Complete Guidelines: Categories 1 - 26

Question 1

1A American Light Lager Overall Impression

Answer 1

Overall Impression: A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching.

Question 2

1A American Light Lager Aroma

Answer 2

Aroma: Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy, floral, or herbal hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.

Question 3

1A American Light Lager Appearance

Answer 3

Appearance: Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.

Question 4

1A American Light Lager Flavor

Answer 4

Flavor: Relatively neutral palate with a crisp, dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Low floral, spicy, or herbal hop flavor optional, but is rarely strong enough to detect. Low to very low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.

Question 5

1A American Light Lager Mouthfeel

Answer 5

Mouthfeel: Very light, sometimes watery, body. Very highly carbonated with slight carbonic bite on the tongue.

Question 6

1A American Light Lager Comments

Answer 6

Comments: Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault. With little malt or hop flavor, the yeast character often is what most differentiates brands.

Question 7

1A American Light Lager History

Answer 7

History: Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.

Question 8

1A American Light Lager Characteristic Ingredients

Answer 8

Characteristic Ingredients: Two- or six-row barley with up to 40% rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates. Lager yeast. Negligible hops.

Question 9

1A American Light Lager Style Comparison

Answer 9

Style Comparison: A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a German Leichtbier.

Question 10

1A American Light Lager Commercial Examples

Answer 10

Commercial Examples: Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light

Question 11

1B American Lager Overall Impression

Answer 11

Overall Impression: A very pale, highly-carbonated, light- bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink.

Question 12

1B American Lager Aroma

Answer 12

Aroma: Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy or floral hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.

Question 13

1B American Lager Appearance

Answer 13

Appearance: Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.

Question 14

1B American Lager Flavor

Answer 14

Flavor: Relatively neutral palate with a crisp, dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Moderately low hop flavor optional, with a floral, spicy, or herbal quality, if strong enough to distinguish. Low to medium-low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.

Question 15

1B American Lager Mouthfeel

Answer 15

Mouthfeel: Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.

Question 16

1B American Lager Comments

Answer 16

Comments: Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner outside Europe, but should not be confused with traditional examples. Strong flavors are a fault. With little malt or hop flavor, the yeast character is what most frequently differentiates brands.

Question 17

1B American Lager History

Answer 17

History: Evolved from Pre-Prohibition Lager (see Category 27) in the US after Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that appealed to a broad range of the population. Became the dominant beer style for many decades, and spawned many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.

Question 18

1B American Lager Characteristic Ingredients

Answer 18

Characteristic Ingredients: Two- or six-row barley with up to 40% rice or corn as adjuncts. Lager yeast. Light use of hops.

Question 19

1B American Lager Style Comparison

Answer 19

Style Comparison: Stronger, more flavor and body than an American Light Lager. Less bitterness and flavor than an International Pale Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.

Question 20

1B American Lager Commercial Examples

Answer 20

Commercial Examples: Budweiser, Coors Original, Grain Belt Premium American Lager, Miller High Life, Old Style, Pabst Blue Ribbon, Special Export

Question 21

1C Cream Ale Overall Impression

Answer 21

Overall Impression: A clean, well-attenuated, highly carbonated, flavorful American “lawnmower” beer. Easily drinkable, smooth, and refreshing, with more character than typical American lagers, yet still subtle and restrained.

Question 22

1C Cream Ale Aroma

Answer 22

Aroma: Medium-low to low malt notes, with a sweet, corn- like aroma. Low DMS optional. Medium-low hop aroma optional, using any variety but floral, spicy, or herbal notes are most common. Overall, has a subtle, balanced aroma. Low fruity esters optional.

Question 23

1C Cream Ale Appearance

Answer 23

Appearance: Pale straw to light gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity. Effervescent.

Question 24

1C Cream Ale Flavor

Answer 24

Flavor: Low to medium-low hop bitterness. Low to moderate malty sweetness, varying with gravity and attenuation. The malt is generally neutral, possibly grainy or crackery. Usually well-attenuated. Balanced palate, with hops only enough to support the malt. A low to moderate corny flavor is commonly found, but light DMS is optional. Finish can vary from somewhat light, dry, and crisp to faintly sweet. Clean fermentation profile, but low fruity esters are optional. Low to medium-low hop flavor of any variety, but typically floral, spicy, or herbal. Subtle.

Question 25

1C Cream Ale Mouthfeel

Answer 25

Mouthfeel: Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation.

Question 26

1C Cream Ale Comments

Answer 26

Comments: Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.

Question 27

1C Cream Ale History

Answer 27

History: A sparkling or present-use ale from the second half of the 1800s that survived prohibition. An ale brewed to compete with lagers brewed in Canada and the US Northeast, Mid-Atlantic, and Midwest states.

Question 28

1C Cream Ale Characteristic Ingredients

Answer 28

Characteristic Ingredients: American six-row malt, or a combination of six-row and North American two-row. Up to 20% maize in the mash, and up to 20% sugar in the boil. Any variety of hops, often rustic American or Continental. Clean ale yeast, or a mix of ale and lager beer.

Question 29

1C Cream Ale Style Comparison

Answer 29

Style Comparison: Similar to a Standard American Lager, but with more character. Lighter body, smoother, and more carbonated than a Blonde Ale. May seem like a somewhat subtle Kölsch.

Question 30

1C Cream Ale Commercial Examples

Answer 30

Commercial Examples: Genesee Cream Ale, Liebotschaner Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Little Kings Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale

Question 31

1D American Wheat Beer Overall Impression

Answer 31

Overall Impression: A pale, refreshing grainy, doughy, or bready wheat beer with a clean fermentation profile and a variable hop character and bitterness. Its lighter body and higher carbonation contribute to its easy-drinking nature.

Question 32

1D American Wheat Beer Aroma

Answer 32

Aroma: Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Moderate esters optional, usually a neutral profile; banana is inappropriate. Low to moderate citrusy, spicy, floral, or fruity hop aroma. Not typically dry-hopped. No clove phenols.

Question 33

1D American Wheat Beer Appearance

Answer 33

Appearance: Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating a Weissbier. Big, long-lasting white head.

Question 34

1D American Wheat Beer Flavor

Answer 34

Flavor: Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or can finish quite dry and crisp. Low to moderate hop bitterness, sometimes lasting into the finish. Balance is usually even, but may be slightly bitter. Low to moderate citrusy, spicy, floral, or fruity hop flavor. Moderate esters optional. No banana. No clove phenols.

Question 35

1D American Wheat Beer Mouthfeel

Answer 35

Mouthfeel: Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.

Question 36

1D American Wheat Beer Comments

Answer 36

Comments: Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American Rye beers should be entered as 31A Alternative Grain Beer.

Question 37

1D American Wheat Beer History

Answer 37

History: An American craft beer adaptation of the Weissbier style using a cleaner yeast and more hops, first produced by Anchor in 1984 and later widely popularized by Widmer.

Question 38

1D American Wheat Beer Characteristic Ingredients

Answer 38

Characteristic Ingredients: Clean American ale or lager yeast. German Weissbier yeast is inappropriate. Wheat malt (often 30–50%, lower than is typical in Weissbier). American, German, or New World hops.

Question 39

1D American Wheat Beer Style Comparison

Answer 39

Style Comparison: More hop character and less yeast character than Weissbier. Never with the banana and clove character of Weissbier. Generally has the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.

Question 40

1D American Wheat Beer Commercial Examples

Answer 40

Commercial Examples: Bell’s Oberon, Boulevard Unfiltered Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen

Question 41

2A International Pale Lager Overall Impression

Answer 41

Overall Impression: A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.

Question 42

2A International Pale Lager Aroma

Answer 42

Aroma: Low to medium-low grainy-malty or slightly corny- sweet malt aroma. Very low to medium spicy, floral, or herbal hop aroma. Clean fermentation profile.

Question 43

2A International Pale Lager Appearance

Answer 43

Appearance: Pale straw to gold color. White, frothy head may not be long lasting. Very clear.

Question 44

2A International Pale Lager Flavor

Answer 44

Flavor: Low to moderate levels of grainy-malt flavor, medium-low to medium bitterness, with a crisp, dry, well- attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality. Moderate corny or malty sweetness optional. Medium floral, spicy, or herbal hop flavor optional. Balance may vary from slightly malty to slightly bitter, but is usually relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors.

Question 45

2A International Pale Lager Mouthfeel

Answer 45

Mouthfeel: Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.

Question 46

2A International Pale Lager Comments

Answer 46

Comments: Tends to have fewer adjuncts than American Lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers is a handling fault, not a characteristic of the style.

Question 47

2A International Pale Lager History

Answer 47

History: In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the US, developed either as an imitation of American- style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.

Question 48

2A International Pale Lager Characteristic Ingredients

Answer 48

Characteristic Ingredients: Two- or six-row barley. May use rice, corn, or sugar as adjuncts, but are generally all malt.

Question 49

2A International Pale Lager Style Comparison

Answer 49

Style Comparison: Generally more bitter and filling than American Lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, but with more of an adjunct quality.

Question 50

2A International Pale Lager Commercial Examples

Answer 50

Commercial Examples: Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha

Question 51

2B International Amber Lager Overall Impression

Answer 51

Overall Impression: A smooth, easily-drinkable, malty amber lager with a flavorful caramel or toast character. Usually fairly well-attenuated, often with an adjunct quality and restrained bitterness.

Question 52

2B International Amber Lager Aroma

Answer 52

Aroma: Low to moderate grainy malt aroma often with very low to moderate caramel or toasty malt accents. Occasionally, nutty or biscuity, but never roasty. Low, unobtrusive floral or spicy hop aroma. Clean fermentation profile.

Question 53

2B International Amber Lager Appearance

Answer 53

Appearance: Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.

Question 54

2B International Amber Lager Flavor

Answer 54

Flavor: Low to moderate malt flavor, often with caramel or toasty-bready flavors. Low to medium-low corny sweetness optional. Low to moderate bitterness, giving the beer a malty to fairly even balance. Low to moderate spicy, herbal, or floral hop flavor. Clean fermentation profile. The finish is moderately dry with a moderately malty aftertaste. The beer may seem a touch sweet if the bitterness level is low.

Question 55

2B International Amber Lager Mouthfeel

Answer 55

Mouthfeel: Light to medium body. Medium to high carbonation. Smooth. Some examples can be slightly creamy.

Question 56

2B International Amber Lager Comments

Answer 56

Comments: A wide spectrum of mass-market amber lagers either developed independently in various countries, or describing rather generic amber beers with more historical relevance that eventually changed into indistinguishable products in modern times.

Question 57

2B International Amber Lager History

Answer 57

History: Varies by country, but generally represents either an adaptation of the mass-market International Pale Lager, or an evolution of indigenous styles into more generic products.

Question 58

2B International Amber Lager Characteristic Ingredients

Answer 58

Characteristic Ingredients: Two-row or six-row base malt. Color malts such as Victory, amber, or roast. May be all malt or use adjuncts. Sugars or coloring agents possible. Caramel malt. European or American hops.

Question 59

2B International Amber Lager Style Comparison

Answer 59

Style Comparison: Less well-developed malt flavor than a Vienna Lager, often with an adjunct taste. Less robust flavor and bitterness than Altbier.

Question 60

2B International Amber Lager Commercial Examples

Answer 60

Commercial Examples: Abita Amber Lager, Brooklyn Lager, Capital Wisconsin Amber Lager, Dos Equis Amber, Grain Belt NordEast, Yuengling Lager

Question 61

2C International Dark Lager Overall Impression

Answer 61

Overall Impression: A darker, richer, and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.

Question 62

2C International Dark Lager Aroma

Answer 62

Aroma: Faint malt aroma. Medium-low roast and caramel malt aroma optional. Light spicy, herbal, or floral hop aroma optional. Clean fermentation profile.

Question 63

2C International Dark Lager Appearance

Answer 63

Appearance: Deep amber to very dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is beige to light tan in color.

Question 64

2C International Dark Lager Flavor

Answer 64

Flavor: Low to medium sweet maltiness. Medium-low caramel or roasted malt flavors optional, possibly with hints of coffee, molasses, brown sugar, or cocoa. Low floral, spicy, or herbal hop flavor optional. Low to medium bitterness. May have a very light fruitiness. Moderately crisp finish. The balance is typically somewhat malty. Burnt or moderately strong roasted malt flavors are inappropriate.

Question 65

2C International Dark Lager Mouthfeel

Answer 65

Mouthfeel: Light to medium-light body. Smooth with a light creaminess. Medium to high carbonation.

Question 66

2C International Dark Lager Comments

Answer 66

Comments: A broad range of international lagers that are darker than pale, and not assertively bitter or roasted.

Question 67

2C International Dark Lager History

Answer 67

History: Darker versions of International Pale Lagers often created by the same large, industrial breweries and meant to appeal to a broad audience. Often either a colored or sweetened adaptation of the standard pale industrial lager, or a more broadly accessible (and inexpensive) version of more traditional dark lagers.

Question 68

2C International Dark Lager Characteristic Ingredients

Answer 68

Characteristic Ingredients: Two- or six-row barley with corn, rice, or sugars adjuncts. Light use of caramel and darker roasted malts. Commercial versions may use coloring agents.

Question 69

2C International Dark Lager Style Comparison

Answer 69

Style Comparison: Less flavor and richness than Munich Dunkel, Schwarzbier, or other dark lagers. Frequently uses adjuncts, as is typical of other International Lagers.

Question 70

2C International Dark Lager Commercial Examples

Answer 70

Commercial Examples: Baltika #4 Original, Dixie Blackened Voodoo, Heineken Dark Lager, Saint Pauli Girl Special Dark, San Miguel Dark, Shiner Bock

Question 71

3A Czech Pale Lager Overall Impression

Answer 71

Overall Impression: A lighter-bodied, rich, refreshing, hoppy, bitter pale Czech lager having the familiar flavors of the stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol, lighter-bodied, and slightly less intense format.

Question 72

3A Czech Pale Lager Aroma

Answer 72

Aroma: Light to moderate bready-rich malt combined with light to moderate spicy or herbal hop bouquet; the balance between the malt and hops may vary. Faint hint of caramel is acceptable. Light (but never intrusive) diacetyl and light, fruity esters are optional. No sulfur.

Question 73

3A Czech Pale Lager Appearance

Answer 73

Appearance: Light yellow to deep gold color. Brilliant to very clear, with a long-lasting, creamy white head.

Question 74

3A Czech Pale Lager Flavor

Answer 74

Flavor: Medium-low to medium bready-rich malt flavor with a rounded, hoppy finish. Low to medium-high spicy or herbal hop flavor. Bitterness is prominent but never harsh. Flavorful and refreshing. Low diacetyl or fruity esters are optional, but should never be overbearing.

Question 75

3A Czech Pale Lager Mouthfeel

Answer 75

Mouthfeel: Medium-light to medium body. Moderate carbonation.

Question 76

3A Czech Pale Lager Comments

Answer 76

Comments: The Czech name of the style is světlé výčepní pivo.

Question 77

3A Czech Pale Lager History

Answer 77

History: Josef Groll initially brewed two types of pale beer in 1842–3, a výčepní and a ležák, with the smaller beer having twice the production; Evan Rail speculates that these were probably 10 °P and 12 °P beers, but that the výčepní could have been weaker. This is the most consumed type of beer in the Czech Republic at present.

Question 78

3A Czech Pale Lager Characteristic Ingredients

Answer 78

Characteristic Ingredients: Soft water with low sulfate and carbonate content. Traditional Czech hops. Czech Pilsner malt. Czech lager yeast. Low ion water provides a distinctively soft, rounded hop profile despite high hopping rates.

Question 79

3A Czech Pale Lager Style Comparison

Answer 79

Style Comparison: A lighter-bodied, lower-intensity, refreshing, everyday version of Czech Premium Pale Lager.

Question 80

3A Czech Pale Lager Commercial Examples

Answer 80

Commercial Examples: Bernard světlé pivo 10, Březňák světlé výčepní pivo, Notch Session Pils, Primátor Antonín světlé výčepní, Radegast Rázna 10, Únětické pivo 10°

Question 81

3B Czech Premium Pale Lager Overall Impression

Answer 81

Overall Impression: A refreshing pale Czech lager with considerable malt and hop character and a long finish. The malt flavors are complex for a Pilsner-type beer. The bitterness is strong and clean but lacks harshness, which gives a well- balanced, rounded flavor impression that enhances drinkability.

Question 82

3B Czech Premium Pale Lager Aroma

Answer 82

Aroma: Medium to medium-high bready-rich malt and medium-low to medium-high spicy, floral, or herbal hop bouquet; though the balance between the malt and hops may vary, the interplay is rich and complex. Light diacetyl, or very low fruity esters are optional. Esters tend to increase with gravity.

Question 83

3B Czech Premium Pale Lager Appearance

Answer 83

Appearance: Medium yellow to deep gold color. Brilliant to very clear clarity. Dense, long-lasting, creamy white head.

Question 84

3B Czech Premium Pale Lager Flavor

Answer 84

Flavor: Rich, complex, bready maltiness combined with a pronounced yet soft and rounded bitterness and floral and spicy hop flavor. Malt and hop flavors are medium to medium- high, and the malt may contain a slight impression of caramel. Bitterness is prominent but never harsh. The long finish can be balanced towards hops or malt but is never aggressively tilted either way. Light to moderately-low diacetyl and low hop- derived esters are acceptable, but need not be present.

Question 85

3B Czech Premium Pale Lager Mouthfeel

Answer 85

Mouthfeel: Medium body. Moderate to low carbonation.

Question 86

3B Czech Premium Pale Lager Comments

Answer 86

Comments: Generally a group of pivo Plzeňského typu, or Pilsner-type beers. This style is a combination of the Czech styles světlý ležák (11–12.9 °P) and světlé speciální pivo (13– 14.9 °P). In the Czech Republic, only Pilsner Urquell and Gambrinus are called Pilsner, despite how widely adopted this name is worldwide. Outside the Czech Republic, Czech Pilsner or Bohemian Pilsner are sometimes used to differentiate the beer from other Pilsner-type beers. Kvasnicové (“yeast beer”) versions are popular in the Czech Republic, and may be either kräusened with yeasted wort or given a fresh dose of pure yeast after fermentation. These beers are sometimes cloudy, with subtle yeastiness and enhanced hop character. Modern examples vary in their malt to hop balance and many are not as hop-forward as Pilsner Urquell.

Question 87

3B Czech Premium Pale Lager History

Answer 87

History: Commonly associated with Pilsner Urquell, which was first brewed in 1842 after construction of a new brewhouse by burghers dissatisfied with the standard of beer brewed in Plzeň. Bavarian brewer Josef Groll is credited with first brewing the beer, although there may have been earlier pale lagers in Bohemia. Just as important as the lager yeast was the use of English malting techniques.

Question 88

3B Czech Premium Pale Lager Characteristic Ingredients

Answer 88

Characteristic Ingredients: Traditional Czech hops. Czech malt. Czech lager yeast. Water low in sulfate and carbonate provides a distinctively soft, rounded hop profile despite high hopping rates. The bitterness level of some larger commercial examples has dropped in recent years, although not as much as in many contemporary German examples.

Question 89

3B Czech Premium Pale Lager Style Comparison

Answer 89

Style Comparison: More color, malt richness, and body than a German Pils, with a fuller finish and a cleaner, softer impression. Stronger than a Czech Pale Lager.

Question 90

3B Czech Premium Pale Lager Commercial Examples

Answer 90

Commercial Examples: Bernard světlé ležák 12°, Budvar 33 světlý ležák, Pilsner Urquell, Pivovar Jihlava Ježek 11%, Primátor Premium lager, Radegast Ryze hořká 12, Únětická pivo 12°

Question 91

3C Czech Amber Lager Overall Impression

Answer 91

Overall Impression: A malty amber Czech lager with a hop character that can vary from low to quite significant. The malt flavors also can vary, leading to different interpretations and balances ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramel-like.

Question 92

3C Czech Amber Lager Aroma

Answer 92

Aroma: Moderate intensity, rich malt aroma that can be either bready and Maillard product-dominant or slightly caramelly sweet. Spicy, floral, or herbal hop character may be moderate to none. Clean lager character, though low fruity esters (stone fruit or berries) may be present. Low diacetyl optional.

Question 93

3C Czech Amber Lager Appearance

Answer 93

Appearance: Deep amber to copper color. Clear to bright clarity. Large, off-white, persistent head.

Question 94

3C Czech Amber Lager Flavor

Answer 94

Flavor: Complex malt flavor is dominant (medium to medium-high), though its nature may vary from dry and Maillard product-dominant to caramelly and almost sweet. Some examples have a candy-like to graham-cracker malt character. Low to moderate spicy hop flavor. Prominent but clean hop bitterness provides a balanced finish. Subtle plum or berry esters optional. Low diacetyl optional. No roasted malt flavor. Finish may vary from dry and hoppy to relatively sweet.

Question 95

3C Czech Amber Lager Mouthfeel

Answer 95

Mouthfeel: Medium-full to medium body. Soft and round, often with a gentle creaminess. Moderate to low carbonation.

Question 96

3C Czech Amber Lager Comments

Answer 96

Comments: The Czech name of the style is polotmavé pivo, which translates as half-dark beer. This style is a combination of the Czech styles polotmavý ležák (11–12.9 °P) and polotmavé speciální pivo (13–14.9 °P). Some versions may be a blend of pale and dark lagers.

Question 97

3C Czech Amber Lager History

Answer 97

History: A Vienna-style lager which has continued to be brewed in the Czech Republic. A resurgence of small breweries opening in the Czech Republic has increased the number of examples of this style.

Question 98

3C Czech Amber Lager Characteristic Ingredients

Answer 98

Characteristic Ingredients: Pilsner and caramel malts, but Vienna and Munich malts may also be used. Low mineral content water. Traditional Czech hops. Czech lager yeast.

Question 99

3C Czech Amber Lager Style Comparison

Answer 99

Style Comparison: The style can be similar to a Vienna Lager but with stronger Czech late hop character, or that approaching a British Bitter but significantly richer with more of a deep caramel character. Large brewery versions are generally similar to Czech Premium Pale Lager with slightly darker malt flavors and less hop, while smaller breweries often make versions with considerable hop character, malt complexity, or residual sweetness.

Question 100

3C Czech Amber Lager Commercial Examples

Answer 100

Commercial Examples: Bernard Jantarový ležák 12°, Gambrinus Polotmavá 12°, Kozel Semi-Dark, Lobkowicz Démon 13, Primátor 13 polotmavé, Strakonický Dudák Klostermann polotmavý ležák

Question 101

3D Czech Dark Lager Overall Impression

Answer 101

Overall Impression: A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty balance and an interesting and complex flavor profile, with variable levels of hopping that provides a range of possible interpretations.

Question 102

3D Czech Dark Lager Aroma

Answer 102

Aroma: Medium to medium-high rich, deep, sometimes sweet maltiness, with optional qualities such as bread crusts, toast, nuts, cola, dark fruit, or caramel. Roasted malt characters such as chocolate or sweetened coffee can vary from moderate to none but should not overwhelm the base malt character. Low to moderate spicy hop aroma optional. Low diacetyl and low to moderate fruity esters (plums or berries) may be present.

Question 103

3D Czech Dark Lager Appearance

Answer 103

Appearance: Dark copper to almost black color, often with a red or garnet tint. Clear to bright clarity. Large, off-white to tan, persistent head.

Question 104

3D Czech Dark Lager Flavor

Answer 104

Flavor: Medium to medium-high deep, complex maltiness dominates, typically with malty-rich Maillard products and a light to moderate residual malt sweetness. Malt flavors such as caramel, toast, nuts, licorice, dried dark fruit, chocolate, or coffee may also be present, with very low to moderate roast character. Low to moderate spicy hop flavor. Moderate to medium-low bitterness, but should be perceptible. Balance can vary from malty to relatively well-balanced to gently hop- forward. Low to moderate diacetyl and light plum or berry esters may be present.

Question 105

3D Czech Dark Lager Mouthfeel

Answer 105

Mouthfeel: Medium to medium-full body, considerable mouthfeel without being heavy or cloying. Moderately creamy in texture. Smooth. Moderate to low carbonation. Can have a slight alcohol warmth in stronger versions.

Question 106

3D Czech Dark Lager Comments

Answer 106

Comments: This style is a combination of the Czech styles tmavý ležák (11–12.9 °P) and tmavé speciální pivo (13–14.9 °P). More modern examples are drier and have higher bitterness while traditional versions often have IBUs in the 18– 20 range with a sweeter balance.

Question 107

3D Czech Dark Lager History

Answer 107

History: The U Fleků brewery has been operating in Prague since 1499, and produces the best-known version. Many small, new breweries are brewing this style.

Question 108

3D Czech Dark Lager Characteristic Ingredients

Answer 108

Characteristic Ingredients: Pilsner and dark caramel malts with the addition of debittered roasted malts are most common, but additions of Vienna or Munich malt are also appropriate. Low mineral content water. Traditional Czech hops. Czech lager yeast.

Question 109

3D Czech Dark Lager Style Comparison

Answer 109

Style Comparison: The beer is the Czech equivalent of a dark lager ranging in character from Munich Dunkel to Schwarzbier, but typically with greater malt richness and hop aroma, flavor, and bitterness.

Question 110

3D Czech Dark Lager Commercial Examples

Answer 110

Commercial Examples: Bernard černý ležák 12°, Budvar tmavý ležák, Herold lmavé silné pivo 13°, Kozel Dark , Krušovice černé, Primátor dark lager, U Fleků Flekovský tmavý ležák 13°

Question 111

4A Munich Helles Overall Impression

Answer 111

Overall Impression: A gold-colored German lager with a smooth, malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink.

Question 112

4A Munich Helles Aroma

Answer 112

Aroma: Moderate grainy-sweet malt aroma. Low to moderately-low spicy, floral, or herbal hop aroma. Pleasant, clean fermentation profile, with malt dominating the balance. The freshest examples will have more of a malty-sweet aroma.

Question 113

4A Munich Helles Appearance

Answer 113

Appearance: Pale yellow to pale gold. Clear. Persistent creamy white head.

Question 114

4A Munich Helles Flavor

Answer 114

Flavor: Moderately malty start with the suggestion of sweetness, moderate grainy-sweet malt flavor with a soft, rounded palate impression, supported by a low to medium-low bitterness. Soft and dry finish, not crisp and biting. Low to moderately-low spicy, floral, or herbal hop flavor. Malt dominates hops in the palate, finish, and aftertaste, but hops should be noticeable. No residual sweetness, simply the impression of maltiness with restrained bitterness. Clean fermentation profile.

Question 115

4A Munich Helles Mouthfeel

Answer 115

Mouthfeel: Medium body. Medium carbonation. Smooth, well-lagered character.

Question 116

4A Munich Helles Comments

Answer 116

Comments: Very fresh examples can have a more prominent malt and hop character that fades over time, as is often noticed in exported beers. Helles in Munich tends to be a lighter version than those outside the city. May be called Helles Lagerbier.

Question 117

4A Munich Helles History

Answer 117

History: Created in Munich in 1894 to compete with pale Pilsner-type beers, often first credited to Spaten. More popular in Southern Germany.

Question 118

4A Munich Helles Characteristic Ingredients

Answer 118

Characteristic Ingredients: Continental Pilsner malt. Traditional German hops. Clean German lager yeast.

Question 119

4A Munich Helles Style Comparison

Answer 119

Style Comparison: Similar in malt balance and bitterness to Munich Dunkel, but less malty-sweet in nature and pale rather than dark and rich. More body and malt presence than a German Pils, but less crisp and with less hop character throughout. Similar malt profile as a German Helles Exportbier, but with fewer hops in the balance and slightly less alcohol. Less body and alcohol than a Festbier.

Question 120

4A Munich Helles Commercial Examples

Answer 120

Commercial Examples: Augustiner Lagerbier Hell, Hacker- Pschorr Münchner Gold, Löwenbraü Original, Paulaner Münchner Lager, Schönramer Hell, Spaten Münchner Hell, Weihenstephaner Original Heles

Question 121

4B Festbier Overall Impression

Answer 121

Overall Impression: A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.

Question 122

4B Festbier Aroma

Answer 122

Aroma: Moderate malty richness, with an emphasis on toasty- doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation profile.

Question 123

4B Festbier Appearance

Answer 123

Appearance: Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are pale gold in color.

Question 124

4B Festbier Flavor

Answer 124

Flavor: Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft malty richness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean fermentation profile. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.

Question 125

4B Festbier Mouthfeel

Answer 125

Mouthfeel: Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.

Question 126

4B Festbier Comments

Answer 126

Comments: This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen. May be called Helles Märzen.

Question 127

4B Festbier History

Answer 127

History: Since 1990, the majority of beer served at Oktoberfest in Munich has been this style. Export beer specifically made for the United States is still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (according to the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee.

Question 128

4B Festbier Characteristic Ingredients

Answer 128

Characteristic Ingredients: Majority Pils malt, but with some Vienna or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.

Question 129

4B Festbier Style Comparison

Answer 129

Style Comparison: Less intense and less richly toasted than a Märzen. Stronger than a Munich Helles, with a bit more body, and hop and malt flavor. Less rich in malt intensity than a Helles Bock. The malt complexity is similar to a higher- gravity Czech Premium Pale Lager, although without the associated hops.

Question 130

4B Festbier Commercial Examples

Answer 130

Commercial Examples: Augustiner Oktoberfest, Hacker- Pschorr Superior Festbier, Hofbräu Oktoberfestbier, Löwenbräu Oktoberfestbier, Paulaner Oktoberfest Bier, Weihenstephaner Festbier

Question 131

4C Helles Bock Overall Impression

Answer 131

Overall Impression: A relatively pale, strong, malty German lager with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent and the malt character less deeply rich than in other Bocks.

Question 132

4C Helles Bock Aroma

Answer 132

Aroma: Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products. Moderately-low spicy, herbal, or floral hop aroma optional. Clean fermentation profile. Low fruity esters optional. Very light alcohol optional.

Question 133

4C Helles Bock Appearance

Answer 133

Appearance: Deep gold to light amber in color. Bright to clear clarity. Large, creamy, persistent, white head.

