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Cicerone > German & Czech Styles > Flashcards

German & Czech Styles Flashcards

1
Q

What is reinheitsgebot?

A

Bavarian Purity Law (German Purity Law) (B)
Lagers must be made only from barley malt, water, hops and yeast
Ales can include wheat malt and pure sugars. (G)

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2
Q

What does Mai mean?

A

The month of May

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3
Q

What does Doppel mean?

A

“Double” BUT in German beers the word usually indicates a modest increase in malt and alcohol rather than a literal doubling

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4
Q

Name 3 different malts commonly used as the base of each recipe

A

Munich malt
Pilsner malt
wheat malt

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5
Q

What kind of malt forms the base for nearly all Munich lager styles?

A

Munich malt

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6
Q

What 2 styles of lager from Munich don’t use Munich malt as their base malt?

A

Munich Helles & Helles Bock

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7
Q

What color do beers brewed exclusively from Munich malt turn out?

A

Amber to dark brown in color

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8
Q

What flavors do Munich malt typically give beer?

A

Toast, biscuits, and bread crusts

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9
Q

What do brewers use in some beers to substitute some of the Munich malt to achieve a lighter color or flavor?

A

Pilsner malt

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10
Q

Are Pilsner malts very pale, pale or dark in color?

A

Very pale

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11
Q

What are Pilsner malts named after?

A

The Czech city of Pilsen

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12
Q

Why were Czech brewers from the city of Pilsen able to produce such pale malts?

A

Softness of their water

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13
Q

Today, how do brewers produce Pilsner malts pale color?

A

A short and low temperature kilning

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14
Q

What flavors do Pilsner malts usually give in beer?

A

Unsalted saltine crackers, very light matzo or water crackers

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15
Q

Pilsner malts may contain a small amount of DMS. What flavors can DMS contribute to a very pale beer?

A

A hint of creamed corn flavor

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16
Q

In Germany, what kind of malt typically makes up the majority of the grist for Weizen style beers?

A

Wheat malt

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17
Q

What are the flavors typically contributed by wheat malt in beer?

A

Bread-like or flour-like

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18
Q

Are wheat malts pale or dark in color?

A

Most are pale in color but on rare occasion there may be roasted or crystal wheat malts.

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19
Q

Where do some brewers still make smoke-flavored malt?

A

In the north of Bavaria around the town of Bamberg.

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20
Q

What does the German word “rauch” mean?

A

Smoke

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21
Q

How does malt take on its smoke flavor for a rauch beer?

A

In a kiln fired with wood when the malt is wet so it can be absorbed (direct kilning)

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22
Q

Which other malt is similar in character to Munich malt?

A

Vienna malt

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23
Q

Why are crystal malts not used in German beers very often?

A

The malting procedures that produce crystal malt weren’t developed until after most lager styles were established.

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24
Q

What is farb malt?

A

Black malt. Rarely seen. Gives a lot of color but little flavor when used in small amounts.

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25
Q

What are the 4 Nobel Hops?

A

Hallertauer Mittelfrüh
Tettnanger
Spalt
Saaz

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26
Q

Why do the Nobel Hops carry that name?

A

They are the hops that have been traditionally used in German & Czech brewing that are especially prized for their aroma and flavor.

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27
Q

What are typically the aromas used to describe the Nobel Hops

A

Floral, perfumy, woodsy and spicy with mint and even cinnamon notes.

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28
Q

What is the ideal fermentation temperature for lager yeast?

A

47-50 degrees F which is about 15-20 degrees F cooler than ideal temp for most ale yeast strains.

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29
Q

When making lager beer, what happens after primary fermentation?

A

Lagering - a period of cold conditioning which takes place at 32-35 degrees F

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30
Q

How long does “lagering” take?

A

Anywhere from as short as 10 days to as long as many months.

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31
Q

Why do lagers display little to none of the fruity esters found in ales?

A

The cooler fermentation and extended lagering period.

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32
Q

What flavors play the primary roles in overall flavor profile for lagers?

A

Malt & hops

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33
Q

In German brewing tradition, what are the only common ale styles?

A

Kölsch & Altbier

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34
Q

Where did kölsch & altbier originate from?

