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BEER STYLES > BEER STYLES > Flashcards

BEER STYLES Flashcards

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1
Q

GUEUZE

Belgian, farmhouse style

A

ABV - Normal to elevated
IBU - Low
SRM - Straw - gold

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2
Q

FRUIT LAMBIC

Belgian, Brussels

A

ABV - Normal to elevated
IBU - Low
SRM - varies with fruit

sour

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3
Q

FLANDERS RED ALE

Belgian, Rodenbach

A

ABV - Normal to elevated
IBU - Low
SRM - red - brown

sour, fruity, acidic

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4
Q

BELGIAN DUBBEL

Belgian, Trappist monk brewed, BE, NL.

A

ABV - ELEVATED
IBU - Low
SRM - light amber - dark amber

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5
Q

SAISON

Belgian, Brewed for farming season, ferments at high temps

A

ABV - Normal to elevated
IBU - Moderate
SRM - light gold - amber

peppery & spicy, high carbonation, high attenuation

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6
Q

WITBIER

Belgian, 400yr old, revived recently. Fruity, spiced with coriander and citrus peel.

A

ABV - Normal
IBU - Moderate
SRM - straw to gold (made white with haze)
lactic sourness, dry.

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7
Q

BELGIAN BLONDE ALE

Belgian

A

ABV - elevated
IBU - Low
SRM - Light gold - gold

‘grainysweet’ malt flavour

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8
Q

BELGIAN GOLDEN ‘STRONG’ ALE

Belgian, Typically has devil references in name

A

ABV - High - very high
IBU - Moderate
SRM - straw to gold

High attenuation, fruity, hoppy, high carbonation

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9
Q

BELGIAN TRIPEL

Belgian, Trappist monk brewed

A

ABV - High
IBU - Moderate
SRM - Gold

Pale, spicy, dry, strong. Fruity esters, peppery, clove.
Grainy sweet or honey like malt flavour.

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10
Q

BEST BITTER
British ‘traditionally real ale’, cellar temperatures, hand pumped. Developed from British pale ales, crystal malts

London Pride beer.

A

ABV - Lower to normal
IBU - Pronounced (in name)
SRM - Light gold to amber

High bitterness, low hop character, some fruity esters. Bready biscuity malt profile with dry finish. Some low levels of diacetyl acceptable.

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11
Q

ENGLISH IPA
British! Increased hopping to last when shipping to India 1800s. Made popular by George Hodgson early 1800s. Burton breweries good for it due to high sulphate water.

A

ABV - Normal to elevated
IBU - Assertive
SRM - Gold to amber

Hoppy aroma & flavour, well attenuated with dry finish. Low to medium hop flavour with toasty, toffee-like flavours.

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12
Q

BRITISH BROWN ALE
British! Modern versions are stronger. Mostly bottled.

Newcastle Brown!

A

ABV - Lower to normal
IBU - Moderate
SRM - Amber to brown

Similar appearance to porter but without roasted flavours. Malty caramel characters, slightly sweet. Low to none hop flavours, moderate fruity esters.

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13
Q

SWEET STOUT
British. Known as ‘milk’ or ‘cream’ stout. ‘Milk’ name comes from use of lactose or milk sugar as sweetener. Once used as a tonic for invalids or nursing mothers.

A

ABV - Lower to normal
IBU - Low to moderate
SRM - Dark brown to black

Sweet flavour due to low hopping levels & use of unfermentable sugars. Can have coffee and cream like flavours or sweetened espresso.

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14
Q

OATMEAL STOUT
British. Named after the way brewers would throw a handful of oats in the grist to market it as healthy. Popular between both world wars, recently revived.

A

ABV - Lower to normal
IBU - Moderate
SRM - Brown - black

Full bodied, silky smooth velvety mouthfeel from use of oats. Should contain less than 5% oats.

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15
Q

WEE HEAVY

British. Premium style of beer, made for export.

A

ABV - Elevated to high
IBU - Low
SRM - Amber to brown

Rich, malty, caramelly sweet. Like a dessert. Medium to full body with thick chewy viscosity.

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16
Q 
IRISH STOUT (Guinness)
British. Guinness began brewing porter in 1799, more stout-like in 1810. One of first breweries to use black patent malt, started using roasted barley after WW2.
A

ABV - Lower to normal
IBU - Pronounced
SRM - Brown to black

Roasted barley, flaked barley and pale malt, can have chocolate or other dark specialty malts. Black colour, pronounced roasted flavour similar to coffee. Can be sweet or bitter.

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17
Q

German Pils
German. Adapted from Czech Pils (premium pale lager), to suit german brewing conditions due to high mineral content in german water. First brewed in 1870’s.

A

ABV - Normal
IBU - Pronounced
SRM - Straw to gold.

Lighter body, colour, drier and crisper than Czech pale lager. Med to high hop bitterness, clean fermentation profile.

18
Q

MUNICH HELLES

German. Spaten brewery in 1894. Most popular beer style southern germany.

A

ABV - Normal
IBU - Moderate
SRM - Straw to light gold.

Grainy sweet malt flavour, low-medium hop bitterness, soft dry finish.

19
Q

CZECH PREMIUM PALE LAGER

Czech. 1842 by Josef Groll. Pilsner Urquell popular brand.

A

ABV - Low to normal
IBU - Pronounced
SRM - Straw to light gold

Uses soft water, gives rounded hop profile despite large amounts of hops used. Saaz hops. Spicy, floral, herbal aroma. Rich, bready malt flavour.

20
Q

MÄRZEN.

German, Munich.

A

ABV - Normal to elevated
IBU - Moderate
SRM - Gold to dark amber

Malty amber lager. Clean toasty and bready malt flavour. Dry finish.