Question 134

4C Helles Bock Flavor

Answer 134

Flavor: Moderately to moderately strong grainy-sweet, doughy, bready, or lightly toasty malt flavor dominates with some rich Maillard products providing added interest. Few caramel flavors optional. Low to moderate spicy, herbal, floral, peppery hop flavor optional, but present in the best examples. Moderate hop bitterness, more so in the balance than in other Bocks. Clean fermentation profile. Well-attenuated, not cloying, with a moderately-dry finish that may taste of both malt and hops.

Question 135

4C Helles Bock Mouthfeel

Answer 135

Mouthfeel: Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Light alcohol warming optional.

Question 136

4C Helles Bock Comments

Answer 136

Comments: Also known as Maibock. Compared to darker Bock beers, the hops compensate for the lower level of Maillard products in the balance.

Question 137

4C Helles Bock History

Answer 137

History: A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is a seasonal offering associated with springtime and the month of May, and may include a wider color and hopping range than is seen in exported products.

Question 138

4C Helles Bock Characteristic Ingredients

Answer 138

Characteristic Ingredients: A mix of Pils, Vienna, and Munich malts. No adjuncts. Light use of pale crystal type malts possible. Traditional German hops. Clean lager yeast. Decoction mash is traditional, but boiling is less than in Dunkles Bock to restrain color development. Soft water.

Question 139

4C Helles Bock Style Comparison

Answer 139

Style Comparison: Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles or Festbier brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors, and can be drier, hoppier, and more bitter than a Dunkles Bock. Less strong than a pale Doppelbock, but with similar flavors.

Question 140

4C Helles Bock Commercial Examples

Answer 140

Commercial Examples: Altenmünster Maibock, Ayinger Maibock, Chuckanut Maibock, Einbecker Mai-Ur-Bock, Hofbräu Maibock, Mahr’s Heller Bock

Question 141

5A German Leichtbier Overall Impression

Answer 141

Overall Impression: A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than standard- strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink.

Question 142

5A German Leichtbier Aroma

Answer 142

Aroma: Low to medium hop aroma, with a spicy, herbal, or floral character. Low to medium-low grainy-sweet or slightly crackery malt aroma. Clean fermentation profile.

Question 143

5A German Leichtbier Appearance

Answer 143

Appearance: Pale straw to deep yellow in color. Brilliant clarity. Moderate white head with average to below average persistence.

Question 144

5A German Leichtbier Flavor

Answer 144

Flavor: Low to medium grainy-sweet malt flavor initially. Medium hop bitterness. Low to medium hop flavor, with a spicy, herbal, or floral quality. Clean fermentation character, well-lagered. Dry finish with a light malty and hoppy aftertaste.

Question 145

5A German Leichtbier Mouthfeel

Answer 145

Mouthfeel: Light to very light body. Medium to high carbonation. Smooth, well-attenuated.

Question 146

5A German Leichtbier Comments

Answer 146

Comments: Marketed primarily as a diet-oriented beer with lower carbohydrates, alcohol, and calories. Pronounced “LYESHT-beer.” May also be known as a Diat Pils or Helles, this style is in the schankbier gravity class. Other variations of Leicht class beers can be made from Weissbier, Kölsch, and Altbier; those beers are best entered as 34B Mixed-Style Beer.

Question 147

5A German Leichtbier History

Answer 147

History: Traditional versions existed as drinks for physical laborers in factories or fields, but modern versions are more based on popular American products in the same class and targeted towards health or fitness conscious consumers. Increasingly supplanted in the current market by non-alcoholic beers and radlers.

Question 148

5A German Leichtbier Characteristic Ingredients

Answer 148

Characteristic Ingredients: Continental Pils malt. German lager yeast. Traditional German hops.

Question 149

5A German Leichtbier Style Comparison

Answer 149

Style Comparison: Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Munich Helles. More bitter and flavorful than an American Light Lager.

Question 150

5A German Leichtbier Commercial Examples

Answer 150

Commercial Examples: Autenrieder Schlossbräu Leicht, Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht, Müllerbrau Heimer Leicht, Schönramer Surtaler Schankbier, Waldhaus Sommer Bier

Question 151

5B Kölsch Overall Impression

Answer 151

Overall Impression: A subtle, brilliantly clear, pale beer with a delicate balance of malt, fruit, and hop character, moderate bitterness, and a well-attenuated but soft finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.

Question 152

5B Kölsch Aroma

Answer 152

Aroma: Low to very low grainy-sweet malt aroma. A subtle fruit aroma (apple, pear, or sometimes cherry) is optional, but welcome. Low floral, spicy, or herbal hop aroma optional. The intensity of aromatics is fairly subtle but generally balanced, clean, fresh, and pleasant.

Question 153

5B Kölsch Appearance

Answer 153

Appearance: Medium yellow to light gold. Brilliant clarity. Has a delicate white head that may not persist.

Question 154

5B Kölsch Flavor

Answer 154

Flavor: A delicate flavor balance between malt, fruitiness, bitterness, and hops, with a clean, well-attenuated finish. The medium to medium-low grainy maltiness may have very light bready or honey notes. The fruitiness can have an almost imperceptible sweetness. Medium-low to medium bitterness. Low to moderately-high floral, spicy, or herbal hop flavor; most are medium-low to medium. May have a neutral-grainy to light malty sweet impression at the start. Soft, rounded palate. Finish is soft, dry, and slightly crisp, not sharp or biting. No noticeable residual sweetness. While the balance between the flavor components can vary, none are ever strong.

Question 155

5B Kölsch Mouthfeel

Answer 155

Mouthfeel: Medium-light to medium body; most are medium-light. Medium to medium-high carbonation. Smooth and soft, but well-attenuated and not heavy. Not harsh.

Question 156

5B Kölsch Comments

Answer 156

Comments: A traditional top-fermented, lagered beer from Cologne, Germany (Köln). Köln breweries differentiate themselves through balance, so allow for a range of variation within the style when judging. Drier versions may seem hoppier or more bitter than the IBU levels might suggest. The delicate flavor profile does not age well, so be alert for oxidation defects. Served in Köln in a tall, narrow 20cl glass called a Stange.

Question 157

5B Kölsch History

Answer 157

History: Köln has a top-fermenting brewing tradition since the Middle Ages, but the beer now known as Kölsch was developed in the late 1800s as an alternative to pale lagers. Bottom fermentation was actually prohibited in Cologne. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.”

Question 158

5B Kölsch Characteristic Ingredients

Answer 158

Characteristic Ingredients: Traditional German hops. German Pils, Pale, or Vienna malt. Attenuative, clean German ale yeast. Occasional small use of wheat malt. Current commercial practice is to ferment around 15 °C, cold condition near freezing for up to a month, and serve fresh.

Question 159

5B Kölsch Style Comparison

Answer 159

Style Comparison: Can be mistaken for a Cream Ale or somewhat subtle German Pils.

Question 160

5B Kölsch Commercial Examples

Answer 160

Commercial Examples: Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Päffgen Kolsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch

Question 161

5C German Helles Exportbier Overall Impression

Answer 161

Overall Impression: A golden German lager balancing a smooth malty profile with a bitter, hoppy character in a slightly above-average body and strength beer.

Question 162

5C German Helles Exportbier Aroma

Answer 162

Aroma: Medium-low to medium floral, spicy, or herbal hop aroma. Moderate grainy-sweet malt aroma, possibly with light toasty, bready, or doughy notes. Clean fermentation profile. Hops and malt both noticeable, and generally balanced.

Question 163

5C German Helles Exportbier Appearance

Answer 163

Appearance: Medium yellow to deep gold. Clear. Persistent white head.

Question 164

5C German Helles Exportbier Flavor

Answer 164

Flavor: Moderate, balanced malt and hops with supporting bitterness. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium, noticeable bitterness, full on the palate, with a medium-dry finish. Clean fermentation character. Aftertaste of both malt and hops, generally in balance. Mineral character typically perceived more as a roundness and fullness of flavor, and a dry, flinty sharpness in the finish rather than overt mineral flavors. Background sulfate optional.

Question 165

5C German Helles Exportbier Mouthfeel

Answer 165

Mouthfeel: Medium to medium-full body. Medium carbonation. Smooth and mellow on the palate. Very slight warmth may be noted in stronger versions.

Question 166

5C German Helles Exportbier Comments

Answer 166

Comments: Also known Dortmunder Export, Dortmunder, Export, or simply a Dort. Called Export within Germany, and often Dortmunder elsewhere, Export is also a beer strength descriptor under German brewing tradition, and could be applied to other styles. Splits the difference between a German Pils and a Munich Helles in several aspects: color, hop-malt balance, finish, bitterness.

Question 167

5C German Helles Exportbier History

Answer 167

History: Developed in Dortmund in the Ruhr industrial region in the 1870s in response to pale Pilsner-type beers. It became very popular after World War II but declined in the 1970s. Other Export-class beers developed independently, and reflected a slightly stronger version of existing beers.

Question 168

5C German Helles Exportbier Characteristic Ingredients

Answer 168

Characteristic Ingredients: Minerally water with high levels of sulfates, carbonates, and chlorides. Traditional German or Czech hops. Pilsner malt. German lager yeast. Decoction mash traditional.

Question 169

5C German Helles Exportbier Style Comparison

Answer 169

Style Comparison: Less finishing hops and more body than a German Pils. More bitter and drier than a Munich Helles. Stronger, drier, but less hoppy than a Czech Premium Pale Lager.

Question 170

5C German Helles Exportbier Commercial Examples

Answer 170

Commercial Examples: Chuckanut Export Dortmunder Lager, DAB Dortmunder Export, Dortmunder Kronen, Landshuter Edel Hell, Müllerbräu Export Gold, Schönramer Gold

Question 171

5D German Pils Overall Impression

Answer 171

Overall Impression: A pale, dry, bitter German lager featuring a prominent hop aroma. Crisp, clean, and refreshing, showing a brilliant gold color with excellent head retention.

Question 172

5D German Pils Aroma

Answer 172

Aroma: Moderately to moderately-high flowery, spicy, or herbal hops. Low to medium grainy, sweet, or doughy malt character, often with a light honey and toasted cracker quality. Clean fermentation profile. The hops should be forward, but not totally dominate the malt in the balance.

Question 173

5D German Pils Appearance

Answer 173

Appearance: Straw to deep yellow, brilliant to very clear, with a creamy, long-lasting white head.

Question 174

5D German Pils Flavor

Answer 174

Flavor: Initial malt flavor quickly overcome with hop flavor and bitterness, leading into a dry, crisp finish. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium to high bitterness, lingering into the aftertaste along with a touch of malt and hops. Clean fermentation profile. Minerally water can accentuate and lengthen the dry finish. Hops and malt can fade with age, but the beer should always have a bitter balance.

Question 175

5D German Pils Mouthfeel

Answer 175

Mouthfeel: Medium-light body. Medium to high carbonation. Should not feel heavy. Not harsh, but may have a flinty, minerally, sharpness in some examples.

Question 176

5D German Pils Comments

Answer 176

Comments: Modern examples of Pils tend to become paler in color, drier and sharper in finish, and more bitter moving from South to North in Germany, often mirroring increasing sulfates in the water. Pils found in Bavaria tend to be a bit softer in bitterness with more malt flavor and late hop character, yet still with sufficient hops and crispness of finish to differentiate itself from Munich Helles. The use of the term ‘Pils’ is more common in Germany than ‘Pilsner’ to differentiate it from the Czech style, and (some say) to show respect.

Question 177

5D German Pils History

Answer 177

History: Adapted from Czech Pilsner to suit brewing conditions in Germany, particularly water with higher mineral content and domestic hop varieties. First brewed in Germany in the early 1870s. Became more popular after WWII as German brewing schools emphasized modern techniques. Along with its cousin Czech Pilsner, it is the ancestor of the most widely produced beer styles today.

Question 178

5D German Pils Characteristic Ingredients

Answer 178

Characteristic Ingredients: Continental Pilsner malt. Traditional German hops. Clean German lager yeast.

Question 179

5D German Pils Style Comparison

Answer 179

Style Comparison: Lighter in body and color, drier, crisper, more fully attenuated, more lingering bitterness, and higher carbonation than a Czech Premium Pale Lager. More hop character, malt flavor, and bitterness than International Pale Lager. More hop character and bitterness with a drier, crisper finish than a Munich Helles; the Helles has more malt intensity, but of the same character as the German Pils.

Question 180

5D German Pils Commercial Examples

Answer 180

Commercial Examples: ABK Pils Anno 1907, Jever Pilsener, König Pilsener, Paulaner Pils, Bierstadt Slow-Pour Pils, Rothaus Pils, Schönramer Pils, Trumer Pils

Question 181

6A Märzen Overall Impression

Answer 181

Overall Impression: An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is never cloying or heavy.

Question 182

6A Märzen Aroma

Answer 182

Aroma: Moderate malty aroma, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. Very low floral, herbal, or spicy hop aroma optional. Caramel-sweet, biscuity-dry, or roasted malt aromas are inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.

Question 183

6A Märzen Appearance

Answer 183

Appearance: Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.

Question 184

6A Märzen Flavor

Answer 184

Flavor: Moderate to high rich malt flavor often initially suggests sweetness, but the finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the floral, herbal, or spicy hop flavor is low to none. Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable sweet caramel, dry biscuit, or roasted flavors are inappropriate. Clean fermentation profile.

Question 185

6A Märzen Mouthfeel

Answer 185

Mouthfeel: Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.

Question 186

6A Märzen Comments

Answer 186

Comments: Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are often labeled Oktoberfest. Many craft versions of Oktoberfest are based on this style. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a lighter-bodied, pale Märzen by these terms.

Question 187

6A Märzen History

Answer 187

History: As the name suggests, brewed as a stronger “March beer” in March and lagered in cold caves over the summer. Modern versions trace back to the lager developed by Spaten in 1841, contemporaneous to the development of Vienna lager. However, the Märzen name is much older than 1841 – the early ones were dark brown, and the name implied a strength band (14 °P) rather than a style. The amber lager style served at Oktoberfest from 1872 until 1990 when the golden Festbier was adopted as the standard festival beer.

Question 188

6A Märzen Characteristic Ingredients

Answer 188

Characteristic Ingredients: Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash is traditional, and enhances the rich malt profile.

Question 189

6A Märzen Style Comparison

Answer 189

Style Comparison: Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy but equally malty as a Czech Amber Lager, but with a different malt profile.

Question 190

6A Märzen Commercial Examples

Answer 190

Commercial Examples: Hacker-Pschorr Oktoberfest Märzen, Hofmark Märzen, Paulaner Oktoberfest, Saalfelder Ur-Saalfelder, Weltenburger Kloster Anno 1050

Question 191

6B Rauchbier Overall Impression

Answer 191

Overall Impression: A beechwood-smoked, malty, amber German lager. The expected Märzen profile of toasty-rich malt, restrained bitterness, clean fermentation, and a relatively dry finish is enhanced by a noticeable to intense smoke character.

Question 192

6B Rauchbier Aroma

Answer 192

Aroma: Blend of smoke and malt, varying in balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon- like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Low floral or spicy hop aroma optional. Clean fermentation profile.

Question 193

6B Rauchbier Appearance

Answer 193

Appearance: Very clear, with a large, creamy, rich, tan- to cream-colored head. Deep amber to coppery-brown in color, often a little darker than the underlying Märzen style.

Question 194

6B Rauchbier Flavor

Answer 194

Flavor: Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always mutually supportive. Märzen-like qualities should be evident, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Can have up to a moderate hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character. The quality and character of the smoke is important; it should be cleanly smoky. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. Harsh, bitter, burnt, acrid, charred, rubbery, sulfury, or creosote-like smoky-phenolic flavors are inappropriate.

Question 195

6B Rauchbier Mouthfeel

Answer 195

Mouthfeel: Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

Question 196

6B Rauchbier Comments

Answer 196

Comments: Literally smoke beer in German. The smoke character and intensity varies by maltster and brewery, so allow for variation in the style when judging – not all examples are highly smoked. Many other traditional German styles are smoked; those should be entered in the 32A Classic Style Smoked Beer style. This style is only for the more common Märzen-based beer.

Question 197

6B Rauchbier History

Answer 197

History: A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. While smoked beers certainly were made long ago, the origins of this specific style are unclear but must have been developed after Märzen was created.

Question 198

6B Rauchbier Characteristic Ingredients

Answer 198

Characteristic Ingredients: Märzen-type grist, with the addition of a sizeable quantity of German Rauchmalz (beechwood-smoked Vienna-type malt). Some breweries smoke their own malt. German lager yeast. Traditional German or Czech hops.

Question 199

6B Rauchbier Style Comparison

Answer 199

Style Comparison: Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.

Question 200

6B Rauchbier Commercial Examples

Answer 200

Commercial Examples: Cervejaria Bamberg Rauchbier, Göller Rauchbier, Rittmayer Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen

Question 201

6C Dunkles Bock Overall Impression

Answer 201

Overall Impression: A strong, dark, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.

Question 202

6C Dunkles Bock Aroma

Answer 202

Aroma: Medium to medium-high rich bready-malty aroma, often with moderate amounts of rich Maillard products or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although a slight dark fruit character is allowable.

Question 203

6C Dunkles Bock Appearance

Answer 203

Appearance: Light copper to brown color, often with attractive garnet highlights. Good clarity despite the dark color. Large, creamy, persistent, off-white head.

Question 204

6C Dunkles Bock Flavor

Answer 204

Flavor: Medium to medium-high complex, rich maltiness is dominated by toasty-rich Maillard products. Some dark caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of malty sweetness to linger into the finish. Well-attenuated, not cloying. Clean fermentation profile, although the malt can provide a slight dark fruit character. No hop flavor. No roasted, burnt, or dry biscuity character.

Question 205

6C Dunkles Bock Mouthfeel

Answer 205

Mouthfeel: Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Question 206

6C Dunkles Bock Comments

Answer 206

Comments: Decoction mashing plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt.

Question 207

6C Dunkles Bock History

Answer 207

History: Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. “Bock” translates to “Ram” in German, which is why the animal is often used in logos and advertisements.

Question 208

6C Dunkles Bock Characteristic Ingredients

Answer 208

Characteristic Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean German lager yeast.

Question 209

6C Dunkles Bock Style Comparison

Answer 209

Style Comparison: Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.

Question 210

6C Dunkles Bock Commercial Examples

Answer 210

Commercial Examples: Aass Bock, Einbecker Ur-Bock Dunkel, Kneitinger Bock, Lindeboom Bock, Schell’s Bock, Penn Brewery St. Nikolaus Bock

Question 211

7A Vienna Lager Overall Impression

Answer 211

Overall Impression: A moderate-strength continental amber lager with a soft, smooth maltiness and a balanced, moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts or adjuncts.

Question 212

7A Vienna Lager Aroma

Answer 212

Aroma: Moderately-intense malt aroma, with toasty and malty-rich accents. Floral, spicy hop aroma may be low to none. Clean lager character. A significant caramel, biscuity, or roasted aroma is inappropriate.

Question 213

7A Vienna Lager Appearance

Answer 213

Appearance: Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.

Question 214

7A Vienna Lager Flavor

Answer 214

Flavor: Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. The malt flavor tends towards a rich, toasty character, without significant caramel, biscuity, or roast flavors. Fairly dry, soft finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy, or herbal hop flavor may be low to none. Clean fermentation profile.

Question 215

7A Vienna Lager Mouthfeel

Answer 215

Mouthfeel: Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth.

Question 216

7A Vienna Lager Comments

Answer 216

Comments: A standard-strength everyday beer, not a beer brewed for festivals. Many traditional examples have become sweeter and more adjunct-laden, now seeming more like International Amber or Dark Lagers.

Question 217

7A Vienna Lager History

Answer 217

History: Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. The style was brought to Mexico by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Seems to be embraced as a modern craft style in other countries.

Question 218

7A Vienna Lager Characteristic Ingredients

Answer 218

Characteristic Ingredients: Traditionally, best-quality Vienna malt, but can also use Pils and Munich malts. Traditional continental hops. Clean German lager yeast. May use small amounts of specialty malts for color and sweetness.

Question 219

7A Vienna Lager Style Comparison

Answer 219

Style Comparison: Similar malt flavor as a Märzen, but lighter in intensity, and body, with a touch more bitterness and dryness in the balance. Lower in alcohol than Märzen or Festbier. Less rich, malty, and hoppy than Czech Amber Lager.

Question 220

7A Vienna Lager Commercial Examples

Answer 220

Commercial Examples: Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Red Lager, Heavy Seas Cutlass, Ottakringer Wiener Original, Schell’s Firebrick, Theresianer Vienna

Question 221

7B Altbier Overall Impression

Answer 221

A cold-conditioned, top-fermenting beer from Düsseldorf that has a cleaner and smoother palate than is typical for most ales. “Alt” refers to the “old” style of brewing (using top- fermenting yeast) that was common before bottom- fermenting lager brewing became popular. Overall Impression: A moderately colored, well-attenuated, bitter beer with a rich maltiness balancing a strong bitterness. Light and spicy hop character complements the malt. A dry beer with a firm body and smooth palate.

Question 222

7B Altbier Aroma

Answer 222

Aroma: Malty and rich with grainy characteristics like baked bread or nutty, toasted bread crusts. Should not have darker roasted or chocolate notes. Malt intensity is moderate to moderately-high. Moderate to low hops complement but do not dominate the malt, and often have a spicy, peppery, or floral character. Fermentation character is very clean. Low to medium-low esters optional.

Question 223

7B Altbier Appearance

Answer 223

Appearance: The color ranges from amber to deep copper, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.

Question 224

7B Altbier Flavor

Answer 224

Flavor: Malt profile similar to the aroma, with an assertive, medium to high hop bitterness balancing the rich malty flavors. The beer finishes medium-dry to dry with a grainy, bitter, malty-rich aftertaste. The finish is long-lasting, sometimes with a nutty or bittersweet impression. The apparent bitterness level is sometimes masked by the malt character if the beer is not very dry, but the bitterness tends to scale with the malt richness to maintain balance. No roast. No harshness. Clean fermentation profile. Light fruity esters, especially dark fruit, may be present. Medium to low spicy, peppery, or floral hop flavor. Light minerally character optional.

Question 225

7B Altbier Mouthfeel

Answer 225

Mouthfeel: Medium body. Smooth. Medium to medium-high carbonation. Astringency low to none.

Question 226

7B Altbier Comments

Answer 226

Comments: Classic, traditional examples in the Altstadt (“old town”) section of Düsseldorf are served from casks. Most examples have a balanced (25-35 IBU) bitterness, not the aggressive hop character of the well-known Zum Uerige. Stronger sticke and doppelsticke beers should be entered in the 27 Historical Beer style instead.

Question 227

7B Altbier History

Answer 227

History: Developed in the late 19th century in Düsseldorf to use lager techniques to compete with lager. Older German styles were brewed in the area but there is no linkage to modern Altbier.

Question 228

7B Altbier Characteristic Ingredients

Answer 228

Characteristic Ingredients: Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, or black malts. May include some wheat, including roasted wheat. Spalt hops are traditional, but other traditional German or Czech hops can be used. Clean, highly attenuative ale yeast. A step mash program is traditional. Fermented at cool ale temperatures, then cold conditioned.

Question 229

7B Altbier Style Comparison

Answer 229

Style Comparison: More bitter and malty than International Amber Lagers. Somewhat similar to California Common, both in production technique and finished flavor and color, though not in ingredients. Less alcohol, less malty richness, and more bitterness than a Dunkles Bock. Drier, richer, and more bitter than a Vienna Lager.

Question 230

7B Altbier Commercial Examples

Answer 230

Commercial Examples: Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier

Question 231

8A Munich Dunkel Overall Impression

Answer 231

Overall Impression: A traditional malty brown lager from Bavaria. Deeply toasted, bready malt flavors without any roasty or burnt flavors. Smooth and rich, with a restrained bitterness and a relatively dry finish that allows for drinking in quantity.

Question 232

8A Munich Dunkel Aroma

Answer 232

Aroma: Moderate to high malt richness, like toasted bread crusts with hints of chocolate, nuts, caramel, or toffee. Fresh traditional versions often show higher levels of chocolate. The malt character is more malty-rich than sugary or caramelly sweet. Clean fermentation profile. A light spicy, floral, or herbal hop aroma is optional.

Question 233

8A Munich Dunkel Appearance

Answer 233

Appearance: Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear.

Question 234

8A Munich Dunkel Flavor

Answer 234

Flavor: Rich malt flavors similar to aroma (same malt descriptors apply), medium to high. Restrained bitterness, medium-low to medium, giving an overall malty balance. Malty and soft on the palate without being overly sweet, and medium- dry in the finish with a malty aftertaste. No roast, burnt, or bitter malt flavors, toasted flavors shouldn’t have a harsh grainy dryness, and caramel flavors should not be sweet. Low spicy, herbal, or floral hop flavor optional. Clean fermentation profile.

Question 235

8A Munich Dunkel Mouthfeel

Answer 235

Mouthfeel: Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. Smooth lager character. No harsh or biting astringency. Not warming.

Question 236

8A Munich Dunkel Comments

Answer 236

Comments: A traditional Munich style, the dark companion to Helles. Franconian versions are more bitter than ones from Munich.

Question 237

8A Munich Dunkel History

Answer 237

History: Developed at Spaten in the 1830s after the development of Munich malt, and seen as a successor to dark regional beers of the time. While originating in Munich, the style became popular throughout Bavaria (especially Franconia).

Question 238

8A Munich Dunkel Characteristic Ingredients

Answer 238

Characteristic Ingredients: Traditionally, Munich malts, but Pils and Vienna can be used too. Light use of specialty malts for color and depth. Decoction mash traditional. German hops and lager yeast.

Question 239

8A Munich Dunkel Style Comparison

Answer 239

Style Comparison: Not as intense in maltiness or as strong as a Dunkles Bock. Lacking the more roasted flavors and often the hop bitterness of a Schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.

Question 240

8A Munich Dunkel Commercial Examples

Answer 240

Commercial Examples: Ayinger Altbairisch Dunkel, Ettaler Kloster-Dunkel, Eittinger Urtyp Dunkel, Hacker-Pschorr Münchner Dunkel, Hofbräuhaus Dunkel, Weltenburger Kloster Barock-Dunkel

Question 241

8B Schwarzbier Overall Impression

Answer 241

Overall Impression: A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.

Question 242

8B Schwarzbier Aroma

Answer 242

Aroma: Low to moderate malt, with low aromatic malty sweetness and hints of roast malt often apparent. The malt can be clean and neutral or moderately rich and bready, and may have a hint of dark caramel. The roast character can be somewhat dark chocolate- or coffee-like but should never be burnt. A moderately low spicy, floral, or herbal hop aroma is optional. Clean lager yeast character.

Question 243

8B Schwarzbier Appearance

Answer 243

Appearance: Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.

Question 244

8B Schwarzbier Flavor

Answer 244

Flavor: Light to moderate malt flavor, which can have a clean, neutral character to a moderately rich, bread-malty quality. Light to moderate roasted malt flavors can give a bitter- chocolate palate that is never burnt. Medium-low to medium bitterness. Light to moderate spicy, floral, or herbal hop flavor. Clean lager character. Dry finish. Some residual sweetness is acceptable but not traditional. Aftertaste of hop bitterness with a complementary but subtle roastiness in the background.

Question 245

8B Schwarzbier Mouthfeel

Answer 245

Mouthfeel: Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.

Question 246

8B Schwarzbier Comments

Answer 246

Comments: Literally means black beer in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as hop-forward and bitter as a Pils. Strongly roasted, Porter-like flavors are a flaw.

Question 247

8B Schwarzbier History

Answer 247

History: A regional specialty from Thuringia, Saxony, and Franconia in Germany. Served as the inspiration for black lagers brewed in Japan. Popularity grew after German reunification in 1990.

Question 248

8B Schwarzbier Characteristic Ingredients

Answer 248

Characteristic Ingredients: German Munich malt and Pilsner malts for the base, with huskless dark roasted malts that add roast flavors without burnt flavors. German hop varieties and clean German lager yeasts are traditional.

Question 249

8B Schwarzbier Style Comparison

Answer 249

Style Comparison: In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.

Question 250

8B Schwarzbier Commercial Examples

Answer 250

Commercial Examples: Chuckanut Schwarz Lager, Devils Backbone Schwartz Bier, Köstritzer Schwarzbier, Kulmbacher Mönchshof Schwarzbier, Nuezeller Original Badebier, pFriem Schwarzbier

Question 251

9A Doppelbock Overall Impression

Answer 251

Overall Impression: A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.

Question 252

9A Doppelbock Aroma

Answer 252

Aroma: Very strong maltiness, possibly with light caramel notes, and up to a moderate alcohol aroma. Virtually no hop aroma. Dark versions have significant, rich Maillard products, deeply toasted malt, and possibly a slight chocolate-like aroma that should never be roasted or burnt. Moderately-low dark fruit, like plums, dark grapes, or fruit leather, is allowable. Pale versions have a rich and strong, often toasty, malt presence, possibly with a light floral, spicy, or herbal hop accent.

Question 253

9A Doppelbock Appearance

Answer 253

Appearance: Good clarity, with a large, creamy, persistent head. Dark versions are copper to dark brown in color, often with ruby highlights, and an off-white head. Pale versions are deep gold to light amber in color, with a white head.

Question 254

9A Doppelbock Flavor

Answer 254

Flavor: Very rich and malty. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Faint hop flavor optional. Most examples are fairly malty-sweet on the palate, but should have an impression of attenuation in the finish. The impression of sweetness comes from low hopping, not from incomplete fermentation. Clean fermentation profile. Dark versions have malt and ester flavors similar to the aroma (same descriptors and intensities). Pale versions have a strong bready and toasty malt flavor, a light floral, spicy, or herbal hop flavor, and a drier finish.

Question 255

9A Doppelbock Mouthfeel

Answer 255

Mouthfeel: Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.

Question 256

9A Doppelbock Comments

Answer 256

Comments: Doppelbock means double bock. Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt and fruit flavors of the dark versions, and may be a bit drier, hoppier, and more bitter. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity and alcohol, provided the balance remains the same.

