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69 Cards in this Set
- Front
- Back
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know the main ingredients in beer and the functions of each
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- water
- starch: (CBS) color, body, sweetness - hops: preservative, bitterness - yeast: carbonation, sugars to alcohol |
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oldest brewery in the world
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Weihenstephaner
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oldest brewery in america
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yuengling
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oldest microbrewery in america
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anchor
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german purity law
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Reinheitsgebot - stated only the 4 main ingredients can be used to make beer, was the first food purity law
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effects of prohibition
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- 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 |
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ales vs. lagers
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- 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 |
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which pilsner is said to be the original
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pilsner urquell
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where is the origin of the pilsner
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Pilsen, Czech Republic
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recommendations for Bud, Miller, Coors
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- pale lager
- pilsner - light lager - kolsch |
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recommendations for Amber Bock
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- shiner bock and possibly a dark lager
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recommendations for Yuengling
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- any Amber Lager
- possibly a Marzen/Oktoberfest - Vienna Lager - California Common |
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recommendations for a Newcastle
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any Brown Ale (Downtown Brown, Rogue Hazelnut, Sam Smith Nut Brown)
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recommendations for Bass/Sierra Nevada Pale Ale
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- Sam Smith Pale Ale
- Stone Pale Ale - Full Sail Pale Ale - Dale's Pale Ale |
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know your IPA's: history, flavor and examples (3)
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- 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 |
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Know your Imperial Stouts: history, flavor and examples (3)
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- 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 |
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what is a Weizen-Bock? and 2 examples
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- a blend of a Hefe-weizen and a bock
- heavy seas hang ten / Aventinus Weizen-Doppelbock |
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where does Kolsch come from? what is it?
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- 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 |
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what is an ESB? what is the key to an ESB?
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- Extra Special Bitters
- medium bodied / light amber to copper color - brewed with the intent of being balanced between malt and hop flavor |
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why are doppelbocks historically called "liquid bread?"
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- because when monks would fast they would only drink doppelbocks in order to keep full
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how is an Eisbock brewed?
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by freeze distillation
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compare and contrast a hefe-weizen and a white wheat
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- Body: medium to full / light
- Flavor: banana and glove / oranges and coriander - Garnish: orange, lemon / orange - Origin: germany / belgium |
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compare and contrast a Stout and a Porter
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- 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 |
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translate Marzen
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- March
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translate Alt
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- old
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translate Hefe
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- yeast
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translate Weizen
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- wheat
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translate Kristall
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- clear (filtered)
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translate Dunkel
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- dark
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translate Schwarz
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- black
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translate Rouchbier
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- smoked beer
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what is a barley wine?
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- tawny copper to brown in color
- full bodied - apparent alcohol content and malt sweetness that may be followed by a fruity finish |
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where are lambics brewed?
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Lembeek, Belgium
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how are lambics brewed?
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using spontaneous fermentation which gives it its sour taste
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a lambic without fruit is called?
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Gueuze
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what is the key to a Schwarzbier?
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- means black in German.
- brewed to have dark beer characteristics but surprisingly light in body but full in flavor |
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what is a trappist brewery?
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- beer must be brewed by the monks
- brewed in the actual monastery - all proceeds must benefit the monastery |
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name the 7 trappist breweries
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- CROWWAL
- Chimay / Rochefort / Orval / Wastmalle / Westvtetereen / Archel / La Trapper |
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name 3 Belgian Goldens
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- Delirium Tremens
- Duvel - Avery Salvation |
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name 3 Belgian Blondes
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- Leffe
- Saxo blonde - Grimbergen Blonde |
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name 3 Belgian White Wheat
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- Hoegarrden
- Wittekerke - Lost Coast Great White |
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name 3 Belgian Tripel
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- Chimay White
- Peter Lieven - Stoudts Tripel - Allagash Tripel |
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name 3 Belgian Dubbel
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- Chimay Red
- St. Bernardus Prior 8 - Grimbergen Dubbel |
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name 3 Belgian Quads
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- Chimay Blue
- St. Bernardus ABT 12 - Avery Reverend - Ommegang 3 Philosophers |
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what is Dry-Hopping?
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- 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 |
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what is bottle-conditioning?
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- 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 |
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what is gluten free?
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- Celiac's disease
- found in most starches - Examples: Red Bridge / St. Peter's Sorgham / New Grist |
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what is black and tan?
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Pale Ale (BASS) and Guiness float atop
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what is half and half?
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Pale Lager (HARP) with Guiness float atop
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what is a snakebite?
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even blend of a lager and a cider
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what is a black velvet?
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Guiness float atop any cider
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what is a Red Monk?
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St. Bernardus ABT 12 with a splash of Lindeman's Framboise
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what is a Raspberry Cider?
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a low carb, fruit blend of any apple cider with a splash of Lindeman's Framboise
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what is a Fruit Cocktail?
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a quenching combination of a Hefeweizen, Sea Dog Blue Paw, and a splash of Lindeman's Framboise
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what is a mead?
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- considered more of a wine
- made with honey instead of malted barley - flavors range from fruity to spicy but all primarily sweet |
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what is a Braggot?
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- mixture between a mead and a beer
- made with malted barley and honey |
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what is a Gruit?
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- 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 |
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what is Rauchbier?
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- is a designation given to beer with distinctive smoked flavor using malted barley dried over an open flame
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what are the 3 aspects of WOB culture? Be able to explain them
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- Product Knowledge: knowledgable staff / great selection
- Customer Service: great personalities / timely service / always giving back - Atmosphere: lighting / temperature / TV's / Music |
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what is the purpose of beer school?
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- 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 |
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Pale Ale: Color, Body, Flavor, History
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- 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 |
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Brown Ale: Color, Body, Flavor, History
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-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 |
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IPA: Color, Body, Flavor, History
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- 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 |
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Amber Ale: Color, Body, Flavor, History
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- copper to light brown
- medium-full bodied - compared to amber/red lagers, these tend to be slightly fuller in body and hopper in taste |
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Belgian Tripel: Color, Body, Flavor, History
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- 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 |
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Stout: Color, Body, Flavor, History
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- dark brown to black
- full bodied - brewed using Patent malts, therefore more roasted in taste. Often times flavored with coffee or chocolate |
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Hefe-Weizen: Color, Body, Flavor, History
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-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 |
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Pale Lager: Color, Body, Flavor, History
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-Straw to golden in color
- Light Body - Can either be a malty lager or bitter lager. Highly Carbonated / mild hop or malt impression |
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Saison: Color, Body, Flavor, History
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- 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 |
