Beer Flashcards

Question

Eisbock

Answer 1

LAGER *the summit of bock beers. The strongest bock. *originated in Kulmbach, Franconia *Bock is frozen - water freezes, liquid remains. Ice is removed. Beer is concentrated. Huge range of colors and flavors; generally very heavy/syrupy body, lots of malt. ABV 9-15%

Answer 2

a traditional strong, malty Bavarian LAGER "May beer" aka Heller Bock ("Pale bock") - brewed to bock strength but paler in color - tends to be made from a base of pale Pilsner malt with generous addition of Vienna malt, Munich malt, or others [transitional beer. In the Bavarian Alps, May is a short season between thaw and flowering. Too bright out for beer halls, still too cold for beer gardens.]

Answer 3

Amber colored LAGER * rich in malt, clean hop bitterness. Similar to Vienna Lager * originated in Bavaria. Traditionally brewed in the spring and aged ("lagered") through summer to be enjoyed after a September ceremony. 18 - 25 IBU //// 5 - 6% ABV Paulaner, Hacker Pschorr, Erdinger, Weihenstephaner

Answer 4

LAGER typically 25 - 30 IBU; light hop [brought to market in 1841, same year as Marzen. No coincidence - the 2 brewers were close friends. They had been on a "fact finding mission" and applied technique to their style - the revolutionary aspect was that they applied British kilning technique... air drying malt vs. direct heat]

Answer 5

Pale strong LAGER Soft-textured influenced by Pilsner styles developed in 1873. Pale, hop flavored, not particularly malty 6.5 - 8% /// 25 - 30 IBU

Answer 6

LAGER - typically ~5% ABV - dark color comes from roast malt/roast malt extract [oldest known example brewed in Saxony in 1390 - Braunschweiger Mumme aka "Brunswick Mum"]

Answer 7

Pale LAGER - MUNICH * everyday session beer * low bitterness, pale clean * "helles" = "pale" Modern version pioneered by Spaten in 1894; also known as Munich Original Lager. Similar in character to bright, spicy, Czech lagers, but more subdued and balanced with malt. 18 - 25 IBU /// ABV 4-6% Hofbrau, Weihenstephaner, Ayinger, Paulaner

Answer 8

Unfiltered; undergoes partial fermentation in bottle

Answer 9

Sorghum instead of barley

Answer 10

Isinglass (fish swim bladders) Irish moss Seaweed Gelatin

Answer 11

#1 Anhauser Busch InBev #2 Heineken

Answer 12

Weihenstephan *owned by the Free State of Bavaria *1040 or 1148 - pending the validity of documents. Hop garden nearby notes paying tilthe to this Abbey in 768

Answer 13

An actual advocacy group (CAMRA), est 1973 "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide". It is applied to bottle conditioned and cask conditioned beers.

Answer 14

* The world's first pale ale - 1842 * Name = "original source" * Saaz hops * Plzeň / Pilsen is the region and namesake for the style it created [the city had a problem with beer spoilage; the move was to change brewing method. Josef Groll, the German brewer hired at Pilsner Urquell, used lighter-kilned malts, bottom fermenting yeasts, and Saaz hops, and soft water to create the first Pilsner-style lager]

Answer 15

aka Sweet stout/cream stout *contains lactose - which cannot be fermented by beer yeast so it adds sweetness and perceived body to the beer *the idea was to make a nutritious beer originally - beer is good, milk is good, so both together? *milk stout was given to nursing mothers - to encourage production of milk MACKESON'S is a surviving example of the historical style

Answer 16

Milk/sweet stout was dominant in the UK Irish was standard/non-sweet - different from those with lactose or oatmeal added

Answer 17

Oatmeal Lactose

Answer 18

St. Jame's Gate Brewery Dublin (owned by Diageo)

Answer 19

brewed with a portion of oats, usually up to 30% *don't taste of oats: higher proteins, lipids, gums add body and smooth texture

Answer 20

Cloudy, sour ALE. Mild ABV. - Malted barley + 25 - 50% wheat. Low-kiln temp malt to minimize impact/color - fermented with saccharomyces cerivisaie, brettanomyces and lactic acid. The lactic sourness is a distinguishing feature. - Refreshing, tart, sour, acidic, citrus fruit, no hop bitterness. - sometimes flavored with fruit ABV 2-5%

Answer 21

ALE - “Old Beer” from **Dusseldorf**. The name refers to the "old style" of top fermentation vs newer bottom ferment. - Top fermented at moderate temp; cool conditioned Dark Copper /// ABV 4 - 7% /// 25 - 48 IBU [1st use of term was 1838 by Schumacher in Dusseldorf to differentiate from bottom fermenting lager] "Sticke Alt" is a stronger version traditionally made for special occasions/brewer's own consumption

