Cicerone Certified Beer Server Sg Flashcards ionicons-v5-c

acetaldehyde flavors

Green apple-like aroma; by-product of fermentation produced by yeast. It's usually converted to ethanol alcohol. To avoid, let the beer age and condition over a couple months time.

alcoholic fermentation

Taste/smells like acetone, paint thinner, overpowering alcohol. Most common cause is fermenting at too high a temp. Avoid fermenting at temps exceeding 80 degrees

Astringent

Taste/smell: tart, vinegar, tannin puckering sensation like sucking on tea bag or grape skin. Steeping grain for too long or excessively milled or crushed can release tannins. Avoid: grains should be cracked open but not crushed or shredded. Fruits should never be boiled in the wort. MAke sure correct types or hops are used.

Chlorophenol

Taste/smell: plastic, vinyl, iodine. Don't use chlorinated tap water to brew or rinse equipment or using iodine based sanitizer.

Cidery

Taste/smell: apple cider, wine, acetaldehyde. Causes: using too much corn or cane sugar. Avoid: try cutting down the amount of both. Honey is a good sub.

Diacetyl

Taste/smell: butter, rancid butter, butterscotch. Cause: naturally produced by all yeast during fermentation and is then re-absorbed by yeast cells. Ex: mutated or weak yeast, over or under oxygenation, weak fermentation temps. Avoid: follow steps. Allow yeast to begin initial growth w use of a yeast starter. Supply sufficient oxygen for yeast growth

Dimethyl Sulfide (DMS)

Taste/smell: cooked veg or cabbage, shellfish like flavors. Causes: (SMM) is created during mAlting process of grain and is later converted to DMS when heated. Avoid: when boiling wort, DMS is driven off thru evaporation. It's always important to always maintain a strong rolling boiling for at least one hour. Cool wort in wort chiller. A strong fermentation with lots of CO2 helps clean up DMS

Estery/fruity

Taste/smell: fruit esp banana, also pear, strawberry, raspberry, grapefruit. Cause: naturally occurring thru fermentation. Certain ales are supposed to have these flavors (also hefeweizen). Some that are inappropriate for certain styles of beer are a result of under pitching or high fermentation temps. The higher the temp, the more esters. Avoid: always pitch enough yeast for the gravity of your beer. Keep fermentation temps under 75 degrees F.

Grassy

Taste/smell: grass. Cause: grains or extracts that have developed mold or bacteria prior to being used. Aldehydes can form an old malt and hops need to be packed and stored properly. Avoid: always store grains in dry, cool, dark place. Premill grain should be used in 2-4 weeks.

Husky/grainy

Smells/taste: raw grain comparable to astringency or oxidation. Cause: over milled grain. High toasted Malts. Most common in all grain brews. Avoid: same as astringency. Avoid shredding grain.

Medicinal

Smells/taste: cough syrup, mouth wash, clove like and spicy. Causes: variety of different phenols. Using iodine sanitizers can bring out chlorophenols. Yeast also produces it. Avoid: follow proper mashing and sparging.

Metallic

Taste/smell: metal, mainly iron. Taste like pennies cause: wort being boiled in unprocessed metals (mainly iron), aluminum, steel. Also from bottle caps, kegs, and equipment. Avoid: use stainless steel pots and brewing equipment instead.

Moldy

Taste/smell: mold, mildew, mold like bread. Causes: mold can grow in beer and wort and almost always the result of storing fermented beer in a damp, dark area. Avoid: always store your fermenter in a dry, dark place. Check all ingredients for off smells. Moldy extract can still be used if scrapped off.

Oxidation

Taste/smell: stale or wet cardboard, papery, pineapple, decaying veg. Causes: occurs when oxygen negatively reacts w molecules in wort or beer. Excessive levels of oxygen introduced while wort is still warm and after fermentation is complete can create cardboard flavors. Avoid: it's a unnecessary result of splashing of fermented beer. When transferring it from one vessel to next, prevent splashing by transferring it w tubing beneath liquid line and no air pockets.

Salty

Tastes/smells: salt cause: adding too much gypsum or Epsom salt avoid: never adding brew salts to water unless you know original salt content.

Skunky

Tastes/smells: aroma of skunk. Cause: when hops are exposed to UV rays from sunlight or fluorescent lights, the alpha acids breakdown and react w the hydrogen sulfide that yeast makes. This creates mercaptan ( same chemical skunks make) avoid: fermenting beer in clear containers keep out of sunlight. Light colored beers or a lot of hops in beer result in skunking.

