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118 Cards in this Set
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Gueuze |
A type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old (2- to 3-year-old) lambics, which is then bottled for a secondfermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur.
PB: Low
Color: Straw to Gold
ABV: Normal to elevated. |
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Fruit Lambic |
A Lambic Style of beer from Belgium. Same as a regular Lambic, only fruit is present during fermentation.
PB: Low
Color: Varies with fruit
ABV: Normal to Elevated |
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Flanders Red Ale |
PB: Low
Color: Red Brown
ABV: Normal to Elevated Flanders red ale is a style of sour ale brewed in West Flanders, Belgium. Flanders red ale is fermented with organisms other than Saccharomyces cerevisiae, especially Lactobacillus, which produces a sour character attributable to lactic acid. |
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Belgian Dubbel |
PB: Low
Color: Light amber to dark amber
ABV: Elevated The dubbel is a Belgian Trappist beer naming convention. The origin of the dubbel was a beer brewed in the Trappist Abbey of Westmalle in 1856. |
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Belgian Tripple |
PB: Moderate
Color: Straw to Gold
ABV: High Tripel is a term used in the Low Countries to describe a strong ale. The term was notably used in 1956 by the Trappist brewery at Westmalle to rename the strongest beer in their range. |
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Belgian Blond Ale |
a moderate version of Belgian strong ale designed to appeal to European Pilsner drinkers.
PB: Low
Color: Light gold to Gold
ABV: Elevated |
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Belgian Golden Strong Ale |
A Pale Belgian Beer PB: Moderate Color: Straw to gold ABV: High to very high. |
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Saison |
A Unique style of French Beer. Saison (French for season) is a pale ale that is generally around 7% abv, highly carbonated, fruity, spicy, and often bottle conditioned. PB: Moderate
Color: Light gold to amber
ABV: Normal to Elevated |
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Witbier |
PB: Low
Color: Straw to to light gold
ABV: Normal "Unique" style of Belgian and French beer. Witbier means Wheat beer. Wheat beer is beer that is brewed with a large proportion of wheat relative to the amount of malted barley; it is usually top-fermented. The two main varieties are Weissbier and Witbier. |
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Best Bitter |
A Pale Ale from England. Bitter is an English term for pale ale. Bitters vary in colour from gold to dark amber and in strength from 3% to 7% alcohol by volume.
PB: Pronounced
Color: Gold to Amber
ABV: Lower to Normal |
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English IPA |
A Pale Ale from England Steeped in lore (and extra hops), the IPA is a stronger version of a pale ale. Characterized by stiff English-style hop character (earthy, floral) and increased alcohol content. English yeast lends a fruity flavor and aroma. Different from its American counterparts, this style strikes a balance between malt and hops for a more rounded flavor.
PB: Assertive
Color: Gold to Amber
ABV: Normal to Elevated |
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British Brown Ale |
A Dark Ale from Britain
PB: Moderate
Color: Amber to Brown
ABV: Lower to Normal Spawned from the Mild Ale, Brown Ales tend to be maltier and sweeter on the palate, with a fuller body. Color can range from reddish brown to dark brown. Some versions will lean towards fruity esters, while others tend to be drier with nutty characters. All seem to have a low hop aroma and bitterness. |
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Sweet Stout |
A Dark Ale from England Sweet stout, also referred to as cream stout or milk stout, is black in color. Malt sweetness, chocolate and caramel should dominate the flavor profile and contribute to the aroma. It also should have a low to medium-low roasted malt/barley-derived bitterness. Milk sugar (lactose) lends the style more body.
PB: Low to Moderate
Color: Dark Brown to black
ABV: Lower to Normal |
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Oatmeal Stout |
A Dark Ale from England.
The addition of oatmeal adds a smooth, rich body to these beers. Oatmeal stouts are dark brown to black in color. Roasted malt character is caramel-like and chocolate-like, and should be smooth and not bitter. Coffee-like roasted barley and malt aromas are prominent. This low- to medium-alcohol style is packed with darker malt flavors and a rich and oily body from oatmeal.