Question 257

9A Doppelbock History

Answer 257

History: A Bavarian specialty originating in Munich, first made by the monks of St. Francis of Paula by the 1700s. Historical versions were less well-attenuated than modern interpretations, thus with higher sweetness and lower alcohol levels. Was called “liquid bread” by monks, and consumed during the Lenten fast. Breweries adopted beer names ending in “-ator” after a 19th century court ruling that no one but Paulaner was allowed to use the name Salvator. Traditionally dark brown in color; paler examples are a more recent development.

Question 258

9A Doppelbock Characteristic Ingredients

Answer 258

Characteristic Ingredients: Pils, Vienna, Munich malts. Occasionally dark malt for color adjustment. Traditional German hops. Clean German lager yeast. Decoction mashing is traditional.

Question 259

9A Doppelbock Style Comparison

Answer 259

Style Comparison: A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.

Question 260

9A Doppelbock Commercial Examples

Answer 260

Commercial Examples: Dark Versions – Andechs Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian Pale Versions – Eggenberg Urbock 23º, Meinel Doppelbock Hell, Plank Bavarian Heller Doppelbock, Riegele Auris 19, Schönbuch Doppelbock Hell, Staffelberg-Bräu Zwergator

Question 261

9B Eisbock Overall Impression

Answer 261

Overall Impression: A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.

Question 262

9B Eisbock Aroma

Answer 262

Aroma: Dominated by rich, intense malt and a definite alcohol presence. The malt can have bready, toasty, qualities, with some caramel or faint chocolate, often with dark fruit notes like plums or grapes. No hop aroma. Alcohol aromas should not be harsh or solventy. Clean fermentation profile.

Question 263

9B Eisbock Appearance

Answer 263

Appearance: Deep copper to dark brown in color, often with attractive ruby highlights. Good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.

Question 264

9B Eisbock Flavor

Answer 264

Flavor: Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. May have significant malt-derived dark fruit esters. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No hop flavor. Alcohol helps balance the strong malt presence. The finish should be of rich malt with a certain dryness from the alcohol. It should not be sticky, syrupy, or cloyingly sweet. Clean fermentation profile.

Question 265

9B Eisbock Mouthfeel

Answer 265

Mouthfeel: Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth and silky without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.

Question 266

9B Eisbock Comments

Answer 266

Comments: Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”

Question 267

9B Eisbock History

Answer 267

History: Originating in Kulmbach in Franconia in the late 1800s, although exact origins are not known. Fables describe it as coming from beer accidentally freezing at a brewery.

Question 268

9B Eisbock Characteristic Ingredients

Answer 268

Characteristic Ingredients: Same as Doppelbock. Produced by freezing a doppelbock-like beer and removing ice (“freeze distillation”), thus concentrating flavor and alcohol, as well as any defects present. Commercial eisbocks are generally concentrated anywhere from 7% to 33% by volume.

Question 269

9B Eisbock Style Comparison

Answer 269

Style Comparison: Eisbocks are not simply stronger Doppelbocks; the name refers to the process of freezing and concentrating the beer, and is not a statement on alcohol; some Doppelbocks are stronger than Eisbocks. Not as thick, rich, or sweet as a Wheatwine.

Question 270

9B Eisbock Commercial Examples

Answer 270

Commercial Examples: Kulmbacher Eisbock

Question 271

9C Baltic Porter Overall Impression

Answer 271

Overall Impression: A strong, dark, malty beer with different interpretations within the Baltic region. Smooth, warming, and richly malty, with complex dark fruit flavors and a roasted flavor without burnt notes.

Question 272

9C Baltic Porter Aroma

Answer 272

Aroma: Rich maltiness often containing caramel, toffee, nuts, deep toast, or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries, or currants, occasionally with a vinous Port- like quality. Deep malt accents of dark chocolate, coffee, or molasses, but never burnt. No hops. No sourness. Smooth, not sharp, impression.

Question 273

9C Baltic Porter Appearance

Answer 273

Appearance: Dark reddish-copper to opaque dark brown color, but not black. Thick, persistent tan-colored head. Clear, although darker versions can be opaque.

Question 274

9C Baltic Porter Flavor

Answer 274

Flavor: As with aroma, has a rich maltiness with a complex blend of deep malt, dried fruit esters, and alcohol. The malt can have a caramel, toffee, nutty, molasses, or licorice complexity. Prominent yet smooth Schwarzbier-like roasted flavor that stops short of burnt. Light hints of black currants and dark dried fruits. Smooth palate and full finish. Starts malty-sweet but darker malt flavors quickly dominate and persist through the dryish finish, leaving a hint of roast coffee or licorice and dried fruit in the aftertaste. Medium-low to medium bitterness, just to provide balance and prevent it from seeming cloying. Hop flavor from slightly spicy hops ranges from none to medium-low. Clean fermentation profile.

Question 275

9C Baltic Porter Mouthfeel

Answer 275

Mouthfeel: Generally quite full-bodied and smooth, with a well-aged alcohol warmth that can be deceptive. Medium to medium-high carbonation, making it seem even more mouth- filling. Not heavy on the tongue due to carbonation level.

Question 276

9C Baltic Porter Comments

Answer 276

Comments: Most commercial versions are in the 7–8.5% ABV range. The best examples have a deceptive strength that makes them dangerously easy to drink. The character of these beers varies by country of origin, so be careful about generalizing based on a single example. Some beers are truer to their English roots, while others are more of the style first popularized in Poland.

Question 277

9C Baltic Porter History

Answer 277

History: Developed indigenously (and independently) in several countries bordering the Baltic Sea after import of popular English porters and stouts was interrupted in the early 1800s. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production. The name Baltic Porter is recent (since the 1990s) and describes the modern collection of beers with a somewhat similar profile from these countries, not historical versions.

Question 278

9C Baltic Porter Characteristic Ingredients

Answer 278

Characteristic Ingredients: Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered dark malt. Munich or Vienna base malt. Continental hops. May contain crystal malts or adjuncts. Brown or amber malt common in historical recipes. As a collection of regional beers, different formulations are expected.

Question 279

9C Baltic Porter Style Comparison

Answer 279

Style Comparison: Combines the body, maltiness, richness, and smoothness of a Doppelbock, the darker malt character of an English Porter, the roast flavors of a Schwarzbier, and alcohol and fruitiness of and Old Ale. Much less roasted and often lower in alcohol than an Imperial Stout.

Question 280

9C Baltic Porter Commercial Examples

Answer 280

Commercial Examples: Aldaris Mežpils Porteris, Baltika 6 Porter, Devils Backbone Danzig, Okocim Mistrzowski Porter, Sinebrychoff Porter, Zywiec Porter

Question 281

10A Weissbier Overall Impression

Answer 281

Overall Impression: A pale, refreshing, lightly-hopped German wheat beer with high carbonation, dry finish, fluffy mouthfeel, and a distinctive banana-and-clove weizen yeast fermentation profile.

Question 282

10A Weissbier Aroma

Answer 282

Aroma: Moderate to strong esters and phenols, typically banana and clove, often well balanced and typically stronger than the malt. Light to moderate bready, doughy, or grainy wheat aroma. Light vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.

Question 283

10A Weissbier Appearance

Answer 283

Appearance: Pale straw to gold in color. Very thick, moussy, long-lasting white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottles.

Question 284

10A Weissbier Flavor

Answer 284

Flavor: Low to moderately strong banana and clove flavor, often well balanced. Low to moderate soft, somewhat bready, doughy, or grainy wheat flavor supported by the slight Pils malt grainy sweetness. Very low to moderately low bitterness. Well- rounded, flavorful palate with a relatively dry finish. Light vanilla optional. Very low floral, spicy, or herbal hop flavor optional. Any impression of sweetness is due more to low bitterness than any residual sweetness; a sweet or heavy finish impairs drinkability. Bubblegum, sourness, or smoke are faults. While the banana-and-clove profile is important, it should not be so strong as to be extreme and unbalanced.

Question 285

10A Weissbier Mouthfeel

Answer 285

Mouthfeel: Medium-light to medium body; never heavy. Fluffy, creamy fullness progressing to a light, spritzy finish aided by high to very high carbonation. Effervescent.

Question 286

10A Weissbier Comments

Answer 286

Comments: Also known as hefeweizen or weizenbier, particularly outside Bavaria. These beers are best enjoyed while young and fresh, as they often don’t age well. In Germany, lower-alcohol light (leicht) and non-alcoholic versions are popular. Kristall versions are filtered for brilliant clarity.

Question 287

10A Weissbier History

Answer 287

History: While Bavaria has a wheat beer tradition dating back before the 1500s, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern Weissbier dates from 1872 when Schneider began production of its amber version. However, pale Weissbier only became popular since the 1960s (although the name historically could be used in Germany to describe beer made from air-dried malt, a different tradition). It is quite popular today, particularly in southern Germany.

Question 288

10A Weissbier Characteristic Ingredients

Answer 288

Characteristic Ingredients: Malted wheat, at least half the grist. Pilsner malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Question 289

10A Weissbier Style Comparison

Answer 289

Style Comparison: Compared to American Wheat, has a banana and clove yeast character and less bitterness. Compared to a Dunkles Weissbier, has a paler color and less malt richness and flavor.

Question 290

10A Weissbier Commercial Examples

Answer 290

Commercial Examples: Ayinger Bräuweisse, Distelhäuser Hell Weizen, Hacker-Pschorr Hefeweißbier, Hofbräuhaus Münchner Weisse, Schneider Weisse Original Weissbier, Weihenstephaner Hefeweißbier

Question 291

10B Dunkles Weissbier Overall Impression

Answer 291

Overall Impression: A moderately dark German wheat beer with a distinctive banana-and-clove weizen yeast fermentation profile, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish.

Question 292

10B Dunkles Weissbier Aroma

Answer 292

Aroma: Moderate esters and phenols, typically banana and clove, often well balanced with each other and with the malt. Light to moderate bready, doughy, or grainy wheat aroma, often accompanied by caramel, bread crust, or richer malt notes. Low to moderate vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.

Question 293

10B Dunkles Weissbier Appearance

Answer 293

Appearance: Light copper to dark, mahogany brown in color. Very thick, moussy, long-lasting off-white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottled versions.

Question 294

10B Dunkles Weissbier Flavor

Answer 294

Flavor: Low to moderately strong banana and clove flavor, often well balanced with each other and with the malt, although the malt may sometimes mask the clove impression. Low to medium-high soft, somewhat bready, doughy, or grainy wheat flavor with richer caramel, toast, or bread crust flavors. No strongly roasted flavors, but a touch of roasty dryness is allowable. Very low to low bitterness. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish. Very light to moderate vanilla optional. Low spicy, herbal, or floral hop flavor optional. Bubblegum, sourness, or smoke are faults.

Question 295

10B Dunkles Weissbier Mouthfeel

Answer 295

Mouthfeel: Medium-light to medium-full body. Fluffy, creamy fullness progressing to a lighter finish, aided by moderate to high carbonation. Effervescent.

Question 296

10B Dunkles Weissbier Comments

Answer 296

Comments: Often known as dunkelweizen, particularly in the United States. Increasingly rare and often being replaced by Kristall and non-alcoholic versions in Germany.

Question 297

10B Dunkles Weissbier History

Answer 297

History: Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beers of the time. Pale Weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.

Question 298

10B Dunkles Weissbier Characteristic Ingredients

Answer 298

Characteristic Ingredients: Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Dark wheat, caramel wheat, or color malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Question 299

10B Dunkles Weissbier Style Comparison

Answer 299

Style Comparison: Combines the yeast and wheat character of Weissbier with the malty richness of a Munich Dunkel. The banana-and-clove character is often less apparent than in a Weissbier due to the increased maltiness. Has a similar yeast character as Roggenbier, but without the rye flavor and increased body.

Question 300

10B Dunkles Weissbier Commercial Examples

Answer 300

Commercial Examples: Ayinger Urweisse, Ettaler Benediktiner Weißbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hirsch Dunkel Weisse, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweißbier Dunkel

Question 301

10C Weizenbock Overall Impression

Answer 301

Overall Impression: A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.

Question 302

10C Weizenbock Aroma

Answer 302

Aroma: Medium-high to high malty richness with a significant bready, grainy wheat character. Medium-low to medium-high weizen yeast character, typically banana and clove. Vanilla accents optional. No hops. Low to moderate alcohol, not hot or solventy. The malt, yeast, and alcohol are well balanced, complex, and inviting. Bubblegum (strawberry with banana), sourness, or smoke are faults. Dark versions have a deeper, highly toasted, bready malt richness with significant Maillard products, similar to a Dunkles Bock or dark Doppelbock. They can also have caramel and dark fruit esters, like plums, prunes, dark grapes, fruit leather, and raisins, particularly as they age. Pale versions have a grainy-sweet, bready, toasty malty richness, similar to a Helles Bock or pale Doppelbock.

Question 303

10C Weizenbock Appearance

Answer 303

Appearance: Very thick, moussy, long-lasting head. Can be hazy and have a shine from wheat and yeast, although this can settle out with age. Dark versions are dark amber to dark ruby-brown in color, with a light tan head. Pale versions are gold to amber in color, with a very white to off-white head.

Question 304

10C Weizenbock Flavor

Answer 304

Flavor: Medium-high to high malty richness with significant bready, grainy wheat flavor. Low to moderate banana and spice (clove, vanilla) yeast character. No hop flavor. Low to medium- low bitterness can give a slightly sweet palate impression, but the beer typically finishes dry. Light alcohol can enhance this character. The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age. Bubblegum, sourness, or smoke are faults. Dark versions have deeper, richly bready or toasty malt flavors with significant Maillard products, optionally with caramel or light chocolate but not roast. Can have some dark fruit esters like plums, prunes, dark grapes, fruit leather, or raisins, particularly as they age. Pale versions have a bready, toasty, grainy-sweet malt richness.

Question 305

10C Weizenbock Mouthfeel

Answer 305

Mouthfeel: Medium-full to full body. Soft, smooth, fluffy or creamy texture. Mild alcohol warmth. Moderate to high carbonation.

Question 306

10C Weizenbock Comments

Answer 306

Comments: A Weissbier brewed to bock or doppelbock strength, although Schneider also produces an Eisbock version. Pale and dark versions exist, but dark is most common. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity. Pale versions, like their doppelbock cousins, have less rich malt complexity and often more hop- forward. However, versions that have significant late hops or are dry-hopped should be entered in 34B Mixed-Style Beer.

Question 307

10C Weizenbock History

Answer 307

History: Dopplebock-strength Aventinus was created in 1907 at the Schneider Weisse Brauhaus in Munich. Pale versions are a much more recent invention.

Question 308

10C Weizenbock Characteristic Ingredients

Answer 308

Characteristic Ingredients: Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Color malts may be used sparingly. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.

Question 309

10C Weizenbock Style Comparison

Answer 309

Style Comparison: Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the Bock to Doppelbock range.

Question 310

10C Weizenbock Commercial Examples

Answer 310

Commercial Examples: Dark – Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schalchner Weisser Bock, Schneider Weisse Aventinus Pale –Ayinger Weizenbock, Distelhäuser Weizen Bock, Ladenburger Weizenbock Hell, Weihenstephaner Vitus

Question 311

11A Ordinary Bitter Overall Impression

Answer 311

Overall Impression: Low gravity, alcohol, and carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style.

Question 312

11A Ordinary Bitter Aroma

Answer 312

Aroma: Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, or fruity character. Generally no diacetyl, although very low levels are allowed.

Question 313

11A Ordinary Bitter Appearance

Answer 313

Appearance: Pale amber to light copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Question 314

11A Ordinary Bitter Flavor

Answer 314

Flavor: Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters, and hop flavor. Generally no diacetyl, although very low levels are allowed.

Question 315

11A Ordinary Bitter Mouthfeel

Answer 315

Mouthfeel: Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation.

Question 316

11A Ordinary Bitter Comments

Answer 316

Comments: The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family).

Question 317

11A Ordinary Bitter History

Answer 317

History: See comments in category introduction.

Question 318

11A Ordinary Bitter Characteristic Ingredients

Answer 318

Characteristic Ingredients: Pale ale, amber, or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Question 319

11A Ordinary Bitter Style Comparison

Answer 319

Style Comparison: Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Question 320

11A Ordinary Bitter Commercial Examples

Answer 320

Commercial Examples: Bateman’s XB, Brains Bitter, Brakspear Gravity, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter

Question 321

11B Best Bitter Overall Impression

Answer 321

Overall Impression: A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.

Question 322

11B Best Bitter Aroma

Answer 322

Aroma: Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, or fruity character. Generally no diacetyl, although very low levels are allowed.

Question 323

11B Best Bitter Appearance

Answer 323

Appearance: Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Question 324

11B Best Bitter Flavor

Answer 324

Flavor: Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Question 325

11B Best Bitter Mouthfeel

Answer 325

Mouthfeel: Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.

Question 326

11B Best Bitter Comments

Answer 326

Comments: More evident malt flavor than in an ordinary bitter; this is a stronger, session-strength ale.

Question 327

11B Best Bitter History

Answer 327

History: See comments in category introduction.

Question 328

11B Best Bitter Characteristic Ingredients

Answer 328

Characteristic Ingredients: Pale ale, amber, or crystal malts. Most contain sugar. May use a touch of caramel or dark malt for color adjustment. May use corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.

Question 329

11B Best Bitter Style Comparison

Answer 329

Style Comparison: More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Question 330

11B Best Bitter Commercial Examples

Answer 330

Commercial Examples: Adnams Southwold Bitter, Fuller's London Pride, Harvey’s Sussex Best Bitter, Salopian Darwin’s Origin, Surrey Hills Shere Drop, Timothy Taylor Landlord

Question 331

11C Strong Bitter Overall Impression

Answer 331

Overall Impression: An average-strength to moderately- strong British bitter ale. The balance may vary between fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.

Question 332

11C Strong Bitter Aroma

Answer 332

Aroma: Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.

Question 333

11C Strong Bitter Appearance

Answer 333

Appearance: Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.

Question 334

11C Strong Bitter Flavor

Answer 334

Flavor: Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed.

Question 335

11C Strong Bitter Mouthfeel

Answer 335

Mouthfeel: Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.

Question 336

11C Strong Bitter Comments

Answer 336

Comments: In England today, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style.

Question 337

11C Strong Bitter History

Answer 337

History: See comments in category introduction. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different.

Question 338

11C Strong Bitter Characteristic Ingredients

Answer 338

Characteristic Ingredients: Pale ale, amber, or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.

Question 339

11C Strong Bitter Style Comparison

Answer 339

Style Comparison: More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British Strong Ales, although Strong Bitters will tend to be paler and more bitter. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.

Question 340

11C Strong Bitter Commercial Examples

Answer 340

Commercial Examples: Bass Ale, Bateman’s Triple XB, Robinsons Trooper, Samuel Smith’s Organic Pale Ale, Shepherd Neame Bishop's Finger, Summit Extra Pale Ale

Question 341

12A British Golden Ale Overall Impression

Answer 341

Overall Impression: A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style, as it was initially a summer seasonal beer.

Question 342

12A British Golden Ale Aroma

Answer 342

Aroma: Hop aroma is moderately low to moderately high, and can use any variety of hops – floral, herbal, or earthy English hops and citrusy American hops are most common. Frequently a single hop varietal will be showcased. Low bready malt aroma with no caramel. Medium-low to low fruity aroma from the hops rather than esters. Low diacetyl optional.

Question 343

12A British Golden Ale Appearance

Answer 343

Appearance: Straw to golden in color. Good to brilliant clarity. Low to moderate white head. A low head is acceptable when carbonation is also low.

Question 344

12A British Golden Ale Flavor

Answer 344

Flavor: Medium to medium-high bitterness. Hop flavor is moderate to moderately high of any hop variety, although citrus flavors are increasingly common. Medium-low to low malt character, generally bready with perhaps a little biscuity flavor. Caramel flavors are typically absent. Hop bitterness and flavor should be pronounced. Moderately-low to low esters. Medium-dry to dry finish. Bitterness increases with alcohol level, but is always balanced. Low diacetyl optional.

Question 345

12A British Golden Ale Mouthfeel

Answer 345

Mouthfeel: Light to medium body. Low to moderate carbonation on draught, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth, but this character should not be too high.

Question 346

12A British Golden Ale Comments

Answer 346

Comments: Well-hopped, quenching beer with an emphasis on showcasing hops. Served colder than traditional bitters, this style was originally positioned as a refreshing summer beer, but is now often brewed year-round. Once brewed with English hops, increasingly American citrus-flavored hops are used. Golden Ales are also called Golden Bitters, Summer Ales, or British Blonde Ales. Can be found in cask, keg, and bottle.

Question 347

12A British Golden Ale History

Answer 347

History: Modern golden ales were developed in England to take on strongly-marketed lagers. While it is difficult to identify the first, Hop Back's Summer Lightning, first brewed in 1986, is thought by many to have got the style off the ground.

Question 348

12A British Golden Ale Characteristic Ingredients

Answer 348

Characteristic Ingredients: Low-color pale or lager malt acting as a blank canvas for the hop character. May use sugar adjuncts, corn, or wheat. English hops frequently used, although citrusy American varietals are becoming more common. Somewhat clean-fermenting British yeast.

Question 349

12A British Golden Ale Style Comparison

Answer 349

Style Comparison: More similar to an American Pale Ale than anything else, although it is often lower in alcohol and usually features British ingredients. Has no caramel and fewer esters compared to British Bitters and pale ales. Dry as Bitters but with less malt character to support the hops, giving a different balance. Often uses (and features) American hops, more so than most other modern British styles. Balance of hoppiness between a Blonde Ale and an American Pale Ale.

Question 350

12A British Golden Ale Commercial Examples

Answer 350

Commercial Examples: Adnams Explorer, Crouch Vale Brewers Gold, Golden Hill Exmoor Gold, Hop Back Summer Lightning, Oakham JHB, Spitfire Golden Ale

Question 351

12B Australian Sparkling Ale Overall Impression

Answer 351

Overall Impression: A well-balanced, pale, highly- carbonated, and refreshing ale suitable for drinking in a hot climate. Fairly bitter, with a moderate herbal-spicy hop and pome fruit ester profile. Smooth, neutral malt flavors with a fuller body but a crisp, highly-attenuated finish.

Question 352

12B Australian Sparkling Ale Aroma

Answer 352

Aroma: Fairly soft, clean aroma with a balanced mix of esters, hops, malt, and yeast – all moderate to low in intensity. The esters are frequently pears and apples, optionally with a very light touch of banana. The hops are earthy, herbaceous, or might show the characteristic iron-like Pride of Ringwood nose. The malt can range from neutral grainy to moderately sweet to lightly bready; no caramel should be evident. Very fresh examples can have a lightly yeasty, sulfury nose.

Question 353

12B Australian Sparkling Ale Appearance

Answer 353

Appearance: Deep yellow to light amber in color, often medium gold. Tall, frothy, persistent white head with tiny bubbles. Noticeable effervescence due to high carbonation. Brilliant clarity if decanted, but typically poured with yeast to have a cloudy appearance. Not typically cloudy unless yeast roused during the pour.

Question 354

12B Australian Sparkling Ale Flavor

Answer 354

Flavor: Medium to low rounded, grainy to bready malt flavor, initially mild to malty-sweet but a medium to medium-high bitterness rises mid-palate to balance the malt. Caramel flavors typically absent. Highly attenuated, giving a dry, crisp finish with lingering bitterness, although the body gives an impression of fullness. Medium to medium-high hop flavor, somewhat earthy and possibly herbal, resinous, peppery, or iron-like but not floral, lasting into aftertaste. Medium-high to medium-low esters, often pears and apples. Banana is optional, but should never dominate. May be lightly minerally or sulfury, especially if yeast is present. Should not be bland.

Question 355

12B Australian Sparkling Ale Mouthfeel

Answer 355

Mouthfeel: High to very high carbonation, giving mouth- filling bubbles and a crisp, spritzy carbonic bite. Medium to medium-full body, tending to the higher side if poured with yeast. Smooth but gassy. Stronger versions may have a light alcohol warmth, but lower alcohol versions will not. Very well- attenuated; should not have any residual sweetness.

Question 356

12B Australian Sparkling Ale Comments

Answer 356

Comments: Coopers has been making their flagship Sparkling Ale since 1862, although the formulation has changed over the years. Presently the beer will have brilliant clarity if decanted, but publicans often pour most of the beer into a glass then swirl the bottle and dump in all the yeast. In some bars, the bottle is rolled along the bar. When served on draught, the brewery instructs publicans to invert the keg to rouse the yeast. A cloudy appearance for the style seems to be a modern consumer preference. Always naturally carbonated, even in the keg. A present-use ale, best enjoyed fresh.

Question 357

12B Australian Sparkling Ale History

Answer 357

History: Brewing records show that the majority of Australian beer brewed in the 19th century was draught XXX (Mild) and porter. Ale in bottle was originally developed to compete with imported bottled pale ales from British breweries, such as Bass and Wm Younger’ Monk. By the early 20th century, bottled pale ale went out of fashion and “lighter” lager beers were in vogue. Many Australian Sparkling and Pale Ales were labeled as ales, but were actually bottom-fermented lagers with very similar grists to the ales that they replaced. Coopers of Adelaide, South Australia is the only surviving brewer producing the Sparkling Ale style.

Question 358

12B Australian Sparkling Ale Characteristic Ingredients

Answer 358

Characteristic Ingredients: Lightly kilned Australian 2-row pale malt, lager varieties may be used. Small amounts of crystal malt for color adjustment only. Modern examples use no adjuncts, cane sugar for priming only. Historical examples using 45% 2 row, 30% higher protein malt (6 row) would use around 25% sugar to dilute the nitrogen content. Traditionally used Australian hops, Cluster, and Goldings until replaced from mid-1960s by Pride of Ringwood. Highly attenuative Burton-type yeast (Australian-type strain typical). Variable water profile, typically with low carbonate and moderate sulfate.

Question 359

12B Australian Sparkling Ale Style Comparison

Answer 359

Style Comparison: Superficially similar to English Pale Ales, although much more highly carbonated, with less caramel, less late hops, and showcasing the signature yeast strain and hop variety. More bitter than IBUs might suggest due to high attenuation, low final gravity, and somewhat coarse hops.

Question 360

12B Australian Sparkling Ale Commercial Examples

Answer 360

Commercial Examples: Coopers Sparkling Ale

Question 361

12C English IPA Overall Impression

Answer 361

Overall Impression: A bitter, moderately-strong, very well- attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the most authentic flavor profile.

Question 362

12C English IPA Aroma

Answer 362

Aroma: A moderate to moderately-high hop aroma, typically floral, spicy-peppery, or citrus-orange in nature. A slight dry- hop aroma is acceptable, but not required. Medium-low to medium bready or biscuity malt, optionally with a moderately- low caramel-like or toasty malt presence. Low to moderate fruitiness is acceptable. Optional light sulfury note.

Question 363

12C English IPA Appearance

Answer 363

Appearance: Color ranges from golden to deep amber, but most are fairly pale. Should be clear, although unfiltered dry- hopped versions may be a bit hazy. Moderate-sized, persistent head stand with off-white color.

Question 364

12C English IPA Flavor

Answer 364

Flavor: Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, spicy-peppery, or citrus-orange). Malt flavor should be medium-low to medium, and be somewhat bready, optionally with light to medium-light biscuit, toast, toffee, or caramel aspects. Medium-low to medium fruitiness. Finish is medium-dry to very dry, and the bitterness may linger into the aftertaste but should not be harsh. The balance is toward the hops, but the malt should still be noticeable in support. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions.

Question 365

12C English IPA Mouthfeel

Answer 365

Mouthfeel: Smooth, medium-light to medium body without hop-derived astringency. Medium to medium-high carbonation can give an overall dry sensation despite a supportive malt presence. A low, smooth alcohol warming can be sensed in stronger versions.

Question 366

12C English IPA Comments

Answer 366

Comments: The attributes of IPA that were important to its arrival in good condition in India were that it was very well- attenuated, and heavily hopped. Simply because this is how IPA was shipped, doesn’t mean that other beers such as Porter weren’t also sent to India, that IPA was invented to be sent to India, that IPA was more heavily hopped than other keeping beers, or that the alcohol level was unusual for the time. Many modern examples labeled IPA are quite weak in strength. According to CAMRA, “so-called IPAs with strengths of around 3.5% are not true to style.” English beer historian Martyn Cornell has commented that beers like this are “not really distinguishable from an ordinary bitter.” So we choose to agree with these sources for our guidelines rather than what some modern British breweries are calling an IPA; just be aware of these two main types of IPAs in the British market today. The beers were shipped in well-used oak casks, so the style shouldn’t have an oak or Brett character.

Question 367

12C English IPA History

Answer 367

History: Originally a pale stock ale from London that was first shipped to India in the late 1700s. George Hodgson of the Bow Brewery did not create the style, but was the first well known brewer to dominate the market. After a trade dispute, the East India Company had Samuel Allsopp recreate (and reformulate) the beer in 1823 using Burton’s sulfate-rich water. The name India Pale Ale wasn’t used until around 1830. Strength and popularity declined over time, and the style virtually disappeared in the second half of the 20th century. While the stronger Burton-type IPA remained, the name was also applied to hoppy, lower-gravity, often bottled products (a trend that continues in some modern British examples). The style underwent a craft beer rediscovery in the 1980s, and is what is described in these guidelines. Modern examples are inspired by classic versions, but shouldn’t be assumed to have an unbroken lineage with the exact same profile. White Shield is probably the example with the longest lineage, tracing to the strong Burton IPAs of old and first brewed in 1829.

Question 368

12C English IPA Characteristic Ingredients

Answer 368

Characteristic Ingredients: Pale ale malt. English hops, particularly as finishing hops. Attenuative British ale yeast. Refined sugar may be used in some versions. Optional sulfate character from Burton-type water.

Question 369

12C English IPA Style Comparison

Answer 369

Style Comparison: Generally will have more late hops and less fruitiness and caramel than British pale ales and Bitters. Has less hop intensity and a more pronounced malt flavor than typical American IPAs.

Question 370

12C English IPA Commercial Examples

Answer 370

Commercial Examples: Berkshire Lost Sailor IPA, Fuller's Bengal Lancer, Marston’s Old Empire IPA, Meantime London IPA, Thornbridge Jaipur, Worthington White Shield

Question 371

13A Dark Mild Overall Impression

Answer 371

Overall Impression: A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful for its strength, with a wide range of dark malt or dark sugar expression.

