Comments Flashcards

Question

8B Schwarzbier Comments

Answer 1

Comments: Literally means black beer in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as hop-forward and bitter as a Pils. Strongly roasted, Porter-like flavors are a flaw.

Answer 2

Comments: Doppelbock means double bock. Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt and fruit flavors of the dark versions, and may be a bit drier, hoppier, and more bitter. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity and alcohol, provided the balance remains the same.

Answer 3

Comments: Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”

Answer 4

Comments: Most commercial versions are in the 7–8.5% ABV range. The best examples have a deceptive strength that makes them dangerously easy to drink. The character of these beers varies by country of origin, so be careful about generalizing based on a single example. Some beers are truer to their English roots, while others are more of the style first popularized in Poland.

Answer 5

Comments: Also known as hefeweizen or weizenbier, particularly outside Bavaria. These beers are best enjoyed while young and fresh, as they often don’t age well. In Germany, lower-alcohol light (leicht) and non-alcoholic versions are popular. Kristall versions are filtered for brilliant clarity.

Answer 6

Comments: Often known as dunkelweizen, particularly in the United States. Increasingly rare and often being replaced by Kristall and non-alcoholic versions in Germany.

Answer 7

Comments: A Weissbier brewed to bock or doppelbock strength, although Schneider also produces an Eisbock version. Pale and dark versions exist, but dark is most common. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity. Pale versions, like their doppelbock cousins, have less rich malt complexity and often more hop- forward. However, versions that have significant late hops or are dry-hopped should be entered in 34B Mixed-Style Beer.

Answer 8

Comments: The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family).

Answer 9

Comments: More evident malt flavor than in an ordinary bitter; this is a stronger, session-strength ale.

Answer 10

Comments: In England today, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style.

Answer 11

Comments: Well-hopped, quenching beer with an emphasis on showcasing hops. Served colder than traditional bitters, this style was originally positioned as a refreshing summer beer, but is now often brewed year-round. Once brewed with English hops, increasingly American citrus-flavored hops are used. Golden Ales are also called Golden Bitters, Summer Ales, or British Blonde Ales. Can be found in cask, keg, and bottle.

Answer 12

Comments: Coopers has been making their flagship Sparkling Ale since 1862, although the formulation has changed over the years. Presently the beer will have brilliant clarity if decanted, but publicans often pour most of the beer into a glass then swirl the bottle and dump in all the yeast. In some bars, the bottle is rolled along the bar. When served on draught, the brewery instructs publicans to invert the keg to rouse the yeast. A cloudy appearance for the style seems to be a modern consumer preference. Always naturally carbonated, even in the keg. A present-use ale, best enjoyed fresh.

Answer 13

Comments: The attributes of IPA that were important to its arrival in good condition in India were that it was very well- attenuated, and heavily hopped. Simply because this is how IPA was shipped, doesn’t mean that other beers such as Porter weren’t also sent to India, that IPA was invented to be sent to India, that IPA was more heavily hopped than other keeping beers, or that the alcohol level was unusual for the time. Many modern examples labeled IPA are quite weak in strength. According to CAMRA, “so-called IPAs with strengths of around 3.5% are not true to style.” English beer historian Martyn Cornell has commented that beers like this are “not really distinguishable from an ordinary bitter.” So we choose to agree with these sources for our guidelines rather than what some modern British breweries are calling an IPA; just be aware of these two main types of IPAs in the British market today. The beers were shipped in well-used oak casks, so the style shouldn’t have an oak or Brett character.

Answer 14

Comments: Most are low-gravity session beers around 3.2%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible. Pale (medium amber to light brown) versions exist, but these are even more rare than dark milds; these guidelines only describe the modern dark version.

Answer 15

Comments: A wide-ranging category with different interpretations possible, ranging from lighter-colored to hoppy to deeper, darker, and caramel-focused; however, none of the versions have strongly roasted flavors. A stronger Double Brown Ale was more popular in the past, but is very hard to find now. While London Brown Ales are marketed using the name Brown Ale, we list those as a different judging style due to the significant difference in balance (especially sweetness) and alcohol strength; that doesn’t mean that they aren’t in the same family, though.

Answer 16

Comments: This style description describes the modern version of English Porter, not every possible variation over time in every region where it existed. Historical re-creations should be entered in the 27 Historical Beer category, with an appropriate description describing the profile of the beer. Modern craft examples in the UK are bigger and hoppier.

