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BJCP Study > BJCP Styles: Mouthfeel (Beer Only) > Flashcards

BJCP Styles: Mouthfeel (Beer Only) Flashcards

1
Q

1A: Lite American Lager, mouthfeel?

A

Mouthfeel: Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery.

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2
Q

1B: Standard American Lager, mouthfeel?

A

Mouthfeel: Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue.

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3
Q

1C: Premium American Lager, mouthfeel?

A

Mouthfeel: Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue.

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4
Q

1D: Munich Helles, mouthfeel?

A

Mouthfeel: Medium body, medium carbonation, smooth maltiness with no trace of astringency.

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5
Q

1E: Dortmunder Export, mouthfeel?

A

Mouthfeel: Medium body, medium carbonation.

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6
Q

2A: German Pilsner (Pils), mouthfeel?

A

Mouthfeel: Medium-light body, medium to high carbonation.

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7
Q

2B: Bohemian Pilsener, mouthfeel?

A

Mouthfeel: Medium-bodied (although diacetyl, if present, may make it seem medium-full), medium carbonation.

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8
Q

2C: Classic American Pilsner, mouthfeel?

A

Mouthfeel: Medium body and rich, creamy mouthfeel. Medium to high carbonation levels.

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9
Q

3A: Vienna Lager, mouthfeel?

A

Mouthfeel: Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. Moderately crisp finish. May have a bit of alcohol warming.

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10
Q

3B: Oktoberfest/Märzen, mouthfeel?

A

Mouthfeel: Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.

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11
Q

4A: Dark American Lager, mouthfeel?

A

Mouthfeel: Light to somewhat medium body. Smooth, although a highly-carbonated beer.

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12
Q

4B: Munich Dunkel, mouthfeel?

A

Mouthfeel: Medium to medium-full body, providing a firm and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. May have a light astringency and a slight alcohol warming.

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13
Q

4C: Schwarzbier (Black Beer), mouthfeel?

A

Mouthfeel: Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.

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14
Q

5A: Maibock/Helles Bock, mouthfeel?

A

Mouthfeel: Medium-bodied. Moderate to moderately high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Some alcohol warming may be present.

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15
Q

5B: Traditional Bock, mouthfeel?

A

Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

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16
Q

5C: Doppelbock, mouthfeel?

A

Mouthfeel: Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness or astringency.

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17
Q

5D: Eisbock, mouthfeel?

A

Mouthfeel: Full to very full bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.

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18
Q

6A: Cream Ale, mouthfeel?

A

Mouthfeel: Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a ‘thirst quenching’ finish. High carbonation. Higher gravity examples may exhibit a slight alcohol warmth.

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19
Q

6B: Blonde Ale, mouthfeel?

A

Mouthfeel: Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.

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20
Q

6C: Kölsch, mouthfeel?

A

Mouthfeel: Smooth and crisp. Medium-light body, although a few versions may be medium. Medium to medium-high carbonation. Generally well-attenuated.

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21
Q

6D: American Wheat or Rye Beer, mouthfeel?

A

Mouthfeel: Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.

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22
Q

7A: Northern German Altbier, mouthfeel?

A

Mouthfeel: Medium-light to medium body. Moderate to moderately high carbonation. Smooth mouthfeel.

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23
Q

7B: California Common Beer, mouthfeel?

A

Mouthfeel: Medium-bodied. Medium to medium-high carbonation.

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24
Q

7C: Düsseldorf Altbier, mouthfeel?

A

Mouthfeel: Medium-bodied. Smooth. Medium to medium-high carbonation. Astringency low to none. Despite being very full of flavor, is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf.

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25
Q

8A: Standard/Ordinary Bitter, mouthfeel?

A

Mouthfeel: Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.

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26
Q

8B: Special/Best/Premium Bitter, mouthfeel?

A

Mouthfeel: Medium-light to medium body. Carbonation low, although bottled and canned commercial examples can have moderate carbonation.

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27
Q

8C: Extra Special/Strong Bitter (English Pale Ale), mouthfeel?

A

Mouthfeel: Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.

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28
Q

9A: Scottish Light 60/-, mouthfeel?

A

Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.

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29
Q

9B: Scottish Heavy 70/-, mouthfeel?

A

Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.

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30
Q

9C: Scottish Export 80/-, mouthfeel?

A

Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.

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31
Q

9D: Irish Red Ale, mouthfeel?

A

Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.

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32
Q

9E: Strong Scotch Ale, mouthfeel?

A

Mouthfeel: Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.

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33
Q

10A: American Pale Ale, mouthfeel?

A

Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.

34
Q

10B: American Amber Ale, mouthfeel?

A

Mouthfeel: Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.

35
Q

10C: American Brown Ale, mouthfeel?

A

Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol warmth in the finish.

36
Q

11A: Mild, mouthfeel?

A

Mouthfeel: Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.

37
Q

11B: Southern English Brown, mouthfeel?

A

Mouthfeel: Medium body, but the residual sweetness may give a heavier impression. Low to moderately low carbonation. Quite creamy and smooth in texture, particularly for its gravity.

38
Q

11C: Northern English Brown Ale, mouthfeel?

A

Mouthfeel: Medium-light to medium body. Medium to medium-high carbonation.

39
Q

12A: Brown Porter, mouthfeel?

A

Mouthfeel: Medium-light to medium body. Moderately low to moderately high carbonation.

40
Q

12B: Robust Porter, mouthfeel?

A

Mouthfeel: Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from roasted grains, although this character should not be strong.

