Flash Cards
What are the goals of the three-tier system?
The three-tier system is supposed to make tax collection easier for the state, protect consumers from abuses by companies that make or sell alcohol, and create competition in the market.
Describe the three-tier system in the US.
Brewers & importers can only sell to a wholesaler, who can only sell to a retailer, who can only sell to consumers. It requires legal separation between these tiers
How do you assess a beer shipment’s physical condition and age when it’s being delivered to you?
1) Check the date code on the bottle, can, or keg. Fresher is better. 2) Check the physical condition of the container. If it’s damaged or leaking do not accept. 3) Check the temperature of the beer, it should still be cool upon delivery.
Who pays the Federal Excise Tax on beer? Who pays the State Excise Tax? Who pays Sales Tax and local fees? Who pays Income Tax from beer sales?
Brewers pay the Federal Excise Tax to the US Federal Alcohol And Tobacco Tax And Trade Bureau (TTB). Wholesalers pay the State Excise Tax. Retailers pay Sales Tax and local fees. All profitearning companies pay Federal and State Income Taxes
What are some responsible alcohol serving practices?
1) Always tell customers what the ABV of each beer is on the menu. 2) Serve high ABV beers in small serving sizes (smaller glassware). 3) A beertender should serve responsibly. Never serve someone who is visibly drunk.
What are the effects of alcohol on the body?
Alcohol is a central nervous system depressant. It affects people in very low concentrations. Even one drink can results in divided attention and a narrowing of a person’s “attentional field.” Alcohol is absorbed in the gastrointestinal tract by simple diffusion into the blood, mostly via the small intestine.
What can distributors and retailers do to ensure beer’s freshness is preserved?
1) Rotate inventory by selling older beer first, removing out of date products from inventory, and checking older beer without a date by tasting it next to a fresh example. 2) Refrigerated storage. If stored warm that accelerates oxidation, autolysis, and potential infection off flavor development. 3) Limit the beer’s exposure to light to avoid skunking.
What beers should be consumed fresh?
It should always be assumed that when a beer is released from the brewery it is ready to drink! Almost all beer styles are best consumed fresh and the brewery will release the beer as soon as it is ready. This is particularly true for hoppy beers, lighter beers, and all beer of typical strength.
Why and how do party pumps limit the flavor stability of beer?
Party pumps limit the flavor stability of the beer to less than one day because the beer immediately comes into contact with oxygen that oxidizes it and with microbes that infect the beer.
What gases are acceptable for use serving beer via a draft system?
Only carbon dioxide (CO2) and nitrogen (or a blend of those gases) are acceptable for use in a draft system. Never use compressed air or oxygen or the beer will begin to oxidize rapidly.
Explain the structure and workings of a typical keg.
When tapped, a keg’s valve (Sankey) admits gas into the headspace, which applies the pressure needed to push beer up through the spear (or “down tube”) and out of the keg up into the coupler and into the beer tube, while maintaining the correct carbonation in the remaining beer.
Explain the components and workings of the pressure side of a draft system.
A high-pressure gas cylinder provides CO2. An attached Primary Regulator lowers the pressure to a usable level. Each keg has its own Secondary Regulator. Sankey Couplers allow gas into the headspace of the keg. If it’s a long draw system it may use a Nitrogen Generator and Gas Blender to add pressure to the system. A Beer Pump can also add pressure. Braided vinyl or poly tubing Gas Line is used throughout.
Describe the one-way valves in a coupler.
1) The Thomas valve allows CO2 into the keg but prevents beer from backing up into the gas line if the pressure drops. 2) The Check valve is for when the coupler is disconnected from the keg. It prevents beer remaining in the beer line from flowing out through the coupler, preventing a mess when tapping a fresh keg.
Describe a beer keg coupler.
The Coupler is important to the beer and pressure sides of a draft system because as gas flows in the keg, beer is pushed out, all through the coupler. The coupler pushes down the ball or poppet in the keg neck allowing gas to flow in and creating pressure in the keg’s headspace that pushes beer up through the spear and into the beer line to the faucet. There are 6 different types of Sankey coupler.
Describe jumper lines and what they’re used for in a draft system.
Jumper line is flexible vinyl beer line in a long draw system that goes from the keg couplers to the bundles of beer tube and also from the beer tube to the faucet shanks. The jumper line is just a piece of tubing at either end of the system that makes the connections, to the keg on one end and the faucet on the other. Because they’re vinyl, they should be replaced annually (just like the vinyl tubing in a direct draw draft system).
Describe Foam on Beer detectors and what they’re used for in a draft system.
