Belgian Beer Styles
SRM: 10-17, IBU: 15-25, ABV: 6% - 7.6%
What am I and give 1 commercial example.
Belgian Dubbel - Chimay Premiere, La Trappe Dubbel, Trappistes Rochefort 6, Westmalle Dubbel
SRM: 8-16, IBU: 25-40, ABV: 3.8-4.6%
What am I and give commerical example.
Best Bitter - Fuller's London Pride
Between German Pils and Czech Premium Pale Lager, which one is generally darker and maltier with more body?
Czech Premium Pale Lager
Which style am I? Name 5 American hops and the notable aromas/flavours derived from American hops.
American IPA - 5 Cs Cascade, Centennial, Chinook, Columbus, Citra + Amarillo, Mosaic, Nugget, Summit, etc. - Piney/resiny, citrusy/grapefruity
What does Dimethyl Sulfide (DMS) taste like and is it eliminated from a brew?
Tastes like creamed corn/boiled cabbage/tomato sauce/boiled shrimp/cooked canned veggies. Eliminated with a long, vigorous boil to "blow off" the DMS.
Commercial examples of this style often refer to the Devil. Give style and an example
Belgian Golden Strong Ale - Duvel
A black beer with a pronounced roasted flavour, often similar to coffee. SRM 25-40. Pronounced bitterness 25-45 IBU. What style is this and what is the ABV range?
Irish Stout - 4% - 4.5%
SRM 3-5, IBU 16-22, ABV 4.7-5.4
What style am I and give commercial example.
Munich Helles - Hacker-Pschorr Munchner Gold, Lowenbrau Original, Paulaner Premium Lager, Spaten Premium Lager, Weihenstephaner Original
SRM 3-6, IBU 15-28, ABV 3.8% - 5.5%.
What style is this?
American Blonde Ale
3-Methyl-2-Butene-1-Thiol or 3MBT is the chemical name for this off flavour. How can it be avoided?
What is "lightstruck" or skunkiness. Avoid by avoiding UV rays. Brown bottles 98% protection vs 20% green and 0% clear. Cans & kegs 100% protection.
Ale with flavours from fermentation and spice additions of orange peel & coriander. Name style and ABV range for it.
Witbier - 4.5 - 5.5%
Highly hopped and well-attenuated British Ale with herbal and floral hop flavour and high hop bitterness. 6-14 SRM. 5% - 7.5% ABV. Which style is this, what IBU range is acceptable, and which city is associated with the style.
English IPA - 40-60 IBU - Burton-on-Trent (high sulfate water)
Often described as the ale version of a Pilsner, with subtle fruitiness, delicate malt flavour, and moderate bitterness. 3.5-5 SRM, 18-30 IBU, 4.4-5.2% ABV. Name the style, home city, and glassware associated with it.
Kolsch - Cologne/Koln - Stange (200ml)
Malty amber beer made with lager yeast fermented at warmer temperatures. SRM 10-14. 4.5% - 5.5% ABV. Which style is this and what is the IBU?
California Common aka Steam Beer. 30-45 IBU.
If you taste butter/buttered popcorn in your beer, this may be present. At which stage of the brewing process does this occur?
Diacetyl (2,3-Butanedione). Occurs during fermentation. Acetolactate transforms into diacetyl which is then consumed by yeast.
Belgian Dark Strong Ale - SRM 12-22, IBU _____, ABV 8-12%
IBUs are 20-35
British Brown Ale - SRM 12-22, IBU 20-30, ABV _____
ABV - 4.2% - 5.4% ABV
Weissbier - SRM ____, IBU _____, ABV 4.3% - 5.6%
SRM 2-6, IBU 8-15
American Light Lager - SRM ____, IBU 8-12, ABV ____
SRM 2-3, IBU 2.8% - 4.2%
This is found in "green" beer and can taste like green apple or raw pumpkin.
Acetaldehyde
Gueuze - SRM ______, IBUs ______, ABV 5-8%
SRM 3-7, IBUs 0-10
Wee Heavy - SRM _____, IBU 17-35, ABV _____
SRM 14-25, ABV 6.5% - 10%
Specialty style historically brewed in Leipzig. Highly carbonated wheat beer that is tart and refreshing. ABV 4.2-4.8%. Which style is this and what unique ingredients does it use?
Gose - salt, coriander, lactic acid bacteria
American Barleywine - SRM 10-19, IBU ___, ABV ___
IBU 50-100, ABV 8% - 12%
Beer that has been poorly handled, not properly rotated, not properly handled, not kept cold, and may have been subject to agitation may develop this off flavour. What does it taste like?
Oxidation (Trans-2-Nonenal (T2N)) which tastes like wet cardboard, newspaper, lipstick.