new cic

40問 • 2年前

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light gold to gold very low bitterness 5-8% Abby a long multi organism fermentation gives this member of the lambic family lactic, barnyard like, and earthy flavors. high carbonation

gueze

color varies with fruit very low perceived bitterness 5-7% Abv fermented by several yeast and bacteria, aged for up to three years, and often a blend of batches and vintages, this complex ale exhibits fruit flavor as well as a tart, acidic, earthy, and barnyard like traits

fruit lambic

color red-brown low bitterness 4.6-6.5% abv this style develops a measure of vinegary sourness and fruit notes during maturation in a large oak tanks, but the best examples retain enough malt flavor and sweetness to provide an enjoyable balance

Flanders red ale

light amber to dark amber low bitterness 6-7.6% abv some examples are malt-balanced and on the sweet side, while others remain malt-balanced but lack sweetness. many examples display dark fruit and/or spicy yeast character

Belgian dubbel

light gold to gold moderate bitterness 7.5-9.5% abv characterized by fruity waters and spicy/peppery phenols produced during fermentation. medium bodied with a slight sweetness and pale malt flavor. may also have substantial hop flavor and aroma

Belgian tripel

light gold to gold low bitterness 6-7.5% abv gold in color and malt balanced. malt along with fruity eaters gives an impression of sweetness

Belgian blond ale

straw to hold moderate bitterness 7.5-10.5% abv these light to medium bodied beers often hide their substantial alcohol content very well. they are very pale with moderate bitterness. light body and high concentration

belgian golden strong ale

light gold to amber moderate 5-7% abv fruity eaters and peppery phenolic notes from fermentation occasionally fortified by an eclectic mix of herbs and spices. further complexity from low to medium hip aroma and flavor. high carbonation and high attenuation contribute to dryness

saison

straw to light gold low bitterness 4.5-5.5% abv spicy wheat ale with refreshing flavors derived both from fermentation and the addition of spices such as coriander and orange peel. notable for using unmalted wheat for 50% of the recipe

witbier

gold to amber pronounced bitterness 3.8-4.6% abv a “session beer”, flavorful but brewed for dinkability. balanced toward bitterness but with apparent malt character. herbal, earthy, hoppiness

best bitter

amber to brown moderate bitterness 4.2-5.9% abv nutty, caramel malt flavors provide the key attraction. moderate levels of bitterness and possible English hip aroma and flavor

British brown ale

dark brown to black moderate bitterness 4-6% abv displays lower bitterness than most stouts to emphasize malt flavor and sweetness. a sub style is further sweetened by adding lactose

sweet stout

brown to black moderate bitterness 4.2-5.9% abv displays a balance of somewhere between Irish stout and a sweet stout, but often tends towards sweetness with a full creamy mouthful

oatmeal stout

amber to brown low bitterness 6.5-10% abv rich caramel malt flavors supported by light roasted nutty, or toasted notes. hip flavor and bitterness are low and balance is firmly towards malt

wee heavy

brown to black pronounced bitterness 3.8-5% abv has the lowest alcoholic content of the many stout variations. defined by burnt, acrid, coffee-like flavor from roasted barley. significant bitterness but little to no hop aroma or flavor

Irish stout

straw to light gold pronounced bitterness 4.4-5.2% abv floral, perfumy hops dominate aroma and flavor, crisp finish from bitterness. often has some bread like pale malt flavor

German pils

straw to light gold moderate bitterness 4.7-5.4% abv similar in alcohol and appearance to German pils but malt balanced so that it shows off the bready flavor of Pilsner malt.

