Beer Styles: History, Characteristics, Flavors Flashcards
German Pilsner
Germany’s interpretation of the original from Pilsen, Czechoslovakia
Paler, lighter body, less malty than Czech; spicey, piney, herbal Hallertau hop aromas; crisp, smooth malt, slightly hoppy taste
Very clear straw/light gold color, creamy head
Medium bitterness; normal ABV
Bohemian (Czech) Pilsner
Pilsen (Plzen), 1842
Darker, malty/breadiness; caramel bouquet with fresh & spicy Saaz-hop aroma; taste of sweet malt, caramel, prominent yet smooth hops
Very clear pale/gold color; creamy head
Medium bitterness; normal ABV
Munich Helles Lager
1870s, Munich
Focused on malt flavor with underlying hop bitterness; not overly sweet
Very clear, pale color
Low-medium bitterness; normal ABV
Dortmunder
Dortmund, mid-1800s; brewed “stronger” than Munich Helles or Pilsners
Drinks like a strong, malty pilsner–well balanced, rich caramelly malt with hint of hops
Very clear straw/deep gold color
Medium bitterness; slightly elevated ABV
Vienna Lager
Anton Dreher, Vienna, 1840s
Soft maltiness; low to no hoppiness; dry finish
Amber to dark amber color
Low-medium bitterness; normal to slightly elevated ABV
Märzen/Oktoberfest
CA 1810, Bavaria. Märzen means “March” in German, which represented the last month to safely brew before warm summer months; any remaining beer in autumn was consumed with ceremony, leading to Oktoberfest
Ranges from mild bready notes (pale ones) to big caramel, toasty malt character (darker ones)
Pale gold/dark amber
Low-medium bitterness; slightly elevated ABV
Munich Dunkel Lager
CA 1500s from medieval red and brown beers (dunkel means “dark” in German, representing amber colored malt being used
Rich caramel malt, roasty overtones of bread and toast; slight hop bitterness on finish
Usually a clear dark ruby to dark brown
Medium bitterness; low to slightly elevated ABV
Schwarzbier
Offshoot of Munich Dunkel; eastern Germany; means “black beer”
Malty aroma with roasted, bitter, chocolate note; low hoppiness
Clear ruby to deep brown
Medium bitterness; low ABV
(Traditional) Bock
CA mid-1300s, Einbeck, Germany
Rich toasty malt with caramel; low but balanced hop bitterness
Clear light copper to amber to brown
Medium bitterness; elevated ABV
Maibock/Heller or Hellesbock
Lighter colored bock; traditionally served in May/late spring
Rich, creamy, bready malt with softly bitter finish
Clear gold to amber
Medium bitterness; elevated to high ABV
Doppelbock
Monks at St. Francis of Paula (later Paulaner), 1629, Munich; brewed for Lent and fasting (when you couldn’t eat, but you could drink! Doppel means “double.”)
