CB0002 Beer Styles I - Week 4 Flashcards
1
Q
Beer style: English-Style Brown Ale
A
- Copper to very dark in color
- Medium body and ranging from dry to sweet in maltiness
- Roast malt tones may sometimes contribute to the flavor and aroma
profile - Hop bitterness is very low to low while having very little hop flavor and
aroma. - Low to medium-low levels of fruity-ester flavors are appropriate
- Diacetyl should be very low, if evident
- Serving: Pint - 45-55 degrees
- Examples: Samuel Smith Nut Brown, Alesmith Nut Brown, Newcastle
Brown - Original Gravity (ºPlato) 1.040-1.050 (10-12.5 ºPlato)
- Final Gravity (ºPlato) 1.008-1.014 (2-3.5 ºPlato)
- Alcohol by Weight (Volume) 3.3-4.7% (4-5.5%)
- Bitterness (IBU) 15-25
- Color SRM (EBC) 12-25 (24-50 EBC)
2
Q
Beer style: American-Style Brown Ale
A
- Deep copper to very dark brown in color
- Medium body with roasted malt caramel-like and chocolate-like
characters should be of medium intensity in both flavor and aroma - Low to medium hop flavor and aroma, medium to high hop bitterness
- Estery and fruity-ester characters should be subdued
- Diacetyl should not be perceived
- Serving: Pint - 45-50 degrees
- Examples: Figueroa Mountain Davy Brown, Big Sky Moose Drool, Avery Ellies Brown, Bear Republic Peter Brown Tribute
- Original Gravity (ºPlato) 1.040-1.060 (10-14.7 ºPlato)
- Final Gravity (ºPlato) 1.010-1.018 (2.5-4.5 ºPlato)
- Alcohol by Weight (Volume) 3.3-5.0% (4-6.4%)
- Bitterness (IBU) 25-45
- Color SRM (EBC) 15-26 (30-52 EBC)
3
Q
Beer style: Robust Porter
A
- Very dark to black in color
- Roast malt flavor, often reminiscent of cocoa, but no roast barley flavor
- Their caramel and other malty sweetness are in harmony with a sharp bitterness of black malt without a highly burnt/charcoal flavor
- Hop bitterness is medium to high, with hop aroma and flavor ranging from very low to medium
- Robust porters range from medium to full in body
- Diacetyl is acceptable at very low levels
- Fruity esters should be evident, balanced with all other characters
- Brown Porter (no roast malt flavor-lighter in color and flavor) – Baltic Porter
(lager, smooth, licorice, no bitter/astringent - stronger) - Serving: Pint - 45-55 degrees
- Examples: Ballast Point Black Marlin, Deschutes Black Butte Porter, Fullers
London Porter - Original Gravity (ºPlato) 1.045-1.060 (11-14.7 ºPlato)
- Final Gravity (ºPlato) 1.008-1.016 (2-4 ºPlato)
- Alcohol by Weight (Volume) 4.0-5.2% (5.0-6.5%)
- Bitterness (IBU) 25-40
- Color SRM (EBC) 30+ (60+ EBC)
4
Q
Beer style: American-Style Imperial Porter
A
- Black in color
- Full bodied beer with no roast barley or strong burnt/astringent black malt character
- Medium malt, caramel and cocoa-like sweetness
- Medium-low to medium hop bitterness
- Hop flavor and aroma may vary from being low to medium-high
- Ale-like fruity esters should be evident but not overpowering and
compliment hop character and malt derived sweetness - Diacetyl (butterscotch) levels should be absent
- Serving: Goblet, Chalice, Tulip, Snifter - 50-60 degrees
- Examples: Ballast Point Victory at Sea, Flying Dog Gonzo
- Original Gravity (ºPlato) 1.080-1.100 (19.5-23 ºPlato)
- Final Gravity (ºPlato) 1.020-1.030 (4-7.5 ºPlato)
- Alcohol by Weight (Volume) 5.5-9.5% (7-12%)
- Bitterness (IBU) 35-50
- Color SRM (EBC) 40+ (80+ EBC)
5
Q
Beer style: Oatmeal Stout
A
- Dark brown to black in color
- A roasted malt character which is caramel-like and chocolate-like should be
evident — smooth and not bitter - Coffee-like roasted barley and roasted malt aromas (chocolate and nut-like) are prominent
- Medium hop bitterness
- Hop flavor and aroma are optional but should not overpower the overall balance if present
- Oatmeal is used in the grist, resulting in a pleasant, full flavor, a smooth full
bodied beer that is rich without being grainy - Fruity esters are very low
- Diacetyl should be absent or at extremely low levels
- Serving: Pint - 45-50 degrees
- Examples: Firestone Velvet Merlin, Samuel Smith Oatmeal Stout
- Original Gravity (ºPlato) 1.038-1.056 (9.5-14 ºPlato)
- Final Gravity (ºPlato) 1.008-1.020 (2-5 ºPlato)
- Alcohol by Weight (Volume) 3.0-4.8% (3.8-6%)
- Bitterness (IBU) 20-40
- Color SRM (EBC) 20+ (40+ EBC)
6
Q
Beer style: American-Style Stout
A
- Black in color
- Medium- to full-bodied mouthfeel with a malt sweetness that is low to medium with a low to medium level of caramel, chocolate and/or roasted coffee flavor and a distinctive dry-roasted bitterness in the finish
- Coffee-like roasted barley and roasted malt aromas are prominent, but their
contribution to astringency is low and not excessive - Some slight roasted malt acidity is permissible
- Medium to high hop bitterness
- Hop aroma and flavor is medium to high, often with American citrus-type and/or resiny hop character
- The perception of fruity esters is low
- Diacetyl (butterscotch) should be negligible or not perceived
- Head retention is excellent
- Serving: Pint - 45-50 degrees
- Examples: Sierra Nevada Stout, Deschutes Obsidian Stout
- Original Gravity (ºPlato) 1.050-1.075 (12.4-18.2ºPlato)
- Final Gravity (ºPlato) 1.010-1.022 (2.5-5.5 ºPlato)
- Alcohol by Weight (Volume) 4.5-7% (5.7-8.8%)
- Bitterness (IBU) 35-60
- Color SRM (EBC) 40+ (80+ EBC)
7
Q
Beer style: American-Style Imperial Stout
A
- Black in color.
- Extremely rich malty flavor and aroma with full sweet malt character
- Roasted malt astringency and bitterness can be moderately perceived
but should not overwhelm the overall character. - Hop bitterness should be medium-high to very high and balanced with the malt personality
- Hop aroma and flavor is usually medium-high to high floral, citrus
and/or herbal - Fruity-ester characteristics are generally high
- Diacetyl (butterscotch) levels should be absent
- Serving: Goblet, Chalice, Tulip, Snifter – 50-60 degrees
- Examples: North Coast Old Rasputin, AleSmith Speedway Stout, Green
Flash Double Stout - Original Gravity (ºPlato) 1.080-1.100 (19.5-23 ºPlato)
- Final Gravity (ºPlato) 1.020-1.030 (4-7.5 ºPlato)
- Alcohol by Weight (Volume) 5.5-9.5% (7-12%)
- Bitterness (IBU) 50-80
- Color SRM (EBC) 40+ (80+ EBC)
