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SDSU Business of Craft Beer > CB0002 Beer Styles I - Week 1 > Flashcards

CB0002 Beer Styles I - Week 1 Flashcards

1
Q

How to assess a beer

A
  • Aroma: Hops, malt, yeast, other. Note intensity.
  • Appearance: Clarity, color, head (color, retention, shape).
  • Flavor: Malt, hops, yeast, other, balance, aftertaste.
  • Mouthfeel: Body, carbonation, creaminess, astringency, finish.
  • Overall Impression: The elevator speech. Drinkable? Want More? What would
    make it better or more to style? Crushable?
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2
Q

Constituents of flavor

A

The brain makes a flavor image consisting of:

  • Taste (sweet, sour, salty, bitter, umami)
  • Aroma
  • Touch
  • Sound
  • Memory
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3
Q

Important figures: Charles Papazian

A
  • Founder of American Homebrewers Association (AHA)
  • President of Brewers Association (BA)
  • Author of The Complete Joy of Homebrewing
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4
Q

Important figures: Michael Jackson

A
  • Foremost legendary expert, historian, and evangelist.
  • Important role in why style guidelines even exist today.
  • Author of World Guide to Beer
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5
Q

Beer terminology: OG

A

Original Gravity:

  • Measurement of how much sugar is in wort before fermentation
  • Measured in Specific Gravity points or Plato (1 to 4 ratio)
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6
Q

Beer terminology: FG

A

Final Gravity:

  • Measurement of how much sugar is left after fermentation is completed
  • Measured in Specific Gravity points or Plato (1 to 4 ratio)
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7
Q

Beer terminology: ABV

A

Alcohol By Volume:

  • Represents how much ethanol alcohol is in the beverage
  • Lower to Higher == Weaker to Stronger
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8
Q

Beer terminology: IBU

A

International Bitterness Units:

  • Represents how bitter a beer is (imprecise)
  • Lower to Higher == Weaker to Stronger
  • Better metric is ratio of BU to GU (Bitterness Units to OG Gravity Units)
  • Starting gravity affects perception irrespective of FG
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9
Q

Beer terminology: SRM

A

Standard Reference Method:

  • Measurement of beers color intensity
  • Color scale hand out
  • Degrees Lovibond
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10
Q

Serving beer: Temperatures

A
  • Very Cold: 5-40 degrees
  • Cold: 40-45 degrees
  • Cool: 45-50 degrees
  • Cellar Temp: 48-55 degrees
  • Warm: 55-60 degrees
  • Hot: over 100 degrees (very rare)
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11
Q

Serving beer: Glassware

A
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12
Q

Lighter style beers: Characteristics

A
  • Styles: American Lager, German Helles, Bohemian Pilsener, German
    Pilsner, Dortmunder/Export Lager, Kolsch, American Blonde, American Cream Ale, Kellerbier
  • Color: typically in the 3-7 SRM range
  • ABV: typically in the 4-5% range
  • IBU: typically <25
  • Flavor: typically in a similar format with nuances.
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13
Q

Beer style: American Lager

A
  • Straw to gold color
  • Pale lager from German immigrants. 6 row (higher protein/tannins) vs 2 row
  • Adjunct, rice and corn for cost
  • Low bitterness, flavorless, watery
  • Pre-prohibition styles were bigger, hoppier, more flavor, less sweet
  • Served: pint or mug – cold as possible
  • Example: Budweiser, Coors, Craftsman (Pre-Prohibition, 1903)
  • Original Gravity (ºPlato) 1.040-1.048 (10-12 ºPlato)
  • Final Gravity (ºPlato) 1.006-1.014 (1.5-3.5 ºPlato)
  • Alcohol by Weight (Volume) 3.2-4.0% (3.8-5%)
  • Bitterness (IBU) 5-15
  • Color SRM (EBC) 2-6 (4-12 EBC)
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14
Q

