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| Created in Munich in 1895 at Spaten brewery to compete with Pilsner style beers. |
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| Indigenous to Dortmund industrial region. On the decline in recent years. |
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| A copy of Bohemian Pilsener adapted to brewing conditions in Germany. |
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| From town of Plzen, first brewed in 1842. The original clear, light colored beer. |
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| Brewed in the US by immigrant German brewers. Worked with native ingredients for slight differences. |
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| Original amber lager by Dreher after isolation of lager yeast. Extinct now in Vienna, it booms in Mexico (where it was brought by Austrain immigrant brewers in late 1800s). Today examples use more adjuncts to lessen rich character. |
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| Adaptation of Vienna style by Sedlmayr around 1840. Typically brewed in spring, signaling end of traditional brewing season. Stored in cold caves or cellers during summer, served in autumn during celebrations. |
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| Classic brown lager style of Munich which developed in part because of the moderately carbonate water. Very popular throughout Bavaria. |
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| Regional specialty from Southern Thuringen in Germany, varient of the Dunkel style. |
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| Fairly recent development. Serving of maibock is associated with springtime and month of May. |
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| Priginated in Norther Germany in Einbeck 14th-17th century, recreatedin Munich in 17th century. Bock also means billy goat in German (often used on labels) |
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| Bavarian specialty first brewed in Munich by Monks. Historically, less well attenuated with higher sweetness & lower alc (dubbed liquid bread by monks). Often have names ending in -ator for popular Salvator. |
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| Traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content. |
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| Ale version of American lager style. Produced by ale brewers to compete with lager brewers in northeast states. |
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| Currently produced by many American microbreweries. Designed as entry-level craft beer. |
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| Only made by 20 breweries in and around Koln. Kolsch Konvention describes beer must be "light, highly attenuated, hop-accentuated, clear top-fermenting Vollbier." |
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| American West Coast original. Large shallow open fermenters were traditionally used to compensate for absence of refrigeration (take advantage of cool SF). Fermented with lager yeast, but thrives at cool end of normal ale fermentation temps. |
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| alt=old style of brewing (i.e. making top fermented ales). It approximates many characteristics of lager beer without being one. From Alstadt (old town) Dusseldorf. |
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| Originally served gravity or hand pump only at cellar temps (real ale). Became widespread once brewers understood how to Burtonize their water, and to use crystal malts to add fullness of palate. |
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| Originally served gravity/hand pump at cellar temps. Same history as bitter. |
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| higher gravity version of best bitter. In england today, ESB is a brand unique to Fullers, in America the name is co-opted. |
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| Scottish 60/-, 70/-, 80/- |
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| Session beers reflecting indigenous ingredients with less hops than their English counterparts. Long, cool fermentations are traditional in Scottish brewing. |
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| Aka wee heavy. Fermented at cooler temps than most ales with lower hopping rates results in clean, intense malt flavor. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum. |
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| American adaptation of English pale ale, reflecting idigenous ingredients. Lighter in color, cleaner, having less caramel flavor than English. |
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| Known as Red Ale in some regions, popularized in hop-living northern california before spreading nationwide. |
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| Originated by American home brewres. Most commercials arent as aggressive as original homebrewed versions. |
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| May have evolved with early porters. Mild refers to relative lack of bitterness. Originally may have refered to beer being young. Now somewhat rare in England. |
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| Split into sub-styles along geographic lines. London style brown ales are darker, sweeter, lower gravity than northern cousins. Well suited to London water. |
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| Favored by porters and other physical laborers, originating in England. Evolved from a blend of beers known as "Entire". Precursor to stout. |
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| Stronger, hoppier roastier version of porter, American interpretation of the style. |
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| Derived from English porters by countries on Baltic Sea, with influence from Russian Imperial Stout. |
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| Evolved from attempts to capitalize on the success of London porters. Originally reflected a fuller, creamier, more "stout" body and stregth. Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters. |