Question 372

13A Dark Mild Aroma

Answer 372

Aroma: Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramel, toffee, grainy, toasted, nutty, chocolate, or lightly roasted. Low earthy or floral hop aroma optional. Very low diacetyl optional.

Question 373

13A Dark Mild Appearance

Answer 373

Appearance: Copper to dark brown or mahogany color. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head; retention may be poor.

Question 374

13A Dark Mild Flavor

Answer 374

Flavor: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, fruit, licorice, plum, raisin) over a bready, biscuity, or toasty base. Can finish sweet to dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt in the balance. Moderate fruity esters optional. Low hop flavor optional. Low diacetyl optional.

Question 375

13A Dark Mild Mouthfeel

Answer 375

Mouthfeel: Light to medium body. Generally low to medium- low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity. Should not be flat, watery, or thin.

Question 376

13A Dark Mild Comments

Answer 376

Comments: Most are low-gravity session beers around 3.2%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible. Pale (medium amber to light brown) versions exist, but these are even more rare than dark milds; these guidelines only describe the modern dark version.

Question 377

13A Dark Mild History

Answer 377

History: Historically, ‘mild’ was simply an unaged beer, and could be used as an adjective to distinguish between aged or more highly hopped keeping beers. Modern milds trace their roots to the weaker X-type ales of the 1800s, which started to get darker in the 1880s, but only after WWI did they become dark brown. In current usage, the term implies a lower- strength beer with less hop bitterness than bitters. The guidelines describe the modern British version. The term ‘mild’ is currently somewhat out of favor with consumers, and many breweries no longer use it. Increasingly rare. There is no historic connection or relationship between Mild and Porter.

Question 378

13A Dark Mild Characteristic Ingredients

Answer 378

Style Comparison: Some versions may seem like lower- gravity modern English Porters. Much less sweet than London Brown Ale.

Question 379

13A Dark Mild Style Comparison

Answer 379

Characteristic Ingredients: Pale British base malts (often fairly dextrinous), crystal malt, dark malts or dark sugar adjuncts, may also include adjuncts such as flaked maize, and may be colored with brewer’s caramel. Characterful British ale yeast. Any type of hops, since their character is muted and rarely is noticeable.

Question 380

13A Dark Mild Commercial Examples

Answer 380

Commercial Examples: Brain’s Dark, Greene King XX Mild, Hobson’s Champion Mild, Mighty Oak Oscar Wilde, Moorhouse Black Cat, Theakston Traditional Mild

Question 381

13B British Brown Ale Overall Impression

Answer 381

Overall Impression: A malty, caramelly, brown British ale without the roasted flavors of a Porter. Balanced and flavorful, but usually a little stronger than most average UK beers.

Question 382

13B British Brown Ale Aroma

Answer 382

Aroma: Light, sweet malt aroma with toffee, nutty, or light chocolate notes, and a light to heavy caramel quality. A light but appealing floral or earthy hop aroma may also be noticed. A light fruity aroma may be evident, but should not dominate.

Question 383

13B British Brown Ale Appearance

Answer 383

Appearance: Dark amber to dark reddish-brown color. Clear. Low to moderate off-white to light tan head.

Question 384

13B British Brown Ale Flavor

Answer 384

Flavor: Gentle to moderate malt sweetness, with a light to heavy caramel character, and a medium to dry finish. Malt may also have a nutty, toasted, biscuity, toffee, or light chocolate character. Medium to medium-low bitterness. Malt-hop balance ranges from even to malt-focused. Low floral or earthy hop flavor optional. Low to moderate fruity esters optional.

Question 385

13B British Brown Ale Mouthfeel

Answer 385

Mouthfeel: Medium-light to medium body. Medium to medium-high carbonation.

Question 386

13B British Brown Ale Comments

Answer 386

Comments: A wide-ranging category with different interpretations possible, ranging from lighter-colored to hoppy to deeper, darker, and caramel-focused; however, none of the versions have strongly roasted flavors. A stronger Double Brown Ale was more popular in the past, but is very hard to find now. While London Brown Ales are marketed using the name Brown Ale, we list those as a different judging style due to the significant difference in balance (especially sweetness) and alcohol strength; that doesn’t mean that they aren’t in the same family, though.

Question 387

13B British Brown Ale History

Answer 387

History: Brown ale has a long history in Great Britain, although different products used that name at various times. Modern brown ale is a 20th century creation; it is not the same as historical products with the same name. A wide range of gravities were brewed, but modern brown ales are generally of the stronger (by current UK standards) interpretation. This style is based on the modern stronger British brown ales, not historical versions or the sweeter London Brown Ale described in the Historical Beer category. Predominantly but not exclusively a bottled product currently.

Question 388

13B British Brown Ale Characteristic Ingredients

Answer 388

Characteristic Ingredients: British mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic.

Question 389

13B British Brown Ale Style Comparison

Answer 389

Style Comparison: More malty balance than British Bitters, with more malt flavors from darker grains. Stronger than a Dark Mild. Less roast than an English Porter. Stronger and much less sweet than London Brown Ale.

Question 390

13B British Brown Ale Commercial Examples

Answer 390

Commercial Examples: AleSmith Nut Brown Ale, Cigar City Maduro Brown Ale, Maxim Double Maxim, Newcastle Brown Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale

Question 391

13C English Porter Overall Impression

Answer 391

Overall Impression: A moderate-strength dark brown English ale with a restrained roasty, bitter character. May have a range of roasted flavors, generally without burnt qualities, and often has a malty chocolate and caramel profile.

Question 392

13C English Porter Aroma

Answer 392

Aroma: Moderate to moderately low bready, biscuity, and toasty malt aroma with mild roastiness, often like chocolate. Additional malt complexity may be present as caramel, nuts, toffee sweetness. May have up to a moderate level of floral or earthy hops. Moderate fruity esters optional, but desirable. Low diacetyl optional.

Question 393

13C English Porter Appearance

Answer 393

Appearance: Brown to dark brown in color, often with ruby highlights. Good clarity, although may be opaque. Moderate off-white to light tan head with good to fair retention.

Question 394

13C English Porter Flavor

Answer 394

Flavor: Moderate bready, biscuity, and toasty malt flavor with a mild to moderate chocolate roastiness, and often a significant caramel, nutty, or toffee character, possibly with lower levels of darker flavors like coffee or licorice. Should not be burnt or harshly roasted, although small amounts may contribute a bitter chocolate complexity. Up to moderate earthy or floral hop flavor optional. Low to moderate fruity esters. Medium- low to medium bitterness varies the balance from slightly malty to slightly bitter, with a fairly dry to slightly sweet finish. Moderately-low diacetyl optional.

Question 395

13C English Porter Mouthfeel

Answer 395

Mouthfeel: Medium-light to medium body. Moderately-low to moderately-high carbonation. Light to moderate creamy texture.

Question 396

13C English Porter Comments

Answer 396

Comments: This style description describes the modern version of English Porter, not every possible variation over time in every region where it existed. Historical re-creations should be entered in the 27 Historical Beer category, with an appropriate description describing the profile of the beer. Modern craft examples in the UK are bigger and hoppier.

Question 397

13C English Porter History

Answer 397

History: Originating in London in the early 1700s, porter evolved as a more heavily hopped and aged (keeping) version of the Brown Beer popular at the time. It evolved many times based on various technological and ingredient developments (such as the invention of black malt in 1817, and large-scale industrial brewing), as well as consumer preferences, wars, and tax policy. It became a highly-popular, widely-exported style in the early 1800s before declining by the 1870s as it changed to a lower gravity, unaged beer. As gravities continued to decline in all UK beers in the first half of the 1900s, styles stopped being made (including porter, gone by the 1950s). The craft beer era led to its re-introduction in 1978. The name is said to have been derived from its popularity with the London working class performing various load-carrying tasks of the day. Parent of various regional interpretations over time, and a predecessor to all stouts (which were originally called “stout porters”). There is no historic connection or relationship between Mild and Porter.

Question 398

13C English Porter Characteristic Ingredients

Answer 398

Characteristic Ingredients: Grists vary, but something producing a dark color is always involved. Chocolate or other roasted malts, caramel malt, brewing sugars, and the like are common. London-type porters often use brown malt as a characteristic flavor.

Question 399

13C English Porter Style Comparison

Answer 399

Style Comparison: Differs from American Porter in that it usually has softer, sweeter, and more caramelly flavors, lower gravities, and usually less alcohol; American Porter also usually has more hop character. More substance and roast than a British Brown Ale. Higher in gravity than a Dark Mild.

Question 400

13C English Porter Commercial Examples

Answer 400

Commercial Examples: Bateman’s Salem Porter, Burton Bridge Burton Porter, Fuller's London Porter, Nethergate Old Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy Porter

Question 401

14A Scottish Light Overall Impression

Answer 401

Overall Impression: A low-alcohol, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.

Question 402

14A Scottish Light Aroma

Answer 402

Aroma: Low to medium maltiness with caramel and toffee notes, and light toasty and sugary qualities that might be reminiscent of toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, or butterscotch. Light pome fruitiness and light English hop aroma (earthy, floral, orange- citrus, spicy, etc.) allowable.

Question 403

14A Scottish Light Appearance

Answer 403

Appearance: Deep copper to dark brown. Clear. Low to moderate, creamy off-white.

Question 404

14A Scottish Light Flavor

Answer 404

Flavor: Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly roasty dryness. A wide range of caramelized sugar and toasted bread type of flavors are possible, using similar descriptors as the aroma. Clean maltiness and fermentation profile. Light esters and hop flavor allowable (similar descriptors as aroma). Sufficient bitterness to not be cloying, but with a malty balance and aftertaste.

Question 405

14A Scottish Light Mouthfeel

Answer 405

Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Maybe be moderately creamy.

Question 406

14A Scottish Light Comments

Answer 406

Comments: See category introduction for detailed comments. May not seem as bitter as specifications indicate due to higher finishing gravity and residual sweetness. Typically a draught product, but somewhat rare. Do not mis-perceive the light roasty dryness as smoke; smoke is not present in these beers.

Question 407

14A Scottish Light History

Answer 407

History: See category introduction. The Shilling ale names were used for mild (unaged) beer before World War I, but the styles took modern form only after World War II.

Question 408

14A Scottish Light Characteristic Ingredients

Answer 408

Characteristic Ingredients: At its simplest, pale ale malt, but can also use colored malt, sugars, corn, wheat, crystal malts, colorants, and a variety of other grains. Clean yeast. Soft water. No peat-smoked malt.

Question 409

14A Scottish Light Style Comparison

Answer 409

Style Comparison: See category introduction. Similar to other Scottish Ales but lower in alcohol, and darker in color. Similar in strength to the low end of Dark Mild, but with a different flavor profile and balance.

Question 410

14A Scottish Light Commercial Examples

Answer 410

Commercial Examples: Belhaven Best, McEwan's 60/-

Question 411

14B Scottish Heavy Overall Impression

Answer 411

Overall Impression: A lower-alcohol, malty beer with light caramel, toast, toffee, and fruity flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.

Question 412

14B Scottish Heavy Aroma

Answer 412

Aroma: Medium-low to medium maltiness with caramel and toffee notes, and light toasty and sugary qualities that might be reminiscent of toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, or butterscotch. Light pome fruitiness and light English hop aroma (earthy, floral, orange- citrus, spicy, etc.) allowable.

Question 413

14B Scottish Heavy Appearance

Answer 413

Appearance: Pale copper to brown. Clear. Low to moderate, creamy off-white.

Question 414

14B Scottish Heavy Flavor

Answer 414

Flavor: Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly roasty dryness. A wide range of caramelized sugar and toasted bread type of flavors are possible, using similar descriptors as the aroma. Clean maltiness and fermentation profile. Light esters and hop flavor allowable (similar descriptors as aroma). Sufficient bitterness to not be cloying, but with a malty balance and aftertaste.

Question 415

14B Scottish Heavy Mouthfeel

Answer 415

Mouthfeel: Medium-low to medium body. Low to moderate carbonation. Maybe be moderately creamy.

Question 416

14B Scottish Heavy Comments

Answer 416

Comments: See category introduction for detailed comments. May not seem as bitter as specifications indicate due to higher finishing gravity and residual sweetness. Do not mis-perceive the light roasty dryness as smoke; smoke is not present in these beers.

Question 417

14B Scottish Heavy History

Answer 417

History: See category introduction. The Shilling ale names were used for mild (unaged) beer before World War I, but the styles took modern form only after World War II.

Question 418

14B Scottish Heavy Characteristic Ingredients

Answer 418

Characteristic Ingredients: At its simplest, pale ale malt and colored malt, but can also use sugars, corn, wheat, crystal malts, colorants, and a variety of other grains. Clean yeast. Soft water. No peat-smoked malt.

Question 419

14B Scottish Heavy Style Comparison

Answer 419

Style Comparison: See category introduction. Similar to other Scottish Ales in flavor profile, lighter in color and stronger than a Scottish Light. Similar in strength to Ordinary Bitter, but with a different flavor profile and balance.

Question 420

14B Scottish Heavy Commercial Examples

Answer 420

Commercial Examples: McEwan's 70/-, Orkney Raven Ale

Question 421

14C Scottish Export Overall Impression

Answer 421

Overall Impression: A moderate-strength, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.

Question 422

14C Scottish Export Aroma

Answer 422

Aroma: Medium maltiness with caramel and toffee notes, and light toasty and sugary qualities that might be reminiscent of toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, or butterscotch. Light pome fruitiness and light English hop aroma (earthy, floral, orange-citrus, spicy, etc.) allowable.

Question 423

14C Scottish Export Appearance

Answer 423

Appearance: Pale copper to brown. Clear. Low to moderate, creamy off-white.

Question 424

14C Scottish Export Flavor

Answer 424

Flavor: Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly roasty dryness. A wide range of caramelized sugar and toasted bread type of flavors are possible, using similar descriptors as the aroma. Clean maltiness and fermentation profile. Light esters and hop flavor allowable (similar descriptors as aroma). Sufficient bitterness to not be cloying, but with a malty balance and aftertaste.

Question 425

14C Scottish Export Mouthfeel

Answer 425

Mouthfeel: Medium body. Medium-low to medium carbonation. Maybe be moderately creamy.

Question 426

14C Scottish Export Comments

Answer 426

Comments: See category introduction for detailed comments. May not seem as bitter as specifications indicate due to higher finishing gravity and residual sweetness. Do not mis-perceive the light roasty dryness as smoke; smoke is not present in these beers. Americanized versions are often greater in strength (similar to American treatment of Irish Red Ales).

Question 427

14C Scottish Export History

Answer 427

History: See category introduction. The Shilling ale names were used for mild (unaged) beer before World War I, but the styles took modern form only after World War II.

Question 428

14C Scottish Export Characteristic Ingredients

Answer 428

Characteristic Ingredients: At its simplest, pale ale malt and colored malt, but can also use sugars, corn, wheat, crystal malts, colorants, and a variety of other grains. Clean yeast. Soft water. No peat-smoked malt.

Question 429

14C Scottish Export Style Comparison

Answer 429

Style Comparison: See category introduction. Stronger than other Scottish Ales, but with a similar flavor profile. Similar in strength to Best Bitter and Strong Bitter, but with a different flavor profile and balance.

Question 430

14C Scottish Export Commercial Examples

Answer 430

Commercial Examples: Belhaven Scottish Ale, Broughton Wee Jock 80 Shilling, Caledonian Edinburgh Castle, McEwan’s 80/-, McEwan’s Export, Traquair Bear Ale

Question 431

15A Irish Red Ale Overall Impression

Answer 431

Overall Impression: An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee or caramel sweetness, a slightly grainy- biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.

Question 432

15A Irish Red Ale Aroma

Answer 432

Aroma: Low to moderate malt aroma, either neutral-grainy or with a lightly caramel, toast, or toffee character. Very light buttery character optional. Low earthy or floral hop aroma optional. Quite clean.

Question 433

15A Irish Red Ale Appearance

Answer 433

Appearance: Medium amber to medium reddish-copper color. Clear. Low off-white to tan colored head, average persistence.

Question 434

15A Irish Red Ale Flavor

Answer 434

Flavor: Moderate to very little caramel malt flavor and sweetness, rarely with a light buttered toast or toffee-like quality. The palate often is fairly neutral and grainy, or can take on a lightly toasty or biscuity note as it finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. A light earthy or floral hop flavor is optional. Medium to medium-low bitterness. Medium-dry to dry finish. Clean and smooth. Low esters optional. The balance tends to be slightly towards the malt, although light use of roasted grains may increase the perception of bitterness slightly.

Question 435

15A Irish Red Ale Mouthfeel

Answer 435

Mouthfeel: Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel (not required). Moderate carbonation. Smooth.

Question 436

15A Irish Red Ale Comments

Answer 436

Comments: The style is fairly broad to allow for examples beyond the traditional ones from Ireland. Irish examples tend to be lower alcohol, grainier, and drier in the finish, while non- Irish versions are often higher in alcohol, sweeter, perhaps more caramelly and estery, and are often seasonal offerings.

Question 437

15A Irish Red Ale History

Answer 437

History: While Ireland has a long ale brewing heritage, the modern Irish Red Ale style is essentially an adaptation or interpretation of the popular English Bitter style with less hopping and a bit of roast to add color and dryness, although some suggest a longer history. Rediscovered as a craft beer style in Ireland, today it is an essential part of most brewery lineups, along with a pale ale and a stout.

Question 438

15A Irish Red Ale Characteristic Ingredients

Answer 438

Characteristic Ingredients: Generally has a bit of roasted barley or black malt to provide reddish color and dry roasted finish. Pale base malt. Caramel malts were historically imported and more expensive, so not all brewers would use them.

Question 439

15A Irish Red Ale Style Comparison

Answer 439

Style Comparison: A less-bitter and hoppy Irish equivalent to an English Bitter, with a dryish finish due to roasted barley. More attenuated with less caramel flavor and body than equivalent-strength Scottish Ales.

Question 440

15A Irish Red Ale Commercial Examples

Answer 440

Commercial Examples: Franciscan Well Rebel Red, Kilkenny Irish Beer, Murphy’s Irish Red, O’Hara’s Irish Red Ale, Porterhouse Nitro Red Ale, Smithwick’s Irish Ale

Question 441

15B Irish Stout Overall Impression

Answer 441

Overall Impression: A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense- derived character. The roasted flavor can range from dry and coffee-like to somewhat chocolaty.

Question 442

15B Irish Stout Aroma

Answer 442

Aroma: Moderate coffee-like aroma typically dominates; may have slight dark chocolate, cocoa, or roasted grain secondary notes. Medium-low esters optional. Low earthy or floral hop aroma optional.

Question 443

15B Irish Stout Appearance

Answer 443

Appearance: Jet black to deep brown with garnet highlights in color. According to Guinness, “Guinness beer may appear black, but it is actually a very dark shade of ruby.” Opaque. A thick, creamy, long-lasting, tan- to brown-colored head is characteristic when served on nitro, but don’t expect a tight, creamy head on a bottled beer.

Question 444

15B Irish Stout Flavor

Answer 444

Flavor: Moderate roasted grain or malt flavor with a medium to high bitterness. The finish can be dry and coffee-like to moderately balanced with a touch of caramel or malty sweetness. Typically has coffee-like flavors, but also may have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low fruitiness, or medium earthy hop flavor. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.

Question 445

15B Irish Stout Mouthfeel

Answer 445

Mouthfeel: Medium-light to medium-full body, with a somewhat creamy character – especially when served by nitro pour. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. May have a light astringency from the roasted grains, although harshness is undesirable.

Question 446

15B Irish Stout Comments

Answer 446

Comments: Traditionally a draught product. Modern examples are almost always associated with a nitro pour. Do not expect bottled beers to have the full, creamy texture or very long-lasting head associated with mixed-gas dispense. Regional differences exist in Ireland, similar to variability in English Bitters. Dublin-type stouts use roasted barley, are more bitter, and are drier. Cork-type stouts are sweeter, less bitter, and have flavors from chocolate and specialty malts.

Question 447

15B Irish Stout History

Answer 447

History: The style evolved from London porters, but reflecting a fuller, creamier, more “stout” body and strength. Guinness began brewing only porter in 1799, and a “stouter kind of porter” around 1810. Irish stout diverged from London single stout (or simply porter) in the late 1800s, with an emphasis on darker malts and roast barley. Guinness began using flaked barley after WWII, and Guinness Draught was launched as a brand in 1959. Draught (“widget”) cans and bottles were developed in the late 1980s and 1990s.

Question 448

15B Irish Stout Characteristic Ingredients

Answer 448

Characteristic Ingredients: Dark roasted malts or grains, enough to make the beer black in color. Pale malt. May use unmalted grains for body.

Question 449

15B Irish Stout Style Comparison

Answer 449

Style Comparison: Lower strength than an Irish Extra Stout. Darker in color (black) than an English Porter (brown).

Question 450

15B Irish Stout Commercial Examples

Answer 450

Commercial Examples: Beamish Irish Stout, Belhaven Black Stout, Guinness Draught, Murphy's Irish Stout, O’Hara’s Irish Stout, Porterhouse Irish Stout

Question 451

15C Irish Extra Stout Overall Impression

Answer 451

Overall Impression: A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry.

Question 452

15C Irish Extra Stout Aroma

Answer 452

Aroma: Moderate to moderately high coffee-like aroma, often with slight dark chocolate, cocoa, biscuit, vanilla, or roasted grain secondary notes. Medium-low esters optional. Hop aroma low to none, may be lightly earthy or spicy, but is typically absent. Malt and roast dominate the aroma.

Question 453

15C Irish Extra Stout Appearance

Answer 453

Appearance: Jet black. Opaque. A thick, creamy, persistent tan head is characteristic.

Question 454

15C Irish Extra Stout Flavor

Answer 454

Flavor: Moderate to moderately high dark-roasted grain or malt flavor with a medium to medium-high bitterness. The finish can be dry and coffee-like to moderately balanced with up to moderate caramel or malty sweetness. Typically has roasted coffee-like flavors, but also often has a dark chocolate character in the palate, lasting into the finish. Background mocha or biscuit flavors are often present and add complexity. Medium-low fruitiness optional. Medium earthy or spicy hop flavor optional. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.

Question 455

15C Irish Extra Stout Mouthfeel

Answer 455

Mouthfeel: Medium-full to full body, with a somewhat creamy character. Moderate carbonation. Very smooth. May have a light astringency from the roasted grains, although harshness is undesirable. A slightly warming character may be detected.

Question 456

15C Irish Extra Stout Comments

Answer 456

Comments: Traditionally a stronger, bottled product with a range of equally valid possible interpretations, varying most frequently in roast flavor and sweetness. Most traditional Irish commercial examples are in the 5.6 to 6.0% ABV range.

Question 457

15C Irish Extra Stout History

Answer 457

History: Same roots as Irish Stout, but as a stronger product. Guinness Extra Stout (Extra Superior Porter, later Double Stout) was first brewed in 1821, and was primarily a bottled product.

Question 458

15C Irish Extra Stout Characteristic Ingredients

Answer 458

Characteristic Ingredients: Similar to Irish Stout. May have additional dark crystal malts or dark sugars.

Question 459

15C Irish Extra Stout Style Comparison

Answer 459

Style Comparison: Midway between an Irish Stout and a Foreign Extra Stout in strength and flavor intensity, although with a similar balance. More body, richness, and often malt complexity than an Irish Stout. Black in color, not brown like an English Porter.

Question 460

15C Irish Extra Stout Commercial Examples

Answer 460

Commercial Examples: Guinness Extra Stout, O’Hara’s Leann Folláin, Porterhouse XXXX, Sheaf Stout

Question 461

16A Sweet Stout Overall Impression

Answer 461

Overall Impression: A very dark, sweet, full-bodied, slightly roasty stout that can suggest coffee-and-cream, or sweetened espresso.

Question 462

16A Sweet Stout Aroma

Answer 462

Aroma: Mild roasted grain aroma, sometimes with coffee or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Low diacetyl optional. Low floral or earthy hop aroma optional.

Question 463

16A Sweet Stout Appearance

Answer 463

Appearance: Very dark brown to black in color. Clear, if not opaque. Creamy tan to brown head.

Question 464

16A Sweet Stout Flavor

Answer 464

Flavor: Dark, roasted, coffee or chocolate flavors dominate the palate. Low to moderate fruity esters. Moderate bitterness. Medium to high sweetness provides a counterpoint to the roasted character and bitterness, lasting into the finish. The balance between dark grains or malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty. Low diacetyl optional. Low floral or earthy hop flavor optional.

Question 465

16A Sweet Stout Mouthfeel

Answer 465

Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.

Question 466

16A Sweet Stout Comments

Answer 466

Comments: Gravities are low in Britain (sometimes lower than the statistics below), higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.

Question 467

16A Sweet Stout History

Answer 467

History: An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England but may be acceptable elsewhere. The “milk” name is derived from the use of the milk sugar lactose as a sweetener. Originally marketed as a tonic for invalids and nursing mothers.

Question 468

16A Sweet Stout Characteristic Ingredients

Answer 468

Characteristic Ingredients: Base of pale malt with dark malts or grains. May use grain or sugar adjuncts. Lactose is frequently added to provide additional residual sweetness.

Question 469

16A Sweet Stout Style Comparison

Answer 469

Style Comparison: Much sweeter and less bitter-tasting than other stouts, except the stronger Tropical Stout. The roast character is mild, not burnt like other stouts. Can be similar in balance to Oatmeal Stout, albeit with more sweetness.

Question 470

16A Sweet Stout Commercial Examples

Answer 470

Commercial Examples: Bristol Beer Factory Milk Stout, Firestone Nitro Merlin Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson's XXX Stout, Marston’s Pearl Jet Stout

Question 471

16B Oatmeal Stout Overall Impression

Answer 471

Overall Impression: A dark, roasty, full-bodied stout with enough sweetness to support the oat backbone. The sweetness, balance, and oatmeal impression can vary considerably.

Question 472

16B Oatmeal Stout Aroma

Answer 472

Aroma: Mild grainy, roasty, coffee-like character with a light malty sweetness that can give a coffee-and-cream impression. Low to medium-high fruitiness. Medium-low earthy or floral hop aroma optional. A light grainy-nutty oatmeal aroma is optional. Medium-low diacetyl optional but typically absent.

Question 473

16B Oatmeal Stout Appearance

Answer 473

Appearance: Brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Clear, if not opaque.

Question 474

16B Oatmeal Stout Flavor

Answer 474

Flavor: Similar to the aroma, with a mild roasted coffee, milk chocolate, or coffee-and-cream flavor, and low to moderately- high fruitiness. Oats can add a toasty-nutty, grainy, or earthy flavor. Medium bitterness. Medium-sweet to medium-dry finish, which affects the perception of balance. Malty, roasty, nutty aftertaste. Medium-low earthy or floral hop flavor optional. Medium-low diacetyl optional but typically absent.

Question 475

16B Oatmeal Stout Mouthfeel

Answer 475

Mouthfeel: Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. Stronger versions may be lightly warming.

Question 476

16B Oatmeal Stout Comments

Answer 476

Comments: When judging, allow for differences in balance and interpretation. American versions tend to be more hoppy, less sweet, and less fruity than English examples. Bitterness, sweetness, and oatmeal impression varies. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel and dryish finish.

Question 477

16B Oatmeal Stout History

Answer 477

History: A variant of nourishing or invalid stouts around 1900 using oatmeal in the grist, similar to but independent of the development of sweet stout using lactose. An original Scottish version used a significant amount of oat malt. Later went through a shady phase where some English brewers would throw a handful of oats into their parti-gyled stouts in order to legally produce a ‘healthy’ Oatmeal Stout for marketing purposes. Most popular in England between the World Wars, was revived in the craft beer era for export, which helped lead to its adoption as a popular modern American craft beer style that uses a noticeable (not symbolic) quantity of oats.

Question 478

16B Oatmeal Stout Characteristic Ingredients

Answer 478

Characteristic Ingredients: Pale, caramel, and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more). Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast.

Question 479

16B Oatmeal Stout Style Comparison

Answer 479

Style Comparison: Most are like a cross between an Irish Extra Stout and a Sweet Stout with oatmeal added. Several variations exist, with the sweeter versions more like a Sweet Stout with oatmeal instead of lactose, and the drier versions more like a more nutty, flavorful Irish Extra Stout. Both tend to emphasize the body and mouthfeel.

Question 480

16B Oatmeal Stout Commercial Examples

Answer 480

Commercial Examples: Anderson Valley Barney Flats Oatmeal Stout, Broughton Stout Jock, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Summit Oatmeal Stout, Young's London Stout

Question 481

16C Tropical Stout Overall Impression

Answer 481

Overall Impression: A very dark, sweet, fruity, moderately strong stout with smooth, roasty flavors, yet no burnt harshness.

Question 482

16C Tropical Stout Aroma

Answer 482

Aroma: Moderate to high intensity sweetness is prominent. Moderate to high coffee or chocolate roasty aroma, but not burnt. Medium to high fruitiness. May have a molasses, licorice, burnt sugar, dried fruit, or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Low hop aroma optional. Low diacetyl optional.

Question 483

16C Tropical Stout Appearance

Answer 483

Appearance: Very deep brown to black in color. Clarity usually obscured by deep color. Clear, if not opaque. Large tan to brown head with good retention.

Question 484

16C Tropical Stout Flavor

Answer 484

Flavor: Quite sweet with a smooth dark grain flavors, and restrained, medium-low to medium bitterness. Smooth, roasty flavor, often like coffee or chocolate, although moderated in the balance by the sweet finish. No burnt malt flavor or harsh bite in the finish. Moderate to high fruity esters. Can have a sweet, dark rum, molasses, or burnt sugar-like quality. Low hop flavor optional. Medium-low diacetyl optional.

Question 485

16C Tropical Stout Mouthfeel

Answer 485

Mouthfeel: Medium-full to full body, often with a smooth, creamy character. May have a warming but not hot alcohol presence. Moderate to moderately-high carbonation.

