L22 ALE Flashcards
GEN’L ALE INFO
Ales are made with “top-fermenting” strains of yeast which means that the yeast ferments at the top of the fermentation tank. Actually, they typically rise to the top of the tank near the end of fermentation. Ale yeasts also tend to produce chemicals called esters that can affect the flavor of the beer, depending on which strain of yeast is used. Note that in rare cases, there are some brewers that use “bottom-fermenting” yeasts to make ales.
Ale yeasts ferment best at warmer temperatures, usually around room temperature and up to about 75° farenheit. For this reason, they tend to mature and ferment faster than lagers. Ale recipes often contain a higher amount of hops, malt and roasted malts, hence they typically have a more prominent malty taste and bitterness.
Amber Ale
- amber to coppery
- dry Hopped are slightly hazy.
- Medium to high hop and malt flavors. The malts may be sweet, often with a caramel flavor.
- similar to american ales but more body, more caramel richness, and a balance more towards malt than hops
- West coast, sometimes called ‘Red Ales’
- Bell’s Amber, Great Lakes Nosferatu, Fat Tire
American Pale Ale (APA)
Pale golden to deep amber in color and usually clear, although dry-hopped versions may be slightly hazy. APAs tend to have a moderate to high hop flavor, often showing a citrusy American hop character. Low to medium-high clean malt character (not sweet) which may be bready, toasty, biscuity. The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Moderate to high hop bitterness with a medium to dry finish. Carbonation is usually on the higher end. American pale ales are a derivative of English pale ales, however, they use local ingredients (such as American hops) which makes the difference in flavor. - Daisy Cutter, Green Line, Sierra Nevada Pale Ale
India Pale Ale (IPA)
The creation of India Pale Ale (IPA) during the 1790s was the result of tremendous efforts by British brewers to overcome a difficult problem. During the 1700s beer did not keep well on long ocean voyages, especially into hot climates. These hot environments resulted in the arrival of flat, sour beer. The high hopping and alcohol of IPAs solved this problem. American versions of this style tend to be bolder, stronger, and hoppier. Color is from golden amber to light copper, usually with an orange tint. Malts are used to balance the hops and may have a mild sweet flavor in American varieties. In English versions, malts may have a biscuity or toasty flavor. - Anti-Hero, Heavy Handed, Little Sumpin’ Sumpin’
Saison
Also known as ‘farmhouse ale’, is a Belgian style that was originally brewed during the cold months in order to last through summer. The flavor tends to focus on the earthy yeast and heavy spices, although fruit and tartness are common. Saisons are highly carbonated and tend to be dry. - Three Floyds Rabbid Rabbit, Coup D’Etat, Golden Cap
Porter
This style originated in England evolving from a blend of beers once called “Entire”. This predecessor to stout styles is said to have been popular among porters, and hence its name. Porters are light brown to dark brown in color, often with a ruby tint. The flavor has a moderate roasted malt taste which usually includes bitter chocolate, but often has coffee or licorice flavors as well. Hop flavor is usually non-existant although some bittering is used for balance. Similar to a brown ale, but is thicker and has more of a roasted flavor. - Mudpuppy, Edmund Fitzgerald, Eugene Porter
Stout
- dark brown to black in color,
- Strong roasted malt flavor that often tastes of coffee, dark/bittersweet chocolate, and/or caramel.
- Sometimes slightly burnt tasting. This style usually has low sweetness and higher bitterness
- Hop flavor can run the gamut of low to high presences. Alcohol flavors are sometimes present. - Northwind, The Poet, Guinness
ALE TYPES
AMBER AMERICAN PALE ALE INDIA PALE ALE SAISON PORTER STOUT