PB: Moderate. 20-40 IBU
Color: Brown to Black
ABV: Lower to Normal. 3.8-6% ABV |
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Wee Heavy |
A Scottish Beer
Scotch ales are overwhelmingly malty, with a rich and dominant sweet malt flavor and aroma. A caramel character is often part of the profile. Some examples feature a light smoked peat flavor. This style could be considered the Scottish version of an English-style barley wine. Overly smoked versions would be considered speciality examples.
PB: Low 25-35 IBU
Color: Amber to Brown
ABV: Elevated to High. 6.2-8% ABV |
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Irish Stout |
An Irish Beer
Dry stouts are black. These beers achieve a dry-roasted character through the use of roasted barley. The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character. Hop bitterness is medium to medium high. PB: Pronounced. 30-40 IBU
Color: Brown to Black
ABV: Lower to Normal. 3.8-5% |
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German Pils |
A Pale Lager From Germany. A classic German-style pilsener is straw to pale in color. A malty residual sweetness can be perceived in aroma and flavor. Perception of hop bitterness is medium to high. Noble-type hop aroma and flavor are moderate and quite obvious. Distinctly different from Bohemian-style pilsener, this style is lighter in color and body and has a lower perceived hop bitterness.
PB: Pronounced. 25-40 IBU
Color: Straw to Light Gold.
ABV: Normal. 4.6-5.3 |
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Munich Helles |
Helles is German for "bright". In 1894 Spaten Brewery in Munich, Bavaria, noting the popularity of the Czech pilsners, devised their own version of a pale lager. The name "helles" is used to distinguish it from Dunkelbier (dark beer), which is another type of beer typical for that region. PB: Moderate
Color: Straw to Light Gold
ABV: Normal |
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Czech Premium Pale Lager |
A Pale Lager from the Czech Republic.
Czech premium pale lager — a smooth, hoppy, pale lager with a bitter balance and a rich supporting malt character with the grainy, sweet flavors of Pilsner malt. PB: Pronounced
Color: Straw to Gold
ABV: Lower to Normal. 4.2-5.8 |
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Marzen |
An Amber or Dark Lager From the German, Czech, Austria Section. A beer rich in malt with a balance of clean, hop bitterness. Bread or biscuit-like malt aroma and flavor is common. Originating in Germany, this style used to be seasonally available in the spring (‘Marzen’ meaning “March”), with the fest-style versions tapped in October.
PB: Moderate. 18-25 IBU
Color: Gold to Dark Amber
ABV: Normal to Elevated. 5.1-6% |
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Helles Bock |
A Bock From Germany.
Helles Bock or Heller Bock Maibock (literally: light Bock) is essentially a synonym for Maibock, the Bavarians' strong, golden lager favored during the brief transition transition between the long Bavarian winters along the northern edge of the Alps and the equally long, hot summers. In spite of its name, this brew is not light in body or strength, just in color. PB: Moderate
Color: Gold to Light Amber
ABV: Elevated. 6.3-7.4 |
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Dopplebock |
Doppel’ meaning “double,” this style is a bigger and stronger version of the lower-gravity German-style bock beers. Originally made by monks in Munich, this style is very food-friendly and rich in mellanoidins reminiscent of toasted bread. Color is copper to dark brown. Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt. Doppelbocks are full-bodied, and alcoholic strength is on the higher end. PB: Low
Color: Gold to Brown
ABV: Elevated to High |
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Weissbier (white beer) aka Weizenbier (wheat beer) aka Hefeweizen. |
An Ale From Southern Germany.
