Class #5

Homework Review

Yeasts
Belgian Beers

Water

Minerals
pH
Regional variations

Troubleshooting

Skunky
Diacetyl
Dimethylsulfide
Oxidized
Ester
Phenolic

Style Tasting

12. Porter

A. Robust Porter -- Sierra Nevada Porter
B. Brown Porter -- Samuel Smith Taddy Porter
C. Baltic Porter -- Zywiec Porter

13. Stout

A. Dry Stout -- Guinness Pub Draught (Widget cans)
B.    Sweet Stout -- Watney's Cream Stout
C.    Oatmeal Stout -- Samuel Smith's Oatmeal Stout
D.    Foreign Extra Stout -- Guinness Stout (old-style bottles)
E. American Stout -- Sierra Nevada Stout
F. Imperial Stout -- Old Rasputin

19. Strong Ale

A. Old Ale-- Theakston Old Peculier
B.  English Barleywine --  Young's Old Nick
C. American Barleywine -- Sierra Nevada Bigfoot

Homework

T1. Describe and discuss the following beer characteristics. How are they perceived? What causes them and how are they avoided and controlled? Are they ever appropriate and if so, in what styles? (three will be given)

a) cloudiness b) buttery/butterscotch c) poor head retention

d) mouthpuckering e) band-aid-like f) light body

g) fruitiness h) sour or acidic i) cooked corn

j) astringent k) cardboard l) sherry-like

S14. Briefly describe the ccharacteristics of Robust Porters, Dry Stouts and Emglish Pale Ales. Identigy the malt type which characterize each style. Give commercial examples of each style.

T12. Describe how water and mineral content influence each of the following styles of beer: a) Dry Stout b) English Pale Ale c) Czech Pilsner.