Types of Beer Flashcards
BELGIAN PALE ALE
The pale ales of Belgium span a broad spectrum of characteristics. They share the general characteristics of the English pale ale, however they are more aromatic and spicy in both malt and yeast character. these beers may be called “specials belges”, or just “belges” in the French-speaking regions of Belgium. They are light amber to copper in color. These ales may include candy sugar or other aromatics. They are light to medium in body, with low malt aroma, and low carbonation. Fruity, spicy and soft.
SAISON
Brewed in France and Belgium during the spring for the summer. It is often only 50% attenuated (fermented). Hard water may have helped provide the body , mouth-feel and extraction of flavors from the grains. Sometimes a small portion of spelt ( a variety of wheat), or raw oats or raw rice was used. Fruity and pungent sourness and hp aroma, they are often dry-hopped. Low malt aroma. Distinctively bitter but not assertive. Bottled-conditioned with additional yeast added to the bottle. The profile includes a dense head on a fairly well-carbonated beer with a palate of some tart, citric notes. Light to medium body. Slight acidity and low diacetyl are OK.
BOCK
A very strong lager form Einbeck, Germany. Strong in alcohol with very malty-sweet character. It is the water and the malt that give this style some special characteristics. The bock beet is full bodied with a prevalent malty sweetness that can include some chocolate undertones. It is traditionally dark amber to dark brown and uses just enough “noble-type” hop flavor to balance the malt. Bitterness low. There is no fruitiness air esters but there may be low to medium diacetyl. No hop aroma. by German law, bocks must be of at least 1.064 gravity.
ENGLISH BROWN ALE
A British ale that is sweeter, fuller bodied and stronger then mild ales. Some have nutty characters. Low bitterness. Low diacetyl is OK. The style splits along geographic lines.
AMERICAN BROWN ALE
An adaptation by American home brewers desiring higher alcohol and hop battering level to go along with the malty richness characteristics of all born ales. A drier and more bitter style of English brown ale. some maltiness is presenting a medium body. Hops are American varieties and are assertive in bitterness, flavor and aroma. Dark amber to dark brown. Low diacetyl is OK.
CREAM ALE
An American beer that may employ th use of both ale and lager yeast. The beer is fermented as an ale followed by a period of cold conditioning. Happier, stronger and fruiter than standard American light lagers. Often brewed with corn or rice. The profile includes light to medium body with high effervescence. The color is pale. Some low esters may be detectable Hop bitterness is low to medium, with low hp aroma and flavor.
IRISH ALE
Malt-accented ales, often with buttery note, rounded, and with a soft but notable fruitiness and reddish tinge. This style was undoubtedly influenced by the success of some malty, but tawnier, Scottish brews. Pale-ale is the main ingredient, with crystal malt and roasted barley also bien used. In todays Irish ales, corn ahas found its way in In the United States, larger least is used in most commercial examples. During the 1960’s, the last independent ale brewery in Ireland closed. Today all ale breweries are owned by Guinness. Commercial examples: Phoenix Beer, George Killian’s Irish Red, Macardle Ale, Michael Shea’s Irish Amber, McNally’s Extra, Smithwick Ale, Kilkenny Irish Beer, Kilkenny Strong.
OCKTOBERFEST/MAERZEN
A lager produced in Munich, Germany with an assertively malty sweetness, toasted malt aroma and flavor. Origin credited to the famous brewer Gabriel Sedelmayer. The style is an adaptation of Vienna that was found to better suit the Munich water. The body is medium. Sharp but not lingering hop bitterness which is low to medium. Low hop flavor and aroma from “noble-type” hops is OK. No fruitiness, esters or diacetyl. Quite strong in alcohol. The color is amber to deep copper or light brown.
ENGLISH PALE ALE
A very special variety of British ale that tends to be more hoppy and higher in alcohol than bitter. The colors range from light to pale amber with many as deep as copper. Pale ales are bottled, light to medium-bodied, have high hop bitterness with good support from the malt and all-attenuated. They have medium hop flavor and aroma. They are fruity and esters and there can be ism low diacetyl. Dry hopping is common creating a fine hop aroma with malt for balance. The pale ale malts used impart a light nuttiness to the flavor. Brewed with water that is extraordinarily hard. Commercial examples: Worthington White Shield, Bass Ale, Marston’s Pedigree, Samuel Smith’s Old Brewery Pale Ale, Royal Oak, Whitbread Pale Ale.
AMERICAN PALE ALE
In comparison to its English counterpart, it is slightly less malty, in the range of low to medium. It is fruity and esters with some crystal malt providing a bit of residual sweetness. A distinction of the American version is the high hopping of American varieties. Dry hoping is appropriate. Stock ale is generally in thee pale ale style, land is slightly stronger version meant for longer storage. Pale to deep amber/red/copper. Low diacetyl is OK. Commercial examples: Geary’s Pale Ale, Sierra Nevada Pale Ale, Hopland RedTail Ale, Red Hook Ale, Long Trail Ale.
INDIA PALE ALE
A special style of pale ale that has high hop bitterness, medium to high hop flavor and aroma and a higher alcohol content. Originally brewed in England for the long trip to India. High hops were added for preservation. An IPA shogun have a medium body, medium maltiness with evident alcohol. It can have fruity or esters notes, yet the diacetyl should be low. Often paler than that of classic British Pale Ale, medium gold to light orange-copper.
BOHEMIAN PILSNER
This beer originally debut in Plzen, Czechoslovakia in 1842, and quickly gained popularity in other brewing countries. Light to medium bodied, the beer benefits from extremely soft water. Creamy designs head and well-carbonated. Low accent of rich, sweet malt in aroma and flavor. Bitterness, flavor and aroma from the Saaz hop is very noticeable. Clean, crisp, hop-spicy bitter with malty overtones. Esters are not appropriate in pilsners, but , in some of the classic renditions, such as Pilsner Urquell, low diacetyl adds a complexity. Light gold to dep copper-gold. Commercial examples: Pilsner Urquell, Budweiser Budvar, Gambrinus, Staropramen, Branik, VelkE9, Popovic, Kru’ovice, Cristal.
GERMAN PILSNER
More, bitter, drier, less malty, simpler, cleaner and from a lower extract the Czech Pilsner. The distinctive characteristic is the flowery, medium hop bouquet and flavor form “noble” hops and its dry finish form a more thorough fermentation. Light gold to medium gold. Crisp flavor with prominent high hop bitterness. Low maltiness in aroma and flavor. No fruitiness or esters. Very low diacetyl is OK. Light to medium in body. Commercial examples: Warsteiner, Becks, Aass Pilsner, PInkus Ur-Pils, Bitburger, Radeberger-Pils, Wernesgrunner, Jever, Koenig, Veltins, Holstens Diat Pils.
SCANDANAVIAN/ DUTCH PILSNER
Similar to German pilsners but with somewhat lower original gravities, dryer flavor, and lighter palate. The hop character i flavor and aroma is considerable lower. Usually paler than German pilsner. Rice or corn may be use as adjuncts. Commercial examples: Carlsberg, Grolsch, Heineken, Brand-up, Christoffel, Plzen.
ROBUST PORTER
A medium to full body in a balance beer that has a noticeably coffee-like dryness, malty sweet flavor. Chocolate and black malts add a sharp bitterness, but so so without roasted or charcoal notes. Hop bitterness is medium to high. Hop flavor and aroma is non to medium. Fruitiness, esters and low diacetyl are OK. The color is deep with red hues, but not opaque. Commercial examples: Anchor Porter, Sierra Nevada Porter, Black Hook Porter.
