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Beer Styles SDSU George Thornton > BEER STYLES FINAL EXAM > Flashcards

BEER STYLES FINAL EXAM Flashcards

(67 cards)

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1
Q

True or False:

American brown ale exhibit more floral earthy hop characteristics than English style brown ales?

A

Flase

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2
Q

Which style is associated with having more assertive coffee and chocolate aroma?

a- American Brown Ale
b- Porter
c- Southern English Brown
D- Stout

A

Stout

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3
Q

Choose a correct hop aromatic typical in the American stout

a- floral, fruity, woody
b- Citrus, Tropical, Pine
c- Minty, earthy, musty

A

Citrus, Tropical, Pine

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4
Q

True or False:

American stouts are fuller bodied than other stouts because of assertive hopping?

A

False

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5
Q

True or False:
Russian Imperial stouts have an intense chocolate and coffee aroma fro the use of bakers chocolate and whole bean coffee during the boil?

A

False

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6
Q

Which is the best descriptor for the aromatics of the oatmeal stout?

a- Toffee, cocoa, chocolate
b- intense citrus and piney American hops
c- grainy, cereal-like aromas
d- pine wintergreen

A

Toffee, Cocoa, Chocolate, grainy cereal like aromas

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7
Q

True or False:

American versions of other styles tend to be more intense and robust?

A

True

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8
Q

True or False:

Russian Imperial stout is an American interpretation of the classic, less intense English Stout?

A

False

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9
Q

Which beers are know for their roast characteristics?

a- Russian imperial stout
b- Oatmeal stout
c- American stout
d- Brown ale

A

Russian Imperial Stout, Oatmeal stout, American stout

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10
Q

True or False:
Two discernible nuances between 100% Lambic and Flanders sour ales can be found in both the color and carbonation of the beer?

A

True

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11
Q

Which style is associated with having more of the earthy/farmyard phenolic “brett Funk”?

a- berlinner-weiss
b- Gose
c- Flanders red
d- Lambic

A

Lambic

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12
Q

Choose the correct fruit aromatic typical in the Flanders Red sour ale?

a- Apple, peach, pear
b- cherry, plum, dark currant
c- papaya and lychee

A

Cherry, Plumb and Dark Currant

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13
Q

True or False:

100% un-blended straight Lambic is extremely effervescent with champagne like qualities?

A

False

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14
Q

True or False:

Most sour beers have a noticeable citrus punch from the use of citrus and fruity new Zealand hops?

A

False

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15
Q

Which is the best descriptor for the aromatics Geuze style ale

a- Toffee, cocoa, sherry vinegar
b- bright acidity with notes of light fruit (apple, pear, apricot)
c- earthy, barnyard, horse blanket
d- pine and wintergreen

A

Bright acidity with notes of light fruit (apple, pear, apricot) earthy, barnyard, and horse blanket

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16
Q

True or False:

Geuze is made by mixing a combination of 1 through 3 year old Lambic’s making sour, balanced and complex ales?

A

True

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17
Q

True or False:

Having more of a wood character is associated with Flanders Sours as opposed to Lambic’s?

A

True

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18
Q

Which sour beers are known for their bright carbonation?

a- Berlinner-weisse
b- fruit lambic
c- geuze
d- unblended lambics

A

Berliner Weisse, Fruit Lambic, Geuze

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19
Q

True or False:
An English pale ale will have medium malt flavor and aroma and medium to medium-high earthy and herbal hop bitterness, flavor and aroma

A

True

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20
Q

True or False:

Low levels of diacetal (buttery) notes can be allowable (typical) in English Pale Ales?

A

True

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21
Q

The following are some aroma and flavor characteristics of English IPA’s

a- Fruit esters
b- Strong hop flavor
c- tropical and dank hop aroma
d- Bready/grainy like malt aroma

A

Fruit esters, Strong hop flavors, Bready, grainy like malt aromas.

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22
Q

Extra Special/Strong Bitter (English Pale) is notable for its malt flavor and aroma being more pronounced and complex than the lighter versions of bitter?

A

True

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23
Q

True or False:

Grapefruit citrus hop aromas could be considered classic for the American Pale ale style?

A

True

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24
Q

True or False:

American Double IPA has notable barnyard notes from the use of cascade hops?

