Styles of Beer

Question 1

At its basic level what is the definition of a style (for beer)?

Answer 1

An accumulation of the charcteristics we use to differentiate beers based on their flavor profile.

Question 2

How is style achieved in a beer?

Answer 2

Through the particular combination of ingredients and brewing techniques.

Question 3

What is the most popular style of beer consumed in the world today?

Answer 3

Easy-drinking pale-colored lagers.

Many versions are made globally.

Question 4

What malts are the popular pale lagers often produced from?

Answer 4

Primarily base malts.

Lightly kilned, malted barley.

Question 5

Brewing lagers or ales exclusively from base malts will give what color and aroma characteristics?

Answer 5

• Color: straw or gold
• Aromas: bread crumb, bread dough, water cracker

Question 6

For brewers using less than 100% malt in their grain bill, what will be the impact on style for their beers?

Answer 6

Using sugar, syrups, or neutrally flavored grains such as rice, will give a lighter aroma intensity and lighter body than beers with 100% malt.

Question 7

Which major malt-driven beer styles are brewed exclusively with base malts?

Answer 7

• American and International Pale Lagers
• Munich Helles
• Blonde Ales

Question 8

Which major malt-driven beer styles are brewed with base malts and some specialty malts?

Answer 8

• Munich dunkel
• Brown ale
• Porter and Stout
• Barley wine

Question 9

Which major hop-driven beer styles are brewed with traditional Czech, German, or British hops?

Answer 9

• Traditional Czech or German Pilsner
• Bitter

Question 10

Which major hop-driven beer styles are brewed with traditional American, New Zealand, or Australian hops?

Answer 10

• American pale ale
• American IPA
• Hazy IPA

Question 11

What are the main yeast-driven beer styles ?

Answer 11

• Weissbier
• Dubbel
• Tripel
• Saison
• Witbier

All ales, no lagers here.

Question 12

Weiss is German for?

Answer 12

White

Question 13

Weizen means?

Answer 13

Wheat

Question 14

Blanche is French for?

Answer 14

White

Sometimes used to refer to Witbiers from French speaking brewers.

Question 15

Berliner weisse and Geuze (gueuze) beers fall into which style category?

Answer 15

Sour styles

Question 16

Where do sour style beers get their distinct sour character from?

Answer 16

Bacteria, mainly lactic acid bacteria.

Question 17

Where in the brewing process would lactic acid bacteria be introduced to create a sour style of beer?

Answer 17

During fermentation and/or maturation.

Question 18

What does lactic acid bacteria contribute to a beer’s style?

Answer 18

Acidity

Question 19

A beer brewed with cultured yeast and bacteria would typically fall into which style category?

Answer 19

Sour style category.

Berliner weisse would be an example.

Question 20

A beer brewed with spontaneous fermentation would typically fall into which style category?

Answer 20

Sour style category.

Geuze / Gueuze would be an example.

Question 21

A beer brewed with hop aromas that are subtle spicy, floral, herbal, earthy and fruity would typically fall into which style category?

Answer 21

Hop-driven style category.

Czech or German pilsner (lagers) or Bitters (ale) are examples.

Question 22

A beer brewed with hop aromas that are intense tropical fruit, stone fruit, citrus fruit, or pine would typically fall into which style category?

Answer 22

Hop-driven style category.

American Pale Ale, IPA and Hazy IPA would be examples.

Question 23

A beer brewed with straw or golden color, malt aromas of water cracker, bread dough, bread crumb, or light honey would typically fall into which style category?

Answer 23

Malt-driven style category.

American or international pale lagers or Helles (ale) would be examples.

Question 24

A beer brewed with color from amber to black, and malt aromas including graham cracker, bread crust, toasted nut, and coffee would typically fall into which style category?

Answer 24

Malt-driven style category.

Munich dunkel (lager), Brown Porter, Stout and Barley wine (ales).

Question 25

A beer brewed with **fruity and/or spicy aromas produced by yeast** would typically fall into which style category?

Answer 25

**Yeast-driven** style category. ## Footnote Ales, such as Weissbier, Dubbel, Tripel, Saison, Witbier are examples.

Question 26

**Helles** is German for?

Answer 26

Bright, light or pale.

Question 27

# Lager or Ale: Munich Helles

Answer 27

Lager

Question 28

How would you describe the **bitterness** and **alcohol** content of a Munich Helles?

Answer 28

* Bitterness: low to medium * Alcohol: medium

Question 29

# Lager or Ale: Blonde

Answer 29

Ale ## Footnote Also known as Golden Ale.