FOB detectors aka “Foam on Beer detectors” are used in long draw systems. A FOB is a float in a sealed bowl that drops when beer flow stops because the keg has run out. The FOB fills the beer line with dispense gas, which keeps the line full of pressurized beer while the keg is changed. FOBs save the bar operating costs by limiting beer waste. FOBs must be cleaned every two weeks.
Describe the various types of beer line that can be used in a draft system.
Low resistance barrier tubing is used in long draw truck lines. It is good at keeping oxygen from contacting the beer. It has a glass smooth lining that inhibits beer stone, microbial growth, and flavor leakage. Vinyl tubing is more oxygen permeable and should not be used in bundles for long draw systems. It needs to be replaced annually, especially jumper lines. Sometimes beer line can be stainless tubing like in a jockey box or draft tower.
Describe trunk lines, glycol, and power packs and what they’re used for in a draft system.
Trunk lines are bundles of barrier beer tubing and polyurethane glycol tubing wrapped up together in insulation. They are used in long draw systems where the beer in the lines needs to be kept cool. Power packs cool and circulate a long draw system’s glycol. Glycol is a refrigerant that keeps the beer chilled while it sits in and moves through trunk lines.
Describe beer faucets.
Beer Faucets dispense beer and hold the tap handle. The faucet is connected to the wall or draft tower via a shank. US faucets attach to standard shanks (1-1/8” diameter & 18 threads). Standard beer faucets are rear sealing and have vent holes that need to be carefully cleaned and inspected during routine cleaning. Ventless or forward-sealing (Perlick) faucets are easier to clean.
Beer needs to remain at the same temperature all the way through the draft system or it will be overly foamy when poured. What are the ways to ensure it stays cold?
Direct draw systems are the simplest tap systems. They are simple kegerators with faucets or tap towers connected to a refrigerated box of kegs. Air-cooled draft systems are direct draw systems with a fan that blows cold air from the fridge into the tap towers or shadow boxes in the wall. Glycol cooled draft systems are long draw systems where the beer lines are cooled by a power pack and glycol as they run between the cooler and the faucet.
The standard temperature of a draft beer system.
38°F is the standard temperature of draft systems. To avoid dispensing problems, all kegs should be kept at 38°F or lower while being served. In fact, to ensure freshness, the beer should be kept at 38°F throughout the entire distribution process from the brewery to the glass. Kegs that are too warm are a common cause of excessive foaminess at the tap. Temperature control issues are the most common draft system problems!
If there’s no beer coming out of the faucet what are the likely causes and solutions?
1) CO2 tank is empty (replace/fill it). 2) Regulator shutoff or main CO2 tank valve is closed (turn it on). 3) Keg is empty (replace it). 4) Coupler on keg is not engaged (tap the keg properly). 5) Check ball in the coupler’s Thomas valve is stuck (free it). Line or faucet is dirty (clean it!). 6) Beer pumps or FOB issues in long draw systems (reset FOBs or check the gas flow to the pumps).
If the beer is excessively foamy coming out of the faucet what are the likely causes and solutions?
1) Keg is too warm (let chill). 2) Kinked beer line (replace). 3) Beer freezing in line (lower glycol temp). 4) Coupler or faucet washers bad (replace). 5) CO2 out or leaking (replace or service). 6) Keg valve seal is torn (report to distributor). 7) Physical obstruction at coupler-valve junction (gas is going directly into beer, replace coupler). 8) Clogged faucet vent holes (clean). 9) Wrong mixture of gases (adjust). 10) Glycol pump issue (fix power pack)
If the beer coming out of the tap is flat, what are the likely causes and solutions?
1) System pressure is too low (turn it up, 12-14 PSI is the norm). 2) Dirty glassware (causes CO2 to come out of solution rapidly). 3) Beer temp is too cold (the CO2 comes out of solution as the beer warms up, if it’s too cold to begin with, the CO2 may not come out of solution as readily).
How often do beer lines need to be replaced?
1) All vinyl lines and jumpers in direct draw systems should be replaced every year. 2) In long draw systems, trunk lines should be replaced after 10 years or after they’re imparting flavor from beer to adjacent lines. 3) Beer line may need to be replaced after being used for root beer, margaritas, fruit beers, and ciders that may permanently contaminate a line and even adjacent lines in a trunk.
Describe the two-week cleaning for a beer draft system.
1) Beer lines should be cleaned with a caustic linecleaning chemical. 2) Faucets should be completely disassembled and cleaned. 3) Keg couplers and tapping devices should be scrubbed clean. 4) FOB devices are cleaned in-line and cleaner vented out the top
Describe the additional steps taken during the three month cleaning for a draft beer system.
1) Beer line should be de-stoned with an acid linecleaning chemical in addition to the regular caustic line-cleaning chemical. 2) FOB devices should be completely disassembled and cleaned. 3) Couplers should be completely disassembled and cleaned
What are the two primary goals of cleaning the draft system?
