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417 Cards in this Set

  • Front
  • Back
Importers/brewers of beer sell to what member of the three tier system?
Wholesalers sell to
Both on and off premise retailers
Retailers sell to
Some states have granted exceptions tothe three-tier. Name 2 common exceptions
1. Brewpubs that both brew and retail to consumers
2. Breweries that brew and sell directly to retailers or consumers
Name the tax brewers pay to the Federal Government on each gallon of beer they produce:
Federal Excise Tax
Tax that generally is processed and paid by wholesalers
State Excise Tax
Sales taxes typcially paid by retialers
Sales taxes and other local taxes
Income taxes are levied on the following
Breweries, distributors and retailers
What aspect of beer label is most useful in assessing the freshness of beer?
Born on, bottled on, or consume by date.
With a traditional consumer date code; What does 060912 mean
June 9, 2012
Using Julian Date Coding; What is 120-12
120th day of 2012 or around April 1st of 2012
When recieving a shippment of beer (bottles or cans), name three things to look for when checking the beer in
1. Not dented or Broken
2. Box weakness and any sign of leakage
3. Beer is cool, if it is warm the flavor could be altered
Name two physical or behavioral indications that an individual should not be served additional alcohol.
Slurring, Loud Talking, vomiting, stumbling, falling asleep
On average how many drinks in an hour can one consume
1 12oz beer per hour
Typically which gender is more effected by alcohol; drink for drink
What are two practices that can be viewed as responsible serving
1. Adjust serving size based off ABV
2. Provide accurate ABV information to the consumer
Beer is best consumed at what age?
Young or Fresh
Why is most craft beer best consumed fresh
Most are non-pasturized and the flavors begin to fade quickly
When is a beer ready to drink
as soon as it is released from the brewery
Describe the traits of a fresh beer that might make it interesting to save for consumption a year or more after packaging:
High alcohol, intensely flavored, bottle conditioned homebrew
Name two thing that retailers can do to ensure the freshness of beer they sell:
Store away from light (particularly sun and fluorescent), temperature control, proper rotation.
Two things to consider when rotating product
1. beer is consumed in order of date coding
2. Remove out of date products from service immediatly
Average Shelf life of Non-Pasturized draft beer (no date code)
45-60days refridgerated
Average Shelf life of pasturized beer (no date code)
90-120 days rfridgerated
Bottled Beer beer with no date code (3 things to consider)
1. If refridgerated can be good up to 6months
2. When not refridgerated it can deteriate quickly
3. Taste aged vs Fresh if possible to determine the amount of deterioration
Besides rotation of product what is another way for a bar to make sure that their beer is fresh
Train the staff to sell all beers not just focus on one brand
Refridgerated storage is required for
All draft and most craft beers, best means of storage
Effects of storing a beer non-refridgerated
eccelerates aging and off flavors
With time the following 3 things can happen to a beer if aged
1. All beers will devolpe a sign of oxidation (papery/wet cardboard flavors)
2. Autolysis of yeast (meaty flavors)
3. Devolpement of micobrobial off flavors (sour, butter, phenolic, and others)
Why are bottled beers more prone to skunking
caused by sunlight and fluorescent lighting
Where is skunking most noticed in a beer? describe the sense effected by the action
aroma; typcially smells sour or bitter
From best to worse rate packages for light (UV) protection
Alumninum Cans/Bottles and Ceramic Bottles (100%), Brown Glass (98%), Green glass (20%), Clear glass (no protection)
Two gases used to serve draft beer properly
CO2 or Co2-Nitrogen mix (at proper pressure)
What should never be used to dispense draft beer
Compressed air
Using a party pump how long is a beer typcially good for?
less than 24 hours
Device attached to a keg to allow input of gas and output of beer
Device attached to the server's side of a draft tower for pouring draft beer
Device used in some draft systems to halt the flow of beer when the keg it is attached to becomes empty
FOBs (Foam on Beer Devise)
The box you might see outside the beer cooler that is supplied with both carbon dioxide and nitrogen gas and has an output labeled "25% CO2"
Gas blender
Hose that delivers gas to the keg
Gas Line
Hose that carries beer from the keg to a nearby wall mounted bracket
Beer Line
At a specific temperature, proper draft beer system operation depends upon balancing what two elements
Pressure and Volume
If the operating temperature of a balanced draft system (cooler and lines) is increased by several degrees, how should gas pressure be changed, if at all? (Assume use of 100% CO2)
It will need to be proportionately increased to maintain proper CO2 levels
When troubleshooting a direct draw system, if you open the tap and nothing comes out, name two things you should check:
Whether the coupler is attached correctly to the keg, if the keg has beer in it, whether there is CO2 in the tank and if the tank is connected to the keg.
When troubleshooting a long-draw system where the taps are pouring foamy beer, what is the first thing you should check and where or how should you check it?
What: Temperature between the keg and the taps
Where/how: Check the condensing unit (air-cooled) or the power pack (glycol system) outside the beer cooler
When you have checked condensing unit/power pack and determined that they are correct but the beer on one tap still foams, list one other thing you might check
Check the temperature of that ONE keg to determine that it is the correct temperature
How often must beer lines be cleaned in order to maintain optimal condition of a recently installed draft beer system?
Every two weeks
What solution at what approximate strength is required for proper routine line cleaning?
What solution at what approximate strength is required for proper routine line cleaning?
When cleaning a long-draw system system using an electronic coil or pump what velocity of cleaning solution should be achieved and how long should it be maintained?
Velocity: 2 gal/min
Time: 15 min
What two components of the draft system should be disassembled and manually cleaned each time the system is cleaned?
Coupler and faucet
What supplemental cleaning is recommended every third or fourth cleaning of a draft system?
When the cleaning cycle is complete, what liquid should you use to push the cleaning solution from the lines?
______ adjusts and controls the flow of gas from
any source
A regulator
_________ regulators are designed for higher pressures
What metal should not be used for draft beer equipment
brass, because it will give off a metallic taste
_________ join tubing together in a long-draw cold
box. The _________ gives a solid connecting spot
for jumper lines from the keg.
Wall brackets
_______ stop the fl ow of beer through a line once the
keg empties. This reduces the beer loss normally associated with changing a keg and therefore reduces
operating costs.
________ draw beer from a keg or other beerserving
vessel and deliver it to the faucet.
Beer pumps
______ use mechanical force to propel the beer through the
beer pumps
Most long-draw systems employ _______
to prevent over-carbonation of the beer.
a nitrogen-CO2 blend
_______ mix pure tank CO2 and pure tank nitrogen
to a specifi ed ratio.