A

Rhine Valley in western Germany

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35
Q

How are kölsch and altbier made and how do they compare to other ales?

A

With ale yeast, fermented at cooler temperatures than normally used for ale yeast. Impacting the beer to have a reduced ester profile compared with other ales.

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36
Q

Ale yeast strains used in making kölsch and altbiers are usually highly attenuative. What does that contribute to the beer?

A

Dry finish characteristic of these styles.

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37
Q

What are German Weizen beer known for?

A

A unique yeast strain that is known for its characteristic flavor profile.

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38
Q

What phenolic compound does Weizen yeast produce that gives a spicy flavor often described like clove?

A

4-vinylguaiacol

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39
Q

What is the name of the ester that is produced in substantial amounts in Weizen yeast that tastes like banana?

A

Isoamyl acetate

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40
Q

What is lactobacillus?

A

A non-saccharomyces (non-yeast) fermentation organism that produces large amounts of lactic acid.

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41
Q

Lactic acid - producing bacteria are essential to the production of which style of beer?

A

Berliner Weisse

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42
Q

Which 2 cities set the stage for the types of beers that each city is famous for?

A

Munich & Pilsen

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43
Q

Describe Munich water

A

High hardness with an especially high calcium carbonate level.

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44
Q

Why did Munich brewers primarily brew dark lagers?

A

Prior to adequate knowledge of water chemistry and treatment, the high level of hardness made it difficult for brewers to produce pale malts.

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45
Q

What is Pilsen known for?

A

It’s incredibly soft water.

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46
Q

What did Pilsens iconic soft water help them produce?

A

Pale malts and consequently a pale beer.

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47
Q

What did Pilsens low mineral content in their water allow for the brewers of Pilsen to do to their beer?

A

Employ higher hopping rates without producing a harsh bitterness.

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48
Q

What is an important technique employed in brewing the majority of German styles?

A

Lagering

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49
Q

Describe primary fermentation

A

Occurs prior to lagering and takes place at 47-50 F for 5-7 days.

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50
Q

Why does lager fermentation take longer than ale fermentation?

A

The lower temperatures used.

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51
Q

When does lagering occur and what does it do to the beer?

A

After primary fermentation. The beer is separated from any dead yeast and debris that has settled out and is then cooled.

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52
Q

What temperature is beer lagered at?

A

32-35 degrees F

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53
Q

What absorbs and reduces sulfur compounds formed during primary fermentation in lagers?

A

Yeast

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54
Q

How long does lagering usually last?

A

2-6 weeks

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55
Q

What style of beer may require longer lagering to develop desired flavor profile in strong beers?

A

Doppelbock

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56
Q

How long can lagering last?

A

As little as 10 days or as long as several months.

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57
Q

What will the flavor profile of the beer be after lagering is completed?

A

Malt and hop flavors with little or no flavor contributed by the yeast and a profile free of significant sulfur, ester or aldehyde

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58
Q

Describe the mashing technique “infusion”

A

Mixing ground malt with hot water and raising temperatures of the mixture to the desired temperature(s)

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59
Q

How do brewers increase mash temperatures?

A

By removing a portion of the mash from the mash tun and bringing it to a boil before adding it back and mixing it with the mash.

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60
Q

Name some ways the additional heating in decoction mashing contributes to the finished beer.

A

Darkens the color and may contribute bready, toasty, and bread crust flavors.

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61
Q

Malting technology has improved greatly and is no longer necessary so why do some breweries still use decoction mashing today even though similar flavors can be achieved using specialty malts?

A

For the rich malt flavors that are produced during the process.

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62
Q

What is bottle conditioning?

A

The practice of carbonating beer through a secondary fermentation following packaging rather than by force-carbonating the beer prior to packaging. They do this by having some viable yeast and fermentable sugar in the bottle at packaging time and the carbonation will develop within a couple weeks.

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63
Q

What does bottle condition aid the beer in?

A

Preservation. The remaining viable yeast will scavenge any oxygen effectively guarding against oxidation

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64
Q

What kind of flavor can bottle conditioning impart on a finished beer?

