Beer Styles Level One Flashcards
Primarily a catch all for any beer less than a Dark Ale in color. This style of beer tends to focus on the malts, but hop character can range from low to high. Expect a balanced beer, with toasted malt characters and a light fruitiness in most examples. The range can run from a basic ale, to American brewers who brew faux-Oktoberfest style beers that are actually ales instead of lagers.
Amber/Red Ale
More or less a creation from the craft-brewery movement, and also reminiscent of the German style Kölsch. Pale straw to deep gold for color. Usually an all malt brew, well attenuated with a lightly malty palate. Most have a subdued fruitiness. Hop character is of the noble variety, or similar, leaving a light to medium bitterness. A balanced beer, light bodied and sometimes lager like.
Blond Ale
A somewhat recent and over-looked American strong ale, the _________ is akin to a Barleywine in strength, but contains a large portion of wheat malt; upwards of 50%. The wheat provides a soft and fluffy mouthfeel. Color and bitterness varies.
Wheatwine
This style of beer tends to be lighter in color than other Bock beers and often has a significant hop character with a noticeable alcohol around the same as a traditional Bock. These are customarily served in the spring and are oftentimes interrelated with spring festivals and celebrations more often in the month of May.
Maibock / Helles Bock
Typically basic light colored ales, but sometimes lagers, brewers will add various hot pepper juice, oils, or actual peppers to the beer - jalapeño chiles being the most common pepper used. Hotness can range from a subtle spiciness to palate scorching.
Chili Beer
Sometimes referred to as “all-malt,” this category of beer refers to lagers brewed without cereal adjuncts (mainly rice or corn). Though often still yellow and fizzy, these beers will display a broader depth of malt flavor and a more complex bitterness vs. their adjunct counterparts.
American Pale Lager
Dark Wheat Ale
An Americanized version of a Dunkel Weizen, these beers can range within the brown to garnet range. Often cloudy with long-lasting heads. Light to medium body with high level of carbonation. Hop characters will be low to high with some fruitiness from ale fermentation, though most examples use of a fairly neutral ale yeast, resulting in a clean fermentation with little to no diacetyl. Flavors of caramel and toasted malts might be present. German Weizen flavors and aromas of banana esters and clove-like phenols will not be found.
Double/Imperial IPA
Take an India Pale Ale and feed it steroids, ergo the term ______ ___. Although open to the same interpretation as its sister styles, you should expect something robust, malty, alcoholic and with a hop profile that might rip your tongue out. The Imperial usage comes from Russian Imperial stout, a style of strong stout originally brewed in England for the Russian Imperial Court of the late 1700s; though Double IPA is often the preferred name. You can thank west coast American brewers for this somewhat reactionary style. “Thanks!”
Spawned from the English _____ ___, the American version can simply use American ingredients. Many other versions may have additions of coffee or nuts. This style also encompasses “Dark Ales”. The bitterness and hop flavor has a wide range and the alcohol is not limited to the average either.
Brown Ale
Bocks–you know, those beers with goats on the label–are relatively strong German lagers. __________–as the name might suggest–are typically even stronger and contain enough malty goodness that they’ve been considered a meal in a glass for centuries. Generally they have a very full-bodied flavor and are darker than their little Bock brothers and sisters and a higher level of alcohol too. They range in color from dark amber to nearly black, and dark versions often have slight chocolate or roasted characters.
Dopplebocks
Barleywine
Despite its name, a _______ is very much a beer, albeit a very strong and often intense beer! In fact, it’s one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but always alcoholic. A brew of this strength and complexity can be a challenge to the palate. Expect anything from an amber to dark brown colored beer, with aromas ranging from intense fruits to intense hops. Body is typically thick, alcohol will definitely be perceived, and flavors can range from dominant fruits to palate smacking, resiny hops. English varieties are quite different from the American efforts, what sets them apart is usually the American versions are insanely hopped to make for a more bitter and hop flavored brew, typically using American high alpha oil hops. English versions tend to be more rounded and balanced between malt and hops, with a slightly lower alcohol content, though this is not always the case. Most ________ can be cellared for years and typically age like wine.