Gas blenders
What temperature range is key for a draft system
34-38 F
A balanced draft system should pour at the following rates; Min/Gallon and Oz./Second
two ounces per second
one minute to pour one gallon of beer
Beer stored between ______
34° - 38ºF
Beer served between _______
38° - 44ºF
The inside of a wedded beer glass is sprinkled with salt and the salt adheres everywhere except for a half-inch wide band at the middle of the glass. Is this glass "beer clean"?
Describe features that indicate a beer has been served in a beer clean glass
Bubbles come from the bottom, not the sides of the glass, good head retention and even lacing
What is the best way to dry beer glasses and what item or equipment is required?
Upside down on a stainless steel grate or mat to allow proper airflow inside glass
Real ale is a natural product brewed using traditional ingredients and left to mature in the ______ from which it is _____ in the pub through a process called secondary ____.
When a retailer fills a "growler" jug with a screw-on cap, what additional measure is needed to prevent the customer from having potential legal problems during the trip home?
Shrink wrap, or utilizing a "void" tape or sticker over the cap (cannot be the same color as either the bottle or the cap)
What two US organizations maintain comprehensive and detailed lists of beer styes, including qualitative descriptions and quantitative data like original gravity and color?
BJCP (Beer Judges Certification Program) and Brewers Association
Explain the Sheeting Test when testing for a beer clean glass
Dip the glass in water. If the glass
is clean, water evenly coats the glass when lifted
out of the water. If the glass still has an invisible
fi lm, water will break up into droplets on the inside
Explain the Lacing Test
Fill the glass with beer. If the glass is
clean, foam will adhere to the inside of the glass in
parallel rings after each sip, forming a lacing pattern.
If not properly cleaned, foam will adhere in a
random pattern, or may not adhere at all.
Chilled glasses are OK to be served for what style of beer (must be dry);
Domestic Lager
How much head maximizes retailer profi t, as foam
is 25% beer. Filling glass to the rim is really overpouring.
A one-inch
4 steps to pouring a draft beer
1. Hold glass at 45º angle, open faucet fully.
2. Gradually tilt glass upright once beer has reached
about the halfway point in the glass.
3. Pour beer straight down into the glass, working
the glass to form a one inch collar of foam
(“head”). This is for visual appeal as well as carbonation
4. Close faucet quickly to avoid wasteful overfl ow.
% of Caustic Cleaner should be used to clean new lines & older lines that are probalmatic
2% or greater concentration for newer, well-maintained lines or
3% concentration for older or problematic lines.
After cleaning, fl ush lines with ________ until pH matches that of __________ and no visible debris
is being carried from the lines.
cold water, tap water
What should be hand cleaned every 2 weeks with draft lines (2 things)
Disassemble and hand clean faucets; hand clean couplers.
Additionally you should clean lines with ______ every ______ months. The temperature should should be around __________ of the cleaning solution during the process.
Acid, 3 months, Maintain a solution
temperature of 80º - 125ºF.
All vinyl jumpers and vinyl direct draw lines should
be replaced ________
every year.
All long-draw trunk line should be replaced in the
following instances: (name 3)
o When the system is ten years or older.
o When fl avor changes are imparted in a beer’s
draught line from an adjacent draught line.
o When any line chronically induces fl avor
changes in beer.
When diluting chemical concentrate, always add
_________ to _________
chemical to water
In the case where a coupler’s ________ is or ever has been missing, the gas line may well have been compromised and should be replaced.
gas back flow valve
(Thomas valve)
Acid Washing removes what from the lines
Inorganic Materials aka Beer Stone Build Up and Water Stone
Caustic chemicals remove__________ from
the interior of the draught line, hardware and fi ttings.
organic material
Mix acid line cleaner to the solution strength ____________.
recommended by the manufacturer
Mix caustic solution with water warmed to a temperature
between __________
80º - 125ºF
Plastic tubing with a lining of nylon
or PET that provides a gas barrier to better protect
the beer from oxidation.
Barrier Tubing
The connector to the keg
Tubing that makes up the draught beer fl ow
A draught beer system over 50 feet long
that uses barrier tubing in a refrigerated bundle that typically
requires a mixed gas to avoid over-carbonation.
Long Draw
A unit of measure of
gas pressure.
PSI (Pounds per square inch)
The fl exible piece of vinyl tubing
that is used between the keg and draught beer system
that should be replaced annually.
Jumper Tubing
A draught system under 50 ft. long
that can be run on straight CO2 or mixed gas, and can
use air-cooled or refrigerated lines.
Short Draw
The connector from the draught system
to the keg (more properly referred to as a coupler)
Tavern Head
The connecting piece that goes through the
cold box wall or tower and connects the tubing and
tailpiece to the tap. It also can help provide system
pressure reduction.
3 general things to consider when selecting the proper glassware
Siz, Shape, and Brand
Stronger Beers should be served in ______ glasses
How do you properly clean a glass?
Empty glass in open sink, submerge glass in soapy water, clean with brush, submerge heel first in clean water, submerge heel first in sanitzer then allow to air dry on stainless steel drainboard surface.
How do you properly pour a beer?
Tilt beer clean glass to 45 degree angle, pour down side until half full then straighten glass upright and continue pouring down middle to create proper head.
How do you tell if a beer glass is clean
Sheeting: Immerse in water, remove heel first, water should sheet, not form droplets, beer clean glass will dry crystal clear.
Salt: Immerse glass heel first in water, empty and sprinkle salt; will only stick to clean surface of glass.
Lacing: Fill glass with beer, foam should adhere to glass in a series of rings if beer clean, if not will be in random pattern.
What is the three sink system?
Sink of warm water and mild detergent, sink of clean warm water, sink of warm water and sanitizer.
Why rinse a glass with cool water before serving?
Removes residual sanitizer, cools glasses that may warm from just being washed, aides in ideal head formation and retention
Bottle - Conditioned beer should be stored in what possition
When examining a bottle of beer before serving you should look for the following 3 things
1. white flakes (unstable beer, do not serve in this condition)
2. thin ring of gunk at liquid level in neck (generally a sign of a bad bottle, do not serve)
3. Yeast in the bottle of the bottle (ask if the consumer would like the yeast poured or saved in the bottom of the bottle)
Is it safe to serve a beer with a damaged lip of a bottle
How long should a beer sit in the cooler before it is tapped
24 hours
When does a FOB need to be reset?
after every keg change
Just prior to fermentation, brewers test the wort with a hydrometer or refractometer to assess what important property of beer?
Original gravity
The property of beer that corresponds to milligrams per liter of isomerized alpha acids is known by what name?
International Bittering Units (IBUs)
What beer trait do measurements in degrees SRM or degrees EBC represent?
Carbonation levels in beer are commonly represented by what measure?
Volumes of Co2
The qualitative beer traits represented by the texture and weight of the beer during tasting is known by what name?
