Bd Beer Server- Beer Styles

Front 1

Name 3 Belgian beer styles
List a commercial example for each.

Back 1

Lambic, Belgian Blonde, Dubbel, Trippel, Wit/Witbier, Belgian Dark Strong, Fruit Lambc, Saison, Gueze, Flanders Red, Flanders Brown, Belgian Pale Ale, Belgian Strong Ale

Front 2

Out of German Pilsner & Bohemian Pilsner which is lighter in colour and body?

Back 2

German Pilsner

Front 3

What is the IBU range for an American IPA

Back 3

40-70

Front 4

Which beer style is Cologne famous for?
a) Helles
B) Vienna Lager
c) Kolsh
D) Maebock

Describe the style

Back 4

C) Kolsh

Beer brewed using ale yeast at a lower temperature

Front 5

Whats style is Newcastle brown?

Back 5

Norther English Brown Ale

Front 6

What is the main difference between Scottish Ale & Scotch Ale?

what is a common nick name for the later

Back 6

Scottish Ale is weaker (ABV) than Scotch ale.

Wee Heavy

Front 7

Name 2 Trappist Breweries


What is the difference between a Trappist beer and an Abbey beer?

Back 7

Orval, Rochefort, Chimay, Westmalle, Westvleteren, Achel, La Trappe, St Josephs Abbey, Maria Toevlucht


Trappist beers are brewed by operating monasteries either by monks or under the instruction of monks.

Front 8

What are the the main differences in ingredients- between a german weissbier and a belgian witbier

Back 8

Witbier has the addition of Gruit (spices such as coriander and orange peel) and uses unmalted wheat where wiessbier uses malted wheat.

Front 9

What is the common name for 'Sweet Stout'

What ingredient gives it this name?

Why is it called a Sweet Stout?

Back 9

Milk Stout

Lactose Sugar

Because the Lactose sugar cannot be fermented out giving it additional sweetness.

Front 10

Black ale style whose first name and distinguishing ingredient is a non-barley grain which it contains

Give a commercial example of this style

Back 10

Oatmeal Stout

Front 11

What is a Cream Ale?

Back 11

Ale/ Lager Hybrid- Top fermented beer which is then lagered OR a mix of Ale & Lager

Front 12

What is the style designation for Anchor Steam Ale?

Back 12

California Common

Front 13

What is the IBU Range for an American Pale Ale

Back 13

30-45

Front 14

Name some flavours that are characteristic of a Belgian Dubbel

Name a commercial example of the style

Back 14

Raisiny, Toasted coffee, brown sugar, yeasty bread, dried fruit

Front 15

What is a common bacteria that is desirable in belgian lambics

Back 15

Brettanomyces

Front 16

What does ESB stand for?
Give a commercial Example of the style

Back 16

Extra Special (or strong) Bitter

Front 17

What are the main differences between an American IPA and an English IPA

Back 17

The use of native hops.

Front 18

What are 2 common adjuncts used in American Adjunct Lager?

What is the purpose of adding these ingredients?

Back 18

Corn, Rice


Increased yield and economy + greater clarity.

Front 19

Name the belgian style traditionally produced to hydrate the farm workers during the summer months?

Name 3 commercial examples of the style

Back 19

Saison.

Front 20

When is Maibock traditionally produced to be consumed?
Name one commercial example

Back 20

May/ Spring

Front 21

Name 3 beer styles brewed in and around Munich

Back 21

German Pilsner, German Helles, Marzen, Spezial, Oktoberfest, Dunkel, Bock, Doppelbock, Helle weisbier, kristal weissbier, dunkel weissbier, Weizen bock

Front 22

Why does a goat often appear on the labels of bocks?

Back 22

The style originated in the town of Einbeck- when it was adopted by the in Munich brewers their thick bavarian accent pronounced it 'Ein Bock' (A billy Goat). and so the beer became known as Bock and the goat image remains today.

Front 23

Name a stye where Acetic acid is a positive name a style where it is a negative.

Back 23

Positive- Flanders Red
Negative... loads.

Front 24

Would the following be true of a Mild Ale?
Low perceived bitterness, often amber to brown in colour 4.5-5.5% abv

Back 24

False- 2.8-4.5% ABV

Front 25

What style is guinness.

Back 25

Dry Stout (Irish Stout)

Front 26

In what city are lambics & Gueze made?

Back 26

Brussels

Front 27

Describe a Berlinerweisse

Give 2 commercial examples.

Back 27

A low abv sour beer, light in colour and body- traditionally brewed in berlin. Often flavoured with cordials.

Front 28

What flavours that are present in german wheat beers should not be apparent in American Wheat beers?

Why?

Back 28

Banana & Clove.

The yeast used does not produce these esters.

Front 29

Describe the malt character of a blonde ale.

Back 29

Bread and light biscuit- pale malts

Front 30

What style is the following:

Amber to Dark Amber in colour with a pronounced bitterness (25-40 IBUs) and citrus/piney flavours.

Give a commercial example of the style

Back 30

American Amber Ale

Front 31

Name the style:

Dark Gold to Dark Amber in colour highly assertive bitterness (60-120IBU) an extreme expression of a regional hop character.

Give a commercial example

Back 31

Imperial IPA

Front 32

What is a common name given to Belgian Dark Strong Ales?

Give a commercial Example

Back 32

Quadruple

Front 33

Haze would be a likely problem in which style of beer:
Bavarian Hefe
German Pils
Belgian Wit
or American Wheat

Back 33

German Pils

Front 34

Pale lager created and consumed in Munich

Back 34

Helles Lager

Front 35

Amber lager named for Austrian capital

Back 35

Vienna

Front 36

Dark German lager style whose name translates as "black"

Back 36

Schwartzbier

Front 37

The style dubbed "liquid bread" created to sustain fasting monks

A) doppelbock
B) altbier
C) dubbel

Back 37

Doppelbock

Front 38

Specialty lager made from malt dried directly over a wood fire

bonus: what type of wood is traditionally used?

Back 38

Rauschbier


Beech

Front 39

Brewed on the banks of the Rhine river, Zum Uriege is a classic example of this style

Back 39

Altbier

Front 40

German style known for distinct tartness produced by lactobacillus

Back 40

Berlinerweiss

Front 41

Blend of one-, two- and three-year old spontaneously fermented Brussels-region wheat-containing ale

Back 41

Gueze

Front 42

Strong (>8% abv) pale Belgian-style ale of monastic origin

Back 42

Trippel

Front 43

Refreshingly well-attenuated yellow-orange Belgian/French-style ale with complex fruit-spice aroma and some earthy notes

Back 43

Saison

Front 44

Style name used for the strongest stouts

Back 44

Russian Imperial Stout

Front 45

A beer that contains no roast or black malts and is often the strongest of English ales

Back 45

English Barleywine

Front 46

Similar to American Pale Ale but with slightly more malt character

Back 46

American Amber Ale

Front 47

Often malt-balanced ale with a color between that of amber and stout

Back 47

Porter