1) To remove organic material (microorganisms that feed on the beer). 2) To remove mineral deposits that fall out of the beer and quickly build up in the lines (aka beer stone).
What cleaner temperature, contact time, and flow rate should you use when cleaning a draft beer system?
1) Cleaning solution should be 2-3% solution and at 80-110°F. 2) Pump cleaner through the lines for at least 15 minutes OR let it stand in the lines for no less than 20 minutes. 3) Pump cleaner through the beer lines, (“dynamic cleaning”) at up to 2 gallons per minute.
What is a nucleation site?
Bubbles form at nucleation sites in the glass and travel to the head. Nucleation sites can be dirty spots, microscopic rough spots, or even purposefully laser drawn designs in the bottom of a glass.
Shaker pint
Recommended for Irish Stouts such as Guinness.
English tulip pint
The typical American pint glass.
Nonic imperial pint
The typical British pint glass with the bubbled out section under the rim that makes them easy to stack, prevents chipping of the mouth, and provides for a better grip.
Snifter
Glass that originally became popular for brandy, but is ideal for strong ales. It allows full contact with the hand, warming the glass as it’s held. It concentrates the aroma at the nose and is appropriately small for high ABV beer.
Stemmed tulip
The glass commonly associated with Belgian specialty beer. The inward taper holds the beer’s aroma, while the outward taper at the top supports the head and makes it easy to drink from.
Tapered pilsner glass
This “v” shaped glass has a narrow shape that shows off the beer’s pale color (a big deal when pale beers first appeared!). The outward taper supports the head, the foot is elegant, and they have an art deco look because they became popular in the 1930s.
Bolleke Goblet
This is fairly typical goblet glass not unlike a snifter. Similarly, it is appropriate for strong beers and concentrates aroma thanks to its inward taper. It is famous in Antwerp, Belgium and often has a small ball on the stem.
Vase glass
The tall and curvy glass commonly used for German Weizens and American wheat beers. The large size holds lots of foam.
Pokal glass
This is a small glass with a short stem and straight tapered sides. It is classic for Bocks.
English dimpled pint
A short round mug used for English session beers such as Milds and Bitters. The cut lens design plays with the light and color of the beer. The handle keeps you from warming the beer with your hand.
Bavarian Seidel
1) Empty glass into the open drain. Don’t dump left over beer into the cleaning water. 2) Wash with sudsless detergent soap and a brush in hot water in the first sink. 3) Rinse in cold water in the second sink (“heel in, heel out”). 4) Rinse in sanitizer in the third sink. 5) Dry the glassware such that air can circulate inside it. 6) Rinse the glassware with cold water right before pouring beer into it.
Describe the six steps for manually washing a beer glass in a three-compartment sink.
The large tall dimpled German mug perfect for low alcohol German session beers such as Pilsners, Helles, or Märzen. They are essentially a glass copy of large ancient stone mugs that were used for centuries.
Without beer in the glass there are two tests you can perform to check if a glass is beer clean. Describe them.
1) Sheeting and spots test - dip the glass in water and lift out. If the water is evenly coated inside then the glass is beer clean. If the water forms droplets on the inside then the glass has spots of invisible film and is not beer clean. 2) Salt test - first wet the glass, then sprinkle salt throughout the inside of it. Places where salt does NOT adhere are NOT beer clean. Salt will not adhere to greasy film.
What are three ways to tell if a glass is beer clean if there’s beer already in the glass.
1) The beer has proper head size, shape, and retention. Greasy film in the glass will rapidly collapse the head. 2) There is proper glass lacing as beer is consumed. If the glass is beer clean then rings of foam will form on the glass after sips.
How do you prepare glassware for serving beer?
1) The glassware should be at room temperature (or slightly cooled by a quick rinse before pouring). Frozen or frosted glassware is not recommended because icy nucleation sites will cause over foaming. 2) A cold water glass rinse before dispensing beer aids in getting the glass beer clean by removing residual sanitizer and dust.
What are two signs that you should not serve a bottled beer?
1) If there are white flakes in the beer that means it is probably old and unstable. 2) If there’s a ring of gunk at the level of the liquid in the neck of the beer that means it is probably infected by foreign microbes.
What should you do if you’re about to pour a bottled beer for a customer and it has yeast in the bottom of it?
Leave the yeast in the bottle when you pour, unless: 1) The customer requests the yeast be poured (if in doubt, ask them!), or; 2) That style of beer is traditionally poured with the yeast, such as for a hefeweizen.
Why should you check a bottle’s lip before serving?