A

False

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25
Which of the following beer has the highest ABV? a- English pale ale b- American pale ale c- English IPA
American Pale Ale
26
True or False: | Floral, citrus-like, fruity, piney, resinous are all good descriptors of American varietals of hops?
True
27
True or False: | An American Double IPA typically has a medium to high malt characteristic?
True
28
True or False: | A German Dunkelweizen has more of a biscuity, toasty, crusty notes than Hefeweizen?
True
29
True or False: | A German Kristalweizen has a fuller mouth feel from wheat proteins and yeast suspension?
False
30
Which of the following styles are most commonly known to be spiced with coriander and orange peel? a- American wheat b- Belgian witbier c- Wezenbock
Belgian Witbier
31
True or False: The major difference between German Hefeweizen and American Wheat Beer are that American Wheat beers show case more esters of banana and clove
False
32
True or False: the main difference between Kristalweizen and Hefeweizen are that Kristalweizen carry the same flavor and aroma profiles but have a brilliant clarity with the yeast and proteins filtered out?
True
33
The following are good descriptors for aromatic Hefeweizen? a- strong malt presence b- clove c- banana d- bubble gum
Clove, Banana, Bubble gum
34
True or False: | German Dunkelweizen are a stronger version of Weizenbock?
False
35
True or False: American Wheat beer can be ale or lager and typically have more neutral yeast characteristics with a more hop forward tone than its German counterpart?
True
36
In both German Hefeweizen and the Belgian witbier the following is present? a- slight acidity/tang b- chamomile aromatics c- subtle licorice notes d- citrus hop aromatics
Slight Acidity, and Tang
37
Which of the following beer styles are considered more "hop forward"? a- Munich Helles Lager b- German Pilsner Kolsch
German Pilsner
38
True or False: | A German pilsner is sweeter and fuller bodied than a Bohemian Pilsner?
False
39
Which of the following beer styles can have up to 20% corn adjunct? a- Kolsch b- Cream ale c- Blond ale
Cream Ale
40
True or False: | A Dortmunder has the maltiness of a Munich helles and a hoppiness of a German Pilsner?
True
41
Which of the following can be true about Kolsch styles a- Crisp and slight dry finish b- well-attenuated c- delicate with light fruit and aroma d- aggressive/overly bitter
Crisp and Slight dry finish, Well attenuated, delicate with light fruit flavor and aroma
42
True or False: | the 2 Main adjuncts used in American Lager are flaked wheat and corn?
False
43
True or False: It's often thought that the success and the drink ability of the Bohemian Pilsner, brewed in 1842, led the development of the German Pils, Dortmunder and Munich Helles styles?
True
44
In the German Pilsner which of the below is the correct malt aromatic? a- toffee b- black pepper c- grainy d- buttery (diacetal)
Grainy
45
True or False: | American Blonde ales are similar but more delicate than German Kolsch?
False
46
What is Acetaldhyde?
Green apple, one of the most common off flavors, also latex paint and pumpkin guts and common among all fermentation
47
What is Alcoholic?
Grain alcohol smell, paint thinner, hot, hot mouth feel and warming on pallet, Caused by too much or too little oxygenation of wort or too warm of a fermentation above 70 deg.
48
What is Astringent?
Bitterness, dry and tanic, comes from hops, has a tea like dryness, caused by high PH during mash, or mineral profile of water like high levels of calcium sulfate, chloramine and chlorine.
49
What is chlorophenol?
Chemical astringency, plastic, iodine, vinyl
50
What is DMS (Dimethyl sulfide)
Sulfur, cabbage, corn, creamed corn, not caused by fermentation, comes from mashing ad not allowing steam to escape during boil. Can reform after boil also not chilling the wort quick enough and from certain microbes.
51
What is Diacetyl?
Butter, rancid butter, butterscotch, slick mouth feel, VDK, bacteria, pediococcus
52
What is Estery fruity?
Fruit, bananas, pear, strawberry, grapefruit, happens during fermentation, above 70 deg. f., can happen when yeast has to work hard and grow a lot. Low yeast pitching rates, stressed yeast, not enough nutrients.
53
What is Grassy?
Musty, fresh cut grass, to much dry hops or too long of contact with beer.
54
What is Metallic?
Copper, penny, iron, caused by metal contact with beer or sanitizer residue
55
What is Husky or Grainy?
Sparging or mashing to long, or oxidation
56
What is Medicinal?
Band-aide, clove like, smoke, plastic phenol's, peppery
57
What is Moldy?
Mold, dank, cork, cheesy, bread mold, unclean water source, tanks, spores.
58
What is Oxidation?
Wet cardboard, sherry, papery, harsh bitterness.
59
What is Skunky (light struck)?
Exposing the hop acids to light, musty, cat piss smells
60
What is Soapy?
Detergent, oily, altolossis (fatty acids)
61
What is Solvent like?
Nail polish, paint thinner, ethanol produced by yeast, floral or apple
62
What is Sweet?
cloyingly sugary, when yeast can not consume all sugars in wort.
63
What is Sulfery?
Rotten egg, raw sewage, hydrogen sulfide, a fermentation by product
64
What is Salty?
Can come from Tap water
65
What is Sour/Acitic?
Vinegar flavor, acrid, acetic acid (Sanitation issues) un clean beer lines
66
What is Cheesy sweaty?
Isovaleric acids comes from oxygenated old hops or not old enough
67
What is Yeasty?
Bread, sharp crushed asparine

Beer Styles SDSU George Thornton (2 decks)

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