German & Czech Styles Flashcards
(270 cards)
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)
2
Q
What does Mai mean?
A
The month of May
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
4
Q
Name 3 different malts commonly used as the base of each recipe
A
Munich malt
Pilsner malt
wheat malt
5
Q
What kind of malt forms the base for nearly all Munich lager styles?
A
Munich malt
6
Q
What 2 styles of lager from Munich don’t use Munich malt as their base malt?
A
Munich Helles & Helles Bock
7
Q
What color do beers brewed exclusively from Munich malt turn out?
A
Amber to dark brown in color
8
Q
What flavors do Munich malt typically give beer?
A
Toast, biscuits, and bread crusts
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
10
Q
Are Pilsner malts very pale, pale or dark in color?
A
Very pale
11
Q
What are Pilsner malts named after?
A
The Czech city of Pilsen
12
Q
Why were Czech brewers from the city of Pilsen able to produce such pale malts?
A
Softness of their water
13
Q
Today, how do brewers produce Pilsner malts pale color?
A
A short and low temperature kilning
14
Q
What flavors do Pilsner malts usually give in beer?
A
Unsalted saltine crackers, very light matzo or water crackers
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
16
Q
In Germany, what kind of malt typically makes up the majority of the grist for Weizen style beers?
A
Wheat malt
17
Q
What are the flavors typically contributed by wheat malt in beer?
A
Bread-like or flour-like
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.
19
Q
Where do some brewers still make smoke-flavored malt?
A
In the north of Bavaria around the town of Bamberg.
20
Q
What does the German word “rauch” mean?
A
Smoke
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)
22
Q
Which other malt is similar in character to Munich malt?
A
Vienna malt
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.
24
Q
What is farb malt?
A
Black malt. Rarely seen. Gives a lot of color but little flavor when used in small amounts.
25
What are the 4 Nobel Hops?
Hallertauer Mittelfrüh
Tettnanger
Spalt
Saaz
26
Why do the Nobel Hops carry that name?
They are the hops that have been traditionally used in German & Czech brewing that are especially prized for their aroma and flavor.
27
What are typically the aromas used to describe the Nobel Hops
Floral, perfumy, woodsy and spicy with mint and even cinnamon notes.
28
What is the ideal fermentation temperature for lager yeast?
47-50 degrees F which is about 15-20 degrees F cooler than ideal temp for most ale yeast strains.
29
When making lager beer, what happens after primary fermentation?
Lagering - a period of cold conditioning which takes place at 32-35 degrees F
30
How long does “lagering” take?
Anywhere from as short as 10 days to as long as many months.
31
Why do lagers display little to none of the fruity esters found in ales?
The cooler fermentation and extended lagering period.
32
What flavors play the primary roles in overall flavor profile for lagers?
Malt & hops
33
In German brewing tradition, what are the only common ale styles?
Kölsch & Altbier
34
Where did kölsch & altbier originate from?
Rhine Valley in western Germany
35
How are kölsch and altbier made and how do they compare to other ales?
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.
36
Ale yeast strains used in making kölsch and altbiers are usually highly attenuative. What does that contribute to the beer?
Dry finish characteristic of these styles.
37
What are German Weizen beer known for?
A unique yeast strain that is known for its characteristic flavor profile.
38
What phenolic compound does Weizen yeast produce that gives a spicy flavor often described like clove?
4-vinylguaiacol
39
What is the name of the ester that is produced in substantial amounts in Weizen yeast that tastes like banana?
Isoamyl acetate
40
What is lactobacillus?
A non-saccharomyces (non-yeast) fermentation organism that produces large amounts of lactic acid.
41
Lactic acid - producing bacteria are essential to the production of which style of beer?
Berliner Weisse
42
Which 2 cities set the stage for the types of beers that each city is famous for?
Munich & Pilsen
43
Describe Munich water
High hardness with an especially high calcium carbonate level.
44
Why did Munich brewers primarily brew dark lagers?
Prior to adequate knowledge of water chemistry and treatment, the high level of hardness made it difficult for brewers to produce pale malts.