German-style hefeweizens are straw to amber in color and made with at least 50 percent malted wheat. The aroma and flavor of a weissbier comes largely from the yeast and is decidedly fruity (banana) and phenolic (clove). ‘Weizen’ means “wheat” and ‘hefe’ means “yeast.” There are multiple variations to this style. Filtered versions are known as ‘kristal weizen’ and darker versions are referred to as ‘dunkels,’ with a stronger, bock-like version called ‘weizenbock. This is commonly a very highly carbonated style with a long-lasting collar of foam. PB: Low. 10-15 IBU
Color: Straw to gold
ABV: Normal. 4.9-5.6% |
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Berliner Weisse (Berlin white) |
An Ale from Germany.
PB: Low. 3-6 IBU
Color: Straw
ABV: Lower. 2.8-3.4% Low in alcohol and refreshingly tart, and often served with a flavored syrup like Woodruff or raspberry, this German-style wheat ale presents a harmony between yeast and lactic acid. These beers are very pale in color, and may be cloudy as they are often unfiltered. Hops are not a feature of this style, but these beers often do showcase esters. Traditional versions often showcase Brettanomyces yeast. Growing in popularity in the U.S., where many brewers are now adding traditional and exotic fruits to the recipe, resulting in flavorful finishes with striking, colorful hues. These beers are incredible when pairing. Bitterness, alcohol and residual sugar are very low, allowing the beer’s acidity, white bread and graham cracker malt flavors to shine. Carbonation is very high, adding to the refreshment factor this style delivers. Many examples of this style contain no hops and thus no bitterness at all. |
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Gose |
Under The Ales Section.
A top-fermented beer that originated in Goslar, Germany. It is brewed with at least 50% of the grain bill being malted wheat.Dominant flavours in gose include a lemon tartness, an herbal characteristic, and a strong saltiness (the result of either local water sources or added salt). Gose beers typically do not have prominent hop bitterness, flavours, or aroma.
PB: Low
Color: Straw to Light Gold
ABV: Lower to Normal. 4.2-4.8%
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Kolsch |
A Rhine Valley Ale.
A Beer brewed in Cologne Germany. It is clear with a bright, straw-yellow hue similar to a standard German pale lager. Kölsch is warm fermented at around 13 to 21 °C, then conditioned by lagering at cold temperatures.
Named after The Kolsch Convention, an agreement Between the members of The Cologne Brewery Association.
PB: Moderate
Color: Straw to Light Gold.
ABV: Normal. 4.4-5.2% |
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American Light Lager |
A pale lager from the USA. PB: Low Color: Straw ABV: Lower |
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American Wheat Beer |
A pale ale from the USA.
PB: Moderate. 10-35 IBU
Color: Straw to Light Gold
ABV: Lower to Normal. 3.5-5.6 Color is pale to light amber. This beer can be made using either ale or lager yeast. Generally brewed with at least 30 percent malted wheat. These beers are typically served with the yeast in the bottle, and pour cloudy. Traditionally more hoppy than a German hefeweizen, American wheat beer differs in that it should not offer flavors of banana or clove. it is a refreshing summer style. Darker versions of this style also exist but are not as common. |
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American Blond Ale |
A Pale ale from the USA.
PB: Moderate. 15-25
Color: Straw to Gold
ABV: Lower to Normal. 4.1-5.1% One of the most approachable styles, a golden or blonde ale is an easy-drinking beer that is visually appealing and has no particularly dominating malt or hop characteristics. Rounded and smooth, it is an American classic known for its simplicity. Sometimes referred to as ‘golden ale.’ These beers can have honey, spices and fruit added, and may be fermented with lager or ale yeast. |
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American Pale Ale |
Obvious from the name, a pale ale from the USA.
PB: Pronounced. 20-45 IBU
Color: Light Gold to Amber
ABV: Normal. 4.2-6.2 An American interpretation of a classic English style. Characterized by floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop character, producing medium to medium-high hop bitterness, flavor and aroma. American-style pale ales have medium body and low to medium maltiness that may include low caramel malt character. |
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American Amber Ale |
A Pale Ale from the USA.