Soapy

Taste/smell: soap, detergent, oil, fatty. Causes: keeping beer in primary fermenter for a long time. After a while the fatty acids in trub start to break down and soap is essentially created. Avoid: transfer beer in second fermenter if you plan on aging it in the fermenter for a long time.

Solvent like

Taste/smell: paint thinner, nail polish remover. Cause: avoid fermenting at temps higher than suggested ranges for yeast being used. Avoid oxidation in beer. Never use plastic or vinyl equipment that's not marked as food grade.

Sulfur/hydrogen sulfide

Taste/smell: sulfur, burning match, rotten eggs. Cause: hydrogen sulfide which is chemical responsible for giving the bad smell and naturally produced by all yeast during fermentation. Many lagers can create these aromas. Avoid: during fermentation it's inevitable. co2 will carry most of it away.

Sour/acidic

Taste/smell: vinegary, acrid. Causes: bacterial or wild yeast infection. Lambic style beers are purposely exposed to specific wild yeasts and bacteria. Avoid: their both in the air around us all the time. They only fall downward. Aka nasties so cover your kettle when boiling wort. If it's under 180 degrees F it's a prime breeding ground for bacteria.

Sweet

Taste/sweet: overly sweet or sugary cause: the yeast quitting prematurely. Using yeast that doesn't have a high tolerance for alcohol in a high gravity beer can cause sweetness. Sudden drop in temp as well. Aka cloying sweet. Avoid: always use high quality yeast and are pitching the correct amount for the gravity of wort or make a yeast starter.

Yeasty

Taste/smell: bread, slightly sulfur like. Cause: unhealthy or mutated yeast or if beer is left sitting on dead yeast for a long period of time then it essentially starts to eat itself (autolysis) and sulfur flavors are released. Also can happen when pouring yeast from a bottle. Avoid: if a lager is kept in the fermenter for a long period of time, a second vessel should be used. Always leave the majority of the trub in the primary fermenter when racking to a secondary fermenter, bottling bucket, or keg. If yeast sediment is present leave the last inch or so of beer in bottle when pouring.

Estery/fruity

Taste/smell: fruit esp banana, also pear, strawberry, raspberry, grapefruit. Cause: naturally occurring thru fermentation. Certain ales are supposed to have these flavors (also hefeweizen). Some that are inappropriate for certain styles of beer are a result of under pitching or high fermentation temps. The higher the temp, the more esters. Avoid: always pitch enough yeast for the gravity of your beer. Keep fermentation temps under 75 degrees F.

Grassy

Taste/smell: grass. Cause: grains or extracts that have developed mold or bacteria prior to being used. Aldehydes can form an old malt and hops need to be packed and stored properly. Avoid: always store grains in dry, cool, dark place. Premill grain should be used in 2-4 weeks.

Husky/grainy

Smells/taste: raw grain comparable to astringency or oxidation. Cause: over milled grain. High toasted Malts. Most common in all grain brews. Avoid: same as astringency. Avoid shredding grain.

Medicinal

Smells/taste: cough syrup, mouth wash, clove like and spicy. Causes: variety of different phenols. Using iodine sanitizers can bring out chlorophenols. Yeast also produces it. Avoid: follow proper mashing and sparging.

Metallic

Taste/smell: metal, mainly iron. Taste like pennies cause: wort being boiled in unprocessed metals (mainly iron), aluminum, steel. Also from bottle caps, kegs, and equipment. Avoid: use stainless steel pots and brewing equipment instead.

Moldy

Taste/smell: mold, mildew, mold like bread. Causes: mold can grow in beer and wort and almost always the result of storing fermented beer in a damp, dark area. Avoid: always store your fermenter in a dry, dark place. Check all ingredients for off smells. Moldy extract can still be used if scrapped off.

Oxidation

Taste/smell: stale or wet cardboard, papery, pineapple, decaying veg. Causes: occurs when oxygen negatively reacts w molecules in wort or beer. Excessive levels of oxygen introduced while wort is still warm and after fermentation is complete can create cardboard flavors. Avoid: it's a unnecessary result of splashing of fermented beer. When transferring it from one vessel to next, prevent splashing by transferring it w tubing beneath liquid line and no air pockets.

Salty

Tastes/smells: salt cause: adding too much gypsum or Epsom salt avoid: never adding brew salts to water unless you know original salt content.

