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WSET ® Level 1 Beer > Styles of Beer > Flashcards

Styles of Beer Flashcards

Outlines various beer styles, their characteristics, and key examples.

1
Q

At its basic level what is the definition of a style (for beer)?

A

An accumulation of the charcteristics we use to differentiate beers based on their flavor profile.

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2
Q

How is style achieved in a beer?

A

Through the particular combination of ingredients and brewing techniques.

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3
Q

What is the most popular style of beer consumed in the world today?

A

Easy-drinking pale-colored lagers.

Many versions are made globally.

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4
Q

What malts are the popular pale lagers often produced from?

A

Primarily base malts.

Lightly kilned, malted barley.

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5
Q

Brewing lagers or ales exclusively from base malts will give what color and aroma characteristics?

A
  • Color: straw or gold
  • Aromas: bread crumb, bread dough, water cracker
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6
Q

For brewers using less than 100% malt in their grain bill, what will be the impact on style for their beers?

A

Using sugar, syrups, or neutrally flavored grains such as rice, will give a lighter aroma intensity and lighter body than beers with 100% malt.

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7
Q

Which major malt-driven beer styles are brewed exclusively with base malts?

A
  • American and International Pale Lagers
  • Munich Helles
  • Blonde Ales
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8
Q

Which major malt-driven beer styles are brewed with base malts and some specialty malts?

A
  • Munich dunkel
  • Brown ale
  • Porter and Stout
  • Barley wine
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9
Q

Which major hop-driven beer styles are brewed with traditional Czech, German, or British hops?

A
  • Traditional Czech or German Pilsner
  • Bitter
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10
Q

Which major hop-driven beer styles are brewed with traditional American, New Zealand, or Australian hops?

A
  • American pale ale
  • American IPA
  • Hazy IPA
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11
Q

What are the main yeast-driven beer styles ?

A
  • Weissbier
  • Dubbel
  • Tripel
  • Saison
  • Witbier

All ales, no lagers here.

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12
Q

Weiss is German for?

A

White

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13
Q

Weizen means?

A

Wheat

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14
Q

Blanche is French for?

A

White

Sometimes used to refer to Witbiers from French speaking brewers.

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15
Q

Berliner weisse and Geuze (gueuze) beers fall into which style category?

A

Sour styles

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16
Q

Where do sour style beers get their distinct sour character from?

A

Bacteria, mainly lactic acid bacteria.

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17
Q

Where in the brewing process would lactic acid bacteria be introduced to create a sour style of beer?

A

During fermentation and/or maturation.

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18
Q

What does lactic acid bacteria contribute to a beer’s style?

A

Acidity

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19
Q

A beer brewed with cultured yeast and bacteria would typically fall into which style category?

A

Sour style category.

Berliner weisse would be an example.

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20
Q

A beer brewed with spontaneous fermentation would typically fall into which style category?

A

Sour style category.

Geuze / Gueuze would be an example.

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21
Q

A beer brewed with hop aromas that are subtle spicy, floral, herbal, earthy and fruity would typically fall into which style category?

A

Hop-driven style category.

Czech or German pilsner (lagers) or Bitters (ale) are examples.

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22
Q

A beer brewed with hop aromas that are intense tropical fruit, stone fruit, citrus fruit, or pine would typically fall into which style category?

A

Hop-driven style category.

American Pale Ale, IPA and Hazy IPA would be examples.

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23
Q

A beer brewed with straw or golden color, malt aromas of water cracker, bread dough, bread crumb, or light honey would typically fall into which style category?

A

Malt-driven style category.

American or international pale lagers or Helles (ale) would be examples.

24
Q

A beer brewed with color from amber to black, and malt aromas including graham cracker, bread crust, toasted nut, and coffee would typically fall into which style category?

A

Malt-driven style category.

Munich dunkel (lager), Brown Porter, Stout and Barley wine (ales).

25
Q

A beer brewed with fruity and/or spicy aromas produced by yeast would typically fall into which style category?

A

Yeast-driven style category.

Ales, such as Weissbier, Dubbel, Tripel, Saison, Witbier are examples.

26
Q

Helles is German for?

A

Bright, light or pale.

27
Q

Lager or Ale:

Munich Helles

A

Lager

28
Q

How would you describe the bitterness and alcohol content of a Munich Helles?

A
  • Bitterness: low to medium
  • Alcohol: medium
29
Q

Lager or Ale:

Blonde

A

Ale

Also known as Golden Ale.