Beer style: Bohemian Pilsener

A
  • Straw to light amber in color
  • Medium bodied beer with a dense, rich head
  • Can contain low levels of DMS, Diacetyl (debated)
  • Toasty, biscuity, bready light sweetness (flavor/aroma)
  • Noble hop forward bitterness is low-medium to medium
  • Served: Pilsener – 40-45 degrees
  • [Lecture] Most influential beer – all styles originated from this one
  • [Lecture] More malt-forward than German Pilsner
  • [Lecture] Czech source water chemistry: very soft
  • Examples: Staropramen
  • Original Gravity (ºPlato) 1.044-1.056 (11-14 ºPlato)
  • Final Gravity (ºPlato) 1.014-1.020 (1.5-3 ºPlato)
  • Alcohol by Weight (Volume) 3.2-4 % (4-5%)
  • Bitterness (IBU) 30-45
  • Color SRM (EBC) 3-7 (6-14 EBC)
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15
Q

Beer style: German Pilsener

A
  • Straw to Pale color
  • One of the most popular styles throughout Germany
  • White and dense lasting head/foam
  • A medium malt sweetness (flavor/aroma)
  • Noble hop forward bitterness is medium - high
  • Crisp and refreshing - medium-light bodied beer
  • Served: Pilsener – 40-45 degrees
  • [Lecture] More hop-forward (perceived) than Bohemian Pils
  • [Lecture] Dryer than Bohemian Pils
  • [Lecture] Less sweet than German Helles
  • [Lecture] Traditional water profile: hard (lots of CaSO4)
  • Examples: Weiheinstephaner Pilsner, Victory Prima Pils, Tannenzapfle
  • Original Gravity (ºPlato) 1.044-1.050 (11-12.5 ºPlato)
  • Final Gravity (ºPlato) 1.006-1.012 (1.5-3 ºPlato)
  • Alcohol by Weight (Volume) 3.6-4.2% (4-5%)
  • Bitterness (IBU) 25-40
  • Color SRM (EBC) 3-4 (6-8 EBC)
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16
Q

Beer style: German Munich-Style Helles

A
  • Pale to golden color
  • Born from fear that german natives would convert to czech pils
  • Medium bodied - malt flavor and aroma emphasized beer
  • Malt character fresh light toasted malted barley (bready/toasty)
  • More malt forward than Pilsener style
  • Low hop flavor, low-mid hop aroma
  • Clean and delicious with a roundness of flavor
  • Served: Pilsner - 40-45 Degrees
  • [Lecture] Not as hop-forward as German Pils
  • [Lecture] Made to mimic Märzen
  • Examples: Weheinstephaner Original, Hofbrau Original
  • Original Gravity (ºPlato) 1.044-1.050 (11-12.5 ºPlato)
  • Final Gravity (ºPlato) 1.008-1.012 (2-3 ºPlato)
  • Alcohol by Weight (Volume) 3.8-4.4% (4.5-5.5%)
  • Bitterness (IBU) 18-25
  • Color SRM (EBC) 4-5.5 (8-11 EBC)
17
Q

Beer style: Dortmunder and German Oktoberfest/Wiesn

A
  • Straw to deep golden color
  • Wiesn “Field or meadow” where: Oktoberfest Munich, Germany
  • Wiesn is Lighter than the typical Marzen style festbier
  • Medium bodied w/ good balance of low lying sweet maltiness
  • Hop aroma and flavor should be very low to low, clean bitterness
  • Similar to Dortmunder/European-Style Export
  • Served: Stange, Pilsener, or Mug: 40-45 Degrees
  • Examples: Ayinger Jahrunder-bier, Hofbrau Oktoberfest; Hess Reficio (dortmund)
  • Original Gravity (ºPlato) 1.048-1.056 (12-14 ºPlato)
  • Final Gravity (ºPlato) 1.010-1.014 (2.5-3.5 ºPlato)
  • Alcohol by Weight (Volume) 4-4.8% (5-6%)
  • Bitterness (IBU) 23-29
  • Color SRM (EBC) 3-5 (6-10 EBC)
18
Q