Skunky

Tastes/smells: aroma of skunk. Cause: when hops are exposed to UV rays from sunlight or fluorescent lights, the alpha acids breakdown and react w the hydrogen sulfide that yeast makes. This creates mercaptan ( same chemical skunks make) avoid: fermenting beer in clear containers keep out of sunlight. Light colored beers or a lot of hops in beer result in skunking.

Soapy

Taste/smell: soap, detergent, oil, fatty. Causes: keeping beer in primary fermenter for a long time. After a while the fatty acids in trub start to break down and soap is essentially created. Avoid: transfer beer in second fermenter if you plan on aging it in the fermenter for a long time.

Solvent like

Taste/smell: paint thinner, nail polish remover. Cause: avoid fermenting at temps higher than suggested ranges for yeast being used. Avoid oxidation in beer. Never use plastic or vinyl equipment that's not marked as food grade.

Sulfur/hydrogen sulfide

Taste/smell: sulfur, burning match, rotten eggs. Cause: hydrogen sulfide which is chemical responsible for giving the bad smell and naturally produced by all yeast during fermentation. Many lagers can create these aromas. Avoid: during fermentation it's inevitable. co2 will carry most of it away.

Sour/acidic

Taste/smell: vinegary, acrid. Causes: bacterial or wild yeast infection. Lambic style beers are purposely exposed to specific wild yeasts and bacteria. Avoid: their both in the air around us all the time. They only fall downward. Aka nasties so cover your kettle when boiling wort. If it's under 180 degrees F it's a prime breeding ground for bacteria.

Sweet

Taste/sweet: overly sweet or sugary cause: the yeast quitting prematurely. Using yeast that doesn't have a high tolerance for alcohol in a high gravity beer can cause sweetness. Sudden drop in temp as well. Aka cloying sweet. Avoid: always use high quality yeast and are pitching the correct amount for the gravity of wort or make a yeast starter.

Yeasty

Taste/smell: bread, slightly sulfur like. Cause: unhealthy or mutated yeast or if beer is left sitting on dead yeast for a long period of time then it essentially starts to eat itself (autolysis) and sulfur flavors are released. Also can happen when pouring yeast from a bottle. Avoid: if a lager is kept in the fermenter for a long period of time, a second vessel should be used. Always leave the majority of the trub in the primary fermenter when racking to a secondary fermenter, bottling bucket, or keg. If yeast sediment is present leave the last inch or so of beer in bottle when pouring.

American wheat beer

3-6 SRM 15-30 IBU 4.5-5% ABV

Blonde Ale

3-6 SRM 15-28 IBU 4-5.5% ABV

Brown ale

18-35 SRM 20-40 IBU 4.3-6.2% ABV

Belgian Blond Ale

4-7 SRM 15-30 IBU 6-7.5% ABV

Dubbel

10-17 SRM 15-25 IBU 6-7.6% ABV

Tripel

4.5-7 SRM 20-40 IBU 7.5-9.5% ABV

Belgian golden strong ale

3-6 SRM 22-35 IBU 7.5-10.5% ABV

Belgian dark strong ale

12-22 SRM 20-35 IBU 8-11% ABV

Witbier

2-4 SRM 10-20 IBU 4.5-5.5% ABV

Saison

5-14 SRM 20-35 IBU 5.7% ABV

Dunkel

Malt flavored lightly toasty and biscuit like with a touch of caramel or nutty flavor. No hops aroma or flavor, but bitterness keeps from being sweet.

Oktoberfest

Malt balanced beer w 0.5-1.0% more alcohol than pilsner or helles pale examples have mild bready malt flavor while amber have toasty and faint caramel notes

Doppelbock

High malty and often sweet and thick. Pale ex: bready and toasty while darker ex: show toffee and choc flavors, warm alcoholic aftertaste

Maibock pilsner

Bready, toasty flavors of pale doppelbock with less alcoholic strength and more hops in flavor, aroma, and bitterness

Bohemian pilsner

Generally darker and more malty than German pilsner but w/ similar levels of aroma, flavor, bitterness

German pilsner

Flowery, perfumey, hops dominate aroma and flavor w/ crisp finish from bitterness. Often has bread-like pale malt flavor

Helles

Similar in alcohol to German pilsner but malt balanced to show off bready flavor of pale malt. Low bitterness

Weizen/weissbier

Flour-like maltiness of wheat in this style balanced by clove and banana fermentation flavors w/ unusually high levels of carbonation

