CB0002 Beer Styles I - Week 2

Question 1

Beer style: German Hefeweizen

Answer 1

• Straw to amber color
• Designed with at least 50 percent malted wheat
• Malt sweetness is very low to medium-low
• Hop bitterness and aroma are very low
• Yeast esters are fruity and phenolic - “spicey” clove, nutmeg, vanilla, bubble gum with banana at low to medium-high levels
• Medium to full bodied beer with bright carbonation and fuller mouthfeel
• Cloudy/hazy with subtle flavor notes of yeast
• [Lecture] Wheat malt can contribute spicy character
• Served: Weizen: 40-45 degrees
• Examples: Weheinstephaner Hefeweizen, Franziskaner, Ayinger Brau-Weisse, Schneider Weisse
• Original Gravity (ºPlato) 1.047-1.056 (11.8-14 ºPlato)
• Final Gravity (ºPlato) 1.008-1.016 (2-4 ºPlato)
• Alcohol by Weight (Volume) 3.9-4.4% (4.9-5.5%)
• Bitterness (IBU) 10-15
• Color SRM (EBC) 3-9 (6-18 EBC)

Question 2

Beer style: German Kristal Weizen (Kristal Weissbier)

Answer 2

• Straw to amber color
• Designed with at least 50 percent malted wheat
• Malt sweetness is very low to medium-low
• Hop bitterness and aroma are very low
• Yeast esters are fruity and phenolic - “spicey” clove, nutmeg, vanilla, bubble gum with banana at low to medium-high levels.
• Medium to full bodied beer with bright carbonation
• Clear and clean, mouth feel more crisp and less full
• [Lecture] Clear, not cloudy like Hefeweizen
• [Lecture] Crisper, less full mouthfeel
• [Lecture] Filtered, flavors can be muted
• Served: Weizen: 40-45 degrees
• Examples: Erdinger Weissbier Kristallklar, Weihenstephaner Kristallweissbier
• Original Gravity (ºPlato) 1.047-1.056 (11.8-14 ºPlato)
• Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2-4 ºPlato)
• Alcohol by Weight (Volume) 3.9-4.4% (4.9-5.5%)
• Bitterness (IBU) 10-15
• Color SRM (EBC) 3-9 (6-18 EBC)

Question 3

Beer style: American Pale Wheat

Answer 3

• Straw to light amber color
• Designed with no less than 30% malted wheat
• Can be lager or ale
• Low to medium-low sweetness and aroma (malt character)
• Light to medium in hop bitterness, flavor, and aroma.
• Fruity-estery yeast aroma and flavor at low levels however, unlike german hefe, the banana and clove phenol do not exist
• Yeast not a main player in American Wheat Ales; character is more about balance
• The body should be low to medium but perceived full from the yeast
• Hazy/cloudy appearance
• [Lecture] Inspired by German Hefeweizen
• [Lecture] Can be citrus-forward
• Served: pint glass: 40-45 degrees
• Examples: New Belgium Sunshine Wheat, Anchor Summer, Maui Mana, St Archer White
• Food pairings? Why?
• Original Gravity (ºPlato) 1.036-1.056 (9-13.8 ºPlato)
• Final Gravity (ºPlato) 1.006-1.018 (1.5-4.5 ºPlato)
• Alcohol by Weight (Volume) 2.8-4.4% (3.5-5.5%)
• Bitterness (IBU) 10-35
• Color SRM (EBC) 4-10 (8-20 EBC)

Question 4

Beer style: Belgian-Style Wit (White, Wheat)

Answer 4

• After war almost made witbier obsolete, Piere Celis resurrrected witbier for the town that was famous for brewing it, Hoegarden, in 1966 (De Kluis Brewery)
• Designed with unmalted wheat (more wheat flavor) as primary ingredient, with other grains such as oats and malted barley
• Straw to pale color
• Malt character is very low to low
• Low hop bitterness and aroma
• Spicy aroma of coriander and caracao orange peel (from spices used) and low fruity esters
• Mild phenolic spiciness and yeast flavors
• Creamy low/medium body beer (wheat starch).
• Mild acidity
• Very hazy from the starch and yeast
• [Lecture] Celis pasteurized beer to denature proteins and promote cloudiness
• Served: Pilsener or Pint - 40-45 Degrees
• Examples: Avery white Rascal, Celis White, Witterkerke, New Belgium Mothership wit, St Archer White
• Original Gravity (ºPlato) 1.044-1.050 (11-12.5 ºPlato)
• Final Gravity (ºPlato) 1.006-1.010 (1.5-2.5 ºPlato)
• Alcohol by Weight (Volume) 3.8-4.4% (4.8-5.2%)
• Bitterness (IBU) 10-17
• Color SRM (EBC) 2-4 (4-8 EBC)

Question 5

Beer style: German Dunkel Weizen (Weissbier)