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| English style stout, historically known as milk or cream stout. Milk name derived from use of lactose as sweetener. |
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| English seasonal variant of sweet stout that is less sweet. Relies on oatmeal for body and complexity. |
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| Origianally high-gravity stouts brewed for tropical markets. Guinness Foreign Extra Stout has been made since the early 1800s. |
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| High gravity and hopping in England for export to Baltic states and Russia. Said to be popular with Russian Imperial Court. Popular in America today. |
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| Brewed to survive the voyage from England to India. Temp extremes and rolling seas resulted in a highly attenuated beer upon arrival. |
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| Recent American innovation reflecting trend of American craft brewers "pushing the envelope" MORE HOPS. Imperials implies stronger, bigger. |
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| Traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption. produced year-round. |
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| Old-fashioned Bavarian dark wheat beer. In the 1950s, wheat beer did not have a youthful image, since most older people drank them for their health-giving qualities. |
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| Aventinus, the world's oldest top-fermented wheat doppelbock, was created in 1907 in Munich. Schneiders creative response to bottom-fermenting doppelbocks. |
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| 400-year old beer style that died out in the 1950s; revived later by Hoegaarden. |
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| Produced as far back as 1700s, most well known examples perfected after WW2 with some influence from Brittian (hops and yeast) |
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| Seasonal summer style from French Belgium. Originally brewed at end of cool season. Had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. |
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| "Beer which ahs been kept or lagered". Traditional farmhouse ale from northern france brewed in early spring and kept. Compared to Saison, biere de garde is rounder, richer, sweeter, malt focused, often has cellar character, and lacks the spicing of Saison. |
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| Unique beers of independent belgian breweries, not well known outside their regions, cult status in US. |
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| Regional specialty of Berlin; referred to by Napoleons troups in 1809 as the Champagne of the North due to its lively elegant character. Only 2 traditional breweries still produce it. |
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| Indigenous of West Flanders, typified by Rodenbach (1820). Once common in Belgium and England to blend old beer with young to balance sourness. Aged in oak. |
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| Flanders Brown/ Oud Bruin |
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| "Old Ale" tradition indiginous to East Flanders, typified by Liefman (1600s). Historically brewed as a provision beer that developed sourness with age. Aged in stainless steel. |
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| Straight unblended Lambic |
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| Spontaneously fermented sour ales from the area in and around Brussels stem from a farmhouse brewing tradition several centuries old. |
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| Same as lambic. Blends of differend aged lambic. Young= fermentable sugars, old=wild taste |
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| Same as lambic. Fruit was traditionally added to lambic or gueuze to increase variety of beers available in local cafes. |
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| Relatively recent development to further appeal to Pils drinkers, becoming more popular as it is widely marketed. |
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| Originated in monasteries in the Middle Ages and was revived in mid-1800s after Napoleonic era. |
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| Originally popularized by the trappist monastery at Westmalle |
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| Belgian Golden Strong Ale |
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| Originally developed by Moortgat brewery after WW2 in response to popular Pilsners |
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| Traditional English style, mashed at higher temps to reduce attenuation, then aged. Often has flavors associated with stale beers. |
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| Usually the strongest ale offered by a brewery. Aged significantly prior to release. Associated with winter or holiday season. |
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| Christmas/Winter Specialty Spiced Beer |
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| Beer of higher alcohol content and richness is often enjoyed during winter holidays. Spiced versions are usually in American or Belgian tradition. |
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| Specialty of Bamberg in Bavaria. Beechwood-smoked malt is used to make Marzen style amber lager. |
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| Smoked malt has recently been adapted by craft brewers to porter and strong scotch. Traditionally smoked beers: bock, doppelbock, weizen, dunkel, schwarzbier, helles, pilsner. |
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| The historical development of beer was first driven by... |
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| available ingredients, equipment, and water |
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| The historical development of beer was secondly driven by |
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| technology (refrigeration), taxes and regulations, culture, consumer appeal. |
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