SRM, IBU, OG, ABV Range for:
Lite American Lager
SRM: 2-3
IBU: 8-12
OG: 1.028-40
ABV: 2.8-4.2
SRM, IBU, OG, ABV Range for:
Standard American Lager
SRM: 2-4
IBU: 8-15
OG: 1.040-50
ABV: 4.2-5.3
SRM, IBU, OG, ABV Range for:
Premium American Lager
SRM: 2-6
IBU: 15-25
OG: 1.046-56
ABV: 4.6-6
SRM, IBU, OG, ABV Range for:
Munich Helles
SRM: 3-5
IBU: 16-22
OG: 1.044-51
ABV: 4.7-5.4
SRM, IBU, OG, ABV Range for:
Dortmunder Export
SRM: 4-5
IBU: 23-30
OG: 1.048-56
ABV: 4.8-6
SRM, IBU, OG, ABV Range for:
German Pilsner
SRM: 2-5
IBU: 25-45
OG: 1.044-50
ABV: 4.4-5.2
SRM, IBU, OG, ABV Range for:
Bohemian Pilsener
SRM: 3.5-6
IBU: 35-45
OG: 1.044-56
SRM, IBU, OG, ABV Range for:
Classic American Pilsner
SRM: 3-6
IBU: 25-40
OG: 1.044-60
ABV: 4.5-6.0
SRM, IBU, OG, ABV Range for:
Vienna Lager
SRM: 10-16
IBU: 18-30
OG: 1.046-52
SRM, IBU, OG, ABV Range for:
SRM: 7-14
IBU: 20-28
ABV: 4.8-5.7
SRM, IBU, OG, ABV Range for:
Dark American Lager
SRM: 14-22
IBU: 8-20
OG: 1.008-12
ABV: 4.2-6
SRM, IBU, OG, ABV Range for:
Munich Dunkel
SRM: 14-28
IBU: 18-28
ABV: 4.5-5.6
SRM, IBU, OG, ABV Range for:
SRM: 17-30
IBU: 22-32
OG: 1.010-16
SRM, IBU, OG, ABV Range for:
Maibock/Helles Bock
SRM: 6-11
IBU: 23-35
OG: 1.011-18
ABV: 6.3-7.4
SRM, IBU, OG, ABV Range for:
Traditional Bock
SRM: 14-22
IBU: 20-27
OG: 1.013-19
ABV: 6.3-7.2
SRM, IBU, OG, ABV Range for:
SRM: 6-25
IBU: 16-26
OG: 1.016-24
ABV: 7-10
SRM, IBU, OG, ABV Range for:
SRM: 18-30
IBU: 25-35
OG: 1.078-120
ABV: 9-14
SRM, IBU, OG, ABV Range for:
Cream Ale
SRM: 2.5-5
IBU: 15-20
OG: 1.042-55
ABV: 4.2-5.6
SRM, IBU, OG, ABV Range for:
Blonde Ale
SRM: 3-6
IBU: 15-28
OG: 1.038-54
ABV: 3.8-5.5
SRM, IBU, OG, ABV Range for:
SRM: 3.5-5
IBU: 20-30
OG: 1.044-50
ABV: 4.4-5.2
SRM, IBU, OG, ABV Range for:
American Wheat or Rye Beer
SRM: 3-6
IBU: 15-30
OG: 1.040-55
ABV: 4.5-5.5
SRM, IBU, OG, ABV Range for:
Northern German Altbier
SRM: 13-19
IBU: 25-40
OG: 1.046-54
SRM, IBU, OG, ABV Range for:
California Common
SRM: 10-14
IBU: 30-45
OG: 1.048-54
ABV: 4.5-5.5
SRM, IBU, OG, ABV Range for:
Dusseldorf Altbier
SRM: 11-17
IBU: 35-50
OG: 1.046-54
ABV: 4.5-5.2
SRM, IBU, OG, ABV Range for:
Standard/Ordinary Bitter
SRM: 4-14
IBU: 25-35
OG: 1.032-40
ABV: 3.2-3.8
SRM, IBU, OG, ABV Range for:
Special/Best/Premium Bitter
SRM: 5-16
IBU: 25-40
OG: 1.040-48
ABV: 3.8-4.6
SRM, IBU, OG, ABV Range for:
Extra Special/ Strong Bitter
SRM: 6-18
IBU: 30-50
OG: 1.048-60
ABV: 4.6-6.2
SRM, IBU, OG, ABV Range for:
Scottish Light 60/-
IBU: 10-20
OG: 1.030-35
ABV: 2.5-3.2
SRM, IBU, OG, ABV Range for:
Scottish Heavy 70/-
SRM: 9-17
IBU: 10-25
OG: 1.035-40
ABV: 3.2-3.9
SRM, IBU, OG, ABV Range for:
Scottish Extra 80/-
SRM: 9-17
IBU: 15-30
OG: 1.040-54
ABV: 3.9-5
SRM, IBU, OG, ABV Range for:
Irish Red Ale
SRM: 9-18
IBU: 17-28
OG: 1.044-60
ABV: 4.6
SRM, IBU, OG, ABV Range for:
Strong Scotch Ale
SRM: 14-25
IBU: 17-35
OG: 1.070-130
ABV: 6.5-10
SRM, IBU, OG, ABV Range for:
American Pale Ale
SRM: 5-14
IBU: 30-45
OG: 1.045-60
ABV: 4.5-6.2
SRM, IBU, OG, ABV Range for:
American Amber Ale
SRM: 10-17
IBU: 25-40
OG: 1.045-60
ABV: 4.5-6.2
SRM, IBU, OG, ABV Range for:
American Brown Ale
SRM: 18-35
IBU: 20-40
OG: 1.045-60
ABV: 4.3-6.2
SRM, IBU, OG, ABV Range for:
(English Brown) Mild
SRM: 12-25
IBU: 10-25
OG: 1.030-38
ABV: 2.8-4.5
SRM, IBU, OG, ABV Range for:
Southern English Brown
SRM: 19-35
IBU: 12-20
OG: 1.033-42
ABV: 2.8-4.1
SRM, IBU, OG, ABV Range for:
Northern English Brown
SRM: 12-22
IBU: 20-30
OG: 1.040-52
ABV: 4.2-5.4
SRM, IBU, OG, ABV Range for:
Brown Porter
SRM: 20-30
IBU: 18-35
OG: 1.040-52
ABV: 4-5.4
SRM, IBU, OG, ABV Range for:
Robust Porter
SRM: 22-35
IBU: 25-50
OG: 1.048-65
ABV: 4.8-6.5
SRM, IBU, OG, ABV Range for:
Baltic Porter
SRM: 17-30
IBU: 20-40
OG: 1.060-90
ABV: 5.5-9.5
SRM, IBU, OG, ABV Range for:
Dry Stout
SRM: 25-40
IBU: 30-45
OG: 1.036-50
ABV: 4-5
SRM, IBU, OG, ABV Range for:
Sweet Stout
SRM: 30-40
IBU: 20-40
OG: 1.044-60
ABV: 4-6
SRM, IBU, OG, ABV Range for:
Oatmeal Stout
SRM: 22-40
IBU: 25-40
OG: 1.048-65
ABV: 4.2-5.9
SRM, IBU, OG, ABV Range for:
Foreign Extra Stout
SRM: 30-40
IBU: 30-70
OG: 1.056-75
ABV: 5.5-8
SRM, IBU, OG, ABV Range for:
American Stout
SRM: 30-40
IBU: 35-75
OG: 1.050-75
ABV: 5-7
SRM, IBU, OG, ABV Range for:
Russian Imperial Stout
SRM: 30-40
IBU: 50-90
OG: 1.075-115
ABV: 8-12
