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16 Cards in this Set
- Front
- Back
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Weissbiers (What's in a name?) |
-weis, weiss, weisse all mean "white" in German & describe pale, hazy beers w/ wheat found along Northern tier of Europe -weizen means "wheat" referring to Bavarian or Suddeutsch form of weissbier -hefe means "yeast" -kristal indicates a clear weizen |
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Ale-lager Hybrid |
Beer fermented cool with ale yeast OR Beer fermented warmer with lager yeast |
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Weissbiers |
-includes Bavarian hefeweizens & Berliner Weisse -wheat beers are lighter on the palate w/ citrus crispness & quenching finish, pale color, high carbonation -more flavor than light beers made w/ corn or rice |
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Kolsch |
--only brewed in Cologne (Koln) following certain guidelines --plae, softly hoppy; crisp, not sharp; balanced w/ subtle fruity aroma; dry palate w/ hint of creaminess (poss. from sm amt of wheat) origin: Koln, ;late 1800s flavor: clean fresh malt; hops in background aroma: clean malt & touch of noble hops, fruit balance: even, soft bitterish finish suggested: Reissdorf Kolsch, GI Summertime, St Arnold Lawnmower grav:1.042-1.048 alc:4.8-5.3% IBU:18-25,low to med atten/body: low to med color:4-5, pale to med gold |
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Dusseldorf altbier |
-tradition of brown, top-fermented beers along the Rhine in lower Saxony origin: Dusseldorf, Germany flavor: malty but crisp, punch of noble hops aroma: clean toffee malt plus fresh herbal hops balance: toward dry & bitter side, clean finish pair w/: mid-intensity food, roast pork, smoked sausage, salmon suggested: Zum Uerige Sticke Alt, August Schell Schmalt's ale grav:1.044-1.048 alc:4.3-5% atten:crisp, dry color:11-19, amber to brown IBU:25-48, med to high --twice a year a stronger version was made called sticke as a thank you to regulars & released w/o much hubbub |
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American cream ale |
origin: 19th cent; blend of lager and stock ale location: eastern/midwestern US regionals & craft breweries flavor: smooth, creamy malt, soft bitter finish aroma: clean, grainy malt, hint of hops balance: touch of sweetness, clean crisp finish pair w/:lighter foods & snacks; craft versions stand up to more substantial foods suggested: new glarus spotted cow, rogue honey cream ale grav: 1.044-1,052 alc:4.2-5.6% atten/body:dry to med color: 10-22, pale straw to pale gold IBU: 10-22, low to med |
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steam beer |
-Attempt to brew a lager-type beer w/o ice or refrigeration -named for "steam" released when kegs were tapped result of high carbonation -AKA California Common; Anchor has a trademark on steam beer origin: western US, esp CA location: San Francisco 's Anchor Steam flavor:malty, but crisp, good helping of dry-tasting Northern brewer hops aroma:crisp malt w/ hints of caramel balanced by fresh herbal hops balance:toward dry & bitterside, clean finish pair w/:mid intensity food, roast pork, sausage, coconut breaded shrimp grav:1.048-1.056 alc:4.3-5.5% atten/body:crisp, dry color:10-14, amber IBU:30-45, med to high |
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sparkling ale (historical style) |
Scottish versions (around 1900s) grav: 1.075-1.090 alc:7.8-8.6% -high terminal grav -some lactic acid, indicating wood aging & Brett -hop rates around 40-60 IBUs American versions -lower grav (1.057) -extended lagering (around 3 mths) @ 39F -between cream ale & stock ale |
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weissbier/ hefeweizen |
origin: Munich, orig monopoly of royal family; popular in 18th cent location: Bavaria (25% sold there) flavor: lt graininess w/ milk-shake texture, not hoppy, highly carbonated aroma: fruity (bubble gum, bananas); spicy (cloves) balance: dry malty/grainy; some richness & creamy texture pair w/: lt foods; salads; seafood, weisswurst suggested: SchneiderWeisse Weizenhell, Sprecher HefeWeisse grav:1.047-1.056 alc:4.9-5.5% IBU:10-15, low att/body: thick, dry color:3-9,straw to pale amber Note: kristal (filtered) versions have same specs |
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Bavarian dunkel weizen |
-same beer as Bav hefe but w/ added crystal & other dk malts -more amber than brown; more caramel than toast -may be sweeter suggested: SchneiderWeisse Orig, Ayinger Ur-Weisse, Magic Hat St Gootz grav: 1.048-1.056 alc: 4.8-5.4% atten/body: thick but dry color: 9-13, pale to med amber IBU: 10-15, low |
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weizenbock & weizen doppelbock |
-bigger, more caramelly than dunkel weizen -perfect winter wheat origin: Bavaria; strong & dk, luxury product flavor: creamy, caramelly malt; hint of bitterness aroma:rich caramel malt + fruity/spicy yeast balance: malty & sweet but highly carbonated pair w/:hearty food; roast, pork, beef, big dessert, aged cheese suggested: Erdinger Pikantus, Schneider Adventinus grav: 1.066-1.080 alc: 6.9-9.3% atten/body: med color: 15-20, amber IBU: 18-29, low *Schneider makes an Eisbock version, frozen to remove water, bringing it to 12% |
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Berliner weisse |
-2 lg brands, Kindl & Schultheiss, under same owner & brewery AND 1 independent Berliner Burger Brau origin:Berlin, white beers dev in late Middle Ages flavor:lt graininess w/ sharp yogurt acidity, highly carbonated aroma: bright, yogurty tang, a little fruitiness balance: super-light & dry w/ tart crisp finish pair w/: lightest salads & seafoods, mild cheese suggested: Bayrischer Bahnof Nerliner Style Weisse, Prof Fritz 1809 grav: 1.028-1.032 alc:: 2.5-3.5% atten/body: tart, dry color: 2-4, pale straw to pale gold IBU: 3-6, ultra-low |
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Broyhan Alt (historical style) |
-famous white beer from Hanover, Germany -invented by brewer Cord Broyhan in 1526 -orig- wheat beer, by late 19th cent-barley/malt -modest grav w/ vinous aroma & salty-sour taste |
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gratzer/ grodzisk (historical style) |
-Gratzer- low grav ale w/ oak-smoked wheat malt -amber colored due to aromatic well-kilned malt -survives only in the form of Polish Grodzisk smoky, highly carbonated grav:1.028-1.032 alc: 2-2.8% |
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gose (historical style) |
-white beer once famous in N germany near Jena, Lepzig, & Goslar -40% barley, 60% wheat -pale, top-fermenting beer seasoned w/ coriander & salt which enhance the mouthfeel in this very light beer -preferred salt level could be requested at some pubs -after 30 yr hiatus, 3 brewers producing in Germany, 1(Bayrischer Bahnhof) distributes to US |
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lichtenhainer (historical style) |
-smoked top-fermenting beer from N Germany -always low grav (1.045/1886;1.031/1898) -100% smoked barley malt (up to 1/3 wheat in later versions) -lightly hopped w/ good smack of acidity |