PB: Pronounced. 30-45 IBU
Color: Light Amber to Dark Amber
ABV: Normal. 4.4-6.1
American-style amber ales have medium-high to high maltiness with medium to low caramel character. They are characterized by American-variety hops, which produce medium hop bitterness, flavor and aroma. American ambers are usually darker in color, have more caramel flavor and less hop aromatics, and may have more body. This style was first made popular by brewers from California and the Pacific Northwest. |
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American IPA |
An IPA from the USA.
PB: Assertive. 50-70 IBU
Color: Gold to Amber
ABV: Normal to Elevated. 6.3-7.5% Characterized by floral, fruity, citrus-like, piney or resinous American-variety hop character, this style is all about hop flavor, aroma and bitterness. This has been the most-entered category at the Great American Beer Festival for more than a decade, and is the top-selling craft beer style in supermarkets and liquor stores across the U.S. |
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Double IPA |
An IPA from the USA. PB: Highly Assertive Color: Gold to Dark Amber ABV: High |
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American Brown Ale |
A Dark ale from the USA.
PB: Moderate. 25-45 IBU
Color: Dark Amber to Black
ABV: Normal. 4-6.4% Roasted malt, caramel-like and chocolate-like characters should be of medium intensity in both flavor and aroma. American-style brown ales have evident low to medium hop flavor and aroma and medium to high hop bitterness. The history of this style dates back to U.S. homebrewers who were inspired by English-style brown ales and porters. It sits in flavor between those British styles and is more bitter than both. |
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American Porter |
A Dark ale from the USA.
PB: Pronounced. 35-50 IBU
Color: Brown to Black
ABV: Normal to Elevated. 7-12% Definitively American, these porters should have no roasted barley flavors or strong burnt/black malt character. Medium caramel and cocoa-like sweetness is present, with complementing hop character and malt-derived sweetness. |
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American Stout |
A Dark ale from the USA
PB: Assertive. 35-60 IBU
Color: Dark Brown to Black
ABV: Normal to Elevated. 5.7-8.9% A coffee- and chocolate-forward ale, but with a hop aroma and flavor, often from a citrus-forward variety. American stouts are bold, with a distinctive dry-roasted bitterness in the finish. Fruity esters should be low, but head retention high. The addition of oatmeal is acceptable in this style and lends to the body and head retention. |
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Imperial Stout |
A Dark ale from the USA.
PB: Pronounced. 50-80 IBU
Color: Dark Brown to Black
ABV: High to Very High. 7-12% American-style imperial stouts are the strongest in alcohol and body of the stouts. Black in color, these beers typically have an extremely rich malty flavor and aroma with full, sweet malt character. Bitterness can come from roasted malts or hop additions. |
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American Barleywine |
A Strong Ale from the USA.
PB: Pronounced. 60-100 IBU
Color: light Amber to Light Brown
ABV: High to Very High 8.4-12% These ales range from amber to deep red/copper-garnet in color. A caramel and/or toffee aroma and flavor are often part of the malt character along with high residual malty sweetness. Complexity of alcohols is evident. Fruity-ester character is often high. As with many American versions of a style, this barley wine ale is typically more hop-forward and bitter than its U.K. counterpart. Low levels of age-induced oxidation can harmonize with other flavors and enhance the overall experience. Sometimes sold as vintage releases. |
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California Common aka Steam Beer |
A Historic Style from the USA, California specifically, dates back to the gold rush. Originally considered a low quality or common beer due to the low quallity process used to make it.
A highly effervescent beer made by brewing lager yeasts at warmer fermentation temperatures, causing steam at some points in the process.