1) Ensure the lip hasn’t been damaged during opening creating the possibility that there’s broken glass being poured into the customer’s glass. Never serve beer poured from a bottle with a broken lip! 2) Check for brown rust, dried beer gunk, or crusty yeast that indicates a negative affect to the beer’s flavor or appearance
What are some important steps when pouring a draft beer?
1) Hold the glass at a 45-degree angle one inch below the faucet. Never let the faucet touch the glass or the beer in the glass as it fills. 2) Fully open the tap. 3) Pour down the side of the glass until it is half full. 4) Tilt it upright and pour down the middle to create the 1-inch collar of foam (or 2-4 inches if a Belgian or weizen).
Why do brewers and beer lovers prefer their beer have a 1-inch collar of foam?
1) Volatile aromatics are released by the bubbles in the head. 2) Visual appeal. 3) Carbonation’s palate cleansing effect is enhanced by a foamy head.
Why shouldn’t a bartender allow the glass or beer to touch the beer faucet or become submerged in beer?
1) Contact with beer faucets can break glasses and transfers microorganisms feeding on beer on the faucet into the customer’s glass. 2) Faucets dipped in beer are breeding ground for microorganisms that will contaminate the customer’s beer and also the entire draft system
What is a growler’s shelf life approximately?
If unopened and kept refrigerated the growler should be OK for two weeks. Some experts suggest the shelf life is as short as one week, others say the growler is potentially good for up to one month
How do you close a growler to abide by the law and protect the customer from open container laws?
1) Each state has different laws, check before making assumptions. 2) At minimum, seal the growler top with tape or a heat-shrink seal. States often require a tag or label indicating what product is inside. 3) Keep extra seals for any type of growler a customer may show up with (in some states customers may use any growler they bring in).
What is the definition of “real ale?”
CAMRA: “A natural product brewed using traditional ingredients and left to mature in the cask (container) from which it is served in the pub through a process called secondary fermentation.”
How long does beer stay good in a cask once it is tapped? What happens to it?
Ale served from a cask must be consumed in just a few days because as the beer is pumped out of the cask the headspace fills with air. The oxygen softens the flavor of the ale rapidly and the beer begins to oxidize, loses carbonation, and will even begin to sour as microorganisms begin to feed on the beer
What is CAMRA?
The “Campaign For Real Ale.” They are a highly successful consumer campaign that rescued cask beer and many traditional styles of British ale from likely extinction. They define what Real Ale is.
What’s the serving temp for British cask ales?
British cask ales should be served at cellar temps of 50-55°F with a “lively” but not excessive carbonation.
How does Real Ale achieve carbonation?
No ingredients are added to the real ale to carbonate it. Cask ales are naturally carbonated by yeast consuming sugar near the end of the fermentation process and making CO2. The cask is sealed and the beer comes under a low level of pressure, leaving it lightly carbonated
What happens to the hard spile when beer is being served from a cask?
The hard spile is removed from the top of the cask when the beer is being served to allow O2 to replace the beer being pumped out. It is put back in for the night when the pub closes.
What is a bung and a keystone?
The hole on the head (the front) of a cask is where the tap is inserted. After the cask has been sealed for several days and the beer is done clearing (using a fining agent like isinglass), a tap is pounded into the bung with a hammer blow. An inner wooden plug gives way (called the keystone) and this allows the tap to seat in the cask.
What is a sparker?
In the north of England and in Scotland, many publicans attach “sparklers” to the end of their beer engine swan neck faucets. These force CO2 out of solution as the beer is being poured, creating the cascading bubble effect and big dense head that in America we associate with nitrogenated beer.
What are KeyKegs, i.e. “Bag-in-Ball” kegs?
These are one-way disposable kegs that are used and thrown away. They contain an aluminum-coated bag inside a ball. The beer is in the bag. Pressure is applied between the ball and the bag, so the pressurizing gas does not touch the beer. Therefore, these are the only kegs for which it is OK to use compressed air.
What are three reasons why we bother defining beer styles?
1) Styles communicate what consumers should expect in beer. 2) Styles honor traditions and provide order to a vast selection. 3) Many styles developed spontaneously due to local conditions, others were invented purposely by experimentation or new technology.
What are four natural drivers of traditional beer styles?
1) The grape/grain line in Europe defined where beer could be easily made. 2) Weather and climate limited when brewing could be done and what fermentation temperatures were before refrigeration. 3) Hops only grow in certain areas due to climate and soil. 4) Local water sources contained different compounds.
Name three traditional beer styles that came about at least in part due to limits of weather or climate.
A common practice in many parts of Europe was to brew strong beer near the end of the yearly brewing period to store through the hot season and be consumed in the fall before new beer was ready. The Bière de Mars, Festbier, and Bock styles come from this tradition.
Name five technologies that affected brewing.