45
What is Pilsen known for?
It’s incredibly soft water.
46
What did Pilsens iconic soft water help them produce?
Pale malts and consequently a pale beer.
47
What did Pilsens low mineral content in their water allow for the brewers of Pilsen to do to their beer?
Employ higher hopping rates without producing a harsh bitterness.
48
What is an important technique employed in brewing the majority of German styles?
Lagering
49
Describe primary fermentation
Occurs prior to lagering and takes place at 47-50 F for 5-7 days.
50
Why does lager fermentation take longer than ale fermentation?
The lower temperatures used.
51
When does lagering occur and what does it do to the beer?
After primary fermentation. The beer is separated from any dead yeast and debris that has settled out and is then cooled.
52
What temperature is beer lagered at?
32-35 degrees F
53
What absorbs and reduces sulfur compounds formed during primary fermentation in lagers?
Yeast
54
How long does lagering usually last?
2-6 weeks
55
What style of beer may require longer lagering to develop desired flavor profile in strong beers?
Doppelbock
56
How long can lagering last?
As little as 10 days or as long as several months.
57
What will the flavor profile of the beer be after lagering is completed?
Malt and hop flavors with little or no flavor contributed by the yeast and a profile free of significant sulfur, ester or aldehyde
58
Describe the mashing technique “infusion”
Mixing ground malt with hot water and raising temperatures of the mixture to the desired temperature(s)
59
How do brewers increase mash temperatures?
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.
60
Name some ways the additional heating in decoction mashing contributes to the finished beer.
Darkens the color and may contribute bready, toasty, and bread crust flavors.
61
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?
For the rich malt flavors that are produced during the process.
62
What is bottle conditioning?
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.
63
What does bottle condition aid the beer in?
Preservation. The remaining viable yeast will scavenge any oxygen effectively guarding against oxidation
64
What kind of flavor can bottle conditioning impart on a finished beer?
Yeasty
65
If a bottle conditioned beer autolyzes from being left for too long, what undesirable flavors can it impart on the beer?
Rubbery, soy and umami
66
What style of beer do German brewers commonly bottle condition?
Weizen-style beers
67
What is the serving size for most German lagers?
Half-liter (16.9oz)
68
How many ounces are served for higher alcohol lagers like doppelbock?
Third-liter (10.1oz) or quarter-liter (8.5oz)
69
Most draft faucets include a type of mechanism to achieve the proper foam level called what?
A “creamer”
70
What do German draft systems often use to push the beer from the keg in the cooler to the faucet in the bar?
Carbon dioxide pressure
71
How many beers are offered at any bar or pub in Germany at one time?
Typically 2-4
72
What does Keller mean?
“Cellar”
73
What does the word “zwickel” describe?
A special valve used for drawing beer samples from large, lagering tanks.
74
How are kellerbiers and zwickelbiers described?
A hazy, lightly carbonated and very fresh serving of beer taken directly from the lagering tank.
75
What style of beer will you find is nearly universally bottle conditioned?
Hefeweizen-style beers
76
What was the everyday drinking beer of Munich for several centuries?
Munich Dunkel
77
What is the everyday drinking beer of Munich today?
Munich Helles
78
What does dunkel mean?
Dark
79
Describe a Dunkel
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.
80
What are the key flavors for Munich Dunkel?
Toasty and biscuit malt flavors without sugar or caramel-like sweetness
81
What kind of glassware does Munich Dunkel get served in?
Munich Stein, Masskrug or Ein Mass
82
SRM for Munich Dunkel
Amber to brown (17-28 SRM)
83
ABV for Munich Dunkel
Normal (4.5-5.6%)
84
Bitterness for Munich Dunkel
Moderate (18-28 IBUs)
85
Mouthfeel for Munich Dunkel
Medium to medium-full body
86
Schwarzbier most likely evolved as a darker version of what style?
Dunkel
87
Most examples of schwarzbiers are what color?
Dark brown
88
If a brewery produces both a Dunkel and a Schwarzbier why will the Schwarzbier always be darker?