Kölsch

Subtle fruitiness, delicate malt flavor, and firm bitterness similar to a pilsner, often described to have wine-like character

Brown porter

Toasty and nutty w/ some caramel notes, little to no hop flavor, and a balance ranging from slightly malt to slightly bitter. Mild to moderate notes of roastiness, made w/o black malt

Mild ale

Tannin-like dryness w/ flavor similar to tea. Other ex: toasty, caramelly, choc, and slightly roasty malt flavors w/ minimum hopping for malt balance

Robust porter

Dark malt flavors of choc, and roast w/o intense acrid coffee flavors of stout w/ wide hopping variety. Made w/ black malt

3 tier system

Brewer/ importer => whole saler => retailer

Enemies of beer

Oxygen, heat, light

Stalling

Papery waxy flavor, wet cardboard flavor, flavor dulling-decline of hops

Types of dark lagers

Dunkel, Oktoberfest, doppelbock, maibock/hellesbock

Types of pale lagers

Bohemian pilsner, German pilsner, Munich helles

Types of German Ales

Weizen/ weissbier, kölsch

Types of dark ales

Brown porter, robust porter, mild ale, northern English brown ale

Types of stouts

Dry/ Irish stout, foreign Extra stout, Russian imperial stout, sweet/milk stout, American stout

Types of pale ales

English IPA, standard/ordinary bitter, special/premium/best bitter, extra special/strong bitter

Types of Scottish ales

Scottish ale, scotch ale

Types of American lager

American lager, cream ale, California Common

Types of American ales

American pale ale, American amber ale, American IPA, imperial IPA, American wheat beer, blonde ale, American brown Ale, American stout

Types of Belgian ales

Belgian blond ale, Belgian dubbel, Belgian trippel, Belgian pale ale, Belgian golden strong ale, Belgian dark strong ale

Dunkel

amber to brown, mod bitterness, normal alcohol content

Oktoberfest

Gold to amber, mod bitterness, normal alcohol content

Doppelbock

Gold to brown, low bitterness, high alcohol content

Maibock/Helles Bock

Gold to light amber, mod bitterness, elevated alcohol content

Bohemian Pilsner

Gold, pronounced bitterness, normal alcohol content

German pilsner

Straw to gold, assertive bitterness, normal alcohol content

Munich helles

Pale to light gold, mod bitterness, normal alcohol content

Weizen/weissbier

Light gold to light amber, low bitterness, normal alcohol content

American blonde ale

Bread and light biscuit notes from pale malts. Low hop flavors and gentle bitterness

American brown ale

Malt-dominated style w/ rich toasty, caramel, and choc flavors and low to medium levels of American hops and medium bitterness

Belgian blond ale

Malt balanced w/ fruity esters giving impression of sweetness

Dubbel

Ex: malt balanced on the sweet side while others remain malt balanced but lack sweetness. Many display fruitiness and/or spicy yeast character

Tripel

Medium-bodied w/ slight sweetness and robust pale malt flavor. May have good deal of hop flavor and aroma. Also characterized by lots of fruitiness and some peppery spiciness

Belgian Pale Ale

Medium bitterness w/ fruity and spicy fermentation flavors not seen on British ales

Belgian gold strong ale

Light to medium bodied beers often hide their substantial alcohol content. Very pale w/ mod bitterness, lighter body and high carbonation

Belgian Dark Strong Ale

Catchell category for strong, dark Belgian beers

Witbier

Spicy wheat ale w/ refreshing flavors from fermentation and The addition of coriander and orange peel. Notable for using unmalted wheat for 50% of the recipe

Saison

Fruity and peppery/phenolic notes from fermentation sometimes fortified by an eclectic mix of herbs and spices. Further complexity from low to medium hop aroma and flavor. High carbonation and high attenuated to dryness.

Northern English Brown Ale

Nutty, caramel malt flavor. Low level of bitterness and possible English hop aroma and flavor.

Dry/Irish stout

Burnt, acrid coffee flavor from roasty barley. Significant bitterness w/ little or no hop aroma and flavor. Lowest alcohol of this type

Russian imperial stout

Medium to high hop bitterness w/ notes of coffee and roasted grains. Very intense warm alcoholic aftertaste

Foreign extra stout

Flavored similar to regular stout w/ less sharpness than dry stouts. Alcoholic strength between regular and imperial stouts. AKA double stout, extra stout, or foreign extra stout

Sweet/milk stout

Lower bitterness than most stouts to emphasize malt flavor and sweetness. Sub style further sweetened by lactose.