SRM, IBU, OG, ABV Range for:
English IPA
SRM: 8-14
IBU: 40-60
OG: 1.050-75
ABV: 5-7.5
SRM, IBU, OG, ABV Range for:
American IPA
`SRM: 6-15
IBU: 40-70
OG: 1.056-75
ABV: 5.5-7.5
SRM, IBU, OG, ABV Range for:
Imperial IPA
SRM: 8-15
IBU: 60-120
OG: 1.070-1.090
ABV: 7.5-10
SRM, IBU, OG, ABV Range for:
SRM: 2-8
IBU: 8-15
OG: 1.044-52
ABV: 4.3-5.6
SRM, IBU, OG, ABV Range for:
SRM: 14-23
IBU: 10-18
OG: 1.044-56
ABV: 4.3-5.6
SRM, IBU, OG, ABV Range for:
SRM: 12-25
IBU: 15-30
OG: 1.064-90
ABV: 6.5-8
SRM, IBU, OG, ABV Range for:
Roggenbier (German Rye)
SRM: 14-19
IBU: 10-20
OG: 1.046-56
ABV: 4.5-6
SRM, IBU, OG, ABV Range for:
SRM: 2-4
IBU: 10-20
OG: 1.044-52
ABV: 4.5-5.5
SRM, IBU, OG, ABV Range for:
Belgian Pale Ale
SRM: 8-14
IBU: 20-30
OG: 1.048-54
ABV: 4.8-55
SRM, IBU, OG, ABV Range for:
SRM: 5-14
IBU: 20-35
OG: 1.048-65
ABV: 5-7
SRM, IBU, OG, ABV Range for:
Biere de Garde
SRM: 6-19
IBU: 18-28
OG: 1.060-80
ABV: 6-8.5
SRM, IBU, OG, ABV Range for:
Berliner Weisse
SRM: 2-3
IBU: 3-8
OG: 1.028-32
ABV: 2.8-3.8
SRM, IBU, OG, ABV Range for:
Flanders Red Ale
SRM: 10-16
IBU: 10-25
OG: 1.048-57
ABV: 4.6-6.5
SRM, IBU, OG, ABV Range for:
Flanders Brown Ale (Oud Bruin)
SRM: 15-22
IBU: 20-25
OG: 1.040-74
ABV: 4-8
SRM, IBU, OG, ABV Range for:
Straight (Unblended) Lambic
SRM: 3-7
IBU: 0-10
OG: 1.040-54
ABV: 5-6.5
SRM, IBU, OG, ABV Range for:
SRM: 3-7
IBU: 0-10
OG: 1.040-60
ABV: 5-8
SRM, IBU, OG, ABV Range for:
Belgian Blond Ale
SRM: 4-7
IBU: 15-30
OG: 1.062-75
ABV: 6-7.5
SRM, IBU, OG, ABV Range for:
Belgian Dubbel
SRM: 10-17
IBU: 15-25
OG: 1.062-75
ABV: 6-7.6
SRM, IBU, OG, ABV Range for:
Belgian Tripel
SRM: 4.5-7
IBU: 20-40
OG: 1.075-85
SRM, IBU, OG, ABV Range for:
Belgian Golden Strong Ale
SRM: 3-6
IBU: 22-35
OG: 1.070-95
ABV: 7.5-10.5
SRM, IBU, OG, ABV Range for:
Belgian Dark Strong Ale
SRM: 12-22
IBU: 20-35
OG: 1.075-1.110
ABV: 8-11
SRM, IBU, OG, ABV Range for:
Old Ale
SRM: 10-22
IBU: 30-60
OG: 1.060-90
ABV: 6-9
SRM, IBU, OG, ABV Range for:
English Barleywine
SRM: 8-22
IBU: 35-70
OG: 1.080-1.120
ABV: 8-12
SRM, IBU, OG, ABV Range for:
American Barleywine
SRM: 10-19
IBU: 50-120
OG: 1.080-1.120
SRM, IBU, OG, ABV Range for:
Belgian Tripel
SRM: 4.5-7
IBU: 20-40
OG: 1.075-85
Pale lager created and consumed in Munich
Helles lager
Amber lager named for Austrian capital
Vienna lager
Dark German lager style whose name translates as "black"
Often pale and hoppier variation of a 16P lager associated with Spring
The style dubbed "liquid bread" created to sustain fasting monks
Specialty lager made from malt dried directly over a wood fire
Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style
The city of Cologne gives a blonde ale known by what style name
Munich beer style known for flavor of 4-vinyl guiacol
German style known for distinct tartness produced by lactobacillus
Of the two sub-categories of European all-malt pilsner (Bohemian and German), which is the often-paler and drier version?
Brown Trappist or Abbey-style ale around 6 to 7% abv
Dubbel (Chimey Red)
Straight, unblended spontaneously fermented wheat-containing ale from Brussels region
Straight Lambic
Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat-containing ale
Spontaneously fermented Belgian-style ale aged with cherries
Spontaneously fermented Belgian-style ale aged with raspberries
Strong (>8% abv) pale Belgian-style ale of monastic origin
With red and brown sub-styles, these lactic-acid flavored beers derive their name from the northern region of Belgium
Malt-accented Belgian-style ale that often displays "cellar" notes and originates near the French border
Biere De Garde
Belgian-style ale that may be flavored with Curacao orange peel, coriander and grains of paradise
Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruit-spice aroma and some earthy notes
Very pale ales with 7.5 to 10.5% abv made by secular Belgian brewers
Belgian Golden Strong Ales
An approx 3.5% abv draught pale ale consumed in British pubs
Standard/Ordinary Bitter
English Midlands ale, often dark and nearly always less than 3.5% abv
Dark ale consumed daily by London working classes circa 1750
(Brown) Porter
Best-known Irish beer style made with roast barley
Dry Irish Stout
Lower gravity ales denoted as 60/ or 70/ are known as what sort of ale?