Answer 17

Comments: See category introduction for detailed comments. May not seem as bitter as specifications indicate due to higher finishing gravity and residual sweetness. Typically a draught product, but somewhat rare. Do not mis-perceive the light roasty dryness as smoke; smoke is not present in these beers.

Answer 18

Comments: See category introduction for detailed comments. May not seem as bitter as specifications indicate due to higher finishing gravity and residual sweetness. Do not mis-perceive the light roasty dryness as smoke; smoke is not present in these beers.

Answer 19

Comments: See category introduction for detailed comments. May not seem as bitter as specifications indicate due to higher finishing gravity and residual sweetness. Do not mis-perceive the light roasty dryness as smoke; smoke is not present in these beers. Americanized versions are often greater in strength (similar to American treatment of Irish Red Ales).

Answer 20

Comments: The style is fairly broad to allow for examples beyond the traditional ones from Ireland. Irish examples tend to be lower alcohol, grainier, and drier in the finish, while non- Irish versions are often higher in alcohol, sweeter, perhaps more caramelly and estery, and are often seasonal offerings.

Answer 21

Comments: Traditionally a draught product. Modern examples are almost always associated with a nitro pour. Do not expect bottled beers to have the full, creamy texture or very long-lasting head associated with mixed-gas dispense. Regional differences exist in Ireland, similar to variability in English Bitters. Dublin-type stouts use roasted barley, are more bitter, and are drier. Cork-type stouts are sweeter, less bitter, and have flavors from chocolate and specialty malts.

Answer 22

Comments: Traditionally a stronger, bottled product with a range of equally valid possible interpretations, varying most frequently in roast flavor and sweetness. Most traditional Irish commercial examples are in the 5.6 to 6.0% ABV range.

Answer 23

Comments: Gravities are low in Britain (sometimes lower than the statistics below), higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.

Answer 24

Comments: When judging, allow for differences in balance and interpretation. American versions tend to be more hoppy, less sweet, and less fruity than English examples. Bitterness, sweetness, and oatmeal impression varies. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel and dryish finish.

Answer 25

Comments: Surprisingly refreshing in a hot climate. Sweetness levels can vary significantly. Tropical implies that the beer originated in and is popular in the tropics, not that it has characteristics of tropical fruit from hops or fruit.

Answer 26

Comments: Also known as Foreign Stout, Export Stout, and Foreign Export Stout. Historic versions (before WWI, at least) had the same OG as domestic Extra Stouts, but depending on the brewery could have had a higher ABV because it had a long secondary with Brett chewing away at it. The difference between domestic and foreign versions were the hopping and length of maturation.

Answer 27

Comments: An entry category more than a style; the strength and character of examples can vary widely. Fits in the style space between normal gravity beers and Barley Wines. Can include pale malty-hoppy beers, English winter warmers, strong dark milds, smaller Burton ales, and other unique beers in the general gravity range that don’t fit other categories. Judges should allow for a significant range in character, as long as the beer is within the alcohol strength range and has an interesting ‘British’ character, it likely fits the style.

Answer 28

Comments: Strength and character vary widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, oxidation, leather, vinous qualities, etc.). Many of these qualities are otherwise faults, but if the resulting character of the beer is pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkably off-flavored beer as somehow in style. Old Peculier is a well-known but fairly unique beer that is quite different than other Old Ales.

Answer 29

Comments: A range of strengths is allowable; not all versions are very strong. Also known as “Strong Scotch Ale,” the term “wee heavy” means “small strong” and traces to the beer that made the term famous, Fowler’s Wee Heavy, a 12 Guinea Ale.

Answer 30

Comments: The richest and strongest of modern English Ales. Their character can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Paler varieties won’t have the caramel and richer malt flavors, nor will they typically have the darker dried fruits – don’t expect flavors and aromatics that are impossible from a beer of that color. Typically written as “Barley Wine” in the UK, and “Barleywine” in the US.

Answer 31

Comments: Oxidized versions can develop caramel or honey notes, which should not be mistaken for similar malt-derived flavors. Sometimes known as Golden Ale or simply a Gold.

Answer 32

Comments: Modern American versions are often just lower gravity IPAs. Traditionally was a style that allowed for experimentation with hop varieties and usage methods, which can now often be found as international adaptations in countries with an emerging craft beer market. Judges should allow for characteristics of modern American or New World hops as they are developed and released.

Answer 33

Comments: Can overlap in color with darker American pale ales, but with a different malt flavor and balance. A range of balance exists in this style, from balanced and malty to more aggressively hopped.