American stout

Roasty, coffee flavor from malt base w/ citrus and resin American hops medium to high in flavor, aroma, and bitterness

English IPA

Elevated alcoholic strength w/ high level of hop bitterness, flavor, and aroma

Standard bitter

Similar to special bitter but lower in alcohol and lighter malt flavor

Special bitter

Balanced towards bitterness w/ apparent malt character. Herbal, earthy hoppiness

Scottish ale

Light amber to dark amber, low to mod bitterness, lower to normal alcohol content

Acrospire

The shoot of a barley plant that develops during the germination stage of the malting process.

Achroodextrins

Simple dextrins, from the reduction of starch by alpha amylase. Negative reaction with iodine.

Acidic flavor

Pungent aroma, sharp taste. Can be like vinegar (acetic) or lemony (citrus or lactic acid). Often the result of bacterial contamination or the use of the tongue. Aka sour flavor.

Acid rest

A stage of the mashing process that allows the enzyme phytase to convert phytic acid to phosphoric acid to acidify the mash. During this test the mash is held at about 95.

Acidulation

Process of acidifying the mash with enzymes. Temperature range: 86 to 128.

Adjunct (noun)

Any grain added to barley malt for beer making, especially rice, corn, unmarked wheat, and unmarked barley. These adjuncts must be gelatinized before mashing. They must be used with a high diastatic powered barley malt to insure diastatic enzymes.

Adsorption

Physical process involving adherence of particles to one another, at the microscopic level. Important in fining and other processes.

Aerate

To saturate with atmospheric air or oxygen into solution

Aerobic

Requiring oxygen for metabolism or a reaction.

Agar

A gelatinous solidifying agent used as a culturing medium for microbial analysis or isolation.

AHA

American Homebrewers Association

Albumin

A group of soluble proteins that remain in beer, affecting head retention and stability.

Alcohol

A synonym for ethyl alcohol or ethanol, the type found in fermented beverages

Alcoholic flavor

The general effect of ethanol and higher alcohols warming

Alcohol by volume

A measurement of the alcohol content of a solution in terms of the percentage volume of alcohol per volume of water or beer. To approximately calculate the volumetric alcohol content, subtract the terminal gravity from the original gravity and divide the result by 7.5 abbreviated v/v

Scottish ale

Amber to dark copper, low bitterness, elevated to high alcohol content

Scotch ale

Amber to dark copper, low bitterness, elevated to high alcohol content

American lager

Straw very pale, low bitterness, Lower to normal alcohol content

Cream ale

Pale straw to gold, mod bitterness, normal alcohol content

California Common

Light amber to dark amber, pronounced bitterness, Normal alcohol content

American pale ale

Gold to amber, pronounced bitterness, normal alcohol content

American amber ale

Amber to dark amber, pronounced bitterness, normal alcohol content

American IPA

Gold to dark amber, assertive bitterness, elevated alcohol content

Imperial IPA

Dark gold to to dark amber, highly assertive bitterness, high alcohol content

American wheat beer

Straw to gold, mod bitterness, normal alcohol content

Blonde ale

Straw to gold, mod bitterness, Lower to normal alcohol content

American brown ale

Light to dark brown, mod bitterness, normal alcohol content

American stout

Black, assertive bitterness, normal to elevated alcohol content

Kölsch

Straw to light gold, mod bitterness, normal alcohol content

Brown porter

Light to dark brown, mod bitterness, normal alcohol content

Robust porter

Brown to black, pronounced bitterness, normal/elevated alcohol content

Mild ale

Amber to brown, low bitterness, lower alcohol content

Northern English brown ale

Amber to brown, mod bitterness, normal alcohol content

Dry/Irish stout

Black, assertive bitterness, Lower normal alcohol content

Russian imperial stout

Black, pronounced bitterness, high to very high alcohol content

Milk/sweet stout

Black, mod bitterness, normal alcohol content

American stout

Black, assertive bitterness, normal to elevated alcohol content

English IPA

Gold to amber, assertive bitterness, elevated alcohol content

Standard/ordinary bitter

Gold to amber, pronounced bitterness, lower alcohol content

Special/premium/best bitter

Gold to amber, pronounced bitterness, lower alcohol content

Extra special/strong bitter

Gold to dark amber, pronounced bitterness, normal alcohol content

Alcohol by weight

A measurement of the alcohol content of a solution in terms of the percentage weight of alcohol per volume of water or beer. The percentage of Alcohol by weight figure is approximately 20% lower than the "by volume" figure bc alcohol weighs less than its equivalent volume of water. Abbreviation w/v.