PB: Pronounced. 35-45 IBU
Color: Light Amber to Amber
ABV: Normal. 4.6-5.7% |
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How do we perceive flavor |
By Aroma, Taste, and Mouth Feel. |
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Taste, being one of the 3 ways we perceive flavor, what are the 5 established tastes? |
The five established tastes are: Sweet Salty Sour Bitter Umami |
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What are the 3 emerging tastes? |
The 3 emerging tastes are: Fat Mettalic Carbonation |
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Mouth feel, being one of the 3 ways we perceive flavor, is perceived in what 2 ways? |
Mouth feel is perceived by the body or viscosity of the beverage, and carbonation. Body and Carbonation. |
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What are the 5 components of evaluating beer? |
The five components to evaluating a beer are: Appearance Aroma Taste Mouth feel After tatse |
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4 Key evaluation techniques? |
Aroma techniques (distant sniff, short sniff, long sniff, covered sniff) Use consistent background color to assess color and clarity. Beer should reach all parts of the tongue or mouth durrig tasting. Pay attention and wait for the aftertaste, Flavor perception continues after swallowing. |
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What are the 3 ways beer usually gets its flavor? |
Beer gets its flavor from: 1) Malt and grains - also adds the color, the color and flavor are linked. 2) Hops 3) Fermentation - yeast and other bacteria can add flavor. |
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What are the 6 main Malt and Grain flavors? |
The color and flavor are linked, the 6 main flavors are: 1) Pale Beer: uncooked flour or bread dough 2) Golden Beer: white bread, wheat bread, water cracker 3) Light Amber Beer: bread crust, biscuit, graham cracker 4) Amber Beer: toast, caramel, pie crust 5) Brown Beer: nutty, toffee, chocolate, dried fruit 6) Black Beer: Roast, Burnt, Coffee |
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Hops can add what 3 things to a Beer? |
Hops add: Bitterness, Flavor, and Aroma Effects. Bitterness Flavor Aroma effects |
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What are the 3 traditional regional Hop traits? |
The three traditional regional Hop traits are American, English, and German/Czech. American Hops: Piney, Citrus, Resiny, Tropical fruit, Catty English Hops: Earthy, Herbal, Woodsy German/Czech: Floral, Perfumy, Peppery, Minty |
American, English, and German/ Czech. |
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Fermentation- Name 4 diff styles of yeast: |
Ale yeast Lager yeast Weizen yeast Other yeast and bacteria |
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What are the 4 ingredients in Beer? |
The four ingredients in beer are Grains, Hops, Yeast, Water. Grains are usually Malted barley, better known as malt, although sometimes other grains are used like corn or rice. Hops add character to the beer. Yeast: There are diff types of yeast, the type of yeast may determine the type of beer made. Water makes up 90% of the beer. |
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How is Malt made? |
Malt is produced by sprouting and drying cereal grain such as barley or wheat. Once sprouted its considered malted. Ex: Malted Barley. |
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How are diff shades and flavor of malt produced? |
By different types of kilning or roasting. |
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Unmalted grains, like corn and rice are often used. These are called what type of grain? |
Adjunct grains, or the finished product is an adjunct beer. |
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Hops add character to the beer. Hops contribute what 3 characteristics to the beer? |
Depending on use, hops can contribute to three different characteristics of the beer: bitterness, flavor, and aroma. Aroma and flavor vary with variety of Hops. Remember American, English, German/Czech? |
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During what three stages of the brewing process/boil are hops added and for what reason? |
Hops are added during the beginning, middle, and end of the boil. The hops added in the beginning are for bitterness. The middle hops are for flavor. The hops added at the end are to impart aroma. Note: not all three stages need to have the same hops, and any number or type of hops can be added to any stage, or none at all. You should always add some hops to the beggining for bitterness to balance out the sweetness of the malt or grain. |
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What are the major growing regions of hops? |
The Major growing regions of hops are United States, Britain, Germany, and The Czech Republic. Remember the three diff types of hops and their attributes? American, English, German/Czech. |
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What is the basic anatomy of a Hop Plant? |
A hop plant is a vine of the canabacea family. It has roots, shoots/stems, leaves, and flowers. It flowers and when fertilized they grow into seed cones better known as hops. |
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What is the anatomy or what are the 3 parts of a Hop or Hop Cone? |
The Three parts of a Hop cone are the Strig, Lupulin glands, and Bracteoles.
The Strig- Stem that holds and extends through the cone.