41
Q

12C: Baltic Porter, mouthfeel?

A

Mouthfeel: Generally quite full-bodied and smooth, with a well-aged alcohol warmth (although the rarer lower gravity Carnegie-style versions will have a medium body and less warmth). Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level. Most versions are in the 7-8.5% ABV range.

42
Q

13A: Dry Stout, mouthfeel?

A

Mouthfeel: Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.

43
Q

13B: Sweet Stout, mouthfeel?

A

Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.

44
Q

13C: Oatmeal Stout, mouthfeel?

A

Mouthfeel: Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.

45
Q

13D: Foreign Extra Stout, mouthfeel?

A

Mouthfeel: Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.

46
Q

13E: American Stout, mouthfeel?

A

Mouthfeel: Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.

47
Q

13F: Russian Imperial Stout, mouthfeel?

A

Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

48
Q

14A: English IPA, mouthfeel?

A

Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.

49
Q

14B: American IPA, mouthfeel?

A

Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.

50
Q

14C: Imperial IPA, mouthfeel?

A

Mouthfeel: Smooth, medium-light to medium body. No harsh hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.

51
Q

15A: Weizen/Weissbier, mouthfeel?

A

Mouthfeel: Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.

52
Q

15B: Dunkelweizen, mouthfeel?

A

Mouthfeel: Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Effervescent.

53
Q

15C: Weizenbock, mouthfeel?

A

Mouthfeel: Medium-full to full body. A creamy sensation is typical, as is the warming sensation of substantial alcohol content. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Moderate to high carbonation. Never hot or solventy.

54
Q

15D: Roggenbier (German Rye Beer), mouthfeel?

A

Mouthfeel: Medium to medium-full body. High carbonation. Light tartness optional.

55
Q

16A: Witbier, mouthfeel?

A

Mouthfeel: Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.

56
Q

16B: Belgian Pale Ale, mouthfeel?

A

Mouthfeel: Medium to medium-light body. Alcohol level is restrained, and any warming character should be low if present. No hot alcohol or solventy character. Medium carbonation.

57
Q

16C: Saison, mouthfeel?

A

Mouthfeel: Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.

58
Q

16D: Bière de Garde, mouthfeel?

A

Mouthfeel: Medium to medium-light (lean) body, often with a smooth, silky character. Moderate to high carbonation. Moderate alcohol, but should be very smooth and never hot.

59
Q

16E: Belgian Specialty Ale, mouthfeel?

A

Mouthfeel: Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A ‘mouth puckering’ sensation may be present from acidity.

60
Q

17A: Berliner Weisse, mouthfeel?

A

Mouthfeel: Light body. Very dry finish. Very high carbonation. No sensation of alcohol.

61
Q

17B: Flanders Red Ale, mouthfeel?

A

Mouthfeel: Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.

62
Q

17C: Flanders Brown Ale/Oud Bruin, mouthfeel?

A

Mouthfeel: Medium to medium-full body. Low to moderate carbonation. No astringency with a sweet and tart finish.

63
Q

17D: Straight (Unblended) Lambic, mouthfeel?

A

Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. As a rule of thumb lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Virtually to completely uncarbonated.

64
Q

17E: Gueuze, mouthfeel?

A

Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated.

65
Q

17F: Fruit Lambic, mouthfeel?

A

Mouthfeel: Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated.

66
Q

18A: Belgian Blond Ale, mouthfeel?

A

Mouthfeel: Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.

67
Q

18B: Belgian Dubbel, mouthfeel?

A

Mouthfeel: Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.

68
Q

18C: Belgian Tripel, mouthfeel?

A

Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent.

69
Q

18D: Belgian Golden Strong Ale, mouthfeel?

A

Mouthfeel: Very highly carbonated. Light to medium body, although lighter than the substantial gravity would suggest (thanks to sugar and high carbonation). Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. Always effervescent. Never astringent.

70
Q

18E: Belgian Dark Strong Ale, mouthfeel?

A

Mouthfeel: High carbonation but no carbonic acid ‘bite.’ Smooth but noticeable alcohol warmth. Body can be variable depending on interpretation (authentic Trappist versions tend to be medium-light to medium, while Abbey-style beers can be quite full and creamy).

71
Q

19A: Old Ale, mouthfeel?

A

Mouthfeel: Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning.

72
Q

19B: English Barleywine, mouthfeel?

A

Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present, and should not be hot or harsh. Carbonation may be low to moderate, depending on age and conditioning.

73
Q

19C: American Barleywine, mouthfeel?

A

Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.

74
Q

20A: FRUIT BEER, mouthfeel?

A

Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style.

75
Q

21A: Spice, Herb, or Vegetable Beer, mouthfeel?

A

Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Some SHV(s) may add additional body and/or slickness, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a ‘raw’ spice character is undesirable.

76
Q

21B: Christmas/Winter Specialty Spiced Beer, mouthfeel?

A

Mouthfeel: A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.

77
Q

22A: Classic Rauchbier, mouthfeel?

A

Mouthfeel: Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

78
Q

22B: Other Smoked Beer, mouthfeel?

A

Mouthfeel: Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.

79
Q

22C: Wood-Aged Beer, mouthfeel?

A

Mouthfeel: Varies with base style. Often fuller than the unadulterated base beer, and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. Higher alcohol levels should not result in ‘hot’ beers; aged, smooth flavors are most desirable. Wood can also add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none.

80
Q

23A: Specialty Beer, mouthfeel?

A

Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style.

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