Cicerone Certified Beer Server Sg Flashcards
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
Types of Belgian farmhouse ales
Witbier, saison
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 ðŸÂºGerman Czech ðŸÂºEnglish ðŸÂºAmerican
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 BÃÂere" (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.