Answer 22

Warm fermented beer with a high proportion of malted wheat (~50%). Fermented with lactobacillus. Low hop bitterness. Flavored with coriander & salt. Not hoppy, sessionable. [name comes from River Gose and town Goslar. Style migrated to Leipzig in 1738]

Answer 23

ALE: essentially a "weaker" version of the pale ales brewed for India. Pale malts, bitter hops. Ordinary (3-4%), Special, Extra Special (4.5 - 5% or more) IBU: 25 - 55

Answer 24

"American lawnmower beer" There's no cream involved. HYBRID BEER Warm fermentation - with top OR bottom fermenting yeasts followed by cool lagering. "Cream" is a marketing ploy - it is named such to imply a smooth, rich taste. Similar to how cream soda is marketed. ABV: 4-8%

Answer 25

A belgian influenced style involving the introduction of “wild” yeast, such as brettanomyces, pediococcus, or lactobacillus through old, inoculated barrels, sour mash, or actual inoculation.

Answer 26

Bock (strong lager) with more malt and higher alcohol. Darker in color than a regular bock; may have chocolate or roasted characters. ABV 6.5-9% /// 12 - 30 IBU [originally made by Paulaner Friars in Munich. Myth says it was "liquid bread" for times of fasting; but really it was to supplement their vegetarian diet. Salvator was the name of the OG doppelbock - adding -ator to the beer's name has become a signpost of the style]

Answer 27

Brewed using a 3-step decocotion boilling process. Munich, Pilsener, Vienna toasted and Dextrin malts are used, as well as wheat. Subtle hops, crisp, residual sweetness. International examples include Sam Adams Boston Lager, Dos Equis, Negra Modelo.

Answer 28

An unfiltered and unpasteurized German lager dating to the middle ages. Matured in open casks. Smooth, naturally cloudy, rich in vitamins. Hop bitterness may be high. ABV: 4-7%

Answer 29

Literally, “yeast-wheat”; refers to the fact that the beer was bottled or kegged with the yeast in suspension. Classic yeast produces fruity/banana and clove characters. ABV 4-7%

Answer 30

ALE Dark wheat beer: fruity and sweet with more dark, roasted malts 10 - 15 IBU /// 4.5 - 5.5% [Dunkel means "dark". Dunkels most commonly refer to dark lagers]

Answer 31

"Father's Beer" also known as Enkel ("single") - The most basic, lightest beer in the brewery's range; traditionally intended for monk's own consumption - Less than 5% abv, may include sugar and spices.

Answer 32

Belgian ALE: color comes from highly caramelized **candi sugar** rather than roasted malts. More raisins, burnt sugar than chocolate, coffee notes. Usually added to golden wort in kettle. * Spicy, phenolic, mild bitterness, medium to full body * Always dark (v. light colored Tripels) * ABV 6.5-9.% Westvleteren 8 Westmalle Dubbel Chimay Premiere (red label) [essentially invented by Westmalle in 1926. Post-WW1, the brown ale brewed alongside the monk's table beer wasn't reliably good so a consult brewer came in and produced the "Dubbel Bruin" which was quickly copied and popularized by other breweries]

Answer 33

ALE. The theory is that the name "Tripel" came from the old practice of marking beer strength by X, XX, and XXX to denote strength for the illiterate. - highly carbonated from bottle conditioning, dry, hoppy - 8 - 12% ABV /// 20 - 40 IBU - 1st brewed at De Drie Linden brewery.. this was also the 1st legal use of the name "Trappist" as a trademark. “Witkap Pater = Trappistenbier” Westmalle Tripel Chimay Cinq Cents (White) Achel 8º

Answer 34

Great strength, bolder style: Deep brown/garnet, rich, malty, sweet ABV 9-13% Rochefort 10 Westvleteren 12 La Trappe Quadrupel

Answer 35

It allows the pressure of fermentation to be relieved, especially if the cask is made of metal.

Answer 36

140-174ºF

Answer 37

The basic principle of decoction is to remove a part of the mash, boil it, and return it to the main mash, which is held at a constant temperature. PURPOSE: occurs during mashing 1. boiling destroys grain's cell walls to make starches more accessible to malt enzymes 2. raise the temperature of the bulk mash DOWNSIDE: time intensive

Answer 38

ale yeast - the foam or scum formed on the top of a fermenting liquid

Answer 39

Anton Dreher and Gabriel Sedlmayr, creators of the Vienna Lager and Marzen Lager in 1842. UK had started air drying malt, a better method than direct heat. They brought this back to their respective breweries. Vienna Malt: pale, higher temp kiln for toasty biscuity flavors Munich Malt: darker, richer, maltier and biscuity. Slower malting process.

Beer Flashcards

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