Scottish Ales

60/ Light
70/ Heavy
80/ Export
Sub-style of stout made in England using lactose
Sweet Stout (sometimes known as milk or cream stouts)
Style name used for the strongest stouts
Russian Imperial Stouts
Nickname for a stong Scotch ale
Wee Heavy
In modern times, style name for stouts made for routine export`
Foreign Export Stout
Modern Irish style that is not a stout
Irish Red Ale
Well-hopped and pale British ale style created for export but became popular domestically in the mid-1800s
India Pale Ale (IPA)
A draught pale ale with a bit more flavor than ordinary but still generally less than 4.0% abv
Standard / Ordinary Bitter
English ale of more than 5% abv some or all of which is held in wood vessels for six months or longer before blending and packaging
English Old Ale
A beer that contains no roast or black malts and is often the strongest of English ales
English Barleywine
Style of dark ale rare in Britain except for a Newcastle export well-known in the US
Northern English Brown Ale
Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration
California Common
A very pale 20th century American style that may be either a mixture of ale and lager or fermented using an ale yeast at cooler temperatures
Cream Ale
Similar to American Pale Ale but with slightly more malt character
American Amber Ale
Name(s) for stronger, more highly hopped versions of IPA
Imperial/Double IPA
Lager made wiht a grist of 30 to 50 percent corn or rice
American Adjunct Lager
Black ale style whose first name and distinguishing ingredient is a non-barley grain which it contains
Oatmeal Stout
Well-bittered all-malt pale lager
`Bohemian Pilsner
Often malt-balanced ale with a color between that of amber and stout
Five basic tastes detected by the tongue
Sweet, salty, sour, bitter, umami
Other than taste, what other senses contribute during evaluation of beer?
Sight, smell, touch (mouthfeel)
What should be avoided for at least 15 minutes before beer evaluation?
Food, sodas, coffee, tea, cigarettes
What should the ideal environment for beer tasting be free of?
Aromas, noise and other distractions
When tasting beer what might you want to have available for use between beer samples?
Once you have swirled the beer in your half-full glass, what pattern of inhalation is best used to assess the aroma of a beer?
Short sniffs (aka Drive by)
What words might be used to describe the flavors imparted in beer by crystal malt?
Sweet, caramelly flavors
What words describe the flavors imparted in beer by roasted barley?
Roasted, bitter, coffee-like flavors
What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?
Grapefruit and resiny/pine flavors
What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau, Saaz and Tettnang?
Spicy, clean, earthy, floral
What common words do beer evaluators use to describe the flavors Diacetyl compounds produce in beer?
Butterscotch, popcorn feeling, slick feeling; primarily caused by yeast, but can also be a result of spoilage
What common words do beer evaluators use to describe the flavors Dimethyl Sulfide (DMS) compounds produce in beer?
Creamed corn, cooked/rotten vegetables, shell-fish; primarily caused by malt, secondary due to spoilage; accepted in pale lagers (Helles)
What common words do beer evaluators use to describe the flavors Acetylaldehyde compounds produce in beer?
Green jolly rancher, green apple, cut grass; primarily caused by removing the yeast from the beer too soon resulting in "green" or too-young beer
What common words do beer evaluators use to describe the flavors Acetic Acid compounds produce in beer?
Vinegar, sour, acidic; caused from bacteria
What common words do beer evaluators use to describe the flavors Trans-2-nonenal compounds produce in beer?
Papery, waxiness, cardboard, sherry-like; caused from oxidation
What ingredient is most likely to be responsible for a cheesy flavor in beer?
iMPROPERLY stored Hops
What common words describe the flavor experienced in an oxidized beer?
Papery, cardboard, shoebox
A light-struck beer exhibits an aroma best-described with what common word?
What word do we use to describe a flavor that is like blood or coins?
If you get a whiff of something that reminds you of eggs while tasting, what word that designates a chemical element would you most likely use to describe that?
At what point in the tasting process are you most likely to notice astringency?
What are the steps of the tasting process?
Sight, smell, taste, touch (mouthfeel)
Black ale style whose first name and distinguishing ingredient is a non-barley grain which it contains
Oatmeal Stout
Well-bittered all-malt pale lager
Bohemian Pilsner
What should be avoided for at least 15 minutes before beer evaluation?
Food, sodas, coffee, tea, cigarettes
When tasting beer what might you want to have available for use between beer samples?
What words might be used to describe the flavors imparted in beer by crystal malt?
Sweet, caramelly flavors
What words describe the flavors imparted in beer by roasted barley?
Roasted, bitter, coffee-like flavors
What words describe the flavors and aromas imparted in beer by the use of American aroma hops such as Cascade and Simcoe?
Grapefruit and resiny/pine flavors
What words describe the flavors and aromas imparted in beer by the use of European hops such as Hallertau, Saaz and Tettnang?
Spicy, clean, earthy, floral
What common words do beer evaluators use to describe the flavors Diacetyl compounds produce in beer?
Butterscotch, popcorn feeling, slick feeling; primarily caused by yeast, but can also be a result of spoilage
The process of controlled germination and drying performed on barley to prepare it for brewing is known as what?
Barley comes in two broad types (actually separate species) based on the number of rows of kernals form on the head. What are those two broad types?
Two-row and six-row barley
Name three countries where brewing barley is grown:
United States, United Kingdom, Canada
Name for two examples of specialty malt
Crystal, Chocolate, Black Patent
Using common words, give the range of colors from lightest to darkest found in the malts used by brewers
Pale malt to Black (patent) malt
How is corn or rice generally treated before being mixed with the majority of the malt in the brewhouse?
They must be cooked before being added to allow their starch to gelatinize and therefore render it convertible
Around 1820, a patented English invention transformed production of dark beers by making what previously unavailable ingredient for brewers
Black patent malt
In a commercial hop yard, what man-made structrure is used to support the hop plants as they grow?
To ensure that tehy don't decompose during storage and shipment, what important treatment are hops subjected to immediately after picking and before being baled?
Kilned (dried) and cooled.
Name the Washington-state valley best known for hop cultivation
Yamkima Valley
Name two US states other than Washington that produces hops commercially
Oregon, Idaho
Name three European hop producing countries
Germany, Czech Republic, United Kingdom
Name a southern hemisphere country that produces hops commercially
New Zealand
In order to impart hop aroma in a beer would you add hops at the beginning or near the end of the wort boiling?
End of Wort Brewing
Hop oil contains compounds that contribute to what attributes of beer?
Aroma, bitterness
The alpha acids typically constitute what percentage, by weight, of the hops used by brewers? (Give a range)
Some brewers use whole hops, but these days many use a more compressed physical form known as what?