30
Q

Bitterness and alcohol content:

Blonde ale

A
  • Bitterness: medium
  • Alcohol: medium
31
Q

Dunkel is German for?

A

Dark, as in copper or brown in color, when compared to helles.

32
Q

Bitterness and alcohol content:

Munich dunkel

A
  • Bitterness: low to medium
  • Alcohol: medium

Brewed with some specialty malts.

33
Q

Bitterness and alcohol content:

Brown ale

A
  • Bitterness: low to high
  • Alcohol: low to high

The range can vary depending on the brewer.

Brown ales are often brewed with specialty malts.

34
Q

Lager or Ale:

Porters and Stouts

A

Ales

Both styles are very closely related.

35
Q

Bitterness and alcohol content:

Porters and Stouts

A
  • Bitterness: low to high
  • Alcohol: low to very high

The range can vary depending on the brewer.

36
Q

How would a very high alcohol Stout be referred to as?

A

An Imperial Stout.

37
Q

Lager or Ale:

Barley wine

A

Ale

Can be suitable for aging in some cases.

38
Q

Bitterness and alcohol content:

Barley wine

A
  • Bitterness: can range from low to high
  • Alcohol: often high or very high

Usually full-bodied and notable sweeetness levels.

39
Q

Bitterness and alcohol content:

American or international pale lagers

A
  • Bitterness: low or medium
  • Alcohol: medium

The carbonation tends to be high, giving a crisp feel to palate.

40
Q

Lager or Ale:

Pilsner

A

Lager

Classic examples are from Germany and the Czech republic.

41
Q

Bitterness and alcohol content:

Czech or German Pilsners

A
  • Bitterness: medium to high
  • Alcohol: medium

This is a hop-driven style of beer.

42
Q

Bitterness and alcohol content:

Bitter

A
  • Bitterness: medium to high
  • Alcohol: can range from low to high
43
Q

Where do the Bitter style of beers originate?

A

England

This is a hop-driven style of beer.

44
Q

Bitterness and alcohol content:

American pale ale

A
  • Bitterness: medium to high
  • Alcohol: medium

This is a hop-driven style of beer and sometimes called APA.

45
Q

What does IPA stand for?

A

India Pale Ale

These are beers that historically were destined for shipment to India.

The higher hop content provided extra protection from spoilage on the long sea voyages.

This is a hop-driven style of beer.

46
Q

Bitterness and alcohol content:

IPA

A
  • Bitterness: high levels of bitterness and hop aroma
  • Alcohol: typically medium to high

This is a hop-driven style of beer.

47
Q

What does NEIPA stand for?

A

New England IPA

This is a style of American IPA and is also known as a Hazy IPA.

48
Q

Bitterness and alcohol content:

Hazy IPA

A
  • Bitterness: low to medium (less bitter than American IPAs)
  • Alcohol: medium to high levels

This is a hop-driven style of beer.

49
Q

Bitterness and alcohol content:

Weissbier

A
  • Bitterness: low
  • Alcohol: medium

Carbonation is also usually high.

Yeast-driven style and also known as Hefeweizen.

50
Q

Bitterness and alcohol content:

Dubbel

A
  • Bitterness: medium
  • Alcohol: high or very high

Often highly carbonated from bottle conditioning, and may have a sediment.

Yeast-driven style.

51
Q

Bitterness and alcohol content:

Tripel

A
  • Bitterness: medium
  • Alcohol: high

Often highly carbonated from bottle conditioning, and may have a sediment.

Yeast-driven style.

52
Q

Bitterness and alcohol content:

Saison

A
  • Bitterness: medium
  • Alcohol: can range from low to high

Often highly carbonated from bottle conditioning, and may have a sediment.

Yeast-driven style and can be slightly sour as well.

53
Q

Bitterness and alcohol content:

Witbier

A
  • Bitterness: low
  • Alcohol: medium

Yeast-driven style and also known as blanche.

54
Q

Bitterness and alcohol content:

Berliner Weisse

A
  • Bitterness: no perceptible bitterness
  • Alcohol: low

Generally moderately sour, and typically made with cultured yeast and bacteria.

A sour-style beer often served with syrups (raspberry or woodruff).

55
Q

Bitterness and alcohol content:

Geuze / Gueuze

A
  • Bitterness: low or no perceptible bitterness
  • Alcohol: medium to high

Generally moderately sour, can have a sediment from bottle conditioning and is highly carbonated.

Typically made with ambient/wild yeast, Brettanomyces, as well as lactic bacteria.

A sour-style beer than can be very complex.

WSET ® Level 1 Beer (10 decks)

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