Munich helles

straw to gold pronounced bitterness 4.2-5.8% abv generally darker and more malty than German pils, but with similar levels of aroma, flavor, and bittering hops

czech premium pale lager

gold to dark amber low bitterness 5.6-6.3% abv a malt balanced beer with about .5 to 1% more alcohol than German pils or Munich helles. most examples show malt flavors of bread, toast, and bread crusts

marzen

gold to light amber moderate bitterness 6.3-7.4% abv has the bready, toasty flavors of a pale doppelbock, but with less alcoholic strength and more hop flavor, aroma, and bitterness

helles bock

gold to brown low bitterness 7-10% abv highly malty and often sweet and thick. the malt character follows beer color with pale examples of being bready, and toasty while darker examples show toffee and chocolate flavors. alcohol warmth may be transparent

doppelbock

straw to gold low bitterness 4.3-5.6% abv flour like maltiness of wheat balanced by clove and banana fermentation flavors and high levels of carbonation

weissbier

straw low bitterness 2.8-3.8% abv low alcohol German wheat beer with assertive lactic acidity and no hip flavor, aroma, or bitterness. high carbonation and tartness contribute to highly refreshing character

Berliner weisse

straw to light gold low bitterness 4.2-4.8% abv highly carbonated German wheat beer brewed with salt and coriander and fermented with lactic acid bacteria. beer should be tart and refreshing and should not taste overly salty

gose

straw to light gold moderate bitterness 4.4-5.2% abv often described as the ale version of a Pilsner, with subtle fruitiness, delicate malt flavor, and moderate bitterness. high attenuation gives the beer a crisp, refreshing edge

kolsch

straw low bitterness 2.8-4.2% abv light flavor, thin body, and high carbonation combine to create a highly refreshing beer

American light lager

straw to gold moderate bitterness 4-5.5% abv light malt flavor includes flour and bread notes from wheat. hop character varies from low to moderate. does not have the clove-banana fermentation traits of German wheat beers

American wheat beer

straw to gold moderate bitterness 3.8-5.5% abv bread and light biscuit notes from pale malts. variable level of hip flavor and gentle bitterness

American blonde ale

light gold to light amber pronounced bitterness 4.5-6.2% abv citrus and pine flavors of American hop varieties are evident, and usually dominant, in aroma and flavor. low to medium malt base with some caramel and toast notes

American pale ale

light amber to dark amber pronounced bitterness 4.5-6.2% abv evident citrus and pine hoppiness of American pale ale with a richer malt base that includes dark caramel and toasted flavors. both malt and hops are medium to high in flavor impact

American amber ale

gold to amber assertive bitterness 5.5-7.5% abv this style is defined by the assertive presence of American hops in aroma, flavor, and bitterness. resinous, citrus hop traits dominate aroma and flavor

American ipa

straw to gold pronounced bitterness 6-9% abv intense American hop aroma and ripe, tropical fruit or fruit juice like flavors dominate this style. bitterness is pronounced but subdued compared to other types of ipa

hazy ipa

gold to amber highly assertive bitterness 7.5-10% abv this style is characterized by an extreme expression of American hops in aroma, flavor, and bitterness. maltiness may be subdued by the use of sugar to lighten the body

double ipa

dark Amber to black moderate bitterness 4.3-6.2% abv a malt dominated style with a rich toasty, caramel, and chocolate flavors complemented by low to medium levels of American hops and medium bitterness

American brown ale

brown to black pronounced bitterness 4.8-6.5% abv displays dark malt flavors like chocolate and roast without intense acrid or burnt flavors of stout. hopping varies widely

American porter

dark brown to black assertive bitterness 5-7% abv the toasty, coffee flavors of the stout form the malt base of this beer, supported by moderate citrus and resinous American hops in flavor, aroma, and bitterness

American stout

dark brown to black pronounced bitterness 8-12% abv intense roasted flavors of coffee and chocolate with medium to high hop bitterness. dark and dried fruit notes are common. the additional alcohol may impart a warming quality to the mouthfeel

imperial stout

light amber to dark amber pronounced bitterness 8-12% abv typically show high levels of American hop aroma, flavor, and bitterness as well as rich caramel and toffee malt flavors in a robust, high alcohol ale

American barleywine

light amber to amber pronounced bitterness 4.5-5.5% abv malty Amber beer made with lager yeast fermented at warmer temperatures. woody or minty hip flavor with firm bitterness for a clean finish.