Question 486

16C Tropical Stout Comments

Answer 486

Comments: Surprisingly refreshing in a hot climate. Sweetness levels can vary significantly. Tropical implies that the beer originated in and is popular in the tropics, not that it has characteristics of tropical fruit from hops or fruit.

Question 487

16C Tropical Stout History

Answer 487

History: A local adaptation of Foreign Extra Stouts brewed with indigenous ingredients and methods in the Caribbean and other tropical markets. Bitterness lower than export-type stouts since these beers do not have to be shipped abroad, and to suit local palate preferences.

Question 488

16C Tropical Stout Characteristic Ingredients

Answer 488

Characteristic Ingredients: Similar to a Sweet Stout, but higher gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Typically made with warm-fermented lager yeast.

Question 489

16C Tropical Stout Style Comparison

Answer 489

Style Comparison: Tastes like a scaled-up Sweet Stout with higher fruitiness. Similar to some Imperial Stouts without the high bitterness, strong or burnt roastiness, and late hops, and with lower alcohol. Much sweeter and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Foreign Extra Stouts.

Question 490

16C Tropical Stout Commercial Examples

Answer 490

Commercial Examples: ABC Extra Stout, Bahamian Strong Back Stout, Dragon Stout, Jamaica Stout, Lion Stout, Royal Extra Stout

Question 491

16D Foreign Extra Stout Overall Impression

Answer 491

Overall Impression: A very dark, rich, moderately strong, fairly dry stout with prominent roast flavors.

Question 492

16D Foreign Extra Stout Aroma

Answer 492

Aroma: Moderate to high roast, like coffee, dark chocolate, or lightly burnt grain. Low to medium fruitiness. May have a sweet aroma, or molasses, licorice, dried fruit, or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Low earthy, herbal, or floral hop aroma optional. Low diacetyl optional.

Question 493

16D Foreign Extra Stout Appearance

Answer 493

Appearance: Very deep brown to black in color. Clarity usually obscured by deep color. Clear, if not opaque. Large tan to brown head with good retention.

Question 494

16D Foreign Extra Stout Flavor

Answer 494

Flavor: Moderate to high roast, like coffee, dark chocolate, or lightly burnt grain, although without a sharp bite. Low to medium esters. Medium to high bitterness. Moderately dry finish. Moderate earthy, herbal, or floral hop flavor optional. Medium-low diacetyl optional.

Question 495

16D Foreign Extra Stout Mouthfeel

Answer 495

Mouthfeel: Medium-full to full body, often with a smooth, sometimes creamy character. May have a warming but not hot alcohol presence. Moderate to moderately-high carbonation.

Question 496

16D Foreign Extra Stout Comments

Answer 496

Comments: Also known as Foreign Stout, Export Stout, and Foreign Export Stout. Historic versions (before WWI, at least) had the same OG as domestic Extra Stouts, but depending on the brewery could have had a higher ABV because it had a long secondary with Brett chewing away at it. The difference between domestic and foreign versions were the hopping and length of maturation.

Question 497

16D Foreign Extra Stout History

Answer 497

History: Stronger stouts brewed for the export market today, but with a history stretching back to the 18th and 19th centuries when they were more heavily-hopped versions of stronger export stouts. Vatted originally, but Guinness stopped this practice in the 1950s. Guinness Foreign Extra Stout (originally, West India Porter, later Foreign Extra Double Stout) was first brewed in 1801 according to Guinness with “extra hops to give it a distinctive taste and a longer shelf life in hot weather.”

Question 498

16D Foreign Extra Stout Characteristic Ingredients

Answer 498

Characteristic Ingredients: Pale and dark roasted malts and grains, historically also could have used brown and amber malts. Hops mostly for bitterness, typically English varieties. May use adjuncts and sugar to boost gravity.

Question 499

16D Foreign Extra Stout Style Comparison

Answer 499

Style Comparison: Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as an Imperial Stout. Lacking the strong bitterness and high late hops of American Stout. Similar gravity as Tropical Stout, but with a drier finish and higher bitterness.

Question 500

16D Foreign Extra Stout Commercial Examples

Answer 500

Commercial Examples: Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout London 1890, La Cumbre Malpais Stout, Pelican Tsunami Export Stout, Ridgeway Foreign Export Stout

Question 501

17A British Strong Ale Overall Impression

Answer 501

Overall Impression: An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.

Question 502

17A British Strong Ale Aroma

Answer 502

Aroma: Malty-sweet with fruity esters, often with a complex blend of dried-fruit, caramel, nuts, toffee, or other specialty malt aromas. Some alcohol notes are acceptable, but shouldn’t be hot or solventy. Hop aromas can vary widely, but typically have earthy, resiny, fruity, or floral notes. The balance can vary widely, but most examples will have a blend of malt, fruit, hops, and alcohol in varying intensities.

Question 503

17A British Strong Ale Appearance

Answer 503

Appearance: Amber to dark reddish-brown color; many are fairly dark. Generally clear, although darker versions may be almost opaque. Moderate to low cream- to light tan-colored head with average retention.

Question 504

17A British Strong Ale Flavor

Answer 504

Flavor: Medium to high malt character often rich with nutty, toffee, or caramel flavors. Light chocolate notes are sometimes found in darker beers. May have interesting flavor complexity from brewing sugars. Balance is often malty, but may be well hopped, which affects the impression of maltiness. Moderate fruity esters are common, often with a dark fruit or dried fruit character. The finish may vary from medium dry to somewhat sweet. Alcoholic strength should be evident, not overwhelming. Low diacetyl optional, but generally not desirable.

Question 505

17A British Strong Ale Mouthfeel

Answer 505

Mouthfeel: Medium to full, chewy body. Alcohol warmth is often evident and always welcome. Low to moderate carbonation. Smooth texture.

Question 506

17A British Strong Ale Comments

Answer 506

Comments: An entry category more than a style; the strength and character of examples can vary widely. Fits in the style space between normal gravity beers and Barley Wines. Can include pale malty-hoppy beers, English winter warmers, strong dark milds, smaller Burton ales, and other unique beers in the general gravity range that don’t fit other categories. Judges should allow for a significant range in character, as long as the beer is within the alcohol strength range and has an interesting ‘British’ character, it likely fits the style.

Question 507

17A British Strong Ale History

Answer 507

History: A collection of unrelated minor styles, each of which has its own heritage. Do not use this category grouping to infer a historical relationship between examples – none is intended. This is a modern British specialty judging category where the ‘special’ attribute is alcohol level.

Question 508

17A British Strong Ale Characteristic Ingredients

Answer 508

Characteristic Ingredients: Grists vary, often based on pale malt with caramel and specialty malts. Some darker examples suggest a light use of dark malts (e.g., chocolate, black malt). Sugary and starchy adjuncts (e.g., maize, flaked barley, wheat) are common. Finishing hops are traditionally English.

Question 509

17A British Strong Ale Style Comparison

Answer 509

Style Comparison: Significant overlap in gravity with Old Ale, but not having an aged character. A wide range of interpretations is possible. Should not be as rich or strong as an English Barley Wine. Stronger than the stronger everyday Strong Bitter, British Brown Ale, and English Porter. More specialty malt or sugar character than American Strong Ale.

Question 510

17A British Strong Ale Commercial Examples

Answer 510

Commercial Examples: Fuller’s 1845, Harvey’s Elizabethan Ale, J.W. Lees Moonraker, McEwan’s Champion, Samuel Smith’s Winter Welcome, Shepherd Neame 1698

Question 511

17B Old Ale Overall Impression

Answer 511

Overall Impression: A stronger-than-average English ale, though usually not as strong or rich as an English Barley Wine, but usually malty. Warming. Shows positive maturation effects of a well-kept, aged beer.

Question 512

17B Old Ale Aroma

Answer 512

Aroma: Malty-sweet with fruity esters, often with a complex blend of dried fruit, vinous, caramel, molasses, toffee, light treacle, or other specialty malt aromas. Some alcohol and nutty oxidative notes are acceptable, akin to those found in Sherry, Port, or Madeira. Hop aroma not usually present.

Question 513

17B Old Ale Appearance

Answer 513

Appearance: Deep amber to very dark reddish-brown color, but most are fairly dark. Age and oxidation may darken the beer further. Clear, but can be almost opaque. Moderate to low cream- to light tan-colored head; retention average to poor.

Question 514

17B Old Ale Flavor

Answer 514

Flavor: Medium to high malt character with a luscious malt complexity, often with nut, caramel, or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped; the impression of bitterness often depends on amount of aging. Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port, or Madeira. Alcoholic strength should be evident, though not overwhelming. Low diacetyl optional.

Question 515

17B Old Ale Mouthfeel

Answer 515

Mouthfeel: Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional.

Question 516

17B Old Ale Comments

Answer 516

Comments: Strength and character vary widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, oxidation, leather, vinous qualities, etc.). Many of these qualities are otherwise faults, but if the resulting character of the beer is pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkably off-flavored beer as somehow in style. Old Peculier is a well-known but fairly unique beer that is quite different than other Old Ales.

Question 517

17B Old Ale History

Answer 517

History: Historically, an aged ale used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). There are at least two definite types in Britain today, weaker, unaged draught ones that are similar to milds of around 4.5%, and stronger aged ones that are often 6-8% or more.

Question 518

17B Old Ale Characteristic Ingredients

Answer 518

Characteristic Ingredients: Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing.

Question 519

17B Old Ale Style Comparison

Answer 519

Style Comparison: Roughly overlapping the British Strong Ale and the lower end of the English Barley Wine styles, but always having an aged quality. The distinction between an Old Ale and a Barley Wine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality.

Question 520

17B Old Ale Commercial Examples

Answer 520

Commercial Examples: Avery Old Jubilation, Berlina Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier

Question 521

17C Wee Heavy Overall Impression

Answer 521

Overall Impression: Rich, sweet malt depth with caramel, toffee, and fruity flavors. Full-bodied and chewy, with warming alcohol. Restrained bitterness, but not cloying or syrupy.

Question 522

17C Wee Heavy Aroma

Answer 522

Aroma: Strong bready-toasty malt, with a high caramel and toffee aspect. A wide range of supportive caramelized sugar and toasty bread type aromas are possible (toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, nougat, butterscotch, etc.). Faint hint of roast is sometimes noted. Low to moderate dark or dried fruit esters and alcohol. Very low earthy, floral, orange-citrus, or spicy hops optional.

Question 523

17C Wee Heavy Appearance

Answer 523

Appearance: Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.

Question 524

17C Wee Heavy Flavor

Answer 524

Flavor: Rich, bready-toasty malt that is often full and sweet on the palate with caramel and toffee flavors, but balanced by alcohol and a hint of grainy roast in the finish. The malt often has caramelized sugar and toasty flavors of the same type as described in the aroma. Medium to low alcohol and esters (plums, raisins, dried fruit, etc.). Bitterness low in the balance, giving a sweet to medium-dry finish. Medium-low hop flavor optional, with similar descriptors as the aroma.

Question 525

17C Wee Heavy Mouthfeel

Answer 525

Mouthfeel: Medium-full to full-bodied, sometimes with a thick, chewy, sometimes creamy, viscosity. A smooth alcohol warmth is usually present and is desirable since it balances the malty sweetness. Moderate carbonation.

Question 526

17C Wee Heavy Comments

Answer 526

Comments: A range of strengths is allowable; not all versions are very strong. Also known as “Strong Scotch Ale,” the term “wee heavy” means “small strong” and traces to the beer that made the term famous, Fowler’s Wee Heavy, a 12 Guinea Ale.

Question 527

17C Wee Heavy History

Answer 527

History: Descended from Edinburgh Ales, a stronger malty beer brewed in a range of strengths, similar to Burton Ale (although at half the hopping rate). Modern versions have two main variants, a more modest 5% ABV beer and the more widely known 8-9% ABV beer. As gravities decreased over times, some of the variations ceased to be produced.

Question 528

17C Wee Heavy Characteristic Ingredients

Answer 528

Characteristic Ingredients: Scottish pale ale malt, a wide range of other ingredients are possible, including adjuncts. Some may use crystal malt or darker grains for color. No peat- smoked malt.

Question 529

17C Wee Heavy Style Comparison

Answer 529

Style Comparison: Somewhat similar to an English Barley Wine, but often darker and more caramelly.

Question 530

17C Wee Heavy Commercial Examples

Answer 530

Commercial Examples: Belhaven Wee Heavy, Broughton Old Jock, McEwan’s Scotch Ale, Orkney Skull Splitter, Traquair House Ale, The Duck-Rabbit Wee Heavy Scotch-Style Ale

Question 531

17D English Barleywine Overall Impression

Answer 531

Overall Impression: A strong and richly malty ale with a pleasant fruity or hoppy depth. A wintertime sipper with a full, chewy body and warming alcohol.

Question 532

17D English Barleywine Aroma

Answer 532

Aroma: Very rich, strongly malty, often with a caramel-like aroma in darker versions or a light toffee character in paler versions. May have a rich character including bready, toasty, or toffee notes. May have moderate to strong fruitiness, often with a dark- or dried-fruit character, particularly in dark versions. The hop aroma may range from mild to assertive, and is typically floral, earthy, tea-like, or marmalade-like. Alcohol may be low to moderate, but are soft and rounded. Aromatic intensity subsides with age, and can develop a quality like sherry, wine, or port.

Question 533

17D English Barleywine Appearance

Answer 533

Appearance: Color ranging from golden amber to dark brown, often with ruby highlights and significant depth of color. Should not be black or opaque. Low to moderate off- white head. May have low head retention. Brilliant clarity, particularly when aged, although younger versions can have a little haze. High alcohol and viscosity may be visible as legs.

Question 534

17D English Barleywine Flavor

Answer 534

Flavor: Medium to high rich, malty sweetness, often complex and multi-layered, with bread, biscuit, and caramel malt flavors (more toffee-like in paler versions) and having a medium to high fruitiness (often with dark or dried fruit aspects). When aged, these fruity components come out more, and darker versions will have a higher level than paler ones. The hop aroma, flavor, and bitterness can vary wildly. Light to strong hops, with an English character (floral, earthy, tea, or marmalade-like) are common. Bitterness can be light to fairly strong, fading with time, so the balance can be malty to somewhat bitter. Stronger versions will have a little alcohol character. The finish and aftertaste can be moderately dry to moderately sweet, often depending on age. Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Pale versions typically seem more bitter, better attenuated, and more hop- forward than darker versions.

Question 535

17D English Barleywine Mouthfeel

Answer 535

Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture, declining with age. A smooth warmth from aged alcohol should be present, but shouldn’t burn. Carbonation may be low to moderate, depending on age and conditioning.

Question 536

17D English Barleywine Comments

Answer 536

Comments: The richest and strongest of modern English Ales. Their character can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Paler varieties won’t have the caramel and richer malt flavors, nor will they typically have the darker dried fruits – don’t expect flavors and aromatics that are impossible from a beer of that color. Typically written as “Barley Wine” in the UK, and “Barleywine” in the US.

Question 537

17D English Barleywine History

Answer 537

History: A modern descendent of the strongest Burton Ales. Bass No. 1 was first called a barley wine in 1872. Traditionally a darker beer until Tennant (now Whitbread) first produced Gold Label, a gold-colored version in 1951. The original style that inspired derivative variations in Belgium, the United States, and elsewhere in the world.

Question 538

17D English Barleywine Characteristic Ingredients

Answer 538

Characteristic Ingredients: British pale ale and crystal malts. Limited use of dark malts. Often uses brewing sugars. English hops. British yeast.

Question 539

17D English Barleywine Style Comparison

Answer 539

Style Comparison: Less hoppy and bitter, maltier and fruitier than American Barleywine. Can overlap Old Ale on the lower end of the range, but without heavier signs of age. Not as caramelly and often not as sweet as a Wee Heavy.

Question 540

17D English Barleywine Commercial Examples

Answer 540

Commercial Examples: Burton Bridge Thomas Sykes Old Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, Hogs Back A over T, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom

Question 541

18A Blonde Ale Overall Impression

Answer 541

Overall Impression: Easy-drinking, approachable, malt- oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.

Question 542

18A Blonde Ale Aroma

Answer 542

Aroma: Light to moderate malty aroma, generally neutral or grainy, possibly with a light bread or caramel note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common. Clean fermentation profile.

Question 543

18A Blonde Ale Appearance

Answer 543

Appearance: Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.

Question 544

18A Blonde Ale Flavor

Answer 544

Flavor: Initial soft maltiness, but can also have light character malt flavor (e.g., bread, toast, biscuit, wheat). Caramel flavors usually absent; if present, they are typically low-color caramel or honey notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty; an impression of sweetness is often an expression of lower bitterness than actual residual sweetness. Clean fermentation profile.

Question 545

18A Blonde Ale Mouthfeel

Answer 545

Mouthfeel: Medium-light to medium body. Medium to high carbonation. Smooth without being heavy.

Question 546

18A Blonde Ale Comments

Answer 546

Comments: Oxidized versions can develop caramel or honey notes, which should not be mistaken for similar malt-derived flavors. Sometimes known as Golden Ale or simply a Gold.

Question 547

18A Blonde Ale History

Answer 547

History: An American craft beer style produced as a faster- produced alternative to standard American lagers. First believed to be produced in 1987 at Catamount. Often positioned as an entry-level house ale.

Question 548

18A Blonde Ale Characteristic Ingredients

Answer 548

Characteristic Ingredients: Generally all-malt, but can include wheat malt or sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned.

Question 549

18A Blonde Ale Style Comparison

Answer 549

Style Comparison: Typically has more flavor than American Lager and Cream Ale. Less bitterness than an American Pale Ale. Perhaps similar to some maltier examples of Kölsch.

Question 550

18A Blonde Ale Commercial Examples

Answer 550

Commercial Examples: Firestone Walker 805, Kona Big Wave Golden Ale, Real Ale Firemans #4 Blonde Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew

Question 551

18B American Pale Ale Overall Impression

Answer 551

Overall Impression: An average-strength, hop-forward, pale American craft beer with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics.

Question 552

18B American Pale Ale Aroma

Answer 552

Aroma: Moderate to moderately-high hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but a hoppy aroma should be apparent. Low to moderate neutral to grainy maltiness supports the hop presentation, and can show low amounts of specialty malt character (e.g., bread, toast, biscuit, caramel). Fruity esters optional, up to moderate in strength. Fresh dry- hop aroma optional.

Question 553

18B American Pale Ale Appearance

Answer 553

Appearance: Pale golden to amber. Moderately large white to off-white head with good retention. Generally quite clear.

Question 554

18B American Pale Ale Flavor

Answer 554

Flavor: Hop and malt character similar to aroma (same intensities and descriptors apply). Caramel flavors are often absent or fairly restrained, but are acceptable as long as they don’t clash with the hops. Moderate to high bitterness. Clean fermentation profile. Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Medium to dry finish. The balance is typically towards the late hops and bitterness; the malt presence should be supportive, not distracting. Hop flavor and bitterness often linger into the finish, but the aftertaste should generally be clean and not harsh. Fresh dry-hop flavor optional.

Question 555

18B American Pale Ale Mouthfeel

Answer 555

Mouthfeel: Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency or harshness.

Question 556

18B American Pale Ale Comments

Answer 556

Comments: Modern American versions are often just lower gravity IPAs. Traditionally was a style that allowed for experimentation with hop varieties and usage methods, which can now often be found as international adaptations in countries with an emerging craft beer market. Judges should allow for characteristics of modern American or New World hops as they are developed and released.

Question 557

18B American Pale Ale History

Answer 557

History: A modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients. Sierra Nevada Pale Ale was first made in 1980 and helped popularize the style. Prior to the explosion in popularity of IPAs, this style was the most well-known and popular of American craft beers.

Question 558

18B American Pale Ale Characteristic Ingredients

Answer 558

Characteristic Ingredients: Neutral pale malt. American or New World hops. Neutral to lightly fruity American or English ale yeast. Small amounts of various specialty malts.

Question 559

18B American Pale Ale Style Comparison

Answer 559

Style Comparison: Typically lighter in color, cleaner in fermentation profile, and having fewer caramel flavors than English counterparts. There can be some overlap in color between American Pale Ale and American Amber Ale. The American Pale Ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Less bitterness in the balance and alcohol strength than an American IPA. Maltier, more balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs). More bitter and hoppy than a Blonde Ale.

Question 560

18B American Pale Ale Commercial Examples

Answer 560

Commercial Examples: Deschutes Mirror Pond Pale Ale, Half Acre Daisy Cutter Pale Ale, Great Lakes Burning River, La Cumbre Acclimated APA, Sierra Nevada Pale Ale, Stone Pale Ale 2.0

Question 561

19A American Amber Ale Overall Impression

Answer 561

Overall Impression: An amber, hoppy, moderate-strength American craft beer with a malty caramel flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.

Question 562

19A American Amber Ale Aroma

Answer 562

Aroma: Low to moderate hop aroma reflective of American or New World hop varieties (citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Moderately-low to moderately-high maltiness, usually with a moderate caramel character, that can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.

Question 563

19A American Amber Ale Appearance

Answer 563

Appearance: Deep amber to coppery-brown in color, sometimes with a reddish hue. Moderately large off-white head with good retention. Generally quite clear.

Question 564

19A American Amber Ale Flavor

Answer 564

Flavor: Moderate to high hop flavor with similar characteristics as the aroma. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor and sometimes toasty or biscuity malt flavors in lesser amounts. Dark or roasted malt flavors absent. Moderate to moderately-high bitterness. Balance can vary from somewhat malty to somewhat bitter. Fruity esters can be moderate to none. Caramel sweetness, hop flavor, and bitterness can linger somewhat into the medium to full yet dry finish.

Question 565

19A American Amber Ale Mouthfeel

Answer 565

Mouthfeel: Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.

Question 566

19A American Amber Ale Comments

Answer 566

Comments: Can overlap in color with darker American pale ales, but with a different malt flavor and balance. A range of balance exists in this style, from balanced and malty to more aggressively hopped.

Question 567

19A American Amber Ale History

Answer 567

History: A modern American craft beer style developed as a variation from American Pale Ales. Mendocino Red Tail Ale was first made in 1983, and was known regionally as a Red Ale. This served as the progenitor of Double Reds (American Strong Ale), Red IPAs, and other hoppy, caramelly beers.

Question 568

19A American Amber Ale Characteristic Ingredients

Answer 568

Characteristic Ingredients: Neutral pale ale malt. Medium to dark crystal malts. American or New World hops, often with citrusy flavors, are common but others may also be used. Neutral to lightly estery yeast.

Question 569

19A American Amber Ale Style Comparison

Answer 569

Style Comparison: Darker, more caramelly, more body, and generally less bitter in the balance than American Pale Ales. Less alcohol, bitterness, and hop character than Red IPAs. Less strength, malt, and hop character than American Strong Ales. Less chocolate and dark caramel than an American Brown Ale.

Question 570

19A American Amber Ale Commercial Examples

Answer 570

Commercial Examples: Anderson Valley Boont Amber Ale, Bell’s Amber Ale, Full Sail Amber, North Coast Red Seal Ale, Saint Arnold Amber Ale, Tröegs Hopback Amber Ale

Question 571

19B California Common Overall Impression

Answer 571

Overall Impression: A toasty and caramelly, fairly bitter, standard-strength beer with an interesting fruitiness and rustic, woody hop character. Smooth and well carbonated.

Question 572

19B California Common Aroma

Answer 572

Aroma: Moderate to high herbal, resinous, floral, or minty hops. Light fruitiness acceptable. Low to moderate caramel or toasty malt supports the hops.

Question 573

19B California Common Appearance

Answer 573

Appearance: Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.

Question 574

19B California Common Flavor

Answer 574

Flavor: Moderately malty with a pronounced hop bitterness. The malt character usually has toast (not roast) and caramel flavors. Low to moderately high hop flavor, usually showing rustic, traditional American hop qualities (often herbal, resinous, floral, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean.

Question 575

19B California Common Mouthfeel

Answer 575

Mouthfeel: Medium-bodied. Medium to medium-high carbonation.

Question 576

19B California Common Comments

Answer 576

Comments: This style is narrowly defined around the prototypical Anchor Steam example, although allowing other typical ingredients of the era. Northern Brewer hops are not a strict requirement for the style. Modern American and New World-type hops (especially citrusy ones) are inappropriate.

Question 577

19B California Common History

Answer 577

History: American West Coast original, brewed originally as Steam Beer during the Gold Rush era. Large shallow open fermenters (coolships) were used to compensate for the lack of refrigeration and to take advantage of the cool temperatures in the San Francisco Bay area. Modern versions are based on Anchor Brewing re-launching the style in the 1970s.

Question 578

19B California Common Characteristic Ingredients

Answer 578

Characteristic Ingredients: Pale ale malt, non-citrusy hops (often Northern Brewer), small amounts of toasted malt or crystal malts. Lager yeast; however, some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60 °F) typically used. Note that some German yeast strains produce inappropriate sulfury character.

Question 579

19B California Common Style Comparison

Answer 579

Style Comparison: Superficially similar to an American Amber Ale, but with specific choices for malt and hopping – the hop flavor and aroma is traditional (not modern) American hops, malt flavors are toastier, the hopping is always assertive, and a warm-fermented lager yeast is used. Less attenuated, less carbonated and less fruity than Australian Sparkling ale.

Question 580

19B California Common Commercial Examples

Answer 580

Commercial Examples: Anchor Steam, Steamworks Steam Engine Lager

Question 581

19C American Brown Ale Overall Impression

Answer 581

Overall Impression: A malty but hoppy standard-strength American ale frequently with chocolate and caramel flavors. The hop flavor and aroma complement and enhance the malt rather than clashing with it.

Question 582

19C American Brown Ale Aroma

Answer 582

Aroma: Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, or toasty qualities. Hop aroma is typically low to moderate, of almost any type that complements the malt. Some interpretations of the style may optionally feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), or a dry-hopped aroma. Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly Porter-like.

Question 583

19C American Brown Ale Appearance

Answer 583

Appearance: Light to very dark brown color. Clear. Low to moderate off-white to light tan head.

Question 584

19C American Brown Ale Flavor

Answer 584

Flavor: Medium to moderately-high malty-sweet or malty- rich flavor with chocolate, caramel, nutty, or toasty malt complexity, with medium to medium-high bitterness. Medium to medium-dry finish with an aftertaste of both malt and hops. Light to moderate hop flavor, sometimes citrusy, fruity, or tropical, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters. The malt and hops are generally equal in intensity, but the balance can vary in either direction. Should not have a roasted character suggestive of a Porter or Stout.

Question 585

19C American Brown Ale Mouthfeel

Answer 585

Mouthfeel: Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation. Stronger versions may be lightly warming.

Question 586

19C American Brown Ale Comments

Answer 586

Comments: Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered as 21B Specialty IPA: Brown IPA.

Question 587

19C American Brown Ale History

Answer 587

History: An American style from the early modern craft beer era. Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale (1986) defined the style, which was first judged at the Great American Beer Festival in 1992.

Question 588

19C American Brown Ale Characteristic Ingredients

Answer 588

Characteristic Ingredients: Pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.

Question 589

19C American Brown Ale Style Comparison

Answer 589

Style Comparison: More chocolate and caramel flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American or New World hop character.

Question 590

19C American Brown Ale Commercial Examples

Answer 590

Commercial Examples: Avery Ellie’s Brown Ale, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown

Question 591

20A American Porter Overall Impression

Answer 591

Overall Impression: A malty, bitter, and often somewhat hoppy dark beer with a balanced, roasted, and frequently chocolatey character.

Question 592

20A American Porter Aroma

Answer 592

Aroma: Medium-light to medium-strong roast aroma, often with a chocolate, light coffee, or lightly burnt character, sometimes with a background caramel or toffee sweetness, or a malty richness. The resiny, earthy, or floral hop character can vary from low to high. Moderate fruity esters optional. Should not seem sharp, acrid, or acidic. The malt-hop balance can vary, but it should always have a roasted malt aroma.

Question 593

20A American Porter Appearance

Answer 593

Appearance: Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clear, if not opaque. Full, tan-colored head with moderately good head retention.

Question 594

20A American Porter Flavor

Answer 594

Flavor: Moderately strong roasted flavor, often with a chocolate and lightly burnt character, sometimes with a sweet caramel or malty richness in support. Medium to high bitterness, and a dry to medium-sweet finish. Dark malts may sharpen this impression, but should not add an acrid, burnt, or harsh flavor. Low to high resiny, earthy, or floral hop flavor, which should not clash with the dark malt. Dry-hopped versions may have a fresh hop or resiny flavor. Moderate fruity esters optional. Should not have an acidic bite.

Question 595

20A American Porter Mouthfeel

Answer 595

Mouthfeel: Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight dark malt astringency, but this character should not be strong.

Question 596

20A American Porter Comments

Answer 596

Comments: Sometimes called Robust Porter, becoming increasingly hard to find. A rather broad style open to interpretation by the brewer. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, or significant fermentation byproducts; thus may seem to have an “American” or “British” character.

Question 597

20A American Porter History

Answer 597

History: A stronger, more aggressive version of earlier Pre- Prohibition Porters or English Porters, first brewed in the modern craft beer era (introduced in 1974). This style describes the modern craft version; see Historical Beer: Pre-Prohibition Porter for the older US version.

Question 598

20A American Porter Characteristic Ingredients

Answer 598

Characteristic Ingredients: Pale base malt, frequently crystal malt. Dark malts, often black malt or chocolate malt. American hops typically used for bittering, but US or UK finishing hops can be used. Ale yeast can either be clean US versions or characterful English varieties.

Question 599

20A American Porter Style Comparison

Answer 599

Style Comparison: More bitter and often stronger with more dark malt qualities and dryness than English Porters or Pre- Prohibition Porters. Less strong and assertive than American Stouts.

Question 600

20A American Porter Commercial Examples

Answer 600

Commercial Examples: Anchor Porter, Bell’s Porter, Deschutes Black Butte Porter, Great Lakes Edmund Fitzgerald Porter, Sierra Nevada Porter, Smuttynose Robust Porter

Question 601

20B American Stout Overall Impression

Answer 601

Overall Impression: A fairly strong, highly roasted, bitter, hoppy dark stout. The body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.

