Yeast-driven Styles

Question 1

True or False.

Because lager yeasts do not tend to contribute much aroma to a beer, they are not generally considered yeast-driven beer styles.

Answer 1

True

Question 2

What is attenuation in brewing?

Answer 2

Refers to the conversion of sugars into alcohol and carbon dioxide by the fermentation process.

The greater the attenuation, the more sugar has been converted into alcohol.

Question 3

True or False.

A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort.

Answer 3

True

More sugar has been converted to alcohol, and so the beer will be drier and have a higher abv.

Question 4

How can the choice of beer yeast affect the attenuation and ultimately the style of the final beer?

Answer 4

Different yeasts will have different abilities to ferment to different alcohol levels, as well as impact things like the fruity and spice aromas in a beer.

Question 5

What is a saccharomyces cerevisiae?

Answer 5

The strain of yeast used to produce many yeast-driven ale styles of beer.

Question 6

What is the style group of beers derived from monastic brewing heritage, often using an abbey ale yeast strain?

Answer 6

Abbey Ales

Question 7

What are the common Abbey Ale styles?

Answer 7

• Dubbel
• Tripel
• Trappist

Question 8

Where do Abbey style ales historically originate?

Answer 8

Belgium

Today this is not the only place they are made, though.

Question 9

What may be added to Abbey ales to increase the alcohol level, but leaving a lower residual sugar and lighter body than other beers?

Answer 9

Candi sugar

Question 10

Low levels of which phenol compound are acceptable in some Abbey ales?

Answer 10

4-VG

Giving slight clove-like aromas.

Question 11

Which Abbey ale style is copper to brown in color and usually clear?

Answer 11

Dubbel

Question 12

What fruity characteristics might be expected from a Dubbel Abbey ale?

Answer 12

• Apple
• Plum
• Prune

Question 13

What malt-driven characteristics may be expected from a Dubbel Abbey ale?

Answer 13

• Toasted bread
• Caramel
• Dried fruits

Question 13

What is the typical bitterness level of an Abbey style Dubbel?

Answer 13

Medium bitterness

Question 13

What is the typical carbonation level of an Abbey style Dubbel?

Answer 13

High carbonation level

Question 14

What is the typical alcohol level of an Abbey style Dubbel?

Answer 14

High alcohol level.

This can give a slight warming sensation.

Question 15

True or False.

Abbey Dubbel style ales tend to be bottle conditioned.

Answer 15

True

This means there is a sediment in the bottle.

Question 16

Which Abbey ale style is gold in color and usually clear?

Answer 16

Tripel

Question 17

What fruity characteristics might be expected from a Tripel Abbey ale?

Answer 17

• Citrus (orange)
• Banana

Question 18

What malt-driven characteristics may be expected from a Tripel Abbey ale?

Answer 18

• Light honey
• Bread crumb

Question 19

What phenolic-driven characteristics may be expected from a Tripel Abbey ale?

Answer 19

• Peppercorn
• Clove

Spicy hop aromas may also be present, giving a medium bitterness.

Question 20

What is the typical alcohol level of an Abbey style Tripel?

Answer 20

High to very high - typically higher than a dubbel - and often with a slight warming sensation.

Question 21

True or False.

Abbey Tripel style ales tend to be bottle conditioned.

Answer 21

True

And they are often high in carbonation as a result.

Question 22

Pale candi sugar adds what type of aromas to a beer?

Answer 22

Generally not much as it is relatively neutral in aromas.

Question 23

What does the term **Authentic Trappist Product** mean?

Answer 23

It means the abbey making the beer has been approved by the **International Trappist Association**, and is made under the **supervision** of Trappist monks in the immediate surroundings of a monastery. ## Footnote The proceeds of the beer must go to the monastic community or a charity.

Question 24

What **yeast** brings a **spicy**, **phenolic** white and black peppercorn character as well as **fruity** aromas to the beer?

Answer 24

**Saison** yeast

Question 25

What kind of **fruity aromas** can we expect from a Saison yeast?

Answer 25

* Citrus * Pome * Stone fruits ## Footnote **Pome** are fruits such as apples and pears.

Question 26

Where did the **Saison** style **originate**?

Answer 26

Belgium

Question 27

**Where** were **Saison** beer typically produced?

Answer 27

In the **farmhouse**, and each had their own **interpretation** of the style. ## Footnote Aromas from the saison yeast strain are a key feature of the style.

Question 28

**Saisons** are often which **color**?

Answer 28

**Gold** to **amber**, but darker (brown) versions exist.

Question 29

What **fruity** characteristics might be expected from the use of **Saison** yeast?

