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SDSU Business of Craft Beer > CB0002 Beer Styles I - Week 5 > Flashcards

CB0002 Beer Styles I - Week 5 Flashcards

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1
Q

Beer style:

Belgian-Style Table Beer

A
  • Appearance: gold to black color with wide variation (most tend to be lighter)
  • Malt Character: low, can be mildly malty
  • Hop Character: low aroma and flavor, providing balance in overall flavor
  • Mouthfeel: light body, light carbonation
  • Ingredients: kitchen kink – light to dark, adjunct grains (corn), malted and unmalted wheat, rye, barley, caramel coloring, sugars, spices, etc.
  • History: traditionally low alcohol beer crafted for the whole family to consume with dinner
  • Serving: tulip, chalice 45-50º
  • Example: Dupont Avril, Jester King Le Petit Prince
  • Original Gravity (ºPlato): 1.008-1.038 (2-9.5º)
  • Final Gravity (ºPlato): 1004-1.034 (1-8.5º)
  • Alcohol by Weight (Volume): 0.4-2.8% (0.5-3.5%)
  • Bitterness (IBU): 5-15
  • Color SRM (EBC): 5-50 (10-100)
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2
Q

Beer style:

Saison

A
  • Appearance: pale to deep/light brown color (large variations in style)
  • Malt Character: low aroma, flavor balanced with overall expression
  • Hop Character: medium to medium-high bitterness, low to medium aroma
  • Yeast Character: Very estery, wonderfully aromatic with large ranges from herb and spice (pepper) notes, can have earthy, barnyard, funk (brett), typically fruity but all within balance of the overall offering
  • Mouthfeel: low to medium-low body
  • Lecuture Notes: farmhouse style
  • Serving: Tulip, Chalice – 45-55º
  • Examples: Saison Dupont, Ommegang Hennepin, Green Flash Saison Diego
  • Original Gravity (ºPlato): 1.055-1.080 (14-19.5º)
  • Final Gravity (ºPlato): 1.004-1.016 (1-4º)
  • Alcohol by Weight (Volume): 3.5-6.6% (4.5-8.5%)
  • Bitterness (IBU): 20-40
  • Color SRM (EBC): 4-14 (8-28)
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3
Q

Beer style:

French Bière de Garde

A
  • Appearance: light amber to chestnut/brown red color
  • Malt Character: toasted malt aroma with slight malt sweetness
  • Hop Character: low to medium bitterness and aroma
  • Yeast Character: Light to medium fruity esters; can have earthy, cellar, musty overtones; can have some brett funk (fruit, horseblanket) and earthiness
  • Mouthfeel: Low to medium body
  • Lecuture Notes: farmhouse style
  • Serving: Tulip, Chalice – 45-50º
  • Examples: Lost Abbey Avante Garde, Abbaye De Saint Bon-Chien, Jolly Pumpkin Biere De Mars
  • Original Gravity (ºPlato): 1.060-1.080 (15-19.5º)
  • Final Gravity (ºPlato): 1.012-1.024 (3-6º)
  • Alcohol by Weight (Volume): 3.5-6.3% (4.5-8%)
  • Bitterness (IBU): 20-30
  • Color SRM (EBC): 7-16 (14-32)
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4
Q

Beer style:

Belgian Dubbel

A
  • Appearance: brown to very dark color, dense moussey head
  • Malt Character: Malty sweetness and chocolate-like caramel aroma
  • Hop Character: medium-low to medium bitterness, low flavor and aroma
  • Yeast Character: low fruity ester (banana)
  • Lecture Notes: color and dark fruit flavor comes from dark candi sugar
  • Serving: Tulip, Chalice – 50-55º
  • Examples: Rochefort 6, Chimay Red
  • Original Gravity (ºPlato): 1.060-1.075 (14.7-18.2º)
  • Final Gravity (ºPlato): 1.012-1.016 (3-4º)
  • Alcohol by Weight (Volume): 5-6.0% (6.25-7.5%)
  • Bitterness (IBU): 20-30
  • Color SRM (EBC): 16-36 (32-72)
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5
Q