A

Yeasty

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65
Q

If a bottle conditioned beer autolyzes from being left for too long, what undesirable flavors can it impart on the beer?

A

Rubbery, soy and umami

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66
Q

What style of beer do German brewers commonly bottle condition?

A

Weizen-style beers

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67
Q

What is the serving size for most German lagers?

A

Half-liter (16.9oz)

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68
Q

How many ounces are served for higher alcohol lagers like doppelbock?

A

Third-liter (10.1oz) or quarter-liter (8.5oz)

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69
Q

Most draft faucets include a type of mechanism to achieve the proper foam level called what?

A

A “creamer”

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70
Q

What do German draft systems often use to push the beer from the keg in the cooler to the faucet in the bar?

A

Carbon dioxide pressure

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71
Q

How many beers are offered at any bar or pub in Germany at one time?

A

Typically 2-4

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72
Q

What does Keller mean?

A

“Cellar”

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73
Q

What does the word “zwickel” describe?

A

A special valve used for drawing beer samples from large, lagering tanks.

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74
Q

How are kellerbiers and zwickelbiers described?

A

A hazy, lightly carbonated and very fresh serving of beer taken directly from the lagering tank.

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75
Q

What style of beer will you find is nearly universally bottle conditioned?

A

Hefeweizen-style beers

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76
Q

What was the everyday drinking beer of Munich for several centuries?

A

Munich Dunkel

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77
Q

What is the everyday drinking beer of Munich today?

A

Munich Helles

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78
Q

What does dunkel mean?

A

Dark

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79
Q

Describe a Dunkel

A

Typically brewed solely with Munich malt and usually used Nobel Hop varieties for hopping, though hop flavor and aroma should be low if present at all.

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80
Q

What are the key flavors for Munich Dunkel?

A

Toasty and biscuit malt flavors without sugar or caramel-like sweetness

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81
Q

What kind of glassware does Munich Dunkel get served in?

A

Munich Stein, Masskrug or Ein Mass

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82
Q

SRM for Munich Dunkel

A

Amber to brown (17-28 SRM)

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83
Q

ABV for Munich Dunkel

A

Normal (4.5-5.6%)

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84
Q

Bitterness for Munich Dunkel

A

Moderate (18-28 IBUs)

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85
Q

Mouthfeel for Munich Dunkel

A

Medium to medium-full body

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86
Q

Schwarzbier most likely evolved as a darker version of what style?

A

Dunkel

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87
Q

Most examples of schwarzbiers are what color?

A

Dark brown

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88
Q

If a brewery produces both a Dunkel and a Schwarzbier why will the Schwarzbier always be darker?

A

Due to the inclusion of a small portion of roasted malt in the grain bill.

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89
Q

What role do hops play in Schwarzbier?

A

Contributes enough bitterness to keep the overall flavor profile crisp. (Not aroma)

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90
Q

What are the key flavors for a Schwarzbier?

A

Toasty malt flavors with restrained toasty and chocolaty notes.

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91
Q

What is the glassware used to serve a Schwarzbier?

A

Munich Stein or Becher glass

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92
Q

SRM for Schwarzbier

A

Light brown to dark brown (19-30 SRM)

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93
Q

ABV for Schwarzbier

A

Normal (4.4-5.4%)

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94
Q

Bitterness of Schwarzbier

A

Moderate (20-35 IBUs)

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95
Q

Mouthfeel for Schwarzbier

A

Medium-light to medium body

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96
Q

What 3 German lagers get grouped together for their history, attributes and brewing intertwining throughout the past 300 years?

A

Vienna lagers
Märzen
Festbier

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97
Q

For hundreds of years, Märzen brewing occurred seasonally between which months?

A

October - March

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98
Q

In the 1940s what did Gabriel Sedlmayr and Anton Dreher contribute to the evolution of märzen lagers?

A

Introduced indirect kilning - transforming the rough, inconsistent (and probably smoky) malts of yore into something more closely akin to those available today.

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99
Q

Key flavors for Märzen lagers

A

Malt balanced with toast, biscuity malt flavors, very low-to-no hop aroma and flavor, and low-to-moderate hop bitterness.

