APPEARANCE: amber to brown, usually clear

AROMA/FLAVOR: usually malt-focused, with bready, biscuity flavor; can be hopped to pale ale levels

ABV: 4-6%

HISTORY: Essentially maltier, bigger-bodied pale ales, a strong caramel malt presence characterizes these beers. Sometimes nicknamed red ales, though these tend to be a bit hoppier than ambers.

Question 28

Imperial Amber/Red Ale

Answer 28

APPEARANCE: amber to deep copper

AROMA/FLAVOR: often hopped to the level of an Imperial IPA, but contain a fair amount of caramel malt sweetness to balance.

ABV: 7-10%

HISTORY: Stronger, heavier versions of amber or red ales.

Question 29

Scottish Ale

Answer 29

APPEARANCE: amber to copper

AROMA/FLAVOR: malt-focused; usually have plenty of toffee and caramel; sometimes slightly smoky; low hop character

ABV: 4-6%

HISTORY: All Scottish ales share the same basic description, but they’re subdivided into numbered categories such as 60-, 70-, 80- or 90- according to gravity and alcohol strength.

Question 30

Scotch Ale/Wee Heavy

Answer 30

APPEARANCE: copper to dark brown

AROMA/FLAVOR: Both the aroma and flavor brim with deep caramelly malt and, occasionally, a hint of smoky peat. Hops are scarce, if present at all.

ABV: 7-10 percent%

HISTORY: Also called “wee heavy” ales, these complexly malty and richly sweet brews are the strongest of the Scottish ales.

Question 31

English Bitter

Answer 31

APPEARANCE: Golden to amber

AROMA/FLAVOR: Small hints of caramel, mild fruitiness and moderate hop scents characterize a light malt aroma. Though the word is in the name, these brews are rarely “bitter,” at least by American standards.

ABV: 3-4%

HISTORY: These are the lightest of the English ales. These are easy-drinking brews made to be consumed in large quantities.

Question 32

Extra Special Bitter

Answer 32

APPEARANCE: Amber to brown

AROMA/FLAVOR: Balance between malt and hop flavor is a key component of the style. Fruity yeast esters are common. Aromas are balanced in terms in strength, though hop, fruit ester and caramel-tilted malt scents all appear distinct. In the taste, hop flavor and caramel malt sweetness back moderate bitterness.

ABV: 5-7%

HISTORY: First brewed by English brewer Fuller’s, extra special bitters (or ESBs) are moderate-strength English pale ales.

Question 33

Brown Ale

Answer 33

APPEARANCE: light to very dark brown

AROMA/FLAVOR: Roasted malt flavors: coffee, chocolate, toast, nuts

ABV: 4-6%

HISTORY: An English-origin ale brewed with roasted malt but kept light in alcohol and body for increased drinkability.

Question 34

Porter

Answer 34

APPEARANCE: brown to nearly black

AROMA/FLAVOR: big roasted malt flavors: coffee, dark chocolate

ABV: 5-7%

HISTORY: Initially an “improved” version of brown ale that became popular with the London working class, for whom the style was eventually named.

Question 35

Stout

Answer 35

APPEARANCE: very dark brown to black

AROMA/FLAVOR: Dark roast coffee, cocoa, burnt toast; roasted malt character is similar to a porter, but more dry. Often brewed with roasted, unmalted barley for burnt flavor with no added sweetness.

ABV: 5-7%

HISTORY: Originally brewed as a stronger version of porter called “stout porter,” the name was eventually shortened to “stout” as the style grew in popularity. Many variations of the style exist: dry stout, oatmeal stout, milk stout.

Question 36

Imperial Stout

Answer 36

APPEARANCE: very dark brown to black

AROMA/FLAVOR: intense roasted malt character; may display some dark fruit notes

ABV: 8-12%

HISTORY: Originally known as Russian Imperial Stout, this was a stronger version of stout brewed for export to Russia that was reportedly enjoyed by the Czars. It’s from this style that the “imperial” designation comes.

Question 37

Barleywine

Answer 37

APPEARANCE: copper to dark brown

AROMA/FLAVOR: examples vary; most are malt-forward, with pronounced notes of caramel, toffee and ripe orange; many American versions are extremely hoppy

ABV: 8-12%

HISTORY: A style of beer brewed to the strength of wine and meant to replace wine at the dinner table. A good candidate for aging, examples of this style often have the word “old” in their names.

Question 38

Pumpkin Ale

Answer 38

APPEARANCE: Varies with base style

AROMA/FLAVOR: Varies with base style

ABV: Varies with base style

HISTORY: An American creation. A pumpkin ale can be any style, though darker ales like porters, stouts and brown ales are the most common. Usually brewed with pumpkin puree, fresh or roasted pumpkin, or spices such as cinnamon and allspice that replicate the flavors of a pumpkin pie.

Question 39

Cider

Answer 39

APPEARANCE: Varies; usually pale yellow and clear

AROMA/FLAVOR: Varies; usually fairly sweet and apple-heavy, like apple juice, though some can be quite dry and tart

ABV: 4-7%

HISTORY: A beverage made with the fermented juice of apples, pears or a blend of both.

Question 40

Mead

Answer 40

APPEARANCE: Varies; usually golden and slightly cloudy

AROMA/FLAVOR: Varies; usually sweet and honey-like

ABV: 3-20+%

HISTORY: Also known as honey-wine, mead is made with fermented honey. Many sub-styles exist, such as melomel (fruit mead), metheglin (spiced mead) and braggot (mead with honey, barley and hops).

Question 41

Barrel-Aged

Answer 41

APPEARANCE: Varies

AROMA/FLAVOR: Varies

ABV: Varies

HISTORY: Beer that’s been fermented or aged in wood. Plain oak barrels are common, as are containers that once held wine or spirits such as bourbon, tequila or brandy. In all cases, the beer will absorb the flavors of the wood as well as the liquid previously housed in the barrel.