California common

straw to gold moderate bitterness 4.5-6% abv lightly flavored with low hip bitterness and water cracker or white bread malt flavor. typically highly carbonated with a crisp, light body

international pale lager

slackwater

slackwater

cicerone

cicerone

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

slackwater

問題一覧

light gold to gold very low bitterness 5-8% Abby a long multi organism fermentation gives this member of the lambic family lactic, barnyard like, and earthy flavors. high carbonation

gueze

fruit lambic

Flanders red ale

Belgian dubbel

Belgian tripel

light gold to gold low bitterness 6-7.5% abv gold in color and malt balanced. malt along with fruity eaters gives an impression of sweetness

Belgian blond ale

belgian golden strong ale

saison

witbier

gold to amber pronounced bitterness 3.8-4.6% abv a “session beer”, flavorful but brewed for dinkability. balanced toward bitterness but with apparent malt character. herbal, earthy, hoppiness

best bitter

amber to brown moderate bitterness 4.2-5.9% abv nutty, caramel malt flavors provide the key attraction. moderate levels of bitterness and possible English hip aroma and flavor

British brown ale

dark brown to black moderate bitterness 4-6% abv displays lower bitterness than most stouts to emphasize malt flavor and sweetness. a sub style is further sweetened by adding lactose

sweet stout

brown to black moderate bitterness 4.2-5.9% abv displays a balance of somewhere between Irish stout and a sweet stout, but often tends towards sweetness with a full creamy mouthful

oatmeal stout

amber to brown low bitterness 6.5-10% abv rich caramel malt flavors supported by light roasted nutty, or toasted notes. hip flavor and bitterness are low and balance is firmly towards malt

wee heavy

Irish stout

straw to light gold pronounced bitterness 4.4-5.2% abv floral, perfumy hops dominate aroma and flavor, crisp finish from bitterness. often has some bread like pale malt flavor

German pils

straw to light gold moderate bitterness 4.7-5.4% abv similar in alcohol and appearance to German pils but malt balanced so that it shows off the bready flavor of Pilsner malt.

Munich helles

straw to gold pronounced bitterness 4.2-5.8% abv generally darker and more malty than German pils, but with similar levels of aroma, flavor, and bittering hops

czech premium pale lager

marzen

gold to light amber moderate bitterness 6.3-7.4% abv has the bready, toasty flavors of a pale doppelbock, but with less alcoholic strength and more hop flavor, aroma, and bitterness

helles bock

doppelbock

straw to gold low bitterness 4.3-5.6% abv flour like maltiness of wheat balanced by clove and banana fermentation flavors and high levels of carbonation

weissbier

Berliner weisse

gose

kolsch

straw low bitterness 2.8-4.2% abv light flavor, thin body, and high carbonation combine to create a highly refreshing beer

American light lager

American wheat beer

straw to gold moderate bitterness 3.8-5.5% abv bread and light biscuit notes from pale malts. variable level of hip flavor and gentle bitterness

American blonde ale

American pale ale

American amber ale

American ipa

hazy ipa

double ipa

American brown ale

brown to black pronounced bitterness 4.8-6.5% abv displays dark malt flavors like chocolate and roast without intense acrid or burnt flavors of stout. hopping varies widely

American porter

American stout

imperial stout

American barleywine

light amber to amber pronounced bitterness 4.5-5.5% abv malty Amber beer made with lager yeast fermented at warmer temperatures. woody or minty hip flavor with firm bitterness for a clean finish.

California common

straw to gold moderate bitterness 4.5-6% abv lightly flavored with low hip bitterness and water cracker or white bread malt flavor. typically highly carbonated with a crisp, light body

international pale lager