1) Kilning technology for non-smoky beer and pale malts. 2) Daniel Wheeler’s 1817 patented malt drum roaster allowed for kilning extremely dark malts. 3) The stewing method of kilning allowed for Caramel/Crystal malts. 4) Hydrometers and thermometers allowed brewers more control. 5) Refrigeration allowed year round brewing and shipping. 6) Louis Pasteur’s research on yeast and the development of Pasteurization. 7) Glass bottles.
What was the Reinheitsgebot?
The famed 1487 Bavarian (German) “purity” law was largely about taxing beer making. It instructed brewers as to what material they were allowed to use in their beer – just malt, hops, and water (and later yeast, they didn’t know about yeast when the law was created).
Who catalogues all the beer styles?
Two US based organizations catalog beer styles. The BJCP (Beer Judge Certification Program) is a nonprofit volunteer-run organization with the mission of training beer judges who serve at homebrew competitions. The Brewer’s Association (BA) creates their own Beer Style Guidelines for judging the Great American Beer Festival and the World Beer Cup festivals.
The primary alcohol in beer.
Ethanol is created by brewer’s yeast as it consumes sugar in the wort and processes it into mostly ethanol and CO2. How much ethanol the beer has depends on how much sugar was in the wort to begin with, how attenuative the yeast strain is, what the fermentation temperature was, and so on.
What is IBU?
International Bittering Units, or IBU, is a measurement of bitterness in beer. It describes how much bitter alpha acid is isomerized and dissolved into the beer in parts per million (ppm). Beers typically range in IBU from about 5 to well over 100 (though 100 is approximately the human threshold).
What is SRM?
SRM is the Standard Reference Method, called “degrees SRM.” It is the measurement of beer color.
A beer with an SRM of 2 is described as? A beer with an SRM of 6 is described as?
2 SRM is Pale Straw, 3 is Straw, 4 is Pale Gold, 6 is Deep Gold, 9 Pale Amber, 12 Medium Amber, 15 Deep Amber, 18 Amber-Brown, 20 Brown, 24 Ruby Brown, 30 Deep Brown, 40+ Black.
A beer with an SRM of 15 is described as? A beer with an SRM of 40 is described as?
2 SRM is Pale Straw, 3 is Straw, 4 is Pale Gold, 6 is Deep Gold, 9 Pale Amber, 12 Medium Amber, 15 Deep Amber, 18 Amber-Brown, 20 Brown, 24 Ruby Brown, 30 Deep Brown, 40+ Black.
A beer with an SRM of 4 is described as? A beer with an SRM of 24 is described as?
2 SRM is Pale Straw, 3 is Straw, 4 is Pale Gold, 6 is Deep Gold, 9 Pale Amber, 12 Medium Amber, 15 Deep Amber, 18 Amber-Brown, 20 Brown, 24 Ruby Brown, 30 Deep Brown, 40+ Black.
Carbonation is measured as?
Volumes of CO2
What is the typical range of volumes of CO2 for beer?
Volumes of CO2 in beer range from about 1.0 for low carbonation beers like British cask ales all the way up to 3.0-4.0+ for some highly carbonated Belgian styles
What is CO2 highly soluble in?
CO2 is highly soluble in cold water-based liquids. You can dissolve quite a bit of CO2 in cold beer. CO2 not very soluble in water-based solutions at room temperature, which is why a glass of warm beer goes flat easily
What are the two ways to get the CO2 into solution to carbonate a beer?
1) The CO2 can be naturally produced by yeast and sugar in the bottle, this is called bottle conditioning (also sometimes referred to as “re-fermented in the bottle”). 2) The brewer can force carbonate the beer by adding the CO2 from an outside source. There is no evidence that there is a discernible flavor difference.
Why does beer have foam?
The creation of foam occurs thanks to the proteins in the beer forming a colloid, or loose protein net, throughout the beer. When a beer feels full on your palate, these proteins are part of what is providing that dense mouthfeel. The malt provides most of the protein, but hops and yeast play a role, foam is a very chemically complex process.
How can a brewer enhance a beer’s head using basic brewing ingredients?
Brewers can use wheat and other grains such as rye or oats to enhance the beer’s head if they so chose. These grains contain lots of protein, adding a small amount of those grains to the mash will boost the final beer’s head
What is OG and FG?
Original gravity, or OG, is a measurement of how much sugar and other solids are in your wort prior to fermentation. OG is a measurement of density, it is taken using a simple hydrometer. Nearly all the density in wort, beyond the typical density of water, is from malt sugars. FG, or Final Gravity, is the same measurement of density taken at the end of the fermentation process.
What is apparent attenuation?
Apparent attenuation is the drop in density between the OG and the FG of the wort during fermentation. Attenuation tells you the percentage of sugar the yeast has consumed. The measurement is referred to as “apparent” attenuation because it’s not as exact as the expensive and time-consuming task of distilling the alcohol out of the solution to get an exact measurement.