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100
Q

Märzen glassware

A

Becher or Munich Stein

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101
Q

Märzen color

A

Gold to dark amber (8-17 SRM)

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102
Q

Märzen ABV

A

Normal to elevated (5.6-6.3%)

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103
Q

Märzen bitterness

A

Low (18-24 IBUs)

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104
Q

Märzen mouthfeel

A

Medium body

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105
Q

In Germany, what does a beer need to be in order for it to have the term “Oktoberfest” on the label ?

A

From Munich.

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106
Q

What term is used for beer with the “Oktoberfest” style that weren’t made in Munich and therefore cannot take on the term “Oktoberfest” on the label?

A

Festbier

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107
Q

What started Oktoberfest?

A

The wedding of Crown Prince Ludwig in 1810 and then the annual celebrations after that.

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108
Q

At one time märzen and festbier were indistinguishable. How do modern festbiers generally look?

A

Pale in color as a concession to current consumer tastes.

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109
Q

BJCP color range for festbier

A

Light gold to gold. (4-6 SRM)

110
Q

Key flavors for festbier

A

Malt balanced with bread/cracker-like malt flavors and a subtle sweetness. Bitterness that a low to moderate. Little or no hop flavor and aroma, but Noble-type if present.

111
Q

Glassware for festbiers

A

Ein Mass, Munich Stein, Becher

112
Q

ABV for festbiers

A

Normal to elevated (5.8-6.3%)

113
Q

Bitterness for festbiers

A

Low (18-25 IBUs)

114
Q

Mouthfeel for festbiers

A

Medium to medium-full body

115
Q

What country did the Vienna Lager style originate?

A

Austria

116
Q

What style of beer is a close relative to märzen style beers?

A

Vienna lagers

117
Q

How does Vienna malt differ from Munich malt?

A

Vienna malt is a bit lighter in color than Munich malt and also show little-to-no hop flavor or aroma but provide just enough bitterness to balance the sweetness of the malt.

118
Q

Vienna lagers key flavors

A

Bread, biscuit and toasty malt flavors dominate the flavor profile.

119
Q

Glassware for Vienna lagers

A

Munich Stein, Becher

120
Q

Color for Vienna lagers

A

Light amber to amber (9-15 SRM)

121
Q

ABV for Vienna lagers

A

Normal (4.7-5.5%)

122
Q

Bitterness for Vienna lagers

A

Moderate (18-30 IBUs)

123
Q

Mouthfeel for Vienna lagers

A

Medium-light to medium body

124
Q

What beer style is most commonly used by makers of Rauchbier?

A

Märzen. A regular Märzen would be made using Munich malt, to make a smoke-flavored Märzen, brewers use rauch malt or a blend of rauch malt and Munich malt instead.

125
Q

What is a rauchbier?

A

The smoke-flavored specialty of Bamberg.

126
Q

What lager styles are often made into rauch versions?

A

Märzen, Doppelbock and Munich Dunkel

Sometimes you could see German Pils, Munich Helles and even Weissebier made into rauch versions as well but by limited brewers.

127
Q

Key flavors of Rauchbiers

A

Malt balanced with toasty, biscuity malt flavors and light to overwhelming wood-smoke flavor, very low to no hop aroma and flavor, and low to moderate hop bitterness.

128
Q

Glassware for rauchbiers

A

Becher or Munich stein.

129
Q

Color for rauchbier

A

Amber to brown (12-22 SRM)

130
Q

ABV for rauchbier

A

Normal (4.8-6%)

131
Q

Bitterness for rauchbiers

A

Moderate (20-30 IBUs)

132
Q

Mouthfeel for rauchbiers

A

Medium to medium-full body

133
Q

What 2 different lineages contribute to modern Bock styles of beer?

A
  1. Secular - for Traditionao Bock
  2. Monastic - for Doppelbock
134
Q

Where did Bock beer originate?

A

The city of Einbock in northern Germany.
However, the style as we know it today arose in Munich and was influenced by same factors that shaped the profiles of Munich Dunkel and Märzen.