Answer 29

Fruity esters such as **citrus** and **pome** fruit notes, as well as a peppery phenolic character.

Question 30

What **non-yeast** derived characteristics may be found in Saison beers?

Answer 30

* **Hops** - spice, floral, fruity or earthy notes * **Herbs** and **Spices**, can also be used by some brewers

Question 31

How do Saisons tend to be on the **palate**?

Answer 31

dry

Question 32

What **malt**-driven characteristics may be expected from a **Saison** ale?

Answer 32

* Aromas from base malts are **bread crumb-like** * Darker versions can be more **toasted bread** and **graham cracker**

Question 33

What is the **bitterness** level of typical Saison?

Answer 33

Medium

Question 34

What is the **carbonation** level of typical Saison?

Answer 34

High

Question 35

What is the **alcohol** level of typcial Saison?

Answer 35

These can be **low, medium or high** - depends on the brewer's interpretation.

Question 36

What "other" **aroma** characteristics can sometimes be found in Saison?

Answer 36

**Light sour** from bacteria, or **farmyard** from *Brettanomyces*.

Question 37

What is the **general character** in beer from the use of **Witbier** Yeast?

Answer 37

**Subtle** fruity and spicy notes.

Question 38

**Where** does the term *witbier* come from?

Answer 38

It is **Flemish** in origins and means white beer, referring to a style of beer originally from Belgium.

Question 39

What are the grains used for **witbier**?

Answer 39

Made with **wheat** as well as **barley malt**.

Question 40

**Witbier** are often which **color**?

Answer 40

**Straw** to **gold** in color.

Question 41

What **malt**-driven characteristics may be expected from a **witbier** ale?

Answer 41

Subtle notes of **bread crumb** and **light honey**.

Question 42

Why are witbier usually **hazy**?

Answer 42

Use of **wheat** and **no** filtration.

Question 43

What **spices** are often associated with **witbier**?

Answer 43

Coriander seed and bitter orange peel. ## Footnote These add a floral and citrus note.

Question 44

What is the **alcohol** level of typcial Witbier?

Answer 44

Medium

Question 45

What is the **carbonation** level of typical Witbier?

Answer 45

High

Question 46

What is the **bitterness** level of typical Witbier?

Answer 46

Low

Question 47

How does the use of **wheat** in the grist of a witbier affect the **body** of the beer?

Answer 47

Adds a **smooth**, **creamy** mouthfeel and often has a **medium** body.

Question 48

What does the term **blanche** mean on a beer label?

Answer 48

French term meaning **white**.

Question 49

What does **Weizen** refer to?

Answer 49

These are German-derived beer styles that use **wheat in grain bill** as well as the **weizen strain** of ale yeast.

Question 50

What is the **flavor** characteristic of **weizen yeast**?

Answer 50

Clove and banana. ## Footnote 4-VG / Clove-like notes are often a desirable trait in these beers.

Question 51

What are **German** term(s) for beers made using at least **50% wheat**?

Answer 51

Weizen or Weiss ## Footnote Means 'white', and are often with more than 50% wheat.

Question 52

What characteristics may **wheat malt** contribute to a beer?

Answer 52

* **Creamy** mouthfeel * **Bread crumb**-like aromas * **Haziness** due to the lack of filtration by many brewers

Question 53

**Weissbier** are often which **color**?

Answer 53

**Straw** to **gold** in color.

Question 54

What is the **bitterness** level of Weissbier?

Answer 54

**Low** bitterness

Question 55

What is the **alcohol** level of Weissbier?

Answer 55

**Medium** alcohol

Question 56

How does the use of wheat in the grist of a **weissbier** affect the **body** of the beer?

Answer 56

These beers have a **smooth**, **creamy** mouthfeel, which is accentuated by the thick foam and excellent head retention.

Question 57

What is **another** term for Weissbier?

Answer 57

Hefeweizen

Question 58

What does **Hefe** refer to?

Answer 58

German for **yeast**.

Question 59

What is a **darker version of Weissbier** that uses a small amount of **specialty malts** to add color and toasted, caramel, and chocolate notes called?

Answer 59

Dunkelweizen

Question 60

**Dunkelweizen**

Answer 60

A **darker version of weissbier** that uses a small amount of of **specialty malts** to add color and toasted, caramel and chocolate notes.

Question 61

**Kristallweizen**

Answer 61

A **filtered** version of weissbier that is **clear** in appearance.

Question 62

What does **Kristall** mean in German?

Answer 62

**Crystal**, as in clear.

Question 63

What is **Weizenbock**

Answer 63

A **high alcohol** version of either a **Weissbier** or **Dunkelweizen**. ## Footnote The bock gives you a kick!