21
Q

HELLES BOCK

German. Munich Helles style brewed to Bock strength. ‘Mai Bock’ as typically consumed in May.

A

ABV - Elevated
IBU - Moderate
SRM - Gold to dark amber

Paler than other Bock beers but still strong.

22
Q

DOPPELBOCK
German. First brewed by monks of St Francis of Paula in Munich. Originally nicknamed ‘liquid bread’ due to low attenuation. Beer name typically ends in ‘ator’.

A

ABV - Elevated to high
IBU - Low
SRM - Gold to brown.

Rich and malty flavour. Toasty malt flavours but never roasty or burnt. More malty than hop due to low hops.

23
Q

WEISSBIER

German. Wheat beer originally exclusively for Bavarian royalty. Uses German weizen ale yeast for flavour.

A

ABV - Normal
IBU - Normal
SRM - straw to gold.

High carbonation, dry finish, fluffy mouthfeel. Banana and clove aroma. To tell difference between Witbier, Weissbier smells like bananas and clove.

24
Q

BERLINER WEISSE

German, Berlin. Napolean’s troops named it ‘champagne of the north’. Fermented with lactobacillus to get sourness.

A

ABV - Lower
IBU - Low
SRM - Straw

Very pale, refreshing, low strength. German wheatbeer. High carbonation, clean lactic sourness. Light bread dough character.

25
Q

GOSE

German. From Goslar on Gose River. Leipzig in 1900 had 80 Gose houses. Ceased production in 1966, now revived.

A

ABV - Lower to normal
IBU - Low
SRM - Straw to light gold.

High carbonation, tart and fruity wheat ale. Coriander and salt character, low bitterness, refreshing, dry.

26
Q

KÖLSCH
German, Cologne. Top fermenting from middle ages. Developed in 1800s to compete with pale lagers. Name ‘Kölsch’ is protected.

A

ABV - Normal
IBU - Moderate
SRM - Straw to light gold.

Traditional German hops, German pils or pale malt. Clean, crisp, well balanced.

27
Q

AMERICAN LIGHT LAGER

USA, Bud Light. Produced for diet conscious drinkers. Can use up to 40% corn or rice adjuncts.

A

ABV - Lower
IBU - Low
SRM - Straw

Light, watery. High carbonation, low to no aroma. DMS (Dimethyl Sulfides) not uncommon.

28
Q

AMERICAN WHEAT BEER.

USA, Portland. Adapted from German wheat beers.

A

ABV - Lower to normal
IBU - Moderate
SRM - straw to gold

Doughy, grainy or bready wheat flavour. Low hop profile. American, german or New World hop varieties.

Does NOT have same banana and clove flavour as Weissbier.

29
Q

AMERICAN BLONDE ALE

USA. ‘Introductory beer’.

A

ABV - Lower to normal.
IBU - Moderate
SRM - Straw to gold

Soft malty sweetness. Light to moderate hop flavour. Can include up to 25% wheat malt or sugar adjuncts.

30
Q

AMERICAN PALE ALE

USA. Adapted from English pale ales. Sierra Nevada brand

A

ABV - Lower to normal
IBU - Moderate
SRM - Straw to gold

Refreshing, hoppy. High levels of hopping, typically New World and American hops.

31
Q

AMERICAN AMBER ALE

USA. Developed from American Pale Ale. Same hopping levels, but bigger malt flavour, character and colour.

A

ABV - Lower to normal
IBU - Pronounced
SRM - Light amber to dark amber

Amber, hoppy, moderate strength, caramelly malt character, citrusy hop character, New World hops. Med to dark crystal malt.

32
Q

AMERICAN IPA

USA. 1975, Anchor Liberty Ale. Based on UK version.

A

ABV - Normal
IBU - Assertive
SRM - Gold to amber

Hoppy, bitter, moderately strong American ale. American and New World hop varieties.

33
Q

DOUBLE IPA

USA. Mid to late 1990s

A

ABV - High (‘Double’)
IBU - Highly Assertive (highest)
SRM - Gold to dark amber

Intense, hoppy and strong, malty sweetness. Strongly hopped.

34
Q

AMERICAN BROWN ALE

USA. Similar to to English Brown Ales, more hops.

A

ABV - Normal
IBU - Moderate
SRM - Light brown to dark brown

Malty and hoppy, caramel and chocolate flavours.

35
Q

AMERICAN PORTER

USA. Stronger, more aggressive than English porters, not as strong as American stouts.

A

ABV - Normal to elevated
IBU - Pronounced
SRM - Brown to black

Dark malty beer, complex dark malt character. Lightly burnt malt character, med to high hop bitterness.

36
Q

AMERICAN STOUT

USA, homebrew version previously known as ‘west coast stout’.

A

ABV - Normal
IBU - Assertive
SRM - Dark brown to black

Highly roasted, strong, bitter stout.

37
Q

IMPERIAL STOUT

USA. Popular with Russian Imperial Court, popular in 1700s

A

ABV - High to very high
IBU - Pronounced
SRM - Dark brown to black

Intense flavour, dark ale, roasty burnt malt character.

38
Q

AMERICAN BARLEY WINE

USA. Usually strongest beer made, associated with winter/holiday season. Anchor Gold Foghorn, 1975.

A

ABV - High to very high.
IBU - Pronounced
SRM - Light amber to light brown

39
Q

NEW ENGLAND IPA

USA. Modern. Hazy.

A

ABV - Elevated to high
IBU - Pronounced
SRM - Straw to gold

More fruity, less bitter.

40
Q

INTERNATIONAL PALE LAGER

USA. Heineken. Low flavour easy drinking, 100% malt. Highly carbonated.

A

ABV - Normal
IBU - Moderate
SRM - Straw to gold

BEER STYLES (1 decks)

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