135
Q

What are Dunkles Bock

A

Dark, malty lager brewed to a higher alcohol strength than typical German lagers.
In Germany to be labeled “Bock” must have an original gravity of at least 16P. (Which means the alcohol content will generally be 6% or higher).
Made primarily from Munich malt and incorporate just enough hops into the recipe to prevent the beer from becoming overly sweet.
Few commercial examples are found.

136
Q

What are the key flavors for Dunkles Bock?

A

Toast, bread crust, and nutty malt flavors, occasionally with notes of caramel or toffee that lend a slight sweetness.

137
Q

Glassware for Dunkels Bock

A

Becher glass

138
Q

Color for Dunkles Bock

A

Amber to brown (14-22 SRM)

139
Q

Alcohol for Dunkles Bock

A

Elevated (6.3-7.2%)

140
Q

Bitterness for Dunkles Bock

A

Low (20-27 IBUs)

141
Q

Mouthfeel for Dunkles Bock

A

Medium to medium-full body

142
Q

Who created doppelbocks and what was the purpose of this style of beer?

A

Paulist monks from Italy who settled near Munich in the 18th century. They brewed a strong beer to sustain themselves through their fasts during Advent and Lent.

143
Q

What is another name for a Doppelbock?

A

“Salvator” or “The Savior”

144
Q

Who trademarked the name “Salvator” in 1896?

A

Paulaner- the modern brewery descended from the Paulist monks.

Other breweries with this style still named their beers with the “-ator” suffix like “celebrator” or “optimator” prior to the style becoming known as Doppelbock.

145
Q

By German law, any beer labeled as a Doppelbock must have what original gravity to be considered this style? And what does that indicate ?

A

An original gravity of at least 18Plato, indicating an alcohol content usually around 7% or higher.

146
Q

The flavor profile of Doppelbock is similar to Dunkles Bock but how are they different?

A

Doppelbocks are more intensely malty and sweeter due to an increase in malt and Decrease in hops.

147
Q

Why do Doppelbocks have such a large color range?

A

The classic style is dark, but some modern versions are paler, falling in the gold to light amber range. (6-25 SRM)

148
Q

Doppelbocks bitterness

A

Low (16-26 IBUs)

149
Q

Doppelbocks ABV

A

Elevated to high (7-10%)

150
Q

What does the German word “eis” translate to?

A

Ice

151
Q

How did the beer style Eisbock get its name?

A

German brewers will take a Doppelbock and slowly cool the beer below freezing temperatures. This will make the water in the beer freeze before the alcohol which serves to concentrate the alcohol and flavors of the beer. (Illegal in US - US brewers who produce eisbocks simply brew a Doppelbock to higher strength by adding more malt to the recipe.

152
Q

Eisbock key flavors

A

Rich, toasty, and caramel malt flavors with significant alcohol warmth and flavor, and often accompanied by substantial dark fruit flavors.

153
Q

Eisbock glassware

A

Becher, Pilsner-style glass, usually in smaller servings

154
Q

Color of eisbocks

A

Dark amber to dark brown (17-30 SRM)

155
Q

ABV for Eisbocks

A

High to very high (9-14%)

156
Q

Bitterness for Eisbocks

A

Low (25-35 IBUs)

157
Q

Mouthfeel for Eisbocks

A

Very full body.

158
Q

What does Mai translate to in English

A

May (month)

159
Q

What is another name for a Helles bock?

A

Maibocks

160
Q

What is the original gravity a maibock must be brewed at?

A

Same as Dunkles Bock. 16Plato

161
Q

How do Helles bocks fit into the bock family?

A

Not very well. They are light in color and generally display low noble hop aroma and flavor along with moderate hop bitterness.

162
Q

Key flavors for Helles bock

A

Breast and lightly toasted malt flavors w low spicy and floral hop notes.

163
Q

Glassware for Helles bock

A

Becher glass

164
Q

Color for Helles bock

A

Gold to light amber (6-9 SRM)

165
Q

ABV for Helles bock

A

Elevated (6.3-7.4%)

166
Q

Bitterness for Helles bock

A

Moderate (23-35 IBUs)

167
Q

Mouthfeel for Helles bock

A

Medium to medium-full body

168
Q

Is it safe to assume that every beer with “bock” on the label is a lager?