Answer 5

• Copper Brown to Dark Brown color (dark Hefeweizen)
• Designed with at least 50% wheat malt with sweet maltiness and a chocolate-like character from roasted malt.
• Hop bitterness is low with non-existent hop flavor and aroma
• Estery and phenolic elements (banana breadand clove) present and balanced
• Creamy, spritzy, full mouthfeel but refreshing
• Visually can look murky (yeasty)
• [Lecture] Can be all Munich malt
• Serving: Weizen – 45-50 Degrees
• Examples: Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse
• Original Gravity (ºPlato) 1.048-1.056 (12-14 ºPlato)
• Final Gravity (ºPlato) 1.008-1.016 (2-4 ºPlato)
• Alcohol by Weight (Volume) 3.8-4.3% (4.8-5.4%)
• Bitterness (IBU) 10-15
• Color SRM (EBC) 10-19 (20-38 EBC)

Question 6

Beer style: Weizenbock (Weissbock)

Answer 6

• Gold to very dark color
• Bock from Einbeck (ein Bock = Billy Goat) – 14th Century
• Monks – Liquid Bread
• Holiday beer
• Weizenbock ale – double version of Weissbier
• 60-70% wheat malt with Pilsner, Vienna, and Munich malts
• [Lecture] “Double” version of Weizens
• [Lecture] “Bock” is designation of strength
• [Lecture] Born in Einbeck, moved to Munich
• Serving: Weizen: 45-50 Degrees
• Examples: Schneider Avenitus (dark), Weheinstephan Vitus (light)
• Original Gravity (ºPlato) 1.066-1.080 (16-19.5 ºPlato)
• Final Gravity (ºPlato) 1.016-1.028 (4-7 ºPlato)
• Alcohol by Weight (Volume) 5.5-7.5% (6.9-9.3%)
• Bitterness (IBU) 15-35
• Color SRM (EBC) 4.5-30 (9-60 EBC)

Question 7

Beer style: Grodzisz (Grätzer)

Answer 7

• Straw to golden color
• Polish vintage style – Prussia 15th Century
• Grodziskie often referred to as Grätzer since WWII
• 100% oak-smoked wheat malt (oak-smoky malt forward beer)
• Medium low to medium perceived clean hop bitterness with noble hop flavor notes are very low to low
• Body is low to medium low
• Kölsch-like ale fermentation/aging process
• Crisp flavor with smoke and wheat and acidity
• Glass: Pilsner – Pint – 40-45 Degrees
• Examples: Piwo Grodziskie, ChuckAlek Gratzer
• Original Gravity (ºPlato) 1.028-36 (7-9 ºPlato)
• Final Gravity (ºPlato) 1.006-1.010 (1.5-2.5 ºPlato)
• Alcohol by Weight (Volume) 2.1-2.9% (2.6-3.6%)
• Bitterness (IBU) 15-25
• Color SRM (EBC) 3-6 (6-12 EBC)

Question 8

New beer style: Hoppy Wheat Ales

Answer 8

• New innovations and American influences
• Overly hopped wheat ales
• Wheat IPA, double-hopped Hefeweizen
• Examples: Weheinstephaner White Hopsplosion, Brooklyner-Schneider Hopfen-Weisse, Modern Times Fortunate Islands

Question 9

Turbid Mashing

Answer 9

Similar to decoction mashing, only portion removed consists mostly of liquid, not grain

Question 10

Food pairing considerations

Answer 10

Intensity (of anything - hops, malt, yeast)

Complementary flavors/characteristics

Contrasting flavors/characteristics

Cutting ability (bitterness cuts fat)

Question 11

Common defects in beer

Answer 11

• Butter (diacetyl): Butter, butterscotch, or movie theater butter. Caused by problems with yeast and amino acids.
• Cardboard (oxidized): Wet cardboard or wet paper, sometimes leathery. Caused by process flaws (oxidation), aging, and improper storage.
• Creamed Corn (dimethylsulfide): Creamed corn, cooked corn, cabbage, asparagus, vegetal, or (in dark beers) tomato soup. Caused by process flaws (boil) or grain infection.
• Green Apples (acetaldehyde): Green apples, green leaves. Found in young beer, or caused by problems with yeast metabolism.
• Cheesy (isovaleric acid): Bad cheese or stinky feet. Caused by poor hop storage or bacterial infection.
• Band-Aid (chlorophenol): Adhesive bandages, disinfectant, diapers. Caused by sanitizers, chlorinated water, or problems with yeast.
• Lightstruck (methyl mercaptan or isopentyl mercaptan): Skunky. Caused by exposure to UV or flourescent light.
• Metallic: lacquerlike, metallic, bitter. Caused by iron, copper, or other metals in water.
• Plastic (phenolic): Medicinal, mouthwash, plastic. Caused by process flaws (sparging) or problems with water or yeast.
• Rotten eggs (sulfitic): Rotten egg, burnt match. Caused by contamination or problems with yeast.