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Cicerone Certified Beer Server > Beer Styles: History, Characteristics, Flavors > Flashcards

Beer Styles: History, Characteristics, Flavors Flashcards

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1
Q

German Pilsner

A

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

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2
Q

Bohemian (Czech) Pilsner

A

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

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3
Q

Munich Helles Lager

A

1870s, Munich

Focused on malt flavor with underlying hop bitterness; not overly sweet

Very clear, pale color

Low-medium bitterness; normal ABV

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4
Q

Dortmunder

A

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

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5
Q

Vienna Lager

A

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

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6
Q

Märzen/Oktoberfest

A

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

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7
Q

Munich Dunkel Lager

A

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

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8
Q

Schwarzbier

A

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

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9
Q

(Traditional) Bock

A

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

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10
Q

Maibock/Heller or Hellesbock

A

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

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11
Q

Doppelbock

A

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

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12
Q

Eisbock

A

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

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13
Q

Rauchbier

A

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

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14
Q

Weissbier/Hefeweizen

A

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

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15
Q

Dunkelweizen

A

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

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16
Q

Kristallweizen

A

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

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17
Q

Weizenbock

A

“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

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18
Q

Berliner Weiss

A

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

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19
Q

Altbier/Dusseldorf Alt

A

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

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20
Q

Kölsch

A

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

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21
Q

Dubbel

A

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

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22
Q

Trip(p)el

A

Trappist Westmalle monastery, 1930s

Peppery fruit and honey flavors; soft malt base, modest hoppiness

Clear, yellow to deep gold

Medium bitterness; high ABV

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23
Q

Lambic

A

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

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24
Q

Sour Brown (Flanders Oud Bruin) and Red (Flanders Red)

A

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

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25
Q

Saison/Farmhouse Ale

A

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

26
Q

Witbier

A

“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

27
Q

Belgian Strong Pale/Golden

A

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

28
Q

Belgian Strong Dark

A

More modern; encompasses anything strong, dark, and malty

Big caramel malt, dark fruit, spicy yeast; hops only exist for balance

Medium bitterness; high ABV

29
Q

Standard/Ordinary Bitter

A

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

30
Q

Special/Best/Premium Bitter

A

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)

31
Q

ESB (Extra Special/Strong Bitter)

A

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

32
Q

English Pale Ale

A

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

33
Q

English IPA

A

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

34
Q

Mild (dark ale)

A

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

35
Q

Northern English Brown Ale

A

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

36
Q

Robust Porter

A

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

37
Q

Sweet/Mild Stout

A

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

38
Q

Scottish Ale: Light, Heavy, Export

A

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

39
Q

Scottish Ale: Wee Heavy

A

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

40
Q

Irish Ales: Dry Stout

A

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

41
Q

Foreign Stout (Tropical Stout)

A

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

42
Q

Light American Lager

A

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

43
Q

Standard American Lager

A

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

44
Q

Premium American Lager

A

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

45
Q

Cream Ale

A

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

46
Q

California Common (Steam Beer trademarked)

A

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

47
Q

American Wheat Beer

A

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

48
Q

American Blonde Ale

A

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

49
Q

American Pale Ale

A

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

50
Q

American Amber (or Red) Ale

A

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

51
Q

American India Pale Ale (IPA)

A

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

52
Q

Imperial IPA

A

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

53
Q

American Brown Ale

A

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

54
Q

American Porter

A

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

55
Q

American Stout

A

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

56
Q

Oatmeal Stout

A

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

57
Q

American Barley wine

A

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

58
Q

Imperial Stout

A

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

59
Q

Barrel-Aged American Beers

A

Re-introduced during craft movement (experimenting)

Wood imparts oaky, vanilla, coconut hints; sherry; typically done in an underlying style

60
Q

Spice/Herbs/Vegetable Beer

A

Craft movement; taking an underlying style and enhancing it with ingredients

Varies with ingredients; can include chile pepper, chocolate, nuts, wintergreen, ginger, etc.

61
Q

Fruit Beer

A

Craft movement; more to do with experimentation than Belgian Lambics

Varies with ingredients

Cicerone Certified Beer Server (1 decks)

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