Answer 34

Comments: This style is narrowly defined around the prototypical Anchor Steam example, although allowing other typical ingredients of the era. Northern Brewer hops are not a strict requirement for the style. Modern American and New World-type hops (especially citrusy ones) are inappropriate.

Answer 35

Comments: Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered as 21B Specialty IPA: Brown IPA.

Answer 36

Comments: Sometimes called Robust Porter, becoming increasingly hard to find. A rather broad style open to interpretation by the brewer. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, or significant fermentation byproducts; thus may seem to have an “American” or “British” character.

Answer 37

Comments: Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Becoming increasingly hard to find.

Answer 38

Comments: Sometimes known as Russian Imperial Stout or RIS. Varying interpretations exist with American versions having greater bitterness, and more roasted character and late hops, while English varieties often reflect a more complex specialty malt character with a more forward ester profile. Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between is allowable as well, which is why it is counter-productive to define strict sub-types. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.

Answer 39

Comments: The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the 21B Specialty IPA style. An India Pale Lager (IPL) can be entered as an American IPA if it has a similar character, otherwise 34B Mixed-Style Beer. Oak is inappropriate in this style; if noticeably oaked, enter in 33A Wood-Aged Beer. Dry, sharply bitter, clear examples are sometimes known as West Coast IPA, which is really just a type of American IPA.

Answer 40

Comments: Separated from American Amber Ale to better differentiate stronger, highly hopped examples from more balanced, standard-strength beers.

Answer 41

Comments: Separated from American Brown Ale to better differentiate stronger, highly hopped examples from more balanced, standard-strength beers.

Answer 42

Comments: Original concept was a sparkling wine-like IPA, although the hop character now varies more widely. Very low final gravity and high carbonation makes balance critical, often requiring a surprisingly low measured bitterness. ‘Brut’ is a wine term indicating dryness. Used incorrectly, added enzymes can cause diacetyl, which is always a flaw.

Answer 43

Comments: Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability.

Answer 44

Comments: A craft beer interpretation of American IPA crossed with a Witbier. Spice impression may come from Belgian yeast, spice additions, or both.

Answer 45

Comments: The choice of yeast strain and hop varieties is critical since many choices will clash horribly.

Answer 46

Comments: A modern American craft beer variation of American IPA. Rye malt character should be noticeable, otherwise enter in 21A American IPA.

Answer 47

Comments: Also known as New England IPA or NEIPA. An emphasis on late hopping, especially dry-hopping, with hops with tropical fruit qualities lends the ‘juicy’ character for which this style is known. Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are outside this style; IPAs should always be drinkable. Haziness comes from dry-hopping, not suspended yeast, starch haze, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.

Answer 48

Comments: Rarely called Imperial IPA. Many modern versions have multiple dry-hop additions.

Answer 49

Comments: A fairly broad style describing beers labeled in various ways, including modern Double Red Ales and other strong, malty-but-hoppy beers that aren’t quite in the Barleywine class. Diverse enough to include what may be viewed as a strong American Amber Ale with room for stronger versions of other American Ale styles.

Answer 50

Comments: Sometimes labeled as “Barley Wine” or “Barleywine-style ale”. Recently many US breweries seem to have discontinued their Barleywines, made them barrel-aged, or rebranded them as some form of IPA.

Answer 51

Comments: Much of the color arises from a lengthy boil. Some commercial examples may be stronger than the Vital Statistics.

Answer 52

Comments: Any Brett character is restrained, and is typically expressed as fruity and floral notes, not funky. Aged examples can show a cider, honey, hay, or gentle wildflower character, and sometimes increased acidity. In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Fruited or Spiced versions should be entered as 29A Fruit Beer, as 30A Spice, Herb, or Vegetable Beer, or as 29B Fruit and Spice Beer.

Answer 53

Comments: The “wine-like” observation should not be taken too literally; it may suggest a high-acid French Burgundy to some, but it is clearly not identical. Produced by long aging (up to two years) in large wooden vats (foeders), blending of young and well-aged beer, and variable amounts of sweetening of the final product. A wide range of products are possible depending on the actual blend and whether any sweetening takes place. Acetic flavors may be noted, but not all acidity in this beer is from acetic acid; vinegar is over six times greater in total acidity than this style. Fruited versions should be entered as a 29A Fruit Beer.

Answer 54

Comments: Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. Traditionally, this style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. Fruited versions should be entered as a 29A Fruit Beer.