A

No, Weizenbocks and dunkelweizenbocks are fermented with Weizen ale yeast and are properly classified as weizens.

169
Q

Today, the most popular beer in Germany are pale lagers. How did the widespread popularity of this style develop?

A

From the beer Pilsner urquell specifically.

170
Q

Where is the town of Pilsen located today?

A

Czech Republic (historically known as Bohemia).

171
Q

When and why did Pilsner urquell come into existence?

A

In the early 1840s - a new brewery was built and a Bavarian brewmaster combined locally grown barley and hops w the city’s soft water and applied the lager yeast that he already knew well.

172
Q

Describe Pilsner urquell

A

A pale and hoppy lager beer

173
Q

What do we give a great deal of credit for the development of Pilsner urquell and why?

A

The soft water of Pilsen. It most likely contributed to the paler color of the malt and it certainly enables the brewing of a beer w a significant, but pleasant-tasting level of bitterness.

174
Q

What 2 dates are celebrated at the Pilsner Urquell brewery to this day?

A

First brewing of the Pilsner urquell (October 5, 1842) and the first public service (November 11, 1842)

175
Q

The Pilsner urquell brewery used wooden vessels in underground cafes for fermentation and lagering of the beer until what year?

A

1990

176
Q

What flavor profile does Pilsner urquell retain a touch of and what is that perceived as?

A

Diacetyl - buttery or butterscotch flavor

177
Q

What does the word “Pilsner” refer to in the Czech Republic?

A

Pale lager of Pilsen
Czech premium pale lager (BJCP)

178
Q

Key flavors of czech premium pale lager

A

Substantial bread to bread crust malt character countered by spicy, floral, and minty hop notes. Bitterness is not apparent until late in the palate or aftertaste and is pronounced yet soft, lacking harshness or mineral notes

179
Q

Glassware of Czech premium pale lager

A

Traditional Pilsner glasses.
Pilsner urquell uses a footed glass with a long tapered vase shape.

180
Q

Color for Czech premium pale lager

A

Straw to gold (3.5-6 SRM)

181
Q

ABV for Czech premium pale lager

A

Lower to normal (4.2-5.8%)

182
Q

Bitterness for Czech premium pale lagers

A

Pronounced (30-45 IBUs)

183
Q

Mouthfeel for Czech premium pale lager

A

Medium to medium-full body

184
Q

What inspired the style German pils?

A

The initial success of the Pilsen pale lager

185
Q

Today, how do German pils differ from the pale lagers of Bohemia?

A

They are paler, drier and crisper than bohemian pilsners today.

186
Q

Key flavors of German pils

A

Light raw-grain to water cracker malt flavor with floral, perfumy, or herbal hop aromas and flavors and clean bitterness that asserts itself from the mid-palate all the way through the finish.

187
Q

Glassware for German pils

A

Pilsner glass (footed or unfooted)

188
Q

Color for German pils

A

Straw to light gold (2-4 SRM)

189
Q

ABV for German pils

A

Normal (4.4-5.2%)

190
Q

Bitterness for German pils

A

Pronounced (22-40 IBUs)

191
Q

Mouthfeel for German pils

A

Medium-light body

192
Q

Why were Munich brewers initially unsuccessful in creating pale lagers similar to the ones coming out of Bohemia?

A

Due to the hard water - by mid 1890s they had a better understanding of water chemistry and were able to manipulate their water to brew a pale beer.

193
Q

What is the name of the style of pale lagers to come out of Munich?

A

Munich helles

194
Q

Key flavors of Munich Helles

A

White bread to cracker-like malt flavor is the dominant trait, with little or no hop aroma and flavor. The beer finishes crispy, but bitterness is low to moderate.

195
Q

Glassware for Munich Helles

A

Munich stein or Ein Mass are common, though a Becher may be used.

196
Q

Color for Munich Helles

A

Straw to light gold (3-5 SRM)

197
Q

ABV for Munich Helles

A

Normal (4.7-5.4%)

198
Q

Bitterness for Munich Helles

A

Moderate (16-22 IBUs)

199
Q

Mouthfeel for Munich Helles

A

Medium body

200
Q

In most languages what does the word “white” designate to a beer?