Due to the inclusion of a small portion of roasted malt in the grain bill.
89
What role do hops play in Schwarzbier?
Contributes enough bitterness to keep the overall flavor profile crisp. (Not aroma)
90
What are the key flavors for a Schwarzbier?
Toasty malt flavors with restrained toasty and chocolaty notes.
91
What is the glassware used to serve a Schwarzbier?
Munich Stein or Becher glass
92
SRM for Schwarzbier
Light brown to dark brown (19-30 SRM)
93
ABV for Schwarzbier
Normal (4.4-5.4%)
94
Bitterness of Schwarzbier
Moderate (20-35 IBUs)
95
Mouthfeel for Schwarzbier
Medium-light to medium body
96
What 3 German lagers get grouped together for their history, attributes and brewing intertwining throughout the past 300 years?
Vienna lagers
Märzen
Festbier
97
For hundreds of years, Märzen brewing occurred seasonally between which months?
October - March
98
In the 1940s what did Gabriel Sedlmayr and Anton Dreher contribute to the evolution of märzen lagers?
Introduced indirect kilning - transforming the rough, inconsistent (and probably smoky) malts of yore into something more closely akin to those available today.
99
Key flavors for Märzen lagers
Malt balanced with toast, biscuity malt flavors, very low-to-no hop aroma and flavor, and low-to-moderate hop bitterness.
100
Märzen glassware
Becher or Munich Stein
101
Märzen color
Gold to dark amber (8-17 SRM)
102
Märzen ABV
Normal to elevated (5.6-6.3%)
103
Märzen bitterness
Low (18-24 IBUs)
104
Märzen mouthfeel
Medium body
105
In Germany, what does a beer need to be in order for it to have the term “Oktoberfest” on the label ?
From Munich.
106
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?
Festbier
107
What started Oktoberfest?
The wedding of Crown Prince Ludwig in 1810 and then the annual celebrations after that.
108
At one time märzen and festbier were indistinguishable. How do modern festbiers generally look?
Pale in color as a concession to current consumer tastes.
109
BJCP color range for festbier
Light gold to gold. (4-6 SRM)
110
Key flavors for festbier
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
Glassware for festbiers
Ein Mass, Munich Stein, Becher
112
ABV for festbiers
Normal to elevated (5.8-6.3%)
113
Bitterness for festbiers
Low (18-25 IBUs)
114
Mouthfeel for festbiers
Medium to medium-full body
115
What country did the Vienna Lager style originate?
Austria
116
What style of beer is a close relative to märzen style beers?
Vienna lagers
117
How does Vienna malt differ from Munich malt?
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
Vienna lagers key flavors
Bread, biscuit and toasty malt flavors dominate the flavor profile.
119
Glassware for Vienna lagers
Munich Stein, Becher
120
Color for Vienna lagers
Light amber to amber (9-15 SRM)
121
ABV for Vienna lagers
Normal (4.7-5.5%)
122
Bitterness for Vienna lagers
Moderate (18-30 IBUs)
123
Mouthfeel for Vienna lagers
Medium-light to medium body
124
What beer style is most commonly used by makers of Rauchbier?
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
What is a rauchbier?
The smoke-flavored specialty of Bamberg.
126
What lager styles are often made into rauch versions?
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
Key flavors of Rauchbiers
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
Glassware for rauchbiers
Becher or Munich stein.
129
Color for rauchbier
Amber to brown (12-22 SRM)
130
ABV for rauchbier
Normal (4.8-6%)
131
Bitterness for rauchbiers
Moderate (20-30 IBUs)
132
Mouthfeel for rauchbiers
Medium to medium-full body
133
What 2 different lineages contribute to modern Bock styles of beer?
1. Secular - for Traditionao Bock
2. Monastic - for Doppelbock
134
Where did Bock beer originate?
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
What are Dunkles Bock
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
What are the key flavors for Dunkles Bock?
Toast, bread crust, and nutty malt flavors, occasionally with notes of caramel or toffee that lend a slight sweetness.