Question 602

20B American Stout Aroma

Answer 602

Aroma: Moderate to strong roast aroma, often with a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium esters optional. Light alcohol optional. Should not seem sharp, acrid, or acidic.

Question 603

20B American Stout Appearance

Answer 603

Appearance: Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.

Question 604

20B American Stout Flavor

Answer 604

Flavor: Moderate to very high roasted flavors, often tasting of coffee, dark or bittersweet chocolate, or roasted coffee beans. May taste of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Medium to dry finish, occasionally with a lightly burnt quality. Low esters optional. Light but smooth alcohol flavor optional.

Question 605

20B American Stout Mouthfeel

Answer 605

Mouthfeel: Medium to full body. Can be somewhat creamy. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.

Question 606

20B American Stout Comments

Answer 606

Comments: Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Becoming increasingly hard to find.

Question 607

20B American Stout History

Answer 607

History: A modern craft beer and homebrew style that applied a more aggressive American hopping regime to a strong traditional English or Irish Stout. The homebrew version was once known as West Coast Stout, a common naming scheme for a more highly-hopped beer.

Question 608

20B American Stout Characteristic Ingredients

Answer 608

Characteristic Ingredients: Common American base malts, yeast, and hops. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts or additives may be present in low quantities to add complexity.

Question 609

20B American Stout Style Comparison

Answer 609

Style Comparison: Like a hoppy, bitter, strongly roasted Irish Extra Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Imperial Stout style. Stronger and more assertive, particularly in the dark malt or grain additions and hop character, than American Porter.

Question 610

20B American Stout Commercial Examples

Answer 610

Commercial Examples: Avery Out of Bounds Stout, Bell’s Kalamazoo Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, Trillium Secret Stairs

Question 611

20C Imperial Stout Overall Impression

Answer 611

Traditionally an English style, but it is currently much more popular and widely available in America and internationally, where it is a craft beer favorite, not a historical curiosity. Overall Impression: An intensely-flavored, very strong, very dark stout with a broad range of interpretations. Roasty-burnt malt with a depth of dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess – sometimes only accomplished with age.

Question 612

20C Imperial Stout Aroma

Answer 612

Aroma: Rich, deep, complex, and often quite intense, with a pleasant blend of roast, fruit, hops, and alcohol. Light to moderately strong roast can have a coffee, bittersweet or dark chocolate, cocoa, black licorice, tar, or slightly burnt grain quality, sometimes with a light caramel sweetness or toasty maltiness. Low to moderately strong esters often perceived as dark or dried fruits like plums, prunes, figs, black currants, or raisins. Very low to fairly aggressive hops, often English or American in character. Alcohol flavor optional, but should not be sharp, hot, or solventy. The balance between these main four components can vary greatly; not all need to be noticeable, but those present should have a smooth interplay. Age can add another dimension, including a vinous or port-like impression, but not sourness. Age can decrease aroma intensity.

Question 613

20C Imperial Stout Appearance

Answer 613

Appearance: Color ranges from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible as legs.

Question 614

20C Imperial Stout Flavor

Answer 614

Flavor: Like the aroma, a complex mix of roast, fruit, hops, and alcohol (same descriptors apply). The flavors can be quite intense, often greater than in the aroma, but the same warning about the balance varying greatly still applies. Medium to aggressively high bitterness. The maltiness balances and supports the other flavors, and may have qualities of bread, toast, or caramel. The palate and finish can be fairly dry to moderately sweet, an impression that often changes with age. Should not by syrupy or cloying. Aftertaste of roast, bitterness, and warmth. Same age effects as in the aroma apply.

Question 615

20C Imperial Stout Mouthfeel

Answer 615

Mouthfeel: Full to very full-bodied and chewy, with a velvety, luscious texture. The body and texture may decline with age. Gentle, smooth warmth should be present and noticeable, but as a background character. Low to moderate carbonation.

Question 616

20C Imperial Stout Comments

Answer 616

Comments: Sometimes known as Russian Imperial Stout or RIS. Varying interpretations exist with American versions having greater bitterness, and more roasted character and late hops, while English varieties often reflect a more complex specialty malt character with a more forward ester profile. Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between is allowable as well, which is why it is counter-productive to define strict sub-types. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.

Question 617

20C Imperial Stout History

Answer 617

History: A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era in England as a revival export and in the United States as an adaptation by extending the style with American characteristics.

Question 618

20C Imperial Stout Characteristic Ingredients

Answer 618

Characteristic Ingredients: Pale malt with significant roasted malts or grain. Flaked adjuncts common. American or English ale yeast and hops are typical. Ages very well. Increasingly used as the base beer for many specialty styles.

Question 619

20C Imperial Stout Style Comparison

Answer 619

Style Comparison: Darker and more roasty than Barleywines, but with similar alcohol. More complex, with a broader range of possible flavors, than lower-gravity stouts.

Question 620

20C Imperial Stout Commercial Examples

Answer 620

Commercial Examples: American – Bell’s Expedition Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Oskar Blues Ten Fidy, Sierra Nevada Narwhal Imperial Stout; English – 2SP Brewing Co The Russian, Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout, Thornbridge Saint Petersburg

Question 621

21A American IPA Overall Impression

Answer 621

Overall Impression: A decidedly hoppy and bitter, moderately strong, pale American ale. The balance is hop- forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.

Question 622

21A American IPA Aroma

Answer 622

Aroma: A prominent to intense hop aroma often featuring American or New World hop characteristics, such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. Low to medium-low clean, grainy maltiness supports the hop presentation. Generally clean fermentation profile, but light fruitiness acceptable. Restrained alcohol optional.

Question 623

21A American IPA Appearance

Answer 623

Appearance: Color ranging from medium gold to light reddish-amber. Clear, but light haze allowable. Medium-sized, white to off-white head with good persistence.

Question 624

21A American IPA Flavor

Answer 624

Flavor: Medium to very high hop flavor (same descriptors as aroma). Low to medium-low clean and grainy maltiness, possibly with light caramel and toast flavors. Medium-high to very high bitterness. Dry to medium-dry finish. Hoppy, bitter aftertaste with supportive malt. Low esters optional. Background clean alcohol flavor optional.

Question 625

21A American IPA Mouthfeel

Answer 625

Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Very light, smooth warmth optional.

Question 626

21A American IPA Comments

Answer 626

Comments: The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the 21B Specialty IPA style. An India Pale Lager (IPL) can be entered as an American IPA if it has a similar character, otherwise 34B Mixed-Style Beer. Oak is inappropriate in this style; if noticeably oaked, enter in 33A Wood-Aged Beer. Dry, sharply bitter, clear examples are sometimes known as West Coast IPA, which is really just a type of American IPA.

Question 627

21A American IPA History

Answer 627

History: The first modern American craft beer adaptation of this traditional English style is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has evolved beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples.

Question 628

21A American IPA Characteristic Ingredients

Answer 628

Characteristic Ingredients: Pale base malt. American or English yeast with a clean or slightly fruity profile. Generally all-malt, but sugar additions are acceptable. Restrained use of crystal malts. Often uses American or New World hops but any are varieties are acceptable; new hop varieties continue to be released and may be used even if they do not have the sensory profiles listed as examples.

Question 629

21A American IPA Style Comparison

Answer 629

Style Comparison: Stronger and more highly hopped than American Pale Ale. Compared to English IPA, has less caramel, bread, and toast; often more American or New World hops; fewer yeast-derived esters; less body and often a more hoppy balance; and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.

Question 630

21A American IPA Commercial Examples

Answer 630

Commercial Examples: Bell’s Two-Hearted Ale, Cigar City Jai Alai, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Maine Lunch, Russian River Blind Pig IPA

Question 631

21B Red IPA Overall Impression

Answer 631

Overall Impression: Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, or fruit character as in an American Amber Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Question 632

21B Red IPA Aroma

Answer 632

Aroma: Moderate to strong hop aroma, often with a stone fruit, tropical fruit, citrus, resin, pine, berry, or melon character. Medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features medium to dark caramel, toffee, toasted bread, or dark fruit character. Clean fermentation profile. Light esters optional. Light alcohol aroma optional.

Question 633

21B Red IPA Appearance

Answer 633

Appearance: Color ranging from light reddish-amber to dark reddish-copper. Clear. Light haze optional. Medium-sized, off- white to cream-colored head with good persistence.

Question 634

21B Red IPA Flavor

Answer 634

Flavor: Medium to very high hop flavor, same descriptors as aroma. Medium-low to medium clean, supportive malty flavor with same descriptors as aroma. The malt and hop choices should not produce flavor clashes. Medium-high to very high bitterness, no harshness. Dry to medium finish, with a bitter, hoppy, and malty aftertaste. Low esters optional. Very low alcohol flavor optional. The malt should not overshadow the hop flavor and bitterness in the balance.

Question 635

21B Red IPA Mouthfeel

Answer 635

Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Light warmth optional.

Question 636

21B Red IPA Comments

Answer 636

Comments: Separated from American Amber Ale to better differentiate stronger, highly hopped examples from more balanced, standard-strength beers.

Question 637

21B Red IPA History

Answer 637

History: A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale. See American Amber Ale.

Question 638

21B Red IPA Characteristic Ingredients

Answer 638

Characteristic Ingredients: Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. Any American or New World hop character is acceptable, but the hops and character malts should not clash.

Question 639

21B Red IPA Style Comparison

Answer 639

Style Comparison: A stronger, hoppier, more bitter version of American Amber Ale. Not as malty and sweet as an American Strong Ale. Drier, less alcohol, and not as malty as American Barleywine. Less chocolate and caramel than Brown IPA, but otherwise similar balance.

Question 640

21B Red IPA Commercial Examples

Answer 640

Commercial Examples: Avery Hog Heaven, Cigar City Tocobaga Red IPA, Modern Times Blazing World, Tröegs Nugget Nectar

Question 641

21B Brown IPA Overall Impression

Answer 641

Overall Impression: Hoppy, bitter, and moderately strong like an American IPA, but with dark caramel, chocolate, toffee, or dark fruit character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.

Question 642

21B Brown IPA Aroma

Answer 642

Aroma: Moderate to moderately-high hop aroma, often with a stone fruit, tropical fruit, citrus, resin, pine, berry, or melon character. Medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features milk chocolate, cocoa, toffee, nuts, biscuits, dark caramel, toasted bread, or dark fruit character. Clean fermentation profile. Light esters optional. Light alcohol aroma optional.

Question 643

21B Brown IPA Appearance

Answer 643

Appearance: Color ranging from reddish-brown to dark brown but not black. Clear, if not opaque. Light haze optional. Medium-sized, cream-colored to tan head with good persistence.

Question 644

21B Brown IPA Flavor

Answer 644

Flavor: Medium to high hop flavor, same descriptors as aroma. Medium-low to medium clean, supportive malty flavor with same descriptors as aroma. The malt and hop choices should not produce flavor clashes. Medium-high to high bitterness, no harshness. Dry to medium finish, with a bitter, hoppy, and malty aftertaste. Low esters optional. Very low alcohol flavor optional. No highly roasted or burnt malt flavors. The malt should nearly balance the hop bitterness and flavor.

Question 645

21B Brown IPA Mouthfeel

Answer 645

Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Light warmth optional.

Question 646

21B Brown IPA Comments

Answer 646

Comments: Separated from American Brown Ale to better differentiate stronger, highly hopped examples from more balanced, standard-strength beers.

Question 647

21B Brown IPA History

Answer 647

History: See American Brown Ale.

Question 648

21B Brown IPA Characteristic Ingredients

Answer 648

Characteristic Ingredients: Similar to an American IPA, but with medium or dark crystal malts, lightly roasted chocolate-type malts, or other intermediate color character malts. May use sugar adjuncts, including brown sugar. Any American or New World hop character is acceptable, but the hops and character malts should not clash.

Question 649

21B Brown IPA Style Comparison

Answer 649

Style Comparison: A stronger and more bitter version of an American Brown Ale, with the dry balance of an American IPA. Has less of a roasted flavor than Black IPA, but more chocolate flavors than a Red IPA.

Question 650

21B Brown IPA Commercial Examples

Answer 650

Commercial Examples: Dogfish Head Indian Brown Ale, Harpoon Brown IPA, Russian River Janet’s Brown Ale

Question 651

21B Brut IPA Overall Impression

Answer 651

Overall Impression: A very pale, hop-forward American IPA variant with a bone-dry finish, very high carbonation, and a restrained bitterness level. Can be suggestive of a sparkling white wine or Champagne. The hop character is modern, and emphasizes flavor and aroma dimensions.

Question 652

21B Brut IPA Aroma

Answer 652

Aroma: Moderately high to intense hop aroma, very bright and hop-forward in the balance. Modern American and New World hop varieties provide a wide range of possible characteristics, such as tropical, stone fruit, citrusy, or white grape, but not grassy, vegetal, or herbal. Malt is subtle, neutral, and in the background, but never caramelly or overly corny- sweet. A light, clean alcohol note is optional. Very clean fermentation character; should not be yeasty.

Question 653

21B Brut IPA Appearance

Answer 653

Appearance: Very pale color, ranging from very pale straw to very light gold. Crystal clear but a touch of haze is acceptable. High to very high carbonation gives a massive, rocky, billowy, white head with tight, persistent bubbles.

Question 654

21B Brut IPA Flavor

Answer 654

Flavor: High to very high hop flavor, same descriptors as aroma. Low to very low neutral malt character, subtle in the balance. No strong malt flavors, no caramel. Perceived bitterness is low to very low due to the bone-dry finish and very high carbonation. Neutral to slightly fruity fermentation profile. No diacetyl. Dry to very dry finish with a fresh, hoppy aftertaste, and a clean bitterness.

Question 655

21B Brut IPA Mouthfeel

Answer 655

Mouthfeel: Light to very light body with a spritzy carbonation (high to very high), reminiscent of a sparkling white wine. No bitter, harsh, hop-derived astringency. Alcohol warmth may be present but should never be hot.

Question 656

21B Brut IPA Comments

Answer 656

Comments: Original concept was a sparkling wine-like IPA, although the hop character now varies more widely. Very low final gravity and high carbonation makes balance critical, often requiring a surprisingly low measured bitterness. ‘Brut’ is a wine term indicating dryness. Used incorrectly, added enzymes can cause diacetyl, which is always a flaw.

Question 657

21B Brut IPA History

Answer 657

History: A modern craft beer style originating in 2017 at the (now closed) Social Kitchen & Brewery in San Francisco as a west coast reaction to the rising trend of east coast hazy and juicy IPAs as well as thick and sweet so-called milkshake IPAs. The style is still evolving and changing (and perhaps dying, as the beer was quite faddish in 2018-2019 in the US). Most versions seem to be morphing into low-calorie IPAs.

Question 658

21B Brut IPA Characteristic Ingredients

Answer 658

Characteristic Ingredients: Pilsner or very pale base malts with up to 40% adjuncts. No crystal malt or lactose. Enzymes, such as amyloglucosidase. Highly aromatic, oil-heavy, modern American or New World hops used in a variety of late-hopping or post-boil procedures to emphasize hop aroma and flavor and to minimize bitterness. Neutral yeast.

Question 659

21B Brut IPA Style Comparison

Answer 659

Style Comparison: Less malt flavor, bitterness, and color than an American IPA, and much drier and more highly carbonated. Dry-hopped like an American IPA. Similar aroma and flavor as a Hazy IPA but without sweetness and with much less haze. Very pale, highly carbonated, and dry like a Belgian Golden Strong Ale but not as strong and without Belgian yeast character.

Question 660

21B Brut IPA Commercial Examples

Answer 660

Commercial Examples: Drake’s Brightside Extra Brut IPA, Fair State Brewing Co-Op The Brut Squad, Ommegang Brut IPA

Question 661

21B Black IPA Overall Impression

Answer 661

Overall Impression: A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, but darker in color. Darker malts add a gentle and supportive flavor, not a strongly roasted or burnt character.

Question 662

21B Black IPA Aroma

Answer 662

Aroma: Moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, pine, berry, or melon character. Very low to moderate malt, possibly with light chocolate, coffee, or toast notes, as well as a background caramel sweetness. Clean fermentation profile, but light esters acceptable.

Question 663

21B Black IPA Appearance

Answer 663

Appearance: Dark brown to black color. Clear, if not opaque. Light haze allowable, but should not be murky. Light tan to tan head, moderate size, persistent.

Question 664

21B Black IPA Flavor

Answer 664

Flavor: Medium-low to high hop flavor, same descriptors as aroma. Low to medium malt flavor, with restrained chocolate or coffee notes, but not burnt or ashy. The roasted notes should not clash with the hops. Light caramel or toffee optional. Medium-high to very high bitterness. Dry to slightly off-dry finish, with a bitter but not harsh aftertaste, often with a light roast flavor that can contribute to the dry impression. Low to moderate esters optional. Background alcohol flavor optional.

Question 665

21B Black IPA Mouthfeel

Answer 665

Mouthfeel: Smooth. Medium-light to medium body. Medium carbonation. Light creaminess optional. Light warmth optional.

Question 666

21B Black IPA Comments

Answer 666

Comments: Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability.

Question 667

21B Black IPA History

Answer 667

History: An American IPA variant first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s, and was a popular fad in the early 2010s before fading into obscurity in the US.

Question 668

21B Black IPA Characteristic Ingredients

Answer 668

Characteristic Ingredients: Debittered roast malts. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style to the example hop characteristics listed.

Question 669

21B Black IPA Style Comparison

Answer 669

Style Comparison: Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbier. Not as rich and roasty as American Stout and Porter, and with less body and increased smoothness and drinkability.

Question 670

21B Black IPA Commercial Examples

Answer 670

Commercial Examples: 21st Amendment Back in Black, Duck-Rabbit Hoppy Bunny ABA, Stone Sublimely Self- Righteous Black IPA

Question 671

21B White IPA Overall Impression

Answer 671

Overall Impression: A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring the distinctive yeast or spice additions typical of a Witbier.

Question 672

21B White IPA Aroma

Answer 672

Aroma: Moderate esters, often orange, grapefruit, apricot, or sometimes banana. Light spices optional, usually coriander, orange peel, pepper, or clove. Medium-low to medium hop aroma, often stone fruit, citrus, or tropical fruit. Esters and spices may reduce perception of hop aroma. Low neutral, grainy, or bready malt. Light alcohol aroma optional.

Question 673

21B White IPA Appearance

Answer 673

Appearance: Pale to deep golden color. Typically hazy. Moderate to large, dense white head that persists.

Question 674

21B White IPA Flavor

Answer 674

Flavor: Moderate to high esters, medium-low to medium-high hop flavor, and light spices, all with the same descriptors as aroma. Light malt flavor, perhaps a bit bready. High bitterness. Moderately dry, refreshing finish. Background alcohol flavor optional.

Question 675

21B White IPA Mouthfeel

Answer 675

Mouthfeel: Medium-light body. Medium to medium-high carbonation. Light spice astringency optional. Low warmth optional.

Question 676

21B White IPA Comments

Answer 676

Comments: A craft beer interpretation of American IPA crossed with a Witbier. Spice impression may come from Belgian yeast, spice additions, or both.

Question 677

21B White IPA History

Answer 677

History: American craft brewers developed the style as a late winter or spring seasonal beer to appeal to Witbier and IPA drinkers alike.

Question 678

21B White IPA Characteristic Ingredients

Answer 678

Characteristic Ingredients: Pale and wheat malts, Belgian Witbier yeast, citrusy American type hops. Coriander and orange peel optional.

Question 679

21B White IPA Style Comparison

Answer 679

Style Comparison: Bitter, hoppy, and stronger like an American IPA but fruity, spicy, and light like a Witbier. Typically late hops are not as prominent as in American IPA.

Question 680

21B White IPA Commercial Examples

Answer 680

Commercial Examples: Lagunitas A Little Sumpin' Sumpin' Ale, New Belgium Accumulation

Question 681

21B Belgian IPA Overall Impression

Answer 681

Overall Impression: A dry, hoppy IPA with fruitiness and spiciness of Belgian yeast. Often lighter in color and more attenuated, similar to a Belgian Tripel that has been brewed with more hops.

Question 682

21B Belgian IPA Aroma

Answer 682

Aroma: Moderate to high hop aroma, often reflecting the character of American or New World hops (tropical, melon, stone fruit, citrus, piney, etc.) or Continental hops (spicy, herbal, floral, etc.), possibly with a light dry-hop note. Gentle malt sweetness, sometimes with a sugary or honey character, but rarely caramel. Moderate to high esters, often pears, apples, citrus, or banana. Light spice, clove or pepper, optional. Light alcohol aroma optional.

Question 683

21B Belgian IPA Appearance

Answer 683

Appearance: Light golden to amber in color. Moderate to large off-white head with good retention. Good to quite hazy clarity.

Question 684

21B Belgian IPA Flavor

Answer 684

Flavor: Moderate fruity and spicy flavors, same descriptors as aroma. Moderate to high hop flavor, same descriptors as aroma. Light, relatively neutral grainy malt flavor, optionally with low toast, caramel, or honey. Moderate to high bitterness. Dry to medium-dry finish that often accentuates the perception of bitterness. Aftertaste has a lingering bitterness but is not harsh.

Question 685

21B Belgian IPA Mouthfeel

Answer 685

Mouthfeel: Light to medium body. Medium to high carbonation level, which can lighten the impression of body. Light warmth optional.

Question 686

21B Belgian IPA Comments

Answer 686

Comments: The choice of yeast strain and hop varieties is critical since many choices will clash horribly.

Question 687

21B Belgian IPA History

Answer 687

History: A relatively modern style, dating from the mid- 2000s. Homebrewers and craft breweries substituted Belgian yeast in their American IPA recipes. Belgian breweries typically added more hops to their stronger pale beers.

Question 688

21B Belgian IPA Characteristic Ingredients

Answer 688

Characteristic Ingredients: Belgian yeast strains used in making Belgian Tripels and Golden Strong Ales. American examples tend to use American or New World hops while Belgian versions tend to use European hops and only pale malt. Sugar adjuncts common.

Question 689

21B Belgian IPA Style Comparison

Answer 689

Style Comparison: A cross between an American IPA or Double IPA with a Belgian Golden Strong Ale or Belgian Tripel. This style is may be spicier, stronger, drier, and fruitier than an American IPA.

Question 690

21B Belgian IPA Commercial Examples

Answer 690

Commercial Examples: Brewery Vivant Triomphe, Green Flash Le Freak, Houblon Chouffe, Urthel Hop It

Question 691

21B Rye IPA Overall Impression

Answer 691

Overall Impression: An American IPA with spicy, grainy rye malt. The rye gives a bready and peppery flavor, a creamier body, and a dry, grainy finish.

Question 692

21B Rye IPA Aroma

Answer 692

Aroma: Prominent to intense hop aroma, often with a stone fruit, tropical fruit, citrus, resin, pine, berry, or melon character. Low peppery rye malt aroma, along with a clean, background grainy maltiness. Clean fermentation profile. Light esters optional. Light alcohol aroma optional.

Question 693

21B Rye IPA Appearance

Answer 693

Appearance: Color ranging from medium gold to light reddish-amber. Clear. Light haze optional. Medium-sized, white to off-white head with good persistence.

Question 694

21B Rye IPA Flavor

Answer 694

Flavor: Medium to very high hop flavor, same descriptors as aroma. Low to medium-low clean, supportive malt possibly with light caramel or toast flavors. Low to moderate grainy, peppery, spicy rye flavor that adds to the dry finish. Medium- high to very high bitterness, no harshness. Dry, bitter, hoppy aftertaste. Low esters optional. Background alcohol flavor optional.

Question 695

21B Rye IPA Mouthfeel

Answer 695

Mouthfeel: Medium-light to medium body. Smooth texture, may be lightly creamy. Medium to medium-high carbonation. No harshness. Low warmth optional.

Question 696

21B Rye IPA Comments

Answer 696

Comments: A modern American craft beer variation of American IPA. Rye malt character should be noticeable, otherwise enter in 21A American IPA.

Question 697

21B Rye IPA History

Answer 697

History: A modern craft era variation of American IPA, popular among homebrewers.

Question 698

21B Rye IPA Characteristic Ingredients

Answer 698

Characteristic Ingredients: Like an American IPA, with a generous portion of rye malt. Any American or New World hop is acceptable, but the hops and malt should not clash. No caraway. No oak.

Question 699

21B Rye IPA Style Comparison

Answer 699

Style Comparison: Drier, slightly spicier, and slightly creamier than an American IPA, with more of a lingering bitterness and spiciness in the finish. Does not have the intense rye malt or Weizen yeast character of a Roggenbier.

Question 700

21B Rye IPA Commercial Examples

Answer 700

Commercial Examples: Founders Red’s Rye IPA, Sierra Nevada Ruthless Rye

Question 701

21C Hazy IPA Overall Impression

Answer 701

Overall Impression: An American IPA with intense fruit flavors and aromas, a soft body, smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop-forward.

Question 702

21C Hazy IPA Aroma

Answer 702

Aroma: Intense hop aroma, with stone fruit, tropical fruit, citrus, or other fruity qualities; not grassy or herbal. Clean, neutral, grainy, or lightly bready malt in the background; no caramel or toast. Absence of any malt character is a fault. Neutral to fruity fermentation character. Esters from yeast and hops should not clash. A creamy, buttery, or acidic aroma is inappropriate. Light alcohol aroma optional.

Question 703

21C Hazy IPA Appearance

Answer 703

Appearance: Color ranging from straw to very light amber, sometimes with an orange hue. Hazy, often opaque, clarity; should not be cloudy or murky. The opacity can add a ‘shine’ to the beer and make the color seem darker. Any visible floating hop matter, yeast clumps, or other particulates is a fault. Medium to rocky, meringue-like white head with high to very high retention.

Question 704

21C Hazy IPA Flavor

Answer 704

Flavor: High to very high fruity hop flavor, same descriptors as aroma. Low to medium malt flavor, same descriptors as aroma. Low to medium-high perceived bitterness, often masked by the fuller body and soft, off-dry to medium finish. The hop character in the aftertaste should not be sharp or harsh. Neutral to fruity fermentation profile, supportive of the hops. Should not be sweet, although high ester levels and lower bitterness may sometimes give that impression. Background alcohol flavor optional.

Question 705

21C Hazy IPA Mouthfeel

Answer 705

Mouthfeel: Medium to medium-full body. Medium carbonation. Smooth. No harshness. Light warmth optional. The beer should not have a creamy or viscous mouthfeel, an acidic twang, or a raw starch texture.

Question 706

21C Hazy IPA Comments

Answer 706

Comments: Also known as New England IPA or NEIPA. An emphasis on late hopping, especially dry-hopping, with hops with tropical fruit qualities lends the ‘juicy’ character for which this style is known. Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are outside this style; IPAs should always be drinkable. Haziness comes from dry-hopping, not suspended yeast, starch haze, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.

Question 707

21C Hazy IPA History

Answer 707

History: A modern craft beer style originating in the New England region of the United States as an American IPA variant. Alchemist Heady Topper is believed to be the original inspiration as the style grew in popularity during the 2010s. The style continues to evolve, including a trend towards lower bitterness and using the style as the base for other additions.

Question 708

21C Hazy IPA Characteristic Ingredients

Answer 708

Characteristic Ingredients: Grist like an American IPA, but with more flaked grains and less caramel or specialty malts. American or New World hops with fruity characteristics. Neutral to estery yeast. Balanced to chloride-rich water. Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasis depth of hop aroma and flavor over bitterness. Biotransformation of hop oils during fermentation adds to the depth and fruit complexity.

Question 709

21C Hazy IPA Style Comparison

Answer 709

Style Comparison: Has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance, and a hazier appearance than American IPA. Many modern American IPAs are fruity and somewhat hazy; examples with a dry, crisp finish, at most medium body, and high perceived bitterness should be entered as 21A American IPA. Noticeable additions of fruit, lactose, vanilla, etc. to increase the fruity, smooth character should be entered in a specialty category defined by the additives (e.g., 29A Fruit Beer, 29C Specialty Fruit Beer, 30D Specialty Spice Beer).

Question 710

21C Hazy IPA Commercial Examples

Answer 710

Commercial Examples: Belching Beaver Hazers Gonna Haze, Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Pinthouse Electric Jellyfish, Tree House Julius, Trillium Congress Street, WeldWerks Juicy Bits

Question 711

22A Double IPA Overall Impression

Answer 711

Overall Impression: An intensely hoppy, fairly strong, bitter pale ale without the big, rich, complex maltiness, residual sweetness, and body of an American Barleywine. Strongly hopped, but clean, dry, and lacking harshness. Despite showing its strength, drinkability is an important consideration.

Question 712

22A Double IPA Aroma

Answer 712

Aroma: A prominent to intense hop aroma typically featuring modern American or New World hop characteristics such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. A supportive, clean, neutral to grainy maltiness may be found in the background. Neutral to lightly fruity fermentation profile. Alcohol may be noted, but should not be solventy.

Question 713

22A Double IPA Appearance

Answer 713

Appearance: Gold to light orange-copper color, but most modern versions are fairly pale. Good clarity, although a little haze is acceptable. Moderate-sized, persistent, white to off- white head.

Question 714

22A Double IPA Flavor

Answer 714

Flavor: Strong and complex hop flavor (same descriptors as aroma). Moderately high to very high bitterness, but should not be harsh. Low to medium supportive, clean, soft, unobtrusive malt character; may have light caramel or toast flavors. Dry to medium-dry finish, not sweet or heavy, with a lingering hoppy, bitter aftertaste. Low to moderate fruitiness optional. A light, clean, smooth alcohol flavor is allowable.

Question 715

22A Double IPA Mouthfeel

Answer 715

Mouthfeel: Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop- derived astringency. Restrained, smooth alcohol warmth acceptable.

Question 716

22A Double IPA Comments

Answer 716

Comments: Rarely called Imperial IPA. Many modern versions have multiple dry-hop additions.

Question 717

22A Double IPA History

Answer 717

History: An American craft beer innovation first developed in the mid-late 1990s as more intense version of American IPA. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity. Russian River Pliny the Elder, first brewed in 2000, helped popularize the style.