Why smell a beer immediately upon receiving it?
When tasting a beer, smell it immediately upon receiving it. The most volatile aromatics (like sulfur) are only present directly after the beer is poured. Get in there right away for some sniffs, but don’t forget to check in on the aroma again later as the beer is warming up more, it will develop and new aromas come to the fore.
What’s the best method for smelling a beer?
Although different methods work for different people, long breaths tend to dry out your membranes and flood your receptors. A good approach is to close your eyes and take a few short quick sniffs. Try to match the aromas you smell to foods or other beers. Making aroma connections and linking them with memories is key to becoming an expert taster.
How can you reset your aroma detectors?
Your own aroma is neutral to you and resets your nose.
What is mouthfeel?
Mouthfeel is the body and other physical sensations from the beer.
Name four aspects of mouthfeel.
Body, carbonation, warmth, creaminess, astringency, and other palate sensations.
What creates a beer’s body?
The body of a beer is largely the result of dissolved solids such as proteins and sugars (that weren’t attenuated by the yeast) and other compounds that remain in the beer.
Name at least five factors that affect a consumer’s perception of a beer’s body.
1) The grain bill of the recipe can include high protein adjunct grains. 2) Lower mash temps create more fermentable wort and therefore less body). 3) How attenuative was the yeast that fermented the beer? 4) Colder beer is perceived as crisper and having less body. 5) Astringency, bitterness, alcohol warming, or high carbonation lowers perception of creaminess
What is perceived bitterness and why is it different than IBU?
Perceived bitterness is dependent not only on the IBU of the beer, but on how sweet the beer is, which is determined by how much residual sugar remains in the beer after fermentation has completed. IBU is a quantitative measurement for bitterness, but it doesn’t tell you about the beer’s balance without more information
What does the word “lager” mean?
It translates into English as “storage,” but it has several meanings in the beer world. 1) Lagers are one of the two major genres of beer, the other being ale. 2) It’s a family of cool temp “bottom fermenting” yeast. 3) Lagering is the process of the cold storage of beer.
What’s the purpose of cold lagering a beer?
The long fermentation times and lagering period these beers go through allows the yeast to reabsorb many fermentation derived compounds, which they convert into cleaner smelling and tasting compounds. Lagering also allows sulfur and other compounds to settle out, resulting in a beer that’s cleaner, crisper, and smoother.
What kinds of hops are typically used in German and Czech lagers? Describe them.
German and Czech noble hops are typically used (they are also referred to as “Saazer” type hops sometimes). They are low alpha acid (not very bitter) but are highly aromatic. There are only four noble hop varieties. They are German Hallertauer, German Spalt, Tettnanger, and Czech Saaz. They are described as floral, perfumey, peppery, and minty.
Small amounts of what two off flavors are considered acceptable in most lagers?
A slight amount of sulfur and DMS is acceptable as byproducts of lager yeasts. You will often get a whiff of sulfur just after opening a lager, but sulfur is highly volatile and disappears quickly. A very mild vegetal/cooked corn DMS flavor is an acceptable characteristic in some lagers, though it is considered an off-flavor in most beer.
What’s the difference between a German and a Czech Premium Pale Lager (i.e. Czech Pilsner)?
The German Pils is similar to the original Czech Premium Pale Lager but is drier, crisper, and hoppier due to the harder water found in Germany (contains sulfates), the use of a higher attenuation German strain of lager yeast, and slightly higher carbonation. Also, the Czech version uses the “grassier” Saaz hop.
Discuss the Munich Helles style.
This is Munich’s take on the Czech Pilsner. Munich’s Spaten Brewery created and first brewed this style in 1894. It is less bitter than the German or Czech Pilsners, though it is a showcase for pilsner malt. Grainy, slightly sweet, pilsner malt flavor and mediumlow bitterness from noble hops
Discuss the Vienna Lager style.
This amber lager was invented in Vienna around 1840. It’s a malt-balanced lager with a light toast malt character, lower ABV and more bitter than a Märzen. It is typically made solely using Vienna or Munich base malt.
Rank the dark German lagers from lightest to darkest.
Darker German lagers range in color from gold-amber Vienna Lagers and Helles Bocks, to deep amber Dunkels, to copper-brown Bocks and Doppelbocks and Eisbocks, all the way to the very dark Schwarzbier (which is usually not quite black!).
Discuss the Märzen style.
Associated with the city of Munich, in its modern form this is a slightly stronger take on the Vienna Lager style. These beers were originally brewed at the end of the brewing season in Springtime with the remaining hops and malt, left to lager in cool cellars during the Summer, and then were consumed in the Fall. They’re malt balanced and toasty.