Beer style: German-Style Kölsch

A
  • Straw to gold color
  • Regional beer from Cologne, Germany
  • Good, dense head retention
  • Malt character is very low
  • Dry and crisp with light to medium-light body
  • Ale with finishing qualities reminiscent of Lager (German Pale Ale)
  • Ferments on the low side of ale temp – yeast can give fruity ester
  • Served: Stange – 40-45 degrees
  • Examples: Fruh, Reissdorf, Magnolia Kalifornia Kolsch
  • Original Gravity (ºPlato) 1.042-1.048 (10.5-12 ºPlato)
  • Final Gravity (ºPlato) 1.006-1.010 (1.5-2.5 ºPlato)
  • Alcohol by Weight (Volume) 3.8-4.2% (4.8-5.3%)
  • Bitterness (IBU) 18-25
  • Color SRM (EBC) 3-6 (6-12 EBC)
19
Q

Beer style: American Blonde

A
  • Straw to Light Amber
  • America’s answer to Kolsch
  • Light malt sweetness
  • Crisp, light to medium body
  • Hop bitterness is low to medium
  • Hop aroma is low to medium-low
  • Served: Pint Glass – 40-45 degrees
  • Examples: Rogue Oregon Golden Ale, Mission Blonde
  • Original Gravity (ºPlato) 1.045-1.056 (11-13.8 ºPlato)
  • Final Gravity (ºPlato) 1.008-1.016 (2-4 ºPlato)
  • Alcohol by Weight (Volume) 3.2-4% (4-5%)
  • Bitterness (IBU) 15-25
  • Color SRM (EBC) 3-7 (6-14 EBC) 30
20
Q

Beer style: American-Style Cream Ale

A
  • Straw to gold color
  • Ale’s answer to pale lager
  • Warm fermentation (lager yeast, ale yeast or combo)
  • Lagering “cold post fermentation – settling”
  • Pale malt sweetness is medium-low to medium
  • No/Low hop aroma – possible for estery/fruity notes – can be clean
  • Very Low hop bitterness
  • Crisp and refreshing
  • DMS may be present at very low level
  • Served: Pint glass – 40-45 degrees
  • Examples: Genessee Cream Ale, Beachwood BBQ FoamTop, Alesmith Cream
  • Original Gravity (ºPlato) 1.044-1.052 (11-13 ºPlato)
  • Final Gravity (ºPlato) 1.004-1.010 (1-2.5 ºPlato)
  • Alcohol by Weight (Volume) 3.4-4.5% (4.2-5.6%)
  • Bitterness (IBU) 10- 22
  • Color SRM (EBC) 2-5 (4-10 EBC)
21
Q

Beer style: Kellerbier (cellar beer) or Zwickelbier

A
  • Unfiltered lager (or ale), typically naturally carbonated
  • Typically hazy to cloudy with varied colors
  • Yeast character, flavor and aroma are desirable, yet should be low to medium but not overpowering the balance and character of malt and hops
  • Head retention may not be optimal
  • Served: Pint – 40-45 degrees
  • Examples; Stiegl Paracelsus Zwickl, Spezial Unguspundent
  • Original Gravity (ºPlato) Varies with style
  • Apparent Extract/Final Gravity (ºPlato) Varies with style
  • Alcohol by Weight (Volume) Varies with style
  • Bitterness (IBU) Varies with style
  • Color SRM (EBC) Varies with style
22
Q

Characteristics of the Pilsener Style

A
  • One of the most popular styles of the latter 19th Century (1800s)
  • Bohemian Pilsener: the most influential beer – all styles originated from it
  • Original Pilsener: Pilsener Urquell, 1842
  • Common flavors: dinner role, honey, graham cracker

SDSU Business of Craft Beer (9 decks)

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