Answer 55

Comments: A single-batch, unblended beer, reflecting the house character of the brewery. Generally served young (6 months) from the cask. Younger versions tend to be one- dimensionally sour since a complex Brett character takes a year or more to develop. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Typically bottled only when completely fermented. Lambic sweetened with raw sugar at service time is known as Faro.

Answer 56

Comments: Blending young and aged lambic creates a more complex product, and often reflects the personal taste of the blender. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. A good Gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety texture. Lambic is served uncarbonated, while Gueuze is served sparkling. Products marked oude or vieille (“old”) are considered most traditional.

Answer 57

Comments: Produced like Gueuze, with the fruit commonly added halfway through aging, so the yeast and bacteria can ferment all sugars from the fruit; or less commonly by adding fruit to a Lambic. The variety of fruit can sometimes be hard to identify since fermented and aged fruit is often perceived differently than the more recognizable fresh fruit. Fruit can bring acidity and tannins, in addition to flavor and aroma; understanding the fermented character of added fruit helps with judging the style.

Answer 58

Comments: Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or with caraway liqueur. Modern examples are inoculated with Lacto, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.

Answer 59

Comments: Historical versions may have had some lactic sourness but this is absent in fresh modern versions. Spicing has some variety, but should not be overdone. Coriander of certain origin or age might give an inappropriate ham or celery character. The beer tends to be perishable, so younger, fresher, properly-handled examples are most desirable. An impression of sweetness is often due to low bitterness, not residual sugar. Most examples seem to be approximately 5% ABV.

Answer 60

Comments: Most commonly found in the Flemish provinces of Antwerp, Brabant, Hainaut, and East Flanders. A Spéciale Belge Ale (Belgian Special Ale) in Belgium.

Answer 61

Comments: Cellar, musty, moldy, or rustic character often mentioned in literature are signs of mishandled imports, not fresh, authentic products. Age and oxidation can also increase fruitiness and caramel flavors, but increase harshness. While caramel and fruit can be part of the style, do not confuse the oxidation character for the proper base beer.

Answer 62

Comments: Most commercial examples are in the 6.5 – 7% ABV range. Often has an almost lager-like character, which gives it a cleaner profile in comparison to many other Belgian styles. Flemish-speaking Belgians use the term Blond, while the French speakers spell it Blonde. Many monastic or artisanal Belgian beers are called Blond but those are not representative of this style.

Answer 63

Comments: This style generally describes the standard- strength pale version, followed by differences for variations in strength and color. Darker versions tend to have more malt character and less apparent hop bitterness, yielding a more balanced presentation. Stronger versions often have more malt flavor, richness, warmth, and body simply due to the higher gravity. There is no correlation between strength and color. Sourness is totally optional, and if present at low to moderate levels, it may substitute somewhat for bitterness in the balance. A Saison should not be both sour and bitter at the same time. The high attenuation may make the beer seem more bitter than the IBUs suggest. Pale versions are often more bitter and hoppy than darker versions. Yeast selection often drives the balance of fruity and spicy notes, and can change the character significantly; allow for a range of interpretations. Often called Farmhouse ales in the US, but this term is not common in Europe where they are simply part of a larger grouping of artisanal ales. Brettanomyces is not typical for this style; Saisons with Brett should be entered in the 28A Brett Beer style. A Grisette is a well-known type of Saison popular with miners; enter Grisette as 25B Saison, Session Strength, Comment: Grisette with wheat as the character grain.

Answer 64

Comments: References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). Traditionally bottle-conditioned.

Answer 65

Comments: Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer, Brother’s beer, or simply a Blond (we don’t use this term to avoid confusion with the very different Belgian Blond Ale style). Highly attenuated, generally 85% or more.

Answer 66

Comments: Most commercial examples are in the 6.5 – 7% ABV range. Can taste somewhat sweet due to restrained bitterness, but the beers are actually fairly dry.

Answer 67

Comments: High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps bring out the many flavors and to increase the perception of a dry finish. Most traditional versions have at least 30 IBUs and are very dry.

Answer 68

Comments: Also known as a Belgian Quad, mainly outside of Belgium (Quadruple is the name of a specific beer). Has a wider range of interpretation than many other Belgian styles. Traditional versions tend to be drier than many modern commercial versions, which can be rather sweet and full- bodied. Many examples are simply known by their strength or color designation. Some might be labeled Grand Cru, but this is more of a statement of quality than style.