Aldehydes

An organic compound that is a precursor to ethanol in a normal beer fermentation. In the presence of excess air, this reaction can be reversed by oxidation which imparts papery/woody flavors.

Ale

Any beer produced with top fermenting or ale yeast

Ale Yeast

Saccharomyces Cerevisiae - fermentation temps between 55-70

Aleurone layer

The enzyme and pentosan-bearing layer enveloping and inseparable from the malt endosperm.

Alkalinity

A measure water hardness, expressed as ppm of calcium carbonate

All-grain beer

A beer made entirely from malt as opposed to one made from malt extract or from malt extract and malted barley.

Alpha acid

The bitter component of hops that can be made soluble when isomerized by boiling. Given in percentage of alpha acid, which maybe used to estimate the amount of bitterness in beer.

alpha-amylase

An enzyme that breaks down starch into smaller molecules by splitting the chains from the center. It produces glucose, maltose, maltotriose, maltotetraose and long dextrin chains. Until these longer chains are broken into 1 to 3 molecule long glucose chains they are not fermentable. This process is called liquefaction or dextrinization. It's most active at temp between 131-158.

Alt or Altbier

German type of beer made from top fermenting yeast, like Kolsch or Dusseldorfer

Ambient temp

The surrounding temp.

Amino acids

A group of organic chemicals that form the building blocks of protein. Important in yeast nutrition.

Amylodextrin

The most complex dextrin from hydrolysis of starch with diastase. Positive reaction w iodine.

Amylolysis

The enzymatic reduction of starch to soluble fractions.

Amylopectin

Paste-forming, branched chain of native starch that is soluble in water.

Amylose

Straight chain of native starch that is soluble in water. Usually reduced to dextrins and various sugars by diastatic enzymes during mashing.

Anaerobic

Metabolism or reaction that can function without the presence of oxygen.

Anion

An electro-negative ion.

Aqueous

Pertaining or similar to containing or dissolved in water.

ASBC

American Society of Brewing Chemists. Standards setting organization for beer analysis in North America.

Belgian blond ale

Gold, low bitterness, elevated alcohol content

Belgian dubbel

Amber to brown, low bitterness, elevated alcohol content

Belgian trippel

Gold, mod bitterness, high alcohol content

Northern English brown ale

Nutty, caramel malt flavor. Low level of bitterness and possible English hop aroma and flavor

Extra special bitter

Strongest and maltiest of the 3 bitter ale styles

Scottish ale

Malt balanced, low bitterness

Scotch ale

Similar in balance to Scottish ale but considerably stronger

American lager

Lightly flavored lager w/ low-level grain or corn sweetness and noticeable carbonation.

Cream ale

Ale and lager hybrid w/ distinct corn like malt characteristics and low apparent bitterness

California common

Malty Amber beer made w/ lager yeast fermented at Warmer temps medium bitterness for clean finish

American pale Ale

Citrus and spice flavors of American hops varieties dominate aroma and flavor low to medium malt base w/ some caramel and toast notes

American amber ale

Citrus pine hoppiness w/ richer malt base than American pale ale including dark caramel and deeply toasted flavors malt and hops medium to high flavor impact

Imperial IPA

Extreme expression of American hops in aroma, flavor, and bitterness. Maltiness may be subdued by the use of sugar to lighten body

American wheat beer

Light malt flavor includes flour and bread notes from wheat. Hop characteristics varies from low to assertive. Doesn't have clove/banana fermentation traits of German wheat beer

