Week 4 Flashcards
English Style Brown Ale
Copper to very dark
Medium body range from dry to sweet maltiness
Roasted malt tones
Hop bitterness very low and little to no flavor of hops
Low fruit esters
4 to 5.5%
American Style Brown Ale
Deep copper to very dark Medium body with roasted malt like characters and chocolate Low to medium hop flavor Subdued fruity esters No Diacetal
Robust Porter
Very dark to black
Roasted malt flavor, cocoa, no roasted barley
caramel and other malty sweetness with sharp bitter adn burnt charcoal flavor
Medium to full body
Diacetal in very low acceptable
Fruity ester acceptable in low levels
4-5.2% ABV
American Style Imperial Porter
Black in color
Full bodied no roasted barley or strong burnt astringent malt character
Medium malt, caramel and cocoa like sweetness
Low to medium hopiness
Ale like fruity esters evident but not overpowering
Butterscotch levels absent
7-12% ABV
Oatmeal Stout
Dark brown to black color Roasted malt character caramel like and chocolate should be evident, smooth not bitter Medium hop bitterness Hop flavor not overpowering Fruit esters very low Smooth and rich with no grainy no diacetal 3.8-6%
American-Style Stout
Black in color medium to full bodied mouth-feel, malt sweetness caramel levels low, chocolate or roasted coffee Some slight acidity Medium to high bitterness from hops Citrus hop aroma with resin smells High retention on head No Diacetal evident 4.5-7% ABV
American Style Imperial Stout
Black in color
Extreme rich Malty flavor and aroma
Roasted malt astringency and bitterness can be moderately perceived but not overwhelm
Hop aroma flavor is usually medium-high to high floral, citrus
No diacetal evident
5.5-9% ABV
History of Brown Porters and Stouts
200 years ago 1700-1900’s
Mid 19th century was the dark malt revolution
Mild = Drink within 30 days of production and in bottles (Browns, IPA’s etc.)
