Cicerone Ber Styles

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Cream Ale

A very pale 20th century American style that can be fermented with either ale or lager yeast

Standard Bitter

A ~ 3.5% draught pale ale consumed in British pubs

Scotch Ale

Alternate name for Wee Heavy

Vienna Lager

Amber lager named for Austrian capital

Witbier

Belgian style ale that may be flavored with Curacao orange peel, coriander, and grains of paradise

Geuze

Blend of one-, two,- and three-year old spontaneously fermented Brussels-region wheat-containing ale

Dubel

Brown Trappist or Abbey- style ale around 6-7%

Kolsch

City of Cologne brews blond ale know by this name

Belgian Golden Strong Ale

Very pale ales with 7.5-10.5% ABV made by secular Belgian brewers

California Common

Prior to prohibition this amber lager was made by a number of western breweries without the use of refrigeration

Flanders Ales

Red & brown styles, lactic-acid flavored beers derive name from the northern region of Belgium

Saison

Refreshingly well-attenuated yellow-orange Belgian/French style ale with complex fruit-spice aroma and earthy notes

American Amber Ale

Similar to American Pale Ale but with slightly more malt character

Barleywine

A beer that contains no roast or black malts and is often the strongest of English ales:

Dry Stout

Best known Irish beer style made with roast barley

Altbier

Brewed on the banks of the Rhine River, Zum Uerige is a classic example of this style

Schwarzbier

Dark German lager style whose name translates as "black"

Brown Porter

Dark ale consumed daily by London working classes circa 1750

Best bitters

Draught pale ale with a bit more flavor than Ordinary but still generally less than 4.5% ABV

Mild

English midlands ale, often dark and nearly always less than 3.8%

Berliner Weisse

German style known for distinct tartness produced by lactobacillus

Gose

German wheat beer traditionally brewed with coriander

Foreign Extra Stout

In modern times, style names for stouts made for routine export

American Standard/Light Lager

Lager made with a grist of 30-40% corn or rice

German Pilsner

Light gold German lager with pronounced bitterness

Scotland

Light, Heavy, and Export ales are styles from what country?

Bier de Garde

Malt-accented Belgian-style ale that often displays "cellar" notes and originates near the French border

Irish Red Ale

Modern Irish style that is not a stout

Czech Premium Pale Lager

Modern style name for the original hoppy pale lager from Pilsen

Hefeweizen

Munich beer style known for flavor of 4-vinyl guiacol (phenols)

Imperial India Pale Ale

Name for stronger, more highly hopped versions of IPA

Maibock

Often pale and hoppier variation of a 16 degree plato lager associated with spring

Munich Helles

Pale lager created and consumed in Munich

Rauchbier

Specialty lager made from malt dried directly of wood fire

Kreik

Spontaneously fermented Belgian-style ale aged with cherries:

Lambic

Straight, unblended spontaneously fermented wheat-containing ale from Brussels region:

Tripel

Strong (>7.5%) pale Belgian-style ale of monastic origin

Doppelbock

Style dubbed "liquid bread" created to sustain fasting monks

Imperial Stout

Style name used for the strongest stouts

Northern English Brown Ale

Style of dark ale rare in Britain except for a Newcastle export well-known in the US

Sweet (milk) stout

Sub style of stout made in England using lactose

English India Pale Ale

Well hopped and pale British ale style commonly brewed for export popular domestically in mid-1800s

Oatmeal Stout

black ales style whose first name comes from the non-barely grain it contains


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