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SDSU Business of Craft Beer > CB0002 Beer Styles I - Week 3 > Flashcards

CB0002 Beer Styles I - Week 3 Flashcards

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1
Q

Beer style: English-Style Pale Ale

A
  • Golden to copper colored
  • Low to medium malt flavor and aroma
    • Caramel malt character can be present
  • Medium to medium-high earthy, herbal hop bitterness, flavor, and
    aroma should be evident
  • Hop character is evident as earthy, herbal, English-variety
  • Medium-bodied ale
  • Fruity-ester flavors and aromas are moderate to strong
  • No diacetyl is desirable, though, diacetyl at very low levels is ok
  • [Lecture] Fruity esters include apple, pear
  • [Lecture] Also known as “Best Bitter”
  • [Lecture] Food pairings include bland foods with low intensity
  • Serving: Pint – 45-55 degrees
  • Examples: Green King Abbot, Bass Pale, Boddingtons.
  • Original Gravity (ºPlato) 1.040-1.056 (10-14 ºPlato)
  • Final Gravity (ºPlato) 1.008-1.016 (2-4 ºPlato)
  • Alcohol by Weight (Volume) 3.5-4.2% (4.5-5.5%)
  • Bitterness (IBU) 20-40
  • Color SRM (EBC) 5 - 12 (10-24 EBC)
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2
Q

Beer style: Extra Special Bitter (ESB)

A
  • Amber to copper colored
  • Medium to medium-high sweetness
  • Medium to medium-high hop aroma, flavor, and bitterness.
  • Mild carbonation traditionally characterizes draft-cask versions, but in bottled
    versions, a slight increase in carbon dioxide content is acceptable
  • Full bodied, rich flavor
  • Fruity-ester character is acceptable in aroma and flavor
  • Diacetyl is acceptable and characteristic when at very low levels –
  • No diacetyl is also acceptable
  • English or American hops may be used.
  • Serving: Pint - 45-55 degrees
  • Example: Fullers ESB, AleSmith Anvil, Shipyard Old Thumper, Grand Teton Bitch Creek
  • Original Gravity (ºPlato) 1.046-1.060 (11.5-14.7 ºPlato)
  • Final Gravity (ºPlato) 1.010-1.016 (2.5-4 ºPlato)
  • Alcohol by Weight (Volume) 3.8-4.6% (4.8-5.8%)
  • Bitterness (IBU) 30-45
  • Color SRM (EBC) 8-14 (16-28 EBC)
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3
Q

Beer style: English-Style India Pale Ale (IPA)

A
  • Pale gold to deep copper-colored ale
  • Medium maltiness and body (Bready, Grainy)
  • Medium to medium-high hop bitterness
  • Earthy and herbal, Flowery/floral English-variety hop character
  • Medium to Strong hop flavor
  • High mineral content water helps produce a crisp, dry beer, sometimes
    with subtle and balanced character of sulfur compounds
  • Fruity-ester flavors and aromas are moderate to very strong
  • Diacetyl may be perceived at very low levels.
  • Serving: Pint – 45-55 degrees
  • Examples: Meantime IPA, Samuel Smith IPA, Bellhaven Twisted Thistle
  • Original Gravity (ºPlato) 1.050-1.064 (12.5-15.7 ºPlato)
  • Final Gravity (ºPlato) 1.012-1.018 (3-4.5 ºPlato)
  • Alcohol by Weight (Volume) 4-5.6% (5-7%)
  • Bitterness (IBU) 35-63
  • Color SRM (EBC) 6-14 (12-28 EBC)
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4
Q

Beer style: American-Style Pale Ale

A
  • Deep golden to copper or light brown in color
  • Low caramel malt character is allowable
  • Fruity, floral and citrus-like American-variety hop character producing medium to medium-high hop bitterness, flavor, and aroma
    • Note: “traditional” style of this beer has its origins with certain floral, fruity, citrus-like, piney, resinous, or sulfur-like American hop varietals. One or more of these hop characters is the perceived end, but the perceived hop characters may be a result of the skillful use of hops of other national origins.
  • Medium body and low to medium maltiness
  • Fruity-ester flavor and aroma should be moderate to strong
  • Diacetyl should be absent or present at very low levels.
  • [Lecture] American Pale Ale has significant malt backbone compared to IPA. Not a Session IPA
  • [Lecture] Classic pairing: Blue Cheese
  • Serving: Pint - 45-50 degrees
  • Example: Sierra Nevada Pale Ale, Anchor Liberty, Alpine Ale , AleSmith XPA,
    Firestone Pale 31
  • Original Gravity (ºPlato) 1.044-1.050 (11-12.5 ºPlato)
  • Final Gravity (ºPlato) 1.008-1.014 (2-3.5 ºPlato)
  • Alcohol by Weight (Volume) 3.5-4.3% (4.5-5.6%)
  • Bitterness (IBU) 30-50
  • Color SRM (EBC) 6-14 (12-28 EBC)
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5
Q

Beer style: American-Style India Pale Ale (IPA)