Lots of malt, little hop on nose; big taste with rich, sweet, dark fruit, caramel, toffee, slight toasty finish
Dark amber to dark brown
Low bitterness; elevated ABV
Eisbock
Kulmbach, Bavaria. Made by freezing the water out of doppelbock, concentrating alcohol and flavor
Very strong, malty, sweet, high alcohol with toasty caramel, fruity plum, prune; hop bitterness but no flavor
Dark copper to dark brown
Moderate-assertive bitterness; high ABV
Rauchbier
Bamberg, upper Franconia, Bavaria; pre-Industrial Revolution
Akin to a smoky Märzen/dark Oktoberfest; almost bacon-like
Amber to light copper to dark brown
Moderate bitterness; slightly elevated ABV
Weissbier/Hefeweizen
Bavaria, 1500s; malt’s required to be at least 50%, and yeast is bottle conditioned
Classically, aromas of clove, banana, bubblegum; similar flavors with flour-like graininess
Cloudy, straw to rich gold
Low bitterness; normal to slightly elevated ABV
Dunkelweizen
Bavaria; dark wheat beer
More caramel notes than Hefeweizen courtesy of the darker malts
Cloudy, pale to medium amber
Low bitterness; normal to slightly elevated ABV
Kristallweizen
Crystal (clear) wheat beer; filtered Hefeweizen
Strong banana, bubblegum, cloves; less yeasty and spicy
Clear, bright straw to pale amber
Low bitterness; normal to slightly elevated ABV
Weizenbock
“Wheat strong” ale
Reminiscent of Dunkelweizen but with more rich caramelized, toasty malt flavors; warm alcohol
Dark amber to ruby
Low to medium bitterness; high ABV
Berliner Weiss
Medieval Berlin; summertime session wheat beer
Grainy, tart, sour, highly carbonated, refreshing with no hop bitterness
Pale to golden color
Very low bitterness; low ABV
Altbier/Dusseldorf Alt
Rhine Valley; descendant of traditional brown harvest beers
Clean toffee malt, fresh herbal hop aroma; malty taste, subtle fruitiness from yeast, noble hop bitterness
Light amber to copper to orange-brown
Medium to high bitterness; normal ABV
Kölsch
Cologne (Köln); made with pilsner malts yet fermented with ale yeasts
Crisp, clean, light, medium hoppiness, dry herbal slight fruity finish
Pale to medium gold color
Low to medium bitterness; normal to slightly elevated ABV
Dubbel
Medieval monasteries in present-day Belgium; used for Sundays and religious holidays
Spicy, fruity yeast character; strong, creamy malt backbone; dark fruit, raisins/prunes; soft hop aromas
Usually clear amber to copper
Low to medium bitterness; elevated to high ABV
Trip(p)el
Trappist Westmalle monastery, 1930s
Peppery fruit and honey flavors; soft malt base, modest hoppiness
Clear, yellow to deep gold
Medium bitterness; high ABV
Lambic
Medieval Senne Valley (Payottenland). Up to 60% unmalted wheat; aged hops; wild yeast and bacteria; fruit lambic date to CA 1930s
Sharp, acidic, tart, earthy/barnyard traits; very complex
Cloudy or clear; pale yellow to deep gold
Very low bitterness; slightly elevated to elevated ABV
Sour Brown (Flanders Oud Bruin) and Red (Flanders Red)
Flanders, Belgium, dating back several centuries; reds aged for up to 2 years in oak; brown aged in stainless
Aromatics of fruit/estery, acid, wine-like, malt; palate of cooked sugar, sweet and sour quality, acidity
Clear, deep red to red-brown
Low to medium bitterness; normal to slightly elevated ABV
Saison/Farmhouse Ale
Northern France, brewed strong to last through summer “season” (saison); used to sustain farm labor
Malty aroma with peppery spice note (from ale yeast that’s related to red wine yeast); crisp and dry taste, hoppy finish
Clear or cloudy; orange to gold to amber in color
Medium bitterness; slightly elevated to high ABV
Witbier
“white beer.” Northern Europe, 11th Century. Usually contain un-malted wheat, raw oats, coriander, and/or orange peel. Resurrected in 1970s by Pierre Celis.
Spicy yeast, orange and coriander on the nose; dry, soft, creamy mouthfeel; dry, crisp, tart finish.
Hazy, pale straw color
Low to medium bitterness; normal ABV
Belgian Strong Pale/Golden
20th Century commercial-minded brewers who wanted to compete with pilsners; similar to monastic triples.
Spicy yeast aroma with malt and hops; super crisp, dry malt, and clean hop finish
Clear, straw to medium gold color
Medium to high bitterness; high ABV
Belgian Strong Dark
More modern; encompasses anything strong, dark, and malty
Big caramel malt, dark fruit, spicy yeast; hops only exist for balance
Medium bitterness; high ABV
Standard/Ordinary Bitter
Modern version dates to post WWI, though style is CA 1850; classic session beer; draft version is called a Bitter.