137
Glassware for Dunkels Bock
Becher glass
138
Color for Dunkles Bock
Amber to brown (14-22 SRM)
139
Alcohol for Dunkles Bock
Elevated (6.3-7.2%)
140
Bitterness for Dunkles Bock
Low (20-27 IBUs)
141
Mouthfeel for Dunkles Bock
Medium to medium-full body
142
Who created doppelbocks and what was the purpose of this style of beer?
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
What is another name for a Doppelbock?
“Salvator” or “The Savior”
144
Who trademarked the name “Salvator” in 1896?
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
By German law, any beer labeled as a Doppelbock must have what original gravity to be considered this style? And what does that indicate ?
An original gravity of at least 18Plato, indicating an alcohol content usually around 7% or higher.
146
The flavor profile of Doppelbock is similar to Dunkles Bock but how are they different?
Doppelbocks are more intensely malty and sweeter due to an increase in malt and Decrease in hops.
147
Why do Doppelbocks have such a large color range?
The classic style is dark, but some modern versions are paler, falling in the gold to light amber range. (6-25 SRM)
148
Doppelbocks bitterness
Low (16-26 IBUs)
149
Doppelbocks ABV
Elevated to high (7-10%)
150
What does the German word “eis” translate to?
Ice
151
How did the beer style Eisbock get its name?
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
Eisbock key flavors
Rich, toasty, and caramel malt flavors with significant alcohol warmth and flavor, and often accompanied by substantial dark fruit flavors.
153
Eisbock glassware
Becher, Pilsner-style glass, usually in smaller servings
154
Color of eisbocks
Dark amber to dark brown (17-30 SRM)
155
ABV for Eisbocks
High to very high (9-14%)
156
Bitterness for Eisbocks
Low (25-35 IBUs)
157
Mouthfeel for Eisbocks
Very full body.
158
What does Mai translate to in English
May (month)
159
What is another name for a Helles bock?
Maibocks
160
What is the original gravity a maibock must be brewed at?
Same as Dunkles Bock. 16Plato
161
How do Helles bocks fit into the bock family?
Not very well. They are light in color and generally display low noble hop aroma and flavor along with moderate hop bitterness.
162
Key flavors for Helles bock
Breast and lightly toasted malt flavors w low spicy and floral hop notes.
163
Glassware for Helles bock
Becher glass
164
Color for Helles bock
Gold to light amber (6-9 SRM)
165
ABV for Helles bock
Elevated (6.3-7.4%)
166
Bitterness for Helles bock
Moderate (23-35 IBUs)
167
Mouthfeel for Helles bock
Medium to medium-full body
168
Is it safe to assume that every beer with “bock” on the label is a lager?
No, Weizenbocks and dunkelweizenbocks are fermented with Weizen ale yeast and are properly classified as weizens.
169
Today, the most popular beer in Germany are pale lagers. How did the widespread popularity of this style develop?
From the beer Pilsner urquell specifically.
170
Where is the town of Pilsen located today?
Czech Republic (historically known as Bohemia).
171
When and why did Pilsner urquell come into existence?
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
Describe Pilsner urquell
A pale and hoppy lager beer
173
What do we give a great deal of credit for the development of Pilsner urquell and why?
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
What 2 dates are celebrated at the Pilsner Urquell brewery to this day?
First brewing of the Pilsner urquell (October 5, 1842) and the first public service (November 11, 1842)
175
The Pilsner urquell brewery used wooden vessels in underground cafes for fermentation and lagering of the beer until what year?
1990
176
What flavor profile does Pilsner urquell retain a touch of and what is that perceived as?
Diacetyl - buttery or butterscotch flavor
177
What does the word “Pilsner” refer to in the Czech Republic?
Pale lager of Pilsen
Czech premium pale lager (BJCP)
178
Key flavors of czech premium pale lager
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
Glassware of Czech premium pale lager
Traditional Pilsner glasses.
Pilsner urquell uses a footed glass with a long tapered vase shape.
