Beer Styles: History, Characteristics, Flavors

Question 1

German Pilsner

Answer 1

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

Question 2

Bohemian (Czech) Pilsner

Answer 2

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

Question 3

Munich Helles Lager

Answer 3

1870s, Munich

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

Very clear, pale color

Low-medium bitterness; normal ABV

Question 4

Dortmunder

Answer 4

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

Question 5

Vienna Lager

Answer 5

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

Question 6

Märzen/Oktoberfest

Answer 6

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

Question 7

Munich Dunkel Lager

Answer 7

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

Question 8

Schwarzbier

Answer 8

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

Question 9

(Traditional) Bock

Answer 9

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

Question 10

Maibock/Heller or Hellesbock

Answer 10

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

Question 11

Doppelbock

Answer 11

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

Question 12

Eisbock

Answer 12

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

Question 13

Rauchbier

Answer 13

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

Question 14

Weissbier/Hefeweizen

Answer 14

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

Question 15

Dunkelweizen

Answer 15

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

Question 16

Kristallweizen

Answer 16

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

Question 17

Weizenbock

Answer 17

“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

Question 18

Berliner Weiss

Answer 18

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

Question 19

Altbier/Dusseldorf Alt

Answer 19

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

Question 20

Kölsch

Answer 20

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

Question 21

Dubbel

Answer 21

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

Question 22

Trip(p)el

Answer 22

Trappist Westmalle monastery, 1930s

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

Clear, yellow to deep gold

Medium bitterness; high ABV

Question 23

Lambic

Answer 23

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

Question 24

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

Answer 24

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

Question 25

Saison/Farmhouse Ale

Answer 25

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

Question 26

Witbier

Answer 26

"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

Question 27

Belgian Strong Pale/Golden

Answer 27

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

Question 28

Belgian Strong Dark

Answer 28

More modern; encompasses anything strong, dark, and malty Big caramel malt, dark fruit, spicy yeast; hops only exist for balance Medium bitterness; high ABV

Question 29

Standard/Ordinary Bitter

Answer 29

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

Question 30

Special/Best/Premium Bitter

Answer 30

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)

Question 31

ESB (Extra Special/Strong Bitter)

Answer 31

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

Question 32

English Pale Ale

Answer 32

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

Question 33

English IPA

Answer 33

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

Question 34

Mild (dark ale)

Answer 34

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

Question 35

Northern English Brown Ale

Answer 35

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

Question 36

Robust Porter

Answer 36

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

Question 37

Sweet/Mild Stout

Answer 37

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

Question 38

Scottish Ale: Light, Heavy, Export

Answer 38

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

Question 39

Scottish Ale: Wee Heavy

Answer 39

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

Question 40

Irish Ales: Dry Stout

Answer 40

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

Question 41

Foreign Stout (Tropical Stout)

Answer 41

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

Question 42

Light American Lager

Answer 42

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

Question 43

Standard American Lager

Answer 43

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

Question 44

Premium American Lager

Answer 44

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

Question 45

Cream Ale

Answer 45

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

Question 46

California Common (Steam Beer trademarked)

Answer 46

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

Question 47

American Wheat Beer

Answer 47

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

Question 48

American Blonde Ale

Answer 48

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

Question 49

American Pale Ale

Answer 49

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

Question 50

American Amber (or Red) Ale

Answer 50

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

Question 51

American India Pale Ale (IPA)

Answer 51

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

Question 52

Imperial IPA

Answer 52

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

Question 53

American Brown Ale

Answer 53

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

Question 54

American Porter

Answer 54

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

Question 55

American Stout

Answer 55

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

Question 56

Oatmeal Stout

Answer 56

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

Question 57

American Barley wine

Answer 57

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

Question 58

Imperial Stout

Answer 58

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

Question 59

Barrel-Aged American Beers

Answer 59

Re-introduced during craft movement (experimenting) Wood imparts oaky, vanilla, coconut hints; sherry; typically done in an underlying style

Question 60

Spice/Herbs/Vegetable Beer

Answer 60

Craft movement; taking an underlying style and enhancing it with ingredients Varies with ingredients; can include chile pepper, chocolate, nuts, wintergreen, ginger, etc.

Question 61

Fruit Beer

Answer 61

Craft movement; more to do with experimentation than Belgian Lambics Varies with ingredients