Discuss the Munich Dunkel style.
Descended from ancient dark beers made in southern Germany, this was the first lager style and was first produced in the 1500s. Typically made with up to 100% Munich malt. It has a copper color and rich caramel flavor. Sometimes darker grains are used to darken the color and add minor roasty, nutty, or brown bread crust melanoidin character
Discuss the Schwarzbier style.
These are Germany’s darkest lagers. Generally they are dark brown with ruby highlights. They feature a low level of dry, bittersweet, roasty coffee-like flavor. They should never taste burnt and do not have the strong levels of roast that a porter or stout does. They are quite smooth and have moderate hop bitterness.
Discuss the Dunkels Bock style.
Originated in Einbeck in southern Germany by the 1600s. They are associated with spring. Often, you’ll see a goat on the label. This is a strong and rich copper lager made with copious amounts of Munich and Vienna malts. Heavily balanced toward the malt, features rich caramel and toast. Decoction mash and long boil traditional for developing melanoidins
Discuss the Helles Bock style.
This is a gold to amber lager at bock strength. Very full and rich from lots of pilsner malt, plus some melanoidin and toast from small amounts of Munich or Vienna malt. It has very little caramel character. This is essentially a Munich Helles brewed to bock size.
Discuss the Doppelbock style.
Created in 1629 by the Paulaner monks in Munich to sustain them during lent. They named it “Salvator.” It is nicknamed “liquid bread.” It is essentially an extra strong bock. It tends to be rich and have lots of caramel and melanoidin character (traditionally from a decoction mash).
Discuss the Eisbock style.
These German lagers have a huge and intensely rich malt character. They can be sweet and will have a definite alcohol presence. The alcohol should be smooth, rather than harsh and fusel. They’re deep copper to dark brown in color and feature rich melanoidins of toast, caramel, and dark fruit flavors.
Discuss the Rauchbier style.
These beers are malty and the flavor and aroma are dominated by smoke. They have very little hop presence. The base beer style is Märzen. Schlenkerla is the most famous modern example.
What’s the difference between Germany’s Hefeweizen,Weissbier, Weizen, & Weiss ales?
Nothing, these are all names for the same style commonly referred to as Hefeweizen (“yeasty wheat beer”) by most producers or Weissbier according the BJCP Style Guidelines.
Discuss the Weissbier style.
These are made with 50-70% wheat with the rest being pilsner malt. They have a unique yeast character of spicy fruity flavors. Yeast esters include banana and bubble gum. Yeast phenols include clove-like (4-vinyl guaiacol) aromas and flavors. Little or no hop aroma or flavor is common for these beers, German noble hops are used for bitterness. They are crisp and have a dry finish and high carbonation.
Discuss the history of wheat beer making in Germany.
Historically, using wheat in beer was not in accordance with the Reinheitsgebot beer purity law, therefore wheat beers could only be brewed by specially licensed brewers connected to the German royal family. In 1872 Georg Schneider negotiated rights to brew a wheat beer, thus breaking the restriction. Schneider-Weisse is still made today.
What’s the difference between Weissbier and Kristal Weizen?
Kristal Weizen is the same as a Hefeweizen, but without the cloudy yeast. They’re filtered and crystal clear. A Kristal Weizen may be perceived as having slightly less body due to the lack of yeast
What’s the difference between Weissbier and a Dunkels Weissbier?
Dunkels Weissbier is very similar to Weissbier but with some dark malt added, typically Munich or Vienna malt. The darker malt gives the Dunkels Weissbier an amber color and adds caramel and bread crust character in the aroma and flavor.
Discuss the Weizenbock style.
This is a big strong version of a Dunkels Weissbier, essentially it’s a Dunkels Weissbier brewed to bock strength. It has the same fruit and spice character as the other German wheat beers but with deep malt flavors of caramel, melanoidins, dark fruit, and toast (not roasty). Aventinus was world’s first, created in 1907 by Georg Schneider in response to the Doppelbock.
Discuss the Berliner Weisse style.
This is a tart acidic beer. It’s very pale, dry, high carbonation, and has very low alcohol. In addition to the lactic sourness, it has a bready pilsner malt character and no hop flavor. In Germany it is often served with raspberry or woodruff syrup to mix into the beer for flavor and to balance out the tart acidity. It is fermented by both regular brewer’s yeast and Lactobacillus for the lactic sourness.
What are Germany’s two Rhine Valley ales and why are they special?
Dusseldorf Altbier and Köln Kölsch. They’re “hybrid” beers that are fermented with ale yeast but then cold stored (lagered).
Discuss the Altbier style.