The Lupulin Glands- Creates and holds the resin compounds and essential oils that add bitterness, flavor, and aroma to beer.
The Bracteoles- The protective leaves around the Lupulin Glands that are attached to the strig. Also called bracts. |
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Saccharomyces Cerevisiae is what type of beer yeast?
And what characteristics does it give to the beer? |
Saccharomyces Cerevisiae is the name of yeast used to make ale.
It usually gives the beer fruity flavors.
Some possess a "phenolic off-flavor gene (POF+)" which creates the phenolic flavors such as clove, nutmeg, and white pepper.
Phenolic in this case refers to the type of resin in the hops. The resin is genetically different or modified. |
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What type of beer is the yeast Saccharomyces Pastorianus used to make? And what flavors does it add to the beer? |
Saccharomyces Pastorianus is used to make Lager. It does not produce enough esters or phenols to make a huge impact on the beer. This results in stronger malt and Hop character. |
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What percentage of beer is made of water? |
90% |
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Water contains what that is essential to beer production? |
Water contains "trace minerals" that are essential to beer production. Several have a desirable flavor impact on the beer. Many brewers will adjust the minerals and water chemistry to better fit the beer they brew. |
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What is the three tier system in the USA? |
By law all alcoholic beverages in the USA must be sold through the three tier system. The thee tiers are: 1) Brewers and Importers, who sell to tier 2 2) Wholesalers and Distributors, who sell to tier 3 3) Retailers, both on and off premises, who sell to consumers. The exceptions, in some states, to this rule are brewpubs, and breweries that sell directly to customers. |
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What 3 things can be done to properly preserve the freshness or beer? |
The three things you must do to ensure the freshness of beer is to: Rotate the inventory, Properly store beer, and Serve it properly. |
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How long does non-paseurized draft beer last? |
45-60 days |
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How long does pasteurized draft beer last? |
90-120 days |
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Bottle beer lasts how long refrigerated and non refrigerated? |
Refrigerated Bottled beer can last up to 6 Months.
Non refrigerated bottled beer can last up to 3 months.
Note: to tell if it tastes off or not test it up against new product. |
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What are the 3 different shades of glass and what level of protection against skunking do they have to them? |
Brown glass = 98%
Green glass = 20%
Clear glass = 0% |
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How long does an exposed beer take to skunk? |
A couple minutes. |
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What should never be used in place of CO2 or a CO2-Nitrogen mix? |
Oxegen or Compressed Air. |
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A party pump limits beer flavor stability to how long? And why? |
Less than 1 day. Because oxegen is put in contact with the beer. |
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What are the 4 Key elements of a Draft System? |
The four key elements of a draft system are: Keg Coupler FOB (foam on beer detector) Faucet |
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The standard temperature of a draft system should be? |
38°F |
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How long should a keg sit in the cooler before serving and why? |
A keg should be kept in cooler for at least 24 hours before serving to ensure proper temperature and to prevent foaming. |
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The draft system should be only set up and maintenenced by? |
A draft trained professional. |
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What are the 5 basic steps of troubleshooting your draft system? |
The five basic steps of trouble shooting a draft system are:
1) Has the beer been in the cooler for at least 24 hours?
2) Is the coupler properly engaged?
3) are there any kinks or pinches in the hose from coupler to wall?
4) Is the FOB present and properly set for service?