Name three American hop varieties other than Cascade
Cenntenial, Columbus, Chinook
Name three European hop variety
Fuggles, Goldings (English), Saaz (Noble)
What temperature range is beer likely to be in when it is dry hopped
roughly 60 to 70 degrees
During fermentation, sugar is converted into what two major chemical products
Alcohol and CO2
Compared to ales, lager fermentations are conducted at cooler or warmer temperatures
A fermenter being held at 68 degrees F is most likely using which of the two major yeast types?
Fruity aromas and flavors are most commonly produced by which of the two major yeast types?
Weizen yeast produce what sorts of flavor attributes in beer?
Banana and clove
Name a beer style whose flavor might be influenced by Brettanomyces bruxellensis
Would the flavor attributes contributed by Pediococcus damnosis be desirable in an outstanding example of American pale ale?
What is a common flavor profile of Pediococcus damnosis
Minced Meat
Would the flavor attributes contributed by Acetobacter species to be desirable in an outstanding example of Flanders red ale?
Yes (acids and corresponding esters)
Name a mineral found in water that may have a desirable effect on beer flavor
calcium, sulfates, carbonates
What temperature range is beer likely to be in when it is dry hopped
60-70 F
To initiate mashing, what gets mixed with malt?
Hot Water
What step in the brewing process sterilizes the wort and converts alpha acids to their isomerized form?
What are the steps of the brewing process?
Mashing, Vorlauf (recirculation), initiate wort runoff, sparging, boiling, whirlpooling
What most commonly get "pitched" in a brewery?
A vessel with a cone-shaped bottom is commonly used for what stage of the brewing process?
Funnel is used for transferring the wort from the boil kettle to the primary fermenter.
What stage of the brewing process occurs when a bottom fermented beer is held at 3-5 degrees C (35-41 degrees F) for several weeks in the presence of yeast?
If a brewer adds gelatin or Isinglass to a beer, what are tehy trying to achieve?
Would these ingredients (Gelatin or Isinglass) be added before or after primary fermentation?
After Primary Fermentation
What gas do brewery bottling operations try to minimize the presence of inside the sealed bottle?
Why do some brewers include yeast in their bottled product?
Yeast eats oxygen which helps improve shelf life and quality of beer, as well as produces CO2 which helps aid in head retention.
Name a benefit of pasteurization for the brewer
Longer shelf-life, less likely to be contaminated with bacteria
Name a disadvantage of pasteurization for the brewer
Stales beer faster, strips proteins and reduces hot bitterness and malt levels
When planning pairings, what should the intensity of a beer be relative to the intensity of the food item it will be paired with?
Equal intensity
Give 3 general example of "resonance" in pairing, listing a general beer flavor and corresponding food flavor.
citric hop aromas and citrus fruit, pepper and vinegar; barrel-aged, vanilla, coconut aromas with most desserts containing vanilla; toasted malt flavors with grilled or roasted meats, toasted nuts, aged cheese
In addition to intensity and resonance, what is the third principle of flavor pairing that often plays a role in great beer and food pairings?
Contrasting Elements
Give three examples of general food flavors that the carbonation and bitterness in beer provide a counterpoint (contrast) to.
carbonation - fatty
bitterness - sweet
maltiness - spicy
List three general characteristics of beer that can contrast with food flavors
hop bitterness, roasted malt, carbonation
Roasty flavors in beer provide a counterpoint (contrast) to what sort of food flavors
List five general flavors (for example "honey") found in both beer and food:
chocolate,nutty, toasted, fruity, citrusy, caramel, bready/yeasty
What is the most difficult quality of beer to deal with as a cooking ingredient?
Pair: Camembert cheese (2 options)
Brown Ale or Fruit Beer
Pair: Cheddar cheese (2 options)
Brown Ale, English Pale Ale, Imperial Stout
Pair: Roasted Chicken (2 options)
Oktoberfest, Vienna Lager, Pale Ale
Pair: Grilled Salmon (2 options)
Belgian Wit or Biere de Garde or Dortmunder style Lager
Pair: Cream-based pasta sauce (Alfredo) (2 options)
Gueuze or Belgian Pale Ale
Pair: Chocolate Chip Cookie (2 options)
Dopplebock or brown ale, Scotch ales or older/barrel aged ales
Pair: Carrot Cake with Cream Cheese frosting
Double IPA
Pair: Waldorf Salad (apples, walnuts, blue cheese, celery, cream based dressing) (2 options)
Hoppy Saison (Sorachi Ace), Pale Ale or lighter IPAs
Ale Yeast also known as (scientific name)
Saccharomyces Cervisiae
Lager Yeast also known as (scientific name)
Saccharomyces Pastorianus (or Uvaum)
Lager Brewing Temperatures and Cycle Lenght
40-55 degrees F for up to several months
Ale characteristics
Strong, assertive, more robust in taste
Lager characteristics
Smoother, crisper, more subtle in taste and aroma
Attenuation; Define
Measure of how much sugar is converted into alcohol during fermentation. Lower attenuation = sweeter beers, higher attenuation = less sweet, higher abv
Pair: Smoked Cheddar
Rauchbier or Smokey Porter
Name 2 old English nicknames for Strong Beer
Stingo, Dragon's Milk, Huffcap, Mad-dog, Angel's Food
Developed as a draft pale ale, this English style grew lighter in gravity and body over time. Best when served from a cask as real ale. Despite their low gravity and adjunct reciepes, these beers can be complex and appealing. Give 3 commercial examples and general flavors.
Classic Bitter - Fresh hops, nutty malt, crisp finish
1. Anchor Small Beer
2. Goose Island Honkers
3. Deshutes Bachelor ESB
This beer style descended from amber-colored "october Beers" brewed in the English countryside. Strongly associated with the city of Burton-on-Trent then eventually all of England. Give 3 commercial examples and flavors.
English Pale Ale - crisp, nutty malt, earthy/spicey hops
1. O'Hanlon's Royal Oak
2. Firestone Walker Double-Barrel Pale Ale
3. Odell 5 barrel Pale Ale
This beer style evolved from October Ales being shipped to India by a London Brewer around 1780. Give 3 examples and flavors.
English IPA - plenty of malt and strong hop
1. Meantime IPA
2. Goose Island IPA
3. Summit IPA
Because of the climate ________ beers are ususally fermented at lower cooler temperatures than _____.
Scottish, English
The Schilling name was created most likely because of what reason.