Belgian golden strong ale

Gold, moderate bitterness, high to very high alcohol content

Belgian dark strong ale

Amber to dark brown, low bitterness, high to Very high alcohol content

Belgian pale Ale

Light amber to amber, mod bitterness, normal Alcohol content

Witbier

Straw made white by haze, low bitterness, normal alcohol content

Saison

Gold to light amber, mod bitterness, normal to elevated Alcohol content

Dunkel

14-28 SRM 18-28 IBU 4.5-5.6% ABV

Doppelbock

6-25 SRM 16-26 IBU 7-10% ABV

Maibock / hellesbock

6-11 SRM 25-35 IBU 6.3-7.4% ABV

Bohemian pilsner

3.5-6 SRM 35-45 IBU 4.2-5.4% ABV

German pilsner

2-5 SRM 25-45 IBU 4.4-5.2% ABV

Helles

3-5 SRM 16-22 IBU 4.7-5.4% ABV

Weizen/weissbier

2-8 SRM 8-15 IBU 4.3-5.6% ABV

Kölsch

3.5-5 SRM 20-30 IBU 4.4-5.2% ABV

Brown porter

20-30 SRM 18-35 IBU 4-5.4% ABV

Robust porter

22-35 SRM 25-50 IBU 4.8-6.5% ABV

Mild ale

12-25 SRM 10-25 IBU 2.8-4.5% ABV

Northern English brown ale

12-22 SRM 20-30 IBU 4.2-5.4% ABV

Dry/Irish stout

25-40 SRM 30-45 IBU 4-5% ABV

Foreign extra stout

30-40 SRM 30-70 IBU 5.5-8% ABV

Russian imperial stout

30-40 SRM 50-90 IBU 8-12% ABV

Milk/sweet stout

30-40 SRM 20-40 IBU 4-6% ABV

American stout

30-40 SRM 35-75 IBU 5-7% ABV

English IPA

8-14 SRM 40-60 IBU 5-7.5% ABV

Standard/ordinary bitter

4-14 SRM 25-35 IBU 3.2-3.8% ABV

Introduction to malt

Germans say malt is the soul of the beer. It's a required flavor that defines beverage as a whole. Is the source of fermentable sugar that leads to production of alcohol. Without malt their wouldn't be beer. It's essential to average beer and requires 50 lbs of malt per barrel

Malt

Made from barley and sometimes wheat. In nature these grains absorb water and sprout new plants. In Malting, soaked grains are kilned to dry the seeds and stop growth just before it sprouts. Very short period of growth to meet these goals. -prepare internal structure of seed for brewing-preserve starch in each seed for brewing -gently toast seed during drying to develop flavor-dark roasting or toasting will lead to flavor variations

Malt flavors in beer

Very pale beer- uncooked flour or dough Golden beer- bread, wheat bread, or cracker Pale or light amber- bread crust, biscuit, or graham cracker Amber- toasty, caramel, or pastry pie crust Brown- nutty, toffee, chocBlack- roast or burnt coffee

Hops

Scientific name: humulus lupulus Small pine cone like flowers that grow on a vine They act like a spice and not much required by weightMore than 100 varieties around world Each hops have their own flavors and aromas Hops provide bitterness and also contribute to aroma and flavor of beer Brewers control hop character through varieties and when to add hops when brewing Hoppy beer- pale ale pilsner or IPA

