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69 Cards in this Set

  • Front
  • Back
know the main ingredients in beer and the functions of each
- water

- starch: (CBS) color, body, sweetness

- hops: preservative, bitterness

- yeast: carbonation, sugars to alcohol
oldest brewery in the world
oldest brewery in america
oldest microbrewery in america
german purity law
Reinheitsgebot - stated only the 4 main ingredients can be used to make beer, was the first food purity law
effects of prohibition
- prohibited the manufacturing, transporting , and distribution of alcohol

- only 1/2 breweries reopened / breweries were forced to use cheaper resources (corn, rice) / american style lager was born
ales vs. lagers
- Ales: top-fermented beers brewed at warmer temperatures, generally ranging from 60-75 degrees

- Lagers: bottom fermented beers brewed at colder temperatures, generally ranging from 35-45 degrees depending on the time frame
which pilsner is said to be the original
pilsner urquell
where is the origin of the pilsner
Pilsen, Czech Republic
recommendations for Bud, Miller, Coors
- pale lager

- pilsner

- light lager

- kolsch
recommendations for Amber Bock
- shiner bock and possibly a dark lager
recommendations for Yuengling
- any Amber Lager

- possibly a Marzen/Oktoberfest

- Vienna Lager

- California Common
recommendations for a Newcastle
any Brown Ale (Downtown Brown, Rogue Hazelnut, Sam Smith Nut Brown)
recommendations for Bass/Sierra Nevada Pale Ale
- Sam Smith Pale Ale

- Stone Pale Ale

- Full Sail Pale Ale

- Dale's Pale Ale
know your IPA's: history, flavor and examples (3)
- English sent beer to troops in India. In transport the beer was spoiling, so the English added more hops to the beer in order to preserve the beer during the travel. It became so popular amongst the troops that breweries began to manufacture

- pale gold to deep copper in color / Medium Bodied / medium-high to intense hop bitterness, flavor and aroma. Also notes of fruit, floral and citrus

- Dogfish head 60, 75, 90 minute
Know your Imperial Stouts: history, flavor and examples (3)
- English gave beer to Russian Czars as a peace offering and to warm and fill the Czars during the winters. However, the beer would freeze during transport, so the English upped the alcohol to prevent this.

- Dark copper to dark brown in color / Full Bodied / higher in alcohol, bolder in taste, and heavier in body then a regular stout. Extremely malty with low notes of roasted malts and hop bitterness

- North Coast Old Rasputin / Stoudts Fat Dog / Great Divide Yeti / Cigar City Humahpus
what is a Weizen-Bock? and 2 examples
- a blend of a Hefe-weizen and a bock

- heavy seas hang ten / Aventinus Weizen-Doppelbock
where does Kolsch come from? what is it?
- Koln, Germany

- straw to golden in color / Light Bodied / an ale stored at lager temperatures to instill lighter characteristics. Slightly dry, subtly sweet softness on the pale, yet crisp.

- know that Flying Dog Tire Bite is a Kolsch Style
what is an ESB? what is the key to an ESB?
- Extra Special Bitters

- medium bodied / light amber to copper color

- brewed with the intent of being balanced between malt and hop flavor
why are doppelbocks historically called "liquid bread?"
- because when monks would fast they would only drink doppelbocks in order to keep full
how is an Eisbock brewed?
by freeze distillation
compare and contrast a hefe-weizen and a white wheat
- Body: medium to full / light

- Flavor: banana and glove / oranges and coriander

- Garnish: orange, lemon / orange

- Origin: germany / belgium
compare and contrast a Stout and a Porter
- Stout: brewed using patent malts that are roasted until dark in color / more burnt and slightly bitter in taste

- Porter: brewed using malts that are darker / sweeter
translate Marzen
- March
translate Alt
- old
translate Hefe
- yeast
translate Weizen
- wheat
translate Kristall
- clear (filtered)
translate Dunkel
- dark
translate Schwarz
- black
translate Rouchbier
- smoked beer
what is a barley wine?
- tawny copper to brown in color

- full bodied

- apparent alcohol content and malt sweetness that may be followed by a fruity finish
where are lambics brewed?
Lembeek, Belgium
how are lambics brewed?
using spontaneous fermentation which gives it its sour taste
a lambic without fruit is called?
what is the key to a Schwarzbier?
- means black in German.