Beer style:

Belgian Tripel

A
  • Appearance: pale to medium-amber color, dense moussey head
  • Malt Character: no roast or dark malts
  • Hop Character: medium to medium-high bitterness, low hop flavor and aroma
  • Yeast Character: complex spiciness and fruitiness
  • Mouthfeel: medium body and usually delicately sweet, bright carbonation, alcohol can be softly apparent but drinks smooth and deceptive
  • Overall: symbiotic balance of malt and hop
  • Lecture Notes: response to Pilsner
  • Serving: Tulip, Chalice – 50-55º
  • Examples: Tripel Karmeleit, Westmalle Tripel, Chimay White, Green Flash Tripel
  • Original Gravity (ºPlato): 1.070-1.092 (17-22 ºPlato)
  • Final Gravity (ºPlato): 1.008-1.018 (2-4.5 ºPlato)
  • Alcohol by Weight (Volume): 5.6-8.0% (7.0-10.0%)
  • Bitterness (IBU): 20-45
    • Color SRM (EBC): 4-9 (8-18 EBC)
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6
Q

Beer style:

Belgian Quadrupel / Grand Cru

A
  • Appearance: amber to dark brown color, with dense moussey head
  • Malt Character: caramel, toffee, dark sugar, molasses, dark fruit (raisin, fig, plum, prune, date)
  • Hop Character: low to low-medium bitterness, low hop flavor and aroma (can be hard to detect any)
  • Mouthfeel: full creamy body, with a bit of alcohol/vinious nature
  • Overall: synergy between warming alcohol, malt sweetness, hop, malt and yeast aromatics and flavor
  • Serving: Tulip, Chalice – 50-55º
  • Examples: St. Bernardus Abt 12, Westy 12, Rochefort 10
  • Original Gravity (ºPlato): 1.084-1.120 (20.2-28º)
  • Final Gravity (ºPlato): 1.014-1.020 (3.5-5º)
  • Alcohol by Weight (Volume): 7.2-11.2% (9-14%)
  • Bitterness (IBU): 25-50
  • Color SRM (EBC): 8-20 (16-40)
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7
Q

Beer style:

Belgian Dark Strong

A
  • Appearance: medium-amber to very dark color
  • Malt Character: medium to high rich, creamy, and sweet malt notes with roasted malt and fruity overtones
  • Hop Character: low to medium hop flavor and aroma
  • Yeast Character: phenolic yeast spiciness, fruity overtones
  • Mouthfeel: medium to full-bodied, can be deceptively strong based on how attenuated
  • Serving: Tulip, Chalice – 50-55º
  • Examples: Gouden Carolus Van De Keizer, Unibroue Trois Pistoles, Kloeke Roeland
  • Original Gravity (ºPlato): 1.064-1.096 (16-23º)
  • Final Gravity (ºPlato): 1.012-1.024 (3-6º)
  • Alcohol by Weight (Volume): 5.6-8.8% (7.0-11.0%)
  • Bitterness (IBU): 20-50
  • Color SRM (EBC): 9-35 (18-70)
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8
Q

Beer style:

Belgian Blonde

A
  • Appearance: pale to light-amber color
  • Malt Character: low malt aroma and flavor with some residual sweetness
  • Yeast Character: low to medium fruity-esters with some phenolic spice notes
  • Hop Character: low bitterness, low hop flavor
  • Mouthfeel: light to medium body, typically clean and lager-like
  • Serving: Tulip, Chalice – 45-50º
  • Examples: Affligem Blonde
  • Original Gravity (ºPlato): 1.054-1.068 (13.5-16.8º)
  • Final Gravity (ºPlato): 1.008-1.014 (2-3.5º)
  • Alcohol by Weight (Volume): 5.0-6.2% (6.0-7.8%)
  • Bitterness (IBU): 15-30
  • Color SRM (EBC): 4-7 (8-14)
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9
Q

Beer style:

Belgian Golden Strong

A
  • Appearance: pale to copper color
  • Malt Character: low to medium (complex fruitiness)
  • Hop Character: medium-low to medium-high bitterness, medium-low to medium-high hop aroma
  • Yeast Character: phenolic spiciness
  • Mouthfeel: well-attenuated, dry, light to medium body with deceptively high alcohol
    Overall: deceptively strong and drinkable
  • Lecture Notes: response to Pilsner, dry, refreshing, deceptive finish
  • Serving: Tulip, Chalice – 45-50º
  • Examples: Duvel, La Choufe, Delirium Tremens, Russian River Damnation,
    De Ranke XX Bitters
  • Original Gravity (ºPlato): 1.064-1.096 (16-23º)
  • Final Gravity (ºPlato): 1.012-1.024 (3-6º)
  • Alcohol by Weight (Volume): 5.6-8.8% (7.0-11.0%)
  • Bitterness (IBU): 20-50
  • Color SRM (EBC): 3.5-10 (7-20)
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10
Q

Trappist Ales

A
  • Trappiste order originated in the Cistercian Monastery (catholic religious order)
    of La Trappe, France
  • Trappist beers must be brewed within the walls of a trappist monastery by monks or supervised by monks
  • Income covers living expenses of monks, maintenance costs of monastery grounds, and charitable causes
  • Focus on attention to detail and quality
  • Service to God is primary goal, beer is secondary
  • Only certified Trappist breweries may
    call it Trappist ale
  • There are 12 certified Trappist breweries
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11
Q

Abbey Ales

A
  • Inspired by the Trappist ales but not brewed in an abbey
  • Examples:
    • Belgian Dubbel is an abbey ale originally brewed in a Trappist Abbey Westmalle in 1856
    • Ommegang Abbey Ale is a belgian dubbel
    • Only the certified Trappist breweries may
      call it a Trappist ale
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12
Q

Trappist Breweries

A
  1. Achel (Belgium)
  2. Chimay (Belgium)
  3. Engelszell (Austria)
  4. La Trappe (Netherlands)
  5. Mont des Cats (France)
  6. Orval (Belgium)
  7. Rochefort (Belgium)
  8. Spencer (United States)
  9. Te Fontane (Italy)
  10. Westmalle (Belgium)
  11. Westvleteren (Belgium)
  12. Zundert (Netherlands)
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13
Q

Orval Beer, Lore

A
  • Stands out among already unique Trappist breweries
  • Only one style: brown, rustic, bottle-conditioned with Brettanomyces
  • Built by a widowed countess who lost her ring in a lake. A trout brought it back to her.
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14
Q

Trappist Naming Conventions

A
  • Single
    • Chimay Red
    • Rochefort 6
    • Westvleteren Green
  • Dubbel
    • Chimay White
    • Rochefort 8
    • Westvleteren 8
  • Tripel
    • Chimay Blue
    • Rochefort 10
    • Westvleteren 12
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15
Q

Beer style comparison:

Belgian Blonde
vs
Belgian Strong Pale (Golden Strong) and Tripel

A

Belgian Blonde is rounder, sweeter, and less bitter than Belgian Strong Pale and Belgian Tripel

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16
Q

Beer style comparison:

Belgian Golden Strong
vs
Belgian Tripel

A

The Belgian Golden Strong is drier, paler, more phenolic, less fruity, and more nuanced than the Belgian Tripel

17
Q

Beer style comparison:

Bière de Garde
vs
Saison

A

Bière de Garde is more malt-focused, contains toasted malt, has less fruity esters, and has more earthy flavor/aroma than ​Saison

18
Q

Beer style comparison:

Trappist
vs
Abbey

A

Abbey ales are sweeter than Trappist ales

19
Q

Flavors and Aromas in Belgian Beers

A
  • Fruity Esters
    • Dark Ales
      • Dates
      • Fig
      • Dark raisin
      • Black cherry
      • Currant
    • Light Ales
      • Peach
      • Apricot
      • White raisin
      • Banana
  • Phenols
    • White pepper
    • Clove
    • Tobacco
  • Sugar
    • Honey
    • Brown sugar
    • Molases
  • Malt
    • Water cracker
    • Saltine

SDSU Business of Craft Beer (9 decks)

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