180
Color for Czech premium pale lager
Straw to gold (3.5-6 SRM)
181
ABV for Czech premium pale lager
Lower to normal (4.2-5.8%)
182
Bitterness for Czech premium pale lagers
Pronounced (30-45 IBUs)
183
Mouthfeel for Czech premium pale lager
Medium to medium-full body
184
What inspired the style German pils?
The initial success of the Pilsen pale lager
185
Today, how do German pils differ from the pale lagers of Bohemia?
They are paler, drier and crisper than bohemian pilsners today.
186
Key flavors of German pils
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
Glassware for German pils
Pilsner glass (footed or unfooted)
188
Color for German pils
Straw to light gold (2-4 SRM)
189
ABV for German pils
Normal (4.4-5.2%)
190
Bitterness for German pils
Pronounced (22-40 IBUs)
191
Mouthfeel for German pils
Medium-light body
192
Why were Munich brewers initially unsuccessful in creating pale lagers similar to the ones coming out of Bohemia?
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
What is the name of the style of pale lagers to come out of Munich?
Munich helles
194
Key flavors of Munich Helles
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
Glassware for Munich Helles
Munich stein or Ein Mass are common, though a Becher may be used.
196
Color for Munich Helles
Straw to light gold (3-5 SRM)
197
ABV for Munich Helles
Normal (4.7-5.4%)
198
Bitterness for Munich Helles
Moderate (16-22 IBUs)
199
Mouthfeel for Munich Helles
Medium body
200
In most languages what does the word “white” designate to a beer?
That it was made with wheat instead of barley. And acknowledges the characteristic haze often found in beers brewed with wheat.
201
What 2 different words do bavarians use interchangeably to designate wheat beers?
Weizen = wheat
Weisse = white
202
How much of the grain bill must consist of wheat malt to be labeled a “Weizen” or “weiss” beer in Germany?
At least 50%
Most formulations 67% (two-thirds) with the remainder being Pilsner malt.
203
What dictates the s the flavor profile of the Weizen beers?
The yeast strain.
204
What are weizen beers distinct flavors and what about weizen yeast produces these flavors in the beer?
Clove and banana.
Large amounts of 4-vinylguaiacol and isoamyl acetate
205
In the US, how much wheat must be used to put “Hefeweizen” on a beer label?
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
If a beer has a small amount of wheat grain as well as American ale yeast, what style is it considered?
American wheat beer.
207
What does Hefeweizen translate to?
“Yeast-wheat”
208
What 2 terms can often be used interchanged on beer labels to designate the popular style of unfiltered, bottle-conditioned wheat beer?
Hefeweizen & weissbier
209
Where does the characteristic haze or cloudiness of weissbier come from?
Wheat (contains higher protein levels than barley & imparts haze).
210
If yeast in a wheat beer were to autolyze during storage what flavors may it take on?
Meaty, rubbery flavors.
211
Key flavors of weissbier
Characteristic banana-clove fermentation profile with underlying white bread or flour malt notes
212
Weissbier glassware
Weizen glass
213
Color for weissbier
Straw to gold (2-6 SRM)
214
ABV for weissbier
Normal (4.3-5.6%)
215
Bitterness for weissbier
Low (8-15 IBUs)
216
Mouthfeel for weissbier
Medium to medium-full body; high, effervescent carbonation
217
What is kristalweizen
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
What is a Dunkels weissbier
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
Key flavors for dunkels weissbier
Toasty, nutty, and even caramel malt flavors, with subdued banana-clove fermentation notes.
220
Glassware for dunkels weissbier
Weizen glass
221
Color for dunkels weissbier
Amber to brown (14-23 SRM)
222
ABV for dunkels weissbier
Normal (4.3-5.6%)
223
Bitterness of dunkels weissbier
Low (10-18 IBUs)
224
Mouthfeel for dunkels weissbier
Medium to medium-full body; high, effervescent carbonation.
225
What are the 2 regulations needed for a beer to be considered a weizenbock?