Question 30

# Bitterness and alcohol content: Blonde ale

Answer 30

* Bitterness: medium * Alcohol: medium

Question 31

**Dunkel** is German for?

Answer 31

**Dark**, as in copper or brown in color, when compared to helles.

Question 32

# Bitterness and alcohol content: Munich dunkel

Answer 32

* Bitterness: low to medium * Alcohol: medium ## Footnote Brewed with some specialty malts.

Question 33

# Bitterness and alcohol content: Brown ale

Answer 33

* Bitterness: low to high * Alcohol: low to high ## Footnote The range can vary depending on the brewer. Brown ales are often brewed with specialty malts.

Question 34

# Lager or Ale: Porters and Stouts

Answer 34

Ales ## Footnote Both styles are very closely related.

Question 35

# Bitterness and alcohol content: Porters and Stouts

Answer 35

* Bitterness: low to high * Alcohol: low to very high ## Footnote The range can vary depending on the brewer.

Question 36

How would a **very high alcohol** Stout be referred to as?

Answer 36

An **Imperial** Stout.

Question 37

# Lager or Ale: Barley wine

Answer 37

Ale ## Footnote Can be suitable for aging in some cases.

Question 38

# Bitterness and alcohol content: Barley wine

Answer 38

* Bitterness: can range from low to high * Alcohol: often high or very high ## Footnote Usually full-bodied and notable sweeetness levels.

Question 39

# Bitterness and alcohol content: American or international pale lagers

Answer 39

* Bitterness: low or medium * Alcohol: medium ## Footnote The carbonation tends to be high, giving a crisp feel to palate.

Question 40

# Lager or Ale: Pilsner

Answer 40

Lager ## Footnote Classic examples are from Germany and the Czech republic.

Question 41

# Bitterness and alcohol content: Czech or German Pilsners

Answer 41

* Bitterness: medium to high * Alcohol: medium ## Footnote This is a hop-driven style of beer.

Question 42

# Bitterness and alcohol content: Bitter

Answer 42

* Bitterness: medium to high * Alcohol: can range from low to high

Question 43

Where do the **Bitter** style of beers originate?

Answer 43

England ## Footnote This is a hop-driven style of beer.

Question 44

# Bitterness and alcohol content: American pale ale

Answer 44

* Bitterness: medium to high * Alcohol: medium ## Footnote This is a hop-driven style of beer and sometimes called APA.

Question 45

What does **IPA** stand for?

Answer 45

India Pale Ale ## Footnote These are beers that historically were destined for shipment to India. The higher hop content provided extra protection from spoilage on the long sea voyages. This is a hop-driven style of beer.

Question 46

# Bitterness and alcohol content: IPA

Answer 46

* Bitterness: high levels of bitterness and hop aroma * Alcohol: typically medium to high ## Footnote This is a hop-driven style of beer.

Question 47

What does **NEIPA** stand for?

Answer 47

New England IPA ## Footnote This is a style of American IPA and is also known as a Hazy IPA.

Question 48

# Bitterness and alcohol content: Hazy IPA

Answer 48

* Bitterness: low to medium (less bitter than American IPAs) * Alcohol: medium to high levels ## Footnote This is a hop-driven style of beer.

Question 49

# Bitterness and alcohol content: Weissbier

Answer 49

* Bitterness: low * Alcohol: medium ## Footnote Carbonation is also usually high. Yeast-driven style and also known as Hefeweizen.

Question 50

# Bitterness and alcohol content: Dubbel

Answer 50

* Bitterness: medium * Alcohol: high or very high ## Footnote Often highly carbonated from bottle conditioning, and may have a sediment. Yeast-driven style.

Question 51

# Bitterness and alcohol content: Tripel

Answer 51

* Bitterness: medium * Alcohol: high ## Footnote Often highly carbonated from bottle conditioning, and may have a sediment. Yeast-driven style.

Question 52

# Bitterness and alcohol content: Saison

Answer 52

* Bitterness: medium * Alcohol: can range from low to high ## Footnote Often highly carbonated from bottle conditioning, and may have a sediment. Yeast-driven style and can be slightly sour as well.

Question 53

# Bitterness and alcohol content: Witbier

Answer 53

* Bitterness: low * Alcohol: medium ## Footnote Yeast-driven style and also known as blanche.

Question 54

# Bitterness and alcohol content: Berliner Weisse

Answer 54

* Bitterness: no perceptible bitterness * Alcohol: low ## Footnote Generally moderately sour, and typically made with cultured yeast and bacteria. A sour-style beer often served with syrups (raspberry or woodruff).

Question 55

# Bitterness and alcohol content: Geuze / Gueuze

Answer 55

* Bitterness: low or no perceptible bitterness * Alcohol: medium to high ## Footnote Generally moderately sour, can have a sediment from bottle conditioning and is highly carbonated. Typically made with ambient/wild yeast, Brettanomyces, as well as lactic bacteria. A sour-style beer than can be very complex.