Cost per barrel
This Scottish style is known as a high gravity beer or a 120 Schilling
Wee Heavy
Indirect Kilns brought what new progress to malting in the 1700's
a low to smoke-free dried malt
Flavors associated with a 60 Schiling
dry malt, hint of caramel and toast
Flavors associated with a Scotish Heavy (70/)
soft malt with hint of caramel and toast
Flavors associated with Scottish Export (80/), give three examples
Rich toffee, toasty malt, hints of peat are acceptable
1. Bellhaven Scottish Ale
2. Odell's 90 Shilling
3. Sam Adams Scottish Ale
This Scottish Ale was possible influenced by the English Burton Ale. Give Flavors and 3 examples
Wee Heavy
1. AleSmith Wee Heavy
2. Founders Backwood Bastard
3. Heavy Sea's Wee Heavy
______ Brown Ales are a bit paler and stronger than the ______ ones
Northern, Southern
This beer style is best known for coming from Yorkshire and eventually making its way to the United States. Give three examples and flavors.
Northern English Brown Ale - toasty, nutty, caramel, and light hop

1. Sam Smith Nut Brown
2. Goose Island Hex Nut Brown
3. Cigar City - Maduro Brown
This beer style was originally refered to any fresh, unaged beer not particular to color, strength, or style. After WW1 this beer became known for a low-gravity session beer. Originated in northern England (Birmingham) Give 3 examples and flavors.
Mild Ale - slightly roasty and hint of caramel with light hop
1. Hobgoblin
2. Goose Island PMD
3. Orkney Dark Island
This style is known for being aged in barrels and then usually blended with fresh beer. Also known as a catch all category for English Ales that are strong with a shade of amber or brown. Flavors and example
English Old Ale / Strong Ale
fat and fruity caramel with a touch of hops. slight scidicy is acceptable in this style

1. North Coast Old Stock
2. Pyramid Snow Cap
This style decended from strong "October" ales, and was first applied by Bass to it's strongest ale. Flavors and examples
English Barley Wine - complex malt, dark fruit, and hops

1. Thomas Hardy Ale
2. JW Lee's Harvest Ale
3. Anchor Old Foghorn
in 1817 Daniel Wheeler invented what, which helped produce black malt?
Roasting Kiln
This style originated from Brown Ales, and eventually lead to the development of the stout. No real history. Flavor and commercial examples
Porter - roasty and toasty malt, can be hoppy or not
1. Sam Smith Taddy Porter
2. Deshutes Black Butte
3. Great Lakes Edmund Fitz Porter
This beer originating in the Baltic region, was based on beers exported from England to Russia in the 18th century. Can be either a lager or an ale, most modern versions are ale's. Flavor and Examples
Baltic Porter - creamy roasty/toasty malt, light hop, sweet.
1. CCB Kalevipoeg Baltic Porter
2. Baltika Porter
3. Southampton Imperial Baltic Porter
Simply known as "Strong Black Beer"
This beer style uses roasted barley instead of black roasted malt. Most popular Irish Style. Flavor and example.
Irish Dry Stout - Sharp coffee and roasty

1. Guinness Draft
2. Three Floyds Black Sun
3. CCB Patio Tools
This beer style included the addition of milk sugar (lactose sugar) for sweetness. Known originally as a drink for invalids. Example and flavors
Sweet Stout/Milk Stout - Soft malt, and hint of sweetness
1. Sam Adam's Cream Stout
2. Left Hand Milk Stout
3. St. Peter's Cream Stout
The addition of raw or malted oats makes this style. Flavor and examples
Oatmeal Stout - soft rich creaminess, with a hint of nuttiness
1. Young's Oatmeal Stout
2. Sam Smiths Oatmeal Stout
3. Anderson Valley Oatmeal Stout
This beer became popular through the Russian Monarchy throughout the 18th century. Flavor and examples
Imperial Stout- Strong roast/malt, hops
1. North Coast Old Rasputin
2. CCB Marshall Zhukov
3. Stone Imperial Stout
Name 3 noble hops
Hallertauer, Spalter, Saaz, Tettnagers
This style originated in the Czech town of Pilsen in 1842, flavor and examples
Bohemian Pilsner - sweet malt, caramel and Saaz hops

1. Summit Pils
2. Chechvar
3. Lagunitas Pils
This style was created from the popularity of the Czech Pilsner in northern germany. Flavor and examples
German Pilsner - crisp, smooth malt. Herby hallertaur hops

1. Victory Prima Pils
2. Spaten Pils
3. Jever Pils
This beer style originated in Munich and came from the success of the Czech Pils, this style is a bit more malty though. Examples and flavor
Munchener Helles "Helles" - rich light malt, hint of hop

1. CCB Hotter than Helles
2. Spaten Premium Lager
3. Firestone Walker Lager
This beer style typically had around 20% rice or corn in the recipe, but all malt examples did exist. Examples.
American Pre-Prohibition Pilsner

1. Saranca Golden Pilsner
2. CCB Patio Pils
3. Yuengling Traditional Lager
This style is responsible for the world's best-selling lager. Can have 20-50% of the recipe include Rice or Corn. Examples and Flavor
American Adjunct Lager - slightly malty with a lot of fizz, hint of bitterness and sweetness. Some astringancy is welcome in this style

1. Bud
2. MGD
3. Coors Original
Philip Morris masculinized this beer style originally brewed for women in the 1940's
American Light Lager
This style originally created by Anton Dreher in Vienna around 1840.
Vienna Lager and Marzen
This beer style was created in 1629 as "Salvator"
This beer usually brewed in late spring to use up the last of the fall's hops and malt before brewing ceased for the summer.
Orginally these beers were very similar but the _______ lager used malt that was slightly more kilned and paler than the Muinch malt used in _____ lagers
Vienna, Marzen
________ applies only to certain beers made by brewers in the Munich Proper.
Orignating in the city of Munich, this German lager was a decendent from ancient "red" beers. Orginally only Munich Malt was used in this beer. Examples and flavor
Munich Dunkel- rich caramel roasty overtones
1. Ayinger Altbarisch
2. Lakefront East Side Dark
This style was popular in Augsberg, Kostritz, and Kulmbach. This is German's darkest beers. Roughly translated it means "black". Flavor and examples
German Schwarbier - bittersweet, clean/soft roastyness

1. Sam Adams Black Lager
2. Guinness Black Lager
3. Sapporo Black Lager
The southern Germany town of Einbeck claims this beer style originated there. Flavors and Examples
Maibock - rich creamy hop, with a strong hop complex (between a Helles and a Pilsner)
1. CCB Maibock
2. Einbecker Mai-Ur-Bock
This beer seems to be the secondary form of the bock beer. Typically amber in color.
Dark Bock (Dunkel) - rich creamy malt, with hint of cocoa bitterness
Originally coming from the monastic brewery Paulaner in Munich, this beer style is usually symbolized with a goat. Give 3 examples and flavors
Doppelbock - Massive caramel, with a soft roasty finish.