A Weizen recipe must contain at least 50% wheat malt and a bocks original gravity must be higher than 16P
226
What are the key flavors of weizenbock
Intense expressions of banana-clove fermentation profile. Malt flavors range from bready to nutty and toasty, depending on color.
227
Glassware for weizenbock
Weizen glass may be used. But both Schneider and weihensteohan have special branded goblets for their Weizenbocks.
228
Color for Weizenbocks
Gold to brown (6-25 SRM)
229
ABV for Weizenbocks
Elevated to high (6.5-9%)
230
Bitterness for Weizenbocks
Low (15-30 IBUs)
231
Mouthfeel for weizenbock
Medium-full to full body.
232
What contributes the essential flavor of Berliner Weisse?
A bacteria called lactobacillus.
233
How do modern producers of Berliner Weisse split the wort?
Into 2 separate vessels and pitch lager yeast into one and lactic acid bacteria (lactobacillus) into the other.
234
When do modern producers of Berliner Weisse blend the lager yeast and the lactic acid bacteria?
After fermentation.
235
Key flavors of Berliner Weisse
Tart, lactic acidity with soft bready notes.
236
Glassware for Berliner Weisse.
Several will be seen, but most common are a short, wide-mouthed, and straight-sided glass or chalice
237
Color for Berliner Weisse
Straw (2-3 SRM)
238
ABV for Berliner Weisse
Lower (2.8-3.8%)
239
Bitterness for Berliner Weisse
Low (3-8 IBUs)
240
Mouthfeel for Berliner Weisse
Thin, light body; high, effervescent carbonation
241
How are gose style beers similar to Berliner Weisse?
Features lactic acidity, produced by fermentation with lactobacillus.
242
In addition to lactobacillus, what other things do brewers add to gose style beers?
Salt and coriander.
243
What does the addition of coriander contribute to a gose style beer?
Perfumy and floral aromas.
244
What does the addition of salt contribute to gose style beer?
Boosts mouthfeel and gives the beer a slight salinity without tasting overtly salty.
245
Key flavors of gose
Tart, lactic acidity with floral coriander notes and a faint salty character.
246
Glassware for gose
A narrow, straight-sided glass, similar to a footed stange.
247
Color for gose
Straw to light gold (3-4 SRM)
248
ABV for gose
Lower to normal (4.2-4.8%)
249
Bitterness for gose
Low (5-12 IBUs)
250
Mouthfeel for gose
Medium-light to medium-full body; high, effervescent carbonation
251
What are 2 popular styles of German ales?
Kölsch & altbier
252
What landmark in Germany represents the region that ales are prominent in?
The rhine river
253
The lagered ale of cologne features very high attenuation which contributes what characteristic to the beer?
A dry character.
254
Why is the formulation of kölsch similar to that of German pils?
The primary malt is either Pilsner or very pale 2-row.
255
Key flavors for kölsch beer
Bready malt, light noble hop flavor, and subtle fruity esters from ale fermentation.
256
Glassware for kölsch
Stange
257
Color of kölsch beer
Straw to light gold (3.5-5 SRM)
258
ABV of kölsch beer
Normal (4.4-5.2%)
259
Bitterness of kölsch beer
Moderate (18-30 IBUs)
260
Mouthfeel of kölsch
Medium-light to medium body
261
What does the term “alt” refer to in altbier
The old style of brewing: ale brewing
262
Why is zum uerige “iconic?”
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
What kind of grains do altbier use and why?
Dark grains - to achieve an amber color.
Munich malt, Farb (black) malt or Cara malts (zum uerige)
264
What kind of hops are commonly used in altbier by the 4 classic producers?
Spalt
265
Key flavors of altbier
Toasty, nutty, and bread crust malt flavors tempered by assertive hop bitterness and a dry finish.
266
Glassware for altbier
Similar to stange but a bit shorter and wider.
267
Color for altbier
Light amber to dark amber (9-17 SRM)
268
ABV for altbier
Normal (4.3-5.5%)
269
Bitterness for altbier
Pronounced (25-50 IBUs)
270
Mouthfeel for altbier
Medium body