- brewed to have dark beer characteristics but surprisingly light in body but full in flavor
what is a trappist brewery?
- beer must be brewed by the monks

- brewed in the actual monastery

- all proceeds must benefit the monastery
name the 7 trappist breweries

- Chimay / Rochefort / Orval / Wastmalle / Westvtetereen / Archel / La Trapper
name 3 Belgian Goldens
- Delirium Tremens

- Duvel

- Avery Salvation
name 3 Belgian Blondes
- Leffe

- Saxo blonde

- Grimbergen Blonde
name 3 Belgian White Wheat
- Hoegarrden

- Wittekerke

- Lost Coast Great White
name 3 Belgian Tripel
- Chimay White

- Peter Lieven

- Stoudts Tripel

- Allagash Tripel
name 3 Belgian Dubbel
- Chimay Red

- St. Bernardus Prior 8

- Grimbergen Dubbel
name 3 Belgian Quads
- Chimay Blue

- St. Bernardus ABT 12

- Avery Reverend

- Ommegang 3 Philosophers
what is Dry-Hopping?
- involves adding hops to the fermenter or keg after fermentation

- the hops adds no bitterness to the beer only aromas

- Pale Ale, IPA, Red Ale
what is bottle-conditioning?
- process in which beers are either left unfiltered or filtered and then reseeded with active yeast so that an additional fermentation may take place in the bottle

- additional sugar or wort is added back to the beer to feed the active yeasts
what is gluten free?
- Celiac's disease

- found in most starches

- Examples: Red Bridge / St. Peter's Sorgham / New Grist
what is black and tan?
Pale Ale (BASS) and Guiness float atop
what is half and half?
Pale Lager (HARP) with Guiness float atop
what is a snakebite?
even blend of a lager and a cider
what is a black velvet?
Guiness float atop any cider
what is a Red Monk?
St. Bernardus ABT 12 with a splash of Lindeman's Framboise
what is a Raspberry Cider?
a low carb, fruit blend of any apple cider with a splash of Lindeman's Framboise
what is a Fruit Cocktail?
a quenching combination of a Hefeweizen, Sea Dog Blue Paw, and a splash of Lindeman's Framboise
what is a mead?
- considered more of a wine

- made with honey instead of malted barley

- flavors range from fruity to spicy but all primarily sweet
what is a Braggot?
- mixture between a mead and a beer

- made with malted barley and honey
what is a Gruit?
- an old-fashioned herb mixture used for bittering and flavoring the beer

- used before hops

- spicy in taste and aroma

- usually consist of cinnamon, clove, nutmeg, and juniper berries
what is Rauchbier?
- is a designation given to beer with distinctive smoked flavor using malted barley dried over an open flame
what are the 3 aspects of WOB culture? Be able to explain them
- Product Knowledge: knowledgable staff / great selection

- Customer Service: great personalities / timely service / always giving back

- Atmosphere: lighting / temperature / TV's / Music
what is the purpose of beer school?
- for everyone to start with the same basic knowledge about beer

- and to use the knowledge to impart onto our guests to try new and exciting beers
Pale Ale: Color, Body, Flavor, History
- golden to copper

- light bodied

- brewed using pale malts. a clean hop taste with a malt balance. / mild hop notes and a dry finish

- American pale ales tend to be more bitter and hoppy while European pale ales tend to be more malty and sweeter
Brown Ale: Color, Body, Flavor, History
-deep copper to brown

- medium bodied

- most common flavors: nut brown or oatmeal brown. Malty with a smooth, clean finish / roasted malt caramel-like and chocolate-like in flavor with a medium to high hop bitterness
IPA: Color, Body, Flavor, History
- pale gold to deep copper

- medium bodied

- essentially a hopper pale ale / medium-high to intense hop bitterness, flavor and aroma. also notes of fruit, floral and citrus
Amber Ale: Color, Body, Flavor, History
- copper to light brown

- medium-full bodied

- compared to amber/red lagers, these tend to be slightly fuller in body and hopper in taste
Belgian Tripel: Color, Body, Flavor, History
- golden

- medium bodied

- spicy undertones, yeasty, and fruity notes with a slight hop finish

- brewed using candy sugar. triples are lighter in color. Huge amount of spice and sweetness with a slight hop finish
Stout: Color, Body, Flavor, History
- dark brown to black

- full bodied

- brewed using Patent malts, therefore more roasted in taste. Often times flavored with coffee or chocolate
Hefe-Weizen: Color, Body, Flavor, History
-golden to hazy in color

- medium to full bodied

- an unfiltered german ale brewed with 60% wheat and 40% malt. Compared to a wit, its heavier, more banana and clove taste
Pale Lager: Color, Body, Flavor, History
-Straw to golden in color

- Light Body

- Can either be a malty lager or bitter lager. Highly Carbonated / mild hop or malt impression
Saison: Color, Body, Flavor, History
- golden to deep amber

- light bodied

- sweet and spicy with a very earthy taste

- farmworkers were allowed up to 5 liters per day. highly carbonated, spicy, earthy, and sweet in taste. more traditional Saison's are tart