1. Celebrator
2. Leininkugel's Big Butt Doppelbock
3. Tommyknocker Butt-head Doppelbock
This beer style has many different base beers (Helles, bock, marzen, etc), but one common property, Smoke
This beer style originated in the city of Cologne. 3 examples and flavors
Kolsch - clean, fresh malt, light hop in the background
1. Gaffels Kolsch
2. Goose Island Summertime
3. Tequesta Der Chancelier Kolsch
This beer style is well established along the Rhine and lower Saxony. Copper in color this beer is top fermented, and rather low gravity.
Dusseldorfer Altbier - Malty and Crisp, with a nice Noble hop pressence
This style of beer originated in the nineteenth century and is a blend of a lager and a stock ale. Flavor and 3 examples
American Cream Ale - smooth creamy malt, with a soft bitter finish
1. New Glarus Spotted Cow
2. Rogue Honey Cream Ale
3. Genessee Cream Ale
This beer style was founded as an attempt to brew a lager without access to ice or refrigeration. First brewed around the time of the great influx of settlers in the west coast. BJCP calls this beer a "California Common", because one brewery owns the trademark on the name.
Steam Beer - Malty but crisp, hint of caramel, and light fruity esters.
1. Anchor Steam Beer
2. Southhampton West Coast Steem Beer
3. Southern Tier 2x Steam
This beer style originated in the 16th century and was known as a regional specialty for Bavaria. When poured properly this beer has a nice frothy head. The top-fermented yeast gives off a 4-vinyl which partakes a aroma of clove. Flavor and 3 examples
Weissbier/Hefeweizen- light on hops, heavy of wheat, clean and crisp. Hint of clove, banana, and sometimes bubble gum.
1. Erdinger Weissbier
2. Schlafly Weissbier
3. Sam Adams Weis Beer
This beer style is similar to the Hefeweizen but with added crystal or other dark malts
Dunkel Weizen
This beer style is bigger, deeper, and stronger than a Dunkel Weizen. Great winter drink.
This beer style is typically low in alcohol, tart in flavor, known as a summer refresher.
Berliner Weisse
This beer style created iun the early 20th century to capture a segment of the British Pale Ale dominated import market. Flavor and 2 examples
Belgian Pale Ale - light caramel with a light hop
1. Palm
2. New Belgium Fat Tire
This beer style is similar to a belgian triple but is simpler and cleaner. About 20% of the recipe is corn sugar leds to a nice crisp finish. Flavors and 3 styles
Belgian Strong Golden Ale - crisp malt with a clean hop finish.
1. Duvel
2. Delirium Tremens
3. Victory Golden Monkey
This beer style is more of a catch all for belgian ales. Modern versions include several trappist ales
Belgian Strong Dark Ale- Strong caramel malt, rarely hop balanced.
1. Dogfish Head Raison D'Extra
2. Goose Island Pere Jacques
3. Gulden Draak
Name 5 Trappist Breweries
1. Achel
2. Chimay
3. Orval
4. La Trappe
5. Rochefort
6. Westmalle
7. Westvleteren
_________ breweries must brew under the supervision of monks on a monastic property.
This beer style originated Brown in color, and came from Flanders where they were used to sustain field workers in the summer season. The yeast strain is believed to be a related to a red-wine yeast strain, the yeast can thrive at very high temperatues 90F.
Saison - Clean malt and hops with a light twang. May use Bret or Spice to alter the flavor.

1. Saison Dupont
2. Jolly 'Pumpkin Bam Biere
3. Cigar City Table Saison
This German beer style received its name from its color. It is often challenging to brew,due to the mash in ingredients. Flavors and 3 commercial examples
Wit Beer / White Ale - soft malt,with a hint of acidic finish
1. CCB Florida Cracker
2. Hoegaarden
3. Unibroue Blanche de Chambly
This beer style originated in the region surrounding Brussels, style uses hops that have been aged for 2-3 years so there is no bitterness left in them and the aroma is cheesy like. This is a spontaneously fermented beer usually.
Lambic - Sharp Acidic very complex
1. Cantillion 100% Lambic
2. Lindemans Cuvee' Rene
3. Lindemans Faro Lambic
This Style of beer defines American Craft beer. Almost every brewery has some form of this beer.
American Pale Ale -Fresh hops, nutty malt balance, hint of caramel.
1. Sierra Pale Ale
2. Oskar Blues Dale's Pale Ale
3. Cigar City Invasion Pale Ale
The term; ______; often stands for something that is bigger and bolder than the "stock"
This beer style was one of the first craft styles to provide something different for the drinker. Founded in the United States.
Amber or Red Ale
This style of Barley Wine tends to have more of a hop bitterness
English Brown Ales are more ________, while American Brown Ales are more _________.
Malty, Hoppy
________ was the first beer in the world brewed and exported on an industrial scale.
Known as a "starter beer" at US Breweries and Brewpubs
American Wheat Ale
This Hop has a strong citrusy characteristic and is often used in American Pale Ales and IPA's
This hop is known as the darling of the double IPA, giving off a pinelike aroma
Traditionally English Hops have what traits?
Earthy, herbel, woodsy
Traditionally German/Czech Hops have what traits
floral, peppery, perfumey, minty, woodsy
Three areas in the US where hops are grown
1. Yakima Valley, Washington 2. Oregon 3. Idaho
Three areas in Europe where hops are grown
1. Germany 2. Czech Repoublic 3. Belgium 4. Poland 5. France
Chlorine can give the following off flavors in a beer
Metallic Flavors
Give 2 examples of fully fermentatble sugars
1. Corn Sugar 2. Candi Sugar
Give 2 examples of Highly fermentable sugars
1. Honey 2. Molasses
1 example of non-fermetable sugar
Lactose sugar
Explain the process of brewing from Start to Finish
1. Mill Grain, 2. Mash, 3. Lauter, 4. Wort Boil, 5. Whirlpool, 6. Wort Chill, 7. Fermentations, 8. package
Process of Mashing accomplishes what
takes cracked grain and strips the sugar complexes out of the grain,
Too Long of mash times, can lead to what?
poor foam retention.
Main purpose of Lautering is
to separate the wort from the spent gram, while setting your grain bed
name the 4 steps of Lautering
1. Initiate Wort Runoff, 2. Vorlauf (recirculate), 3. Begin collecting wort for boil, 4. Sparge
Purpose of the boil is
1. sterilize the wort, 2. add spice or hops,
Purpose of the Whirlpool is..
Whirlpool separates this protein and spent
hops from the sterilized wort
How does Malt interact with heat?
Soothes or Softens
Malt complements what two flavors the best
Toast and Caramelized
Carbination does what 2 things
Cuts Fat and Accentuates Heat
How is beer used in cooking?
Typically replaces water or other liquid ingrediant
When beer is concentrated what two things can go bad
Hops can be overly bitter, and smoke can get too intense
What is a way to bring beer into a plate without cooking it?
Salad dressing (ie an IPA that is delicately hopped, or a lambic as a vinegar, or saison lightly hopped)