A
  • Gold to copper or red/brown in color
  • Medium maltiness which contributes to a medium body
  • Medium-high to very high hop bitterness, a full flowery hop aroma and a strong hop flavor
  • Floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop
    character
  • Note that one or more of these American-variety hop characters is the perceived end, but the hop characters may be a result of the skillful use of hops of other national origins
  • Fruity-ester flavors and aromas are moderate to very strong
  • Diacetyl can be absent or may be perceived at very low levels
  • High mineral content water results in a crisp, dry beer
  • [Lecture] Less malt character than American Pale Ale
  • [Lecture] Not a lot of yeast character
  • [Lecture] BU/GU ratio close to 1.0
  • Serving: Pint - 45-50 degrees
  • Examples: Alpine Nelson, AleSmith IPA, Ballast Point Sculpin, Green Flash West Coast, Societe Pupil
  • Original Gravity (ºPlato) 1.060-1.075 (14.7-18.2 ºPlato)
  • Final Gravity (ºPlato) 1.012-1.018 (3-4.5 ºPlato)
  • Alcohol by Weight (Volume) 5-6% (6.3-7.5%)
  • Bitterness (IBU) 50-70
  • Color SRM (EBC) 6-14 (12-28 EBC)
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6
Q

Beer style: Imperial or Double IPA (IIPA, DIPA)

A
  • Gold to chestnut red/brown in color
  • Medium to high malt character
  • Very high hop bitterness, flavor and aroma
  • Hop character should be fresh and lively and should not be harsh in quality
  • Alcohol content is medium-high to high and notably evident
  • High level of fruity esters
  • Medium-high to full body
  • Diacetyl should not be perceived
  • Oxidative character and aged character should not be present
  • Serving: Pint - 45-50 degrees
  • Examples: Pliny the Elder, Alpine Pure Hoppiness, Green Flash Palate Wrecker, Rip Current In the Curl, Monkey Paw Bonobos, Societe Roustabout
  • Original Gravity (ºPlato) 1.075-1.100 (18.2-23.7 ºPlato)
  • Final Gravity (ºPlato) 1.012-1.020 (3-5 ºPlato)
  • Alcohol by Weight (Volume) 6.0-8.4% (7.5-10.5%)
  • Bitterness (IBU) 65-100
  • Color SRM (EBC) 5-16 (10-32 EBC)
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7
Q

Ingredients and flavors explored in class

A
  • Malts
    • American 2-row
    • Maris Otter
    • Crystal 80
  • Aromas
    • Pine
    • Wintergreen
    • Geranial (floral)
    • Ylang (floral)
  • Hops
    • Cascade
    • Kent Goldings
    • Simcoe
    • Columbus
  • Spices
    • Orange peel
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8
Q

Beer history: Beer vs Ale

A
  • Ale - bittered with herbs and spices - gruit
    • Gruit doesn’t have preservative qualities like hops
    • Need higher ABV for preservative qualities and to get longer shelf life
  • Beer - bittered with hops - hopfenbier
    • Hops act as preservative
    • You can make more beer with hops because you don’t need higher ABV for preservative
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9
Q

Beer history: Hops and Pale Malt

A
  • Hops
    • ​Foreign (not domestic) product during 17th century
  • Pale Malt
    • Not introduced until early 19th century
    • Still darker (more brown) than modern pale malt
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10
Q

Beer history: Porters, Pale Ales, IPAs, Bitters, Pale Lagers

A
  • Porter
    • Popular in England in mid 19th century
    • Darkish, 8% ABV beer
    • Heavily hopped - more hoppy than modern Black IPA
    • Became more popular than Pale Ale
  • Pale Ales and IPAs
    • More popular than Porters by 1870s
  • Bitters
    • Pale, lower ABV beer
    • Heavily hopped
    • Lower-ABV alternative to Pale Ale and IPA
  • Pale Lagers
    • Compete late 19th century
    • WWI and WWII and taxes on OG hurt strength of Pale Ales and helps make way for lagers
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11
Q

Intensity of Pale Ales

A
  • English Pale Ales
    • Ordinary Bitter [11A, BJCP15]
      or Standard/Ordinary Bitter [8A, BJCP08]
    • Best Bitter [11B, BJCP15]
      or Special/Best/Premium Bitter [8B, BJCP08]
    • Strong Bitter [11C, BJCP15]
      or Extra Special/Strong Bitter (ESB) [8C, BJCP08]
      or English Pale Ale [8C, BJCP08]
    • English IPA [12C, BJCP15]
  • American Pale Ales
    • American Pale Ale [18B, BJCP15]
    • American IPA [21A, BJCP15] - East Coast IPA
    • American IPA [21A, BJCP15] - West Coast IPA
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12
Q

Malt vs Hop characteristics of
Pale Ale, IPA, and ESB

A
  • Pale Ale - malt backbone, balanced with hop character
  • IPA - hop leaning - some malt character, heavy hop character
  • ESB - malt leaning
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13
Q

Difference between Double and Triple IPA

(besides alcohol strength)

A

Triple IPA requires sugar to avoid too much malt character

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SDSU Business of Craft Beer (9 decks)

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