English Styles

Question 1

What is Brown Ale?

Answer 1

Spawned from Mild Ale, maltier and sweeter on the palate, with a fuller body. Low hops aromas and bitterness.
4-7% ABV

Question 2

Three Brown Ales

Answer 2

Newcastle (UK)
Sam Smith Nut Brown (UK)
Abita Turbodog (LA)
Ithaca Nut Brown (NY)

Question 3

What is Pale Ale?

Answer 3

Brewed with hard water, enhancing clarity and bitterness. Generally balanced between malt and hops. Originated in Burton-on-Trent.
American Pale Ales tend to be cleaner and hoppier; British Pale Ales are more malty, buttery, and aromatic.
4-7% abv

Question 4

Three Pale Ales

Answer 4

Fuller’s London Pride (UK)
Greene King/Morland Old Speckled Hen (UK)
Lagunitas New Dogtown Pale Ale (CA)
Barrier Greenroom (NY)

Question 5

What is Scotch Ale?

Answer 5

Also known as “Wee Heavy.” Long boil in the kettle for greater caramelization. Sweeter, fuller-bodied, higher in alcohol, with pronounced malty caramel and roasted malts; may exhibit tea-like bitterness.
ABV 6-10%

Question 6

Two Scotch Ales

Answer 6

Oskar Blues Old Chub (CO)
Bellhaven 90 (Scotland - also produces Scottish Ales)

Question 7

Scotch Ale v. Scottish Ale

Answer 7

Scotch ales are strong beers.
Scottish ales break down into Light, Heavy, and Export.
All see longer boils and greater caramelization.

Question 8

What is Mild Ale?

Answer 8

Quintessential session beer, characterized by low levels of hops and low alcohol. Breaks down into Dark Mild and Pale mild.
ABV 2-6%

Question 9

Two Pale Milds

Answer 9

Lancaster Brewery Blonde (UK)

Sierra Nevada English Style Mild (CA)

Question 10

Two Dark Milds

Answer 10

Southern Tier Dark Mild (NY)

Magic Hat Plus/Minus (VT)

Question 11

What is Burton Ale?

Answer 11

The original product of Burton-on-Trent (made famous by Pale Ales and IPA). All malt, long boil. Dark, sweet, malty in style. Extremely popular pre-Industrial revolution, but went into steep decline in the 20th century due to the taste for dry, hoppy beers, and heavy taxing on higher alcohols during the wars. Virtually extinct.
ABV: 5-12%

Question 12

What is Old Ale?

Answer 12

Also known as “Stock” Ales. Low attenuated beers with high levels of dextrin. Historically transferred into vats to mature (hence the name).
Dark in color, fruity, vinous, intense malt, sharp alcohol. Vintage varieties may show low levels of oxidation; stronger versions may seem akin to port. May be sours.
ABV 4-12%

Question 13

Two Old Ales

Answer 13

Founders Curmudgeon (MI)
Fuller's Vintage Ale (UK)

Question 14

What is Belgian Ale?

Answer 14

Ale brewed with Belgian yeasts. May be spiced.
May be pale or dark; also seen in Strong versions (Duvel Strong Pale Ale is a classic). Begian IPA is an emerging style.
ABV 4-7% for “normal” styles
Strong/IPA ABV 7-15%

Question 15

What is Stout?

Answer 15

Drier, darker, more full-bodied than Porter. Traditionally British, made from dark malted barley; now nearly synonymous with Guinness (made from unmalted barley and therefore drier and higher acid).
Subcategories include Milk Stout (brewed with lactose, lower alcohol), Oatmeal Stout (smoother, nutter mouthfeel), Chocolate Stout, Russian Imperial (8-12% ABV)
ABV 4-7%

Question 16

Five stouts of varying styles

Answer 16

Belhaven Scottish Stout
Flying Dog Pearl Necklace Oyster Stout (MD)
Left Hand Milk Stout (CO)
Sam Smith Oatmeal Stout (UK)
Brooklyn Black Chocolate Stout (NY)
Stone Imperial Russian Stout (CA)
Murphy's Irish Stout (Ireland)

Question 17

What is Foreign/Export Stout?

Answer 17

A style of stout brewed at higher alcohol for a long journey; traditionally found in the tropical regions.
6-9% abv.

Question 18

What is Porter?

Answer 18

Originally a blend of an old ale (stale or soured) a new ale (pale or brown), and a mild ale, creating a taste neither new nor old. Fueled the industrial revolution in Britain.
Brewed using pale malt plus black, crystal, chocolate, or smoked brown malt. Generally sweeter and less roasted character than stouts.
Baltic Porters were brewed at higher alcohols for shipping.
ABV: 4-7% (7-10% for Baltic Porters)

Question 19

Two Porters

Answer 19

Fuller’s London Porter
Harviestoun Old Engine Oil (UK)
Lft Hand Black Jack Porter (CO)

Question 20

What is Scottish Gruit/Ancient Herbed Ale?

Answer 20

Usually a concoction of sweet gale, yarrow, wild rosemary, and other herbs. May be highly intoxicating and aphrodisical.
Basically a category that recognizes the ancient ales.

Question 21

What is an English Bitter?

Answer 21

An ale with more pale malts and higher hop levels. Low carbonation and alcohol. Traditionally served cask-conditioned (may be seen in bottle). Also seen as Extra Strong Bitter.
ABV: 3-5%
ESB ABV: 4-7%

Question 22

Three English Bitters (including ESB)

Answer 22

Greene King/Morland Brewery Ruddles County
Fuller's Chiswick Bitter
Fuller's ESB
Wychwood Hobgoblin
Left Hand Sawtooth Ale (CO)

Question 23

What is barleywine?

Answer 23

Strong, intense beer, sweet to bittersweet, may be fruit dominant or hop dominant.
American varieties are generally more heavily hopped than British or other European efforts. Very ageworthy - can be cellared for years.
ABV 7-12%

Question 24

Two Barleywine

Answer 24

Harpoon Leviathan (MA)
JW Lees Vintage Harvest Ale (UK)

Question 25

What is Braggot?

Answer 25

An ancient style, dating back to the 12th century (at least). Essentially mead or beer blended with spices and herbs, balanced between honey, malt, bitterness, and sweetness.
Historically blended behind the bar. Modern expressions may or may not be spiced (?).
ABV: 6-12%

Question 26

What is Cream Ale?

Answer 26

Spawned from the American light lage, brewed as an ale but finised with lager yeast or blended with lager to finish. Usually use adjuncts like rice or corn, but may be all-malt. Low hope bittering.
ABV: 4-8%

Question 27

Two Cream Ale

Answer 27

Sixpoint Sweet Action

Anderson Valley Summer Solstice (CA)

Question 28

What is American Wild Ale?

Answer 28

A belgian influenced style involving the introduction of “wild” yeast, such as brettanomyces, pediococcus, or lactobacillus through old, inoculated barrels, sour mash, or actual inoculation.

Question 29

Two American Wild Ales

Answer 29

Jolly Pumpkin La Roja (MI)

Russian River Supplication (CA)