A

That it was made with wheat instead of barley. And acknowledges the characteristic haze often found in beers brewed with wheat.

201
Q

What 2 different words do bavarians use interchangeably to designate wheat beers?

A

Weizen = wheat
Weisse = white

202
Q

How much of the grain bill must consist of wheat malt to be labeled a “Weizen” or “weiss” beer in Germany?

A

At least 50%
Most formulations 67% (two-thirds) with the remainder being Pilsner malt.

203
Q

What dictates the s the flavor profile of the Weizen beers?

A

The yeast strain.

204
Q

What are weizen beers distinct flavors and what about weizen yeast produces these flavors in the beer?

A

Clove and banana.
Large amounts of 4-vinylguaiacol and isoamyl acetate

205
Q

In the US, how much wheat must be used to put “Hefeweizen” on a beer label?

A

Any amount. There is no regulated meaning behind this labeling. US brewers also tend to use regular American ale yeast which eliminates the distinctive fermentation flavors of the German style.

206
Q

If a beer has a small amount of wheat grain as well as American ale yeast, what style is it considered?

A

American wheat beer.

207
Q

What does Hefeweizen translate to?

A

“Yeast-wheat”

208
Q

What 2 terms can often be used interchanged on beer labels to designate the popular style of unfiltered, bottle-conditioned wheat beer?

A

Hefeweizen & weissbier

209
Q

Where does the characteristic haze or cloudiness of weissbier come from?

A

Wheat (contains higher protein levels than barley & imparts haze).

210
Q

If yeast in a wheat beer were to autolyze during storage what flavors may it take on?

A

Meaty, rubbery flavors.

211
Q

Key flavors of weissbier

A

Characteristic banana-clove fermentation profile with underlying white bread or flour malt notes

212
Q

Weissbier glassware

A

Weizen glass

213
Q

Color for weissbier

A

Straw to gold (2-6 SRM)

214
Q

ABV for weissbier

A

Normal (4.3-5.6%)

215
Q

Bitterness for weissbier

A

Low (8-15 IBUs)

216
Q

Mouthfeel for weissbier

A

Medium to medium-full body; high, effervescent carbonation

217
Q

What is kristalweizen

A

A variation of weissbier style that is filtered to remove protein haze and suspended yeast. The filtration also changes the flavor profile making it less bready and yeasty. Beers in this style tend to become stale more rapidly than weissbier.

218
Q

What is a Dunkels weissbier

A

A dark version of weissbier
Must include at least 50% wheat malt.
Remainder typically consists of 30% Pilsner malt and about 20% Munich malt or other dark malts.

219
Q

Key flavors for dunkels weissbier

A

Toasty, nutty, and even caramel malt flavors, with subdued banana-clove fermentation notes.

220
Q

Glassware for dunkels weissbier

A

Weizen glass

221
Q

Color for dunkels weissbier

A

Amber to brown (14-23 SRM)

222
Q

ABV for dunkels weissbier

A

Normal (4.3-5.6%)

223
Q

Bitterness of dunkels weissbier

A

Low (10-18 IBUs)

224
Q

Mouthfeel for dunkels weissbier

A

Medium to medium-full body; high, effervescent carbonation.

225
Q

What are the 2 regulations needed for a beer to be considered a weizenbock?

A

A Weizen recipe must contain at least 50% wheat malt and a bocks original gravity must be higher than 16P

226
Q

What are the key flavors of weizenbock

A

Intense expressions of banana-clove fermentation profile. Malt flavors range from bready to nutty and toasty, depending on color.

227
Q

Glassware for weizenbock

A

Weizen glass may be used. But both Schneider and weihensteohan have special branded goblets for their Weizenbocks.

228
Q

Color for Weizenbocks

A

Gold to brown (6-25 SRM)

229
Q

ABV for Weizenbocks

A

Elevated to high (6.5-9%)

230
Q

Bitterness for Weizenbocks

A

Low (15-30 IBUs)

231
Q

Mouthfeel for weizenbock

A

Medium-full to full body.

232
Q

What contributes the essential flavor of Berliner Weisse?