Light nutty, toasty quality with little fruit (product of pale malts); English hops contribute bitterness for a dry finish
Medium bitterness; low ABV
Special/Best/Premium Bitter
Slightly stronger Bitter
More malt flavor, with emphasis still on bittering hops
Clear, gold to amber; low carbonation
Medium bitterness; low ABV (but slightly higher than Ordinary Bitter)
ESB (Extra Special/Strong Bitter)
Even stronger version of Bitter
More caramel flavor and hops to support it; balance favors the hops
Clear, gold to deep copper color
Medium to high bitterness; normal to slightly elevated ABV
English Pale Ale
Country estates, and well established by mid 1800s in Burton-upon-Trent; bottled Bitter
Crisp, clean, nutty malt with earthy English hops
Generally clear, light to dark Amber color
Medium to high bitterness
Normal to elevated ABV
English IPA
CA 1827; a stronger, hoppier version of pale ale that was shipped to India
Lots of nutty malt, but dominated by English, earthy hops
Most are clear; gold to amber or copper color
High bitterness; normal to elevated ABV
Mild (dark ale)
A young beer that wasn’t aged and soured
Light, caramel, roasty, malt; light hopping; sessionalbe
Dark amber to dark brown
Low to medium bitterness; low to normal ABV
Northern English Brown Ale
Variant of brown ale; session alternative to porters; emphasis on malt over hops
Toasty, biscuit/toffee, nutty, caramel malt, low hop-to-balance
Clear, dark amber to red-brown
Low to medium bitterness; normal ABV
Robust Porter
Broad style open to interpretation.
Roasted aroma, flavor, with lightly burnt, sometimes chocolate, caramel, toffee, or coffee character; hop flavor is low-moderate.
Brown to black in color
Low to medium bitterness; normal to elevated ABV
Sweet/Mild Stout
Stout = strong and black beer; sweet stout is sweetened with un-fermentable milk lactose
Mild roasted, sweet malt, chocolate, creamy, nice roasted finish
Opaque to clear; dark brown to black in color
Low bitterness; normal to elevated ABV
Scottish Ale: Light, Heavy, Export
Scotland. 60 shilling is light, 70 is heavy, 80 is export.
Malty, sweet, toffee malt forward, dry finish, some esters, faint peaty earthiness (smoke); no hope presence (difficult to grow in Scotland)
Clear, amber to reddish brown
Low to medium bitterness; low to normal ABV
Scottish Ale: Wee Heavy
Scotland: range between 90-120 shilling
Similar to barley wine but with more roasted toffee, sweet malt flavors; hints of peat and smoke
Clear, amber to dark brown
Low bitterness; elevated to high ABV
Irish Ales: Dry Stout
Ireland; defined by using un-malted barley
Sharp, burnt roastiness; creamy with bitter roundness
Very dark brown to black
Medium to high bitterness; low to normal ABV
Foreign Stout (Tropical Stout)
Stronger version of Ireland’s dry stout, meant for export to tropical colonies
Dark roast, coffee, chocolate, burnt; tropical varieties are sweeter
Dark brown to black
Medium to high bitterness; slightly elevated to elevated ABV
Light American Lager
Originally a diet beer. Added enzymes broke down starches to sugars which were fermented into removable alcohol (eliminating carbs, calories); high adjunct content
Grainy malt, no hop detectable; high carbonation; clean, refreshing
Very clear, pale straw/pale yellow; head dissipates quickly
Very low bitterness; low to normal ABV
Standard American Lager
Homogenization began in mid 1800s; cannot exceed 50% rice or corn–typically around 20%
Very light, malty, little hops; corn adds fullness, sweetness; rice adds crispness
Very clear, pale straw/pale yellow; head dissipates quickly
Very low bitterness; low to normal ABV
Premium American Lager
Usually few adjuncts than standard lager; rice often used over corn
More flavor, crisp, dry, slightly grainy malty sweetness, low hop bitterness, balanced
Clear, pale straw to gold
Low to medium bitterness; normal to slightly elevated ABV
Cream Ale
1800s America. Blend of ale and lager; fermented warmer but stored cold