5) If the beer is still pouring badly, contact a draft- trained professional for service. |
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How often do you need to clean the draft system and lines? |
Every 14 days/ 2 weeks. |
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What are 3 things to pay attention to when selecting glassware for beer? |
When selecting glassware for beer you need to consider Size, Shape, and if you have Branded glasses. Size- the size you pick should be based on the style of beer and of the alcohol content. Stronger beers get smaller glasses. Shape- Cultural and historical traditions connect certain glasses to specific styles. Brand- Beer should come in its branded glass if you have it. |
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What are the six steps to Beer Clean Glassware? |
1) Empty glass into open drain. 2) Wash with non-petroleum based (sudsless) soap and brush. 3) Rinse in cold water, heal in, heal out. 4) Rinse in sanitizer, heal in, heal out. 5) Dry inverted on rack so air circulates inside. 6) Rinse with cold water immediately before dispense. |
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What are 2 ways to check for a beer clean glass, without using beer? |
1) Sheeting- wet the glass, and empty it, the water should sheet off the glass evenly. 2) Salt test- wet the glass, sprinkle salt throughout; places where the salt does not adhere are not beer clean. |
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What are 3 ways to see if your glass is beer clean, with beer? |
1) Head size, Shape, and Retention. 2) Bubbles clinging to the sides of the glass in beer, Indicate that the glass is not beer clean. 3) Durring consumption, lace will cling to the side of a beer clean glass following each sip. |
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What temperature of glass is acceptable to serve? |
Room temperature or chilled glasses are OK. Frozen or frosted are not, it causes foaming, makes beer too cold, and frozen water or sanitizer may be present. |
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Why should you rinse a glass with cold water before serving? |
Removes residual sanitizer Cools glasses that may be warm from washing Aids ideal head formation and retention. |
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What 2 things should you do to prepare bottled beer for service? |
1) Bottled beer should be stored up right prior to service. 2) If possible store beer at ideal serving temperature for that style, if not, store all beer in refrigeration at 43°F or less. |
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When you examine the bottle before serving, what 4 things do you look for that will tell you that you can not serve a beer? |
1) White flakes- this means the beer has become old and unstable. 2) A Thin ring of gunk in the neck at liquid level, means a bad bottle. 3) Chipped Glass 4) Rusted cap |
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4 Steps of removing a mushroom cork? |
1) Remove wire cage by untwisting the tab. 2) Remove cork by hand, a napkin may aid your grip. 3) Be gentle with the bottle so you do not disturb the sediment or make beer volatile. 4) Practice cork safety by pointing the bottle away from the customers. |
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How do you pour bottled and draft beer? |
Pour the beer down the side of the glass while its tilted at a 45 degree angle until half full, then gently straighten the glass and pour into the middle so the head forms. In bottled beer there may be yeast in the bottom of the bottle so be prepared to stop pouring when the yeast moves toward the top of the bottle. |
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What should you never do with the faucet while you pour draft beer? |
Let it make contact with the glass or beer. |
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What is the equivalent of one drink comparing liquor, wine, and beer? |
1-1.5 OZ of Liquor at 40% ABV or 80 Proff. 1-5 OZ of wine at 11% ABV 1-12 OZ of beer at 4% ABV |
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What are the levels of percieved bitterness? |
Low Moderate Pronounced Assertive Highly assertive |
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What are the levels of ABV? |
Lower Normal Elevated High Very high |
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What are the 5 type of beers from Belgium and France? |
Lambic Flanders Trappist and Abby Pale Belgian beers Unique beers |
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What 2 fall under the lambic section and what are their commonalities? |
Gueuze and Fruit Lambic. They both have a low PB and a Normal to elevated ABV. |
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What 1 ale falls under Flanders ales and what are its similarities with the lambics? |
Flanders Red Ale It also has low PB and a Normal to Elevated ABV. |
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What are the two Trappist and abbey Ales? |
Belgian dubbel Belgian tripel |
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What are the 2 pale Belgian beers? |
Belgian Blond Ale Belgian Golden strong Ale |
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What are the two Belgian and French unique beers? |
Saison Witbeer |
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What are the two types of beer from Britain? |
Pale Ales Dark Ales |