This beer’s name refers to the older style of German beer making, which was done using ale yeast. This hybrid style is fermented with ale yeast and is then lagered for a clean yeast profile and crisp mouthfeel. Only a subtle fruity ester character from the ale yeast remains after lagering. They’re amber to deep copper in color and have an assertive noble hop bitterness that is well balanced with rich malt.
Discuss the Kölsch style.
This hybrid style originated in Cologne (Köln), Germany. It is are fermented cool using ale yeast and is lagered for at least a month. They are very pale, dry, and crisp but can have a soft maltiness.
What’s the difference between Trappist and Abbey beers?
“Trappist” is an appellation and trademark won in a lawsuit filed by Chimay in the 1960s. Only breweries that fit a strict set of rules are allowed to use the Trappist designation. “Abbey” beers are similar in style but are brewed by secular breweries. Sometimes they are made under license from an actual Abbey, but often they’re just breweries making “Abbey styles” that copy the Trappist styles.
Name the ten Trappist breweries and what country each is located in.
Achel (Belgian), Chimay (Belgian), Orval (Belgian), La Trappe/Koningshoeven (Dutch), Rochefort (Belgian), Westmalle (Belgian), Westvleteren (Belgian), Abdij Maria Toevlucht (Austria), St. Joseph’s Abbey/Spencer’s (USA), Stift Engelszell (Austria)
Discuss the Tripel style.
Originally developed by Westmalle in the 1930s. Similar to Strong Belgian Goldens, but slightly darker and fuller bodied, with a more rounded malt flavor. They’re highly carbonated, have a peppery spice and citrusy fruit yeast character, and a soft alcohol flavor supported by soft bready pilsner malt flavor. Very dry finish and light body due to the use of white sugar for up to 20% of the wort’s sugars.
Discuss the Dubbel style.
These are deep red to copper in color, they’re moderately strong, malt balanced but dry, very complex Belgian ales. They have rich malty sweetness (but a dry finish, never cloying), caramel, toast, never has roast or burnt flavors. The Belgian yeast provides dark raisin and prune fruit esters, spicy clove or pepper-like phenols, and soft spicy alcohol. Dark candi sugar provides a light body and dry finish. Created by Westmalle.
Discuss the Belgian Dark Strong style.
These big dark beers include several Trappist and Abbey versions. Most are unique in character to the specific brewery. Generally, these have a rich malty sweetness with bread, caramel, and toast. They typically feature significant yeast esters of dried fruit, raisin, plum, cherry, or fig. They can have spicy peppery phenols and soft perfumey alcohol.
Discuss the Lambic style.
These spontaneously fermented sour ales originate from ancient farmhouse brewing traditions of the Senne Valley around Brussels. They are made from 30- 40% unmalted wheat, pilsner malt, and aged hops that have little aroma or flavor remaining. They are traditionally served nearly uncarbonated. You will typically only find these on tap in the Brussels area.
Discuss the Fruited Lambics styles.
These are carbonated lambics with fruit added. Cherry is added to make a Kriek, raspberry for a Framboise. Others include peach, apricot, and Muscat or merlot grapes. These are moderately sour and often highly acidic beers, barnyard characteristics from Brett may or may not be highly present.
Discuss the Gueuze style.
This is a blend of one, two, and three year old lambics. The youngest lambic still contains fermentable sugars which carbonates the beer as those sugars are consumed as the beer bottle conditions. Older lambics in the blend have developed the wild barnyard Brettanomyces flavors synonymous with the Senne Valley microbiota. These possess a sharp sour and fruity aroma and are highly carbonated.
Discuss the Flanders Red style.
These are complex sour ales from West Flanders. They are aged for up to two years in oak barrels containing bacteria and yeast that sour the beer. The final beer is often blended with a fresher beer to get the right level of acidity, which can range from moderate to intensely acidic like a red wine. They are very dry and sometimes acetic.
Discuss the Flanders Brown/Oud Bruin style.
These are complex sour ales that originated from East Flanders. They were originally brewed as a provision beer that developed some sourness. These are typically aged in steel. They’re dark red to brown in color. They feature a dark malty fruitiness and in some cases a caramel, toffee, or even chocolate character. The fruit character generally comes from the malt and may include flavors such as raisin, plum, fig, and dates.
Discuss the Saison style.
Farmers in the French-Belgian border area brewed these during the cool season to last through summer. The modern version is a fairly recent invention. The style is dominated by a unique peppery yeast profile. They’re crisp and dry, made with pilsner malt, sometimes sugar, and are hoppier than most Belgian styles, some are even dry hopped. Some are acidic, a sour funk is optional for the style.
Discuss the Bière de Garde style.
This beer’s name means “beer that’s been stored or lagered.” They come in a range of colors from pale to amber to brown. It is a malt-focused style with a clean yeast character considering its artisanal farmhouse French origins.