A

A bacteria called lactobacillus.

233
Q

How do modern producers of Berliner Weisse split the wort?

A

Into 2 separate vessels and pitch lager yeast into one and lactic acid bacteria (lactobacillus) into the other.

234
Q

When do modern producers of Berliner Weisse blend the lager yeast and the lactic acid bacteria?

A

After fermentation.

235
Q

Key flavors of Berliner Weisse

A

Tart, lactic acidity with soft bready notes.

236
Q

Glassware for Berliner Weisse.

A

Several will be seen, but most common are a short, wide-mouthed, and straight-sided glass or chalice

237
Q

Color for Berliner Weisse

A

Straw (2-3 SRM)

238
Q

ABV for Berliner Weisse

A

Lower (2.8-3.8%)

239
Q

Bitterness for Berliner Weisse

A

Low (3-8 IBUs)

240
Q

Mouthfeel for Berliner Weisse

A

Thin, light body; high, effervescent carbonation

241
Q

How are gose style beers similar to Berliner Weisse?

A

Features lactic acidity, produced by fermentation with lactobacillus.

242
Q

In addition to lactobacillus, what other things do brewers add to gose style beers?

A

Salt and coriander.

243
Q

What does the addition of coriander contribute to a gose style beer?

A

Perfumy and floral aromas.

244
Q

What does the addition of salt contribute to gose style beer?

A

Boosts mouthfeel and gives the beer a slight salinity without tasting overtly salty.

245
Q

Key flavors of gose

A

Tart, lactic acidity with floral coriander notes and a faint salty character.

246
Q

Glassware for gose

A

A narrow, straight-sided glass, similar to a footed stange.

247
Q

Color for gose

A

Straw to light gold (3-4 SRM)

248
Q

ABV for gose

A

Lower to normal (4.2-4.8%)

249
Q

Bitterness for gose

A

Low (5-12 IBUs)

250
Q

Mouthfeel for gose

A

Medium-light to medium-full body; high, effervescent carbonation

251
Q

What are 2 popular styles of German ales?

A

Kölsch & altbier

252
Q

What landmark in Germany represents the region that ales are prominent in?

A

The rhine river

253
Q

The lagered ale of cologne features very high attenuation which contributes what characteristic to the beer?

A

A dry character.

254
Q

Why is the formulation of kölsch similar to that of German pils?

A

The primary malt is either Pilsner or very pale 2-row.

255
Q

Key flavors for kölsch beer

A

Bready malt, light noble hop flavor, and subtle fruity esters from ale fermentation.

256
Q

Glassware for kölsch

A

Stange

257
Q

Color of kölsch beer

A

Straw to light gold (3.5-5 SRM)

258
Q

ABV of kölsch beer

A

Normal (4.4-5.2%)

259
Q

Bitterness of kölsch beer

A

Moderate (18-30 IBUs)

260
Q

Mouthfeel of kölsch

A

Medium-light to medium body

261
Q

What does the term “alt” refer to in altbier

A

The old style of brewing: ale brewing

262
Q

Why is zum uerige “iconic?”

A

Produces an altbier in addition to a “sticke” (local vernacular for “secret”) and a doppelsticke, which are essentially stronger, special variations of their standard altbier. Zum Uerige is the most bitter and has perhaps the lowest hop aroma and flavor of the 4 altstadt producers.

263
Q

What kind of grains do altbier use and why?

A

Dark grains - to achieve an amber color.
Munich malt, Farb (black) malt or Cara malts (zum uerige)

264
Q

What kind of hops are commonly used in altbier by the 4 classic producers?

A

Spalt

265
Q

Key flavors of altbier

A

Toasty, nutty, and bread crust malt flavors tempered by assertive hop bitterness and a dry finish.

266
Q

Glassware for altbier

A

Similar to stange but a bit shorter and wider.

267
Q

Color for altbier

A

Light amber to dark amber (9-17 SRM)

268
Q

ABV for altbier

A

Normal (4.3-5.5%)

269
Q

Bitterness for altbier

A

Pronounced (25-50 IBUs)

270
Q

Mouthfeel for altbier

A

Medium body

Cicerone (2 decks)

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