Question 718

22A Double IPA Characteristic Ingredients

Answer 718

Characteristic Ingredients: Neutral base malt. Sugar adjuncts common. Crystal malts rare. American or New World hops. Neutral or lightly fruity yeast. No oak.

Question 719

22A Double IPA Style Comparison

Answer 719

Style Comparison: Bigger than English and American IPAs in alcohol strength, bitterness, and hoppiness. Less malty-rich, less body, drier, and with a greater overall hop balance than American Barleywine.

Question 720

22A Double IPA Commercial Examples

Answer 720

Commercial Examples: Columbus Brewing Bohdi, Fat Head’s Hop Juju, Port Brewing Hop-15, Russian River Pliny the Elder, Stone Ruination Double IPA 2.0, Wicked Weed Freak of Nature

Question 721

22B American Strong Ale Overall Impression

Answer 721

A grouping of beers with similar balance and profile rather than a distinct style. A category for a variety of stronger, bitter-and-malty beers that aren’t quite Barleywines. Overall Impression: A malty, bitter, and strong American Ale fitting in the space between American Barleywine, Double IPA, and Red IPA. The malty and hoppy flavors can be quite strong, but are generally in balance.

Question 722

22B American Strong Ale Aroma

Answer 722

Aroma: Medium to high hop aroma typically featuring modern American or New World hop characteristics such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. Moderate to bold maltiness supporting the hop profile, with medium to dark caramel common, toasty or bready possible, and background notes of light roast or chocolate allowable. Neutral to moderately fruity fermentation profile. Alcohol may be noted, but should not be solventy.

Question 723

22B American Strong Ale Appearance

Answer 723

Appearance: Medium amber to deep copper or light brown. Moderate-low to medium-sized off-white to light tan head; may have low head retention. Good clarity. Legs possible.

Question 724

22B American Strong Ale Flavor

Answer 724

Flavor: Medium to high malt, with a caramel, toffee, or dark fruit quality. Malt complexity can include additional toasty, bready, or rich flavors in support. Light chocolate or roast allowable, but should not be burnt or sharp. Medium-high to high bitterness. Moderate to high hop flavor, same descriptors as aroma. Low to moderate esters. May have a noticeable alcohol flavor, but should not be sharp. Medium to high malty sweetness on the palate, finishing somewhat dry to somewhat sweet. Should not be syrupy, sweet, or cloying. Bitter to bittersweet aftertaste, with hops, malt, and alcohol noticeable.

Question 725

22B American Strong Ale Mouthfeel

Answer 725

Mouthfeel: Medium to full body. An alcohol warmth may be present, but should not be excessively hot. Light hop astringency allowable. Medium-low to medium carbonation.

Question 726

22B American Strong Ale Comments

Answer 726

Comments: A fairly broad style describing beers labeled in various ways, including modern Double Red Ales and other strong, malty-but-hoppy beers that aren’t quite in the Barleywine class. Diverse enough to include what may be viewed as a strong American Amber Ale with room for stronger versions of other American Ale styles.

Question 727

22B American Strong Ale History

Answer 727

History: While modern craft versions were developed as “imperial” strength versions of American amber or red ales, the style has much in common with historic American Stock Ales. Strong, malty beers were highly hopped to keep as provision beers prior to Prohibition. There is no continuous legacy of brewing stock ales in this manner, but the resemblance is considerable (albeit without the age character).

Question 728

22B American Strong Ale Characteristic Ingredients

Answer 728

Characteristic Ingredients: Pale base malt. Medium to dark crystal malts common. American or New World hops. Neutral or lightly fruity yeast.

Question 729

22B American Strong Ale Style Comparison

Answer 729

Style Comparison: Generally not as strong and as rich as an American Barleywine. More malt balanced than an American or Double IPA. More American hop intensity than a British Strong Ale. Maltier and fuller-bodied than a Red IPA.

Question 730

22B American Strong Ale Commercial Examples

Answer 730

Commercial Examples: Arrogant Bastard Ale, Fat Head’s Bone Head, Great Lakes Nosferatu, Oskar Blues G’Knight, Port Brewing Shark Attack Double Red Ale

Question 731

22C American Barleywine Overall Impression

Answer 731

Overall Impression: A very strong, malty, hoppy, bitter American ale with a rich palate, full mouthfeel, and warming aftertaste, suitable for contemplative sipping.

Question 732

22C American Barleywine Aroma

Answer 732

Aroma: Strong malt and hop aroma dominates. Hops are moderate to assertive, showing a range of American, New World, or English characteristics. Citrusy, fruity, or resiny are classic attributes, but others are possible, including those from modern hops. Strong grainy, bready, toasty, light caramel, or neutral malt richness, but typically not with darker caramel, roast, or deep fruit aspects. Low to moderately strong esters and alcohol, lower in the balance than the malt and hops. Intensities fade with age.

Question 733

22C American Barleywine Appearance

Answer 733

Appearance: Color ranges from amber to medium copper, rarely up to light brown. Ruby highlights common. Moderately- low to large off-white to light tan head; may have low head retention. Good to brilliant clarity but may have some chill haze. The color may appear to have great depth, as if viewed through a thick glass lens. Legs possible.

Question 734

22C American Barleywine Flavor

Answer 734

Flavor: Similar malt and hop flavors as the aroma (same descriptors apply). Moderately strong to aggressive bitterness, tempered by a rich, malty palate. Moderate to high hop flavor. Low to moderate esters. Noticeable alcohol, but not solventy. Moderately low to moderately high malty sweetness on the palate, with a somewhat malty to dry but full finish. Age will often dry out the beer, and smooth out the flavors. The balance is malty, but always bitter.

Question 735

22C American Barleywine Mouthfeel

Answer 735

Mouthfeel: Full-bodied and chewy, with a velvety, luscious texture, declining with age. A smooth alcohol warmth should be noticeable, but shouldn’t burn. Carbonation may be low to moderate, depending on age and conditioning.

Question 736

22C American Barleywine Comments

Answer 736

Comments: Sometimes labeled as “Barley Wine” or “Barleywine-style ale”. Recently many US breweries seem to have discontinued their Barleywines, made them barrel-aged, or rebranded them as some form of IPA.

Question 737

22C American Barleywine History

Answer 737

History: Traditionally the strongest ale offered by a brewery, often associated with the winter season and vintage-dated. As with many American craft beer styles, an adaptation of an English style using American ingredients and balance. One of the first American craft beer versions was Anchor Old Foghorn, first brewed in 1975. Sierra Nevada Bigfoot, first brewed in 1983, set the standard for the hop-forward style of today. The story goes that when Sierra Nevada first sent Bigfoot out for lab analysis, the lab called and said, “your Barleywine is too bitter” – to which Sierra Nevada replied, “thank you.”

Question 738

22C American Barleywine Characteristic Ingredients

Answer 738

Characteristic Ingredients: Pale malt with some specialty malts. Dark malts used with great restraint. Many varieties of hops can be used, but typically includes American hops. American or English ale yeast.

Question 739

22C American Barleywine Style Comparison

Answer 739

Style Comparison: Greater emphasis on hop bitterness, flavor, and aroma than English Barley Wine, often featuring American hop varieties. Typically paler than the darker English Barley Wines and lacking their deeper malt flavors, but darker than the golden English Barley Wines. Differs from a Double IPA in that the hops are not extreme, the malt is more forward, and the body is fuller and often richer. American Barleywine typically has more residual sweetness than Double IPA, which affects the overall drinkability (sipping vs. drinking).

Question 740

22C American Barleywine Commercial Examples

Answer 740

Commercial Examples: Anchor Old Foghorn, Bell’s Third Coast Old Ale, East End Gratitude, Hair of the Dog Doggie Claws, Sierra Nevada Bigfoot

Question 741

22D Wheatwine Overall Impression

Answer 741

Overall Impression: A richly textured, high alcohol sipping beer with a significant grainy, bready flavor, and a sleek body. The emphasis is first on the bready, wheaty flavors with malt, hops, fruity yeast, and alcohol complexity.

Question 742

22D Wheatwine Aroma

Answer 742

Aroma: Hop aroma is mild and can represent just about any hop variety. Moderate to moderately-strong bready, wheaty malt character, often with additional malt complexity such as honey and caramel. A light, clean, alcohol aroma may be noted. Low to medium fruity notes may be apparent. Very low diacetyl optional. Banana-and-clove Weizen yeast character is inappropriate.

Question 743

22D Wheatwine Appearance

Answer 743

Appearance: Color ranging from gold to deep amber, often with garnet or ruby highlights. Low to medium off-white head. The head may have creamy texture, and good retention. Chill haze is allowable, but usually clears up as the beer gets warmer. High alcohol and viscosity may be visible as legs.

Question 744

22D Wheatwine Flavor

Answer 744

Flavor: Moderate to moderately-high bready wheat malt flavor, dominant in the flavor balance over any hop character. Low to moderate toasty, caramel, biscuity, or honey malt notes can add a welcome complexity, but are not required. Low to medium hop flavor, reflecting any variety. Moderate to moderately-high fruitiness, often with a dried-fruit character. Low to moderate bitterness, creating a malty to even balance. Should not be syrupy or under-attenuated.

Question 745

22D Wheatwine Mouthfeel

Answer 745

Mouthfeel: Medium-full to full body. Chewy, often with a luscious, velvety texture. Low to moderate carbonation. Light to moderate smooth alcohol warmth optional.

Question 746

22D Wheatwine Comments

Answer 746

Comments: Much of the color arises from a lengthy boil. Some commercial examples may be stronger than the Vital Statistics.

Question 747

22D Wheatwine History

Answer 747

History: An American craft beer style that was first brewed at the Rubicon Brewing Company in 1988. Usually a winter seasonal, vintage, or one-off release.

Question 748

22D Wheatwine Characteristic Ingredients

Answer 748

Characteristic Ingredients: Typically brewed with a combination of American two-row and American wheat. Style commonly uses 50% or more wheat malt. Restrained use of dark malts. Any variety of hops may be used. May be oak-aged.

Question 749

22D Wheatwine Style Comparison

Answer 749

Style Comparison: More than simply a wheat-based Barleywine, many versions have very expressive fruity and hoppy notes, while others develop complexity through oak aging. Less emphasis on the hops than American Barleywine. Has roots in American Wheat Beer rather than any German wheat style, so should not have any Weizen yeast character.

Question 750

22D Wheatwine Commercial Examples

Answer 750

Commercial Examples: The Bruery White Oak, Castelain Winter Ale, Perennial Heart of Gold, Two Brothers Bare Tree

Question 751

23A Berliner Weisse Overall Impression

Answer 751

Overall Impression: A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. A gentle fruitiness is found in the best examples.

Question 752

23A Berliner Weisse Aroma

Answer 752

Aroma: A moderate to moderately-high sharply sour character is dominant. Can have up to a moderately fruitiness, often lemon, tart apple, peach, or apricot, and a light floral note. No hop aroma. The wheat may be perceived as raw bread dough in fresher versions; combined with the acidity, may suggest sourdough bread.

Question 753

23A Berliner Weisse Appearance

Answer 753

Appearance: Straw in color, can be very pale. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Highly effervescent.

Question 754

23A Berliner Weisse Flavor

Answer 754

Flavor: Clean lactic sourness dominates and can be quite strong. A complementary doughy, bready, or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. Bright yet restrained fruitiness may be detected as apricot-peach, citrus-lemon, or tart apple. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. No THP.

Question 755

23A Berliner Weisse Mouthfeel

Answer 755

Mouthfeel: Light body, but never thin. Very high carbonation. No sensation of alcohol. Crisp acidity.

Question 756

23A Berliner Weisse Comments

Answer 756

Comments: Any Brett character is restrained, and is typically expressed as fruity and floral notes, not funky. Aged examples can show a cider, honey, hay, or gentle wildflower character, and sometimes increased acidity. In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Fruited or Spiced versions should be entered as 29A Fruit Beer, as 30A Spice, Herb, or Vegetable Beer, or as 29B Fruit and Spice Beer.

Question 757

23A Berliner Weisse History

Answer 757

History: A regional specialty of Berlin. Referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in Germany, but now produced in several other countries.

Question 758

23A Berliner Weisse Characteristic Ingredients

Answer 758

Characteristic Ingredients: Pilsner malt. Usually wheat malt, often at least half the grist. A symbiotic co-fermentation with top-fermenting yeast and LAB provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by cool aging. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brett is essential to get the correct, fruity-floral flavor profile.

Question 759

23A Berliner Weisse Style Comparison

Answer 759

Style Comparison: Compared to Lambic, has a clean lactic sourness with restrained to below sensory threshold Brett. Also lower in alcohol content. Compared to Straight Sour Beer and Catharina Sour, is lower gravity and may contain Brett.

Question 760

23A Berliner Weisse Commercial Examples

Answer 760

Commercial Examples: Bayerischer Bahnhof Berliner Style Weisse, Berliner Berg Berliner Weisse, Brauerei Meierei Weiße, Lemke Berlin Budike Weisse, Schell's Brewing Company Schelltheiss, Urban Chestnut Ku’damm

Question 761

23B Flanders Red Ale Overall Impression

Answer 761

Overall Impression: A sour and fruity oak-aged reddish- brown Belgian-style ale with supportive toasty malt flavors and fruit complexity. The dry, tannic finish supports the suggestion of a vintage red wine.

Question 762

23B Flanders Red Ale Aroma

Answer 762

Aroma: Complex fruity-sour profile with supporting malt. Fruitiness is high, and reminiscent of black cherries, oranges, plums, red currants, or fruit leather. Low to medium-low vanilla, chocolate, or peppery phenol can be present for complexity. The sour aroma ranges from moderate to high. A dominant vinegary character is inappropriate, although low to moderate levels of acetic acid are acceptable if balanced with the malt. No hop aroma.

Question 763

23B Flanders Red Ale Appearance

Answer 763

Appearance: Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.

Question 764

23B Flanders Red Ale Flavor

Answer 764

Flavor: Moderate to moderately-high malty flavors often have a soft toasty-rich quality. Intense fruit flavors, same descriptors as aroma. Complex, moderate to high sourness, accentuated by the esters; should not be a simple lactic sourness. A dominant vinegary character is inappropriate, although low to moderate acetic acid is acceptable if balanced with the malt. Generally as the sour character increases, the malt character fades to more of a background flavor (and vice versa). Low to medium-low vanilla, chocolate, or peppery phenols optional. No hop flavor. Restrained bitterness; balanced to the malt side. Acids and tannins can enhance the perception of bitterness, and provide balance and structure. Some versions are sweetened, or blended to be sweet; allow for a wide range of sweetness levels, which can soften the acidic bite and acetic perception.

Question 765

23B Flanders Red Ale Mouthfeel

Answer 765

Mouthfeel: Medium body, often enhanced by tannins. Low to medium carbonation. Low to medium astringency, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.

Question 766

23B Flanders Red Ale Comments

Answer 766

Comments: The “wine-like” observation should not be taken too literally; it may suggest a high-acid French Burgundy to some, but it is clearly not identical. Produced by long aging (up to two years) in large wooden vats (foeders), blending of young and well-aged beer, and variable amounts of sweetening of the final product. A wide range of products are possible depending on the actual blend and whether any sweetening takes place. Acetic flavors may be noted, but not all acidity in this beer is from acetic acid; vinegar is over six times greater in total acidity than this style. Fruited versions should be entered as a 29A Fruit Beer.

Question 767

23B Flanders Red Ale History

Answer 767

History: An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1821. Aging in wooden vats and blending of old and young beers borrowed from the English tradition. Belgian brewers consider Flanders Red and Oud Bruin to be of the same style family, but the distinction was first made when Michael Jackson first defined beer styles, since the flavor profiles are distinctly different. Many modern examples are influenced by the popularity of Rodenbach Grand Cru.

Question 768

23B Flanders Red Ale Characteristic Ingredients

Answer 768

Characteristic Ingredients: Vienna or Munich malts, a variety of caramel malts, maize. Low alpha acid continental hops. Sacch, Lacto, and Brett. Aged in oak. Sometimes blended and sweetened (natural or artificial).

Question 769

23B Flanders Red Ale Style Comparison

Answer 769

Style Comparison: Less malty-rich than an Oud Bruin, often with more of a fruity-tart and acetic profile.

Question 770

23B Flanders Red Ale Commercial Examples

Answer 770

Commercial Examples: Cuvée des Jacobins, Duchesse de Bourgogne, New Belgium La Folie, Rodenbach Classic, Rodenbach Grand Cru, Vichtenaar Flemish Ale

Question 771

23C Oud Bruin Overall Impression

Answer 771

Overall Impression: A malty, fruity, aged, somewhat sour Belgian-style brown ale with a caramel-chocolate malt flavor, and often substantial alcohol.

Question 772

23C Oud Bruin Aroma

Answer 772

Aroma: Richly malty with fruity esters and an aged sourness. Medium to medium-high esters commonly reminiscent of raisins, plums, figs, dates, oranges, black cherries, or prunes. Medium-low to medium-high malt with caramel, toffee, treacle, or chocolate character. Low spicy-peppery phenols optional. A low sour aroma may be present, and can modestly increase with age but should not grow to a strongly acetic, vinegary character. Hop aroma absent. Aged examples can show a lightly nutty, sherry-like oxidation character.

Question 773

23C Oud Bruin Appearance

Answer 773

Appearance: Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.

Question 774

23C Oud Bruin Flavor

Answer 774

Flavor: Malty with fruity complexity and typically some dark caramel or burnt sugar flavor. Medium-low to medium-high malt, same descriptors as aroma. Medium to medium-high fruitiness, same descriptors as aroma. Low spicy-peppery phenols optional. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry- like character, producing a “sweet-and-sour” profile and aftertaste. The sourness should not grow to a strongly acetic, vinegary character. Hop flavor absent. Restrained hop bitterness. Balance is malty, but with fruitiness and sourness present. Blending and sweetening may produce a range of finishes, and balances.

Question 775

23C Oud Bruin Mouthfeel

Answer 775

Mouthfeel: Medium to medium-full body. Low to moderate carbonation. No astringency. Stronger versions can be noticeably warming.

Question 776

23C Oud Bruin Comments

Answer 776

Comments: Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. Traditionally, this style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. Fruited versions should be entered as a 29A Fruit Beer.

Question 777

23C Oud Bruin History

Answer 777

History: An indigenous beer of East Flanders, typified by the products of the Liefman brewery with roots back to the 1600s. Belgian brewers consider Flanders Red and Oud Bruin to be of the same style family, but the distinction was first made when Michael Jackson first defined beer styles, since the flavor profiles are distinctly different. Many modern examples are influenced by the popularity of Liefmans Goudenband. Unrelated to the dark, sweet Dutch lager of the same name.

Question 778

23C Oud Bruin Characteristic Ingredients

Answer 778

Characteristic Ingredients: Pils malt, dark crystal malts, maize, small amounts of color malt. Low alpha acid continental hops. Sacch and Lacto. Aged. Water with carbonates and magnesium typical of its home region.

Question 779

23C Oud Bruin Style Comparison

Answer 779

Style Comparison: A deeper malt character with more caramel, toffee, and chocolate flavors and darker color distinguishes these beers from Flanders Red Ale. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented. In modern times, Oud Bruin also tends to be higher in alcohol than is typically seen in Flanders Red Ales. Differs from Lambic in that they are not spontaneously fermented, and don’t contain wheat.

Question 780

23C Oud Bruin Commercial Examples

Answer 780

Commercial Examples: Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Oud Bruin, Petrus Roodbruin, pFriem Oud Bruin, VanderGhinste Roodbruin

Question 781

23D Lambic Overall Impression

Answer 781

Overall Impression: A fairly sour, often moderately funky, wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally served uncarbonated as a café drink.

Question 782

23D Lambic Aroma

Answer 782

Aroma: Young versions can be quite sour and fruity, but can develop barnyard, earthy, goaty, hay, horsey, or horse blanket funkiness with age. The fruit character can take on a light citrus fruit, citrus rind, pome fruit, or rhubarb quality, getting more complex with age. Malt can have a light bready, grainy, honey, or wheat-like quality, if noticeable. Should not have enteric, smoky, cigar-like, or cheesy faults. No hops.

Question 783

23D Lambic Appearance

Answer 783

Appearance: Pale yellow to deep golden in color; age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. White colored head generally has poor retention.

Question 784

23D Lambic Flavor

Answer 784

Flavor: Young versions often have a strong lactic sourness with fruity flavors (same descriptors as aroma), while aged versions are more balanced and complex. Funky notes can develop over time, same descriptors as aroma. Low bready, grainy malt. Bitterness generally below sensory threshold; sourness provides the balance. No hop flavor. Dry finish, increasing with age. Should not have enteric, smoky, cigar-like, or cheesy faults.

Question 785

23D Lambic Mouthfeel

Answer 785

Mouthfeel: Light to medium-light body; should not be watery. Has a medium to high tart, puckering quality without being sharply astringent. Traditional versions are virtually to completely uncarbonated, but bottled examples can pick up moderate carbonation with age.

Question 786

23D Lambic Comments

Answer 786

Comments: A single-batch, unblended beer, reflecting the house character of the brewery. Generally served young (6 months) from the cask. Younger versions tend to be one- dimensionally sour since a complex Brett character takes a year or more to develop. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Typically bottled only when completely fermented. Lambic sweetened with raw sugar at service time is known as Faro.

Question 787

23D Lambic History

Answer 787

History: Spontaneously-fermented ‘wild’ ales from the area in and around Brussels (also known as the Senne Valley and the Pajottenland) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling.

Question 788

23D Lambic Characteristic Ingredients

Answer 788

Characteristic Ingredients: Pilsner malt, unmalted wheat. Aged hops (3+ years) used more as a preservative than for bitterness. Spontaneously fermented with naturally occurring yeast and bacteria in well-used, neutral oak barrels.

Question 789

23D Lambic Style Comparison

Answer 789

Style Comparison: Often has a simpler sourness and less complexity than a Gueuze, but more variability from batch to batch. Traditionally served uncarbonated from pitchers, while Gueuze is bottled and very highly carbonated.

Question 790

23D Lambic Commercial Examples

Answer 790

Commercial Examples: Cantillon Grand Cru Bruocsella. In the Brussels area, many specialty cafés have draught lambic from Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans, Girardin and others.

Question 791

23E Gueuze Overall Impression

Answer 791

Overall Impression: A very refreshing, highly carbonated, pleasantly sour but balanced wild Belgian wheat beer. The wild beer character can be complex and varied, combining sour, funky, and fruity flavors.

Question 792

23E Gueuze Aroma

Answer 792

Aroma: Moderately sour with complex but balanced funkiness accented by fruity notes. The funkiness can be moderate to strong, and can be described as barnyard, leather, earthy, goaty, hay, horsey, or horse blanket. Fruitiness is light to moderate, with a citrus fruit, citrus rind, pome fruit, or rhubarb quality. Malt is supportive, and can be lightly bready, grainy, honey, or wheat-like, if noticeable. Should not have enteric, smoky, cigar-like, or cheesy faults. No hops. Light oak acceptable. Complexity of aroma is valued more than intensity, but a balanced sour presentation is desirable.

Question 793

23E Gueuze Appearance

Answer 793

Appearance: Golden color, with excellent clarity and a thick, rocky, mousse-like, white head that seems to last forever. Effervescent.

Question 794

23E Gueuze Flavor

Answer 794

Flavor: Sour and funky on the palate, with a similar character as the aroma (same descriptors and intensities apply for funk and fruit). Low bready, grainy malt. Bitterness low to none; sourness provides most of the balance. No hop flavor. Crisp, dry finish, with a tart and funky aftertaste. Light oak, vanilla, and honey are acceptable. Should not have enteric, smoky, cigar-like, or cheesy faults. The beer should not be one dimensionally sour; a balanced, moderately sour presentation is classic, with the funky and fruity notes providing complexity. May be aged.

Question 795

23E Gueuze Mouthfeel

Answer 795

Mouthfeel: Light to medium-light body; should not be watery. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a very light warming character. Highly carbonated.

Question 796

23E Gueuze Comments

Answer 796

Comments: Blending young and aged lambic creates a more complex product, and often reflects the personal taste of the blender. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. A good Gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety texture. Lambic is served uncarbonated, while Gueuze is served sparkling. Products marked oude or vieille (“old”) are considered most traditional.

Question 797

23E Gueuze History

Answer 797

History: Same basic history as Lambic, but involves blending, which may be performed outside the brewery. Some of the best examples are produced by blenders, who ferment, age, blend, and package the final product. Some modern producers are sweetening their products post-fermentation to make them more palatable to a wider audience. These guidelines describe the traditional dry product.

Question 798

23E Gueuze Characteristic Ingredients

Answer 798

Characteristic Ingredients: Same as Lambic, except that one-, two-, and three-year old Lambics are blended, then cellared.

Question 799

23E Gueuze Style Comparison

Answer 799

Style Comparison: More complex and carbonated than a Lambic. The sourness isn’t necessarily stronger, but it tends to have more of a well-developed wild character.

Question 800

23E Gueuze Commercial Examples

Answer 800

Commercial Examples: 3 Fonteinen Oud Gueuze, Cantillon Classic Gueuze 100% Lambic, Girardin Gueuze 1882 (Black label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Oude Gueuze Boon

Question 801

23F Fruit Lambic Overall Impression

Answer 801

Overall Impression: A complex, refreshing, pleasantly sour Belgian wheat beer blending a complementary fermented fruit character with a sour, funky Gueuze.

Question 802

23F Fruit Lambic Aroma

Answer 802

Aroma: The specified fruit should be the dominant aroma, blending well with similar aromatics as Gueuze (same description applies, but with the addition of a fermented fruit character).

Question 803

23F Fruit Lambic Appearance

Answer 803

Appearance: Like Gueuze, but modified by the color of the fruit used, fading in intensity with age. Clarity is often good, although some fruit will not drop bright. If highly carbonated in the traditional manner, will have a thick rocky, generally long-lasting, mousse-like head, sometimes with a hue reflecting the added fruit.

Question 804

23F Fruit Lambic Flavor

Answer 804

Flavor: Combines the flavor profile of a Gueuze (same description applies) with noticeable flavor contributions from the added fruit. Traditional versions are dry and tart, with an added fermented fruit flavor. Modern versions may have a variable sweetness, which can offset the acidity. Fruit flavors also fade with age, and lose their vibrancy, so can be low to high in intensity.

Question 805

23F Fruit Lambic Mouthfeel

Answer 805

Mouthfeel: Light to medium-light body; should not be watery. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Carbonation can vary from sparkling to nearly still.

Question 806

23F Fruit Lambic Comments

Answer 806

Comments: Produced like Gueuze, with the fruit commonly added halfway through aging, so the yeast and bacteria can ferment all sugars from the fruit; or less commonly by adding fruit to a Lambic. The variety of fruit can sometimes be hard to identify since fermented and aged fruit is often perceived differently than the more recognizable fresh fruit. Fruit can bring acidity and tannins, in addition to flavor and aroma; understanding the fermented character of added fruit helps with judging the style.

Question 807

23F Fruit Lambic History

Answer 807

History: Same basic history as Gueuze, including the recent sweetening trend but with fruit in addition to sugar. Fruit was traditionally added by the blender or publican to increase the variety of beers available in local cafés.

Question 808

23F Fruit Lambic Characteristic Ingredients

Answer 808

Characteristic Ingredients: Same base as Gueuze. Fruit added to barrels during fermentation and blending. Traditional fruit include tart cherries, raspberries; modern fruit include peaches, apricots, grapes, and others. May use natural or artificial sweeteners.

Question 809

23F Fruit Lambic Style Comparison

Answer 809

Style Comparison: A Gueuze with fruit, not just a sour Fruit Beer; the wild character must be evident.

Question 810

23F Fruit Lambic Commercial Examples

Answer 810

Commercial Examples: 3 Fonteinen Schaerbeekse Kriek, Cantillon Fou’ Foune, Cantillon Lou Pepe Framboise, Cantillon Vigneronne, Hanssens Oude Kriek, Oude Kriek Boon

Question 811

23G Gose Overall Impression

Answer 811

Overall Impression: A tart, lightly-bittered historical central European wheat beer with a distinctive but restrained salt and coriander character. Very refreshing, with a dry finish, high carbonation, and bright flavors.

Question 812

23G Gose Aroma

Answer 812

Aroma: Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.

Question 813

23G Gose Appearance

Answer 813

Appearance: Unfiltered, with a moderate to full haze. Moderate to tall white head with tight bubbles and good retention. Effervescent. Yellow color.

Question 814

23G Gose Flavor

Answer 814

Flavor: Noticeable sourness, medium-low to medium-high. Moderate bready or doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Very low bitterness. No hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour). No THP.

Question 815

23G Gose Mouthfeel

Answer 815

Mouthfeel: High to very high carbonation. Effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality and a rounder, thicker mouthfeel. Yeast and wheat can also add a little body, but shouldn’t feel heavy due to the thinning effects of acidity.

Question 816

23G Gose Comments

Answer 816

Comments: Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or with caraway liqueur. Modern examples are inoculated with Lacto, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.

Question 817

23G Gose History

Answer 817

History: Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s in Germany, but the beer was not widely available. Became popular outside of Germany recently as a revival style, and is often used as a base style for fruited sour beers and other Specialty-Type beers.

Question 818

23G Gose Characteristic Ingredients

Answer 818

Characteristic Ingredients: Pilsner and wheat malt, restrained use of salt and coriander seed, Lacto. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.

Question 819

23G Gose Style Comparison

Answer 819

Style Comparison: Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and Lacto – should not taste overtly salty. Coriander aroma can be similar to a Witbier. Haziness similar to a Weissbier.

Question 820

23G Gose Commercial Examples

Answer 820

Commercial Examples: Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Original Ritterguts Gose, Westbrook Gose

Question 821

24A Witbier Overall Impression

Answer 821

Overall Impression: A pale, hazy Belgian wheat beer with spices accentuating the yeast character. A delicate, lightly spiced, moderate-strength ale that is a refreshing summer drink with its high carbonation, dry finish, and light hopping.

Question 822

24A Witbier Aroma

Answer 822

Aroma: Moderate bready maltiness, often with light notes of honey or vanilla. Light grainy, spicy wheat aromatics. Moderate perfumy-lemony coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy- orangey fruitiness. A low spicy-herbal hop aroma is optional, but typically absent. Spices should blend in with fruity, floral, and sweet aromas and should not be overly strong.