Kellerbier / Zwickelbier
A rather old, rare, and unique German beer style, these are unfiltered and unpasteurized lagers that date back to at least the Middle Ages. The beer is matured, unbunged (beer is exposed), in deep vaults. The final product is a smooth, naturally cloudy beer that’s rich in vitamins (from the yeast). Hop bitterness can be high and alcohol will vary. This is similar to a Keller, but not as pronounced.
California Common / Steam Beer
The is a unique 100% American style lager. It’s usually brewed with a special strain of lager yeast that works better at warmer temperatures. This method dates back to the late 1800’s in California when refrigeration was a great luxury. The brewers back then had to improvise to cool the beer down, so shallow fermenters were used. So in a way the lager yeast was trained to ferment quicker at warmer temperatures. Today’s examples are light amber to tawny in color, medium bodied with a malty character. Mildly fruity with an assertive hop bitterness.
Munich Helles Lager
When the golden and clean lagers of Plzen (Bohemia) became all the rage in the mid-1800’s, München brewers feared that Germans would start drinking the Czech beer vs. their own. ______ _______ ______ was their answer to meet the demand. A bit more malty, they often share the same spicy hop characters of Czech Pils, but are a bit more subdued and in balance with malts. “_____” is German for “bright.”
Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced.
American Pale Ale
The ______ style is an old German beer style, its origins go back to the 1500’s and to the district of Franconia and the town of Bamberg. It’s typically of dark colour and has similarities of the Oktoberfestbier. Green malts are literally dried over an open fire of beech wood, imparting a unique smokiness (“______” is German for smoke), the usage of which produces beers of an acquired taste. Imagine a smokiness so robust, so assertive, that it tastes of spiced, smoked meat.
Rauchbier
Rauchbier
The ______ style is an old German beer style, its origins go back to the 1500’s and to the district of Franconia and the town of Bamberg. It’s typically of dark colour and has similarities of the Oktoberfestbier. Green malts are literally dried over an open fire of beech wood, imparting a unique smokiness (“______” is German for smoke), the usage of which produces beers of an acquired taste. Imagine a smokiness so robust, so assertive, that it tastes of spiced, smoked meat.
The American ______ _____ gets some of it inspiration from the Russian ______ ______. Many of these are barrel aged, mostly in bourbon / whiskey barrels, while some are infused with coffee or chocolate. Alcohol ranges vary, but tend to be quite big, and bigger than traditional Russian _____ ______. Most tend to have cleaner alcohol flavors, higher hop levels, and more residual sweetness. Very full-bodied with rich roasted flavors far surpassing normal stouts.
Double/Imperial Stout
Inspired from English & Irish ______s, the American _____ is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew or adding coffee or chocolate to complement the roasted flavors associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session _____s as well.
Stout
American Double / Imperial Pilsner
Similar to a Pilsner in appearance, but expect a more pronounced malty backbone and an intense bitterness. Malt flavors tend to be quite sweet in many examples. Alcohol can be quite aggressive and lend some spicy notes to the flavor.
An Americanized version of a Dunkel Weizen, these beers can range within the brown to garnet range. Often cloudy with long-lasting heads. Light to medium body with high level of carbonation. Hop characters will be low to high with some fruitiness from ale fermentation, though most examples use of a fairly neutral ale yeast, resulting in a clean fermentation with little to no diacetyl. Flavors of caramel and toasted malts might be present. German Weizen flavors and aromas of banana esters and clove-like phenols will not be found.
Dark Wheat Ale
Pumpkin Ale
Often released as a fall seasonal, _______ ___s are quite varied. Some brewers opt to add hand-cut ________ and drop them in the mash, while others use puree or _______ flavoring. These beers also tend to be spiced with _______ pie spices, like: ground ginger, nutmeg, cloves, cinnamon, and allspice. ________ ___s are typically mild, with little to no bitterness, a malty backbone, with some spice often taking the lead. Many will contain a starchy, slightly thick-ish, mouthfeel too. In our opinion, best versions use real pumpkin, while roasting the _______ can also add tremendous depth of character for even better results, though both methods are time-consuming and tend to drive brewmasters insane.
Porter
Inspired from the now wavering English ______, the American ______ is the ingenuous creation from that. Thankfully with lots of innovation and originality American brewers have taken this style to a new level. Whether it is highly hopping the brew, using smoked malts, or adding coffee or chocolate to complement the burnt flavor associated with this style. Some are even barrel aged in Bourbon or whiskey barrels. The hop bitterness range is quite wide but most are balanced. Many are just easy drinking session porters as well.