Extra special/ strong bitter

6-18 SRM 30-50 IBU 4.6-6.2% ABV

Scottish ale

9-17 SRM 10-30 IBU 2.5-5% ABV

Scotch ale

14-25 SRM 17-35 IBU 6.5-10% ABV

American lager

2-4 SRM 8-15 IBU 4.2-5.3% ABV

Cream ale

2.5-5 SRM 15-20 IBU 4.2-5.6% ABV

California common

10-14 SRM 30-45 IBU 4.5-5.5% ABV

American pale ale

5-14 SRM 30-45 IBU 4.5-6.2% ABV

American Amber ale

10-17 SRM 25-40 IBU 4.5-6.2% ABV

American IPA

6-15 SRM 40-70 IBU 5.5-7.5% ABV

Imperial IPA

8-15 SRM 60-120 IBU 7.5-10% ABV

Oatmeal stout

22-40 SRM 25-40 IBU 4.2-5.9 ABV

Flanders Red Ale

10-16 SRM 10-25 IBU 4.6-6.5 ABV

Gueuze

3-7 SRM 0-10 IBU 5-8 ABV

Fruit lambic

3-7 SRM (varies w fruit) 0-10 IBU 5-7 ABV

American barleywine

10-19 SRM 50-120 IBU 8-12 ABV

Berliner Weisse

2-3 SRM 3-8 IBU 2.8-3.8 ABV

Scotch ale- wee heavy

15-30 SRM 25-35 IBU 6.2-8 ABV

German style- märzen

4-15 SRM 18-25 IBU 5.1-6 ABV

Gose

3-9 SRM 10-15 IBU 4.4-5.4 ABV

American Barleywine

Light amber to light brown, pronounced bitterness, high to very high ABV

Gose

Straw to light gold, low pronounced bitterness, lower to normal ABV

Berliner Weisse

Straw color, low PB, lower ABV

Märzen

Gold to dark amber, mod bitterness, normal to elevated ABV

Czech premium pale lager

Straw to gold, PB, lower to normal ABV

Wee heavy

Amber to brown, low PB, elevated to high ABV

Oatmeal stout

Brown to black, mod bitterness, lower to normal ABV

Flanders Red Ale

Red to brown, low PB, normal to elevated ABV

Fruit Lambic

(Krieke, Framboise) varies in color depending on fruit, low PB, normal to elevated ABV

Gueuze

Straw to gold, low PB, Normal to elevated ABV

3 families of hops

More than 100 individual hop varieties are grouped into 3 families based on aroma and flavor 🍺German Czech 🍺English 🍺American

German/Czech

Hops from this region are flowery, perfumey, peppery, or minty. European style lager beer Ex: Sam Adams Boston lager, Victory Prima Pils Both use a lot of German Hallertua hops

English Hops

Grow mostly in the south of the countryEarthy, woodsy, herbal, or slightly roselike Uses in production of English style alesEx: goose island honkers ale, Brooklyn east India pale ale

American hops

European brewers have long regarded US hops to be unsuitable flavor and aroma Piney, citrusy (more grapefruit, orange or lemon) New varieties are garlic, chamomile, or onionEx: most American pale ales, IPAs, and double IPAs

Balance

Relative amounts between malt and hop flavorsHop balanced or malt balanced, either is used to indicate the harmonious flavors of both. Malt sweetness balanced hop bitternessUnbalanced is the reverse

Introduction to ale and lager yeast

Yeast is responsible for turning sugar into alcohol and CO2 during fermentation. 2 types are ale yeast and lager yeast

Lager yeast

Unlike ale yeast it doesn't impart any fruity or spicy flavor to beer. The lack of flavor leads some to describe lager as smooth. Mostly "gets out of the way" showcasing malt and hops flavor Yeast alternatives can impart tart, sour, acetic (vinegar like) or lactic (unsweetened yogurt) flavors

Adjuncts

An unmalted ingredient that contributes fermentable sugar to a beer recipe. Most common: corn, rice, sugar, honey, oats, flaked barley

Flavor additives

Directly impact flavor but add little or no fermentable sugarEx: spices, herbs, fruits, choc, coffee

Beer and food pairing cut

Beer can help cut sweet, fatty, or rich foods with these properties: Bitterness, carbonation, roastiness, alcohol

Creating flavor profile

Involves describing taste, aroma, mouthfeel, and aftertaste

Flavor profile (taste)

The 1st sense Combined w aroma makes up what we call flavor. Comes from the tongueTaste buds on the tongue react with foods and bevs and send signals to brain Only a small number of tastes are detected on tongue 4 classic tastes: Seeet, sour, Salty, bitter A 5th is now well recognized called umami (means delicious in Japanese) and is associated w meat and other proteins (sometimes veg)

Special/ premium/ best bitter

5-16 SRM 25-40 IBU 3.8-4.6% ABV

1st documentation of beer and hops

Around 3,000 years ago from Sumerians Hops wasn't introduced till year 1000 in Bremen, Germany

2 scientific instruments

Late 1700s - thermometers and hydrometers

Reinheitsgebot

Law of 1516 in Germany for beer purity. Limited ingredients allowed in beer and many ingredients in Germany were lost that they once used.

Prohibition

1920-1933 in US reduced breweries to 44 by 1979. We're now back to 5,000

Pilsner, Porter, and Ale invented

Porter and ales invented in England Pilsner invented in Plzen, Bavaria

3 primary drivers in the development of beer styles

Available ingredients, technology, equipment

4 primary factors in the refining of beer styles

Technology, regulation, culture, consumer appeal

Beer gained popularity...

Across Northern Europe in Germany, Flanders, Netherlands, and England

Louis Pasteur

"Études sur la Bíere" (studies of beer) was published in 1876. It had widespread affects across the beer world b/c it demonstrated the causes of beer spoilage and how to prevent it.

Facts on equipment (history)

By 1600, all English beer and ale had hops. Mid 1800s brewers used single cell yeast cultures and by 1900 it was the norm. In Germany 1873 artificial refrigeration was used for commercial brewing.