Question 823

24A Witbier Appearance

Answer 823

Appearance: Very pale straw to deep yellow in color. The beer will be very cloudy from starch haze or yeast, which gives it a milky, whitish-yellow shine. Dense, white, moussy head. Head retention should be quite good.

Question 824

24A Witbier Flavor

Answer 824

Flavor: Pleasant bready, grainy malt flavor, often with a honey or vanilla character. Moderate zesty, orange-citrusy fruitiness. Herbal-spicy flavors, which may include lemony coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor can be low to none, and never overshadows the spices. Hop bitterness is low to medium-low, and supports the refreshing flavors of fruit and spice. Refreshingly crisp with a dry finish, and no bitter or harsh aftertaste.

Question 825

24A Witbier Mouthfeel

Answer 825

Mouthfeel: Medium-light to medium body, often having a smoothness and light creaminess. Effervescent character from high carbonation. Refreshing, from carbonation, dryness, and lack of bitterness in finish. No harshness or astringency. Should not be overly dry and thin, nor should it be thick and heavy.

Question 826

24A Witbier Comments

Answer 826

Comments: Historical versions may have had some lactic sourness but this is absent in fresh modern versions. Spicing has some variety, but should not be overdone. Coriander of certain origin or age might give an inappropriate ham or celery character. The beer tends to be perishable, so younger, fresher, properly-handled examples are most desirable. An impression of sweetness is often due to low bitterness, not residual sugar. Most examples seem to be approximately 5% ABV.

Question 827

24A Witbier History

Answer 827

History: One of a group of medieval Belgian white beers from the Leuven area, it died out in 1957 and was later revived in 1966 by Pierre Celis at what became Hoegaarden. After Hoegaarden was acquired by Interbrew, the style grew rapidly and inspired many similar products that are traceable to the Celis recreation of the style, not those from past centuries.

Question 828

24A Witbier Characteristic Ingredients

Answer 828

Characteristic Ingredients: Unmalted wheat (30-60%), the remainder low color barley malt. Some versions use up to 5- 10% raw oats or other unmalted cereal grains. Traditionally uses coriander seed and dried Curaçao orange peel. Other secret spices are rumored to be used in some versions, as are sweet orange peels. Mild fruity-spicy Belgian ale yeast.

Question 829

24A Witbier Style Comparison

Answer 829

Style Comparison: Low bitterness level with a balance similar to a Weissbier, but with spice and citrus character coming from additions more so than the yeast.

Question 830

24A Witbier Commercial Examples

Answer 830

Commercial Examples: Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden White, Ommegang Witte, St. Bernardus Wit

Question 831

24B Belgian Pale Ale Overall Impression

Answer 831

Overall Impression: A top-fermented, all malt, average strength Belgian ale that is moderately bitter, not dry-hopped, and without strong flavors. The copper-colored beer lacks the aggressive yeast character or sourness of many Belgian beers, but has a well-balanced, malty, fruity, and often bready and toasty profile.

Question 832

24B Belgian Pale Ale Aroma

Answer 832

Aroma: Moderate bready malt aroma, which can include toasty, biscuity, or nutty notes, possibly with a touch of light caramel or honey. Moderate to moderately high fruitiness complements the malt, and is suggestive of pear, orange, apple, or lemon, and sometimes of darker stone fruit like plums. Low to moderate spicy, herbal, or floral hop character. Low peppery, spicy phenols optional. The hop character is lower in balance than the malt and fruitiness.

Question 833

24B Belgian Pale Ale Appearance

Answer 833

Appearance: Amber to copper in color. Clarity is very good. Creamy, rocky, white head. Well carbonated.

Question 834

24B Belgian Pale Ale Flavor

Answer 834

Flavor: Has an initial soft, smooth, moderately malty flavor with a variable profile of toasty, biscuity, nutty, light caramel, or honey notes. Moderate to moderately high fruitiness, with a pear, orange, apple, or lemon character. Medium-low to low spicy, herbal, or floral hop character. Medium-high to medium- low bitterness, enhanced by optional low to very low peppery phenols. Dry to balanced finish, with hops becoming more pronounced in the aftertaste of those with a drier finish. Fairly well balanced overall, with no single component being high in intensity; malt and fruitiness are more forward initially with a supportive bitterness and drying character coming on late.

Question 835

24B Belgian Pale Ale Mouthfeel

Answer 835

Mouthfeel: Medium to medium-light body. Smooth palate. Alcohol level is restrained, and any warming character should be low if present. Medium to medium-high carbonation.

Question 836

24B Belgian Pale Ale Comments

Answer 836

Comments: Most commonly found in the Flemish provinces of Antwerp, Brabant, Hainaut, and East Flanders. A Spéciale Belge Ale (Belgian Special Ale) in Belgium.

Question 837

24B Belgian Pale Ale History

Answer 837

History: Created after a competition in 1904 to create a regional specialty beer to compete with imported British ales and continental lagers. De Koninck of Antwerp is the best- known modern example, making the beer since 1913.

Question 838

24B Belgian Pale Ale Characteristic Ingredients

Answer 838

Characteristic Ingredients: Variable grist with pale, character, and caramel malts. No adjuncts. English or continental hops. Fruity yeast with low phenols.

Question 839

24B Belgian Pale Ale Style Comparison

Answer 839

Style Comparison: Fairly similar to pale ales from England (11C Strong Bitter), typically with a slightly different yeast character and a more varied malt profile. Less yeast character than many other Belgian beers, though.

Question 840

24B Belgian Pale Ale Commercial Examples

Answer 840

Commercial Examples: De Koninck Bolleke, De Ryck Special, Palm, Palm Dobble

Question 841

24C Bière de Garde Overall Impression

Answer 841

Three main variations are included in the style: the blond (blonde), the brown (brune), and the most traditional amber (ambrée). Overall Impression: A family of smooth, fairly strong, malty, lagered artisanal French beer with a range of malt flavors appropriate for the blond, amber, or brown color. All are malty yet dry, with clean flavors. Darker versions have more malt character, while paler versions can have more hops while still remaining malt-focused beers.

Question 842

24C Bière de Garde Aroma

Answer 842

Aroma: Prominent malty richness, often with a complex, light-to-moderate intensity, toasty and bready character. Low to moderate esters. Low spicy, peppery, or herbal hops optional. Generally quite clean, although stronger versions may have a light, spicy alcohol note as it warms. Paler versions are still malty but lack richer, deeper aromatics and may have a bit more hops.

Question 843

24C Bière de Garde Appearance

Answer 843

Appearance: Blond, amber, and brown variations exist, with the color varying accordingly: golden-blonde to reddish-bronze to chestnut brown. Clarity is brilliant to fair, but some haze is allowable. Well-formed head, generally white to off-white (varying with beer color), average persistence.

Question 844

24C Bière de Garde Flavor

Answer 844

Flavor: Medium to high malty richness, often with a toasty, biscuity, toffee, or light caramel character. Low to moderate esters and alcohol flavors. Medium-low hop bitterness, giving a malty balance to the palate and aftertaste. Medium-dry to dry finish, not sweet, cloying, or heavy. Low spicy, peppery, or herbal hop flavor optional. Malt flavor, depth, richness, intensity, and complexity increases with beer color. Darker versions will have more of an initial rich malty impression than paler versions but should not seem roasted. Paler versions can have slightly greater hop flavor.

Question 845

24C Bière de Garde Mouthfeel

Answer 845

Mouthfeel: Medium to medium-light body, often with a smooth, creamy-silky character. Moderate to high carbonation. Moderate alcohol warming, but should never be hot.

Question 846

24C Bière de Garde Comments

Answer 846

Comments: Cellar, musty, moldy, or rustic character often mentioned in literature are signs of mishandled imports, not fresh, authentic products. Age and oxidation can also increase fruitiness and caramel flavors, but increase harshness. While caramel and fruit can be part of the style, do not confuse the oxidation character for the proper base beer.

Question 847

24C Bière de Garde History

Answer 847

History: Name roughly means beer for keeping. A traditional farmhouse artisanal ale from the area around Lille in Northern France, historically brewed in early spring and kept in cold cellars for consumption in warmer weather. Although documented to exist in the 1800s, Jenlain is the prototypical modern amber lager version first bottled in the 1940s.

Question 848

24C Bière de Garde Characteristic Ingredients

Answer 848

Characteristic Ingredients: Base malts vary by beer color, but usually include pale, Vienna, and Munich types. Crystal- type malts of varying color. Sugar adjuncts may be used. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Continental hops.

Question 849

24C Bière de Garde Style Comparison

Answer 849

Style Comparison: Calling this a farmhouse beer invites comparisons to Saison, which has a completely different balance – Bière de Garde is malty and smooth, while Saison is hoppy and bitter. Actually has more of a similarity in malt profile to a Bock.

Question 850

24C Bière de Garde Commercial Examples

Answer 850

Commercial Examples: Ch’Ti Blonde, Jenlain Ambrée, La Choulette Brune, Russian River Perdition, Saint Sylvestre 3 Monts Blonde, Two Brothers Domaine Dupage

Question 851

25A Belgian Blond Ale Overall Impression

Answer 851

Overall Impression: A golden, moderately-strong Belgian ale with a pleasantly subtle citrusy-spicy yeast complexity, smooth malty palate, and dry, soft finish.

Question 852

25A Belgian Blond Ale Aroma

Answer 852

Aroma: Light to moderate grainy-sweet, slightly toasty, or crackery malt. Subtle to moderate yeast profile featuring fruity- citrusy esters (like oranges or lemons), and background spicy- peppery phenols. Light earthy or spicy hop notes optional. Light perfumy alcohol and suggestions of a light malty sweetness can give a slight honey- or sugar-like character. Subtle yet complex.

Question 853

25A Belgian Blond Ale Appearance

Answer 853

Appearance: Deep yellow to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.

Question 854

25A Belgian Blond Ale Flavor

Answer 854

Flavor: Similar to the aroma, with the light to moderate grainy-sweet malt flavor being perceived first. Faint, lightly caramelized sugar or honey-like sweetness on palate. Medium bitterness, with the malt slightly more prominent in the balance. Moderate to low yeast profile with orange or lemon esters, and slight spicy-peppery phenols. Can have a light perfumy character. Light hop flavor, can be spicy or earthy, complementing yeast. Finishes medium-dry to dry, smooth, and soft, with light alcohol and malt in the aftertaste.

Question 855

25A Belgian Blond Ale Mouthfeel

Answer 855

Mouthfeel: Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.

Question 856

25A Belgian Blond Ale Comments

Answer 856

Comments: Most commercial examples are in the 6.5 – 7% ABV range. Often has an almost lager-like character, which gives it a cleaner profile in comparison to many other Belgian styles. Flemish-speaking Belgians use the term Blond, while the French speakers spell it Blonde. Many monastic or artisanal Belgian beers are called Blond but those are not representative of this style.

Question 857

25A Belgian Blond Ale History

Answer 857

History: Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is heavily marketed and widely distributed. Despite claims of links back to 1200, the beer style was created after World War II and first popularized by Leffe.

Question 858

25A Belgian Blond Ale Characteristic Ingredients

Answer 858

Characteristic Ingredients: Belgian Pils malt, aromatic malts, sugar or other adjuncts, Belgian Abbey-type yeast strains, continental hops. Spices are not traditionally used; if present, should be a background character only.

Question 859

25A Belgian Blond Ale Style Comparison

Answer 859

Style Comparison: Similar strength and balance as a Belgian Dubbel but gold in color and without the darker malt flavors. Similar character as a Belgian Strong Golden Ale or Belgian Tripel, although a bit maltier, not as bitter, and lower in alcohol.

Question 860

25A Belgian Blond Ale Commercial Examples

Answer 860

Commercial Examples: Affligem Blond, Corsendonk Blond, Grimbergen Blonde, La Trappe Blond, Leffe Blond, Val-Dieu Blonde

Question 861

25B Saison Overall Impression

Answer 861

Overall Impression: A family of refreshing, highly attenuated, hoppy, and fairly bitter Belgian ales with a very dry finish and high carbonation. Characterized by a fruity, spicy, sometimes phenolic fermentation profile, and the use of cereal grains and sometimes spices for complexity. Several variations in strength and color exist.

Question 862

25B Saison Aroma

Answer 862

Aroma: A pleasantly aromatic mix of fruity-spicy yeast and hops. The fruity esters are moderate to high, and often have a citrus fruit, pome fruit, or stone fruit character. Low to moderately-high spicy notes are often like black pepper, not clove. Hops are low to moderate and have a continental character (spicy, floral, earthy, or fruity). The malt is often overshadowed, but if detected is lightly grainy. Spices and herbs optional, but must not dominate. Sourness optional (see Comments). Strong versions have more aromatic intensity, and can add a light alcohol and moderate malt character. Table versions have less intensity and not have an alcohol character. Darker versions add malt character associated with darker grains.

Question 863

25B Saison Appearance

Answer 863

Appearance: Pale gold to deep amber in color, sometimes pale orange. Long-lasting, dense, rocky white to ivory head. Belgian lace. Unfiltered, so clarity is variable (poor to good) and may be hazy. Effervescent. Darker versions can be copper to dark brown. Stronger versions may be a little deeper in color.

Question 864

25B Saison Flavor

Answer 864

Flavor: A balance of fruity and spicy yeast, hoppy bitterness, and grainy malt with moderate to high bitterness, and a very dry finish. The fruity and spicy aspects are medium-low to medium-high, and hop flavor is low to medium, both with similar character as in the aroma (same descriptors apply). Malt is low to medium, with a soft, grainy palate. Very high attenuation, never with a sweet or heavy finish. Bitter, spicy aftertaste. Spices and herbs optional, but if used must be in harmony with the yeast. Sourness optional (see Comments). Darker versions will have more malt character, including flavors from the darker malts. Stronger versions will have greater malt intensity, and a light alcohol note.

Question 865

25B Saison Mouthfeel

Answer 865

Mouthfeel: Light to medium-low body. Very high carbonation. Effervescent. Light warming alcohol optional. Sourness rare but optional (see Comments). Stronger versions can have up to medium body and be somewhat warming. Table versions have no warmth.

Question 866

25B Saison Comments

Answer 866

Comments: This style generally describes the standard- strength pale version, followed by differences for variations in strength and color. Darker versions tend to have more malt character and less apparent hop bitterness, yielding a more balanced presentation. Stronger versions often have more malt flavor, richness, warmth, and body simply due to the higher gravity. There is no correlation between strength and color. Sourness is totally optional, and if present at low to moderate levels, it may substitute somewhat for bitterness in the balance. A Saison should not be both sour and bitter at the same time. The high attenuation may make the beer seem more bitter than the IBUs suggest. Pale versions are often more bitter and hoppy than darker versions. Yeast selection often drives the balance of fruity and spicy notes, and can change the character significantly; allow for a range of interpretations. Often called Farmhouse ales in the US, but this term is not common in Europe where they are simply part of a larger grouping of artisanal ales. Brettanomyces is not typical for this style; Saisons with Brett should be entered in the 28A Brett Beer style. A Grisette is a well-known type of Saison popular with miners; enter Grisette as 25B Saison, Session Strength, Comment: Grisette with wheat as the character grain.

Question 867

25B Saison History

Answer 867

History: A provision ale from Wallonia, the French-speaking part of Belgium. Originally a lower-alcohol product so as to not debilitate farm and field workers, but tavern-strength products also existed. The best known modern saison, Saison Dupont, was first produced in the 1920s. Dupont’s super saison was first produced in 1954, and its brown version in the mid-1980s. Fantôme begain producing its ‘seasonal’ saisons in 1988. While the style retains its rustic image, they are now mostly made in large breweries.

Question 868

25B Saison Characteristic Ingredients

Answer 868

Characteristic Ingredients: Pale base malt. Cereal grains, such as wheat, oats, spelt, or rye. May contain sugary adjuncts. Continental hops. Spicy-fruity Belgian Saison yeast. Spices and herbs are uncommon, but allowable if they don’t dominate.

Question 869

25B Saison Style Comparison

Answer 869

Style Comparison: The pale, standard strength versions is like a more highly-attenuated, hoppy, and bitter Belgian Blond Ale with a stronger yeast character. At super strength and pale color, similar to a Belgian Tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.

Question 870

25B Saison Commercial Examples

Answer 870

Commercial Examples: Ellezelloise Saison 2000, Lefebvre Saison 1900, Saison Dupont, Saison de Pipaix, Saison Voisin, Boulevard Tank 7

Question 871

25C Belgian Golden Strong Ale Overall Impression

Answer 871

Overall Impression: A very pale, highly attenuated, strong Belgian ale that is more fruity and hoppy than spicy. Complex and delicate, the dry finish, light body, and high carbonation accentuate the yeast and hop character. Sparkling carbonation and effervescent, forming a rocky white head.

Question 872

25C Belgian Golden Strong Ale Aroma

Answer 872

Aroma: A complex bouquet of fruity esters, herbal hops, and peppery alcohol over a nearly neutral malt base. The esters are moderate to high, often pome fruit, especially pear. Hops are herbal, floral, or spicy, low to moderate. Alcohol and phenols often have a peppery or perfumy quality, low to moderate. Alcohol perception should be soft, not hot or solventy. Nearly neutral malt, possibly slightly grainy-sweet.

Question 873

25C Belgian Golden Strong Ale Appearance

Answer 873

Appearance: Pale yellow to gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.

Question 874

25C Belgian Golden Strong Ale Flavor

Answer 874

Flavor: Flavor profile similar to aroma (same descriptors and intensities apply) for esters, hops, malt, phenols, and alcohol. The pear-like esters, peppery alcohol, herbal hops, and soft malt flavors carry through the palate into the long, dry finish and aftertaste. Medium to high bitterness, accentuated by the dry finish and high carbonation, lasts into the aftertaste.

Question 875

25C Belgian Golden Strong Ale Mouthfeel

Answer 875

Mouthfeel: Very highly carbonated. Effervescent. Light to medium body, lighter than the substantial gravity would suggest. Carbonation accentuates the perception of lightness. Smooth but noticeable alcohol warmth, not hot or solventy.

Question 876

25C Belgian Golden Strong Ale Comments

Answer 876

Comments: References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). Traditionally bottle-conditioned.

Question 877

25C Belgian Golden Strong Ale History

Answer 877

History: Developed by the Moortgat brewery after WWI as a response to the growing popularity of Pilsner beers. Originally a darker beer, it achieved its modern form by the 1970s.

Question 878

25C Belgian Golden Strong Ale Characteristic Ingredients

Answer 878

Characteristic Ingredients: Pilsner malt with substantial sugary adjuncts. Continental hops. Fruity Belgian yeast. Fairly soft water. Spicing not traditional.

Question 879

25C Belgian Golden Strong Ale Style Comparison

Answer 879

Style Comparison: Often confused with Belgian Tripel, but is usually paler, lighter-bodied, crisper, and drier. Tends to use yeast that favor ester development (particularly pome fruit) over spiciness in the balance, and has more of a late hop character.

Question 880

25C Belgian Golden Strong Ale Commercial Examples

Answer 880

Commercial Examples: Brigand, Delirium Tremens, Duvel, Judas, Lucifer, Russian River Damnation

Question 881

26A Belgian Single Overall Impression

Answer 881

Overall Impression: A blond, bitter, hoppy table beer that is very dry and highly carbonated. The aggressive fruity-spicy Belgian yeast character and high bitterness is forward in the balance, with a soft, supportive grainy-sweet malt palate, and a spicy-floral hop profile.

Question 882

26A Belgian Single Aroma

Answer 882

Aroma: Medium-low to medium-high Belgian yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, rarely enhanced by light herbal or citrusy spice additions. Low to medium-low malt backdrop, with bready, crackery, grainy, or light honey notes. Fruit expression can vary widely (apple, pear, grapefruit, lemon, orange, peach, apricot). Phenols are typically like black pepper or clove. Bubblegum inappropriate.

Question 883

26A Belgian Single Appearance

Answer 883

Appearance: Pale yellow to medium gold color. Generally good clarity, with a moderate-sized, persistent, billowy white head with characteristic lacing.

Question 884

26A Belgian Single Flavor

Answer 884

Flavor: Initial malty flavor is light and has a honeyed biscuit, bready, or cracker character. Grainy but soft malt palate, and a crisp, dry, hoppy-bitter finish. Moderate spicy or floral hop flavor on the palate. Moderate esters similar in character to aroma. Light to moderate spicy phenols as found in the aroma. Medium to high bitterness, accentuated by dryness. The yeast and hop character lasts into the aftertaste.

Question 885

26A Belgian Single Mouthfeel

Answer 885

Mouthfeel: Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth.

Question 886

26A Belgian Single Comments

Answer 886

Comments: Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer, Brother’s beer, or simply a Blond (we don’t use this term to avoid confusion with the very different Belgian Blond Ale style). Highly attenuated, generally 85% or more.

Question 887

26A Belgian Single History

Answer 887

History: While monastic breweries have a tradition of brewing a lower-strength beer as a monk’s daily ration (Westmalle began making theirs in 1922), the bitter, pale beer this style describes is a relatively modern invention reflecting current tastes. Westvleteren first brewed theirs in 1999, but it replaced older lower-gravity products.

Question 888

26A Belgian Single Characteristic Ingredients

Answer 888

Characteristic Ingredients: Pilsner malt. Belgian yeast. Continental hops.

Question 889

26A Belgian Single Style Comparison

Answer 889

Style Comparison: Like a top-fermented Belgian interpretation of a German Pils – pale, hoppy, and well- attenuated, but with a strong Belgian yeast character. Has less sweetness, higher attenuation, less character malt, and is more hop-centered than a Belgian Pale Ale. More like a much smaller, more highly-hopped Belgian Tripel (with its bitterness and dryness) than a smaller Belgian Blond Ale.

Question 890

26A Belgian Single Commercial Examples

Answer 890

Commercial Examples: Chimay Gold, La Trappe Puur, Russian River Redemption, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond

Question 891

26B Belgian Dubbel Overall Impression

Answer 891

Overall Impression: A deep reddish-copper, moderately strong, malty, complex Belgian ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.

Question 892

26B Belgian Dubbel Aroma

Answer 892

Aroma: Moderate to moderately strong, rich malty aroma, with hints of chocolate, caramelized sugar, or toast. Never roasted or burnt. Moderate fruity esters, often dark or dried fruit, especially raisins and plums, sometimes pome fruit or banana. Low to moderate spicy, peppery phenols. Hops typically absent, but can have a low spicy, herbal, or floral character. The malt is strongest in the balance, with esters and spice adding complexity. Low soft, perfumy alcohol optional.

Question 893

26B Belgian Dubbel Appearance

Answer 893

Appearance: Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.

Question 894

26B Belgian Dubbel Flavor

Answer 894

Flavor: Flavor profile similar to aroma (same descriptors and intensities apply) for malt, esters, phenols, alcohol, and hops. Medium-low to medium bitterness, but malt is always most prominent in the balance. The esters and phenols add complexity and interest to the malt, alcohol not typically tasted. Malty-rich, sometimes sweet flavor, that finishes moderately dry with a malty aftertaste accented by yeast esters and phenols.

Question 895

26B Belgian Dubbel Mouthfeel

Answer 895

Mouthfeel: Smooth, medium to medium-full body. Medium- high carbonation, which can influence the perception of body. Low alcohol warmth optional, never hot or solventy.

Question 896

26B Belgian Dubbel Comments

Answer 896

Comments: Most commercial examples are in the 6.5 – 7% ABV range. Can taste somewhat sweet due to restrained bitterness, but the beers are actually fairly dry.

Question 897

26B Belgian Dubbel History

Answer 897

History: While dark and strong beers were produced long before, modern Dubbel traces back to the double brown or strong beer first produced at Westmalle in 1922 when the brewery was re-established after World War I. Other examples date from post-World War II.

Question 898

26B Belgian Dubbel Characteristic Ingredients

Answer 898

Characteristic Ingredients: Spicy-estery Belgian yeast. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Continental hops. Spices not typical; if present, should be subtle.

Question 899

26B Belgian Dubbel Style Comparison

Answer 899

Style Comparison: Perhaps similar to a Dunkles Bock but with a Belgian yeast and sugar character. Similar in strength and balance to a Belgian Blond Ale, but with a richer malt and ester profile. Less strong and intense than a Belgian Dark Strong Ale.

Question 900

26B Belgian Dubbel Commercial Examples

Answer 900

Commercial Examples: Chimay Red, Corsendonk Bruin, La Trappe Dubbel, Rochefort 6, St. Bernardus Pater 6, Westmalle Dubbel

Question 901

26C Belgian Tripel Overall Impression

Answer 901

Overall Impression: A strong, pale, somewhat spicy Belgian ale with a pleasant rounded malt flavor, firm bitterness, and dry finish. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol content.

Question 902

26C Belgian Tripel Aroma

Answer 902

Aroma: Complex but seamless bouquet of moderate to significant spiciness, moderate fruity esters, low alcohol, low hops, and light malt. Generous spicy, peppery, sometimes clove-like phenols. Esters often reminiscent of citrus fruit, like oranges or lemons, but may sometimes have a slight ripe banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is optional. Alcohols are soft, spicy, and low in intensity. The malt character is light, with a soft, slightly grainy-sweet, or slightly honey-like impression.

Question 903

26C Belgian Tripel Appearance

Answer 903

Appearance: Deep yellow to pale amber in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.

Question 904

26C Belgian Tripel Flavor

Answer 904

Flavor: Flavor profile similar to aroma (same descriptors apply) for malt, esters, phenols, alcohol, and hops. Esters low to moderate, phenols low to moderate, hops low to moderate, alcohol low, all well combined in a coherent presentation. Medium to high bitterness, accentuated by a dry finish. Moderate bitterness in the aftertaste with substantial spicy- fruity yeast character. Should not be sweet.

Question 905

26C Belgian Tripel Mouthfeel

Answer 905

Mouthfeel: Medium-light to medium body, although lighter than the substantial gravity would suggest. Highly carbonated. The alcohol content is deceptive, and has little to no obvious warming sensation. Effervescent. Should not be heavy.

Question 906

26C Belgian Tripel Comments

Answer 906

Comments: High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps bring out the many flavors and to increase the perception of a dry finish. Most traditional versions have at least 30 IBUs and are very dry.

Question 907

26C Belgian Tripel History

Answer 907

History: Popularized by the monastery at Westmalle, first brewed in 1934.

Question 908

26C Belgian Tripel Characteristic Ingredients

Answer 908

Characteristic Ingredients: Pilsner malt, often pale sugar adjuncts. Continental hops. Spicy-fruity Belgian yeast strains. Spice additions are generally not traditional, and if used, should be a background character only. Fairly soft water.

Question 909

26C Belgian Tripel Style Comparison

Answer 909

Style Comparison: May resemble a Belgian Golden Strong Ale but slightly darker and a bit fuller-bodied, with more emphasis on phenols and less on esters, and fewer late hops. Should not seem like a blond Barleywine.

Question 910

26C Belgian Tripel Commercial Examples

Answer 910

Commercial Examples: Chimay Tripel, La Rulles Tripel, La Trappe Tripel, St. Bernardus Tripel, Val-Dieu Triple, Westmalle Tripel

Question 911

26D Belgian Dark Strong Ale Overall Impression

Answer 911

Overall Impression: A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy notes. Complex, rich, smooth, and dangerous.

Question 912

26D Belgian Dark Strong Ale Aroma

Answer 912

Aroma: A complex and fairly intense mix of rich maltiness and deep fruit, accentuated by spicy phenols and alcohol. The malt character is moderately-high to high and has a deep, bready-toasty base with dark caramel notes, but no impression of dark or roasted malt. Esters are strong to moderately low, and reminiscent of raisins, plums, dried cherries, figs, dates, or prunes. Spicy phenols like black pepper or vanilla, not clove, may be present as a low to moderate background character. A soft, spicy, perfumy, or rose-like alcohol is low to moderate, but never hot or solvent-like. Hops are usually not noticeable, but if present can add a light spicy, floral, or herbal character.

Question 913

26D Belgian Dark Strong Ale Appearance

Answer 913

Appearance: Deep amber to deep coppery-brown in color (dark in the style name implies more deeply colored than golden, not black). Huge, dense, moussy, persistent cream- to light tan-colored head. Usually clear.

Question 914

26D Belgian Dark Strong Ale Flavor

Answer 914

Flavor: Rich and complex maltiness, but not heavy in the finish. The flavor character is similar to the aroma (same malt, ester, phenol, alcohol, and hop comments apply here as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be fairly even with bitterness. The complex and varied flavors should blend smoothly and harmoniously, and often benefit from age. The finish should not be heavy or syrupy.

Question 915

26D Belgian Dark Strong Ale Mouthfeel

Answer 915

Mouthfeel: High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied.

Question 916

26D Belgian Dark Strong Ale Comments

Answer 916

Comments: Also known as a Belgian Quad, mainly outside of Belgium (Quadruple is the name of a specific beer). Has a wider range of interpretation than many other Belgian styles. Traditional versions tend to be drier than many modern commercial versions, which can be rather sweet and full- bodied. Many examples are simply known by their strength or color designation. Some might be labeled Grand Cru, but this is more of a statement of quality than style.

Question 917

26D Belgian Dark Strong Ale History

Answer 917

History: Westvleteren started making their version just before World War II, with Chimay and Rochefort adding their examples just after. Other monastic breweries created products towards the end of the 20th century, but some secular breweries began producing similar beers starting around 1960.

Question 918

26D Belgian Dark Strong Ale Characteristic Ingredients

Answer 918

Characteristic Ingredients: Spicy-estery Belgian yeast. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Continental hops. Spices not typical; if present, should be subtle.

Question 919

26D Belgian Dark Strong Ale Style Comparison

Answer 919

Style Comparison: Like a larger Belgian Dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a Belgian Tripel, but of similar strength.

Question 920

26D Belgian Dark Strong Ale Commercial Examples

Answer 920

Commercial Examples: Achel Extra Bruin, Boulevard The Sixth Glass, Chimay Blue, Rochefort 10, St. Bernardus Abt 12, Westvleteren 12