Creamy texture, supple bitter finish; some slight fruity ester flavor, creamed corn (DMS)
Clear, pale straw to gold
Low to medium bitterness; normal to slightly elevated ABV
California Common (Steam Beer trademarked)
SF Bay Area, late 1800s; fermented in open air pans (ships), exposing it to cool Bay air
Malty toast and caramel, pronounced NW hop bitterness (piney, citrus, woody); crisp finish; some fruity esters
Clear, light copper to amber
Medium to high bitterness; normal to slightly elevated ABV
American Wheat Beer
Similar to German wheat beers but with standard ale yeast; may contain up to 50% malted wheat
Crisp from the wheat, flour & bread notes; hoppier than German wheats; esters present soft fruitiness and tartness
Cloudy, straw to gold
Low to medium bitterness; low to slightly elevated ABv
American Blonde Ale
Craft beer revolution; designed to bring drinkers into the category. Can include some wheat malt, adjuncts for lighter body
Clear, yellow to gold
Low to medium bitterness; normal to slightly elevated ABV
American Pale Ale
Defining craft beer style; adaptation of English pale ale
Fresh bold NW hops, balanced with toasty caramel malt backbone
Generally clear (but can be cloudy), pale gold to dark amber
Medium to high bitterness; normal to slightly elevated ABV
American Amber (or Red) Ale
West coast session beer; truly American (no European inspiration)
Present caramel, deep toasty malt backbone w/ American hops; medium to high impact from malt & hops, but balance favors malt
Clear to cloudy, amber to red-brown
Medium to high bitterness; normal to slightly elevated ABV
American India Pale Ale (IPA)
American take on classic English pale ale; asserts NW hops
Resinous, bold citrus dominate nose and flavor
Clear (can be cloudy), gold to amber/copper
High bitterness; elevated ABV
Imperial IPA
Stronger/bigger version of AIPA
Assertive hops forward, balanced with big, creamy malt backbone; bitter finish
Clear (can be hazy), golden amber to med.-copper color
Very high bitterness; high ABV
American Brown Ale
American spin on English Brown Ale
Rich, toasty, caramel, chocolate maltiness with medium NW hop balance
Clear, dark amber to dark brown (darker than English ones)
Medium to high bitterness; normal to slightly elevated ABV
American Porter
First industrial beer; CA 1770s at least
Roasty, toasty, chocolate malt, some coffee, black licorice, hop balance
Dark brown to black
Low to med.-high bitterness; normal to elevated ABV
American Stout
Spin-off from English Stout
Roasted malt, coffee, burnt, dark/bittersweet chocolate, moderate hop grapefruity balance
Dark brown to black
Medium to high bitterness; slightly elevated to elevated ABV
Oatmeal Stout
Born as an English seasonal variant of sweet stout; relies on oatmeal rather than lactose for body, sweetness
Mild roast, coffee-like character; low hop aroma/flavor; complexity of oats, dark grains for milk chocolate/coffee and cream character
Med.-brown to black
Medium to high bitterness; low to medium ABV
American Barley wine
Spin-off of English version; more hops, alcohol, malt forward, rich body
Strong, intense, sweet malt, dark fruit flavor w/ noticeable bitterness, chewy; aged examples can have sherry-like quality
Clear, light amber to dark amber
High bitterness; high ABV
Imperial Stout
Born b/w relationship b/w monarchies of Russia and England
dark fruit flavors, roasty, burnt, bittersweet molasses and tobacco; noticeable alcohol
Very dark reddish brown to black
High bitterness; high ABV
Barrel-Aged American Beers
Re-introduced during craft movement (experimenting)
Wood imparts oaky, vanilla, coconut hints; sherry; typically done in an underlying style
Spice/Herbs/Vegetable Beer
Craft movement; taking an underlying style and enhancing it with ingredients
Varies with ingredients; can include chile pepper, chocolate, nuts, wintergreen, ginger, etc.
Fruit Beer
Craft movement; more to do with experimentation than Belgian Lambics
Varies with ingredients