Dopplebocks
Bocks–you know, those beers with goats on the label–are relatively strong German lagers. __________–as the name might suggest–are typically even stronger and contain enough malty goodness that they’ve been considered a meal in a glass for centuries. Generally they have a very full-bodied flavor and are darker than their little Bock brothers and sisters and a higher level of alcohol too. They range in color from dark amber to nearly black, and dark versions often have slight chocolate or roasted characters.
Low Alcohol beer
___ _______ ____ are generally subjected to one of two things: a controlled brewing process that results in a low alcohol content, or the alcohol is removed using a reverse-osmosis method which passes alcohol through a permeable membrane.
Despite its name, a _______ is very much a beer, albeit a very strong and often intense beer! In fact, it’s one of the strongest of the beer styles. Lively and fruity, sometimes sweet, sometimes bittersweet, but always alcoholic. A brew of this strength and complexity can be a challenge to the palate. Expect anything from an amber to dark brown colored beer, with aromas ranging from intense fruits to intense hops. Body is typically thick, alcohol will definitely be perceived, and flavors can range from dominant fruits to palate smacking, resiny hops. English varieties are quite different from the American efforts, what sets them apart is usually the American versions are insanely hopped to make for a more bitter and hop flavored brew, typically using American high alpha oil hops. English versions tend to be more rounded and balanced between malt and hops, with a slightly lower alcohol content, though this is not always the case. Most ________ can be cellared for years and typically age like wine.
Barleywine
______ are created by freezing off a portion of the water, and removing it from the beer. This form of concentration, of sorts, increases the beer’s body, flavor, and alcohol content. They can range from near black to as light as tawny red. Hop bitterness and flavor are mostly cast aside with a big alcohol presence replacing it, which can range from sweet to spicy, and fruity to often times fusel. Look for a heavy or almost syrupy body with tons of malty flavor.
Eisbocks
When the golden and clean lagers of Plzen (Bohemia) became all the rage in the mid-1800’s, München brewers feared that Germans would start drinking the Czech beer vs. their own. ______ _______ ______ was their answer to meet the demand. A bit more malty, they often share the same spicy hop characters of Czech Pils, but are a bit more subdued and in balance with malts. “_____” is German for “bright.”
Munich Helles Lager
American Amber/Red Lager
A sort of catch-all category, these boast a bit more malt backbone and overall character than their lighter sister styles. Bitterness is generally low.
Blond Ale
More or less a creation from the craft-brewery movement, and also reminiscent of the German style Kölsch. Pale straw to deep gold for color. Usually an all malt brew, well attenuated with a lightly malty palate. Most have a subdued fruitiness. Hop character is of the noble variety, or similar, leaving a light to medium bitterness. A balanced beer, light bodied and sometimes lager like.
Dortmunder / Export Lager
Made popular in the 19th century in Dortmund, Germany, these pale golden lagers exhibit a classic clean character with notes of biscuity malts. Bitterness is akin to a German Pilsner with an aromatic aroma. Mouthfeel is firm and even, with an overall dry tone.
This beer was first brewed in Bohemia, a German-speaking province in the old Austrian Empire. This is one of the most popular styles of lager beers in Germany, and in many other countries. These are very light straw to golden in color. Head should be dense and rich. They are also well-hopped, brewed using Noble hops such has Saaz, Hallertauer, Hallertauer Mittelfrüh, Tettnanger, Styrian Goldings, Spalt, Perle, and Hersbrucker. These varieties exhibit a spicy herbal or floral aroma and flavor, often times a bit coarse on the palate, and distribute a flash of citrus-like zest–hop bitterness can be high.
German Pilsner
American Pale Ale
Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent. American versions tend to be cleaner and hoppier, while British tend to be more malty, buttery, aromatic and balanced.
Light bodied, pale, fizzy lagers made popular by the large macro-breweries (large breweries) of America after prohibition. Low bitterness, thin malts, and moderate alcohol. Focus is less on flavor and more on mass-production and consumption, cutting flavor and sometimes costs with adjunct cereal grains, like rice and corn.
American Adjunct Lager