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What are the two types of English Pale Ales? |
Best bitter English IPA |
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What are the three types of English Dark Ales? |
British Brown Ale Sweet Stout Oatmeal Stout |
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What are the two types of beer from Scotland and Ireland? |
Scotland- Wee heavy Irland- Irish Stout |
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What are the two types of German, Czech, and Ausrian beer? |
Lagers Ales |
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What are the three types of German and Czech Lagers? |
Pale Amber or dark Bocks |
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What are the three types of German and Czech Pale Lagers? And what do they have in common? |
German pils Munich Helles Czech premium pale lager All three have a straw to light gold color, except the Czech PPL, it goes to gold. All their Alcohol by volume is normal and the Czech PPL is lower to normal. The German Pils and The Czech PPL both have Pronounced bitterness while the Munich Helles is only Moderate. |
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What is the one type of German Amber Lager? |
Marzen. Means March like the calendar month. It has a moderate PB, its Gold to Dark amber in color, and the ABV is Normal to elevated. (Because you want to have a good time at those spring festavals but not to much of a good time.) |
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What are the two types of German Bocks? |
Helles Bock and Dopplebock Helles bock is really just a lighter form of the Dopplebock. Helles does mean light. It is slightly lighter in color and alcohol, but it is a little higher in bitterness. The Helles Bock has a moderate PB while the Dopple has a Low PB. The helles is Gold to light amber and the Dopple is Gold to Brown. The Helles Bock is elevated in ABV while The Dopplebock is elevated to high. |
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What are the two types of German/Czech ales? |
Wheat/Rye Beers Rhine Valley Ales Wheat/Rye Beers include: Weissbier, Berliner Weisse, and Gose. There is only one Rhine Valley Ale to know: Kolsch. |
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Under the German/ Czech ales, What are the three Wheat/Rye beers? And their similarities? |
Weissbier, Berliner Weisse, and Hose. All three have a Low PB and are straw in color. The weissbier is straw to gold, and the Gose is straw to light gold. The Weissebier is Normal ABV, while the Berliner Weiss is lower, and The Gose is both, lower to Normal ABV. I like the think that the Berliner weisse is like a lighter form of normal weisse beer. The Gose reminds me of the Gueze. They both have Low PB, straw to gold in color and lower ABV. |
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Under German/Czech ales, what is the one type of Rhine valey ale that we need to know? |
Kolsch. It has a moderate PB, it is straw to light gold, and Normal ABV. |
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The United States has 6 important types of beer, what are they? |
Pale Lagers Pale Ales IPAs Dark Ales Strong Ales Historic Styles. |
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What is the one pale lager from the USA? What are its triats? |
American Light Lager It has Low PB, straw in color, and a lower ABV. I like to remember this one by the two L's in its name and the L's in Low And Lower. |
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What are the 4 Pale Ales from the USA? How are they similar? |
American Wheat Beer American Blond Ale American Pale Ale American Amber Ale. I like to group them together like twins. The Wheat Beer and Blond Ale have the same stats: Both are moderate PB, straw to gold in color, and have lower to normal ABV The Pale Ale and the Amber ale both have Moderate PB, and normal ABV, but they are slightly different in color. The pale is light gold to light amber and the Amber is light amber to dark amber. |
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What are the two types of IPAs in the USA? |
American IPA and the Double IPA The Double IPA is really like a double version of the American. The American has Assertive bitterness while The Double IPA is highly assertive. They are both Gold to Amber, but the Double IPA can get to dark amber. The American IPA has normal to elevated ABV, and the Double IPA has a High ABV. |
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What are the four types of Dark Ales in the USA? |
American Brown ale American Porter American Stout Imperial Stout |
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Compare the American stout vs Imperial Stout? |
American stout has an Assertive PB while the Imperial has a Pronounced PB. Both are dark brown to black. The Imperial Stout being true to its name, is higher is ABV Than the American Stout. The American is Normal to Elevated VS Imperials High to Very High. |
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What is the one Strong Ale in the USA? |
American Barleywine Pronounced bitterness, light amber to light brown, high to very high ABV. Its the highest ABV out of all our beers, hence the name, barley wine. |
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Historic American Style Beer? |
California Common aka Steam beer. Pronounced bitterness, light amber to amber, ABV Normal. Normal/common ABV |
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